The Skinny: How to Fit into your Little Black Dress Forever
Bikini Bootcamp: Two weeks to your ultimate body
Why are these books your famously popular? Well, you want to skinny and fit into that bikini don’t you? Skeptics will sniff at these cheesy headlines, however when it comes down to the real deal, these tips that the books give actually can be really practical, take a look:
1. Cut Calories: Eat What you wantAuthors of The Skinny recommend you eat what you want and enjoy it. Just eat less of it. Or eat salads to satiate you hunger.
2. Keep your portions smallMeasure your food, make sure they can satisfy you but not overload you with food. Pour out your food, start out with one handful first, that way you will know what you’ve been eating.
3. Eat when you’re hungry
Be honest with yourself and eat only when you are really hungry. Don’t cheat yourself or starve yourself. Be good to your body, and your body will return the flavour. If you starve yourself now, you will only overeat later.
4. Eat Fresh, Real Food Instead of Processed Junk It’s a well known fact that Processed junk will lead you to pack on more calories.
5. Eat mindfullyDon’t eat meals in front of your television, understand what you are eating. Truly enjoy your meal.
6. Low fat, non fat
Feed yourself well, be sure that you are getting the right nutrients. Eat nuts or flax seeds to keep you satisfied till your next meal.
7. Focus on FibreFibre, as this blog has before mentioned, has many benefits. Besides filling you up, it also aids digestion.
8. Start with Soup to suppress appetiteDrink soup to fill you up help you to not overeat.
9. Spice things upSpices are free of calories so remember to add them generously to your next meal. They add lots of flavour, so you have nothing to lose, but everything to gain! Add spices to a simple vegetable ragout, and there you have it, a hearty yet low calorie meal
10. Remember your Next and Last MealThink of what you had for Breakfast and think about what you are going to eat for dinner. If the other meals you are going to have are going to be high calorie ones, ensure that the current meal you are going to have is low calorie. This way you can match up the meals. You are therefore indulging yourself yet not over spoiling yourself. Keeping yourself in check.
11. Reduce your calories by keeping track of drinks
Everybody knows that soft drinks can pack on lots of sugars. But did you know fruit drinks can pack in lots of calories as well? Yes, fruit sugars can and will harm you. Beware..
12. Burn Calories with exerciseFor many, exercising can be a pain. But for many, they cannot deny the joys of exercising. The great release after a workout is something many go for.
So you see, these books really recommend what we’ve known but not put to good use. These are easy to follow rules.
Here are recipes from the Books:
The SkinnyChicken Curry with Veggies on Whole-Grain Couscous
• 2 tablespoons extra-virgin olive oil
• 1/2 onion, chopped
• 1 tablespoon peeled and chopped ginger
• 1 garlic clove, minced
• 1 tablespoon turmeric
• 1 tablespoon curry powder
• 1 tablespoon brown sugar
• 2 (5- to 6-ounce) skinless, boneless chicken breasts, sliced into 1-inch pieces
• 1 floret broccoli, chopped
• 1 small floret of cauliflower, chopped
• 1 carrot, chopped
• 1 cup whole-grain couscous, prepared according to instructions on the box
1. Combine the oil, onion, ginger, garlic, turmeric, curry powder, and brown sugar in a large skillet and cook over medium heat until onions turn clear and smell sweet, about 5 minutes.
2. Add the sliced chicken breasts and cook until the meat is done, about 5–7 minutes.
3. Add 1 cup of water along with the broccoli, cauliflower, and carrot. Cook for about 15 minutes, or until the vegetables are tender. Add water as needed to maintain a saucy consistency.
4. Serve over hot, freshly cooked couscous.
Bikini Bootcamp
Chicken Salad with Roasted Red Peppers
• 2 teaspoons Dijon mustard
• 1 teaspoon white wine or sherry vinegar
• 1/2 garlic clove, minced
• 2 tablespoons extra virgin olive oil, plus extra, if desired
• 1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
• 1 stalk celery, chopped
• 3 tablespoons chopped roasted red bell peppers
• 1 tablespoon chopped chives
• Coarse sea salt or kosher salt and freshly ground black pepper
• Whole wheat bread or crusty white bread, for serving, optional
• Mixed salad greens, for serving, optional
1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
Brown-bag it with: grapes
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