Height Gain Exercises

Thursday, November 12, 2009

[Body4Life4U] Parsley and Lemon Zest Pasta Recipe

Parsley and Lemon Zest Pasta Recipe
Ingredients:
- 2 packs Miracle Noodle Mini-Pearls
- 1 Tbsp. Extra virgin olive oil
- 1/2 tsp. Coarse (kosher) salt
- 1/4 tsp. Freshly ground pepper
- Grated zest from 2 lemons
- 1 tsp fresh lemon juice
- 1/2 cup chopped scallions
- 1/4 cup chopped flat-leaf parsley
** You can add more salt and pepper to suit your taste
** Feel free to throw in some other 0 point veggies to jazz it up. I loved
it with tomatoes added!
Directions:
Drain and rinse the pearls well; transfer to a serving bowl. Add oil and
remaining ingredients;
Toss to combine flavors. Spoon 1 cup onto each of 4 dinner plates and top
with the Weight Watchers chicken recipe or Weight Watchers fish recipe of
your choice.
Entire Recipe makes 4 servings
Serving Size is 1 cup
Each serving = 0 point value
http://www.miraclenoodle.com/

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What upsets people is not things themselves but their judgments about the things. Coach Eric Shrieves helps you work with a purpose, with a focus and a mind-body connection that allows for the most precise, productive training session in the shortest amount of time. You have the "key". I want nothing more than to help you unlock your potential. www.finallyfit.net Eric@finallyfit.net or call in Florida 407.894.4601

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[Body4Life4U] Healthified" Peach Cobbler

This is very good- Fresh peaches are best but canned will work

Healthified" Peach Cobbler
39% fewer calories . 57% less fat . 95% less sat fat fat than the original
recipe-see the comparison. Cobbler like mom used to make - now healthified for
more health-conscious times. You'll feel just peachy!

      Prep Time:15 min
      Start to Finish:1 hr 30 min
      makes:6 servings

      1 cup Bisquick Heart Smart® mix
      1/4 teaspoon ground cinnamon
      1 cup fat-free (skim) milk
      3 tablespoons canola oil
      3/4 cup sugar
      1 can (29 oz) peach slices in light syrup, drained
      1 teaspoon lemon juice
     Vanilla reduced-fat ice cream, if desired

1. Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass
baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire
whisk or fork until blended.
2. In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in
baking dish.
3. Bake 50 to 55 minutes or until golden brown. Let stand about 20
minutes before serving. Serve warm with ice cream.

Nutritional Information
1 Serving: Calories 280 (Calories from Fat 70); Total Fat 8g (Saturated Fat
1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 49g
(Dietary Fiber 2g, Sugars 35g); Protein 3g % Daily Value*: Vitamin A 15%;
Vitamin C 4%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 1 1/2
Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3 MyPyramid
Servings: 2 tsp Fats & Oils, 1/2 c Fruits
*% Daily Values are based on a 2,000 calorie diet.

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[Body4Life4U] A Healthy Pasta Alternative

A Healthy Pasta Alternative
Craving pasta? Well, even though you've stepped up your workout routine, it's
not time to start carb loading yet! I've swapped your usual pasta for a low-carb
and highly nutritious version made with zucchini.
Veggie Pasta With Italian Chicken Sausage
Ingredients:

2 small zucchini
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 garlic clove, diced
1 cup diced tomatoes
1 teaspoon oregano
1/2 pound cooked Italian chicken sausage, sliced into small pieces
1/4 cup grated Parmesan cheese, or to taste Instructions:

Using a vegetable peeler and turning the zucchini as you go, slice the zucchini
into ribbons.
In a skillet, over medium heat, sautÃ© zucchini in 1 tablespoon of oil until
it's soft and the edges are clear.
Add salt and pepper to taste.
Heat 1 tablespoon of oil in another pan, over medium heat, and add garlic.
SautÃƒÂ© for a minute, then add the tomatoes and oregano.
Simmer for a few minutes, then stir in the sausage.
Spoon sauce over the zucchini. Sprinkle with Parmesan.
Makes 2 servings
Nutrition information per serving: 309 calories, 29 g total fat, 9 g
carbohydrate, 28 g protein, 324 mg sodium
Â
Do Antibiotics Actually Protect Us?
We in the United States are totally addicted to antibiotics. In our quest to
kill anything around us that seems bothersome or threatening, we try to rid
ourselves of every last germ with an arsenal of antibacterial products, we pump
our livestock full of antibiotics â€" heck, we pump ourselves full of
antibiotics.
Here's the deal: Not only is trying to eliminate most bacteria practically
pointless but it can also be really counterproductive. Yes, there are lots of
bad bacteria out there, and they can make us very sick. But there are also lots
of good bacteria too. For example, beneficial bugs known as probiotics live in
our stomachs and are integral to the healthy functioning of our immune and
digestive systems. There's even some evidence that certain probiotics play a
role in determining how many calories our bodies absorb from food and send to
fat cells.
When you take antibiotics to wipe out the bad bacteria, you end up taking out
probiotics, your best defense, at the same time. In addition, overuse of
antibiotics can lead to antibiotic resistance â€" that is, the drugs become less
effective over time because the bad bugs figure out how to adapt so they can
survive. The best steps we can take to keep our immune systems strong and to
maintain a healthy microbial balance are to eat the kinds of foods that
replenish and feed our beneficial bacteria (like organic low-fat yogurt) and to
choose organic meat and dairy products from animals that have been raised
without the use of antibiotics. We also need to lose the habit of taking
antibiotics every time we so much as sniffle.
Â
Shake It Up
Ever hear the expression "Nothing changes if nothing changes"? If you do the
same resistance routine the same way week after week, the day will come when
your body will have adapted to that particular workload. In terms of weight
loss, that's not a good thing. If your body isn't challenged beyond its comfort
zone, you won't see continual results.
Mixing things up to prevent plateaus doesn't take much. That's why every two
weeks, my program will challenge you in new ways. Varying the number of reps and
sets will constantly surprise the body, which is one way to make sure your
workout continues to push you forward.
Apart from changing the number of sets and reps per exercise, you can also
change the way you perform a rep. During a weight-lifting exercise, your muscles
contract in three distinctly different ways:

When you lift the weight, your muscles contract positively, or concentrically.
At the midpoint of the exercise, when you stop moving the weight but you're
still holding it, your muscles contract statically, or isometrically.
When you lower the weight, your muscles contract negatively, or eccentrically.
You can adjust the way you do your reps by shifting the emphasis among the three
forms of muscle contraction, which provide you with three ways to do almost
anything in the weight room â€" and endless ways to switch around your routine
to keep it fresh and motivating.

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[Body4Life4U] Classic Macaroni Salad

POINTSÂ® Value: 3
Servings: 8
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy

Forget store-bought macaroni salad. Our version is a light, well-seasoned
spin on the high-fat standard. For added color, stir in some diced tomatoes.

Ingredients

8 oz uncooked macaroni, elbow-variety
1/8 tsp table salt, or to taste (for cooking pasta)
1/2 cup(s) reduced-calorie mayonnaise
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp garlic powder
1 cup(s) celery, chopped
1/3 cup(s) red onion(s), finely chopped
2 tbsp parsley, fresh, chopped
1/4 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste

Instructions
Cook macaroni in salted water according to package directions; drain and
transfer to a large bowl.

Meanwhile, in a medium bowl, whisk together mayonnaise, vinegar, mustard and
garlic powder; stir mixture into cooked macaroni. Fold in celery, onion and
parsley; season to taste with salt and pepper. Serve warm or chilled. Yields
about 2/3 cup per serving.
Notes
Feel free to swap whole wheat pasta for regular pasta if desired (could
affect POINTS values).

ï»¿ ï»¿ Debbie Embry
Avon Independent Sales Representative
Phone: (270) 862-2934
Email: d-embry@comcast.net
Site: www.youravon.com/dembry

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[Body4Life4U] Deep Dish Pizza Casserole 6 pts per serving 6 servings

Deep Dish Pizza Casserole 6 pts per serving 6 servings

1 lb. Ground round
1 -15 oz can Chunky Italian Style Tomato Sauce
1-10 oz can Refrigerator Pizza Crust Dough
1 cups (6 oz) Shredded Part Skim Mozzarella Cheese

Preheat over 425. Cook ground round and drain. Add tomato sauce to cooked meat and heat through. Spray a 9x13 pan with Pam (or like). Place pizza dough on bottom and half way up sides of pan. Pour meat sauce on top of crust. Bake uncovered for 12 minutes. Top with cheese and cook 5 minutes longer.

------------------------------------

What upsets people is not things themselves but their judgments about the things.

Coach Eric Shrieves helps you work with a purpose, with a focus and a mind-body connection that allows for the most precise, productive training session in the shortest amount of time. You have the "key". I want nothing more than to help you unlock your potential. www.finallyfit.net Eric@finallyfit.net or call in Florida 407.894.4601Yahoo! Groups Links

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[Body4Life4U] HG's Oatmeal Raisin Softy

HG's Oatmeal Raisin Softy

Oatmeal, Oh My!
We've searched high and low for the ULTIMATE guilt-free soft oatmeal raisin
cookie. After years of scouring shelves, we decided to throw in the towel
and MAKE ONE (several, actually). Here's our recipe now -- for your chewing
pleasure!

Ingredients:
3/4 cup regular oats
1/3 cup whole-wheat flour
1/4 cup raisins (not packed), chopped
1/4 cup brown sugar (not packed)
2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. Light whipped butter or light buttery spread (like Brummel & Brown),
room temperature
2 tbsp. No-sugar-added applesauce
2 tbsp. Fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. Vanilla extract
1/4 tsp. Baking soda
1/4 tsp. Cinnamon
Dash salt

Directions:
Preheat oven to 350 degrees.

In a medium bowl, combine brown sugar, Splenda, butter, applesauce, egg
substitute, and vanilla extract, and mix thoroughly with a wire whisk or
fork.

Add flour, baking soda, cinnamon, and salt, and stir until completely mixed
and smooth.

Add oats and raisins, and mix until both are thoroughly coated with the
batter.

Line a large baking sheet with parchment paper. Spoon batter onto the sheet
in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten
batter into circles about 3 1/2 inches wide.

Place in the oven and bake for about 10 minutes, until a toothpick inserted
into the center of a cookie comes out clean.

Remove baking sheet from the oven, and allow cookies to cool for 1 minute on
the sheet. Then slide parchment paper onto a cool surface, and let cool
completely. Enjoy!

MAKES 6 SERVINGS

Serving Size: 1 medium-large cookie
Calories: 125
Fat: 2.5g
Sodium: 120mg
Carbs: 23.5g
Fiber: 2g
Sugars: 10g
Protein: 3g

POINTSÂ® value 2*

Oatmeal Raisin Cookie, Average

Raisin' Eyebrows
Oatmeal is delicious, raisins are delicious, so why wouldn't they be
terrific together in cookie-form? Yum + Yum = Double Yum. Right? While this
semi-mathematical formula has failed us before (sorry, pumpkin +
sauerkraut!), this time it works out well. But the problem is guilt-free +
guilt-free DOESN'T add up to a low-calorie result when eggs, too much brown
sugar, butter, and shortening enter the picture. The average medium-large
soft oatmeal raisin cookie contains 296 calories and 11g fat. And THAT's
just an AVERAGE. Bruegger's makes a jumbo oatmeal raisin cookie with 800
calories and 23g fat (POINTSÂ® value 17*). SHEESH... it's a cookie, not a
four-course meal! So how can ours be so delicious AND so guilt-free? We
swapped out all the high-fat and high-calorie ingredients with ones that are
low yet still delicious. Doy! With less than half the calories and a quarter
of the fat of average oatmeal raisin cookies, ours will ROCK your
cookie-chewin' world.

Serving Size: 1 medium-large cookie
Calories: 296
Fat: 11g
Sodium: 233mg
Carbs: 46g
Fiber: 2g
Sugars: 22g
Protein: 4g

POINTSÂ® value 6*

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[Body4Life4U] Peaches N Cream Casserole

Peaches N Cream Casserole
Serves 6

1 1/2 cups old fashioned oatmeal
1 1/2 cups thinly sliced fresh peaches, peeled (can use drained canned)
2 tsp sweet n low (equal,splenda)
2 egg whites
2 tsp vanilla extract
1/4 tsp almond extract
3 cups skim milk

1. preheat oven to 350 degrees
2. spray a 8 inch square baking pan with nonstick cooking spray
3. In a large bowl, combine oats, peaches and sugar
4. In another bowl, combine remaining ingredients, beat with fork or wire whisk
until blended.
5. Add to oat mixture, mixing well
6. Place mixture in prepared pan.
7. Bake, uncovered for 50 minutes or until set
8 serve hot.. it's great reheated also...

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Height Gain Exercises

Thursday, November 12, 2009

[Body4Life4U] Parsley and Lemon Zest Pasta Recipe

[Body4Life4U] Healthified" Peach Cobbler

[Body4Life4U] A Healthy Pasta Alternative

[Body4Life4U] Classic Macaroni Salad

[Body4Life4U] Deep Dish Pizza Casserole 6 pts per serving 6 servings

[Body4Life4U] HG's Oatmeal Raisin Softy

[Body4Life4U] Peaches N Cream Casserole

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