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Meriden, CTHi! :) I'm Jennifer. I am a certified personal trainer and editor of www.shesafitchick.com. While I try to make healthy choices every day, I do not believe in depriving myself from everything I enjoy. I am a strong believer that those 'bad' foods can be part of an overall healthy diet, in moderation. I am all about trying to find a healthy balance that does not leave me feeling deprived or depressed.
Why the sudden desire to be healthy? In April of 2009, when I was only 24 years old, I was diagnosed with severe dysplasia (CIN III/CIS), which is an early stage of cervical cancer, and had to have surgery to remove a large portion of my cervix. I continued eating terribly, smoking, drinking, and living an inactive lifestyle. I suffered from headaches, light-headedness, stomach aches, fatigue and constant sickness. Around the time of my 25th birthday, anxiety began to be a huge issue for me as well. Deciding that this is no way for someone to live (especially someone this young), I've begun making BIG strides to improve my health. And guess what? I am feeling better, looking better, and am now a Certified Personal Trainer!
Check out my blog:
http://shesafitchick.com
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shesafitchick submitted a way to: Eat healthy
way to be well created 12.20.10
Easy ways to make everything you eat a little healthier!
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Try adding fruit to any desserts you make for the holidays to help cut down on the sugar. Fruit is full of natural sugars and is great for all around health! Try a portion-control sized pomegranate cheesecake!
Ingredients:
* 3 packs of mini-pie crusts
* 3 pkg. (8 oz. each) Philadelphia Cream Cheese
* 3/4 cup sugar
* 3/4 tsp. vanilla
* 3 eggs
* 1/3 cup pomegranate seeds
Directions:
* Preheat oven to 325°F.
* Beat cream cheese, sugar and vanilla with mixer until well blended.
* Add eggs, 1 at a time, mixing on low speed until blended.
* Beat in pomegranate seeds.
* Pour over crust.
* Bake 40 min (until center is almost set).
* Refrigerate 3-4 hours.
Ingredients:
* 3 packs of mini-pie crusts
* 3 pkg. (8 oz. each) Philadelphia Cream Cheese
* 3/4 cup sugar
* 3/4 tsp. vanilla
* 3 eggs
* 1/3 cup pomegranate seeds
Directions:
* Preheat oven to 325°F.
* Beat cream cheese, sugar and vanilla with mixer until well blended.
* Add eggs, 1 at a time, mixing on low speed until blended.
* Beat in pomegranate seeds.
* Pour over crust.
* Bake 40 min (until center is almost set).
* Refrigerate 3-4 hours.
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