Author: Irene Pastore

Hello! I am a Personal Trainer, Yoga and Pilates Instructor who specializes in fitness after 50. My service is Live Streaming. Connect with me from anywhere in the world. I look forward to helping you achieve your health and fitness goals.

How To Do A Dumbbell Bulgarian Split Squat

October 1, 2022
  • Stand with feet hip width apart. Hips point forward.
  • Lift lift one leg onto bench as shown in video.
  • Maintain neutral spine.
  • Grab the dumbbells and place them at your sides. Brace the core.
  • Place most of your weight on the supporting leg.
  • Drop the knee down until it is 1-2 inches off the ground maintaining a slight forward torso angle.
  • At the bottom of the movement the knee angle on supporting leg is positioned slightly behind the toes.
  • Repeat for desired number of repetitions.
  • Change sides and repeat exercise. Maintain good posture throughout.
  • Repeat for the desired number of repetitions on opposite leg.
MODIFICATIONS: 1) Place one or two hands on a wall for support. 2) Perform the exercise without equipment.
TECHNIQUE: 1) Avoid lifting the heel on the supporting foot. 2) The knee on the supporting leg should not collapse inward while lowering. 3) For good balance, the foot on the bench should lie flat. 4) Adjust the height of the bench so that it’s in line with your knee. 5) Avoid rocking back. 6) Keep knee slightly behind toes. 7) Standing too far away from the bench will cause loss of balance. 8) To avoid loss of balance, have someone hand you the dumbbells, or place them on a nearby bench.

Shrimp Scampi with Squash Linguine

September 28, 2022

Low Carb One Dish Meal

KITCHEN UTENSILS: Vegetable Spiralizer, Mixing Bowl

INGREDIENTS
  • 4 medium size green zucchini
  • 3 or 4 medium size yellow squash
  • 1 lb large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 4 minced garlic cloves
  • 2 tablespoons white wine
  • 1⁄2 lemon juiced
  • 2 tablespoons grated romano cheese
  • red pepper flakes to taste
  • 2 tablespoons dried parsley
  • 1 tablespoon dried basil
  • salt and pepper to taste
INSTRUCTIONS
  • Rinse and pat dry zucchini and yellow squash. Remove the ends.
  • Using a vegetable spiralizer, insert the linguine attachment.
  • Run the zucchini and yellow squash through the spiralizer. Set aside.
  • Heat a large skillet over low-medium heat. Add olive oil.
  • Once oil is heated, add minced garlic. Sauté until garlic is lightly toasted.
  • Add spiralized vegetables to skillet. Stir and fold the vegetables and garlic for about 1-2 minutes.
  • Remove mixture from heat and place in a bowl. Set aside.
  • Place shrimp in skillet on low-medium heat. Add white wine. Continue stirring mixture. Simmer for a few seconds. If needed add more oil.
  • Before shrimp are completely pink, add the red pepper flakes, parsley, basil and lemon juice and blend well.
  • Lastly, add the spiralized vegetable linguini, garlic and grated cheese to the skillet.
  • Over low heat, toss to combine mixture, about 1 to 2 minutes.
  • Add salt and pepper to taste.
  • Transfer mixture to a large dish and serve.
  • For added flavor top with additional grated cheese.
  • Optional: lemon wedges.