Thursday 31 December 2015

New Year's Resolutions - Nr.1 Eat Better Daily Menu Tip for 21 days Weight Loss Nutrition Plan

Time to make those New Year's resolutions! And after the holiday glut of heavy feasts and high calorie beverages, it's no surprise that "lose weight" and "eat better" are at the top of your list. Instead of simply making your diet-related resolutions with the best of intentions, put the following diet tips into practice and stick to your New Year's resolutions all year.


Here are my suggestions for those of you who choose to “eat better”.

Daily Menu – 6 days per week + 1 day Detox.

Start with 3 weeks (21 days).


8-8.30 – Breakfast

Cheese (40 g) + Fruit
or
Yogurt (200 gr) + Fruit

10-10.30 – Snack

Tea + Fruit

12-12.30 – Lunch

Chicken (150 gr) + Salad (300 gr)
Or
Beef (150 gr) + Salad (300 gr)
Or
Meat Balls (150 gr) + Salad (300 gr)
Or
Fish (150 gr) + Salad (300 gr)
Or
2 boiled eggs + Salad (300 gr)

For Salad you can choose vegetables between: Kale, Cucumber, Tomato, Pepper, Cabbage, Carrot, Lettuce, Turnip, Zucchini, Green beans +spring onion + herbs.

Avoid potatoes as much as possible.

4-4.30 pm Snack

Tea + Fruit

7-7.30 pm – Dinner

Vegetarian dish


One day per week – DETOX

During this day you can eat only Fruits or Vegetables or Vegetarian Soup or Yogurt.
I recommend drinking 2 l of water per day + green tea as much as you like.
Try to avoid Coffee and Black tea.
You can season your dishes with sea salt and olive oil or sesame oil.
For Tea I recommend Honey – 1 tea spoon per cup.

For this period of time is highly important to stop drinking all type of alcohol, eat sugar, bread, pasta, biscuits, cakes and etc.


And don't forget  Your Every day Workout.



Be Smart

Be Healthy

Be Happy

Eat and Lose Weight













Monday 28 December 2015

Raw Kale Salad Recipe: Sweet & Healthy


While Kale is a superfood with impressive nutrition benefits, eating kale raw can be difficult for some to enjoy. Don’t let its sometimes-bitter, tough texture intimidate you from using it in its simplest form.
I’m going to let you in on a huge secret on how you can transform the flavor and texture of these leaves to your liking. It’s simple – just give the leaves a massage.

I know what you must be thinking, but experienced kale lovers take kale massaging very seriously. Just like people in a tense and bitter mood, this cruciferous vegetable responds very well to a deep-tissue massage.
Wondering how you “massage” kale? After breaking the kale leaves up, grab a bunch in your hands: massage and roll them together for a few minutes. You should actually feel the tough leaves breakdown and become tender. If you taste them, you’ll notice that the bitterness that some find displeasing magically mellows.

Massaged kale is not only more pleasant on the palate: breaking through the tough fiber barrier allows for easier digestion so that the plentiful vitamins K, A, C, minerals calcium, and manganese is absorbed more easily into the bloodstream. Something great about a vegetable like kale, full of nutritious fat-soluble vitamins and fat-soluble phytochemicals, is that it can be paired with a healthy oil, like olive oil, which helps the body further absorb and utilize these compounds.

Now, all that’s left is finding the perfect toppings to complement the kale for a tasty and nutrient-dense salad. Sweet citrus fruits stand up well next to kale, and creamy avocado is a great addition of healthy fat that will further mute any residual bitterness.

Raw Kale Salad Recipe | Ingredients
Raw kale salad recipe
  • 1 bunch of kale, washed and chopped
  • ½ avocado, sliced
  • 2 tbsp sliced almonds
  • 2 oranges (1 for the dressing, and 1 set aside to top the salad)
  • 2-3 tbsp olive oil
  • 1 pinch of sea salt and black pepper
*Makes 2-3 servings

Raw Kale Salad Recipe | Preparation Instructions
Raw kale salad recipe
1.      To make the dressing, squeeze the juice of one whole orange into a cup or bowl and add the olive oil and a pinch of sea salt and black pepper. Mix thoroughly and set the dressing aside.
2.    To prepare the salad, put the washed, chopped, and massaged kale into a large bowl. Add in the sliced avocado and sliced almonds. Peel the second orange and after removing as much of the white pith as possible, cut up into large chunks and add to the salad.
3. Pour some of the dressing on the salad and enjoy! (A good tip to remember when making a kale salad is to let the dressing sit on the greens for at least 5 minutes, up to an hour; this allows for the greens to continue to soften and absorb some of the flavor).
Raw kale salad recipe
Dressing

Raw Kale Salad Recipe | Toppings
  • Chopped apples, walnuts, onion, raisins with an olive oil and fresh lemon juice dressing
  • Fresh or dried cranberries, sundried tomato, hazelnuts, raisins with an apple cider vinegar and olive oil dressing
  • Dried currants, pine nuts, parmesan cheese shavings with a honey, balsamic vinegar and olive oil dressing
  • Grape tomatoes, olives, feta cheese with an olive oil, lemon juice and crushed red pepper dressing





Enjoy





Thursday 12 November 2015

“Should I do cardio before or after weights?”

One of the most common questions is, “Should I do cardio before or after weights?”


While the long answer is “it depends”, most people will be better off completing cardio after weights whether their primary goal is muscle gain, strength gain, or fat loss.

Here are 5 reasons why you should consider doing cardio after weights:

Cardio After Weights Reason #1) Increased Energy For Lifting Weights

During exercise, the body uses stored energy in our muscles called glycogen. If glycogen levels are low, it affects our energy levels for workouts. For example, if you’ve ever gone on a low carb diet and experienced less energy during workouts, then you know what it feels like to have low glycogen levels. The same phenomenon happens if you do cardio before strength training – you use up your body’s preferred energy source for intense exercise. If you use up that energy, it won’t be available when you need to lift heavy weights, making a goal of building muscle, increasing strength, or maximizing calorie burn through weight lifting compromised.

Cardio After Weights Reason #2) Favorable Hormonal Changes

By completing cardio first, cortisol is released without a concurrent increase in testosterone. Cortisol breaks down muscle in order to give your body the continued energy to workout. This works fine when doing cardiovascular exercises and happens extensively in long duration cardio (think marathons), but is detrimental to building muscle if there’s not a concurrent increase in testosterone. For example, when you’re strength training, cortisol levels will go up but so will testosterone levels. This hormonal shift not only allows you to have energy for the workout, but also helps to rebuild muscle after the session. Without these changes in hormonal profiles, it becomes much harder to gain muscle.

Cardio After Weights Reason #3) Greater Afterburn Effect

The workout that causes the largest afterburn effect will be the most effective for fat loss because you will
not only burn calories during your workout, but also for up to 48 hours afterwards. While the research is inconclusive (some studies show the afterburn effect to be greater with cardio before weights), an intense metabolic resistance training workout can create a very large afterburn effect
and increase your cardiovascular health. A traditional bodybuilding workout on the other hand will not create a very significant afterburn effect so in that case, cardio before lifting may make sense from a fat loss perspective.

Cardio After Weights Reason #4) Exercise Feels Harder Doing Cardio First

The “perceived exertion” rates (how hard exercise feels) is higher when you do cardio before strength training – even if the results you get from both routines are the same. This simply means that if you do the same routine, but do cardio first, it will feel much harder then if you did the same exact workout by doing the strength portion first. In other words, all of those reasons listed above truly do make your workouts feel harder. The sad part is that this method is not more effective for fat loss or muscle gain than if you simply did the strength first. 

Cardio After Weights Reason #5) Less Risk of Injury Due to Fatigue

If you try maxing out on squats after an intense cardio session, you may be mentally and physically fatigued, which increases the chance of injury. Besides needing the mental fortitude to put a heavy weight on your back after cardio, you will also need the help of a number of smaller “assistance muscles” to help with the movement. These may have become fatigued from the cardio beforehand. By tiring these stabilizer and assistance muscles before performing heavy strength training, you risk the chance of completing an exercise incorrectly or with improper form.

Why Not Combine Cardio and Weights?

If you’re truly pressed for time, you can combine strength and cardio movements. An example would be to complete two strength training exercises – think lunges and cable rows – followed by bike sprints for 30 seconds. By combining the strength and cardio portion, you are satisfying the need to create damage to the muscle, keep your heart rate high throughout the session and have more spikes to your heart rate creating a greater oxygen debt.

The Wrap Up

While there are several benefits for lifting weights before cardio, at the end of the day, the best fat loss plan is the one you will stick to and that continues to produce results. If you enjoy completing cardio first, then by all means go for it! I would caution using the “weights after cardio” approach, however, if your main goal is building muscle.

Be Smart




Please feel free to leave a comment below.




Wednesday 4 November 2015

Soft Pumpkin Cookies


Ingredients

·         2 1/2 cups all-purpose flour
·         1 teaspoon baking soda
·         1 teaspoon baking powder
·         1 teaspoon ground cinnamon
·         1/2 teaspoon ground nutmeg
·         1/2 teaspoon salt
·         1 1/2 cups granulated sugar
·         1/2 cup butter (1 stick), softened
·         1 cup Pumpkin pure
·         1 large egg
·         1 teaspoon vanilla extract


Method


PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOR GLAZE:
COMBINE
 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.


Eat Smart



Sunday 25 October 2015

Pumpkin Cheesecake


Ingredients

For the crust:
1 1/2 teacups  graham cracker crumbs
1/4 teacup sugar
1/2 teacup finely chopped walnuts
1 ts cinnamon
1/3 teacup (5 tbs) Melted butter

For the cream cheese filling:
1 ½ teacups cream cheese
2/3 teacup sugar
3 eggs

For pumpkin mousse:
2 teacups  pumpkin puree
3 eggs (separate yolks and whites)
¾ teacup sugar
½ teacup milk
1 tbs cinnamon
1 pack of gelatin
¼ teacup water
1 teacup cream
4 tbs sugar

Method

Crust
In a bowl mix graham cracker crumbs, nuts, sugar and cinnamon.
Add the melted butter and stir until dry ingredients absorb the butter.
Spread the mixture into a baking dish with dimensions 33x23 cm and press well with spoon or hand.

Filling of cream cheese:
In a large bowl, beat cream cheese with sugar until well mixed.
adding the eggs one by one at a time and mix until fluffy cream.
Pour on the substrate and bake in preheated oven 175°C (350F) for 20 minutes.
Remove from oven and let to cool.

Pumpkin mousse:
In a large bowl, mix the pumpkin puree, egg yolks, ½ tea cup sugar, milk and cinnamon.
Pour the gelatin in cold water, stir and let stand for 1 minute.
Place the container over a low heat and stir until the gelatin is dissolved.
Add the gelatin to the pumpkin mixture, mix well and leave to cool.
Beat the egg whites with the remaining ¼ tea cup sugar to foam.
Add egg whites to the pumpkin mixture, stir gently until assimilate and get a fluffy texture.
Pour the resulting pumpkin mousse over cream cheese.
Place in the refrigerator for at least 4 hours.

When pumpkin mousse is tight enough, whip the cream with the sugar and cover the cake with a cream.



Pumpkin Season is Here








Thursday 24 September 2015

3 Scary Salads Over 1,000 Calories (and Healthier Swaps!) – Part I


Ordering a salad always feels so virtuous, right? After all, when faced with a menu full of rich, fattening pastas, burgers and entrĂ©es — you chose the healthy option.

What could possible go wrong?

Well, apparently, a lot. Just because there are veggies on your plate, doesn’t mean that the cheese, fried chicken or creamy dressing accompanying your carrots got any better for you.

1. Crispy Chicken Cobb Salad  

Beware the Cobb salad. Stuffed with bacon, blue cheese and slathered in ranch dressing, this dish can be calorically dangerous. Even made with grilled chicken, this salad is still a big no-no.

Make It Healthier: Turkey bacon and low-calorie blue cheese or ranch dressing helps make this Healthy CobbSalad less calorically horrifying. You’ll get your fix of veggies from the cucumber and tomato, plus a dose of healthy fats from the ripe avocado you’ll add into the mix.

2. Chicken Caesar Salad

Don’t be fooled by the grilled chicken, and minimalist ingredients in this Caesar salad. A combo of cheese, croutons and creamy, rich dressing — with zero veggies aside from lettuce — make this a nutritional miss.

Make It Healthier: Get a blast of nutrients by swapping out romaine or iceberg for vitamin-packed kale in our Kale Chicken Caesar Salad Healthy Recipe.
By replacing croutons with roasted chickpeas, you’ll the crunch you desire without all the carbs. Add a yogurt based dressing, and you’re home free.

3. Grilled Oriental Chicken Salad with Dressing

Holy sugar rush. This entrĂ©e seems simple enough: Fried chicken, toasted almonds, crispy noodles and “Oriental” vinaigrette. But somewhere along the way, this dish picked up a whopping 64 grams of sugar. That’s about as much as if you were to chow down on 2.5 full size Hershey’s bars in one sitting.

Make It Healthier: Enjoy this super low-cal AsianMango Slaw as a side dish to your next meal (or add some chicken to make it an entree). The combo of shredded cabbage, carrots, mango and scallions, with a light sauce, makes this dish a flavor win — in addition to being gluten-free, low-carb, dairy-free, vegan and egg-free.

Be Smart - Live Well





Asian Mango Slaw

Ingredients: Serving 3 cups 

2 cups shredded cabbage

1/2 cup shredded carrots
1 mango, not fully ripe
3 medium scallions, chopped
3 tbsp rice vinegar
1/2 lime, juiced
1 tbsp low sodium soy sauce (or tamari for gluten free)
1 tbsp sesame oil
1 tsp black and white sesame seeds

Directions:

Julienne the mango (cut into strips). Combine with the cabbage, carrots, scallions andtoss together in a large bowl.

Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.

Pour the dressing over the cabbage mixture and toss to coat. Let it sit at least 15-20 minutes to let the dressing soak in.

Serve sprinkled with sesame seeds.


Nutrition facts:


Calories: 130 per cup

Be Smart
Eat and Lose Weight



Kale Chicken Caesar Salad

Ingredients  - serving 2 cups

2 anchovy fillets
1 garlic clove, finely minced
2 tablespoons olive oil
1/4 cup plain nonfat yogurt 
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
5 cups chopped kale
1 (14-ounce) can hearts of palm, rinsed and thinly cut crosswise
1 apple, cored and thinly sliced
1/2 cup roasted chickpeas
1/4 cup grated Parmesan cheese
12 ounces grilled or baked chicken breast, sliced

Instructions

With a mortar and pestle or a spoon and bowl, smash the anchovy, garlic and oil into a paste. Whisk in the yogurt, mustard, vinegar, lemon juice, pepper and salt.
Place kale in a large bowl and add the dressing. Massage the kale with clean hands until the leaves start to soften. Add hearts of palm and apple to the bowl; toss to coat. Divide among 4 plates and top with chickpeas, cheese and chicken.

Nutrition facts:

Calories - 380 per cup

Think Smart
Eat and Lose Weight




Healthy Cobb Salad



Healthy Cobb Salad

Ingredients - serving 2 cups

12-ounce bag mixed greens
1½ pounds boneless, skinless chicken breast, boiled and shredded with a fork
1 cucumber, chopped
4 Wine tomatoes, diced
2 hard-boiled eggs, finely chopped
1 ripe avocado, pitted and diced
3 slices cooked turkey bacon, crumbled
½ cup Yogurt Dressing

Instructions
In a large salad bowl combine all ingredients and toss.
Drizzle 2 tablespoons of dressing on each.

Nutrition Information

Calories: 343 per cup


Think Smart
Eat and Lose Weight



Tuesday 8 September 2015

CHOCOLATE PEANUT BUTTER BANANA CAKE


INGREDIENTS 1 cup = 225 ml

For the cake
1 cup all-purpose flour
½ cup cocoa
cup peanut butter, slightly melted
½ cup honey
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup mashed bananas
½ cup olive oil
2 eggs
1 teaspoon vanilla
Banana slices

For the peanut butter drizzle
3 tablespoons creamy peanut butter+ 1 tbs honey


INSTRUCTIONS

Preheat oven to 180°C. Line a large pan with parchment paper. Set aside.
In a large bowl, mix together the slightly melted peanut butter, honey, mashed bananas, olive oil, and eggs. After mixing, stir in cocoa, baking powder & soda, salt, and vanilla. Stir in flour last.
Pour into pan and top with thinly sliced banana pieces. Bake for roughly 55 minutes.
Once the cake has cooled slightly, top with peanut butter. Melt in a microwave-safe bowl for 30 seconds, then stir. It should become creamy and slightly runny.

Drizzle over cake. Serve!