This is my life as a single mom who is in a serious relationship, working full-time, and working full time as a Beachbody coach. My life is a roller coaster and I know there has to be others that feel the same. Each day is an adventure in itself!!!! What keeps me trucking along and what makes me want to SCREAM!!! LOL....
Monday, May 30, 2011
Spinach Stir-Fry
Here's a great vegan/vegetarian dish (depending on which stock you use) that makes a great side dish for an Asian meal. If you want to kick up the portion size, this tasty stir-fry could serve as the main course—or even the entire meal. Popeye would be proud.
1/2 cup low-sodium vegetable or chicken stock
1 tsp. grated ginger
1 large clove garlic, crushed
1 Tbsp. soy sauce, regular or low-sodium
1 10-oz. bag spinach
1 12-oz. container firm tofu, cubed
Dash chili oil (optional)
Mix the stock, ginger, garlic, and soy sauce in a big bowl and add the tofu. Marinate for 30 minutes. Heat a wok or frying pan over medium heat. Place tofu mixture in wok and heat until marinade steams and tofu is warmed through. Add spinach and toss gently over heat until spinach wilts. Great on top of brown rice! Makes 3 servings.
Preparation Time: 40 minutes
Cooking Time: 10 minutes
Nutritional Information (per serving)
Calories Protein Fiber Carbs Fat Total Saturated Fat
99 12 grams 2 grams 8 grams 4 grams < 1 gram
Attitude is Everything
Attitude is Everything
For years, Marvin Towler earned $15 an hour as a kickboxing and martial arts instructor. Making ends meet was a struggle. "I love teaching fitness," he explains. "But existing paycheck to paycheck was a constant stress. It's no way to live, especially when you have kids."
Though fitness was his passion, Marvin often considered leaving the industry. But to do what? "I was willing to work hard," Marvin says, "but never really trained to do anything else. I was out of answers." Then a solution came to him—in the mail.
"I was honored with an invitation to teach kickboxing at a Breakthrough to Success seminar in Scottsdale," Marvin recalls. That's where he met Team Beachbody® Coaches Milan and Kevin Jensen. "I knew about Beachbody," explains Marvin, "I'd ordered P90X from an ad in a fitness magazine a few years before." He was only too pleased to be recruited by the Jensens. It was September 2008 and suddenly Marvin had a plan for earning extra income in the field he loved.
A little more effort, a lot more achievement
By January 2010, Marvin still had more potential than business. "Everything was in place, except my attitude," admits Marvin. Overwhelmed with the duties of parenting and work, he was slow to take action with his business. "I didn't give the opportunity the time or attention it needed to take off." Then, coming home from a family trip, Marvin felt something inside him shift.
"I was done, fed up with the same old struggle. Then it occurred to me that committing to my business wasn't something I HAD to do. It was something I WANTED to do. Just like that, my attitude changed." So did his actions.
He called his Coach, Kevin, who recommended the Game Plan. Marvin jumped in with both feet. He says, "I adopted Ralph Waldo Emerson's mantra, 'Do the thing and you will have the power!'" He attended every corporate event and immersing himself motivated him to work even harder. "I took on the 90 Days to Diamond Challenge," he smiles.
Success in 90 days—or less
Just 80 days later, the day he arrived in LA for Coach Summit 2010, Marvin had gone Diamond. And the rewards kept coming. "I qualified for the Success Club cruise. It was incredible. It was also my first vacation since 1993." But there were more challenges to come for Marvin.
Thankfully, after finding so much success as a Coach, Marvin found it easier to handle life's obstacles, too. "Shortly after going Diamond, I went through a difficult break-up. I moved from California across the country, to New Jersey. I had to leave my local network, but it gave me the chance to reconnect with old friends."
Marvin brought his buddy Ron Crocker to Team Beachbody, and Ron went Diamond in only 51 days. "He's in qualification for One Star Diamond Coach, just seven months into the business," beams Marvin. "Now we have two Fit Clubs going at the Jersey shore!" And things keep getting better for Marvin.
Good fortune is contagious
These days, the good fortune Marvin has brought into his life has spread to people around him, too. "One of my Coaches, Justine Petersen, is now in the TurboFire infomercial. Plus, she was featured in Carl's blog!" Marvin's children reap the rewards of his business, too. "Now, with my flexible schedule, I can be there for my girls," he says. It's a wave Marvin intends to keep riding.
"I'm Star Diamond now and I plan to be 5 Star Diamond or better by the end of 2011. I want to achieve 10 Star by Summit 2012. And I am committed to building a strong Hispanic Team." And these ideas are modest compared to his long-term goals. "Most important, I want to open Ireland as a market! I have lots of family there," he explains.
Now, more than ever, Marvin is a huge proponent of personal growth and development. He recognizes that there will always be challenges, but now has a strategy for rising above them. "You gotta let go of the No's and keep it moving. Put in the effort; what you get out of it is success. The growth of my business is the perfect barometer of that."
For years, Marvin Towler earned $15 an hour as a kickboxing and martial arts instructor. Making ends meet was a struggle. "I love teaching fitness," he explains. "But existing paycheck to paycheck was a constant stress. It's no way to live, especially when you have kids."
Though fitness was his passion, Marvin often considered leaving the industry. But to do what? "I was willing to work hard," Marvin says, "but never really trained to do anything else. I was out of answers." Then a solution came to him—in the mail.
"I was honored with an invitation to teach kickboxing at a Breakthrough to Success seminar in Scottsdale," Marvin recalls. That's where he met Team Beachbody® Coaches Milan and Kevin Jensen. "I knew about Beachbody," explains Marvin, "I'd ordered P90X from an ad in a fitness magazine a few years before." He was only too pleased to be recruited by the Jensens. It was September 2008 and suddenly Marvin had a plan for earning extra income in the field he loved.
A little more effort, a lot more achievement
By January 2010, Marvin still had more potential than business. "Everything was in place, except my attitude," admits Marvin. Overwhelmed with the duties of parenting and work, he was slow to take action with his business. "I didn't give the opportunity the time or attention it needed to take off." Then, coming home from a family trip, Marvin felt something inside him shift.
"I was done, fed up with the same old struggle. Then it occurred to me that committing to my business wasn't something I HAD to do. It was something I WANTED to do. Just like that, my attitude changed." So did his actions.
He called his Coach, Kevin, who recommended the Game Plan. Marvin jumped in with both feet. He says, "I adopted Ralph Waldo Emerson's mantra, 'Do the thing and you will have the power!'" He attended every corporate event and immersing himself motivated him to work even harder. "I took on the 90 Days to Diamond Challenge," he smiles.
Success in 90 days—or less
Just 80 days later, the day he arrived in LA for Coach Summit 2010, Marvin had gone Diamond. And the rewards kept coming. "I qualified for the Success Club cruise. It was incredible. It was also my first vacation since 1993." But there were more challenges to come for Marvin.
Thankfully, after finding so much success as a Coach, Marvin found it easier to handle life's obstacles, too. "Shortly after going Diamond, I went through a difficult break-up. I moved from California across the country, to New Jersey. I had to leave my local network, but it gave me the chance to reconnect with old friends."
Marvin brought his buddy Ron Crocker to Team Beachbody, and Ron went Diamond in only 51 days. "He's in qualification for One Star Diamond Coach, just seven months into the business," beams Marvin. "Now we have two Fit Clubs going at the Jersey shore!" And things keep getting better for Marvin.
Good fortune is contagious
These days, the good fortune Marvin has brought into his life has spread to people around him, too. "One of my Coaches, Justine Petersen, is now in the TurboFire infomercial. Plus, she was featured in Carl's blog!" Marvin's children reap the rewards of his business, too. "Now, with my flexible schedule, I can be there for my girls," he says. It's a wave Marvin intends to keep riding.
"I'm Star Diamond now and I plan to be 5 Star Diamond or better by the end of 2011. I want to achieve 10 Star by Summit 2012. And I am committed to building a strong Hispanic Team." And these ideas are modest compared to his long-term goals. "Most important, I want to open Ireland as a market! I have lots of family there," he explains.
Now, more than ever, Marvin is a huge proponent of personal growth and development. He recognizes that there will always be challenges, but now has a strategy for rising above them. "You gotta let go of the No's and keep it moving. Put in the effort; what you get out of it is success. The growth of my business is the perfect barometer of that."
Monday, May 23, 2011
1 ready-to-use reduced-fat graham cracker crumb crust (8 oz.)
2-1/2 cups cold fat-free milk
3 Scoops Chocolate Shakeology
Pour milk into large bowl. Add dry pudding mix & Shakeology. Beat with wire whisk 2 min. or until well blended.
Spoon pudding mixture into crust. Top with banana slices
Refrigerate 3 hours or until set.
Saturday, May 21, 2011
Shopping List for cheap!
Today I went to get my groceries and it was so much easier with the shopping list that beachbody made for me. I am doing the Turbofire Inferno and it has a 5 day meal plan that I am following. I am ready to kill it. It cost me $50 for the week and no planning all done. Isn't that great!!!! I love it.
I hate grocery shopping and spending the money and then not eating 1/2 of it or knowing what to make with the healthy food I bought. Does anyone else do that. I think i am going to eat good all week but then when i get home to cook i don't know what to cook. Because i hadn't planned it out. I dont have what i need to make what i want. There is always something. I know its my fault. I am not a planner so making it hard to eat right. but now i am going to be just fine. Thanks Chalene!! You made it so easy for me!!!
Here is an article about this entire concept!
9 Ways to Eat Healthily (and Cheaply)
By Joe Wilkes
By now, most of us know what we should be eating—fruits, vegetables, whole grains, lean meats, and fish, among other foods. But anyone heading off to the supermarket with a shopping list of the best recommendations for a healthy diet is in for a bit of sticker shock. Over a 2-year period, a recent University of Washington study tracked the costs of "nutrient-dense" foods (foods high in vitamins and minerals and low in calories) and "energy-dense" foods (foods high in calories and low in vitamins and minerals—aka junk).* The nutrient-dense foods rose in cost by almost 20 percent while the cost of junk food declined. The study found that getting your average day's worth of 2,000 calories from the junk side cost $3.52, while getting your 2,000 calories' worth from nutrient-dense cuisine would cost $36.32. Since the average American spends about $7.00 a day on food, you can see where the rise in obesity might come from.
Other studies have shown similar findings. While the percentage of Americans' incomes spent on food has decreased dramatically over the last few years, the obesity rate has risen even more dramatically, as has the incidence of type 2 Diabetes, an obesity-related disease. And the obesity rate has grown the most in the most impoverished sectors of society, further emphasizing the connection between the rising costs of nutrient-dense foods, the declining cost of junk food, and the rise in obesity rates. If you've checked out what a nice piece of Chilean sea bass with a side of asparagus costs compared to the latest offering from your local fast food joint's dollar menu, it's easy to be tempted by the dark side—especially if your budget is shrinking more than your waistline.
It is possible, however, to eat healthily and still have some money left over. Even on the tightest budget, you can do a little legwork and research to make the most nutritious choices for you and your family. And even if you're fortunate enough to have the cash to eat whatever you want, whenever you want, as my grandfather would say, "There's no point putting your paycheck through your stomach." (And he lived to be almost 100 . . . but that was before the advent of dollar menus.) Here are nine tips for getting the most nutritional bang for your buck.
1.'Tis the season. Eating seasonally is the best way to get the most delicious fresh fruits and vegetables. When harvest time comes around for your favorite fruit or veggie, the market is usually glutted, and following the time-honored supply-and-demand curve, the prices of those fruits and veggies plummet. And not only is it cheap to eat fruits and veggies that are in season, it's the best time to get the most flavor for your money. Most fresh fruits and veggies sold in the off-season are either shipped from faraway lands or produced in greenhouse factories and don't have nearly the rich flavors produced by Mother Nature. It's a good time to stock up, eat what you can, and freeze or can the rest for a rainy day. If you're fortunate enough to live in a community with a decent farmers' market, it pays to get to know the men and women who are selling the produce. They can let you know when the best time to buy the best stuff is and give you a preview of what's coming up harvest-wise so you can plan your menu accordingly.
2.The big freeze. Speaking of freezing and canning, these are great ways to save money and still have your nutritional needs met. Not only are frozen and canned foods way cheaper than fresh foods, in many cases, they're more nutritious. Fruits and vegetables are usually preserved within hours of harvest, when they have their maximum vitamins and minerals. Fresh fruits and vegetables can take days, or even weeks, to make the journey from the field to your table. Add to that any time spent lingering on supermarket shelves and in your fridge's crisper drawer, and suddenly fresh doesn't seem so fresh anymore. And in many recipes, frozen or canned might even be better than fresh. A pint of fresh off-season blueberries can cost more than $5.00 while a one-pound bag of frozen blueberries can cost less than $3.00. And the frozen berries will be a lot better in your morning smoothie. Any chef will tell you about the virtues of canned tomatoes over fresh ones when making your favorite pasta sauce. The only thing to be wary of is the sodium and sugar content in many canned goods, or frozen veggies that come with high-calorie sauces or other not-so-healthy ingredients in not-so-healthy amounts.
3.Shop around. Smokey Robinson was right: It does pay to shop around. Check out the supermarket circulars that keep getting stuffed into your mailbox. Every week, your supermarket advertises "loss leaders," including fruits, veggies, lean meats, and fish. Their hope is to lure you into the store with these bargains that they don't make so much money on and tempt you to buy extra high-profit stuff while you're there. But if you stick to your list, you can fill your cart with the loss leaders and save a ton of money. Plus they'll usually be items that are in season, because these are cheaper for the store to buy. Also, signing up for your supermarket's club or rewards cards can help save you money. It's better to monitor sales and promotions rather than clipping coupons, because coupons generally apply to processed, less healthy foods, although you can sometimes find good coupons for canned and frozen produce (like the tomatoes and berries we just talked about).
4.Get to know your grocer. And your butcher, your produce manager, etc. Find out on which day produce is delivered to the store, so you get maximum freshness for your dollar. Ask the store's butcher how soon before the printed expiration date they place meat, poultry, and fish on the "buy it fast!" discount shelf. These items are still fresh enough to consume, and if you cook or freeze them as soon as you buy them, it's no different from having bought full-priced cuts and leaving them in your refrigerator for a couple of days. Only your pocketbook knows the difference!
Another tip? Many butchers will custom-grind for you at no additional charge. If a package of factory-ground turkey breast costs $6.00 a pound and a whole turkey breast costs $2.00 a pound, why not buy the whole breast and ask your butcher to grind it for you? You'll save a lot of money, and you'll actually know what went into the turkey burger you're eating.
5.Think outside the big box. Instead of always going to the big-box supermarket chains, check and see whether there are any farmers' markets and/or food co-ops in your area. The food will be fresher, cheaper, and hopefully not as coated with pesticides, waxes, or other unsavory elements. It's a good way to save money while supporting your local community's resources. Here you can get organic produce for the same price or cheaper than traditionally grown produce. It's also worth it to check out how your state defines "organic." Organic food is great, but if you're trying to save money, traditionally grown food isn't any less nutritious than organic; it may just need a little more scrubbing.
6.Start your own farm. If you have a yard, start your own vegetable and/or herb garden. With a little online research, you can find out what grows well and easily in your neck of the woods. And if you're an apartment dweller like me, you can get a lot out of a container garden. I have big pots on my balcony that keep me in tomatoes, peppers, and fresh herbs all summer long. And if you don't have a balcony, you can grow small pots of herbs in your kitchen—decorative, tasty, and economical!
7.Plan ahead. Take some time on Sunday to plan out your menu for the week for all your meals and snacks. Find out what's in season and on sale in your area. If you can only make one shopping trip for the week, front-load your menu with fresh ingredients and stock up on canned and frozen items for the latter half of the week. One of the areas where my budget always falls apart is not having either some kind of plan or the ingredients I'll need to make dinner; I end up grabbing takeout or having food delivered—either of which can tend to be unhealthy and expensive. Just by planning ahead and not wasting money on spur-of-the-moment restaurant meals, you might find you have a lot more money to spend at the grocery store, which means you won't have to cut as many corners for the meals you prepare.
8.Tap into tap water . . . not your wallet. Instead of spending big money on bottled water, try switching to tap water, which is subject to a lot more regulations than bottled water and isn't shipped in from Fiji or Norway, making it good both for your health and for helping to reduce your carbon footprint. And it's practically free! Plus it's a lot better for your waistline and your wallet than multiple trips to the soda machine. If you're concerned about impurities or don't like the taste of your local tap water, consider getting a simple, relatively inexpensive filtration system—one that either attaches to the tap itself or is located in a separate pitcher. Ounce for ounce, it'll still be cheaper than bottled, and just as good for you.
9.Take your vitamins. Here's the easiest, most economical way to help ensure that you meet your basic nutritional needs: Take a good multivitamin and fish oil supplement. They'll help you get many if not all of the same nutrients you'd get from whole-food sources (often without spending nearly as much money)—and fish oil supplements are especially good for those who don't care for fish.
*Don't confuse "nutrient-dense" foods with "high-density" foods, which is a common term for "energy-dense" foods. High-density foods aren't always unhealthy but your diet should consist of mainly "low-density" foods which have few calories per volume, generally due to the presence of fiber. Foods in their natural state tend to be low volume. Processed foods tend to be high volume.
I hate grocery shopping and spending the money and then not eating 1/2 of it or knowing what to make with the healthy food I bought. Does anyone else do that. I think i am going to eat good all week but then when i get home to cook i don't know what to cook. Because i hadn't planned it out. I dont have what i need to make what i want. There is always something. I know its my fault. I am not a planner so making it hard to eat right. but now i am going to be just fine. Thanks Chalene!! You made it so easy for me!!!
Here is an article about this entire concept!
9 Ways to Eat Healthily (and Cheaply)
By Joe Wilkes
By now, most of us know what we should be eating—fruits, vegetables, whole grains, lean meats, and fish, among other foods. But anyone heading off to the supermarket with a shopping list of the best recommendations for a healthy diet is in for a bit of sticker shock. Over a 2-year period, a recent University of Washington study tracked the costs of "nutrient-dense" foods (foods high in vitamins and minerals and low in calories) and "energy-dense" foods (foods high in calories and low in vitamins and minerals—aka junk).* The nutrient-dense foods rose in cost by almost 20 percent while the cost of junk food declined. The study found that getting your average day's worth of 2,000 calories from the junk side cost $3.52, while getting your 2,000 calories' worth from nutrient-dense cuisine would cost $36.32. Since the average American spends about $7.00 a day on food, you can see where the rise in obesity might come from.
Other studies have shown similar findings. While the percentage of Americans' incomes spent on food has decreased dramatically over the last few years, the obesity rate has risen even more dramatically, as has the incidence of type 2 Diabetes, an obesity-related disease. And the obesity rate has grown the most in the most impoverished sectors of society, further emphasizing the connection between the rising costs of nutrient-dense foods, the declining cost of junk food, and the rise in obesity rates. If you've checked out what a nice piece of Chilean sea bass with a side of asparagus costs compared to the latest offering from your local fast food joint's dollar menu, it's easy to be tempted by the dark side—especially if your budget is shrinking more than your waistline.
It is possible, however, to eat healthily and still have some money left over. Even on the tightest budget, you can do a little legwork and research to make the most nutritious choices for you and your family. And even if you're fortunate enough to have the cash to eat whatever you want, whenever you want, as my grandfather would say, "There's no point putting your paycheck through your stomach." (And he lived to be almost 100 . . . but that was before the advent of dollar menus.) Here are nine tips for getting the most nutritional bang for your buck.
2.The big freeze. Speaking of freezing and canning, these are great ways to save money and still have your nutritional needs met. Not only are frozen and canned foods way cheaper than fresh foods, in many cases, they're more nutritious. Fruits and vegetables are usually preserved within hours of harvest, when they have their maximum vitamins and minerals. Fresh fruits and vegetables can take days, or even weeks, to make the journey from the field to your table. Add to that any time spent lingering on supermarket shelves and in your fridge's crisper drawer, and suddenly fresh doesn't seem so fresh anymore. And in many recipes, frozen or canned might even be better than fresh. A pint of fresh off-season blueberries can cost more than $5.00 while a one-pound bag of frozen blueberries can cost less than $3.00. And the frozen berries will be a lot better in your morning smoothie. Any chef will tell you about the virtues of canned tomatoes over fresh ones when making your favorite pasta sauce. The only thing to be wary of is the sodium and sugar content in many canned goods, or frozen veggies that come with high-calorie sauces or other not-so-healthy ingredients in not-so-healthy amounts.
Another tip? Many butchers will custom-grind for you at no additional charge. If a package of factory-ground turkey breast costs $6.00 a pound and a whole turkey breast costs $2.00 a pound, why not buy the whole breast and ask your butcher to grind it for you? You'll save a lot of money, and you'll actually know what went into the turkey burger you're eating.
5.Think outside the big box. Instead of always going to the big-box supermarket chains, check and see whether there are any farmers' markets and/or food co-ops in your area. The food will be fresher, cheaper, and hopefully not as coated with pesticides, waxes, or other unsavory elements. It's a good way to save money while supporting your local community's resources. Here you can get organic produce for the same price or cheaper than traditionally grown produce. It's also worth it to check out how your state defines "organic." Organic food is great, but if you're trying to save money, traditionally grown food isn't any less nutritious than organic; it may just need a little more scrubbing.
6.Start your own farm. If you have a yard, start your own vegetable and/or herb garden. With a little online research, you can find out what grows well and easily in your neck of the woods. And if you're an apartment dweller like me, you can get a lot out of a container garden. I have big pots on my balcony that keep me in tomatoes, peppers, and fresh herbs all summer long. And if you don't have a balcony, you can grow small pots of herbs in your kitchen—decorative, tasty, and economical!
7.Plan ahead. Take some time on Sunday to plan out your menu for the week for all your meals and snacks. Find out what's in season and on sale in your area. If you can only make one shopping trip for the week, front-load your menu with fresh ingredients and stock up on canned and frozen items for the latter half of the week. One of the areas where my budget always falls apart is not having either some kind of plan or the ingredients I'll need to make dinner; I end up grabbing takeout or having food delivered—either of which can tend to be unhealthy and expensive. Just by planning ahead and not wasting money on spur-of-the-moment restaurant meals, you might find you have a lot more money to spend at the grocery store, which means you won't have to cut as many corners for the meals you prepare.
9.Take your vitamins. Here's the easiest, most economical way to help ensure that you meet your basic nutritional needs: Take a good multivitamin and fish oil supplement. They'll help you get many if not all of the same nutrients you'd get from whole-food sources (often without spending nearly as much money)—and fish oil supplements are especially good for those who don't care for fish.
*Don't confuse "nutrient-dense" foods with "high-density" foods, which is a common term for "energy-dense" foods. High-density foods aren't always unhealthy but your diet should consist of mainly "low-density" foods which have few calories per volume, generally due to the presence of fiber. Foods in their natural state tend to be low volume. Processed foods tend to be high volume.
Thursday, May 19, 2011
Wednesday, May 18, 2011
5 Day Inferno Starting Monday May 23 2011
Yep thats whats going down here in Manhattan Kansas. I am still on orders from the doctor to not workout till next week so Monday I will be starting the inferno. TurboFire Inferno that is. I have got all planned out. Well Chalene Johnson creator has it all planned out. She includes it all in the Turbofire workout package. So here is what i will be doing for five days:Can only drink water, Shakeology, and Results and Recovery drink.
Day 1:
Classes---Fire 55 EZ class/ Stretch 10 Class
Breakfast--Turkey bacon breakfast sandwich
snack--1/2 medium sized banana, 7 walnut halves
lunch--tuna salad
snack-- shakeologydinner--honey dijon chicken w/steamed garlic-parmesan broccoli
Day 2:
classes--Fire 45/HIIT 20/stretch 10
snack--shakeology
lunch--turkey avacodo wrapsnack--peanut butter spread and celery sticks
Day 3:
classes--Fire 55 EZ/Stretch 10
breakfast--pineapple and cottage cheese
snack--veggies 'n ranchlunch--loaded baked potato
snack--berry protien shakeDay 4:
classes--Fire 45/HIIT 20/Stretch 10
breakfast--PB & Banana Shakeology
snack--nutty apple
lunch--egg salad wrap
snack--10 raw almonds, med orange
dinner--steak z/sinach and baked potato
Day 5:
classes--Fire 55 EZ/Stretch 10
breakfast--strawberry waffle and sausage
snack--banana protien smoothie
lunch--chicken and hummus pita
snack--crudites and cheese
dinner--rosemary pork chop w/peas and wild rice
Want to get your Turbofire and do the Infterno with me? Get yours today!!!!
www.fitandflashy.com
Want to get your Turbofire and do the Infterno with me? Get yours today!!!!
Tuesday, May 17, 2011
so ready!!!
I havent been able to work out since my surgery.. Man am i ready. I hate not feeling the energy and sweat. I want to be back to pushing play everyday. I miss my Turbofire. The music makes me just want to get down and push myself. I am so going to mix it with Chalean Extreme.
I will keep doing my 3 day Shakeology cleanse and feeling good. Today is day one and feeling good. I will keep you posted on how i feel after day 2.
I will keep doing my 3 day Shakeology cleanse and feeling good. Today is day one and feeling good. I will keep you posted on how i feel after day 2.
Monday, May 9, 2011
"Ultimate" Chocolate Shakeology Ice Cream
1.) 6oz filtered water
2.) 4oz almond milk
3.) 1 scoop Choc Shakeology
...4.) 2 scoops vanilla creme Protowhey Protein
...5.) 1 TBS "White Chocolate Wonderful" peanut butter (www.ilovepeanutbutter.com)
6.) blend with LOTS of ice!
Toppings:
1.) fruit & nut trail mix
2.) crushed up vanilla Power Crunch Bar
Wednesday, May 4, 2011
Reserve Your Cup :: Product
Reserve Your Cup :: Product
You drink coffe how about make a profit with it!!!!
Check it out sign up for free!!!
You drink coffe how about make a profit with it!!!!
Check it out sign up for free!!!
Tuesday, May 3, 2011
Sunday, May 1, 2011
Chocolate Shakeology Pancakes
A weekend favorite…Shakeology Pancakes!!! (keep in mind that Cooking/Heating Shakeology is not recommended as it will kill the LIVE ingredients will be compromised. But this is certainly a great treat. My kids and myself really enjoyed it this weekend.
1 scoop of chocolate Shakeology
Fiber One pancake mix or pancake mix of your choice (I used Coach’s Oats Multigrain Pancakes)
1 scoop protein powder (optional)
Water (follow amount on box & add a little extra for Shakeology/ protein)
Mix thoroughly and make as directed + drizzle with agave syrup
1 scoop of chocolate Shakeology
Fiber One pancake mix or pancake mix of your choice (I used Coach’s Oats Multigrain Pancakes)
1 scoop protein powder (optional)
Water (follow amount on box & add a little extra for Shakeology/ protein)
Mix thoroughly and make as directed + drizzle with agave syrup
Keeping it Simple
Keeping it Simple with Coach Darren Natoni
By Network writer Sean Sullivan
"Before my discovery of the Beachbody opportunity, I hoped till I was blue in the face for a change, for something to come along, for someone to recognize my potential," Coach Darren Natoni recalls. "A great deal was happening—I just couldn't see it. I was too busy not being busy; I was too focused on being bitter and unhappy, getting out of shape, and missing out on the unbelievable opportunity surrounding me."
Then, one evening, Darren saw an ad for a new fitness program called INSANITY®. "I was that out-of-shape guy, sitting on the couch, three years past any sort of legitimate workout," Darren remembers. "And on comes this crazy infomercial claiming to be the hardest workout ever put on DVD. I went online and clicked that big red button that says, 'YES! I WANT TO TAKE THE INSANITY CHALLENGE!' That single moment is when everything changed for me."
Planting the seeds of success
Just 60 days later, Darren had completely transformed his body. But little did he know the transformation of his career was just beginning. "I was online, preparing to repeat INSANITY, when I learned about the Business Opportunity," he says. "I had no clue how I was ever going to recruit a single Coach; I just knew that I loved INSANITY and wanted to share it with everyone."
On the morning of January 1, 2010, Darren wrote down his goals for the year. But he was still unsure how to begin growing his organization. Then, he saw one of the Game Plan Road Tour events. "THAT is when I started to learn how easy this business really is," Darren gleams. "Since that day, I've had one simple strategy for building relationships—say 'hi' to people. That's it! Just go out there and try to brighten someone's day." And in little over a year, this singular focus has propelled him to the impressive Coach rank of Star Diamond.
Overcoming obstacles
Darren's incredible early success has not come without facing challenges. "The lowest point in my Beachbody business happens every time a Coach quits," he says. "Whether they are personally sponsored or not. There's nothing more discouraging to me than watching someone surrender and accept defeat—especially considering all it takes to be wildly successful in this business is to be a product of the product and to NOT QUIT."
Darren is also frequently asked about exploding through the barriers to achieving Success Club—a feat he has accomplished all 15 months since becoming a Coach. "My core philosophy on Success Club is simple. Don't focus on Success Club," Darren says. "While it's undoubtedly an invigorating goal, we must use it as fuel to better our fitness, refine our nutrition, and build positive relationships with amazing people who drive us to new heights in our life."
Darren adds, "By investing our energy into living a full, happy life by pursuing our potential, we naturally attract success—hence, we manifest Success Club."
Rocketing future growth
By simply focusing on the means, rather than the ends, Darren continues to reach new levels with his organization. "My mind almost explodes from sheer anticipation and excitement when thinking about the current state of my Beachbody business and where my team is headed," Darren says. "Sure, the income is great, but it continues to be secondary to the invaluable moments of witnessing someone break past boundaries they didn't think possible."
Darren continues, "It makes me proud to watch someone completely revolutionize his or her life. That's the root of future success. That's what defines this opportunity for me."
Asked about his core philosophy on achieving success, Darren's eyes light up. "IF WE SETTLE, WE FAIL AT LIFE," he exclaims. "The philosophy that gets me out of bed in the morning is simple. I KNOW today, tomorrow, this month, this year, is going to be the best of my life. By knowing, it becomes reality. What people don't fully grasp until they take this journey is how much these programs not only reshape your body—Beachbody has the power to reshape your entire life."
By Network writer Sean Sullivan
"Before my discovery of the Beachbody opportunity, I hoped till I was blue in the face for a change, for something to come along, for someone to recognize my potential," Coach Darren Natoni recalls. "A great deal was happening—I just couldn't see it. I was too busy not being busy; I was too focused on being bitter and unhappy, getting out of shape, and missing out on the unbelievable opportunity surrounding me."
Then, one evening, Darren saw an ad for a new fitness program called INSANITY®. "I was that out-of-shape guy, sitting on the couch, three years past any sort of legitimate workout," Darren remembers. "And on comes this crazy infomercial claiming to be the hardest workout ever put on DVD. I went online and clicked that big red button that says, 'YES! I WANT TO TAKE THE INSANITY CHALLENGE!' That single moment is when everything changed for me."
Planting the seeds of success
Just 60 days later, Darren had completely transformed his body. But little did he know the transformation of his career was just beginning. "I was online, preparing to repeat INSANITY, when I learned about the Business Opportunity," he says. "I had no clue how I was ever going to recruit a single Coach; I just knew that I loved INSANITY and wanted to share it with everyone."
On the morning of January 1, 2010, Darren wrote down his goals for the year. But he was still unsure how to begin growing his organization. Then, he saw one of the Game Plan Road Tour events. "THAT is when I started to learn how easy this business really is," Darren gleams. "Since that day, I've had one simple strategy for building relationships—say 'hi' to people. That's it! Just go out there and try to brighten someone's day." And in little over a year, this singular focus has propelled him to the impressive Coach rank of Star Diamond.
Overcoming obstacles
Darren's incredible early success has not come without facing challenges. "The lowest point in my Beachbody business happens every time a Coach quits," he says. "Whether they are personally sponsored or not. There's nothing more discouraging to me than watching someone surrender and accept defeat—especially considering all it takes to be wildly successful in this business is to be a product of the product and to NOT QUIT."
Darren is also frequently asked about exploding through the barriers to achieving Success Club—a feat he has accomplished all 15 months since becoming a Coach. "My core philosophy on Success Club is simple. Don't focus on Success Club," Darren says. "While it's undoubtedly an invigorating goal, we must use it as fuel to better our fitness, refine our nutrition, and build positive relationships with amazing people who drive us to new heights in our life."
Darren adds, "By investing our energy into living a full, happy life by pursuing our potential, we naturally attract success—hence, we manifest Success Club."
Rocketing future growth
By simply focusing on the means, rather than the ends, Darren continues to reach new levels with his organization. "My mind almost explodes from sheer anticipation and excitement when thinking about the current state of my Beachbody business and where my team is headed," Darren says. "Sure, the income is great, but it continues to be secondary to the invaluable moments of witnessing someone break past boundaries they didn't think possible."
Darren continues, "It makes me proud to watch someone completely revolutionize his or her life. That's the root of future success. That's what defines this opportunity for me."
Asked about his core philosophy on achieving success, Darren's eyes light up. "IF WE SETTLE, WE FAIL AT LIFE," he exclaims. "The philosophy that gets me out of bed in the morning is simple. I KNOW today, tomorrow, this month, this year, is going to be the best of my life. By knowing, it becomes reality. What people don't fully grasp until they take this journey is how much these programs not only reshape your body—Beachbody has the power to reshape your entire life."
Thursday, April 28, 2011
Eat like a 2nd Grader
"You eat like a 2nd grader."
That's what my wife said to me 3 years ago. She said if I were going to run a health and fitness company, I had better find a way to eat better or I'd be a dead CEO sooner than I'd like.
Problem is, I don't like vegetables. I really don't like vegetables. And everything I've been reading about them was telling me that even they don't have the antioxidants, prebiotics, and enzymes of some of the exotic foods being harvested from around the world.
We set out on a mission to create a way for me to not only live up to my wife's request but surpass it, using the most potent whole food ingredients available for health, weight loss, and energy. And we had to make it taste good.
The result is Shakeology®, the Healthiest Meal of the Day®. It takes the guesswork out of nutrition for me and simplifies my life.
Just look at the results we got from a 90-day research study, where we replaced one meal per day with Shakeology and saw major improvements in the health of the group.*†
Improved digestion and regularity
Reduced cravings
By the end of week 4
Increased energy and stamina
Lost weight
Improved mental clarity
By the end of week 12
Lost, on average, 10 pounds and 2 inches off waist
Reduced risk of heart disease, high blood pressure, and arthritis
Lowered cholesterol on average by 30% and even up to 70%
Enjoyed healthier skin, hair, and nails
I've been using Shakeology now for more than 2 years, and it is not only my Healthiest Meal of the Day, it's my favorite meal of the day. And here's my guarantee to you:
The Bottom-of-the-Bag Guarantee
If you don't feel results in the first 30 days, I want you to have your money back (less s&h). But I hope you really give it a try so you see the benefits I have.
Cheers!
Carl Daikeler
Chairman and CEO, Beachbody®
T
hese statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
†In a 90-day study, participants replaced one meal per day with Shakeology, ate a balanced diet, and exercised moderately three times per week. Total cholesterol was reduced on average by 30% and LDL cholesterol was reduced on average by 38%. Proven results with regular exercise routine and balanced diet.
Life!!
So i have been out for a while.. I had a surgery, nothing seriouse but enough that I am not allowed to workout for at least 30 days. Not to happy about that. But i am getting a lot done at home. Life is always hectic and changes seem to becoming full speed ahead. How I handle all this sometimes is amazing. LOL
I got a new dog....Her name is Roxy. She is an english bulldog and is so sweet. I am so glad I was able to get her. She is 11 years old and as fat as a toad. She is suck a lover but snores like a truck driver. She is a rock star in my eyes. I think she will make a great addition to our family. Hope she likes the farm. I know that the other dogs will love her.
The Good the Bad and the Oily
The notion of extracting the oil from food has been around for thousands of years. Long before it even occurred to anyone that oil and vinegar are two great tastes that taste great together, people began pressing oil from fruit, seeds, legumes, and grains. What we've learned since then is that certain oils allow us to augment our diets in ways that are both healthy and delicious. The specific oils we're looking at in this article are olive, avocado, canola, sunflower, grapeseed, sesame, coconut (really!), peanut, and corn oils.
Each of these nine oils contains both mono- and polyunsaturated fats. In addition to helping to lower cholesterol and possibly helping prevent medical conditions like heart disease, they contain beneficial ingredients like vitamin E and some omega-3 and -6 fatty acids, and also help other essential vitamins get to where they can do the most good for your body. Furthermore, both mono- and polyunsaturated fats have been shown to lower disease risk in general.1
Some of these oils are becoming increasingly more available in a variety of different forms. You've probably heard of virgin or extra-virgin olive oil, and if you like to frequent tiny gourmet-type boutiques that offer indulgences for your tastebuds, it's likely that you've seen the words "cold-pressed" on many a fancy label. This refers to oils that have been pressed very carefully at low temperatures to ensure the most taste and the highest nutritional content. Conversely, refined versions of these oils have been derived from second or third pressings, then usually processed at a higher temperature—these will have lighter, more neutral flavors, a slightly longer shelf life, and just generally a lot less good stuff.
Here are some ways to get the best use of whichever oil you choose. Don't forget, the cold-pressed and extra-virgin varieties will be more expensive and are offered in smaller bottles, as they have shorter shelf lives. Also, lower cooking temperatures ensure more retention of the very things that make these oils good for you when used wisely. You should always avoid the smoke point, or temperature at which all oils begin to burn. When oils reach the smoke point, this means most if not all of the beneficial elements have been burned away. Besides, it'll probably make whatever you're cooking taste terrible, not to mention how bad all that smoke is for your lungs.
As for serving sizes and/or RDAs of these oils, remember that they are all fat. Always use them sparingly—a tablespoon of any of these oils is approximately 100 to 120 calories, with about 14 grams of fat.
Presenting Our Natural Nine
1.Olive oil. High in oleic acid, olive oil has long been touted for its beneficial properties, with many studies showing that it can help to lower bad cholesterol levels and even aid in the prevention of heart disease. Use extra-virgin or cold-pressed varieties for drizzling on salads, bruschetta, or even a cool, freshly tossed tomato and basil pasta—the distinctly dramatic taste of a fine-quality olive oil pairs well with, oh, just about everything. In a "proper" Italian restaurant, it's what you'll be treated to when you're first seated, served with fresh bread and sweet balsamic vinegar. The lighter, more refined varieties are good for stir-frying, sautéing, and baking. 2.Grapeseed oil. This light, much thinner oil is high in linoleic acid—an antioxidant that helps promote healthy skin and aids in lowering bad cholesterol levels. Easily found in any health food store, grapeseed oil has been used in Middle Eastern cooking for centuries. If your local market has a decent international foods aisle, you should be able to find grapeseed oil there. Use grapeseed oil in just about anything you want, as it takes to being heated very well; stir-frying, sautéing, and searing are all quick, easy, and delicious with grapeseed oil. However, the delicate nutty flavor of the extra-virgin and cold-pressed varieties are exquisite for dipping, drizzling over cold salads like hummus or baba ganoush, or accenting all kinds of dressings.
3.Avocado oil. Vitamin E is spoken here. Avocado oil tends to be a bit more expensive than the other oils on this list, as it's still somewhat of a newcomer to the food scene, and you can find it mostly in those specialty/gourmet stores we mentioned earlier. Extra-virgin avocado oil has a delicious fruity, nutty flavor, perfect for dipping, drizzling, and accenting all kinds of dishes. It also happens to have, hands-down, the highest smoke point, topping out at 520° for the most refined variety. Searing, stir-frying, sautéing, baking—a touch of this light, flavorful, versatile oil will definitely do you good.4.Sesame oil. High in antioxidants and vitamin E, sesame oil has been studied for its role in helping to reduce high blood pressure and lower bad cholesterol levels.2 There are a wide variety of sesame oils made from toasted (dark brown oil) and untoasted (light yellow oil) seeds. All varieties take very well to high heat, which is great for searing, and (of course) excellent for stir-frying! However, it's got a very distinctive smell and flavor, so you should use it sparingly, almost as an accent flavor in any type of cooking or in uncooked dishes. Be warned: Most of the sesame oils used for stir-frying is actually soybean oil blends. Read the label carefully if you decide to explore this flavorful oil.
5.Coconut oil. Another vitamin E powerhouse, coconut oil might just be put to better use outside your body than in it. It's the ideal oil to use in making chocolate candy, since it's solid at room temperature, but melts in the mouth.3 That being said, it's also much higher in saturated fat than any of the others we've mentioned, something many experts feel your arteries might prefer to avoid. Like sesame oil, coconut oil does have a very distinctive taste and a relatively high smoke point, which makes it great for stir-frying, searing, sautéing, and baking. Do some research, then use it wisely!6.Peanut oil. A common item in any food store, peanut oil has long been used for everything from salad dressings to deep-frying. It's naturally high in the antioxidants that help keep your cells functioning properly and some commonly available varieties are fortified with vitamin E. Peanut oil is generally more highly processed and has a light taste, although there are currently some finer-quality cold-pressed peanut oils on the market. One caveat: If you're allergic to peanuts, it's best to avoid this oil.
7.Corn oil. Similar to peanut oil in taste and versatility, you can find corn oil pretty much anywhere, and it's a good option for those with peanut allergies. It's naturally high in omega-6 fatty acids, but there's some controversy surrounding corn oil due to the ongoing GMO (genetically modified organism) issue. There are a few specialty stores that offer a virgin corn oil made with non-GMO corn, but it's difficult to verify this claim, as regulations and quality controls vary rather widely both in the U.S. and abroad. That being said, you can use a fine-quality corn oil for anything from salad dressing to deep-frying.8.Sunflower oil. Vitamin E and good-for-you antioxidants are in abundance in sunflower oil. A lighter, thinner oil, sunflower oil has become increasingly popular, a choice motivated by the trend toward eliminating trans fat from use in restaurants and manufactured food products. The typical refined varieties are available anywhere, but there are also raw and cold-pressed sunflower oils available at health food stores and online.
9.Canola oil. Naturally rich in antioxidants, specifically oleic acid, canola oil is made from the rapeseed plant, which is found mainly in Canada. Hence the name "canola"—a take on "Canadian oil, low acid" that sounds smoother and has a better ring to it than "rapeseed." This light, versatile, nearly flavorless oil has gained increasing popularity over the last decade due to its health benefits, but also because of the controversy over GMOs. Because of all this publicity, there has been considerable transparency regarding the regulation of canola oil sources and products. While canola oil is highly processed (like your basic-variety peanut, corn, and sunflower oils), it does retain its high monounsaturated fat content. Just be sure you read the labels carefully, and always go for the finer quality productsMonday, April 18, 2011
Insanity Fit Test
So today my mom, Jamie and I did the fit test for Insanity to see really how out of shape we were. Well it didnt take long before we all knew it. Man it was sad. The fit test is 8 moves that last a long minute. I know it doesnt sound bad but it is.
The moves were a lot of up and down, jumping and then pushups and keeping your core tight. I could feel all my fat bouncing around. YUCK!!! Shaun T kept saying dig deep. Man i didnt feel like i could dig any deeper. LOL. But I will be doing it again tomorrow. I wanted to quit and go back to TurboFire. But after talking to my girls and them believing in me i said i would push deeper and keep going. So Kadie, Stephanie be ready for me to not be happy with you..I love you!!! Don't forget that.! But will be hateing you at the same time!
I will be posting my post workout videos to my youtube channel.
Wednesday, April 6, 2011
The Superfoods That Could Change the Way You Eat, Feel, and Live
The Superfoods That Could Change the Way You Eat, Feel, and Live
O's editor in chief travels to Peru to experience a trove of life-giving superfoods that just might revolutionize your view of nutrition.
By Susan Casey
O, The Oprah Magazine
April 05, 2011
Photo: Rob Howard Around 4 o'clock on any given morning, Darin Olien will walk into his Malibu, California, kitchen and make himself a smoothie. This will not be an ordinary drink. The other day, for example, he tossed the following into his blender: coconut water, fermented sprouted brown rice, maca, aloe vera juice, barley grass powder, kamut juice powder, almond butter, camu camu, avocado, goji, lucuma powder, noni juice, cacao nibs, MSM, maqui, bee pollen, sacha inchi oil, omega-3–DHA/EPA oil, Hawaiian deepwater salt, chia seeds, nopal, goat yogurt, luo han guo, and a powder called Shakeology.
If you've never heard of many of these ingredients, you're not alone. But stay with me here, because they're among the most powerful nutrients on Earth. Olien's specialty is what's known as "formulating," taking wildly beneficial substances and combining them into something even more potent: a supplement, a snack, a tea, a medicine, a smoothie. Every food in nature contains a mix of proteins, fats, and carbohydrates, along with noncaloric vitamins, minerals, fibers—all of which fuel our cells—and each one has unique abilities that we really don't understand, but it is now clear that some foods pack an extra biochemical punch. Camu camu fruit, for instance, provides the richest source of vitamin C known to exist. Maca, a hearty root that grows only in the high Andes, comes in yellow, red, and black varieties, boosts fertility, is said to balance hormones, and dispenses a day's worth of kick-ass energy. Sacha inchi is another South American treasure, a protein-rich, metabolism-revving nut that delivers an omega-3 bonanza. Olien's final ingredient, Shakeology, contains more than 70 components itself, a crazy cornucopia of good.
No one understands Shakeology better than Olien, who created it in 2008, after Carl Daikeler, CEO of the fitness company Beachbody, challenged him to come up with a supplement to match the tagline The Healthiest Meal of the Day. His customer was someone who wanted optimum wellness, wanted to lose weight, wanted cholesterol levels to drop—but had no intention of eating a platter of broccoli each day. Daikeler gave Olien no limits on quality, no cost/revenue restrictions; the goal was to shoot the moon, to seek out and combine the most extraordinary plants, fruits, nuts, herbs—nature's secret weapons. And Olien found them: ashwagandha from China, cordyceps from Bhutan, yacon from Peru. An alphabet of vitamins and minerals from the purest sources. Prebiotics. Probiotics. Green tea and grapeseed extracts, chlorella and spirulina and hydrilla, a spectrum of enzymes. Since hitting the market in March 2009, more than 400,000 bags of Shakeology, at $119.95 each, have been sold.
Olien himself is a strapping guy, north of six feet and solid. He looks, in fact, like the steak-fed Midwestern varsity football player that he was, until a back injury derailed his athletic career. From that low point Olien had tried to rehabilitate himself using traditional methods—lots of animal protein, relentless physiotherapy—but it was only when he adopted a radically new diet of superfoods that he was able to regain his strength. This not only improved his health, it revealed his calling. "It was one of the greatest turns in my life," Olien says, "because it got me into the question, 'What can I do to fix this?' I became very curious about the body, switched my major to exercise physiology and nutrition. Then I healed myself." Over the years he also managed to help many others with their diet and fitness regimens, and Olien's "concoctions," his powders and bars and health innovations, began to attract attention.
On the first morning I met Olien I watched him doing squat jumps holding 40-pound weights, while holding his breath underwater. Another workout he likes to do involves harnessing himself to a 150-pound railroad tie and dragging it through thick sand. Whatever he eats needs to fuel these exploits, so people are often surprised to hear that his diet consists mostly of plants. Olien consumes no processed foods, no polysyllabic ingredients invented in labs, no high-fructose corn syrup or trans fats, no artificial flavorings, no antibiotic-laced dairy products, nothing that comes out of a drive-thru. In short, he doesn't eat what's generally on offer in the modern food world. "When people find out that I don't eat this or I don't eat that, I feel a sense of pity coming from them," he says, "and I think, 'Wow! You have no idea. I'm not deprived at all. Come to my kitchen! I'll blow your mind.'"
Thing is, science is now catching up to something that nature has known all along: the rich greens, the vibrant yellows, the deep indigos of plants are key to our well-being. That meat we love so much? Proven to clog our arteries. Convenience foods—heavily sweetened and salted, laden with fat and chemicals—wreak havoc on everything from our immune systems to our moods to our weight. Here are the facts and they're not very pretty: Americans are the fattest people ever in history. Obesity, a body composition topping 30 percent fat, is the most pressing health crisis we face, with 34 percent of the adult population falling into that category (plus 29 percent of all children). If you add in the merely overweight it's closer to 68 percent. In the past 50 years the weight of the typical American citizen has increased, on average, by 25 pounds. If we continue at this rate, by 2050 every last person will have eaten himself into the danger zone.
"Every time you eat processed foods, you exclude from your diet not only the essential nutrients that we are aware of, but hundreds of other undiscovered phytonutrients that are crucial for normal human function," Joel Fuhrman, MD, writes in his new book, Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, which stresses the importance of a diet full of high-quality produce. Mehmet Oz, MD, who wrote the foreword to Fuhrman's book, believes that even a slight shift away from meat can improve your health. "What we really want to do is have people nudge themselves in the right direction," he told me. "If you want to have a few bacon bits on your salad, God bless you, fine. That's not where we're losing the battle. We're losing the battle when you have sausage for breakfast, a big pastrami sandwich for lunch, and pork chops for dinner."
Yet we live in a mass-produced, big-box culture, where economic interests hold sway. Meat, corn, sugar—they come cheap, and we buy them. Plus, we tend to like the taste. But there are steep hidden costs in a food system that makes calories rather than nutrients—from the factory farms that treat animals like parts on an assembly line to the fact that obesity-related ailments like heart disease, stroke, and diabetes are skyrocketing and account for approximately $150 billion in healthcare expenses each year.
As both Fuhrman and Oz would attest, anyone consuming a steady diet of man-made edibles would benefit even from something as prosaic as lettuce, but far more intriguing foods exist. As Olien began to talk about the vegetables, fruits, grains, herbs, and other plants he was hunting, I realized there was an entire universe out there I didn't know about. I had never heard of lucuma or sapote or aguaje. What the heck was gac? The list was long.
Learning more requires a passport, because in acquiring these superfoods Olien doesn't simply call up a supplier with his FedEx number, he goes directly to the source.
In doing so he often ends up in extreme places, searching out plants that—although they may have been revered by past civilizations—are now largely forgotten. South America, with its jungles and rainforests and mountains, is especially rich. So when I heard that Olien was headed back to Peru, I invited myself along. I wanted to see firsthand what he was up to because it sounded so incredible to me, so mysterious and even magical. I wanted to taste these lost, powerful foods that had fueled warriors and emperors, plants with miraculous properties that had somehow almost vanished, disappearing beneath a sea of fast-food wrappers.
You can read the rest at the link below.
http://www.oprah.com/health/Superfoods-of-Peru-Kaniwa-Maca-Yacon-Susan-Casey/2
O's editor in chief travels to Peru to experience a trove of life-giving superfoods that just might revolutionize your view of nutrition.
By Susan Casey
O, The Oprah Magazine
April 05, 2011
Photo: Rob Howard Around 4 o'clock on any given morning, Darin Olien will walk into his Malibu, California, kitchen and make himself a smoothie. This will not be an ordinary drink. The other day, for example, he tossed the following into his blender: coconut water, fermented sprouted brown rice, maca, aloe vera juice, barley grass powder, kamut juice powder, almond butter, camu camu, avocado, goji, lucuma powder, noni juice, cacao nibs, MSM, maqui, bee pollen, sacha inchi oil, omega-3–DHA/EPA oil, Hawaiian deepwater salt, chia seeds, nopal, goat yogurt, luo han guo, and a powder called Shakeology.
If you've never heard of many of these ingredients, you're not alone. But stay with me here, because they're among the most powerful nutrients on Earth. Olien's specialty is what's known as "formulating," taking wildly beneficial substances and combining them into something even more potent: a supplement, a snack, a tea, a medicine, a smoothie. Every food in nature contains a mix of proteins, fats, and carbohydrates, along with noncaloric vitamins, minerals, fibers—all of which fuel our cells—and each one has unique abilities that we really don't understand, but it is now clear that some foods pack an extra biochemical punch. Camu camu fruit, for instance, provides the richest source of vitamin C known to exist. Maca, a hearty root that grows only in the high Andes, comes in yellow, red, and black varieties, boosts fertility, is said to balance hormones, and dispenses a day's worth of kick-ass energy. Sacha inchi is another South American treasure, a protein-rich, metabolism-revving nut that delivers an omega-3 bonanza. Olien's final ingredient, Shakeology, contains more than 70 components itself, a crazy cornucopia of good.
No one understands Shakeology better than Olien, who created it in 2008, after Carl Daikeler, CEO of the fitness company Beachbody, challenged him to come up with a supplement to match the tagline The Healthiest Meal of the Day. His customer was someone who wanted optimum wellness, wanted to lose weight, wanted cholesterol levels to drop—but had no intention of eating a platter of broccoli each day. Daikeler gave Olien no limits on quality, no cost/revenue restrictions; the goal was to shoot the moon, to seek out and combine the most extraordinary plants, fruits, nuts, herbs—nature's secret weapons. And Olien found them: ashwagandha from China, cordyceps from Bhutan, yacon from Peru. An alphabet of vitamins and minerals from the purest sources. Prebiotics. Probiotics. Green tea and grapeseed extracts, chlorella and spirulina and hydrilla, a spectrum of enzymes. Since hitting the market in March 2009, more than 400,000 bags of Shakeology, at $119.95 each, have been sold.
Olien himself is a strapping guy, north of six feet and solid. He looks, in fact, like the steak-fed Midwestern varsity football player that he was, until a back injury derailed his athletic career. From that low point Olien had tried to rehabilitate himself using traditional methods—lots of animal protein, relentless physiotherapy—but it was only when he adopted a radically new diet of superfoods that he was able to regain his strength. This not only improved his health, it revealed his calling. "It was one of the greatest turns in my life," Olien says, "because it got me into the question, 'What can I do to fix this?' I became very curious about the body, switched my major to exercise physiology and nutrition. Then I healed myself." Over the years he also managed to help many others with their diet and fitness regimens, and Olien's "concoctions," his powders and bars and health innovations, began to attract attention.
On the first morning I met Olien I watched him doing squat jumps holding 40-pound weights, while holding his breath underwater. Another workout he likes to do involves harnessing himself to a 150-pound railroad tie and dragging it through thick sand. Whatever he eats needs to fuel these exploits, so people are often surprised to hear that his diet consists mostly of plants. Olien consumes no processed foods, no polysyllabic ingredients invented in labs, no high-fructose corn syrup or trans fats, no artificial flavorings, no antibiotic-laced dairy products, nothing that comes out of a drive-thru. In short, he doesn't eat what's generally on offer in the modern food world. "When people find out that I don't eat this or I don't eat that, I feel a sense of pity coming from them," he says, "and I think, 'Wow! You have no idea. I'm not deprived at all. Come to my kitchen! I'll blow your mind.'"
Thing is, science is now catching up to something that nature has known all along: the rich greens, the vibrant yellows, the deep indigos of plants are key to our well-being. That meat we love so much? Proven to clog our arteries. Convenience foods—heavily sweetened and salted, laden with fat and chemicals—wreak havoc on everything from our immune systems to our moods to our weight. Here are the facts and they're not very pretty: Americans are the fattest people ever in history. Obesity, a body composition topping 30 percent fat, is the most pressing health crisis we face, with 34 percent of the adult population falling into that category (plus 29 percent of all children). If you add in the merely overweight it's closer to 68 percent. In the past 50 years the weight of the typical American citizen has increased, on average, by 25 pounds. If we continue at this rate, by 2050 every last person will have eaten himself into the danger zone.
"Every time you eat processed foods, you exclude from your diet not only the essential nutrients that we are aware of, but hundreds of other undiscovered phytonutrients that are crucial for normal human function," Joel Fuhrman, MD, writes in his new book, Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, which stresses the importance of a diet full of high-quality produce. Mehmet Oz, MD, who wrote the foreword to Fuhrman's book, believes that even a slight shift away from meat can improve your health. "What we really want to do is have people nudge themselves in the right direction," he told me. "If you want to have a few bacon bits on your salad, God bless you, fine. That's not where we're losing the battle. We're losing the battle when you have sausage for breakfast, a big pastrami sandwich for lunch, and pork chops for dinner."
Yet we live in a mass-produced, big-box culture, where economic interests hold sway. Meat, corn, sugar—they come cheap, and we buy them. Plus, we tend to like the taste. But there are steep hidden costs in a food system that makes calories rather than nutrients—from the factory farms that treat animals like parts on an assembly line to the fact that obesity-related ailments like heart disease, stroke, and diabetes are skyrocketing and account for approximately $150 billion in healthcare expenses each year.
As both Fuhrman and Oz would attest, anyone consuming a steady diet of man-made edibles would benefit even from something as prosaic as lettuce, but far more intriguing foods exist. As Olien began to talk about the vegetables, fruits, grains, herbs, and other plants he was hunting, I realized there was an entire universe out there I didn't know about. I had never heard of lucuma or sapote or aguaje. What the heck was gac? The list was long.
Learning more requires a passport, because in acquiring these superfoods Olien doesn't simply call up a supplier with his FedEx number, he goes directly to the source.
In doing so he often ends up in extreme places, searching out plants that—although they may have been revered by past civilizations—are now largely forgotten. South America, with its jungles and rainforests and mountains, is especially rich. So when I heard that Olien was headed back to Peru, I invited myself along. I wanted to see firsthand what he was up to because it sounded so incredible to me, so mysterious and even magical. I wanted to taste these lost, powerful foods that had fueled warriors and emperors, plants with miraculous properties that had somehow almost vanished, disappearing beneath a sea of fast-food wrappers.
You can read the rest at the link below.
http://www.oprah.com/health/Superfoods-of-Peru-Kaniwa-Maca-Yacon-Susan-Casey/2
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