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Volume No.: 724

27 - August - 2015


Becoming healthier through exercise does have its benefits: increased energy, better sleep, and of course, a better looking body. It's the aesthetic rewards of exercise that can cause people to take working out and bodybuilding to the extreme. Especially for bodybuilding competitors, the image is everything. This week we focus on, The Dark Side to Competitive Bodybuilding.

In fitness,


Breast Feeding Awareness month

Interview with Sara Hendershot: Gold medallist World Rowing Champion

Katie Knowles: Top model and an Exceptional Achiever Reveals her True Inspirational Life Story of Courage and Determination

Amy Acuff: Exceptionally Talented and Accomplished High Jumper, Six Time U.S. Outdoor Champion and Five Time Olympian Reveals her Workout and Diet Secrets

Juliette Fretté: Exceptionally Talented and Accomplished Writer, Artist, and Playboy Playmate Reveals her Workout, Diet, and Beauty Secrets  


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The Dark Side to Competitive Bodybuilding

Fitness is a status symbol these days, and bodybuilding allows women to have higher confidence once they attain a physique they feel comfortable competing with.


You are not here merely to make a living. You are here in order to enable the world to live more amply, with greater vision, with a finer spirit of hope and achievement. You are here to enrich the world, and you impoverish yourself if you forget the errand.

Woodrow Wilson

Cheer Up Ladies! FDA Approves "Female Viagra" Pill

Turmeric: A Powerhouse for Skin Care, Hair Care and Immense Health Benefits

Health Benefits of Geranium: King of Herbs

Jump Rope Workout

Women Health Quiz


Instead of sitting at your desk for hours, change positions, stand for 20 minutes, or go for a walk and talk to someone. Movement will keep you healthy and allow you to adjust.

People often think they need to go for the big fix to heal back ache: Join a gym, do major strength training, or commit to a program. But you don’t have to make a huge time or energy commitment to reap benefits. Simply walking around and stretching during the day can relieve stress on your back.

Be strong

It takes strength to be polite to someone who has been rude to you. It takes strength to be truthful when a lie would be easier. It takes strength to do what has to be done even though it is unpleasant and uncomfortable. It takes strength to keep going in face of the obstacles, when it would be easier just to give up.

It takes strength to build for the future. It takes strength to resist temptation. It takes strength to do what is right. It takes strength to make an effort when it would be easier to make up an excuse.

And at the same time, strength comes from doing what is right. Strength comes from the truth. Strength comes from building for the future. Strength comes from effort. Strength comes from persistence.

Be strong, and you will get stronger. Your strength will bring triumph. Your strength will bring success. You have strength. Use it and it will bring many good things.

Roasted Salmon Potato Salad

Makes: 4 servings.

Nutritional Information:
Per Serving

Calories:286 Kcal, Fat: 10 g (2 g saturated fat), Carbohydrate: 26 g, Protein: 22 g, Fiber: 3.5 g.


  • 3/4 lb. farmed salmon filet, skinned

  • 1/2 tsp. salt, divided

  • Freshly ground black pepper

  • 1 lb. yellow potatoes, the smaller the better

  • 1/4 lb. fresh green beans

  • 2 Tbsp. finely chopped shallots

  • 3/4 cup buttermilk, light or regular

  • 4 tsp. Dijon-style mustard

  • 2 Tbsp. snipped fresh chives, for garnish


  • Preheat oven to 400 degrees F.

  • Place salmon in center of 16 – 18-inch piece of foil. Sprinkle fish with 1/4 teaspoon salt and a few grinds pepper. Loosely seal foil and place salmon in oven. Roast until it is opaque pink in center at thickest point, 20-22 minutes, depending on thickness of fish. Start checking it at 18 minutes. Open foil and set salmon aside until cool enough to handle.

  • Meanwhile, place potatoes in large saucepan and cover them by 2 inches with cold water. Cover, bring to boil over medium-high heat, reduce heat and boil gently until small knife easily pierces larges potatoes, about 25 minutes. Drain potatoes and place in large mixing bowl. When cool enough to handle, cut potatoes into 1½-inch chunks.

  • At the same time, in covered medium saucepan, boil 2 inches cold water over medium-high heat. Add beans, cover and cook until tender but not soft, about 4 minutes. Immediately transfer beans to medium bowl and place under cold running water until cool, 1 minute, or place them in bowl of ice water. Drain and dry beans, then cut them into 1½-inch pieces.Add beans to potatoes. Add chopped shallots. Holding large chunks of warm salmon over bowl with potatoes, break them into bite-size pieces and large flakes.

  • In small bowl, whisk together buttermilk, mustard, remaining salt and a generous amount of pepper.

  • Pour dressing over salad and, using 2 forks, mix to combine. Garnish with chives and serve immediately, while potatoes and salmon are still warm, or at room temperature within 1 hour.

 Source: AICR

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