• Little About Me

    I’m a busy wife and mother of two amazing kidlets with a passion for health and fitness. For the past twenty years I’ve been active, whether it was bicycling, rollerblading or kickboxing, but it wasn’t until 2009 when I discovered CrossFit that I got into the best shape of my life. It was then that I learned there is more to simply being fit, it’s called “breathing fit”. It’s when you realize exercise is not an option, but a must and eating healthy isn’t just a good idea, but a necessity to feel your best and have your body be at optimal performance. My passion turned into a desire to motivate and inspire others to reach their fitness goals.

    Certifications

    Lisa
    Train with me at either of these locations CROSSFIT REDLINE or ENDURE FIT 365


      Certified Spartan Group X Instructor
      CrossFit Level 1 Trainer
      Red Cross CPR/AED Certified

    Personalized Training

    LOOK AMAZING
    HAVE AN OVERABUNDANCE OF ENERGY
    LOVE YOURSELF, BODY AND MIND
    ADD YEARS TO YOUR LIFE


    In addition to coaching group classes at CrossFit Redline & Endure Fit 365, I'm a personal trainer, helping people lose inches, gain muscle, tone, build cardio endurance, & simply be the best they can be! I also offer group classes to coach individuals training for obstacle races, such as Spartan Race or Tough Mudder.

  • Portfolio

  • Contact Address


    Lola Training and Lola Gams LLC

    2338 Immokalee Rd.
    Ste. 179
    Naples, FL 34110-1445
    Phone: (239) 287-0456
    E-mail: Lisa@LolaTraining.com

    Contact Form

  • PIZZA

    Cauliflower Crust Pizza

    2 Cups cooked cauliflower rice (see below)
    1 Large egg
    1Cup shredded mozzarella cheese
    1 Tsp oregano
    2 Tsp parsley

    -Preheat oven to 450 degrees
    -Slightly grease baking sheet or you can use a pizza stone
    -In a bowl, combine cauliflower rice, egg & cheese. Press evenly onto the pan & sprinkle with oregano & parsley
    -Bake at 450 degrees for 15-20 minutes, until “crust-like”
    -Remove the crust from oven. Add organic, no sugar added marinara sauce, your favorite toppings (spinach, black olives & bacon are mine!) & a sprinkle of mozzarella
    -Place under the broiler at high heat until cheese is melted & bubbly.
    Makes 4 slices or servings

    *Here are some tips to make your crust “crusty”:
    -Make sure your cauliflower is dry after washing
    -Spread your crust out thin
    -Bake until “crust like”. If you peek at your crust at the recommended cooking time & the middle is still not cooked, cook longer. :)

    Making the cauliflower rice:
    In a large skillet, heat 1 Tbsp olive oil over medium heat. Meanwhile, place cauliflower in a food processor with the “s” blade & process until the texture of rice. (If you don’t have a food processor, you can simply use a cheese grater to grate the cauliflower into rice!) Add cauliflower to skillet, cover & cook 5-10 minutes, until soft, sprinkle with 1/4 Tsp salt

    Found this recipe from Damy Health. It is insanely good....& good for you!


  • PASTA

    Spaghetti Squash With Sausage & Marinara

    For 4 servings you will need:
    • 1 Spaghetti squash
    • 1 Jar organic, no sugar added marinara sauce
    • 3-4 Pieces organic chicken sausage

    -Preheat the oven to 350 degrees
    -Carefully cut the squash in half lengthwise. Scoop out all of the seeds & mushy part
    -Place the squash halves face down in a baking dish & add 1/4 cup water. Bake for 30 minutes.
    - Carefully flip the squash over to let it cool. Use a fork to scoop out all of the “pasta”

    While squash is cooking, heat the sausage & sauce on the stove
    Pour over the squash. Enjoy!!! I swear it’s like angel hair pasta!!!


  • DESSERT

    Chocolate Chocolate-Chunk Muffins

    Preheat oven to 350 degrees

    Place in large bowl:
    1 cup Sunbutter ( I use the organic, no sugar added )
    3 eggs
    1/4 cup honey
    1 very ripe banana
    3 Tbsp cocoa powder
    1/2 Tsp baking soda
    1/3 cup dark chocolate ( I use the organic 85% dark )
    Mix until blended using an electric hand mixer
    Fill muffin tins about 2/3 full with the batter & bake for 25 minutes or until a toothpick inserted in the center comes out clean.
    Love these for a treat! Enjoy alone or add a little Kerrygold butter! Anything chocolate is my favorite!



  • BREAKFAST

    Waffles With Blueberries

    For two large waffles you will need:

    3 medium eggs
    1 Tsp honey
    1 Tbsp coconut oil (plus a little to grease waffle maker)
    2 Tsp vanilla extract
    2 Tbsp coconut flour
    1/2 Tsp baking soda
    1/4 Tsp salt
    Pinch of cinnamon

    -Rub waffle maker with oil & plug in (I use a large Cuisinart waffle maker that makes 4 large waffles at a time, this recipe is two)
    -Combine eggs, honey, oil & vanilla
    -Combine coconut flour, baking soda, salt & cinnamon
    -Mix dry ingredients into wet ingredients. Let batter sit for 5 minutes.
    -Pour into waffle maker & close lid. Cook for 2 minutes & then check them-don’t let them cook for longer than 3 minutes-they’ll dry out.

    I like to serve simply with blueberries. Just pop some out of the freezer & into a sauce pan, let warm warm while you’re waffles are cooking.
    So delicious for a special treat on a Sunday morning!!! 1 waffle is so filling!!!



  • CHICKEN

    Mexican Crockpot Chicken

    For 4 + servings you will need

    -3 boneless, skinless chicken breasts
    -1 24oz jar picante sauce (I like Pace & it’s all natural)
    -Romaine lettuce wraps
    -Diced tomatoes

    -Wash the chicken & place in crock pot
    -Cover with the entire jar of picante sauce
    -Cook on low for 6-8 hours

    That’s seriously it! Serve in lettuce wraps. I like to add some diced tomatoes & if you’re really feeling like living on the edge, some shredded Mexican cheese!
    From Crossfit Peachtree, so crazy easy, but so amazingly delicious!!!




  • PIZZA

    Cauliflower Crust Pizza

    2 Cups cooked cauliflower rice (see below)
    1 Large egg
    1Cup shredded mozzarella cheese
    1 Tsp oregano
    2 Tsp parsley

    -Preheat oven to 450 degrees
    -Slightly grease baking sheet or you can use a pizza stone
    -In a bowl, combine cauliflower rice, egg & cheese. Press evenly onto the pan & sprinkle with oregano & parsley
    -Bake at 450 degrees for 15-20 minutes, until “crust-like”
    -Remove the crust from oven. Add organic, no sugar added marinara sauce, your favorite toppings (spinach, black olives & bacon are mine!) & a sprinkle of mozzarella
    -Place under the broiler at high heat until cheese is melted & bubbly.
    Makes 4 slices or servings

    *Here are some tips to make your crust “crusty”:
    -Make sure your cauliflower is dry after washing
    -Spread your crust out thin
    -Bake until “crust like”. If you peek at your crust at the recommended cooking time & the middle is still not cooked, cook longer. :)

    Making the cauliflower rice:
    In a large skillet, heat 1 Tbsp olive oil over medium heat. Meanwhile, place cauliflower in a food processor with the “s” blade & process until the texture of rice. (If you don’t have a food processor, you can simply use a cheese grater to grate the cauliflower into rice!) Add cauliflower to skillet, cover & cook 5-10 minutes, until soft, sprinkle with 1/4 Tsp salt

    Found this recipe from Damy Health. It is insanely good....& good for you!


  • Eggplant

    Tuscan Eggplant


    1 medium eggplant
    1/4 cup olive oil
    2 Tsp dried Oregano
    1 Tsp sea salt
    1/2 – 1 Tsp Red pepper flakes (optional)
    2 fresh mozzarella balls, sliced
    8 Tbsp grated parmesan cheese
    1 – 1 1/2 cups of your marinara sauce
    Fresh Basil leaves (save some for garnish)

    Preheat oven 350 degrees F Take your individual serving dishes and arrange on a large baking sheet (or 2 depending on how many you are making).
    Slice eggplant the long way thinly (you can also slice them round it really depends on the size of the eggplant). On a plastic board or platter drizzle oil on both sides of the eggplant and season with oregano, salt and if you decide to use red pepper flakes.
    Heat a large stove top grill pan or your outdoor grill on medium heat.
    Cook each side for 6-8 minutes until it becomes lightly charred. Put aside on your platter.
    To prepare each dish. Take a tablespoon of marinara and line the bottom of the single serving dish.
    Place the eggplants slices (about 2 per dish) then take a slice of mozzarella and place on top of the eggplant. Sprinkle a tablespoon of parmesan cheese.
    Add a little more sauce and fresh basil.
    Bake for 20 minutes, When ready to serve add fresh basil leaves for garnish.

    Note: I like to keep a little marinara on the stove for those who like a little extra!!
    If you don’t have individual oven safe dishes just use a large baking dish!

    This recipe is from my friend's cookbook, Cindy's Kitchen. If you like eggplant, you'll love this!!!

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