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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

Angel Food Cake III)

Classic angel food cake, light and tastes great by itself!

Categories: Desserts, Low Calorie, Low Sodium, Low Fat, Low Cholesterol, Dairy Free, Vegetarian

Here's What You Need
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 cups white sugar
  • 1/2 teaspoon salt
  • 12 egg whites
  • 1 cup cake flour
  • 1 1/2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Be sure that your 10 inch tube pan is clean and dry.
  3. Any amount of oil or residue could deflate the egg whites.
  4. Sift together the flour, and 3/4 cup of the sugar, set aside.
  5. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks.
  6. Gradually add the remaining sugar while continuing to whip to stiff peaks.
  7. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time.
  8. Do not overmix.
  9. Put the batter into the tube pan.
  10. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched.
  11. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling.
  12. When cool, run a knife around the edge of the pan and invert onto a plate.
Nutrition Facts

Servings: 14, Calories: 136, Fat: 0.1g, Cholesterol: 0mg, Sodium: 131mg, Carbohydrate: 29.9g, Protein: 3.9g

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