Monday, March 19, 2012

How to Motivate Yourself

The other day one of my clients asked me the million dollar question when it comes to fat loss, "How can I motivate myself to do my workout and stay on my diet?" Motivation is a complicated issue when it comes to fat loss. From my experience as a trainer, I have found a few key principles that help.

1) Avoid the "Shock and Awe Approach."

First of all, know that motivation and willpower is something that grows with each success. At the beginning of your fat loss journey your motivation will be much like a teenager, you'll be full of enthusiasm and energy but you'll be easily side-tracked and slightly dangerous. When we start something new like a fat loss program, many of us want to go all out. We want to start working out everyday and we want to lose 10lbs. the first week. We want to run 5 miles everyday like the skinny girl down the street. We want to take the "Shock and Awe" approach to fat loss. But let me tell you, there is such a thing as being too enthusiastic and aggressive with your fat loss. In all areas of life, things that happen quickly usually burn out jut as quick.

Yes, I know that your friend who lost 20 lbs in ten days doing (fill in the blank) diet, is impressive. But a year later did they keep the fat off? Do they look healthy and vibrant or saggy and deflated? The latter is often the case with quick fat loss. Not only is this not wise, but you are trying to run before you can walk. And you will fail. There are very few shortcuts in life and the same is true with fat loss. Trying to do too much too soon is the ultimate recipe for failure. You will burnout quicker than a reality show celebrity. Not to mention that quick fat loss (anything faster than 2lbs per week if you're not in the obese category) results in loss of muscle tissue which lowers your metabolism and ruins your figure. You will simply look like a smaller version of yourself with all the same bulges and cellulite because you have lost muscle, and very little fat!

That leads me to my second piece of advice:

2) Have realistic goals.

Realistic fat loss is 2 lbs of fat per week as previously mentioned, or less if you have under 20 lbs. to lose. If you have under 20 lbs to lose, aim for 1 lb per week. Yes, that can seem incredibly slow. But, I promise, the slower you go, the more likely you are to keep it off and the less likely you are to lose muscle. 

I will never forget the day that one of my clients told me that after she told her friend about her 17 lbs fat loss in 9 weeks her friend responded "doesn't that make you discouraged that you haven't lost more?" Are you kidding me?! That is 17 lbs of pure fat that is now gone. 17 lbs of fat that had you simply continued doing what you were doing before would still be sitting on your midsection and thighs. That is an average of a 2 lbs. of fat loss per week. If you wanted to lose any more you would have to lose water weight and muscle tissue as well. Next time you hear an inflated weight loss claim, like someone who lost 30 pounds in 30 days, realize that they have lost water weight and muscle and probably only 8-10 of those 30 lbs was actual fat. Doesn't sound quite as good anymore, now does it?

3) Aim for consistent effort, NOT perfection.

If you approach your fat loss journey with an "all or none attitude" or perfectionism you will fail. No one is perfect, not even lean, fit individuals are perfect. If you aim for perfection and miss, your motivation is going to die the first time you make a mistake. Aim for 80% compliance and your results won't just be average, they'll be phenomenal. If you miss your workout one day, if you give-in and eat an extra slice of cheesecake, if you have pizza for breakfast...treat it as an isolated event and move on. The whole day isn't ruined. You are allowed to wiggle room. Consistency is key, not perfection if you want to keep your motivation high and your discouragement low.

4) When all else fails, go into "Auto-pilot."

Habits are a set of actions that have become second nature. You no longer have to consciously think of them, you brain has become so efficient at them that your subconscious takes over. Obviously some habits are bad, but many habits are good. Take for example driving. After a while driving becomes second nature, you don't have to think about pushing the pedals or steering the wheel. Form a habit with working out and eating healthy. Find a set time of day that you are going to workout. After a while you won't have to ask yourself whether you are going or not, you will just get into your workout clothes and go. Same with eating healthy. If you establish a healthy eating routine, you will begin to automatically grab the foods that are good and you will not have to debate with yourself over what you will eat.

Habits are the worn paths in our brain, the ruts in the road that keep us from veering off. However, if you do not do the actions long enough, you will not form the ruts. Remember, consistent effort is key. Consistently making good, healthy choices is going to create the habits. Habits will not form from occasional effort. It takes an average of 6 weeks to form a habit. So keep going, soon enough your new, healthy habits will form and replace your unhealthy, fattening habits.

5) Know WHAT is motivating you.

Why do you want to lose the weight? Do you have a big event coming up? Are you going on vacation? Is your High School reunion coming up? Is a spouse encouraging you to lose weight? Is your health suffering? Are you depressed? Do you have to lower your blood pressure? Do you want to be there for your kids when they are older? Is your life at risk? Have you grown out of your clothes? Did you just have a baby? The reasons are endless. But you need to define exactly why you want this change.

Is your reason good enough? For some people, they just have a few pounds to lose for vanity. It has nothing to do with health or life expectancy. They just want to fit into a smaller pair of jeans. Fair enough. But when the rubber hits the road, when you are making a choice eating out with friends or family who are pressuring you to eat something that doesn't fit within your diet, is your reason going to be enough to say no? Is your reason going to be enough to get out of bed in the morning when your kids kept you up all night and you are exhausted. Is it going to be enough when you are pushing yourself through your last set of an exercise and you have nothing left to give. I hope so. If not, then you're reason isn't good enough.

Find a reason that can motivate you through the hard times. For example, focus on your health and happiness. Realize that when you are at one of those critical decision making moments that you are making a choice between an unhappy, unhealthy you and a vibrant, energetic you. Trust me, there will be several moments when you have that choice to make. And if that choice becomes a choice of either making your trainer disappointed or enjoying yourself with your friends or family through good food, guess which choice you're going to make? So make that decision making moment about something more, something bigger than just a pair of jeans or a number on the scale and I promise you will find motivation and within you that you didn't know existed.

Saturday, January 14, 2012

Dreams Work



No dream or goal is beyond reach that you are willing to work to achieve! Don't stop at dreaming...take it to the next step and make them reality!

Friday, January 13, 2012

Cucumber Slaw


This cucumber dish is so delicious and has almost NO CALORIES! It has 16 to be exact! I used my new slicer to cut the cucumber into slices, although they weren't very pretty, it was soooo good.

Ingredients:

1 mini seedless cucumber sliced thinly
1 tsp rice vinegar
1 packet truvia
Freshly ground sea salt and peppercorn medley to taste


Wednesday, January 4, 2012

How to Save Your Bananas

What do you do when your bananas go bad? Did you know you can freeze them? I peel them all, cut them in half and then place them all in a large freezer sized bag. Then I use them for my breakfast smoothies and they add the perfect sweetness, not to mention powerful post-workout potassium!


Monday, December 26, 2011

Any Way You Slice It

Yams are one of my favorite foods. After eating Gluten-Free for 7 years, I had to get really creative with the type of starchy carbs I ate. Yams quickly became one of my favorites. They are a complex carbohydrate, this means they are filled with fiber, helping to keep blood sugar levels stable which helps with fat loss. They are also a good source of potassium and B6 and other vitamins. There are several ways to cook them, but my personal favorite is to roast them. Peel, slice, drizzle with olive oil and sprinkle with sea salt and rosemary and you've got a delicious side dish! Sometimes I cube them when I roast them or slice them into fries. You can also bake them like a regular potato or have mashed sweet potatoes. Any way you cook them, I promise they'll become one of your favorites as well!


Tuesday, December 6, 2011

How to Enjoy Fast Food Without Ruining Your Diet


After reading my blog for a while, you probably already know that I do not think that eating fast food is good for you. I have a whole blog entry regarding the foods I recommend instead. As far as your health is concerned, eating fast food can be very detrimental when eaten on a regular basis. Fast food is filled with trans fats, artificial fillers and chemicals. It is highly processed food and about as far from it's natural state as it gets.

I do however live in the real world. I understand that sometimes you have to grab food on the run. I, myself, will eat fast food from time to time. Remember our 80/20 rule? If you eat nutritious foods 80% of the time and the other 20% is less than optimal, you will still see results! Isn't that amazing!? There are a few keys to including fast food in your diet without sabotaging your results:
  • Remember fast food should only be eaten occasionally
  • If you are going out for a special occasion (like your Birthday once a year) then don't worry about the calories, just savor and enjoy it! 
  • Just because you are eating out, doesn't mean you have to go all OUT. Make good choices while you are there like: 
  1. Always ask for NO MAYO, NO CHEESES, NO DRESSINGS
  2. Skip the sides-NO FRIES, sodas, or desserts, (if you need a side, opt for a small green salad with no dressing)
  3. Have water or zero-calorie drink choices
  4. Keep the total calorie content of the meal under 300 calories
  5. Opt for half-sized meals, children's meals and other smaller portions
  • Do not do what I call "death-bed cardio" to make up for a 1,000 calorie meal (that would take over 2 hours of running at an 8:00 minute per mile pace, in other words, 30 minutes on the elliptical isn't going to get the job done. It's much easier to PREVENT damage than to UNDO it.)
  • Don't go to fast food restaurants when you are ravenously hungry. You will set yourself up for failure that way. Keep snack foods (like nuts and granola, cottage cheese packs, etc.) in ziplock bags in your car or purse.  

With that in mind, I have compiled a list of over 15 choices from Wendy's and McDonald's that are under 300 calories (keep in mind that these foods are still to be eaten only occasionally):

McDonald's
  • Hamburger
  • Cheeseburger
  • Premium Grilled Chicken Classic Sandwich (no mayo)
  • Chipotle BBQ Snack Wrap Grilled
  • Honey Mustard Snack Wrap Grilled
  • Ranch Snack Wrap Grilled
  • 6 piece Chicken Nuggets
  • Premium Bacon Ranch Salad w/ Grilled Chicken (no dressing)
  • Premium Caesar Salad w/ Grilled Chicken (no dressing)
  • Premium Southwest Salad w/ Grilled Chicken (no dressing)
 Wendy's
  • Jr. Cheeseburger Deluxe (no cheese, no mayo)
  • Spicy Chicken Go Wrap (no ranch)
  • Homestyle Chicken Go Wrap (no ranch)
  • Grilled Chicken Go Wrap
  • BLT Cobb Salad Half-size (no dressing)
  • Apple Pecan Chicken Salad Half-size (no pecans)
  • Spicy Chicken Caesar Salad Half-size (no dressing, no croutons)
On a final note, I have one more thing to add. McDonald's, Wendy's and Burger King are probably the worst offenders when it comes to calorie dense nutrient poor foods filled with trans fats and chemicals. There are other, far superior restaurants you can pick from. You don't have to go to a burger joint when eating out. I enjoy going to local soup & sandwich place where I know the ingredients are fresh and they will custom make my order. You can't really go wrong with a fresh turkey sandwich on whole wheat bread (minus the dressings of course.)

Locally, here in Utah, Kneaders is a great place to go. I used to work there (and they don't pay me to say this) but I've been behind the counter and I can attest to the fact that their ingredients are fresh and minimally processed. But even with healthy restaurant choices like Kneaders, you still have to beware of the little calories killers I mentioned above (dressings, cheese, nuts, oils, sauces, large portions etc.) Kneaders also sells delicious pastries, cookies, etc. so you'll still have to be cautious while making your choices. In other words, don't go there when you are starving!


Bottom-line, no matter where you go to eat out, you can make healthy choices. You are on your way to becoming a healthy person, let your choices reflect that!


Thursday, August 18, 2011

Rachael's Transformation Story



Rachael



Her story
Rachael is one of the toughest clients I have trained (when I say tough I mean, tenacious and unyielding and that she is incredibly strong.) When she started my program, she was already in excellent cardiovascular condition and worked out regularly. She had completed a triathlon and enjoyed working out. But her workouts were ineffective for two reasons. She neglected to weight train and her diet was not in check. After learning how to incorporate fat burning foods into her diet and staying in "fat burning mode" through fat-blasting, metabolically stimulating workouts, she was finally able to break through a plateau and see real results for the first time in a long time. Incorporating the weight training helped to sculpt her body, and she put on 3lbs of muscle while dieting!

Rachael was not without obstacles along her transformation journey. She had to juggle being a mother to 3 young children, several responsibilities in her church and all this took place over the spring and summer when she had multiple vacations and trips! The odds were against her and she had several reasons to give up, but she never did. She was dedicated and willing to put in the work.

Because of her great commitment, she lost 16 lbs. of fat while simultaneously putting on shaping muscle. She finally looks like the athlete that she is! Completing such a challenging program has given her new confidence and a glow about her that just radiates. She plans to continue working with me, working towards her goal weight, but her transformation at the end of the 12 week program is amazing! With her focus and determination, I am sure she will achieve whatever goals she sets for herself!

Sunday, June 5, 2011

What's For Dinner: Meatless Meals

Why should families limit animal consumption?
Let me start by saying, I am not a vegetarian. I have many friends that are, and I admire their commitment to eating and adapting their diet and lifestyle in such a way that they do not need to consume any animal products. I don't think that you need to be vegetarian to achieve optimal health, (and I certainly don't teach my clients that) but I do think that limiting animal products consumption is a good idea.

Meatless Meals
About twice a week, I try to make a dinner without any meat. (They aren't vegan meals, I still use chicken broth, eggs and dairy products, etc.) I do this for a couple of reasons.
  • First of all, vegetarian sources of protein are usually cheaper (beans versus chicken.) This helps cut my grocery costs.
  • I like the fact that most plant based protein is full of fiber, vitamins, antioxidants and other nutrients that are so important to your health.
  • When you limit animal consumption, you limit the amount of saturated fat in your diet. A diet high saturated fats contributes to heart disease and obesity.
  • Personally, I don't have a moral problem with eating meat, but I do have a problem with eating it in excess and not being prudent and moderate with animal consumption. There are lots of reasons for this other than the ethical, moral reasons, but I will save you the politics and just say that this is my very small way of contributing and limiting our family's animal consumption. 
  • Another reason I like vegetarian dishes is that many of them are simple and easy to prepare. Opening a can of beans is so much faster than cooking chicken for a dish. 
  • It forces us to try many new and diverse recipes. Our family really enjoys Mexican food, which is by far the easiest to adapt to a meatless dish. But there are many other ethnic dishes that are vegetarian to choose from! 
  • Last of all, from a fat loss point of view, plant based proteins have less fat and fewer calories than their animal based counterparts! 

Here's what we are having for dinner tonight!

(Recipe found at Vegetarian Times)



The distinctive flavor of this soup comes from a sofrito, a purƩed mix of onions, garlic, and bell peppers.

Directions

1. SautƩ onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purƩe until smooth. Add 3 cups beans and 6 to 7 cups water; purƩe until mixture is consistency of thick soup.

2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.

Ingredient list

Serves 6
  • 1 medium onion, diced (1 1/2 cups)
  • 1 small red bell pepper, diced (1 cup)
  • 1 small green bell pepper, diced (1 cup)
  • 6 cloves garlic, peeled and sliced
  • 6 cups cooked black beans, divided
  • 3 medium potatoes, peeled and diced (2 1/2 cups)
  • 2 Tbs. white wine vinegar
  • 1 Tbs. ground cumin
  • 1 Tbs. fresh oregano leaves
  • 1 bay leaf
  • 1/2 tsp. salt
  • Diced red onion and green bell pepper for garnish

Nutritional Information

Per 1-cup serving:
Calories 321
Protein 18g
Total Fat 1g
Saturated Fat <1g
Carbs 62g
Cholesterol 0mg
Sodium 610mg
Fiber 18g
Sugar 4g

How can my family start doing the same thing?
Getting started is easier than you think. You don't have to eat tofu and hemp to start having vegetarian meals. What non-animal protein sources are available, and what are some good substitutions for meat in your family's favorite meals? Here is a wonderful, informative list that I found at Vegetarian Times to give you some ideas:



MAKE IT MEATLESS
Ingredient Substitute
Meat Beans, cheese, seitan (wheat meat), tempeh (cultured soybeans), textured vegetable protein (TVP), tofu
Meat/seafood stocks Vegetable stock, water in which beans, pasta, or vegetables have been cooked, vegetable bouillon cubes, miso (fermented soybean paste) diluted with water
Seasoned or smoked meats Flavored soy meat substitutes, crumbled tofu seasoned with fennel, parsley, and garlic, canned chipotle chiles, roasted vegetables, toasted nuts, smoked tofu, smoked cheeses
Gelatin  Agar-agar (powder or flakes), arrowroot (powder), guar gum (made from seeds), xanthan gum (made from corn), kudzu powder
MAKE IT VEGAN
Ingredient Substitute
Buttermilk Clabbered soymilk (1 cup soymilk mixed with 2 tsp. lemon juice or white vinegar)
Cheese
Soy- and nut-based cheeses
Cheese or ricotta cheese Crumbled tofu
Eggs Ener-G Egg Replacer, 1 mashed banana or 1/4 cup applesauce per egg (best for baked goods); 1 Tbs. agar flakes whisked into 1 Tbs. water and chilled for 5 minutes (for an egg white substitute), 1 Tbs. ground flaxseeds simmered in 3 Tbs. boiling water for 2 minutes
Mayonnaise Soy-based mayonnaise
Milk Nut milk, rice milk, soymilk
MAKE IT LOW-FAT
Ingredient Substitute
Creamy soups and sauces Nonfat strained yogurt, soymilk, purƩed roasted vegetables, cooking rice in soup then purƩeing it
Oil in baked goods Applesauce, purƩed bananas, purƩed cooked prunes
Oil for sautƩing Vegetable stock, wine, vinegar
Salad dressing Vinegar or citrus juice thickened with purƩed roasted red peppers, carrots, onions, or garlic
Sour cream Strained nonfat yogurt
White sauce PurƩed white beans
MAKE IT ALLERGEN-FREE
Ingredient Substitute
Butter Clarified butter (milk solids have been removed), olive oil, sesame oil
Chocolate Carob
Cows’ milk Goats’ milk, soymilk, rice milk, nut milk
Cows’ milk cheese Goat cheese, sheep cheese, soy cheese, nut cheese
Eggs Ener-G Egg Replacer, 1 mashed banana or 1/4 cup applesauce per egg (best for baked goods); 1 Tbs. agar flakes whisked into 1 Tbs. water and chilled for 5 minutes (for an egg white substitute), 1 Tbs. ground flaxseeds simmered in 3 Tbs. boiling water for 2 minutes
Peanuts Almonds
Wheat flour (for baking) Flours made from barley, buckwheat, corn, kamut, oats, rice, rye, spelt
Wheat pasta Pasta made from corn, spelt, kamut, quinoa, rice
MAKE IT ETHNIC
Origin Ingredient Substitute
Americas Cactus pads (nopales) Green beans, okra

Chayote squash  Yellow or green pattypan squash or zucchini

Poblano or Anaheim chiles  Minced jalapeƱo chiles and green bell pepper

Posole (dried hominy)  Canned white hominy
Asian Bok choy (Chinese white cabbage) Beet greens, kale, Swiss chard
Chinese cooking wine Dry sherry
Chinese five-spice powder Mixture of anise seed or star anise, fennel seed, cinnamon, black peppercorns, and cloves
Galangal (Thai ginger) Fresh ginger
Lemongrass Lemon zest
Lotus root Jicama or water chestnuts
Mirin (Japanese rice wine) Sweet white wine
Nam pla (Thai fish sauce) Soy sauce and lime juice
Rice wine vinegar Cider vinegar, white wine vinegar
Sesame oil 1 Tbs. sesame seeds fried in 1/2 cup vegetable oil
Thai basil Italian basil
Water chestnuts Jicama
Indian Atta (chapati flour) 1/2 cup all-purpose unbleached flour plus 1/2 cup sifted whole-wheat flour
Chana dal Split yellow peas
Curry powder Mixture of ground ginger, cumin, coriander, fenugreek, turmeric and fennel
Garam masala Mixture of 1 tsp. cardamom seeds, 1 Tbs. cumin seed, 1 Tbs. coriander seed, 2 tsp. black peppercorns, 1 tsp. cinnamon, 1 tsp. cloves, and 1 tsp. nutmeg
Jaggery (coarse palm sugar) Date sugar or brown sugar
Toor dal, urad dal, mung dal Red lentils
Mediterranean Broccoli rabe Broccoli plus arugula or dandelion greens
Cannellini beans Great Northern beans, navy beans, red kidney beans
Fava beans Lima beans or butter beans
Fennel Celery plus some fennel or anise seeds
Parmesan cheese Any hard, aged grating cheese such as Asiago, Romano or aged Monterey Jack
Pine nuts Walnuts or a mixture of walnuts and almonds
MAKE IT ALCOHOL-FREE
Ingredient Substitute
Red wine Pomegranate juice or 1/2 cup water with 2 tsp. balsamic vinegar
White wine Vegetable stock, apple juice, carrot juice
Wine or beer Non-alcoholic wine or beer

Monday, May 23, 2011

What's For Dinner: Lime Chicken Chili



Lime Chicken Chili
This is a recipe I adapted from Tosca Reno's Eat Clean Diet Cookbook. I made it more family friendly by omitting the hot peppers and adding spinach for an added nutritional punch. I love the flavor of this meal, it is decidedly different than most chilies thanks to the lemon and lime added to it. It is also very low in calories, only 150 calories per serving, so you can enjoy this with a slice of bread, topped with cheese or with some tortilla strips on top. The beans add filling fiber too which makes this a very satisfying meal. The adults rated this a 9/10 recipe, the kids were a little more apprehensive. My kids aren't really soup eaters though. Tough beans for them because we loved it! It is even better the next day for lunch.

Ingredients:
Drizzle olive oil
1/2 cup chopped onion
2 tsp minced garlic canned or 1 tsp fresh
1 small can green chilies
1 cup frozen spinach or 2 cups fresh
1 1/2 Tbsp cumin
1 Tbsp oregano
2 Tbsp basil
1 tsp. rosemary
sea salt and freshly ground black pepper to taste
8 cups chicken broth
2 15oz. cans great northern beans
2 chopped cooked chicken breasts
Juice from 1 fresh lemon
Juice from 1 fresh lime
Sprigs of cilantro for garnish

Directions:
In a large saucepan or pot, drizzle olive oil. Add onions and garlic and cook on med heat until soft. Add chilies, cumin, oregano, basil, rosemary, sea salt and pepper. Stir and cook 2-3 minutes. Add broth, beans and chicken. Bring to a boil. Reduce heat and simmer for 20 minutes. Add spinach and cook until bright green and wilted. Remove from heat, add lemon and lime juice. Top with a couple of sprigs of cilantro for garnish.


Nutrition Facts
User Entered Recipe
  10 Servings

Amount Per Serving
  Calories 125.9
  Total Fat 0.9 g
      Saturated Fat 0.2 g
      Polyunsaturated Fat 0.3 g
      Monounsaturated Fat 0.2 g
  Cholesterol 27.4 mg
  Sodium 197.5 mg
  Potassium 412.6 mg
  Total Carbohydrate 13.8 g
      Dietary Fiber 4.6 g
      Sugars 0.1 g
  Protein 16.1 g

  Vitamin A 30.0 %
  Vitamin B-12 3.0 %
  Vitamin B-6 18.5 %
  Vitamin C 15.5 %
  Vitamin D 0.0 %
  Vitamin E 0.4 %
  Calcium 7.4 %
  Copper 9.2 %
  Folate 20.7 %
  Iron 10.4 %
  Magnesium 13.6 %
  Manganese 23.7 %
  Niacin 28.9 %
  Pantothenic Acid     5.6 %
  Phosphorus     19.3 %
  Riboflavin 6.5 %
  Selenium 15.7 %
  Thiamin 8.9 %
  Zinc 6.7 %



*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.