Featured Transformation
Lisa Anderson - Age 50 
10/05-212lbs 12/07-142lbs
Lisa’s journey started when she made a care package with her son’s class to send to an old friend who was stationed in Iraq. She took a photo of her and her son, thinking it was a good idea to send it to her friend. That’s when she looked at herself and decided it was time to make some changes. Here is Lisa’s story…
I actually grew out of the jeans I was wearing in my before photo, and ended up in sweat pants for a long time until I had to actually go to a 'function' and purchase a pair of jeans, because I had run out of clothes. I had to purchase a size 18, oh my gosh!! I am so grateful to my friend, Joanna, who in September of 2006 came by asking me to go for a walk. Her knee hurt, so the next day she took me to LA FITNESS and we joined a water aerobics class. Before I left that day, I joined. The best $34.99 a month I could have ever spent.
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Featured Cookbook
Eat Clean Diet Cookbook
by Tosca Reno
ROASTED CHICKEN BREAST WITH RED POTATOES AND ASPARAGUS
INGREDIENTS
- Cooking spray
- 3 lb boneless, skinless chicken breast, chopped into 2 inch cubes
- 2 lb red potatoes, chopped into 2 inch cubes
- 1 1/2 cups chopped Roma tomatoes
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
- 3/4 cup fresh basil, chopped
- 8 cloves garlic, thinly sliced
- 3 tbsp olive oil
- 1 tsp chopped fresh rosemary
- Ground pepper to taste
METHOD:
Preheat oven to 400°F and spray a baking dish with cooking spray. Add chicken, potatoes, tomatoes, asparagus, basil, garlic and olive oil. Sprinkle with rosemary. Add pepper if desired. Bake for 20 to 30 minutes, turning occasionally until tender. Serve.
YIELD:
Makes 8 servings
NUTRIENTS PER SERVING:
Calories: 426
Fat: 16g
Carbs: 30g
Protein: 40g
Fiber: 1g
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