Friday, February 5, 2010
Wednesday, February 3, 2010
Having fun with team Blue!
I love my Team!!!
Things Not To Eat...
I made the amazing discovery that overdoing pasta is very bad for me. This may not be a revelation to many, but it took me going backwards through my diet to see what had changed. After my son's benefit, we had leftover spaghetti, so down the hatch it went!
So, I made myself accountable and took pasta out of my diet this week to see if it would make a difference. BINGO! If you aren't making progress, write down everything that goes in.
Also did you know that diet pop is LOADED with sodium? It makes you retain fluids...just so you know. It may say zero calories, but the salt is not good.
There is an app out there that you can get through the itunes store called "Lose It!" it is free, and lets you set your goals and keep track of your input and exercise. Super easy to run...and great to keep you accountable!
Way to go Julie and Kevin our fearless leader from TEAM BLUE!!
Josh Jones
Tuesday, February 2, 2010
Special Thanks
Thank you to Leighton Broadcast, especially Kerri Drees, for promoting such a great concept in the community. Thank you to all the sponsors and donations put forth to make this event huge!!
Great work, everyone!
Great Team!!
Our theme this week is "Climb Every Mountain..." That means we are cycling through hills, climbing on treadmills and ellipticals, and doing whatever we can to get our legs working hard.
I feel a great week coming on, and as dedicated and hard working as my team is, I feel that it is out time to see the big winner. Watch out, here we come!!!
Fun Working out Pictures!!!
Week 2 Winners!!!
Weekly Team winner: Tie BLUE TEAM with Kevin Rost & Team Yellow with Chris Langei
Total pounds lost for week 2: 176.5
Total pounds lost: 393.50
so with HUGOS pound per pound match, that's 393.50 pounds of food donated to the local food shelf for week 1 & 2
Julie Christian won $25 at the Ski and Bike Shop, $25 at Natures Country Store, half hour message from Salon Seva and $10 at Quiznos
Weekly Team winners Trainer also wins: $15 at Quiznos and a 1/2 hour facial or 1/2 hour massage from Salon Seva! Congrats to Kevin Rost Team BLUE trainer!
Monday, February 1, 2010
Low Cal Recipes
Sunday, January 31, 2010
Team Green (Tyler Soli)
Healthy Eating Choices
PS-Team Blue is ready to rock another teams world with a challenge! Volleyball anyone?!!
Saturday, January 30, 2010
Why are some days harder?
Sorry bout the ramble, its just that I cant sleep and had to write it down to get it out of my head(fingers crossed)...it amazes me what random things will go through your head when you are tossing for an hour or more trying to fall a sleep...logic's there but that doesn't make it easier on my tummy..lol.
Sleep sweet all,
Amanda W.
Orange Team
We have finished our second successful week. Everyone is working hard and starting to see results. The results might not come as fast as they do on TV but we do live in the real world, not on a ranch.
This is why I became a personal trainer and this is why I love my job! I can't wait to see what the next six weeks bring and what everyone will accomplish over the next few months. The transformations will be fun and I feel lucky to be a part of Team Red's journey.
Keep up the hard work and keep moving!
Jen Oakland - Trainer for Team Red
Friday, January 29, 2010
RECIPE IDEAS HERE
The two things you’ll need for sure are some whey protein powder and a binding agent to hold it together. The most rudimentary protein mixture is simply whey protein powder combined with natural peanut or other nut butter (which gives you additional protein). This has a taste and texture rather like halvah. But I find it a bit crumbly, personally. So I decided to add another binding agent and another flour-like substance to give it a bit of body.
Basic ingredient 1: flour. You don’t need to use normal flour, I find that Oats will do just the job.
Basic ingredient 2: protein powder. Your choice here of whatever flavor you prefer. I find vanilla works well but you can get Double Chocolate to give it a nice extra flavour.
Basic ingredient 3: peanut or another nut butter. Personally I find that I prefer the nut butters to regular peanut butter. They give the bars a more interesting taste.
You will combine these in an approximately 1:1:1 ratio, but the exact quantity will depend on how much you want to make, what texture you like, and what else you combine with the mix. What you’re aiming for is a mixture that holds itself together, like cookie dough, without being overly gooey.
Basic process:
Step 1: Whiz the grain in the food processor until it’s a flour. Remove about one-third to half of a cup of it from the food processor and set it aside. I do this instead of leaving it in the food processor because I never know whether I’m going to add too much binding agent later in the process, and end up with something too gooey because I don’t have more flour to dump in. It doesn’t seem to work if you add just whey powder later on, so I save a little of the flour, just in case.
Step 2: Dump in the whey protein powder and zip that in the processor for a second till the flour and powder are combined.
Step 3: Add the nut butter a little at a time, blending between additions, until the mixture has the texture of cookie dough and holds its shape when pressed together.
Step 4: Either lay out a sheet of wax paper on the counter or on the cookie sheet, or line the roasting pan with it.
Step 5: Dump the mix on some wax paper. You can cover it with another sheet of wax paper and roll or pat it out into the desired thickness, or you can just press it into the roasting pan with your hands. Cover with another sheet of wax paper or saran wrap if it fits better on top of the pan.
Step 6: Put the thing into the freezer. Chill for a few hours.
Step 7: When nicely frozen, remove and cut into bars of desired size. Wrap each bar individually in wax paper. I like to wrap a few then put them into a container or plastic bag which I then put back into the freezer. Keep the bars chilled until just before eating, if possible. You don’t need to be overly fastidious about this (i.e. you could leave one in your bag for an afternoon), but staying cold helps the bars keep their shape, and keeps them from going bad. I keep mine in the freezer then grab one out on my way to work and keep it in the fridge at work. If you want to be able to eat them immediately after retrieving them from the cooler, you may want to just refrigerate them instead of freezing.
There are lots of things you can do with the basic recipe to spruce it up a bit.
The first thing I like to do is add a banana to the mix in step 3 to make the texture a little chewier. Adding any kind of fruit puree or a banana will give the bars a moister, chewier texture. More than one banana seems to make it too gooey so try to avoide that.
In Step 1, I also often add dry spices such as cinnamon and nutmeg. Here you can also add nuts or seeds such as pumpkin or sunflower seeds. Just grind them up with the flour. Walnuts and pumpkin seeds will add omega-3s, and Brazil nuts will add selenium (an antioxidant).
In Step 3, you can add dried fruit and/or a wee shot of vanilla. Just remember in the second case that you’ll need a little extra flour to compensate for the added liquid.
In Step 5, you can use foil muffin cups instead of wax paper/cake pan and just press the mix into the muffin cups. This will give you a relatively consistently sized “protein cookie” instead and if you leave the “cookie” in the muffin cup, you don’t have to worry so much about it getting squished.
To figure out the nutritional breakdown (i.e. calories, fat, protein, carbs), just total up everything you put in, and divide by the number of bars you made (assuming you made the bars more or less the same size).
Homemade Protein Bars Recipe #2
1 1/2 cups rolled oats
1 teaspoon cinnamon
2 scoops protein powder
1 egg whites or 1 egg
2 tablespoon orange juice and water
1 teaspoon vanilla extract
1 cup raisins, dried fruit (cranberries) or dieters trail mix (almonds,flax seed or sunflower seeds)
2 tablespoon wheat germ and fiber
Sugar free syrup (this gets the mix to a sticky consistency about 2-3 tablespoons)
Start by preheating the oven to 325 degrees. Line baking dish with non-stick butter flavored Pam spray. In a large metal bowl, mix all the ingredients until the oats are well coated (sticky). Spread the mix onto the pan and press down to make it flat so you can separate them into 10 protein bars later. Bake for 15 minutes or until golden brown. While still warm, cut them apart and allow to cool before wrapping.
The bars can be stored airtight at room temperature for up to 2 weeks. Use these as a afternoon snack, they are a good protein/carb/fat balanced meal!
Team Greenberg's Friday Challenge!!
Every friday after Healthy Creations Team Greenberg is given a challenge to complete. Sometimes it's more physical like 10 miles on the bike.. Well this week they were challenged to take part in a ZUMBA dance class.










