Fit Chicks love a challenge (Day 4)

It's my turn! During our week long challenge I've featured workout by  Get fit naturally, My think fit, and Real Woman Fitness. I've enjoyed all of them! Now It's my turn! *insert slow proud clap here*  I have some excting news! My sis in fitness allowed me (and I'm so honored) to write a guest post on her blog. It's about changing your thinking about getting fit {click here} to check it out. Let me know how you liked it, or didn't like it.  =)

I created this workout for the booty! My most favorite muscle in my body. I am booty challenged so I have an obsession with doing butt exercises. (have you noticed?) After the video's on how to do the exercises, I will include one of my favorite vegetarian meals. Yum! Enjoy!

Let's get into it! Warm up by walking in place, then after 30 seconds pick up the pace until you are gradually  doing an "in place jog"  Get that heart rate up, and get your body nice and warm.  This one is a killer, take breaks when needed! ;) No pressure to complete all the suggested reps, go with your fitness level.  Beginner: 10 reps per leg/per exercise    Intermediate: 15 reps per leg/per exercise   Advanced: 25 or more  per leg/per exercise

25 squat Jacks

25 Super Skater (per leg)

Spider planks 25 per leg

Donkey Kicks 25 per leg (with a weight, or not)

Plie' Squats 25 reps

Reverse Lunge kickups 25 per leg

Repeat 2 more times

 

INGREDIENTS:

• 4 cups low-sodium vegetable broth
• 8 oz collard greens, chopped (about 8 cups)
• 1 14.5-oz can no-salt-added diced tomatoes
• 12 oz red potatoes, cut into 1/2-inch dice (about 2 cups)
• 1 15.5-oz can black-eyed peas, rinsed and drained
• Ground black pepper, to taste

INSTRUCTIONS:

1. Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add collard greens, cover and simmer for 15 minutes.
2. Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste, and serve immediately.

*Nutrients per 2¼-cup serving: Calories: 180, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 37 g, Fiber: 8 g, Sugars: 5 g, Protein: 10 g, Sodium: 710 mg, Cholesterol: 0 mg