ArmedZilla's Veterans

Getting Veterans in Shape with Channel 12, Shape Up US and ArmedZilla

Visit:  www.ArmedZilla.com/ShapeUpUS for tips, recipes, exercise and so much more...

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"Busy Moms Make It Quick" by Jyl Steinback

Join us on Channel 12 each Thursday morning from 5 am -7 am
 
Week 1: Meet our Veterans...New Year! New You! Let's "Shape UP" Together
Week 2: Fabulous Fitness with Slim & Fit
Week 3: Nourishing Nutrition with Whole Foods Market and Duncan Family Farms
Week 4: Getting you Back on the Road to Health with Dr. Jay McFarlane, Sports Physician and Owner of Advanced Back Pain and Injury Center
Week 5: Over-all Wellness with Dr. Todd Rowe, President and Founder of the American Medical College of Homeopathy
Week 6: Bringing it all Together

	Meet Stephanie Law May 23, 2005 — November 10, 2005 USMC Basic Training Basic/Recruit Training in Parris Island, SC 29905, USA   Unit: November Company Rank: E-2 Private First Class Graduating from Marine Corps boot camp is by far one of the best things I have ever done with my life. Although I had some trials and tribulations, I graduated 169 days after I stepped on the yellow footprints, on the Marine Corps birthday 2005.
	Meet Keith Finkle I am married to my wife, Tiffany. I am an Interdisciplinary Studies student at ASU. My concentrations are History and Philosophy. I have served in the Army for 7 years and deployed twice to Iraq. My goals are to run my own business and operate a nonprofit organization in Arizona.
	Meet Eric Cosh July 2, 1957 — September 20, 1957 Basic Training Basic/Recruit Training in Lackland AFB, TX, USA Unit: Not specified Rank: E-1 Airman Basic Like most basic training in the military, I hated it. Couldn't wait to finish. I had dreams of being stationed in some tropical island. Guess where my first assignment was? You guessed it. Right at Lackland AFB. Yikes!!!
	Meet Nathan Wagner He served in the US Navy from October 1988 to August 1992. Its never been anything I've bragged about, although I have always been proud of my service. The Navy gave me direction as a kid from a small town in Arizona and that experience has come full circle now that I have the honor of working at ArmedZilla.
	ArmedZilla is a new online social networking site for veterans, military personnel, family members, friends and supporters. This veteran-founded organization provides a community where active duty military and veterans can share their stories, be recognized for their service, and own their place in military history. We’re using the power of social media to provide better access to veteran benefits, veteran service organizations (VSOs), and to the people and businesses that support those who served. Join the largest support initiative in American history and publicly show your support for the military community as a member of ArmedZilla at www.ArmedZilla.com.
	The East Valley’s Leading Organic and Natural Grocer We offer natural and organic products because we believe that food in its purest state -without artificial additives, sweeteners, colorings and preservatives – is the best tasting and most nutritious food available. Our business is to sell the highest quality foods we can find at the most competitive prices possible. We evaluate quality in terms of nutrition, freshness, appearance and taste. Please visit us soon! We are open daily from 8 a.m. to 10 p.m. and are located at 2955 W. Ray Road, Chandler, AZ 85224.

Shaved Brussel Sprout and Fennel Salad

Ingredients

• 5 brussel sprouts, sliced thin
• ½ bunch dino kale, stems removed and sliced thin’
• 1 fennel bulb, julienned
• 1 yellow beet, peeled and grated
• 1 bunch purple carrots, sliced thin (may use any color carrots)
• ¾ cup chopped or slivered almonds
• ¾ cup raw pumpkin or sunflower seeds
• ¼ cup basil, sliced thin
• 2 blood oranges, segmented
• 1 orange, segmented
• 1 Tbsp balsamic vinegar
• 2 Tbsp honey · Sea salt, to taste
  

Method

• Combine brussel sprouts, kale, fennel, beets and carrot in a mixing bowl
• Segment all the citrus over a small bowl to save the juices. Set segmented citrus aside and add to the vegetable mix.
• Add balsamic vinegar and honey to the citrus juice, mix and season with sea salt to taste
• Add dressing, pumpkin or sunflower seeds, and almonds to the vegetables. Mix and serve.

Shaved Brussel Sprout and Fennel Salad created by Whole Foods Market - Chef Nathan

Nathan our Whole Foods Market Chef and Eric Cosh our ArmedZilla veteran Please visit us on ArmedZilla.com/ShapeUpUS

Eric Cosh our ArmedZilla veteran, Mary Heitmeyer, Host of Healthy U TV, Nathan our Whole Foods Market Chef and Patty Emmert with Duncan Family Farms Please visit us on ArmedZilla.com/ShapeUpUS