Jump on the Bandwagon
The Power of Resistance Band Training
When my clients travel whether it is for business or pleasure I always give them an exercise program they can do with Resistance Bands or Resistance Tubing.
 They fit in your suitcase without a problem and pass through airport security easily. You can do a quick workout in your hotel room.
When I show them the exercises their comment is always, this is hard work. I didn't think it would be this hard. You can use various resistances so even if you are lifting heavier weights at home, you can get a tube with a resistance of 15 or 20lbs.
Here's some exercises you can do with the bands or tubes:
Squat with Bicep Curls - step with both feet on the band and as you move down into your squat position you raise your hands up into a bicep curl.
Lunge with Lateral Raise - Place the band under one foot, as you lunge back raise your arms out to your sides.
Double Arm Rows - Step with both feet on the band, then crisscross the bands. Holding the ends of the bands with your hands pull your elbows back so that you feel your squeezing your shoulder blades together then release forward.
These exercises work multiple muscles at one time.
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Nintendo Wii Fit Tournament
Coming this fall - A Tournament for our Youth and the Young at Heart
Fitting Fitness In™ will be sponsoring a Wii Fit Tournament in the fall. If you haven't purchased Wii Fit yet, get it and find out what your current Wii Fit Age is.
Stay tuned for details in the September Newsletter. |
| Summer Skillet Vegetables
1 ½ tsp olive oil
½ small red onion, chopped
½ cup fresh or frozen corn
½ small yellow bell pepper, chopped
½ cup fresh or frozen and thawed sugar snap peas
1 tsp finely chopped fresh thyme
½ tsp salt
¼ tsp cracked black pepper
½ pint cherry or pear tomatoes, halved
½ medium cucumber, peeled, seeded and cut into ¾" pieces
½ tsp grated lemon peel
Heat the oil in a large nonstick skillet over medium  heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the corn, bell pepper, snap peas, thyme, salt and black pepper and cook, stirring occasionally, for 5 minutes. Add the tomatoes, cucumber and lemon peel and cook, stirring occasionally, for 5 minutes, or until the vegetables are tender.
Makes 4 servings
Per serving: 65 calories, 2 g fat |
