One Spark Fitness

We offer all classes in person AND virtually! We do not own the rights to the music.

Unfortunately there have been some technical difficulties and Explode at 9am is cancelled for today. We apologize.

Schedule Change! Wrapping up 2020! NYE classes!! Strong 12p... Zumba 1p We are back to our normal schedule and REOPENING on Monday, Jan 4!! See you then!!

It’s tasty Tuesday time! This week we have an easy and delicious meal... Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce. Ingredients 2 salmon fillets... 2 tablespoons vegetable broth or chicken broth 1 1/2 tablespoon fresh lemon juice 1 tablespoon of your favorite hot sauce 4 teaspoons minced garlic (4 cloves) Salt and fresh ground black pepper, to taste 2-3 tablespoons butter, diced into small cubes 2 tablespoons fresh chopped parsley or cilantro 1 lb medium-thick asparagus with ends trimmed Directions 1. Preheat your oven to 425F. Cut 2 sheets of 14 by 12-inch heavy-duty aluminum foil then lay each piece separately on the countertop. 2. In a small bowl, combine the ingredients for the garlic butter sauce: broth, lemon juice, and hot sauce. 3. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil. 4. Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus. 5. Wrap salmon foil packets in and crimp edges together then wrap ends up. Don’t wrap too tight keep a little extra space inside for heat to circulate. 6. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 9 12 minutes. 7. Carefully unwrap the baked salmon in foil packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon. 8.Enjoy! #tastytuesday #healthychoicesmatter #phoenixvillebusiness

Are you ready to give yourself the gift of a healthier you? Tired of big corporate gyms? Looking for a fresh, fun, supportive, fitness family? One Spark has it! Whether you stream from home, choose on demand classes or attend live classes, you won’t be disappointed. DM for more info. #minorityowned #phoenixville #areyouready #groupfitnessclasses #supportingeachother

Today is an important day in history. No matter your political affiliation, it is important to go cast your vote. We may not agree on who should be our next President, but I think we can ALL agree we have the right to bare arms.

This Tasty Tuesday we have a perfect recipe for this cold weather, Cozy Autumn Wild Rice Soup Ingredients... 1 large sweet potato 8 oz Baby bella mushrooms 1 Bay leaf 2 medium carrots 2 Celery Ribs 4 cloves of garlic 2 large handfuls of Kale 1 small white onion 6 cups of vegetable stock 1 cup wild rice 1/4 cup All-purpose flour 1 tsp salt and pepper 1.5 tbsp Old bay seasoning 3 tbsp Butter 1.5 cups Milk Directions 1. Heat butter in a large pot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent. Stir in the garlic and cook for an additional 1-2 minutes. 2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine. 3. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally. 4. 10 minutes prior to the finish, prepare your cream sauce in a separate saucepan on the stove. In it, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.) 5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. 6. Enjoy!

Today, the first day of November, is a great time to stop and take moment to say THANK YOU to all who donated to our food drive. Two car loads to help our community. A special shoutout to Caulyn Chang for all her help! #givingback #bestmembers

What a fun Halloween! No tricks, all treats! .

What day is it??? Tasty Tuesday! Shrimp and Vegetable Stirfry Ingredients... 2 lbs. raw large shrimp 3 tbsps. lime juice 1 tsp salt 2 tsp fresh ground black pepper 1 tbsp. chili powder 1 tsp paprika 1/2 tsp cumin 2 garlic cloves- minced 2 tbsp olive oil 1 small onion-diced 1 large zucchini- halved and sliced 1 large yellow squash- halved and sliced 1 red bell pepper - diced 1 tbsp olive oil Directions 1. Marinate the shrimp with the spices, lime juice and 2 tbsp olive oil. 2. Add one tablespoon of olive oil in a skillet and bring to medium heat. Sauté the veggies until they obtain a gold color and are tender. Remove and set aside. 3. In the same skillet, sauté the shrimp until fully cooked. 4. Return the cooked veggies to the skillet and sauté with the shrimps for 1-2 minutes. 5. Enjoy!

Updated Schedule! October 2020!

Blast It Up at 6pm. 30 minutes of everything above the waist. Grab your hand weights, tube band and positivity...let’s do this! Tap the link 5 minutes before class starts and join in.

It's our favorite day of the week...Tasty Tuesday! A healthy spin on the Dole Pineapple Whip. Ingredients 2 cups frozen pineapple 1/4 cup milk of choice (Use canned coconut milk for a piña colada taste)... A packet of your sugar of choice (we used stevia) 3/4 tbsp lemon juice Directions 1. Add all ingredients to your blender, and blend until smooth. Depending on the strength of your blender you may need to add more liquid. 2. If you want a thicker consistency stick in the freezer for 20-30 minutes to firm the mixture. 3. Scoop and enjoy!

Ok, take 2. Some technical difficulties last week, Let’s do this!! FREE Blast It Up! Tonight at 6pm!

What day is it? Tasty Tuesday! This week, enjoy our Chicken and Turkey Sausage Jambalaya! Ingredients:... 10 oz Chicken Breast 2 Turkey/Chicken Sausage Links (You can crumbled sausage as pictured too!) 3/4 tsp chili powder 1 medium sized onion 1 green pepper Red pepper flakes 2 cups low/no sodium chicken broth 28 oz diced tomatoes 4 minced or pressed garlic cloves 1 tbsp olive oil 2 tbsp hot sauce Dried or fresh cilantro 12-16 oz of whole wheat penne pasta (may substitute brown rice/cauliflower rice/etc) 1/2 tsp pepper to taste (For an extra kick, add diced jalapenos.) Directions: 1. Cube the chicken and sausage into bite sized pieces. Toss chicken with chili powder, salt, and pepper.) 2. Heat the oil in a large skillet or wok over medium heat. 3. Add the chicken and sausage to the skillet and cook 6-7 minutes to brown the meat. 4. Add the chopped onion, green pepper and garlic. Cook for approximately 2 minutes. 5. Add the hot sauce, diced tomatoes, penne, broth into the skillet. 6. Cook up to 15 minutes or until pasta is al dente. 7. Top with cilantro and red pepper flakes. 8. Enjoy!

One Spark Fitness will be spot lighting a different class every month. This month it’s Blast It Up, every Tuesday at 6:00pm. 30 min of upper body strength training. Grab those dumbbells, tube band w/handles, loop band & mat and join us. iframe.dacast.com/b/152986/c/538971

BBQ TURKEY MEATBALLS! Ingredients 1.5 Pounds Ground Turkey 1 cup oats... 1/3-2/3 cup of milk 4 tablespoons of minced onion 1.5 teaspoons of salt Fresh cracked pepper 1.5 cups BBQ Sauce 1 tsp. garlic powder Directions 1. Preheat oven to 350 degrees 2. Mix all ingredients except for the BBQ sauce. 3. Divide meat into 20-24 meatballs. 4. Place meatballs in a 13x9 dish and place in the freezer for 10 minutes to firm them up. 5. Bake for 20 minutes and then cover with BBQ sauce. 6. Bake for additional 20-25 minutes.