Try This 10-Minute Ab Workout!

4/30/16

We know what you’re thinking: There’s no way you can get in a heart pounding, fat incinerating workout in just 10-minutes. That’s faster than most warm-ups, and less time than it takes many people to order lunch. And the way most people work out — plodding through endless sets of 8 to 10 reps with plenty of rest and water breaks — you’d be right.
But when it comes to building muscle and dropping pounds, the science is clear: Exercise density and intensity are much more important for weight loss than workout duration. Indeed, even just a single minute of all-out effort within a brief, 10-minute workout, performed three days a week, is all it takes to boost cardiovascular endurance and reap the physical rewards of much longer sweat sessions, according to a recentstudy at McMaster University, in Canada.
Now imagine what can happen if you push hard for all 10 of those minutes. In just a few weeks, you’d see a stronger, slimmer person staring back at you in the mirror. But don’t just take our word for it — experience the results yourself with 10-Minute Trainer, available exclusively on Beachbody On Demand.
In just 10 minutes a day, celebrity trainer Tony Horton gives you the moves you need to work your entire body, and work it hard. Still not convinced that 10-minutes is enough time to make you sweat buckets and shift your metabolism into overdrive? Try the ab workout below, and then see how you feel.


In this mini workout, Horton takes you through 20 exercises that target each section of your core — including your upper abs, lower abs, and obliques — while working every muscle between your head and your heels. If you don’t feel comfortable doing the main exercises, follow Horton’s instructions to do the modified versions, which hit the same muscles.


Check the video out above!
Want more 10-Minute Trainer videos, as well as access to hundreds of other workouts that can help you slim down and tone up without ever stepping foot in a gym? Then log on or sign up for Beachbody On Demand today!

4/25/16

Quinoa Salad
What you need:

1/2 cup cooked quinoa
1 Tbsp. extra virgin olive oil
Himalyan salt or Bragg Liquid Aminos (to taste)
1 Tbsp. fresh lemon juice
2 Tbsp. finely minced fresh parsley
1/4 large ripe tomato, diced
1/4 large cucumber, peeled and diced
2 Tbsp. chopped pitted Kalamata olives

What do do:

Toss quinoa with olive oil, salt or Bragg Liquid Aminos, and lemon juice, mixing well. Gently fold in parsley and mint, followed by remaining ingredients. Cover and chill for 1 hour.

For Quinoa
Ingredients
3/4 cup uncooked quinoa, rinsed
1 1/4 cups of water
Juice of 1 lime
2 cloves of garlic chopped
1 tsp chilli powder
Directions
1.  Bring water to boil in saucepan.
2.  Add quinoa and reduce heat to low.  Let cook about 15-20 minutes until all water is absorbed.
3.  Let sit for about 5 minutes then add the lime juice, garlic, and chilli powder and stir well.
For Shrimp and Veggies
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp Pink Himalayan Sea Salt
1/2 tsp garlic powder
1 tsp extra virgin olive oil
1 lb of thawed shrimp
3 cups of chopped mixed bell peppers (I used red, green, and yellow) and zucchini
1 cup red onion, chopped
Directions
1.  Combine chili powder, salt, cumin, garlic powder, and olive oil in a large resealable container or plastic bag
2.  Add shrimp, bell pepper, zucchini, and onion.
3.  Shake bag or container until coated. 
4.  Spray large non-stick pan with spray and empty the contents of bag/container onto it over medium-high heat.
5.  Cook for 6-8 minutes stirring frequently.
Makes 4 servings! 

Kale Slaw

Kale Slaw....I'm not sure if you have tried this but it's AMAZING! I first discovered this at our local grocery, LUCKY'S and every time I buy some I think it has to be easy to make. So I adapted a few recipes and decided to make my own. See the recipe below:

Kale Slaw

1 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise
1 1yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise
2  carrots, thinly sliced crosswise
1/4 cup sunflower seeds plus
1/4 cup dried cranberries
Dressing-Honey Mustard from 21 DFX Extreme
Ingredients:
½ cup reduced-fat (2%) plain Greek yogurt
3 Tbsp. Dijon mustard
3 Tbsp. raw honey
3 Tbsp. apple cider vinegar
¼ cup extra-virgin olive oil
Sea salt (or Himalayan salt) (to taste; optional)
Preparation for dressing:
1. Combine yogurt, mustard, honey, and vinegar in a medium bowl; mix well.
2. Slowly add oil, whisking constantly until well blended; season with salt if desired.

DIRECTIONS
1.     Toss kale, bell pepper, carrots, and cranberries in a large bowl.
2.     Pour dressing over vegetables just before serving. Sprinkle with salted sunflower seeds


22 Minute Hard Corps---Week 4---Let's DO this!!!

4/24/16

I'm excited to be starting Week 4 of 22 Minute Hard Corps tomorrow. I've been struggling a bit with my nutrition so I sat down today and planned out my week, using many of the recipes with this plan.

I have found since doing this for 3 weeks not that I'm hungry all the time! I mean seriously, I feel like I could eat nonstop. The cardio is intense, which I love and probably means I do need to be eating more and EATING the RIGHT kind of foods. That's where I've been slipping.

I'm also using the Beachbody Performance to help with my workouts. I use Energize (which is amazing) each day before my workout and then Beachbody Recover after. It's a chocolate shake packed with 20 grams of protein.

I have also learned that I do better when I have a detailed meal plan....so I'm committing this week to stick to the plan and make sure I track. It's so important. I have been very committed to the workouts and my daily shakeology but not having my nutrition on target is hurting my results, and I know this. So hear's to having a meal plan ready, committing to be 100% for Week 4!!! Check out my plan below:


Let me know if you need help when creating your meal plan!

DeAnne Watson
Diamond Beachbody Coach

Ezekiel Tortillas Pizza

4/21/16

Ezekiel Tortilla Pizza
Ingredients
  • 1 large bell peppers, finely chopped (I used 1/2 green and 1/2 yellow)
  • 1 cup of spinach
  • 1/2 cup broccoli
  • 4 green onions chopped 
  • 1 large sprouted grain tortillas (I used Ezekiel)
  • 1 4 oz. chicken breast 
  • 1/4 cup - tomato sauce
  • 1/4  cup low fat mozzarella cheese, shredded
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Directions
  1. Add bell peppers, onion, broccoli and spinach to a medium saucepan, along with 2 tsp of olive oil. Cook and set aside.
  2. Next add the chicken to the medium saucepan and cook. 
  3. Preheat oven to 425 degrees F and get 1 large baking sheets ready. Spray the pan with oil. This pizza doesn't stick. I find it does cook better without parchment paper, therefore had crispier and more browned crust..
  4. Place tortillas on baking sheet and bake for 5 minutes on a medium rack. Remove from the oven and flip. Spread the tomato sauce, top with the vegetable mixture and sprinkle with 1/4 cup cheese the tortilla. Bake for 8 - 10 minutes and then broil on High for 5 - 7 more minutes or until desired crispiness of the crust. Ovens vary. Look for slightly golden edges and well melted cheese before turning on the broiler. Remove from the oven and let cool down 5 minutes before slicing. Serve hot and best consumed right away. I loved eating this pizza when cut into 4 slices. You can even fold the slice like they do in Italy.:)
  5. Storage Instructions: It is best consumed fresh and is kind of OK the same day. It does get soggier though because of the sauce.   For my 21DFX peeps- 1 yellow, 1 red, 1/2 purple, 2 1/2 green, 2 tsp