Group Workouts

If you would like to arrange a group workout with your team please comment here.

Week 3 - Questions Comments or Concerns

If you have any questions, comments, or concerns this week please post them here.

Calories Count

The no carb, low carb, no fat, low fat, grapefruit, or cabbage soup diet are all examples of the numerous diets out there that try to eliminate the need for counting calories. Success is usually achieved on these diets because the dieter eats less calories than normal. The problem with all of these diets is that the focus is on quick results. When the diet is no longer followed old habits and all the weight come right back.

The truth of the matter is that weight loss or weight gain all comes down to the calorie. It doesn't matter if the calorie comes from an apple or a steak. If you eat more calories than you burn you will gain weight; if you eat less calories than you burn you will lose weight.

If you have never counted calories before I would recommend trying it for 2 weeks. Yes - it will take a little time but the investment of time now could repay you with years of healthy living. A great website to help you do this is www.fitday.com This website will provide you with a free account, tell you what your resting metabolism is, keep track of your calorie intake and use, and show you how many nutrients and minerals you are eating.

Million Pound Challenge

So far the Rock Lake Activity Center team has pledged 4,927 pounds to the food pantry and achieved a donation of 133 pounds. Great job everyone - keep up the good work!

Week 2 - Questions Comments or Concerns

If you have any questions, comments, or concerns you would like us to address please comment here.

Perfect Pasta for dieters

Florentine Penne

1 12-ounce box of whole-wheat penne pasta

2 16-ounce bags of frozen spinach

1 tablespoon extra-virgin olive oil

1 8-ounce package fresh sliced mushrooms

2 3.8-ounce cans sliced black olives

1/2 cup sun-dried tomatoes (julienne cut), with no oil

6 cloves pressed or minced garlic

1/2 cup pine nuts

Cook pasta as directed, then drain.

While pasta is cooking, place spinach in a colander and run it under cold water until thawed.
Press out water and set aside.

Heat oil in a large skillet and saute mushrooms, olives, sun-dried tomatoes, garlic and pine nuts for 10-15 minutes, until mushrooms are cooked.

Add spinach and pasta to the sauteed mixtured and cook for an additional 5 minutes.

Serve hot.

Nutrition (serves 6)
342 calories
13g protien
44 g carbohydrates
14g fat
458mg sodium
8g fiber