Tone It Up

Always warm up and cool down for at least 5 minutes before and after each HIIT session.

I’m a HUGE fan of Brussels sprouts. They were my enemy as a kid, but now I just can’t get enough. They’re full of antioxidants and vitamins like A, C, and E. For a quick dinner I will toss them in a cooking dish with a bit of olive oil, sea salt, pepper, cayenne, and cinnamon and bake at 450°F for 30 to 35 minutes.—Karena

Serves 2
• ¾ cup high-quality balsamic vinegar
• 2 cups arugula
• 3 tablespoons chopped fresh mint
• 3 cups cubed watermelon
• ¼ cup feta cheese or crumbled tofu

Serves 2
• 1½ cups low-sodium vegetable broth
• 1½ cups Brussels sprouts
• 1 tablespoon grape seed oil
• 1 teaspoon minced fresh garlic

Spicy Chickpea Patties
Unlike the bland veggie burger you’ve come to know, this bright, flavorful patty will knock your spicy socks off!
Serves 2
• ½ 15-ounce can organic, no-salt-added chickpeas, rinsed, drained, and mashed
• 2 tablespoons grated carrots
• ¼ onion, minced
• 2 tablespoons ground flaxseed
• ½ teaspoon paprika
• ½ teaspoon cumin powder

Serves 2
• 2 medium ripe bananas, peeled
• 1 scoop or packet vanilla Perfect Fit protein powder
• 1 cup rolled oats
• ½ cup crushed walnuts
Preheat the oven to 350°F.
In a medium bowl, thoroughly mash the bananas with a fork.

She works out because she LOVES HER BODY, not because she hates it.