That's Fit Club is our feature devoted to you, the reader! We have all learned so much on our paths to becoming more fit, and now it's time to learn from and inspire each other! That's Fit Club members are constantly working to better themselves. Some are perfect; some are not. But all have health on the mind. Besides showing you off, we want to reward you for all of your hard work! Everlast and Everlast Woman are giving gorgeous workout T-shirts to each featured member! To join, please send Fitz your answers to these questions with a photo of yourself. Time for you to be the motivator!

Name: Janeen Glenn

Age: 35

Occupation: Retail Management and Mom

How often do you exercise? Five times a week.

What type of exercise do you do? Running and working out with exercise DVDs.

To see how Janeen's fitness level landed her a spot in televsion production read on!

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What's in your freezer these days? If Lean Pockets make the list of frozen goods in your house, listen up. Nestle recently announced a recall of 200,000 lbs of frozen chicken that might have been used in the convenience food, which is sold in stores across North America. The recalls applies specifically to Spinach Artichoke Chicken Lean Pockets--they come in boxes of two pockets--with a best before date of November 2009, package code of 8144 544616 and establishment number of 8144 544616. It's believed that the perps hit stores around May 23rd.

The recall was initiated after two complaints were registered about the product to the USDA. It's believed that the chicken may contain bits of plastic.

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Feeling and looking like a superstar starts with eating superstar foods and when it comes to summer salads, you might know that veggies are good for you but do you know which ones are the best? In terms of antioxidant levels there are five veggies that stand out from the rest and you'll want to be sure to throw as many of them as you can in your salads this summer. Which veggie do you think is the absolute richest in antioxidants?

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I have fond childhood memories of eating artichokes. My mom would prepare them on occasion for dinner and I remember savoring each leaf as I slid it across my teeth, extracted every last drop of meaty stuff, and then dove in for the best part: the heart. I never knew how those artichokes came to be exactly. I just never paid much attention to what went on in the kitchen.

I still don't know how my mom prepared her artichokes. But I did just happen upon one method for approaching this fiber-filled Super Food, which is also full of protein, vitamin C, folate, and magnesium and void of all fat, cholesterol, and trans fat. Smack dab on page 100 of April's Family Circle magazine are these precise instructions for steaming artichokes.

• Trim off artichoke stems.
  

• With kitchen shears, trim tips of outer leaves.
  

• From center leaves, cut off last one inch. Rub cut edges with lemon.
  

• Fill a large, deep pot with two inches of water. Place steamer insert into pot. Bring to a boil. Reduce heat to medium. Place artichokes, top down, in insert. Cover and steam for 25 minutes, until bases are knife-tender. Add more water as needed.

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For millions of Americans that are lactose intolerance, how can you make sure that you get enough vitamin D and calcium in your diet needed to build strong bones and help ward off osteoporosis later in life. Lactose intolerance is the inability to digest significant amounts of lactose, the major sugar found in milk. Lactose intolerance is caused by a shortage of the enzyme lactase, which is produced by the cells that line the small intestine. Lactase breaks down milk sugar into two simpler forms of sugar called glucose and galactose, which are then absorbed into the bloodstream. People who do not have enough lactase to digest the amount of lactose they consume may feel very uncomfortable when they digest milk products. Common symptoms, which range from mild to severe, include nausea, cramps, bloating, gas, and diarrhea. Symptoms begin about 30 minutes to 2 hours after eating or drinking foods containing lactose.

Here are some foods to add to your daily diet when milk and dairy products are not an option. A 3-ounce serving size of canned Atlantic sardines contains 325 milligrams of calcium, compared with 336 milligrams for a 1.5-ounce serving of Swiss cheese. 1 Cup of fortified soymilk contains 200 milligrams of calcium. Sardines are an excellent calcium source because they contain soft bones. An orange has 48 milligrams of calcium. A cup of raw broccoli contains 43 milligrams, a cup of raw kale, 90 milligrams, and an artichoke delivers 56 milligrams of calcium. A 3-ounce serving of fish such as salmon, mackerel, and tuna has more natural vitamin D than a cup of milk. 1/2 cup of pinto beans contains 40 milligrams of calcium. Calcium supplements are helpful, especially for people who need more calcium or aren't able to get enough in their diet. But remember that getting calcium from food offers other benefits, such as fiber, antioxidants, and protein.

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