Tuesday, November 26, 2013

Sally's Pumpkin Cheese Ball


  • 16 oz. room temperature cream cheese
  • 2 cups shredded cheddar cheese
  • 3 Tbsp minced onion
  • 2-3 Tbsp salsa
  • 2 tsp cumin
  • 1-2 tsp minced jalapeno pepper
  1. Mix together with fork or hand mixer
  2. Form into a ball and wrap in plastic wrap
  3. Chill in fridge for at least 3 hours
  4. Unwrap ball and roll in crushed Nacho Cheese Doritos
  5. Press bell pepper stem into top
  6. Serve with black tortilla chips

Friday, November 22, 2013

Pumpkin Roll

Bring this tasty treat to your Thanksgiving feast. Orriant Coach Megan shares her pumpkin roll recipe…

For the Cake:

  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground allspice
  • 1/2 tsp salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin
  • non-stick spray
  • 1/4 cup powdered sugar
 For the Filling:
  • 6 oz light cream cheese
  • 3/4 cup powdered sugar
  • 6 oz fat free Greek yogurt
  • 1 tsp vanilla
  • powdered sugar (optional for topping)
  • Preheat oven to 375 degrees F and place oven rack in the center of the oven.
  • Spray a 15x10 baking pan w/ nonstick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper.
  • Sift the flour, baking powder, baking soda, cinnamon, pumpkin spice, allspice and salt into a large bowl
  • Beat the eggs and sugar together in a separate bowl.  Beat on high speed for 5 min or until thick, pale yellow and fluffy.  Beat in the vanilla extract and pumpkin puree.  Using a spatula gently fold in the sifted flour mix.
  • Pour batter into the prepared pan, evenly spreading the cake batter with a spatula or knife.
  • Bake about 13-15 min or until a toothpick inserted in the center comes out clean and the cake when lightly pressed springs back.
  • Sprinkle a clean dish towel with confectioners sugar
  • Immediately upon removing the cake form the oven invert the pumpkin roll onto the clean dish towel.  Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with powdered sugar.  Roll the pumpkin roll up with the towel while its still hot and pliable.  Place on wire rack to cool.
  • Beat the cream cheese, yogurt and vanilla extract until light and fluffy.  
  • Add the sugar and beat until smooth. 
  • Refrigerate  at least one hour.

  • Unroll the pumpkin roll, spread with filling and re-roll.
  • Transfer to your serving platter, cover and chill in the fridge for a few hours
  • Just before serving, lightly dust with powdered sugar.

Stuffed Pepper Soup

Servings: 6 • Size: about 1 1/2 cups soup, 1/2 cup rice • Old Points: 5 • Points+: 7 pts 
Calories: 261 • Fat: 5 g • Carb: 37.5 g • Fiber: 5 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606 g  (without salt)


·                     3 cups cooked brown rice
·                     1 lb 95% lean ground beef
·                     1/2 cup chopped green bell pepper
·                     1/2 cup chopped red bell pepper
·                     1 cup finely diced onion
·                     3 cloves garlic, chopped
·                     2 cans (14.5 oz each) cans petite diced tomatoes
·                     1 3/4 cups tomato sauce
·                     2 cups reduced sodium, fat-free chicken broth
·                     1/2 tsp dried marjoram
·                     salt and fresh pepper to taste


In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 9 1/2 cups.

Wednesday, November 20, 2013

Orriant Advanced Workout #3

Here is the third advanced edition of Orriant's "Finish In Minutes Workout."

Warm Up

Advanced Upper and Lower Body Strength

Cool Down

Here are all the workouts, in case you missed one!

Tuesday, November 19, 2013

Monday, November 18, 2013

Orriant Advanced Workout #1

Here is the first advanced "Finish In Minutes Workout":

Warm Up

Advanced Cardio

Cool Down

Don't forget to try out the previous workouts from Orriant!

Friday, November 15, 2013

Skinny Mini Pumpkin Chocolate Chip Muffins

Servings: 14  • Size: 2 mini muffins  • Old Points: 3 pts • Weight Watcher Points+: 4 pt 
Calories: 160 • Fat: 5 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 18 g
Sodium: 118 mg • Cholest: 0 mg


·                     1/2 cup white whole wheat flour (King Arthur)
·                     3/4 cups unbleached all purpose flour (King Arthur)
·                     3/4 cup raw sugar
·                     3/4 tsp baking soda
·                     1 3/4 tsp pumpkin pie spice
·                     1/4 tsp cinnamon
·                     1/4 tsp salt
·                     1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
·                     2 tbsp virgin coconut oil (or canola)
·                     2 large egg whites
·                     2 tsp vanilla extract
·                     baking spray 
·                     2/3 cup mini chocolate chips


Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.

Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Makes 28 mini muffins or 14 regular sized muffins.

Thursday, November 14, 2013

The RISE Newsletter - November 2013

Gather around!  Orriant has another edition of The RISE Newsletter. Happy reading!

Health Benefits of Gratitude
There is plenty to be grateful for this time of year, and did you know that a little gratitude goes a long way?

Maintain, Don't Gain
We got 12 ways to help you maintain your weight this holiday season.

Cancer Defined
Get the facts. Know how you can help prevent the disease with lifestyle management.

Recipe of the Month
Zucchini Soup - Perfect for a chilly day!

Click here to read The RISE - English
Click here to read The RISE - en EspaƱol

Orriant Intermediate Workout #2

Here is another intermediate "Finish In Minutes Workout."

Warm Up

Intermediate Full Body Strength

Cool Down

Wednesday, November 13, 2013

Take Control of Your Heart Health

New guidelines just released by the American Heart Association are predicted to double the amount of people taking cholesterol reducing medication. Avoid the trend! Get your cholesterol under control by following some of these tips from Orriant:

  • Eat foods high in fiber and whole grains, especially fruits and vegetables. 
  • Consider taking supplements such as fish oil.
  • Exercise on a regular basis. Exercise doesn't just keep you in shape, it helps your heart remain fit too. It remains more efficient as well as maintaining a consistent heart rate pattern. 
  • Don't smoke. If you smoke, quit. If you don't smoke, don't start. The nicotine causes your blood vessels to narrow (watch Whitney's story of kicking the habit after 30 years). 

Tuesday, November 12, 2013

Orriant Intermediate Workout #1

Last week, we started you off with beginner workouts.  Try this new intermediate "Finish In Minutes Workout".

 Warm Up

Intermediate Cardio

Cool Down

Friday, November 8, 2013

Orriant Beginner Workout #3

Here is the third installment of Orriant's "Finish In Minutes Workout."

Warm Up 

Beginner Cardio Strength

Cool Down

If you missed the others, don't forget to try Beginner Workout #1 and Beginner Workout #2!

Wednesday, November 6, 2013

Snippets of Success - Changes for the Long Term

"Snippets of Success" are brief glimpses into the successes of Orriant participants!

Alicia* is one amazing women. She has been successful at losing over 40 pounds and lowering her blood pressure and cholesterol. She is making lifestyle changes that will sustain her for the long term. bigstock-tasty-oatmeal-with-raspberries

Alicia gets her exercise time in by walking as much as possible during her lunch breaks or after work. She also carries water with her everywhere she goes.  She has drastically reduced her junk food and fast food intake, and discovered that she likes eating fruit for snacks and eats oatmeal for breakfast or lunch. She’s including more vegetables with her dinners, trying to fill ½ her plate with vegetables.  She is thrilled to see she has the will power to say “no” to sweets. She knows if she really wants something then she allows herself to eat just a small portion of that treat. She keeps healthy snacks on hand at work so she has something healthy to nibble on if she gets hungry or is feeling a little stressed.

She says it’s nice to fit into her old clothes again and finds satisfaction with other people noticing her weight loss. Alicia tells a story about how she picked up a child and realized she has lost more weight than what the child weighed. What a great feeling to actually see how much weight she has lost.  She feels like she has seen the light and loves her new lifestyle! Great job Alicia!
*Name changed or omitted to protect privacy.

Orriant Beginner Workout #2

Here is another Orriant beginner "Finish In Minutes Workout!"

Warm Up

Beginner Plank Workout

Cool Down

If you missed the first beginner workout, click here!

Monday, November 4, 2013

Orriant Beginner Workout #1

Orriant's "Finish In Minutes Workouts" are finally here!

Don't forget to start with the warm up and finish with the cool down!


Beginner Cardio Workout

Cool Down