Yes, you can afford a trainer.

If your workouts aren't getting the results you want, nothing beats having your own personal trainer. A recant study suggests trainees lost almost three times more weight than solo exercisers.

If you can't afford a one on one personal training program try Group training, train with a friend or a group of friends. I also offer Boot Camp or a circuit fat burn class.

Please contact me if you are interested. My e-mail is- wyfusion@gmail.com

Recipe of the week. Salmon with blueberry-mango salsa.

This recipe is a great source of protein and omega-3 fatty acids. Enjoy!

1/3 cup of blueberries

1/3 cup peeled, diced mango

2 tablespoons minced red onion

2 tablespoons minced red bell peppers

1 tablespoon minced fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon minced jalapeno pepper

2 teaspoons sugar

1/4 teaspoon sea salt

1/2 teaspoon extra-virgin olive oil

1 6-ounce salmon filet (pinch with sea salt and ground pepper)

1. Combine blueberries, mango, onion, pepper, cilantro, lime juice, jalapeno, sugar and salt in a bowl.

2. Heat olive oil in a large pan over medium-high heat. Season the salmon with salt and pepper and sear each side for 3 to 5 minuets or until just cooked through.

3. Serve filet with salsa.

*Salsa makes up to four servings.

Indian-spiced chicken pitas.

    This a quick and easy recipe that I would like to share. I love this recipe because it is loaded with fresh and healthy ingredients and has a very interesting and delicious flavor. So please enjoy!

1 pound boneless, skinless chicken breasts, trimmed 

1 1/2 teaspoons garam masala (Masala is an Indian spice blend you can find in any grocery store) 

3/4 teaspoon kosher salt

1 cup thinly sliced seeded cucumber 

3/4 cup nonfat plain yogurt

1 tablespoon chopped fresh cilantro or mint

2 teaspoons lemon juice
Freshly ground pepper to taste

4 6-inch whole-wheat pitas, warmed

1 cup shredded romaine lettuce

2 small or 1 large tomato, sliced

1/4 cup thinly sliced red onion

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. 
 

2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes. 

3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.