Saturday, August 29, 2015
Friday, August 28, 2015
Thursday, August 27, 2015
Tuesday, August 25, 2015
What you'll need:
3 cups almond meal
¼ tsp baking soda
1 tsp baking powder
½ cup apple sauce
¼ cup coconut oil
5 free range eggs
1 cup shredded carrot
Dark sugar-free chocolate, grated, to garnish
What you'll do:
Mix together the first four ingredients in a bowl. Mix remaining wet ones in another bowl until well combined. Add the dry ingredient mixture to the wet one and combine until smooth. You can mix by hand or in a blender for a smoother consistency. Pour into a mini muffin tin or loaf tin lined with parchment paper and bake for 30 to 35 minutes at 190°C until golden brown or until a metal toothpick comes out dry.
Pro tip: "To emulate the icing on standard carrot cake and impart a tantalising contrast to the carrot's natural flavour, try mixing a scoop of your favourite protein powder with a few drops of water and mixing to a paste. For a syrup to pour over, simply add more water or reduce the amount of protein powder. Cinnamon swirl is my favourite!"
NUTRITION: 115 calories, 8 g carbs, 5 g sugar
North Wales, Penn.
Before: 236 lb., size 18
After: 140 lb., size 2
Total pounds lost: 96 lb.
Sizes lost: 8
Growing up Puerto Rican, I ate meals that were mainly rice-based and filled with fried plantains and pernil (roast pork). My saving grace: I was activea cheerleader and a gymnast. But once I graduated from high school, the number on the scale shot up. Two pregnancies later, I weighed 236 pounds. The worst part: I couldn't walk for long without my ankles and knees throbbing. Still, it wasn't until I saw the few photos I was unable to dodge from a trip to Puerto Rico in December 2011 that I was forced to confront my size; it was staring me right in the face. Though I had tried and failed to lose weight before, I decided to give a healthy lifestyle a go one last time.
No more drive-throughs
Starting in March 2012, I cut back on carbs, eliminating my daily helpings of rice, bread and pasta. Then I added more fruit and vegetables to my diet. I also traded in fast-food stops for home-cooked meals, feasting on spring-mix salads topped with chicken breast, salmon or tilapia every day. Within three months, I knocked off 10 pounds. Next I got a handle on my portions, serving my meals on my son's mini plates.
Thirty pounds lighter, I was ready to sweat. The problem: I was too embarrassed to go to a gym. So I built a home one, where I exercised an hour a day six days a week. I dropped another 25 pounds by September. Just as exciting, I was able to fit into size 6 jeans! This motivated me to kick up my training intensity. I started using ankle weights while on the treadmill and when doing leg exercises. That really helped me firm up. One year after committing to getting fit, I reached my goal. Even better, I no longer want to hide when a camera comes out.
Secrets of a 96-pound loser
A doable diet and exercise plan were the keys to Suheily's makeover. Try her tactics, and find even more at health.com/weight-loss-stories.
Flat-belly trick: Eat yogurt
When I have more Greek yogurt (I like Yoplait's tropical flavors), even for just a week, my tummy is instantly flatter.
Fitspiration: Massiel arias
I stumbled across her on Instagram (@mankofit). She posts great workouts and fitness challenges.
Workout must: Electronic dance
I listen to Tiesto's podcasts; the fast pace makes me push harder.
Go-to meal: Kimchi jjigae
It's a Korean stew made of kimchi, tofu, chili pepper, pork belly, red pepper paste, sesame oil and scallions, and it's pretty low-cal, too.
RELATED: The Same 10 Weight Loss Mistakes All Women Make
Up for the challenge
I started 2013 off with a promise to exercise but didn't get my butt in gear until February, when I joined the Labrada Lean Body Challenge, a 12-week fitness contest. Through it, I learned about strength training, which I did nightly. I also made sure to fit in an hour on the stairmill or treadmill each morning before work. I shed 18 pounds in three months.
Back to basics
I also focused on eating better; I measured and weighed everything. The hardest part was cleaning up my cooking habits. I learned to use zero-calorie seasonings, as well as olive oil instead of butter, sugar and salt. The results quickly showed; I peeled off 2 to 3 pounds each week. Then the scale started creeping up again, but this time it was because of the lean muscle I was building. I didn't mind itthose new, "strong" pounds whittled my body fat percentage down by more than 15 percent! Seeing my frame transform made it clear to me that I needed to stop feeling guilty for making myself a priorityto be a good mom, I had to be a healthy one.
RELATED: 13 Women Who've Lost 100+ Pounds
4 Tips to Keep Pounds Away
How does Twyla stay so lean and toned? Check out her favorite strategies below, and find even more tactics at health.com/weight-loss-stories.
Sweat with your spouse
My hubby and I make exercise outings "our" time. We'll go to the gym for an hour and lift weights together. Having him there keeps me accountable.
Swap out store-bought
I make healthier versions of sweets: For chocolate chip cookies, I use unsweetened applesauce instead of butter and sub in oat flour for white.
Workout must: Military press
There is something about this exercise that makes me feel empowered and strong. Plus, I love training my shoulders, and this really works that part of my body.
Pull out that stopwatch
I love that I can jog three miles in 24 minutes now; before, it took me 46 minutes! Tracking my running times and seeing how far I've come helps me stay committed.
Saturday, August 22, 2015
Celeb chef Teresa Cutter shows us how to make quinoa milk. It's easier than you might think!
With the march of coconut and almonds into milk cartons, it’s not easy choosing a faux moo juice. While researchers at the Universitat Politècnica de València are experimenting with hazelnuts, walnuts and chestnuts, we’re topping up our microwaved lattes with celeb chef Teresa Cutter’s high-protein quinoa* milk.
Makes 1 litre (eight 125 ml serves)
250 g cooked quinoa
1 litre (4 cups water to blend)
2 fresh, pitted dates or stevia
1 tsp vanilla extract/paste
Combine the quinoa and half of the water into a good high speed blender.
Blend at medium to high speed until creamy. This should take about 30 seconds to a minute.
Add the rest of the water and blend again.
Strain through a fine sieve and store the milk in the fridge for up to four days.
Per serve: kJ: 126
Fat: 0.4g Carb: 5.3g Protein: 1g Sugars 0.7g
*If you’re sensitive to gluten, play quinoa by ear as it may be cross-reactive.
Wednesday, August 19, 2015
Tuesday, August 18, 2015
Friday, August 14, 2015
Wednesday, August 12, 2015
Bradley Beach, N.J.
Before: 183 lb.
Dress size: 12
After: 123 lb.
Dress size: 2
Total pounds lost: 60 lb.
Sizes lost: 5
Some people gain the freshman 15. I gained the college 50. Here's what happened: I grew up vegetarian, eating my mom's dinners built around fresh produce from her garden. Then I went to college, where the only meat-free options in the dining halls were oily pizza and fries. And with my mind focused on studying for my double major, I stopped paying attention to what I was eating. By the time I graduated in 2012, I was up to 183 pounds.
Good-bye, greasy grub
Fast-forward nine months; I was living and working in Manhattan and finally had some disposable income. I decided to prioritize my health and sign up for Nutrisystem. I had never been good at meal planning, so the structure was perfect for me. Each day, I got four preportioned meals, including dessert. I supplemented them with fresh grocery items, like little packets of peanuts that kept me satiated between meals. By just nixing the fast food and hoofing it through the city, I knocked off 40 pounds.
RELATED: 9 Little Tweaks That Make Walking Workouts More Effective
Making it on my own
Still, I knew that walking alone wasn't enough, so in February 2014, I joined a gym and loaded up on classes. (Zumba was a fave!) Within a month, I shed those last 10 pounds. These days, I live in a New Jersey boardwalk town; being by the beachwhere I can swim, bike and runinspired me to work off 10 more pounds. I still get meals delivered, but only because it makes life easier. I'm once again the healthy eater my mom raised.
Drop It Like Danica
Get all the tricks that helped Danica keep off the pounds, and find even more tips at health.com/weight-loss-stories.
Bring your gym anywhere
I love the Cardio Sculpt and Black Fire videos on DailyBurn. They're amazing for tightening my abs!
RELATED: How to Stick to a Workout Plan
Pump the beats
I'm a music writer, so I'm always adding to my workout playlists. Social Distortion's "Highway 101" is an old fave!
Get good grains
My power pick: quinoa. It's versatile and filling. I add it to salads with sliced grapes.
Find a friend
I've never been a big runner, so I grab a buddy if I need an extra push. Or, if we want a break from running, we'll do yoga on the beach.
Monday, August 10, 2015
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Saturday, August 8, 2015
As David Foster Wallace, Jason Segel deserves credit his ventriloquism. But any awards attention should go to Jesse Eisenberg, the movie's emotional center.
The post The Best Part of End of the Tour Isn’t David Foster Wallace appeared first on WIRED.