Weight Loss Tips that have Nothing do do with Diet or Exercise!

How to eat the cheesecake recipes you love and not let it stick to your waist. Our good friend Cassandra the webhost at Healthy29.com has once again given us a great read concerning weight loss and health!

Weight Loss Tips that have Nothing to do with Diet or Exercise!

written by Cassandra Gout- Webhost of Healthy29.com

Of course we all know that in order to lose weight, we are supposed to eat healthy and be active. However, these 2 activities are not the end all, be all to weight loss.
There are a few simple things that we can do in our everyday lives that will help increase energy and metabolize fat, without counting or burning a single calorie.

1. Sleep!– Our bodies actually burn fat while we are sleeping. Unfortunately, many people don’t get enough sleep per night, especially quality REM sleep. Although eight hours of sleep per night is the accepted standard, anywhere between 6 and 10 may be ideal for you. Here are some tips to help cut down on tossing and turning:

a. Make sure the room is dark and quiet. Light and sound confuse the brain making it difficult for the body to engage in full rest. (if you need the television to fall asleep, set a timer so it turns off automatically)
b. If a quiet sleep environment isn’t a possibility due to a snoring partner or living on a busy highway, invest in some soft ear plugs.
c. Avoid caffeine in the afternoon. It may be difficult at first, but by getting better sleep, your body will have more natural energy.
d. Try not to eat within 3 hours of bedtime as your body breaking down the food in your system disrupts sleep. If you must eat something, choose a healthy protein, such as low-fat milk, or almonds.
e. Stick relatively close to a sleeping schedule.

2. Stay Hydrated– By drinking plenty of fluids, your body is constantly burning calories and you don’t feel as hungry throughout the day. Sometimes, your brain doesn’t know the difference between hunger and thirst, and you feel like you need to eat, when all you’re really lacking is fluids.

3. Get a Hands-On Hobby– It sounds silly, but idle hands tend to wander. And many times they wander into the cupboards or refrigerator hunting for snacks. Instead of flipping through channels on your couch, popping M&Ms, learn how to do something that will keep your fingers busy. Need ideas?

a. Learn to play guitar, piano or ukulele

b. Paint, sew or craft

c. Start a blog

4. Eat!– Starvation only confuses the body, so when we deprive ourselves of food, we go into Fat-Storage mode. Then, we typically over eat once food is finally presented. The body thinks, “Fantastic, more to store away in the thighs and tummy!” If you’re hungry in between meals, find a snack to tide you over so that you don’t pig out come mealtime. So unless you plan on becoming anorexic (which is a terrible plan) you’re going to have to feed yourself to lose weight.



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2 Responses to Weight Loss Tips that have Nothing do do with Diet or Exercise!

  1. Eduardo

    passion fruit pavlovaFor the meriugne4 medium egg white (200g) room temperaturepinch cream of tartar200g castor sugar1 tsp cornflour1 tsp vinegar1 tsp vanilla essenceFor the fillingjuice and seeds from 8 ripe passion fruit55g unrefined castor sugarfinely grated zest of 1 large lemon575mls (1 pint) double cream very lightly whipped1. Pre heat the oven to 120b0 C, Gas bd. Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.2. Add half the sugar and whisk well on be speed, then finally add the rest of the sugar, whisking until very glossy.3. Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, mix well.4. Mark using a dinner or side plate mark a 20cm circle on the parchment or paper.5. Spoon the meriugne into the centre of the circle and using a palette knife or the back of a large spoon, carefully spread to the edge of the circle.6. Try and keep the sides nice and high (remember this will eventually hold a lot of passion fruit and cream) whilst creating an indentation in the centre. It sounds more difficult than it actually is I promise.7. When you are happy, place the tray in the oven and cook for 1 hour 15 minutes, approx.8. You will find the meriugne will expand quite a lot, slightly colour and will crack, this is normal.9. After the hour check the Pavlova is cooked, it should be firm to the touch, yet if squeezed lightly will crack. This will ensure a soft marshmallowy inside, essential for a good Pavlova. My mother just turns her oven off and leaves the Pavlova to cool all night in the oven.10. Remove from the oven and cool. To serve carefully remove the meriugne from the paper and place in the centre of a large serving plate.11. Fold passion fruit, sugar, lemon zest into the very lightly whipped cream, do not over mix the acid from the passion fruit will thicken the cream, also its nice to see a swirled effect.12. Spoon straight away into the pavlova, spoon over the left over compote and chill for 30 minutes.13. By this time the cream will have thickened slightly and you will be able to slice a nice wedge.14. Dust with icing sugar and serve with the last bc of the sauce separately.= = = = = = = = = = = = = = == = = = = = = = = = =Queen of Puddings1 Pint of full cream milk1 vanilla pod, split85g Madeira cake crumbs or fine breadcrumbsZest of 1 lemonPinch of nutmeg3 Egg yolks25g Castor sugarGreengage or green rhubarb jamRaspberry jam3 Egg whites85g Castor sugar85g Icing sugar, sievedPinch cream of tartar, makes the meriugne more stable1. Pre heat the oven to 160 Degrees C, Gas 3.2. Lightly grease or oil a 23cm x 6cm deep, square (Le Crueset, blue) ceramic baking dish.3. Place the milk and vanilla pod into a thick bottomed saucepan and bring to the boil.4. Put the egg yolks and castor sugar into a bowl and whisk together until pale in colour.5. When the milk is boiling, pour on to the egg yolks and whisk well, strain and keep warm.6. Meanwhile, mix the cake or breadcrumbs, nutmeg and zest together. Pour on the hot milk and whisk together.7. Carefully pour into the prepared baking dish. Cover with tin foil and pop in the oven.8. Take care when cooking, it will set, then curdle very quickly indeed, you want it just set.9. When cooked remove from the oven and cool for 15 minutes. This pudding should be eaten warm, not too hot. Turn the oven up to 200 Degrees C, Gas 7.10. Next make the meriugne. Put the whites in a mixing bowl (room temperature ones whip the best I believe) add the cream of tartar and whisk on half speed.11. I reckon that if you beat the whites too quickly, they tend to split quicker, and cannot hold their own weight. When they are thick and foamy, but not splitting, add the castor sugar and whisk again on a medium speed, until shiny and glossy. Do not over beat. Then remove the bowl from the machine, and carefully fold in the icing sugar.12. Fill a piping bag fitted with a 1cm plain piping tube, with the finished meriugne, and pipe diagonal lines across the warm custard. Then do the same on the opposite side, so you end up with diamond shaped custard holes.13. Then fill alternate hole with the different jams, pipe a nice decoration around the edge.Sprinkle with a little castor sugar, and bake in the hot oven until the pudding is a deep beige colour and the meriugne is crisp.14. Serve with a jug of double cream.

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