Commit these numbers and number ranges to memory or jot them down somewhere you can easily reference.
Here’s a simple breakfast (or lunch or dinner or snack) recipe for you. All you need are three ingredients, plus some salt and pepper. You can make these day of or prepare a plethora for the week ahead.
There are two ways to do this. One cooks the pepper and the egg and one (my favorite) leaves the pepper raw and crisp, stuffed with a scrambled egg. I’ll give you both.
I hear it all the time, “carbs are bad”. Or, “I know I should quit carbs because they’re bad”. Or, “I don’t eat carbs because they’re bad.” Or, “are carbs really bad?” Well, it depends; depends on you: your goals, your genes, your activities, and your preferences, to name a few. And it depends, Read More
Diets do not work in the long run. You may have already figured that out, but haven’t truly figured out why they don’t work and how to get out of the cycle and sustain your weight-loss success. Let’s do that now.
Time to set aside the “macros” talk—carbs, proteins and fats—and discuss the small but mighty micros—as in micronutrients, also known as vitamins and minerals. There are few other compounds included, but we’ll focus on those two.
You know you need vitamins and minerals. But you may not know why, how much, or where to get them—besides from a bottle that is. Like everything else, you need these suckers but in appropriate amounts: Too much or too little can cause unpleasant ripple effects in your body.
If you love ginger, you will love this ginger carrot salad. It’s Whole Foods inspired, but I made a few tweaks to appeal to my personal palate, including nixing the chives. With just a few ingredients and a few minutes, you’ll have an awesome sandwich side dish for your weekday lunches.
If we want to improve our digestion, hydration, potential weight loss, satiety, and enjoyment of our food, we should slow down and chew. Some food digestion begins as soon as you put it in your mouth; foods that are called carbohydrates (fruit, veggies, pasta, bread, candy, etc) start to break down as soon as you take a bite because of an enzyme in your saliva. The less you chew, the less time this enzyme has to start breaking things down.
Here’s the deal with fats–as in the type of fat in your food no on your body–they’re important; well, maybe, it depends. Like everything, it depends on what type of fat they are, how much there is, on you and your goals, your lifestyle, your age, your gender, and so on.
I know, you’re probably annoyed and wanting something more concrete than that; definitive are more assuring: But that’s the truth; it depends. So here’s what you should know about fats to find a more definitive answer for yourself.
This recipe makeover is super simple. Just swap zucchini noodles (zoodle) for regular noodles in your favorite chicken noodle soup recipe.
Ninety-five percent of your energy is made by your mitochondria. But let’s zoom way out, since you’re probably reading this on your phone during your lunch break and don’t have time for a rehash of Bio 101. OK, your body has three systems for making energy to use during activity. I talked about one, Read More