Coconut Lime Shakeology

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:

1 scoop Vanilla Shakeology
½ cup unsweetened coconut milk beverage
½ cup water
2 Tbsp. fresh lime juice
½ tsp. pure coconut extract

Preparation:

1. Place coconut milk, water, lime juice, coconut extract, Shakeology, and ice in blender; cover. Blend until smooth.

Via: Team Beachbody

Should I Eat Before My Morning Workout?

Morning workouts aren’t for everyone and I just recently switched to them due to my son starting Pre Kindergarten, but for those of you who love them (or just love to get them over with early in the day!), deciding whether to eat breakfast before or after is a pretty common dilemma.

 

Head straight out the door for a morning bike ride without eating or drinking, and you may not have enough in the tank to power through it. That’s  because over the course of the night your carbohydrate stores, which your muscles rely on for energy during exercise, have been used to maintain your blood sugar and provide energy to your brain. On the other hand, eating a full meal before working out could lead to stomach cramping, indigestion–or worse. (If you don’t know what I mean by “worse,” trust me, you don’t want to.)

The good news is, it’s possible to be properly fueled for a morning workout without the unpleasant side effects that send you running to the nearest restroom. It’s all about what you eat, and when you eat it.

Before Your Morning Workout

• 30-60 minutes before you lace up your sneakers, have a carbohydrate-rich snack, like a piece of fruit, a slice of toast with jam, or a low-fiber granola bar.
• Drink a tall glass of water to help digest your snack and rehydrate after those 8-12 hours of laying around.
• Avoid fiber and fat since they take more effort for you body to digest and can cause an upset stomach.
• If eating early in the morning doesn’t agree with you, have some applesauce or a small glass of 100% fruit juice. Just stay away from the more acidic juices like orange or grapefruit since they can irritate your stomach. You can also hydrate with a diluted sport drink instead of regular water. The added carbohydrates will help keep you going.

After Your Morning Workout
Enjoy a healthy breakfast that contains complex carbohydrates and protein within 1 hour following your workout. Doing so will replenish your energy stores and help build and repair muscle. Here are a few great post-workout breakfast ideas:

• A yogurt parfait with granola, fruit, and a sprinkle of nuts or seeds
• A smoothie made with yogurt, fresh or frozen fruit, and some avocado, peanut butter, flax, or chia seeds for a dose of healthy fats
• Oatmeal (made with milk for added protein), topped with dried or fresh fruit, nuts, or nut butter
• Eggs with sautéed veggies (think: spinach, tomato, caramelized onions), a slice of whole grain toast, and a cup of reduced-fat milk. Grab a piece of fruit or a handful of nuts if you’re still hungry.

Don’t sabotage your morning workout before you even get started. Eating the right things before and after will keep you fueled and help your body recover afterwards!
Do you exercise in the morning, too? What are some of your favorite workout-fueling foods?


Via: MyFitnessPal - Elle Penner= M.P.H., R.D. and edited by Maria Doney

Breakfast Made Easy

Ingredients:

2 eggs
1 medium yellow crook neck squash
1 yellow bell pepper (any color is fine)
Pinch of red onion
Sea Salt
Garlic Powder
Pepper

Directions:

Sautee bell peppers, onion, and squash to desired taste. Add egg and scramble in adding spices (to taste as well).

Via: Maria Doney



Should I Eat Back My Exercise Calories?

Congrats! You’ve worked out at home, gone to the gym, put in some time on the treadmill and now have a few hundred extra calories in the bank. But what do you do with those extra exercise calories? Should you run to the kitchen and gobble them up, save them for a special weekend treat or ignore them altogether?

When faced with this decision, it’s important to consider several factors, most notably your weight goal (whether you’re wanting to lose, gain or maintain), the frequency, intensity and duration of your exercise, and your overall level of hunger.

For the average exerciser trying to lose or maintain weight (i.e. someone who burns an additional 200-500 calories a few times per week), exercise calories don’t make up a significant portion of overall calorie burn, generally in the 1500-2200 per day range. Unless you’re exercising at a moderate to high intensity for an hour or more, several times a week, or are actively trying to gain weight, you most likely don’t need to be worried about eating all of those calories back.

The main reason is this: It’s easy, and fairly common to overestimate calorie burn (both from everyday activity and from exercise) and underestimate calorie consumption. By going out of your way to eat back every calorie you expend during exercise, you may unintentionally undermine your efforts to lose or maintain your weight. Additionally, you could be overriding your body’s hunger cues if you don’t feel particularly keen for those exercise calories but eat (or drink) them back them anyway. If your body isn’t telling you it needs fuel, it’s best to save your exercise calories for when you want them–say, for an unexpected hunger pang or a weekend treat meal with friends.

Now if you’re trying to lose weight, chances are you’ll be on the hungry side even without exercising since MyFitnessPal’s weight loss calorie goals are calculated independent of exercise. The upside to this is that those exercise calories become a “bonus”–so if your workout leaves you feeling a bit hungry afterwards, by all means you should enjoy the bump in calories and eat something. (Just read the 5 tips below beforehand to make the most of them!)

The vast majority of us who are trying to shed a few pounds or maintain our weight need not be concerned about eating back all of our exercise calories, but those trying to gain weight, and/or who are training heavily several times per week should be mindful about getting in enough calories–both to fuel physical activity and promote muscle growth, repair and recovery. For those of you who fall into this category, here are some great pre- and post-workout meals and snacks.
Whether you’re exercising to lose, gain or maintain your weight, improve your fitness level, or just reduce stress, one thing to remember when eating back exercise calories is that the quality of those calories is just as important as the quantity.

To help you get the most out of those hard earned calories, here are 5 tips to healthfully handle those post-workout hunger pangs:

1. Start with a hydration check. Thirst can be misinterpreted for hunger so, if you’re on the fence about whether you need to refuel or not, make sure you’re not just dehydrated. Here are some hacks from other MyFitnessPal users for staying well hydrated.

2. Hone in on your hunger cues. Rather than running for the kitchen cabinet the moment you get home from your workout, trust your tummy to tell you if you need a post-workout snack.

3. Don’t get stuck on the number. Remember, the calories you eat and exercise off are estimations, and we’re more likely to overestimate calories burned from exercise. If hunger hits between meals, start slow–particularly if you’re trying to lose or maintain your weight. Begin by eat back a percentage of your exercise calories (say, 50%) rather than all of them, and see how you feel in 20-30 minutes.

4. Focus on high-quality protein and wholesome carbohydrates. Doing so will optimize muscle repair and recovery.

5. Spread ‘em out. Our bodies aren’t able to store protein like carbohydrates and fat so, if you have a significant number of calories to eat back (lucky you!), be sure to include protein with each meal and snack over the course of the day for optimal muscle building and repair.

Nutrition Note: Large calorie deficits over time, whether through calorie restriction, exercise or a combination of the two, can lead to nutrient deficiencies and other health problems, so it’s always a good idea to consult with a doctor or dietitian if you are unsure about how many calories (exercise or otherwise) you should be consuming.

Via: My Fitness Pal, edited by Maria Doney

5 Unusual Reasons You're Not Losing Weight

Weight loss can be tricky. We all know we need to consume fewer calories than we burn to lose weight, but sometimes—even when you’re doing all the right things—that weight loss can come to a screeching halt.

This can happen for a number of reasons, but, more often than not, it’s comes down to something that requires a serious lifestyle change to fix. Here are 5 of the most common, yet not-so-obvious reasons you’re not losing weight, plus some tried-and-true.

1. You’re Stressed “Stress is the silent killer.” This is especially true when it comes to weight loss. Stress releases cortisol (often simply referred to as “the stress hormone”)—and in today’s society, excessively high cortisol levels are incredibly common. Cortisol degrades muscle tissue and encourages the storage of body fat, and is has been linked to other health issues that are a lot more serious than a few extra pounds around your waist.

If you want to get lean, then you need to make a serious effort to lower your stress levels. (Easier said than done, I know!) Try limiting the length of your workouts to 45 minutes, surrounding yourself with positive people, meditating, and getting plenty of sleep.

2. You’re Not Getting Enough Sleep Not only does enough sleep reduce levels of cortisol, but it also produces growth hormone (GH). GH pretty much has the opposite effect of cortisol on the body—it encourages fat loss, supports your immune system, and helps to keep your organs functioning properly.

Sleep also balances the hormones that control hunger. If you’ve ever gone to bed hungry and woken up not hungry, this is why. On the flip side, if you miss a night’s sleep you are likely to eat more calories the next day. While it varies from person to person, most of us should aim to get 7 to 9 hours of sleep each night.

3. You’re Not Drinking Enough Water You’re probably sick and tired of hearing about how important water is to your health, but most people still don’t drink enough of it.

There’s a whole host of benefits to drinking enough water, one of which is proper kidney function. Dehydration impairs your kidneys, and when your kidneys aren’t working properly, your liver has to pick up the slack. Your liver is responsible for the metabolism of fat, which means fat cannot be metabolized as efficiently when your liver has to work twice as hard to remove toxins.
The solution is simple: when you’re thirsty, drink water. In particular, ensure that you are hydrated around workouts.

4. You Have Poor Digestion The gut is incredibly complicated, and scientists are only scratching the surface when it comes to understanding how the natural micro-biome of gut bacteria works. But one thing is clear: whether you want to improve your ability to lose fat, boost your immune system, clear up your skin, or even just feel better on daily basis, it all starts with gut health.

Unfortunately, most people don’t usually realize their gut isn’t functioning properly until it’s too late. But there are steps you can take to help prevent any malfunctions: reduce stress, eat fewer meals or even consider periods of fasting to give your digestive system a break, minimize the consumption of legumes, grains, sugar and pastured dairy, and chew your food until it’s mush before swallowing.

5. You’re Not Eating Enough Fiber Fiber aids digestive health and helps to create a sense of fullness, which makes consuming fewer calories easier.

It’s estimated that only 5% of Americans get enough fiber. Why are people missing out? Most of us assume we’re getting enough from grain-based products like bread and cereal, but the reality is these highly-processed foods have been stripped of their nutrients and fiber. Instead, eat more fruit and vegetables, and opt for whole grains, like brown rice and steal-cut oatmeal.

Could one of these issues be to blame for your weight loss plateau? Share your thoughts in the comments below!

Via: MyFitnessPal

Healthy Summer Burgers

Turkey Burger:

Total Time: 32 min.
Prep Time: 10 min.
Cooking Time: 12 min.
Yield: 4 servings


Ingredients:

¼ cup whole wheat bread crumbs
½ cup low-fat buttermilk
1 lb. raw 93% lean ground turkey breast
2 green onions, finely chopped
2 Tbsp. finely chopped parsley
1 tsp. Dijon mustard
1 dash Worcestershire sauce
Ground black pepper (to taste; optional)


Preparation:

1. Combine bread crumbs and buttermilk in a medium bowl; mix well. Let sit for 10 minutes.
2. Preheat grill or broiler on high.
3. Add turkey, green onions, parsley, mustard, Worcestershire sauce, and pepper (if desired) to bread crumb mixture; mix well with clean hands.
4. Shape into 4 patties.
5. Grill or broil for 5 to 6 minutes on each side, or until patties are no longer pink in the middle.

 

Portobello Burger:

 

Total Time: 1 hr. 15 min.

Prep Time: 5 min.
Cook Time: 10 min.
Yield: 4 servings


Ingredients:

4 large portobello mushroom caps, about 5 inches in diameter
⅓ cup balsamic vinegar
½ cup water
1 Tbsp. sugar
1 clove garlic, finely chopped
2 Tbsp. olive oil
4 whole wheat buns, toasted, sliced lengthwise to open
4 slices medium tomato
4 thin slices red onion
4 lettuce leaves


Preparation:

1. Place mushrooms in a baking dish, stem side up. Do not use glass.
2. Combine vinegar, water, sugar, garlic, and oil in a small bowl; whisk to blend. Drizzle over mushrooms. Cover; refrigerate for about 1 hour, turning mushrooms once.
3. Preheat grill or broiler.
4. Position cooking rack 4 to 6 inches from the heat source. Grill or broil mushrooms, turning often and basting with marinade, for about 8 to 10 minutes, or until tender.
5. Place each mushroom on a bun and top with one tomato slice, one onion slice and one lettuce leaf.





Rosemary and Garlic Burger:

 

Total Time: 1 hr. 17 min.
Prep Time: 10 min.
Cooking Time: 1 hr. 7 min.
Yield: 4 servings


Ingredients:

1 whole garlic bulb
1 lb. raw 95% lean ground sirloin
1 medium zucchini, coarsely grated
6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded
¼ tsp. sea salt
½ tsp. cracked black pepper
4 whole-grain hamburger buns
4 slices medium tomato
4 lettuce leaves
4 red onion slices


Preparation:

1. Preheat oven to 400° F.
2. Remove outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.
3. Preheat grill or broiler to high.
4. When cool enough to handle, peel away foil from garlic. Squeeze garlic into a large bowl.
5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.
6. Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness.
7. Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.

 

 

Mushroom Barley and Sage Burger:

 

Total Time: 55 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 4 servings


Ingredients:

3 tsp. olive oil, divided use
1 medium onion, finely chopped
4 oz. finely chopped mushrooms
2 cloves garlic, finely chopped
2 Tbsp. finely chopped fresh sage (or 1 tsp. dried sage)
½ tsp. sea salt
½ tsp. ground black pepper
1½ cups cooked pearl barley (see below)
2 Tbsp. finely chopped walnuts
1 large egg, beaten
¼ cup shredded part-skim mozzarella cheese
1 Tbsp. sherry wine
4 whole wheat hamburger buns, split


Preparation:

1. Heat 1½ tsp. oil in large nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
3. Add mushrooms, garlic, sage, salt, and pepper; cook, stirring frequently, for 4 to 5 minutes, or until liquid that mushrooms give off evaporates. Remove from heat.
4. Combine onion mixture, barley, walnuts, egg, mozzarella, and sherry; mix well.
5. Shape mixture into 4 patties. Refrigerate 20 minutes.
6. Heat remaining 1½ tsp. oil in large nonstick skillet over medium-high heat.
7. Add patties; cook for 4 to 5 minutes on each side, or until evenly browned and cooked through.
8. Serve each patty on a bun.

Tip: To make 1½ cups cooked pearl barley, place ½ cup dry pearl barley in a small saucepan. Cover with water. Heat to boiling on medium-high heat. Reduce heat to medium-low; cook, covered, for 40 to 45 minutes, or until tender. Drain.

  

Italian Bean Burger:

 

These burgers are vegetarian-friendly and packed with wholesome goodness.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 8 servings


Ingredients:

1 (15-oz.) can black beans, drained, rinsed, mashed
2 cups cooked brown rice
¼ cup finely chopped onion
3 Tbsp. all-natural tomato paste
2 tsp. dried basil leaves
1 tsp. dried oregano leaves
¼ cup grated Parmesan cheese (optional)
8 whole-grain hamburger buns
8 slices medium tomato
8 romaine lettuce leaves


Preparation:

1. Preheat grill or broiler to high.
2. Place beans, rice, onion, tomato paste, basil, oregano, and cheese in food processor; pulse until well blended. Form into eight patties.
3. Grill or broil patties for 4 to 5 minutes on each side, or until cooked through.
4. Place each patty on a bottom bun. Top with tomato, lettuce, and top bun.

Spinach Salmon Patties:


How do you turn a piece of salmon into salmon patties? Actually, it’s pretty simple. We recommend purchasing a piece of skinless salmon, or use this technique to easily remove the skin without losing any of the precious meat. Then, chop as finely as you can. When you’ve got the salmon cut into small pieces, rock your knife blade back and forth across the meat several times to get it finer. Egg white helps bind everything together during cooking.


Total Time: 17 min.
Prep Time: 10 min.
Cooking Time: 7 min.
Yield: 4 servings


Ingredients:

1 lb. raw salmon fillet, skin removed, finely chopped
3 cups fresh spinach, coarsely chopped
3 green onions, finely chopped
1-inch slice fresh ginger, peeled, finely chopped
¼ tsp. sea salt
¼ tsp. ground black pepper
1 large egg white
1 Tbsp. reduced-sodium soy sauce
Nonstick cooking spray
2 Tbsp. pickled ginger


Preparation:

1. Preheat grill or broiler on high.
2. Combine salmon, spinach, green onions, ginger, salt, and pepper in a large bowl; mix well.
3. Combine egg white and soy sauce in a small bowl; whisk to blend.
4. Add to salmon mixture; mix well. Form into four patties, each about ½-inch thick.
5. Lightly coat grill or broiler pan with spray; grill or broil patties, carefully turning once, for 6 to 7 minutes, or until golden brown and cooked through.
6. Serve each patty topped with 1½ tsp. pickled ginger.

 

Tofu Burger:

 

Total Time: 2 hrs. 54 min.
Prep Time: 10 min.
Cooking Time: 14 min.
Yield: 4 servings


Ingredients:

2 tsp. olive oil
½ medium onion, coarsely chopped
1 medium carrot, shredded
1 clove garlic, crushed
1 thin slice fresh ginger, peeled, finely chopped
12 oz. firm tofu, well drained, mashed
½ cup chopped almonds, toasted
1 large egg white
4 tsp. reduced-sodium soy sauce
1 tsp. sesame oil
1 Tbsp. toasted sesame seeds
Sea salt and ground black pepper (optional)
Nonstick cooking spray


Preparation:

1. Heat olive oil in medium nonstick skillet on medium-high heat.
2. Add onion and carrot; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add garlic and ginger; cook, stirring frequently, for 1 minute. Remove from heat. Cool.
4. Combine onion mixture, tofu, almonds, egg white, soy sauce, sesame oil, and sesame seeds; mix well.
5. Season with salt and pepper if desired.
6. Shape into four patties. Refrigerate, covered, for 1 to 2 hours.
7. Heat medium nonstick skillet, lightly coated with spray, over medium high heat.
8. Add patties; cook for 3 to 4 minutes on each side, or until golden brown.



ViaTeam Beachbody, edited by Maria Doney





Chocolate Peanut Butter Shakeology Ice Cream

 

 

Perfect for hot days!!!!

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings

Ingredients:

1 medium banana, cut into chunks
½ cup unsweetened almond milk
2 scoops Chocolate Shakeology
2 tbsp all-natural smooth peanut butter

Preparation:

1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
2. Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.
3. Serve immediately.

Via Team Beachbody