4/22/15 –
1. Eat more Veggies: Your mom was right, eating vegetables is really a good idea, especially when preparing for the summer clothes. Why? There are a couple of reasons. First, veggies are low in calories and high in fiber, which means that you’re filling up without packing on pounds. Second, the vitamins and minerals in fresh vegetables nourish your body and cut down on cravings. Don’t forget your protein too!
2. Double up on Water: Not only will staying extra hydrated help your skin to have a healthy glow, it will also speed up your fat loss efforts. Most of us are walking around in a state of chronic dehydration, which contributes to fatigue, stubborn weight gain and constipation. By drinking more water throughout the day, and by limiting your intake of caffeinated beverages, you’ll become healthier, more radiant, and leaner.
3. Eat less sugar: One of the easiest ways to drop a few inches around your waist before the warm weather hits is to eat less pasta, bread, or desserts each day. If you’ve been following the Toned in Ten Nutrition guide – you are most likely already doing or beginning to do this. Replace the bread and pasta with veggies; and sugary desserts with fruit or dark chocolate that has at least 75% cacao. It’s delicious!
4. Train with Me: If you’re not one of my clients already, be sure to try my workouts at www.tonedintenfitness.com. I’d love to get you into summer season shape, and give you the foundation that will keep you lean and healthy for life!
Lose Fat While You Sleep
Cajun Veggie Chips
I love chips!! Here’s a nutritious way to enjoy some crunchy, tasty yumminess. By thinly slicing and baking vegetables, you’re able to get your chip fix without tanking your fitness results. Make a large batch on the weekend and portion your veggie chips out into Ziploc bags for the week.Servings: 4Here’s what you need:
- 2 lbs of root vegetables, thinly sliced (sweet potato, parsnips, beets or carrots)
- Sea salt
- Cajun spice
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Thinly slice the root vegetables with a mandoline slicer, to 1/8 inch thickness. Toss the sliced veggies with a sprinkle of sea salt and Cajun spice.
- Spread the sliced veggies over the prepared baking sheet. Roast for 20 minutes, or until crispy. Enjoy!
