POOL EXERCISES

Whether you’re in search of a low-intensity exercise routine or just want to get a workout in while enjoying the sunny weather, these exercises are a great way to tone your entire body and stay cool this summer.

STANDING PUSH-UPS

Face a side of the pool and position your hands on the wall slightly wider than your shoulders. Bend your arms and lean in toward the wall, then push back out without locking your elbows.

Leg Lifts

Stand in the pool (hold onto the side if you like) and lift one leg out to the side, then back down and across your other foot, then down. Switch legs and perform the exercise on the other leg.

Bicep Curls

Holding your arms down at your sides, open your palms and squeeze your fingers together. Then bend the elbows and curl your forearms up so that your hands press up toward your shoulders. Return your arms down to your sides and repeat.

Tricep Extension

Stand up straight and hug both elbows in toward your sides. Bend your elbows at 90° so that your hands are out in front of you and your forearms are parallel with the bottom of the pool. Press your arms up and back through the water to straighten your arms behind you, squeezing your triceps. Return to bent elbows and repeat.

Forward Lunge

Stand near a pool wall for support, if needed, and take a big lunge step in a forward direction. Do not let the knee in front of you advance past your toes. Return to the starting position and repeat with the other leg.

Grill Recipes

Blueberry Ginger Refresher

Recipe Yields: 1 cup of fruit

INGREDIENTS

• 1 cup blueberries

• ½ cup club soda

• ½ cup water

• ½ cup crushed ice

• 4-5 Tbsp of Stevia

• 1 Tbsp ginger, grated

• 4 mint leavest

Directions

1. Heat a pan to medium-high heat. Add water, blueberries, and ginger.

2. Boil the mixture and then add Stevia.

3. Lower the heat and mash the mixture, let simmer for 10 mins.

4. Remove from heat and let it sit at room temperature for 2 hours.

5. Strain the syrup into a bowl. Add the mixture into a tall glass with crushed ice, club soda, and mint.

FOR FLEX™ PATIENTS

Add 1.5 oz. of vodka.

Grilled Ratatouille Salad

Recipe Yields: 7 ¼ cups of vegetables

INGREDIENTS

• 4 cups eggplant

• 1 ½ cups medium tomatoes

• 1 cup zucchini

• ½ cup red bell pepper

• ½ cup fresh basil leaves, thinly sliced

• ¼ cup red onion

• 1 Tbsp plus 2 Tsp red wine vinegar

• Salt and pepper, to taste

• Zero-calorie nonstick cooking spray

DIRECTIONS

1. Slice eggplant into ½-inch-thick rounds. Soak in a bowl of lightly salted water for 15-20 mins. Drain and squeeze out the excess moisture.

2. Slice tomatoes and zucchini into ½-inch-thick rounds.

3. Stem and seed the bell pepper. Slice the pepper and onion into ½-inch-thick rings.

4. Heat a grill or grill pan to medium-high heat. Spray the vegetables with zero-calorie nonstick cooking spray on both sides and season with ½ tsp salt and pepper to taste.

5. Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 mins. for the tomatoes, 7-8 mins. for the bell pepper, onion, and zucchini, and about 10 mins. for the eggplant. Let cool

6. Drizzle the vegetables with vinegar.

7. Divide the zucchini and eggplant among plates and arrange them in a circle, overlapping slightly. Top with the bell pepper, tomato, and onion. Sprinkle with basil.

FOR FLEX™ PATIENTS

Top with ½ oz. fresh mozzarella.