Despite the fact that March has arrived here in Northeast Missouri, it still sure feels like winter after the chilly blast the last couple days. But Spring must be close because the signs are everywhere; the days are getting longer, Baseball Spring Training is back in session, and the air is filled with the chatter of busy birds. We are happy to know that warmer weather and outside activities are soon to follow.
Announcing our March Featured Chef, Jessi Heggan. Jessi is the creator of Jessi's Kitchen, a blog dedicated to sharing her love of food, cooking and entertaining. She started the blog after being diagnosed with an autoimmune disease, because she didn't want to lose touch with her love of cooking despite having to drastically change her diet. Learn more about Jessi and check out some of her favorite recipes on our Featured Chef page.
Everyone wants to look good in their swimsuit and Spring Break starts in a few short weeks. If you're dreading getting back into a bathing suit, Scott Mendelson debunks the myth that cardio exercise alone is enough and shares some fitness tips to improve your exercise and nutrition routine so that you can feel great in any outfit.
Scott~ We are going on a cruise during the last week in April. I need to lose 15 pounds of fat clinging to my legs. My husband can afford to lose around 20 pounds concentrated in his mid-section. I am afraid that if I start weight training I will gain a bunch of muscle and that is not the look I am going for. How can my husband and I maximize body fat loss weight training? How do I stop eating after dinner? ~Karen St. Louis, MO
Karen~ Let's get to work with a weight training, interval sprint and KISS Fat Loss Nutrition plan strategy to help you reach your goals. Many women have been misled by the media or other sources into thinking that weight lifting is not as important as cardiovascular exercise for body fat loss. This is an incorrect conclusion.
"I seriously love a good skirt steak. I think that it is such a flavorful and delicious cut of meat if cooked properly and it is also so affordable. The key is really to not overcook the meat which can be difficult with such a thin cut. I love to eat it sliced up with a big bowl of pepper slaw. However, you can easily throw all these components in a taco shell and have some fantastic fajitas!"
If you are a blogger or food artist and would like to see your recipes published in our newsletter simply email us at firstname.lastname@example.org.
Farm Photos - US Wellness Cattle
Graziers congregating on a lazy 1st of March afternoon.
Middle of the day siesta in early March after morning grazing on sunlight energy
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