Lean Legs Elliptical HIIT Interval Routine

The response to our Glute and Thigh Toning HIIT Cardio Routine was phenomenal! I really hope you had an opportunity to try it out and maybe even download the playlist for the workout!

Many of you asked for a routine that you could do on the elliptical versus the treadmill and this week, I wanted to give you just that! Here it is!

Lean Legs Elliptical HIIT Interval Routine

Here are a few things to consider:

1. I am likely to do this routine on a day I am not lifting since it is 45 minutes long. You are welcome to do it on arm day or chest and back day, but so you don't have to stay in the gym for hours, I would suggest doing it on an off-lift day.
2. This program was designed for a gym-quality, Precor Elliptical. This is NOT to say you cannot adapt it to your home or other gym elliptical machine. Just figure out your max incline, speed and resistance available and adjust accordingly.
3. If you cannot do these speeds and/or resistance, NO problem! Work up to it!
4. DO NOT hold on to the handles or machine itself unless absolutely necessary. You will get optimal results if you focus on using your lower body for the majority of the effort. It is okay to "pump" your arms.

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Enjoy and get your sweat on!

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Southwestern Tilapia

Did you know that Whole Foods has a recipe app?  We have tried a lot of their recipes & hope to share more of them with you soon but this is one of our favorites!  This is the only way that Scott will eat tilapia!

Ingredients:

4 (6 - ounce fillets)

2 tbsp olive oil

1 tsp garlic powder

1 tsp chili powder

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

1 lime

Directions:

1. Preheat oven to 450 degrees.

2. In a small bowl mix spices together.

3. Drizzle each fillet with olive oil.

4. Sprinkle each fillet with the mixture of spices.

5. Squeeze lime juice over the fillets.

6. Flip the fillets over & repeat steps 3-5.

7. Bake until golden brown & flesh begins to flake (usually around 9-12 minutes in my oven).

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney

Turkey Stuffed Bell Peppers

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I LOVE ground turkey! When I saw this recipe in Oxygen Magazine's May 2012 issue, I knew that I had to try it! This would make a great snack post workout or pop two of these as a meal a little later on in the day. Don't say I didn't warn you, but you may just want to spice them up a little more than the recipe calls for - my super spicy taste buds were yearning for a little more spice!

Clean Eat Recipe: Turkey Stuffed Bell Peppers

Reader Recipe of the Month, Cara Cole-Mahon, Oxygen Magazine, May 2012

Ingredients:

• 4 bell peppers
• 1 lb lean ground turkey (preferably ground turkey breast or 97/3%)
• 1 cup cooked quinoa
• 3 egg whites
• 1/2 c chopped scallion
• 2 tbsp Italian seasoning
• 2 tsp garlic powder
• 2 tbsp chopped garlic
• 1 tsp sea salt
• 2 tbsp clean jarred tomato sauce

Directions:

1. Preheat oven to 350 degrees F. Cut bell peppers in half, discarding the seeds.

2. In a large bowl, combine turkey, cooked quinoa, egg whites, scallion and seasonings plus 1 tbsp of tomato sauce. Mix well.

He & She Tip: Add some additional spices - possibly some cayenne pepper to add some spice and flavor. You can also try a clean Arrabiata sauce for more of a kick instead of regular tomato sauce!

3. Stuff each pepper half with the mixture. Top with remaining tomato sauce. Bake for 45 minutes and serve.

1 serving is 2 pepper halves.

Macros:

• Calories: 260
• Carbs: 22g
• Protein: 32g
• Fats: 3g

Enjoy our recipes?  Get help with your grocery shopping here.