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Showing posts from April 23, 2019

Registration Open: Master Your Macros Challenge [May Group]

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Back by popular demand! We’ve had well over 200 clients successfully complete our Master Your Macros Challenge , so we’re kicking off another group in May. Read on for all of the details! 🙂 The next Master Your Macros Challenge starts on Monday, May 6th . Summer is right around the corner, so if you’re ready to make a change to your diet, NOW is the time to make it happen! 🙂 If you’re unfamiliar with the Challenge, click over to this blog post  and read all about, including details about  which plan is right for you. Ready to sign up? Just pick your program from below: 4-Week Master Your Macros Challenge 8-Week Master Your Macros Challenge 12-Week Master Your Macro Challenge The deadline to sign up is Thursday, May 2nd, so make sure you’re on the list. In January, we had to start a waitlist! If you have any questions, please don’t hesitate to reach out! The post Registration Open: Master Your Macros Challenge [May Group] appeared first on Carrots 'N' Cake . fr

Top 10 Fasting Mistakes and How to Avoid Them

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Folks, you know I’m a long-time believer in intermittent fasting for longevity, autophagy, mental clarity, fitness performance, metabolic health, and more.  I’m excited that Dr. Jason Fung has stopped by the blog today to share a bit about common fasting mistakes. Enjoy! So, you’ve decided to add some fasting to your lifestyle. Excellent. No matter how much you have (or haven’t) read on the topic, you’re likely to find aspects of fasting to be challenging or even frustrating. It can be hard to stay on track when you’re feeling hungry, irritable and not really noticing any changes. It’ll become tremendously easier once you begin to experience the health benefits of fasting, but we all know it takes a little while for that to happen. Benefits like mental clarity and improved energy will show up sooner than significant weight loss. Plus, the benefits you experience will depend on what kind of fast you’re doing and how well you stick to it. But if you’re making fasting mistakes, you

Fashion Week

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^^ Mazen laid out this outfit the day before school. Note the pocket change and cell phone from 2010 he included – HAHA! Our bushes are in full bloom – all dressed up for spring! You can find me wearing a baby a lot of the time. B and I went for a late afternoon walk to maximize our time outside. Those sunnies are by Kohv Eyewear – they sent them to me last year. Breakfasts Breakfasts lately have been quite anticlimactic from the days of dressed-up oatmeal bowls. Because I’m often running at 9, I just can’t eat much! Justin’s Vanilla Almond Butter is so darn good. Power toast on a hungrier day! Lunches Sometimes I have a post run snack, usually a leftover small smoothie or yogurt. And sometimes I jump into an early lunch. Salad with leftover chicken, red peppers, Cava dill dressing , and pita chips for crunch. Quiche is my Lunch of the Year! With Plenty’s grilled eggplant chopped salad and some pitas. Last week’s quiche was roasted corn and squash, slightly sweet, and

Clean Eating Green Goddess Dressing Recipe

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This green goddess dressing recipe is fresh, delicious, a goes super well with any green salad you care to put it on. If you’ve ever purchased the Greed Goddess dressing from Trader Joe’s, you’ll know exactly what this is. It’s pure, green deliciousness in a bottle. Made with lots of herbs and avocado, it’s a wonderful homemade dressing for many salads. Particularly in the warmer months of the year (although it’s yummy any time of year!) WHO CREATED GREEN GODDESS DRESSING? According to American Food Roots : This famous salad dressing was created in the kitchens of San Francisco’s Palace Hotel. Chef Philip Roemer is said to have invented the dressing in 1923 to honor actor George Arliss, who stayed at the hotel while performing in William Archer’s hit play, “ The Green Goddess .” WHAT IS GREEN GODDESS DRESSING MADE OF? Greed Goddess Dressing is traditionally made with mayonnaise, sour cream, anchovy, fresh herbs and lemon juice along with some black pepper. But I wanted to rem