Saturday, October 30, 2010


Join the “Pinch-An-Inch” Challenge!!!This is Your “Get through the Holidays” Plan!

 Weigh in, Workout and…


Starting MONDAY, NOVEMBER 1st:
Weigh in 1-2x/week. Keep moving.
Make better food choices!

Depending on Your Goal, Keep Losing or Maintaining.

PRIZES given after Final Weigh-Ins

on JANUARY 3, 2011!

Sunday, October 17, 2010

Herb-Coated Halibut with Zucchini and Whole Wheat Couscous

Not only is this meal delicious, it's also incredibly healthy. A tangy herb paste coats both the fish and zucchini, which roast on the same pan. The entire meal is ready in 30 minutes - perfect for busy weekday dinners.

Servings: 4

Here's what you need:
• 6 scallions, chopped
• 1 cup packed fresh cilantro
• 1/2 cup packed fresh mint
• 3 Tablespoons olive oil
• 1 Tablespoon chopped, peeled fresh ginger
• 3/4 teaspoon ground coriander
• Salt and pepper to taste
• 1 zucchini, cut into spears
• 4 skinless Halibut fillets (or other firm white fish)
• 1 cup dry whole-wheat couscous

1. Preheat oven to 425 degrees. Throw the scallions, cilantro, mint, oil, ginger, coriander and 1/2 teaspoon salt into a food processor and pulse until a coarse paste forms. Season with pepper.

2. Toss zucchini with 3 tablespoons herb paste in a bowl. Spread onto a rimmed baking sheet. Roast for 5 minutes.

3. Rub remaining herb paste onto both sides of fish fillets. Push zucchini to edges of baking sheet, and arrange fish in center, leaving about 1/2 inch between each fillet. Roast until fish is opaque and semi-firm to the touch, about 15 minutes. Meanwhile, prepare directions. Serve fish and zucchini over couscous.

Nutritional Analysis: One serving equals: 354 calories, 10g fat, 29g carbohydrate, 6g fiber, and 32g protein.

Monday, October 4, 2010


Mondays at 9:30am

45 minutes of total body conditioning using kettlebells and body strength.

Burn fat, tone muscle
and tighten your core!

All levels class.

For more information, contact 609-827-6763 or visit