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I am a Certified Nutritionist in Optimal Health, Wellness, and Sports.

Contact me for more information:
getfitandhealthy21@yahoo.com
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Tuesday, December 22, 2015

Some Quick Ideas For You To Think About Before You Eat

Start smart. To avoid overeating later on, try starting the day with a protein-rich breakfast, and consider breaking up that one massive meal into two smaller meals spaced a few hours apart.

Lighten the carb load. It’s recommended to eat between 225 and 325 grams of carbohydrates daily, but take it easy on the starchy side dishes. Sorry, mashed potatoes and cornbread, that means you.

Lay off the booze. Alcohol can slow down digestion, so consider raising a glass of water for that holiday toast instead.

Get moving! Play a game with your kids outside, go for a walk around the neighborhood, or even house work.




Thursday, December 17, 2015

Chocolate Peppermint Muffins and Mocha Shake


Ingredients:
1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup raw honey
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
½ tsp. pure peppermint extract
Preparation:
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, honey, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Place batter in a medium bowl.
5. Divide batter among 12 prepared muffin cups.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

Thursday, December 10, 2015

What To Do to Stay Healthy During the Holidays



Here’s the good news: The average weight gain for the holiday season is just one pound. Now for the bad: While that might not sound like much, research shows we don't lose it, and that one pound adds up year after year.

Sweet treats and rich meals can be landmines for health-conscious people, yet no one wants to feel deprived during the happiest season of all. Here are some sensible ways to navigate through the holidays.   These single rules you can follow to make it through the season without overdoing it or stressing so much that you miss out on the festive fun.

Eat what you love, leave what you like.
Instead of piling your plate a mile high with things that don’t really tantalize your taste buds (fruit cake), pick only the foods that give you true enjoyment. If something doesn’t make you swoon, leave it on the sideline.

Keep your treats to one day a week.
The biggest mistake people make at the holidays is making Thanksgiving a four-day feast instead of a one-day indulgence. Then the holiday parties come, and all of a sudden you're giving yourself an excuse to have treats nearly every day. Rather than letting your holiday feast roll into pie for breakfast, limit your splurges to one event per week.

Nix the guilt.
Feeling guilty after eating foods you don't usually allow yourself to eat can breed more unhealthy behaviors. So abandon those negative voices in your head, give yourself permission to enjoy the indulgence guilt-free, and then remember to get back on track with your normal eating routine the very next day.

Don’t eat something just because it’s holiday food.
Listen to your body; most people eat particular foods like pumpkin pie on Thanksgiving or down cups of eggnog at a Christmas party because "that's what we do during the holidays." Noshing without thinking about what you’re putting into your body and why makes you ignore your internal cues of hunger and satiety. Do you really even like pumpkin pie or eggnog? Or if you could have any treat, would you choose your favorite ice cream or hot cocoa instead? Just because it’s limited doesn’t mean you have to eat it.

Eat low to high (when it comes to calories).
Start with a broth-based soup or salad, then move on to lean protein, and by the time you reach those triple-fudge brownies, a few bites will be all you need to feel satisfied


Alternate your bubbly with sparkling water.
On average most adults consume almost 100 calories a day from alcoholic beverages. Since avoiding alcoholic beverages altogether may be hard during this time of merriment, alternating between an alcoholic beverage and a zero-calorie sparkler can help you avoid pouring on the pounds. Plus sparkling water keeps things festive, and, bonus, you’ll avoid entering the hangover zone, a not-so-happy holiday tradition.

Make holiday treats year-round.
Prevent some of that "last-chance eating" by promising to make your mom's pumpkin pie in February or your favorite green bean casserole in July. Knowing it will be available again means you won't feel the urge to “go for broke” and overeat it now.


Veg-out on veggies.
Try swapping light pureed cauliflower for carb-heavy mashed potatoes and add side dishes with more vegetables, like ratatouille, to bolster the nutritional value of the meal and keep you satiated so you don't overeat. Bonus: All that extra fiber will help keep you regular, even if you do overindulge a bit on the cheese platter

Don't be fooled by the "health halo."
File this under sad-but-true: You can gain weight even if you eat healthy. You can overdo it with the veggies and dip or creamy asparagus soup, just like you can with ice cream—except with the ice cream at least you know it’s an indulgence. So make sure you're not eating something based solely on its health-food aura and keep an eye on your portion sizes.

Don't "save up" calories.
Fasting before a big meal can backfire. Low blood sugar from hunger increases cortisol levels, which leads to cravings for fatty, salty, and sugary foods. Instead of saving up for the big meal, nibble on healthy snacks like raw veggies, nuts, and fruit throughout the day to avoid a full-blown gorgefest where no crumb is left behind.

Drink half of your body weight in ounces of water.
It's easy to confuse thirst with hunger, leading to mindless snacking that never satiates. To make sure you're staying hydrated, drink half your body weight in water. So if you weigh 140 pounds, aim for 70 ounces of water over the course of the day. For added detoxification, try adding ginger or lemon.

Monday, December 7, 2015

Chicken Tortilla Soup

 
 
 
Ingredients
  • Ingredients for the soup:
  • 6 small corn tortillas
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely diced
  • 1 bunch green (spring) onions, finely sliced
  • 1 ¼ cups finely chopped cilantro, about 1 medium size bunch*
  • 6 medium cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons brown sugar
  • 2 teaspoons sweet paprika
  • 2 14½-ounce cans diced fire-roasted tomatoes (If you can't find the fire-roasted tomatoes, just use regular, canned diced tomatoes.)
  • 10 cups low sodium chicken broth
  • 6 cups shredded rotisserie chicken breast
  • 2 tablespoons lime juice
  • freshly ground black pepper
  • 1 teaspoon kosher salt, more or less, to taste
  • Ingredients for the crispy tortilla strips:
  • 2 tablespoons extra virgin olive oil
  • 6 small corn tortillas
  • kosher salt
  • Ingredients for the toppings:
  • crispy tortilla strips
  • thinly sliced green (spring) onions
  • coarsely chopped cilantro
  • diced avocado
Instructions
  1. For the soup, stack the corn tortillas on top of each other. Cut pile in half. Cut each stack into ¼-inch thick strips, widthwise.
  2. In a large Dutch oven or heavy-duty soup pot, heat oil over medium heat. Add onion, green onions, cilantro, garlic, oregano, cumin, chili powder, brown sugar, paprika. Sauté for 8-10 minutes or until onions are translucent and tender. Add corn tortilla strips and sauté for another two minutes or until softened.
  3. Add tomatoes and broth and bring to a boil. Reduce to a simmer and cook, uncovered for 45 minutes, maintaining a steady simmer. (Tortilla strips should be melted into the broth by this point.) Add chicken and cook for another 5 minutes. Remove from heat and add lime juice. Taste and add a generous grind of freshly ground black pepper and salt as needed.
  4. Serve soup topped with tortilla strips, sliced green onion, chopped, fresh cilantro, diced avocado and lime wedges.
  5. For the crispy tortilla strips, preheat oven to 400˚F. Line a sheet pan with foil for easy clean up.
  6. Stack and cut tortillas in the same way as directed above in the soup recipe. Place strips on prepared sheet pan and drizzle with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon kosher salt and toss lightly with your hands until all strips are coated with oil. Spread out, as much as possible, to a single layer. Bake for 10 minutes then remove from oven and toss with a spatula. Redistribute to an even layer and return to oven. Repeat until golden and crisp, a total baking time of 20-30 minutes

Friday, December 4, 2015

What to do when you lose your motivation to workout and eat healthy?


Is it easier to sit on the couch after a long day of work instead of working out "YES"
Is it easier to go through a fast food drive thru instead of making a healthy meal at home "YES"


STOP and LOOK how you feel and what you want to be in life.
To get started you have to push pass it. 
After day 1, 2, and 3 you will start to break those bad habits.
And form new ones and the motivation will come back and it will get easier.

Thursday, December 3, 2015

Blueberry Oatmeal Muffins

 
Ingredients
  • 1½ cups whole wheat pastry flour
  • 1 cup plus 2 tablespoons old fashioned oats (divided)
  • ½ cupflax seed meal
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs
  • 1½ cups plain low fat yogurt
  • ⅓ cup coconut oil - melted
  • 1 cup frozen or fresh blueberries
  • 2 tablespoons brown sugar
Instructions
  1. Pre-heat oven to 350 degrees and line muffin tin with liners or spray with cooking spray.
  2. In a medium bowl, whisk together dry ingredients: whole wheat flour, 1 cup of the oats, flax meal, sugar, baking powder, cinnamon, salt and baking soda.
  3. Using an electric stand mixer, beat together yogurt, coconut oil, vanilla and eggs over medium speed. Slowly add dry ingredients until just combined then remove from mixer.
  4. Carefully fold in the blueberries then pour batter into muffin tins using a large cookie scoop. In a small bowl, mix together remaining 2 tablespoons of oats and 2 tablespoons brown sugar. Sprinkle a little over the top of each muffin before placing in the oven.
  5. Bake for 20-25 minutes or until toothpick comes out clean. Let muffins cool for 1 minute in pan then remove from pan and cool completely on a baking sheet (or serve warm!)

Tuesday, December 1, 2015

Hammer and Chisel


JUST BOUGHT MINE AND SO EXCITED!!!=> my 2 favorite trainers are now teaming up together.
Autumn (creator of the 21 Day Fix) and Sagi (creater of Body Beast)! HAMMER AND CHISEL
This is THE program for both men and women. If you are looking for a muscle sculpting program with simple nutrition, this is it!!!
...
I am hosting a group for this program, we will be starting up right after Christmas!!! Message me for details!!!