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I’m sick of my news feed being filled with people joining these pyramid scheme “weight loss” companies. You know what works? Exercising and eating REAL food! But you already knew that… you just want a magic “cure” for being lazy.

Can a Body Wrap Detox?

The claim sounds good. But doctors say it’s unsupported. “There’s never been any real scientific evidence that body wraps pull out toxins or purify your body in any way,” says Elizabeth Tanzi, MD, a Washington, D.C., dermatologist.

Sandra Fryhofer, MD, past president of the American College of Physicians, agrees. “I don’t know of any scientific basis for the detox,” she says.

The extent of the ”detox” claim varies from spa to spa. Carney of rA Organic Spa says the body wraps detox the skin of impurities. ”When your body sweats, you are detoxing your skin,” she says, ”not your liver or your kidneys.”

Tanzi says that might be true, but it depends on the product. “There are some benefits to, say, a clay body treatment,” she says. “Those can pull out some impurities in the skin and the pores.”

Tanzi has successfully used a clay-based mask for acne patients. But as for detox claims beyond that, forget it, doctors say.

Can a Body Wrap Slim You?

As for slimming wraps, “any loss of inches is going to be temporary,” Fryhofer says. ”Wraps cannot take the place of a healthy diet and exercise.”

Ellis agrees. “After you take the [slimming] wrap off, there will be an appearance of tightness,” she says. “It is definitely temporary.” It may only last a day or two.

But if you’re trying to look good for a day at the beach on your honeymoon, temporary improvement may be good enough, Ellis says. “I look at those slimming wraps like a spray tan,” she says. “It’s temporary, but sometimes that’s OK.”

"They won’t give you long-term weight loss," Tanzi says. "They can temporarily make you feel a little thinner, and when you look at the scale the pounds can go down a pound or two. But that’s water weight loss. It’s a temporary phenomenon."

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onlyfitgirls:

Power girl. Camila Romero: I had to record the first time I successfully managed to use my hips on a Clean. I just couldn’t get it right and my bar used to fly everytime. Couldn’t be happier! 

onlyfitgirls:

Power girl. Camila Romero: I had to record the first time I successfully managed to use my hips on a Clean. I just couldn’t get it right and my bar used to fly everytime. Couldn’t be happier! 

Source: onlyfitgirls
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SALMON FLORENTINE

INGREDIENTS

2 packages (10 oz each) frozen spinach, thawed
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta
4 skinless salmon fillets (6 oz each), rinsed and patted dry
1 recipe Quinoa Pilaf With Pine Nuts
PREPARATION

Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

SALMON FLORENTINE

INGREDIENTS

2 packages (10 oz each) frozen spinach, thawed
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta
4 skinless salmon fillets (6 oz each), rinsed and patted dry
1 recipe Quinoa Pilaf With Pine Nuts
PREPARATION

Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

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Italian style baked zucchini with panko, tomatoes and parmesan recipe

what you’ll need

makes 6-8 servings

3 zucchini, rinsed and halved lengthwise
2 tsp olive oil
1 c panko
1 ¼ tsp garlic salt
1 ¼ tsp oregano
½ c parmesan
1 c cherry tomatoes, sliced
salt and pepper to taste

let’s do it
preheat oven to 425 degrees
place zucchini on baking pan skin side down and brush with olive oil
mix panko, garlic salt, oregano and parmesan in bowl
sprinkle panko mixture over zucchini
spread sliced cherry tomatoes on top of zucchini
bake for 15-20 minutes, until browned

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kale quinoa patties recipe

prep time
15 mins

cook time
12 mins

total time
27 mins

makes: 10 patties

what you’ll need
2 ½ cups cooked quinoa, cooled
4 cups kale, cleaned, deveined, chopped small
3 large eggs, beaten
1 tsp sea salt
½ yellow onion, diced small
½ cup chives, chopped
½ cup Parmesan, grated
2 cloves garlic, minced
¾ cup finely ground bread crumbs (make your own using toasted low sodium Ezekiel bread)
2 Tbsp olive oil plus more for frying


let’s do it
Combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl.
Heat 2 Tbsp olive oil in skillet on medium heat then sweat onions and garlic, approximately 3 minutes. Add kale to skillet and cook until kale is bright green and soft.
Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
Place clean skillet on medium heat and add enough oil to coat bottom of pan.
Form patties using ½ cup of quinoa mixture and place patties in skillet being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, approximately 5 minutes per side.
Remove patties, drain on paper towel and serve.

Note
Sweating means to draw the moisture out without browning. Sautéing is when you cook over medium-high heat to brown the veggies, sweating is cooking them over medium heat until they are soft and translucent, but not brown. It helps to build their flavor.

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But she will decline.

Coca-Cola® has an unnatural drink has been mar with lots of accusations that it contain some dangerous health substance. We are aware of it high sugar content which makes it NOT a drink for people who want to lose some weight and/or burn fat because SUGAR is an enemy if you LOVE to lose some weight and have a flat belly. You must stay out sugary foods and drinks, and one of such drinks is Coca-Cola®.

Apart from the high sugar content and caramel, studies have shown that it contain many other dangerous strikingly substances which are wrong to our dear health. Some of these are artificial sweeteners which can cause weight gain, disruption of sleep patterns, sexual dysfunction, increases in cancer, MS, Lupus, diabetes, and a list of epidemic degenerative diseases. How ironic that a product originally intended for medicine can actually make you sick.

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Hands-on time: 10 minutes
Total time: 16 minutes

INGREDIENTS:

1 tsp chile powder
1/2 tsp ground cumin
1/2 tsp sea salt, divided
1 tsp safflower oil
4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, pounded 1/2-inch thick
Juice 1 medium navel orange (1/3 cup orange juice)
2 tbsp pure maple syrup
1 tbsp chopped chipotle chiles in adobo sauce
1 tsp orange zest
2 cups cooked brown rice
1/4 packed cup chopped cilantro leaves
INSTRUCTIONS:

In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high. Tilt skillet to coat bottom lightly. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.
In a medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.

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