Monday, August 31, 2009

Group Cycling Class Generates and Captures Clean, Renewable Energy

With our human-powered conscious generation today, a new group cycling workout can now make a real difference generating renewable energy. A group spinning class generates about 300 kWh, according to Jay Whelan, founder and president of the Green Revolution, Green Revolution helped set up the new system that captures and stores energy at Ridgefield Fitness Club in Hartford, Connecticut, using Schwinn stationary bikes, which are connected to a cabinet that functions as an inverter connected to the club's grid. On average each class member generates between 50-100 watts when exercising at a moderate pace for about an hour.

The entire group cycling studio, comprised of 17 indoor cycles, is connected to the club’s electrical grid through an inverter, so that human electricity can be used to power all aspects of the facility. Any excess electricity generated from the club has the potential to return to the power grid for others in the community to use.

A typical group cycling class with about 20 bikes has the potential to produce up to 3.6 Megawatts (3,600,000 Watts) of renewable energy per year. This is equivalent to the amount of power needed to light 72 homes for a month, while also reducing carbon emissions by over 5,000 pounds, according to Whelan.

*Note, a new group cycling center located in Brentwood, CA, has a few Green Revolution’s bikes, and are testing their popularity within the group cycling experience.

Thursday, August 20, 2009

Right to Bare Arms: How to Get Michelle Obama's Sexy Shoulders and Awesome Arms

From the covers of Oprah to Vogue Magazine, first lady Michelle Obama has been seen baring her toned, graceful, and athletic arms on more than a few, presidential White House events. Time and again our first lady seems to rock it out at The White House with her rock solid Action Heroine Arms every woman seems to covet these days. She’s made strong, toned, arms sexy, beautifully bold, and SOoo 2009.

The key to getting gracefully strong and beautiful, toned arms is two fold. First, you must weight train to challenge the arm muscles to change, adapt, and grow. Second, you must lose fat, because if you have a layer of fat covering your beautiful, new toned arms, all you will see is the layer of fat.

This CORE TRANSFORMER™ ultimate are shaper move adapted from my friend, Stephanie Vitorino’s soon to be released V Body workout DVD, incorporates both weight training, AND aerobic fat burning. This is a full body compound core cardio sculpting move with a weight resistance emphasis on toning your arms fast. The secret is the 4-point inwardly directed to the core resistance, that constantly places resistance on your arms too.

To view this CORE TRANSFORMER™ ultimate arm shaper move demonstrated by my friend Stephanie Vitorino, visit my FREE digital Magazine, Make Healthy A Lifestyle @

Thursday, August 13, 2009

The Late Summer Make Healthy A Lifestyle Is Here!

The late summer Make Healthy a Lifestyle is here! For me, summers have always been about 3 things: swimming, grilling, and salads. That’s why I’ve decided in this issue to feature these 3 things I love most about summer.

First, swimming. I’ve included two articles about the powerful and healing properties of water along with one of my favorite water power workouts. This workout is one of my best ever ways to cross train optimally without pounding the crap out of your spine and joints. Plus, according to the Lose It app., you’ll be burning lots of calories too—about 500—with NO impact. Now that’s about the equivalent of running 5 miles—AWESOME! (As I said, water is pretty powerful. It is the only element that can go around and through just about everything and everwhere, including mountains.)

Second, grilling. Living in California for the past two decades has influenced all aspects of my life—especially food. I am crazy about Mexican food. My favorite dish is grilled Mahi Mahi fish tacos. For me summer’s are about having Mahi Mahi Taco Tuesday’s with loads of fresh pico de gallo made with fresh, farmer's market heirloom Brandywine tomatoes—YUM. Try my fast food fav Mahi Mahi fish taco recipe.

Third, salads. As I stated in #2 living in SoCal has made my tastebuds expand to also include Mediterrian food. My love of Mediterrian flavors began working as the head nurse at The Pritikin Longevity Center in Santa Monica on the beach looking directly at the Pacific Ocean. One of my fast food favorite salads is Summer Heirloom Tomato Tabbouleh Salad. So healthy and stores well in big batches. Right now the heirloom tomatoes have the most intense sweetness. (They’re almost better than chocolate:))

I hope you enjoy the rest of your summer,


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Monday, August 10, 2009

Top Trainer Tip: 100 Calorie Thomas' Light Whole Grain English Muffins

I recently discovered Thomas' Light Whole Grain English Muffins, which I love. They are ONLY 100 Calories per whole (not 1/2) muffin, and have 8 grams of fiber. Most muffins have about on average twice the calories (and fat too). A yummy, filling, and healthy breakfast food to begin your day right!

Monday, August 3, 2009

My Favorite, Healthy Julia Child Vegan Recipe: Ratatouille

By Linda LaRue, RN MEd., ATC

Can’t wait to see the movie
Julie and Julia this Friday, as I am a big fan of Julia Child—and I always love watching Meryl Streep too. Thought I’d dedicate this piece in honor of an extraordinary woman who helped change the food movement in America. Julia’s advice for eating healthfully was to have, “small helpings, lot’s of variety, no seconds, and no snacking”. Here is my favorite, healthy vegan recipe by her. This classic French casserole is now associated with a cartoon rat, but the dish—a delicious stew of eggplant, onions, tomatoes, bell peppers, and zucchini—inspires you to try your hand at cooking. Bon Appétit!

1/2 pound eggplant
1/2 pound zucchini, trimmed
1 tsp. sea salt
7 T olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8 to 1/4-inch-thick strips
3 tablespoons fresh parsley, minced
fresh ground pepper to taste

1. Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 tsp. salt. Let stand 30 minutes. Drain; dry with paper towels.

2. Heat 4 T oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.

3. Add 3 T oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and fresh ground pepper.

4. Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.

5. Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 T parsley. Top with half of eggplant and half of zucchini then, remaining onion-pepper-tomato mixture; sprinkle with 1 T parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 T parsley.

6. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 T juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper.

Yields 8 servings. Serving size: 1 cup. Nutritional content: 152 Calories, 12.05g fat, 1.75g protein, 11.15g carbohydrates, 3.17g fiber, 440g sodium. *Can be made 8 hours ahead of time. Cool slightly, cover then, chill. Serve at room temperature or rewarm over medium-low heat before serving.

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