• FWA Fitness - Ash is a great instructor!  His workouts are intense and you will definitely get results if you put in your 100%.  Since the Coronavirus effect, he has been keeping up with his groups on Zoom and has done a fabulous job.  He is very intentional with his people and it is a very family feel.  As much as I miss the direct contact with this group, I am very grateful and thankful for Ash's dedication to us all.....thanks!

    Cindy A.
  • Ash is patient, knowledgeable and so super supportive! I was in so much pain and almost immobile for about a year, my sciatic nerve was inflamed and my knee was stiff before I started training with Ash. Now I am pain free , mobile and motivated to keep working on my fitness goals. Thanks Ash for all that you do! You are a miracle worker if you can get me off the couch everyday to workout.

    Lorena H.
  • Coach Ash- FWA is an awesome instructor. He always push you to the limit. His enthusiasm and motivation inspire us to work harder to attain our goals.

    Catt C.
  • I found Coach Ash almost 6 years ago and I never looked back. Ash is highly motivating, professional and patient. He's always challenging me so that I can be a stronger version of myself. From his daily reminders, nutritional knowledge and guidance Ash helps me stay focused on my goals.Being a part of Coach Ash's FWA team and participating in the group workouts has taught me that I made a great investment in me! So join the team...you will not regret it!

    Judy L.
  • Ash is one of the best trainers you will ever have, hands down! He goes out of his way to make sure people are working towards their goals. 

    Rosa M.
  • Ash is one of the best trainers I've worked under!  He not only motivates me while working out but sends me daily reminders and keeps me on track!

    Ruby L.
  • His passion to help people is like no other

    Dean H
  • Kung Pao Chicken

    • 2 ¼ pounds boneless - skinless chicken breasts(free range) (cut into 1 inch pieces)
    • 4 teaspoons almond flour
    • 2 teaspoons sesame oil
    • 3 tablespoons green onions (chopped)
    • 2 cups diced red pepper
    • 1 cup of zucchini
    • 3 garlic cloves (minced)
    • ½ teaspoon crushed red pepper flakes
    • ½ teaspoon powdered ginger
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons light soy sauce(less sodium brand)
    • 2 teaspoons Splenda
    • 1/3 cup dry roasted peanuts

    Combine chicken and almond flour in a small bowl and toss to coat. Heat sesame oil in wok/deep pan over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

    Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok. Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions.