Seung-Ni Bay Road Orange Team

Seung-Ni Bay Road Orange Team

Welcome to the Orange Team.This page is here for us to support and motivate each other! I can't wait to hear from everyone!! Best of luck!! :)

Welcome!!! So excited to have each and everyone of you on my team!! Personally would like to wish each one of you body... challengers out there the best of luck and all the encouragement I can!!!! It will be incredibly hard but you all can do it! Seung-Ni is such a great place to challenge yourself and use the support of each instructor and your team!! Please make sure to ask questions when you ha

[06/18/12]   Well how is the maintaining going??? :)


Zoneful Thinking - Making the Zone Diet Fun and Easy for Everyone

Here is a great resource to use going forward to keep up the maintaining! Making the Zone Diet Fun and Easy for Everyone

[06/11/12]   Well how is day 1 of maintaining going??? 06/11/2012

Deep Chocolate Vitamuffin Copycat Recipe Recipe - - 322550

Recipe of the Chocolate Muffins :) I like Vitalicious VitaMuffins because they're so healthy and tasty, but they're expensive. I searched online for recipe clones and found ONE! It isn't mine, but I thought a lot of people here would appreciate it being posted. It doesn't have quite as high a percentage of vitamins as the original...



Here is a GREAT way to still get Chocolate and muffins! :)

Vitalicious Foods is the leader of innovative “vital and delicious” foods that promote a healthy lifestyle, without sacrificing taste.

[06/11/12]   Hey all!! First off congrats to those of you who weighed in today and had awesome results!!! You all make me so proud!

For those of you who didnt get in today the weigh in time has been extended until tomorrow at 2 pm! So make sure you get in for those final weigh ins!!! :)

[06/10/12]   Well you made it!!! We reached 8 weeks! Final weigh ins today from 4-6!!! Please let me know if you have already weighed in would love to know what you thought of your results!!! Now its onto maintaining which is always easier then starting as long as you dont go back to your old ways!! See you all 4-6 today!! :)

[06/08/12]   Are you planning to get final workouts in this weekend still?? There are classes on Saturday and Sunday!! Also i will be teaching a last chance sculpt class at 230 pm on Sunday for all challengers!!! Feel free to get one more class before your final weigh in!!!! :)


Timeline Photos

[06/08/12]   TGIF!!! How have you been doing in your final week??? Excited or nervous for weigh ins??



Fit Quote: "You're not going to get the butt you want by sitting on the one you have."

[06/07/12]   Happy Thursday! One day closer to the end!! :)

Craving Chocolate...? Try these 3 recipes!!!

Chocolate Sundae Supreme
Entire recipe: 209 calories, 5.5g fat, 130mg sodium, 35g carbs, 0.5g fiber, 22.5g sugars, 3.5g protein -- PointsPlus® value 5*

1/3 cup Cool Whip Free (thawed)
1/2 tsp. hot cocoa mix with 20 - 25 calories per packet (like Swiss Miss Diet or Nestlé Fat Free)
1/2 cup light chocolate ice cream
2 chocolate graham crackers (1/2 of a sheet), lightly crushed
1 tsp. chocolate sprinkles

In a small bowl, stir cocoa mix into Cool Whip until completely mixed.

In a parfait glass (or any mid-sized glass), evenly layer each ingredient: ice cream, crushed graham crackers, Cool Whip mixture, and sprinkles.


Pretzel Chocolate Softies
1/6th of recipe (1 softie): 135 calories, 3.5g fat, 197mg sodium, 22.5g carbs, 2g fiber, 10.5g sugars, 3g protein -- PointsPlus® value 3*

1/4 cup brown sugar (not packed)
2 tbsp. Splenda No Calorie Sweetener (granulated), or HG Alternative
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
2 tbsp. no-sugar-added applesauce
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. vanilla extract
1/3 cup whole-wheat flour
2 packets hot cocoa mix with 20 - 25 calories each (like Swiss Miss Diet or Nestlé Fat Free)
1/4 tsp. baking powder
1/8 tsp. salt
1/2 cup old-fashioned oats
1/2 oz. (about 24) thin salted pretzel sticks, broken into very small pieces
2 tbsp. mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.

In a medium bowl, thoroughly whisk brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract.

Add flour, cocoa mix, baking powder, and salt, and stir until smooth. Fold in oats.

Spoon batter onto the sheet in 6 evenly spaced mounds. Use the back of a spoon to spread and flatten into 3-inch circles. Sprinkle pretzel pieces over batter and gently pat to adhere.

Bake until a toothpick inserted into the center of a softie comes out clean, about 10 minutes.

In a very small microwave-safe bowl, microwave chocolate chips at 50 percent power for 1 minute. Stir and microwave at 50 percent power for 30 seconds; repeat, as needed, until melted.

Stir melted chocolate and drizzle over softies. Enjoy immediately or refrigerate until chocolate drizzle is firm!


Triple-Chocolate Freezy Crunchcake
Entire recipe: 199 calories, 5g fat, 97mg sodium, 35.5g carbs,

[06/06/12]   Happy Hump Day! How are you feeling? Making this a lifestyle change???


Keep pushing . . . don't give up its the HOME STRETCH!!!!! :)


[06/06/12]   Anyday Sundae - 2 Servings (don't you dare eat them both...share or cut this recipe in half!)

1/2 cup skim milk
1 scoop (~24 grams protein) vanilla protein powder
2 cups frozen banana slices (2 medium bananas)
4 tsp chocolate syrup
4 Tbsp Fat Free Reddi-wip (or Cool Whip Lite)
2 tsp chopped nuts (optional)
2 maraschino cherries (optional)

1. Pour milk into blender. Add protein powder and blend on high for 15 seconds.
2. Add frozen banana and blend on high 45 seconds or until smooth. Stop blender to stir with spoon or scrape down sides as needed.
3. Spoon into 2 dessert bowls. Top each sundae with 2 teaspoons chocolate syrup, 2 tablespoons of Reddi-wip, a teaspoon of chopped nuts, and one maraschino cherry.

Number of Servings: 2

[06/05/12]   Hope some of those recipes will help! And sorry for the overload :)

[06/05/12]   Well seems like Taco Bell cravings are big struggles so here are some more replacement ideas :)

Bacon Ranch Tortada
1 tbsp. fat-free ranch dressing
1 tbsp. mashed avocado
2 oz. cooked skinless lean chicken breast, chopped
1/4 cup shredded lettuce
2 tbsp. chopped tomato
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla

To make the filling, combine dressing with avocado in a bowl and mix well. Add all other ingredients except the tortilla. Toss to coat.

Lay tortilla flat on a clean, dry surface. Spoon filling onto the center. Carefully fold the tortilla sides toward the center, followed by the top and bottom, overlapping to enclose the filling and form a square. Press gently to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Carefully place the wrap in the skillet, seam side down, and cook for 3 - 4 minutes. Gently flip and cook for an additional 2 - 3 minutes, until lightly browned.

Slice in half diagonally or just bite right in.


Serving Size: 1 wrap (entire recipe)
Calories: 233
Fat: 8g
Sodium: 712mg
Carbs: 24.5g
Fiber: 13.5g
Sugars: 3g
Protein: 27g
PointsPlus® value 6*

Fiber-ific Nacho-rific Stuffed Chicken

PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 267 calories, 4.25g fat, 717mg sodium, 17g carbs, 5g fiber, 1.5g sugars, 40g protein -- PointsPlus® value 6*

1/2 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/2 cup Fiber One bran cereal (original)
8 low-fat baked tortilla chips (like the kind by Guiltless Gourmet), crushed
1 tsp. dry taco seasoning mix
2 dashes cayenne pepper, or more to taste
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/4 cup taco sauce
Optional toppings: fat-free sour cream and/or salsa

Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray and set aside.

To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.

Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.

Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.

Cover the pan with foil, and bake in the oven for 20 minutes.

Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.

Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!


'Bella Asada Fajitas

PER SERVING (1/2 of recipe, 3 fajitas): 275 calories, 8g fat, 312mg sodium, 47g carbs, 8.5g fiber, 7.5g sugars, 7g protein -- PointsPlus® value 7*

1 tsp. olive oil
2 large portabella mushroom caps, sliced
3/4 cup sliced bell peppers (red, yellow, and/or green)
3/4 cup sliced onion
1/4 tsp. garlic powder
1/4 tsp. salt, divided
1/8 tsp. chili powder, or more to taste
1/8 tsp. cumin
Dash black pepper
1/2 cup chopped tomatoes
1/4 cup roughly mashed avocado
2 tbsp. chopped fresh cilantro
1/2 tbsp. lime juice
Six 6-inch corn tortillas

Drizzle a large skillet with oil and bring to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 tsp. salt, chili powder, cumin, and black pepper. Stirring occasionally, cook for 6 minutes, or until veggies are tender. Set aside.

In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 tsp. salt. If you like, season to taste with chili powder. Mix well and set aside.

Place tortillas on a microwave-safe plate, and warm slightly in the microwave. Top each tortilla with about 1/2 cup fajita veggies and a spoonful of the tomato-avocado mixture. Fold and chew!


Guapo Taco
1/4 cup frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms)
1/8 tsp. dry taco seasoning mix
2 tbsp. fat-free refried beans
1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Original (not Large) tortilla, or alternative below
1 standard-sized yellow corn taco shell
1/4 cup shredded lettuce
1 tbsp. shredded fat-free cheddar cheese

Place soy crumbles in a small microwave-safe bowl and sprinkle with taco seasoning. Microwave until hot, about 30 seconds. Stir and set aside.

In another small microwave-safe bowl, nuke beans until hot, about 15 seconds. Stir and set aside.

Place tortilla flat on a microwave-safe plate and nuke until warm, about 10 seconds. Spread beans evenly over the exposed side of the tortilla. Set aside.

Warm shell in the microwave for 30 seconds. Place shell over the bean-covered tortilla -- line up the shell's bottom with the tortilla's center, and align the right side of the shell with the right side of the tortilla. Gently press on the inside of the shell's right side to seal. Pick up the entire right half of the taco-tortilla, and fold it over so the left sides align. Gently press on the inside of the shell's left side to seal. (If it cracks a little, that's okay!)

Fill shell with seasoned crumbles, lettuce, and cheese. Enjoy!


Serving Size: 1 taco (entire recipe)
Calories: 175
Fat: 4.75g
Sodium: 569mg
Carbs: 26.5g
Fiber: 10.75g
Sugars: 0.5g
Protein: 15g
PointsPlus® value 5*

Cheesy Beefy Quesadilla
1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla
1/3 cup frozen ground-beef-style soy crumbles (like the ones by Boca and Morningstar Farms)
1/4 cup shredded fat-free cheddar cheese
One-half wedge The Laughing Cow Light Original Swiss cheese
1 tbsp. fat-free sour cream
1/2 tbsp. chopped scallions
1/4 tsp. dry taco seasoning mix
Optional: additional fat-free sour cream, for dipping

In a small microwave-safe bowl, combine soy crumbles, cheddar cheese, scallions, sour cream, and seasoning mix, stirring thoroughly. Microwave for 30 seconds, stir again, and set aside.

Lay tortilla flat and spread cheese wedge evenly over one half.

Bring a medium-large pan sprayed with nonstick spray to medium heat, and lay tortilla in it with the cheesy side up. Cook for about 30 seconds. Top the cheesy tortilla half with soy crumble mixture.

Using a spatula, carefully fold the plain tortilla half over the other half, pressing down with the spatula to seal. Cook for about 1 minute, until slightly toasted on the bottom.

Flip and continue to cook for about 1 minute, until both sides are toasted. Remove from heat and cut into four triangles. Serve with sour cream for dipping, if you like. Enjoy!


Serving Size: entire quesadilla
Calories: 196
Fat: 5g
Sodium: 931mg
Carbs: 25g
Fiber: 13.5g
Sugars: 2.5g
Protein: 25.5g
PointsPlus® value 5*

Chicken Quesadillas
1 La Tortilla Factory Low Carb, Low Fat Whole Wheat Tortilla (small size)
1/4 cup shredded fat free cheddar cheese (or ff mozzarella, ff american, ff jack)
2 oz. chicken breast, grilled and sliced
1 Tbsp. green onion, diced
1 Tbsp. salsa
1 tsp. light sour cream

In a pan lightly spritzed with nonstick cooking spray, set down your tortilla. Spread the cheese, chicken and green onion evenly on top. Let set (cheese will just be beginning to melt), then fold over. Cook on medium heat for a minute or so, flipping quesadilla halfway in between. Slide your quesadilla onto a plate and serve with the salsa and sour cream. Enjoy!

Nutritional Info:
Calories: 155
Fat: 4g
Sodium: 680mg
Carbs: 15.5g
Fiber: 8.5g
Sugars: 1g
Protein: 22.5g
PointsPlus® value 4*

Bean Cheesy Enchiladas
2 large corn tortillas (like Mission Super Size)
1 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce
1/2 tsp. taco seasoning mix, dry
Optional toppings: fat-free sour cream, chopped scallions

Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy! MAKES 2 SERVINGS

Serving Size: 1 enchilada (half of recipe)
Calories: 187
Fat: 2g
Sodium: 976mg
Carbs: 29g
Fiber: 4g
Sugars: 5g
Protein: 12g
PointsPlus® value 4*

Cheesy Beefy Supreme Wrap
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (sometimes labeled Smart & Delicious Low Carb High Fiber)
1/2 cup frozen ground-beef-style soy crumbles (like Boca Ground Burger or Morningstar Farms Meal Starters Grillers Recipe Crumbles)
1/2 cup shredded fat-free cheddar cheese
1/2 wedge The Laughing Cow cheese, Light Original Swiss
1 tbsp. fat-free sour cream
1 tsp. taco seasoning mix
1/2 tsp. taco sauce

Place frozen soy crumbles, Laughing Cow cheese and taco seasoning mix in a small microwave-safe bowl. Heat in microwave for 45 - 60 seconds. Remove, add taco sauce, and mix well. Lay tortilla out on a large microwave-safe plate, and then warm it in the microwave for about 10 seconds. Place the soy crumble mixture in the center of the tortilla. Next, cover the mixture with the shredded cheese. Place the tortilla, open-faced, in the microwave for about 40 seconds (until shredded cheese has melted slightly). Remove plate from the microwave, and place sour cream on top of the melty cheese layer. Then, wrap the tortilla up by first folding in the sides and then rolling it up from the bottom. With the seam side down on the plate, heat the wrap in the microwave for another 30 seconds. Enjoy! MAKES 1 SERVING

Serving Size: 1 Cheesy Beefy Supreme Wrap (entire recipe)
Calories: 267
Fat: 6g
Sodium: 1,460mg
Carbs: 30g
Fiber: 16g
Sugars: 2g
Protein: 38g
PointsPlus® value 7*

Tinfoil-Baked Fish Taco

PER SERVING (entire taco): 232 calories, 3g fat, 279mg sodium, 25g carbs, 4g fiber, 5g sugars, 27g protein -- PointsPlus® value 6*

4 oz. raw tilapia (fresh or thawed from frozen)
1 large corn tortilla (like Mission Super Size)
1/3 cup thinly sliced onion
1/3 cup thinly sliced bell pepper (any color)
1/4 cup canned black beans
1 tsp. lime juice
1/2 tsp. taco seasoning mix

Preheat oven to 400 degrees.

Place fish and sliced veggies in a bowl, and spray with a light mist of nonstick spray. Sprinkle with taco seasoning and lime juice, and then toss to combine. Set out a large piece of tinfoil, and transfer seasoned fish 'n veggies to the center of the foil. Wrap foil up around food to completely enclose it.

Set foil packet on a baking pan, and place it in the oven. Cook for approximately 10 minutes (until fish is cooked through and flakes apart easily with a fork). Drain excess liquid from the packet, and allow to cool for a few minutes.

Toast or warm tortilla slightly, and then place beans in the center. Add fish and veggies to the tortilla. Fold tortilla sides up, and then chew away!


Coconut Chicken Tacos

PER SERVING (2 tacos): 260 calories, 5.5g fat, 467mg sodium, 21g carbs, 3g fiber, 5g sugars, 28g protein -- PointsPlus® value 6*

4 oz. raw boneless skinless lean chicken breast; cut into strips
2 corn taco shells
1/2 cup sliced red bell pepper
1/4 cup Torani Sugar Free Coconut Syrup
1 tsp. apple cider vinegar
1/2 tsp. garlic powder
1/8 tsp. salt
2 tbsp. pineapple salsa (like the ones by Trader Joe's or Newman's Own)
Optional: fat-free sour cream

Place coconut syrup, vinegar, garlic powder and salt in a medium-sized pot. Add 1/2 cup of water, and stir to mix. Place chicken and pepper slices in the pot, and set stove to low heat.

Stirring occasionally, cook until chicken is thoroughly cooked and tender (about 15 minutes). Remove pot from heat, and drain liquid completely.

Evenly distribute chicken and pepper strips among the shells. Top each taco with 1 tbsp. of the salsa. If desired, add some FF sour cream. Enjoy!


Open-Faced Taco

PER SERVING (entire taco): 235 calories, 2g fat, 818mg sodium, 41g carbs, 6.5g fiber, 6g sugars, 16g protein -- PointsPlus® value 6*

1 large corn tortilla (such as Mission Super Size)
1 cup butternut squash cubes
1/2 cup shredded lettuce
1/4 cup frozen ground-beef-style soy crumbles (like Boca Ground Burger or Morningstar Farms Meal Starters Grillers Recipe Crumbles)
2 tbsp. canned black beans
2 tbsp. shredded fat-free cheddar cheese
2 tbsp. salsa
2 tbsp. fat-free sour cream
1 tbsp. jalapeno slices (for a spicy taco) or mild banana pepper slices
1/2 tsp. cumin
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. taco seasoning mix
dash salt
dash cayenne pepper

Preheat oven to 400 degrees.

Place corn tortilla on a baking pan sprayed lightly with nonstick spray. Lightly mist the top of the tortilla with nonstick spray, and then cook in the oven for approximately 8 minutes (until crispy).

Place squash cubes in a microwave-safe dish with 1 tbsp. of water. Cover and microwave for 6 minutes. Once cool enough to handle, drain excess water, and then add salt & all spices except for the taco seasoning. Mash well and set aside.

Place frozen crumbles in a microwave-safe dish and heat for 25 seconds. Stir in taco seasoning, and heat for an additional 25 seconds.

Set crispy tortilla on a plate, and layer ingredients on top in this order: mashed squash, lettuce, black beans, soy crumbles, and then cheese. Heat entire dish in the microwave for 30 seconds.

Top with salsa, sour cream and pepper slices. Now stuff your face!





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