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Dianna Saa
Finish Fit boot camp has demonstrated to me that I am VERY capable of pushing my body to its limits. Prior to starting the class I was nervous because it had been a really long time since I had been physically active. With Finish Fit I am now 5 pounds away from my pre-baby weight, something I had been trying to lose for two years! Thanks Lauren, Brett and Armen for helping me lose 10 pounds in four weeks!

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David Binns
My name is David Binns. I began working out three years ago and while I was able to lose weight, I still lacked tone. I began lifting but only showed very small results after a year. Since I have started training with Armen, I have gained about 8 lbs of muscle in a short 3 months. I have more energy, better stamina, and my workout regimen has improved as well to be more rounded. These are things that I tried to do myself by reading books on the subject but that I am now convinced only comes with years experience and an extended education in training. These are both things that Armen possesses and has used to guide me to very favorable results. Using his advice I have improved my diet, and focused on foods that help burn fat and build muscle. My workouts have reached new levels with him pushing me to attain the best results. Armen has also helped me to create a workout schedule for the whole week, not just at personal training. I would recommend personal training to anyone who wants fast results that last.

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  • Dairy Free
  • Diabetic Friendly
  • Heart Healthy Diet
  • High Fiber Diet
  • High Protein
  • Low Calorie
  • Low Carb
  • Low Cholesterol
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegetarian

Acorn Squash)

Sweet and buttery squash - this is quick and easy and my family loves it.

Categories: Lunch, Low Calorie, Low Sodium, Dinner, High Fiber Diet, Vegetarian

Here's What You Need
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 medium acorn squash, halved and seeded
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Turn acorn squash upside down onto a cookie sheet.
  3. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
  4. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards.
  5. Place butter and brown sugar into the squash, and place remaining squash over the other piece.
  6. Place squash in a baking dish (so the squash wont slide around too much) while baking.
  7. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Nutrition Facts

Servings: 2, Calories: 188, Fat: 6g, Cholesterol: 16mg, Sodium: 70mg, Carbohydrate: 35.7g, Protein: 1.8g

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