FitRev’s November Member of the Month – Stephanie Howard!

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Meet Fit Revolution’s November Member of the Month

15 Questions with Stephanie Howard 

Stephanie – November Member of the Month, relives her favorite FitRev memory, opens up about what motivates her, and more.

Who or what keeps you motivated? 

I have four very busy kids (10, 9, 7 and 5) and I try to keep up with them!

Any mantra you repeat during an especially grueling workout? 

I remind myself that no matter how painful it is in the moment, I am going to be so happy later in the day knowing that I gave the workout my best effort.  I am never going to regret giving it my all, but I will regret taking it easy. I also repeat some other choice words in my head, not suitable for print.

What are you most thankful for this year?

My family is healthy and happy!

What do you want to be when you grow up?

I don’t want to grow up- I still think I am about 25! All kidding aside, if I had it to do all over again, I think I would want to be a nurse. Two of my kids were preemies who had extended NICU stays and the nurses make ALL the difference!

Which superpower would you like to have? 

To fly, isn’t that the superpower everyone wants?

If you could live anywhere for one year where would you live? 

At the beach- any beach.

What were you like in high school?

Kind of nerdy, kind of sporty, general over-achiever.

Truth or dare?


If you could be any age for one week, what age would you choose?

Probably 24—the perfect mix of childhood freedom and having your own money!

What is your biggest pet peeve?

Not sure if it’s my biggest pet peeve, but my kids are always putting their trash on the counter next to the trashcan, not in it… Trash goes in the trashcan people!

If I had one more hour in the day, I would…

I’d love to say that I would sit and read a book or something relaxing like that, but I would probably clean my house.

What’s one thing about you someone wouldn’t know unless they really knew you? 

That I was an EMT in high school.

How is FitRev different than other gyms you’ve tried?

I love the community at FitRev! All of the people- instructors and other FitRev’ers are so nice and welcoming. And truly, the classes are the best I have ever taken. Every class seems to be better than the last one. The instructors have a great balance of pushing you to do the best you can while not making you feel bad if you have to take a break. I have never been one to say I love going to the gym, but I really do love going to FitRev. Always lots of laughter too!

What’s your favorite FitRev memory?

When I first started at FitRev and had to introduce myself to the instructors saying “I’m new, I don’t know what I am doing,” many of them greeted me with “I am so happy you are here!”

Could you share with us a favorite meal or recipe that we could share with the rest of the FitRev community?

I love Martin Yan’s chicken lettuce cups—so delicious! (I usually triple the recipe – great leftovers).


2 dried black mushrooms (I leave these out)

1/2 lb ground chicken or 1/2 lb ground turkey

1 1/2 teaspoons cornstarch

2 teaspoons Chinese rice wine or 2 teaspoons dry sherry


1/4 cup hoisin sauce

2 teaspoons soy sauce

1/2 teaspoon chili-garlic sauce

1 teaspoon sesame oil

OTHER Ingredients

1 tablespoon vegetable oil

1 teaspoon minced ginger

1 garlic clove, minced

1/2 red bell pepper, finely chopped

1/2 cup finely chopped water chestnut

2 teaspoons chopped fresh cilantro

8 small iceberg lettuce cups


In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard the stems, and coarsely chop the caps; set aside.

In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes. Make the sauce—combine all the sauce ingredients in a small bowl; set aside.

Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides. Add in ginger and garlic; cook until fragrant, about 15 seconds. Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes. Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.

To serve—arrange the lettuce cups on a plate alongside the sauce and the chicken mixture. To eat—spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.

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