yummylifee: Portobello “Philly Cheese Steak” SandwichINGREDIENTS  2 teaspoons extra-virgin olive oil 1 medium onion, sliced 4 large portobello mushrooms, stems and gills removed (see Tip), sliced 1 large red bell pepper, thinly sliced 2 tablespoons minced fresh oregano, or 2 teaspoons dried 1/2 teaspoon freshly ground pepper 1 tablespoon all-purpose flour 1/4 cup vegetable broth, or reduced-sodium chicken broth 1 tablespoon reduced-sodium soy sauce 3 ounces thinly sliced reduced-fat provolone cheese 4 whole-wheat buns, split and toasted PREPARATION  Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.NUTRITION Per serving: 268 calories; 10 g fat ( 4 g sat , 4 g mono ); 15 mg cholesterol; 35 g carbohydrates; 13 gprotein; 7 g fiber; 561 mg sodium; 704 mg potassium.Nutrition Bonus: Vitamin C (140% daily value), Selenium (49% dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv), Magnesium (16% dv). Carbohydrate Servings: 2 Exchanges: 2 starch, 1 vegetable, 1 high-fat meat   

yummylifee:

Portobello “Philly Cheese Steak” Sandwich

INGREDIENTS 

  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 4 large portobello mushrooms, stems and gills removed (see Tip), sliced
  • 1 large red bell pepper, thinly sliced
  • 2 tablespoons minced fresh oregano, or 2 teaspoons dried
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup vegetable broth, or reduced-sodium chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 3 ounces thinly sliced reduced-fat provolone cheese
  • 4 whole-wheat buns, split and toasted 

    PREPARATION  
    1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
    2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
    3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

      NUTRITION 
      Per serving: 268 calories; 10 g fat ( 4 g sat , 4 g mono ); 15 mg cholesterol; 35 g carbohydrates; 13 gprotein; 7 g fiber; 561 mg sodium; 704 mg potassium.

      Nutrition Bonus: Vitamin C (140% daily value), Selenium (49% dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv), Magnesium (16% dv).

      Carbohydrate Servings: 2

      Exchanges: 2 starch, 1 vegetable, 1 high-fat meat 
     
  • Reblogged from

Standing Arm Circles Exercise

fitnessrepublic:

Standing Arm Circles Exercise - Step 1
Step 1
Begin standing tall with your feet shoulder width apart. Holding a pilates ball in each hand extend your arms … 
Standing Arm Circles Exercise - Step 2
Step 2
Continue to press outwards as you make small circles in a forward direction. After 10 forward, switch to 10…
Have you heard the news? The March Issue of Khloe is FREE! We are undergoing some big changes here at Khloe and transitioning our format to that of an online ezine. This is going to allow us to reach more people which is what Khloe is all about.You can get the whole scoop in Hope’s letter at the beginning of the issue. At the moment the Khloe website is down to begin this change but stay tuned here and to our Facebook page for more details! Please enjoy this months issue which includes how-tos, Q& As, and articles from Jennifer Grace atTonic Salon, Photographers Kate of Kaymore Photography and Jen/Nicole of Jenuine Creations, LLC - Photography, and your monthly columns like C. Life in Japan :: Caroline Josephine. Oh and SHARE, SHARE, SHARE! Reblog this as much as you want to let others know about Khloe! Thanks for sticking with us! -The Khloe Staff

Have you heard the news?

The March Issue of Khloe is FREE!

We are undergoing some big changes here at Khloe and transitioning our format to that of an online ezine. This is going to allow us to reach more people which is what Khloe is all about.You can get the whole scoop in Hope’s letter at the beginning of the issue.

At the moment the Khloe website is down to begin this change but stay tuned here and to our Facebook page for more details!

Please enjoy this months issue which includes how-tos, Q& As, and articles from Jennifer Grace atTonic Salon, Photographers Kate of Kaymore Photography and Jen/Nicole of Jenuine Creations, LLC - Photography, and your monthly columns like C. Life in Japan :: Caroline Josephine.

Oh and SHARE, SHARE, SHARE! Reblog this as much as you want to let others know about Khloe!

Thanks for sticking with us!

-The Khloe Staff

leanmeanworkoutmachine:

Squat Push

Targets: Arms, chest, abs, butt, and legs

  • Stand with feet shoulder-width apart, holding medicine ball with both hands in front of chest, elbows bent by sides.
  • Squat, keeping knees behind toes.
  • As you rise out of squat, press ball forward until arms are fully extended at chest level.
  • Return to squat position with ball in front of chest, elbows bent by sides.
  • Do 10 to 15 reps.
  • Reblogged from
Have you heard the news? The March Issue of Khloe is FREE! We are undergoing some big changes here at Khloe and transitioning our format to that of an online ezine. This is going to allow us to reach more people which is what Khloe is all about.You can get the whole scoop in Hope’s letter at the beginning of the issue. At the moment the Khloe website is down to begin this change but stay tuned here and to our Facebook page for more details! Please enjoy this months issue which includes how-tos, Q& As, and articles from Jennifer Grace atTonic Salon, Photographers Kate of Kaymore Photography and Jen/Nicole of Jenuine Creations, LLC - Photography, and your monthly columns like C. Life in Japan :: Caroline Josephine. Oh and SHARE, SHARE, SHARE! Reblog this as much as you want to let others know about Khloe! Thanks for sticking with us! -The Khloe Staff

Have you heard the news?

The March Issue of Khloe is FREE!

We are undergoing some big changes here at Khloe and transitioning our format to that of an online ezine. This is going to allow us to reach more people which is what Khloe is all about.You can get the whole scoop in Hope’s letter at the beginning of the issue.

At the moment the Khloe website is down to begin this change but stay tuned here and to our Facebook page for more details!

Please enjoy this months issue which includes how-tos, Q& As, and articles from Jennifer Grace atTonic Salon, Photographers Kate of Kaymore Photography and Jen/Nicole of Jenuine Creations, LLC - Photography, and your monthly columns like C. Life in Japan :: Caroline Josephine.

Oh and SHARE, SHARE, SHARE! Reblog this as much as you want to let others know about Khloe!

Thanks for sticking with us!

-The Khloe Staff