Bodies By Cindy Upcoming Events

BODIES BY CINDY 

Upcoming Events:

FREE 

Boot Camp Class

Every Saturday-8am

Bodies By Cindy

April 11-15, 2013

Kick Start Retreat with 

Bodies By Cindy

Must register early!

RSVP

$215 per night based on Double Occupancy

April 21, 2013

Bodies By Cindy 

One Day Health & Fitness Retreat

$87

7am-5pm

RSVP

April 21, 2013

Grocery Store Tour

2:00pm

Bruno's

June 1,2013

10:00am

Stand Up Paddle Board Trip

Pensacola, Florida

RSVP

$35

Cindy's Stuffed Zucchini & Squash Wedges with Ground Turkey

Cindy's Stuffed Zucchini & Squash Wedges with Ground Turkey

 Ingredients:

2 Large Zucchini

2 Large Squash

1 pound of ground turkey

2 teaspoons of minced garlic

1 Medium onion, finely chopped

1 teaspoon of Worcestershire sauce

1 can tomato sauce

1/2 cup of Parmesan Cheese

1/8 teaspoon crushed red pepper

1/2 teaspoon basil

1/4 teaspoon oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Salt & Pepper to taste

 Directions:

1. Preheat Oven 325 Degrees

2. Cut Squash and Zucchini in half lengthwise. With a spoon, start about 1/2 inch from the end and scoop out the middle, making sure not to take too much out

 3. Brown meat, onion and garlic in a skillet until no longer pink. Drain add Basil, oregano, Worcestershire sauce, red pepper, coriander, cumin, cinnamon, and salt & pepper

4. Fill up wedges with meat mixture and place into glass cookware.

5. Cover evenly with tomato sauce and top with Parmesan cheese. Bake in oven for 50 minutes

Enjoy!!!!!!

Served with a side of long grain dirty rice- Gluten free

Cindy's Energy Blasting Juice

Cindy's Energy Blasting Juice

This is what I am Juicing! Carrots, spinach, kale, pineapple, black berries, and raspberries. :) yummy. 

My newest creation.

Stuffed Cream Cheese Chicken with Pecan Crust

Making the filling.....

 Paired with Roasted Brussel Sprouts and Cream of Chicken Rice

Ingredients:

1 teaspoon of smart balance butter spread

8 ounces of fresh mushroom- sliced thin

6 ounces of Fat Free Cream Cheese, softened

6 thin skinless, boneless chicken breast

1 cup of stevia brown sugar blend

1/2 cup of Honey Dijon Mustard

1/2 cup of chopped pecans

Directions:

1. Preheat oven 450 degrees

2.Melt butter in skillet over medium heat. Saute mushrooms until tender. While cooking combine in a small bowl your brown sugar and mustard. Reduce heat to low and stir in cream cheese until melted. Remove from heat. Coat a 9x13 baking dish with spray oil.

3. On wax paper, lay out your chicken breast, spread with mushroom mixture and roll up. Lather mustard mixture over rolled chicken breast. Roll chicken in chopped nuts, place a tooth pick in breast and lay in baking dish. 

4. Bake in preheated oven for 15-20 minutes or until juices run clean and chicken is no longer pink.