My Playlist

For me music is the best motivator for workout. Here I share some of the songs that really keep me going.

Any more suggestions??

Recipe of the week: Kung Pao Chicken

Ingredients
2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts 

Preparation
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

To watch the video click here. 

15 minute workout (Abs, Obliques, Butt and Thigh)

Nothing feels better than a good quick workout with your friend before you go to sleep.
I leave you with these 2 very useful workout videos for:

Abs and Obliques

Butt and Thigh

Enjoy!

Goodnight.

Recipe of the week: Lemon-Garlic Shrimp and Grits

Ingredients

3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley

Directions
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Foods to BOOST your metabolism!

Today's Philosophy

Recipe of the week: Mushroom, Corn, and Poblano Tacos

Ingredients

2 tablespoons olive oil, divided
1 (8-ounce) package presliced mushrooms
1 cup prechopped onion
1 teaspoon dried oregano
1 teaspoon bottled minced garlic
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1 poblano chile, chopped (about 1/2 cup)
1 1/2 cups frozen whole-kernel corn
1 (14.5-ounce) can no-salt-added black beans, rinsed and drained
1/4 cup salsa verde
1 tablespoon fresh lime juice
1 teaspoon hot sauce
1/2 teaspoon salt
8 (6-inch) corn tortillas
3/4 cup (3 ounces) crumbled queso fresco
1/4 cup chopped fresh cilantro
1/4 cup light sour cream
8 lime wedges

Preparation
1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms to pan; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil to mushrooms. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.
2. Heat tortillas according to package directions. Divide vegetable mixture evenly among tortillas. Top each tortilla with 1 1/2 tablespoons cheese, 1 1/2 teaspoons cilantro, and 1 1/2 teaspoons sour cream. Serve with lime wedges.

Fitness videos

Looking to workout at home because you have no time? Here's a video for a 6 min Yoga stretch.

To see more of these videos visit the Fitness blender website.

How to BOOST your metabolism

It's just science! The reason why people become overweight is because they take in more calories than they're burning. It is that simple. 

To lose weight you need to make the machine work, and by that I mean your body. Cardiovascular activity burns calories for the duration of your exercise. Muscle works like a calorie burning machine by itself, for example, if you lift weights for an hour your body will likely be burning calories all day long! 

Personally I prefer to have a lean body than a very muscular one, so lifting weights is not my everyday choice. If this is your case, don't worry, there are exercises that work your muscles without getting too big. Here are some options: 

• Body Pump 
• Lift light weights 
• Resistance training 
• Sprinting 
• Yoga 
• Pilates 

If you want to BOOST your metabolism remember these 4 things:

1. Do not skip meals (especially breakfast
2. Eat a balanced and substantial breakfast
3. Get some sleep 
4. Exercise, work your muscles. 

For further reading click here.

10 SuperFoods

I just found out about these 10 SuperFoods that everyone should add to their diet. Check them out.

1. Avocados: Avocados not only contain the best kind of fat (monounsaturated oleic acid) but also help your body block the absorption of bad fats (cholesterol). They're high in lutein, which aids eyesight, and in potassium and folate, which may reduce the risk of stroke and cardiovascular disease. And they're low in pesticides.
2. Beets: The pigment betacyanin is just one of several disease-fighting phytonutrients found in this root vegetable. Beets are also a good source of folate, which guards against birth defects, colon cancer, and osteoporosis, and are high in fiber and beta-carotene.
3. Horseradish: Glucosinolate-rich horseradish fights cancer and kills bacteria. It's also a good source of calcium, potassium, and vitamin C, which, among other things, helps maintain collagen.
4. Sweet Potatoes: Whether orange or white, sweet potatoes contain phytonutrients that promote heart and eye health and boost immunity. They're flush with beta-carotene (thought to lower breast cancer risk) and vitamin A (which may reduce the effects of smoking).
5. Cruciferous Vegetables: Cruciferous vegetables—cabbages, cauliflower, broccoli rabe—contain a powerful range of disease fighters. One particular hero, sulforaphane, may increase enzymes that lower the incidence of colon and lung cancers.
6. Blueberries: Fresh or frozen, blueberries have sky-high levels of antioxidants, which combat the damage done by inflammation. Anthocyanins, the natural plant compounds that give blueberries their deep color, may have antidiabetic effects as well. And new research suggests blueberries might protect the heart muscle from damage.
7. Dark, Leafy Greens: Dark, leafy greens such as spinach, kale, and swiss chard are an excellent source of iron (especially important for women), vitamin A, and lutein for eye health. Best of all, you know those omega-3s everyone's talking about? They reside in dark greens (including seaweed, which is why they're concentrated in fish).
8. Alliums: Alliums, the botanical family that includes leeks, onions, and garlic, share many remarkable traits. They can help lower blood pressure and cholesterol levels. Research suggests they inhibit the growth of prostate, stomach, and colon cancer cells. They also have antibiotic properties—so they can ward off germs as well as vampires :
9. Whole Grains: Don't eat whole grains (such as buckwheat and quinoa) just because they are high in magnesium, B vitamins, fiber, and manganese. Do it because they taste great—nutty, buttery, earthy. And that, in turn, may actually help you to not overeat—one study found that people feel fuller after eating buckwheat than after eating other grains.
10. Oregano: Superstar levels of antioxidants mean that a half teaspoon of dried oregano has the benefits of a spinach salad. Oregano has the ability to act as an expectorant, clearing congestion, and can also improve digestion.

Recipe of the week: Thai Butternut Soup

Ingredients
1 teaspoon canola oil
1 cup chopped onion
2 1/2 teaspoons red curry paste
1 1/2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 cup fat-free, lower-sodium chicken broth
2 teaspoons brown sugar
2 (12-ounce) packages frozen pureed butternut squash
1 (14-ounce) can light coconut milk
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
1/2 cup chopped unsalted, dry-roasted peanuts 

1/4 cup cilantro leaves
1 lime, cut into 8 wedges

Preparation
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.

To watch the video click here