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Ziporah Janowski
Trained as an attorney, Ziporah was formerly the Chef Legal Ethics Officer of MMC, a global financial services company with 55,000 employees and Associate General Counsel of Mercer, an MMC company. She joined Camp Shane full time in 2007 and has been helping to expand Camp Shane’s programs, including founding Shane Diet & Lifestyle Resorts for young adults and adults. At Camp Shane, she is passionate about creating a world class educational program and after camp support programs for the campers and their families.
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My Butt Still Hurts But it Was Oh So Good

Monday, October 18th, 2010

Got your attention?  I’m talking about an eight day bicycle trip I took through Eastern Europe.  This was really more than just a vacation.  It was truly a journey that proved that we can all rise to the challenge and feel our life has changed for the better when we do.

My husband David (Director/Owner of Camp Shane weight loss camp for children) is an avid road and mountain bicyclist.  He takes a bicycle trip each fall, often in Europe, and returns regaling me with gushing stories about his great rides, the challenging climbs, the exciting down hills, the delicious meals and the good company.  Several months after his last trip to Italy I had to finally ban his New York accented “Bon Giorno’s” and to tell him that NO, I would not call him “Generale!”

OK, I was getting jealous and wanted to go on these trips too.  So last fall we agreed to try an easy trip and spent a few days riding some gentle roads in southern Vermont.  I liked it.  It was nice.  Not too challenging.  And of course, I didn’t get back on the bicycle all year for every excuse you’ve heard or used yourself.

So this summer, late one evening, as I lay sprawled and exhausted in the family room, David exclaims:  “I found the perfect Backroads trip through Eastern Europe; it’s a bit harder but I’m sure you can handle it.”  I said, “Sign me up!”  I didn’t take a close look at the online itinerary.  That is, not until shortly before the trip when I observed David pale while reviewing the more detailed itinerary that came in the mail.  We’d ride out of Hungary, through Slovakia and the Tatra Mountains and finish in Poland.  Eight days.  Minimum mileage per day about 25.  Phrases like “heart pumping climbs,” “not for the faint of heart” and “steep, curved down hills, over rough roads” and “occasional highway traffic” panicked me.  What had my darling husband signed me up for?  No doubt David could keep up.  Me, I was dead meat.  I had a clear vision of spending much of the vacation riding the support van and then being a lump at dinner with no glory or stories to share.

After beating David about the head a bit, I reconciled myself to the fact I was going to do this and it wasn’t going to be pretty.

Day 1 – Hungary.  We are a group of 21 people, including ten bicycling friends from Canada and five from the U.S.  We saddle up and before I can find the brakes and the road, the group has zipped out, not to be seen again until we arrive at the hotel.  Oh boy.  I shakily get on the bike and we do our first day’s “warm up” ride of 18 miles.  We arrived to find the Canadians chugging beers and seemingly unconcerned that one of their group hadn’t arrived yet because he rode 50 kilometers (31 miles) the wrong way.  These people could ride!  I felt so out of place.  You know, like when you go to a step aerobics or dance class that the same group has been doing for years and you feel out of sync and out of shape.  Honestly, I wanted to quit after day one!  But as my Shane Diet Resorts guests know, we have to push through the early pain and uncertainty to get our exercise legs.

And so I did.

Day 2: 25 miles.  Day 3: 24 miles.  Day 4: 28 miles. Day 5: A “strenuous” seven mile Mountain Goat trail hike in the High Tatra Mountains.  Damn, those Canadians hike even faster than they bike!  I contributed a big toe nail trying (and failing) to keep up with them.  But even they were crying after this one.  Day 6: 20 miles.  Day 7: I slept in!  Day 8: 33 miles.

By the end – though I’d have bet against myself – I became a biker.  I began to relax.  I didn’t panic at the steep down hills (though I kept testing those brakes!).  I didn’t give up at (most) of the up hills.  I felt my legs get stronger.  I began to enjoy the lush scenery.  And I fell in love with biking.

Though the other guests were advanced riders, they were supportive and encouraging – just like Shane Diet Resorts guests and Camp Shane campers are to one another as they all strive to achieve the same goal of a healthy lifestyle.  The Backroads trip leaders, like our staff at Shane Diet Resorts and Camp Shane, were inspiring and caring.  They taught, led and made a challenging experience a resounding success.

I am now shopping for a new road bicycle as my 52nd birthday gift to myself.  I will use this one and all I can say is: “My new Canadian friends – watch out!”  Okay, in my dreams, but I’ll at least be in the same county as them the next time…

And to my dear 2010 Shane Diet Resorts guests:  you had success this summer too.  You challenged yourselves and each other.  The staff brought you to a better, healthier you.  Have you found it hard to keep exercising?  Don’t ever give up and remember, if I can bike 148 miles in 8 days, you can do anything.  Get back on your bike, into the gym, out walking, or swimming.  And tell us all about your challenges and achievements since you left Shane Diet Resorts so we can share in it with you.

Fond and achy regards,

Ziporah
Founder/Director
Shane Diet Resorts

David & Ziporah enjoy their bike trip through Europe.

Ziporah Janowski is the President/Founder of Shane Diet & Lifestyle Resorts, a weight loss program for adults and young adults. She works alongside her husband, David Ettenberg, Director/Owner of Camp Shane weight loss camp for children and teenagers. Together, they aim to fight obesity while encouraging a healthy lifestyle.

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Recipes for Effective Weight Loss: Ziporah’s Fruit Salad

Friday, April 23rd, 2010

Everyone in my family (including David who’s a really picky eater) loves this fruit salad.  It takes a bit of time to make, but, in the quest for healthy weight loss nutrition, this can’t be beat. The kids can pitch in by helping pick out the fruits at the store and then cutting them up, tossing and eating.  Or you can buy pre-cut fruits and combine them. The lovely thing about this salad is that you can use only your favorite, in-season fruits or try new, exotic ones to get your kids to expand their palates.

And don’t worry that it makes such a big bowl; I guarantee you it will be gone within one day because your family will choose to snack on this rather than less healthy options.  It makes a terrific dish for a party, too, and is a favorite at both Camp Shane, our weight loss camp for kids, and Shane Diet Resort, our diet resort for adults–making this a true multi-generational favorite. And, although it tastes like a treat, it has fiber, healthy carbohydrates, and protein.  So enjoy!

Ingredients

Buy as many of the following fruits as you like and are in-season:

½ small watermelon
1 honeydew
1 cantaloupe
1 container strawberries
1 container blueberries
1 mango
1 pineapple
2 bananas
2 kiwis
Grapes (sliced in half if large)
1 apple (green or red)
Any other fruit you love

Add:
½ cup raisins
½ cut walnuts
Shredded coconut, sweetened (toasted if desired)

Cut each fruit into large, bite size pieces except the bananas and berries.  Combine in a large bowl and gently toss.  Just before serving, slice in bananas, add berries, walnuts and raisins.  Spoon one cup into a bowl and top with a teaspoon of coconut if desired.  Delicious with plain, non-fat yogurt, low-fat cottage cheese or all by itself.

Yield: 14 cups | Serving size:  1 cup.

Nutritional Information per serving:  196 calories, 4.3 grams of fat, .25 grams saturated fat, 41.25 grams carbohydrates, 4 grams of fiber, and 3 grams of protein.

Reprinted with permission from the Weight Loss Nutrition Recipes File of the premier weight loss and fitness venues Camp Shane and Shane Diet & Lifestyle Resorts.

Ziporah Janowski is the President/Founder of Shane Diet & Lifestyle Resorts, a weight loss program for adults and young adults. She works alongside her husband, David Ettenberg, Director/Owner of Camp Shane weight loss camp for children and teenagers. Together, they aim to fight obesity while encouraging a healthy lifestyle.

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Three Quick & Easy Smoothie Recipes Sure to Please Everyone

Thursday, February 25th, 2010

Camp Shane, the world’s longest running weight-loss camp, recommends three quick and nutritious smoothie recipes that are sure to please even the pickiest of eaters. In partnership with renowned child obesity expert and Board Certified Pediatrician Dr. Joanna Dolgoff, Camp Shane has developed a well-balanced menu that is focused on portion-controlled meals and snacks intended to ensure healthy weight loss. All three smoothie recipes are less than 175 calories per serving and help kids achieve the recommended 5 or more servings of fruits and vegetables a day.

Banilla Shake:
1 ½ cups skim or 1% milk
1 peeled and sliced medium banana, frozen (Wrap sliced banana in plastic wrap or place in a freezer storage bag. Freeze several hours or overnight.)
½ tsp. vanilla extract, optional
¼ tsp. almond extract, optional

In a blender combine all ingredients, except cinnamon. Blend until smooth, about 20 seconds. Pour into glasses and garnish with a sprinkle of ground cinnamon, if desired. Yield: approximately 2 ¼ cups.

Blueberry-Orange Whirl:
1 12-ounce package frozen blueberries, unthawed, or 2 1/2 cups fresh
8 ounce low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup milk
1 teaspoon pure vanilla extract

In an electric blender, blend all ingredients until smooth. Yield: approximately 3 ½ cups.

Very Berry Smoothie:
1/4 cup berries (your choice!)
4 ounces skim milk
6 ounces calcium-fortified orange juice
Blend together all three ingredients until smooth. Yield: approximately 1 serving.

“Government statistics show that about 32% of children and adolescents are obese or overweight, so it’s important to provide parents and children with the necessary tools to make healthy choices when it comes to snacking.” said Dr. Dolgoff, the official doctor of Camp Shane. “We’re so pleased to be able to offer some of the campers’ favorite recipes for anyone to enjoy right at home.”

While most people approach weight loss programs for nothing more than the weight loss itself, Camp Shane is dedicated to providing kids with a comprehensive set of life skills that help equip them to deal with their problems completely and successfully, for the long term.

“As someone who has seen thousands of parents struggle with how to continue their child’s weight loss at home, I’ve learned that cooking and eating with your kids at home is one of the simplest and most effective weight loss tools that parents can adopt,” said Ziporah Janowski, co-owner of Camp Shane.

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Say No to Eating Out: 5 Tips for Quick & Healthy Meals at Home

Tuesday, February 23rd, 2010

As a working mother of two teenagers, I understand full-well the temptations to eat out or order take-out. On the flipside, as co-owner of Camp Shane (www.campshane.com)  I have witnessed first-hand the trials and tribulations of thousands of kids and young adults struggling to lose weight.

When many of our campers first come to us, eating out has become a habit. We try to educate them that cooking at home doesn’t have to be an onerous task. In addition to saving money, preparing meals at home can be a simple route to weight loss and to building a healthy lifestyle for the whole family.

In order to encourage more families to cook healthy meals at home, I have put together the following five tips to help you say no to eating out and yes to cooking in!

1. Make frozen veggies your friend. Stock up on frozen veggies like spinach, peas and broccoli florets to add to main dishes or serve as sides by themselves. In addition to lasting longer, research shows that today’s “flash frozen” vegetables can be just as healthful as their fresh counterparts.

2. Choose longer-lasting lettuce. Sure, the triple-washed bagged lettuce is easy, but it costs a fortune and it doesn’t last very long.  Try seeking out lesser known types of fresh greens that last longer than the traditional green leafy lettuces. Examples of nutrient-rich lettuce types that last a long time—and are very inexpensive–include things like chicory, romaine, radicchio, kale and dandelion greens.

3. Get technical. Subscribe to an e-newsletter that will email you healthy and quick recipes each week. There are thousands of them that you can sign up for on sites like FoodNetwork.com and RecipeNewsletters.com.

4. Leave the skins on. Not only will it save you tons of time from peeling, if you leave the skins on vegetables such as potatoes and carrots when you are cooking it helps them to retain more of their nutrient value and fiber, which keeps you full longer.

5. Make it a family affair. One of the best ways to prevent childhood obesity is getting kids into the kitchen. Encourage your kids to ask questions and help out while you are preparing the meal.

Posted below are two of my favorite quick and healthy recipes, “1-2-3 Simple Pea Soup” and “Rush Hour Rainbow Primavera.” They are both high in nutrition, low in fat, and take less than 30 minutes to prepare.

1-2-3 Simple Pea Soup

Serves 3

Ingredients

4 cups (two 10 oz. packages) frozen peas

2 scallions, sliced

1 tablespoon olive oil

2 chicken or vegetable stock cubes or 2 teaspoons powder

2 tablespoons grated Parmesan cheese

Add oil and scallions to a saucepan over low-medium heat. Once heated through, add frozen peas. Stir well. Add three cups boiling water and stock concentrate.  Cover and cook until peas tender, 5 – 10 minutes. Remove from heat and allow to cool. Pour into blender. Add cheese and puree until smooth. Serve or reheat.

Serve with a slice of crusty, whole wheat bread and a salad.

Rush Hour Rainbow Primavera

Serves 8

Ingredients

1 lb whole wheat spaghetti

½ lb zucchini – sliced lengthwise and then in discs

½ lb broccoli, broken into florets

½ lb cauliflower – broken into florets

2 carrots or ½ lb baby carrots – sliced

1 red or yellow – cut into strips

2 scallions – sliced

½ lb cherry tomatoes

½ grated Parmesan cheese

2 tablespoons olive oil

Sauté vegetables for 5 minutes in olive oil, adding cherry tomatoes in last two minutes, until lightly cooked.  Cook pasta and rinse, adding back to sauté pan with vegetables.  Add 1 tablespoon olive oil, ½ cup grated Parmesan cheese, and fresh salt and pepper.

Ziporah Janowski is the President/Founder of Shane Diet & Lifestyle Resorts, a weight loss program for adults and young adults. She works alongside her husband, David Ettenberg, Director/Owner of Camp Shane weight loss camp for children and teenagers. Together, they aim to fight obesity while encouraging a healthy lifestyle.

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Tony Cox talks to Ziporah Janowski about Childhood Obesity

Tuesday, December 29th, 2009

Tony Cox talks with Ziporah Janowski, chief development officer at Camp Shane, a weight loss camp for children located in Ferndale, New York. They are joined by Dr. Bettina Beech, professor of the Division of Public Health Sciences at Wake Forest’s School of Medicine and co-director of the Maya Angelou Center for Health Equity. Click here to listen to the show

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