Fitness & Wellness on J Connect

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Welcome to Fitness & Wellness on J Connect

Our doors may be shut for the time being but we want you to know that we are still working for you. We are committed to providing our members with new opportunities and resources as we navigate through these unprecedented circumstances together. The JCC staff is working hard to quickly create new content. As each day goes by more content will be added. [COVID-19 Facility Updates]

Below you will find some resources that should help to alleviate some of the stress during this time.

Fitness

Check back daily for more videos and virtual resources!

J Virtual Membership

For only $14.99 a month, we are bringing more than 200 live or on demand videos into your home. Led by our top- grade JCC group fitness instructors and trainers. Join us for yoga, dance, boot camp, strength performance, Pilates, PT, wellness tips and more. Get J-connected! Start streaming today.

On-Demand Videos

Facebook Live Videos

J Virtual Membership

J Virtual Membership

This subscription offers users access to live and on-demand videos on yoga, dance and fitness workout videos.

ON DEMAND

FACEBOOK LIVE

Wellness

LIFESTYLE COACHING
Brett is happy to offer FREE virtual lifestyle coaching sessions to all JCC members. Sessions are 30 minutes and are done the

phone (audio only). We will discuss realistic goals to keep you #wellthy and on track while staying at home. This is a great opportunity to check-in, have someone hold you accountable, and get some social interaction while social distancing.

For questions or more information, please contact Brett Unell at brett.unell@bswhealth.org.

Brett is happy to offer FREE virtual lifestyle coaching sessions to all JCC members.

Sessions are 30 minutes and are done on the phone (audio only). We will discuss realistic goals to keep you #wellthy and on track while staying at home. This is a great opportunity to check-in, have someone hold you accountable, and get some social interaction while social distancing.

For questions or more information, please contact Brett Unell at brett.unell@bswhealth.org.

Brett is happy to offer FREE virtual lifestyle coaching sessions to all JCC members.

Sessions are 30 minutes and are done on the phone (audio only). We will discuss realistic goals to keep you #wellthy and on track while staying at home. This is a great opportunity to check-in, have someone hold you accountable, and get some social interaction while social distancing.

For questions or more information, please contact Brett Unell at brett.unell@bswhealth.org.

Your thoughts have power – so choose a positive one! Take a screen shot of the GIF below to reveal your thought of the day and put power to it.

Wake up & Get Wellthy
Aired 5/20/2020

Nutrition

More recipes coming soon!

Fennel and Grapefruit Salad

Summer is coming which can only mean – summer salads!

Join Chef Eli on this special segment of Wake Up & Get Wellthy (show airs Wednesday, May 27 at 10:00 am on Instagram), where he will walk us through a nutritious and delicious recipe for a salad the whole family is sure to enjoy. Check out the list of ingredients below:

View Recipe

For Candied Grapefruit (makes 10 slices)
1 large grapefruit
3 cups sugar
For dressing (makes 1 cup of dressing)
1 tsp whole fennel seeds
2 tbsp grapefruit zest
1/4 cup grapefruit juice
2 tbsp lemon juice
1 tbsp minced shallot
1/2 tsp Dijon
3/4 cup extra virgin olive oil
For grilled cheese croutons (makes 8 croutons)
2 slices hearty white bread
1 sandwich slice of the cheese of your choice
For Salad (Serves 4)
4 cups mixed greens
1 cup thinly sliced fennel
3 tbsp toasted slivered almonds
1/4 cup diced avocado
Procedure
1. Preheat Oven to 350 and toast almonds on a baking sheet until golden brown, about 5-10 minutes, stirring once. Let cool.
2. In a dry pan over medium heat, toast the fennel seed until fragrant, 5 minutes. Let cool.
3. Blend all of the dressing ingredients except the oil until smooth. Turn the blender to low and slowly stream in the oil. Add salt and pepper to taste
4. Peel the grapefruit and separate the segments. Put long skewers into the segments.
5. Put the sugar and ½ cup water in a heavy-bottomed pot with a tight lid. Heat, covered, until the syrup is 275-300 degrees, approximately 10-20 minutes.  DO NOT STIR THE SYRUP. Dip the Grapefruit Segments in the syrup, 1 at a time.  This is a great way to get third-degree burns, so PLEASE be very careful with the hot syrup.
6. Using a piece of Styrofoam or a cardboard box, stick the skewers in vertically to allow the segments to cool without touching the table or each other.
7. Brush both sides of bread with olive oil.  Put cheese between the two slices and grill in a pan or on a panini press until bread is golden on both sides and cheese is melted. Remove crusts and cut into bite-sized triangles.
8. Assemble the salad – mix dressing with fennel and mixed greens.  Top with almonds, avocado, grapefruit, croutons, and peppers.

Chocolate Pecan Babka

View Recipe

FOR THE DOUGH
4 cups (530 grams) all-purpose flour, plus extra for dusting
1/2 cups (100 g) sugar
2 teaspoons fast-rising active dry yeast
Grated zest of 1 small lemon
3 large free-range eggs
1/2 cup (120 milliliters) water
1/2 teaspoon salt
2/3 cup (150 grams) unsalted butter, at room temperature, cut into 3/4-inch cubes plus extra butter for greasing

FOR THE CHOCOLATE FILLING
Scant 1/2 cup (50 grams) confectioners’ (powdered) sugar
1/3 cup (30 grams) good quality cocoa powder
4 1/2 ounces (130 grams) good quality dark chocolate (~72%), melted
1/2 cup (120 grams) unsalted butter, melted
1 cup (100 grams) pecans, coarsely chopped
2 tablespoons sugar

FOR THE SYRUP
130 grams sugar
180 milliliters water

Instructions: Place the flour, sugar, yeast, and lemon zest in a stand mixer fitted with the dough hook. Add the eggs and water and mix on low speed for a few seconds, then increase the speed to medium and mix for 3 minutes, until the dough comes together.

Add the salt and then start adding the butter, a few cubes at a time, mixing until it is incorporated into the dough. Continue mixing for about 10 minutes on medium speed, until the dough is completely smooth, elastic, and shiny.

Place the dough in a large, lightly oiled bowl. Cover with plastic wrap and refrigerate overnight.

Grease two (2 1⁄4-pound) loaf pans (9 by 4 inches) with butter and line the bottom of each pan with parchment paper. Divide the dough in half and keep one-half covered in the fridge.

Make the filling by mixing together the confectioners’ sugar, cocoa powder, melted chocolate, and melted butter.

Roll out the dough on a lightly floured surface into a rectangle measuring approximately 15 by 11 inches. Using an offset spatula, spread half the chocolate mixture over the rectangle, leaving a 3⁄4-inch border all around. Sprinkle half the pecans on top of the chocolate, then sprinkle with 1 tablespoon of sugar.

Brush a little bit of water along the long end farthest away from you. Use both hands to roll up the rectangle, starting from the long side that is closest to you and ending at the other long end. Press to seal the dampened end. Place seam side down.

With a serrated knife, trim about 3⁄4-inch of dough from both ends and discard. With the same knife, cut the roll into half lengthwise. Place each piece next to each other, cut side up. Intertwine the two pieces, by placing one piece on top of the other and repeating until you get to the end. Gently pinch each end to seal.

Carefully lift the cake into the prepared loaf pan. Cover the pan with a clean, damp tea towel. Repeat the whole process to make the second cake. Let rise in a warm place for 1 to 1 1⁄2 hours. The cakes will rise by 10 to 20 percent.

Preheat the oven to 375F.

Remove the tea towels, place the cakes on the middle rack of the oven, and bake for about 30 to 35 minutes, until a skewer inserted in the center comes out clean.

While the cakes are in the oven, make the syrup. Combine the water and sugar in a saucepan, place over medium heat, and bring to a boil. As soon as the sugar dissolves, remove from the heat and leave to cool down. As soon as the cakes come out of the oven, brush the syrup over the cakes.

Leave the cakes until they are just warm, then remove them from the pans and let cool completely before serving.