I did it! I placed a call to Fitness Together and enrolled the family in group fitness lessons. I finally took that proverbial bull by the horns and in those first few days of the program my body felt like it had been riding that bull. This is fine with me, I am out of shape and know it. The trainers say you adjust after a few classes, I am now a week into the program and no longer sore. I will update my progress in about six weeks and I hope to have several more recipes to share.

We chose the PACK (small group fitness lessons)  and a one on one nutrition class. I like this nutrition program since the diet plan is easily adaptable to our gluten free (or any) life style. The food is the every day grocery store variety no special bars or shakes... needed. The program focuses on portion control and nutritional quality of food. I am including my favorite meal of this past week.(Many versions of this recipe can be found on line. My version comes from an old family recipe book.)

Lean boneless pork roast with roasted veggies. 375 degree oven

1boneless pork roast (feeds approx 5 adults) 5 small potatoes, 2 large sweet onions, 2 cups of carrots, summer squash & zucchini , salt, pepper, lemon, garlic and olive oil

 Wash and cut veggies into similar size pieces. Lightly coat the bottom of the roasting pan with olive oil and season the veggies with salt pepper and a little (1 tablespoon) more oil. Place veggies in roasting pan. Cook for 10 minutes.

Trim off any extra fat from pork roast and rub with a tablespoon of olive oil, juice of half a lemon, two teaspoons of minced garlic, salt and pepper to taste. Place meat on top of veggies and cook in a 375 degree oven until the meat thermometer reaches 150 degrees. Take meat out of the oven and let rest. Check the veggies for they often need more time in the oven while the meat rests. Fill the dinner plate with veggies and one slice of meat.