Total Fitness Control (TFC) is Decatur’s Personal Training and Fitness Boot Camp resource.

TFC’s goal is to be a one-stop-shop for all of your fitness needs: personal training, indoor fitness boot camp, corporate wellness, fitness accessories and overall health consultations.

 Personal Training is for any person with health, fitness and/or physique goals who could use some assistance accomplishing said goals. Every single person, even Personal Trainers themselves, can benefit from employing a Personal Trainer. This is truly an investment in one’s health, fitness, self-esteem, longevity and quality of life. It can truly redefine one’s life for the better!

Because our comprehensive Program includes your customized, tailor-made Personal Training Plan, a customized Nutrition Plan and cardiovascular instruction, there is zero guess work. None! Just show up, follow our instruction and be prepared to be “wowed” by your results. It’s just that simple!

Contact us today to schedule your complimentary consultation and let’s get started with life changing, physique altering results. Allow us to blow your mind and to totally exceed your expectations. 

Serving Decatur and the Atlanta metropolitan area.

Total Fitness Control is headquartered at 431 West Ponce De Leon Ave, Suite 5 Decatur, GA, 30030.

We pride ourselves in providing high quality training and impeccable service to our clients.

ADDRESS

Total Fitness Control

431 W. Ponce de Leon Ave.

Suite 5

Decatur, Ga  30030
contactus@totalfitnesscontrol.com

Tel: 404-941-7144

FIND US

  • w-googleplus
  • w-facebook

Try Something New

January 13, 2017

 

Mushroom and Asparagus Salad

 Ingredients

1 whole-wheat English muffin (or 1 slice whole-wheat bread), torn into pieces 4 teaspoons grated Parmesan 1/3 cup plus 2 teaspoons olive oil 1/2 teaspoon kosher salt Freshly ground black pepper 2 tablespoons minced shallot 2 tablespoons balsamic vinegar 2 tablespoons reduced-sodium soy sauce 2 teaspoons fresh thyme leaves, chopped, or pinch dried thyme 1 1/2 pounds thin asparagus, trimmed 3 cups trimmed and sliced cremini mushrooms 5 cups salad greens 2 hard-boiled eggs, peeled and finely chopped

Directions

  1. Preheat the oven to 450 degrees. In a food processor, pulse the English muffin into large, fluffy crumbs. Transfer bread crumbs to a medium bowl; toss with the Parmesan and 2 teaspoons of the oil. Season with the salt and black pepper to taste. 2. Whisk together remaining oil and the shallot, vinegar, soy sauce and thyme and a pinch of black pepper in a small bowl. 3. Spread the asparagus evenly on two rimmed baking sheets. Drizzle each sheet with 2 tablespoons of the dressing; shake to coat. 4. In another medium bowl, toss the mushrooms with 2 tablespoons dressing. Scatter mushrooms evenly over asparagus, reserving bowl. Roast the vegetables 10 minutes. 5. Toss roasted asparagus and mushrooms to coat with their cooking juices and scatter bread crumbs over each sheet. Return sheets to oven and roast another 8 to 10 minutes or until vegetables are tender and bread crumbs are browned. 6. In reserved bowl, toss the salad greens with 2 tablespoons dressing; store leftover dressing in the refrigerator. Pile the salad on dinner plates. Top with asparagus and mushrooms, sprinkle with the chopped egg and serve.

 

Please reload

Featured Posts

Join us for the workout of your life.

August 7, 2014

1/2
Please reload

Recent Posts

November 6, 2018

March 10, 2018

February 14, 2018

January 13, 2017

Please reload

Archive
Please reload