I’d totally rock these
Plans-&-Workouts
For some intense and effective, at-home, workouts that are short, I recommend checking out bodyrocktv. You can google them, or subscribe to their youtube channel below: http://www.youtube.com/user/charliejames1975?feature=watch
If you are looking for something with more guide, which includes tips, meal plans, grocery lists, workouts, and supplementation, I highly recommend bodybuilding.com. The plans are customized for your gender, age and goals and are super easy to navigate and follow! Check out the link below to see the variety of customized plans you can choose from! http://www.bodybuilding.com/guides/
If you are unsure of how to do an exercise, or you are looking for new workouts and/or exercises, the website below has a GIANT database! Not only do they have a WIDE variety of exercises, they have how-to demonstrations for each one! http://www.bodybuilding.com/exercises/
If you want workouts that pro fitness competitors use, which are already laid out, check out the following site: http://cutandjacked.com/articles/13
*I’ve been asked a lot lately about at-home workouts and what to eat/supplement with. I’ve posted a ton of pages on my blog (at the top in white) that cover all of these subjects. If you are curious about a particular subject (ie. nutrition, supplementation, training, motivation, eating disorders, etc.), go ahead and check those out! If something isn’t on there that you think should be, feel free to send me an ask telling me! The text above is one of the pages that I’m reposting so everyone knows it’s there! =)
SALMON-CAPER BREAKFAST POCKETS
INGREDIENTS:
- 1/3 cup light cream cheese
- 3 tbsp capers, drained
- Zest 1/2 lemon (about 1 1/2 tsp)
- 2 whole-wheat pitas (each 6 inches in diameter), halved
- 7 oz cooked salmon (pouched or canned), flaked
- 2 Roma tomatoes, sliced2 cups baby arugula leaves
INSTRUCTIONS:
- In a small bowl, blend together cream cheese, capers and lemon zest.
- Gently open 1 pita half and spread quarter of cream-cheese mixture on 1 side. Arrange quarter of salmon on top of cream-cheese mixture, then add quarter of tomato and tuck in 1/2 cup arugula. Repeat steps with remaining pita halves and filling.
-Clean Eating Magazine
Shrimp Quesadillas with Tomato Avocado Salsa
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1 quesadilla • Old Points: 7 pts • Points: 8 pts
Calories: 307.3 • Fat: 16.0 g • Protein: 29.6 g • Carb: 27.3 g • Fiber: 17.8 g
Tomato Avocado Salsa:
- 1 medium tomato, diced
- 1 hass avocado, diced
- 1 lime, juice of
- 1 tbsp cilantro, chopped
- 1 tbsp red onion, finely minced
- 16 large shrimp, cleaned and deviened
- cumin
- garlic powder
- salt and fresh pepper
- cooking spray
- 4 scallions, chopped
- 6 oz Cabot’s 75% Light Vermont Cheddar, shredded
- 8 (6”) low carb whole wheat flour tortillas (I used La Tortilla Factory)
In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.
Season shrimp with salt, pepper, cumin, and garlic powder. Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked though. Remove from heat and cut shrimp in half lengthwise, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with 1.5 oz cheese, 8 shrimp halves, and tomato avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve immediately.I used Joseph’s Flax, Oat Bran & Whole Wheat Flour Tortillas. I love them and use them all the time! 70 calories but a bit higher in carbs than the low carb la torilla wraps.
