Steps to Successful weight loss - Week # 1

Over the next 4 weeks, I will be posting a mini-series of the KEY INGREDIENTS needed to be successful with your weight loss goals.  Without consuming these ingredients every day, your results will not be what you're hoping for.

Key Ingredient # 1

Motivation

Motivation is one of the most important factors which determines how successful we are at what we do. It is the driving force that gives us the will to accomplish tasks and eventually succeed at reaching an ultimate goal. Motivation levels can vary each day depending on how we feel, or how we view certain experiences. For anyone to succeed at slimming motivation will be the most important part to work at, it will provide us  with the determination to get up and exercise even if we don't feel up to it. Motivation also drives us to stick to the low fat selections and recipes required to keep our progress moving.

The strength of your motivation will determine how successful you are in your weight loss efforts as the more you progress and lose weight the more difficult it will be to lose more as the body is pushed past its natural set points. Many top conditioning coaching admit that its possible to gain amazing results when an individual's motivation is high, even if the training program is not "scientifically correct".

DEVELOPING WEIGHT LOSS MOTIVATION

Most dieters will have some degree of motivation as they have already decided to take action. The problem for many is keeping the levels high enough to prevent any relapse.

Stay tuned for the next 3 weeks to see if any of the following ingredients increase your desire to stay motivated and succeed.


Have an amazing weekend!
Keep healthy, keep safe and keep going!
Have an awesome day!

♥Fit~NOW~Girl♥

Grilled Potato Salad

Grilled Potato Salad
Prep Time: 10 min Inactive Prep Time: -- Cook Time: 16 min
4 servings
Ingredients


  • 4 large Yukon gold potatoes, sliced 1/4-inch thick
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons grill seasoning blend, 2 palm full (recommended: Montreal Steak Seasoning by McCormick Grill Mates)
  • 2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped
  • 2 navel oranges, peeled and chopped
  • 1 small red onion, thinly sliced
  • 4-5 cups arugula, chopped, 2 bunches
  • 2 tablespoons red wine vinegar
Directions

  1. Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
  2. While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
  3. Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
  4. When ready to serve, add the arugula to the potatoes and toss to distribute.


Until Tomorrow!
Keep healthy, keep safe and keep going!
Have an awesome day!

♥Fit~NOW~Girl♥

Exercise alone is not enough.

According to recent research on the effects of exercise on weight loss, exercising extensively, when done alone, will not drastically reduce your weight

A 2009 British Journal of Sports Medicine study revealed that 26 of 58 overweight patients failed to achieve any weight-loss progress through exercise. Because physical activity did make them healthier in other ways, including blood pressure, resting heart rate and positive mood, "exercise should be encouraged and the emphasis on weight loss reduced," the report concluded.

The public at large hasn't gotten that memo. Dr. Steven Garner, the chairman of radiology at New York Methodist Hospital, would like to change that.

The idea that exercise is the key to weight loss "is a myth, and I don't know how it got started," he says. "Exercise makes you healthy in other ways, but people like to attach it to other things, like losing weight."

If we turned the clock back 30 years, Garner says, "about 20 percent of the population worked out, and about 20 percent were overweight. Now, 70 percent say they do some type of exercise – and two-thirds of the population is overweight or obese. It seems to have gone up identically with exercise."

Yet millions of people have looked to exercise as the answer for weight loss. Meeting with and devising a reasonable eating plan with a registered dietitian seems to be the golden ticket, when directly related to weight loss.

Sound too good to be true? It isn't, says Shefali Ajmera, a North Dallas registered dietitian and licensed nutritionist. She passes along a dirty little secret about losing weight: It doesn't have to be torture.

While she advocates physical activity three times a week, "I don't even like to call it exercise," Ajmera says. "It sounds like a punishment to get on a treadmill for 60 minutes, running, running, running. But just some kind of physical activity that moves your body – just dancing with your partner, gardening, climbing stairs or riding a bike, sounds more pleasant. A walk outside for 10, 15 minutes makes you feel good."

That's why she urges her clients to get the heart rate up – because it improves overall health and attitude. To fit into skinny jeans? Not as much.

"If you're going to the gym for one hour, how many calories are you burning?" she asks. "Probably 200, 300, or if you're working really hard, 400. If you eat a piece of brownie, that's 100 calories on in less than a minute. It's so easy to underestimate your calorie intake."

"That's why so many people say, 'Oh, my gosh, I've been working out for so long and not losing any weight,' " she adds. "Well, somebody didn't take a look at the diet."

In this restaurant-crazed, supersized society, Ajmera says, diet has to be looked at.

"When we eat out, we might take in 1,500 to 2,000 calories," she says. "To burn that many calories on a treadmill, you'd have to do 90 minutes every single day, seven days a week. It's not realistic."

More realistic: a happy medium with activity as well as with eating.

"A healthy diet doesn't mean no sweets, no sugar, no carbs, no soda, no fried foods," says Ajmera, who never restricts her clients from any certain food. "It's more about the balance."

Licensed nutritionist Eve Pearson-Rodgers, who also has worn a personal-trainer hat, tells her clients that people who try to lose weight with exercise alone have a 1 percent success rate.

The eating component doesn't have to be so horrible: "I think people try to make it harder than it is," says Pearson-Rodgers, echoing her colleagues. "People come in all the time and say, 'I'm a carboholic. I know I need to cut out carbs.' I'm like, 'No! Why do you feel that way?' You have to make something livable in order for it to be effective with weight loss."

If they come to her, she suggests alterations to diet that include timing of meals. Food choices and the times we eat can change metabolism in the same way exercise can, but with more frequency, she adds.

She admits that some trainers she's worked with "did not agree with this whole thought process."

Back in New York, Garner regularly breaks the news to his patients that toiling away at the gym may not get them the weight-loss results they want. How do they react?

"Most of them say they're really glad to hear it," he says. "It's so frustrating being overweight, so I think they feel good that they're not alone in this myth."

Still, "the take-home point is not to stop exercising, but to know why you're exercising. It's not the panacea for weight loss."

That's a good thing, Garner adds: "I don't think people should be killing themselves exercising. That leads to knee and hip injuries. They're better off walking for a couple of blocks."

They might also be better off if they simply enjoy life a little more. Garner points to a recent Loma Linda University study that suggests a good dose of humor has the same benefits as exercise.

"So laughter is just as good as a jog in the park," he says. "People might want to think about telling jokes."

Have an AWESOME day!

Fit-NOW-Girl

Weekend Inspiration

Goethe:
Take care of your body with steadfast fidelity. The soul must see through these eyes alone, and if they are dim, the whole world is clouded.

Jim Rohn:
Take care of your body. It's the only place you have to live.

Thomas Fuller:
That which is bitter to endure may be sweet to remember.

Samuel Johnson:
The chains of habit are generally too small to be felt until they are too strong to be broken.

Marvin Phillips:
The difference between try and triumph is just a little umph!

Plato:
The first and the best victory is to conquer self.

Vincent Lombardi:
The good Lord gave you a body that can stand most anything. It's your mind you have to convince.

Leigh Hunt:
The groundwork of all happiness is health.

Anthony Robbins:
The higher your energy level, the more efficient your body. The more efficient your body, the better you feel and the more you will use your talent to produce outstanding results.

Roger Bannister:
The man who can drive himself further once the effort gets painful is the man who will win.

Have a super weekend

~ Fit-Now-Girl ~

Chili Rubbed Steak & Pan Salsa



Ingredients:
  • 8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt, divided
  • 1 teaspoon extra-virgin olive oil
  • 2 plum tomatoes, diced
  • 2 teaspoons lime juice
  • 1 tablespoon chopped fresh cilantro
Directions
  1. Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
  2. Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.
Nutrition:
Per serving: 174 calories; 9 g fat (3 g sat, 4 g mono); 60 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 20 g protein; 1 g fiber; 336 mg sodium; 421 mg potassium.

New Study : Olive Oil Aids Weight Loss

Courtesy of Science Daily.com:

PROVIDENCE, R.I.—Breast cancer survivors who ate an olive oil-enriched diet lost more weight than those on a lower-fat diet in an eight-week comparison conducted by The Miriam Hospital and Brown University. Moreover, these women chose, overwhelmingly, the olive oil-enriched diet for six months of follow-up.

Researchers noted traditional diets that include moderate to high intakes of extra virgin olive oil have been related to a decrease in breast cancer risk, and they hypothesized that an olive oil-enriched diet would lead to greater weight loss and acceptance, compared with a standard diet, in women previously diagnosed with invasive breast cancer.

In the study, published in the June issue of the Journal of Women's Health, 28 overweight breast cancer survivors consumed either a National Cancer Institute (NCI) diet with total fat intake at 15 percent to 30 percent of diet, or a plant-based olive oil diet (PBOO) with olive oil consumption at 3 tablespoons or more each day for eight weeks. Each diet supplied 1,500 calories a day. The order of the diets was randomly assigned.  

 Twelve (80 percent) of the women who started with the PBOO diet achieved a weight loss of 5 percent or more compared to 4 (31 percent) of the woman who started with the NCI diet (P<0.01). Nineteen of the 22 women eligible for follow-up chose the PBOO diet, and all completed the study. Of the three women who chose the NCI diet for follow-up, one completed the study. According to a press release form The Miriam Hospital, the women in the study said they found the PBOO more appetizing, accessible and affordable.

After six months, the PBOO diet resulted in lower triglycerides and higher high-density lipoprotein cholesterol.

The PBOO diet used in the study consisted of nuts at breakfast, three servings of fruit, unlimited vegetables, and whole grains. Women could eat limited amounts of poultry and fish per week, but red meat and polysaturated fats, like vegetable oils, were prohibited. The NCI-recommended low-fat diet is not as specific, so women had a less restrictive meal plan. Their diet consisted of at least five servings of fruits and vegetables, approximately 25 to 50 grams of fat (including canola oil) and six to seven ounces of lean meat (not red meat) daily. Women were provided with meal plans and recipes for each diet, and were asked to keep three-day food diaries at weeks four and eight of each diet and during months three and six of the follow-up period.

Until Tomorrow!
Keep healthy, keep safe and keep going!
Have an awesome day!

♥Fit~NOW~Girl♥

Summer Grilling

When the weather heats up, pools are ready, and school is out, you'd better believe that everyone is in the mood to grill. It's a common misconception that "grilling" food is synomous with "healthy" food. While grilling foods CAN be much better for you, the traditional ways of grilling (such as lathering meats in sauces or oils) counteract the healthy potential. So, what are the best ways to grill foods, specifically meats, and how can we maximize the flavors without lathering them with oils in marinades or BBQ sauces? Here are some things to remember when grilling to take advantage of the healthy opportunity that grilling offers:

  1. Use lean cuts of meat, 90 percent lean or higher. Usually cuts with "loin" or "round" in the name indicate leaner choices.
  2. Use rubs instead of marinades. A rub takes less time and you get all the flavor without the oil in a marinade. Spray the grill with oil to get an even coating, instead of brushing it on. Grill at lower temperatures to reduce the potential carcinogenic compounds.
  3. Whenever you're making it yourself, you have control over the ingredients and can use the best. In ketchup recipes, for example, you can use molasses as a sweetener instead of high fructose corn syrup or sugar. You'll get calcium and iron from the molasses. You're potentially getting all the flavor with fewer calories and additives, using more nutritious ingredients.
  4. I think beyond meat when it comes to grilling. People don't realize how great summer produce is on the grill — zucchini, eggplant, Portobello mushrooms. Or try grilling Romaine hearts, sliced in half lengthwise. Stone fruit — peaches, plums, mangoes — grill nicely.
  5. I'm always trying to look for ways to prepare foods in healthier ways. The T-Fal ActiFry can make two pounds of french fries using one tablespoon of oil. That's only 3 grams of fat per serving; fast-food fries would have 16 grams of fat.
  6. I use a reasonable portion of meat for burgers, approximately one pound to make four burgers. Then I stuff them with sautéed spinach, roasted red peppers or caramelized onions. The burgers come out looking really fat and juicy and you get to bite into that big burger.

While researching ways to grill AND stay healthy, I discovered something that I never knew. :

While I did know that undercooking meat is bad because it doesn't kill bacteria such as E.coli and salmonella, which result in food poisoning, illness or even death, I did NOT know that overcooking it, or hyper cooking it, can be just as bad, if not worse. When cooking food at high temperatures or grilling meat until well done, the cooking process can create polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs) and advanced glycation end products (AGEs). This is particularly true with fattier cuts of meat. So, what does that mean?

The first two compounds – PAH and HCA – are carcinogens; that is, cancer-causing agents. These have been linked to both stomach and colon cancer. One study showed that people who ate the most BBQ red meat came close to doubling their risk of getting colon polyps, which could lead to colon cancer. Another study showed a 47% higher risk of developing breast cancer among menopausal women who are a lot of grilled meat, possibly because the carcinogens traveled through the bloodstream from the digestive system into other tissues.

The third compound, AGE, does exactly what its name implies: it ages people. Helen Vlassara, M.D., from the Mount Sinai School of Medicine in New York City, is a professor of medicine and geriatrics. She specializes in AGE research and was quote in an article in Women's Health magazine as saying, "If you have high amounts of AGEs in your body – no matter how young you are – you're on your way to developing chronic diseases you normally wouldn't see until you are much older." Some of those chronic diseases include Alzheimer's, diabetes and heart disease.

Between cancer and aging, BBQs can be pretty scary, but there are solutions.

Don't overcook:

When it comes to carcinogens, 212 degrees is the magic number. Once the meat hits that temperature, problems begin to arise.

  • Make friends with a meat thermometer and use it often.
  • Beef is done when is internal temperature is 160 degrees.
  • Chicken and turkey are done when their internal temperature is 170 degrees.
  • Precook meat and poultry (braise or steam for more moisture) and only use the BBQ for crisping up the outside.
  • Place a foil tent over meat before grilling to seal moisture in and PCAs and HCAs out.

Pay attention to the temperature:

  • When grilling with gas, use a moderate temperature.
  • When grilling with charcoal, gauge the heat with a hand test. Place a hand about five inches above the grill and count the number of seconds before the heat is too hot to leave the hand in place. Two to four seconds is hot, five to seven seconds is medium and eight to 10 seconds is low. Aim for medium heat.

Don't let fears of cancer or aging stop summer BBQs. Just use a little common sense, and a juicy burger or chicken wing can be moments away.

Happy barbequing!

Until Tomorrow!
Keep healthy, keep safe and keep going!
Have an awesome day!

♥Fit~NOW~Girl♥