Hello, February!
This month we have improved the mobile version of our website by increasing the speed and introducing the option to add a GymRa shortcut to your home screen.
Simply tap & add to Home Screen for easy access!
We are working hard on our app, so please enjoy the improved mobile version of our site for now.
More new releases have been added to our homepage and we now offer suggestions based on what you have been watching and enjoying.
A progress tracker is coming soon, so look out for that in the coming weeks.
Another new feature we’ve added is the ability to save videos to a que called MY LIST, which allows you to save workouts to watch later. Just click the + button on the PROGRAMS PAGE to create your list. Access the list on the HOME PAGE.
More videos are being added to our already vast library weekly. We strive to bring you quality videos at a steady rate! Look out for more yoga, dance, cardio, and strength training. A HIIT program by Julia Bognar will also be released this month.
Check out our teaser clip below for a look at what’s coming this month, then head to gymra.com to watch our full workouts and/or get started on a program!
GymRa leggings
GymRa leggings are our latest addition and newest obsession!
Our passion for fitness combined with our love of art brought to life a line of activewear and gear made with original, one of a kind drawings & designs by trainer Kelsey Bohlen.
We’re so excited about expanding our brand and making fitness and health as fun and comfortable as possible.
Click here to browse our leggings and purchase your very own!
Recipe of the Month
Enjoy this months healthy recipe! Vegetarians and vegans can swap the chicken for their favorite legumes or meat substitute, and use vegetable broth rather than chicken broth.
Chicken & Spinach Soup with Fresh Pesto
5 servings, about 1 1/2 cups each
INGREDIENTS
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese (optional)
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)
DIRECTIONS
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
