It's all about the legs today. Certified Trainer, Holly Rilinger, shows you how to complete a 12 minute leg day workout at Muscle Beach! This workout is packed with hops, lunges, and squats to get those legs toned up. This workout also includes 30 seconds of active recovery between each move. First you're going to start off with some leg hops, 30 seconds for each leg. After this, 30 seconds of jumping jacks come next for active recovery. In this workout you're working the body unilaterally allowing you to work out one side of the body at a time, which really activates your core.
The second leg move Holly does is around the world lunges. You're going to switch between the forward lunge, the side lunge, and the reverse lunge. For this move, you want to make sure you keep your balance, sit into your hip, get low, and aim for a 90 degree angle on both of those legs.
Up next are the scissor jumps as an active recovery, which come before some more lunges. Make sure you pace yourself throughout your workout so you keep your breathing at a consistent rate. After some more active recovery jumping jacks, Holly moves on to the squat to squat pulse, where you switch between normal squats and pulsing squats. The lower you get the better your booty will look this summer!
This workout repeats these moves one more time before ending so stay strong and pull through the entire leg day workout to end with sexy, strong legs to show off at the beach.
Homemade ice cream is the perfect way to make this very guilty pleasure into a healthy dessert great for the summer. In this episode of Clean Eating, Arielle Haspel shows you how to make an amazing chocolate chip almond homemade ice cream that you can enjoy completely guilt-free.
First you are going to start off with the secret ingredient: frozen bananas. This is the key ingredient in making the blend really creamy, soft, and cold, and give it the right thickness for ice cream. Adding these into the blender, you will also add in 1 1/2 tablespoon of almond butter which will add texture and, most importantly, protein, into this mix. Almond butter is a great replacement for normal butter for this very reason (and of course the amazing nutty flavor that will complement the rest of the almond-y ingredients: the almond milk and the almond extract.) After adding in 1/4 cup of almond butter and a dollop of almond extract, you can add in some vanilla extract to make the ice cream even sweeter.
Once you are done adding everything into the blender, you will start blending it at the slowest speed. If you see that this isn't doing much to blend in all the ingredients together, you can set it at a higher speed until it does. When you're checking if the blend is ready to be put into the freezer, make sure it looks thick and not too blended in as a smoothie would. You'll want this homemade ice cream to have the creamiest texture possible! Before freezing, you can top off this mixture with some cacao nibs, which come from the cocoa bean itself and have no added sugar, just pure antioxidants! Arielle also adds in some unsweetened shredded coconut to add to the flavor. Once ready, add this blend into the freezer for 20 minutes or even overnight and enjoy this healthy homemade ice cream full of flavor rather than guilt!
Our sight is often the first and sometimes the most important way we gather information from the world around us. Changes in vision are normal but sometimes these can be signs of conditions that need special attention. In this video, Dr. Roshini Raj explains how the eyes work by discussing the cornea, iris, pupil and vitreous.