I had the chance to sit down with Rachel Sunley, founder of Bridezilla Bootcamp to talk about her unique concept and a special event she will be hosting for all of her beautiful brides-to-be this week in our Cento Banquet Room.
What inspired you to start Bridezilla Bootcamp?
“Bridezilla Boot Camp was created based on the findings of my master’s integrative project on successful weight loss maintenance. While I was working on my Master’s in Public Health and studying to become a personal trainer, I was fascinated by the fact that most people can successfully lose weight, but more than 50% of them gain it back in less than 6 months. I wanted to know what people were doing- who lost weight and successfully kept it off long-term. I took my findings and built a structured, comprehensive fitness program that combines all aspects of health – the mind, body, and spirit. I didn’t want this to be “just another fitness program, so I started to think about what Buffalo was missing. At the time, bootcamps were just starting to become popular, my client base was mostly women. My favorite aspect of working in a gym was providing wellness coaching. It was then that Bridezilla Boot Camp was born! My program combines my lifelong passion for nutrition and fitness with my favorite things: weddings, fashion, cooking, educating, and sculpting beautiful bodies!”
What makes Bridezilla Bootcamp unique?
“Bridezilla is unique because it is a structured, supportive, and motivational program that combines the latest fitness and dietary research into one holistic approach. Clients workout in private, non-intimidating environment- with no gym memberships or contracts required. Our boot camps include semi-private training sessions, specialty fitness classes (barre, spinning, yoga, pilates), nutritional guidance, grocery shopping tours, personal coaching, BBC adventure runs, fitness assessments, group camaraderie, before & after photos, wedding tips & resources and more. Most importantly, the entire program is tailored to meet brides’ special needs by providing everything from flexible scheduling to customized workouts designed for their body type and wedding dress style. Starting this summer, clients will also have the opportunity to participate in cooking classes, wellness seminars and Team BBC social & community events. Our first social event is with Tony Walker and Giancarlo’s in the Cento Banquet Room-we’re so excited! Guests will take a class, followed by a light lunch and some shopping. This is a great opportunity to get out of the gym and spend some time together.”
Who would you recommend Bridezilla Bootcamp to?
“Any woman looking to GET FIT and have fun! We welcome women of all ages, sizes, and fitness levels. While BBC is popular for brides, it isn’t just for brides or the bridal party. Our groups are small enough (limited to 6 women) to offer the personal attention each and every client deserves. Beginner, intermediate and advanced levels of instruction are given for all exercises to accommodate all fitness levels. We want to make sure clients never feel overwhelmed or not challenged enough!”
What is your favorite aspect of being a health and fitness coach?
“I get to watch people transform their lives. There is nothing more rewarding! Every success story motivates me to do more, and every client holds a special place in my heart. I meet so many amazing people and get the chance to make a lasting impact on their lives. I truly LOVE what I do!”
Rachel sent us one of her favorite healthy recipes to share with you:
“I tell my clients to think “lean & green” when deciding what to eat for dinner. One of my favorite dinners to make is a Lemon & Garlic Salmon Salad. This recipe is simple, delicious, and filling.”
Lemon & Garlic Salmon Salad (Serves 2)
Ingredients:
• 2 3oz. salmon filets
• 8+ cups of mixed field greens with baby spinach
• 10 asparagus spears
• 2 oz. crumbled feta cheese
• 2 oz. walnuts, chopped (optional)
• 2 cloves garlic, minced
• 1/8 cup water
• 1 Tbps organic unsalted lemon pepper seasoning
• 1 Tbps organic garlic powder
• 1 lemon
• 4 Tbps balsamic vinegar
Directions
• Preheat oven to 350 degrees.
• Season salmon filets with minced garlic, lemon pepper and garlic powder. Top with fresh squeezed lemon juice. Bake in oven for 12-15 minutes.
• Prep asparagus as desired (steam, roast or cook on stovetop). Sautee minced garlic, asparagus in pan on medium to high heat.
• Place field greens in large salad bowls. Top with crumbled feta cheese.
• When salmon is finished baking start to toast chopped walnuts in toaster oven for 1-2 minutes.
• Top salad with cooked asparagus, salmon, toasted walnuts and balsamic vinegar.
