NCTV BLOG

  (Photo is me. Age 61) 5 More Exercises To Sculpt Your Abs Details  Crunch/Side-Ben Combo: Lie down like you're about to do a sit-up, but instead of reaching your torso up, curl it to the right side. Reach your right elbow toward your right foot. Squeeze and hold for five seconds, then alternate sides. Repeat 10 times. 6-Inch Killers: Lie flat on your back with your legs reaching toward the ceiling, slightly bent. Intertwine your fingers behind your head and lift it slightly. For a more challenging routine, lift you shoulder blades off the floor as well. Slowly begin to lower your legs down to the floor without bending them any further and keeping your feet close together. Once you have reached about six inches above the ground, hold for 10 seconds. Repeat 10 times. Side Crunch: Lie on your right side, with your left hip aligned above your right. Bend your knees to a comfortable position. Intertwine your fingers behind your head and reach your left elbow toward your left hi...

Peppermint Foot Scrub With Rosemary Instructions This is a great way to scrub off dead skin and feel refreshed - even in the shower.  In this post, you'll see that you can use this delightful scrub from the shoulders down.   Ingredients 1 cup coarse sea salt 1/8 cup olive oil or sweet almond oil 2 to 3 drops peppermint essential oil 1 to 2 drops rosemary essential oil 2 sprigs fresh crushed rosemary or 1/2 teaspoon dried rosemary Preparation And Application Combine all ingredients in a bowl, cover and set aside.  How To Use In The Shower Prepare your Rosemary Peppermint Foot Scrub as instructed above.    Scoop a good handful and put into a plastic bowl or if nothing else, onto a paper plate.    Neither of these present any danger in the shower as they won’t break. In this case , since it’s convenient, you can use the scrub for your whole body, from the shoulders down.    Work into your elbows, knees, backside, and thighs.    Fi...

Way better than traditional candied sweet potatoes!   This is a must-try!   Orange Coconut Sweet Potatoes Recipe Makes 4 servings.  The odds are you'll need to double or triple this to keep everyone happy! Ingredients 1 pound sweet potatoes, peeled and sliced 1/2" thick 1/2 teaspoon finely shredded orange peel 1/2 cup freshly squeezed orange juice 2 tablespoons brown sugar   1 tablespoon margarine or butter 1/2 teaspoon pumpkin pie spice 1/4 teaspoon sea salt TOPPING: 1/2 cup shredded sweetened coconut (more to taste) Preparation Preheat oven to 375 Place sweet potatoes in a 12" skillet; cover with boiling water and cook, covered, about 10 minutes or until potatoes are very tender. Drain well.  Using an immersion blender or traditional potato masher, mash your sweets until smooth.   Meanwhile, for sauce, in a small mixing bowl combine orange peel, orange juice, brown sugar or molasses, margarine or butter, pumpkin pie spice, and salt. Pour over the mas...

Mushroom Vidalia   Onion Quiche Recipe Ingredients All-purpose flour, for rolling out dough 1 homemade or store-bought single-crust pie dough 1 tablespoon unsalted butter 2 cups thinly sliced Vidalia Onions Coarse salt and ground pepper 6 large eggs OR egg substitute OR egg whites only 3/4 cup heavy cream 3/4 pound mushrooms, thinly sliced and sauteed 1 cup grated fontina cheese (4 ounces) Preparation Preheat oven to 375 degrees.   Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge.  (Blind bake)  Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. Meanwhile, in a large skillet, melt butter over medium-high. Add Vidalia onions, season with salt and pepper, and cook until light golden, 8 to 10 minutes.  In a medium bowl, whisk together eggs and c...

Cilantro Cream Dip   Makes 1 1/4 cups Ingredients 1 cup tightly packed fresh cilantro 1 cup sour cream 1 jalapeno seeded and roughly chopped 1 Tablespoon fresh lime juice (1/2 lime) 1/2 teaspoon mild green chili powder 1/4 teaspoon salt   Preparation Place all ingredients in a food processor or high powered blender. Process until completely blended and serve. Serve Use as a dip for chips, pita triangles, cocktail hot dogs (most any hot appetizer) or raw veggies.   Spoon it over burgers, quesadillas, grilled chicken, corn on the cob, tacos (especially fish tacos), kabobs, blackened salmon, and grilled vegetables. It’s fantastic on sliced roast pork, chicken, beef, lamb and game meats.   Store Keep any leftover in the refrigerator.  It will stay fresh a day or two.  Stir before using.   Enjoy!

Microdermabrasion Treatments: What You Should Expect To Happen
 Since this is a relatively simple, non-surgical treatment, there is no need for pain killers, or medication of any kind leading up to or following microdermabrasion.  It doesn't hurt in the slightest, and when you're in the hands of a qualified technician, you should not have a period of recovery time thereafter. The procedure itself is not very time-consuming, and when done by itself (which is what I did) it only takes about 15 or 20 minutes. If you make this an add-on to a full facial, then you should plan on your appointment lasting from sixty to ninety minutes. Salon (or spa) microdermabrasion is initially a weekly treatment, depending on your skin type, and after 4 to 6 weeks, you should be able to taper off to once or twice per month.  Ask for a recommendation about frequency during your initial consultation. Basically, the microdermabrasion treatment begins with first thoroughly cleansing your skin.  A...

Push Ups Over A BOSU Ball How to do a BOSU pushup flat side up (Challenging) Doing pushups on the BOSU ball when it’s positioned flat side up is a more advanced move, as it offers a much more unstable surface. Place your hands flat on the platform, spread out even from the center, or grab the side handles of the BOSU. Extend the legs to come to the top of a pushup or plank. (Positioning your feet wider will make the move easier.) Bend the elbows slowly until the chest hovers over the platform; then, drive through the heels of the hands to return to the top. Reps:   Do 10 to 20 at the start.   Since you’re already at least at intermediate fitness level, that should not be a problem, but start lower if you feel you need to.   If you're not at least at intermediate fitness level, you may want to start out with the BOSU flat side down.   How to do a BOSU pushup flat side down (Easy) Doing any BOSU exercise with the dome side up (flat side down) is usually a little l...

Push Ups Over A Ball  Instructions   Use the push up as part of your whole abdominal workout on either a regular basis or a least three times per week.   The abdominal workout itself should be done daily, but the moves can be varied to make it more effective and also to keep your interest high.   You will need a mat and a balance ball for this exercise.   Focus:   Pectoral muscles (chest) and triceps (back of the arm).   To get on the ball, kneel in front of it, resting your arms over it.   Gently rock forward so that your stomach comes onto the ball and your arms reach the floor.   Walk your hands out so that you can balance on your thighs or shins.   Pull the abdominals in and engage your buttocks to support your back.   Start Position Prone over the ball with a neutral pelvis.   Rest on either the thighs or shins, with the latter being the more challenging.   Your legs should be together, your core muscles tight and the...

Beef Stock Recipe Ingredients 8 sprigs fresh flat-leaf parsley 6 sprigs fresh thyme or 3/4 teaspoon dried thyme 4 sprigs fresh rosemary or 2 teaspoons dried rosemary 2 dried bay leaves 1 tablespoon whole black peppercorns 1 pound beef-stew meat, cubed 5 pounds beef bones, sawed into smaller pieces 1 large onion, peel on, quartered 2 large carrots, cut into thirds 2 stalks celery, cut into thirds 2 cups dry red wine Directions Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside. Arrange meat, beef bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and us...

Chicken Stock Recipe You can substitute turkey or duck.  If opting for duck, I recommend adding either the freshly squeezed juice of one whole orange or a lemon.   Store your finished stock in a tightly lidded ball jar.  It will keep in the refrigerator up to 4 days.  It will keep in the freezer for 6 months.   Ingredients 1 pound chicken parts, with skin and bones 1 large onion, or two if you prefer  3 stalks celery, including leaves 1 large carrot 1 1/2 teaspoons sea salt (to taste) 3 cloves of garlic, or more to taste, chopped  6 cups water 1/4 cup cold water   Directions Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves of garlic in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables. Strain stock. Skim fat off the surface. To clarify stock for clear soup, removing solid...