Hi, my name is Addie, and I just need a little motivation.
Spicy Oven-Roasted Fries
- 1 ¾ lbs (800 gr) potatoes, unpeeled
- ¼ cup (60 ml) olive oil
- 1 teaspoon smoked paprika (substitute regular paprika, less intense though)
- ½ teaspoon dried chili powder (even better: smoked chili powder)
- freshly ground pepper
- course sea salt
- Preheat oven to 450F (220C).
- Slice potatoes in wedges. Mix with olive oil, paprika powder and chili and place on a large baking sheet covered with baking paper. Season generously with course sea salt and pepper.
- Roast in hot oven for about 25-30 minutes, or until potatoes are brown and crispy.
- Sprinkle over some extra salt and dust with a little smoked paprika powder. Serve immediately.
- Tropical Mango Yogurt Smoothie
- Green Ginger Peach Smoothie
- Hearty Fruit and Oat Smoothie
- Tropical Blueberry Smoothie
This infographic gives an account of facts and figures about calories. There are some very interesting facts in there.
[More Health Infographics Here]
Top 10 fitblr myths.
- Wear spandex shorts under your regular running shorts so you don’t chafe
- Cotton socks will only lead to blisters; invest in socks designed for running.
- Join your local running club—check with your local running store fitness center and/or recreation department to find one
- Find a committed running partner. It is much harder to skip a run when you have someone else depending on you
- Remember that- It gets easier.
- Accept and appreciate the fact that not every single run can be a good one
- Do not compare yourself to others. Run within yourself and for yourself first.
- Even a bad run is better then no run at all
- If you normally run with music try skipping it and listening to your feet to hear your pace and your gait
- Don’t be discouraged if you don’t experience weight loss immediately
- Start a running blog, to see your progress and set goals
- Hydrate. Make it a habit to drink water throughout the day
- On long runs eat something every hour—whether you feel like it or not
- During longer runs if you don’t like to carry water take some cash in your pocket pouch or a shoe wallet. Run a route where there’s a corner store that you can use as a pit stop to pick up your water and maybe use the bathroom
- To aid recovery the most crucial time to eat and drink is in the hour immediately after you run
- Use Vaseline or BodyGlide wherever things rub. They will help prevent blisters and chafing
- Do not increase your mileage more than 10 percent per week
- If you are prone to shin splints and lower leg pain try running soft trails for your Training runs and save the asphalt for race day
- Do not run two hard days back-to-back
- Ice aches and pains immediately
- Pay attention to your form. Try to run lightly to minimize impact that could lead to injury
- When running don’t forget the bug spray, sunscreen and a hat- BIG TIME!
- Neosporin (or another antibiotic cream) is good for chafed areas
- Make sure you cut your toenails short enough so they don’t jam into your Shoes
- Be careful about running on paths that force you to run consistently on a slant. It’s hard on the hips knees
- Don’t stretch before a run. Warm up by walking briskly or jogging slowly for several minutes
- Do not ice for more than 20 minutes at a time
- For beginners, set mini goals to keep you motivated. (Can be minutes [run 5, walk 10], run between street lights then walk between street lights, run till the next bus stop, until you pass a car on the street)
- Do not use the hot tub after a race. It will increase inflammation and hinder healing
- Be aware of cyclists approaching you from behind and try to keep to the right. Try to pay special attention when running with music
- Run facing traffic.
- Never assume a car sees you
- Doubleknot your shoe laces so they will not come undone when you run\
- If you listen to music, put earbuds in the go inside your ear, if you are usuing the ones that sit in your ear, it will fall out
- Buy yourself some actual running shoes from an actual running store because running in junk “sneakers” will destroy your feet and your legs
- At first keep your runs short and slow to avoid injury and soreness so you do not quit.
- If you are breathing too hard slow down or walk a bit until you feel comfortable again
- Pick your route close to home (out your front door)—the more convenient it is the better chance you will have sticking with it.
- Set realistic short term and long term goals
- Remember Soreness one to two days after a run is normal (delayed onset muscle soreness).
- There’s no shame in walking
- Four laps around the local the high school track equals one mile
- Vary your training routes. This will prevent boredom and prevent your body from getting acclimated
- Push through rough spots by focusing on the sounds of your breath and feet touching the ground
- Do abdominal breathing to get rid of side cramps
- Run on trails if at all possible. It will be easier on your body and you’ll love it
- Dress as if it is 10 degrees warmer than the temperature on the thermometer
- Run early in the morning or later in evening to avoid mid-day heat
- To keep cool in hot weather soak a bandana in cold water wring it out a bit and tie it loosely around your neck
- In the winter dress in layers (coolmax or other technical clothing) and wear a headband over your running hat to cover your ears
These are SO helpful! I’ve finally started running and these tips will help me and get me more motivated! (:
Looking for a snack after school was just made easy :)
A delicious new take on healthy, grilled chicken. Bold Chimichurri sauce gives this recipe more flavor, and excitement! It’s easy to prep and cook, low on calories, and super tasty! What more could you want? Try this great dish for dinner this week.
Makes: 4 servings
Serving size: 1 breast half + 3 ounces beans
Prep: 20 mins
Grill: 12 mins
- 4 skinless, boneless chicken breast halves
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces fresh young green beans
- 1 tablespoon water
- 3/4 cup packed fresh Italian parsley
- 1 tablespoon cider vinegar
- 2 cloves garlic, halved
- 1/4 teaspoon crushed red pepper
- 1 lemon
Directions1. Brush both sides of each chicken breast half with 1 tablespoon of the oil; sprinkle chicken with 1/4 teaspoon of the salt and the black pepper.
2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.)
3. Meanwhile, place beans in a 1-1/2-quart microwave-safe dish. Add the water. Cover dish with vented plastic wrap. Microwave on 100 percent power (high) for 3 minutes; drain.
4. For sauce, in a small food processor or blender combine the remaining 2 tablespoons oil, the remaining 1/4 teaspoon salt, parsley, vinegar, garlic, and crushed red pepper. Cover and process until nearly smooth.
5. Finely shred peel from the lemon. Serve chicken and beans topped with sauce and lemon peel. Squeeze lemon juice over all.
- Servings Per Recipe 4,
- cal. (kcal) 281,
- Fat, total (g) 12,
- chol. (mg) 82,
- sat. fat (g) 2,
- carb. (g) 8,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 7,
- fiber (g) 3,
- sugar (g) 2,
- pro. (g) 35,
- vit. A (IU) 1555,
- vit. C (mg) 34,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 376,
- Potassium (mg) 552,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet