HAVE YOU HIT A PLATEAU IN YOUR RESULTS?! . I get asked this question all the time & want to give you 3 Tips to help you overcome your plateau & continue on with your progress! 1. Look at your weight lifting routine. Have you been doing the same "light weight, high reps" forever? Time to change it up & lift heavier with lower reps! Don't get me wrong, BOTH have great benefits, but whatever you're currently doing, consider switching it up :) DISCLAIMER: Don't sacrifice your form. By heavier I don't mean lift something you can't handle - instead, the weight you lift should be extremely TOUGH by about 7 or 8 reps, to the point where you can barely finish the last 2-3 reps. 2. Look at your cardio. If you're always doing the same type of cardio, it's time to switch it up!! Even if you're drenched in sweat, your body has adapted and you're not challenging your muscles in the same way that you used to. Try something new! If you need a suggestion, reply back! . 3. Look at your nutrition. If you're always eating the same foods day in and day out following the same plan, your body adapts to that. It's ok to let your body find that new normal, but then try phasing your diet and changing it up. This is the whole system of how to improve that's in my Fix Nutrition Program (which you absolutely should check out if you haven't already) . Was this helpful??
😋 Try Seared Tilapia With Watercress-Mango Salad for your dinner! ☝How to Make It: ⠀ Step 1 Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. ⠀ Step 2 Add half the tilapia and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate. Repeat with 1 teaspoon oil and the remaining tilapia. ⠀ Step 3 In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper. ⠀ Step 4 Divide the tilapia, watercress, mango, and onion among plates. Drizzle with the dressing.
Keto Grilled Chicken Salad! - What you need: . For Marinade 1/4 cup olive oil 1/4 cup lemon juice 1 tbsp dried oregano 1 tbsp dried basil 3 green onions chopped salt and pepper to taste For Dressing 1/4 cup olive oil 1/4 cup lemon juice 1 tsp dry oregano 1 tsp dry basil 1/2 tsp salt 1/2 tsp ground black pepper For Salad 4 chicken breasts boneless and skinless 1 Romaine lettuce washed, dried and chopped 1 English cucumber sliced 1/2 medium red onion chopped 1 green bell pepper seeded and chopped 2 cups cocktail tomatoes chopped 1/2 cup Kalamata olives pitted 1/2 cup feta cheese crumbled 1 avocado sliced . How you make it: . In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours. Heat up your grill so that it's around 400 F degrees. In the mean time whisk all the dressing ingredients together in a small bowl and set aside. In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together. Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate. Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices. Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.Serve with the sliced chicken breast over the salad and avocado slices. - 📷 @jocooks . . . . #keto#ketodiet#ketogenic#lowcarbdiet#ketosis#ketogenicdiet#ketolife#lowcarb#ketofam#ketolifestyle#ketoweightloss#healthy#fitfood#yummy#lovefood#recipes#weightloss#fitness#healthyfood#recipe#lchf#food#healthyeating#cooking#diet#paleo#wholefood#cleaneating#eatinghealthy#foodporn
Faux Potato Salad Ingredients: 1 1/2 cup cauliflower, cooked (3 Greens) 2 cooked hard boiled eggs, peeled and chopped (2/3 Lean) 1/2 cup 2% Greek plain yogurt (1/3 Lean) 2 tsp Dijon mustard (2 Condiments) 1/8 tsp salt (.5 Condiments) dash of pepper 2 pickle spears, chopped (1 Snack) Directions: Chop cooked cauliflower into small florets. Place in a medium sized bowl. Add eggs and pickles. In another small bowl, combine yogurt, Dijon mustard, salt and pepper. Add to the cauliflower mixture and toss to coat. Refrigerate until serving. The entire dish is: 1 Lean, 3 Greens, 3 Condiments and 1 Snack Or you could divide the salad into 3 equal portions and get: 1/3 Lean (need 2/3 Lean), 1 Green (need 2 Greens), 1 Condiment and 1/3 Snack #potatosaladhack#easter#eatinghealthy#loveyourbody#mybiggerlife#healthcoach#healthyisyummytoo#healthyeating#youcanbehealthytoo#nocountingneeded#diabetic#lowcarb#lovelife
So, I finally got my hands on some local eggs. Thank God for cool friends! . I gotta tell you. I used to buy organic, and free-range, and all the marketing zaas that you could stamp on the egg-container, trying to get the best quality. Which, I am not complaining...theyre delicious. . But, these eggs right here. Wow! Just to begin, the yolk was so rich in color. Beating the eggs felt different. These were thicker, but once beaten, they were smooth.... And the flavor! Don't even get me started! . I think I'm going to be in a 6-minute omelette streak for a while. Haha . #theofficechef