Workout of the Week – Lyndee & Molly Updates

Lyndee Underbakke and Molly Fairchild have been friends for years. So when Lyndee got engaged, there was no doubt Molly would be in her wedding.

“It started out as a quest for the dress,” says Lyndee

As if the quest to find the perfect dress isn’t hard enough, it was that much more difficult for Lyndee and Molly because nothing fit.

“I was gonna have to lose something to be in the wedding,” says Molly.

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FIT Supreme Drink Mix

Supreme Drink Mix is a delicious, balanced meal replacement and pre- and post- workout liquid formula. It is designed to provide high protein (45 grams) in a small volume to help increase protein intake during weight gain. This formula includes proteins with the highest biological values including whey and caseinate. The use of Apex FIT Supreme Drink Mix with other Apex supplements should allow total nutrient intakes to be within a safe and optimal range.   A high performance drink mix with extra protein to help build muscle mass. Best suited for: Anyone as Increase calorie intake for the goal of weight gain Early morning pre-workout meal Experienced exercisers as A pre- and post-workout liquid meal (when mixed with additional carbohydrates) to enhance training and recovery Designed to be a satisfying pre- and post-workout liquid meal, APEX FIT SUPREME DRINK MIX works in helping to lose body fat or gain lean muscle.*   MAX High Protein Drink Mix FIT Supreme Meal Replacement Flavors Chocolate & Vanilla Chocolate, Vanilla, Cookies and Cream & Chocolate Caramel Calories 280 290 Fat (grams) 2 2.5* (Chocolate=3) Carbohydrates (grams) 24 20 Sugar (grams 2 3 Protein (grams) 41 45 Fiber (grams) 1 5   *It is not recommended that more than one-third of your total calories be substituted in the form of meal replacement drinks unless medically supervised. Consult your physician before starting any diet.

BCAA – Branched Chain Amino Acids

 Studies have shown branched chain amino acids to be effective in curbing muscle break-down during intense exercise.* This formula may help delay fatigue during strenuous activity.* Leucine is a potent metabolic regulator in protein synthesis. The high ratio of leucine to isoleucine and valine is what makes this formula unique. This product contains 100 percent free form branched chain amino acids with co-factors.

Best suited for:

• Novice and experienced athletes during intense training cycles (aerobic and anaerobic).
• Bodybuilders and other weight-conscious athletes during the final week of contest preparation.

*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent disease.

Roast Turkey with Chesnut Stuffing

During the autumn season in Italy, turkey is often deliciously paired with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World, and once domesticated, returned there to breed as the classic festive bird. It also became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was expedient to put the two together in another happy marriage of New and Old World.

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INGREDIENTS
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10 cups Chestnut Stuffing, (recipe follows)
1 12-to-14-pound turkey
1 lemon, cut in half
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh sage
1/2 teaspoon salt
Freshly ground pepper, to taste
2 slices bacon
2 tablespoon olive oil
1 cup dry white wine
3 cups Giblet Broth, (recipe follows) or reduced-sodium chicken broth
2 tablespoon water
1 tablespoon cornstarc 
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COOKING DIRECTIONS
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Step 1
Make Chestnut Stuffing through Step 6.

Step 2
Preheat oven to 325°F. Coat a large roasting pan and a 2-quart baking dish with cooking spray.

Step 3
Remove the giblets and neck from the turkey and reserve for Giblet Broth. Remove any visible fat from the turkey. Rinse the turkey well and pat dry. Rub the cavity with lemon halves, squeezing them as you go. Make a few tiny slits under the wings, where the legs join the body and in the fleshiest part of the breast. Stuff each slit with a bit of rosemary and sage.

Step 4
Stuff cavity and neck pouch with about 5 cups of the stuffing, securing neck cavity with a skewer. Place remaining stuffing in the prepared baking dish; cover and refrigerate until needed. Sprinkle the turkey with salt and pepper. Place bacon slices crosswise on the breast. Cover with a piece of cheesecloth big enough to drape over the whole bird. Dribble oil over the cloth to moisten slightly. Tie drumsticks together.

Step 5
Place the turkey, breast-side up, in the prepared roasting pan. Roast for 1 hour. Pour wine over the turkey and baste a few times. Continue to roast for 2 hours more, basting with pan juices several times. Remove cheesecloth and bacon and roast until the turkey is done, an additional 30 to 60 minutes. (An instant-read thermometer inserted in the thickest part of the thigh should register 180°F and 165°F in the stuffing.) Total cooking time will be 3 1/2 to 4 hours.

Step 6
While the turkey is roasting, make Giblet Broth. About 30 minutes before the turkey is ready, cover the reserved stuffing with a lid or foil and bake until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.

Step 7
When the turkey is ready, place it on a carving board or platter. Scoop stuffing into a serving bowl, cover and keep warm. Tent the turkey with foil and keep warm. Pour drippings from the roasting pan into a small bowl; chill in the freezer so that fat can be skimmed off. Place the roasting pan over medium heat and pour in broth; bring to a boil, stirring to scrape up any browned bits. Cook for 5 minutes, then transfer to a medium saucepan. Skim fat from chilled drippings and add drippings to the saucepan; bring to a simmer. Mix water and cornstarch in a small bowl; add to the simmering sauce, whisking until lightly thickened.

Step 8
Remove string from drumsticks and carve the turkey, discarding skin. Serve with stuffing and gravy.

Recipe provided by www.acefitness.com.

Brown Sugar-Glazed Beets

Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor. This easy recipe will work with steamed carrots, turnips or rutabaga too.
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INGREDIENTS
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3 tablespoon dark brown sugar
2 tablespoon orange juice
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups steamed cubed beets, 1/2- to 1-inch cubes (see Tip)

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COOKING DIRECTIONS
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Step 1
Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and cook until most of the liquid has evaporated and the beets are coated with glaze, 6 to 8 minutes. Serve hot or warm.

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RECIPE TIPS
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Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

No time to prep? Look for Melissa’s brand Peeled Baby Red Beets in the produce section of many supermarkets. They’re peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.

Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes