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Testimonials

  • Working with Justin for just over two months has proven one thing: Nothing compares to the personalized structure of private training. I have tried gym training for years. Justin offers a far more effective, results-driven program. I feel better, see faster results, and, above all, feel that for the hour I am there he is […]

    — Dan Ludden, Read More »

  • It is a pleasure for me to say a few words about my personal trainer, Justin Budovsky. First of all, I have been working with Justin, or shall we say that he has been working with me, for the last few years. I find him to be accepting, supportive, encouraging, non pushy but also goal […]

    — Michael Bassichis, Executive Director, The Gifford School, Read More »

  • I’ve been working out with Justin for nearly two years now and have been really impressed with his knowledge of personal training and fitness. I’ve had several different trainers but feel Justin has really tailored my training sessions to meet my needs (and my body!). The results have been great! I’ve really increased my overall […]

    — Todd Kates, Read More »

  • I am a fifty year old marathon runner. I had been experiencing multiple injuries due to too much running without enough overall fitness to support my mileage. My physical therapist suggested that I work with a trainer to help strengthen my core and increase my overall fitness. With this goal in mind I asked Justin […]

    — Sara Koch, Newton, Read More »

Pepper Steak

Serves 4 3 ½ cups Free-Range Chicken Broth, low sodium fresh ground pepper and NuSalt 1 cup short-grain brown rice 1 tablespoon extra virgin olive oil 12 Anaheim peppers Pam spray 4 5-ounce portions lean beef tenderloin 1 vidalia onion, slice thinly 5 cloves chopped garlic 3 tablespoons balsamic vinegar 3 tablespoons cornstarch ½ cup Trader Joes Fat Free Salt-Free Marinara ½ cup Evaporated Fat Free Milk ½ cup chopped fines herbs (parsley, chives, tarragon and chervil) pinch cayenne 1. Bring 2 cups chicken broth to a boil in a medium saucepot. Season with NuSalt and add rice. Cover, turn down heat to a very low simmer and cook for about 1 hour or until rice is tender and liquid is absorbed. Fuff rice with fork and toss with olive oil. Keep warm. 2. Char Anaheim peppers over an open flame, turning to cook evenly, until skins are mostly burnt. Place peppers in a bowl and cover with plastic wrap for about 7 minutes to steam off skin. Remove as much charred skin as possible with a paper towel. Seed peppers and cut into rings about ½ inch thick. 3. Heat a large sauté pan over medium-high heat. Season steaks with pepper and NuSalt and spray pan with Pam. Saute until golden brown, about 4 minutes per side. Remove steaks from pan and keep warm. 4. Spray pan with Pam again and add onions. Saute until onions are starting to become tender, about 5 minutes. Add garlic and sauté for another minute. Deglaze with balsamic vinegar. Add 1 cup chicken stock to the pan and bring to a simmer. Mix remaining ½ cup chicken stock with cornstarch to make a slurry and whisk into pan. Stir in marinara and evaporated milk and bring to a simmer. Add peppers, cayenne and simmer until vegetables are tender. Return beef to the pan to reheat, for about 2 minutes. Stir in fines herbs. Serve with rice.