At Warrior Fit Body Boot Camp, nationally certified trainer Darrin Walton uses metabolic-training techniques to help clients get fit and svelte as quickly as possible. His classes revolve around high-intensity intervals and circuits, which often include kickboxing moves, bodyweight exercises, and battling-rope drills. Many workouts emphasize Tabata training, in which participants rest briefly between intervals to rev up their metabolisms for up to 48 hours. During each class, Darrin exudes enthusiasm and cultivates a supportive vibe among students of all skill levels. He also charts students' body composition to keep them motivated as they watch their fat levels drop, their muscles bulk, and their pecs lay eggs and multiply. A collection of online tools—including a goal tracker, a meal planner, and a nutrition learning center—helps students cultivate healthy habits outside the classroom.
Coos, gurgles, and tiny handclaps form a soundtrack for Stroller Strides classes, one-hour sessions that are part play group and part workout, helping moms and tots forge friendships as they build strength, coordination, and flexibility. Certified instructors lead intervals of power walking and toning exercises that sculpt the entire body more effectively than bench-pressing babies. Workouts incorporate easy-to-use tools such as resistance bands and the strollers themselves, as well as environmental elements such as hills and trees during warm weather. Classes welcome moms of all fitness levels and babies who are 6 weeks old or who can grow a full beard. Stroller Strides also develops online resources to help moms connect with one another and work out in their homes.
Muscular instructors help exercisers of all fitness levels slim silhouettes and chisel muscles with motivating boot camps, one on one personal training, and fat-evicting nutrition plans. During boot camps, a certified fitness coach draws on more than 15 years of experience to build up bodies with a series of high-intensity interval and metabolic resistance training. The encouraging trainer conducts a symphony of grunts as students strain to lift sandbags and tires within the indoor gym before hitting the fresh air to hurdle over motionless freeze-tag players and other outdoor obstacles. They’ll also compliment their rigorous workout regimes with nutrition guidance that equips students with grocery lists and recipes that ensure balanced meals.
Boise Yoga Center owners Vickie and Jerry Aldridge bring to the studio a combined 45 years of experience in the Iyengar method of yoga, having studied with the Iyengars in India multiple times. The Iyengar method combines asanas (poses) with prananyama (rhythmic breathing control) and is safe for people of all ages and shapes. Boise Yoga Center's certified instructors include James Burton, winner of Boise Weekly's 2010 "Best Local Yoga Instructor" award two years in a row. He and the rest of the staff enjoy working with students of all skill levels, from lowly human clerics with no physical agility points to full-on Dungeon Masters, to improve body alignment, strength, flexibility, and confidence.
Jon Page has been instructing eager instrumentalists on plucking, strumming, and everything in between for nearly four years. With training in a system devised by the Berklee College of Music and a history of performing in bands and on stage, Jon can tutor pupils of various ages and skill levels. Classes occur for a half hour weekly and incorporate music theory and technique. Check online for lesson availability.
The clubhouse at Les Bois Park serves a roster of classic American noshables to patrons wagering on speedy-steed sprints. Diners can safely bet on snacks such as breaded jalapeño poppers deep-fried and crammed with cream cheese ($7). Or bide time pre-race by devouring a basket of beer-battered onion rings ($8) or by using them to engage in a wager-worthy bout of wrist hula-hooping. Beefeaters will find char-broiled satisfaction with a Back Stretch burger slathered with thousand-island dressing and swiss cheese ($9) or a rib-eye steak ($18) hand-cut, grilled to order, and served with a baked potato and a vegetable medley.