Spring is the time when golf buddies reconnect, when the dormant grass and swing strategies come back to life. Ten years ago, as we reunited to begin the season, I noticed that my friends were hitting the ball 10 to 15 yards farther than I was off of the tee. When I asked why they were getting more distance than last year, they told me they had taken a conditioning class over the winter. As a result they were stronger and had more flexibility than ever before! Of course I wanted to sign up too, and that is when I first met Beth. I have been in class three times a week with Beth, and my golf buddies, ever since. Beth stresses flexibility, core strength, and balance as the fundamentals of the class. The actual exercise program changes about every three months. I am 70 years old, but feel and move better than I have in years. I had both of my knees replaced on the same day several years ago, and because of the strength in my legs, my recovery was smooth and I walked 18 holes 31 days later. Staying in shape has kept me young.
These are meals that I prepare for my husband and I. I always make way more than we can eat at a meal so that there is plenty to store in the refrigerator or freeze. I portion out serving sizes into containers and either freeze or refrigerate them. I make my meal plan on Fridays and buy my groceries. Saturday and Sunday I always make breakfast. I make extra so now my week of breakfast meals are done. When I make dinner on those nights I do the same things. For example here I made a Pork Tenderloin with Bok Choy and Asparagus. This provided us with dinner two other nights last week. I made rice for my husband as he needs the extra carbs. Sunday we grilled chicken, peppers and zuchinni. I cooked an additional 4 chicken breasts and extra veggies. Now I cooked ready to go chicken to use on salads at lunch or can be quickly heated up for dinner to go along with some cauliflower rice. … See MoreSee Less
Dinner last night was easy and delicious. Grilled Chicken Satay with Spicy Peanut Sauce served with a side of cauliflower fried rice with lime, green onions and cilantro. The grilled chicken recipe has 297 calories, 8 g fat, 16 g carbs, 36.5 g protein. Www.skinnytaste.com/grilled-chicken-satay-with-spicy-peanu…/. I substituted the honey and brown sugar with Stevie for less carbs and omitted the peanuts to reduce fat slightly. I also used PB2 instead of Better’n peanut butter. My husband who is not into health food said to keep this meal in the rotation. … See MoreSee Less
This will make you smile and want to move!I like to move it move it, Madagascar HD All rights reserved to Dreamworks. This video is original / Official packed with Madagascar original DVD. This is bo… … See MoreSee Less
We woke up to a foot of new snow and 10 degrees with 40 mph winds. So I stayed indoors and did some recipe experimenting. If you love chocolate cake you will love these muffins. Warning, it will be hard to eat just one. Good news is that with these macros you can eat two! Chocolate Protein Muffins Make 12 (1/4 cup Batter) muffins Calories per muffin: 76 Fat: 1 grams Carbs: 9 grams Protein: 8 grams Ingredients 1 Cup Bob’s Red Mill Oat Bran 2 scoop chocolate protein Powder (I used UMP) 6 Tablespoon unsweetened baking cocoa powder 4 egg whites 1/4 cup Greek Yogurt or 1/4 cup mashed ripe banana 3/4 cup unsweetened vanilla almond milk 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder 1 teaspoon vanilla extract 1/4 cup raw Stevia (taste before you add, you might find you won’t need to add much) Directions: Preheat oven to 350. In a large bowl, add dry ingredients and mix. In a small bowl mix wet ingredients. Add the wet ingredients to the large bowl and stir until combined. Coat a muffin pan with nonstick spray or use muffin liners and pour a scant 1/4 cup batter into individual muffin holders. Bake for 12=15 minutes. Don’t over bake or they will end up dry. … See MoreSee Less