Last Chance Discounts – Today is the Day!

Last Chance Boot Camp Registration!

 

Spring Boot Camp registration ends Thursday, April 30th! Get your registration in NOW in order to reserve your spot!

 

 

Ø  The first Boise series will be held at Veteran’s Memorial Park on Mondays, Wednesdays, and Fridays, beginning Monday, May 4^th and ending Friday, May 29^th, 6:30 – 7:30 am.

 

Ø  The Eagle series will be held out at Merrill Community Park on Tuesdays and Thursdays, beginning Tuesday, May 12^th and ending Thursday, June 18^th, 9 – 10 am.

 

The best news: This series is only $99 for 12 sessions!

 

For more information and to register, visit www.poisefitness.net and email or mail your registration to Crystal. You can also email Crystal directly at crystalthomas@poisefitness.net for registration materials and questions.

 

Training Discounts Coming to an End!

Need help with your workouts in a bad way? The number one reason why someone hires a personal trainer is for the accountability factor – we all need direction, guidance and support to reach our goals in life. Right now Poise is offering 10% off all personal training packages! While six sessions would normally cost $240, you’ll get ‘em for $216! You pick the number of sessions then take off 10%, it’s that easy. Bring a friend and you’ll get 20% off your package and they’ll still get 10% off theirs! Just mention this newsletter promo when you contact Crystal. This offer expires Thursday, April 30^th.

Visit http://poisehealthandfitness.wordpress.com/ for fun and free workout advice, recipes, tips, events, local healthy restaurants, and more!

New Recipe! Zucchini-Pineapple Quick Bread

If you love zucchini bread but don’t love the calories OR the dryness that often plagues bread just a day after it comes out of the oven, you will find this recipe scrumptious! Plus it makes two loaves, which is perfect if you’re the bake-it-and-send-it-with-someone-else kind of cook like me! That someone else you give it away to will definitely appreciate this bread…and you’ll earn all kinds of points on the thoughtfulness meter!

Also makes your kitchen smell great!

 

This recipe makes two loaves. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.

 

Yield

2 loaves, 14 servings per loaf (serving size: 1 slice)

 

Ingredients

• 3  cups  sifted all-purpose flour (about 13 1/2 ounces)
• 1  teaspoon  salt
• 1  teaspoon  baking soda
• 1/2  teaspoon  baking powder
• 1 1/2  teaspoons  ground cinnamon
• 2  large eggs
• 2  cups sugar
• 2  cups  grated zucchini (about 1 1/2 medium zucchini)
• 2/3  cup  canola oil
• 1/2  cup  egg substitute
• 2  teaspoons  vanilla extract
• 2  (8-ounce) cans crushed pineapple in juice, drained
• Baking spray with flour

 

Preparation

1. Preheat oven to 325°.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

 

Nutritional Information

Calories:

167 (32% from fat)

Fat:

5.9g (sat 0.5g,mono 3.3g,poly 1.7g)

Protein:

2.4g

Carbohydrate:

26.5g

Fiber:

0.7g

Cholesterol:

15mg

Iron:

0.9mg

Sodium:

151mg

Calcium:

16mg