What Are The Disadvantages & Solutions Of A Elliptical Machine

When you have a great deal to take care of, then you prepare for it because it is imperative for you. Just like that, maintaining the fitness of your body takes preparation for it. If you are planning to have a healthy life, then you have to workout every day regardless of your age and time you spend on your work.

The more you workout, the better the results will be, and you should always make some time for the exercise because later on, it has many long-term benefits like Increase time professional life, active life, and other benefits.

If you are planning to make the regular work seem better and exciting, then you should start working out. If you are someone who does not have much time but you can go at least an hour, then you should try fi

fitness equipment which has manufactured for Aerobics and cardiovascular.

What Are The Disadvantages & Solutions Of An Elliptical Machine?

If you plan to manage some time off and work out, then you can meet any fitness trainer who can explain to you how to workout and how you can burn calories on a daily basis. However, every fitness machine has drawbacks, but you can convert those drawbacks into strengths. We will show you the solutions that can help you make this equipment into your regular fitness solution.

Price, Weight, and Space

Many brands are selling different types of machines into the market. If you are planning to buy the new model, then you should learn few things about it. The equipment is expensive because of the number of features added to the unit. The weight of the unit is heavy enough for one person to carry and move. If you are going to buy it, then you should also make enough space for it.

Solution: We know that many brands are selling the compact and lightweight unit, which does not consume enough space or easy to move from one place to another. If you are wondering how you want to manage enough amount for the unit, then you can always hit the GYM because GYM plans are affordable and you can even workout on other equipment as well.

Pains and Stress

If you are a person who is working out during free-time, then you tend to experience pains in your body. Your body has never experienced any stress and suffering, which will shock your body then the pains are common.

Solution: When you encounter suck situation then you should always consult a doctor a worse situation. However, if you are a beginner then you can take precautions like “Workout Five to Ten minutes” then you can slow down or stop the exercise till your body heals.


If you are getting bored of the exercise, then you can always take up the challenges and training to beat your previous records, that is always fun and never gets old. Read more If you have any questions that are bothering you, then you can comment below and get some answers.


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Caprese Parmesan Couscous

Caprese Parmesan Couscous aka Easy Lunching

I love saying couscous. It’s such a fun word. COUS-COUS.

And it has been the bees knees to my weekday grind as of late. It’s my current food obsession and these food phases tend to last a few weeks on end. Like for the first two weeks they will be apart of my diet almost everyday. Then it dwindles to a few times a week and I slowly move on to something new.

Caprese Parmesan Couscous

Food is like dating I guess? Moving on…

The Recipe Redux challenged us this month to share a lunchtime favorite recipe.

Lunch is generally not my thing. It is usually a rushed part of my day and I feel like the food doesn’t get enjoyed to its maximum potential. Dinner on the other hand is so my jam. I always love to make an event out of dinner and it becomes this whole romantic experience for me. Weirdo I know.

Caprese Parmesan Couscous dish

BUT that doesn’t mean lunch has to be bad. For me the easiest thing is to have a prepped dish that I can easily grab and go with.

There are days when I am on campus for 12 hours straight; in and out of classes, working, studying, working, more classes…portable food recipes becomes a godsend.


This caprese couscous is nothing out of the ordinary but it makes for a killer busy-bee weekday lunch date at the library.

It may seem culturally incorrect of me to put an Italian spin on Israeli couscous but it’s something I can’t apologize for because hot dayum fresh basil + mozzarella will forever rule my life.


Caprese Parmesan Couscous
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  1. 1.5 cups Israeli couscous, uncooked*
  2. 1 Tbsp olive oil
  3. 1 and 3/4 cup chicken broth
  4. 1/2 cup parmesan cheese
  5. 1 cup grape tomatoes, sliced
  6. 6-8 oz. fresh mozzarella, sliced
  7. Sea salt and pepper to taste
  8. Handful fresh basil, chopped
  9. Optional add ins: cooked chicken sausage, shredded chicken, shrimp, garbanzo beans
  1. Heat the olive oil in a skillet over medium heat. Add in the couscous, stir and toast for 5 minutes. While the couscous is toasting, bring the chicken broth to a boil. Add the couscous to boiling water, reduce to low, cover and let simmer for about 10 minutes or until the liquid is absorbed. Stir in parmesan cheese, tomatoes, mozzarella, sea salt and fresh basil. Serve immediately or let cool and store in the fridge for lunch tomorrow!
  1. Makes 4 servings.
  2. *I used Israeli couscous from Trader Joe’s. The best!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
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Stove Top Aged Cheddar Mac

Stove Top Aged Cheddar Mac n Cheese with Pancetta Sage Breadcrumbs

I wanted to include “creamy” in this title but I figured it was already quite a mouthful.

Hint hint: This mac n cheese is a super creamy-dreamy bowl of childhood nostalgia. The creaminess is such a vital component to the recipe. As I am writing (typing?) this, part of me wants to change the title completely. Life is hard.

Stove Top Aged Cheddar Mac

Deciding on a final macaroni and cheese recipe was a prolonged, decision in itself.

People ask me all the time how I come up with recipes and ideas and combinations, blah blah blah. To be honest, only half of my mind is present during the day. Like part of me is concentrating on nutrient metabolism pathways, dietary assessments, fitness plans and social functions while the other part of my brain is a full-blown washing machine of recipe development. Example below:

How many cheeses, in what amounts, how to make it creamy but still somewhat healthy, what kind of breadcrumbs, pancetta or prosciutto, how unique can we get, ooo what about sun-dried tomatoes, can brie cheese be incorporated, what would Giada do…

Stove Top Aged Cheddar Mac Recipe

Seriously my mind is juggling 10 million things at once on top of regular daily life stuff…there is never a dull moment in there. It’s cool and all but sometimes I wish my brain would just chill out ya know? That’s probably why I work out, take two hot showers a day and yoga it up so much. Freedom from all the craziness.

But if it wasn’t for my over dramatic life then we wouldn’t be here with this creamy aged cheddar mac n cheese that has crispy pancetta sage breadcrumbs –> all made on the stove top. So many details, so many run on sentences, so little time. My life in a nutshell.

Try to keep up, humor me and make this recipe! Cabot Aged Cheddar is involved and we all know how much I adore the stuff. Huge shout out to them for making this recipe possible. Whenever their package shows up on my doorstep my heart straight up skips a beat with excitement. (again with the drama, I know!)

Stove Top Aged Cheddar Mac n Cheese with Pancetta Sage Breadcrumbs
  1. 1 lb. uncooked whole wheat macaroni
  2. 2 Tbsp butter
  3. 2 Tbsp all purpose flour
  4. 1.5 cups milk
  5. 1/4 cup mascarpone cheese
  6. 2 garlic cloves, chopped
  7. Sea salt to taste
  8. 2 cups Cabot Aged Cheddar Cheese (I used this liberally; realistically 3 cups!)
  1. 2 Tbsp olive oil
  2. 1/2 onion, chopped
  3. 1/3 cup chopped pancetta
  4. Handful of fresh sage, chopped
  5. 1/4 cup parmesan cheese
  1. Cook pasta according to directions on package.
  2. Melt butter in a large pan over medium high heat, add garlic then whisk in the flour until the roux becomes golden brown in color; should take a few minutes. Reduce the heat then add in the mascarpone cheese and stir until it is incorporated into the sauce. Slowly whisk in the milk then add in the cheese and continue stirring until melted. Take off heat, mix in the macaroni, cover and set aside.
  3. To make the topping, sauté the onion and olive oil in a sauce pan over medium high heat with the pancetta until crispy and brown. Stir in the breadcrumbs and parmesan for a few minutes then sprinkle over mac n cheese and serve!
  1. Serves 6
By Selena Sharpless
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Creamy Curry Vegetarian Couscous

This recipe didn’t come out as expected.

I mean, this curry couscous isn’t bad. In fact, it’s pretty darn delish; packed with flavors, textures and totally wine night worthy.

But it wasn’t the creamy dreamy curry couscous I tried at Mendocino Farms a few weeks ago. That stuff was bomb diggity bomb —> does anyone else talk like this? I swear my friends like me.

Creamy Curry Vegetarian Couscous

Anyways, I like to strive for the best. That’s just how I do things…go big or go home. Hence my disappointment this couscous didn’t live up to Mendo’s ah-maze recipe…but we have to come to peace with things ya know?

Plus my friends loved my version and if it makes people happy then it’s a keeper in my book.  (side note, I am totes going to master the Mendos recipe, I don’t give up on things)

So The Recipe Redux challenged us to a “small plates” “tapas” style recipe. My couscous may be cutting it close to fit the criteria of tapas but when I think appetizers/small plates my brain instantly connects to wine tasting picnic.

Then I think delicious sandwiches (hey Mendocino), cheeses, crackers and salads. Then I think of Mendocino’s curry couscous served cold. I know, weird.

Hear me out. Nice weather + blanket + wine + Mendo’s Farm Club Sandwiches (the best) + sides of cold creamy couscous. It works trust me.

Creamy Curry Vegetable Couscous
  1. 1 box Israeli Couscous (Trader Joe’s, about 1 lb)
  2. 1 Tbsp curry powder
  3. 1 Tbsp turmeric
  4. 1 Tbsp cumin
  5. Sea salt and cayenne pepper to taste
  6. 2-3 Tbsp olive oil
  7. 1/2 cup chopped carrots
  8. 1/2 cup chopped onion
  9. 1 and 1/4 cup veganese (vegan mayo)
  10. 1 cup chopped almonds
  11. Handful of chopped cilantro
  12. Cranberries (optional add in)
  1. Cook couscous according to package instructions and set aside. Saute the olive oil, spices, carrots and onions in a skillet over medium high heat for about 5 minutes. Toss into the couscous and stir in the veganese until fully incorporated. Mix in the almonds, cilantro and cranberries. Top with extra spices or lime juice and store in the refrigerator until you’re ready to serve! I prefer this couscous cold, but either way works.
  1. Serves 8-10
  2. Goes great with chicken or shrimp! Also is delish wrapped in pita bread.
By Selena Sharpless
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cheese rolls

Fig Butter & Goat Cheese Chorizo Egg Rolls with Arugula and Balsamic Glaze

I LOVE when a recipe is super easy yet extremely impressive to the outside world. This long title full of fancy foods sounds like such a pain in the booty to whip up…Spoiler alert: IT’s NOT.

cheese rolls

When you’re in college you don’t really hear your peers saying they need to buy things like fig butter jamor drizzle their chorizo filled egg roll ups with thick balsamic glaze. So I’m sort of a weirdo with the college crowd but my fellow foodies understand how fantastic all these flavor profiles are.

This appetizer (also totally acceptable for lunch, dinner, late night snacks…no rules here) is not as intimidating as it sounds and the combo of sweet figs + creamy goat cheese + salty chorizo are so EPICALLY delicious I just swoon typing it.

The arugula adds a nice little zing to it all too and the balsamic glaze drizzle is just so darn pretty ya know?

I would make this for a tapas + wine night with the girls or whip it up for someones party. It’s classy yet approachable because who doesn’t love an egg roll you can eat with your hands? No forks needed people.

I actually made a buffalo chicken egg roll dish for a sangria + tapas party this past weekend and it inspired me to think of other combos. Don’t ask me how we ended up here with fig jam, spicy chorizo and balsamic. My mind is in a constant washing machine of ingredients and food, we should all know this by now.


cheese rolls


SIDE NOTE: I forgot to drizzle the balsamic glaze over these egg rolls during the photoshoot. My life is a hot mess 90% of the time so I apologize for the forgetfulness.

Fig Butter & Goat Cheese Chorizo Egg Rolls
  1. 4 chorizo sausage links (traditional Mexican chorizo)
  2. 4 Tbsp fig jam
  3. 6-8 oz. chevre goat cheese
  4. Handfuls of arugula (about 2 cups)
  5. 12 egg roll wraps (medium size)
  6. Aged balsamic or Trader Joe’s Balsamic Glaze for drizzling*
  1. Preheat oven to 400 degrees fahrenheit. Spray a large baking dish with cooking spray and set aside.
  2. Crumble chorizo into small chunks and cook in a pan with a drizzle of oil and about 1/4 cup of water. Cook for 5-8 minutes on high heat until water has dispersed and chorizo is fully cooked and crisp.
  3. Whisk fig butter and goat cheese together until fully incorporated. It helps to melt them together in the microwave for 15 seconds.
  4. Lay out egg rolls onto a flat surface. Spread a spoonful of goat cheese sauce (tbsp) onto the bottom corner side of the roll up. Top with a little arugula, then a large spoonful of chorizo. Fold the roll up starting from the bottom cornier. Then fold in the side corners like you would an envelop and roll. Use a dash of water on the bottom corner to help seal. Place in your baking dish and repeat with remaining ingredients. You should have some sauce leftover for dipping!
  5. Spray the rolls with cooking spray and bake in the oven for 15 minutes.
  6. Drizzle with balsamic glaze and serve immediately with sauce.
  1. *I recommend aged balsamic for the thickness and sweetness or you can opt for balsamic glaze via Trader Joe’s. You can also make your own reduced balsamic which works great too!
  2. Makes 12 rolls.
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