One On One With Anthony Matlock: A Health & Fitness Lifestyle Coach
Dr. Venus Ramos: Rehabilitation Physician, Fitness Model & Competitor
Alissa Parker - IFBB Figure Pro and ISSA Certified Sports Nutrition Specialist
Amy Taylor: Fitness Model, Pilot, and a Passionate Diva
Meet Calisthenics Master Frank Medrano
Amy Azzato - Beachbody Coach and Fitness Trainer
Katie Wygant - Personal Trainer, Nutrition Expert and Visionary
Nutritionist and Fitness Advocate Teri Crenshaw
Omar Sobhy - 5x National Squash Champion and Fitness Entrepreneur
Kate Horney - A Fitness Professional, Trainer and Owner of Beyond Fit Mom
Tania Kowalski: Personal Trainer, Health Coach and a Mom of 2
Erica Suter - Fitness Professional and Soccer Chick from Baltimore
Up Close with Paul Hovan: #1 Online Transformation Coach and Fitness Model
Donald James - Fitness Model and CEO of Anabolic Animal
Kim Beach- Certified Personal Trainer and Owner of Fit Fun and Fabulous
Rachel Elizabeth Murray - Celebrity Fitness Personality, Trainer and Nutrition Coach
Interview with the Founder and Creator of Midori Matcha
Eddie Avakoff - Metroflex Gym Long Beach Founder, Strength & Conditioning Specialist
Lauren Jacobsen - Consultant, Writer, Online Coach & Biochemist
Recipes by: Danitza Freigher
Butternut Squash Fries
If you love French Fries but are looking for a healthier option…try Butternut Squash Fries. They are much like Sweet Potato Fries. A bit sweet, a bit savory, Butternut squash not only tastes delicious but also provides a variety of beneficial vitamins and minerals that support optimum health and vitality. One cup of cubed butternut squash contains significant amounts of vitamins and minerals and roughly 60 calories!
1/2 butternut squash
Olive oil cooking spray
Low sodium Chili Seasoning
Pumpkin Pie Spice
Butter Flavored cooking spray
Pre-heat oven to 425 degrees.
Peel and de-seed your butternut squash (If you’re unfamiliar with handling them, you may have a little trouble at first. They’re fairly easy to peel, but you’ll need a sharp knife to cut them.
Once squash is peeled and seed-free, slice it in half. Then cut it up into French-fry shapes.
Place a cooling rack (or any open wire rack) over a baking sheet, spray it with nonstick spray, and lay the squash on the rack (this will help make the fries crispier).
Spray squash slices with olive oil cooking spray, and then toss lightly with salt, pepper, Pumpkin Pie Spice and chili powder, to taste. **Be sure to salt your squash — it helps draw out the moisture.
Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.
Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, Sugar Free Syrup (yum!!) or however else you enjoy fries or sweet potato fries!
1 scoop Chocolate Whey Protein
1 tsp butterscotch sugar free/fat free pudding mix
1/3 cup oats
1 Splenda packet
2/3 cup water
1 tbsp Peanut Butter
In a bowl, mix the first four ingredients and add 2/3 cup of water. Microwave for one minute. Take out of microwave and mix in peanut butter. Back in microwave for 30-45 seconds depending on how think you like your oats (and your microwave temp).
Individual Baked Apple Crisp
This recipe will prepare (2) individual Baked Apple Crisps
1/4 cup Brown Sugar/Splenda Mix
1/4 cup oats
1/4 cup oat flour
2 TBSP I can’t believe it’s not butter
3/4 cup apples – peeled, cored and chopped
2 TBSP Splenda
1/2 teaspoon ground cinnamon (or if you’re me, a HEAPING 1/2 teaspoon)
1. Preheat oven to 350 degrees F. Lightly grease a individual ramekin with butter flavored Pam
2. In a bowl, combine brown sugar/Splenda mix, oats, oat flour and butter. Mix until crumbly. Place half of crumb mixture in the bottom of the ramekin. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with a few sprays of spray butter and remaining crumb mixture.
3. Bake in the preheated oven for 30 to 40 minutes, or until golden brown and ooooozing with yumminess!!
Pure Protein Crepe
Original Pure Protein crepe recipe adapted from The EZ Whey Cookbook
3/4 scoop of Vanilla Whey Protein
3 egg whites
1/4 cup Strawberries
1. Spray large skillet with butter flavored Pam
2. Mix Protein, egg whites and splenda together in a bowl.
3. Pour mixture into pan and spread evenly inside large skillet.
4. Flip once and spray top with spray butter and a dash of cinnamon.
5. Flip again and allow both sides of crepe to cook thoroughly.
6. Remove from pan and lay flat on a plate.
7. Add 1/4 cup sliced strawberries and fold/roll crepe.
Salmon Strawberry Spinach Summer Salad (Super S Salad)
1/2 bag of pre-washed Baby Spinach, ½ bag of Spring Mix
1 cup sliced strawberries
3 tablespoons of olive oil
2 tablespoons of white vinegar
3 tablespoons of Splenda for Baking
1/4 teaspoon paprika
1 teaspoon sesame seeds
1 teaspoon poppy seeds
2 oz pecans, walnuts or combination of both
2 – 5oz Salmon Filets
juice from 1/2 a lime or 1 ½ tbsp lime juice
Step 1: Salmon
In a small dish, marinate salmon filet with lime juice being sure to smother the entire filet. In a piece of foil, spray foil with Pam cooking spray. Place the salmon filet in the center of the foil, wrap fish and grill on BBQ until cooked to your preference.
Step 2: Strawberries/Nuts
Slice and rinse strawberries. Add pecans/walnuts to the strawberries and set aside.
Step 3: Dressing
In a separate bowl or a salad dressing cruet combine the vinegar, olive oil, paprika, sugar and seeds. Shake or stir until ingredients are evenly mixed.
Step 4: Salad
Rinse Spinach/Spring Mix and place in the salad bowl. Combine strawberry mixture, dressing and salad and toss well. On a plate lay out salad (make sure to get all strawberries and nuts placed on top of salad). Place salmon on the top and serve.
About Danitza Freigher
Danitza Freigher is a physique competitor and married mother of two beautiful daughters. Find out more about her by visiting her website at http://www.danitzadenn.com/
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