My Favorite Exercise Videos


Posted by Jennifer (the student) on January 31, 2013




Usually, I go to the gym and take a cardio or yoga class. But if I do not have the time I like to use Tracy Anderson’s Mat Workout and Dance Cardio DVDs. Both of these videos always challenge me.

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Just a Few Reasons Fitness is Important

 Posted  by Jennifer (the RD) on January 31, 2013 (reposted from 1/27/12 when we were a new blog)

Source: via Jennifers on Pinterest


I am really fortunate that my mom had me involved in sports from an early age. Fitness has been a given in my life ever since. When I was a kid, I used to think that theonly good thing about being in sports was the social aspect. I loved hanging out with friends. I started swimming competitively when I was 10 years old and some of the friends I met way back then are still some of my very best friends! Although being involved in sports activities can be a great way to meet people and socialize, there are also many health benefits. Here are just a few:
 Aids in restful sleep
 Increases metabolism
 Improves body composition and bone density
 Decreases risk for cardiovascular function
 Improves self image
 Longer and higher quality of life
 Plus many more!

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How Kasper Gives Me That Extra Push to Reach Fitness Goals

dog walk

Posted by Jennifer (the RD) on January 31, 2013

All of us have our exercise routines, or at least we try to have them.  However, sometimes we fall short…maybe we work a little longer than usual or are feeling a little lazy and fall of the wagon.  My back up plan is my dog Kasper.  He ALWAYS stares at me, JUST AS HE IS IN THIS PICTURE until I take him for a walk.  We usually walk about a mile and a half several times per week.  He’s a great motivator!  Everyone should have a back up plan…maybe  jogging 30 minutes on the treadmill when it’s raining too hard to go to the gym, or popping in an exercise DVD when you may not want to get dressed and get out of the house, etc.

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Jillian Michaels’ 30 Day Shred

30 day shred

Posted by Denise (Jennifer the RD’s sister) on January 31, 2013

If I am short on time, I like Jillian Michaels’ 30 Day Shred.  It’s just 20 minutes of cardio and strength, and all you need is a mat and weights.  Jilian also taps into the inner slacker in all of us by reminding us that walking up the stairs is not exercise, and that 400 pound people can do the exercises, so we have no excuse.

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Welcome to Day Four


Welcome to Jenmi Jenmi’s One Year Anniversary Party day four!  We are celebrating for 5 days, each day will feature a different post-sharing theme to enhance and help our “Fresh Start.” Since our anniversary coincides with the New Years celebration our theme will be “Fresh Start.” Jenmi Jenmi will be sharing recipes, hints, tips, foods, exercises and advice on how to maintain our healthy “Fresh Start: All Year Long.”

Today we will be sharing our favorite exercise videos, classes and our thoughts on fitness. We are not fitness experts, we just know the importance of exercise to a healthy lifestyle.

Check back through out the week and share in all the fun!

  ♥ ♥

Lemony Spinach and Chickpeas with Polenta

Posted by Jennifer (the student) on January 30, 2013


This is one of my all time favorite recipes. Something about it is so comforting.

Ingredients for the Polenta:

  • 1 cups water
  • 2 cups low-sodium vegetable broth
  • 1 cup polenta
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • sea salt, to taste

 Ingredients for the Chickpeas:

  • 1 TBSP olive oil
  • ½ onion
  • 2 cloves garlic, minced
  • 15 oz can chickpeas, rinsed and drained
  • ½ cup low-sodium vegetable broth
  • ½ tsp dried basil
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • ¼ cup water
  • fresh ground pepper, to taste

Ingredients for Spinach:

  • 1 TBSP olive oil
  • 2- 6 oz bags of spinach
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 4 tsp pine nuts, lightly toasted
  • sea salt, to taste


  1. In a large pot, bring water and vegetable broth to a boil and slowly stir in polenta, garlic and basil.
  2. Season polenta with sea salt and keep warm until serving.
  3. In a medium sauté pan over medium heat, add onion and olive oil and cook for about 3 minutes until onion begins to soften.
  4. Add garlic and chickpeas and cook for a few minutes.
  5. Add broth, basil and pepper and reduce heat to low and simmer for 5 minutes.
  6. Add lemon zest and lemon juice. Mix cornstarch with water and add to the pan. Turn heat to medium-low and cook until slightly thickened. Keep warm until serving.
  7. In a large sauté pan over medium heat, add olive oil and start adding spinach, little by little. Until it cooks down.
  8. Add lemon zest, lemon juice, sea salt and pine nuts and combine.
  9. Serve with a layer of polenta on the bottom, topped with spinach mixture and finish with a layer of the chickpea mixture.
  10. Enjoy!

♥ ♥

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Sweet Potato Chili

Posted by Denise (Jennifer the RD’s sister) on January 30, 2013



  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 small sweet potatoes, peeled and chopped
  • 2 medium carrots, sliced
  • 1/2 red bell pepper, chopped
  • 2 TB olive oil
  • 1 fifteen oz can black beans or kidney beans
  • 1 fifteen oz can diced tomatoes or tomato sauce
  • 1/2 cup vegetable broth
  • 1 TB chili powder
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Saute onions and garlic in olive oil for a minute or two, then add sweet potaotes, carrots, and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally for 20-25 minutes, until flavors have mingled and vegetables are cooked

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Broccoli and Sun Dried Tomato Soup

anniv party 001

Posted by Jennifer (the RD) on January 30, 2013


  • 1 cup coarsely chopped steamed broccoli
  • 1  14.5 oz. can vegetable broth
  • 2 cups fat free half and half
  • 2 TB sun dried tomatoes in olive oil
  • 1 tsp. finely chopped garlic
  • 2 tsp. salt (optional)
  • 1/2 tsp. ground pepper
  • 2 TB finely chopped cilantro
  • shaved parmesan cheese for topping (optional)

Combine broth, fat free half and half, tomatoes, garlic, salt, pepper, and cilantro, and heat on medium heat until boiling.  Bring the heat down to a simmer and add the chopped broccoli, heating until the broccoli is warmed through.  Spoon out into bowls and top with parmesan cheese, if you wish.

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Grilled Vegetarian Kabobs

 veg kabob

Posted by Kumkum, RD (friend of the blog) on January 30, 2013


  • 12 oz package of extra firm tofu, drained
  • 1 cup quick cooking oats
  • 1 egg
  • ½ cup finely chopped onion
  • ½ cup finely chopped green onion
  • 1 tsp minced ginger
  • 1 TB minced garlic
  • 1 TB finely chopped green chili
  • ¼ cup finely chopped cilantro
  • 1 TB lemon juice
  • 1 tsp salt
  • 2 TB olive oil
  • 8 skewers

Drain additional liquid from the tofu by squeezing out the liquid, using cheese cloth.  Mash tofu well and add oatmeal and all other ingredients except oil.

Form the mixture around 8 skewers.

Heat the griddle and place the kabobs carefully on the heating surface.  Carefully turn to brown.

Serve with raw cut vegetables such as cucumber, onions, tomatoes, lemon wedges, etc.

 Yield:  8 servings

 ♥ ♥

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Black Bean Salad with Mango and Bell Peppers

Posted  by Jennifer (the student) on January 30, 2013



  • 1-2 ripe mangos, peeled, pitted and diced
  • 2 15 oz cans of black beans, rinsed and drained
  • 1 shallot, finely chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • ½ cup low-fat Italian dressing
  • salt and pepper, to taste


  1. In a large mixing bowl, combine all ingredients.
  2. Refrigerate.
  3. Served cool.
  4. Enjoy!

* This recipe is nice to make for lunches or snacks for the whole week.

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