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2106 Pontius Ave
Los Angeles, CA, 90025
United States

818-618-4772

Center Gravity is the premiere training facility, nutrition center, and events space for movement arts located on the Westside of Los Angeles.

Nutrition and training programs for children and adults that bring together all practices of tumbling, dance, acrobatics, martial arts, strength/obstacle training, aerial arts, yoga, physical theater, and Parkour, that progress the beginner to professional.

 

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Be your own Hero!

Center Gravity is the premiere training facility, nutrition center, and events space for movement arts located on the Westside of Los Angeles.

Nutrition and training programs offered for children and adults that bring together all practices of tumbling, dance, acrobatics, martial arts, strength/obstacle training, aerial arts, yoga, physical theater, and Parkour, that progress the beginner to professional.

Rosemary Cracked Pepper Chicken with Asparagus and Brown Rice.

Anthony Amatucci

Rosemary and Cracked Pepper Chicken with Asparagus

Organic Free Range Pastured Chicken

1 Bunch Trimmed Asparagus

5 Tbs. Olive Oil

Dried Rosemary

Fresh Ground Pepper

Salt to taste

 

Pour 1 Tbs oil into the bottom of a large baking pan or cake tin. Place chicken in the pan, spread out evenly. Place trimmed asparagus around the chicken in the pan.  Add the rest of the oil, spread over chicken and vegetables. Add rosemary, black pepper, and salt over the top of chicken and vegetables. Set oven to 300 degrees after placing chicken in the oven.  Slowly bake for about one hour, use a meat thermometer placed in the breast or thigh (not touching bone) to measure 160 degrees to not over cook or undercook. Serve with brown rice and veggies.

 

Jalapeño Ground Beef with Taro Purple Kale    

1 Large Onion Slivered

4 Cloves Garlic Minced

4 Small Jalapeños Slivered

5 Tbs. Olive Oil

Organic Pastured Grass-Fed Ground Beef

5 Small Taro Roots Slivered

1 Bunch Purple Kale Chopped 

Fresh Ground Pepper

Salt to taste

 

In a large skillet or wok, simmer chopped onions, garlic, and jalapeños in olive oil until caramelized.  Add the ground beef, and slivered taro root, stir often until meat is nearly cooked.  Add chopped purple kale, black pepper and salt, cover and cook until taro and kale are soft, stirring often. Serve by itself or as corn taco filling.