We wanted to give you some extra suggestions- last year’s holiday tips will serve you well, but this time we will add in a couple recipes to strengthen the tools we know you already have.  How many of you have said “I am starting after New Year’s”?  Ok, stop right there, do not pass go, do not collect $200.  So.Not.Worth.It.  Get into the habit of health now and you will be well on your way once you hit the New Year’s party circuit.  How much better will you feel ringing in 2011 healthier- not bloated from the holidays and weeks of making bad food choices!  Our favorite tip is to bring something to a party.  We have been asked to bring Ed’s Healthy Pimento Cheese Dip to a party this weekend, which we will- it’s tasty, creamy, and not too bad for you!  Here are two other recipes we love to bring around for sharing!

Heba & Ed’s newschetta

½ baguette, sliced thin, toasted

¼ cup feta cheese

2 tomatoes, diced

10 leaves of basil chopped

2 tbsp evoo

salt and pepper to taste

In mixing bowl, combine tomatoes, basil, evoo and salt and pepper.  Mix well and reserve.

Top each slice of bread with feta, then top with tomato mixture and serve immediately.

And this recipe when made in minis are GREAT for a party:

ED’S NO CRUMBS CRABCAKES

8 oz picked blue crabmeat; backfin, claw, lump, your preference

1/2 tsp dried parsley

1/2 tsp dried dill

1/2 tsp paprika

1/4 tsp onion powder

1/2 tsp Dijon mustard

1/2 tsp Worcestershire

2 dashes Tobasco

1 egg beaten

1 egg white

5 tbsp parmesan ground or grated

2 tbsp light mayo

Cooking spray

1 4 oz jar pimentos, no juice

Combine all ingredients in mixing bowl gently and thoroughly.

Heat non-stick skillet on medium-high heat.  Spray generous amount of cooking spray in pan.  Place heaping tablespoons of crab mix in hot skillet.  Depending on size of your pan, you should be able to fit 4 to 6 cakes in there at a time.  Cook on each side until golden brown.  Remove from skillet and place on paper towels or paper plate to drain.  Serve immediately.

We promise if you bring these around your friends, you will be the hit of the culinary circuit this holiday season- and not one person will be mad at you for assisting to expand their waistline!  Make sure you get in a nice run on Christmas morning with the family, and make healthy choices- it’s all about the company, not about the food!

We wish you and your families a wonderful, and happy holiday season!!

Ed & Heba

Many of you have asked about what a typical day is like at the Biggest Loser’s Fitness Ridge Resort, so I have decided to dedicate this blog just to the daily schedule.  They keep the guests very busy while they are here which is nice, and there’s plenty of time for spa treatments and relaxing….in the evenings of course!

Here’s what a typical day looks like:

6:30 AM Leave for Hike

-       Usually we hike about two hours, on all kinds of terrain.  Each person is put into a group surrounded by people on the same hiking level, which makes for fun, challenging and overall enjoyable hiking for everyone in the group.

9:30 AM Breakfast

10:15 AM First Class or Lecture

-This could be a nutritional lecture, a cooking demo, or and emotional strengthening lecture.  All of the lectures are super informative, and challenging!

11:15 AM Second Class (Usually Stretch or a Weights class)

-Fitness Ridge has a long list of great classes, combining cardio, interval training, weights, etc.

12:15 PM Lunch

1:45 PM Open Gym

-This is a chance to fit in some extra Cardio or weights without instruction which is nice to do a little extra working out, running, or riding a bike outside

2:30, 3:30, 4:30 PM

-Three classes back-to-back.  Usually one will take place in the pool, one in the gym, and one in the studio.  My favorites have been Mountain, Core Training, and Interval training.

5:30 PM Dinner

6:15 PM Lecture or Demo

So, as you can see they keep the schedule pretty packed!  I have found that it’s perfect to have all of our activities packed in.  A lot of people have asked how it compares to the Ranch, and the biggest difference is we don’t take any naps here at Fitness Ridge- and everyone manages to do great!!!

Next Blog: A day in the life of the Menu J

Dream Big & Keep Moving!!

Heba

July 4^th On Bald Head Island!

This July 4^th, we were invited to take part in the festivities on Bald Head Island.  We were so excited to learn about a place we had only heard about.  The stories did not do the beauty of the Island justice.

We arrived by ferry on the morning of July the 4^th.  Hopping off the ferry we were greeted by vacationers and locals alike all decked out in their most festive and patriotic gear, but that didn’t hold a candle to what awaited us near the main pavilion.

We would venture a guess that almost every person on the island had decked out his or her golf carts from Pirate Ships, to Mr. & Mrs. Potato Head and we even saw a few “Jersey Shore” themed carts.  You wouldn’t have even know that there were golf carts underneath most of the decorations, except for the driver stashed somewhere behind the streamers.  It was such a fun sight to see family after family taking part in the costumes and the decorating.

Being Biggest Losers, we were asked to ride in the front of the parade, and we do mean ride.  We rode on decorated beach cruiser bikes, fit for the finest of parade goers!  We lead in front of the Bald Head Island Wellness (www.bhiwellness.com/) which was appropriately handing out apples.  They have an amazing wellness retreat program right ON the Island, to meet all of your health needs, you should check them out- great way to recharge your batteries and start your own healthy journey!

We finished up the scenic tour around the island just in time to take part in the lunch and for Ed to make his Red, White & Blue Smoothies for the kids- simply delish, and a big hit with the parents too!  With the morning behind us, we figured what better way to treat ourselves on a holiday than to relax a bit, which was perfect since the Island Retreat Salon and Spa was ready and waiting for us for a healthy indulgence. (www.islandretreatspa.com )

We got to the spa and were greeted by friendly faces and a super relaxing atmosphere.  On such a secluded paradise island, you would never expect there to be such a state of the art spa tucked away.  I instantly bonded with Ann, who would be doing my manicure and pedicure and was in heaven!  Ed & I both enjoyed our special ginger ale and herbal tea beverages and our treatments were top notch.  The combined relaxing atmosphere with the personable staff made for the most perfect afternoon.  Who needs extra calories when you have the Island Retreat Spa and Bald Head Island for your healthy indulgence?  They offer full services and next time, I am definitely signing up for a sea salt scrub & wrap.

After we blissfully wandered out of the spa, it was time to catch the ferry back to the mainland, and the land of reality.  We can’t wait to go back to Bald Head Island for a full vacation- islander style.  If you are looking for a perfect, environmentally sound, beautiful on the eyes and relaxing getaway, this is your place, check them out for full details at:

www.baldheadisland.com

This recipe makes about 5-7 servings.  The beauty of that is, this salad is almost better the second day!

5 large tomatoes, large diced

1 bunch of fresh parsley, rough chop

2 bunches of  green scallions, chopped

4 cucumbers, peeled, seeds removed, diced

4 limes, juice of

½ cup evoo

salt and pepper to taste

Combine everything in a large bowl and mix thoroughly.  Transfer cover and refrigerate for 2 or more hours or until needed.

Add feta cheese and olives or crispy pita slices to transform into a Greek or Lebanese style salad.  These items add an exponential amount of calories.  So make to take that into account!

This recipe makes about 5-7 servings.  The beauty of that is, this salad is almost better the second day!

5 large tomatoes, large diced

1 bunch of fresh parsley, rough chop

2 bunches of  green scallions, chopped

4 cucumbers, peeled, seeds removed, diced

4 limes, juice of

½ cup evoo

salt and pepper to taste

Combine everything in a large bowl and mix thoroughly.  Transfer cover and refrigerate for 2 or more hours or until needed.

Add feta cheese and olives or crispy pita slices to transform into a Greek or Lebanese style salad.  These items add an exponential amount of calories.  So make to take that into account!

heba’s WINNING hummus

1 can of chick peas, drained rinsed

1 tbsp tahini

1 tbsp evoo

¼ cup fresh lemon juice

2 tbsp water

1 tsp salt

pinch cayenne

1 tbsp fresh chopped parsley

In food processor mix all ingredients thoroughly except for parsley.  Make sure mixture is well blended without any lumps.

Transfer to suitable container and refrigerate for 1 or more hours before serving.  Serve with chopped parsley w olive oil.

Last week we traveled to Charleston, South Carolina.  We arrived there for the 33^rd Annual Cooper River Bridge Run (www.bridgerun.com) and were greeted once again with some good old-fashioned Southern Hospitality.  I arrived early in the week to attend some pre-race events.  One of those events was a sponsorship cruise.  I met a lot of people that night, a lot of great people.  There is one particular person that not only sticks out in my mind, but I am certain has become a lifelong friend.

Louis Yuhasz.  Remember that name, because he is going to change the face and the epidemic of childhood obesity.  This man has tirelessly worked for 10 years with the non-profit he founded called Louie’s Kids (www.louieskids.org).  There are two others that we work with and also believe in (www.beactivenc.org , www.nplayfoundation.org , ) that are definitely worth the mention….we love these organizations, and continue to work with them as well.

Louie’s Kids is different in that it focuses on treatment.  This is a key ingredient in changing the direction that the epidemic is heading.  There is a lot of awareness going on right now, which is great!  Louis has created the Fit Club program which teaches the kids physical fitness and nutrition and also incorporates therapy, to  help them treat the root of the problem.  I was curious about the kids, and the program, and Louis invited me to North Charleston to visit a school one afternoon where Fit Club was being held.

I can’t say enough about the hope that I saw in the students.  It was as if I saw myself in them, and I just wanted to tell them to fix it now, not to wait, and I did.  Through my tears (of course!!) I urged them to take advantage of the changes they are being directed to make now, and not to wait until another prom, college or even their own wedding passes them by.  Some of them cried with me, and ALL of them had a million questions.  They are learning as they go, and I believe that Louie’s Kids is going to change a lot of lives, and reverse the destiny of some of the kids involved who may otherwise be sentenced to a life of being obese, or worse yet, a life cut short because of it.  This is a serious problem, we have got to all be proactive, be accountable and do everything we can to help fix this problem.  It’s huge, literally.

One thing I can promise, along with BeActive and nPlay, you will soon see a lot more of Louie’s Kids’ events on our calendar…starting with the Big Chef, Little Chef event in Charleston this June.  We have to all rise to the occasion and direct today’s youth to the path of a better healthier tomorrow.  We are married to this cause and are so glad to have run across a man who will undoubtedly be a hero to many, and change the face of childhood obesity in the process.

Be a hero!  Dream Big,

Ed & Heba

We LOVED our time on the Outer Banks at the 2010 “Taste of the Beach” expo.  It was amazing.  We have many new loves, and a NEW vacation spot.  We can’t wait to get back out there.  During the week, we were greeted so warmly by everyone in the community, and had a chance to try a LOT of new things!

We definitely had our share of delicious seafood and took in some amazing sights.  We were hosted by the Croatan Surf Club…. Definitely check it out for some amazing views and gorgeous condos…we were MORE than comfortable.  We were greeted by the views every morning, and our dog loved the runs on the beach.

During our stay, we were given the opportunity to visit Jockeys Ridge State Park….for some hang gliding with Kitty Hawk Kites (www.kittyhawk.com) and it was AMAZING, and the best part?  We survived.  It literally took our breath away that we were gliding above the dunes, and really enjoyed it.  We both landed with our feet on the ground, though Ed nailed it way more than I did.

We also taught two of our “Healthy Living, Healthy Eating” classes at the Outer Banks Brewing Station ( www.obbrewing.com ) and were overwhelmed with the compliments and energy of both crowds.  Keep your eyes peeled, we may be teaching one on your area soon!

No trip this year for us would be complete without a race, right?  Of course we have the 10 in 1o challenge right on our heels everywhere we go, so what better way to keep fit during the vacation than to sign up for the Kelly’s annual 8K? (www.kellysrestaurant.com )  Our friend John Hudson joined us this year, and he is also on a road to weight loss, and doing great I might add.  He took on the challenge of meeting us on his spring break for this race in particular.  I have to say, I am a proud mentor!  John made it and ran almost the entire way, and yes, I dragged him across the finish line…he is making progress constantly, and I KNOW he will be reaching his goals by the end of this year—GO JOHN!!

We were delighted and honored to judge the expo on the last night.  30 restaurants competed and the food was fantastic.  The best part about judging is that we only had to “taste” and a lot of the foods were healthy, all ere fresh, and a LOT used seafood.  Good thing we earned it by running the race.

In the end, we felt like they were all winners.  The whole community really is a great area, with tons of options for active people- it’s a great family spot, and we can assure you, you will NEVER get bored.  Bottom line is the Nags Head / Kill Devil Hills/ Duck  gets our vote for hospitable, beautiful, comfortable and A+ spot for your next vacation.

We can’t wait until next time….Dream Big- Ed & Heba

Makes 4 servings

4 4-5 oz chicken breasts (trimmed of fat, and butterflied)

4 slices of EITHER 2% Swiss or Low Fat Provolone

4 slices of low sodium ham

2 tbsp of Dijon Mustard

2 tbsp of fresh rosemary, chopped

salt & pepper to taste

Cooking Spray or 2 tbsp of Olive Oil

¼ cup low sodium chicken broth

Spread Dijon mustard evenly inside of the four pieces of chicken breast.  In a small pan, quickly sear slices of ham & place them on one side of each piece of chicken.  Place one slice of cheese folded in half over top of ham.  Fold over the butterflied chicken breast to create a pocket.  Season each breast with salt & pepper and rosemary.

Heat skillet and spray chicken with cooking spray OR put 2 tbsp of olive oil in skillet.  Then gently place each breast into the pan.  Cook on medium to low heat until golden brown – about 6-8 minutes- then turn over & repeat.  Once chicken is fully cooked, remove from pan momentarily & drain excess grease off of skillet.  Return skillet to heat & add chicken broth to pan, then place chicken in broth.  Simmer for 3-4 minutes.  Serve immediately.

ED’S HERBOVER

Makes 4 to 6

1 tbsp Extra Virgin Olive Oil (evoo)

1 whole egg, 1 egg white beaten

1 cup skim milk

1 cup all purpose flour

1/4 tsp sea salt

1/4 cup parmesan regiano, fresh, grated

2 tbsp chopped dill or parsley, fresh

Cooking spray or EVOO

Preheat oven to 425

Spray or rub evoo on muffin pan, on popover pan.

In a medium mixing bowl whisk together evoo, eggs and egg white and skim milk.  Slowly incorporate flour.  Then add salt and herbs.  Let batter rest for 5 minutes.

Divide parmesan up among desired amount of muffin cups to be used (about ¼ cup).  Fill each cup up ¾ to ½ full.

Bake for 30 to 35 minutes.  They should be crispy and firm.

Once fully cooked, remove from oven and poke with a knife.  Remove from cups and serve promptly.