Party Girl Diet Survival Tip #2: Look Fit in Your Little Black Dress With Aprilanne’s “Toned-By-Tonight!™ Workout!
It’s always “little black dress” season - and there’s no time like the present to get “Toned-By-Tonight” with Party Girl Diet author Aprilanne Hurley, who shares her 20 minute workout here, and dishes her coveted pre-event diet and beauty tips and tricks LIVE on Hawaii News Now Sunrise KGMB- CBS and KHNL – CBS.
The Party Girl Diet is available on Amazon.com…so you can “Keep the Party Going – and Keep the Weight Off!”
Aprilanne Hurley is a Certified Specialist in Fitness Nutrition, author of The Party Girl Diet, and Health Expert for California Living, the Bay Area’s original lifestyle show featuring California’s trends in food, travel, and healthy living. The Party Girl Diet is the Revolutionary New Diet and LIfestyle is available on Amazon.com …so you can “Keep the Party Going…While You Lose the Weight!”
Email your nutrition, dieting/weight loss questions to email@example.com .
The content on this site is for informational purposes and is not intended to cure or treat any disease or illness. Please consult with your doctor or health care provider prior to starting any new diet or exercise regimen.
As the producer and host of California Living, the Bay Area’s original lifestyle show providing the “Insider’s Guide” to California food, travel, and healthy living, Aprilanne Hurley has made “health & wellness” content a priority, and available to millions of viewing households primetime – Bay Area wide.
The Party Girl Diet’s Diet & Lifestyle Plan combines the most current health and nutrition research with Hurley’s 15+ years of expertise researching and reporting on important health and wellness issues and discoveries that affect people of all ages.
For a preview of some of the delicious recipes and healthy living tips from Hurley’s diet plan visit PartyGirlDiet.com.
Check out Healthy Living and Nutrition articles by Aprilanne Hurley SFN on Examiner.com
Everyday Veggies get a “sexy makeover” with Silverado Resort’s Chef Peter Pahk on California Living with Aprilanne Primetime…
How many servings of fruits and vegetables do you eat daily? According to the Harvard School of Public Health – if it is less than 5 - 13 servings a day (equivalent to approximately 2 1/2 to 6 1/2 cups of fruits and vegetables daily) you could be cheating yourself of the powerful antioxidant and disease fighting properties a diet rich in colorful fruits and vegetables can deliver.
I realize the idea of consuming 6 1/2 cups of anything can be hard for some people to swallow – yet there are so many great ways to incorporate these food groups into our daily meals to make eating our fruits and veggies fun and tasty – like the Tequila Lime Shrimp Recipe with “sexy” and colorful vegetable garnish featured primetime on California Living below, compliments of Silverado Resort’s Executive Chef Peter Pahk – who gives ordinary vegetables a “sexy makeover” in this somewhat decadent yet surprisingly healthy dish that is easy, nutritious, and delicious – ENJOY – and sign up for RSS feed to be sure you catch all of our Healthy Living Updates and related shows coming on-demand as they happen! Aprilanne
Recipe: Silverado Resort Executive Chef Peter Pahk’s Oregon Pink Shrimp with Organic Tequila and Lime Sauce as seen on California Living with Aprilanne:
Serves 6 as an appetizer
1 pound cooked Oregon Pink Shrimp
1 cup each of Red Beet, Yellow Beet and Cucumber “Confetti”
1 1/2 cups Tequila and Lime Sauce
1 cup chiffonade of Romaine Lettuce
6 Martini glasses
6 Sprigs each of dill and Italian Parsley
6 wedges of lime
For the Kefir Sauce
14 ounces plain kiefer or Greek Style Yogurt
2 ounces organic tequila
Juice of 2 limes (about 1 ounce)
Salt and Pepper to taste
To make the “Confetti” you will need a turning machine – simply set up the radishes, peppers, etc. into the machine and crank away! This is one of the greatest ways you can “sneak” veggies into dishes and it’s fun and easy!!! (Watch Video for more details)
For the Chiffonade of Romaine you will need one head of just the heart of Romaine lettuce. Starting from the stem end, slice as thin a ribbon of Romaine that you can. Reserve
To Serve, place 1 ounce of romaine at the bottom of a martini glass. Hang a few strands of each kind of “Confetti” down the glass…
Spoon about 2 ounces of Kefir Sauce on top of the lettuce and then add about 3 ounces of the Oregon Pink Shrimp on top.. Garnish with the dill and parsley sprigs and lime wedge. To compliment the acid and salt balance of this dish try pairing with a sparkling beverage of your choice and ENJOY!!!