Lose Weight in 2008!

I hope you are doing well!

I can't believe we are in 2008...already!

We have had a great start to this year and we look forward to the rest of the year!

Today make a point of spending some extra time with your family instead of watching tv!

To a lighter note..... Stay tuned for the announcement of our contest! We are working to put together a contest....Lose Weight in 2008!

We will pick two people to win over $4,000 worth of bootcamp training and nutrition. They will be unrecognizable by the time we are done with them, you have our word and our reputation on that! They will emerge with not only a new sexy body, but a new positive outlook on life that they will carry with them forever. We will be providing frequent updates on their progress, in addition to telling and showing you exactly what they are doing to get results so you can be empowered to do the same for yourself!

New Image Exercises!
Try this circuit 2-3x, rest only after you are done all exercises!
1. Squat jumps!
2. Lunges
3. Pushups
4. Situps
5. Pushups
6. Lunges
7.Mountain climbers
8.Pushups

New Image Recipes!
Here are some awesome recipes to try!

OPEN-FACE TURKEY VEGGIE SANDWICH
1 cup bell peppers, sliced (use a mix of red, green and yellow)
1/2 cup onion, thinly sliced
4 slices pumpernickel bread, toasted
2 teaspoons mayonnaise
2 teaspoons stone-ground mustard
1 pound cooked turkey breast, sliced
2 ounces Monterey jack cheese
Preheat the oven to 350°F. Spray a 12-inch skillet with nonstick cooking spray; heat over medium-high heat. Stir-fry the peppers and onions until they’re tender, about 5 to 8 minutes. Remove the vegetables from the skillet. Top each slice of bread with about a half teaspoon each of mayonnaise and mustard. Divide the turkey into four servings. Top the mayonnaise and mustard with turkey, followed by the bell peppers, onions and a thin slice of cheese. Heat in oven for 5 minutes. Hint: You could also prepare this recipe in a toaster oven.

Serves 4
Per Serving:297 Calories; 10g Fat (31 percent calories from fat); 31g Protein; 19g Carbohydrates; 3g Dietary Fiber; 76mg Cholesterol; 558mg Sodium

GRILLED SALMON SALAD WITH PEARS AND WALNUTS
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons lime juice
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon pepper
4 each salmon fillets
1/3 cup walnuts
4 cups greens
2 ripe Bartlett pears, thinly sliced
Whisk the olive oil, balsamic vinegar, lime juice, honey, salt and pepper in a bowl until blended. Drizzle each fillet with 1 1⁄2 teaspoons of this vinaigrette mixture. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

For the salad, spread the walnuts in a single layer on a baking sheet. Toast at 275°F for about 20 minutes, stirring occasionally. Toss the salad greens with some of the vinaigrette. Mound the salad greens on a large platter. Top with the pears, warm salmon and walnuts. Drizzle the remaining vinaigrette over the salmon.

Serves 4
Per Serving:491 Calories; 27g Fat (48.4 percent calories from fat); 37g Protein; 28g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 662mg Sodium

Stay tuned for details on the contest!