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Tampilkan postingan dengan label toned. Tampilkan semua postingan
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Rabu, 17 Februari 2016

Tips for a flat stomach and toned abs

Trying to lose weight by adopting a low fat diet? You may be making the biggest mistake of your weight loss regime, say fitness experts. Celebrity trainer James Duigan, whose clients include model Elle Macpherson, says, "Its not fat that makes you fat, its sugar and carbohydrates."

Most fitness experts agree. Says sports nutritionist Deepshikha Agarwal, "If you really want toned abs, you need to concentrate on abdominal exercises and team with that with a balanced diet." She suggests fish, chicken and meat, vegetables, berries and nuts, rather than a low-fat diet. "You need a diet rich in anti-oxidants that raises your metabolic rate," she says. "You cant be on a low-fat diet all your life. Thats too much deprivation. It might also lead to stress and bingeing," says nutritionist Dr Nupur Krishnan.

Here are some tips one can follow for a flat stomach and toned abs:

Dont overcook your food - youll kill off or reduce the nutrient content. Try to make sure around 50% of the food on your plate is raw. If you can stomach it, eat all your vegetables raw.

Dont buy cheap meat - Organic meat is more expensive, but it also contains less toxic junk such as antibiotics. If you can afford only one organic thing, make sure its meat.

Dont eat foods that weaken your abdominal wall, as this will make it slack and lead to a protruding stomach. Foods that can weaken your abdominal wall often contain gluten.

Dr Krishnan debunks the theory that sugar, in all its forms, is bad as it fattens your mid-section. She says, "One tsp. sugar gives you 20 calories, and zero gram fat. So two-four tsp every day is okay."

Make sure you have enough fiber. Lack of fiber will lead to inflammation in the bowels. Have plenty of vegetables (ideally raw) and drink at least two liters of still, room temperature water every day.

Experts suggest having the occasional cheat meal, so you can have cake or a brownie and actually help your weight loss. "Feed your soul; you cant live your whole life in denial. And it can actually boost your metabolism and get you leaner the next day. The key is to keep it to one meal," says Duigan.

By Saadia S Dhailey(TOI)
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Selasa, 16 Februari 2016

Quick Healthy Recipes Part 2

Tomato Rasam
Ingredients:
Oil/ghee - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1 pinch
Red Whole Dry chillis - 2-3, according to taste
Curry Leaves- 6-8
2 cloves garlic, crushed
2 Big Ripe Tomatoes or 3 Medium Size Tomatoes
Salt - 1 tea spoon or to taste
Brown Sugar/Jagree- 1/2 Tea Spoon or to taste
5 Cup water
Cilantro/Coriander leaves
 

Directions:
Wash, Cut Tomatoes in 2 equal half, put in microwaveable bowl cover loose with lid and microwave for 4 minutes.
Once it cools down, remove the skin and mash the tomato pulp, keep aside.

In a deep pan, heat oil/ghee.
Add mustard and cumin seeds. When they stop crackling, add asafoetida, curry leaves, crushed Garlic and Dry Red Chilli.
Mix and cook for 2 more minutes.
Add tomato pulp and 5 Cups of water
Add Salt and sugar/jagree
Bring it to Boil and let it Boil for 3 min
Garnish with Cilantro/Coriander leaves and Rasam is ready to serve.
Note:Sometimes I add 1/2 spoon Ready MTR Rasam Powder or Sambar Powder for extra flavor
If you are suffering from cold or sore throat add ground Black pepper 1/2tsp in Rasam seasoning, it helps a lot.
Sprouted Mung Beans
Ingredients:
3 cups sprouted mung beans (3/4 to 1 cup dried, see below)
2 Green Chillis/jalapeno peppers, finely chopped
1 tsp Muster Seeds
1 tsp Cumin Seeds
5-6 Curry leaves
1 tsp cumin powder
1 tsp Coriander powder
1/2 tsp turmeric powder
2 medium onions, chopped coarsely
2 medium tomatoes (or 3-4 plum tomatoes), chopped
2 tsp oil
1 tsp lime juice
1 cup water (add more or less, depending on your preference)
Salt - 1 tea spoon or to taste
Cilantro/Coriander leaves


 
Directions:1)In a non-stick pan or heavy base pan
2 ) Add mustard and cumin seeds. When they stop crackling. Add Curry leaves and the chopped jalapenos on medium heat.
3) Add turmeric  and the chopped onions and saute for 4-5 minutes on medium-high heat, until the onions are soft but not browned.
4) Add the tomatoes,  cumin powder, coriander powder and simmer for 4-5 minutes more, until the tomatoes are softened.
5) Add the mung beans,  and water and simmer for 10 minutes or so on medium/medium-high heat, stirring regularly, until the mung beans are done to your liking (we prefer them crunchy, but not too crunchy).
6) Garnish with cilantro and s
erve with rice/roti.

Note: I sometimes sprinkle pinch of Garam Masala once its done and cover with lid.
Preliminary for Sprouted Moung Beans: To sprout mung beans, rinse 1 cup of dried beans well, and then soak in 2-3 cups of water for 8-12 hours (the mung beans will be edible after an overnight soaking, and theyll expand to about triple their original size). Next, drain and rinse the beans, and let them stand for another 1-2 days under wet paper towels. The mung beans will quickly sprout and, more importantly, theyll have even more flavor. After 1-2 days, the beans should have sprouts of anywhere from half an inch to 1.5 inches in length.

By: Reena Sharma
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