"Healthier" Piccadillo

Keeping it healthy, whole food and YUMMY is not always an easy task to do---- especially when you have two young boys under the age of 8 that would really prefer cereal and ice cream for dinner! {haha}

Tonight I whipped up this HEALTHIER version of an all-time Latin favorite and to my surprise, the boys TORE IT UP and asked for more. Mom-1 Boys-0!!!

Healthier Piccadillo

INGREDIENTS

• 1 large chopped onion
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 red pepper, finely chopped
• 3 tbsp cilantro
• 2 lbs ground meat (I used 1 lb extra lean ground beef and 1 lb extra lean ground turkey)
• 4 oz (1/2 cup) tomato sauce (I used a lower sodium kind from Trader Joes)
• 1 tsp ground cumin
• 1 tsp Sazon Tropical Seasoning
• 2 tbsp green olives (comes out to like 8 olives--- you can dice them if you'd like)

INSTRUCTIONS

1. Brown meat on high heat in large sauté pan. When meat is no longer pink, drain all juice from pan. Return to heat and lower setting.
2. Meanwhile, while meat is cooking, chop onion, garlic, red pepper, tomato and cilantro.
3. Add to the meat and continue cooking on a low. Add olives and about 2 tbsp of the brine (the juice from the olives) cumin and Sazon. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.
4. Serve over spaghetti squash or salad or rice if you're not Paleo/watching grain intake.

New Year New You Weightloss Challenge

As we welcome a NEW YEAR, Fit4Lyfe is happy to announce its first ever Weightloss Challenge!

Basic Details:
Starts: January 9, 2017
Ends: February 19, 2017
6 Week Challenge
Cost: $20/person
Winner: Takes all!!! (additional prizes for 2nd and 3rd place)

Weigh-Ins AT Fit4Lyfe ONLY:
Weigh-Ins should be done during the first few days of the challenge but the longer you wait the less advantage you have. Weigh-Ins should be done first thing in the morning, before breakfast. Wear light clothing and preferrably the same outfit; remove shoes and any car keys, wallets, etc etc. You can stop by the gym during business hours to complete your weigh-ins. You do NOT need to see or know your weigh-in but your Trainer/Coach will record what the results are.

Beginning Weigh-Ins and Optional Photos: January 7-10 at Fit4Lyfe
2 Week Weigh-Ins and Optional Photos: January 21-24 at Fit4Lyfe
4 Week Weigh-Ins and Optional Photos: February 4-7 at Fit4Lyfe
FINAL Weigh-Ins and Optional Photos: February 20-21 at Fit4Lyfe

Results based on Total Percentage Loss: The calculation is to take your actual weight (today) and subtract it from your initial weight. Then divide that number by your initial (starting) weight. Take that number and multiply it by 100 and you get your weight loss percentage. (Someone that weighs 200 vs. 160 has the same advantage!)

Additional Rules/Regulations:

1. This is an individual contest.
2. $20 Entry Fee is non-refundable. We want you to be all in and commit to YOU!
3. MUST workout at Fit4Lyfe a minimum of 2x/week during the challenge period.
4. All weigh-ins are REQUIRED. If you do not check-in, you will be disqualified. Like mentioned, you do NOT need to know the number but we will keep the results for you.
5. Front and Side photos are optional and will be taken at the gym. (recommended to wear the same outfit for any and all photos)
6. Entry fee must be paid by the end of the first week aka January 15th and can be done at Fit4Lyfe (cash or credit card) or NOW online using this link http://bit.ly/2017newyearnewyouchallenge
7. We discourage participants from using unhealthy methods to lose weight, such as starvation, diet pills, water pills and laxatives.

But WAIT... we ALSO are going to offer you a VIRTUAL group on Facebook to help you stay committed to your goals. This is a PRIVATE group and you can join after you've paid your dues. In this group, you will get daily motivation, support, accountability, recipes, healthy tips AND some added friendly competition amongst your fellow challengers. The group is located at: http://bit.ly/2017newyearnewyoufacebookgroup

Overall, this is a FUN and FRIENDLY COMPETITION! We are encouraging EVERYONE to participate as it helps the moral of our friends and family! By participating, you are leading from the front and encouraging others to stay committed to their goals. Although weight-loss is NOT the only way to track changes and success, it is an added perk and many of us are motivated by those changes. There will be additional FUN mini challenges throughout the course of the challenge to help you SEE those other changes; including strength and endurance.

DECIDE.COMMIT.SUCCEED! HELLO 2017!

NoodleLESS Lasagna in the Crock Pot

After my original Crock Pot took a nosedive in the garbage, its been quite a while since I've used one BUT I'm happy to announce that we are BACK! My In-laws hooked us up with a new one and I've already made a few meals this week. First up is this AMAZING noodleLESS Lasagna that does have a few extra steps than my normal easy breezy 1-2-3 DONE recipes BUT its totally worth it and a GREAT Saturday or Sunday meal when you have a little more time.

INGREDIENTS

• 2 medium zucchini
• 1 medium eggplant
• Kosher salt
• 16 ounces (2 cups) good quality store bought tomato-based pasta sauce (or homemade)
• 1.5 to 2 cups COOKED lean ground turkey or beef (I combine and do a 50/50 mix)
• 16 ounces low fat ricotta cheese
• 8 ounces part-skim shredded mozzarella or provolone cheese, divided (about 2 cups)—I used a blend of both cheeses and even add in some Italian Blend
• For serving: Parmesan cheese and some extra ricotta 

INSTRUCTIONS

1. Preheat oven to 500-degrees. Place the top oven rack about 5 inches from the upper heat element.
2. With a very sharp knife, slice the eggplant and zucchini length-wise into long, thin (1/4-inch) sections so that they resemble lasagna noodles. Rinse each piece and spread the vegetable slices out onto a kitchen towel or layers of paper towels and sprinkle them lightly with kosher salt. Let stand for 15 minutes to allow some of the excess liquid to drain off. Pat dry. 
3. Arrange the zucchini and eggplant slices in a single layer on a baking sheet. (Do not line the baking sheet pans with wax paper or parchment, as they will burn.) Lightly brush the slices with olive oil and season with salt and pepper. Flip over the slices and repeat for the other side. Broil for 8 minutes, or until lightly brown, working in multiple batches as needed. Remove from the oven and allow to cool slightly. Place the slices on paper towels to remove excess moisture.
4. Lightly coat a 6-quart crock pot with cooking spray. Spread 1/2 cup layer tomato sauce on the bottom of the crock pot—the layer will seem very thin. 
5. Create the first veggie lasagna layer in the crock pot as follows: 1 layer of eggplant “noodles;” 1/3 of the ricotta cheese; 1/3 of the mozzarella; 1/2 cup tomato sauce and 1/2 cup of the cooked meat.
6. Create the second veggie lasagna layer, this time using zucchini: 1 layer of zucchini “noodles;” 1/3 of the ricotta cheese; 1/3 of the mozzarella; 1/2 cup tomato sauce and 1/2 cup of the cooked meat.
7. Create the final layer: 1 layer of eggplant “noodles;” remaining ricotta cheese; 1 layer of zucchini noodles; 1/2 cup tomato sauce; 1/2 cup cooked meat and remaining mozzarella.
8. Cover the crock pot and cook on high for 2-3 hours, until the eggplant is tender. To test, insert a long, thin knife into the lasagna and ensure the eggplant feels tender.
9. Turn OFF (NOT ON WARM setting but actually OFF) the slow cooker, and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour (note: if you did not grill or broil the vegetables first, you will have a lot of remaining liquid). 
10. To serve, slice and scoop desired portions, then sprinkle with Parmesan cheese and a spoon of ricotta cheese on top.
11. ENJOY!

Welcome the New Year with Fit4Lyfe

Say GOODBYE-ADIOS-CIAO-BON VOYAGE-SAYONARA-SHALOM to 2016 and HELLO-HOLA-CIAO-BONJOUR-NAMASTE to 2017!!!!

On 01.01.2017 we will WELCOME the NEW YEAR with an AMAZING 90-minute workout at Fit4Lyfe. This WILL be the way you start RIGHT and set the pace for an AMAZING year to come!

*Class is 1030am - Noon BUT broken up into 2 segments to meet EVERYONES needs*

Options:

1. 1030am - 11am is a 30 minute outdoor Total Body "Cardio" based workout (running, sprinting, drills, tire flips, bucket carries, etc etc)
2. 11am - Noon is a 60 minute Indoor Total Body Workout (TRX, Resistance Bands, Weights, BOSU, Cardio, Core, etc etc--- the style we teach on a daily basis)
3. 1030am - Noon is the entire 90 minute class.

Do one or both, the option is all yours and completely modifiable to meet EVERYONES needs.

Pricing:
Unlimited Clients enjoy either classes for FREE!
Package Clients can use their account balance to pay for classes.

All others:
30 Minute Session is $10
60 Minute Session is $18
BOTH sessions are $25
Link for 01.01.17 Class: http://bit.ly/F4LNewYearWorkout

How to Register for one time class (all others register how you normally would do):
Click on the link above and go through the process of registering for the class you'd like to attend. It'll prompt you to pay and that is where you'll see the pricing options:

• New Years 30 Minute is for the 1030-11am class
• New Years 90 Minute is for the entire 1030-Noon class
• Single Class is for just the regular 60 minute class thats 11-Noon

SPACE IS LIMITED so do NOT wait!
Get REGISTERED and come JOIN the fun as we WELCOME 2017!

12 Days of FitMAS with Fit4Lyfe and Coach Sandy

On the first day of fit"MAS" my trainer gave to me... 12 AMAZING workouts to BURN SOME MAJOR CALORIES!

The holidays are HERE and during this busy holiday season of shopping, cooking, and traveling, our health and fitness goals often get pushed to the side. The last thing you want during this time is that extra weight gain, right?

Fight off the holiday fat with your Fit4Lyfe FAM and our 12 workouts that will be designed to help you BURN an extra 500-750 calories PER workout---- thats 6000-9000 calories in 12 days!

The FUN begins on December 5th and whether you are a local or virtual client, you CAN participate with us. If you are local and attending classes, the workouts will be designed and you just show up READY to WORK. If you are a virtual client, you will need to pay the $20 fee (http://bit.ly/f4l12dayfitmas) and then join the all virtual group on Facebook. This private group will provide you with your daily workout as well as give you extra motivation, support, tips, tools, recipes, etc etc to keep you FOCUSED and on track during this time. The at home virtual group does not require any equipment so you can do it from anywhere and participate from anywhere. 

AND... if you complete ALL 12 workouts and check-in DAILY, you will be entered into a drawing to WIN a Fit4Lyfe Holiday goodie bag worth $100!

Workouts START December 5th so GET READY and BOOK your spots NOW.

Baked Pork Chops with an Apple Glaze

Holidays are HERE and I am all about trying new dishes and keeping it as festive as possible---- honestly, I just wanna bottle up the holidays and slowly release it throughout the year. There is just something super SPECIAL about this time of the year and I truly do ENJOY the meals and treats that come along with it.

If you follow me on Facebook, you saw my recent dish that I put together the other night. We were doing a little get-together with my folks and sister since we were away for Thanksgiving and in trying to stay within that holiday feel, I wanted to make something super yummy and simple {cause I like easy}. So this is what I came up with....

Baked Pork Chops with an Apple Glaze

It was super EASY and I was able to prep it while my little one was napping so that made it an immediate YES in my book.

INGREDIENTS

• 6 Pork Chops (I used bone-in pork chops because it looked prettier)
• 4 apples (peeled and sliced)
• 1/4 cup Apple Cider Vinegar
• 3 Tablespoons Butter (I use Kerrygold or any other grass-fed butter)
• 3 Tablespoons Brown Sugar (or use honey)
• 2 Tablespoons Cinnamon (divided)
• 1 Tablespoon Nutmeg
• Salt and Pepper

INSTRUCTIONS

1. Preheat oven to 350-degrees.
2. Line 9x13 glass casserole dish with sliced apples and sprinkle with 1 Tablespoon cinnamon.
3. Layer pork chops on top of apples and sprinkle with salt and pepper. (I crammed them in there and fit all 6 in one dish.)
4. In a small saucepan on low-heat, melt butter, remaining cinnamon, nutmeg, sugar and apple cider vinegar; stirring constantly.
5. Pour sauce evenly over pork chops. (I let it sit for 2 hours before baking but you don't have to do that--- def a nice option.)
6. Bake UNCOVERED for 35-40 minutes or until no longer pink. (Pork dries up quickly so check it often and try NOT to overcook it.)
7. Slice it up and top with some juices and apple pieces--- SOOOO yum!
8. ENJOY and let me know how yours comes out!

Final! Served with Sauteed Spinach, Roasted Brussels and Salad.