For 18 incredible years, Cr8 Fitness has been more than just a gym — it has been a place where goals are achieved, confidence is built, and lives are transformed. As we celebrate this milestone anniversary, we want to take a moment to reflect on the journey, thank our amazing peeps, and look ahead to an even stronger future.

From Vision to Legacy

What started as one man's passion for health and fitness has grown into a trusted fitness destination for people of all ages and fitness levels.

• started with one man's dream
• began in a recession
• grew to two locations
• had over 350 clients
• sold one location 
• overcame Covid lockdowns 
• our training design is highlighted around the nation
• currently has over 100 people claiming the "the Little Gym in the Woods" as their own
• every day is FUN, we bump up that FUN on Fridays
• teaches and practices Eating Well 
• knows Exercising Smart is always the right plan
• Enjoys Life because it is priceless

A Community That Feels Like Family

One of the greatest accomplishments over the past 18 years has been the incredible community built inside Cr8 Fitness. People who first walked through our doors years ago are still with us today — and many have brought friends, family members, and even the next generation along for the journey.

The friendships, encouragement, and accountability shared within our walls are what make Cr8 Fitness truly special. Every success story, every milestone reached, and every challenge overcome has contributed to the culture we are proud to call family.

Thank You to Our Cr8 Fitness Family

This anniversary belongs to everyone who has been part of the Cr8 Fitness story. The Cr8 Fitness family is formed because of the long term determination to Eat Well, Exercise Smart, and Enjoy Life. I am grateful for all who have passed through our doors. Your commitment and passion are the reason Cr8 Fitness continues to thrive after nearly two decades in business.

Looking Ahead

While we are proud of the past 18 years, we are even more excited about what’s ahead. 

As we celebrate this major milestone, we invite everyone to continue growing with us — setting new goals, breaking barriers, and creating even more success stories together.

Here’s to 18 years of strength, dedication, and community — and to what is yet to come.

Thank you for being part of the Cr8 Fitness family.

Goal: Complete 1 task per day (any task you choose).

Rule: Try not to repeat the same task too often—aim for variety across the month

A cozy, clean-out-the-fridge breakfast that feels like a weekend treat any day of the week.

There’s something magical about a skillet breakfast. A little chopping, a little sautéing, and suddenly you’ve turned a handful of simple ingredients—often leftovers—into something warm, hearty, and deeply satisfying. That’s exactly what the Carlson Family Breakfast Hash is all about: comfort, flexibility, and making the most of what you already have.

This recipe is especially perfect for busy families. It’s forgiving, adaptable, and even better when you’re working with leftovers. In fact, that’s half the charm.

Carlson Family Breakfast Hash

• 1 onion, chopped
  (A bag of frozen chopped onion works beautifully.)
• ½ green pepper
  (Fresh or half a bag of frozen green peppers.)
• ½ red pepper
  (Fresh or half a bag of frozen red peppers.)
• 2 cups cooked butternut squash, cubed
  (Leftovers make this extra easy.)
• 2 cups sausage or ham, cut into bite-sized pieces
  (Another perfect use for leftovers.)
• 1 tablespoon coconut oil

Optional for serving:  Fried eggs (one or two per serving)

1. Heat the coconut oil in a large skillet over medium heat.
2. Sauté the onions and peppers until soft and translucent, about 4 minutes. The frozen versions work just fine—no need to thaw ahead of time.
   
3. Stir in the butternut squash and sausage (or ham). Heat everything together until warmed through, about 5 minutes. Stir occasionally to prevent sticking and to help flavors blend.
4. Top with fried eggs, if desired. Two eggs per portion makes it extra hearty and satisfying. Serve warm and enjoy every bite.

Shepherd’s Pie is one of those timeless comfort foods that instantly makes a meal feel cozy and satisfying. Traditionally topped with mashed potatoes, this version has a twist by using creamy mashed cauliflower instead—without sacrificing flavor. Packed with savory ground beef and plenty of vegetables, this dish is hearty enough for family dinners yet simple enough for a weeknight meal. We've created a second twist by adding bacon to the dish.

Whether you’re cutting back on calories or just looking for a new way to enjoy a classic, this Shepherd’s Pie delivers comfort in every bite.

Ingredients

For the Bottom Layer

• 2 pounds ground beef
• 8 ounces bacon, diced
• 4 cups diced vegetables (carrots, celery, zucchini, mushrooms)
• 1 yellow onion, diced
• 1 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 tablespoon smoked paprika
• Salt, to taste

For the Top Layer

• 2 heads cauliflower, steamed until very soft
• Salt, to taste
• 1 teaspoon garlic powder

Instructions

1. Prepare the Filling
   In a large saucepan over medium heat, brown the diced onion with the bacon until the onion is tender and the bacon is cooked. Add the ground beef and diced vegetables, stirring to combine.
2. Cook the Meat Mixture
   Continue cooking until the beef is fully browned and cooked through. Drain excess fat if necessary.
3. Season and Assemble
   Stir in the black pepper, dried thyme, smoked paprika, and salt to taste. Transfer the mixture to a 9 x 13 baking dish. Use a large spoon to spread and flatten the filling into an even layer.
4. Make the Cauliflower Topping
   Using a blender, food processor, or electric mixer, purée the steamed cauliflower with salt and garlic powder until smooth and creamy.
5. Top and Bake
   Spread the cauliflower purée evenly over the meat layer. Bake uncovered at 350°F (175°C) for 40 minutes, until heated through and lightly golden on top.
6. Finish and Serve
   Sprinkle with black pepper and parsley flakes if desired. Let the Shepherd’s Pie stand for 5 minutes before serving.

Serving Tips & Variations.

• Swap ground beef for ground lamb or turkey to change up the flavor.
• Make it ahead of time and refrigerate—this dish reheats beautifully and tastes even better the next day.

This cauliflower-topped Shepherd’s Pie proves that comfort food can be both nourishing and indulgent. Serve it with a simple green salad, and you’ve got a complete, satisfying meal the whole family will love.

Enjoy good food,

Coach Nancy

 I have begun telling each training time about our new schedule starting in January. Some of you have not heard this yet. I am sorry you are not hearing it in person. I believe you, like me, need time and could have questions or suggestions for Cr8 Fitness. I am here for you. 

I’ll get right to it. Beginning in the New Year (January 2026), Cr8 Fitness will transition to a morning-only training schedule. I know this change affects many of you directly, and I want to explain both the “why” and what comes next.

Dean and I have been talking and praying about this decision for more than two years. It hasn’t been simple, because you’re more than clients—you’ve become friends, and I don’t take those relationships lightly. For nearly 17 years I’ve worked a split schedule, with very early mornings and late evenings, and those long days are becoming harder to sustain. At the same time, Dean and I have taken on more responsibilities with our farm and our church. While I can continue doing many things, I want to do them well. Creating more margin in the evenings will allow us to serve our community and our church family in the way we desire. 

My hope is that our connection continues. We are adding a 10 a.m. training time, and I would love for you to move to one of the morning sessions if you’re able. If you’re unsure what this change might look like for you, please come talk with me—I want to help you think it through and discuss options, even if they are not with us. 

Our training times will be:

• 5:00am
• 6:15am
• 8:00am
• 9:00am Ladies
• 10:00am

And please know this: through the end of 2025, and into the New Year, I am fully committed to giving my all each day, in every training time, as I have always tried to do. My desire to serve you well has not changed, and I am grateful for the trust you’ve placed in me.

Over the next few weeks let's have a conversation to discuss how I can help you best.

Coach Nancy

All I really want is a cup of coffee.

Yet every time I drive into my local coffee shop (you know who you are) it's staring me in the face. A Peppermint Mocha, Eggnog, or Gingerbread Latte.

SOOOO good, but also enough sugar to put me into a coma.

But there's gotta be a way to get that holiday taste AND get some good nutrition in, right?

Oh Yeah!

Just in time for your holiday feast. These are not your ordinary Brussels Sprouts! Colorful and tasty, the sweetness of the butternut squash and tart of the cranberries make this dish a great blend of fall flavors. You will love the crunch of the pecans too!

• 3 cups Brussels Sprouts
• 3 Tbsp Olive Oil
• 1 1/2 pound Butternut Squash
• 2 Tbsp Olive Oil
• Salt and Pepper
• 2 cups Pecan Halves
• 1 cup dried cranberries (no sugar added) You can also use fresh cranberries like I did. Roast them right along with the squash and sprouts. 

At Cr8 Fitness last week, our crew came together (both seasoned athletes and first-timers) to take on the 1000-metre challenge on the Concept2 SkiErg as part of the global SkiErg World Sprints event.

Cr8 Fitness is home to the best gym people in the world. I really believe that. I also know many of us struggle to add vegetables into our day in an amount that is beneficial. Knowing a few reasons why veggies are important here is a practical way to get that done. 

Stuffed Butternut Squash

• 1 large butternut squash (cut in half lengthwise and seeds removed)
• 1 large yellow onion, coarsely chopped
• 1 pound  breakfast sausage
• 3/4 cup cranberries
• 1/2 cup pecans pieces
• 1/2 cup walnut pieces
• 2 cups Kale leaves, torn into pieces
• 4 cups cauliflower rice
• 1 tsp. lemon pepper
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 1/2 tsp. dried sage
• 2 tbsp. balsamic vinegar

Preheat oven to 425 F. Cut squash in half lengthwise. Remove seeds. Place face down in a pan filled with water to cover the bottom of the pan only. Bake for about 45-50 minutes or until you can easily insert a knife into the flesh of the squash. Remove from oven and cool.

Once cool, use a spoon or knife to cut out the flesh of the squash, leaving about 1/2-inch all the way around on the remaining shell of the squash. Leave the squash shells, hollow side up on the baking sheet. Cut the squash meat into bite-sized pieces. Set aside.

Meanwhile, sauté onions with the sausage until translucent and beginning to brown. Stir in lemon pepper, sage, salt, and pepper. Once the sausage is browned, add the nuts, cranberries, kale, and cauliflower rice. Sauté for just a few more minutes, until kale begins to wilt.

Remove from heat and add the squash pieces. Toss all together and then fill the squash cavities with this mixture. Drizzle balsamic vinegar over the filling and edges of the squash.

Bake for another 30 minutes or so at 400 F, until heated through. Serve hot.

Cr8 Fitness takes a break from training every 3-4 months. It's like a vacation for your body. Recovery — it's about giving your body what it needs to heal, rebuild, and come back stronger. This dish supports that mission with:

Lean protein from chicken (muscle repair)

Healthy fats from bacon & coconut milk (joint & hormone health)

Micronutrients from squash (immune support & anti-inflammatory)

Dairy-free creaminess (gut-friendly!)