Water Fitness Specialist Picky Lanigan

It has been a while since I  posted any thing so I just thought I would let you know about a couple of things I have going on.

My first project is  an Aquatic Fitness Instructor certification course.  It is going to be here at our Grove St campus. I  will be hosting the event.

The date is April  17th 2010 from 9am – 4pm.  The deadline to register for the course is March 27th.  Upon registering you will receive a study packet.  It usually takes about 6 weeks to complete the material in the packet.  If you or any one you know are interested let me know and I will get you the course for a discounted price.

If you would like more information you can reach me at 774 239-4339 .

The second project I am working on is a cookbook. I have had this idea for a while now.  I thought about it one day at one of the potluck lunches we had after ones of my classes.  There was so much great food I thought it would be fun  to put all the recipes together and make a cook book .  I am gathering recipes from member of the gym.  I will be collecting them for about another 2 weeks. If you have any favorite recipes you would like to add please bring them in to me.  Once all the recipes are  in I will be sending them out to be put our book and then published.  We will then sell the books here and all the proceeds will go to  Pernet an organization in Worcester that helps out familys in need.

Please contact me if you would like to submit a recipe or if you have any suggestions that will help make this project a huge success.

BON APPETITE

SESAME DRESSING

1 tablespoon dark soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon dark sesame oil
1 tablespoon virgin olive oil
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon sugar
2-3 cloves of peeled crushed garlic about (1 teaspoon)
½ teaspoon dry mustard
¼ teaspoon fresh ground black pepper

Place the soy sauce, Worcestershire sauce, sesame oil, olive oil, lemon juice, vinegar,
sugar, garlic, dry mustard, and pepper in a jar with a tight fitting lid. Mix well by shaking the jar.
Store, tightly covered, in the refrigerator for up to a week. Shake well before use.
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Per tablespoon: 52 calories, 4.6 g. fat, 0.5 g. saturated fat, o mg. cholesterol

Snowball Cookies

½ cup sifted confectioner’s sugar
½ cup coarsely chopped pecans
1 small egg white (2 tablespoons)
¼ teaspoon vanilla extract

Preheat Oven to 350 degrees.
Place the sugar and pecans in a food processor or blender and process them for about 30 seconds, or until the nuts are ground. Transfer to a mixing bowl and add the egg white and vanilla. Stir with a spatula to form a soft paste.
Drop the mixture by teaspoonfuls into 12 mounds on an ungreased nonstick cookie sheet, leaving space between the mounds for expansion. Bake for 10 minutes; the batter will spread quickly to form 2” disks, and the finished cookie will measure 3” across.
Let the cookies cool and become hard before removing from the cookie sheet. Serve 2 cookies per person.
Per cookie: 48 calories, 3 g. fat, 0.2 g. saturated fat, 0 mg. cholesterol, 5 mg. sodium.

Check back here for weekly healthy recipe submissions. Do you have a healthy meal that you’d like to share? Just email me at chefwofit@worcesterfitness.com!