Calories In Almonds

My Current Eating Style

I periodize my eating programs along with my training, and as so many people ask me to explain, here’s my current program. This is my June through Sept eating program. It’s a 7 day system, cycled twice with a simple mod on the 2nd cycle. This is not necessarily how I eat all the time, just what I’m doing now. For the record, I’ve been severely under eating for way too long and it’s my intention and goal to slowly increase my calories back up to where they should be for my size, but that’s another story.

Seven Day Food Cycle

steamed kale with chicken and no starchy carbs

– Cycle One –

Monday through Wednesday: 3500 calories roughly (low maintenance level)
5 meals per day
Pre-workout shake (2 scoops Isagenix Meal Replacement, 1 scoop Isagenix Whey
Post-workout shake (2 scoops Isagenix Whey)
Biggest meal at breakfast
Front load starchy carbs, from brown rice and oatmeal
No starchy carbs after 5 pm, just protein and veggies
Last meal of the day is a 2 scoop Isagenix Whey protein shake with a Tbsp of Flax seed oil
1 to 2 Tbsp of Flax seed oil with each meal
1 Tbsp of coconut oil with each meal

Thursday: Roughly 2800 calories – focus is on eliminating a meal or two at end of day to increase fasting time before breakfast on Friday

Same pre workout and post workout shake
Only breakfast meal includes starchy carb (oatmeal)
All meals and calories before 17:59
Fast from 17:59 through breakfast on Friday

Friday: Roughly 1800 to 2200 calories – focus in on cutting starches and fats to reduce calories and to fast from 18:00 forward

same pre workout and post workout shake, but post workout shakes is 1 scoop of whey instead of 2
NO starchy carbs at all.
Protein, veggies, flax seed oil and coconut oil only
All meals and calories before 17:59
Fast from 17:59 through breakfast on Friday

Saturday: Re-Feed day, roughly 5000+ calories – focus is to replenish glycogen stores, increase metabolism and Leptin. Show the body that there IS an abundance of food and everything is OK.

Re-Feed day includes one BIG meal of fruit alone. Apples, cherries, raspberries, blueberries etc. All on an empty stomach and given an hour to process before eating anything else. This is based on the proper consumption of fruit principle (see point #2 here on the principles of Food Combining).
Double servings of starchy carbs: ie: 1 cup of raw oatmeal cooked into a pot, 2 cups of rice at each meal WITH Ezekiel wraps (chicken).
3 Meal Replacement Shakes with 2 scoops The Best Meal Replacement + 2 scoops The Best Whey Protein for 600ish calories each with walnuts or almonds in them for extra fat.
2 Tbsp Flax seed oil with each meal
2 Tbsp coconut oil with each meal
(digestive enzymes before each meal)

Sunday: 3 meals, 6 hours apart.
Only purpose is to increase time between meals.
Ideally, no starch at last meal

— Cycle Two –

Mon-Wed: identical to cycle 1

Thur-sun: 4 days, no starch, all meals, shakes etc consumed by 17:59
Fast from 18:00 through breakfast meal the next day

Monday following cycle 2: Refeed day. 5000+ calories, with Tue and Wed being maintenance levels

Each day includes 5 grams of creatine in am, first thing, along with 5 grams after each workout for 3 servings of creatine per day. Each day has 5 grams of Glutamine following each workout and right before bed. BCAA’s are included in the Meal Replacement and the Whey protein.

alcohol and fat lossAlcohol: I really really enjoy red wine,. However, during this phase, and from what I can tell, I’ll be considering this for a longer period of time, what I’m doing is allowing myself one weekend a month for alcoholic beverages. A night out for beers with the guys and then a night of great wine. This is working for me in a really good way so I’ll keep it up. I plan the night I’ll be enjoying the beverages 30 days out. I know where it will be and with whom. It’s not by accident or random. When alcohol is in the body, fat loss stops. Alcohol is also estrogenic which is not what any guy really wants, so I keep a safe distance when I’m shooting for a specific goal.

Nothing is ever permanent for me when it comes to eating styles. I cycle them, just as I cycle my training, based on goals, holidays or what have you. During a down-cycle in my training, I cut back on calories. I must reiterate, this style of eating is what I’m doing now.. it’s not what I do all the time.

Training System

escalating density training programWhile I wont get into details of it, the overview is this: 2 workouts each day. Mon, Wed and Friday Am and PM are EDT workouts of 2 PR zones each workout. Tuesday and Thursday AM workouts are body weight circuits and kettle bell drills. Tuesday and Thur evening workouts are 20 minutes of stairs. Both AM and PM workouts on Tue and Thur are timed events with the goal of reducing the total workout time each session. ie: improve with each session by going faster and faster while increasing strength on each lift.

I highly recommend the Escalating Density Training (aff) program, its methodologies and way of thinking.

Coconut Yam Soup With Ginger and Lime

As far as I’m concerned, one of the best starchy carbohydrates you could consume for both nutrition, energy, fat loss and muscle building is the yam (or sweet potato). We could argue which is which, the yam being orange or yellow I mean, but from what I understand, it’s the yellow tuber. Steamed yams are great, as are the baked versions, but for something different, I decided to combine a few of my favorite things into one nice little coconut yam soup with some kick and flavor.
coconut yam soup with ginger and lime recipe

Ingredients

6 Yams or Sweet Potatoes
7 cups distilled water or home made vegetable stock
2 Tbsp (or more) of fresh ground ginger root
6 Tbsp lime juice
2 cans coconut milk (NOT the lite version)
1 tsp fresh ground celtic sea salt
1 tsp fresh ground black pepper
1 tsp coriander

1. Dice the yams into bite sized chunks and then place them, the ginger root and distilled water into a large pot and bring to a boil. Reduce heat, cover, simmer until yams are cooked. (stick em with a knife or fork to check for tenderness).

2. Blend

3. Return ginger yam soup mixture to the pot and then mix in, the coconut milk and remaining spices and lime juice.

4. Re-heat.

I rely on food systems and have learned to prepare enough food at once for a few meals. This LARGE pot of coconut yam soup is perfect for separating into single or double size serving containers and freezing. Take out of freezer a day in advance and re-heat in a pot on the stove. Do not use a microwave (never use a microwave actually). Spice up the soup with cayenne, chili oil, or any other favorite method you like. Excellent with a piece of chicken, some steamed broccoli and a slice of coconut flour bread

Soup Thickness: Your soup may turn out as yam soup concentrate. This may be good or bad depending on your needs. When freezing the soup, freeze the thick soup, then add your desired amount of water when you re-heat on the stove (not the microwave, remember?). Otherwise, add distilled water to create your desired consistency. You’re a grown human being, use your own judgment here.

Calories: unknown
Carbs: good ones
Fat: excellent fat content
Taste factor: awesome
Servings:14 to 20 depending

Understanding The Fat Content

First: Fat does not make you fat. Eating more calories than you expend causes fat gain, eating fewer calories than you expend creates a calorie deficit, or put another way, will allow your body to tap into body fat reserves. 2500 Calories worth of oranges consumed by someone requiring only 2000 calories per day will cause fat storage. Fat itself does not make you fat.

Second: Coconut milk, coconut oil, and coconuts in general are one of the healthiest foods anyone could put in their body, on so many levels. Coconut milk is a very healthy fat, so a generous portion of it per day is very good for you. Lauric acid in coconut oil for example is a natural antibiotic and kills candida. Coconut oil is a medium chain triglyceride and is immediately used for energy, not stored. It increases metabolism, helping to reduce body fat, while making you feel good at the same time.

Third: Fat calories per serving are between 70 and 100. 2 cans of coconut milk, equal 1400 calories. 144 grams of [beautiful, loving, coconut] fat (a plant remember), 26 grams of carbs and 12 grams of protein. This breaks down to between 70 and 100 calories per serving from fat (or 7 to 10 grams per serving). If it really becomes an issue for you, cut the amount of coconut milk in half. But then, why bother with a coconut yam soup recipe? Why not just make butternut squash with almond butter soup?

broccoli
green cabbage

Adding Vegetables To Your Coconut Yam Soup

Soup Addition Notes: When I steam my broccoli, I rarely use the stalk. I save them for soups. When I have enough, I peel the thick outer edges off, slice them or dice them and then cook them in with the soup bases I make. Broccoli is an excellent source of Vitamin C and has enormous anti-cancer properties. It’s also full of fiber. I added 6 broccoli stalks and a good thick slice of green cabbage to this soup when I made it.

Cabbage is a cruciferous vegetable which has anti-estrogenic properties among it’s repertoire and cabbage is also very good for your bum. As I eat a lot of cabbage (as juice in blended salads, as sauerkraut and as cole slaw), I always have some on hand. A nice thick slice made its way into the soup. Btw, broccoli is a cruciferous vegetable as well.

How To Make Kombucha Tea

Kombucha tea has a history going back thousands of years. Calling it a tea doesn’t really give it the credit it deserves. The Kombucha culture may use tea and sugar solution as food, but the resulting beverage is far from simple tea. In fact, historically, Kombucha has been referred to as the Elixir of Life or The Remedy for Immortality in the first recorded use of the tea during the Tsin Dynasty, 221 B.C. This article is not about the history of Kombucha or the benefits of Kombucha, but rather about how to make Kombucha tea. I hope that the instructions with pictures are helpful.

how to make kombucha tea

Initial Preparation

In preparation to make Kombucha tea, one must have ready a few simple items and to keep in mind to use only glass and plastic, not metal.

  • White sugar
  • Tea
  • Glass container
  • Cloth material
  • Rubber bands
  • Kombucha SCOBY
  • Kombucha starter mixture

How to Make Kombucha tea, an Overview

kombucha tea starts with tea and sugar

Clean pure water will be heated to boiling on a stove, at which time a specific amount of sugar will be added. Heat is turned off and sugar mixture stirred to ensure it’s completely dissolved. Tea bags are added and allowed to steep until water has cooled naturally. Once at room temperature, the sugary tea mixture is transferred from heating pot to a glass container where it will remain undisturbed for an entire week. Kombucha starter mixture is added into the liquid and stirred gently. Kombucha culture (SCOBY) is placed in the mixture, cloth material is placed over the opening and fastened in place with a rubber band.

Place glass container in a spot that can remain undisturbed during its transformation time and leave sit for at least 7 days.

How to Make Kombucha tea, Detailed Instructions

1. Heat your desired amount of pure clean water to boiling – I personally use and recommend distilled water, but reverse osmosis (ro) water would be fine too. I use distilled water because it’s just H2O and nothing else. Once boiled, remove from heat. No picture of this, because it would be pretty boring. Imagine a pot of hot water.

add sugar to boiled water2. Add Sugar – Use 1 to 1.5 cups of white sugar for every gallon of water. A gallon is 4 litres more or less (it’s not really, but it’s close enough). In metric, the numbers are thus: 2 to 3 ounces for each litre, or 8 to 12 ounces per gallon.

Stir the sugar until it’s completely dissolved. Then stir a little more.

Sugar is the food source for the Kombucha culture and is consumed during fermentation.

add tea bags to boiled water3. Add the tea bags – For best results, use only black tea. 2 tea bags per litre, or 8 per gallon. Tea adds nitrogen for the culture, allowing it a happy environment to produce the beverage. Steep the tea until the mixture cools, so basically put them in and walk away. Once cooled to room temperature, wring the bags out into the mixture and discard.

pour sugar tea solution into glass jars4. Pour sugar tea solution into clean glass container - Pour nearly to top, leaving room for a little Kombucha starter solution to be added.

test the temperature5. Test the temperature - make sure that the sugary tea solution has cooled to room temperature.

add kombucha starter6. Add the Kombucha starter – You should already have starter Kombucha from a previous batch or from a friend who’s provided it. It’s possible to begin Kombucha from scratch using some starter, but it takes a little longer and requires more care.

How much Kombucha starter to begin with depends on how much Kombucha you’re making. Ideally, you should use 10 to 25% of the final amount desired. 1 cup per litre for example.

Kombucha loves a sugary, nitrogen filled, low pH environment. The starter should be on the lower end of the pH scale (more like vinegar) when added to your new batch. See my article on Best Way to Make Kombucha for more info on pristine conditions.

add scoby7. Add the live Kombucha culture (SCOBY) to the mixture – take careful consideration of the temperature you’re putting the SCOBY into before making this move. The bacteria yeast culture is very temperature sensitive. Your mixture should be at room temperature, or slightly above. Best fermenting temperatures are between 21 and 29 degrees Celsius.

add scobyThis was the first time I used this 2 gallon glass container so I added 3 scoby’s from my previous smaller batches.

add scobyIn the background, you can see my starter Kombucha tea with a few scoby’s in it.

cover and seal8. Cover the container – The container must be allowed to breathe, but not allow anything into it. Fruit flies love Kombucha tea, so cover it with a cloth material that allows air to move back and forth, but nothing in. I used cheese cloth originally, but was told that fruit flies could still get through it. Consider cutting up an old shirt, measuring before you cut so that the piece fits over the top. A wider mouth opening allows for better air exposure and a better fermentation.

cover and seal9. Use a rubber band to seal the material on top.

cover and seal

cover and seal

cover and seal

10. Place in a warm area and allow to ferment – Avoid direct sunlight, but allow for room temperature to above room temperature conditions, and allow for an undisturbed setting for at least a week. Fermentation times vary according to conditions, but a week is typical.

Kombucha loves warmth, and goes dormant in the cold. Ideal conditions are 21 to 29 degrees Celsius. Direct sunlight can harm the culture and reduce its life span, but it does not need to be kept away from light, just direct sunlight.

Secondary preparation

Bottles….

You’re going to need bottles to store the finished product, so begin collecting them over the week while the Kombucha is fermenting. Glass bottles are preferred and should be able to be capped with a strong fitting. Wine bottles with screw tops work well as are specialty beer bottles with the resealable corking system. Canadian Pellegrino sparkling water bottles come with a screw top, but US versions have single use caps. Rubber corked wine bottles can be re-used but be aware that Kombucha under pressure can push through the cork or even pop them out. This happened one time in our RV and scared the crap out of my cat!

Also, a funnel is considered a good tool to assist in bottling Kombucha, so find and purchase a funnel if you don’t already have one.

When to Bottle the Kombucha tea

Starting with a very sugary tea mixture, the Kombucha culture consumes the sugar over time into the beverage we drink. Over the course of 4 to 14 days (or more), the beverage becomes lower and lower pH (more acidic) and moves from sweet to sour. Knowing when to bottle Kombucha is based both on taste and on desired health benefits. Gunther Frank and I both agree that drinking Kombucha should be based on health benefits first and taste second.

Good Kombucha tea should taste like a cross between apple cider and apple cider vinegar.

Somewhere around the 7 day mark, pour off a few ounces of tea and taste it. See if it’s to your liking. When you do this test with your first batch, it would be hard to discern between sweetness levels, not having experienced how sour it can become. Simply make a judgement call and go with it. If it’s too sweet yet, leave it another day and test again.

It’s that simple.

Bottling Kombucha

bottling kombuchaBottling for the purpose of this article is very straight forward.

I like bottles that have the resealable corking systems like this beer bottle but any glass bottle will suffice. I’ve found beer bottles like this one in two different sizes. This is the smaller of the two.

Pour the tea into your bottles but save 10 to 25% for your next batch.

Keep the SCOBY culture with this starter tea. If you aren’t able to make more for a few days or longer, cover and put in the fridge. It will become lower pH and more vinegary, perfect for your next batch of tea.

Notes:
The Kombucha SCOBY may float on the surface of your jar, or it may sink to the bottom. Either way is fine and a new baby SCOBY will form on the top of your working mixture. They may join together producing a thicker and thicker culture. This is normal.

Treat your SCOBY with care. It’s heat sensitive. If you aren’t using it for an extended period of time, keep it with a little starter and put it in the fridge in it’s own container. Preferably glass.

It’s best to start with smaller quantities of Kombucha, no larger than 2 litres (half a gallon) until your SCOBY becomes more robust and able to handle larger amounts.

The EDT Fat Loss Solution

Lose 1/2% Fat Per Week With NO Dietary Changes!

Escalating Density Training is hard work, but it pays off.
Co-authored by Alwyn Cosgrove, CSCS

Since the inception of the Escalating Density Training system, one of the most common inquiries we receive at the office is “When are you going to write about EDT for fat loss?

How about right now?

As it turns out, Escalating Density Training is perhaps the simplest and most effective training technique available for body composition training. I was recently talking to my colleague Alwyn Cosgrove, owner of Results Fitness Training in Newhall, California has been using EDT-inspired training programs to facilitate rapid losses in bodyfat with his clients for several months now.
escalating density training
In fact, Alwyn claims an average loss of 2% bodyfat per month with no dietary changes at all. However, there is a price to be paid for quick results, and this program does exact a heavy toll.

Cosgrove joking refers to it as “Rambo training” it’s not for wussies. I agree, but at the same time, this is about as fun as hard work can be. Have a look:

The Escalating Density Training Program For Fat Loss

This EDT cycle is simple, brief and yet quite brutal. You’ll perform (3) 15-Minute “PR Zones” where you’ll attempt to accumulate as many total reps as possible and then improve upon that number every workout (see “EDT Loading Parameters” for more details).

Each and every workout you know how long it’ll last and you also know exactly what you need to accomplish. It’s that simple. Here’s your program, make exercise substitutions if equipment or injury restrictions warrant.

Monday

First PR Zone (15 Minutes)
A-1: Chins
A-2: Hack Squat

Rest: 5 Minutes

Second PR Zone (15 Minutes)
A-1: Rows
A-2: Seated Leg Curl

Rest: 5 Minutes

Third PR Zone (15 Minutes)
A-1: Overhead Press Machine
A-2: Incline Board Sit-Ups

Wednesday

First PR Zone (15 Minutes)
A-1: Dips
A-2: Back Extension

Rest: 5 Minutes

Second PR Zone (15 Minutes)
A-1: Incline Press Machine
A-2: Leg Extension

Rest: 5 Minutes

Third PR Zone (15 Minutes)
A-1: Flat Dumbbell Bench Press
A-2: Reverse Trunk Twist on Ball

Friday

First PR Zone (15 Minutes)
A-1: Dumbbell Deadlift
A-2: Push Press

Rest: 5 Minutes

Second PR Zone (15 Minutes)
A-1: Preacher Curl
A-2: Lying Dumbbell Triceps Extension

Rest: 5 Minutes

Third PR Zone (15 Minutes)
A-1: Standing Lateral Raise
A-2: Prone Ball Roll

COSGROVE: Note that you can also reduce the rest periods between PR zones thereby further increasing the density. I also prefer to have a bigger rep “buffer.” In regular EDT, I allow 20% more reps before I increase the loads.

In Fat Loss EDT, I don’t increase the loads until you perform 30% more reps. I think the higher volume helps with fat loss (this assumes a good load selection initially). Another rule I use is that the eccentric phase should be controlled, the concentric should be accelerative.

EDT Loading Parameters

For those not yet familiar with EDT’s unique loading parameters, here’s the nuts and bolts:

Escalating Density Training is based on the concept of doing more and more work from workout to workout. Therefore, it’s critical that your exercise biomechanics (i.e., technique) is consistent on every workout. If you perform strict curls on one workout and loose form the next, you aren’t really doing more work (for the arms at least!)

* I recommend 10-15 minutes of light to moderate cardio, followed by 10-15 minutes of light stretching on ìoffî days for the purpose of promoting active recovery and reducing soreness.

* Each workout in this cycle consists of (3) PR Zones of 15-minutes duration separated by a short (5-minute) rest periods. In each PR Zone, you’ll generally perform two exercises, for a total of 3-4 exercises per workout.

* In each PR Zone, you’ll typically perform two antagonistic exercises in alternating fashion, back and forth, using the same weight for all sets, until the PR Zone has elapsed.

* After warming up the first exercise(s), select a load that approximates a 10RM for each exercise. Ideally, the weight used for each exercise should be equally difficult.

Sets/Reps/Rest Intervals: This is where EDT is truly unique. Most people will find it most productive to do higher repetition (but not maximal effort) sets and shorter rests at the beginning, and then gradually progress to fewer reps per set and longer rest intervals as fatigue accumulates.

As an example, you might begin by performing sets of 5 with very short (10-15 second) rests. As you begin to fatigue, you’ll increase your rest intervals as you drop down to sets of 4, then 2, and as the time limit approaches, you might crank out a few singles in an effort of accomplish as many repetitions as possible in the time allotted.

NOTE: Do not perform early sets to failure, or even near failure. My recommended starting point is to do 1/2 of what is possible (e.g., 5 reps with a 10RM weight) at the beginning of the time frame. As the time limit approaches however, you’ll find yourself working at or near failure as you attempt to break your rep record.

Progression: Each time you repeat the workout; your objective is to simply perform more total repetitions in the same time frame. As soon as you can increase the total number of reps by 20 percent or more, start the next workout with 5 percent more weight and start over. Similarly, if you manage to improve upon your last performance (for the same workout) by 40 percent, then you’ll increase your weights by 10 percent on the next workout.

PROGRESS ACCELERATION TIPS:

I like amino acids as the post workout meal – an hour later I have a shake with fiber when training for fat loss.

Aerobics: avoid like the plague – they cause you to lose muscle, and they help you to become more efficient at burning fat. So how would you like your fat burning machinery to get smaller and more efficient when you are trying to lose fat ? Thought so.

For the EXTREME RAMBO HARDCORE ADDICT: Do EDT using hybrid lifts – see below. Another very cool yet brutal tip is to do TWO 15 min periods in the workout but perform TWO EDT workouts per day. Brutal but it’ll carve you up.

Day One:

First PR Zone (15 Minutes)
A1 Alternating max lunge
A2 Seated Cable Rows

Second PR Zone (15 Minutes)
B1 Step Up
B2 Push up-prone tuck combo

Third PR Zone (15 Minutes)
C1 DB Squat and Press
C2 Close Grip Pulldown

Day Two:

First PR Zone (15 Minutes)
A1 Bulgarian Split Squat
A2 Push Press

Second PR Zone (15 Minutes)
B1 SHELC
B2 Seated Row to neck

Second PR Zone (15 Minutes)
C1 Good morning squat hybrid
C2 Incline Db Press

Day Three :

First PR Zone (15 Minutes)
A1 Deadlift
A2 Pullover

Second PR Zone (15 Minutes)
B1 Lateral Lunge and touch
B2 Arnold Press

Third PR Zone (15 Minutes)
C1 DB Swiss Ball Crunch
C2 Bent Over DB Row

Fuel For EDT

To maximize the effectiveness of this EDT fat-loss program, employ the following nutritional strategies:

1) Reduce consumption of refined carbohydrate (breads, pastas, white rice, potatoes, grains, cakes, cookies, etc.) to a bare minimum, especially later in the day.

2) Virtually all meals should contain a fiber source, expect for post-workout meals, which should ideally be a fast-absorbing protein/carb shake. Check out a cool product called Fiber Smart. This is a unique, dietary fiber made from flax seeds and other top quality ingredients to support proper function and health. It also contains Acidophilus and Bifidus to promote a health bacterial balance and amino acids to support a healthy digestive lining.

2) Eat every 3 hours for a total of 5 to 6 meals per day. No exceptions. Schedule meals as if they were appointments with yourself, because that’s what they really are when you think about it.

3) Calculate or estimate your lean body mass (total weight – fat weight) and eat one gram of animal-source protein per pound of lean bodyweight per day, divided into 5 or 6 meals. For an individual who weighs 200 pounds and is 15% body fat, this would mean 170 grams per day, which would equate to 5 meals containing 34 grams of protein per meal.

4) Hydrate! My recommended water intake is 60 percent of your bodyweight in pounds, converted to ounces, per day. For example, if you weigh 150 pounds, drink 90 ounces of water per day.

5) Watch out for “hidden” sources of fat and sodium such as various salad dressings and condiments.

6) Educate yourself on the caloric value of what you eat. If you’re not losing weight (fat) you’ll need to eat slightly less calories, and/or increase caloric expenditure (via exercise). There may be some trial and error at first as you learn more about how many calories you’ll need to create an energy deficit. COSGROVE: this is key. Violate this rule and you are toast.

7) Develop strategies to cope with difficult situations, such as family get-togethers and going out to eat. COSGROVE: Fast food? Yesó it’s called grilled chicken sandwich. Fries, no.

8) Virtually all breakfast cereals are to be avoided – they almost always contain high levels of calories, sugar and non-existent protein and fiber content – the worst possible type of food. COSGROVE: the only cereal you can have is oatmeal. Nothing else.

9) Some saturated fat is OK, but it’s easy to take in more than you realize – be careful with salad dressings, condiments, grilled meats, fried foods, Chinese food, gravies, etc.

10) Stop analyzing everything to death and get down to basics – it’s not that difficult to figure out how to eat right. Which brings us to…

11) Staley on “simplexity”: OK, let’s get down to brass tacks here – EAT LESS! I’m often asked about the fat loss value of various foods like grapefruit, cider vinegar, etc. My patented response is “Any food will make you lose weight- if you eat too little of it.”

A little trick is in order here – the next time you feel hungry, instead of giving in to it and feeling deprived, tell yourself “OK- this is good – it’s a sign that I’m doing the right thing.” Trick yourself into believing that being hungry is desirable.

12) Here’s what Cosgrove has to say about cheating:

If you cheat: DO NOT, I repeat DO NOT change your next meal. I see many clients who overeat at one meal and then under eat at the next meal as a kind of “payback.” All you did now was screw up TWO meals.

If you cheat: get right back on track. A lot of people think after cheating – I’ve blown it – so I might as well REALLY blow it! Let me ask you – if you get a flat tire do you get out of your car and slash the other three? Hey, you have a flat tire – might as well have four, right?

13) Cosgrove on hunger: Hunger is a sign that your body is lacking in energy. At this point your body will use stored fat as a fuel source. It’s a good thing. While I agree with Dr. Eric Serrano that calories are not created equal – it’s tough to argue that eating less calories will cause anything other than weight loss. It’s the law of thermodynamics.

About The Author

Charles Staley…world-class strength/performance coach…his colleagues call him an iconoclast, a visionary, a rule-breaker. His clients call him “The Secret Weapon” for his ability to see what other coaches miss. Charles calls himself a “geek” who struggled in Phys Ed throughout school. Whatever you call him, Charles’ methods are ahead of their time and quickly produce serious results.

Click here to visit Charles’ site and grab your 5 FREE videos that will show you how to literally FORCE your body to build muscle, lose fat and gain strength with “Escalating Density Training,” Charles’ revolutionary, time-saving approach to lifting that focuses on performance NOT pain.

Butternut Squash and Almond Butter Soup

This is one of my favorite squash soup recipes. I usually use butternut squash, but pumpkin can easily be used as well. The tastes of the two squashes are quite different. Think of this recipe as the foundation for your squash soup, but then try different flavor options as noted at the end.

butternut squash soup with almond butter

¼ cup water
1 onion
2 teaspoons minced fresh garlic
4 cups peeled and chopped butternut squash
½ teaspoon ground cumin
¼ teaspoon ground coriander
4 cups vegetable broth
½ cup almond butter
2 Tbsp tomato paste
1 Tbsp braggs liquid aminos
½ tsp crushed red pepper
¼ cup chopped fresh cilantro

Pre-preparations include peeling and chopping the butternut squash, so it’s assumed that part is already completed. Place the water into a large pot. Add the onion and garlic and cook stirring frequently for about 2 minutes.

Add the squash, cumin and coriander. Cook stirring frequently for another 2 to 3 minutes.

Add the remaining ingredients except the cilantro and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until squash is tender, stirring occasionally to make sure ingredients are well combined.

Puree in a blender, Vitamix or food processor. Add any additional water so that it’s at a consistency that you like. Garnish with cilantro before serving.

A common practice with any soup is to make a double batch of it and freeze the left over portions for another day.

Options:

I like this soup recipe quite spicy, so frequently add cayenne pepper, fresh ground black pepper and a very special Habanero oil garlic sauce I have access to here locally. Ginger would also add a nice kick in the colder fall and winter months. Experiment with your flavors. Turmeric would be a great addition to this recipe as well.

If you like, add 2 Tbsp of ground chia seeds before blending for additional fiber, nutrients and Omega 3 fat’s.

Coconut Flour Bread

coconut flour breadI like this coconut flour bread recipe because it’s high protein, high fiber and made with coconut oil. There are only 4 ingredients so it’s so simple even a guy can make it. Perfect with a little nut butter on it and eaten with one of my favorite green soups and a salad.

Coconut flour is gluten free, high in fiber and low in carbohydrates. 5 Tablespoons of coconut flour has 30 grams of carbohydrates to it’s 27 grams of fiber resulting in 3 net carbs. It’s slightly sweet too, so the bread is more of a heavy high protein compliment to a soup rather than for use with sandwich meats.

How To Make Coconut Flour Bread

This is so drop dead simple, even the worst cooks can make this at home. It uses 4 ingredients, 2 of which are from coconuts.

6 eggs
1/2 cup melted coconut oil
1/2 teaspoon sea salt
3/4 cup coconut flour

Ideally you’d want to use pasture eggs from your local farmer rather than supermarket eggs because of the improved nutritional profile pasture eggs have. Do what you have to do though.

Mix all ingredients together and pour into a small bread pan wiped down with a little coconut oil.

Bake at 350 degrees for 40 minutes.

Empty the bread out onto a towel or plate and leave it to cool for a while. Lining the bread pan with a little coconut oil should make the job easier.

Because the bread is so dense, it doesn’t rise very high as you can see in the picture. When you prepare your bread pan with the oil, pay attention to the bottom portions of the pan.


Credits:
Coconut Flour Bread Photo by Edmonton Photographer Darlene Hildebrandt
Recipe idea: Nourishing Days


My 6 Egg Omelet Recipe

how many eggs are normal to consume in a dayIn a recent discussion on twitter about what’s considered a “normal consumption” of eggs per day, I got quite a few responses. From 2-3 eggs a day to 6 eggs a day including variations on whole eggs vs egg whites being best.

I shared my 6 egg omelet recipe through a tweet and then thought I should share the images I took a few months back while I made it one morning. These were originally uploaded to facebook and taken with my blackberry, so excuse the quality. I’ll replace them with higher quality images later.

How Many Eggs Is Normal?

So what’s considered the normal amount of eggs to consume in a day? Each of us should have our own definition of normal as @ink_slinger asked. And that’s just it isn’t it. We now know that eggs are good for us, that the “cholesterol confusion” around them has been solved and that eggs do not raise cholesterol and are not a cause for concern at all.

Eggs are finally getting the respect they deserve, yet some still fear consuming them.

Are they only for weight lifters, sports enthusiasts, people who exercise hard?

Or can egg consumption actually help people lose weight, make them feel better and improve their health?

again, depending on how you were brought up, how your eggs are produced (or where), egg consumption can have different impacts.

I remember reading a story about an interviewer asking a man who had lived to be 100 years old about his habit of consuming up to 40 eggs a day. He responded “I never thought twice about it”.

It’s just an egg. It’s the most bio adaptable source of protein for the human body and it’s what all other proteins are compared to when describing their quality.

Regardless of what your take is on this whole question, here is my 6 egg omelet recipe.

greens fried in coconut oil

Fresh Greens Fried In Coconut Oil

I begin with slicing and dicing onion, red, yellow or orange peppers, broccoli (about a cup), 2 kale leaves de-stemmed and cut into small pieces and then fry them a little in coconut oil. Near the end, I might put a little water in the middle and then cover it with a lid to steam it a bit at the end. Fresh mushrooms would be good to add here too, I just use mushrooms as often as I should.

6 eggs added to mixture

Add 6 Eggs To Greens

I put in another little drizzle of coconut oil and then either beat 6 whole eggs ahead of time and pour in, or just crack them individually over the mixture. I make a “mans omelet”, with none of that fancy steaming or whatever. I just scramble them up and let them cook, turning them over once, little pieces at a time. I don’t bother with a one off “flip” of the omelet. Too much trouble. At this point, I grind some black pepper over it, along with sea salt and sprinkle on a good amount of cayenne pepper. Pepper and Cayenne help to perk up the metabolism as well. Nice little weight loss tip.

topped with raw spinach

Topped With Raw Spinach

I add a big heaping bunch of raw spinach. Can you have too much spinach on your omelet? I think not. Pile it high on half of the cooked eggs and get ready to fold the other half over.

Finished 6 egg omelet with spinach

Finished Omelet

Here it is done, with the other half of the omelet flipped up over the spinach.

I would then add various versions of hot sauces to this and might even add another side of steamed asparagus or more broccoli. The whole thing is then washed down with chia gel and I’m set for my morning.

So what’s your take on this question? How many eggs should be consumed in a day? I’d love to hear your responses.