Guest Post: Fast(ing) Food - Grilled Greek Shrimp with Salad and Green Beans

by Sarah Berger

Grilled Greek Shrimp with Tomato-Cucumber-Avocado Salad and Green Beans
(Yields 2 servings) ~380 kcal/serving

Another delicious low-calorie Paleo and low carb meal from Sarah Berger. This one is low sugar, full of healthy fats, and has vitamins A-E. I can't wait to try this one out.

Shrimp:

• 1 lb large shrimp  or about 24 large shrimp (I used the frozen Argentinian shrimp from Trader Joe’s)
• 1 tbsp Greek seasoning (Mix up a batch of equal parts ground cumin, ground coriander, granulated garlic, smoked paprika and dried italian seasoning - keep it for other recipes, make as much as you want, it’s great on chicken!)
• Juice of ½ small lemon
• 1 tsp olive oil 
• salt and pepper to taste
• 4 wooden skewers

Preheat a grill or grill pan to medium-high. Combine shrimp, greek seasoning, lemon juice and olive oil in a bag- marinate at least thirty minutes to overnight. Skewer about 6 large shrimp on each skewer. Grill shrimp for 3-4 minutes per side or until firm and pink, careful to not overcook or shrimp will become rubbery. 

Salad:

• 2 large beefsteak tomatoes, in large cubes or wedges
• ½ to ⅔ english cucumber, sliced lengthwise, then sliced into half-circles
• ½ ripe avocado, diced
• juice of ½ lemon
• 1 tsp olive oil
• salt and pepper to taste

In a medium bowl combine all ingredients and toss to coat---the avocado should mash a bit and become part of the dressing. 

Green Beans:

• ½ to ⅔ lb fresh green beans
• ½ large sweet onion (like Walla Walla)
• 2 cloves minced garlic 
• 1 tsp olive oil
• salt and pepper

Heat the olive oil over medium heat, while it is heating, thinly slice the onion, then add it to the pan. Stir frequently until the onion becomes golden brown and softens. add the garlic and green beans and splash of water (2-3 tablespoons) , turn up heat to medium high and saute until green beans are tender but still slightly crisp. Season with salt and pepper to taste.

Divide salad, green beans and shrimp skewers between two plates. Serve and enjoy!

The creator and author of this recipe is Sarah Berger. She is the blogger behind Love Muffin (also in my blogroll) which is a collection of her Paleo recipes. Sarah has been my friend since middle school and is a great cook with some culinary schooling.

Guest Post: The Lazy Low Cal Lifestyle Way to Revamp Your Recipes

by Becky Clark

My kids put me on journeys I never imagined for myself, but probably not in the way you're thinking. I mean, all parents end up at the waterpark  the emergency room, and Disneyland eventually, but this is different.

When my older son was about 8, he and I went in search of some historical fiction for boys because, let's face it, reading his sister's American Girl books was not cutting the macho mustard for him. When we couldn't find any that he hadn't read, he threw the fiction gauntlet at my feet. Mom, why don't you just write one? Thus was born my first book.

As adults (if that's what we’re calling 18-year-old boys these days), both my sons joined the Navy, shoving this knows-nothing-about-the-military Mom straight into the arms of Uncle Sam. One of them is getting out soon, but the other is deploying again, at which time I'm thrust into the role of adoptive grandmother. Lucky for me it's just for his dog. But still.

Both of them were matter-of-fact about their requests: Mom, will you go talk to the recruiter with me? … Mom, will you take care of Nala for a while?

When my daughter was in her first apartment in college, her request was just a simple: Mom, will you send me the recipes you used to make when we were kids?  

Out loud, I said, “Of course, darling!” but in my head I was thinking, “Score! That will make a cute little Christmas present for Her Hard to Shop For-ness!

Little did I know the result of her simple request would be an entirely new business venture and writing genre for me. When I started compiling recipes for her, I was horrified at how unhealthy those family dinners had been. Yes, we had fun, but geez-o-pete … a jury of my peers just might convict me of trying to kill them with butter and cheese.

So I healthed 'em up. While I was revamping our recipes, hubs and I had lost some weight — not much, 10 pounds or so, but enough to notice. People started asking what I was doing differently and thus was born my Lazy Low Cal Lifestyle cookbooks and blog.

One of the things I get asked a lot — a LOT — is how I create recipes. It's not rocket surgery, but it can be a daunting task. Especially for those of us who have long ago embraced the lazy.

So, here are some tips to revamp your recipes, if you're so inclined. And if you're lazy — like me — and NOT so inclined, here’s the link to buy my cookbooks where I've done all the work for you. I have a sale going on all the digital versions, but the brand-spankin-new print version includes ALL my recipes. (And were you aware your bookshelf has confessed to having a little crush on my cookbook? Just thought you should know.)

The first thing I do with a recipe is look at the ingredient list. If I can't picture the location of each ingredient in my pantry or grocery store, I decide how necessary each one is. If they seem like integral parts of the recipe but I've never heard of them, I wad that recipe up and toss it. Life's too short to search for ingredients or special utensils. (I have made the exception for doughnut pans. I'm not a complete idiot.) If it seems like I can substitute ingredients (or better yet, leave them out), then I continue.

Next I look at what I know to be high calorie or unhealthy ingredients. Can I substitute half the oil for applesauce? Remove half — or all — of the meat? Use almond milk instead of heavy cream? Sauté with water or broth instead of oil? Even though Grandma would certainly answer with an emphatic no, can I get rid of the potato chips crumbled on top of the casserole?

Then I see what healthy ingredients I can use more of. Can I double the vegetables? Add more fish? Throw in a little flaxseed or wheat germ?

This not only ‘healths it up’ but it also increases the volume of food in the recipe, which does two important things. One, it lowers the overall calorie count by increasing the servings. Two, it means I'll have leftovers so I won't have to cook so often. Yes, I really am that lazy. I prefer to think of it as efficient, though.

So then I actually have to cook it. Most main dishes and sides only take one try, but baking is more science than art so changing ingredients causes more angst as well as a few more tries. But when there’s chocolate involved, I'll take one for the team! (Ironic side note here, when I'm in cookbook-mode and making lots of new low-calorie recipes, I actually gain weight. So not fair.)

And the last step is to measure the total number of appropriate-sized servings. You may need to change your thinking about serving sizes. I know I did. Now I cut my squares smaller, use muffin tins and other single-serving choices, eat half as much as I used to. If I'm truly still hungry 30 minutes later, I'll have some more. You know the drill.

And the LAST last step — should you choose to accept this mission — is to do the math and figure out the exact calories in the recipe. It requires precision and a calculator, but I have faith in you. Divide total calories in the recipe by the number of servings and you have calories per serving. If a main dish is over 400 calories per serving, I make the servings smaller, or I try it again with more substitutions or whatever. Or I'm forced to give up on it.

I can offer you a bit of help, however. When you join my mailing list at LazyLowCalLifestyle.com, you get some freebies, one of which is my Alphabetical List of Foods and Their Calories, a helpful resource I've compiled over the years. I use it all the time and I bet you will too.

So, that's my story and a bit of how and why I do what I do.

I hope you find success and joy on whatever journey you’re on, whether your kids nudged you to the path, whether someone dragged you kicking and screaming to it, whether you stumbled on it yourself, or whether you hacked your way through the brambles searching for it despite the dangers of dragons, evil witches, and fierce beasts. You're on it now … isn't the view lovely?

Happy cooking!

Becky Clark is the author, blogger, and cook behind LazyLowCalLifestyle.com. Enjoy more of her humor and low-calorie recipes in her cookbooks or on her website. If you have questions for Becky, please leave a comment and she will get back to you right here!

Guest Post: Do Less Cardio

by Brianna Prigge, CPT

I am thrilled to be guest posting on Lauren’s blog this week. I met Lauren through mutual friends and we now work together. Working in the same small office as Lauren, I have had the unique opportunity to watch her go through the ADF lifestyle change. I had never heard of ADF before Lauren decided to commit to it about 5 months ago. I naturally had countless questions for her and was floored by the scientific evidence boasting the benefits of the ADF lifestyle. As you know from her blog, she has been incredibly successful.

Lauren and I never run short on conversation topics because we are both interested in the Paleo diet and some of the lifestyle aspects of the primal life, as well. I chose to adopt the Paleo diet about 6 months ago. I follow the diet with 80% of what I eat. The occasional soy sauce, peanut butter, corn chips, and dessert do tend to find themselves in my diet from time to time. I battle with some autoimmune conditions, and I feel markedly better following the Paleo diet.  

But, I would like to spend some time discussing a different aspect of the Paleo lifestyle: exercise. 

How does the primal lifestyle suggest we approach exercise? According to the author of The Primal Blueprint and popular blog, Mark’s Daily Apple, Mark Sisson, “The fact is, our hunter-gatherer ancestors didn't ramp up their heart rates significantly for over an hour every day, and I don't think we should either. They walked at a very low level of exertion, burning almost entirely stored fats.” Is Sisson trying to tell us that there is such a thing as too much cardio? Yes, in fact, once your body leaves the fat-burning zones, we become dependent on glycogen stores to fuel our muscles. Your muscles and liver have a threshold for stored glycogen, up to 2 hours for well-trained individuals, and much less for the rest of us.

Pushing past fat burning zones and relying on glycogen stores can quickly take a toll on your body. To name a few that Mark Sisson mentions: “this kind of training (and diet) raises cortisol levels, increases oxidative damage, systemic inflammation, depresses the immune system and decreases fat metabolism. About the only thing good it does is improve cardiac muscle strength – and even then you get to the point of diminishing returns fairly quickly.”

Read more here.

This information has been difficult for me to digest. I have accepted the meat and produce concepts of the Paleo diet, it truly resonates with me to eat like our ancestors did and fuel my body similarly. But we have been conditioned to believe that marathon runners are the picture of health; that we should be jogging for hours every week to be feel our best. For example, I just ran the Seattle Rock n’ Roll marathon in June and felt that I had hit a milestone in my journey towards health. To be honest, I could not have been more misguided. The marathon training demanded me to put more and more carbohydrates into my body as fuel. I was consuming Swedish fish during long training runs to keep my glycogen stores up, and was constantly exhausted. But I truly believed I was reaching extreme levels of fatigue in the name of health. I was very wrong.

Since the marathon, I have changed my approach to exercise. Not an easy task, since I have it ingrained in my brain that running and pushing my body to extreme cardio limits is equated with optimal health. But now, a week of my workouts looks like this:

Monday: 3 mile walk during my lunch hour and a Yoga Sculpt class in the evening
(Yoga Sculpt is a total body workout, CorePower Yoga Sculpt classes are set to energizing music and designed to tone and sculpt every major muscle group. This class complements your regular yoga practice, while boosting your metabolism and pushing your strength and flexibility to new heights. Free weights are added to the CorePower Yoga 2 (C2) sequence, creating resistance and intensifying each pose. Strength-training exercises such as squats, lunges, bicep curls and tricep curls are incorporated to build lean muscle mass.)

Tuesday: Yoga Sculpt class

Wednesday: 3 mile run and functional bodyweight exercises

Thursday: Functional Sprint and Strength Workout (see below)

Friday: Yoga Sculpt class

Saturday: Hike or take another adventure with my husband (kayak on the lake during the summer, ski during the winter, etc.)

Sunday: REST

According to the primal lifestyle, we should move slow and frequently. I do not own a car, so I end up walking a fairly great amount in everyday life, and also enjoy taking walks to explore new neighborhoods in Seattle. It is also important to do functional strength moves to make sure we are strong throughout our entire lives. Squats, lunges, and push-ups with our own body weight are great ways to keep your strength up. Lastly, we should sprint once in awhile  This is good for both our metabolism and body composition.

Here is a great example of a quick, functional sprint and strength workout to do no more than once a week:

*Warm-up for 5 minutes (power-walking or light jogging)*

Interval 1: Sprint 20 seconds, walk/light jog 3 minutes
-60 seconds of air squats (Here is a video tutorial)

Interval 2: Sprint 20 seconds, walk/light jog 3 minutes
-60 seconds of push-ups

Interval 3: Sprint 20 seconds, walk/light jog 3 minutes
-60 seconds of walking lunges

Interval 4: Sprint 20 seconds, walk/light jog 3 minutes
-60 seconds of planks

I feel markedly better on this type of a workout regimen. I no longer need to load up on carbohydrates to sustain my energy levels. In fact, two to three Paleo-style meals a day yields more than enough energy and the correct nutrients to feel my best. And to end on a vanity note: my clothes fit better than when I was marathon training, go figure.

Brianna Prigge is not only my friend and coworker  but a certified personal trainer (CPT) with a passion for fitness and health.

Guest Post: 3 Delicious Low-Fat Apple Juices

by Oleg

When you say "juicing" with the intent to lose some weight, you mean juice comprised of vegetables and fruits. The major front-runner of fruits, when it comes to juicing, is the apple. It is very common among mixtures of natural juices. Apple is rich in vitamins A, B1, B2, B6, C and folic acid.

Not only that, apples can also neutralize the bitter taste and bad odor of vegetable mixtures. Without the presence of apple in a mixture, the juice can have a strong smell and a bitter taste, especially if the mixture is comprised mostly of green vegetables like broccoli, kale leaves, cauliflower and others.

Here are the top 3 apple juicing recipes for weight loss:

1. Apple-Carrot-Ginger Juice. This juice will be loved by the health enthusiasts because it’s really low fat. It only contains 60 calories at the maximum. You can make this by mixing 1 cup of carrots, 1 cup of chopped apples, 1 teaspoon of grated ginger and 2 cups of ice.

For the carotene to be easily assimilated by your liver, you need to mix the juice with one half cup of sour cream or yogurt   A single serving will give you bursting flavors of saltiness, sourness, bitterness, spiciness and sweetness.

2. Apple-Fennel Juice. This juice has a fighting sweetness and sourness flavor. To get the right mixture, all you need to have is pick a 1 bulb of fennel, 2 lemons (sliced), 2 apples (use large ones) and a handful of mint.

Put everything inside the juicer and start blending until it liquefies. If you wanted to make it greener, you have the option to add kale leaves. Serve with ice cubes for great taste. Each serving only has a maximum of 130 calories.

3. Apple-Grapefruit Juice. This mixture is deliciously enticing because of the presence of semi-sweet grapefruit. In order to tone down the sweetness and sourness of the grapefruit, you need to put 2 big apples in the mixture. Usually, this mixture contains 1 grapefruit. The tropical fruit’s mixture with the apple is perfect. Usually, the mixture will give you 130 calories. 

Juicing for weight loss using apples is indeed very fun. Apples are a universal neutralizer in the world of juicing. They can be paired with any other vegetable mixtures or with other fruits like pears, grapes, citrus, watermelons and many more. Try it and witness its wonders.

Oleg, the author is a fitness and health enthusiast and invites you to visit his personal blog at howtogetabbs.com if you would like to get more fat loss tips.