Ways To Burn More Calories

http://www.fitnessmagazine.com/weight-loss/tips/diet-tips/bump-up-the-burn/?page=1

15-Minute Fat Burning Workout

http://www.fitnessmagazine.com/workout/cardio/no-treadmill/boost-energy-blast-fat-cardio-workout/?page=1

Work Outs To Power Up Your Muscles

http://www.fitnessmagazine.com/workout/lose-weight/total-body/power-workout-routines/?page=1

Curried Vegetable Stew with Couscous

Makes: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3/4 teaspoon salt

1/4 teaspoon freshly ground pepper
1 1/4 cup water
3 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
1 head cauliflower, cut into florets
2 zucchini, diced
1 cup green beans, cut into 1/2-inch diagonal pieces
1 cup canned chickpeas, drained and rinsed
1 cup diced fresh tomatoes
Cooked couscous

Directions
1. Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro, and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften.
3. Add cauliflower, zucchini, and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender.
4. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.

White Bean Chili

Ingredients
3/4 pound lean ground turkey
1/2 cup onion, chopped
1 garlic clove minced

3 1/4 cups chicken broth

2 cans great northern or cannellini beans, rinsed and drained
1 can (4 ounces) diced green chilies
1 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons whole wheat flour

Directions
1. In a large saucepan, cook turkey, onion, and garlic until turkey is no longer pink.
2. Stir in 3 cups of  chicken broth, beans, undrained chilies,  cumin, and pepper. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
3. In a small bowl, stir together the remaining 1/4 cup chicken broth and the flour. When chili is ready, add flour mixture and cook for 1 minute more to thicken. Serve

Sliced Egg and Tomato Sandwich with Pesto Mayonnaise

Ingredients
1 tablespoon olive oil mayonnaise     

1 1/2 teaspoons basil pesto
2 slices whole-grain bread
1 hard-boiled egg, thinly sliced
1 small tomato, cored and thinly sliced
Kosher or coarse salt and freshly ground black pepper

Make It
In a small bowl, combine mayonnaise and pesto. Season with sea salt and pepper to taste. Spread mixture on 1 slice of bread; cover with egg, tomato, and remaining bread

Frittata Italiana

Ingredients
1 1/2 cups egg whites
1/4 cup nonfat cream cheese, softened
1 cups finely chopped sun-dried tomatoes
4 leaves fresh basil, finely chopped
4 slices whole-grain bread, toasted
Salt and cracked black pepper to taste
Cooking oil spray

Make It
Whisk together the egg whites, cream cheese, salt, and pepper.
Spray a nonstick skillet with cooking spray and heat the skillet. Add the egg white mixture and cook until it begins to set. Immediately add the sun-dried tomatoes and basil leaves. Cover and cook about 2 minutes or until the eggs are completely set.
To serve: Slide the frittata onto a cutting board and cut into four wedges. Serve two wedges and two slices of toast on each plate. Garnish with pepper and additional fresh basil.