Meet Candice Hood – Founder of Fit & Fabulous Mommy Club

Empowering mothers and revolutionizing their way of life, Candice Hood teaches mothers how to truly have it all. Through her organization the Fit & Fabulous Mommy Club, Candice teaches other mothers how to master a FIT MIND, a FIT BODY, and FIT FINANCES. Candice, a single mother, entrepreneur and accomplished athlete, developed the premise of
FFMC when she found herself in the same situation most mothers do, experiencing financial difficulties, putting everyone else before herself, and the stress of it all taking it’s toll on her and showing up as extra pounds on her body.


Candice decided enough was enough and she set out to reclaim her life, her finances and her body by aggressively pursuing her goals and dreams. Through this life changing process to reclaim and redeem her life, the Fit & Fabulous Mommy Club was birthed.

Look out for Candice's monthly Fit & Fab Mommy Club Recipes on the Recipe Swap! For more information about Candice Hood and the Fit & Fabulous Mommy Club, please visit http://www.fitandfabulousmommyclub.com/


Join DiabetesAmerica and Candice Hood, Lifestyle and Wellness Coach/Fit Expert, for a special online class:


Surviving the Holidays with Candice Hood
Tuesday, December 22
5:30 - 6:00 pm CST
Space is limited, so click here to register today!

Leftover Turkadillas

Fun Fit and Fabulous Family Recipes!!
Don’t know what to do with those holiday leftovers, try this!!

• 4-Whole Wheat Tortillas
• 4 tsp. Black Bean Hummus
• 1 cup of leftover greens (spinach, green beans, broccoli, etc...)
• 1 cup of leftover turkey or chicken (shredded, or pull apart into pieces), warmed
• 1 cup of low-fat cheddar cheese

Directions: Warm tortillas in microwave for 30 seconds. Spread half of each tortilla with 1 tsp. of hummus. Top each with remaining ingredients. Fold remaining side over. Sauté in non stick skillet on both sides until brown and cheese is melted. Cut in half and top with salsa and sour cream… (Yummy!!)

****FitandFabulousTips-
*In this recipe it is our goal to replace White flour tortillas with 100% Whole Wheat tortillas. White flour based food products contain significant amounts of white sugar, and that we want to AVOID! Make sure to carefully read labels on your chose of tortillas, the first ingredient on the label should list 100% stone ground whole wheat (no bleached or enriched products)

• 100% Whole Wheat Tortillas-rich in vitamins, minerals and fiber
• Black Bean hummus is a great source of protein, loaded with fiber, vitamins, and minerals! (Keep your carb count on your black bean intake)
• White Turkey and White Chicken meats are a valuable source of protein that DO NOT raise blood glucose levels and help develop and maintenance healthy muscle growth!

-Eat Well, Laugh Well, Live Well….
Your, Celebrity LifeStyle&Wellness Coach/Family FIT Expert
Candice Hood

http://www.fitandfabulousmommyclub.com/

Creamy Pumpkin Pie

Preparation time: 15 minutes
Chilling time: 3 hours

Ingredients:

• 1 cup skim milk
• 2 (1 ounce) packages instant vanilla sugar-free pudding mix
• 1/2 teaspoons pumpkin pie spice
• 1 can (15 ounces) pumpkin
• 1 (9-inch) graham cracker pie crust
• 1 cup fat-free whipped topping

Directions: In a medium mixing bowl, mix skim milk, pudding mix, and pumpkin pie spice together until well blended (this mixture will be thick). Add pumpkin and mix well. Spread pumpkin mixture in pie crust. Top pumpkin layer with whipped topping and refrigerate for at least 3 hours or up to two days.

Yield: 8 servings; Serving size: 1/8 pie

Nutrition facts per serving: Calories: 185; Carbohydrate: 32g; Protein: 4g; Fat: 5g; Saturated fat: 1g; Sodium: 449 mg; Fiber: 2g

*Recipe from www.diabetesselfmanagement.com

Apple Cinnamon Bars

Preparation time: 20 minutes

Baking time: 40-45 minutes



Ingredients:

• 1 cup all-purpose white flour


• 1/2 cup whole wheat flour


• 1/2 cup plus 1/2 cup quick-cooking oats


• 1/2 cup plus 1 cup packed brown sugar


• 1/3 cup plus 2 tablespoons margarine, softened


• 1/4 teaspoon salt


• 1 teaspoon cream of tartar


• 1 teaspoon cinnamon


• 1/2 teaspoon nutmeg


• 1/4 teaspoon ground cloves


• 2 cups peeled, diced apples


• 1/4 cup chopped pecans

Directions: Preheat oven to 350 degree F. In a medium bowl, blend flours, 1/2 cup oats, 1/2 cup brown sugar, and 1/3 cup margarine. Press mixture into the bottom of a 9" x 13" pan. Combine remaining 1/2 cup oats, 1 cup brown sugar, and 2 tablespoons margarine with salt, cream of tartar, cinnamon, nutmeg and cloves and mix. Add apples and nuts, tossing to coat. Spread mixture evenly on top of first layer. Bake until brown, 40 to 45 minutes. Cool and cut into bars.

Yield: 24 bars; Serving size: 1 bar (3 inches x 1.5 inches)

Nutrition facts per serving: Calorie: 137; Carbohydrate: 23g; Protein: 2g; Fat: 5g; Saturated fat: <1g;>

* Recipe from www.diabetesselfmanagement.com

Fresh mushroom soup

Preparation time: 25 minutes

Ingredients:

• 2 tablespoons reduced-calorie margarine


• 1 package (8 ounces) crimini mushrooms, sliced (plain white mushrooms can be substituted)


• 1/2 medium onion, thinly sliced and separated into rings


• 1/4 teaspoon dried basil


• 1/4 teaspoon coarse ground pepper


• 1/4 teaspoon garlic salt


• 2 cans (14 ounces each) fat-free beef broth


• 1 can (6 ounces) tomato paste


• 1 tablespoon Worcestershire sauce


• 2 tablespoons Burgundy wine (can omit)
  

Directions: Melt margarine in a large pan. Add mushrooms and onions and cook over medium heat, stirring frequently, until onions are translucent (about 5 minutes). Stir in basil, pepper, garlic salt, and beef broth. Bring to a boil, lower heat to medium, and whisk in tomato paste, Worcestershire sauce and wine. Heat through.

Yield: 5 1/4 cups; Serving size: 1 cup

Nutrition facts per serving: Calories: 90; Carbohydrate: 11g; Protein: 7g; Fat: 2g; Saturated fat: less than 1 g

Recipe from www.diabetesselfmanagement.com

Beef and Broccoli Stroganoff

Preparation time: 20 minutes

Cooking time: 30 minutes



Ingredients:

• 1 pound frozen round steak, partially thawed


• 6 tablespoons allpurpose flour, divided


• cooking spray


• 1 tablespoon canola oil


• 1 clove garlic, minced


• 4 ounces fresh mushrooms, sliced


• 1 small onion, finely diced


• 2 tablespoons reduced-calorie margarine


• 1 tablespoon Worcestershire sauce


• 1/4 teaspoon black pepper


• 1/2 teaspoon dry dill weed


• 1 cube reduced-sodium beef bouillon dissolved in 1 1/2 cups warm water


• 1 cup fat-free sour cream


• 2 cups lightly steamed small broccoli florets


• 4 cups cooked cholesterol-free egg noodles (about 12 ounces dry)

Directions: Remove fat from steak and slice meat across the grain into bite-size pieces. Place 3 tablespoons of fluor in a large, zip-top plastic bag. Add meat and shake to coat. Spray a large nonstick skillet with cooking spray. Add oil and warm over medium heat. Add meat and brown on both sides. Stir in garlic, mushrooms, and onion; cook for 5 minutes. Add margarine and cook until melted. Stir in 2 tablespoons of flour until liquid forms a paste. Stir in Worcestershire sauce, pepper, dill weed, and bouillon dissolved in water. Continue cooking uncovered for 10 minutes, stirring frequently, but do not boil. Toss in steamed broccoli. Place cooked noodles on a serving dish and top with meat mixture.

Yield: 8 servings; Serving size: 1/8 of recipe

Nutrition facts per serving: Calories: 267; Carbohydrate: 32g; Protein: 19g; Fat: 7g; Saturated fat: 2g; Sodium: 190 mg; Fiber: 2g;

Recipe from http://www.diabetesselfmanagement.com

Whole Wheat Pumpkin Bread

Preparation time: 10 minutes
Baking time: 50 minutes

Ingredients:

• Nonstick cooking spray
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1 cup Splenda No Calorie Sweetener, Granular
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• 1/2 cup canola oil
• 1 whole egg
• 1 egg white
• 1/3 cup water
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice

Directions: Preheat oven to 350 degrees F. Spray a 90 x 50 x 30 loaf pan with nonstick cooking spray. In a large mixing bowl, combine all ingredietns in the order listed, stirring after each addition. Stir only enough to combine ingredients into a smooth batter. Pour into prepared pan. Bake 45-50 minutes, until a cake tester inserted into the center of the loaf comes out clean.

Yield: 10 servings; Serving size: 1/10 of a loaf

Nutrtion facts per serving: Calories: 143; Carbohydrate: 10g; Protein: 3g; Fat: 10g; Saturated fat: 1g; Cholesterol: 21 mg; Sodium: 292 mg; Fiber: 1g