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6/25/08 11:11 A

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Your Day 25 Workout Video for Wednesday June 26 can be found here:

In addition to the video you should also do 30 minutes cardio of your choice.

Your Bonus Challenge for Day 25 (optional) is to try fruit for dessert. Especially in the summer, fruit is a fantastic sweet finish to a healthy meal. It doesn't have to be boring either! Here are a few examples:

From the Mayo Clinic:

Recipe: Poached pears
Dietitian's tip: Poaching involves gently simmering ingredients in water or a flavorful liquid such as broth, vinegar or juice until they're cooked through and tender. In this recipe, pears are simmered in orange and apple juice. The pears retain their shape, making this an elegant complement to any meal.

1 cup orange juice
1/4 cup apple juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 whole pears
1/2 cup fresh raspberries
2 tablespoons orange zest

In a small bowl, combine the juices, cinnamon and nutmeg. Stir to mix evenly.

Peel the pears and leave the stems. Remove the core from the bottom of the pear. Place in a shallow pan. Add the juice mixture to the pan and set over medium heat. Simmer for about 30 minutes, turning pears frequently. Don't boil.

Transfer the pears to individual serving plates. Garnish with raspberries and orange zest and serve immediately.

Nutritional Analysis(per serving)Serving size: 1 pear
Calories 145 Monounsaturated fat 0 g
Protein 1 g Cholesterol 0 mg
Carbohydrate 36 g Sodium 0 mg
Total fat 0 g Fiber 5 g

Recipe: Baked apples with cherries and almonds
Dietitian's tip: Any good baking apple, such as Golden Delicious, Rome or Granny Smith, holds its shape beautifully for this dish. Serve it as a light dessert, or alongside roasted pork or pork tenderloin.

1/3 cup dried cherries, coarsely chopped
3 tablespoons chopped almonds
1 tablespoon wheat germ
1 tablespoon firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 small Golden Delicious apples, about 1 3/4 pounds total weight
1/2 cup apple juice
1/4 cup water
2 tablespoons dark honey
2 teaspoons walnut oil or canola oil

Preheat the oven to 350 F.

In a small bowl, toss together the cherries, almonds, wheat germ, brown sugar, cinnamon and nutmeg until all the ingredients are evenly distributed. Set aside.

The apples can be left unpeeled, if you like. To peel the apples in a decorative fashion, with a vegetable peeler or a sharp knife, remove the peel from each apple in a circular motion, skipping every other row so that rows of peel alternate with rows of apple flesh. Working from the stem end, core each apple, stopping 3/4 inch from the bottom.

Divide the cherry mixture evenly among the apples, pressing the mixture gently into each cavity. Arrange the apples upright in a heavy ovenproof frying pan or small baking dish just large enough to hold them. Pour the apple juice and water into the pan. Drizzle the honey and oil evenly over the apples, and cover the pan snugly with aluminum foil. Bake until the apples are tender when pierced with a knife, 50 to 60 minutes.

Transfer the apples to individual plates and drizzle with the pan juices. Serve warm or at room temperature.

Nutritional Analysis(per serving)Serving size: 1 apple
Calories 179 Monounsaturated fat 2 g
Protein 2 g Cholesterol 0 mg
Carbohydrate 37 g Sodium 5 mg
Total fat 4 g Fiber 5 g

Recipe: Mixed fresh berries with ginger sauce
Dietitian's tip: Make a double batch of this spicy, sweet ginger sauce and refrigerate it for up to three days. Spoon it onto angel food cake or fresh melon. If you can't find red currants, use peach slices or strawberries.

For the sauce
4 cups strawberries, hulled and halved
1/4 cup fresh orange juice
3 tablespoons chopped crystallized ginger
1/2 teaspoon vanilla extract

2 cups blackberries
1 cup raspberries
1 cup fresh red currants
Fresh mint leaves for garnish

To make the sauce, in a blender or food processor, combine the strawberries, orange juice, ginger and vanilla. Process just until blended. Pass the puree through a fine-mesh sieve placed over a small bowl, pressing on the solids with a spatula or the back of a wooden spoon to extract all the juice.

In a large bowl, toss together the blackberries, raspberries and currants, mixing well. Transfer to a serving bowl or individual bowls. Spoon the ginger sauce over the berries and garnish with the mint. Serve immediately.

Nutritional Analysis(per serving)Calories 82 Monounsaturated fat 0 g
Protein 1 g Cholesterol 0 mg
Carbohydrate 20 g Sodium 2 mg
Total fat 0 g Fiber 5 g

Bon appetit!

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