Check-in on Molly & Lyndee’s Success!

Molly and Lyndee joined Aspen in April of 2010,  with the goal of competing and winning The Biggest Losers television show.  Unfortunately, they were not selected for the latest season.  However, their hard-work and dedication to their health & fitness is paying off!   Together they have already lost  over 100 lbs with the help of one of Aspen’s Certified Personal Trainers.  Great Job Ladies!

You can read more about them, their goals, and how their workouts are going on Facebook.

 

Heather Meyer

All my life I have been overweight; it was something I constantly battled with growing up and continued as a young adult. I was 25 years old, 320 lbs and did not want to be overweight the rest of my life. I joined Aspen in October of 2007 and that is when met, Nate, my trainer. I have since lost 145 lbs, 53.25 inches, and 34% body fat! He has been a guide, resource, and friend through this amazing transformation.  If it was not for Nate’s encouragement & motivation, I may have given up a long time ago. – Heather Meyer, Aspen Member

Sara Hon

When I first started working out with Deb, my trainer, I was at my heaviest at 205 pounds. I was unhappy with how I looked & felt. I was tired all the time. I did not want to look in the mirror. Deb gave me some tough love to keep me focused and reminded me that I am doing this for myself. All my hard work is paying off. I have lost 55 lbs, 81.5 inches and 13% body fat. Aspen & Deb have changed my life.

Sara Hon

Heather Meyer

Caffeine FREE Fat Burn

A fat metabolizer!

A Lipotropic formula that provides key nutrients to help optimize fat metabolism and promote healthy liver function+

L-Carnitine is a specialty nutrient that allows the body to burn fat for energy by shuttling fats in and out of the energy-producing part of the cell. When this occurs in the liver, it is a lipotropic effect, helping to prevent fat accumulation that can slow down energy production+

Dandelion has a long history of traditional use to support healthy liver function; while Parsley and Uva Ursi have been traditionally used to help maintain the bodys natural water balance+

Fucoxanthin is a naturally occurring carotenoid found in seaweed. Preliminary research suggests that it may play a role in fatty acid oxidation and support glucose balance+1

Evodia is a source of the naturally occurring compound evodiamine, which may help reduce fat accumulation in fat cells based on preliminary laboratory research+2, 3

If you like Apex Fat Burn 1 or Fat Burn 2, you will love the new Caffeine Free Fat Burn formula designed to boost metabolism and burn fat without stimulants or caffeine+

This product is best suited for individuals trying to optimize fat metabolism+

+These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. The trademark Phase 2 Starch Neutralizer is being used under license.

THERMO Fat Burn

 

Intense thermogenic!

Helps activate “whole body burn” by promoting fat metabolism and thermogenesis (calorie burning) and supports the mental focus needed for peak performance+

Caffeine has been clinically shown to enhance feelings of vigor, energy and mental alertness. Recent studies indicate that caffeine reduces perceived exertion during exercise,1 improves exercise performance and increases calorie burning+ 2

Guarana is a natural plant source of caffeine and contributes to the products energizing caffeine content+

Bacopa Extract is derived from a natural plant source and has a long history of traditional use to promote optimal brain health and cognition+

Evodia is a natural plant source of evodiamine and other bioactive compounds that may reduce fat production+

Raspberry Ketone is a naturally occurring compound found in the raspberry. Preliminary experimental research suggests that it may influence fat metabolism+ 3

If you like Apex Fat Burn 3, you will love Thermo Fat Burn designed to burn more calories with Caffeine, Green Tea and now with Guarana to enhance “the burn”.

This product is best suited for individuals trying to amplify their workouts, burn more calories and increase their energy (with caffeine)+

Salsa Rojo

Here’s a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods—it even works as enchilada sauce.
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INGREDIENTS
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1 tablespoon extra-virgin olive oil
1 cup diced onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
2 cloves garlic, minced
1 1/2 pounds tomatoes, diced (about 4 1/2 cups)
1 tablespoon ancho chili powder, or chili powder (see Shopping Tip)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro
2 tablespoon lime juice

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COOKING DIRECTIONS
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Step 1
Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.

Step 2
Reduce heat to medium. Add tomatoes, chili powder, cumin, salt and cayenne. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.

Step 3
Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)

Step 4
Let cool to room temperature, about 11/2 hours. Stir in cilantro and lime juice just before serving.

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MAKE AHEAD TIP
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Prepare through Step 3. Cover and refrigerate for up to 5 days or freeze in an airtight container for up to 6 months. Stir in cilantro and lime juice just before serving.

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RECIPE TIPS
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Shopping tip: Ancho chile, a dried poblano pepper, is one of the most popular dried chiles used in Mexico. It has a mild, sweet, spicy flavor. Find ground ancho chili powder in the specialty spice section of large supermarkets.

Receipe provided by www.acefitness.com.

Green Papaya Salad

This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender, sweet pea shoots. Make an extra batch of the vinaigrette to keep on hand in the refrigerator—use it as a marinade for vegetables, a flavorful dressing for fresh melon or as a sauce to splash over grilled fish or chicken.

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INGREDIENTS
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1/4 teaspoon freshly grated lime zest
1/4 cup lime juice
2 tablespoon finely chopped palm sugar, or packed brown sugar (see Tip)
2 tablespoon fish sauce
Hawaiian chiles, or any fresh hot chiles, minced, to taste
3 cups matchstick-cut or julienned green papaya, (see Tip)
1/2 cup very thinly sliced Maui or other sweet onion
1/2 cup pea shoots, cut into 3-inch pieces, or bean sprouts
Freshly ground pepper, to taste

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COOKING DIRECTIONS
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Step 1
Whisk lime zest, lime juice, sugar, fish sauce and chiles in a large bowl.

Step 2
Add papaya, onion and pea shoots (or sprouts) to the vinaigrette; toss to combine. Sprinkle with pepper just before serving.

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MAKE AHEAD TIP
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The vinaigrette (Step 1) will keep, covered, in the refrigerator for up to 1 week.

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RECIPE TIPS
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Green papaya is underripe papaya that is green and firm. Look for it in Asian markets. If you can’t find one, a ripe papaya will still taste delicious in this salad.

Tips: Palm sugar is an unrefined sweetener similar in flavor to brown sugar. It’s sold in “pods” or as a paste in Asian markets or at importfood.com.

Receipe provided by www.acefitness.com.