10.04.2016

5 Reasons You’re not Losing Weight

5 reasons you're not losing weight

“Why am I not losing weight?”

This is a question I get asked a lot…

“Eva, I’m eating healthy (veggies, no bread, no fats), I’m working out, I’m not eating junk or drinking soda, and I don’t see any changes! What’s going on?”

If you’re one of the people scratching your head because the pounds, or kilos!, aren’t coming off, let me break it down for you. Here are the 5 reasons:

1. You’re overeating

Exercise is about 20% of the bigger picture, while 80% is all about nutrition. Have you been doing the same cardio and strength training you did when you first stepped foot in the gym? If you continue to do the same workout over and over again, your brain and body will adapt, which means you’re probably not burning as many calories as when you first started. You can’t be doing the same thing and expect DIFFERENT results. Take a Crossfit class, try an at-home workout program, incorporate high intensity interval training, just do something different that stimulates your body and brain to start using new muscles. Shock your body and the weight will come off!

Yup, there IS such a thing as overeating on healthy foods. For example, avocado is good, but a portion is about a quarter of an avocado, not half or the whole thing! I’ve seen so many people making this mistake. Just because it’s “good food” doesn’t mean that you can have an unlimited supply of it

2. You’ve been doing the same thing for 5 years

Exercise is about 20% of the bigger picture, while 80% is all about nutrition. Have you been doing the same cardio and strength training you did when you first stepped foot in the gym? If you continue to do the same workout over and over again, your brain and body will adapt, which means you’re probably not burning as many calories as when you first started. You can’t be doing the same thing and expect DIFFERENT results. Take a Crossfit class, try an at-home workout program, incorporate high intensity interval training, just do something different that stimulates your body and brain to start using new muscles. Shock your body and the weight will come off!

3. You don’t have any accountability

Accountability is the #1 thing that holds people back from starting and sticking to healthy habits. If you just tell yourself you’re going to go Paleo for a month, that little voice inside of you can easily convince you otherwise and get you off track in just a few days. But, if you commit to a plan with an accountability partner, gym buddy, or online Coach, you’ll be more likely to stick to a plan because you don’t want to let that other person down!

4. You’re not being patient enough

You didn’t gain those 5-15 lbs over one Thanksgiving dinner or one night out…it was a process of one day of bad eating, that turned into two, and so on. Same thing with your weight loss. You’re just not being patient enough to see the results. You’re motivated to get back on track on a Monday, you’re good for an entire week but don’t see any changes by Friday, and then tell yourself “well that was pointless” and eat like bad on weekends. Then, repeat the cycle. This bad cycle will stall your weight loss. Be patient and trust the process.

5. You’re focusing on the wrong things

This one is SO IMPORTANT. Way too many people who want to lose weight focus on the number on the scale. Let me say this loud and clear: THE NUMBER ON THE SCALE DOES NOT MATTER!!! 130 lbs of muscle looks SIGNIFICANTLY different than 130 lbs of fat. While I was doing Insanity pretty much my mornings getting at the office would come with a “what are you doing? You lost a lot of weight! How much” to which I responded “mmm maybe 2 pounds max? ” Let me repeat it again: The number on the scale DOES NOT MEAN ANYTHING. How your body looks, and how your clothes fit are, by far, the best indicators of your progress. Please ditch the scale.

I hope these tips are helpful!

xo

09.23.2016

4-Ingredient Pumpkin Pie Pancakes

4 ingredient pumpkin pie pancake

Fall season is here! So, what better way to celebrate than with a super easy 4-ingredient Pumpkin Pie Pancake? I don’t know what it is but I LIVE for this time of the year. You would think that living in San Francisco with its constant “fall” weather, even in the summer (ahem ahem), I’d rather have another season… BUT fall is great. The change of colors, the leaves falling, and PUMPKIN EVERYTHING 🙂

4 ingredient pumpkin pie pancake

Probably, the first thing we think of when this season arrives is Starbucks Pumpkin Pie Latte, but those drinks are full of sugars, plus it looks like there’s no real pumpkin in them, so what’s the point?

4 ingredient pumpkin pie pancake Usually, the pancakes we make at home are either banana or plain ones, but these ones are worth a try for sure. You can use any kind of mix you like, but I like to use Kodiak Cakes because you can just add water (instead of eggs and oil) and they have more protein than regular mixes.

4 ingredient pumpkin pie pancake

As for pumpkins, well, they have lots of benefits:

  • They have more than 200% of the recommended vitamin A -> Aids vision especially in low-light conditions.
  • 3 g of fiber in just a cup (only 49 calories for those of you who count them) -> Fiber keeps you fuller, which means you eat less.
  • They have potassium -> Helps with blood pressure.
  • Beta-carotene -> A diet rich in it can help fight some types of cancer.
  • And did you know you can use the pulp as a face mask?

4-Ingredient Pumpkin Pie Pancake
 
Prep time
Cook time
Total time
 
Easy 4 ingredient pumpkin pie pancake
Author:
Recipe type: Breakfast
Serves: 6 pancakes
Ingredients
  • 1 cup Pancake Mix (I use Kodiak Cakes)
  • ¾-ish cup Water (you can probably use almond or coconut milk)
  • ½ cup Pumpkin Puree (don't use pumpkin pie filling)
  • 1 tsp Pumpkin Pie Spice
  • Garnish: Real maple syrup, strawberries, bananas, blueberries, nuts, figs, whatever fruit you like!
Instructions
  1. Mix all ingredients together, except for garnish, in a bowl. Start with ½ a cup of liquid and then use more as needed. The pumpkin makes the batter thick so you'll need more water so add little by little until you get the consistency you want.
  2. Heat up a pan or griddle at medium temperature.
  3. Use a ¼ cup to pour the batter on a griddle or pan. Make sure you use non-stick spray. I used coconut spray.
  4. One side will be done when you start seeing bubbles popping up.
  5. Once they're done, cool them down on a cookie sheet rack. This makes them cool down evenly and keeps them fluffy. When they are warm and on top of each other they become soggy.

Now the question is, what should I make with the leftover pumpkin puree?

Comment below and let me know if you made it or if you have any ideas for more pumpkin recipes!

05.19.2016

Energy date balls

Energy Date Balls Sometimes you just need something sweet that it’s not going to completely destroy all that effort you’re putting into your body, right?

Looking around in the cabinets for something sweet, I saw a bag of dates. Honestly, I don’t even know when I bought it, I know it was at Whole Foods, but that’s all. Since my daughter has inherited her dad’s sweet tooth, I decided to put my culinary skills into good use and make energy date balls. That way, when she wants a treat after school, she can have this. Now, she’s decided that she doesn’t like nuts, I’m not sure why, but I was a little bit worried because I wanted to use them. Mind you, I love nuts and now I have to make banana bread without walnuts. Not cool, not cool.

Anyways, to the energy date balls, I just find the name super funny… First, I apologize because this is the only photo I have. I was too worried about not destroying my food processor. Note to self: if the food processor starts jumping all over the place, stop it and let it chill for a bit…

Here’s to the no-bake date balls:

Energy date balls
 
Prep time
Total time
 
Author:
Recipe type: Treats
Serves: 20 balls
Ingredients
  • 1 cup whole raw cashews
  • ½ cup raw almonds
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 10 ounces Medjool dates, pitted (about 1¼ cup, tightly packed). I used less because I ate some...
  • ¼ teaspoon vanilla extract
Instructions
  1. Add the first 4 ingredients in the food processor and grind them, making sure they won’t turn into nut butter.
  2. Add the dates and the vanilla extract to the mix. Now, make sure it’s all combine, but if your food processor starts having a dance party on your counter, stop and let it cool down. Mine overheated and I thought I lost it!
  3. Make little balls, if you have a small ice cream scoop you can use that too, and put it on a cookie tray, or plate, lined with wax paper. Chill in the fridge for an hour, or in the freezer for a bit less.
  4. Transfer to a container and keep in the fridge.

05.18.2016

10 Tips to Master the 21 Day Fix

Do you know what the 21 Day Fix is? I bet you’ve seen it on TV or you’ve heard someone talk about it. Or maybe, you don’t watch TV like me!

In case you haven’t heard of it, this is a workout program that helps you lose weight and tone in 21 days. Now, this is not some kind of miracle, you have to work for it! The thing is that it is actually a brilliant concept because, you know what they say, if you do something for 21 consecutive days it becomes a habit, therefore this program helps you create an exercise routine habit. Now, to my favorite part: the food! Yes! You know I love food, and I know you do too, and probably that’s the main problem in this search of “how do I lose weight but still drink my wine?” Yup, I know, that’s me, and always be.

Now, enter the brilliant Autumn Calabrese and her idea to incorporate to the 21 Day Fix some handy dandy color-coded containers. So, these guys are great because each one means a different kind of food (carbs, proteins, fruits, fats, etc) and the program will show you how much to eat of each of type of food per day, even leaving room for wine! How awesome can a program like this be? Now, I’m not saying you have to have your vino everyday, but once a week and you get to lose some weight? Brilliant!

In this video I go over my top 10 tips to master the 21 Day Fix program. Let me know if you have any questions or you want to know more. Because, let’s face it, summer is almost here and we are all leaving everything to the last minute. Remember those New-Year’s Resolutions that we keep pushing to “next week”? Let’s go conquer them! 🙂

10.14.2015

Butternut Squash Soup

Butternut Squash Soup I have never been a soup kind of girl. I always felt that in order to eat and feel satisfied I needed to chew food, ha! Was I wrong! Anyways, for some reason in the past few years I’ve become more and more interested in soups, especially during the fall season. That’s why I got very excited when I came across this awesome and perfect 2 lb box of already chopped squash. I started to think about it’s posibilites (insert evil laugh…) Granted, it’s about 70 degrees here in San Francisco, but let’s just ignore that fact for now.

Butternut Squash Soup Here’s a recipe I’ve been making for years and it’s a crowd pleaser, or at least a husband pleaser. When I went to check out the leftovers this morning they were pretty much gone! The guy loves to eat…

Bonus points, it’s very healthy! Low in calories, it’s very filling, it’s rich in vitamins A and B.

Butternut Squash Soup

Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 2 lb Butternut squash whole
  • 1 medium onion chopped
  • 2 green apples peeled, cored, and chopped
  • 6 cups of chicken stock
  • Olive Oil
  • Salt
  • Pepper
  • Allspice
Instructions
  1. Preheat the oven at 425.
  2. In the meantime cut the squash lengthwise into 2 pieces, remove seeds, and brush the flesh with a little bit of oil and sprinkle allspice.
  3. Roast the squash, flesh side up, for 50 min to an hour until knife tender. If you use already chopped squash roast for 25-30 minutes turning once. Remove from oven and then cool it down.
  4. While the squash is cooling down start the soup by sautéing the onions and the apples in medium to low heat for 10 minutes.
  5. Season with salt and pepper.
  6. While this happens remove the flesh of the squash from its skin and add it the soup base.
  7. Add chicken stock and bring to a boil. Simmer for 10 minutes.
  8. Puree with an inmersion blender or in a stand blender.
  9. Optional: Strain through a cheese cloth, or colander, if you prefer the soup very liquid.

What’s your favorite fall/winter soup?