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Showing posts from June 22, 2017

What I’m Loving Lately 88

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Hi, guys! Happy, happy, HAPPY almost Friday to you! (I’m publishing this baby a little early this week.) We have quite the fun-filled weekend planned, and I can’t wait for it to get started! On Saturday, we’re planning to get our sweat on at CrossFit followed by some playtime at Hanover Day. We had such a fun time last year, and Designed to Fit Nutrition is actually one of the event’s gold sponsors, so I don’t want to miss it! On Sunday, we’re headed up to Stowe Mountain Lodge for a couple of nights. The resort invited us for a media trip – and you guys know how much we love Vermont , so it was an easy decision to take them up on their offer. We can’t wait! Since it’s (almost) Friday and all, here’s the next addition of What I’m Loving Lately , which is quite the mix of my current favorites. Enjoy! And I hope you have an awesome weekend! Corkcicle Tumbler – Mal bought me one of these tumblers for my birthday, and I was so excited when I opened it! Awhile back, one of his student

Adaptogen Effects: American and Asian Ginseng

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I’ve been using adaptogens for quite some time, but in the last year I’ve been experimenting a little more with them. You may have caught my mention of a few adaptogenic varieties in one version of my daily big ass salad  ( not for a flavor hit). I’ve also briefly highlighted  ashwagandha and holy basil, and I’ve always been a big believer (and user) of Rhodiola rosea for  normalizing stress response . All well and good. But what’s the backstory on adaptogens? What is there to gain? And what about the other options?  What Are Adaptogens? The essence of adaptogens, natural substances that help the body adapt to various stress inputs , is this: they don’t make a name for themselves for the specific ailments that they might resolve, but for their ability to restore balance and banish stress from the body and mind. They’re the golden boys of holistic medicine, purely because they are themselves holistic. Let’s dive into some real-world scenarios. Your average functional herb—let’s sa

3 Ways to Be Confident in Your Food Choices

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According to the 12 th Annual Food and Health Survey released by the International Food Information Council Foundation (IFIC), 78-percent of Americans encounter a lot of conflicting info about what to eat and what foods to avoid. More than 50-percent of those polled say that this conflicting info makes them doubt their food choices. Here are 5 ways you can be confident in the food decisions you make. Stop Making Assumptions The survey also found that many consumers are making incorrect assumptions about certain foods, including fresh verses frozen and canned. Consumers are almost five times as likely to believe a fresh product is healthier than canned and four times as likely to believe a fresh product is healthier than frozen. Take fresh fruits and vegetables, for example. They’re a healthy part of a well-balanced diet, but canned and frozen are just as healthy. Some studies say that they may even be healthier because canned and frozen produce are packed at their peak of ripeness

What Are You Really Hungry For?

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When I was growing up, nearly everyday at 4 o’clock you could count on The Oprah Show being on in our house. My mom was a huge fan, and we were all so sad when the show aired its final episode. I remember one show in particular that was about weight loss where Oprah shared a lightbulb moment regarding emotional eating. She asked: “What are you really  hungry for?”* Reflecting on my own hunger, there are times that I reach for food that have nothing to do with real hunger. If you are really hungry, you don’t have to ask yourself if you are. You just know. After a hard soccer game, I  know that I am hungry. When my stomach growls five hours after my last meal, I know that I am ready for my next one. Real hunger is associated with physical signs like a grumbling stomach or a general weak feeling. Fake hunger resides mostly in my mouth. Maybe it’s getting kind of stale in there, and I decide a sweet bite of something will make it taste better. Maybe I’ve been working for two hours