Happy Friday!!!
It's funny but....Let's get one thing straight first, beans are not vegetables--they are legumes!!!...and corn is a grain!!!
The 50's are a sandwich generation of fitness; we don't want to work out like we did 15, 10 or even 5 years ago, yet we aren't ready for the "senior" classes either. I'm revamping this blog to be a blend of health and fitness tips that I hope all of you "fiftysomethings" will find helpful. ***I am not a doctor or nutritionist. Please consult your physician before performing any exercises or following any tips shown on this blog.
Friday, May 2, 2014
Thursday, May 1, 2014
Thursday's Total Body/Cardio -- GymRa's 30 Minute Intermediate Full Body Workout
Today's workout comes from another new channel I discovered on YouTube called GymRa. It's kind of fun to workout to a British accent--love it.
The warm up is kind of short--you may want to do a bit more.
One word on form--while doing the plank--keep your butt down--her's is up just a bit.
One other note--while it is a good idea to have something to eat after a workout, ignore the ad for the drink at the end, and do a longer cool-down/stretch instead. Then eat some real food or drink a smoothie that you make yourself using real ingredients.
The warm up is kind of short--you may want to do a bit more.
One word on form--while doing the plank--keep your butt down--her's is up just a bit.
One other note--while it is a good idea to have something to eat after a workout, ignore the ad for the drink at the end, and do a longer cool-down/stretch instead. Then eat some real food or drink a smoothie that you make yourself using real ingredients.
Wednesday, April 30, 2014
Wednesday's Wild/Warrior Workout -- Cardio Extreme Workout
Today's workout comes from BeFit as part of the 30 Day Fat Burn series.
It is a 10 minute workout that takes you through 20 repetitions of 8 different strength exercises, followed by a 2 minute push made up of 4 cardio exercises.
There is no warm up or cool down provided, please do those on your own. You will need a set of dumbbells.
Workout Moves:
Squat Press to Kick
Lunge & Row
Alternating Lunges & Lateral Raise
Tree Pose & Bicep Curl
Tree Pose & Hammer Curl
Plie' Squat to X Overheads
Chest Fly & Single Leg Bridge
Tricep Dip to Toe Touch
2 Min Cardio Push:
180 Squat Spins
Crossover Jacks
Jogger's Punch
Ski Jumps
Monday, April 28, 2014
Monday's Motivation + Challenge for the Week
Happy Monday!!!
Going along with the above motivation--here's your Challenge for the Week.
Go through your pantry, cabinets, fridge and freezer and get rid of all the C.R.A.P. = Carbonated drinks (except for unsweetened seltzer), Refined sugars and flours, Artificial sweeteners and colors, and all Processed foods. If it's not there, you can't eat it!!! Find some healthy substitutions that satisfy you--they really are there if you look!
Need suggestions? Leave a comment.
Sunday, April 27, 2014
Sunday's Recipe Share -- Grain Free Carrot Cake Cheesecake
For Easter, I made the most delicious Grain Free Carrot Cake Cheesecake!!! It was inspired by a cheesecake that Rick had when we were at the Cheesecake Factory for Jeff's birthday.
I found several recipes on Pinterest and decided to make a grain free version because yes I'm selfish and I wanted to be able to eat it without having an upset stomach afterward.
Like I said, if you want a version with wheat flour--you can find several on Pinterest.
I really have to remember to start taking pictures of everything I make that I might want to share. This picture wasn't taken until the next day:
It's a bit time consuming, but totally worth the effort. It's also almost entirely free of white sugar (just a bit in the cheesecake) I used honey and coconut sugar instead.
CHEESECAKE
16 ounces cream cheese (at room temp) (I used full fat)
1/4 cup granulated sugar
1/2 cup coconut sugar
1 tablespoon almond flour
3 eggs
1 teaspoon vanilla
GRAIN FREE CARROT CAKE
1/4 pound carrots, finely grated (It was about 2 cups worth)
Directions
To make cheesecake,
In large bowl of electric mixer, beat together cream cheese and sugars until smooth.
Beat in flour, eggs (1 at a time) and vanilla until smooth. It will not be very thick. Set aside.
To make carrot cake
In a large bowl beat the eggs with yogurt, oil, vanilla and honey.
In another bowl combine flour, coconut sugar, baking powder,salt, pumpkin spice and cinnamon. Add to the egg mixture and mix well. Stir in carrots.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan (I used 10).
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
Repeat with remaining cream cheese batter, spreading evenly with a knife.
Do not marble with a knife.
Bake in preheated 350 degree oven for 50-65 or until center is set but not real firm (like you would a plain cheesecake) (I used a convention bake setting--so it was 325 degrees) If it cracks--you baked it too long--good thing there;or frosting!
Cool to room temperature, then refrigerate.
To make frosting
Combine all the ingredients in a bowl. Whip with a mixer until light and fluffy. Put a layer just on the top of the cake--you may or may not have extra.
I found several recipes on Pinterest and decided to make a grain free version because yes I'm selfish and I wanted to be able to eat it without having an upset stomach afterward.
Like I said, if you want a version with wheat flour--you can find several on Pinterest.
I really have to remember to start taking pictures of everything I make that I might want to share. This picture wasn't taken until the next day:
It's a bit time consuming, but totally worth the effort. It's also almost entirely free of white sugar (just a bit in the cheesecake) I used honey and coconut sugar instead.
CHEESECAKE
16 ounces cream cheese (at room temp) (I used full fat)
1/4 cup granulated sugar
1/2 cup coconut sugar
1 tablespoon almond flour
3 eggs
1 teaspoon vanilla
GRAIN FREE CARROT CAKE
1/4 pound carrots, finely grated (It was about 2 cups worth)
2 eggs
1/4 cup plain greek yogurt (I used high fat)
1 teaspoon vanilla
1/2 cup raw honey
2 cups almond flour
1/2 cup coconut sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
3 Tablespoons coconut oil, melted
CREAM CHEESE FROSTING
4 oz of cream cheese (again full fat)
1/2 cup of full fat coconut milk (cream from top of a refrigerated can)
1/4 cup of coconut sugar (you can add more if you want it sweeter) You could also add some crushed pineapple or shredded coconut to it if you like that kind of topping. I would have loved to have added some coconut but I know my mom doesn't like it so...
To make cheesecake,
In large bowl of electric mixer, beat together cream cheese and sugars until smooth.
Beat in flour, eggs (1 at a time) and vanilla until smooth. It will not be very thick. Set aside.
To make carrot cake
In a large bowl beat the eggs with yogurt, oil, vanilla and honey.
In another bowl combine flour, coconut sugar, baking powder,salt, pumpkin spice and cinnamon. Add to the egg mixture and mix well. Stir in carrots.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan (I used 10).
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
Repeat with remaining cream cheese batter, spreading evenly with a knife.
Do not marble with a knife.
Bake in preheated 350 degree oven for 50-65 or until center is set but not real firm (like you would a plain cheesecake) (I used a convention bake setting--so it was 325 degrees) If it cracks--you baked it too long--good thing there;or frosting!
Cool to room temperature, then refrigerate.
To make frosting
Combine all the ingredients in a bowl. Whip with a mixer until light and fluffy. Put a layer just on the top of the cake--you may or may not have extra.
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