Vegetable Ceviche

  • By Deanne Ryder
  • 04 Dec, 2016

 Another great healthy appetizer for parties!

Vegetable Ceviche

INGREDIENTS:

  • 16 oz. Artichoke heart (boil/drain)
  • 2 Avocados
  • 20 Outer leaves - Lettuce (Romaine or Cos)
  • 3oz. black olives
  • 2 Medium Scallions/Onions
  • 4 Italian Tomatoes
  • 1 Tbsp. Olive Oil
  • 1 Lime (juice)
  • 1/4 Tsp.Cayenne pepper spice
  • 1 dash Salt
  • 1 dash Pepper

DIRECTIONS:

This is one of my favorite recipes to take to a party. You can serve this dip with pita chips, or for
a healthier alternative, any large lettuce leaf like romaine, and make it a wrap.

1. Chop all veggies
2. Combine in bowl.
3. Pour lime juice and olive oil over top
4. Toss
5. Season with salt, pepper and cayenne, to taste

Makes 6 servings

Nutrition Information per Serving
Calories: 222.41
Fat: 15.01g
Carb: 21.68g
Protein: 5.36g


Forever Fit San Diego Blog

By Deanne Ryder 11 Aug, 2017
You know what is a lot more fun than stepping on a scale every week? Fitting into clothes you love.  We are running an optional challenge this fall that includes:
  • A free nutrition seminar
  • A healthy lifestyle journal
  • Weekly progress check-ins
  • An exclusive celebration event
  • A $40 Nordstrom card to put towards a new pair of jeans
All of this for just $50 in addition to your bootcamp registration fee. What are you waiting for? Life's too short not to feel great in your jeans!
By Deanne Ryder 04 Dec, 2016

On the first day of fitness my trainer gave to me: 1 squat jump. On the second day of fitness my trainer gave to me 2 push-ups, 1 squat jump and a strong body as you can see. On the 3rd day of fitness my trainer gave to me 3 jumping jacks, 2 push-ups, 1 squat jump and a strong body as you can see. You get the idea.

Day 1: 1 squat jump

Day 2: 2 push-ups

Day 3: 3 jumping jacks

Day 4: 4 side skates

Day 5: 5 elbow plank hip hikes

Day 6: 6 high knees

Day 7: plank jacks

Day 8: 8 plyo lunges

Day 9: butt kicks

Day 10: 10 crab toe touches

Day 11: 11 bridges

Day 12: 12 burpees

By Deanne Ryder 04 Dec, 2016

INGREDIENTS:

  • 16 oz. Artichoke heart (boil/drain)
  • 2 Avocados
  • 20 Outer leaves - Lettuce (Romaine or Cos)
  • 3oz. black olives
  • 2 Medium Scallions/Onions
  • 4 Italian Tomatoes
  • 1 Tbsp. Olive Oil
  • 1 Lime (juice)
  • 1/4 Tsp.Cayenne pepper spice
  • 1 dash Salt
  • 1 dash Pepper

DIRECTIONS:

This is one of my favorite recipes to take to a party. You can serve this dip with pita chips, or for
a healthier alternative, any large lettuce leaf like romaine, and make it a wrap.

1. Chop all veggies
2. Combine in bowl.
3. Pour lime juice and olive oil over top
4. Toss
5. Season with salt, pepper and cayenne, to taste

Makes 6 servings

Nutrition Information per Serving
Calories: 222.41
Fat: 15.01g
Carb: 21.68g
Protein: 5.36g


By Deanne Ryder 27 Nov, 2016
INGREDIENTS:

1 table spoon Dijon Mustard
2 ounce(s) Greek Yogurt, Plain
2 table spoon Olive oil - pure
1 tea spoon Oregano - ground
.25 tea spoon Pepper, ground
16 ounce(s) Roasted Red Peppers 2
1 tablespoon Vinegar, red wine

DIRECTIONS:  

1. In a blender or food processor, combine the peppers, yogurt, vinegar, oil, mustard and pepper.
2. Process until smooth
3. Add the oregano and process a few sesconds longer
4. Can be refrigerated for up to 4 days.

Makes 4 servings
Nutrition Information per Serving
Calories: 81.00
Fat: 4.43g
Carb: 4.32g
Protein: 4.06g

By Deanne Ryder 19 Nov, 2016

We recommend downloading the free app called Interval Timer. Set your timer to 20 seconds of work and 10 seconds of rest with multiple rounds for this workout.

 

Warm-up: 20 seconds each of the following: squats, high knee lifts, lunges, inchworks, windmills, jumping jacks, knee push-ups, repeat for a total of 4x

 

Complete each Tabata by going at an intensity level of 9-10. Take a 1 minute recovery break in between Tabatas.

 

Tabata #1: (remember Tabata means 8 rounds 20 seconds on and 10 seconds off)

1.  High Knee jogs

2.  Side skates

Repeat 3 more times

 

Tabata #2:

1.  Squats or squat jumps

2.  Squat hold with towel rows

Repeat 3 more times

 

Tabata #3:

1.  3 jumping jacks and one star jack

2.  Running Man

Repeat 3 more times

 

Tabata #4:

1.  Right leg side lunge hop when coming back to center

2.  Left leg side lunge

Repeat 3 more times

 

Tabata #5:

1.  Push-ups

2.  Superplanks

Repeat 3 more times

 

Tabata #6:

1.  Burpees

Repeat 7 more times

 

Tabata #7:

1.  2. Right Leg Bridge

Left Leg Bridge

Repeat 3 more times

 

Tabata #8:

1.  V sit ups

1.  Russian twist elbow touching the ground on each side

Repeat 3 more times
By Deanne Ryder 19 Nov, 2016
One of the best ways to keep your sugar intake down is to make your first meal of the day high in protein and healthy carbs (think veggies). This frittata whether eaten for breakfast or right after your workout, is a great start to your day and will help keep those sugar cravings away.
By Deanne Ryder 14 Nov, 2016

Access the Online scorecard: 

https://holidaychallenge16.challengerunner.com


Our Week #1 Scorecard:

1.   Workout for at least 30 minutes a day

2.   Wear your Holiday Challenge team color to your workouts

3.   Like us on the Forever Fit Facebook page

4.   Create a healthy meal plan for the week

5.   Follow the meal plan each day

6.   Do 1000 jumping jacks during the week

7.   Points if you haven’t had any Halloween candy to date

By Deanne Ryder 14 Nov, 2016
When it starts to get cold outside, nothing says fall to me more than butternut squash soup. For many years I have been sharing my Butternut Curry soup recipe. Recently I went to a cooking class and we made this bisque which I’m loving even more than my usual recipe. Enjoy!

Ingredients:

  • 1 lb. butternut squash, peeled, seeded and cubed
  • Olive oil to coat pot
  • 2 Tbsp unsalted butter
  • 1 yellow onion, chopped
  • 1 Tbsp fresh ginger, chopped
  • 2 whole star anise
  • 2 garlic cloves minced
  • 4 cups vegetable stock
  • alt and pepper to taste

Directions:
  1. In a large pot on medium high heat, add oil and butter. Once butter is melted, add onion, ginger and star anise. Cook until onions are caramelized, about 5 minutes.
  2. Add garlic, sauté for 30 seconds then add squash and stock. Simmer until squash is very tender, about 30 minutes.
  3. Remove star anise and puree soup using a hand immersion blender or a regular blender until the soup is very smooth and there are no chunks of butternut left in the soup.
  4. Add salt and pepper for taste.
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