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This was the question presented to me by Erika, a cute young actress at SoulCycle the other day. It’s a small question, with a very large answer. Losing weight and staying healthy isn’t an easy process. You have to be METICULOUS with the details. But here’s my first response: YOU’RE WORTH IT. The better answer is you shouldn’t diet at all. Instead, hit the reset button and put your eating and exercise regimen on the right track and create a sustainable lifestyle.
If and when you’re ready, here are my suggestions on how to train your body to burn fat. Click the links for more details and use the navigation above to find exercises and recipes and nutritional help along the way.
Easier said than done, I know. However, I’m not telling you to cut out carbs. Carbohydrates – fiber and sugar – found in fruits, veggies, and whole grains, are good for you. What you need to cut out is the raw sugar, honey, agave, alcohol, etc. When your body craves sugar, eat sweet fruits you love (like a banana, peach, or even dried mango) instead of cupcakes or vino. You’ll find you mellow out as your blood sugar rises. Over time, the intensity of your cravings will decrease and you’ll drop the fruits too.
Click the chart to learn about how to choose carbs. Read more here.
A cleanse can be a great way to kick the sugar to the curb quickly. More on that here.
Bottom line: the sugar you don’t burn during the day gets stored as fat. Hence the following:
When you’re starting out, the actual exercise doesn’t matter. Just do something, or rather, 3 different things you love to get your body in gear and your mind motivated. Cross-trainging builds muscle while ramping up your metabolism. My recommendation:
As I said earlier, the key to success is being METICULOUS. So once you get going, buy a heart rate monitor and be smart about your workouts. YOU HAVE TO KNOW YOUR HEART RATE ZONES IN ORDER TO TRAIN YOUR BODY TO BURN FAT. If you don’t get your heart rate into the proper zones, you might not actually be hitting your fat burning heart rate zone. For more on heart rate monitors, go here.
Weight lifting is usually a sticky spot for women, but we need it. If you’re unfamiliar with how to use machines and set up a workout, HIRE A TRAINER. In two to three sessions, they can teach you what you need to know and at least get you started. Remember, YOU’RE WORTH IT! And since you’ve cut back on the booze, you’ll have some extra cash to play with.
Beware of group fitness classes for your weight lifting days. Usually they are better for your cardio days. When you lift weights, you need to be using substantial weight, not 3-5 lb dumbbells.
On their own, carbs fill you up instantly and leave you hungry within an hour (an example of “healthy” meal that left me starving here). Protein and good fats are what satisfy your hunger for at two to three hours. In every meal, an active women needs 20-30 grams of protein, preferably from lean meats, eggs, or powders (cold pressed whey, pea, or hemp). Because the protein is lean, you need to add a little bit of fat (about 6-9 grams): almonds, olive oil, cheese, avocado, coconut oil, seeds. If you don’t have the fat, your body won’t be satisfied and you’ll be reaching for food within the hour.
The goal is for each meal and snack to have the same amount of protein, fat, carbs, and calories.
It’s the part that sucks, but works!
For me, the breakdown looks like this:
I eat every two to three hours so that my metabolism is constantly working.
This point speaks to your metabolism. If you’re hungry, your body isn’t satisfied. When you don’t eat, your metabolism slows down and your body starts to feed upon itself. Not a good situation. For goodness sakes eat something. Stock your purse and car with healthy snacks so you reach for something good instead of sweets.
Now, if you’ve JUST eaten your full meal and you’re still hungry. Drink water. Most of the time we’re dehydrated and your body is thirsty.
In your food and exercise, you need to be efficient. If you spend an hour in the gym and don’t know what you’re doing, you’ve wasted the hour. If you feed your body processed food instead of natural goodness, you are pulling your body backwards instead of fueling it forward.
Take one or even two days off of exercise so your body can rest. If your muscles are exhausted, they can’t build strength.
Please note, I’m NOT an expert. I have worked with experts in fitness and nutrition and this is the system I’ve found works for me.
(First photo I took at Level10 Fitness in Manhattan Beach. My favorite circuit training….in the world ;) Meredith is truly one of a kind!)Tweet this!
As promised, here’s the DIY video. It’s a little long, but I feel like the process is less intimidating when you see each step.
What you’ll need:
Leven shot this for me so she’s got a little cameo comment at the end :)
LMK if you have any questions. Mary@MoreThanMary.comTweet this!
Now class, what’s my cobbler missing in this picture? Nope, not ice cream. Whipped cream! Better for you and easier to make.
Whether you eat the delicious fruits of summer raw or roasted, a dollop of whipped cream completes the dish by cutting the sweetness. And why not make it when it’s SOOOO easy?!
In this How-To video I share my two secrets to delicious whipped creme.
As for what you make to go underneath it, I love simply roasted fruits. This summer I’ve been crazy for peaches so that’s usually what makes it into the pan.
All you need to do to the fruit you’re roasting:
Coat with a little melted butter, sugar of your choice (I use sucanot), cinnamon, vanilla, and a squeeze of fresh lemon if you have it. Put it into an oven set at 450 and wait until the fruit softens to your liking. The smaller you cut the fruit, the quicker it will cook. I cut mine in all different sizes so they have different textures. (Above, before picture.)
If you want to make an official cobbler, like the one I have above, or a pot de chocolat, to go with your whipped cream, check out my recipes here.Tweet this!
I get tired of eating the same things day in and day out. But! I’m not one to seek out alternatives; they have to be offered on a menu or by a friend for me to try something new. My short stint in NYC earlier this year gave me plenty of opportunities to eat outside of my box. I had ramp for the first time (to my knowledge) and I fell in love with chia seed pudding. Now with the farmer’s market around the corner I’m going nuts with new combos! (See my zucchini recipes here.)
Above are a few of my favorites. Nothing crazy, just a quick switch to keep me intrigued.
Don’t get me wrong, I love jam and potatoes and the rest of it, but I just needed a change.
Chia seed pudding is SUPER simple to make, which is preferable over buying it. I’ve found that the ones in whole foods have addititves you don’t really need. So here’s all you need to do to whip up your own.
There are many benefits to eating chia seeds.
Some say it helps with weight loss which is due to the fact the seeds make you feel fuller faster.
In my circles of friends, I’m famous for my little vodka infusions and killer cocktails. This one came together on a whim and we were all pleased with how it turned out. In making the mix, I threw everything in so I have no idea how much of what I put in. So, I’m guessing it doesn’t really matter. What does, is the time you allow it to marinate in the fridge. You should have the blend mixed and chilling for at least 12 hours.
In a pitcher combine:
Makes 12 small cocktails.
Serve over a lot of ice (NO MIXER) with finely sliced cucumber and a mint sprig. It’s refreshing on a hot day and absolutely delicious!
In all honesty, this is my first time to cook, and not cook, with zucchini. It always seems like filler to me: chunky, bland, with nothing really to bring to table. Then, I ate at M.A.K.E., an all raw restaurant on the top of the Santa Monica mall (terrible location but the food blows my mind). We ordered the raw lasagna (which I now eat almost weekly) where they used ribboned zucchini instead of noodles. I noticed the zuchinni’s mild flavor and sturdy flesh allows it to support food with bigger personalities.
When I saw the squash at the farmer’s market, I decided to try my hand with it. Below are two recipes using zuchhini ribbons as “noodles” that were very well received amongst my recent guests, one of which was paleo. She says the zucchini noodles are the answer to her paleo prayers!
The first I totally made up on the fly; the second is from one of my favorite cookbooks/food-bloggers, Smitten Kitchen.
In both I used a mandolin to get the zucchini into thin slices, but you can also try a regular peeler to make your ribbons. Just note that a peeler will give you more ribbons without the skin, which makes it sturdy. So if you have to use peeler, you’ll need to cut cooking time or serve the raw ribbons quickly.
Ingredients (serves 2):
From Smitten Kitchen cookbook
Ingredients (serves 4, I got 6 small plates out of it):
Since weddings are thought out meticulously by the bride and her entourage, the events themselves are loaded with great ideas we can use for our own parties.
Below are few from McCall and Devidas’ wedding in Palm Beach. Hope you find them helpful!
Less can be more – as in more chic – when it comes to flowers. No need to stuff the vases. Pick flowers you love and let them fall where they want. It will give your tables a more modern look.
Hire a local restaurant to create a unique dish. Less work for you and a pleasant surprise for your guests.
New summer cocktails! I’m not one for mixed drinks, but both of these were delicious. Google search for recipes – it’s worth the effort for these two refreshing drinks.
Koozies are one of my favorite party favors. They’re useful at the party and for years to come. You’ll have to plan ahead to have them printed. Last year, I had some made online at CustomInk. Easy and cheap for the big smiles you get in return.
Always great dresses and shoes on display at weddings. If you see something you like, compliment the girl and ask where she got it. You’re sure to be able to find it (and maybe even on sale). I felt like every other girl at the wedding (including me!) was wearing a coral colored dress. I paired mine with white Guiseppi Zanotti sandals (above). When you can’t wear a white dress, I think white shoes are a great way to make any dress pop.
Many thanks to McCall and Devidas for all the great ideas!