A Curvy Girls’ Journey, Inc. goal is to empower and inspire women to live healthier lives physically, mentally and spiritually. We provide an awareness about fitness and wellness while motivating women about the benefits of living a healthier lifestyle.This Fitness & Wellness Blog, was created to stimulate women like me in changing their lifestyles mind, body and soul in becoming a Healthier You!!
As a Curvy Girl I love to eat, look good and feel good so I created this blog to track all of my crazy fitness habits and to monitor my weight loss and weight gains. I have been trying to lose weight for the past 5 years and during these past five years I have learned that my emotions have a lot to do with my fitness habits. So, I realized that if I shared My Journey with all of the Curvy Girls’ in cyber land on how I feel and the things that I do while I am on This Journey, I would have a better chance of Success so….follow me and Join the Journey!!!!!
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 pound fresh or dry lo mein noodles
1/4 cup canola oil, divided
1 tablespoon finely chopped fresh ginger
1 bunch scallions, white and green parts separated, sliced 1/8-inch thick
4 cloves garlic, thinly sliced
3 cups packed spinach
Salt and pepper, to taste
1.Mix cornstarch and soy sauce in a bowl. Add chicken; marinate for 5 minutes.
2.Boil the noodles in a large pot of salted water until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer to a bowl filled with ice water. (It helps prevent the noodles from getting soft and sticky.) When theyre cold, drain and toss them with 1 Tbs. canola oil.
3.Meanwhile, heat 2-1/2 Tbsp. oil on high in a large pan. Stir-fry chicken until almost cooked through, about 6 minutes; remove. Add 1/2 Tbsp. more oil to pan; stir-fry ginger, scallion whites, and garlic until oil is fragrant, about 30 seconds. Add the noodles, chicken, and spinach and stir-fry 1 to 2 minutes, until the chicken is cooked through. Season with salt and pepper. Garnish with scallion greens if your child likes them.
Stand with feet shoulder-width apart, hands on hips. Squat, then stand and forcefully bring right leg across and in front of body, leading with heel, as if kicking a ball, left arm swinging in front, right arm behind (as shown). Return to start. Switch sides to complete 1 rep. Repeat.
1 1 ounce package Old El Paso® 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1/4 cup sliced ripe olives
1 cup shredded lettuce
1.Heat oven to 350 degrees Fahrenheit. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
2.In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
3.Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips.
1. If you want to keep this a vegetarian meal leave out the meat and used black beans and refried black beans.
The bottom line: “The squat is the best exercise for a sexy lower body because it targets the glutes and quads better than many other moves,” says Dianne Sykes Scope, an exercise physiologist in East Rockaway, New York. First, ace the basic version, then do the variations on our tear-out cards, which are guaranteed to banish boredom and deliver results. The plan: Mix and match. Try three sets of 12 reps of a few moves on nonconsecutive days, then do the remainders the week after. Bangin’ butt and thighs to follow!
Stand with feet wider than shoulder-width apart, toes out, hands on hips. Squat until thighs are parallel to floor, then lift both heels (as shown). Lower heels for 1 rep. Repeat. Targets: butt, thighs, calves
1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
1/2 medium onion, halved and thinly sliced
1 fresh serrano pepper, halved, seeded, and cut into thin strips*
2 teaspoons vegetable oil
4 6-inch white corn tortillas
Nonstick cooking spray
1/2 cup shredded Monterey Jack cheese (2 ounces)
2 thin slices tomato, halved crosswise
1 tablespoon snipped fresh cilantro
Light dairy sour cream (optional)
Cilantro and lime wedges (optional)
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.