Just in time to work off those Turkey pounds, the people at Self Magazine have released a new youtube.com workout video 90 seconds to slim. This workout promises in 90 seconds you’ll get the benefits of a full strength workout.  Now normally i would ignore anything sat 90 seconds to anything worth having, but you know I’m Self mag nut, so I’ll try anything they say once.

The key to making this routine 9o seconds is they eliminate the need for multiple reps. While most routines call for 2-3 reps per exercise this one emphasis you only need one. To give your body full intensity the exercise focus on pause in each count which challenges your muscles more as you complete the routine. For example for the crunches instead of the standard 1 up and 1 down, this routine calls for 5 small pulses up and 5 down this is engaging your muscles 5 times instead of the 1 we’re used to and the controlled movement eliminate the use of sheer momentum to propell you through the workout with little benefit.

Overall, I thought this was pretty good concept for a routine. It can takaround 90 seconds to complete but if you really want results I advise doing it 2-3 cycles.

Try it out and let us Greedy Girl’s Guide fans know how it has worked for you.

Technorati Tags: 90 seconds, exercise, Fitness, quick, resistance, results, routine, Self Magazine, self.com, work out

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Black Friday isn’t just for gifts and cheap electronics anymore.It can also be a great time to stock up great fitness and workout items, from discounts on workout gear, to reduced price gym equipments So with Black Friday fast approaching I scoured the ads websites and put together this great list of Black Friday deals for the Exercise and Fitness Folks

Clothing

Footwear

Workout Accessories

Exercise Equipment

Gym Machines and Equipment

Video Games and Movies

Stores

Technorati Tags: black friday, deals discounts, exercise, gym equipments, work out ear

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I’m posting this weeks recipe a little early to give us the chance to get one more in before the big Turkey day. Since I know we can’t get through a holiday meal with a good desert this weeks recipe is just the alternative you need.

Glazed Chocolate-Pumpkin Bundt Cake

From EatingWell: October/November 2006

You don’t have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

READER’S COMMENT:
“I am making it for the second time this week! I’m making it into muffins this time so I can give them to the teachers… YUM ”

16 servings

Active Time: 30 minutes

Total Time: 3 1/2 hours (including cooling time)
Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |
Ingredients
Cake

* 1 cup all-purpose, flour
* 3/4 cup whole-wheat pastry flour
* 1 cup granulated sugar
* 3/4 cup unsweetened cocoa powder, (not Dutch-process)
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon pumpkin pie spice
* 1/4 teaspoon salt
* 1 cup nonfat buttermilk
* 1 15-ounce can unsweetened pumpkin puree
* 3/4 cup dark brown sugar, packed
* 1 large egg, at room temperature
* 1 large egg white, at room temperature
* 1/4 cup canola oil
* 1/4 cup light corn syrup
* 1 tablespoon vanilla extract

Glaze & Garnish

* 1/2 cup packed confectioners’ sugar
* 1 tablespoon nonfat buttermilk
* 2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

Preparation

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners’ sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips & Notes

* Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan

* Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
* To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat

Technorati Tags: bundt cake, chocolate, Heart health, Low calorie | Low cholesterol | Low saturated fat, Low sodium, moist, pumpkin

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So I’m sitting here watching TV up late as usual and my Blackberry keeps going off. Comment after comment I’m like wow whats going all then a message said
“Congrats on your Surprise SITS day” I checked the site and what do you know it’s ME!!!!

• Holiday Recipe Makeover Series: Green Bean Casserole
• Holiday Recipe Makeover Series: Maple-Roasted Sweet Potatoes

And here are few of my favorite post. ENJOY

• How Much is in a 100 caloris pack? Really???
• Interview with a Personal Trainer
• You SHOULD weigh yourself every day!!!

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 Today’s recipe adds a little bit of veggies to our holiday mix. The traditional vegetable dishers (ie.. Collared greesn, cabbage, string beans etc.) are usally prepared in fatthat ofte and boiled down to the point where the nutrients are zapped out and you’re not getting the benifits of even having something green on your plate. So today’s recipe is not only a greener option of veggie but it even is healthier version of the traditional Green Bean Casserole.

Green Bean Casserole

From EatingWell:  November/December 2008

This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.

 

 

READER’S COMMENT:

“This madeover recipe tastes great – I took it one step further and eliminated the salt and oil and just sauted using a tablespoon of low-sodium fat-free chicken broth; in addition, I used fat-free sour cream – delicious! “

6 servings, about 3/4 cup each

Active Time: 30 minutes

Total Time: 45 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber |

Ingredients

• 3 tablespoons canola oil, divided
• 1 medium sweet onion, (half diced, half thinly sliced), divided
• 8 ounces mushrooms, chopped
• 1 tablespoon onion powder
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground pepper
• 2/3 cup all-purpose flour, divided
• 1 cup low-fat milk
• 3 tablespoons dry sherry, (see Ingredient Note)
• 1 pound frozen French-cut green beans, (about 4 cups)
• 1/3 cup reduced-fat sour cream
• 3 tablespoons buttermilk powder, (see Ingredient Note)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Preparation

1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Tips & Notes

• Ingredient notes:
• Don’t use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
• Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

Nutrition

Per serving: 212 calories; 10 g fat (2 g sat, 5 g mono); 10 mg cholesterol; 23 g carbohydrates; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium.

Nutrition Bonus: Calcium (16% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 fat

  

Technorati Tags: collard greens, Diabetes appropriate, green bean, healthy holiday reipe, healthy veggie, Healthy weight, Heart healthy, High calcium, High fiber |, low calorie, low cholesterol, low saturated fat, string bean

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