Fit Club Monday!

Another weekend has come and gone. If you over-indulged this weekend, just get back on track today. Don't continue down the steep slope, climb back up! You'll be glad you did!

Fit Club today is Insanity. This workout is not for the faint of heart. It is hard, but it is do-able. You may have to modify some of the moves and that is okay. But, if you are a beginner, I recommend you choose a different workout to start with! I can give you some suggestions if you want.

Here is a clip of Insanity! Don't let it skeer you away :)


Purchase Insanity now

I am starting a round of P90X weight workouts mixed with Insanity cardio and one day a week for yoga. I am taking Sundays as a rest/stretch day. I'm sure that I will need it. This is a 12 week rotation.

Tonight's workout is Plyo Cardio Circuit. I like this one, it's challenging, yet I can keep up for the most part. Of course I have already completed one round of Insanity.

Today's recipe:


White Beans and Fusilli - The Healthy Kitchen by Andrew Weil, MD and Rosie Daley

This makes a great lunch as well as an entree for dinner. I make this pasta dish with beans because they provide a bit of portein. Serve with a green salad and a sliced French baguette brushed with olive oil and toasted!

White Beans

1 cup Great Northern or cannellini benas, soaked overnight in 3 cups of water to cover and 1/2 tsp baking soda.
1 bay leaf
3 cups vegetable stock or broth
Pesto

1/2 cup walnuts
5 cups fresh basil
5 large cloves garlic, peeled or smashed
1/4 cup freshly grated Parmesan cheese ( or Parma! - a non-dairy alternative)
2 tbsp olive oil

Pasta

1 lb fusilli or pasta shells
1/2 tsp salt
1 small onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 bunch escarole, chopped
1/3 tsp dried rosemary
1 tbsp olive oil
salt to taste

Garnish

1 lemon sliced

Drop the bay leaf into the pot of water that the beans have soaking in overnight. Bring the water to a boil, pour in the vegetable stock and cook for 45 mins or longer. The beans should be able to be easily pierced with a fork.

Make the pesto: Put all thepsto ingredients except the oil in a food processor and blend. slowly add theoil and continue to process until it becomes a smooth paste. Set aside.

Bring a loarge pot of water with the salt to a boil. Add the pasta and cook until it is al dente.

Meanwhile, saute the onions, garlice, escarole and rosemary in 1 tbsp of olive oil until limp. Add salt to taste and mix in with the beans.
Drain the pasta in a colander and pour it into a large bowl. Add about 1/3 cup of the pesto or more to taste and toss well until it is distributed evenly and the strands of pasta are coated.

Serve the pasta in 6 individual pasta bowls and ladle white beans on top. Garnish each with a slice of lemon.

If you want to be added to my mailing list, I send out an email per week that goes into more detail about the featured workout of the week, send me an email and I'll get you added. dana@missourifitclub.com

You can always get a free account at Missouri Fit Club and I will help to coach you to the results you want!

Today's workout song of the day will make you move. It's so fun! Don't blame me if you don't get up and dance :)