Keep a daily food diary.
Wait 5 minutes if you’re thinking of something to eat that’s off your diet. Instead, drink a glass of water.
If you’ve bought some food that you know is a tempting weight-gain diet-breaker for you (for example, peanut butter, dark chocolate), move it out to the garage, and make it to hard get to, so you won’t be so tempted. At least, store it out of sight, out of reach.
Do 5 minutes of exercise before you eat a meal, like jogging in place or wall push-ups, to speed up your metabolism.
If you’re at a plateau weight-wise despite efforts to diet and exercise, try adding 15-minute cardio sessions for a few evenings each week — this will speed up calorie burning throughout the night and into the next day.
Before you drink wine or a cocktail, drink a glass of water so you aren’t drinking because you’re thirsty.
Avoid eating starchy carbohydrates (bread, chips, popcorn, pasta, potato, rice) when having a cocktail or glass of wine, because the alcohol will speed up the conversion of the carbs to belly fat! Eat protein and vegies instead.
Detox is a popular word these days! Juices and smoothies can be used to boost your liver function. The liver is a hard working multi-tasker — give your liver the attention it deserves so it can function optimally, and try this recipe!
Karen’s Daily AM Smoothie:
1/2 large Fuji or other sweet apple (or a whole small apple)
2 stalks celery
1/3 cucumber, skin-on
1/4 red beet
1T chopped beet stems
1 slice lemon, peeled
1/2” slice of ginger root, peeled
3 mint leaves
1 handful (2 oz.) kale
1-1/2 cup water or more depending on desired consistency
(Note – This requires a high-powered blender like a VitaMix)
Cut fruit/vegies in chunks/pieces, put the bigger items into the blender first, adding the rest on top with the water, and pulse/blend/pulse/blend like crazy. Pause if your blender starts to overheat, and add water if it seems overwhelmed. Smoothie will be quite thick. Makes about 2 big glasses. Store leftovers in a mason jar in the refrigerator for the next day.
Scallops are great cooked in foil!
2 large shallots, minced
4 jalapeño or other small hot chiles or to taste, deveined, seeded, and minced
2 teaspoons high-quality reduced-sodium soy sauce
1 tablespoon peanut oil
1 cup chopped tomato
16 large sea scallops
Preheat the oven to 450. Mix together the shallots, chiles, soy sauce, oil, and tomato. Tear four squares of aluminum foil and place four scallops in the center of each piece. Top with the sauce; fold and seal the packages. Bake until the scallops are opaque outside and barely warm in the center, 10 to 15 minutes. Makes 4 Servings.