Happy Friday!!!
Ha ha, doing this right now!!!
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 9, 2014
Thursday, May 8, 2014
Thursday's Total Body/Cardio -- Power Walk 2
Today I'm sharing a low impact power walk workout from The Biggest Loser. There are 4 different walks on the DVD. this is Walk #2.
Light dumbbells (2-3 lbs.) are used to bring in some arm exercises to make it a total body workout. By the end of the 15 minutes, you will have walked approximately 1 mile. A warm up and cool down with stretch is included.
Wednesday, May 7, 2014
Wednesday's Wild/Warrior Workout Pure Burn Super Strength
I've not posted a longer strength workout, so, here it is, and it comes from Bob Harper. It is a one hour strength workout for the entire body.
What I like about his workouts is that he always includes a warm up, cool down with stretch and modifications. He talks about form a lot, and that's a good thing.
You will need a set of dumbbells, a mat or carpeted area, your water bottle and maybe a towel to wipe that sweat off of your brow!
What I like about his workouts is that he always includes a warm up, cool down with stretch and modifications. He talks about form a lot, and that's a good thing.
You will need a set of dumbbells, a mat or carpeted area, your water bottle and maybe a towel to wipe that sweat off of your brow!
Tuesday, May 6, 2014
Tuesday's Trunk and Core -- Flat Stomach Fat Melter
I've posted over and over again, that you cannot get a flat stomach or lose body fat just by exercising. What you eat is extremely important!
That being said, today's video combines fat burning cardio with strength and toning exercises geared towards your abdominal muscles. It is from blogilates and is about 8 minutes long.
Use a mat or do on a carpeted floor. I don't know how she is doing some of these exercises on a hard wood floor!
Listen to your body--modify if and when you need to.
That being said, today's video combines fat burning cardio with strength and toning exercises geared towards your abdominal muscles. It is from blogilates and is about 8 minutes long.
Use a mat or do on a carpeted floor. I don't know how she is doing some of these exercises on a hard wood floor!
Listen to your body--modify if and when you need to.
Sunday, May 4, 2014
Sunday's Recipe Share -- Grain/Gluten Free Chocolate Mousse Pie/Tart
This was another dessert that I made for Easter because I just had to have something chocolate.
Once again I forgot to take a picture before diving in!
I adapted this pie/tart from a couple of different recipes. Here's what I came up with:
Chocolate Mousse Filling:
1 14 oz can full fat coconut milk
1/4 c pure maple syrup
1/4 c cocoa powder (I used fair trade dark chocolate)
pinch of salt
1/2 a carton of whipping cream
Topping
remaining 1/2 carton of whipping cream
1 T of honey or more to taste
In a medium saucepan, mix the coconut milk, maple syrup, cocoa powder and salt together. Bring this to a boil then turn the heat down to medium and simmer for 15-25 minutes depending on your stove. When ready, the mixture should coat the back of a wooden spoon. It will thicken as it cools. Transfer this into a medium to large bowl. Place plastic wrap directly onto surface. Once it's cooled a bit, put in the fridge for at least 1 hour to overnight.
Put a small to medium sized bowl and beaters into the freezer. While pudding cools, make crust.
Crust:
1 cup of almond meal
1/4 c. of melted butter
I didn't add any sweetener to the crust--if you want it sweeter, add a tablespoon or two of coconut sugar or honey to it.
Preheat oven to 325 degrees. Combine crust ingredients in a bowl, if it's too wet, add more almond meal. Press into tart or pie pan.
Bake 10-15 minutes or until golden brown. Put aside to cool.
Place 1/2 of the whipping cream into the bowl that was in the freezer. Whip until stiff peaks form. Fold this into the pudding. Spoon this into the baked crust. Refrigerate 1 hour to overnight.
After washing, put the same bowl and beaters back into the freezer.
When ready to make topping, place the rest of the whipping cream and whip it same as above. Add the honey and whip again. You can frost the entire top of the pie/tart or dollop it on like I did in the photo.
Once again I forgot to take a picture before diving in!
I adapted this pie/tart from a couple of different recipes. Here's what I came up with:
Chocolate Mousse Filling:
1 14 oz can full fat coconut milk
1/4 c pure maple syrup
1/4 c cocoa powder (I used fair trade dark chocolate)
pinch of salt
1/2 a carton of whipping cream
Topping
remaining 1/2 carton of whipping cream
1 T of honey or more to taste
In a medium saucepan, mix the coconut milk, maple syrup, cocoa powder and salt together. Bring this to a boil then turn the heat down to medium and simmer for 15-25 minutes depending on your stove. When ready, the mixture should coat the back of a wooden spoon. It will thicken as it cools. Transfer this into a medium to large bowl. Place plastic wrap directly onto surface. Once it's cooled a bit, put in the fridge for at least 1 hour to overnight.
Put a small to medium sized bowl and beaters into the freezer. While pudding cools, make crust.
Crust:
1 cup of almond meal
1/4 c. of melted butter
I didn't add any sweetener to the crust--if you want it sweeter, add a tablespoon or two of coconut sugar or honey to it.
Preheat oven to 325 degrees. Combine crust ingredients in a bowl, if it's too wet, add more almond meal. Press into tart or pie pan.
Bake 10-15 minutes or until golden brown. Put aside to cool.
Place 1/2 of the whipping cream into the bowl that was in the freezer. Whip until stiff peaks form. Fold this into the pudding. Spoon this into the baked crust. Refrigerate 1 hour to overnight.
After washing, put the same bowl and beaters back into the freezer.
When ready to make topping, place the rest of the whipping cream and whip it same as above. Add the honey and whip again. You can frost the entire top of the pie/tart or dollop it on like I did in the photo.
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