Crystal

86: HRI Becomes Homecoming plus an interview with Barb Norsworthy

86: HRI Becomes Homecoming plus an interview with Barb Norsworthy

Peloton officially rolled out yoga this week, Homecoming dates are revealed, and there’s a new celebrity Peloton owner. Plus we interview Barbara Norsworthy.

85: Crystal’s Tread Has Arrived plus an interview with Abby Blake and Jen Parker

85: Crystal’s Tread Has Arrived plus an interview with Abby Blake and Jen Parker

Our long nightmare is over as Crystal’s Tread has finally arrived. Also arriving is the Peloton Android app. Plus we interview Abby Blake and Jen Parker from the Peloton Corporate office!

84: Peloton Yoga Is Here plus Steven Little Is Back On A Bike and we interview Lori Weedon

84: Peloton Yoga Is Here plus Steven Little Is Back On A Bike and we interview Lori Weedon

Peloton opened their St. Louis store and (naturally) we were there, Peloton Yoga has arrived plus Steven Little is back on a bike…but where? Plus we interview Lori Weedon

83: Tread Delays Are Real Plus An Interview with Tom and Tonia Jenkins

83: Tread Delays Are Real Plus An Interview with Tom and Tonia Jenkins

We’re back from Thanksgiving break! This week Peloton acknowledged that there are delays with the Tread, we have updates on the St. Louis store opening, and info on new products using the Peloton business model. Plus an interview with Tom and Tonia Jenkins.

Honey-Garlic Slow Cooker Chicken Thighs (allrecipes.com)

Stephen & Cassandra Pitts: Episode 82

Check out this yummy recipe from the Pitts that is ready when you get home!  

 4 skinless, boneless chicken thighs

 1/3 cup honey

 1/2 cup soy sauce

 3 cloves garlic, minced

 1/2 cup ketchup

 1 teaspoon dried basil

Prep

Cook
6 hr

Ready in
6 hr 10 m

Directions

  1. Lay chicken thighs into the bottom of a 4-quart slow cooker.
  2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  3. Cook on Low for 6 hours.

82: U.K. Instructors Are Announced plus an interview with The Pitts

82: U.K. Instructors Are Announced plus an interview with The Pitts

There are more new instructors (both here and abroad), Closed Captioning is being rolled out, and Vox.com does a deep dive on Peloton and the knock-offs. Plus we talk to The Pitts.

81: President Foley? Plus an interview with Todd Phillips of The Last Well

81: President Foley? Plus an interview with Todd Phillips of The Last Well

John Foley teases a transition into politics, Steven Little is on the move, and what comedy superstar is now a confirmed Peloton owner? Plus our interview with Todd Phillips.

Buffalo Chicken Lasagna

Myke and Mel Yeager: Episode 80

This lasagna is amazing, even better as leftovers! – Myke Yeager

1 tablespoon canola oil

1 celery rib, finely
chopped

1 can (14-1/2 ounces) diced tomatoes, drained

1-1/2 teaspoons Italian seasoning

9 lasagna noodles

1/2 cup minced Italian at-leaf
parsley

2 cups shredded white cheddar cheese

1-1/2 pounds ground chicken

1 large carrot, grated

1 bottle (12 ounces) Buffalo
wing sauce

1/2 teaspoon salt

1 carton (15 ounces) ricotta cheese

1 large egg, lightly beaten

1 small onion, chopped

2 garlic cloves, minced

1/2 cup water

1/4 teaspoon pepper

1-3/4 cups crumbled blue cheese, divided

3 cups shredded part-skim mozzarella cheese

Prep
1 1/2 hours

Cook
40+ minutes

Ready in

Directions

  1. In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until
    meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes,
    wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1
    hour.
  2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta
    cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
  3. Spread 1-1/2 cups sauce into a greased 13×9-in. baking dish. Layer with three noodles, 1-1/2 cups
    sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese.
    Repeat layers twice.
  4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand
    10 minutes before serving.

80: The Tread Is Getting Closer plus an interview with Myke & Mel Yeager

80: The Tread Is Getting Closer plus an interview with Myke & Mel Yeager

Peloton provides an update on the Tread, “competitors” seem to not be getting traction, and an update on Peloton Canada. Plus we talk to Myke and Mel Yeager.

79: The Power Zone Pack Gets Promoted Plus An Interview with Jayvee Nava

79: The Power Zone Pack Gets Promoted Plus An Interview with Jayvee Nava

Big news for the Power Zone Pack, NordicTrack plays catch-up, and a visit from The Peloton Prophet. Plus we talk to Jayvee Nava.

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