Wednesday, October 30, 2013

Dinner is Served! Pumpkin Pizza Pie


Just in time for Halloween we found an AWESOME pizza recipe from our friends at the American Council on Exercise.  Usually when we share recipes with our fans, we've tried them out first.  However, when we saw this cool recipe idea a few days before Halloween we decided to take a risk and share it pre-trail run.  Well, we made this Pumpkin Pizza Pie and it was absolutely amazing!  It reminds us of a pizza version of those delicious Trader Joe's butternut squash raviolis we are so obsessed with that we have to avoid TJ's in order to not try to live off of these pasta pockets of goodness.  If you didn't make this pizza tonight, try it out tomorrow.  We think you'll love this Halloween inspired delight. The pumpkin is found in the sauce.  The original recipe uses olives and peppers and some extra cheese which we decide not to use tonight, however, these toppings can make the pizza even more festive if you use them to make a Jack-o-Lantern type face.

Did you try this pizza? If not, what are you waiting for?!  Let us know your thoughts with a comment below: 

What's for Dinner? Wednesday

H-A-L-L-O, ho, ho, W-E-E, eh, eh, N (anyone remember this song from the third grade...or just us?) Only 1 more day until Halloween! That's why we're making Pumpkin Pizza for this week's What's for Dinner? Wednesday meal.  We found this recipe on the American Council of Exercise's website and had to share it with you.  Check the site for some other great healthy Halloween ideas here. Now let's make that pizza!

Here is the list of the ingredients you'll need for your Pumpkin Pizza Pie:

1 pound whole-wheat pizza dough, thawed if frozen
1/2 cup tomato sauce look for a no sodium or sugar added option
1 cup pumpkin puree
1/2 cup grated Parmesan cheese
1 cup shredded part skim mozzarella cheese
1/2 tsp. garlic powder
4 olives, sliced horizontally so they make round circles
3 slices red bell peppers
3/4 cup spinach
Ingredients for a side salad (we love ours with balsamic vinaigrette)

Step One: Preheat your oven to 450 °F and prepare your pizza dough.  Clean a spot in your kitchen so you can roll out your dough.  Then sprinkle some flour down so the sticky ball won't stick to you (after making pita bread this weekend and laughing about this step we advise you to just do it! While we appreciated our hubby getting us out of our sticky situation during the football game, it wasn't our finest hour). Roll the dough out on your stick-resistant surface and then transfer it to a baking sheet that you've also sprinkled with flour.  By now your oven should be heated up so you can move your pie to the oven and bake it for 8-10 minutes.  While you're waiting, clean your formerly clean surface and move on to step two.

Step Two:  Grab a bowl and mix together your tomato sauce, pumpkin puree, and garlic powder.  Once your pizza crust is done baking in the oven, spread your Halloween inspired sauce on top and top it with your cheeses. Then add your additional toppings.  You can arrange them to make a Halloween face or just mix them all up (that's how they'll be in your tummy anyways). When you're done, put your pizza back in the oven and bake it for 10-12 minutes or however long it takes for your cheese to melt.

Step Three: Slice up your Halloween Pumpkin Pizza Pie and serve it up to your almost goblin and ghouls.

Feeling inspired to make your Pizza Halloween ready? Not so sure about adding more veggies to your pie? Share your thoughts with us by commenting below:

Tuesday, October 29, 2013

Tighten + Tone Tuesday


Happy Tighten +Tone Tuesday! We already taught you two shoulder exercises this month. Today we're teaching you how to do one more shoulder exercise, the Standing Scarecrow.  We swear we didn't plan on timing this with Halloween, but are loving the coincidence.  This exercise is great because it focuses on your posterior deltoids (back of your shoulder muscles).  Most of us don't work these muscles much, but it's never too late to start!  Working these muscles will help you improve your posture and strengthen shoulder muscles that are otherwise prone to injury from under-use.  Ready to learn how to be a standing scarecrow without having to buy a barrel of hay? Check out the steps to check your Standing Scarecrow form below:

Step 1: Find a pair of light dumbbells.  We'd recommend starting with a 5 lb pair.  Stand with your feet shoulder-width apart and a slight bend in your knees. Your abs should be in tight to help support your body and protect your back during this move. 

Step 2: Get into position!  With a 90 degree bend in your arms, raise your upper arms so that they are parallel to the floor. Your palms should be facing behind you.  

Step 3: Action! Keep your upper arms, wrists and elbows in this starting position while using your shoulders to move the weights up so that they are perpendicular to your head.  Pause and slowly lower the weights back to your starting position.

Here is a visual for you to compare your form against:

Source

Repeat this move 10-15 times for up to 3 repetitions.  You'll want to lose a light weight, however, you can increase the weight you use if you're able to do more than 15 repetitions over time.  

Have you tried the Standing Scarecrow before? Let us know what you think about this "Scary" exercise with a comment below: 

Wednesday, October 23, 2013

Dinner is served! Single Serve Lasagna Rolls


Here's the final product for What's for Dinner? Wednesday: Single Serve Lasagna Rolls!  It's hard to tell from this view, but this lasagna roll is chock full of spinach in addition to a blend of four cheeses.  We love this recipe because it helps us practice two healthy living tips: portion control and meal planning. The single serve size allows you to know just how much you're eating.  Since these rolls can easily be frozen, pack some extras in tin foil and heat them up on a busy night.

Did you make these lasagna rolls? Would you try them? Let us know your thoughts by commenting below: 

What's for Dinner? Wednesday


Happy What's for Dinner? Wednesday! Today we're making a healthier version of a comfort food favorite: lasagna!  We love this recipe because it makes it easy for you to practice two tried and true healthy eating tips.  What are these healthy eating tips, you ask? Portion control and meal preparation.

Go to a restaurant these days and it's hard to find a meal that doesn't contain close to 100% of your daily caloric needs because of out of control portion sizes.  With portion sizes out of control everywhere you look, it can be hard to figure out what to serve at home as well.  For this meal you'll be able to easily see how many portions you are serving.

Another reason it can be hard to eat healthy is that life can get pretty busy.  When you are running out of hours in the day and starving, the last thing you'll want to do is run to the grocery store to cook up a healthy meal.  Especially if you can buy something that's already made for you - healthy or not! This week's meal can also be a part of your healthy meal preparation plan for those busy nights.  How? Instead of preparing your lasagna as one dish, you'll make lasagna rolls.  Each roll is about 250 calories and can be frozen individually so you can easily reheat one or more on one of those chaotic days coming up this holiday season!  Excited to practice portion control and meal preparation with one easy meal? So are we! Here are your ingredients:

Makes 10 Lasagna Rolls:

10 whole wheat lasagna noodles
24 oz marinara sauce (no sugar added)
1 tablespoon olive oil
2 cloves garlic, minced
6 cups baby spinach, loosely packed and chopped
1 cup low-fat ricotta cheese
1 1/2 cups part-skim, shredded mozzarella
1/2 cup non-fat cottage cheese
1 egg white
1 teaspoon dried oregano
Pinch of sea salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese

How to make lasagna rolls Garfield would be proud of:

Step One: Preheat your oven to 425 degrees.  While it's warming up, get out a 13" x 19" casserole dish and spread 1 1/4 cups of your marinara sauce along the bottom and boil water in a pot so you can cook your lasagna noodles.  When the water is ready, cook the noodles for 8 minutes.  Drain the noodles and set them aside.  If you're feeling adventurous, you can start step two while cooking the noodles. Just don't try this with more than one person in the kitchen (trust us, it will not end well).

Step Two: Take out a large skillet and add your olive oil.  Heat your oil over medium-low heat and add in your minced garlic.  Saute the garlic for about 1 minute or until it is fragrant (did we mention this recipe will help keep any vampires away? You're welcome!). Next add your chopped spinach and cook it until it wilts (about 3 minutes more).

Step Three: In a large bowl, mix together the contents of your skillet (garlic + spinach) with your ricotta, 1 cup of your mozzarella, cottage cheese, egg white, oregano, salt and pepper. Can you tell this is going to be good? Mmmmm....

Step Four:  Flatten your lasagna noodles on a clean work surface and spread 1/4 cup of the cheese/spinach mix over each noodle.  Roll the noodle by starting at the end closest to you.  Once your lasagna roll is rolled up, place it seam side down on the bed of marinara in your 13" x 9" pan. Continue this process for all 10 noodles.  Then add another cup of marinara over your rolls and sprinkle them with the rest of your mozzarella and Parmesan cheeses

Step Five: Cover your pan and lasagna rolls with aluminum foil and bake them for 20 minutes, or until your cheeses are bubbling. (You'll probably smell the cheesy goodness before then - mmm mmm mmmm!)

Step Six:  Take your lasagna rolls out of the oven and serve them to your guests.  You'll have extra marinara so, add some to the top if you wish (you'll want to heat it up a little first). We love these lasagna rolls with a side salad made of any leftover spinach, fresh tomato and balsamic vinegar. However, feel free to add your own side of choice.

Step Seven (optional):  If you have some rolls left, pack them up and put them in the freezer so you can make this meal again in 5 minutes or less! Wrap them in tin foil and freeze for up to three months, however, you'll probably use them before then.  To reheat out of the freezer warm on low for 1-2 minutes and then on high for 1-2 minutes. 

Are you going to try this meal with us? How do you prepare for busy nights? Share a thought with us by posting a comment in the space below:




Tuesday, October 22, 2013

Tighten + Tone Tuesday

Happy Tighten + Tone Tuesday! Last week we shared the frontal shoulder raise. This week, we're reviewing the form for the lateral shoulder raise.  You should be able to lift the same weight with this exercise. Find your dumbbells and check your form with us!

Step One:  Hold your dumbbells so that they are by your sides and your palms face each other. Bend your knees slightly and make sure your feet are about shoulder-width apart.  Tighten your abs for stability.  Tighten your shoulder blades by pulling them down and back.

Step Two:  Exhale and raise your dumbbells to shoulder height. As you raise the weights, make sure your elbows and upper arm are higher than your wrists and hands.  When your hands are at shoulder height, turn your thumbs upward slightly.  Do NOT lock your elbows. Keep a slight bend in them even at the top of the movement. Keep your wrists neutral and pause for a count a the top (arms parallel to the ground).

Step Three: Inhale and slowly lower your dumbbells back to their starting position.  Rotate your thumbs slightly down as you lower your weights. Make sure your abs stay tight so that your body is stable throughout the move.

Here is your visual:



Have you tried this exercise? What do you think? Share your comments with us by posting in the space below:

Wednesday, October 16, 2013

Dinner is served! Turkey Chili with Black Beans and Sweet Potatoes

Just in time for the "cold spell" that's landed in Houston, we've cooked up our latest What's for Dinner? Wednesday meal: Turkey Chili with Black Beans and Sweet Potatoes. Use your crock pot and spend less than 10 minutes on dinner. Our recommendation? Throw all your ingredients in your crock pot in the morning and set it to 8 hrs on low and come home to the delicious smell of your dinner.  Short on time? You can also cook this chili up in 4 hrs with a high setting.  Get the full recipe here.

Has the weather cooled down in your neck of the woods? What's your favorite cool weather food?  Share your thoughts with us by posting a comment below: 

Healthy Halloween!


Can you believe we’re half way through October?  Here in Houston, TX the weather for most of this month has been tricking us into thinking it’s still July.  While the weather may not be reminiscent of fall back in our native Connecticut, the Halloween decorations around town have brought us back to reality.  Yesterday, there was the bowl of Halloween candy we saw at the car wash.  Today, Whole Foods had out a box for Halloween costume donations for kids (awesome idea, right!).  There is no denying that it’s October and almost Halloween.  With this spooky holiday only two weeks away, you’re likely to run into a party or two.  Afraid of having the candy focused holiday ruin the good habits you’ve been working on?  In this post we’re sharing some of the most creative and healthy Halloween treat ideas we’ve seen on Pinterest. Use them on the little ones or share them with fellow adult ghouls.  

If you or your favorite mini goblins love to gobble up tangerines and oranges, they're bound to get a kick out of any of these Halloween-inspired clementine and orange based snacks:

Are your children afraid of citrus fruits? Do you have a more of an "I love to eat, eat, eat, apples and bananas" bunch? Try one of these two lunch box-friendly ideas.  We aren't parents yet, but we'd send our kids a note about how much their "mummy" loves them if we packed the apple mummy. Or maybe a "bunch" of yogurt covered banana ghosts for them and their spooky friends:


 When your kids get home from school and complain about how hungry they are, be prepared with a healthy sandwich that's so cute, you can trick them into forgetting about eating candy...for now. We love these mummy pizzas and jack-o-lantern cheese and turkey sandwiches:

Trying to get in some extra protein? You'll love these two "eggcellent" versions of egg ghosts.  We love the idea that egg decorating doesn't need to be limited to Easter time!  For an adult party, we dig the second egg ghosts with eyes made of pomegranate seeds - yum!  
What beautiful fingers you have, my pretty!  Here are a five more finger food ideas, one for your pinky, ring, middle, index finger, and thumb.  Although, we don't recommend holding them all at once.  Mozzarella cheese makes the fingers here.  Bring on more fruits to make banana ghosts, clementine and celery stick pumpkins, and apple and almond jaws.  Carrots make the pumpkins for your hummus dip-yum! If you're a cheese lover, enjoy a ball of cheddar with a pretzel stem:
Finally, if you're really a health nut, you have to love "green juice." Here are two green drinks chock full of healthy greenery.  The kid's monster smoothie has spinach, pineapple, milk, and a few other ingredients. Read more here. For the adults, the spooky cocktail uses kiwis and mint leaves for its base:


Are you feeling inspired to celebrate a Healthy Halloween? Which recipe are you dying to try? Check our "Healthy Halloween" Pinterest board for all the spooky details.  Then share your thoughts with a comment below:

What's for Dinner? Wednesday


Lunes, Martes, Miercoles! We're practicing our Spanish this Wednesday and getting ready to cook one of our favorite recipes because it's What's for Dinner? Wednesday!  Today we are busy as bees and using our crock pot again to make Black Bean and Sweet Potato Turkey Chili. We hope you can join us!
Gather these ingredients:
1 small yellow onion
2 cloves garlic
1 14.5 oz can tomatoes
1 15 oz can black beans
2 cups sweet potatoes, peeled and cubed
1 lb lean ground turkey
1 bay leaf
3/4 tsp cumin
1/2 tsp each of oregano, ground pepper,  and cayenne pepper
pinch of sea salt
2 tbsp chili powder
1.5 cup water

How to make it (Hint: so easy!)

Step One: Get out your crock pot (if you don't have one, buy one already! it has been a real life-changer for us).

Step Two: Find a can opener and get out your tomatoes and black beans and add them to the pot. Prep your sweet potatoes, garlic, and onion, and add them before covering your veggies with your turkey, spices, and water.

Step Three: Cover your crock pot and set it to cook on low for eight hours or four hours on high if you're really pressed for time.

Step Four: Check in on your dinner for a taste test about 20 minutes before it's time to serve and adjust your spices if necessary.  Then give it a stir.

Step Five:  Serve your delicious fall-inspired chili! 

Are you going to try this recipe? Let us know your thoughts by posting a comment in the space below:

Tuesday, October 15, 2013

Tighten + Tone Tuesday

This Tighten + Tone Tuesday we're sharing a shoulder exercise.  We've focused on some exercises in the past that target the shoulders as supporting muscles (like the push-up), however, today the shoulders get to shine! Find a lighter pair of dumbbells and check your front shoulder raise form with our tips today.

Step One: Stand with your palms facing the back of your body and a light pair of dumbbells at your sides.  Lightly bend your knees and tighten your abs so your body will be stable throughout the movement.  Your feet should be about shoulder-width apart.

Step Two: Exhale and slowly raise your weights in front of your body until they are parallel to the floor (even with your shoulders). Pause briefly.

Step Three: Slowly return the weights to your starting position as you inhale.

Repeat this exercise for 10-15 repetitions. If you can do more that 15 reps, increase the weight.  If you are in between weights, you can bend slightly at the elbows to make the exercise easier for a given weight.  

Here is your visual:

 Have you tried this exercise? Let us know what you think by posting a comment in the space below:



Thursday, October 10, 2013

Dinner is served! Scallops over Pea and Leek Puree


This week we shared one of our favorite scallop recipes.  Check out this dinner party ready dish above and the full recipe here.  We love this meal because we get to sneak in veggies through the pea and leek puree the scallops rest on.  The honey based vinaigrette drizzled on top offers a hint of sweetness and adds to the deliciousness of this dinner dish.

Do you plan on making this meal? Let us know your thoughts by posting a comment below:

Wednesday, October 9, 2013

What's for Dinner? Wednesday


Don't know what to make tonight? Don't worry, it's "What's for diner? Wednesday!" where we share one of our favorite healthy recipes.  We’re going back to the sea for our latest meal idea.  We know we've been pretty fishy lately (cooking poached cod and tilapia fish sticks in recent weeks) so we’ll spare you the finned guys for our favorite shellfish: scallops!  Cooking these guys always makes us feel so fancy.  Tonight’s recipe even includes a fancy sauce to serve your scallops on top of so you really may trick your guests into thinking you’re at a five-star restaurant. 

Here are your ingredients (serves four):

2 tbsp olive oil
2 leeks sliced
Sea salt
1 tsp thyme
2 cups frozen green peas
3/4 cup skim milk
1 lb sea scallops
1 tsp fresh lemon juice
2 tsp white wine vinegar
1 tsp minced fresh mint
1/2 tsp raw honey

Skillfully Craft your Scallops As Follows:

Step One:  Heat a skillet on medium-low and coat it with one tsp of your olive oil.  Find your leeks and add them and a pinch of salt to the skillet and stir these onion cousins until they are soft and slightly brown.  Add your thyme, peas and milk and increase the heat level to medium.  Keep the mix cooking until the peas have been heated through (will take about 5 minutes).  Remove this first mix from the stove.

Step Two:  Pour your leek/pea/milk mix into a blender and puree it until it is smooth.  Try not to eat it yet (It’s the bed for our misplaced scallops, not soup!).

Step Three:  Heat another large skillet on medium-high and coat it with another tsp of olive oil. Now it’s the scallops' turn!  Add them to the skillet allowing for a little space between each one for proper cooking.  How long to cook? Good question! Three minutes per side will brown your scallops perfectly.  Take these former ocean dwellers off the skillet when you’re done and set them aside.

Step Four:  Find a small bowl to make your vinaigrette.  Add everything you have left (from your ingredients list, that is): 4 tsp olive oil, lemon juice, white wine vinegar, 1 tsp of water, mint, honey, and a little pinch of salt for good luck. 

Step Five: Prepare to amaze!  Spoon ½ a cup of the pea puree onto each plate and elegantly place four scallops on top.  Lightly drizzle about 2 tsp of your vinaigrette over your scallops and serve your guests. 

Are you making this meal tonight or in the future? Share your thoughts with us in the space below:

Tuesday, October 8, 2013

Tighten + Tone Tuesday

Happy Tighten + Tone Tuesday! This Tuesday we're breaking out our resistance band again to show you how to work your biceps with this handy fitness tool.  Learn this exercise and no matter where you travel, you can work your biceps without maxing out the weight of your luggage!  Here are your steps:

Step One: Find a resistance band and step on it with both feet.  Position the band so that it is secured under the middle of both feet. Position your feet so that they are below your shoulders.  Slightly bend your knees and hold the handles of your band.  Make sure that the band height is the same on both sides of your body.   Tighten your abs and core muscles to help support your body.

Step Two: Time to curl! With your palms facing away from your body and arms next to your sides, contract your biceps as you lift the band handles up to your shoulders on an exhale.  Make sure that the upper half of your arms do not move away from your sides during this move.

Step Three: Return to start.  Inhale and slowly lower your hands back to start.  If you felt yourself rocking or if this was too easy, adjust the amount of slack in the band between your feet.  If your band is not very tight, feel free to add a loop around your feet before trying again. 

Repeat the exercise with control for 10-15 times and then perform your favorite triceps exercise for 10-15 times before trying at least one more set of biceps curls.

Here is a visual:
Image Source:
http://www.fitday.com/fitness-articles/resistance_band-bicep.JPG

Did you try this exercise? What do you think? Do you enjoy using resistance bands or do you prefer dumbbells? Share your thoughts with us in the space below: 

Wednesday, October 2, 2013

Dinner is served! Tilapia Fish Sticks with Side Sauce

Dinner is served! Picture above is our latest "What's for Dinner? Wednesday" meal: Tilapia Fish Sticks with Side Sauce.  By baking the fish sticks and using healthy seeds and egg whites as the batter, you'll eliminate added unhealthy fats typically found in other fish sticks. The sauce in the middle is Greek yogurt based.  For the full recipe check out the post below this one.

Are you planning on trying this meal? Post your thoughts in the space below:

What's for Dinner? Wednesday

Happy What's for Dinner? Wednesday! Last week we enjoyed reminiscing about our life in elementary school and the prime of our Mac 'n Cheese eating days so much, that we wanted to share another favorite kid classic meal made healthy.  Today we're cooking up one of our favorite Fish Stick recipes with a side sauce.  After a weekend full of BBQ leftovers, our recipe is made for two.  Feel free to alter the ingredients to serve a larger group. 

Here's what you need (serves two):

Fish Stick Supplies
1/3 cup unsalted sunflower seeds
2 egg whites
2 1/2 tbsp ground flaxseeds (buy a bunch and sprinkle on snacks to easily up your omega 3s)
2 tsp parsley
1/4 tsp pepper
1/8 tsp sea salt
8 oz tilapia

Sauce Supplies
1/4 cup cucumber, minced
1 tbsp onion, minced
1 1/2 tbsp white wine vinegar *we’ll use more next week
1/2 tsp extra-virgin olive oil
1/2 cup nonfat Greek yogurt

Steps to Sticks O’ Fish:

Step One: Preheat your oven to 375.  As your oven warms up, prep your fish stick batter.  Pulse your sunflower seeds in a small food processor until they look like a fine powder.  Once you’ve made your sunflower powder, create a cool rhyme about it that you’ll share with everyone at dinner.  Then, mix the poet-making powder with the flax seeds, parsley, pepper, and salt in a small bowl. Set this aside and whisk your egg whites in a separate small bowl.

Step Two: Make your tilapia sticks. Cut the filets into thin, 3 inch long strips.  Dip each strip into your egg whites bowl and then into the powder bowl so they become coated with seedy, seasoned goodness.  By now your oven should be warmed up (if not, you must be living in our old apartment in Brighton, MA…..in this case you’ll need to start becoming very friendly with your microwave and may need a different recipe).  Line a baking sheet with foil and place your fish sticks on top. Bake the sticks for 10 minutes.

Step Three: Time for the special sauce!  Find a bowl that can fit all those sauce ingredients.  Then stir together the cucumber, onion, white wine vinegar, and olive oil.  Once these are combined, add your yogurt and a little salt and pepper.  Pop the sauce into the refrigerator to help the flavors mingle. 

Step Four:  Get ready for your delicious and nutritious take on Fish Sticks.  Serve about 8 sticks with 1/3 cup of your sauce and enjoy an under 400 calorie meal.  Add in some fresh veggies of your choice for a side.

Are you inspired to try our favorite fish stick recipe or are you more of a Mac 'n Cheese fan? Share your thoughts with us below:
 

Tuesday, October 1, 2013

Tighten + Tone Tuesday

Happy Tighten + Tone Tuesday! It's a busy day here at Fit Armadillo because it's our wedding anniversary AND the start of our October contest <<click to learn more!  However, we are still ready to help you tone up on this Tuesday.  Today we're looking at another exercise that focuses on the back muscles, the single arm dumbbell row. Find a dumbbell and bench to try it out.

Step One: Hold your dumbbell in your right hand to start.  Place the knee of the opposite leg (your left leg) and your free (left) hand a bench.  Make sure your dumbbell-free hand (left) is placed directly under your shoulder on the bench and the knee you have on the bench (left) is directly below your (left) hip.  Tighten your abs to make sure you protect your back and spine. Pull your shoulder blades down and back by tightening your shoulder muscles.  Check your form in the mirror to make sure your back is flat.  The arm holding the dumbbell (right) should be straight and perpendicular to the floor.

Step Two:  Let's row! Breathe out as you lift the dumbbell up leading with your elbow and keeping your arm close to your body.  Continue to lift the dumbbell until it is even with your shoulder.  If your torso starts to rotate before this height, do not lift the weight to this level. 

Step Three: Back to start.  Breathe in as you slowly lower the dumbbell to the starting position and your (right) arm is straight.  Be careful not to rotate your torso or relax your supporting muscles (abs, shoulders, etc.) throughout the move.  If you notice yourself rotating or your back rounding, stop the exercise. 

Repeat this exercise for 10-15 times on your right side and then switch arms.  If you have the correct weight, you should be able to do no more than 10-15 reps with perfect form before needing a break.

Here is your visual for the exercise:



Do you perform this exercise? Let us know your thoughts by commenting below:

Fit Armadillo Goes PINK for October!

Happy October 1st! Today is a special day at Fit Armadillo because it is our owner's wedding anniversary.   Sending much love to hubby, Shil Basu, for supporting the Fit Armadillo business every day! October first is especially special this year because we're going PINK today through the rest of the month to raise Breast Cancer Awareness.  Want to go PINK as well? Check out this website that helped us update our cover photos  >>GO PINK!

As part of going pink this month, we're hosting a contest for our Houston-based fans (outside of Houston, TX? Stay tuned for other contests that will include you).  Stop by our Facebook page and "Like" us to enter for your chance to win a Pink Yoga Mat.  Want to increase your chances of winning? Once you've liked the page, you can earn additional entries for completing any of the following this month:

  ***"Like" our page ....................1 entry***
"Like" a post.....................1 entry
"Comment" on a post........2 entries
"Share" a post....................3 entries

On our Blog:
"Like" or "Thumbs Up".....1 entry
"Comment"........................2 entries

On Twitter:
"Retweet"...........................1entry
"Reply"...............................2entry
Post special hashtags.............3-5 entries

***required for entry

Know someone who lives in Houston, TX and might want to join in? Share this post with them!