CHECK OUT KAM ARMSTRONG, MOM OF FOUR AND A GREAT MEMBER OF OUR HENDRICK FAMILY.
Whitney is a full time OBGYN at our hospital. She is also a full time mom with four kids.
MEMBER BEING FEATURED, JENNI. She has lost weight, gained strength and has so much more energy.
We love our members and when we get a chance to show case all of them in a workout video.
Watch as Paige Beale one of our members takes you through a kettlebell workout. Do each exercise for 30 seconds. Rest for 10 seconds between. Do a total of 4 rounds.
The great thing about doing HIIT workouts is it keeps your heart rate elevated and can burn a lot of calories.
Serve this flavorful Southwestern Chicken Dinner with a heaping side of dark leafy greens. This is the epitome of a meal focused on protein and fiber. It’s meals like this that will melt off body fat and improve your health and fitness. Enjoy!
Courtesy of RealHealthyRecipes.com
What You Need
Serves 6
1 pound organic, boneless, skinless chicken breast
2 Tablespoons Olive oil
1 clove garlic, minced
1 yellow onion, chopped
2 heads broccoli, chopped
2 carrots, cut in half and then into 2 inch segments
2 heads baby bok choy, chopped
1 zucchini, chopped
1 teaspoon fresh ginger, minced
¾ cup chicken broth (divided)
2 Tablespoons arrowroot starch
2 Tablespoons toasted sesame seed oil
1 Tablespoons ume plum vinegar
1 Tablespoon coconut aminos
1 ripe, organic mango, peeled, pitted and chopped
Instructions
1. Rinse the chicken and cut into 1-inch cubes.
2. Place the olive oil in a large skillet over medium heat. Add the garlic and onions, sauté for about 10 minutes, until soft. Add the broccoli, carrots and chicken and cook an additional 10 minutes. Add the bok choy and zucchini. After 5 minutes add 1/4 cup of chicken broth, cover, and cook an additional 10 minutes.
3. In a small bowl combine the remaining 1/2 cup chicken broth, arrowroot, sesame oil, vinegar and coconut aminos. Add the seasoned mixture to the skillet, along with the chopped mango, and cook for another 5 minutes, stirring constantly until the mixture thickens.
Nutrition
One serving equals: 243 calories, 11g fat, 675mg sodium, 15g carbohydrate, 4g fiber, and 19g protein
Check out this full body workout for women. Check out the video to watch Ashleigh’s workout
Do each exercise for 10 reps.
Here’s a fitness lunch to pack on-the-go. Serve it over a big bed of leafy greens!
Most recipes for tuna salad call for fat-filled mayonnaise, but this recipe uses fat free Greek yogurt instead. You get all the creaminess without added calories to set back your results.
Courtesy of RealHealthyRecipes.com
What You Need
Serves 5
2 (5oz) cans wild albacore tuna, packed in water
1 cup fat-free Greek yogurt
2 Tablespoons champagne mustard
1 teaspoon dried dill weed, plus more for garnish
dash of freshly ground pepper
1 green apple, shredded
2 cups green cabbage, shredded
4 cups organic mixed greens
Instructions
1. Drain the tuna and flake in a medium bowl. Add the yogurt, mustard, dill and pepper. Mix until creamy and well combined.
2. Add the shredded apple and cabbage. Mix well.
3. Arrange mixed greens on plates, then use an ice cream scooper to place the tuna mixture. Sprinkle with dill weed.
Nutrition
One serving equals: 140 calories, 1 fat, 210mg sodium, 13g carbohydrate, 2g fiber, and 20g protein.