VIDEO: Getting Fit in Agoura: Part 4

I'm into my third week of the workout program and don't feel like slowing down. It actually becomes addictive. My body is very aware of the days that I don't work out–truly amazing how quickly exercise becomes part of your routine.

This week, Jessica Unbewust, co-owner of , discusses the importance of working on the hips. Yes, she considers hips as part of your overall core.

Watch the video for some helpful exercises.

Unbewust also offers her nutritional tips regarding protein. Though she does recommend eating lots of good protein, like a protein shake, she says to keep it clean.

"Getting high amounts of protein can be really hard on your system," she said. "So make sure to eat clean foods that include lean meats and plant proteins."

To follow along from the beginning of the series, here are links to Part 1 and Part 2 and .

It is also very important to consume lots of water, particularly during and after a workout routine.

A believer in clean eating and healthy food combinations, Unbewust offers the following recipe as part a nutrition packet she hands out to clients.

Stuffed Bell Peppers

Ingredients:   

• 3 tbsp olive oil   

• 1 medium onion   

• 2 anchovies, finely chopped   

• 1 cup toasted whole-wheat breadcrumbs   

• 1 cup ricotta cheese   

• 1/2 cup grated Parmesan cheese   

• 2 tbsp capers, drained and chopped   

• 2 tbsp pine nuts   

• 2 eggs, beaten   

• 2 tbsp finely chopped fresh parsley   

• 8 small or 4 medium-to-large bell peppers   

• 1/2 cup water

Preparation: 1. Preheat oven to 350˚F  2. Heat 2 tbsp of the olive oil in a medium skillet over medium heat. Add the onion and anchovies and sauté until softened, about 5 minutes. Transfer to a medium bowl and add the breadcrumbs, ricotta cheese, Parmesan cheese, caper, pine nuts, eggs, and parsley. Mix well to combine. 3. To stuff the peppers, slice off their tops (keeping the stalk on) and set the tops aside. Core and seed the peppers and cut a very thin slice off the base of each pepper so it can stand up straight. Stuff the peppers with the remaining tbsp olive oil. Bake uncovered for 45 minutes or until the tops are crispy and brown. Makes 4 Servings

Unbewest has been a certified personal trainer since 2002. She has certifications from NASM (National Academy of Sports Medicine), ISSA (International Sports Science Association), AFAA (Aerobics & Fitness Association of America), and AFTA (American Fitness Training of Athletes).

*Unbewust advises to check with your doctor first before beginning a strenuous new fitness program.