Start your morning with a slice of this and a piece of fruit and your off to the races. Enjoy

Ingredients:

Tomato-Basil Concasse:

• 2 tablespoons
• 2 shallots, finely diced
• 1 clove garlic, finely chopped
• 8 plum tomatoes, seeded, peeled and coarsely chopped
• Salt and freshly ground pepper
• 4 basil leaves, cut into chiffonade

Frittata:

• 2 tablespoons olive oil
• 8 large eggs
• 2 tablespoons
• 3 tablespoons grated Romano
• 8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
• 1/2 cup fresh peas, or defrosted frozen peas
• 3 tablespoons finely chopped fresh parsley
• 6 basil leaves, cut into chiffonade
• Salt and freshly ground black pepper

Directions:

Mix all the tomato-basil concasse ingredients together and set aside.

Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.

At first, I was skeptical about the whole process at Exercise Inc, but I liked the fact that there was a nutritional plan for life along with the fact that you didn’t need to spend hours in a gym every week. This fits into my schedule perfectly because I own a roofing company, storage units, and rental properties. I also have a wife and 8-yr old daughter.

Ten months later, I am so glad to say that Exercise Inc is the real deal. I am a lot stronger and have so much more energy. I have lost 14 lbs and have changed the shape of my body. I honestly believe I am in better shape today at 42 than when I was playing college football.

Some of the things I enjoy in life are watching and playing sports and spending time with my family and friends.

I would like to give a special thanks to my friend and trainer, Vee, for all of his support, vast knowledge, and inspiration.

Before	After

Then I started noticing that my office manager was losing a lot of weight, and that motivated me again.  I wanted to feel better, and I didn’t want to graduate to the next size in clothing.  In April of 2009, I called Exercise Inc.  I was so nervous to call a one-on-one training facility because I was worried about what would they think of this heavy-set girl. Well, I can tell you that  Vee welcomed me with open arms.  We talked about my goals, and he promised I would lose weight if we both worked together.

That was 9 months and 22 pounds ago.  I feel like a new person.  I’ve gone from a size 12 to a size 6 and I have way more energy.  There are other things, too….like when I put lotion on after getting out of the shower, I’m like, “Are these really my legs?  Are they really this toned?  Do I really have some definition in my shoulders?”

When I first started at Exercise Inc with Vee, I knew right away that I liked the challenge.  I realized if I read the hand-outs and applied Vee’s coaching to my everyday life, I would be successful.  Thanks to Vee and Exercise Inc, I have gained way more energy and confidence AND lost weight.  I also have a new wardrobe which is a nice side effect!  Oh, and one more thing….my office manager still works out 5-6 days a week, and I weigh less and wear a smaller size.  She needs to get with the program….the Exercise Inc program!

As a follow-up, my office manager now has an appointment with Vee for next Saturday!

Before	After

Last April we were fortunate enough to have Body By Science author, Dr. Doug McGuff, visit us to do a lecture and a book signing.  The great thing about Dr. McGuff is the fact that he is an emergency room physician who has a passion for high intensity strength training. 

In his lecture he offered a lot of information that isn’t in his book about fat loss, strength training and health in general.  You may be surprised to hear some of Dr. McGuff’s views on nutrition. 

As a gift to all of you who receive our newsletter I have posted a link below for you to view Dr. McGuff’s presentation online.  This link will only work for the next 30 days, so watch it soon.   Also, feel free to forward this newsletter to any of your friends who might be on the fence about Exercise Inc.

Here’s the link.  Enjoy!

Click here for Video

Ingredients:

4 large Portobello mushroom heads (caps)
Whole grain bread or crusty sandwich rolls
2 teaspoons extra virgin olive oil
Baby spinach leaves

Ingredients for Basil-Lemon Pesto Sauce:
2 cups loosely packed fresh basil leaves
1 teaspoon fresh lemon juice
2 cloves garlic, finely chopped
Sea salt, to taste
2 tablespoons extra virgin olive oil

Directions:

To make the tangy basil-lemon pesto, combine basil, garlic, and salt in a food processor or blender and process until finely chopped. Add extra virgin olive oil and lemon juice, then process again until smooth. If you don’t use all of it up with the burgers, you can keep any remaining sauce in an air-tight container in the refrigerator for up to 2 days.

To make the Portobello burgers:

Brush each mushroom on rounded underside and rim with about half a teaspoon of extra virgin olive oil, then season with sea salt. Place the mushroom heads, gill sides down, on grill over medium-high heat. Grill for 3 minutes. Turn mushroom heads over and grill for another 3 to 4 minutes, rotating each mushroom about half a turn after 2 minutes; the goal is to have the bottoms brown nicely.

Place a grilled mushroom, gill side up, on the bottom half of your whole grain sandwich bread or roll. Fill each cap with about 3-4 teaspoons of the basil-lemon pesto, then finish by topping with baby spinach leaves.

Close each roll and enjoy while they’re hot! These burgers go wonderfully with a tossed green salad and balsamic vinaigrette dressing.

1-2 lbs. Turkey, leftovers cut into cubes
1 Onion, chopped
3 Celery stalks, chopped
2 Sweet potatoes peeled and cubed
1 Zucchini, diced
1 Yellow squash, diced
1 Cup Green peas
1/2 Cup Corn
1 Cup Green beans chopped
1 15oz can diced tomatoes
32 oz Chicken broth
2 Tbsp Tomato paste
Salt and Pepper to taste

In large stockpot sauté onions, celery and both squashes for 2-3 min.
Add remaining ingredient except turkey and sweet potatoes
Bring to a boil for 10 minutes then add turkey and potatoes.
Simmer until potatoes start to soften, and the texture of the soup is to your liking.
Note more tomato paste can be added if you like it thicker. Adjust seasons and enjoy on these cold winter days.

 People who win at anything have written goals. Goals are simply what you trying to hit. Zig Ziglar said, “If you aim at nothing, you will hit it every time.”

Good goals stretch you. They make you reach for something that’s just beyond your reach. 

In order to make a goal happen you should have to become a better person in some aspect of your life. You have to be deliberate and happen to it!

 Too many people just sorta have an idea of what they wanna do, and they kinda get started on it January 1^st.  That’s the wrong approach to have when you want to really accomplish something.

Decide what you want to accomplish in 2010 and deliberately write your plans on paper.  Then roll up your sleeves and get to work.

 “No discipline seems pleasant at the time, but painful. Later on, however, it produces a harvest of righteousness and peace for those who have been trained by it.”  Hebrews 12:11

This could be the year you finally lose that 10 pounds, get out of debt or take that Caribbean vacation.  Or maybe it’s the year you do all three.

Let’s get to work, reach for the stars and accomplish our goals.

Before coming to Exercise Inc. I had gone down a path of an unhealthy habits and a lazy lifestyle.  I was eating healthy, exercising regularly or energetic.  I wasn’t being conscious of what I ate.  The wait came on 5 lbs at a time. At 18 I should have been at a high point of my life just out of high school, but I felt slow, sloppy, and unprofessional.  Looking at myself I knew something had to be done.  Having tried other “diets” with no success, I was eager to try Exercise Inc’s program.

I work for Kim Berry of Captured Memories Photography.  She had been training with Vee at Exercise Inc for about a year.  She had seen great results with weight lose as well as muscle toning.  Kim encouraged me to try it, telling me about how much she liked the accountability the trainer provides and the privacy of the workout.  So one week I went with Kim to her appointment to see what it was like.  I walked out with an appointment of my own for the next week.

I’ve been training with Vee now for 16 months.  Up until now I’ve lost 50 pounds.  Starting at a size 18 in jeans, I’m now in a 6.  A year and a half ago you would have found me sitting on the couch watching tv, now you might see me running around playing nurf guns with the kids or taking a bike ride.  I feel like I’m actually a kid again.  I enjoy running around and being active rather than being the lazy slob.  I believe the weight lose has even helped me in school and work.  I’ve gained valuable confidence and feel like I look more professional.

Exercise Inc’s program has helped me change my lifestyle.  I wouldn’t be here today without my great support system.  I huge thanks to Kim for encouraging me to start!  A big thank you to Vee for always believing in me and not letting me slide.  I plan to keep training at Exercise Inc and continue the weight loss!

Before	After	Before	After

For most of us it means lots of opportunities to eat.  The average American gains 3 to 5 pounds between Thanksgiving and New Years.  It’s not the feast you have for your Thanksgiving or Christmas dinner that causes the weight gain; it’s constant consumption of extra calories throughout the season.

So here are a few quick tips to help you make through the holidays without any extra baggage.

1. Plan to have a couple of all out feasts.   That’s right, just get it out your system and eat any and everything you want for one or two meals (not days).

2.  Don’t keep leftover cookies, pies, candy or cakes around after your one meal feast is over.  It’s the snacking on these items throughout the holidays that causes the weight gain.

3.  Always go for the veggie or fruit tray if you are at a party.  If you can, take a veggie or fruit tray to the party.

4. Drink plenty of water.  If you are drinking alcohol, drink one large glass of ice water for every alcoholic beverage.

Grilled Turkey & Feta Sliders

1 Pound 95% Ground Turkey

1/2 Cup Feta Cheese Crumbles

1 1/2 Tbsp Oregano Leaves, dried

1/4 Cup Onion, fine mince

1/2 Tbsp Garlic, minced

1 Egg, white only

1/4 Cup Bread Crumbs, Whole Grain

1/2 Lemon, Juice only

1/2 tsp Kosher Salt

1/2 tsp Black Pepper, coarse cracked

 1 Loaf Ezeikel Bread

1. Combine all the ingredients except ezeikel bread in medium sized mixing bowl until burger mixture is well blended.
2.  Use a tablespoon for the patties, place 3 tablespoons per patty in hands and form into balls then flatten. 
3. Once all patties are formed place on wax paper lined cookie sheet and refrigerate 2-3 hour so patties can become firm before grilling.
4.  Take the slices of bread and lay each slice flat on the counter, take a circular 1/2 cup and cut each slice into rounds.
5. Brush with Olive oil and toast in the oven until crispy.
6. Heat grill to desired temp. no higher than 375 degrees because of the risk of burning the patties.
7. Cook 3 minutes or so per side, they should be nice and golden brown with clear juices running from them.
8. Remove to serving plate then cover until service.
9. For service top each slider with relish, sandwich between bread rounds and enjoy.

 Cucumber red onion relish

 1 Cucumber, peeled and seeded small dice

3 Tbsp Carrots

1/2 Red Onion, diced

1/4 cup Balsamic Vinegar

2 Tbsp Honey

1/2 tsp Dill Weed, dried

Salt, to taste

Black pepper, to taste

1.  In small mixing bowl combine first 6 ingredients stir gently until honey is blended in.
2. Adjust to your taste with the salt and pepper
3. Cover with clear wrap pop it in the fridge until ready to top the sliders.