What’s been keeping me so busy that I haven’t been updating this site much over the past few weeks? Well, I run this site & blog design company that has been keeping me pretty much tied up lately.

Reason I mention this? I just finished this site I want to give a shout out to – the ladies behind the site are just super, and the site itself couldn’t have come along at a better time in my life. It’s called Start Today Fitness and is owned by Tami DePalma, her and her husband Gino are Body-for-LIFE Champions. Their order was placed with my company right about the time that I started my own Body-for-LIFE Challenge.

Talk about kismet!

Tami has put together some GREAT information about Body-for-LIFE over at her site. She’s covered everything you could want to know from what to do before you start, a week-by-week rundown of all 12 weeks of the challenge, and information on what to do when you’ve completed the challenge. She is super encouraging and very motivating. I worked on her site through almost the entire first 4 weeks of my challenge – and it really helped keep me focused and motivated on my own BFL Challenge.

I’ve added Start Today Fitness to my blogroll – go check them out if you have an interest in the Body-for-Life program – - or if you are looking for unique ideas to apply to your own weight loss / fitness program.

I’m currently into my 6th Week in my Challenge – So I’m reading up on Tami’s Wow, that was cool! in her Week 6 category:

Isn’t it good to lose a pound of fat?
Isn’t it good to gain a pound of lean muscle?
If you do BOTH, will you notice ANYTHING on the scales?

Of course not!

Good advice!

We had this for dinner last night – - it was a sure hit and made it onto the family’s “DO AGAIN” list!

Baked Tilapia
Serve with a green salad or steamed asparagus.

Servings: 4

• 4 tilapia fillets (about 4 ounces each)
• 1 teaspoon dried dill weed, crumbled
• 3/4 teaspoon paprika
• 1/4 teaspoon lemon pepper
• 2 medium lemons, quartered
• Olive oil spray

Preheat oven to 350 degrees. Line a shallow baking pan with aluminum foil and lightly mist with olive oil.

Rinse fish and pat dry with paper towels. Place the fish on baking sheet; mix spices together in a small bowl and sprinkle over fish rubbing in lightly. Mist lightly with olive oil and place in preheated oven. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork.

Serve with lemon wedges to squeeze over the fish.

Per Serving:
101 Calories; 1g Fat (9.4% calories from fat)
1g Saturated Fat
21g Protein
4g Carbohydrate; trace Dietary Fiber
55mg Cholesterol
63mg Sodium

I have always loved fresh grapefruit – even when I was a kid. When I was young, one of my favorite things to do was cut a fresh grapefruit in half – put it in a bowl and load the top of it up with sugar. I’d eat it all up with a spoon, then when I was done – I’d squeeze every last drop of juice into my bowl – add another spoonful of sugar and drink it down.

Today? I do the exact same thing – - except instead of spoonfuls of sugar, I use one packet of Splenda. My how times change when gravity starts playing games with your body, eh?

Eating grapefruit can benefit weight loss in many ways. They are low in calories, low in sodium, high in potassium and high in fat burning enzymes. These can benefit weight loss in different ways. The low calories means we can eat grapefruit freely without consuming too many calories. A low sodium intake helps flush away excess water weight caused from high sodium foods. And, the enzymes present in grapefruit help increase fat burning.

Another positive benefit of eating grapefruit is the high water content. Grapefruits are almost 90 percent water. Eating any fruit with a high water content helps boost water ingestion and research has shown that increasing water consumption can give more energy and help increase the metabolism. Many people are discovering the benefits of eating high water foods like grapefruit and many other fruits for help in losing weight.