Tonight we are introducing another amazing woman, and chef, into the Work it Out family. Meet chef, Vivian Fiorentinos, who will be working hand in hand with WiO Wellness to create some of our favorite meals, snacks and more. 

While this week marks our final celebratory week of Work it Out's 5th Anniversary, Vivian is coming in hot with some fantastic complimentary grab n' go meals and snacks that you can get at River starting at 6:00pm. Here is a sneak peek at the menu for tonight!

Power Oats
Snack on this granola that's the perfect mixture of oats, raisins, walnuts, with dried apricots and a sprinkle of pumpkin seeds and flax.
Calories per serving: 200

Grab n' Go Green Mix
A salad full of flavor and nutrients in every fork-full. A combination of romaine and baby spinach, topped with roasted butternut squash, red onion and toasted sunflower seeds, tossed with a light cider vinegar dressing.
Calories per serving: 250

Citrus Protein Bowl
The compliment to your post-workout recovery. Quinoa paired with arugula, pomegranate seeds, tangerine slices, toasted almonds and a light basil lemon dressing.
Calories per serving: 265

Vivian and in-house nutritionist, Lisa, will be working together on seasonal items that you can pick-up at our studios. Learn a little more about our new resident chef in our Q&A where we learn about her love for cooking, tips she has for you to create a healthy meal and more. Plus don't forget to stop by our River Studio tonight to get some goodies!

  1. What is your connection to Work it Out?
    My sister in-law is founder Noel Fiorentinos. 

  2. Where did your love for food stem from?
    I really fell in love with cooking watching my grandmother cook for us when we were little. The aroma of her cooking would fill the house and it was always such a comfort to me. After that, as I got older, I would come home from school and just whip something up for me and my friends to eat. Once I started seeing the positive reactions, I believe I truly fell in love with the art of cooking and I knew that I wanted to do it for a living. 

  3. Where did you go to Culinary School and what was one memorable moment from the experience?
    I attended the Institute of Culinary Education (ICE) in Manhattan. One of my most memorable moments was when we learned how to make pasta. I just remember it being a competition day, who can roll the longest sheet of pasta. I believe my team won - we called it anaconda! 

  4. Favorite meal to cook for someone that you love?
    I really love cooking slow cooked meals for my loved ones. There's no better way to say I love you than to stand over the stove for 3 hours slow roasting a pork shoulder or short ribs. It's totally worth all the effort in the end.

  5. Easiest healthy meal you'd recommend for a novice cook?
    For a novice cook I would recommend a chicken dinner; boneless chicken breast dry roasted in the oven with a little drizzle of olive oil and herbs and roasted Brussels sprouts (because I love them) with some carrots for added sweetness. Everything can enter the oven at the same and in 30 minutes you have a full nutritional meal. 

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