CafeWell and Altius partner up on Reach for the Peaks Wellness program

This is a Sponsored post written by me on behalf of CafeWell for SocialSpark. All opinions are 100% mine.

Today, I want to tell you about CafeWell, a social network site to Get Well and to Stay Well and how they partnered with Altius for a new health and wellness program called Reach for the Peaks. The program is a wireless pedometer program with the goal of helping people become more active and STAY more active.  CaféWell provides free tips, advice, and motivation from Olympic athletes, Health and Wellness, Diet and Nutrition Experts to support users with questions and join in all the challenges the program provides.  Participation also allows you to receive support and motivation from other members and has the added bonus of prizes!

Here is one member's testimonial:

“I never thought that I was competitive before.  Now I am counting steps and enjoying seeing them add up.  My husband was actually teasing me a little and telling me that I was competitive after all… It has been fun to encourage each other to get more steps in each day.  It is also fun to see the medals add up.  I don’t know whose idea it was to get this program started, but it was a great one.  I sure hope everyone else is enjoying this health competition to get healthy!”

For me – I will use CaféWell to assist my husband and I to make losing weight a priority.  We can get all the motivation we need right at CaféWell!

CafeWell can help you and me when we join together in creating health challenges, get real-time feedback on our successes, by sharing our stories about our health (or even our health conditions) with one another and maybe even starting our own private, personal health groups!

Now that you know a little bit about CafeWell and the Reach for the Peaks program why not click through the links in this post, as I did and find out more! It is FREE to join so head on over there today and check it all out!

Bacon Onion Dip

Bacon Onion Dip

Categories:
Yield: 1 Batch

8 oz Cream cheese; softened
1/2 c Mayonnaise
4 oz Swiss cheese; shredded
2 ts Green onion slices
8 sl Bacon; cooked and crumbled

Simply mix until well blended. As easy as pie!

Quick Sausage Gravy

Quick Sausage Gravy

Categories:
Yield: 6 Servings

1 lb Pork sausage
2 tb Flour
1 3/4 c Milk
6 Biscuits; warmed & halved

Brown sausage; drain. Sprinkle with flour; stir to
blend. Pour in milk slowly,stirring constantly.
Bring to a boil; cook 1 minute. Continue to cook
until thickened. Serve over biscuits.

Breakfast in a Muffin

Categories:
Yield: 1 Dozen

1 c Whole wheat flour
1 c Flour
1/4 c Sugar
4 ts Baking powder
1/4 ts Salt
1 c Milk
1/4 c Oil
2 Eggs; divided
8 oz Cream cheese; softened
1/4 c Shredded Cheddar cheese
1/4 ts Seasoned salt
4 sl Bacon; cooked & crumbled

1. Preheat oven to 425°. Line or lightly grease 12
muffin cups.

2. Mix flours, sugar, baking powder and salt. Mix
milk, oil and 1 egg; stir into dry ingredients
just until moistened Fill muffin cups half full.

3. Beat cream cheese with remaining egg. Stir in
cheddar and seasoned salt, mixing well. Stir in
bacon. Spoon 2 tablespoonfuls into center of each
muffin. Bake 15 to 20 minutes, until muffins test
done. Serve warm.

Cooking Beef Heart

Did you know, monkeys have 12 hairs at any one time


Yield: 4 Servings

Take out the strings from the inside. Some cut the heart open, but I prefer to leave it whole. Wash it well; rub the inside with salt and pepper. Fill it with a stuffing made of bread and butter moistened with a little water. Season with salt and pepper, and if like a sprig of thyme made fine. Sew up the opening as well as you can by drawing cords across. Rub the outside with salt and pepper, put in some bits of butter, then dredge flour over it, and set on a trivet or muffin rings in a dripping pan. Put in a pint of water to baste with, then roast in a hot oven. Turn and baste frequently. The time to roast depends on the size of the heart. When done take it out. Cut a lemon in thick slices, put in the pan with a bit of butter dredged in a teaspoonful of flour. Let it brown, then add a small teacupful
of boiling water. Stir it smooth and serve in a gravy tureen.

Carrot Ginger Soup

Yield: 8 Servings

1/4 c Butter
2 md Onions; chopped
2 tb Grated peeled fresh
.. gingerroot
1 1/2 lb Carrots; peeled and thinly
.. sliced
6 c Chicken stock
-=OR=-
3 cn (11 1/2oz) reduced sodium
Chicken broth PLUS**
3/4 c Water**
1/2 ts Salt
1/2 ts Black pepper

** Use 3 pts chicken stock.

1. In 4 quart saucepan, melt butter over medium
heat. Add onions and sauté until translucent,
about 5 minutes. Add gingerroot and cook 2 minutes
longer.

2. Add carrots and chicken stock to onions; heat
to boiling over high heat. Reduce heat to low,
cover and cook carrots until tender, 15 to 20
minutes.

3. In blender, blend carrot mixture, in batches,
until smooth. Return soup to saucepan and add salt
and pepper. Heat soup over low heat until hot.
Ladle into bowls and serve.

Chicken with Sweet Peppers

Yield: 4 Servings

2 Whole boneless chicken
.. breasts
1 Clove garlic; crushed
4 tb Olive oil
3 tb Soy sauce
1/2 ts Salt
1/2 ts Black pepper
2 ts Cornstarch
2 Green peppers; cut in 1"
.. pieces
2 Red peppers; cut in 1"
.. pieces
8 Scallions; cut in 1/2"
.. pieces
3 Stalks celery; cut in 1/2"
.. pieces
1/4 ts Sugar
1/4 c Water

Combine chicken, garlic, 1 tablespoon oil, 2
tablespoons soy sauce, salt, pepper, and 1
teaspoon cornstarch in mixing bowl. Marinate at
least 30 minutes. Heat remaining 3 tablespoons oil
in large wok or frying pan. Add peppers and stir
fry 3 minutes. Add scalions and stir fry 2
minutes. Add celery and stir fry 2 minutes. Remove
vegetables using slotted spoon and keep warm.
Place chicken in hot oil and stir fry 5 minutes.
Combine 1 tablespoon soy sauce, 1 teaspoon
cornstarch, sugar and cold water; pour over
chicken. Add vegetables and combine carefully,
cooking over low heat about 3 minutes. Serve with
boiled rice.

Chicken Supreme

Yield: 4 Servings

1/2 c Butter
4 Whole chicken breasts
1 c Sliced mushrooms
2 ts Lemon juice
1 tb Chopped parsley
Salt and pepper to taste
3 tb Flour
1 1/4 c Chicken broth
1/4 ts Mace
1/2 c Light cream
2 Egg yolks
2 tb White wine or lemon juice

Preheat oven to 375°.

Melt 5 tablespoons butter in large frying pan. Add
chicken breasts and cook over low heat 4-5 minutes
on each side. Remove from pan and transfer to
buttered ovenproof dish. Cover with foil and bake
for 10-15 minutes or until chicken is tender.

Meanwhile, add mushrooms and 1 teaspoon lemon
juice to butter left in pan. Sauté 5-6 minutes.
Add parsley, salt and pepper. Place mushrooms in
bottom of serving dish.

Place chicken on top of mushrooms and keep warm in
250° oven.

Melt 3 tablespoons butter in saucepan. Stir in
flour until smooth; add broth. Bring slowly to a
boil, stirring constantly. Boil, continuing to
stir, for 2 minutes. Add salt, pepper and mace.

Mix cream with egg yolks. Stir 3 tablespoons hot
sauce into cream and egg mixture, then pour into
saucepan with remaining sauce. Stirring
constantly, reheat slowly over pan of hot water.
Do not allow sauce to boil. Add white wine or
lemon juice. Spoon sauce over chicken and serve
with rice.