A Note from Atlas’ New GM- Tom Parry

As many of you Atlas members already know, I have assumed the General Manager position in the wake of Susan’s departure. As integral to the success of the gym as Susan has been these last several years, I have some big shoes to fill. Nevertheless, I look forward to the opportunity to put my own spin on the position, hopefully leading management in the right direction going forward.

Meet Atlas’ Newest Coach- Andrew P

Hey Atlas! Help me give a warm welcome to the newest member of our community and coaching staff- Andrew P. Make sure to introduce yourself to him as you'll be seeing him around the box helping with classes and on the schedule soon. Andrew was a good sport (and a quick reply) when I asked him to give us some very important, and some not so important, info about himself.

Thank you, Thank you!

Hello Atlas Community! I want each of you to hear this from me, but calling a member meeting didn't seem practical... so I am telling you all through this post. I have officially resigned from my position as Operation Manager at Atlas. The last 2 years have been a great joy being apart of this amazing community.

Stay on Track this Summer- Paleo Recipe Collection from The Kittchen

Stay on Track this Summer- Paleo Recipe Collection from The Kittchen

Summer is finally here and we all know what that means- it's time for a few of our favorite things! Cookouts, patios, weekend getaways, picnics and delightful summer cocktails. Now let's not kid ourselves- that 7 layer Mexican dip your Aunt Ginny makes has been your favorite since you first tasted it back in 1997. Between the layers of melted cheese, sour cream, and black beans exists some irrational desire to consume the entire platter in one sitting while adopting a prison-style protective stance over your meal.

Congrats to Member Megan W.

This week Megan Wessels launched her YouTube™ channel, Recycling School T.V. and her website for Eco Earth Enterprises, empowering women to "take the garbage out of life."  Her mission is to create a world that is more eco-conscious by educating the masses — through the voice of women — about ways to protect our earth and reduce waste sent to our landfills.

Expanding your CrossFit Horizon

This is a guest post by member Carmen B on her experience competing for the first time at the Galt Games Winter Edition. If this post inspires you to compete, you don't have to wait long or travel far. Join our community for the upcoming Granite Games!   Carmen B relaxed and ready to go before WOD #2 A few weeks ago, Coach Jess asked our class – a continuum of Crossfitters from very experienced to those joining for WOD #1– what we enjoyed about Crossfit.

The Granite Games!

Looking to compete? Join our community for the 2014 Granite Games! It’s coming… The 2014 Granite Games! This year, help us show our Community pride by participating in the Online Qualifier! What the heck is an Online Qualifier? It’s a fun-filled, 3-week competition pitting you against your peers on a scale far larger than that of your local gym.

2014 Open Wrap Up

Anne F working her way through 14.5

The 2014 Open has come to a close. The individual and team fields are set and sadly Atlas finished just outside of making it as a team. This years open was a great community building experience, and has brought many of us closer together.

The Farmer’s ELK ROAST Recipe

Elk Roast  DRF and I [Anne] are big fans of elk - it’s a super lean, tasty alternative to beef.  We usually just make burgers and have it with veggies for an easy weeknight dinner. We get it from http://www.hawkshillelkranch.com/index.html, which appears at Green City Market.

Jessica P’s Smoked Salmon Frittata

Smoked Salmon Frittata ( Yes, she likes it with Almond Butter on top)  Servings ~ 15 per serving (approx): Calories=196, Carb=14g, Fat=10g, Protein=15g, Fiber=3g Ingredients: 2 Cups Broccoli, Cut into Small Chunks 18 Ounces Smoked Salmon (or you can cook this first and add some liquid smoke - enough to crumble into the recipe) 1/4 Cup Olive Oil + 1 tsp 2 Garlic Cloves, Minced 1 Red Onion, Minced 1 Red Bell Pepper, Diced Small (if not peppers, go with Zucchini, Squash, Mushrooms, etc.