🍲 Ready to boost your strength and well-being? Join fitness expert Angela Fischetti as she guides you through the benefits of strength training, explaining compound movements with practical instructions to kickstart your fitness journey safely. Then, certified Personal Chef Vicki Brett-Gach for a quick, easy, and nutritious post-workout meal demo,Tune in for a powerhouse episode that will have you feeling your absolute best! 💪🍽️
It’s never too late to build strength, transform your health, and feel your very best. Now is the time!!
Recipe, exercise accessories/routine, and Contact information below.
For Angela’s exercise presentation the accessories will be:
Variety of dumbbells between 12-20 lbs
Angela stores her dumbells on this: 3-Tier Dumbbell Rack
The exercises: -Elevated Heel Fitball Squats -Chest Press-Wide Grip -Goblet Squats -Chest Press-Narrow Grip -Sumo Squats -Bilateral Bent Over Back Row-Narrow Grip -Romanian Deadlifts -Lat. Pull Down -Narrow Squats -Military Press aka Shoulder Press-Wide Grip -Front Squats -Military Press aka Shoulder Press-Narrow Grip The entire workout will be presented in a vertical fashion with no resistance and then in 6-blocks of 2-exercises each, as Super Sets, working 2-different exercises back-to-back without any rest.
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Hi I’m Amy. My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we’ve lost over 130 pounds! We offer private, lifestyle coaching and Zoom cooking lessons. We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!🌱
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ROASTED SWEET POTATOES WITH BEANS AND GREENS by Vicki Brett-Gach Ingredients BeGreenWithAmy.com
ROASTED SWEET POTATOES WITH BEANS AND GREENS by Vicki Brett-Gach Instructions BeGreenWithAmy.com
- Preheat the oven to 400 degrees.
- Prepare sweet potatoes for baking by scrubbing, then slicing off the ends for steam to escape while baking. (I like to use a roasting pan so that any juices that may bubble through won’t drip in the oven).
- Bake until fork tender. This will usually take around an hour depending on the size of your potatoes. You can begin to check at around 50 minutes. Once potatoes are fork tender, remove from oven and allow to rest.
- While potatoes are baking, heat a large nonstick sauté pan over medium high heat.
- Add shallots, and over the shallots, add frozen spinach or kale and distribute well.
- Dry sauté together, until shallots become golden, scraping the pan as needed while it cooks until all moisture from the greens has been absorbed.
- Remove from heat.
- Season with salt substitute and pepper, and a dash of Cajun or Creole seasoning and set aside.
- Combine black beans and salsa in a small saucepan over medium-high heat.
- Bring to a boil, then cover and reduce to simmer for 2 minutes, or until the mixture is hot and bubbling.
- Season with salt substitute, pepper, and a dash of smoked paprika, if desired.
- Set aside until time to assemble.
- Once sweet potatoes have rested for a few minutes but are still warm from the oven, split in half lengthwise. Mash (just slightly) with a fork.
- Top each sweet potato with greens and seasoned bean mixture.
- Garnish (if desired) with fresh cilantro. Serve immediately.
Have you tried this recipe? Let us know in the comments!
Vicki Brett-Gach @vickibrett-gach is a Certified Personal Chef, Master-Certified Vegan Lifestyle Coach, Plant-Based Culinary Instructor, and the author of “The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew.” Vicki Brett-Gach is Forks Over Knives Plant-Based Certified, and earned a Certificate in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies. She is trained in Dietary Therapy for Reversing Common Diseases, and holds certificates in Wellness Counseling (through Cornell University), and in Culinary Coaching (through Harvard Medical School and The Institute of Lifestyle Medicine). As a coach, Vicki works remotely with individual clients across the country, often helping them reverse health challenges and chronic conditions, and teaches whole food plant-based cooking classes to groups of all sizes, with a focus on helping people learn how to make eating healthy EASY. Vicki is the creator of the Ann Arbor Vegan Kitchen blog, and her recipes have been featured in multiple magazines and cookbooks, including Health Science Magazine, VegWorld Magazine, and Global Vegan. Stay connected with Vicki at AnnArborVeganKitchen.com, for new recipes as soon as they are published; and for information about her one-on-one vegan coaching program.
Angela Fischetti is a physical fitness and yoga instructor and licensed massage therapist specializing in wellness for older adults. She began teaching seniors in her 30s at a time when she embarked on her own challenging healing journey. Three decades later, a senior herself, Ms. Fischetti combines years of experience and research with a unique combination of empathy and encouragement for older adults seeking a healthier lifestyle. Ms. Fischetti also researches latest finds in senior fitness and consults with each client’s medical practitioners for tailored workouts. As a massage therapist, Ms. Fischetti also works with geriatric patients with memory and other delicate disorders who benefit from gentle touch and movement in palliative care. Clients enjoy working with Angela for many reasons, including her attention to detail, but also, her sense of humor. Based in Miami Beach, Angela has served South Florida clients for over 20 years. Brooklyn-born with background in Shakespearean theater and a life-long passion for song, Angela is also a devoted companion to felines.
Angela’s Contact Info:
Be Strong, Be Well and Be Green!🌱
