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Archive for the ‘Grains’ Category

Wheat Berries

Posted in Fresh Ideas, Grains, Oatmeal, Recipes, Salads, Smoothie's, tagged , , , , , , on February 15, 2013 | 18 Comments »

I must share something, I have a New Food Love.  It’s with Wheat Berries.

But First Check out my New Tea Mug. It’s a wide mouth mason jar with a Cuppow Lid. I love it. I received the Cuppow lid in one of my Vegan Conscious Boxes. On a cold day the mason jar also doubles as a hand warmer.

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My new tea mug sure does complement my Oats in a Jar, Jar! I love jars, containers, bins, baskets and anything else that stores and organizes items. I love glass jars for food storage and serving food.

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So on to the Wheat Berries. I found these in the bulk bin section at Whole Foods and needed to try them out. I love grains and this is one I have not tried.

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After soaking them overnight, I drained and rinsed. Then add 2-1/2 cups of water and boiled for 35 minutes. NOTE: Just make sure that you do not let all the water boil out. Stir occasionally. I kept my eye on them the entire cook time, I made the mistake once and walked away while boiling rice, and all the water boiled out and I had a terrible mess in my saucepan. NEVER AGAIN.

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They are very chewy with a nutty flavor, they are now on my favorite list. Not sure why I waited so long to try them. Oh yeah, I know why…The closest Whole Foods is 40 some miles away from me and I have not found them anywhere else. Well now that I know, I can stock up and keep on hand. Win, Win.

I have been adding a 1/4 of a cup of cooked wheat berries to my Oats in a Jar Oatmeal.

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Here’s some helpful information I found on Wheat Berries over at The Food Network.

Wheat berries are a true whole grain! You may not recognize the name, but without these kernels, there would be no flour. Wheat berries are loaded with nutrients and are as easy as rice to prepare — perfect for a meal any time of year.

What are wheat berries?
Wheat berries are whole wheat kernels. They look like thick, short grains — similar to brown rice. Industrious folks grind them into whole wheat flour for baking; you may not have the time to regularly grind your own flour, but it’s a fun thing to try at least once.

When boiled, cooked wheat berries have a chewy bite and subtle nutty, earthy flavor. They’re sturdy enough to handle bold salad dressings and still delicate enough to taste delicious with some milk, honey and cinnamon.

If you like sprouts on salads and sandwiches, add a little water to wheat berries and you can grow your own wheat sprouts.

Why are wheat berries “Healthy Eats”?
Since the wheat kernel is left intact, virtually none of the nutrients are stripped away. A cup of cooked wheat berries has about 300 calories and is packed with fiber, protein and iron. Tasty sprouts are loaded with vitamin E, a cell-protecting antioxidant, and magnesium, which is good for healthy bones and muscles.

What do you do with wheat berries?
Look for wheat berries at a health food store or in the natural foods section of your local supermarket.

Prepare wheat berries in boiling water — just like other grains. Add cooked wheat berries to soups or even chili. Serve hot as a side dish with hearty mushrooms or cold for a satisfying salad full of flavor and whole grain goodness. Wheat berries have nutty flavor so they’re great with fresh vegetables and dried fruit such as cherries or cranberries.

Read more at: blog.foodnetwork.com

Now here some of my snacks from the week.

Kale Chips, always a favorite.

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Hail Merry Macaroons I received in my Vegan Conscious Box. Chocolate Craving CRUSHED by these little Macs.

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I made my husband this Decadent Apple Caramel Cake. He saw it while grocery shopping and added it to the cart. (?)

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It was good, but really sweet. He loved it, and that’s all that matters, sometimes you have to indulge on not so homemade, not so healthy items. At least I used my Egglands Best Eggs…

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* Since finding the Wheat Berries and cooking with them I have now located them at a Health Food Store NEAR my home! Dale’s Natural Foods Store in Flint Michigan. I shop here often and turns out they have carried them all along, I guess I just never looked carefully enough in the Bulk Grain Bin Section. Apparently my Observation skills are at an all time LOW.

Check Ya Later.

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Cho-Eats Deets – Chobani Recap

Posted in Chobani, Fresh Ideas, Frozen Treats, Grains, Recipes, tagged , , , , , , , , , , , , on February 11, 2013 | 19 Comments »

So I wanted to do a recap on some of the meals I enjoyed while getting creative using Chobani Greek Yogurt in recipes.  The promotion is called #justaddgood. Here’s the idea behind it:

Chobani Conversion Chart.

Chobani Ingredient Conversion Chart

So I’ll take you back to the original post on my Chobani Delivery.  Now let’s look at some dishes!

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Most recently I made this little frozen dessert. This recipe was adapted from Lindsay’s over at The Lean Green Bean. Lindsay has amazing recipes and she is really creative with health ingredients.

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Here’s how I put this all together.

Ingredients

  • 4 cups Crispy Brown Rice Cereal
  • 1 Large container of Vanilla Chobani Greek yogurt
  • 1/2 cup ground oatmeal
  • 4 tablespoons of powdered peanut butter or 2-3  tablespoons of regular nut butter
  • 2 tablespoons of chia seeds
  • 2 tablespoons of hemp seeds

Instructions for Crust

  1. Mix 1/2 cup ground oats and 4 tablespoons of PB2, along with 2 tablespoons of chia seeds and 2 tablespoons of hemp seeds together.
  2. Next, slowly add 1/4 cup of water to the dry mix until it is smooth and incorporated
  3. Press the crust into a 8×8 glass pan and proceed to make the filling

Instructions for Filling

  1. Mix yogurt and crispy brown rice cereal together in a bowl.

Now put it all together

  1. Spread yogurt mixture into the oatmeal crust.
  2. Cover with plastic wrap and place in freezer until frozen.
  3. Remove from freezer, cut into bars.
  4. Store in an airtight container in the freezer.

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It’s like a frozen rice crispy treat. They freeze well and I love them.

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So with having so much on hand and not wanting to waste a single drop I grabbed a container and made some FroCHO™ Ice Cubes to have on hand for smoothies. I have made Chobani Frozen Treats before, but I wanted more information. So I headed on over to the Chobani FAQ Webpage and here’s what I found on freezing!

Can I freeze Chobani?

Yes, frozen Chobani (or FroCHO™ as we like to call it) can be stored for up to three months. While frozen, the live and active cultures present in Chobani become dormant. But once thawed, either in the refrigerator or by your body heat when eaten, they become live and active again.

FroCHO™ will have a slightly different texture, whether eaten frozen or thawed, but makes for a refreshing treat.

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Once they were frozen, I bagged and dated them. Well I also had to try some in a smoothie, I am only human after all.

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So I grabbed 3 Chobani cubes, a frozen banana and a snack size bag of frozen raspberries and a scoop of protein powder. I keep lots of frozen fruits on hand. I have a small section of my freezer dedicated to items to make smoothies! Check out my stash here. I topped of my blender bottle with soy milk and blended. The Chobani cubes really kept it cold and super smooth.

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I love spicy, hot flavors. So when I saw Tiffany’s Post on Spicy Buffalo Chicken Enchiladas, I knew I had to make them. I meet Tiffany at the 2012 Blend Retreat. She blogs over at Snack Snark Bark. I did alter her original recipe, I did not have any celery on hand and I also omitted the jalapeno peppers. I do love spicy hot flavors, but jalapeno is just too much for this gal. I also stuffed them, I mean jam-packed them full so I only ended up with 5 enchiladas, where the original recipe called for 12 tortillas. Oops.

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Before:

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After:

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I am in love with these bad boys, they are so zippy and spicy, I had to dab my upper lip a few times! If you like Franks Red Hot, then these are for YOU.

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Super Spicy Buffalo Chicken Enchiladas

  • 5 tortillas
  • 1 ½ lbs of chicken, cooked
  • 1 cup Chobani 2% plain yogurt (in place of cream cheese)
  • 4 oz. blue cheese, crumbled (same some for topping)
  • 4 oz. Frank’s Red Hot Wing Sauce
  • 1 tsp salt
  • ½ tsp chile powder
  • ½ tsp black pepper
  • Ranch dressing for drizzling

Mix together well, stuff tortillas and fold, place seam side down in pan, sprinkle with blue cheese and drizzle ranch dressing and hot sauce and bake on 375 degrees for 20-25 minutes and enjoy.

So on to a milder recipe….Cho-Egg Salad Sandwich.

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I just diced up 2 hard-boiled eggs a generous amount of mustard along with a few tablespoons of Chobani yogurt and mixed together, tasted then added more mustard and Chobani to my taste. Toasted some wheat bread. Piled the Cho-Egg mix on the bread, then topped with Organic Pea Sprouts, and dug in, it sure did make a perfect lunch.

Made my all time favorite breakfast bowl or Cho-Cereal Bowl. Kashi Heart to Heart cereal, PB2 (not pictured), hemp seeds, cinnamon and mixed with Chobani yogurt. Love, Love, Love.

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Cho-Enchiladas. Check out my recipe/post link.

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More Cho-Cereal Bowls.

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Shrimp Taco Wrap with Chobani instead of sour cream…Very Tangy.

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I think the one thing I am currently obsessed with is the Chobani Fruit Dip. Inspired by the Fruit Kebobs on the Chobani site.

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Chobani Fruit Dip

Serves 1

2 Tablespoons Chobani Greek Yogurt

1 Tablespoon Biscoff Spread or any Nut butter

1 teaspoon Vanilla Extract

3 Shakes of Cinnamon

Blend together with a spoon and dip, dip away.

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I also wanted to mention that I froze 3 cups of this dip in a glass Pyrex container for a Super Bowl party. Before the party I let it thaw and whipped it up with a spoon, and the texture and flavor were as good as when it was first made fresh. CHO-Bonus.

Question of the Day: What’s your favorite way to use Greek Yogurt in your recipes?

Check Ya Later.

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Amaze-Balls, then Dinner

Posted in Amaze-Balls, Grains, Oatmeal, Recipes, Snacks, tagged , , , , on September 18, 2012 | 12 Comments »

Just can’t get enough of Your Love Baby. A while back I made my first batch of Amaze-Balls, check them out here. I am a bit obsessed. So easy to make and such a great healthy option.

Craving chocolate and cookies what do you do? You Make Amaze-Balls 2 Ways. Amaze-Balls to the rescue.

First I made Nutella Amaze-Balls.

Ingredients:

  • 3/4 Cup Rolled Oats
  • 1/4 Cup Chocolate Protein Powder
  • 2 Tablespoons Agave Nectar
  • 2 Tablespoons Nutella
  • 1 Teaspoon Vanilla Extract

Directions

  1. Pour oats into food processor and pulse until they become a flour.
  2. Add protein powder and, pulse to combine thoroughly.
  3. Mix in agave, Nutella and vanilla — you can do this by hand if your machine can’t handle it. Pulse a few times and watch your machine. If it seems to be too much, pull dough out and mix by hand.
  4. Roll into tablespoon-sized balls.
  5. Refrigerate. Eat and Enjoy.

Then I made Vanilla Chia Seed Amaze-Balls.

Ingredients:

  • 3/4 Cup Rolled Oats
  • 1/4 Cup Vanilla Protein Powder
  • 2 Tablespoons Agave Nectar
  • 2 Tablespoons Almond Butter
  • 1 Teaspoon Chia Seeds
  • 1 Teaspoon Vanilla Extract

Directions

  1. Pour oats into food processor and pulse until they become a flour.
  2. Add protein powder, and pulse to combine thoroughly.
  3. Stir and incorporate 1 Teaspoon of Chia Seeds, then
  4. Mix in agave, Almond butter and vanilla — you can do this by hand if your machine can’t handle it. Pulse a few times and watch your machine. If it seems to be too much, pull dough out and mix by hand.
  5. Roll into tablespoon-sized balls.
  6. Refrigerate. Eat and Enjoy.

Then I made dinner. Isn’t that how everyone does it? So in order to make a quick dinner I grabbed a few ingredient from the fridge, I sort of had an idea of what I wanted to make. I just added this and that based on what I had on hand.

I scrambled some egg whites, toasted an English muffin, sliced a piece of Pastrami Wild Alaskan Sockeye Salmon and grabbed my avocado and a slice of shape white cheddar cheese and assembled.

I smashed the avocado on one side of the muffin, then just piled on the rest of the ingredients.

End result was this flavorful English muffin sandwich. The sharp cheddar and the salmon really worked well together and the avocado did what it does best and added a smooth mellow creamy texture to each bite. Man, I loved every single bite of this sandwich. Perfection.

Then I ate a few more Amaze-Balls.

Check Ya Later.

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Goat Cheese and Salmon

Posted in Fresh Ideas, Grains, Recipes, tagged , , , , , , , on June 23, 2012 | 4 Comments »

When I go to Sam’s Club I always get these salmon fillets, they are stuffed with seafood and they are amazing.

I have had this bag of Bob’s Red Mill Pearl Couscous since the Blend Retreat. I received this in my swag bag and was not sure how I wanted to use it until I saw the goat cheese in my fridge. I thought the creamy goat cheese would really compliment the Pearl Couscous.

My favorite goats cheese brand is this Chavrie, it is soft and smooth.

I also had some spinach on had and threw in a few handfuls to the dish. Never know until you try.

Cooked the couscous as directed on the bag and then added my other ingredients of spinach and goat cheese, and combined and cooked for a few minutes.

Roasted some brussels sprouts.

Here’s the couscous mix. It came out smooth and creamy just like I hoped it would, but it did need some seasoning, which I added after my first taste test. A little salt and pepper did the trick.

Dinner is done!

Question of the Day: Do you ever use goat cheese when you cook? I usually eat goat cheese on toast or crackers or add to a salad, so it was fun cooking with it. 

Check Ya Later.

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Sweet and Sprouts

Posted in Fresh Ideas, Grains, Grilled Foods, tagged , , , , on June 15, 2012 | 5 Comments »

Dinner time is my favorite time of the day, it’s when I get to catch up with my husband and see how his day was. I love that we hang out, eat dinner and talk about our day and our schedule for the week. It’s our quality time together after being away all day at work. So when it comes to dinner I always try to make foods that we both enjoy. So tonight I made Jeff’s favorite vegetable, brussels sprouts and my favorite, sweet potato wedges. I love that I can roast them at the same time. Plus who says you can not have two vegetables. Certainly not me.

Wedges.

Seasoned with a Course Sea Salt.

Tossed with Olive Oil.

Garlic Gold for the brussels.

Roasted at 400 degrees for 35 minutes.

Also made a batch of Barley and Quinoa for tonight and enough for some leftovers to eat later.

Love the combination of the grain with the seed.

We grilled up some chicken breasts. Nice simple dinner = quality time together.

After dinner I had some brussels left over so I chopped them up and threw them on the Quinoa mix for tomorrows side dish.

Question of the Day: What’s your favorite Grain? I am loving Barley right now.

Check Ya Later.

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Anchovies?

Posted in Fresh Ideas, Grains, Recipes, tagged , , , , on May 2, 2012 | Leave a Comment »

Confession, I love Anchovies, always have, always will. They are Salty and fishy and I have been enjoying them for as long as I can remember. My Great-Grandmother would give them to us as kids on crusty bread. I never realized that this was not normal snack foods for kids. We also ate lots of mussels, calamari, escargots,  and octopus stews. I could pull out the meat from a crab claw like a pro by the age of 3.  My Great Grand Parents and my Grand Parent were born in Italy and I was introduced to a variety of seafood and exotic foods from the time I could eat solid food.

So this is how I enjoy my anchovies. Boil up some Fettuccine noodles.

Easy right.

Chop up some green olives and get the anchovies in the mix and sprinkle with Parmigiano cheese. The anchovies come packed in olive oil so I just add all of the oil from the tin right onto the pasta.

Warning….It is very Salty so if you ever want to try it, just keep that in mind. The anchovies are wrapped in little caper, which are also very salty normally.

 

Question of the Day: Have you ever tried Anchovies? If you have tried them, did you like them? 

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Wedged Sweet Eats

Posted in Fresh Ideas, Grains, Orange Eater, Recipes, tagged , , , , , , on April 14, 2012 | 6 Comments »

Trying to keep dinner’s fun and healthy is something I enjoy doing. I like to spend time looking at recipes and planning meals. I always try to have balanced meals. One way I balance meals is to always include a vegetable and a grain or bread with a protein. Over the years I have learned how I like to eat and prepare vegetables.  One thing I can not stand is when you go to a restaurant and get a side of vegetables that are limb and soaked in butter, yuck. I love to roast vegetables with a little oil and seasoned with salt and pepper. For me that’s perfection.

Sweet potatoes to me are a root vegetable that is hands down a true winner all by itself. Sweet, hearty and good for you, sign me up for some Wedged Sweet Eats.

I went with a wedge cut on these three beauties.

After I wedged them I put them in a ziplock bag and added salt, pepper and olive oil and shook them up in the bag to coat all the wedges.

I also added another pinch or two of a really coarse sea salt to the top before putting them in the oven. I roasted them on 425 degrees for 30 minutes. The skin and the top of the wedges come out crispy with a salty bite and on the inside they are soft and sweet.

Made an easy side dish of pearled couscous with a basil and herb seasoning. I really liked it you could really taste the basil.

These pearled couscous were huge compared to the standard couscous.

Picked up these Seafood Stuffed Salmon steak’s at Sam’s Club while I was picking up some paper products. I warned myself before I went in that I was only getting paper products, but clearly that did not happen, and I am so glad. These were amazing. My husband ate two of them. I had one and saved one to take to work for lunch.

I was so excited to see how these tasted.

I have seen these in the seafood area of Sam’s Club before but always passed them by. I will be getting these again, for $12.00 it was a great deal on something that we both loved.

This meal reminds me of a post I did a while back about being an Orange Eater. I think color has so much to do with the foods we eat and the foods we find more appealing than others.

I am drawn to Green Foods like: Kale, Spinach, Pea’s, Avocados, Cucumbers, Broccoli, Asparagus. Orange Foods like: Pumpkin, Sweet Potatoes, Salmon, Carrots, Papaya. Red Foods like: Apples, Strawberries, Cherries, Watermelons, Raspberries.  

No let’s get Physical.

BEST BODY BOOTCAMP

Boot Camp Update: During Boot Camp, Tina  included Modified Options for all the exercises in case it was too much of a challenge for your fitness level, and for those who needed more of a challenge she include an Increased Challenge Option, and for those without gym memberships like myself there was an At Home Option. I used all the options at one time or another during these past 6 weeks.

One thing that has been the best aid during the Boot Camp has been the links to each exercise. This has been so helpful. Having it explained so clearly or to have an actual video showing proper movements has made it easy and fun to tackle all the new exercises.

Plank Club Update: I have been holding a 42 second Plank and doing it at least 3 times per day. In addition to the Standard Plank, I started adding the Reverse Plank.

Question of the Day: What’s Color Food are you drawn to?

Check Ya Later.

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Crock your Oats

Posted in Fresh Ideas, Grains, Oatmeal, Recipes, tagged , , , , , , , , on April 12, 2012 | 8 Comments »

On a recent trip to Big Lots, I found an end cap with Bob’s Red Mill Products. I was super excited, my grocery store only carries a few of Bob’s Red Mill items, plus it was such a great price.

So I went with a Crock Pot Recipe, Crock your Oats if you will. I thought about doing it over night, but I wanted to watch this batch because I adjusted the recipe a bit. Messing with the original recipe can lead to a fail or can yield a new way of making a dish. I was hoping this was going to be a winner.

This recipe has all of my favorite ingredients, cinnamon, apples and oats. I used apple sauce to replace the butter in this recipe. Also making an appearance is Milled Flaxseed.

Chopping the apples was the most time-consuming part of this recipe, and that really only took about 5 minutes.

I started using Date Sugar in place of brown sugar while baking. It help cut back on unnecessary sugar, but keeps the flavor that is needed in the recipe.

Mixed all the ingredients in the Crock Pot and kept an eye on its progress, I was not sure how long the cook time was going to be so I did a quick stir every hour or so.

Normally I let the crock pot works its magic, but I am so glad I kept checking on it, my cook time was 2 hours less than the original recipe called for. When it started to stick to the bottom and to the side of the crock I could tell it was going to dry out if I left it on any longer, so I did a taste test and found that it was done and ready to serve.

Here’s the end result, they were creamy, and the apple chunks were done to a nice soft texture. I topped with fresh black berries and some additional cinnamon and dug in.

Knowing I want this for breakfast tomorrow, I grabbed my OIAJ Jar and filled it up. I plan on adding some Coconut milk to it when I heat it.

I also portioned out a big old bowl for my husband and another bowl to last over the next few days. Jeff’s portion in the one on the left, but I think he could eat the bowl on the right.  I listed the recipe how I prepared it and what the original recipe called for in (parenthesis). I don’t have anything against butter, but I like to try healthy substitutes for recipes.

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Adapted from: The Yummy Life
Makes Approximately 6-1 Cup Servings
Cook Time: 5 Hours (Original Recipe calls for 7 hours) 

Ingredients:

  • 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
  • 1-1/2 cups fat-free milk
  • 1-1/2 cups water
  • 1 cup uncooked steel-cut oats
  • 1 teaspoon date sugar (original recipe calls for 2 tablespoons brown sugar)
  • 1/2 tablespoon of butter and 3 tablespoon of unsweetened applesauce (original recipe called for 1-1/2 tablespoons butter)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ground flax-seed
  • 1/4 teaspoon salt
  • Optional garnishes: fresh fruit, chopped nuts, dried fruit, maple syrup, additional milk

Directions:

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 5 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well. To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
Note: The original recipe called for 7 hours of cook time on low, but since I altered the recipe I cut off 2 hours from the cook time. 
Question of the Day: Have you ever crocked your oats?
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Loco for this Burrito

Posted in Fresh Ideas, Grains, Recipes, tagged , , , , , , , on April 4, 2012 | 4 Comments »

When I set out to make these burritos I knew I wanted to jazz them up, so I used a leftover that really made me go Loco for this burrito.

My secret ingredient was this little gem, I added barley instead of brown rice, I thought why not, it’s a grain and I had a bowl full of leftovers.

Keeping it easy, I just reheated the barley in a pan added a can of black beans and some salsa.

Scrambled 6 eggs and seasoned to taste, a little salt a little pepper.

Mixed it all together.

Oops, I almost forgot the cheese.

Did I forget to mention it had avocado in it.

Tortillas always are so much easier to fold and tuck after they are heated up. So I heated each side for a minute.

I packed it full and topped with avocado slices, then I did my best to tuck and fold it up.

Garnished with a few additional slices of avocado and some more shredded cheese.

I crushed it bite by bite, it was really good go get em’  fuel. I ended up doing an amazing workout after I ate it, and it even kept me full for a few hours after my workout. That really never happens. I think the beans and the barley did their job well.

Wrapped up a few burritos so that I could take them to work with me and have a Loco burritos for lunch.

Later in the day I wanted more so I made a Blue Chip Loco Nacho. I will use any reason to make a nacho.

It was a thing of beauty.

Question of the Day: Breakfast burritos for Lunch?

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Sweet and Fun Go To

Posted in Fresh Ideas, Grains, Recipes, tagged , , , , , , , , , on April 3, 2012 | 7 Comments »

Some weekends I like to indulge in a fun breakfast, but don’t feel like pulling out all my cookware and making a mess, so I have a Sweet and Fun Go To breakfast.

These French Toast Sticks come  packaged as a full slice with perforations to pull apart to sticks, but I leave them intact and make a sandwich out of them. I have about 4 boxes of these left in my freezer. The Kroger’s I shop at had them on closeout for $1.96 a box, and I cannot pass up on a great deal like that.

On a recent shopping trip Saving = More, I found this Peter Pan whipped creamy peanut butter, so I thought it would be perfect for the filling in my french toast sandwich. I also sliced a banana and added some fresh blackberries.

Here’s how my husband had his, he didn’t want to mess with spreads and berries, he went for the banana and maple syrup.

Here’s how my plate turned out. The whipped peanut butter has less sugar and was very easy to spread, I really only needed 1 tablespoon to cover both slices, added the berries and banana slices and a little love from my favorite Chia Seeds.

Smashed it together, and  here you have my Sweet and Fun Go To breakfast. I am happy to report that nothing squeezed it’s way out this sandwich, everything stayed in place thanks to the Whipped Peanut Butter.

BEST BODY BOOTCAMP

Boot Camp Update: We just entered Week #5 of Boot Camp and I am really feeling the benefits of it. I can tell I am able to do higher resistances on my elliptical for longer periods of time, and I have an amazing amount of energy. I also noticed that my back has not been bothering me as much, I normally have aches and pains in my lower back and I think the strength training has helped improve my back’s strength. I have been developing better sleeping habits, and have been Planking daily.

One of the side challenges to Boot Camp is each week we can pick two new goals to work on during Boot Camp: Example – drink more water, stretch before workouts, etc… Well I have been doing a Bed Time Goal the entire time and have only missed it one time, I am in bed by 11 p.m. and I feel better and more awake in the morning! I really have been loving Boot Camp it’s been the motivation I needed to get into Health Workout Routine that is challenging.

I will be joining the next Boot Camp when Tina has one, she has a real gift for kicking you in the pants, and that’s a Good Thing.

Question of the Day: What’s Your Go to Meal?

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