Bragging Beauty

At Bragging Beauty Fitness, our Certified Personal Trainers are focused on providing high-quality service and customer satisfaction, doing everything they can to meet and exceed clients' expectations.

Monday thru Thursday

6:00pm - 7:00pm

Saturday

10am - 11am

@Audubon

Park

$15 for a single Boot Camp

$60 for a 6 session package

$90 for a 10 session package

$175 for a 20 session package

$125 (per month) unlimited Boot Camp

BRING A FRIEND; GET $5 OFF SINGLE BOOT CAMP CLASS

*Limit 1 per Boot Camper

Quote of the month:

" "Don't be discouraged by a failure. It can be a positive experience. Failure is, in a sense, the highway to success, inasmuch as every discovery of what is false leads us to seek earnestly after what is true, and every fresh experience points out some form of error which we shall afterwards carefully avoid."

- John Keats

HAVE QUESTIONS???

CALL NOW

901-219-4210

FITBODY BOOT CAMP

Weather Update and Class Status

If bad weather threatens, always check here before driving to Boot Camp. We will post any cancellations or postponements at least 30 minutes prior to the start of class.

ON MONDAYS AND WEDNESDAYS - BOOT CAMP MEETS AT THE CORNER OF SOUTHERN AND GOODLETT

UPDATE:

BOOT CAMP NEW TIME and LOCATION!

Our new location is Audubon Park on the corner of Goodlett and Park.

6:00pm-7:00pm

Monday through Thursday

FREE TWO WEEK

BOOTCAMP MEMBERSHIP:

RECIPE OF THE WEEK

Ingredients

2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves $
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3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided $
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1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved

Preparation

1. Preheat oven to 450°.
2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

GETTING MARRIED? JOIN BRIDAL BOOT CAMP!!!

A BRIDAL BOOT CAMP COMING TO A WEDDING PARTY NEAR YOU!!!!!

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Book appointments with me via email at jaime@braggingbeauty.com or call me at (901) 219-4210