Power Force Apparel's Ladies long sleeve tees and other items have a new inventive detail- BLACK LACE! Who would have thought this edgy touch would look so incredible! Don't you just love it!
Showing posts with label #running. Show all posts
Showing posts with label #running. Show all posts
Friday, April 27, 2012
Thursday, April 26, 2012
Quick & Easy Changes to Tone-Up Quick!
The Better Way to Try Quick Weight-Loss Strategies
Here are some great tips on easy quick changes in your diet and lifestyle that will show you fast results! The beach is just around the corner! Loose those last few lbs fast and keep them off with these tip! Plus the beach just is just around the corner and we all love to feel confident in our bikini!
Click here to get the all the tips! http://www.shape.com/weight-loss/weight-loss-strategies/better-way-try-quick-weight-loss-strategies
Friday, April 13, 2012
Monday, March 19, 2012
Get Sexy Arms in 6 weeks!
Here is a great article by Glamour on how to get GREAT SEXY arms in 6 Weeks, just in time for tank top season!
http://www.glamour.com/health-fitness/2010/07/workouts-how-to-get-sexy-toned-arms-in-six-weeks?slide=2?slide=2&printable=true
http://www.glamour.com/health-fitness/2010/07/workouts-how-to-get-sexy-toned-arms-in-six-weeks?slide=2?slide=2&printable=true
Friday, March 16, 2012
Best Hummus EVER!
The Best Hummus You Will Ever Eat
1/4 cup tahini (sesame paste)
3 tbsp fresh lemon juice
3 tbsp olive oil
2 or 2 cloves of garlic (minced)
1/2 tsp ground cumin ( I have never had this on hand and have thus never used it...but it tastes great without so its ok if you don't use it either)
1/2 tsp salt
1/4 tsp hot sauce
1 1/2 cups of canned chick peas, drained and rinsed
Directions:
1. Combine all ingredients in a food processor and puree. Place in bowl, sprinkle with paprika, and serve with pita wedges and chopped veggies.
Friday, March 9, 2012
Superfood Salad with Lemon Vinaigrette
Superfood Salad with Lemon Vinaigrette
Print this recipe!Serves 5
Ingredients:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper
For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil
Directions:
1. Cook quinoa according to package directions. Set aside to cool.
2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.
Tuesday, February 28, 2012
Monday, February 27, 2012
Thursday, February 23, 2012
Wednesday, February 22, 2012
Tuesday, February 21, 2012
English Muffin Pizza
These are so incredibly yummy! You must try them!
Ingredients
· 8 English muffins, split
· 1 cup marinara sauce
· 1 cup shredded mozzarella cheese
· 8 slices of pepperoni
Cooking Instructions
1. Set your oven on broil. Line a baking sheet with parchment paper
2. Lightly toast English muffins. Place muffins onto prepared baking sheet and top with about 1-1/2 to 2 tablespoons of marinara sauce. Evenly distribute mozzarella cheese between the muffins and top each with 2 pepperoni slices.
3. Place under the broiler and broil for about 25-30 seconds or until cheese is slightly brown and bubbly.
Let Your Fridge Help you!
This article is wonderful on how to successfully organize your fridge to help you stay on a healthier diet! Sounds good to me...now if we can only stick to it! Full article on how to stock your fridge here!
Skinny Baked Mozzarella Sticks
Skinnytaste.com
Servings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*
Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2
Sodium: 168.6
Ingredients:
- 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
- 1 large egg, beaten
- 2 tbsp flour
- 5 tbsp Italian seasoned breadcrumbs
- 5 tbsp panko crumbs
- 2 tsp parmesan cheese
- 1 tbsp dried parsley
- olive oil cooking spray (I used my misto)
Directions:
Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.
In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley.Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).
When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.
Makes 24 pieces.
* There will be extra crumbs and flour after breading, I've deducted them from the nutritional info
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