The following daily activities combined with a little bit of consistency are all you really need to uncover your own sexy body. I mean it doesn’t get any simpler. Do the following activities daily, for at least 6 weeks, and you will lose weight. Period. Just remember to eat small meals. By eating 6 times, you’re essentially eating all day. This keeps your metabolism supercharged, which helps your body let go of fat faster. Your body will learn to expect food sooner, so it will make room by burning fat faster.
1. Eat Breakfast (Take Vitamin w/ water after breakfast)
2. Drink as much water as possible
3. Have a Snack
4. Walk 10 – 30 mins a day i.e. walk 5 minutes in one direction + 5 minutes back to your starting point = 10 minutes. Good for your heart and overall health.
5. Eat lunch and Have a Snack
7. Have a Snack
8. Eat Dinner
9. Get Plenty of rest
Healthy Peanut Butter Chocolate Chip Cookies
- 3/4 cups of old fashioned oats measured before blending into a flour OR for paleo SUB almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 egg
- 2 tablespoons natural peanut butter for paleo sub almond butter
- 2 tablespoons coconut oil softened
- 4 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1/4-1/3 cup chocolate chips
Preheat oven to 350 degrees F.
In a bowl mix/cream the egg with the coconut sugar, vanilla, softened coconut oil, and peanut butter.
In a larger bowl mix the dry ingredients- oat flour (blend your oats in a high speed blender until a flour consistency is reached), salt, baking soda, and baking powder.
Mix the wet and dry ingredients together thoroughly. The batter will be fairly wet and sticky.
Add in the chocolate chips and refrigerate the batter for 10 minutes to make it easier to work with. (You can skip this step, it's just a messier operation if you skip it)
Form 1" balls and place on greased cookie sheet (I used coconut oil to grease the sheet).
Bake at 350 degree F for about 8-10 minutes or until slightly golden.
Allow to cool a few minutes before removing.
When I first heard the term, “negative calorie food”. I thought it was just the newest food fad. I mean food with less than zero calories, nonsense right? I didn’t pay much attention at first. When doctors started recommending adding negative calorie foods to your diet, I finally decided to check out what all the fuss was about.
It turns out that negative calorie foods are not foods with less than zero calories, they’re actually foods that are low in calories and require more calories to consume than they contain overall. So it’s more like certain foods have a negative calorie effect on our bodies. That being said, negative calorie foods still count. Granted there is a debate about whether negative calorie foods are actually a thing or not. But no matter whose right, food which is classified as negative calorie food has few calories and eating food low in calories always helps when you’re trying to lose weight.
The idea of the negative calorie effect still piqued my interest. After some research, I learned that there are a variety of foods that create a negative-calorie effect, which boosts the metabolism and helps you lose weight faster. Negative calorie foods are usually plant-based with high water content and are very rich in fiber.
I realized I could make negative calorie foods work for me. If I consume negative calorie foods regularly, in addition to lowering my junk food intake and doing a little bit of exercise to chisel my abs, I’d lose belly fat in no time. I felt like I had figured out a formula for getting sexy; I just had to try it out. (If you’ve read my book, you know it worked.)
Healthy Peanut Butter Chocolate Chip Muffins
- 3/4 cup whole wheat flour
- 1/2 cup whole wheat white flour or all-purpose
- 1 cup oats rolled or quick-cooking
- 1/4 cup wheat bran
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1/4 cup brown sugar
- 1/3 cup honey
- 1 cup peanut butter or reduce to ½ cup to lower calories
- 1/2 cup greek yogurt
- 1 eggs
- 1 teaspoon vanilla extract
- 7/8 cup milk I used whole milk
- 1/3 cup chocolate chips
Preheat oven to 375° and line or spray 15 muffin cups. [I actually baked 12 and then baked the remaining 3 separately. These muffins aren’t too finicky)
In a large bowl whisk together flours, oats, bran, soda, baking powder, and salt. Set aside.
In a medium bowl whisk together sugar, honey, peanut butter, yogurt, egg, vanilla extract, and milk until completely incorporated.
Fold the flour mixture into the wet mixture and mix until few lumps remain. Fold in chocolate chips being careful not to overmix. Two or three folds should do it.
Scoop the batter into muffin tins using a 2” cookie or ice cream scoop, filling them all the way to the top.
Let the muffins sit out for 15 minutes prior to baking (or you can skip this step).
Bake 12-15 minutes or until a toothpick comes out with some clinging crumbs. Be very careful not to over bake. A minute can make the difference. Seriously.
Let cool 2 minutes in tins until quickly removing the muffins to cool completely on a wire rack.
Store in a sealed container or freeze for an easy breakfast / snack! Microwave for 25-30 seconds on high to thaw. It is best not to nuke them too long.
Notes: Recipe adapted from A Kitchen Addiction. Found via The Cooking Actress
Dark Chocolate Peanut Butter Granola Bites
- 2 cups old-fashioned oats
- cup shredded coconut
- 1 cup roasted almonds
- cup creamy peanut butter
- cup honey
- cup coconut oil
- cup unsweetened cocoa powder
- cup dark chocolate chips
- 1 teaspoon vanilla extract
- teaspoon coarse salt
Place the oats in the bowl of a food processor. Pulse until ground into small pieces. Add in the coconut and almonds and continue to pulse until finely ground. Transfer to a medium mixing bowl.
In a medium saucepan, combine the peanut butter, honey, coconut oil, cocoa powder, and chocolate chips. Heat over medium heat until the mixture is smooth and the chocolate chips are completely melted. Remove from the heat and stir in the vanilla and salt. Pour the mixture into the bowl with the oat mixture and stir together until well incorporated.
Scoop the mixture in 1½-2 tablespoon dollops onto a baking sheet. Let sit for a few minutes until slightly more firm and then roll into balls. Once the balls are formed, chill in the refrigerator until firmly set, about 1-2 hours.
Quick cooking oats can be used in place of old fashioned – just skip the pulsing step because they are already more finely ground. If you prefer, you can enhance the coconut flavor by toasting the coconut and using regular (non-refined) coconut oil. If you want to dial down the coconut, skip the toasting and use refined coconut oil. If you have raw almonds, toast them lightly in a skillet to enhance the flavor.
*Notes: Quick cooking oats can be used in place of old fashioned – just skip the pulsing step because they are already more finely ground. If you prefer, you can enhance the coconut flavor by toasting the coconut and using regular (non-refined) coconut oil. If you want to dial down the coconut, skip the toasting and use refined coconut oil. If you have raw almonds, toast them lightly in a skillet to enhance the flavor.