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Wellness
 
 

 
 
 
 
 
 
JOIN US

 
Health Seminars
Our monthly health seminars are sponsored by the Visiting Nurses Association of California.  They occur on the second Friday of each month in the ballroom from 10:00 a.m. - 11:30 a.m.  Please look in your monthly Lifestyles Magazine for the seminar topics. 
 
Blood Pressure Checks
Blood Pressure Checks are offered in the Main Clubhouse Lobby on the first Thursday of each month from 10:00 a.m. -12:00 p.m.  This special service is Free to Sun Lakes residents. 

Robin Sick Fitness Schedule
Robin will be in the fitness rooms on the following days:
* Tuesdays, MCH: 1:00 p.m.- 3:00 p.m.
* Wednesdays, SCH: 7:00 a.m.- 8:30 a.m. ; 1:00-3:00 p.m.
* Thursdays, NCH: 7:00 a.m. - 8:30 a.m. ; 1:00 p.m. -3:00 p.m.
 
1/2 hour personal training packages with one on one interaction are available for an extra fee. If you are interested, please contact Robin at 229-7460.
 
 

STAY ACTIVE
 
 
CLASS LOCATION   DAY         TIME
Aqua Volleyball         
South
M/W/F   8:00 a.m.
Aqua Aerobics           South T/TH 8:00 a.m. - 9:00 a.m. 
Aqua Zumba South T/TH 10:45a.m. - 11:30 a.m.
Strength 45         South M/W/F 9:15 a.m.- 10:00 a.m.
Chair Stetch Yoga      Main WED 11:00a.m. - 11:45 a.m.
Gentle Yoga                Main T/TH 7:30 a.m. - 8:45 a.m.
Jazz Aerobics             Main M/W/F 8:00 a.m. - 9:00 a.m.
Jazz Aerobics             South TUE 5:30 p.m.  - 6:30 p.m.
Latin Heat Zumba    South M/W 10:30 a.m. - 11:15 a.m. /5:00 p.m. -5:45 p.m.
Longevity Stick          South MON 10:30 a.m. - 11:30 a.m.
Pilates                          South TUE 9:30 a.m. - 10:30 a.m.
Tai Chi                         North W/F 9:00 a.m. - 10:00 a.m.
Yoga for Seniors       North M/W 4:00 p.m. - 5:30 p.m.
 

HEALTH LINKS
 
 
 

 
Monthly Recipe
 
 
Greek Quinoa Salad

 
 
Ingredients
3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 clove garlic, smashed and finely chopped to a paste
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup quinoa
Kosher salt and pepper
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 green onions (green and pale green part), thinly sliced
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
Feta, for sprinkling

 
Directions
Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
Just before serving, transfer to a platter and sprinkle feta on top.

Recipe courtesy of Bobby Flay
 
 
 
 
Recipe from: 
http://www.foodnetwork.com/recipes/bobby-flay/greek-quinoa-salad-recipe.html

 
Total Time: 1 hr 25 min
Prep: 10 min
Inactive: 1 Hour
Cook: 15 min
Yield: 4 servings
Level:Easy