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If
you eat dinner and go to bed soon after, the food does
not get enough time to be digested before resting. Food
sits in the body overnight, then passes out without
being properly digested, or it can hang around giving
you a bad night. This week we focus on,
What to Eat at Dinner ... and Avoid Weight Gain.
In fitness, Namita
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Hot Fitness Tip
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Doing
one-legged squats or using one arm at a time for moves
like flies or chest presses forces your core to engage
as well as your stabilizers, making these moves more
functional and challenging. One arm movements add
functionality while still doing a great job building
muscle mass.
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Words of Inspiration
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Take Up a Sport
Forget
whether you are looking for weight loss or building
strength, take up any sport you have dreamt of playing.
Remember, sports can seve as a metaphor for achieving
success in life, because of the lessons it teaches us
about life.
What you stand to gain, being a part of a team, learn
the importance of working together to accomplish a
common goal. You learn to shoulder responsibility, and
cope with defeat and failure. It teaches how to remain
focused on a task for the period of time required to
achieve it. You learn about consistency and
concentration, ways to overcome weaknesses, and go
beyond our limits.
Performing under tremendous pressure, sacrificing
important things in life, and even playing with
injuries-- helps you stand apart from other and be a
winner. |
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Success Quote
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The
Mind controls the body, and the Mind is Unlimited
Craig Townsend |
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Healthy Recipe
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Butternut Squash and Chickpea Curry
Makes: 6 servings.
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Nutritional Information:
Per Serving:
Calories:212 Kcal, Fat: 4 g (<1 g sat fat),
Carbohydrate: 39 g, Protein: 9 g, Fiber: 6 g, Sodium:
544 mg. |
Ingredients:
Canola oil cooking spray
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1 Tbsp. canola oil
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1 1/2 cups chopped onions
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1 small to medium rutabaga, peeled and chopped, 1"
cubes
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1 medium carrot, sliced
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3 garlic cloves, finely chopped
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3 cups reduced-sodium vegetable broth
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1 cup refrigerated plain coconut milk
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1/4-1/2 tsp. ground chipotle chile, or to taste
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1 (15-oz.) can chickpeas, rinsed and drained (or use
no-salt added)
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2 cups chopped broccoli,
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1-inch florets
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1 large red bell pepper, diced
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Salt to taste
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Directions:
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Preheat the oven to 400 degrees F.
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In small bowl, combine cumin, coriander, cinnamon, black pepper and salt and set aside.
Spread squash on baking sheet and coat liberally with cooking spray. Roast squash until soft, 30 minutes, stirring once.
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While squash bakes, heat oil in large Dutch oven over medium-high heat. Add onions, rutabaga and carrot; cook, stirring occasionally, until onions are translucent, 4 minutes. Mix in garlic and combined spices, stirring until they smell fragrant, 1 minute. Pour in broth. Reduce heat to low and simmer, uncovered, until the vegetables are just tender, 12-15 minutes.
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Meanwhile, place roasted squash in blender. Add coconut milk and chipotle chili, and whirl to a smooth purée. If mixture is thicker than a puréed soup, add water, 1/2 cup at a time. Add purée to the cooking vegetables.
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Add chickpeas, broccoli and bell pepper to the pot and simmer, uncovered, until curry is creamy, about 6 -10 minutes. Broccoli should be bright green and crisp tender. Adjust seasoning to taste and serve immediately.
Courtsey: AICR
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Article of the Week
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Body weight is largely regulated by what goes into the stomach and more by the time when it is rendered to the body. No matter whether your goal is weight loss or management, you need to carefully watch your meals. About dinner....the earlier you eat, the better. This allows the body time to digest food properly, while you are awake and active. If you eat and go bed soon after, it does not have enough time to digest what you have eaten before resting. Food sits in the body overnight, then passes out without being properly digested, or it can hang around too long in the body as undigested waste.
Read more
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