Cocoa Almond butter on Ezekiel bread w/ Raspberries. Some fuel before going shopping. 

Cocoa Almond butter on Ezekiel bread w/ Raspberries. Some fuel before going shopping. 

Jan-Present working out 5x a week. 30+ min a day. KB 1-2.5x a week.
 It’s not about losing weight, it’s about building a better lifestyle. 
Drink your water. Do your cardio. Eat your food.  Makeup for time wasted. 

Jan-Present working out 5x a week. 30+ min a day. KB 1-2.5x a week.

It’s not about losing weight, it’s about building a better lifestyle. 

Drink your water. Do your cardio. Eat your food.  Makeup for time wasted. 

Day Off.

I am so anxious at home.  Today’s my day off. I work 6 days a week, sometimes ending up with screaming babies, sometimes I get the hitting big 1 year olds. I would think that today would be cool just staying home & chillen. Now I just wanna gym it. Maybe go for a swim instead. It’s pretty hot outside. 

I love summer. :}

I love summer. :}

(Source: insolencing)

Pet Giraffe

I told this little girl at work, that if I had a pet giraffe I would build a tall wooden fence in a big back yard with ladders all over the place. She said,”And also a hole for when it’s sick?” I was strangled in CUTENESS! So F*N CUTE. Earlier she explained that giraffes bury their bodies in holes with their heads sticking out when they’re sick. 

Yeah, for that giraffe I’d do anything.  

I was telling my coworker, Meryssa, about the Khloe/Lamar/Giraffe story and how she sent it back.  Keeping an optimistic mind set, I was speaking out loud how it is possible to take care of such a big animal on a big property. 

I’m not saying I would own a giraffe, but if you love something enough you will find ways to keep taking care of it despite any situation. 

Post workout food. I’m on Level 2 on my workout belt today. LOL I Pushed hard. It felt amazing. To the point where my body feels nauseous eating crap.

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
tortoisehare:

CREAMY
Creamy Spinach Soup  Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup  Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
BROTHY
Vegetable Broth With Toast  Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup  Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
EARTHY
Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup  Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
HEARTY
Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup  Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
Notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. 
 If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. 
 Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

tortoisehare:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

stayfitnotfat:

How to tone up and build some muscle. 
#1: Weight train 3x/week minimum. Consistency is key here.  Results are yours for the taking with consistent effort, even if you have a poor workout or are too tired to give it your all on certain days, getting in the gym 3x/week to generate even a little bit of weight-training stimulus will pay off over time.
#2: Train with heavy weights. Ladies, get over your “responsive arms” and “thunder thighs”–lifting enough to coax the muscles into responsiveness and generate soreness is not only a good indication of the degree of muscle break-down a workout generates but also a necessity to build lean mass and achieve fat loss while at rest.  Let your muscles do the fat burning for you.
#3: Train to failure. While you are grabbing that heavy weight, go ahead and make sure it is one that you can lift 10 times, but not 11.  Getting to the point of breathlessness, burning in the muscles and inducing failure with heavy weight all guarantee the hormonal cascade necessary for muscle building and fat-burning: increased lactic acid, growth hormone, testosterone, cortisol, adrenaline–an optimal formula to get the body responsive (more on this here).  Since this is a very intense technique, rotate periods in your training where you don’t train to failure, like adding a light “resting” period when you train with lighter weights for 1-2 weeks and then go back to training to failure in your workouts for 6-8 weeks.  Check out Metabolic Effect’s Rest-based Training Concept for more info on how to use this technique safely and effectively.
#4: Eat protein pre-workout. Here’s where the fat-burning side of the equation comes in…eating 20-30 grams of whey protein 20-30 minutes before a workout, along with ~5g of branched chain amino acids (BCAAs) encourages the body to pull from fat stores to power the workout and preserves muscle being used for energy.  Limit the carbs pre-workout since insulin’s presence in the blood effectively shuts down lipolysis (burning stored fat).
#5: Eat protein (and a little carb) post-weight training workout.  In order to capitalize on your tough weight workout, give your body the amino acids (protein) it needs to repair muscle.  You will also need some carb in order to release insulin (the muscle-building pathway depends on it), however, too much carb will also store fat.  Find your unique Carb Tipping Point to know how many grams you should be getting.  I recommend starting with 20-30g protein and 20-30 grams carbohydrates (depending on your size) post-weights–good choices include bananas, honey, grape juice and white potatoes.
#6: Eat protein (and a little healthy fat) post-cardio workout. After a cardio-only workout, the muscles don’t require the same insulin stimulus as after a weight workout.  In fact, post-cardio is one of the best opportunities to burn fat.  Eating a bunch of carbs after a cardio-only workout may blunt the fat-burning effect of the workout so stick with veggies, lean proteins and even fats.  Here is my favorite post-cardio shake:
In a blender or Vitamix, blend:20-30 grams egg white protein powder8 oz unsweetened almond milk2 tbsp natural peanut butter5 grams L-glutamineLiquid Stevia to desired sweetness (I use Chocolate flavor)1 cup ice
#7: Eat all your starchy carbs for the day in your post-workout meal, and the very next 2 small meals. For example, if you weight-train at 6am, you eat carbs with a post-workout meal at 7am, 10am and 1pm.  If you train at 7pm, you eat starchy carbs at 8pm, 6am and 9am the next day, etc.  Your metabolism is elevated for at least the first few hours after the workout is over (maybe longer) and so the best time to capitalize on muscle building and utilize an elevated metabolism to avoid fat storage is in the hours following your workout.  Starchy carbs include foods like potatoes, brown rice, oatmeal, squash, zucchini, pumpkin, whole grains, quinoa, etc.  Consume your designated bites of starch according to your ME Burner Type at each of the meals.  At all other meals (2-3), eat just lean protein and fibrous veggies (greens, etc).  More about Best Carb Choices.
#8: Sleep a minimum 8 hours each night. One of the hardest things for most of us to do, but without a doubt a key part of the muscle-building process.  Adequate rest and sleep are imperative in the quest for results.  Sleep is one of the key times in terms of growth hormone release, and is also one of the best times for fat burning.  However, sleeping only a few hours and/or eating a very high carb meal right before bed means that most of your sleep is spent digesting food and not even getting into the fat burning process yet.  Pair adequate rest with optimal nutrition for best results!

stayfitnotfat:

How to tone up and build some muscle. 

#1: Weight train 3x/week minimum. Consistency is key here.  Results are yours for the taking with consistent effort, even if you have a poor workout or are too tired to give it your all on certain days, getting in the gym 3x/week to generate even a little bit of weight-training stimulus will pay off over time.

#2: Train with heavy weights. Ladies, get over your “responsive arms” and “thunder thighs”–lifting enough to coax the muscles into responsiveness and generate soreness is not only a good indication of the degree of muscle break-down a workout generates but also a necessity to build lean mass and achieve fat loss while at rest.  Let your muscles do the fat burning for you.

#3: Train to failure. While you are grabbing that heavy weight, go ahead and make sure it is one that you can lift 10 times, but not 11.  Getting to the point of breathlessness, burning in the muscles and inducing failure with heavy weight all guarantee the hormonal cascade necessary for muscle building and fat-burning: increased lactic acid, growth hormone, testosterone, cortisol, adrenaline–an optimal formula to get the body responsive (more on this here).  Since this is a very intense technique, rotate periods in your training where you don’t train to failure, like adding a light “resting” period when you train with lighter weights for 1-2 weeks and then go back to training to failure in your workouts for 6-8 weeks.  Check out Metabolic Effect’s Rest-based Training Concept for more info on how to use this technique safely and effectively.

#4: Eat protein pre-workout. Here’s where the fat-burning side of the equation comes in…eating 20-30 grams of whey protein 20-30 minutes before a workout, along with ~5g of branched chain amino acids (BCAAs) encourages the body to pull from fat stores to power the workout and preserves muscle being used for energy.  Limit the carbs pre-workout since insulin’s presence in the blood effectively shuts down lipolysis (burning stored fat).

#5: Eat protein (and a little carb) post-weight training workout.  In order to capitalize on your tough weight workout, give your body the amino acids (protein) it needs to repair muscle.  You will also need some carb in order to release insulin (the muscle-building pathway depends on it), however, too much carb will also store fat.  Find your unique Carb Tipping Point to know how many grams you should be getting.  I recommend starting with 20-30g protein and 20-30 grams carbohydrates (depending on your size) post-weights–good choices include bananas, honey, grape juice and white potatoes.

#6: Eat protein (and a little healthy fat) post-cardio workout. After a cardio-only workout, the muscles don’t require the same insulin stimulus as after a weight workout.  In fact, post-cardio is one of the best opportunities to burn fat.  Eating a bunch of carbs after a cardio-only workout may blunt the fat-burning effect of the workout so stick with veggies, lean proteins and even fats.  Here is my favorite post-cardio shake:

In a blender or Vitamix, blend:
20-30 grams egg white protein powder
8 oz unsweetened almond milk
2 tbsp natural peanut butter
5 grams L-glutamine
Liquid Stevia to desired sweetness (I use Chocolate flavor)
1 cup ice

#7: Eat all your starchy carbs for the day in your post-workout meal, and the very next 2 small meals. For example, if you weight-train at 6am, you eat carbs with a post-workout meal at 7am, 10am and 1pm.  If you train at 7pm, you eat starchy carbs at 8pm, 6am and 9am the next day, etc.  Your metabolism is elevated for at least the first few hours after the workout is over (maybe longer) and so the best time to capitalize on muscle building and utilize an elevated metabolism to avoid fat storage is in the hours following your workout.  Starchy carbs include foods like potatoes, brown rice, oatmeal, squash, zucchini, pumpkin, whole grains, quinoa, etc.  Consume your designated bites of starch according to your ME Burner Type at each of the meals.  At all other meals (2-3), eat just lean protein and fibrous veggies (greens, etc).  More about Best Carb Choices.

#8: Sleep a minimum 8 hours each night. One of the hardest things for most of us to do, but without a doubt a key part of the muscle-building process.  Adequate rest and sleep are imperative in the quest for results.  Sleep is one of the key times in terms of growth hormone release, and is also one of the best times for fat burning.  However, sleeping only a few hours and/or eating a very high carb meal right before bed means that most of your sleep is spent digesting food and not even getting into the fat burning process yet.  Pair adequate rest with optimal nutrition for best results!

Of all the possibilities of getting a busted lip, my dog’s the one to give it to me.  He has such a hard head! Dogs are like kids, they jump and run around all over the place w/o thinking someone could get hurt.