YOU: On a Diet 20-Minute Workout

Banish belly flab with a daily walk and this gym-free exercise routine.

I found this great article on the RealAge site.  It is too long to post on this blog, so just click on each link to go directly to the info.

Ready to lose inches and gain better health? Pick a 20-minute workout that's right for you with these exercises adapted from YOU: On a Diet, YOU: The Owner's Manual, and YOU: Being Beautiful. They focus on your foundation muscles -- the ones that tighten your belly, shrink your waist, improve your posture, and help you fit into your clothes better.

Start by doing this: Walk 30 minutes a day. No excuses. "It's as important as daily sleep," says Dr. Roizen. (Try this free online video walking program.)

Once you're walking every day, do this: No Equipment Workout.

For this workout, you really need only two things, and both are free: your body and the know-how to use it. Trainer Joel Harper will guide you through it in this 20-minute workout video.

As you get stronger, try these: resistance bands or weights.

Do it every other day: Aim to do 20 minutes, three times a week, ideally every other day.

As with any workout, use caution: At first, you may be able to do each move only a few times; later on, you'll easily manage to do many more. Don't overdo it. Never increase activity by more than 10% a week, take precautions to avoid injury, drink plenty of water, and be aware of your environment. Above all, check with your doctor before you begin any fitness program.

WHAT'S FOR DINNER?! 

Caribbean Shrimp

add crusty bread and salad for a luscious dinner for friends or family.

Prep Time:

15 mins

Total Time:

40 mins

SERVES 4

INGREDIENTS

• 1 pound large shrimp , peeled and deveined
• 2 tablespoon olive oil
• 1 tablespoon lime juice
• 1/9 teaspoon ground black pepper
• 1 large onion , chopped (about 1 cup)
• 1 large green pepper , chopped (about 1 cup)
• 1 fresh or canned jalapeño pepper , minced
• 1/4 teaspoon crushed red pepper
• 1 jar (16 ounces) Pace® Salsa Verde
• 1/2 cup unsweetened coconut milk
• 1/2 cup chopped fresh cilantro leaves
• 2 cup hot cooked regular long-grain white rice
• lime slice (optional)
• fresh cilantro leaves (optional)

 

Directions

Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.

Heat the remaining oil in a 12-inch skillet over medium heat. 

Add the onion, green pepper and jalapeño pepper. 

Cook and stir for 4 minutes or until the onion is tender.

Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. 

Reduce the heat to low. Cover and cook for 10 minutes.

Add the shrimp and cilantro. 

Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.