Many of us are familiar with Yoga as a method of exercise, relaxation, and stretching. While Yoga may be a very widespread method of exercise, many individuals aren’t familiar with Hot Yoga or what it involves. Hot Yoga traditionally consists of a 60-to-90-minute program featuring a series of varying poses and is held in a studio set between 95°F and 105°F. Humidity in the studio is also increased to reach upwards of 40%. For those who are trying Hot Yoga for the first time, you will want to make sure you are well hydrated. The first few times are going to be the most difficult, and if you ever experience dizziness or light-headedness be sure to take a break. Those who understand their limits and take the appropriate measur...

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It’s anniversary month here at Axiom! Over the past three years there has been a lot of hard work, amazing experiences, and resounding successes. Being a part of the community in the Treasure Valley is something special, and we couldn’t be prouder to call it our home.

2014 has been a year full of dedication, both on the side of our wonderful employees and from the amazing members of the Axiom community. We wouldn’t be where we are today without all of you! And what better way to show our appreciation than with giveaways?!

Anniversary Month:

Throughout the month of October, Axiom will be dedicating our celebration to both our members as well as to educators throughout the Treasure Valley. All local educators can work out...

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Makes 4 servingsIngredients:For salsa:• 8 plum tomatoes, seeded, diced (about 2 2/3 cups)• 1 red onion, diced (about 1 cup)• 1 bunch fresh cilantro, chopped (about 1/2 cup)• 1/4 cup fresh lime juice• 2 tablespoons olive oil• 2 teaspoons minced canned chipotle chilies*• 1/2 teaspoon ground cuminFor fish:• 3 tablespoons olive oil• 4- 6-ounce orange roughy fillets (each about 3/4 inch thick)• 1/2 cup all purpose flour• 1 pound haricots verts or other slender green beans, trimmed• Fresh lemon juice• Additional olive oilPreparationFor salsa:Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)For fish:Preheat oven to 400...

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Serves 4Ingredients:For Halibut:• 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)• 1 cup whole milk• 1/3 cup shelled pistachios (preferably Turkish), finely chopped• 3 tablespoons cornmeal• 3/4 teaspoon salt• 1/4 teaspoon black pepper• 1/4 cup extra-virgin olive oilFor Spicy yogurt:• 1 cup thick Turkish or Greek yogurt (8 ounces)• 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)• 2 tablespoons chopped fresh dill• 1 tablespoon finely chopped onion• 1 tablespoon fresh lemon juice• 2 teaspoons dried Maras pepper• 1/2 teaspoon salt, or to tastePreparationPut fish in a shallow baking dish, pour milk over it, and chill, covered, turning over...

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Makes 4 servings.Ingredients• 2 nectarines, pitted, diced• 2 green onions, chopped• 1 tablespoon olive oil• 1 tablespoon fresh lime juice• 1 teaspoon grated peeled fresh ginger• 1 teaspoon minced seeded serrano Chile• 1/2 teaspoon ground cumin• 4 5- to 6-ounce salmon fillets with skin• Additional olive oil (for brushing)• 2 teaspoons whole coriander seeds, coarsely cracked, dividedPreparationMix first 7 ingredients in medium bowl. Season salsa to taste with salt and pepper.Prepare barbecue (medium-high heat). Brush salmon with oil. Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; press to adhere. Grill salmon until slightly charred and just cooked through, 3 to 4 minutes per sid...

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Makes 4 servingsIngredients• 2 pounds bone-in pork shoulder chops• 1/3 cup all-purpose flour• 3 tablespoons vegetable oil, divided• 1 large onion, halved and sliced• 1/2 pound fresh Cremini mushrooms, sliced• 1 teaspoon chopped rosemary• 1 cup waterPreparationPat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium h...

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Makes 4 servingsIngredients• 1/3 cup yellow cornmeal• 1 teaspoon grated lemon peel• 1 teaspoon salt• 3/4 teaspoon coarsely ground pepper• 4 boneless trout fillet halves (about 1 1/4 pounds)• 1 tablespoon butter• 2 tablespoons olive oil• 1 tablespoon lemon juice• 2 bunches watercress, trimmed• Lemon wedgesPreparationCombine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat.Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn trout over; pan-fry until opaque in center, about 2 minutes. Transfer trout to platter.Add 1 tablespo...

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Serves 4Ingredients• 1 1/2 cups chopped cilantro• 2 tablespoons vegetable oil• 1 tablespoon chopped canned chipotles in adobo• 1 tablespoon water• 1/2 teaspoon ground cumin• 4 (6-ounces) tilapia filletsPreparationPreheat broiler.Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, and then coat fish with sauce.Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.Nutrition Informationper serving (4 servings)• Calories228• Carbohydrates0 g (0%)• Fat10 g (15%)• Protein34 g (69%)• Saturated Fat1 g (7%)• Sodium128 mg (5%)• Po...

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serves 4
• 3/4 cup olive oil
• 1/2 cup coarsely chopped white onion
• 3 large garlic cloves, chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 16 uncooked jumbo shrimp, shells intact, deveined (about 1 pound)
Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour.
Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about 4 minutes. Divide shrimp and marinade from skillet among 4 plates and serve.

Nutrition Informationper serving (4 servings)• Calories452• Carbohydrat...

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Makes 4 servings
• 1 small avocado, diced
• 1 cup 1/3-inch cubes cantaloupe
• 1/2 cup diced red onion
• 1/3 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 3/4 teaspoon grated lime peel
• 4 - 6-ounce mahi-mahi fillets (each about 1 inch thick)
• 1 tablespoon olive oil
• 3 tablespoons Jamaican jerk seasoning
Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.

Squash and Tomato GratinMakes ...

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1455 Country Terrace Ct.
Meridian, ID 83642


7316 West Fairview
Boise, ID 83704


801 E. Parkcenter Blvd.
Boise, ID 83706


3505 E Monarch Sky Ln.
Meridian, ID 83646