• You Can Only Get Better.

    Melody L. Schoenfeld, CSCS, CMT, RKC, certified nutrition specialist, and more, brings over 20 years of training and massage therapy experience to the Southern California area. Train smart. Train right. Have fun. You can only get better. Read More
  • Flawless Fitness - The Gym

    Flawless Fitness' studio space is not what you might expect a personal training gym to look like.  There are no cardio machines, strength machines or, really, machines of any kind.  The only machines there, as a matter of fact, are the people who come in and train-- you are your own machine, and your body was made to move its own way. 

    This is not about what's trendy.  This is about what works. 

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  • Group Training

    Group Training classes are a vigorous mix of different kinds of training methodologies designed to give you the most burn for your buck. Classes are 30 minutes and will have your heart pounding, your muscles burning, and your body more toned and fit. Group Training is a fun and extremely affordable way to supplement your current workout. Come join us! 

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FENNEL

Sample Image  Fennel is most often associated with French, Italian and Mediterranean cooking, but with its crunchy texture and light, licorice-y flavor, it lends itself well to salads, soups, and a wide variety of both summer and winter dishes.The entire fennel plant is edible, from bulb to tips, and the bulb and stalk are very similar to celery in nature.

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KALE

kale.jpgKale is another one of those oft-overlooked vegetables that delivers a huge nutritional bang for your buck. It is a hardy vegetable that grows through much of the year, but it’s best and sweetest in the wintertime.

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SPAGHETTI SQUASH

Active ImageOne of the best things about winter (in my opinion, anyway) is the huge variety of winter squashes available.  From acorn to kachoba to butternut to pumpkin, there are endless possibilities for your palate.  My favourite winter squash, however, is definitely  the spaghetti squash.

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BRUSSELS SPROUTS

brusselssprouts  The mere mention of these little cabbages makes most people wrinkle their noses in disgust.  People who are adverse to the mighty Brussels sprout generally have these feelings because of the sulfur compounds released by the veggie when it is overcooked.  With the right culinary touch, Brussels sprouts are not only great for you, but really delicious as well.   Give them a second chance—you might find that you’ve had them pegged all wrong.

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NOPALES AND PRICKLY PEARS

nopalesIf you’ve ever gone to the desert, you have likely come across the broad, thick, green appendages (nopales) of the prickly pear cactus, and the spiny rose, orange, purple, or yellow-coloured fruits (the prickly pears, or tunas) that sit atop.  You’ve likely never realized that almost all of this plant can be a delicious and nutritious addition to your diet, and an interesting item to add to the table.

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BEETS

beets_jpgAlthough beets are available all year round, October is a good time to easily get the tender young beets, which most people find the tastiest.  Beets have kind of a bum rap, but there are so many ways to use this versatile vegetable, you will no doubt find many ways to include this delicious, nutritious root into your diet.

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POMEGRANATES

pomegranatePomegranate season begins in September!  You have no doubt heard the hype about these seedy fruits, and they are, indeed, very good for you. Pomegranates are a good source of a variety of phytochemicals, including polyphenols, which seem to provide protection against heart disease. They are high in potassium, vitamin C, and manganese, and are well worth all the work involved in eating them.

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OKRA

okra

 

Okra is at its peak in the month of August! Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber, which helps to keep the intestinal tract healthy, thus decreasing the risk of some forms of cancer (especially colorectal cancer). Nearly 10% of the recommended levels of vitamin B6 and folic acid are also present in a half cup of cooked okra.

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