Sunday, August 25, 2013

Commonly Made Training Mistakes




When it comes to sports teams, TV sitcoms and politics, everyone has a differing opinion about what's best. Same goes for training advice: Gather five people and each will tell you something different on how to correctly do a given exercise. To clear up some particularly deep-rooted confusion, we've asked Beth Horn, a top-ranked amateur fitness competitor and professional trainer from Chicago, to address some of the common training errors made by women. She offers advice on how to both avoid and correct these errors to get the most out of your workouts.


Common training mistakes

1. Fear of Muscle Gain

Many women fear that weight training will make them look too muscular, perhaps like a bodybuilder, and so they avoid weights altogether or at least some of the better muscle-builders such as the squat, lunge, bench press and deadlift. When you first begin to regularly perform these exercises, yes--you might see some changes in muscle mass and definition start to take place. That's because your body probably hasn't been taxed that particular way before. You won't, however, keep adding pounds of muscle every month. "It's hard for women to put on a large degree of muscle mass, period," Horn says. "Women who weight train run no risk of accidentally looking like men, who have far greater amounts of the muscle-building hormone testosterone in their body." In fact, Horn stresses that increasing muscle mass from these compound movements will actually accentuate the shape of your physique and make you appear leaner.


2. Improper Training Ratio

To train efficiently, you must strike a balance between cardio and weight training. Many women focus on cardio work, de-emphasizing (or excluding) weight training in the mistaken belief that more cardio will help them achieve their goal of burning fat to attain a leaner physique. Yet you can spend hours on the stair-stepper or treadmill and not effectively reduce your bodyfat percentage, because weight loss is commonly at the expense of lean muscle tissue, which actually stokes your body's metabolism. "The best way to burn fat is to add muscle to your body," Horn notes. Adding a few pounds of muscle through resistance training will help increase your metabolic rate and burn bodyfat. To do this, women should spend at least half of their training time working with weights.



3. Lack of Cardio Intensity
Many people use their time on cardio equipment to read the newspaper, mindlessly watch television or make idle conversation with friends. "When you turn cardiovascular training into a passive activity, you're not getting the most benefit you can from it," says Horn. Sure, you'll burn calories, but you very likely won't push yourself hard enough to elevate your heart rate to maximally burn calories or achieve a higher level of fitness. Increase the intensity of your cardio training (working up to 80% of your max) to more fully engage the working muscles, and burn more calories and more bodyfat. Mind you, you don't have to train at a level of intensity that's unpleasant, but you do need to focus on what you're doing.

Here's Horn's favorite training tip for building cardio intensity: "I like to have my clients do three minutes on a stair-stepper, followed by three minutes on a stationary bike, followed by three minutes on an elliptical machine. You don't rest in between and you do each at a fairly high intensity. Repeat this nine-minute circuit three times for a total of 27 minutes of cardio work." 







On some occasions Horn incorporates short intervals of high-speed work followed by a recovery period. You train at a very high intensity for as few as 10-12 seconds, then quickly reset the machine's speed to a slower pace for about 45 seconds. This 10-20-minute workout is great for elevating your heart rate and burning calories, she says, while keeping you mentally stimulated.


4. Lack of Weight-Training Intensity
When you just go through the motions with weights to complete a predetermined number of repetitions (say 10 or 20), you don't get nearly the benefit you would from actively engaging your muscles. "The last 3-5 reps should be challenging," Horn explains. In addition, the negative portion of the rep is often overlooked: Many people allow gravity to take over instead of using their muscles to lower weights slowly against the resistance. In reality, lowering a weight should take at least as long as it took to lift it. Even better, work with an explosive contraction and a slow negative that takes up to twice as long as the contraction. As a general rule, use moderately heavy weights (with which you can do 8-15 reps), which should give you much better results than using weights that feel fairly light.

5. Using Improper Form
Men may be more guilty of this than women; they tend to err on the side of using too heavy a weight, twisting and cheating to lift it. Women tend to err by not focusing intently enough on the target muscle. "It's crucial to think about what you're trying to develop when you perform a particular movement and focus on the motion to achieve that," Horn explains. If you do biceps curls with a light weight, for instance, it's easy to use the leverage of your joints instead of the strength of your muscles to complete the lift. This cheating tactic won't develop your arm muscles, but may place unwanted stress on your joints. In addition, when performing pull-downs, try to concentrate on keeping your shoulders down as you pull the bar into your chest while squeezing your back muscles. Learning the correct form on each and every exercise you do will not only reduce your risk of injury but help you achieve your goals faster.

6. Over-Reliance on Scales As a Measure of Success
Our society has helped program us to focus excessively on bodyweight, but that isn't a good measurement of fitness. In fact, some top fitness competitors who have a higher degree of muscle mass and overall bodyweight actually test close to the marker for "obese" on traditional weight-to-height ratios. Bodyfat measurements are a far better tool to assess health and fitness.

Similarly, scales can give women a false indication of their level of fitness. Extreme diets preferentially reduce muscle weight over bodyfat, making you lighter but reducing your metabolic rate. A weight-training program may actually cause you to add weight while improving the appearance of problem areas and simultaneously burning bodyfat, yet the scale might not show any change at all. Horn states, "Visual assessment, fit of clothing, feeling of well-being, compliments from others on your improved appearance and measures of bodyfat are much better guides than scales."

7. Skipping Your Warm-Up and Stretching
Don't think warm-ups are important? Just a 6-10-minute investment in a total-body warm-up before each workout can not only reduce your risk of injury but actually improve exercise performance. Good choices include a ride on the stationary bike while doing various types of arm circles or basic calisthenic movements.

"I like to have my clients do a modest amount of stretchingright after the warm-up," Horn adds. "This sends blood to the muscles, preparing them for exercise. I see too many people who don't stretch at all, or who stretch cold muscles in place of their warm-up. Lengthy stretching sessions are better as a workout themselves, or at the end of a cardio or weight-training session. Also, you can stretch the muscles you're working during a given weight workout between sets as a way to keep them warm and pliable, and improve recovery."

8. Poor Exercise Selection
In her personal-training business, Horn emphasizes compound movements for overall body development. "Oftentimes, women focus too much on working a problem area such as arms, abs or thighs, and don't work on their body as a whole, excluding such excellent shaping exercises as shoulder presses, deadlifts and bench presses." When you choose exercises such as abduction and adduction machines and leg extensions, you do work the target area (in this case, outer and inner thighs and quads), but you also need to focus on larger exercises such as lunges and squats. So-called compound (or multijoint) movements work far greater degrees of muscle mass and require more energy (think calorie-burning) as well.

9. Ingnoring the Cyclical Nature of Your Body
In some respects, men have it easier: They don't need to worry about the continual ebbs and flows in hormone levels the way women do. During the monthly cycle, women naturally gain and lose weight with changes in estrogen levels. If you're training harder and still adding a little bodyfat, that may be due to hormonal flux. "A much better strategy is to chart your progress and compare your current state of fitness to the same point in your previous cycle," says Horn. Don't get discouraged by relatively minor changes in bodyfat and/or bodyweight, but keep sight of the larger picture and maintain your focus on fitness.


Thursday, August 22, 2013

Basil Arugula Pesto Chicken


Grilled Pesto Chicken and Tomato Kebabs


Skinnytaste.com
Servings: 8 • Size: 1 kebab • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 147 • Fat: 7.5 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 0 g
Sodium: 104 mg (without salt) • Cholest: 2.5 mg

Ingredients:
photo 1.JPG
1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
kosher salt and fresh pepper to taste
3 tbsp olive oil
1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
24 cherry tomatoes
16 wooden skewers




Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.



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Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.






Cabbage Rolls


Cabbage Rolls

Sarah Fregoso (lady I got this recipe from)  does hers in a pressure cooker which speeds up the cook time a bunch but I don't own a pressure cooker! I opted to cook mine in a casserole dish in the oven , you can also cook them in a slow cooker if you prefer that method better!! Just experiment and have fun with it , this is a fool proof recipe as long as the meat inside the rolls is cooked then they will be delicious! :) 

Everyday Paleo Cabbage Rolls

Sauce:
1 can of diced tomatoes, drained
1 cup chicken broth
1 tablespoon dried basil
Black pepper to taste


Cabbage Rolls:
1 lb grass fed ground beef
2 cups diced fresh spinach
1 small apple, finely diced
½ red onion, finely diced
4 garlic cloves, minced
2 tablespoons flat leaf Italian parsley, finely chopped
1 egg
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper
12-15 cabbage leaves


In a large mixing bowl, combine the sauce ingredients and set aside. Remove the core from a head of cabbage and place the cabbage leaves in your pressure cooker with one cup of water.  Bring the pressure cooker up to pressure and cook for 30 seconds. Take the leaves out and set aside to cool. In a large bowl, mix together all filling ingredients. Depending on the size of your cabbage leaves, place approximately ¼ cup of filling on the bottom edge of each leaf. Fold in the two outside edges of the cabbage leaf and roll up the filling. Place each cabbage roll seam side down in your pressure cooker. Cover the rolls with the sauce. Bring the pressure cooker up to pressure and cook for 12 minutes. Serve immediately and as always:
Enjoy!

Wednesday, August 21, 2013

Sweet Potato Breakfast Skillet



20130814 food001 Sweet Potato Breakfast SkilletIngredients
4 tablespoons coconut oil
1/2 medium onion, diced (1/2 cup)
1/2 green pepper, diced (1/2 cup)
2 cloves garlic, minced
1/2 pound grass fed ground beef or 2 italian sausages, casing removed
2 cups shredded sweet potato
2 cups spinach
3 eggs
Salsa to garnish
Avocado to garnish


Instructions
Turn your ovens broiler on high
Preheat a 12 inch cast iron skillet over medium heat and place your coconut oil in the pan
Add your diced onion to the pan and stir for about 3 minutes until they start to get soft
Add in your peppers and garlic and continually stir for 1 minute
Add in your ground beef or italian sausage and stir for 3-4 minutes or until nice and browned
Add your sweet potato and saute, stirring often, for 3-4 minutes until your sweet potatoes soften
Add your spinach to the pan and stir often until your spinach starts to wilt which should take 2 minutes
Make 3 small wells around your pan and crack an egg in each well
Place your pan six inches under your broiler and cook to your liking. 2 minutes should get you really runny yolks, 3 minutes will almost be a solid yolk and 4 minutes will be a hard yolk
Remove from the oven and serve right from the pan

Tuesday, August 20, 2013

Spinach and Salmon Salad with Arugula Pesto


Arugula is probably one of my favorite greens. There is something about that peppery taste that I LOVE and I was excited to try out a pesto with arugula as the base.  All of the flavors of this spinach and salmon salad blend together so well and it’s a wonderful light and fresh summer meal for lunch or dinner.
Note: You will notice the inclusion of green beans in this salad. I realize that this vegetable/legume is debatable in the Paleo diet. I eat them; but if you don’t than please just simply exclude from the recipe or replace with another vegetable of your choice.




salmon spinach salad



Arugula Pesto
2 cups packed fresh arugula
1 clove garlic
¼ cup walnuts
½ cup olive oil
Salt and pepper to taste

In a food processor, blend the arugula, garlic and walnuts until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Transfer pesto to bowl and stir in salt and pepper to taste. Pesto can be made a couple days in advance, just cover and refrigerate!

Salad
3 cups spinach
2 cups micro greens
1 cup shredded cabbage
1 carrot shredded
1 cup chopped green beans
½ cup pepitas

For green beans: steam until al dente and then run them under cold water until cool. Chop into bite size pieces
Combine all ingredients in a bowl, Add 4 Tbsp of pesto and toss greens until well combined. Place in refrigerator or set aside while you prepare fish.

Salmon
2 Salmon Filets
Salt and Pepper
2 Tbsp Arugula Pesto

Salt and pepper both sides of salmon filets and lay on baking sheet. Top each filet with 1 Tbsp of arugula pesto and spread over the top. Cook the fish under a broiler for approximately 5 minutes (depending on how thick filet is) or until fish is flaking and opaque.

Thursday, August 15, 2013

Baked Egg Sweet Potato

3 of my absolute FAVORITE things all rolled up into one amazing , super yummy, really easy dish!!! You would have to be crazy not to give this one a try!






Baked Egg Sweet Potato
Ingredients: 

5 oz. sweet potato, baked

1 egg

1 tbsp real bacon bits

pinch of freeze-dried chives

dash sea salt

Directions:

1. Bake sweet potatoes with or without peels at 350 for about an hour. (These are shown without skin, but were wrapped in tinfoil first.)

2. Once tender, remove from the oven and allow to cool slightly. Remove sweet potato from tin foil, place in a bake proof dish, and slice middle to create an opening for the egg.

3. Break egg in to the center of the sweet potato, add a small amount of sea salt, chives, and bacon bits.

4. Bake in preheated oven for up to 30 minutes or until egg is baked through.

Nutrition Facts (per serving): 265 calories, 11.63g protein, 39.5g carbs, 7g fat, 2.5g saturated fat

Wednesday, August 14, 2013

Quinoa Stuffed Peppers


Photo: I've never tried this with cheese before, but I think these look pretty darn good!  

Quinoa Stuffed Peppers 

Ingredients

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
Instructions

Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper.

In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.  Serve immediately.

Notes

Servings 6, Calories 205, Fat 3.8g, Carbohydrates 35g, Protein 8.4g, Cholesterol 6mg, Sodium 179mg, Fiber 6.7g, Sugars 7.5g
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Ingredients:

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
Instructions

Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper.

In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Serve immediately.

Notes

Servings 6, Calories 205, Fat 3.8g, Carbohydrates 35g, Protein 8.4g, Cholesterol 6mg, Sodium 179mg, Fiber 6.7g, Sugars 7.5g
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