Category Archives: Supplements Feed Subscription

• This Homemade Cashew Milk Recipe Puts the Store-Bought Stuff to Shame

  

  Throughout the last few years or so, milk and I have developed somewhat of a fickle relationship. Although I spent my childhood dunking warm cookies into a cold glass of this creamy goodness, nowadays I can’t help but wonder if milk is secretly seeking to break free from our beloved ties, as so often it leaves me feeling bloated and uncomfortable. While I was never been technically diagnosed as lactose intolerant, somehow when I took the hint and stopped drinking milk, the bloating suddenly vanished. Thankfully, nut milks came to the rescue. But one day, my curiosity got the best of me and I decided to turn over the carton of store-bought almond milk only to become extremely disturbed. Just as with so many other foods and drinks, fillers and ingredients I couldn’t even pronounce took over the label. So I tried making nut milk at home. My voyage began with almond milk since that’s what I was used... Read more »

• A Celebrity Trainer’s Weight-Loss Rule: 3 Miles or 30 Minutes

  

  Before trainer Kit Rich became a Pilates instructor to the stars (and healthy-lifestyle ambassador for brands like Lucy), she was just a woman trying yet another crazy, extreme, or unhealthy diet in order to lose weight. “I tried everything,” she told POPSUGAR, adding that she also suffered from eating disorders and body dysmorphia. “I was desperate to lose weight. So I would do, like what most women do, those freaking crazy juice diets. I would do all these extreme things, but it always brought me back to the other extreme.” After years of yo-yo dieting, Kit finally hit on her problem: she was working out in a way that wasn’t sustainable. Her solution was one that helped her lose 30 pounds and one that she still shares with her students today, whether she’s teaching a private class in LA or going on tour with a musician client. Her tip? Make it manageable. Specifically, Kit... Read more »

• What to Do About Red Face After Exercise

  

  Working out is a sweaty business, but it can leave some people red in the face. To answer this reader’s question, we turned to a board certified physician for information and advice. Dear Dr. Sugar, I still have to take PE in school this year and next, and I turn beet red. It’s really embarrassing; no one else seems to get as red as I do. It makes me sad to be teased about it . . . Is there any way to get less red? — Feeling Rosie We all worry about red faces (blushing, rashes, acne, etc.), but when it comes to exercise and a red face, there really shouldn’t be too much worry, as it typically represents your body’s normal reaction to the physical demands of exercise! I suffer from a seriously red face after vigorous exercise, and sometimes it lasts for hours after I’ve cooled down! Most... Read more »

• Peach Fritters

  

  A doughnut just for summer, when the peaches are ripe and juicy. You can use other stone fruit as well – my other choices are usually nectarines or apricots.  Makes 12 large doughnuts Fritters 1recipe Yeast Doughnuts (https://food52.com/recipes/28778-basic-yeast-doughnuts-with-many-variations) 3large peaches, diced (I don’t peel them, but you can) Oil, as needed for frying Honey-Cinnamon Icing 1cup powdered sugar 3tablespoons wildflower honey 1/2teaspoon cinnamon 2-3tablespoons milk or cream While the oil heats, roll out the doughnut dough on a lightly floured surface into a rectangle about 1/2 inch thick. Size/precision of the rectangle isn’t important—just focus on an even thickness for the dough. Use a knife, pastry scraper, or bench knife to cut the dough into long vertical strips about 1/2 inch wide. No need to be precise—just eyeball it! Next, cut the strips horizontally about 1/2 inch wide—this should make a whole bunch of 1/2 inch squares. Again, no need to be... Read more »

• Customizable Simple Syrup

  

  Makes about 1 cup 1cup water 1cup sugar Bring water to a boil in a small saucepan. Turn off the heat. Add the sugar and stir until completely dissolved. Refrigerate and chill completely before using. If you are flavoring the syrup, let the mixture infuse for 24 hours before straining and using. – Coffee or tea: Substitute strongly brewed coffee or tea for the water. – Ginger: Add 6 (or more!) inches ginger, peeled and sliced into coins, with the sugar. – Herbal: Add a big handful of fresh basil or mint leaves or 3 sprigs fresh rosemary with the sugar. (If you’re using basil or mint, infuse for 30 minutes, then strain and chill.) – Citrus: Add the peels from 1 lemon, 1 lime, 1 small orange, or 1/2 grapefruit with the sugar. Read more »

• Check In To Check Out

  

  “Go inside,” the Iyengar teacher at my home studio likes to say. This is where we check our business without worrying about how the shape we’re in looks, but rather how it feels. When I started teaching yoga, I took cues from all over the place, including the mobility/recovery, and CrossFit world. I wanted to help my students achieve more functional shapes and not just imitate the shape I was making. After all, my body comes with its own set of problems. There is a common concept of test and re-test in mobility work, where you make a shape, mobilize the area in some way, then make the shape again. The shape (or “archetype” if you’re Mobility WOD savvy) is an important diagnostic and coaching tool if you’re attempting a specific movement with that shape…say squatting down, then standing up with weight on your back (back squat). I like to apply similar principles with yoga asana. Take... Read more »

• If You Haven’t Strength-Trained In A While (Or Ever), Here Are The 6 Best Moves To Get Started

  

  There are few places more intimidating than the weight room. Gym enthusiasts seem to know exactly where to go and what to do, while the rest of us wander around, eventually landing on “quick start” on the treadmill because at least that we can figure out. Even though we know the benefits of strength training—greater bone density, lower cholesterol, reduced body fat—the whole process just seems so complicated. Three sets of eight reps or one set of 20? How long should breaks last? How often do I need to put myself through this to see results?  The good news is, your bodyweight and a set of dumbbells right at home will work just as well as all of the fancy stuff at the gym. I recommend the SoftBell, which uses fabric plates filled with sand that won’t damage your floor (or toes) if you drop them. Start with a set of 10-, 12-, and... Read more »

• Bacon Wrapped Chicken (Oamc)

  

  Ingredients SERVINGS 12 UNITS US 12boneless skinless chicken breast halves 2(8 ounce) cartons chive & onion cream cheese 2tablespoons butter salt 12slices bacon Directions Flatten chicken to 1/2″ thickness. Spread 3 tablespoons cream cheese over each chicken piece. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. Bake, uncovered, at 400F for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp. If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities. To cook from frozen state, thaw before cooking and follow directions above. Submit a Correction Read more »

• Caramelized Butternut Squash

  

  Ingredients SERVINGS 6 UNITS US 2medium butternut squash (4 to 5 pounds total) 6 -8tablespoons unsalted butter, melted and cooled 1⁄4cup light brown sugar, packed 1 1⁄2teaspoons kosher salt 1⁄2-1teaspoon fresh ground black pepper Directions Preheat the oven to 400°F. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into 1 1/4″ to 1 1/2″ cubes (large and uniform is best), and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. Turn the squash while roasting a few times with a spatula to be sure it browns evenly. Adjust... Read more »

• Amazing White Trash Puff Balls

  

  Ingredients SERVINGS 48 UNITS US 1(8 ounce) packagehormel sliced pepperoni (or any brand) 1(8 ounce) package cream cheese 2(10 1/8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls Directions Take out the crescent rolls, and seperate into the individual triangles. Flatten each triangle and slice it so that it becomes three small triangles. Dice or chop your pepperoni into tiny, tiny pieces. Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese. Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles. Pinch up all of the sides around the filling. Repeat and place them all on a cookie sheet. Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350°F). Let cool for a few minutes before serving! Read more »