Suspension Band Fitness Challenge (October 2016)

Suspension Band Fitness Challenge (October 2016)Hey Everyone! This month we have something, new, fun and challenging.  Suspension Band Training. I know some of you already use this unique training system so I thought you may love a special "Get Lean Routine" - to put your fitness to the test. I'll be creating some additional suspension band workouts over the next few months (just in case you're thinking of purchasing). The system is not a cheap investment and certainly you don't need it to get amazing results - but for those of you who are advanced, it can be a great way to add variety and challenge.  It's particularly good for training the upper body without weights for [more]

Zucchini Savory Muffins (Breakfast): October 2016

Zucchini Savory Muffins (Breakfast): October 2016   Originally I thought of these as a breakfast recipe, but once it evolved, I realized they can also be a delicious snack or even a light lunch! I love versatility and plenty of options and this recipe delivers on those bases. Don't be afraid to play and substitute the spices, herbs and cheese options that are available to find your favorite combination and if you discover a delightfully delicious variation, please share in the comments to inspire others!   Zucchini Savoury Muffins (Makes 12) Ingredients: 4 cups grated zucchini 4 large eggs, beaten ½ cup grated parmesan cheese (or goats cheese or fetta) 3 tablespoons coconut flour (or [more]

Egg & Vege Fried Rice (Lunch): September 2016

Egg & Vege Fried Rice (Lunch): September 2016   This is my version of fried rice, the healthier version! This super tasty meal can be portioned and even frozen for future lunches. This is a vegetarian dish, but you can reduce the eggs by 1 and add 1/3 cup of meat protein (chicken or beef) if you prefer. Egg & Vege Fried Rice (Makes approx. 5 cups) Ingredients: 1 tablespoon coconut oil 3 eggs, lightly beaten 3 spring onions (scallions), chopped 3 teaspoons grated ginger (adjust to suit your taste) 3 cups cooked brown rice (see tip below) 1 cup grated carrot 1 cup grated zucchini ½ cup finely chopped mushrooms   Sauce (mix all of these ingredients together before you start cooking): 4 [more]

Bye Bye Cellulite: September 2016

Bye Bye Cellulite: September 2016Hi Everyone! I have something special to share this month :) The follow-along workout from my Bye Bye Cellulite Program.   This 20 minute routine uses cellulite specific exercises to target your female trouble zones. By stimulating the muscles directly below the cellulite you will firm and tone your skin from the inside out. Please pay special attention to:  Correct form and technique When doing the standing moves always keep your head up and shoulders back, don’t lean forward. Check where your feet and head are positioned and how your bodyweight is distributed.  Correct tempo/speed Don’t go too fast, keep a steady pace.   Range of motion Start at the level you are at and gradually [more]

HIIT Cardio-Toning: August 2016

HIIT Cardio-Toning: August 2016Hey Everyone! This month we have a really fun and effective HIIT Cardio-Toning Routine. This is an Intermediate to Advanced Level Workout. If you are Intermediate begin with the Time-Saver Version. NOT suitable if you have knee or hip problems. Intro To Download the Memory Jogger PDF Click Here <<< To Download the Workout Video Click Here <<< r The Workout     The Workout Options There are 3 ways you can do this routine: Time-Saver: Once through all exercises. Kick-Butt Version: Exercises 1-10 then Repeat. Burn Baby Burn: Supersets (repeat each set of two exercises twice through).   The Exercises   Modified Step Burpee: 10-20 r Squat to Shoulder Press: 20 r   Step Side-To-Side: 20 r Backward Lunge with Bicep Curl: 20 (count 1 each leg) r Step Kickbox: 12 each side r Front Lunge [more]

Warm Winter Salad (Lunch): August 2016

Warm Winter Salad (Lunch): August 2016   Eating salad in winter can seem a bit unappealing as we enjoy warming foods when the weather is cold. This salad however combines hot & cold elements perfectly. Oven roasted vegetables combined with lettuce and seeds/nuts makes for a taste sensation. A perfect vegetarian lunch. This salad was designed to be served warm but it is equally delicious cold. So pop any leftover into the fridge to enjoy for lunch the next day! Warm Winter Salad (Makes approx. 6 to 8 cups) Ingredients: 1 tablespoon extra virgin olive oil 3 cups broccoli, broken into florets 1 red onion, thinly sliced 2 cups sweet potato, cubed and roasted (this [more]