I'm in the Oxygen #67/March 2005 issue!

Articles

Your Body Age; The Key to a Younger You

La Clave Para Un Usted Mas Joven

A Surprising Excuse Used To Get Out Of Exercising.
The most often quoted excuse for not exercising is lack of time. However, you may be surprised to learn of another common barrier to getting fit. Read on to find out more...

My Journey of losing body fat.
The next part of my fat loss journey series will describe the use of supplements in my arsenal against bodyfat. As you are aware, there are countless supplements available...

Pamela's Favorite Things
Okay, okay. I know I'm not Oprah. But I still thought it would be fun to have my own 'favorite things' list even if I can't give them away to all of you!

Are You Ready For The Holidays?
The holidays can be an especially difficult time to stay focused on your health, diet and exercise. Here are a few tips that may help keep things in a healthy perspective.

How Preparing For Competition Is Like Pregnancy.
The following article may sound especially familiar to women who are already mothers. Let's take a look at a humorous side of competition training.

How I Lost 30 Pounds Of Ugly Fat!
The following is the story of my road to permanent fat loss through hard work and determination; no magic pill or surgery for me!
Aug 03, 2004

¡Como Perdí 30 Libras De Fea Grasa!

My Journey Of Losing Body Fat: Part One: The Road Starts Here!
The following is the story of my road to permanent fat loss through hard work and determination; no magic pill or surgery for me!
Aug 11, 2004

The Journey Continues - My New Relationship With Food.
In part 2 of this series, I will continue my fat loss journey by further recounting how my relationship with food has changed.
Aug 18, 2004

The Journey part three
In Part 3 of this series I will delve into the training aspect of my commitment to fat loss.

realbodyfitness.com en Espanol

Recipes

Trout
Wrap each fish in its own foil with cooking spray. Cook on grill set high for 12-14 minutes. No turning needed.

For marinade:
- lemon juice or lime juice with grated peel
- thinly sliced lemon or lime
- red or white wine
- mushrooms, garlic, onion, basil, parsley
- can use BBQ sauce or horseradish/mayonnaise spread

Whitefish Salad
Yield: enough for at least 3 people

1 1lb. Smoked whitefish
1 stalk celery, strings removed
1/4 C sour cream
1 heaping tablespoon fat-free mayonnaise
Freshly ground pepper to taste
1 tablespoon snipped fresh dill
1 tablespoon chopped parsley
Garnish: springs of fresh dill and/or parsley

Remove the bones from the whitefish and place the meat in a mixing bowl. Dice the celery and combine with the whitefish, along with the sour cream, mayonnaise, and pepper. Add dill and parsley. Garnish with additional dill and parsley.

Garlic Grilled Halibut
2 large halibut steaks, 1-inch thick
2 cloves garlic, finely chopped
1 tsp. Pepper
3/4 tsp. Salt
1 tsp. Dried basil
1 tsp. Chopped parsley
1 Tbsp. Lemon juice
6 Tbsp. White wine

Combine garlic, oil, basil, salt, pepper, lemon juice and parsley. Add fish and marinade for at least 2 hours. Wrap in foil. Broil or grill for about 5 minutes on each side. Brush with remaining marinade (if broiled) and heat another minute.

Three Minute Scallops
1/4 C dry white wine
2 cloves garlic, minced
1 tsp. Dried parsley
Juice of 1/2 lemon
1 lb. Fresh bay scallops, rinsed and patted dry.

Heat wine in a medium skillet over medium heat. Add garlic and saute 1 minute. Add parsley and lemon juice. Cover and cook 1 minute. Add scallops and cook 1 minute or until scallops turn from translucent to opaque.

Makes 2-3 servings.

Cordova Clam Spread
1 10oz. Can minced clams, drained
3-4 Tbsp. Fat-free sour cream
2 Tbsp. Sweet pickle relish
Tobasco
Salt and Pepper

Blend clams and sour cream well to make a smooth paste. Add salt, pepper and Tabasco to taste. Pickle relish gives special zest to this spread, but you can substitute minced onion or finely chopped chives. Serve with crackers or raw vegetables.

Seafood Salad
12 ox. Crab, shrimp and/or clams
2 Tbsp. Fat-free sour cream
1 tsp. Fat-free mayonnaise
parsley to taste
basil or dill to taste
garlic to taste
1/2 tsp. Horseradish
1 lemon or lime juice and zest

Place in blender and serve on your favorite crackers.

Horseradish Cream
2 servings

1/2 C plain fat-free yogurt, fat-free mayonnaise, or fat-free sour cream
4 teaspoons drained prepared horseradish
2 tablespoons chopped fresh chives

Use as a condiment with almost all seafood and meats.

Oatmeal / Protein Pancakes
1/2 C Lana’s Egg-Whites, or 6 egg whites
1/2 C Rolled Oats
2 tsp. Vanilla
1 tsp. Cinnamon
1 tsp. Nutmeg
Shake of Molly McButter
6 pkgs. Splenda

Spray a small 6” skillet with cooking spray and preheat on low heat. Combine all ingredients and mix with a spatula until all the oatmeal is blended. Pour into the skillet and cover. Cook for 12 minutes on LOW heat.

Great with sugar-free jam!

Oatmeal / Protein Variation
2C Rolled Oats
2C Lana’s Egg-Whites
2Tbs. vanilla
4 tsp. Cinnamon
4 tsp. Nutmeg
_ C Splenda
Shake of Molly McButter
_ Fresh Pitted Prunes; chopped

Preheat oven to 350 degrees. Spray square 8” cooking pan with cooking spray. Combine all ingredients and pour into pan. Bake for approximately 40-45 minutes or until toothpick inserted in the center comes out clean. Cut into quarters. Makes 4 servings.

My Favorite Carbohydrate Portion
1/4 Milled Pinhead Oats
2 tsp. Flax Oil
1 pkg. Splenda

Combine and enjoy!

Deep Dish No-Crust Pumpkin Pie
3 cans pumpkin
1/4 tsp. Nutmeg
2 tsp. Cinnamon
1 tsp. Ginger
1/8 tsp. Salt
14 egg whites
1 1/4C Splenda
16 oz. Skim milk

Preheat oven to 425 degrees. Combine all ingredients in a large bowl with an electric mixer. Pour into two 9-inch non-stick pie pans. Bake for 45-55 minutes.