Strong Able Free

Strong Able Free I'm Stacey Segstro, a personal trainer, and this is my strength and exercise coaching practice.

It is Fit Tip Friday!  Novembers' Fit Tip is to identify areas of tightness or restriction.  Most of us have a sense of ...
11/08/2025

It is Fit Tip Friday! Novembers' Fit Tip is to identify areas of tightness or restriction. Most of us have a sense of where we feel tight but you can start by taking a few minutes to move in 3 dimensions at each joint; neck, shoulder, along your spine, hip, knee and ankle. Bending at your hips and knees like when we try to do a deep squat or try to touch our toes will be difficult if the muscles in your legs, hips, lower back are tight. If you are limited in how you can move your arms, the muscles in your shoulder, chest, upper back or neck could be tight. If you struggle to rotate your torso, the muscles along your spine, hips and shoulders may be tight.

Write down the areas where you feel restriction. Decide which restriction has the most negative impact on your daily life, for example, reaching your arm behind you. Start by doing one stretch for that movement. In this example, reaching your arm behind you. One stretch you could do is stand sideways to a wall, with one arm extended behind you and that hand on the wall. A stretch should be gentle and your breathing slow to help release the muscle. Hold that stretch for 3-5 long slow breaths.

Next month I will share how to make your stretching more effective.

Happy October everyone!  My Fit Tip for October is Roasted Butternut Soup.  We have several favourite butternut recipes ...
10/04/2025

Happy October everyone! My Fit Tip for October is Roasted Butternut Soup. We have several favourite butternut recipes but this soup is new to us and we love it. It is Fall in a bowl!
1 tbsp oil
1 onion, chopped
1 large butternut (2.5-3 lbs), peeled, seeded and chopped.
3 parsnips, peeled and sliced lengthwise
4 cups vegetable broth
1 tsp Thyme
1 tsp salt
1. Preheat oven to 375.
2. Place the chopped butternut on a baking sheet and drizzle with oil and toss to coat. Rub the parsnips with oil and wrap tight in tin foil and place on baking sheet with butternut.
3. Roast 40-60 minutes, until butternut is easily pierced with a fork. Meanwhile, in a large pot add the 1 tbsp of oil and saute the onion until soft & translucent.
4. Add roasted butternut and parsnip and broth to soup pot. Add Thyme and salt and bring to a boil then reduce to Low for 10 minutes.
5. Add more broth to desired consistency.

It is Fit Tip Friday!   My Fit Tip for September is Stuffed Eggplants.  Eggplants came into our life quite late but they...
09/05/2025

It is Fit Tip Friday! My Fit Tip for September is Stuffed Eggplants. Eggplants came into our life quite late but they are now a seasonal staple.

Preheat oven to 350
With spoon or knife carefully remove flesh from 2 small or 1 large eggplant, chop into bite size chunks. Leave the 1/2 shells intact to stuff later.
Drizzle eggplant shells with oil and salt.
Bake for at least 20 mins, up to 50 minutes for large eggplants. Meanwhile, heat some oil in a pan over MED heat.
Add 1 small sweet onion, finely chopped. Saute until translucent.
Add 1 ripe plum tomato, finely chopped.
Add 1/4 cup fresh basil or 1 tbsp dried and salt & pepper to taste.
Reduce to LOW and cook for 3 minutes.
Add the chopped eggplant and 2 or more diced sundried tomatoes. Raise heat to to MED heat and cook stirring for another 3-4 minutes. ***if mixture is dry add a little oil***
Add 1/2 cup of nutritional yeast or cheese. Remove mixture from heat and stir to combine.
Spoon mixture evenly into eggplant shells.
Bake another 20-30 minutes.
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It is Fit Tip Friday!  My Fit Tip for August is our favourite summer recipe, Mojete.2 Red bell peppers, sliced2 yellow b...
08/01/2025

It is Fit Tip Friday! My Fit Tip for August is our favourite summer recipe, Mojete.
2 Red bell peppers, sliced
2 yellow bell peppers, sliced
1 red onion, sliced
2 garlic cloves, minced
1 cup or more of olives
6 -10 ripe Roma tomatoes
1 tsp brown sugar
3 tbsp sherry or balsamic vinegar

Combine all ingredients in a large roasting pan.
Season with salt and pepper. Stir well. Cover with foil.
Bake 45 minutes at 400.
Remove and add; 2 tsp Rosemary and 2 tbsp olive oil.
Stir. Bake another 30 minutes with foil removed.
Serve with fresh bread.

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