The Best Prescription for Your Health!!

I found this very interesting and informing and wanted to share it with you guys.

It's well drawn as well :)

Thanks all!

Zumba for Kids

We live in a nation where the obesity problem is growing.  Not only are we as adults not getting adequate exercise, our children aren't either.  I have posted Zumba videos everyday, but wanted to put one up that is a little more kid friendly.  Here is one to Shakira and the kids are way cute in it!

Lets get kids in on the revolution!!

Morning Motivational Moment

Good morning everybody,

I hope you are all doing well!!!

Here is our daily dose of motivation to keep us going:

 This is a good thing to keep in mind as we step on the scale.  We don't need a huge change every time.

We are in it for the long haul and the more gradual you lose weight, the more likely you will

keep it off. 

Thanks guys!!!

Recipe of the Day - Dessert!

I thought we all deserve a reward for keeping with this, so today's recipe is a dessert!

Each serving is only 170 calories, so enjoy!!!

CHOCOLATE-HAZELNUT LAVA CAKE

 

1

teaspoon shortening

1

tablespoon Gold Medal® all-purpose flour

1/3

cup semisweet chocolate chips

1

tablespoon butter

1

cup powdered sugar

2

eggs

2

egg whites

1/3

cup hazelnut spread with cocoa

1/2

cup Gold Medal® all-purpose flour

2

tablespoons powdered sugar

• 1Heat oven to 400°F. Lightly grease 12 regular-size muffin cups with shortening and lightly flour. In medium bowl, combine chocolate chips and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the eggs and egg whites with wire whisk until blended. Stir in hazelnut spread and flour. Spoon batter into muffin cups, filling each about 3/4 full.
• 2Bake 9 minutes or until sides are firm (centers will be soft). Let stand 1 minute. Place serving platter upside down on muffin cups. Turn platter and muffin cups over; remove muffin cups. Sprinkle cakes with 2 tablespoons powdered sugar; serve warm.

The Old Me... Sort of

I have been overweight most of my life, but for one summer I was not.

I worked ad a fun center that has go-karts, rock climbing, bumper boats, and more. 

I worked outside mostly on the go-kart tracks, I was constantly running to fix crashes, move gates, and other moving around. 

I was eating crap everyday.... I would eat at the restaurant in the center for all my meals. Usually I would order a double cheeseburger with extra cheese, french fries, and an energy drink or soda.

Even while eating this horribly unhealthy food, I lost weight due to my activity. 

I lost 25 lbs in 3 months. I got down to 125 lbs and was a size 4, here is a picture:

 I'm the short one lol.

Sadly at the end of the summer I was promoted and moved to a desk. I gained it ALL back plus some within 4 months because I kept eating the crap I had before. 

That summer I was the closest to my ideal health than I have ever been before... and I miss it :(

I need to change and go back to that.

Thanks for letting me be nostalgic and a rambler... I'm on my way again :)

Boom Boom Zumba!

Welcome back :)

Today's Zumba looks like a LOT of fun!!

Here we go:

Check back later for a healthy recipe!!

Morning Motivation

Good morning everybody!!!

How are you doing with your weight loss goals? I'm doing alirght, had a bad day yesterday... but today is a new day :)

Here is our motivation:

Now watch us go!!! 

Recipe of the Day

Evening everybody!!!

Here is today's healthy recipe:

GNUDI WITH BUTTERNUT SQUASH

 

3

cups cubed (1 inch) seeded peeled butternut squash

1/2

teaspoon salt

1/4

teaspoon pepper

1 1/2

oz thinly sliced prosciutto, chopped

2

tablespoons finely chopped fresh sage leaves

1

tablespoon olive oil

Gnudi

1

cup Gold Medal® all-purpose flour

1

container (15 oz) fat-free ricotta cheese, drained on paper towels

1/4

cup grated Parmesan cheese

1/2

teaspoon salt

1

egg

• 1Heat oven to 375°F. In 15x10-inch pan, arrange squash in single layer; sprinkle with salt and pepper. In separate 15x10-inch pan, place proscuitto. Place pans on separate oven racks in oven; bake 15 minutes or until prosciutto is crispy. Remove prosciutto from oven; set aside. Bake squash 10 minutes longer or until tender. Sprinkle with sage; set aside.
• 2Meanwhile, make gnudi. In large bowl, stir 3/4 cup of the flour and all remaining gnudi ingredients until well blended. Line cookie sheet with plastic wrap. Divide dough in half. On work surface dusted with remaining flour, shape each half into 12-inch log. Cut logs into 1/2-inch slices; place on cookie sheet. Refrigerate 15 minutes.
• 3In 4-quart saucepan or Dutch oven, heat 3 quarts water to boiling; add gnudi. Boil 4 minutes or until all gnudi rise to surface. Remove with slotted spoon; drain.
• 4In 12-inch skillet, heat olive oil over medium-high heat. Add squash mixture to oil. Cook 2 minutes, stirring frequently, until heated through; stir in gnudi. Remove from heat; top with prosciutto. Serve warm.