Articles and products
Life too busy to keep your diet balanced then try VGF 25+
The 25 Vegetables, Greens and Fruits nutrient-rich concentrates found in VGF 25 +, which are derived from Nature’s own whole foods, are more easily absorbed and used by your body.
PLUS, it contains seven essential nutrient classes! But more on that later…
First, just take a look at the 25 Whole Food concentrates from some of Nature’s most powerful Vegetables, Fruits and Greens found in ultra-convenient VGF 25+ caplets... MORE AND/OR PURCHASE
Your Weight Loss Checklist
By Kevin DiDonato MS, CSCS, CES
M You want to lose weight and get healthy. But you just have no idea where to begin. And this is a very BIG problem. Not knowing how to start healthy changes may lead you to weight gain, leaving you FATTER THAN EVER BEFORE. So we thought it would be nice to give you a simple checklist to help your weight loss goals....MORE
3 Simple Fat Fighting Breakfasts....
You have heard it a million times before and we are here to say it again, breakfast is the most important meal of the day! Check out Pro Grade's article to find out easy ways to make sure you start your day off right. MORE If you think you don't have time for breakfast then check out there great lean protein powders, naturally sweetened with stevia (that means no bloating that the artifical sweetners can cause)! PURCHASE
Recipe
O - Healthy Thanksgiving reciepe!
5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip)
2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper, divided
3 cloves garlic, minced
2 tablespoons chopped Italian parsley
PREPARATION
Preheat oven to 375°F.
Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.
NUTRITION 104 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 21 g carbohydrates; 2 g protein; 6 g fiber; 357 mg sodium; 555 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1/2 fat
Nutrition Note: Vitamin A (430% daily value), Vitamin C (50% dv), Potassium (16% dv)
***Recipe from eatingwell.com