Coming up at LOSE IT!!

Saturday, December 28, 2013

Healthy Substitutes in the Kitchen

Coming back for more? Yeah, buddy!

So, when I am in the kitchen, I try to make healthier substitutes to those favorite dishes so that my kids and I are eating healthier. You can do simple things to help out too. For instance, when making the kids brownies and it asks for butter, substitute it with vanilla yogurt, it is still so yummy. I was so excited to see some of the substitutions on this link, I can't wait to make soup and try the pureed potato in place of cream as thickener. And for a few tips in the kitchen for healthy substitutes here are a few more:

Whole grain pasta or veggie pasta - needs to cook a little longer, but the kids won't notice.
Whole wheat flour tortillas - awesome for fajita's and you can't even tell.

Ok, ok. here is the link. Be sure to comment if you try something and it's fabulous. Also, try uploading pictures of your dishes. Let's do this!

http://healthland.time.com/2012/10/03/top-10-food-substitutions-for-healthier-cooking/slide/all/

oooh and try the cookies.

http://www.oatmealwithafork.com/2013/03/29/the-best-paleo-chocolate-chip-cookies-ever/

Don't ditch out on Your New Year's Resolution

There are so many myths in regards to New Year's Resolutions."Never start a diet on New Year's Day," "All protein, no carbs," "No-fat or low-fat is a great diet." Some are sneaky and some are so out there, that you know 100% it's fantasy. Whatever way you look at New Year's Resolutions, be sure to be realistic. Managing anything long term takes commitment and dedication, but it also takes a hint of realism.

      For example: To say that I am going to drop all carbs, including all chocolate, simply isn't realistic. We are just like children and once I deny myself all things, then what happens... I binge. AND FAIL.
      But, if I drop carbs for specific meals, and then know if I'm having a bad day and need a chocolate that I can have 1 (Not a Kingsize) then, I will maintain my course and my portions will get smaller and my goal remains intact.

Try starting small. For instance, if pop is your pleasure, say, "I will swap my morning pop for water or a protein shake on this day."

    Take a look at this link when planning your resolutions, and remember:
                            "Ain't about how fast I get there
                             Ain't about what's waiting on the other side
                             It's the climb, yeah!"

http://www.dumblittleman.com/2013/12/5-essential-steps-to-setting-new-year.html?m=1


Saturday, December 14, 2013

What Makes Us Fat?

What makes us fat? Is it the excessive calories, the wrong carbs, or something else?

Lose It! classes will be examining this topic on December 31st and January 2nd. Make sure to hit a class to hear the myths and understand the facts.

Classes are:


  • Tuesday at E. Street - 10:15 am
  • Thursday at E. Street - 5:30 pm
  • Thursday at Canyon - 7:30 pm (Lose It! Express)

Let's Lose It!!!!


Healthy Holiday Cooking

This week the Lose It! classes will be highlighting "Healthy Holiday Cooking!" Make sure to make it to a class and learn how your holidays can be healthy and tasty.

Classes are:

  • Tuesday at E. Street - 10:15 am
  • Thursday at E. Street - 5:30 pm 
  • Thursday at Canyon - 7:30 pm (This is Lose It! Express)

Let's Lose It!!!!

If you can't make it... Check back to hit the links!

Friday, November 15, 2013



1ST ANNUAL "BATTLE OF THE HOLIDAY BULGE" CONTEST
BROUGHT TO YOU BY LOSE IT!!

  The holiday season is a wonderful thing - full of friends & family….and turkey, candied yams, cakes and pies!!  And don’t forget about the holiday stress - presents to buy - deadlines to meet - and people who need holiday cheer!!

Use this holiday time to keep your workout plan on a steady pace by participating in the Battle of the Bulge Contest!!

                STEP 1 - Go to front desk and they will give you a Battle of the Bulge 2013 Registration form to fill
                        out.
            STEP 2 - Have your Body Composition checked with Katrina or Gilly.  Give your Battle of
                        the Bulge Form to them and they will check your body composition and record it on your
                        Registration Form.
            STEP 3 - Return your Registration form to either Katrina, Gilly or the front desk at either
                        location of the Y.  You are officially entered into the contest!  The contest begins the day
                        after Thanksgiving 11-29-13 and ends January 1, 2014.  No points will be awarded before or
                        after these dates NO EXCEPTIONS!!
            STEP 4 - After January 1, 2014 you will have until Saturday January 11th to have your body
                        composition rechecked.  This will tell you the individual before and after results.

The goal of the contest: is to remain at the same weight and body composition from November 28th -Thanksgiving Day - through to January 1, 2014.  It's even better if you use this time to lose a couple of pounds and change your body composition, but the goal is to maintain what you currently have!!
DATES TO REMEMBER:

Registration begins - November 1st, 2013
Weight and BF% testing will be on Tuesdays at 11:15 am
 Thursdays at 6:30 pm at E Street or Saturday Nov. 2nd at Canyon Rim
At 10:00 am and November 23rd at E Street at 10:00 am
From November 1st, 2013 - December 2nd, 2013
1st Body Composition Check - no later than December 2, 2013
Deadline for Registration - December 2, 2013
2nd Body Composition Check - between December 17th, 2013 - December 19th, 2013
Tuesday at 11:00 am or Thursday at 6:30 pm
3rd Body Composition Check - between January 1st, 2014 - January 11th, 2014
Will be taking final weight and BF% on the following dates
January 7th at 11:15 am and January 2nd, & 9th at 5:30 pm at E Street
Announcement of Winners - January 18th, 2014
The average person gains between 7 - 10 pounds between Thanksgiving and New Years - YIKES!! Don't let your hard work go to waste!!

Thursday, July 18, 2013

SUMMER SLIM DOWN CHALLENGE

We are back!!! With the 7 week summer slim down challenge.  The purpose is to change your body in 7 weeks, and even though we are into our 2nd week, it's ok to still join! It's never too late to make a commitment to better nutrition and health!

Heres how to participate:
Come to lose it meetings you have these options
Tuesdays at 10:15 at E
Thursdays at 5:30 at E
and Thursdays Lose it Express at 7:15 at canyon rim in the spin room

Weigh in and measure so we can help you stay accountable and track progress


At the end of the 7 weeks on August 23rd we will be having a end of the challenge BBQ.  Come try healthy summer food, socialize with your lose it friends, and cheer on the winners in the following categories;
Overall % of body weight lost
Most inches lost
Most body fat % lost

Prizes include, Free memberships, Free nutrition coaching, Free personal training, gift certificates and MORE!

Questions contact
Gilly Funk
gillian@ymcatf.com
Roman Vela
roman@ymcatf.com
Katrina Farr
katrina@ymcatf.com

Wednesday, February 6, 2013

Losing fat without losing muscle

Here is that article we covered tonight.  I think you can pull some interesting stuff from it :)

Sunday, February 3, 2013

How to stock your pantry the healthy way



The best way to ensure you have everything you need to prepare delicious meals is to keep a well-stocked pantry. When you cook at home you can prepare healthy, nourishing food using quality, fresh ingredients—much better than prepared food that is often loaded with calories, fats, sodium and added sweeteners.
 
Oils, Vinegars & Condiments
 Extra-virgin olive oil for cooking and salad dressings
 Canola oil for cooking and baking
 Flavorful nut and seed oils for salad dressings and stir-fry seasonings: toasted sesame oil, walnut oil
 Butter, preferably unsalted. Store in the freezer if you use infrequently.
 Coconut oil
 Vinegars: balsamic, red-wine, white-wine, rice (or rice-wine), apple cider
 Asian condiments and flavorings: reduced-sodium soy sauce, fish sauce, hoisin sauce,
 Dijon mustard
Flavorings
 Kosher salt, coarse sea salt, fine salt
Black peppercorns
Onions
Fresh garlic
Fresh ginger
pasta sauces and salad dressings
Dried herbs: bay leaves, dill, crumbled dried sage, dried thyme leaves, oregano, tarragon, Italian seasoning blend
Spices: allspice (whole berries or ground), caraway seeds, chili powder, cinnamon sticks,ground cinnamon,coriander seeds, cumin seeds, ground cumin, curry powder,ground ginger, dry mustard, nutmeg, paprika, cayenne pepper, crushed red pepper, turmeric
 Lemons, limes, oranges. The zest is as valuable as the juice. Organic fruit is recommended when you use a lot of zest.
Honey
Pure maple syrup
Unsweetened cocoa powder, natural and/or Dutch-processed
Bittersweet chocolate, semisweet chocolate chips
Stevia or Truvia
 
Canned Goods & Bottled Items
Canned tomatoes, tomato paste
Reduced-sodium chicken broth, beef broth and/or vegetable broth
Canned beans: cannellini beans, great northern beans, chickpeas, black beans, red kidney beans
 Canned lentils
 Chunk light tuna and salmon
Grains & Legumes
Whole-wheat flour and whole-wheat pastry flour (Store opened packages in the refrigerator or freezer.)
 Assorted whole-wheat pastas
 Brown rice and instant brown rice
 Pearl barley, quick-cooking barley
 Rolled oats
 Whole-wheat couscous
 Bulgur
 Dried lentils
 Plain dry breadcrumbs
Quinoa
Nuts, Seeds & Fruits
Walnuts
 Pecans
 Almonds
 Hazelnuts
 Dry-roasted unsalted peanuts
 Pine nuts
 Sesame seeds
 Natural peanut butter
 Tahini
Pumpkin seeds
chia seeds
 Assorted dried fruits, such as apricots, prunes, cherries, cranberries, dates, figs, raisins (Store opened packages of nuts and seeds in the refrigerator or freezer.)
Refridgerator Basics
Low-fat milk or soymilk
 Low-fat or nonfat plain yogurt
 Reduced-fat sour cream
 Good-quality Parmesan cheese and/or Romano cheese
 Sharp Cheddar cheese
 Eggs (large). Keep them on hand for fast omelets and frittatas.
Low carb wraps
Freezer Basics
 Frozen vegetables: edamame soy beans, peas, spinach, broccoli, bell pepper and onion mix, corn, chopped onions, small whole onions, uncooked hash browns
 Frozen berries and other fruit
Prepared Grilled chicken

Comfort Foods Made Healthier


SPICY BONELESS HOT WINGS

 

1/2 CUP OF GROUND FLAXSEED

1 1/2 TSP RED AND BLACK PEPPER SEASONING (USE 2 TSP FOR EXTRA SPICY WINGS)

1 TSP DRIED ROASTED GARLIC OR 1/2 TSP GARLIC POWDER

1 TSP MINCED ONION SEASONING

2 EGG WHITES

1 LB CHICKEN BREAST FINGERS

6 TBSP HOT SAUCE

 

1.  PREHEAT OVEN TO 350.

2.  COMBINE FLAXSEED, RED AND BLACK PEPPER, GARLIC AND ONION SEASONING IN A BOWL.

3.  IN ANOTHER BOWL BIG ENOUGH TO DIP THE CHICKEN FINGERS, CRACK EGG WHITES THEN COVER IN

     FLAXSEED SEASONING.  PLACE ON BAKING SHEET. BAKE IN OVEN FOR 5 MIN. 

4.  REMOVE AND SPREAD HOT SAUCE ON THE BACK AND FRONT OF THE CHICKEN FINGERS, RETURN TO

     OVEN, BAKING 10 MIN. MORE OR UNTIL THE MIDDLE OF THE CHICKEN IS NO LONGER PINK.

 

 

MAKES 4 SERVINGS                                        CALORIES:  200  TOTAL FAT: 5G   PROTEIN: 31G  CARBS:  5G

 

WILD BUFFALO WINGS

 

4 PIECE SERVING                                             CALORIES: 352  TOTAL FAT: 24G  PROTEIN:  20G  CARBS: 20G

 

 

 

CREAMY FETA DIP                                                                          BLUE CHEESE DRESSING

 

                                                                                                                SERVING = 2 TBSP

1/2 CUP OF NONFAT GREEK YOGURT                                      CALORIES: 151

1 TSP DIJON MUSTARD                                                                  PROTEIN: 1.4G

1/2 MINCED GARLIC GLOVE                                                       CARBS: 2.2G

1/4 CUP REDDUCED-FAT FETA CHEESE                  FATS:  15.7G

 

1.  IN A BOWL MIX TOGETHER YOGURT, DIJON

      MUSTARD AND GARLIC CLOVE.  STIR IN FETA

      CHEESE.  EACH SERVING IS ABOUT 2 TABLESPOONS.

 

CALORIES: 32

FAT: 1G

CARBS: 2G

PROTEIN: 5G

Comfort Food Made Healthy


GUILT FREE FRIES

 

SERVES 3

 

1 LARGE EGGPLANT

2 EGGS

1/2 CUP OAT FLOUR

1/4 TSP SEA SALT

1/4 TSP PEPPER

1/4 CUP PLAIN NONFAT GREEK YOGURT

2 TBSP LOW-FAT COTTAGE CHEESE

1 TSP CHIPOTLE CHILI POWDER

1 PACKET STEVIA

 

1.  PREHEAT OVEN TO 425.  COVER A BAKING SHEET WITH PARCHMENT PAPER.

2.  BEAT EGGS IN A BOWL WITH SALT AND PEPPER.  PLACE FLOUR IN A SEPARATE

     BOWL.

3.  SLICE EGG-PLANT INTO THICK "FRIES".  DIP EACH PIECE INTO EGG MIXTURE THEN

     DREDGE IN FLOUR, COATING EVENLY.

4.  SPREAD EGGPLANT FRIES ON BAKING SHEET AND BAKE FOR 25 MIN.  FLIPPING

     HALFWAY THROUGH.

5.  MEANWHILE, BLEND YOGURT, COTTAGE CHEESE, CHILI POWDER AND STEVIA IN

     FOOD PROCESSOR OR BLENDER UNTIL SMOOTH.

6. SERVE FRIES WITH DIPPING SAUCE.

 

GUILT-FREE FRIES                                                          FAST FOOD SMALL ORDER OF FRIES

 

CALORIES: 170                                                 ARBY'S HOMESTYLED FRIES

TOTAL FAT: 5G                                                                 CALORIES: 360

CALORIES FROM FAT: 45                                                             TOTAL FAT: 17 G

CARBS: 23G                                                                                        CALORIES FROM FAT: 153

PROTEIN: 11G                                                                    CARBS: 49G

SUGARS: 6G                                                                                        SUGARS: 1G

DIETARY FIBER: 8G                                                        FIBER: 5G

IRON: 3.5MG                                                                                      SODIUM: 730MG

SODIUM: 260MG                                                               CURLY FRIES

                                                                                                                CALORIES: 400

                                                                                                                CALORIES FROM FAT: 200

                                                                                                MCDONALD'S

                                                                                                                CALORIES: 230

                                                                                                                CALORIES FROM FAT:  99

                                                                                                                TOTAL FAT:  11G

                                                                                                                CARBS:  29G

                                                                                                                PROTEIN: 3G     

                                                                                                                SUGARS:   0G

                                                                                                                DIETARY FIBER: 3G

                                                                                                                SODIUM:  160MG

                                                                                                ARTIC CIRCLE

                                                                                                                CALORIES: 258/CALORIES FROM FAT: 126

                                                                                                BURGER KING

                                                                                                                CALORIES: 340/CALORIES FROM FAT: 130

                                                                                                WENDY'S

                                                                                                                CALORIES: 320/CALORIES FROM FAT: 145

 

**THESE CAN BE ENJOYED NO MATTER WHAT YOUR WEIGHT LOSS OR HEALTH GOALS ARE.  THEY ARE

    PACKED WITH FIBER AND CAN EASILY BE MADE GLUTEN FREE.

Comfort Food Made Healthier


CLEAN MAC 'N' CHEESE

 

SERVES 8

 

1 LB BROWN-RICE ELBOW MACARONI

2 CUPS PUREED BUTTERNUT SQUASH OR PUMPKIN

2 CUPS LOW-SODIUM CHICKEN BROTH

6 OZ GOAT CHEESE

1 TSP SEA SALT

2 TBSP GRATED PARMESAN CHEESE

1 TSP COCONUT OIL

2 CUPS CHOPPED GREENS (OPTIONAL)

 

1.   PREHEAT OVEN TO 375. COAT A 9 X 13 BAKING PAN WITH COCONUT OIL AND SET ASIDE.

2.   BOIL 4 TO 6 CUPS OF WATER IN A LARGE POT.  ADD MACARONI AND COOK ABOUT 10 TO 12

     MINUTES, UNTIL PASTA IS TENDER BUT FIRM, THEN DRAIN AND TRANSFER TO LARGE BOWL.

3.   COOK SQUASH AND BROTH TOGETHER IN A LARGE SAUCEPAN OVER LOW HEAT, STIRRING

     OCCASIONALLY UNTIL WELL COMBINED, THEN INCREASE THE HEAT TO MEDIUM UNTIL

      ALMOST SIMMERING.

4.   REMOVE PAN FROM HEAT AND STIR IN GOAT CHEESE AND SEA SALT. STIR UNTIL SMOOTH

      WITH NO LUMPS.

5.   POUR SQUASH MIXTURE OVER MACARONI AND STIR GENTLY TO COMBINE.  TRANSFER TO THE

    BAKING DISH AND TOP WITH GRATED PARMESAN.

6.   BAKE FOR 20 MIN. THEN BROIL FOR 3 MORE MIN. UNTIL TOP IS CRIP AND BROWN.  SERVE J

 

CLEAN MAC 'N' CHEESE                                                     TRADITIONAL BAKE MAC 'N' CHEESE

 

CALORIES: 310                                                                               CALORIES: 770

TOTAL FATS: 6G                                                                 TOTAL FATS: 33G

CHOLESTEROL: 10MG                                                        CHOLESTEROL: 90MG

SODIUM: 360MG                                                                 SODIUM: 890 MG

CARBS: 48G                                                                                   CARBS: 79G

DIETARY FIBER: 3G                                                             DIETARY FIBER: 3G

SUGARS: 2G                                                                                  SUGARS: 9G

PROTEIN: 11G                                                                                PROTEIN: 33G

IRON: 11MG                                                                                    IRON: 4MG

 

**TRADITIONAL MAC 'N' CHEESE RECIPES TEND TO USE BUTTER, MOUNDS OF CHEESE AND WHITE BREAD CRUMBS,

 MAKING THEM HIGH IN SATURATED FATS, WHICH INCREASE YOUR BAD (LDL) CHOLESTEROL AND RISK FOR HEART

 DISEASE.  THIS VERSION IS LOADED WITH HEART-HEALTHY WHOLE GRAINS AND IRON, WHICH BOOSTS YOUR

 BODYS ENERGY AND IMMUNITY.

Comfort Food Made Healthier


CLEAN CHICKEN PARMESAN

 

6 SERVINGS

3 BONELESS, SKINLESS CHICKEN BREAST, BUTTERFLIED

3 EGGS

1/2 CUP ALMOND MEAL

1/2 CUP GROUND FLAXSEED

1 TBSP DRIED OREGANO

1 TSP POULTRY SEASONING

1 TSP GROUND BLACK PEPPER

SEA SALT, TO TASTE (OPTIONAL)

2/3 CUP GRATED PARMESAN CHEESE

OILVE OR COCONUT OIL

 

SAUCE

 

2 TBSP EXTRA-VIRGIN OLIVE OIL

2 CLOVES GARLIS, MINCED

PINCH CRUSHED RED PEPPER FLAKES

28 OZ. CAN PUREED TOMATOES

1 TBSP DRIED OREGANO

SEA SALT, TO TASTE (OPTIONAL)

 

1. PREHEAT OVEN TO 350.  LINE A BAKING SHEET WITH PARCHMENT PAPER, PAT DRY AND SET

    ASIDE.

2.  HEAT OIL IN A MEDIUM-SIZED SAUCEPAN OVER MEDIUM HEAT.  ADD GARLIC AND PEPPER

     FLAKES.  SHAKE PAN GENTLY UNTIL GARLIC BECOMES FRAGRANT. (SMELL)

3.  ADD TOMATOES, OREGANO AND SALT. REDUCE HEAT TO LOW AND LET SIMMER FOR 30 MIN.

4.  MEANWHILE, BEAT EGGS IN A BOWL WITH A FORK. DIP EACH PIECE OF CHICKEN INTO EGGS AND

     SET ASIDE.

5.  COMBINE ALMOND MEAL, FLAXSEED, SEASONINGS, SALT AND PEPPER IN A SEPARATE BOWL. 

     BRIEFLY DIP EGG-COATED CHICKEN IN EGG MIXTURE AGAIN. THEN DIP INTO DRY MIXTURE AND

     COAT EVENLY.

6.  BAKE CHICKEN BREASTS ON BAKING SHEET FOR 20 MIN.  FLIPPING ONCE.

7.  MOVE BAKED CHICKEN TO A 9 X 13 BAKING DISH AND COVER WITH TOMATO SAUCE, CHEESE AND

     REMAINING OREGANO.

8.  PLACE BACK IN THE OVEN AND BAKE UNTIL BUBBLING.  SERVE.

 

**THIS BREADED CHICKEN IS SO YUMMY AND A LOT LESS HEAVY THAN THE ORIGINAL VERSION. I

     SERVE THIS WITH WILTED SPINACH OR A CRISP SALAD.

 

CLEANED UP CHICKEN PARMESAN                                      TRADITIONAL CHICKEN PARMESAN

 

CALORIES: 340                                                                                 CALORIES:  880

TOTAL FATS: 19G                                                                             TOTAL FATS:  56G

PROTEIN: 26G                                                                                    PROTEIN: 71G

CARBS: 17G                                                                                        CARBS:  25G

SODIUM: 230MG                                                                               SODIUM:  1390MG

SUGARS:  7G                                                                                       SUGARS: 2G

DIETARY FIBER: 6G                                                                        DIETARY FIBER:  4G

CHOLESTEROL:  150MG                                                                CHOLESTEROL:  265MG