Sunday Stuff #013
HOW WE APPROACH WEIGHT LOSS
I often talk about individual approach, which is critical for success. Lack thereof is a big flaw of many fitness projects, as it means that participants achieve only some of their goals, the approach isn’t entirely clear and all efforts boil down to “lift up more, train better, slim down faster”. In such cases the outcome ends up being rather mediocre.
It’s true that a standard program could actually work for some people just like the last pair of shoes at the store might happen to fit you.
But most participants’ expectations range from “well, I’ve made some progress” to anticipated fiasco.
The issue of weight loss seems to be very straightforward: the goal is to lose weight. It’s true, but it’s not that simple. Actions are driven by goals and results are driven actions.
Click here to read more and see a list of main (but not all) reasons why people join our coaching program. Try to compare them with yours, it could help clarify many things. Let’s roll.
"If you're having trouble sticking to a new habit, try a smaller version until it becomes automatic. Do less than you're capable of, but do it more consistently than you have before."
– James Clear
THREE TIPS TO ADD MORE VEGETABLES TO YOUR DIET
#1. START YOUR DAY WITH VEGGIES
Add vegetables like onion, spinach, bell peppers, or mushrooms to your morning omelette or scramble for a nutritious, veggie-packed breakfast.
#2. BULK UP SOUPS AND STEWS
Add vegetables to soups, stews, and chilli to increase nutritional content and add texture and flavour. Carrots, celery, onions, and leafy greens are all great options.
#3. SNACK ON VEGGIES AND HUMMUS
Keep sliced cucumbers, bell peppers, carrots, and cherry tomatoes on hand for quick and easy snacks. Pair them with hummus or your favourite dip for added flavour and satisfaction.
SOMETHING TO THINK ABOUT
What is my relationship with food like?
Do I view food primarily as fuel, comfort, or something else? How do my emotions and stress levels influence my eating habits?
RECIPE
WARM KUMARA SALAD
INGREDIENTS
1 Cup Spinach, Chopped, Raw
1 Cup Curly Kale, Raw
500g Kumara, Chopped
1⁄2 tsp Paprika
1⁄4 tsp Chilli Powder
1 Tbsp Oil, Olive
1 Tbsp Vinegar, Red Wine
1⁄2 Bunch Spring Onions, Sliced
2 Tomatoes, chopped
1⁄2 tsp Garlic Powder
1⁄4 cup walnuts, chopped
1⁄4 cup feta, crumbled
DIRECTIONS
Roast kumara: Preheat oven to 200°C. Toss chopped kumara with olive oil, paprika, chilli, and garlic powder. Roast for 25-30 minutes until tender.
Sauté greens: In a pan, lightly sauté spinach and kale for 3-4 minutes, then set aside.
Mix salad: Combine roasted kumara, sautéed greens, tomatoes, and spring onions in a bowl. Drizzle with red wine vinegar.
Top and serve: Sprinkle with feta and walnuts. Serve warm.
