Thursday, May 23, 2013

Tom Hanks, A League of Their Own - Quote

It's supposed to be hard. If it wasn't hard, everyone would do it. The hard is what makes it great." - Tom Hanks, A League of Their Own

Wednesday, May 22, 2013

Straight Leg Sit Up

I was challenged recently on how many of these straight leg sit-ups I could do.   Trust me, done properly, these will have your abs screaming.  

As the name suggest, your legs are going to be straight for the sit up.    Back sure your back is flat to the ground.   Then sit up keeping your legs straight on the ground.   Your arms are across your body or at your sides as long as you do not use them to assist.    There is no momentum, just pure abs pulling power.   

Try a few and see how awesome they work your full abs.

Stay tuned…………….

Thursday, May 16, 2013

Andy Roddick - Quote

"At one point in your life you either have the thing you want or the reasons why you don't" - Andy Roddick

Wednesday, May 15, 2013

Dumbbell Pullovers - Chest and Back Move

Dumbbell pullovers are a great supplemental exercise for both the back and chest.     I have not performed these in quite some time.    Then last week, I added it to the end of my back workout.  WOW – did I feel it and in a good way.    Great upper body move to finish off your day. 

To perform the pullovers, lie on a flat bench, hold the inside part of a dumbbell with both hands in a diamond shape on the top part (plate) of the dumbbell.    You can keep your elbows slightly bent or straight armed.   "Slightly bent" puts more emphasis on the chest muscles.   "Straight-armed" puts more emphasis on the back muscles.    Lower dumbbell over and beyond head, stretch back before your arms reach parallel and power the dumbbell back up using your chest and back.   You will feel this move in the chest, back and even your abs.   

Add the move in every so often to challenge your muscles.  

Stay tuned………

Monday, May 13, 2013

Chicken Cutlets with Tarragon-Mushroom Sauce

A great twist on chicken dish.


2 cups low sodium chicken stock
1/2 onion, halved
1 bay leaf
1 garlic clove, crushed
4 skinless, boneless chicken breast halves
Pinch of sea salt
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
1 -2 cups (based on your preference) quartered mushrooms
1 cup frozen pearl onions
1 tablespoon water
2 1/2 teaspoons cornstarch
1 tablespoon chopped fresh tarragon


1.       Place first 4 ingredients in a saucepan; bring to a boil. Cook until reduced.   Remove solids with a slotted spoon; discard.

2.       Cut chicken breast halves in half horizontally.   Sprinkle with sea salt.   Place flour in a shallow dish; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts.  Add 4 cutlets to pan; cook 2 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.

3.       Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until sauce thickens. Stir in dash of sea salt and the tarragon. Spoon sauce over chicken.

Adapted from Cooking Light April 2013

Stay tuned………

Wednesday, May 8, 2013

Food Practices Banned in Europe But Just Fine Here

A friend of mine sent this to me.   All I can say is  WOW ……….     Please read.

Stay tuned………….

Thursday, May 2, 2013

Cal Ripken, Jr. - Quote

"Stubbornness usually is considered a negative; but I think that trait has been a positive for me." - Cal Ripken, Jr.