OVERCOMING OBSTACLES

Adaptive Yoga
Experience the benefits of yoga through a gentle practice.  Extra attention will be given to joints and healing using chairs and other props for balance and support of bodies in the poses.  For anyone whose limited strength or mobility has kept them from trying yoga.  Poses are adapted to an individual's current condition, while honoring his/her strengths.
Wheelchairs, walkers, and personal helpers are welcome.

When:  Thursdays, 10:30 a.m. - 11:15 a.m.
Where:  Northwest YMCA
A Member Benefit of the YMCA

Contact:  Michelle Brainard, 515-986-4464
michelle.brainard@dmymca.org

Holiday Class Schedule and Hours

Friday, December 23rd—Regular NW Y and Child Watch hours

         Classes—8:45 a.m.—9:45 a.m. Cycling 

                      9:45-10:15 Body Sculpt 

Saturday, Christmas Eve—Regular NW Y and Child Watch Hours

Classes—8 a.m.—9 a.m. Cycling 

Sunday, Christmas Day—Closed

Monday, December 26th—Regular NW Y and Child Watch Hours

Classes—8:30 a.m.—9:15 a.m. Cardio & Strength 

     9:15 a.m.—10:00 a.m. Body Sculpt 

     5:30 p.m.—6:15 p.m. Cycling 

     6:15 p.m.—7:00 p.m Pilates 

Friday, December 30th—Regular NW Y and Child Watch Hours

Classes—Regular Class Schedule

Saturday, New Year’s Eve—Regular NW Y and Child Watch Hours

Classes—8 a.m—9 a.m. Cycling  9 a.m.—10 a.m. Circuit

Sunday, New Year’s Day—8 a.m.—12:00

Monday, January 2nd—Regular NW Y and Child Watch Hours

Classes—Regular Class Schedule

Remember your Access Card when the Y is open but the Community Center isn’t!  

Ask the Service Center for more info!

Healthy Holiday Recipe

Holiday Weighs is underway! We hope you’re getting lots of rest and are remaining stress-free this holiday season. This is a fun, flavorful recipe to add to your list of Christmas side-dishes. It is heart healthy and colorful to add bright cheer to your holiday table.



Crunchy Pear and Celery Salad
Ingredients
(6 servings)




4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettucePreparation




1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
2. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.Nutrition
Per serving: 215 calories; 13 g fat ( 5 g sat , 4 g mono ); Calcium 15% DV, 20 mg cholesterol; 20 g carbohydrates; 5 g protein; 4 g fiber; 240 mg sodium; 219 mg potassium.