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Fitness with Cinthia/eternitycm

Fitness with Cinthia/eternitycm

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My name is Cinthia Tapia Mascorro I'm a certified AFAA group instructor, and wellness coach muchas gracias y mucha suerte!!

Hello My name is Cinthia Tapia Mascorro and I'm a fitness Instructor, the purpose of this page is to help you to keep motivated and to reach your fitness goals by adding a new workout every month with different reps a day. Every month we all will vote for a muscle group and according to the majority votes I will create a graphic with out Monthly challenge workout! Feel free to share your personal

01/03/2026

Who's in? we start Monday Jan 5th!

09/30/2024

October Monthly Challenge!
-Squat to Lunge alternating legs and
-Calf raises with dumbbells
*please stretch 5 minutes before doing this exercise, when doing the squat to lunge exercise, please land softly to apply less pressure on the knees, chest up and knees behind the toes.
When performing calf raises please chest up, core tight, b***y in and do not bend the knees, keep your back straight all the time.
GOOD LUCK, the chart is on the comments we start with 6 reps ;) 💪💪🔥

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Ingredients: 1 tablespoon olive oil 1 pound asparagus, ends trimmed, cut into 2-inch pieces 2 cups cherry tomatoes, halved 3 cloves garlic, minced Salt and pepper to taste 1/4 cup veggie broth 1 tablespoon lemon juice 1/4 cup fresh basil, chopped 1/4 cup fresh parsley, chopped 1/4 cup grated Parmesan cheese, plus more for serving 1 package (20 ounces) refrigerated cheese ravioli Directions: Cook the ravioli according to the package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp. Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften. Pour in the veggie broth and lemon juice. Bring to a simmer and cook for 2 minutes. Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce. Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through. Serve the ravioli hot, topped with additional Parmesan cheese if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 350 kcal | Servings: 4 servings 08/14/2024

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Ingredients: 1 tablespoon olive oil 1 pound asparagus, ends trimmed, cut into 2-inch pieces 2 cups cherry tomatoes, halved 3 cloves garlic, minced Salt and pepper to taste 1/4 cup veggie broth 1 tablespoon lemon juice 1/4 cup fresh basil, chopped 1/4 cup fresh parsley, chopped 1/4 cup grated Parmesan cheese, plus more for serving 1 package (20 ounces) refrigerated cheese ravioli Directions: Cook the ravioli according to the package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp. Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften. Pour in the veggie broth and lemon juice. Bring to a simmer and cook for 2 minutes. Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce. Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through. Serve the ravioli hot, topped with additional Parmesan cheese if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 350 kcal | Servings: 4 servings

Photos from Fitness with Cinthia/eternitycm's post 05/17/2024

When your face is all over the town, and sculpt class is rocking it

Photos from Lori Miggins's post 01/10/2024
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Personal trainer

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500 E. Wilson Ave.
Lombard, IL
60148