April 27/08

This weather has been crazy lately and we can't wait till the summer weather is here!

Everyone in the bootcamps have been doing awesome with the workouts and we are looking forward to getting everyone in great shape!

Nora and Katie, the contest winners, have been pushing themselves and working hard towards improved health and fitness! I will be providing a month by month look at how the contestants are working towards their fitness goals!

New Image Exercises

Here is a series of exercises you can do to work your entire body!
Do these exersies for 30secs each
1. Situps
2. Pushups
3. Lunges
4. Pushups
5. Squats
6. Situps
7. Situps
Go for a 400meter(2-3mins) run/sprint! Do it at a fast pace! You can sub in running on spot if you don't have an area to run! You do get a better workout if you run outside though!

That'e 1 round, do 2 rounds!

New Image Recipes - Southwestern Rice and Bean Salad!

This is good with barbequed chicken.
2 Cups of cooked rice (about 2/3 cup when uncooked)
1 15oz Can of black beans, drained and rinsed
1 large tomato, chopped
3 oz low-fat chedder cheese, diced into 1/4'cubes

Dressing
1 tablespoon oil, olive/canola
2 tablespoons lime juice, lemon juice, or vinegar
1 tablespoon tace seasoning mix (or 1 teaspoon cumin and 1/8 teaspoon cayenne pepper)

Optional: 2 tablespoons chooped cilantro; 1/4 cup diced onion; salt and pepper

Directions:
1. In a large bowl, mix the rice, beans, tomato, and cheese (and cilantro and onion).
2. In a small bowl, whisk the oil, lime juice, and taco seasoning together. Pour over the rice mixutre and mix well.

Refrigerate until ready to serve. (OR serve it warm)

Servings: 4
Calories: 960
Cal/serving: 240
Carbs 27grams
Protein 15grams
Fat 8grams

New Image Newsletter
April 11/08

Congrats to Katie Bloy and Nora Steves! Katie and Nora are the lucky winners of the 'Lose Weight in 2008 Contest.'

We will be tracking the results of Nora and Katie and letting everyone know the progress they are making! Thank you to all for your submissions into the contest!

Exciting news...
My wife and I are going to be adding a third child to our family! We are happy and excited as are Anthony and Liam who will be big brothers!

Upcoming....
April's bootcamp is gearing up and will be a big bootcamp as we have the anniversary $99 bootcamp special! It is going to be awesome training and we will be doing Mt.Doug on Fridays!!! I am sure everyone is looking forward to that!

New Image Recipes
Stuffed Chicken Breasts with Three Bell Peppers

This recipe serves: 4
Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients
1 small red bell pepper, seeded and sliced into thin strips
1 small green bell pepper, seeded and sliced into thin strips
1 small yellow bell pepper, seeded and sliced into thin strips
1 shallot, diced
2 teaspoons olive oil
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
1/4 cup white balsamic vinegar
3/4 cup chicken stock

Cooking Instructions
1. In a small bowl, mix the bell pepper strips and diced shallot together.
2. Heat 2 teaspoons olive oil in a skillet over a medium-high heat. Cook the bell pepper mixture until tender, about 4 to 5 minutes.
3. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 cup of the pepper mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
4. Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
5. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
6. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
7. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast