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 No
gift can match up to Women Fitness Membership. A place
where every woman gets to learn the best in health and
fitness with the help of personalized diet and exercise
plan. Celebrate Mother's day this Sunday with WF Top 10
Thoughtful Mother's Day Gifts.
"If you work on your body, only ever do it for yourself,
no one else or you'll never be satisfied." To learn more check out, Liz McClarnon: English
Pop Singer, Dancer and Television Presenter. Member
Britain’s Biggest Girl Band: Atomic Kitten Reveals Her
Workout, Diet and Beauty Secrets.
Happy Mother's Day,
Namita
[email protected]
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Articles of the Week
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Hot Fitness Tip
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 When
training the neck, it is extremely important to follow
good form. Carelessness with neck exercises can be much
worse than with other exercises. Use smooth controlled
motion at all times, don't jerk or bounce at all.
An easy exercise for neck stability, Sit on the floor,
with your back and " tail " against a wall and your legs
stretched out in front of you. Gently bend your head
down toward your chest, keeping the back of your head in
contact with the wall and your chin level (not poking
out, up or down). The movement should come from the back
of your neck, at the top of your spine. Return to the
start position and repeat.
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Words of Inspiration
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Budget your Time
 There
is one thing we all have in common - we all have a
24-hour day. It's how we use that time that's important!
What do you do when you can't cope with the volume of
work?
You must set your priorities for your jobs. Make choices
and assign one activity ahead of another. Get rid of
unnecessary tasks. Budget your time carefully.
Today work smarter - not harder!
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Success Quote
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 "Don’t let anyone intimidate you. Don’t let anyone tell you that you can’t do something. Don’t let anything stop you from achieving your dreams. Set your goals and make a determined commitment to achieving them."
Milka Duno, winner of Rolex Series Miami Grand Prix |
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Healthy Recipe
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Chickpea Crepes with Spinach Mushroom Pesto
Makes: 6 servings
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Nutritional Information:
Per Serving
Calories: 170 Kcal,
Fat: 11 g,
Carbohydrate: 15 g,
Protein: 6 g,
Fiber: 4 g.
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Ingredients:
Crepes
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1 cup chickpea flour
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2 Tbsp. extra virgin olive oil
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1 tsp. finely chopped fresh rosemary
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3/4 tsp. salt
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2 tsp. soft buttery spread, if using skillet
Filling
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2 tsp. extra virgin olive oil
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1/4 cup finely chopped red onion
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1/3 cup finely chopped red bell pepper
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6 oz. Cremini mushrooms, thinly sliced (about 2
cups)
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1 (5 oz. box) baby spinach
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2 Tbsp. prepared pesto
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Salt and freshly ground black pepper
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Directions:
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In medium bowl, whisk chickpea flour, oil, rosemary
and salt with water until mixture is smooth. Let
batter sit 20-30 minutes to thicken slightly. Before
cooking stir to loosen any clumps.
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For crepes, set non-stick crepe pan over medium-high
heat until drops of water flicked into pan ball up
and bounce. With one hand, hold pan up at 45-degree
angle. Pour 1/4 cup batter near top of pan, rotating
pan as you pour so batter flows into 6-7-inch round
crepe. Cook until crepe is golden on bottom, 1-2
minutes. Using large spatula, turn and cook until
crepe is lightly golden on bottom, about 30 seconds.
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Transfer crepe to large plate. Cover each crepe with
wax paper. If using a regular skillet instead of
non-stick crepe pan, coat hot pan with 1/2 teaspoon
spread before first crepe and repeat as needed
between crepes.
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If not filling crepes immediately, cool to room
temperature and cover plate with plastic wrap. Hold
crepes at room temperature for up to 8 hours,
refrigerate for up to 24 hours.
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For filling, in medium skillet heat oil over
medium-high heat. Add onion and cook, stirring, 2
minutes. Add red peppers and cook, stirring, until
onions are translucent, 5 minutes. Add mushrooms and
cook, stirring occasionally, until mixture looks
wet, 5-6 minutes. Add spinach, stirring to wilt
leaves. Cook, stirring often, until most of moisture
has evaporated and filling is tender, 8 minutes.
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If crepes have been made ahead, wrap them in foil
and warm in 250 degrees oven, 20 minutes. To
assemble crepes, in small bowl, mix pesto with 2
tablespoons warm water. Stir pesto into filling.
Arrange a crepe on a plate. Spoon one-sixth filling
over bottom half of each crepe, then gently fold
crepe in half over filling. Repeat with remaining
crepes and filling. If desired, garnish plate with
some mesclun leaves and strawberries. Serve
immediately.
Source: AICR
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Celebrity of the Week |
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Liz McClarnon |
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 Mother's day is on Sunday the 11th, a few days ahead and its time to buy a gift for your mom to thank her for all the good things in your life.
No gift can match to
Women Fitness Membership. A place where women get to learn the best in health and fitness with the help of personalized diet and exercise plan. WF team promises your mother will thank you for this wonderful gift.
Read more
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