It’s Our Fourth Anniversary!
Wow – it’s hard to believe, but ProActive Fitness is celebrating FOUR years in business today!
Thanks to all of our members, past and present, to the awesome staff and contracted trainers for making it all possible.
For Fun Times Skiing after 50, ‘It’s All about Conditioning’
Martin Pazzani grew up skiing and was even a downhill racer in college.
But by his mid-40s, he had drifted away from the sport and from fitness in general, having devoted much more time to work. So, the next time he tried to ski, things didn’t go so well.
“Skiing when you’re not fit sucks,” recalls Martin, 63, a fitness entrepreneur and marketer. “It really does.”
That day was hard on his thighs, and he didn’t have as much control and balance. “I thought I was done with skiing for the rest of my life, at age 45.”
But by the time he went skiing again seven years later, Martin had regained his fitness, so he had the necessary strength, endurance and balance. This time, skiing was more like it’s supposed to be: fun.
“I skied top to bottom my first run and didn’t even stop. I had got it back. It’s all about conditioning.”
Hitting the Slopes in Large Numbers
Baby boomers make up about 20 percent of US skiers, with millions more people over 50 also hitting the slopes. Nowadays, it’s not as physically hard as it used to be because skis are wider and easier to control, other equipment is also better, and the slopes are groomed to be so much smoother.
Plus, “senior” discounts are plentiful, with some mountains even offering free passes to people over a certain age.
And skiers love the fresh air, spectacular scenery, and community atmosphere found at most ski spots.
Here are some general suggestions about getting ready for your first ski trip of this year, or maybe even several years.
- Cardio. Be sure to go on a few walks each week and take the stairs when you can. Or, if your stamina is already fair, then work in two or three cardio workouts weekly. Martin also recommends jumping rope.
- Resistance training for legs. Most of the muscle strain from downhill skiing is on your thighs, butt, hamstrings and calves. A nice leg circuit twice a week will help get you ready. That means squats, lunges, leg curls and calf raises. Ask for a demonstration if you’re not familiar with proper form.
- Core. Skiing requires a strong core because of all the twisting and leaning forward. Get ready with planks, leg raises, and other exercises we’re happy to show you.
- Flexibility. Stretch before working out with weights, walking or running – and that includes your lower back.
She Doesn’t Let Anything Stop Her
Dawn Lowery, 57, also started as a child, and this will be her 46th year in a row of skiing – “even the years I blew out my ACLs — both knees, different years,” she says.
Dawn, a physician’s assistant and member of the ski patrol, stays in shape by hiking and biking during summers. She practices Pilates and goes to the gym, as well, and says her core and leg strength has been instrumental in helping her bounce back after injuries and surgeries.
“Being active is very important for all seasons,” she says. “There is no off-season for exercise.”
Big White Resort in Kelowna, BC hosts Masters Week for skiiers 50+ to hone their skills and enjoy apres ski events with like-minded folks. See details here: Big White Masters’ Week
Talk to us about getting in shape for skiing or any sport. For more information about events and discounts, visit the Seniors Alpine Ski Club, based out of Calgary, AB.
Healthy Minestrone Soup
Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 6 cups vegetable broth
- 2 1/2 cups (3/4-inch) cubed peeled butternut squash
- 2 1/2 cups (3/4-inch) cubed peeled baking potato
- 1 cup (1-inch) cut green beans (about 1/4 pound)
- 1/2 cup diced carrot
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 cups chopped kale
- 1/2 cup uncooked orzo (rice-shaped pasta)
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.
- Calories 212
- Fat 5g
- Protein 9.6g
- Carbohydrate 36g
- Fiber 3.9g
- Sodium 961mg
- Calcium 164mg
From Cooking Light
Whenever you’re ready, here are 3 ways I can help you get healthier and happier:
1) Come in for a Custom Fitness Consultation
We’ll sit down together and discuss your health history, your goals, and simple steps you can take to achieve them and see if there is a way to work together to give you the coaching and support you need to get the results you want.
If you’d like to discuss meeting for a Consultation, just reply and put ‘Consult’ in the subject line and I’ll follow up with you.
2) I have FREE Open Office Hours during the week where you can call in and speak to me about your goals.
The call is just 15 minutes out of your week, but the insights you’ll discover could impact you for a lifetime! To schedule your FREE consultation, reply and put ‘Call’ in the subject line. We’ll set up a time that works for both of us.
3) Be my guest for a free training session.
If you’d like to come in to attend a Beginner small group training session as my guest…just reply and put “Guest” in the subject line, and I’ll get you all the details.