Simple

Deconstructing the Plank

This week we are going to completely break down another one of our most basic moves – the plank! Most people are aware of the planks most central component: a strong core. This week you will discover that there is MUCH more to it than that alone, but let’s start here.

We define the core as any and all muscles that attach to and/or stabilize the spine, which technically probably includes a near majority of the muscles in your body! Your core connects your lower body to your upper body. Most of our daily movement either emanates from the core or moves through it. Being able to actively “turn on” your core is vital for obtaining good posture, is key in balance and stability, maintaining a healthy back, and in everyday activities. Being able to quickly activate or “turn on” your core muscles is often the difference between sustaining injury or not when lifting and/or moving some everyday object or having to react quickly like catching yourself during a trip and near fall.

Now as we talk more about what goes into a quality plank it may help to imagine a soldier – standing at attention.

Their back is tall, ears aligned over their shoulders, legs straight. They are standing at a-TENSION! “Chin up, chest out, shoulders back, stomach in.” Flip them down on the ground with arms forward and you have a beautiful plank! The next time you plank, think to yourself, “if I were flipped up onto my feet, would I be standing tall and straight?” PUSH through your heels in your plank to create tension. Pretend a cat is climbing up your leg, digging in its claws (we know, ouch!). Instinctively your muscles would tighten, pulling the knee cap “up” on the thigh – the front of your leg is now “engaged”.

Next, pretend your pelvic bone is a bowl. Slightly tip the bowl backward like you are trying to pour water out of your back side (gross image, but bare with us). This engages, or creates tension in the external obliques, rectus abdominis, glutes, and hamstrings. Check out this great article to get more in-depth with pelvic tilt!

Hopefully by this point in the article, you have gathered that planking includes alignment and tension throughout the body! This continues into the upper body. Be sure your elbows are securely under your shoulders. Turn your palms down, and spread your fingers for the most sensory input (no prayer hands!). Push your body up into your upper back, or in other words lift yourself through the shoulders – don’t allow them to collapse together on your back. Your head should be aligned with spine – think about giving yourself a double chin. If there were a pole on your back it should make contact at the back of your head, shoulders, and tailbone.

Now that you’ve found all this tension in your body it is time to find a little movement! A strong plank is in part created by proper breathing, meaning breathing in through the nose and out through the mouth. When you breathe deeply, you should feel your entire rib cage and belly expand to its fullest extent. When exhaling all the way you activate your deep core muscles, which is exactly what want to be calling upon during planks! So many of us are chronic “mouth breathers” which can lead to a whole host of issues like exercise induced asthma, sleep apnea, chronic hyperventilation and even increased allergy symptoms. Now, take a DEEP breath…or MANY deep breaths!

So that’s it. Nothing to it, just: TENSION (stand tall), feet dorsiflexed, quads/front of legs engaged (cat claws!), slightly tip the pelvis (belly button to spine and close to nose) for core activation, elbows under shoulders, chest into upper back, head alignment, BREATHE!

Go forth…and plank

Deconstructing The Squat

The squat is the perfect analogy for life. It’s about standing back up after something heavy takes you down.”

~ unknown

When most people think about squats, what do they think about? Quads? Maybe glutes too? However, this foundational movement goes MUCH deeper than that! A weighted squat is quite literally a total body exercise, and this week we are going to break it down piece-by-piece for you:

START FROM THE GROUND UP
Not the other way around!

Instead of picking up weights, making sure they are secure and then bending your knees dropping into your squat, bring your attention FIRST to your feet! Weightlifting experts suggest focusing on broadening the foot, spreading the toes laterally, and making as much contact through the floor as possible. Imagine someone has placed several playing cards under different parts of your foot, and you are trying to prevent someone from pulling them out! You might be surprised to find how much more active engagement you feel throughout the muscles of the lower body. Ready? Yes you! Imagine those cards under each corner of your foot – now squat! Just a few, don’t burn yourself out – we want to take a moment to do just a few bodyweight squats with each paragraph to solidify what you’re reading and make it more real.

Next up are the ankles! Take a look at the graphic above. Notice the angle at the ankle – it is not 90 degrees with the knee directly over the heel, because that would shift your center of gravity too far to the back making it impossible to hold weight safely. Ankle mobility might be the most common limitation people face when it comes to getting into a deep squat. Try drawing the alphabet or big circles in both directions with the ankles, really pushing the range of motion and moving slowly throughout the range. Maybe move your ankles for a minute or two, then try another couple of squats – try thinking about pulling the front of your shin down towards the tops of your feet (but don’t pop up off those heels!)

Moving up the leg to the knees now. Many people struggle to keep their knees in line with their ankles/toes as they get deeper into their squat. This is most commonly due to inner thigh weakness, glute weakness, hip tightness or all three. Find a mirror! Watch your knees on the way down and continue to hold them in line – pay attention to whether you start feeling your squats in different areas! Ask a coach to assistance if you find your knees continue to fall in towards each other; there are a few ways to work through this common movement dysfunction. The Split Squat is one excellent example of a unilateral exercise that can help us identify instability and weakness. During split squats and side lunges take care that you don’t allow your knee to fall inward by engaging the outer glute and pressing through both the inside and outside of the foot. Hip lifts and single-leg hip lifts are also great exercise to help develop stable glute strength. Now you know what comes next – put it to work! Focus on the position of your knees while squatting and try keeping them pointing directly in line with the toes! Maybe try a few squats with your feet narrow, wide, in the middle, turn the toes outward a little. See what feels most comfortable.

Speaking of hips! The very first step for the squat is to send the hips back – THEN begin sitting. Too often we start bending our knees into our squat before we have even begun to send the hips back and this sets us up for dysfunctional movement right off the bat. Alright fine, maybe just one squat this time…start with the hips!

So that pretty much covers your lower body – but we haven’t even got past the hips yet! What happens above them is just as important for your squat form especially if you are going to be carrying weight. Squat Holds and Quad Rocks (see a trainer for demonstration) is a great exercise to help get you into the habit of engaging your core muscles during the squat. A quad rock IS a squat if you turn the movement vertical, however this variation drastically reduces the amount of weight you have to move. Often we forget about the upper body here and just focus on the legs, but especially if we are loading the squat we MUST have core engagement to ensure the safety of the spine. Tuck the chin in (double chin) to keep the spine straight all the way through the top, and don’t forget to pack those shoulders!

So there you have it folks – the squat in 500 words or so. There is even more that we could say if we wanted to continue delving into this movement, but let’s allow this to sink in and if you like seek out some one-on-one time with a trainer to fine tune your squat.

Diet Myth-Busting!

This week we are busting diet myths! First up, it’s…

EAT LESS, WEIGH LESS.”

While that CAN be true in some cases, usually people don’t want to lose weight – they want to lose fat! So, if you are comfortable depriving your body the nutrients it needs, feeling hungry all the time, and losing muscle, water and bone density – then this is the diet for you! In order to maintain muscle and proper body functioning (especially for people involved in strength training several times a week like our Ellipse members!) you need to eat at least a certain number of calories in the proper ratio of protein, fat and carbohydrates.
Now of course if an average person was eating 3,000 calories a day sure, cutting their calorie intake a little will probably help them lose some weight. For most of us however, when we “diet” we tend to cut out entire macronutrient categories (*cough cough* carbohydrates), and slash caloric intake below a baseline level needed to ensure your body doesn’t enter “starvation mode”.

LOW-FAT, LOW-CARB, SUGAR-FREE, DIET, LITE”

These are marketing terms dreamed up in a corporate office to sell cheap (in quality and ingredients, not always in price) products to the incredibly large market of people desperate to lose weight. We’ve discussed the downside to artificial sweeteners in the past, but products with these labels tend to be highly processed, and are often just junk food disguised as a guilt-free indulgence – however, they are anything but. Low or Fat-Free products often have added sugar to make it taste good enough to eat (see the classic example of fat-free frozen yogurt)

EAT SMALLER AMOUNTS FREQUENTLY TO BOOST METABOLISM.”

The truth is the number one way to boost your metabolism is by increasing the amount of muscle you have – that’s about it. Constant digestion has a negligible effect on your metabolism and might even do more harm than good for your teeth and intestines. Eating a healthy snack (think: Veggies and Hummus, Fruit and Greek Yogurt or Peanut Butter, etc) between meals however can help you to stay more satisfied during the day and prevent overeating at meal time.

EATING PROTEIN AND CARBS SEPARATELY AIDS IN WEIGHT LOSS.”

This one is patently UN-true because in fact the best way to ensure efficient digestion of protein is to pair it with a high-fiber carbohydrate. Many of the healthiest protein options come pre-paired with carbohydrates already like beans, nuts, seeds etc.

EATING FAT MAKES YOU FAT!”

This one is very important because many people striving for a healthy diet almost totally abstain from dietary fat, which is to their detriment because many vitamins (A, D, E and K) REQUIRE fat to be absorbed into the body. Also adding small amounts of healthy fat (EVOO, Coconut Oil, etc) to vegetables makes most people much more likely to eat them, and help you feel full! (Think: apple = still hungry vs. apple + peanut butter = energy + satisfaction)

DON’T EAT AFTER 8 PM!”

This might be good advice, but not because late night calories are really any worse than daytime calories. Most of the time late night snacks are our worst ones. High fat, high sugar snacks that don’t actually serve any purpose to sate hunger. Try not to go more than 5 hours without eating during the day to avoid being famished late at night, and try to contain your eating hours roughly within a 12-hour window – that alone might help you save a couple hundred calories per day!

Consider these myths BUSTED

All About Herbs!

Last week we talked about a lot of unusual produce you might find at the Farmers’ Market or grocery store (read here if you missed it!), but herbs are another great item to source from your local market or store. When it comes time to discuss vitamin and mineral content of foods or antioxidant rich sources herbs are often forgotten, but they can be a great source of all three!

Some herbs are perennial, some biennial or annual, but for the most part they tend to offer their best harvest in the summer and early fall. Even with herbs that will survive a snowy winter, it’s important to harvest before the frosts start to settle in. You can extend the life of your herbs by freezing them on the stem or chopping and placing in a bag – or even freezing in ice cube trays with water! Usually it is suggested to make use of them within 2 months, but to extend their freezer life a little try freezing them in olive oil! This ensures preservation of their flavor up to 3 or 4 months and makes them very convenient to use in soups or while sauteing vegetables.

MINT

Mints are incredibly hardy perennial herbs which make them very easy to grow. They spread so willingly, in fact, that many people choose to plant them in a large pot, and then plant that pot in the ground so they don’t take over an area!

Mints have one of the highest antioxidant capacity of any food! Try adding fresh mint to salsas and salads or toss it in your water for a refreshing flavor! You can also steep the leaves for 5 – 6 minutes in hot water for fresh mint tea.

Click here for a fresh Summer Roll recipe containing fresh mint!

OREGANO

Oregano is another perennial that is easy to grow (and split to share with a friend!). It’s known not only for its common use in Italian foods and on pizza, but also for its antimicrobial and anti-inflammatory properties! Oil of Oregano is a fantastic natural immune booster when antibiotics are not available or necessary.

Try this different take on classic pesto using oregano and spinach!

BASIL

An annual herb, basil is best harvested by pinching off a few leaves from a few different stems to encourage the plant to fill out vs getting tall and spindly. Traditional basil uses include pesto, marinades, bruschetta, and soups. Basil is another great addition to fresh spring rolls or tossed into a fresh greens salad. Try steeping 3 basil leaves in 1 cup of boiling water to create a tea to relieve an upset stomach or digestion!

Here’s another Summer Roll (*not fried spring roll) recipe to try – so fresh you can even cut out the dipping sauce if you’re concerned about the extra calories!

CILANTRO

This annual herb is often confused as a perennial because it reseeds so easily. Cilantro, in addition to being abundant with vitamins, minerals, and antioxidants, is also known to combat heavy metal toxicity in the body and aid in digestion. Unfortunately however, about 15% of the population has a gene that causes them to detect aldehyde chemicals which are found in both cilantro and soap. If you find that you fall into this group and you dislike cilantro, swap out parsley in any of your favorite recipes that include cilantro. Those in Wisconsin will even find, with the heavy frosts, cilantro can sprout up on it’s own from the prior season. When growing, the green leaves can be harvested as cilantro. Let it flower and go to seed and you have grown spicy coriander seeds! Cilantro is used in many Mexican or Asian dishes such as guacamole, salsa, and cilantro lime rice.

DILL

Like Cilantro, dill reseeds easily, but is a biennial since a plant will only live two years. Toss seeds just about anywhere, and you’ll have fresh dill available readily for years to come. Dill tastes great in fresh in salads, greens, and as flavoring for roasted or grilled vegetables!

Click here for grilled carrots with lemon and dill!

There are many, many herbs out there worth mentioning, but some easy perennials that have a wide variety of uses are Rosemary, Thyme and Sage! Plant all kinds of herbs and try using something brand new to you – your tastebuds will thank you!

Ad-veggie-venture! (Conquering Mysterious Produce)

Gardens are overflowing and the Farmer’s Markets are full of produce, ready to fill your vitamin and mineral needs! I’m sure we all snagged up the strawberries over the last couple of weeks. Maybe you got some early lettuce or beans…but what about all those mystery fruits and veggies?? We all see unknown produce and simply pass on by without giving it a second thought. The next time you see something unfamiliar, buy it! Make it a mission to learn 1 or 2 ways to use it. You will probably like it, AND you’ll have something new to incorporate into your regular meal/snack rotations to keep it from getting boring. As an added bonus, you will introduce your body to vitamins and minerals that you may not currently be getting! Let’s get started:

Yu Choy (yow – choy)

Go past any Asian stand at a farmer’s market and you’ll likely find Yu Choy. This Chinese green is most identifiable by their yellow flowers, which are edible! Yu Choy (or rapeseed) are primarily grown to produce canola oil, but also have a sweet taste that make it perfect to sautée, stir-fry or add to soups. Yu Choy’s flavor is a sort of cross between spinach and mustard greens. Grab a pound of Yu Choy, stir fry in some oil and garlic and then steam in ¼ cup of chicken broth for about 3-3.5 minutes until the stems are softened. Say Nǐ hǎo to something new!

Kohlrabi (cole – RAW – be)

In German “Kohl” means cabbage and “Rabi” means turnip; this green or purple bulb like vegetable is commonly eaten in German speaking areas and in Vietnam. However, it is slowly becoming more mainstream here in the U.S. The bulb can have the green skin cut off (knife or vegetable peeler) and the inside, sliced or cut into sticks and served alone or with a dip like hummus. It has a nice, crisp taste with a slight cabbage flavor. Some may be surprised to learn that the greens on the top of kohlrabi can be used like kale or collard greens. Look for smaller size bulbs to ensure they are not “woody” as often found in the larger grown vegetable. Use kohlrabi in other ways too, such as pureed in soups, roasted, or steamed. Any time you get a veggie where you can eat the root and the greens you’ve got a bargain!

Golden Beets

You might have noticed we’ve included a few root vegetables in this post, in large part because unless it is a carrot or potato most people tend to steer clear of this category. What a shame! Because the roots are generally the major source of absorption for vitamins and nutrients from the soil, these veggies (beets, rutabagas, ginger, etc) pack a big nutritional punch! Geosmin, a compound produced by microbes in the soil, is what gives beets their earthy taste and seem to polarize so many into beet lovers or beet haters, but even beet haters may be pleasantly surprised by the flavor of golden beets! These golden beauties have been described to taste like sweet corn when cooked, and are well-known for their high fiber, potassium, iron, and folic acid. One bonus is they don’t “bleed red” and stain your clothes or teeth. Beets also have the highest sugar content of any vegetable, which is why they can be found in some desserts (like beet brownies!). Beets can be enjoyed roasted, poached, or boiled.

Jicama (HE – ka – ma)

Although you won’t find jicama grown locally as it needs 9 months frost free, you can generally find it in most supermarkets. It’s traditionally grown in Mexico and South America. Also known as a Mexican turnip, Jicama is in the legume family and the brown, bulbous root vegetable we are used to seeing is just that – a tuberous root at the bottom of a large vining plant. Jicama is most commonly enjoyed raw and tastes like a savory apple, a crunchy, juicy, and slightly sweet snack. Just cut the skin off (it’s too thick for a vegetable peeler) and cut into sticks or slices. Other ways to enjoy jicama are stir-fry (like water chestnuts), julienned into spring rolls, and even diced into salsa or a coleslaw!

Fennel (FEN – null)

Fennel is crunchy and slightly sweet – closely related to parsley, carrots, and dill. It is fully edible, from its bulb to the leaves, and has high concentrations of phytonutrients which make it an antioxidant powerhouse. Fennel has been repeatedly studied for its ability to reduce inflammation and fight cancer. Many associate the taste to black licorice, however if black licorice isn’t your thing, when the bulb is chopped and sautéed (many like it sautéed with onion) or braised, that licorice-type taste almost fully dissolves into a complementary side dish primarily for fish or other seafood. The stalks can be used in soup and the leaves can be used as an herb. Search pinterest or google some recipes and give it a shot!

Venture into the Farmers’ Market or grocery store with a little extra confidence this week, and proudly request some new produce with the correct pronunciation and a sense of accomplishment! When it comes to diet, one particular principles with regards to exercise is extremely applicable: if you are bored, you won’t stick with it very long. Explore new fruits and veggies to boost your vitamins and minerals, make your meals more enjoyable, and wow your friends and family!

Until next time…Happy Harvesting!

Slooooowww Down

We’re a rushed, distracted, and “too-busy” society. Most people in North America eat fast. Really fast. We rarely take the time to savor our food… or sometimes even to chew it properly.

^^It’s gross isn’t it??^^

You almost can’t look away…don’t be like Homer!

Each time we consume food we are using all five of our senses. We taste and smell the food, hear the crunch, feel the texture, and see the food. Try sitting down to eat in a calm environment with minimal distractions to truly enjoy all the five senses, and get more satisfaction out of eating! Taking time to prepare your food and make it look presentable will help you to enjoy it. Add fruits, veggies, and spices to add a colorful “pop” to your meals!

Did you know it takes a full 20 minutes for your stomach to tell your mind (and mouth for that matter) that you are satisfied? Try spending at least 20-30 minutes eating each meal, and see what a difference it can make! Slowing down is an effective – and maybe the easiest – way to reduce caloric intake at a meal.

Eating slowly offers many benefits:
• Better digestion
• Better hydration
• Easier weight loss or maintenance
• Greater satisfaction with our meals

Digestion is a process made up of many equally important steps that prepare the body to break down everything you put into it to use for energy. Smelling, tasting, chewing, moving the food around, chewing some more, swallowing, chemical and mechanical break down in the gut… When we eat and chew slowly, we allow our brain and body to properly digest the food. Food that is not properly chewed, or eaten too fast can lead to GI problems as well as indigestion. To practice chewing slower, choose high-fiber foods that take more time to chew such as fresh fruits and vegetables. The act of chewing even helps your brain to feel more full – this is why shakes and smoothies can leave you hungry even when they have the same calories as a meal!

Now, we all know that awful feeling of eating way too much and feeling like a balloon. Eating slowly helps us avoid this “inflated” feeling, and gives the brain time to process satisfaction. One research study out of the University of Rhode Island done on women who ate lunch quickly vs women who ate lunch slowly showed those who ate quickly consumed 646 calories in 9 minutes while the women who ate slowly consumed 579 in 29 minutes! That’s 67 calories less in 20 additional minutes – you can see how weight gain can happen if this is happening for breakfast, lunch, and dinner! For weight-loss or more consistent maintenance, try aiming to stop eating when you are only 80% full. Don’t continue eating until about 20 minutes have passed. Then if you are still hungry eat a little more, but if you are not – then don’t.

Here’s a simple strategy to slow down: Count how many bites you take in a minute. The next time you eat, try cutting that number in half. At a minimum, you will be more conscious of your speed.

Check out these other shocking study findings about just how much MORE food we consume when we eat quickly!

Super Kale! To The Rescue!

Kale is a popular superfood – maybe the most popular one around – with its high fiber, iron, vitamin A & K, calcium and antioxidant content. Pound for pound (or gram for gram), kale has twice the amount of vitamin C as an orange and more calcium than milk! Got Kale? It has become a pretty notorious scapegoat for social media mockery:

Haters gonna hate…

If you haven’t grown to love it yet, we’re here to give you a few innovative ideas to give it another try or to shake up your kale standards!

START SIMPLE: Add some kale to your smoothie for a quick nutritious boost! It’s flavor won’t overpower fruit-based smoothies, and it blends well for a leafy vegetable.

SUPER KALE DRESSING: A salad may truly only be as good as its dressing! The somewhat bitter flavor of kale can be curbed by purchasing young/earlier harvested kale from your local Farmers’ Market, OR consider complementing that bitter flavor with some sweet!

– 2 c of your favorite fruit (raspberries are a great choice)
– 2 Tbsp. Dijon or Tahini
– 1-2 Tbsp. balsamic vinegar
– 1-2 Tbsp. maple syrup
– 1 Tbsp. of a fresh herb like thyme or rosemary.

SUPER KALE CHIPS: Cut the thick stems off your kale and tear into bits. Rinse, then run through a salad spinner to dry thoroughly. Rub olive oil and salt in, spreading the leaves over a cookie sheet. Bake 10-15 minute at 350 degrees or until the edges are brown but not burnt. Get creative with different seasonings like Cajun or Chili Powder!

SUPER KALE PESTO: Mix up the flavor profile of your Pesto by swapping the basil out for kale!

– Pour 1 c of olive oil into a food processor
– Add 3 cloves of garlic
– Add 12 cups of chopped kale leaves until blended.
– Stir in 1 cup of pine nuts, 1 cup parmesan, and salt to taste.

**For added veggie goodness, serve over zucchini noodles!

SUPER KALE SOUP: Consider adding roughly chopped kale into soup for texture and flavor! Much like the use of endives in Italian Wedding Soup, Kale is a great complement in broth-based or even cream-based soups! Kale can be purchased in bulk, tossed in a freezer bag, and then simply crumbled into your bowl!

SUPER KALE TACOS: Few social media trends are more prolific than the mockery of healthy eating habits, but the insatiable craze over Tacos may have the upper hand! Hurdle your hesitation on this one and try out this delicious recipe below from Cookie and Kate!

and yes…I know tacos and burritos are not quite the same thing 😉

http://cookieandkate.com/2012/simple-kale-and-black-bean-burritos/

Be Smart this Summer!

The Summer brings many many things, but one thing that is in great supply is SUN!

Now, who doesn’t love the long summer sunshine hours? But it is important to note, that there are some precautions that should be taken with all that sun!

Sunscreen – It’s a hot topic (pun intended!). We need some vitamin D from the sun, but also shouldn’t wait to get burned either. Start with the basics of wearing clothing that shields you from the sun’s UV rays and reducing your burn risk. Seek out shade and plan outings in the early morning or late afternoon when the sun is not at it’s peak. If you plan on soaking up the rays all day and using protection, make sure to investigate your sunscreen (for harsh chemicals, and get rid of those spray sunscreens!) or even consider making your own.
Homemade Sunscreen Recipe

Sunglasses – Don’t forget to protect your eyes! Much like skin, lighter eye colors are more susceptible to damage from harmful UV rays! UV overexposure may lead to macular degeneration (a leading cause of vision loss for older Americans) and some kinds of cataracts (a clouding of the eye lens). Make sure your sunglasses have 100% protection from both UVA and UVB rays. Polarized lenses can help in very bright conditions to reduce eye strain.

Stay hydrated! – Summer can be filled with a lot of parties and events. Keep in mind that alcoholic and caffeinated beverages pull water FROM the body and promote dehydration. Try consuming 6-12 ounces of fluid every 10-15 minutes that you are outside. If you plan to be active outdoors, try drinking 16-20 ounces of fluid 1-2 hours before your activity.

Get Quality Sleep – During the summer it can be a little more challenging to get a full nights shut eye when the early morning sunrise is calling your name, or the extended daylight keeps you awake later than usual. If you have trouble sleeping, try blinking quickly for one whole minute – tired eyes help you fall asleep! If you’re still having trouble, try stretching for 5 minutes; your muscles will relax and it will be easier to find a comfortable sleeping position.

Aloe Vera Ice Cubes – Forgot to heed the sunscreen warnings above? Rub some relief into your skin! Freeze aloe vera in an ice cube tray for quick grab and go relief!

Mango Guacamole? Yes, please!

Grilling at the neighbors house?  Graduation party coming up? Need a show stopper for a 4th of July barbecue?  Make this mango guac.  Guaranteed to leave you with an empty dish and requests for the recipe.  Here’s what you need:

2 Fresh Mangos

3 Ripe Avocados

The Juice of 1 Lime

1 Seeded and Ribbed Serrano or Jalapeno Pepper

One Bunch of Fresh Chopped Cilantro (discard the stems of course)

Salt and Garlic to taste

Mix together. Serve chunky with chicken or corn chips. Enjoy!

Hack Your Summer with these Cool Tricks

Are you ready for fun in the sun??

But really, are you ready for all that comes along with that? The beautiful weather lures us out in the heat, but lurking everywhere all Summer long are cold, sugary temptations like ice-cream and popsicles! And spending all that extra time out in the sun is sure to affect your hydration – which as we’ve learned in the past has drastic implications for our health and fitness goals.

But fear not! We have some great tricks you can use this Summer to keep you cool, well hydrated and most importantly satisfied all Summer long without boosting your sugar intake.

Protein-Packed Coconut Popsicles

Few things are more satisfying than an ice cold popsicle on a hot, dry day! Boost your protein and energy with this delicious alternative to popsicles containing all kinds of additives, preservatives etc. It’s super simple!

– Blend 2 Scoops of Bio-Whey with 1 Can Full Fat Coconut Milk
– Pour into popsicle molds and serve frozen

Frozen Grapes

Hands down one of the easiest ways to cool down with a delicious treat is to freeze your grapes! Wash beforehand and pat dry so they don’t all clump together. Put in the freezer and enjoy them straight out of the icebox! Or if you want a slushier texture let them thaw a couple of minutes before eating.

Protein Packed Yogurt

Greek Yogurt is another great way to keep cool, and you can boost the flavor and nutrition by mixing in a scoop of Bio-Whey and 1-2 tsp of water to thin a little. 37 grams of protein come packed into this combo!

Stay Well Hydrated

Like the glue that holds together all of your sound nutrition choices, hydration is essential for ensuring your body is working properly and handling the nutrients you are giving it in an effective way! If the taste of water just doesn’t do it for you, consider flavoring it with some citrus! And if carrying a lemon around with you is not really your thing…maybe try something like True Lemon. True Lemon contains no artificial sweeteners, real fruit flavor, and no preservatives; their new crystallized citrus comes in lemon, lime, grapefruit and orange flavor.

Tired of the ice melting in your water bottle within moments of stepping outside into the hot sun? Fill it half full and freeze your bottle over night lying on it’s side. That way when you fill it up the long, vertical ice cube will keep your water refreshingly cold much longer!

Now, no Summer post would be complete without a suggestion for the grill, so save time and flavor up that boring chicken! Before freezing your chicken, toss in your marinade! As the chicken thaws it will be soaking up the tasty flavors. Try lime juice, soy sauce, and ginger OR a lemon juiced w/ zest, garlic, olive oil, thyme, and salt/pepper.
https://www.noshtastic.com/grilled-paleo-lemon-chicken-thyme/