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Fudge Fudge Fudge

Your Ingredients:

NOTE: You will need a candy thermometer. (20 bucks or less)

2-tbsp butter, divided and room temperature
4-cups sugar
1 (12 oz) can evaporated milk
1 stick butter
2 (12-oz) pkgs Hershey’s semi-sweet chocolate chips
1 (7.5 oz) jar Marshmallow Fluff
2-tsp pure vanilla extract
2-cups walnuts, chopped

BUTTER the inside of a medium-sized heavy saucepan with 1-tbsp of butter.

BUTTER a 13×9-inch pan with the remaining 1-tbsp of butter. (you can also add parchment paper to the buttered pan and also butter the top of the parchment)

COMBINE sugar, evaporated milk and 1 stick of butter in the buttered saucepan.

COOK over medium heat, stirring frequently, until mixture reaches the soft-ball stage, about 236 F.

REMOVE pot from heat. DO NOT stir, DO NOT remove the thermometer, and let it rest in a bowl of cold water until the temperature reaches about 110-120 degrees F., about 10 minutes.

STIR in chocolate chips, Marshmallow Fluff, vanilla and walnuts. Blend well until chocolate and fluff are melted.

SPREAD evenly into prepared pan and score the fudge into 1-inch squares. Allow fudge to cool on the counter at room temperature for about 4 hours.

Back to work!!!

yoga pose of the week

Yoga Pose of the Week: Warrior Two posted Mon, Jul 26th 2010 by That’s Fit EditorsThis pose from YogaWorks is a great confidence booster, as it works to increase internal strength. if(typeof … Read More »

Yoga Pose of the Week: Triangle Pose posted Mon, Jul 19th 2010 by That’s Fit EditorsMommies-to-be will love this pose from YogaWorks. The Triangle Pose opens the hips, lengthens the lower back and helps to relieve back pain. … Read More »

Yoga Pose of the Week: Tree Pose posted Mon, Jul 12th 2010 by That’s Fit EditorsBefore you head to a Zumba class, or put on your dancing shoes for a night out, try this pose from YogaWorks. The Tree Pose improves balance, opens … Read More »

Yoga Pose of the Week: Single Pigeon posted Mon, Jul 5th 2010 by That’s Fit EditorsBefore you hop on your bike, try this pose from YogaWorks. It opens up your hips, while strengthening your outer thighs and hip flexors. For … Read More »

Yoga Pose of the Week: Seated Ankle to Knee posted Mon, Jun 28th 2010 by That’s Fit EditorsStuck behind a desk all day? This pose from YogaWorks can help eliminate pain caused by sitting for long periods of time. It also works to release the … Read More »

Yoga Pose of the Week: The Plank posted Mon, Jun 21st 2010 by That’s Fit EditorsGet ready to break out your tank tops! This pose from YogaWorks tones the arms and strengthens the shoulders. For more poses, visit our Yoga … Read More »

Yoga Pose of the Week: Low Lunge posted Mon, Jun 14th 2010 by That’s Fit Editors

Before you head out for a run, give this pose from YogaWorks a try. The Low Lunge helps to open up the quads and the psoas system. Visit our … Read More

Yoga Pose of the Week: Crescent posted Mon, Jun 7th 2010 by That’s Fit EditorsTone your hips and thighs with this pose from YogaWorks. Bonus: It strengthens the shoulders and upper back at the same time for head-to-toe … Read More »

Yoga Pose of the Week: Cobra posted Mon, May 31st 2010 by That’s Fit EditorsThis pose from YogaWorks is fantastic for your back. It improves posture, relieves sciatica, strengthens the spine and helps to stimulate your … Read More »

Yoga Pose of the Week: Child’s Pose posted Mon, May 24th 2010 by That’s Fit EditorsChild’s Pose is a great yoga pose to incorporate into your walking program. It opens up the knees and feet, as well as helping to release the lumbar … Read More »

NEXT UP IS – Five Ways to Make the Most Out of Your Time at the Gym.  CLICK HERE

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One of my new favorites is this attractive Quinoa Salad. It has a light and delicious citrus flavour and just the right amount of crunch.

This tasty Quinoa Salad has become one of my favorite lunch ideas. It’s filled with attractive colors and interesting textures, it’s easy to make, and it tastes fabulous!

quinoa salad

Quinoa (pronounced “keen-wah”) is a small grain-like seed with a slightly nutty flavor. It has a light fluffy texture when cooked. It’s a great source of protein. It’s high in fibre. It’s a nice change from rice. It’s gluten-free, too!

This quinoa salad tastes great as soon as it’s made, but it tastes even better the following day, after the flavors have had a chance to mix. Make a big batch and enjoy the leftovers!

I like to use an English cucumber (the kind with thin edible skin), so I don’t have to peel it. If you use the other kind, be sure to peel it.

I keep fresh lemons in the freezer! Surprisingly, they freeze very well. I just take out a frozen lemon, grate as much peel as I need, and return the lemon to the freezer.

You can substitute fresh cilantro for the parsley – or leave it out altogether.

1 cup/250 mL quinoa

2 cups/500 mL water

1 cup/250 mL diced cucumber

1/2 cup/125 ml raisins

1 can (10 oz/284 mL) mandarin oranges, drained

1/4 cup/60 mL hulled sunflower seeds

2 green onions, diced

2 Tbsp/30 mL chopped fresh parsley

3 Tbsp/45 mL lemon juice

1 Tbsp/15 mL sesame oil

1 tsp/5 mL grated lemon rind

1 tsp/5 mL sugar

1/4 tsp/1 mL ground cumin

1/4 tsp/1 mL ground coriander

Place the quinoa in a metal strainer. Rinse it with cold water. Drain.

Put the water in a small saucepan. Bring to a boil. Add the quinoa. Stir. Reduce heat. Cover and simmer for 15 minutes (or until the quinoa is transparent and the water has been absorbed). Drain any remaining water. Set aside to cool while you prepare the rest of the ingredients.

In a salad bowl, combine the cucumber, raisins, mandarin oranges, sunflower seeds, green onions and parsley.

In a small bowl, combine the lemon juice, sesame oil, lemon rind, sugar, cumin and coriander.

Add the quinoa to the salad bowl. Mix well.

Pour the dressing over the salad and toss to mix.

NEXT IS – Cabbage Salad!

This cabbage salad recipe makes an attractive cabbage salad with personality! The grated carrot adds color, the cucumber adds an interesting texture and the pine nuts add crunch. Since pine nuts are not really nuts at all (they are the seeds of certain varieties of pine trees), this is a great dish for people with nut allergies.

Like most salad recipes, this is easily multiplied.

If you have a food processor, you can make this in no time at all. It will take a bit longer if you have to grate the cabbage and carrot by hand.

1/3 cup/80 mL mayonnaise

1 tsp/5 mL cider vinegar

2 large carrots, grated

2 cups/500 mL grated cabbage

1/2 cup/125 mL diced cucumber

1/4 cup/60 mL pine nuts

In a small bowl, combine the mayonnaise and the cider vinegar.

In a large bowl, combine the carrots, cabbage, cucumber and pine nuts.

Add the mayonnaise mix to the vegetables and stir well to combine.


More exercise and food

This Greek salad recipe is quick and delicious – and much easier than I expected. It’s made right in the serving bowl, so there is almost no cleanup!

greek salad recipe

Make this when tomatoes are in season and bursting with flavor. This makes a nice lunch, or a delicious side salad with dinner.

English cucumbers are the long skinny variety. At the supermarket, they are often sold wrapped in plastic wrap. There is no need to peel them. If you can’t find English cucumbers, use two medium-sized ordinary cucumbers, but be sure to peel them.

If you have a lemon on hand, use fresh lemon juice. Bottled lemon juice will work too.

Try to find Kalamata olives. If you can’t, use any other black olive.

4 tomatoes

1 English cucumber

1 cup/250 mL feta cheese (about 4 oz/125 g)

2 Tbsp/30 mL dried oregano

2 Tbsp/30 mL lemon juice

1 Tbsp/15 ml olive oil


10 black olives

Cut the tomatoes and cucumber into chunks, and put them in a shallow serving bowl.

Crumble the feta cheese into the bowl.

Add the oregano, lemon juice and olive oil. Stir gently to mix well.

Sprinkle with pepper to taste. Toss gently.

Add the olives.

NEXT IS – Shrimp and Mango Salad is substantial enough to be a light meal. It is absolutely delicious!

This delicious Shrimp and Mango Salad has become one of our favorite summer recipes. The first time I made it, my whole family raved about it and insisted that I make it regularly.

shrimp and mango salad

It’s one of my more substantial salad recipes – filling enough to be a full meal – but be sure to make lots!

This recipe will make enough for a side dish for four people. It’s easily multiplied.

I use precooked, frozen shrimp. They need to be completely thawed before adding them to the salad. If they have tails, remove them.

If you use uncooked shrimp, just heat 1 Tbsp/15 mL of olive oil in a skillet over medium heat. Add the peeled shrimp and sauté until they turn pink (about 3 minutes). Set them aside to cool while you prepare the rest of the recipe.

Soaking the raw onion makes it crisper and easier to digest. If that’s not important to you, you can leave out that step.


a few drops of vinegar

1 medium-sized red onion, thinly sliced

1/4 cup/60 mL canola oil

3 Tbsp/45 mL rice vinegar

1 tsp/5 mL sesame oil

1/4 tsp/1 mL salt

1/4 tsp/1 mL pepper

3 ripe mangoes

3 ripe avocados

3 green onions, thinly sliced

1 lb/500 g cooked shrimp

Fill a bowl with water. Add the vinegar and the onion. Put in the refrigerator while you prepare the rest of the salad.

In a large bowl, mix the canola oil, rice vinegar, sesame oil, salt and pepper. Whisk until well mixed.

Drain the onion and add it to the bowl.

Peel and dice the mangoes. Add them to the bowl.

Cut the avocados in half and remove the stones. Peel and dice the avocados and add them to the bowl.

Add the green onions and the shrimp.

NEXT IS – Quinoa Salad. CLICK HERE

More exercise and food

Salads can use lettuce, or not. (I am still learning about the amazing variety of lettuces available! Green, crunchy and flavorful, most of them bear no resemblance to the bland iceberg variety.)

Salads can be a combination of fruits or vegetables or both, or have cooked legumes (like lentils or beans) as their base.

Using the freshest ingredients will ensure the tastiest salad. I prefer to buy organic produce whenever possible, and to use it quickly – before it has a chance to wilt and droop at the back of the vegetable crisper.

There are an infinite number of salad recipes out there. Here are some of my favorites.

One of my very favorite foods in the world is Potato Salad. This recipe is quick and easy – and it’s great to take on a picnic.

This is my all-time favorite potato salad recipe. Since it has no mayonnaise, it can be safely taken on picnics. (You’ll want to keep it cold in a cooler, though. It tastes great chilled.)

potato salad recipe

14 small new red potatoes

6 Tbsp/90 mL chopped green onions

4 Tbsp/60 mL finely chopped red onion

3 Tbsp/45 mL chopped fresh parsley

2 tsp/10 mL dried dill

1 large red bell pepper, seeded and chopped

3/4 cup/175 mL olive oil

1/3 cup/75 mL red wine vinegar

1 clove garlic, crushed

pepper, to taste

Scrub the potatoes. Boil until just tender. Drain. Cut into halves. Transfer to a large bowl. Cool for 5 minutes.

Add the green onion, red onion, parsley, dill and red pepper to the bowl. Mix gently.

In a small bowl, combine the olive oil, red wine vinegar, garlic and pepper.

Pour enough of this dressing over the potato mixture to coat the potatoes lightly. (You may or may not use all of the dressing.) Toss gently until all of the ingredients are coated.

Chill completely and keep cold.

Caesar Salad is a popular choice – and rightly so. My cousin’s recipe uses just the right amount of garlic. It is also much easier to make than I thought!

I thought that a Caesar Salad recipe had to be complicated and mysterious, and that’s why I never ever tried one. I thought that Caesar Salad was something that you ordered at restaurants. Then I had a delicious Caesar Salad at my cousin’s house. Now, mind you, she is a really good cook, but she assured me that even I could make this. She was right! It was easy! You can even make it right in the serving bowl, so there is just one thing to wash!

caesar salad recipe

6 Tbsp/90 mL vegetable oil

1 1/2 Tbsp/22 mL cider vinegar

1 Tbsp/15 mL lemon juice

1 Tbsp/15 mL olive oil

1/2 tsp/2 mL salt

pinch sugar

pinch pepper

pinch tarragon

dash Worchestershire sauce

2 cloves garlic (more or less to taste)

1 raw egg

1 head romaine lettuce

3 hardboiled eggs, sliced

8 slices crisp cooked bacon, crumbled

8 small white mushrooms, sliced

1/4 cup/60 mL grated parmesan cheese

In a large serving bowl, mix the vegetable oil, vinegar, lemon juice, olive oil, salt, sugar, pepper, tarragon, Worchestershire sauce, garlic, and raw egg.

Tear the lettuce into bite-sized pieces and add them to the bowl. Add the bacon, hard-boiled egg slices and mushrooms.

Mix it all together well. (I use my salad tongs, but you could also use your hands.)

Serve immediately, or refrigerate until serving time. (My cousin recommends letting it chill for at least an hour before serving it.)

Just before serving, sprinkle with the parmesan cheese.


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Why avoid processed foods?

  • I don’t think that the human body recognizes them as food the same way that it does non-processed foods. I don’t really know the science behind this; it’s just a hunch.

  • People have been eating “bad” things like red meat and butter for years, but the truly awful epidemics – obesity, heart disease, diabetes, etc… – did not really become epidemics until the advent of processed foods. Maybe it’s correlation and not causation; I think it’s better to be safe than sorry.

  • Avoiding processed foods is (I think) less restrictive than avoiding, say, meat or dairy or some other random set of foods that some health professional deems unworthy. I think pretty much everyone is in agreement that processed foods are crap. (I don’t have food rules anymore and I will occasionally eat something processed if I have to for some reason.)

  • It’s nice to eat things that were prepared by real humans instead of machines.

Examples of processed foods I would probably avoid:

  • Oreos and other pre-packaged cookies. (This does not include pre-made cookies from Whole Foods – those are fabulously delicious.)

  • Pringles and other chips that are not recognizable as a potato.

  • Breads that don’t go moldy. (Scary.)

  • Sugary candy like Twizzlers. (If I’m going to eat candy it’s going to be something with fat, like chocolate or peanut butter.)

  • Twinkies. (Ha. I have never had a Twinkie.)

  • Fake butter or margarine.

  • Ritz crackers (these don’t go moldy as far as I know).

  • And so on…

Foods I do eat that you will probably judge me for:

  • Fried food – chicken, French fries, salmon croquettes, etc…

  • Red meat – steak, lamb, pork.

  • Milk chocolate – yes, I like dark, but milk is good too.

  • Pizza.

  • Subway footlongs – veggies delight sandwiches with extra mayonnaise.

  • Lots and lots of butter.

  • Cream cheese and full fat dairy.

  • White bread that is freshly baked.

  • And so on…

In the ideal world we wouldn’t have to worry about how to find real food. But we do. I’ve found that a lot of it comes down to WHERE you want to eat, and not WHAT you want to eat. For example, going to a fresh Mexican restaurant is much preferable to eating at Taco Bell. Or getting a nice juicy burger from a deli is probably better than getting it at McDonald’s.

Remember that your diet will not ever be perfect.

We can and should try to avoid the clear yuck foods (like those on my list above). We can try to set good examples for our friends and families. Little things really do add up, and they can start a revolution ;)

Next up is – Salad Recipes. CLICK HERE

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More exercise and food

Five Ways to Make the Most Out of Your Time at the Gym:

To get through our day-to-day time commitments, we make a plan for everything, from what’s for dinner to date night to pick-up times for ballet and hockey lessons. When on the road, we pick the quickest route to get from A to B to C. Well, guess what? The same can be done for your workout routine.

Here are my top five ways to “get in, work out and get out.”

1. Cardio sprints — Cut your cardio time by 1/3 by using sprint intervals. Start with a five minute warm up, then accelerate to sprint for one minute, back off for 30 seconds to a minute, and repeat.

2. Don’t stop — Unless you are lifting weights for a championship match, keep your breaks between sets to 30 seconds. Remember to lift your weights slowly to increase their impact on your body.

3. Compound moves — Compound moves combine two or more muscle groups into one exercise. For example, to combine legs and shoulders, compound a stationary lunge with a shoulder press. Check out our complete compound workout for an efficient, time-saving plan.

4. Full range of motion — Although there is a great deal of benefit to work partial ranges of motion (ie., bottom half biceps), when you are pressed for time and efficiency, go for a heavier weight and full range of motion.

5. Go alone and with a plan — Workout buddies are great, but gossiping and catching up can get in the way of the task at hand. If you’re sort on time, go solo and stay focused.

NEXT UP IS – Healthy  Tip #1: Avoid Processed Foods! CLICK HERE

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