Crystal

78: Details on the Tread Experience and an interview with Carey Socol

78: Details on the Tread Experience and an interview with Carey Socol

Gina Mitchell was one of the first to attend the Tread Experience and she has all the scoop. Also, more new features, updates on the UK expansion, and if your bike has recently started making noises we can help you fix it. Plus an interview with Carey Socol.

Challah French Toast

Fred & Leslie Wachter: Episode 77

A treat that was chosen just for Howie Godnick! – Fred Wachter

Powdered Sugar

Maple Syrup

Prep

Cook

Ready in

Directions

  1. Get challah
  2. Cut into slices
  3. Crack and beat eggs
  4. Soak Challah slices in eggs, turning to soak in the egg
  5. Put in frying pan with butter
  6. Fry on each side for 2-3 minutes until nicely browned
  7. Serve with maple syrup and cinnamon sugar

77: More Instructors Leave Their Facebook Groups plus an interview with Fred & Leslie Wachter

77: More Instructors Leave Their Facebook Groups plus an interview with Fred & Leslie Wachter

There’s a major Tread event coming that’s clouded in secrecy, rides have seen a British Invasion, and more instructors bow out of their Facebook groups. Plus an interview with Fred & Leslie Wachter.

76: Are Hackers Targeting Peloton Instructors? Plus an interview with Jen Ealy

76: Are Hackers Targeting Peloton Instructors? Plus an interview with Jen Ealy

Multiple instructors have had their social media accounts hacked in recent weeks, Peloton has some interesting question in their survey for new Tread owners, and yet another “competitor” enters the home bike market. All this plus an interview with Jen Ealy.

75: Instructors Have A New Social Media Policy plus an Interview with Dr. Susie Beris

75: Instructors Have A New Social Media Policy plus an Interview with Dr. Susie Beris

There have been changes in how instructors are allowed to communicate online, Crystal recaps her Atlantic City experience, and Flywheel is up to more of their shenanigans. Plus we interview Dr. Susie Beris.

74: Peloton UK’s Launch Party plus an Interview with Ariel Levin

74: Peloton UK’s Launch Party plus an Interview with Ariel Levin

Crystal gears up for the Iron Man Atlantic City, a Peloton rider competes on Jeopardy, and an update on the mysterious Peloton cyber stalker. Plus an interview with Ariel Levin.

French Toast Casserole (with Challah)

The Rosenbers: Episode 73

A delicious breakfast treat from The Rosenbergs!

8 eggs

Salt to taste

1 tablespoon of vanilla

3/4 cup of brown sugar

1/2 teaspoon cinnamon

Prep

Cook

Ready in

Directions

  1. Slice challah into 1 1/2 inch thick slices.
  2. Place in the bottom of casserole dish.
  3. Tear as needed to fit casserole dish.
  4. Mix together remaining ingredients.
  5. Pour over casserole, cover and store in refrigerator overnight.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake for 45 minutes
  8. Optional: nutmeg and ginger can be added for additional flavor. 1/2 teaspoon of nutmeg and 1/4 teaspoon of ginger
  9. Optional: cranberries or raisins can be added.  Pour over bread before final mixture is added.
  10. When casserole is done, cut into squares to serve.
  11. You can top with powdered sugar, fruit or syrup.

73: Peloton Sues Flywheel plus an interview with The Rosenbergs

73: Peloton Sues Flywheel plus an interview with The Rosenbergs

Peloton punches back against Flywheel, our Peloton Prophet has all sorts of predictions about who the new instructors will be, and we have the scoop on what your Tread delivery and installation will be like. Plus an interview with The Rosenbergs (Jason and Shari).

GHIRARDELLI Cricket Flours Brownies

Max Culhane: Episode 72

Looking for protein in your brownies?  Try these cricket flour brownies, courtesy of Max Culhane!

4 oz GHIRARDELLI Semi-Sweet Chocolate Baking Bar (1 bar)

1 stick unsalted butter

1/2 tsp salt

1 cup brown sugar, packed

1 tsp vanilla

2 large eggs

1/4 tsp baking powder

1/3 cups GHIRARDELLI Semi-Sweet Chips

Prep

Cook

Ready in

Directions

  1. Preheat oven to 350°F.  Using a 8″ x 8″ pan, butter the inside and lightly flour the inside and then set aside.

  2. On low heat, use a saucepan to begin melting the GHIRARDELLI bar and butter.  It helps to cut the butter into smaller pieces, and break/cut up the GHIRARDELLI bar into smaller sections as well.  Keep stirring on low heat until both are completely melted.  Once melted, remove the saucepan and allow to cool to room temperature so that you do not cook the egg and additional ingredients.

  3. Once cooled, stir in the brown sugar and vanilla.  Next, add both eggs and mix fully.

  4. In a separate mixing bowl, combine the Cricket Flours: All Purpose Baking Flour and other dry ingredients until they are fully mixed.  Next, begin to slowly fold in the dry mixture into the saucepan.  After the dry ingredients have fully been mixed in, add in your GHIRARDELLI Semi-Sweet Chips.

  5. The last step is to simply pour your final GHIRARDELLI Cricket Flours Brownie mix into your pan, and bake in the over for 25-30 minutes, or until your tester comes out clean.

72: Zac Brown’s Link to Peloton plus an interview with Max Culhane

72: Zac Brown’s Link to Peloton plus an interview with Max Culhane

Treads are being released into the wild! What’s Zac Brown’s connection to Peloton? And FitFab40 has a stalker. All this plus an interview with Max Culhane.

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