That’s Right. We’re Sweating to the Oldies.
It’s week 3 of No Sugar March and somewhere along the way, it all turned a bit pear-shaped. It started with an innocent glass of wine – a reward for a busy and stressful week. Fast forward a week and suddenly those pesky wine gums have creeped their way back into our life.
We woke up this morning and realized that we needed to enlist the help of some serious motivational workout / nutrition guru’s to help us get through another week of plain popcorn and tofu.
And who are these mythical personalities you ask? Once you see their name, there will be no need for a formal introduction. Trust us. Here’s hoping their old school way of thought will have us laughing (sugarless!) to the end of March!
Hal Johnson & Joanne Mcleod from “Body Break”
Come on – don’t pretend that you don’t remember their mantra: “Keep fit and have fun”! Here is a recipe that Joanne contributed to their website:
Joanne’s Stuffed Peppers
- 4 large peppers, any colour
- 1/4 lb extra lean ground beef
- 1 cup onions, chopped
- 1 tbsp minced garlic
- 1 tbsp oregano
- 2 egg whites
- 1 1/2 cooked rice
- 1/2 cup salsa for stuffing
- parmesan cheese
Cut tops of the peppers and remove seeds. Place in boiling water for 3 to 5 minutes. Add beef to a non-stick frying pan, when partially cooked, add onions, garlic, oregano, salsa, egg whites and rice. In a baking dish, stuff peppers with mixture and top with salsa and parmesan cheese. Cover with foil and bake at 350 F for 20 to 30 minutes.
Suzanne Somers – From “Threes Company” to the world of the Thighmaster & Sugarfree Diets
No need to skip dessert if you’re offered a piece of this:
Sugarless Cheesecake with Raspberry
- 16 oz cream cheeese
- 12 pk Nutrasweet
- 3 large eggs
- 3 tbsp fresh lemon juice
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 cups sour cream
- mint sprigs or rose petals
- 1 pk frozen raspberries; thawed
- 3 pk nutrasweet; up to 4
- 1 tsp lemon sauce
Beat cream cheese, and sweetener til smooth, add eggs one at at time, beating well after each, add lemon juice, vanilla, and salt. l Beat in the sour cream til just blended. Grease an 8 inch 230mm springform pan with 2 1/2 sides, and line the bottom with greased parchment paper. Wrap the outside of the pan with a double layer of heavy-duty foil to prevent leakage. pour batter in pan, set in a large roasting pan and surround with 1 inch of very hot water. Bake for 45 minutes. Turn off the oven without opening the door and let the cake cool 1 hour. Remove to a rack and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate overnight. Unmold the cake onto a plate and garnish with mint. If desired, for those who are able to add some carbs after induction, you may mix one package of frozen raspberries, thawed, with 3-4 packets sweetener, and one teaspoon lemon juice and puree. Drizzle on top.
This post simply wouldn’t be complete without a little inspirational message from Mr. Richard Simmon’s. No one pulls off a pair of little stripped shorts quite like him.