Importance of breathing correctly while working out

As most of you have heard me say in my fitness classes and even in personal training sessions, "continue breathing correctly and thoroughly!" The reason why is you need to supply the muscles with plenty of oxygen in order to burn the carbs/glucose that the body needs to continue working hard. Remember, fat burns slowly as fuel and requires oxygen to burn properly. So, if the oxygen gets to the muscles, you can burn more fat. Check out some pranayama breathing practices to assist with this new found energizing breathing exercise... and remember to continue working out... peace!

Pantry Items to have on hand at all times for healthy meals

The key to eating healthy daily is cooking your own healthy foods, not counting on fast-food and restaurants. It’s important that your kitchen is ready to help out.  Here are some normal pantry must haves to keep on hand and help you stay healthy.

-Whole Wheat Noodles (Whatever style you prefer)

-Extra Virgin Olive Oil

-Tomato Sauce (Can even use recipe for Tomato Vegetable Juice)

-“Mori-Nu” Tofu Extra Firm (not the tofu in water in the deli… this is in a box in the international isle.  It keeps longer, and it has a better texture and taste. Publix)

- Canned mushrooms and other veggies

- Brown Rice

- Whole Wheat Flour

- Splenda

- Vegetable Stock

- Cous Cous

- Wheat Breads

- Sugar Free Puddings and Jellos for quick deserts

- Plenty of Seasonings (Whole Seasonings and Fresh Herbs are great!)

- Oatmeal

These are just a few items to get you started.  Of course you would need to also use any fresh produce or white meat as well to ensure that you have a well balanced, satisfying, low calorie/low fat meal. 

Easy Versitile Veggie Recipe

Here's a semi simple recipe to help out with Vegetarian and low calorie cooking/drinking!
It's great to use with sauteed veggies over whole wheat pasta or brown rice. Also great in bloody mary's and even just drinking it like you would V8 as a meal, a snack or just to drink to curb your hunger.

Tomato Vegetable Juice
1 bushel plus a few more makes 3 batches =33 qts.
- 10# clean tomatoes (8 qts.) squeezed thru food mill sq skins twice
- 3 cloves garlic minced (or more if you really like garlic)
- Seperately in another LG pan
- 2 lg onions chunked (I use 3)
- 1/2 bunch or 1 sm bunch celery chunked
- 6 C chuncked carrots (3/4 of a lg bag)
- 2 chuncked green peppers
- Boil & put thru food mill twice (or use blending wand and strain)
- add to pan of tomatoes
- ADD 1/4 C sugar or splenda (I used splenda)
- 3 T salt
- 3 T Worchestershire sauce
- 1/2 t 1 T pepper
- 3 T dill sauce
- 3 T seasoned salt
- 3 T Arizona seasoning (Pennzeys spices)
- 3 T Adobe
- 2 T cumin
- Bring to a boil & simmer until seasoning goes thru.
Add 1 Bunch chopped Cilantro per batch if desired.
Label into jars & ADD 2 T lemon juice to each qt. 11 qts per batch - Process takes about 40 minutes