Heather Parsons Fitness

trust, believe, live.

Super “Burner” Bowl + Romance N” Running Partner Boot Camp January 28, 2010

Filed under: Events — hparsonsfitness @ 7:14 pm

Saturday, February 6th – Super “Burner” Bowl
Burn it up before the big game on Saturday. Who’s your pick, the Colts or the Saints? Wear your team colors for a SECRET surprise!

Saturday, February 13th: Romance N’ Running Partner Boot Camp
Exercises that use your partner as your resistance tool. Bring a friend, boyfriend, girlfriend, spouse or someone you met the night before! Share the burn and reap the benefits. (Refreshments Provided)

Both events located at Howe Street Stairs / I-5 Colonnade Park
(East Howe Street & Lakeview Blvd. E, Seattle, WA 98102)

$25 Drop-In Fee for Each Event. Sign Up Today!



From Anita Rodgers January 19, 2010

Filed under: Testimonials — hparsonsfitness @ 10:56 pm

“Heather Parsons is a stellar Pilates teacher and trainer. Her knowledge of body mechanics comes not only from her professional training, but also from personal experience in rebuilding herself after a debilitating cycling accident left her with permanent and semi-permanent injuries. Heather is funny and supportive, which helps when she demands that extra set of squats or pull-ups. Heather is always willing to devise new approaches to work on or around my weak areas, making each session engaging and effective. And then there is her love for Chihuahuas.”

– Anita Rodgers, Seattle, WA


From J.

Filed under: Testimonials — hparsonsfitness @ 10:54 pm

“I play a lot of sports including volleyball and softball.  Heather has been amazing at tailoring my workouts to improve my game.  My core strength has increased, muscle mass improved, and I feel better physically and mentally.  I recommend her to all of my friends, both as a personal trainer and an aerobic boot camp instructor.”



From Alice B.

Filed under: Testimonials — hparsonsfitness @ 10:53 pm

“I do appreciate how you push me even when I am tired or resist. Keep it up!  I can feel the benefits already and am slowly becoming addicted to working out and working out with you.”

-Alice B.


From Audrey S.

Filed under: Testimonials — hparsonsfitness @ 10:52 pm

“Thanks for keeping my mom moving abd so happy.  We will get her to stand up straighter,  feel stronger, and moving more confident every week!”

-Audrey S.


Veggie Moroccan Stew January 17, 2010

Filed under: Recipes — hparsonsfitness @ 8:38 pm


1 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 (4 inch) cinnamon stick
salt and pepper to taste
1 pound butternut squash – peeled, seeded,and cut into 2-inch cubes
4 large red potatoes, cut into 2-inch cubes
2 cups vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can canned diced tomatoes with their juice
1 cup pitted, brine-cured green olives
1/2 teaspoon lemon zest
1 3/4 cups water
1 (10 ounce) box uncooked couscous
6 tablespoons plain yogurt
6 tablespoons chopped fresh cilantro


Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.

Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.

In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.


Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce January 4, 2010

Filed under: Recipes — hparsonsfitness @ 11:42 pm

2007 Ellie Krieger, All rights reserved

Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
10 min
6 servings


For the summer rolls:

2 ounces Vietnamese or Thai rice noodles
6 rice paper rounds
1/4 cup, or 12 fresh Thai basil leaves (or regular basil leaves), rinsed and dried
6 medium shrimp, cooked and halved
1/2 cup shredded carrot
1/2 cup, or 12 whole large fresh mint leaves, rinsed and dried
3 red-leaf lettuce leaves, leaves, spines removed, leaving 6 halves
Vinegar dipping sauce, recipe follows


Bring water to a boil and cook rice noodles
according to package directions. Drain, rinse and cool (makes about 2 cups).

Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very
warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice 

round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp
kitchen towel.

Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch
on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about
2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the
edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with
the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve,
cut ends up, with dipping sauce.


Vinegar Dipping Sauce:

1 tablespoon sugar
2 teaspoons warm water
1/4 cup rice vinegar
1 teaspoon chili sauce (recommended: Sriracha)
1 tablespoon lime juice
1 teaspoon fish sauce or low-sodium soy sauce
1 tablespoon finely shredded carrot
1 scallion, thinly sliced


Dissolve sugar in warm water, combine with other
ingredients, and chill until ready to use.