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Nutritional tip to get you back after the holidays.
Do not be disheartened by a small amount of weight gained over the Thanksgiving, Christmas & New Year's holidays. The biggest thing now is to keep your indulgences in check and don't go overboard with guilt.
The first rule of coming back after a holiday. Cut back on indulgences. The holiday period can be filled with sugary treats, large portions and sometimes lots of alcohol. It's important to get back on track as quickly as you can first things first cut back on the holiday treats.
Set realistic goals!
You should be realistic about your nutritional goals and your time commitment to working out to get yourself back into shape. This may require just a little bit of planning but that can go a long way. Sometimes the support of friends & family can help with staying the course.
Eat a balanced diet!
High-quality protein such seafood can help protect as sustained a slow-release of carbohydrates (low glycemic index) can assist in improving energy for longer to help avoid snacking. This should also ensure that you reduce your need to eat the bigger portions that have been used over the holiday. Some examples of slow release carbohydrates include brown rice sweet potatoes & pearl barley.
Eat little and often!
Any reduction in food intake should be done across the day & across meals, not by avoiding or skipping meals. Some people attempt to do crash diets which deficits in large calorie deficiencies with the aim of losing weight quickly this is a very bad idea. For Meaningful weight loss, you need to expand your calorie expenditures throughout the day.
Holiday come back recipe
Cedar Plank Salmon Fillets
This delicious salmon recipe belongs in a restaurant and is sure toWOWyour dinner guests.
Ingredients Instructions You can place as many salmon fillets on the cedar plank as it will fit. Cedar planks come in different sizes.
1 cedar plank 2 salmon fillets, 3/4 lb pound each
Salt and freshly ground black pepper
3 Tablespoon Dijon mustard
¼ cup light brown sugar
1. Soak cedar plank in water for at least 2 hours, or up to 24 hours, prior to grilling.
2. Stir the brown sugar and Dijon mustard together until smooth.
3. Turn grill to medium-high heat. When ready to cook, place the pre-soaked cedar plank on the hot grate and close the lid. Leave it there until there is a smokey smell, about 4-5 minutes.
4. Turn the plank over and place the salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired.
5. For indirect heat grilling: Heat grill to medium-high heat. Cook salmon in the center of the hot grate, away from the heat. Cover the grill and cook salmon for about 15 to 25 minutes (depending on thickness), or until cooked through (135 degrees F) and flakes easily with a fork. Be careful not to overcook it.
6. You can cook the salmon over direct heat, but be careful to check the cedar plank occasionally. If the edges start to catch fire, mist with water or move the plank to a cooler part of the grill.
Blog readers special buy one 5 pound box of wild caught King Salmon fillets at regular price get the second box $10.00 off