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Time 2 Shine

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  1. I had the same question myself.....I found this at the WW website: Q: If I exercise early in the morning, should I eat first? If I go at night after work, should I eat something before I leave work? A: Eating before you exercise can actually be a good thing. A moderate pre-exercise, high-carbohydrate snack helps top off your body's carbohydrate stores after a long night's rest, or after a busy day at the office. You just need to be careful about how much you eat and when you eat it. Eating too close to your workout causes a competition for blood flow between your exercising muscles and your digestive tract. The end result: abdominal cramps, bloating, nausea and sometimes even vomiting. Ellen Coleman, RD, MPH, Sport Dietitian with the Sport Clinic in Riverside, California, advises as follows: "Eat a small carbohydrate-rich meal at least one hour before exercise. Grain products (bread, pasta, etc.), fruit, fruit juices and low- or non-fat yogurts are all high in carbohydrates. Try to eat at least one hour before exercise since this allows adequate time for the food to empty out of your stomach."
  2. Thanks everyone...I appreciate your answers. I am now home from the gym and "Lisa" was not there today, a different trainer was. I told her my concerns and that I was totally confused and now I think I have my answers. She said that since I am in the 'losing mode' and only interested in toning, not bulk...that 30-45 minutes of cardio is perfect for me. She said that I want to get rid of the FAT in order to see any definition. She said the other trainer's way is not wrong, but it's a longer process and one that builds bulk...and unless I have the stamina to keep up with weight training forever, it's not something she thinks I would want to start because of the fact that if I stopped for whatever reason, the I would lose the definition but keep the muscle..therefore looking "big". She also said that as far as the strength training.....if I just want to tone, to stick with less weights, more reps. She did make it clear that every trainer has their own style and I completely understand that. She also said that MANY women come in confused or even upset after working with this particular woman. She said to not be afraid to tell her that I am comfortable with the workout plan set out by another trainer. So that's what I'll do. I'll tell you that I feel a whole lot better about it! I really dreaded going there today....... Thanks again everyone.....nothing can ever be easy can it??
  3. Calgal - her reasoning has to do with "glycogen stores"? She said your use all the "sugar/energy" stores in your muscles by doing cardio that length of time BEFORE doing strength training. I'm trying to do some reading on the internet about it... Also, I realize that her keeping an eye on me is a good thing. If fact, she noticed that I was using my shoulders to lift during arm curls and helped me learn to be aware of the muscles I was using. It's just that she gets on my nerves that I find her annoying.....LOL! Frisky - thanks for the links! I am off to check them out!
  4. Hi everyone! I am a novice when it comes to the gym, only being in my 3rd week. I have a question for all of you "seasoned" exercisers......what is the proper workout technique for weight loss and toning??? If you could give a weekly example that would be great! The reason I'm asking is the gym I joined is for women only and there are several different trainers. I am finding out that each of them has their own style of working out....and their own "take" on how YOU should work out to achieve the results you're looking for. I thought I had it down....and here comes this trainer that had been out sick the whole time, so it would be my first time with her. Well, for starters she follows me around while I do my routine, which I understand and appreciate....but at the same time find annoying. And then she has questioned everything that I'm doing, telling me I shouldn't do it this way...to do it HER way. I came home yesterday soooo discouraged and confused! This is what I have been doing: 4-5 days of cardio/ 25 on ellitical, followed by 20 on the treadmill. Then I immediately go into a upper or lower body strength training workout, which lasts around 30 minutes and consists of 2 sets of 12-15 reps per machine, resting 30-45 seconds in-between sets. She is telling me NO. That I should do only about 5 minutes of the cardio and then come over for strength training doing what is called "supersets"...where you do ONE set on ALL the machines with no rest, then rest and go back and add #5 and do them all again, repeat a 3rd time. When done with all of this, then go finish the csrdio. This is so different from what I've been told.....so I don't know what to do. I also feel that if she's the one there next time I go (this morning) that she will have her eyes on me. Any advice would be greatly appreciated, TIA!
  5. I made this tonight and I loved it! The whole family enjoyed this meal, including a picky 14 year old. I also added some fresh, sliced mushrooms to it....and a little thyme. I'll be making this again, thanks!
  6. Here ya go! * Exported from MasterCook * Olive Garden pasta fagioli soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound italian sausage 1 cup onion -- diced 1 cup carrot -- julienned 3 stalks celery -- chopped 2 cans diced tomatoes -- 15 oz. 15 ounces red kidney beans, canned -- with liquid 15 ounces great northern beans, canned -- with liquid 15 ounces tomato sauce 1 tablespoon white vinegar 1 1/2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon pepper 1/2 teaspoon thyme 1/2 pound pasta -- ditali 1. Brown the meat in a large saucepan or pot over medium heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlic and sauté for 10 minutes. 3. Add remaining ingredients, except pasta, and simmer for 1 hour. 4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. - - - - - - - - - - - - - - - - - - - Per serving: 452 Calories (kcal); 19g Total Fat; (37% calories from fat); 20g Protein; 51g Carbohydrate; 43mg Cholesterol; 1345mg Sodium; 9g Dietary Fiber
  7. Count me in again this week! I am hoping to be back at the gym tomorrow after being ill the last few days. Sunday: Day of rest Monday: Didn't make it... Tuesday: 25 elliptical/20 treadmill/ upper body Wednesday: 25 elliptical/20 treadmill/lower body & abs (picked up the pace today too! ) Thursday: Friday: Saturday: [ March 03, 2004, 03:32 PM: Message edited by: Time 2 Shine ]
  8. You'll LOVE the balsamic! Also Carol, this soup will probably last for a couple of days as it does us. The spinach tends to lose that "fresh" green look after about a day..doesn't affect the taste or anything...but I stick my spinach in a baggie and add it fresh as I make each bowl......I like the pretty green with the pretty red. (Parmesan sprinkled on top is good too!)
  9. R U kidding me? LOL! I just posted a spinach lentil recipe and we must've cross-posted! THAT is WEIRD.
  10. I found this recipe online a while back but I can't remember where to give proper credit. It IS a delicious soup! * Exported from MasterCook * Lentil Soup Serving Size : 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 2 Tablespoons olive oil 2 carrots -- diced 2 stalks celery -- minced 2 cloves garlic -- minced 1 teaspoon dried oregano 1 bay leaf 1 teaspoon dried basil 14 1/2 ounces crushed tomatoes 2 cups dried lentils 8 cups water 1/2 cup spinach -- rinsed and thinly sliced 2 tablespoons vinegar salt -- to taste ground black pepper -- to taste 1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. 2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. Description: "A delicious and very filling soup!" - - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 4g Total Fat; (15% calories from fat); 15g Protein; 35g Carbohydrate; 0mg Cholesterol; 97mg Sodium; 17g Dietary Fiber Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : I used half chicken broth for this recipe and it gave it a wonderful flavor. Also, I found that as it simmered it got very thick so I added more water, probably 2 cups or so. I thawed and drained a 10 oz package of frozen spinach and used the whole package. I like a lot of tomatoes so I used the larger 28 oz can. Try balsamic vinegar, yummy!
  11. I did the recipes in Mastercook with 2 different serving amounts. I would consider a casserole of this size probably 6 servings myself. You can choose which you'd like to use.... Also, I didn't have the nutrition info for the low-sodium, low fat mushroom soup so I had to use regular. * Exported from MasterCook * Low Fat Chicken Pot Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans mixed vegetables 10 ounces canned chicken -- drained 10 3/4 ounces cream of mushroom soup 1/2 teaspoon thyme 2 cups reduced fat Bisquick® 1 cup skim milk -- plus 2 tablespoons * Preheat oven to 350°F. * In medium mixing bowl, combine Veg-All, chicken, soup, and thyme * Pour vegetable mixture into greased 2-quart casserole * In small bowl, combine the biscuit mix and milk with a fork * Drop by tablespoonfuls over vegetable mixture * Bake uncovered for 30 to 35 minutes or until crust is golden brown and filling is hot * Allow pie to cool slightly before serving - - - - - - - - - - - - - - - - - - - Per serving: 451 Calories (kcal); 13g Total Fat; (25% calories from fat); 25g Protein; 57g Carbohydrate; 46mg Cholesterol; 1742mg Sodium; 6g Dietary Fiber Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates ------------------------------------------------- NUTRITION INFO FOR SIX SERVINGS: Per serving: 300 Calories (kcal); 8g Total Fat; (25% calories from fat); 16g Protein; 38g Carbohydrate; 31mg Cholesterol; 1162mg Sodium; 4g Dietary Fiber Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
  12. Well, you could try any Italian Deli...they should have them. These particular ones are the soft ones (they also come toasted), which I found in the bakery section of Farmer Jack, our local supermarket. They are already split..... If you absolutely can't find them....maybe try some angel food or sponge cake. Special occasion? Hmmmmm, how about "Carol's Pictorial Debut"?
  13. Hi Dawna I made this today. I think I made one mistake, one that really affected the outcome. The recipe says to use a "blender"...well I used a blender alright, a VitaMix. The pudding never really got thick and the cream cheese was very liquidy. I think it was way too powerful for the job and "broke it down". Even after several hours in the fridge it didn't thicken as much as I'd have liked. Now it IS tasty, I like it! I'm going to make it again but next time just use my mixer.....and if that doesn't work I will switch to LF cream cheese instead of FF..too much water. Just keep tweaking! Another tip...I think I will also double the liquid/coffee to sprinkle on the ladyfingers...it doesn't add much in the way of calories and I felt it needed more. DH just gave me his and told me to make it again...
  14. Tiramisu Pudding This is not a rich and heavy as real tiramisu, but the taste is just as yummy! Servings: 12 1/3 cup free fat free Suisse mocha flavor coffee mix (like General Foods International Coffee), divided 2 tablespoons hot water 1 - 3 ounce package lady fingers, split 2-1/2 cups cold skim milk, divided 1 - 8 ounce tub fat free cream cheese 2 packages (4-serving size each) vanilla flavor fat free, sugar free instant pudding & pie filling 1 cup thawed light whipped topping Dissolve 1 tablespoon of the flavored instant coffee in hot water in small bowl; sprinkle over ladyfingers. Line bottom and side of shallow 2-quart dessert dish with ladyfingers. Place 1/2 cup of the milk, cream cheese and remaining undissolved flavored instant coffee in blender container and cover. Blend on medium speed until smooth. Add pudding mixes and remaining 2 cups milk; cover. Blend on medium speed until smooth. Carefully pour into lined bowl. Top with whipped topping. Refrigerate at least 3 hours or until set. Just before serving, sprinkle with additional undissolved flavored instant coffee, if desired. Per Serving: 169 Calories 2g Fat (12.5% calories from fat) 6g Protein 31g Carbohydrate trace Dietary Fiber 28mg Cholesterol 410mg Sodium Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates
  15. I bought these yesterday one, because I heard they're hard to come by, and two, because the points looked pretty decent for a bagel. They were pretty good! I enjoyed one fresh out of the bag with a wedge of LCC this morning. Tomorrow I will have a toasted one... For those of you counting carbs, they are 18g of net carbs per bagel. But for us WW....they are only TWO POINTS!
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