We love Spin at PHF!Read more

During these few days before the next Cycle kicks off we want to show off some amazingness that has happened over the past 7 weeks. Wow. This only happens at one place, Priority Health and Fitness.Read more

**TEEN FIT UPDATE!** We have decided to move forward with our new Teen Fit Classes! Here are the details! 1. Classes will begin Saturday March 3rd and run for four Saturdays in a row. 2. Class time will be 9:30AM and last for 1 hour. 3. The cost will be $40 which covers the entire 4 weeks, all paid upfront through the app. Create an account for your teen on the app and look under the “Courses” section to sign up! (App: “Priority Health and Fitness”) 4. If your teen is already a member of PHF they may attend these classes at no extra charge. 5. Ages 12+ 6. During their 4 weeks your teen will be involved in multiple different types of training including, weight training, athletic training, sport specific stretching, Olympic lifting, HIIT, multi-functional training and learn the basics of nutrition. 7. Please note; we will only run...Read more

Beef Vegetable Soup Makes: 4 servings Ingredients 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 3 medium carrots, cut into 1/2-inch-thick slices 2 small potatoes, peeled and cut into 1/2-inch cubes 1 medium onion, chopped 1/2 teaspoon salt 1/2 teaspoon dried thyme 1 bay leaf 2 14-1/2-ounce cans diced tomatoes 1 cup water 1/2 cup loose-pack frozen peas Fresh parsley sprigs (optional) Directions  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 3. Remove and discard bay leaf. Stir in peas and garnish with parsley if desired. Nutrition facts per serving: 269 calories, 28g protein, 29g carbohydrate,...Read more