well now's your chance to go teacher!!!
What: Zumba Basic Training 1
When: April 24, 2010
Time: 9:30 am - 7:00 pm
Where: Gold's Gym in Orem
How to sign up: http://www.zumba.com/us/workshops/action/details/workshop_Id2137/
Wednesday, February 24, 2010
I go teacher
so every night when i'm getting ready to go to one of our fabulous zumba classes, my little bubba, says " mom go teacher"... "yes honey, mommy is going to go teach zumba".
well now's your chance to go teacher!!!
How to sign up: http://www.zumba.com/us/workshops/action/details/workshop_Id2137/
well now's your chance to go teacher!!!
How to sign up: http://www.zumba.com/us/workshops/action/details/workshop_Id2137/
Tuesday, December 29, 2009
Schedule Update
Hey Gals.... I haven't forgotten about you.... It has just been an INSANE month! I'm sure you can all relate! I will still be doing Snack Time Tuesday and Five Meal Friday; however they won't be every week. It will be a little more periodic.
Anyways, here is the updated schedule for 2010!!!
Anyways, here is the updated schedule for 2010!!!
Monday
5:00 am at Lehi Legacy Center
8:30 pm at In Motion Dance Studio
Tuesday
8:00 pm at Sunset Ridge Dance Studio
Wednesday
5:30 am at In Motion Dance Studio
Thursday
8:00 pm at Sunset Ridge Dance Studio
Friday
5:30 am at In Motion Dance Studio
Thursday, November 26, 2009
Wednesday, November 25, 2009
Work it off!!!!!
Hey Chickies.....
Come join us for a fun hour to burn off all that delicious pie you're going to eat on Thanksgiving!!!
See you there!
If you have any questions leave a comment, or e-mail me at
zumbaash@hotmail.com!
~Ciao
What: Zumba Class
When: November 27 9:00-10:00
Where: Sunset Ridge Dance Studio
12142 S. Aiden Ridge Dr.
Draper, UT 84020
Come join us for a fun hour to burn off all that delicious pie you're going to eat on Thanksgiving!!!
See you there!
If you have any questions leave a comment, or e-mail me at
zumbaash@hotmail.com!
~Ciao
Tuesday, November 24, 2009
Holiday Party Zumba Style
Caliente..... that's all I have to say! If you're interested in a little holiday party zumba style... check out the:
Zumba Holiday Fiesta
W/ Camilo Jimenez
December 5, 2009 at 11:30 am
Studio 600
Studio 600
26 East 600 South
Salt Lake City, UT
Tickets:
$15 in advance
$20 at the door
To purchase your tickets in advance visit: http://borntozumba.blogspot.com
This is a 90 minute cardio dance party that will be ZUMBALICIOUS!!
There will be lots of dancing, sweating, smiling, drawing prizes, holiday treats and of course... Camilo!
I hope you make it!!
~Ciao
~Ciao
Tardy......
Hey Ya'll..... So the holiday season is coming....and for those of you who are like me and like to eat dessert for dinner, I thought I would provide some "healthy" (and yes, I use that term loosly!) options!!!! I hope you enjoy them as much as I will.
1 small granny smith apple, peeled, cored, and cut up
1 kiwifruit , peeled and cut up
2 to 3 Tbsp sugar
1 Tbsp lemon juice
1 cup ice cubes
Honeydew and/or kiwi slices
In a blender container, combine honeydew, apple, kiwifruit, sugar and lime juice. COver and blend until smooth. Add ice cubes; and blend until cubes are crushed an dmixture is slushy. Garnish with additional honeydew and/or kiwifruit slices, if desired.
Nutrition:
110 Calories, 2 protein, 27 carbohydrate, 0 fat, 3 fiber
30 small gingersnap cookies, (about 7 1/2 ounces)
2 Tbsp raisins
1 Tbsp canola oil
Filling:
1 Cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see tip)
1. Preheat oven to 350. Coat a 9 inch deep dish pie pan with cooking spray.
2. To prepare crust. Combine gingersnaps and raising in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenlyinto the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling: combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Tips:
Make Ahead Tip: Cover and freeze the pie for up to 3 days.
Tip: To soften ice cream quickly, microwave on medium low for 30 to 60 seconds.
Nutrition:
230 calories, 5 fat, 4 cholesterol, 42 carbohydrates, 4 protein 2 fiber, 179 sodium, 165 potassium
Fresh Raspberry-Mousse Almond Crumb Cake
1/3 cup sugar
1/8 tsp sea salt
5 Tbsp unsalted butter, chilled, cut into small pieces
1/2 cup low fat vanilla yogurt
1 1/4 tsp pue vanilla extract
1/2 tsp almond extract
1 large egg
1/2 tsp baking powder
1/4 tsp baking soda
4 ounces light cream cheese, room temperature
1/3 cup raspberry jam or preserves (preferably seedless)
3/4 cup fresh raspberries (optional)
3 Tbsp sliced almonds
1. Preheat over to 350. Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.
2. Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8 inch round nonstick baking pan
3. In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.
4. Bake for 45 minutes, or until edges are browned an dcenter is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Cut into 8 wedges.
Nutrition:
250 calories, 5 protein, 30 carbohydrate, 12 fat, 1 fiber
Nutrition:
117 calories, 3 fat, 0 cholesterol, 23 carbohydrates, 2 protein, 2 fiber, 14 sodium, 277 potassium
Caramel Popcorn
5 Tbsp peanut oil
1 3/4 cups light brown sugar
5 Tbsp unsalted butter
1/3 cup honey
1/2 tsp sea salt
1 tsp baking soda
1. In a stockpot or an extra large saucepan, heat popcorn kernels in 3 Tbsp of oil. Stir to coat all kernels. Cover and cook over medium heat, 5 to 7 minutes, or until kernels are fully popped (shaking pot after 3 minutes).
2. Lightly coat 2 large baking pans with cooking spray. Pour popcorn in to pans and preheat over to 200.
3. In a medium saucepan, combine brown sugar, butter, honey, remaining oil, and salt. Cook over medium high heat, stirring constantly with a wooden or silicone spoon, 2 to 3 minutes. Stir in baking soda until smooth.
Nutrition:
250 calories, 1 protein, 41 carbohydrates, 11 fat, 1 fiber
Honeydew Kiwi Fruit Smoothies
1 small granny smith apple, peeled, cored, and cut up
1 kiwifruit , peeled and cut up
2 to 3 Tbsp sugar
1 Tbsp lemon juice
1 cup ice cubes
Honeydew and/or kiwi slices
In a blender container, combine honeydew, apple, kiwifruit, sugar and lime juice. COver and blend until smooth. Add ice cubes; and blend until cubes are crushed an dmixture is slushy. Garnish with additional honeydew and/or kiwifruit slices, if desired.
Nutrition:
110 Calories, 2 protein, 27 carbohydrate, 0 fat, 3 fiber
Frozen Pumpkin Mousse Pie
30 small gingersnap cookies, (about 7 1/2 ounces)
2 Tbsp raisins
1 Tbsp canola oil
Filling:
1 Cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see tip)
1. Preheat oven to 350. Coat a 9 inch deep dish pie pan with cooking spray.
2. To prepare crust. Combine gingersnaps and raising in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenlyinto the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling: combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Tips:
Make Ahead Tip: Cover and freeze the pie for up to 3 days.
Tip: To soften ice cream quickly, microwave on medium low for 30 to 60 seconds.
Nutrition:
230 calories, 5 fat, 4 cholesterol, 42 carbohydrates, 4 protein 2 fiber, 179 sodium, 165 potassium
Fresh Raspberry-Mousse Almond Crumb Cake
1/3 cup sugar
1/8 tsp sea salt
5 Tbsp unsalted butter, chilled, cut into small pieces
1/2 cup low fat vanilla yogurt
1 1/4 tsp pue vanilla extract
1/2 tsp almond extract
1 large egg
1/2 tsp baking powder
1/4 tsp baking soda
4 ounces light cream cheese, room temperature
1/3 cup raspberry jam or preserves (preferably seedless)
3/4 cup fresh raspberries (optional)
3 Tbsp sliced almonds
1. Preheat over to 350. Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.
2. Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8 inch round nonstick baking pan
3. In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.
4. Bake for 45 minutes, or until edges are browned an dcenter is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Cut into 8 wedges.
Nutrition:
250 calories, 5 protein, 30 carbohydrate, 12 fat, 1 fiber
Chocolate & Banana
Nutrition:
117 calories, 3 fat, 0 cholesterol, 23 carbohydrates, 2 protein, 2 fiber, 14 sodium, 277 potassium
Caramel Popcorn
5 Tbsp peanut oil
1 3/4 cups light brown sugar
5 Tbsp unsalted butter
1/3 cup honey
1/2 tsp sea salt
1 tsp baking soda
1. In a stockpot or an extra large saucepan, heat popcorn kernels in 3 Tbsp of oil. Stir to coat all kernels. Cover and cook over medium heat, 5 to 7 minutes, or until kernels are fully popped (shaking pot after 3 minutes).
2. Lightly coat 2 large baking pans with cooking spray. Pour popcorn in to pans and preheat over to 200.
3. In a medium saucepan, combine brown sugar, butter, honey, remaining oil, and salt. Cook over medium high heat, stirring constantly with a wooden or silicone spoon, 2 to 3 minutes. Stir in baking soda until smooth.
Nutrition:
250 calories, 1 protein, 41 carbohydrates, 11 fat, 1 fiber
Bon Appetite
~Ciao
Look What I Found!!!
Thanks to one of our Zumbaettes, I found these lovely treats!!!!
The Alternative Bagel and The Alternative English Muffin
These can be found in the refrigerated section of your local grocery store near the cream cheese. They are very low in calories and are a perfect match to peanut butter!!! I eat these in the morning with an egg white and canadian bacon. DELICIOUS!!!
I highly recommend them!
~Ciao
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