Did you know that running at 10 mph can burn almost 1000 calories per hour? That makes running one of the most efficient ways to rid yourself of excess calories. Before you get started you must remember that if you’re serious about starting a running program, you need to do it right. Running to Lose Weight Instead of cutting calories, adjust what kind of calories you eat. Your body needs fuel. If you don’t eat enough, your body will not only cut into your fat reserves, but your muscle mass as well. Try to get about half your calories from carbohydrates; including fresh fruits and whole grains. Try to make protein about a third of your diet. You can do this by mixing fresh nuts in with your meals. You should also get an adequate supply of good fat. Your body can feed of your reserves but it still needs a fresh supply to function properly.When you’re ready to run, be sure to warm up. You should not only stretch, but also walk some before you start … [Read more...]
TweetRecipe – Quick Chili Shrimp Pasta
Healthy RecipeThis healthy quick pasta recipe is low fat and low GI.2 cups of cooked, peeled, and ready to eat shrimp 1 clove garlic crushed 1 Tbsp de-seeded and chopped chili 1 Tbsp olive oil Juice of one lemon Fresh chopped parsley to garnish Salt and pepper to taste Whole wheat spaghetti for fourCook and drain the spaghetti according to package instructions and set aside.Heat the olive oil in a non stick pan and add the garlic and chili, stir over low heat for approximately 1 minute. Add the lemon juice and shrimp and heat through for a minute or so. Toss the mixture and spaghetti together, add salt and pepper to taste and garnish with a little parsley and serve.* Low GI, low fatCopyright © Moms of Faith, All Rights Reserved … [Read more...]
TweetRecipe – Orange Creamed Carrot Soup
Healthy RecipeThis healthy and delicious soup recipe is low fat.2 tablespoons of olive oil 3 leeks washed and sliced 1 lb carrots, washed, peeled and sliced 5 cups of vegetable stock Juice of two oranges Finely grated rind of two oranges 2/3 cup of plain low fat yogurt Salt and pepper to taste Chopped flat leaf cilantro to garnishPlace the olive oil in a pan and add the leeks and carrots, stir well until coated with oil. Cover, and cook over low heat for approximately 8 to 10 minutes, or until the vegetables start to soften (don’t let them discolor). Pour the vegetable stock, orange juice, and orange rind over the veggies. Season with salt and pepper to taste.Bring to a boil, then lower heat and cover. Simmer for approximately 40 minute or until the veggies are fork tender. Let the soup cool a little then transfer to a food processor or blender. Blend until smooth. Return soup to pan and add 2 tablespoons of the yogurt. Reheat gently … [Read more...]
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