So the INFit Boot Camp run has officially ended, but it ended on a great note! Andrea of Essenza Salon offered free facials, hand/arm massages and aromatherapy journeys... what a wonderful way to end a great adventure.

Thanks to all my recruits who put it all on the line. You are truly an inspiration. Remember to keep active and "pay it forward" by encouraging others to join you in your fitness journey. 

Check out Essenza Salon at www.essenzaexperience.com for
an "experience" you won't forget.

Thank you again, 
Keep Movin!

Patti






                     


 

         Recipe of the Week:

    Summer Vegetable Bruschetta

Serves 8
Time: 30 min.

INGREDIENTS:
*8 slices whole wheat artisan bread
*1/4c extra-virgin olive oil
*4 tsp. balsamic vinegar
*1/2 tsp. coarse kosher salt
*1/2 tsp fresh ground black pepper
*3 med. tomatoes; cut into 1/4 inch dice
*1/2 red bell and yellow pepper; cut into 1/4 inch dice
*1/2 small red onion, finely chop.
*1/2c fresh basil, chopped
*2 cloves garlic, minced

INSTRUCTIONS:
1. Preheat oven to 350 degrees F.

2. Cut each slice of bread in half. Arrange on a large rimmed baking sheet lined with parchment paper and bake until lightly toasted, turning at about 7 min. Set aside to cool.

3. Meanwhile, in a large bowl, whisk together oil, vinegar, salt and pepper. Add tomatoes, cucumber, bell peppers, onion and basil, tossing to coat.

4. Rub toast with cut sides of garlic. Top a slice of toast with 2 1/2-oz vegetable mixture and serve

Nutrients per serving (2/3c toppping and 2 slices of bread)

Calories: 200, Total Fat: 5g, Sat. Fat: 1, Carbs: 29g, Fiber: 5g, Sugars: 7g,  Protein: 8g, 
Sodium 390mg, Cholesterol 0mg