Wednesday, July 2, 2014

Weight Loss Tip #24


Invest In A Trainer

Mom
Back in my day, we didn’t need trainers or therapists or life coaches.  We just walked it off.
Angelique
That’s hilarious, Mom.  But in the new age things are a lot more complicated.  We have a serious obesity problem and it’s more than just how we eat.   There’s stuff in the food and taken out of the food that’s helping us get fat, sick and addicted.  That’s why New Age Weight Loss Tip #22 is INVEST IN A TRAINER.
Mom
I don’t know why but I always thought I knew a thing or two about exercise.  Just like Ange said when I got a trainer that’s when my body went from pudgy to me weighing less than she did.
Angelique
Yeah, that disturbed me a little.  Fortunately, my dress size was still smaller or we might have had a problem.
Mom
Jealous of your mom.  That’s ridiculous.
Angelique
I wasn’t jealous, Ma.  I was just keenly aware that my mom was back in the sexy club. 
Mom
And I’ll be back again soon.  Anyway, I know Ange used to get a trainer every Spring to get in shape and then she’d take it from there.  What I did was grabbed a few friends from work and we took a body sculpting class 3 days a week. 
Angelique
The point is to get intense one-on-one attention, so you learn how to do the exercises correctly, how hard to push yourself and what delivers results and what doesn’t. 
Mom
What’s worse than sitting on the bike every day and not losing a pound?  Nothing!!!!   A trainer will tell you how hard to push to get the best results, how fast to go, how long to go and when to switch it up.
Angelique
Grab your best friend or two and it will cut down on expenses. 
Mom
Don’t be stubborn like me.  INVEST IN A TRAINER and get back in the sexy club.  
 
And as always go the extra mile and make something that's good for you. 

On the Menu





Melon Salad
8 – 12 Servings
Ingredients:
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers - Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

Instructions:
In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.

 Chicken Fajitas
6 Servings
Ingredients

3 chicken breast boneless & skinless
2 tablespoons grapeseed oil – divided
1 teaspoon sea salt - divided
1 teaspoon black pepper - divided
2 teaspoons granulated garlic - divided
1 orange, juiced
1 lime, juiced
2 teaspoons ground cumin
1 large Red Bell Peppers, julienne
1 large green Bell Peppers, julienne
1 large yellow bell pepper, julienne
1 large red Onion, julienne           
2 teaspoons granulated onion
2 teaspoon smoked paprika
1 teaspoon oregano
                       
Method:   
Cut breast into strips and season with salt, pepper and garlic and sit aside while prepping other ingredients.
In a large sauce pan, heat 1 tablespoon grapeseed oil add the seasoned chicken and saute until strips are slightly brown.
Add the orange juice and lime juice, mix thoroughly reduce the hit to medium low, cover and simmer 15 minutes, stirring occasionally.
In a separate sauce pan, heat the other tablespoon of grapeseed oil, add the ground cumin and saute until the aroma is released.
Add the peppers, onions ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon granulated garlic, the granulated onion, paprika and oregano mix thoroughly and saute until peppers are wilted.
Uncover the chicken and stir the fajita mix in with the chicken, saute another 6 minutes.
Serve hot.
 Grilled Cabbage Slaw
6 servings
Ingredients

½ cup white wine vinegar
½ cup olive oil
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
½ teaspoon sea salt
½ teaspoon pepper
1 teaspoon granulated garlic
1 medium red cabbage, quartered leave core in tact
1 medium green cabbage quartered leave core in tact
1 bunch scallions

Methods
Preheat grill to medium-high heat, wipe down grates with oil.
 Whisk vinegar, oil, mustard, tarragon, salt, pepper and garlic in medium bowl.
Brush cabbages and green onions with some of the dressing.
Grill cabbages until dark grill marks form, 3 to 4 minutes per side.
Grill green onions until charred on 1 side, 2 to 3 minutes.
Transfer vegetables to a chopping board and let cool.
Chop scallions and cabbages; place in large bowl, discarding cores.
Add remaining dressing; toss until coated.





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