All posts by Linnell Heinbockel

Trimm-Way Weight-Loss Tips

Tips, Uncategorized,

8-free-and-easy-weight-loss-tips

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.

Karen Kelley
650-579-7077
Cell/Text: 650-906-078

Trimm-Way A.M. Liver Detox Smoothie

Recipes, Tips, Uncategorized, , , ,

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!

Image

Karen’s Daily AM Smoothie:   

1/2 large Fuji or other sweet apple (or a whole small apple)
2 carrots
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.

Spicy Scallops Recipe

diets, Recipes, Uncategorized, ,

 

Scallops are great cooked in foil!

spicyscallops

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.

Lemony Chicken Saltimbocca

Recipes, Uncategorized, ,

lemony-chicken-saltimbocca-ck-l

Ingredients:
4 (4-ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
Lemon wedges (optional)

Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat.  Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

4 Servings: 202 Calories, 2 g Carbs, 2 g Fat, 30 g Protein

Trimm-Way Website Credits

announcements, Uncategorized,

Trimm-Way’s Website has a brand new look.
Check it out, and let us know if you like it!

There were many who contributed to creating a terrific Website, and Trimm-Way wants to especially thank the following for their professional services:
Image

Website Designer/Developer:
Scott Broadbent
(650-450-4760)

Professional Photography: 
Romel Evans, Image Designers
(209-914-7294)

 

 

Professional Hair and Beauty Services:
David Vuu, Beauty Century (650-548-1015)
Debra Dias, Hair Design (650-326-7766)
Sandy, Hair Definition (650-873-5505)
Mandy Tsai, Rejuvalon Salon & Spa (650-235-5678)

Fish in Foil Recipe

Uncategorized

1.5 lbs Chilean Sea Bass or Halibut
1/2 c white wine
1/2 c chicken broth
1/4 t powdered wasabi
1 T teriyaki sauce
2 cloves crushed garlic
2 chopped green onions
1 pinch crushed pepper (optional)
4 sprigs cilantro (optional)
Dash of black pepper

Image 1Preheat oven to 350 degrees.
Make marinade by combining all ingredients (except fish).
Make 4 foil boats with double tin foil, place each piece of fish in foil boat, and cover with equal parts marinade.
Seal top of boats, pinch top and sides together, and poke a few holes to allow steam to escape.
Cook for 25 minutes.
Serve in shallow bowls with sauce.

 

Fiber Cake Muffins

diets, Recipes, Uncategorized, ,

Try these homemade fiber cakes — similar to those at TJs, only better and less costly.  You won’t feel hungry after eating one, and you get the fiber you need for under 100 calories.

 

 

2 cups wheat bran
2 tsp cinnamon
1 tsp baking powder
1/8 tsp salt
1/8 tsp nutmeg
1 egg
1 cup apple juice
2 tsp honey
6 dried prunes, cut into small pieces
1 cup blueberries

Pre-heat oven to 400. Mix dry ingredients (save prunes & blueberries until end), then mix and add wet ingredients. Stir until incorporated, then add prunes and blueberries and fold in. Spoon mixture into muffin tin lined with paper cups — resulting muffin will not rise appreciably & retains same profile. Bake for 20-22 minutes. Remove from oven and cool.  Refrigerate or freeze (recommendation:  microwave before eating to bring out the flavor and texture). Makes about 8 muffins.