My New Year, New You Program:  P90X3!!!

I did my first P90X3 workout - Accelerator.  LOVED it!  Hopefully when not pregnant I can do the donkey kick handstand part better, lol.

Here is a pregnacy progress photo!  So thankful to still have a healthy, developing baby.  Such a miracle!

Making these very soon! Getting ingredients today!

INGREDIENTS: 
-1-2 chicken breasts depending on size
-2 T. 100% pure avocado oil
-1 T. smoked paprika
-1 t. ground chipotle pepper (or more if you like spicy!)
-2 t. cinnamon
-1 T. garlic salt
-1 t. black pepper
-2 sweet potatoes, baked (45 min - 1 hr at 450F)
-1 c. kale, chopped
-1/2 bell pepper, chopped
-1 T. extra virgin olive oil
-squeeze of fresh lemon juice
-sea salt & pepper, to taste
-handful of pepitas, lightly toasted (optional for garnish, use whatever nut/seed you have handy)

DIRECTIONS:
1) Preheat your grill to medium-high heat. Coat the chicken breasts liberally with avocado oil. Season evenly with paprika, chipotle, cinnamon, garlic salt, and pepper. Allow to sit for 10-15 minutes before moving to the grill.

2) Grill for 5-10 minutes per side (depending on size of chicken breast(s) and what type of grill you're using) or until grill marks show. Set aside to rest and come to room temperature. Once cooled, shred chicken using 2 forks held back to back.

3) When the chicken is grilling, chop your kale and bell pepper and add to a large bowl. Mix EVOO, lemon juice, sea salt, and pepper in and massage lightly with your fingers to soften the kale. Add the shredded chicken in and toss well.

4) To assemble, slice the sweet potatoes open lengthwise and mash the insides slightly. Scoop large spoonfuls of the chicken/kale mixture into the middle of each sweet potato. Sprinkle with pepitas for garnish. Then gobble it up, skins and all! Can be served warm or at room temperature.

**WHAT'S COOKING WEDNESDAY**

Confession, I LOVE pizza. Once every few months or so Jason and I will splurge and get a pizza . But I found a PALEO, grain free pizza recipe!!! And I actually love all the veggie toppings anyways on my pizza, so I am super excited to try this!!!

Hot Skillet Pizza Recipe (Makes 2 pizzas)

Prep Time: 20 min. + 20 min if making pizza sauce
Cooking time: 15 min.

Ingredients for dough

1 ½ cups tapioca starch;
½ cup of full-fat coconut milk;
2 tbsp. olive oil;
1 egg, beaten;
1/4 tsp. dried oregano or basil;
Sea salt and freshly ground black pepper to taste;

Ingredients for toppings

Red onions, thinly sliced;
Bell peppers, chopped;
Cherry tomatoes, chopped;
Pepperoni, thinly sliced;
Homemade ricotta cheese; (optional)
Pizza saucem see below;
(Anything else you’d enjoy on a pizza that's healthy)

Ingredients for sauce

1 garlic clove, minced;
1 large shallot, minced;
2 cups of tomato puree;
1 tsp. oregano;
1 tsp. dry basil;
1 tbsp. olive oil;
Sea salt and freshly ground black pepper to taste;


Preparation for the sauce

1) Add the minced shallot and the garlic in a saucepan placed over a medium heat along with the olive oil. Cook until soft and golden (about 4 to 5 minutes).
2) Add the tomato puree, oregano, basil, and season to taste with salt and pepper.
3) Lower the heat and let it simmer for 20 minutes.

Preparation for the pizza

1) Preheat your oven to 450 F.
2) In a large bowl, combine the coconut milk, water, and olive oil.
3) Add the tapioca starch and combine everything together (it will be lumpy at this stage and that’s OK).
4) Add the beaten egg to the tapioca mixture, and mix with your hands until you get the proper doughy texture. Add the oregano and season to taste while mixing the dough.
5) Split the dough in half. Place one half between two pieces of wax paper and flatten it using a rolling pin. Try to get close to the size of the bottom of the skillet. Keep the other half of the dough for another pizza.
6) Place the flattened dough in a cast-iron skillet and poke it a few times with a fork.
7) Place the skillet in the middle of the oven and cook for 7 minutes.
 Remove the skillet from oven and add the pizza sauce and your topping. (This is the part where you can go all-out with whatever you want on the pizza)
9) Place the pizza back in the oven and cook for another 10 to 12 minutes, or until you see that the topping are nicely cooked and brown. If you like it crunchy on top, set the oven to broil for 2 to 3 minutes at the end.
10) Serve warm and ENJOY!!!

A FREE challenge group.  Contact me if interested in joining!

P90X3 COMES OUT IN 1 WEEK!

I'm taking names!  If you are interested in joining my "Ripped Resolutions" group starting Jan. 1 which will include support, accoutnability, 2 meal plans, the P90X 3 program (only 30 minute workouts) and Shakeology, shoot me a message!  This program is highly effective in less time!

An Exercise to Work Your Booty and Thighs!

Check out my facebook page for some more videos!  www.facebook.com/jbarterfitness

A HEALTHY THANKSGIVING MEAL:

This menu is predominantly paleo dishes.  There are a few exceptions because some include the use of dairy and one or two include grains.  But all are healthy.  You can also sub almond, soy, or coconut milk if you don’t want to use dairy milk on a few! 

HAPPY THANKSGIVING!

APPETIZERS:

-Butternut Squash Soup

-Harvest Quinoa Salad

-Cranberry Relish

MAIN COURSE:

-Oven Roasted Rosemary Rubbed Turkey

-Slimmed Down Sweet Potato Casserole

-Mashed Cauliflower

-Oven Roasted Vegetables (brussel sprouts and bell peppers)

DESSERTS:

-Paleo Pumpkin Muffins

-Chocolate Shakeology Pie

-Fresh Fruit with Berry Frozen Greek Yogurt

APPETIZERS

Butternut Squash Soup

Ingredients:

1 or 2 butternut squashes (1 is good for about 3 good portions)

1 or 2 cans of coconut milk, depending on the number of squashes you prepare

Sea salt and freshly ground black pepper to taste

Any fresh out dried herb you’ve got laying around

Directions:

1. Preheat your oven to 350 F.

2. Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.

3. Place the halves, cut side down, on a baking sheet and place in the oven for about 45 minutes. It might take longer, but I suggest you check on them after 45 minutes. Verify that the flesh is fork tender and it’s ready.

4. Now either wait for the squash to cool down a bit so it’s easier to handle or put on some gloves. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut milk per squash.

5. Start mashing the squash with a potato masher on a low heat. Note that you can also place the flesh and coconut milk in a blender and blend the mixture. I prefer the version in the pan, less work than washing a blender.

6. Once everything is mashed up, adjust the consistency by adding some coconut milk if needed. Season with salt and pepper to taste. If you want to go fancy, grate a bit of fresh nutmeg . You can also add some grated fresh ginger or garlic for a nice spin on the taste.

7. Serve and enjoy! Garnish with fresh herbs on top if you have any. For added style, you can drizzle additional coconut milk in a spiral on the served bowls to create a white swirl.

Harvest Quinoa Salad

Ingredients:
Salad:
1 ½ cups Quinoa (optional)
3 cups baby Spinach
½ cup dried Cranberries
½ cup toasted Pecans
2 Apples (diced) (I recommend Honey Crisp!!!)
Salt and Pepper (to taste)
(OPTIONAL) ½ cup shredded smoked Gouda (or smoked cheese of your choice)

Dressing:
¼ cup Sherry Vinegar
5 tablespoons EV Olive Oil (1/4 cup plus a tablespoon)
¼ teaspoon Dijon Mustard (you can find this fat free)

Directions:
1. Cook the quinoa with 1 ¾ cups water (bring water to boil, add quinoa, lid the pot, turn heat to low and cook for 15 minutes).  Place cooked quinoa in a large bowl.

2. Add the spinach, cranberries, pecans, apples, and dressing (the spinach may wilt a little which is perfect)

3. Season with salt and pepper to taste.

4. Once the mixture has cooled off slightly, add the gouda.  Dish up and serve!!

Cranberry Relish

Ingredients:

1 (10-ounce) package fresh cranberries

1 cup water

½ - 3/4 cup Stevia (to taste)

1 3-inch orange rind strip

1/4 cup fresh orange juice (about 1/2 a large orange)

3 whole cloves

1 cinnamon stick

Directions:

1. Combine all ingredients in a medium saucepan. Bring to a boil, turn heat to low and simmer for 20 minutes, until cranberries pop and mixture thickens.

2. Remove the cloves and the cinnamon stick with a slotted spoon, transfer to a bowl; refrigerate until ready to use.

MAIN COURSE

Oven Roasted Rosemary Rubbed Turkey

Ingredients:

Turkey breast

Olive oil

Salt and pepper

Fresh rosemary

Directions:

1. Place the turkey breast in a roasting pan.  Preheat oven to 350 degrees.

2. Rub the entire turkey breast with olive oil, then add salt and pepper and fresh rosemary. 

3.  Use a meat thermometer to measure the internal temperature of the turkey.  Right when it reaches the desired poultry temp (usually around 160 degrees), remove it from the oven and let it rest.  Carve and serve!

Slimmed-Down Sweet Potato Casserole

Ingredients:
3.5 lbs sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
2 Tbsp honey
1/4 cup golden raisins
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon (divided)
1 Tbsp packed brown sugar
1/3 cup chopped pecans

Directions:
1. Cover potatoes with water, and boil in a large pot until soft when pierced with a fork. Drain, and return to the pot.

2. Preheat oven to 400° F. Spray a baking dish with cooking spray.

3. Mash the sweet potatoes, then add the honey, raisins, nutmeg, ginger, salt, and a 1/2 tsp of cinnamon. Whip with an electric mixer or an immersion blender until smooth (if you don't have one, you can do this step by hand—it'll just take a little muscle!). Spread the sweet potato mixture in the prepared baking dish.

4. Mix the brown sugar, pecans, and remaining 1/2 tsp cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, about 15-20 minutes.

Mashed Cauliflower

Ingredients:

2 heads of cauliflower chopped

1/3 cup skim milk or fat free half and half

2 TBSP Minced garlic

Salt and pepper

Chives

Directions:

1. Cook the cauliflower in boiling water or steam it until tender.

2. Use a mixer to mash and mix. Add milk, salt, pepper, chives , and/or garlic to taste. 

Oven Roasted Vegetables

Ingredients:

Brussel sprouts (chopped in half)

Bell Peppers (chopped into 1 inch pieces)

Olive oil

Balsamic vinegar

Spices, salt, pepper, herbs (to taste)

Directions:

1. Preheat oven to 450 degrees. Chop brussel sprouts and bell peppers into chunks. 

2. Place the veggies in a ziploc bag with some olive oil, balsamic vinegar, and salt and pepper. Shake it all up.

3. Place the veggies in a casserole dish. Roast in the oven for about 30 minutes or until browned and crisp on edges. 

DESSERTS

Paleo Pumpkin Muffins

Ingredients: 
1 cup almond butter
1/2 cup pumpkin puree
2 whole eggs
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp pumpkin pie spice
1/3 cup honey
1/3 cup dark chocolate chips (OPTIONAL)

Directions:
1. Preheat oven to 350 degrees. Spray muffin pan with cooking spray or line with cups. Combine all the ingredients until smooth. (Fold in chocolate chips if using them)

2. Distribute the batter evenly into the muffin pan. Bake 15-20 minutes (until the center is firm and the tops start to crack)

3. Cool them in pan and then on a rack. For best shelf life, store them in an air tight container in the refrigerator. (They freeze really well too!)

Chocolate Shakeology Pie

Ingredients:

2 scoops chocolate Shakeology

2 Tbsp. nonfat milk

1 (12. oz.) container form (or silken) tofu

½ cup all natural almond butter

1 whole wheat graham cracker pie crust

Directions:

1. Place milk, tofu, Shakeology, and almond butter into a blender and blend until smooth.

2. Pour tofu mixture into pie crust.

3. Refrigerate for 1 hour, or until firm.  Cut into eight servings.  Enjoy!

Fresh Fruit with Berry Frozen Greek Yogurt

Ingredients:

Large container of berry, strawberry, or plain nonfat greek yogurt

½ cup stevia

3 cups frozen fresh berries (partially thawed)

1 tsp lemon juice

Ice cream maker or kitchen aid ice cream bowl attachment

Fresh fruit to garnish, mint is good too!

Directions:

1. Get the ice cream maker ready bowl attachment ready

2. In a large bowl, mix the yogurt, stevia, frozen berries, and lemon juice

3. Pour mixture into ice cream bowl or maker and let it mix/freeze.  Follow remaining freezing directions.

4.  Serve with fresh fruit and fresh mint! 

WHAT'S COOKING WEDNESDAY! A PALEO DISH!

**Speaking of Paleo, who is interested in still joining my Paleo Challenge??? I think I will have this coincide with my 10 day Shakeology Challenge starting the beginning of December. You can commit to 10 days of Shakeology, or the whole 30 days knowing you have a money back guarantee that way. I will give you free workouts to try too! Email me if you are interested! Here is a paleo recipe, delicious!!!

PALEO THAI COCONUT SOUP (Serves 4)

Prep Time: 15 min.                                                                                         Cooking Time: 30 min.

Ingredients

1 lb. boneless skinless chicken breasts;
1 bunch scallions, thinly sliced;
1 red bell pepper, sliced;
4 garlic cloves, minced;
2-inch piece of fresh ginger, peeled and finely chopped;
1 large carrot, peeled and shredded;
1 jalapeño, seeded and minced;
1 cup shiitake mushrooms, sliced;
4 cups chicken stock;
1 can full-fat coconut milk (14 oz.), (or reduced fat)
1 tbsp. fish sauce;
1 tsp. lime zest;
Fresh minced herbs, such as cilantro or basil;
Lime wedges (for serving);
2 tbsp. cooking olive oil/coconut oil;
Sea salt and freshly ground black pepper to taste;

Soup Preparation:
1) In a large saucepan, heat the oil over a medium heat.
Cook the scallions, garlic, and ginger, stirring frequently, until softened (about 5 minutes).
2) Add the carrot, jalapeño, and mushroom, and cook until softened (about 3-4 minutes).
3) Add the chicken, chicken stock, coconut milk, and fish sauce.
Bring the soup to a boil then reduce to a simmer and cook until the chicken is cooked through (15 to 20 minutes).
4) Remove the chicken from the soup. Shred it into chunks and return to the pot.
5) Stir in the lime zest, the fresh herbs, and salt and pepper to taste, and remove from the heat.
6) Garnish each bowl with a lime wedge to serve.

Paleo Pumpkin Muffins (This is not a typo)

A healthy dessert or even a good high protein breakfast for the holiday season! Dark chocolate chips are optional, which are the only non-paleo ingredient (he baking sodia may not be paleo, but is needed for them to rise some, and only 1/2 tsp).   I made them without them but might put some in this time for a treat .  Also, I believe kiddos will love these!

Ingredients: 

1 cup almond butter
1/2 cup pumpkin puree
2 whole eggs
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp pumpkin pie spice
1/3 cup honey
1/3 cup dark chocolate chips (OPTIONAL)

Directions:

1) Preheat oven to 350 degrees. Spray muffin pan with cooking spray or line with cups. Combine all the ingredients until smooth. (Fold in chocolate chips if using them)
2) Distribute the batter evenly into the muffin pan. Bake 15-20 minutes (until the center is firm and the tops start to crack)
3) Cool them in pan and then on a rack. For best shelf life, store them in an air tight container in the refrigerator. (They freeze really well too!)

ENJOY!!!

Join my December Shakeology Challenge!

You won't regret doing something good for your body when most Americans are gaining weight and putting very unhealthy goods into their bodies.  You won't regret it!  

**TIP FROM THE M.D. THURSDAY**

Here is another tip from my better half . This one is about fueling up properly before workouts! 

"This week I’m including a link to a great article I recently read. I really like this physician’s emphasis on fueling your body for a race. While I realize not everyone reading this plans to run a marathon the same principles apply. You need to fuel appropriately for the workouts you are doing. Given the intensity of the Beach Body workouts you are likely burning somewhere in the neighborhood of 1000 calories an hour. If you find yourself feeling ill and drained after every workout it’s possible that you need to change your diet. Try using the Energy & Endurance drink before the workout to help fuel your muscles for the challenge!"

Article:  http://blogs.militarytimes.com/pt365/2013/10/25/ask-the-experts-dr-mark-cucuzzellas-hybrid-strategy-for-running-a-marathon/

Energy and Endurance Formula:  http://www.teambeachbody.com/shop/-/shopping/EandETub?referringRepId=299615

**WHAT'S COOKING WEDNESDAY** 

Slimmed-Down Sweet Potato Casserole

Sweet potatoes are actually one of the few approved carbohydrates for the paleo diet. (YOU CAN STILL JOIN MY PALEO CHALLENGE GROUP!)  So making a slimmed down sweet potato casserole can actually have several positive nutrients for your body! This recipe rocks because:

-There's no butter! (You use spices to add flavor without fat and use cooking spray to coat the casserole dish)
-The topping is full of nutty, cinnnamon-y goodness! (You won't miss the marshmallows which are not good for you)
-There's way less sugar than normal (Sweet potatoes are already really sweet, so use just a tiny bit of honey or brown sugar and vanilla to amp up the natural sweetness. The casserole doesn't need to taste like dessert! It is a side after all.)
-The end result clocks in at just 101 calories, 2.5 grams of fat (almost none of it is saturated), and 7.2 grams of sugar per serving. Now that's something to be grateful for.

Slimmed-Down Sweet Potato Casserole
Makes 12 servings

3.5 lbs sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
2 Tbsp honey
1/4 cup golden raisins
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon (divided)
1 Tbsp packed brown sugar
1/3 cup chopped pecans

1. Cover potatoes with water, and boil in a large pot until soft when pierced with a fork. Drain, and return to the pot.

2. Preheat oven to 400° F. Spray a baking dish with cooking spray.

3. Mash the sweet potatoes, then add the honey, raisins, nutmeg, ginger, salt, and a 1/2 tsp of cinnamon. Whip with an electric mixer or an immersion blender until smooth (if you don't have one, you can do this step by hand—it'll just take a little muscle!). Spread the sweet potato mixture in the prepared baking dish.

4. Mix the brown sugar, pecans, and remaining 1/2 tsp cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, about 15-20 minutes.


Per serving (1/12th of casserole): 101 cal; 2.5 g fat (0.3 g saturated); 19.8 carbs; 7.2 g sugar; 106.9 mg sodium; 2 g fiber; 1.3 g protein

Enjoy!

**WHAT'S COOKING WEDNESDAY - HARVEST QUINOA SALAD**

Yummy Fall Dish. I love fall inspired food. You can add some grilled chicken or fish to make this a protein packed meal!

Ingredients:

Salad:

1 ½ cups Quinoa
3 cups baby Spinach
½ cup dried Cranberries
½ cup toasted Pecans
2 Apples (diced) (I recommend Honey Crisp!!!)
Salt and Pepper (to taste)
(OPTIONAL) ½ cup shredded smoked Gouda (or smoked cheese of your choice)

Dressing:

¼ cup Sherry Vinegar
5 tablespoons EV Olive Oil (1/4 cup plus a tablespoon)
¼ teaspoon Dijon Mustard (you can find this fat free)

Instructions:

1) Cook the quinoa with 1 ¾ cups water (bring water to boil, add quinoa, lid the pot, turn heat to low and cook for 15 minutes)
Place cooked quinoa in a large bowl
2) Add the spinach, cranberries, pecans, apples, and dressing (the spinach may wilt a little which is perfect)
3)Season with salt and pepper to taste
4)Once the mixture has cooled off slightly, add the gouda
5) Dish up and serve!!

Tip from the M.D. Thursday . . .

Here is another medical tip from Jason. This one pertains to exercising while pregnant. How many of you ladies out there have or plan to exercise while pregnant?

10/24/13:

It’s almost the end of the week, woo hoo! This week we will talk about something a little more controversial. There is quite a bit of misinformation on the internet in regards to health and wellness during pregnancy. Much of the controversy here, and in many other areas, stems from the overwhelming number of opinions generated when such a large group of people experience the same thing. In medicine we generally shy away from things that haven’t been studied in an effort to practice in an ‘evidence-based’ manner. This means that while we certainly consider anecdotes from other scientists we respect, as professionals we place much more emphasis on things that have been studied, the highest level of which would be randomized controlled trials, which some of you may be familiar with. Exercise in pregnancy is certainly one of those things that has been studied and, with rare exception; it is great for you and your baby! The general rule is that you can continue to work out at the same intensity you did before you were pregnant. If you are just starting out now while pregnant, it would be wise to ease into it. For example, the T25 workouts are relatively short in duration and have modifiers for many of the exercises. If you haven’t been doing these kinds of things in the past a great way to start would be doing this routine with modifiers for everything. As you get through the workouts and improve you fitness you can do more and more of the movements as shown by Shaun T. Here’s a little more information from the Mayo Clinic: 

http://www.mayoclinic.com/health/pregnancy-and-exercise/PR00096

These opinions are mine alone and do not necessarily represent those of the United States Army, Eisenhower Army Medical Center or Georgia Regents University Hospital.

What's Cooking Wednesday:  Butternut Squash and Chickpea Stew

Serves 4, Total prep/cook time:  35 min.

Ingredients:

• 1 chopped onion
• 2 TBSP olive oil
• 2 zucchinis (cut into 1 1/2 in. pieces)
• 1 butternut squash (cut into 1/2 in. pieces)
• 1 15.5 oz can diced tomatoes (use liquid/juice too)
• 1 15.5 oz. can chickpeas (rinsed)
• 1 tsp. ground ginger
• 1 tsp. ground coriander
• Salt and pepper to taste
• Cilantro (diced to garnish)
• Can serve over cooked quinoa for extra protein!

Directions

1. Cook onion in olive oil in large pot over medium heat until tender (6-8 min,).  
2. Add zucchini and cook until browned (3-5 min.).
3. Add butternut squash, tomatoes, chickpeas, ginger, and coriander.  Add salt and pepper to taste.  Cover and cook until squash is tender (15-18 min.).  Stir occasionally to avoid sticking.
4. Serve over quinoa (if desired).  Garnish/top with cilantro.  Enjoy!

I'm fifteen weeks!  What do you think?  A boy or a girl?  Loving doing the T25 workouts during pregnancy.  And Shakeology really helps me avoid all of those unhealthy pregnancy cravings . . .

Join my 10 Day Shakeology Challenge!

Go to my facebook page:  

www.facebook.com/jbarterfitness

Message me if you are interested!  You won't regret it!  It is nutrition simplified!  

***TIP FROM THE M.D THURSDAYS***

Here is the first health tip from Jason, my hubby. And a picture of him climbing (well, bouldering). One of his favorite activities .

Hey everyone! I’m Jason Barter, Jennifer’s husband. I started out as an Infantry Officer in the Army and ended up as an Emergency Medicine Physician doing residency training in Georgia right now. I’ve always had a passion for helping folks live fit, healthy lifestyles so once a week I’ll try to put out some information about how Jennifer and BeachBody can help you reach your goals. Along the way we will try and reinforce some facts and dispel some myths about exercise.

This week I’ll touch briefly on how moderate to vigorous exercise impacts your blood pressure. High blood pressure or Hypertension is anything > 140/90 and people end up with hypertension for a host of reasons. Genetics, diet and level of fitness can all play a role. For those of you just starting out on your fitness journey you will likely see the biggest gains in blood pressure reduction. In some studies systolic blood pressure (the high number) was reduced by as much as 10 mm Hg with 150 minutes a week of moderate to vigorous exercise. So, we will say something like the Shaun T’s T25 program would put you at 150 minutes a week of vigorous exercise. Voila! For those of you in the gray area right around 140/90 this could help bring your blood pressure down enough that you may be able to stay off blood pressure medication or, if you already require it, could help you reduce the amount over time. As a side note, only change your medication regimen in conjunction with your personal physician.

Here’s a little more info from the Mayo Clinic:http://www.mayoclinic.com/health/high-blood-pressure/HI00024/NSECTIONGROUP=2

Hope you all stay motivated this week and keep a long term view on your fitness!

GREAT AT-HOME WORKOUT PROGRAM =FOCUS T25

Did T25 Alpha Lower Focus (and Alpha Cardio). Great leg workout! Some leg close ups to show the muscles these workouts are developing. My T25 challenge group is still open, but starts soon so let's get you signed up! Checkout my website for more info on challenge packs and groups:

 www.beachbodycoach.com/jenniferbarter

  I am now enjoying a "Salted Caramel Mocha" Shakeology concoction that I made up as my reward for doing 2 workouts!