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Archive for the ‘Healthy Recipes’ Category

Stop binge eating!

Saturday, January 9th, 2010

Don’t you hate it when you find your hand in the cookie jar…for the fourth time in one night? Or when you open a bag of chips (crips)/pretzels/cookie dough, and the next thing you know, its all gone?

Binge eating sucks. But what drives us to do that? And how we can stop it?

Disclaimer: Now let me get the legal beagle mumbo jumbo out of the way…I’m not a doctor, and if you have a serious eating problem you should talk to a trained health professional…there’s probably even a medical definition of binge eater that I don’t know about…

…so for our purposes, we’ll refer to binge eating as anything that involves eating too much junk and making you feel guilty.

…And if you are just one of those folks who goes 37 days in a row without binge eating and then – POW – it shows up and kicks you in the butt…leaving you feeling guilty, frustrated, and upset, then let’s help you out.

Personally, there is no better common-sense tip for avoiding binge eating than…  

27 New Year’s Fitness and fat loss Tips

Saturday, January 2nd, 2010

27 Fitness and Fat Loss Tips

It’s New Year’s Day, and you have a clean slate.

I don’t know if you are one to make New Year’s Resolutions or not, but either way you’re probably thinking about how you can become fitter, healthier and happier than you are right now.

These 27 Fitness and Fat Loss Tips will get you on the right track for this New Year:

Visualize the accomplishment of your goals each and every day. Experience the taste of success and feel that sweet satisfaction.  

Healthy downloadable cookbook

Friday, November 6th, 2009

I came across this a few months ago from a trainer that sent it to me. Here is a healthy downloadable cookbook. This is especially useful for post-workout meals.  Click here, KissMyGlutes for the link to download the book. Enjoy!

Healthy Meals For the Fall…Turkey-Spinach Lasagna

Thursday, October 29th, 2009

Ingredients

Serves: 6 Prep: 15min|Cook: 45min |Total: 1hr 5min

* 1 1/4 c fat-free ricotta cheese

* 1 egg

* 1/4 tsp ground black pepper

* 1 tbsp minced garlic

* 1 tbsp dried oregano

* 1 can (28 oz) crushed tomatoes

* 6 oven-ready lasagna noodles (half of a 12 oz box)

* 3 C (3 oz) finely chopped or torn baby spinach leaves

* 1 1/2 C (8 oz) finely chopped skinless roast turkey

* 3/4 C shredded provolone cheese  

Quick & Easy Tips To Eating Healthy At Work. Recipes Included

Friday, October 9th, 2009

Think you don’t have time to prepare a nutritious, diet-friendly dish? Think again! This month Diet.com shows how good, healthy food can make for a fast and easy meal.

It’s easy to fit healthy eating into your busy lifestyle. These 10 strategies will help you create nutritious, energy-boosting meals in minutes.

1. Stock up on healthy staples every week. Whole-grain breads and cereals, fruits, vegetables, canned beans, low-sodium deli meats, yogurt and low-sodium soup will make meal preparation a snap.

2. While dinner is cooking, prepare lunch for the next day. Toss in a few extra handfuls of veggies or an extra chicken breast to use for sandwiches and salads.  

Healthy Veggie quiches

Friday, October 2nd, 2009

Veggie Quiches

flax seeds

veggies of choice (I usually use 1 package each frozen chopped spinach and chopped broccoli) thawed

shredded low fat cheese

skim milk

hot pepper sauce

18 eggs

seasoning of choice ( I use salt/pepper and Mrs Dash)

pam spray

18 large foil baking cups

Place 18 foil cups on baking sheet and spray with PAM. Add a thin layer of flax seeds to the bottom of each cup to make a pseudo crust. Place about 1/4 cup veggies into each cup, sprinkle with some shredded cheese and sprinkle with some spices. In a separate bowl add one whole egg and 2 egg whites, add a splash of milk and a few drops of hot pepper sauce. Mix well and divide this between 3 cups. (3 cups makes one serving) Repeat 5 more times until all the cups are filled. Sometimes I top each cup with a thin slice of tomato. Bake at 350 for 20 minutes. Store in covered container. Freeze some and refrigerated the rest. Place 3 cups on a baking tray and place in toaster oven or regular oven and reheat for 15-20 mins. Makes breakfast for 6 days. I spend about 1/2 hour one day a week and make breakfast for 6 days.