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Can Inversions reduce cellulite?
Yoga is awesome because every couple of weeks I will be surprised about something else that has improved about my body. Awhile back one of these discoveries took the form of the cellulite on my thighs disappearing.
The science behind it? When your lymphatic system doesn’t drain all of the excess fluids and waste products that it is supposed to, some of them collect in your fat cells that lie just under your skin, which causes them to protrude through the connective tissue between them and your skin, causing the orange peel effect.
How do inversions help? When your legs are above your head, gravity helps lymph flow through more easily to drain the toxins and excess fluids from them. Try adding a shoulder stand to your regular fitness routine, and let me know if you see a difference!
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Tilapia, avocado, and cheddar quesadilla with cilantro-garlic salsa. 360 calories, 35 grams protein, 8 grams fiber.
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Protein Waffles with Almond Butter-Agave Syrup!
Holy Breakfast!! These waffles are really a treat, but are also really simple and use only clean ingredients. They’re also high protein, with 200 calories and 20 grams of protein in each waffle. Adding 1/4 cup blueberries and the almond butter-agave syrup makes them taste especially indulgent and rounds out the meal nicely, totaling 320 calories and 26 grams of protein. If you have strawberries or raspberries instead of blueberries, I would add a teaspoon or two of cocoa powder to the syrup to make a clean eating version of waffles with nutella and berries. YUM!
Protein Waffles:
Makes three waffles (while I would stick to one as a serving, these work wonderfully for a super fast breakfast if you freeze them and then stick them in the toaster!)
- 1/4 cup wheat flour
- 1/4 cup white flour
- 2 scoops lean protein powder ( or about a half of a cup. I used almond vanilla designer whey)
- 2 egg whites
- 1/2 T oil
- cup milk of choice
- 1/2 t salt
- 1/2 t vanilla extract
- 1/2 t baking powder
- 3 T stevia
Just stir together and then stick in your waffle iron and enjoy!
Almond butter-agave syrup:
Makes three servings, 100 calories and 5 grams of protein each. Combine the following:
- 2 T protein powder
- 2 T almond butter (PB works fine too!)
- 1 T agave nectar
add water until you reach your desired thickness.
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I actually disagree with the increased metabolism..the book The Science of Yoga explains that the deep oojai breathing actually slows your resting heart rate and metabolism. But that’s a small price to pay for an extended life span. Also people generally end up losing weight through a regular yoga practice anyway, not because of a faster metabolism, but because yoga itself is really good exercise and burns calories, and also because they have a greater awareness of the food they put int their bodies.
Source: everydaytrifles
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FInally got around to making these chipotle black bean and yam collard green wraps. I used chicken instead of tofu and they were SO DELICIOUS! The key is to use large collard greens, try not to overstuff them, and don’t panic if you have a couple of tears in your leafs- it will turn out just fine anyway!
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Breakfast this morning: Greek omelet, turkey bacon, cherries and pineapple.
Sauté red pepper, zucchini, mushroom, and tomato, put to the side. Scramble an egg and a 1/2 cup of egg whites, cook in a pan over medium heat until opaque. Add veggies, one artichoke heart, 2 T feta, and 2 T Mozzarella, fold in half and enjoy! The omelet alone is about 250 calories, 25 grams of protein, and 3 grams of fiber.
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I originally came across these cheesecake stuffed strawberries on Skinny Mom’s blog, but I’m not so into fat free cream cheese or splenda, so I thought I would put my spin on it, and they turned out deliciously!
Here we go with that same cheesecake recipe again…. Makes 16 strawberries. Just cut the tops off of the strawberries, and then cut an x across the top. Place the following ingredients in blender or food processor and blend until smooth:
- 1 T cottage cheese
- 3 T neufchatel cheese
- 1 T plain Greek yogurt
- splash of lemon juice or vanilla extract
- stevia to taste (probably no more than a packet)
Spoon into strawberries. Top with 1 crushed graham cracker sheet. Yum.
Photo reblogged from Elizabeth Antoinette. with 108 notes
Afternoon chips and dip craving became oil free spicy baked zucchini “chips” + garlicky avocado mash. Satisfaction guaranteed.
Brilliant! I might eat those zucchini chips with my spinach-feta hummus instead. yum.
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I’m going to a studio now where this series is the basis for one of the classes. Does anyone know what it’s called? does it have a specific name?
Source: yogi-moni
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Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx 1/4 c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad!
By Erin Gleeson for The Forest Feast
Source: forestfeast
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Watermelon Tart
“Although it looks like it’s loaded with calories, this tart is actually made from, well, as the name says … watermelon slices lathered with low-fat vanilla yogurt and berries” (original source: quick-dish.tablespoon.com)
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Healthy, Cheesy Greek Pasta Bake
Having zucchini, red peppers, artichoke hearts, and feta in the house has inspired me to make a lot of Mediterranean dishes lately. This dish incorporates those ingredients into a pile of crispy, cheesy, gooey goodness, but its still packed with veggies, super healthy, and relatively light- 380 calories, 36 grams of protein, and 13 grams of fiber per serving). You can also sub the veggies and cheeses for whatever you have in the house-but I would recommend sticking with the cottage cheese because it bulks it up and adds protein, and neufchatel cheese (1/3 less fat cream cheese) because it makes the dish super creamy.
Serves 3 (I know this is a weird number, but I generally cook to feed myself and my boyfriend, who eats about twice what a normal person does. If you’re not very hungry, 1/4 would probably do just fine)
Ingredients:
- 8 oz chicken
- 1 red bell pepper, diced
- 1/2 zucchini, diced
- 1 roma or medium tomato, diced
- 2 servings whole wheat or “plus” pasta (I used thin spaghetti to get a crispiness, but penne or rottini would work fine too)
- 1 oz neufchatel cheese
- 1/2 cup cottage cheese
- 5 oz bag spinach
- 2 canned artichoke hearts
- a couple of fresh basil leaves, chopped
- 3 cloves garlic, minced
- 1/4 cup feta
- cup pasta sauce (look for one with low sugar and salt)
- 1/4 cup mozzarella
- italian spices (basil, oregano, thyme, rosemary…whatever you have)
Directions:
- preheat your oven to 375. coat a large skillet with nonstick spray and heat to medium
- dice up chicken and throw in the skillet with dried spices
- wait until golden on one side and flip, add red pepper
- wait about 4 minutes and then add zucchini
- wait until the zucchini is slightly browned, turn heat to low
- add in neufchatel and cottage cheese, and pasta sauce, blend through dish
- add garlic, tomato, basil, artichoke hearts, and spinach turn off the burner
- transfer to a baking dish and bake on 375 for 15 minutes
- sprinkle the mozzarella cheese on top and bake for another 5 minutes. ENJOY!
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Pineapple Kale Protein Smoothie!
I’ll admit, I was skeptical about adding kale to my smoothies, but this smoothie is really delicious- it tastes like green apple candy! And it is super filling with 4 grams of fiber and 26 grams of protein, but only 240 calories. You could also add a tablespoon or two of flax seeds to up the fiber and healthy fat content. I’ve also seen similar smoothie recipes with banana and mango added, which I’m sure would be delicious too!
The recipe I used is super simple:
1 cup frozen pineapple chunks
1 cup chopped kale
1 cup 0% Greek yogurt
a couple of ice cubes
1 t lime juice
stevia, to taste
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Chocolate Peanut Butter Cheesecake Cups: clean eating and high protein!
These are honestly the most delicious clean eating dessert I have concocted to date, and at 185 calories and 11 grams of protein, they’re healthy and portable enough that you could use them as a post workout!! I made them for my friends and they had no idea they were healthy, because they honestly taste like an indulgent dessert.
INGREDIENTS
Filling:
- 3/4 cup cottage cheese
- 2/3 cup nonfat plain greek yogurt
- 4 oz cream cheese
- 1/4 cup creamy peanut butter
- 1 T flour
- 1/4 cup agave nectar (you can sub in stevia here to save 20 calories per serving)
- scoop (or about 1/4 cup) protein powder ( I used almond flavored designer whey, but vanilla or chocolate would probably work fine too!)
- pinch salt
- 2 eggs
- 1 oz semisweet chocolate
- 1/2 cup cashews
- 6 dates
- scoop protein
- 2 T agave nectar
- Preheat oven to 325 degrees, grease a muffin pan
- combine crust ingredients in food processor until sticky. Press into the bottom of a muffin pan
- combine all filling ingredients EXCEPT FOR EGGS in the food processor and blend until smooth.
- now add the eggs and give it a few pulses
- pour filling evenly into muffin pan
- use a cheese grater to grate the dark chocolate and distribute evenly over the cheesecakes.
- bake for 12-15 minutes or until the edges are slightly golden, but the middle is still wobbly. Let set in the freezer for at least 1 hour, and then refrigerate.
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