DBM Meatloaf

March 27th, 2018 by Debbie Martilotta

INGREDIENTS

2 lb Ground beef
1/2 cup Golden flaxseed meal (or almond flour)
1/2 large Onion (diced)
8 cloves Garlic (minced)
3 oz Tomato paste
2 tbsp Worcestershire sauce
2 large Egg
1 tbsp Italian seasoning
2 tsp Sea salt
1/2 tsp Black pepper
1/3 cup Ketchup (low sugar)

INSTRUCTIONS

  • Preheat the oven to 350 degrees F. Grease a 9×5″ loaf pan and set aside.
  • In a large bowl, combine all ingredients except ketchup. Mix together until well incorporated, but don’t overmix.
  • Transfer the mixture into the loaf pan. Bake for 30 minutes.
  • Spread the ketchup on top of the meatloaf (if using).
  • Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F. (Time will vary depending on the thickness of the loaf.)
  • Rest for 10 minutes before slicing. Cut carefully using a serrated bread knife.

The 40- and 50-something wide and wide-eyed 

March 27th, 2018 by Debbie Martilotta

Kids are grown and almost out of the house, God bless ’em. Both spouses work and love Monday Night Football. He likes a few beers now and then and the love of his life prefers wine at dinner. Where does time go and where do the pounds come from? They used to run and could go for miles; tried to jog last Friday, and were on the couch for the rest of the weekend. The muscle they thought was lost attacked without mercy from every direction…simultaneously. Scary. Life’s a grand struggle and they love it…worth the fight and they want to start living again… renew, rebuild, strengthen and fortify. Exercise, eat right; it’s time.

It is time, indeed. And there’s nothing like a healthy and challenging diversion to revive our vitality and renew interest as the valley of life spreads out before us. And what is more complete, inexpensive and available than the challenge of musclebuilding fitness? Pole vaulting is unlikely, you’re probably too old for the Marines and ski jumping has its limiting factors.

The secret’s out; it’s on TV, it’s become an industry. Every day, everywhere we look, we witness the grave physical condition of our neighbors — overweight and undermuscled, un-energized and dispirited. Few, upon identifying the disadvantages in themselves, do anything about them: too late, too much trouble, too lazy, too ignorant, too careless, too cowardly, too apathetic, too busy, too preoccupied.

Oh, well, what the heck. Maybe tomorrow.

Tomorrow comes in some distant future and some actually give the growing dilemma their best shot: walk, skip meals, join a gym on a two-for-one special for a 30-day-trial. Tomorrow goes and, just as they expected, nothing happens. “I told ya.”

Ah, but there are the exceptions to the rule, and, well, they rule. The original Mr. and Mrs. Wide-eyed see the light and grasp the iron with all their might. They hire Debbie Martilotta, a personal trainer who’s been through the mill — all good personal trainers go through the mill — and she introduces them to the inner workings of the metal shop. How’s it go again? Lift, push, pull, hoist, order, intensity, feel, live and lift, learn and grow… smile, be happy.

Oh, yeah. Though reminded to be positive and never look back, they say, “What have we been waiting for? If only we knew the musclebuilding lifestyle was so fulfilling, rewarding, beneficial, interesting, challenging and fun, we’d have become muscleheads ages ago.”

Hooked!

Got wings, will fly… Draper, courtesy of DaveDraper.com 


The Key to Weight Loss Is Diet Quality, Not Quantity

March 27th, 2018 by Debbie Martilotta

This should not be news to my clients!

Anyone who has ever been on a diet knows that the standard prescription for weight loss is to reduce the number of calories you consume.

But a new study, published in JAMA, may turn that advice on its head. It found that people who cut back on added sugar, refined grains, and highly processed foods while concentrating on eating plenty of vegetables and whole foods — without worrying about counting calories or limiting portion sizes — lost significant amounts of weight over the course of a year.

The strategy worked for people whether they followed diets that were mostly low in fat or mostly low in carbohydrates. And their success did not appear to be influenced by their genetics or their insulin-response to carbohydrates, a finding that casts doubt on the increasingly popular idea that different diets should be recommended to people based on their DNA makeup or on their tolerance for carbs or fat.

The research lends strong support to the notion that diet quality, not quantity, is what helps people lose and manage their weight most easily in the long run. It also suggests that health authorities should shift away from telling the public to obsess over calories and instead encourage Americans to avoid processed foods that are made with refined starches and added sugar, like bagels, white bread, refined flour and sugary snacks and beverages.

“This is the roadmap to reducing the obesity epidemic in the United States,” said Dr. Mozaffarian, cardiologist, and dean of the Friedman School of Nutrition Science and Policy at Tufts University, who was not involved in the new study. “It’s time for the U.S. and other national policies to stop focusing on calories and calorie counting.”

Dr. Gardner,  director of nutrition studies at the Stanford Prevention Research Center, and his colleagues designed the study to compare how overweight and obese people would fare on low-carbohydrate and low-fat diets. But they also wanted to test the hypothesis — suggested by previous studies — that some people are predisposed to do better on one diet over the other depending on their genetics and their ability to metabolize carbs and fat. A growing number of services have capitalized on this idea by offering people personalized nutrition advice tailored to their genotypes.

The researchers recruited adults from the Bay Area and split them into two diet groups, which were called “healthy” low carb and “healthy” low fat. Members of both groups attended classes with dietitians where they were trained to eat nutrient-dense, minimally processed whole foods, cooked at home whenever possible.

Soft drinks, fruit juice, muffins, white rice and white bread are technically low in fat, for example, but the low-fat group was told to avoid those things and eat foods like brown rice, barley, steel-cut oats, lentils, lean meats, low-fat dairy products, quinoa, fresh fruit, and legumes. The low-carb group was trained to choose nutritious foods like olive oil, salmon, avocados, hard cheeses, vegetables, nut butters, nuts and seeds, and grass-fed and pasture-raised animal foods.

The participants were encouraged to meet the federal guidelines for physical activity but did not generally increase their exercise levels, Dr. Gardner said. In classes with the dietitians, most of the time was spent discussing food and behavioral strategies to support their dietary changes.

The new study stands apart from many previous weight-loss trials because it did not set extremely restrictive carbohydrate, fat or caloric limits on people and emphasized that they focus on eating whole or “real” foods — as much as they needed to avoid feeling hungry.

Of course, many dieters regain what they lose, and this study cannot establish whether participants will be able to sustain their new habits. While people on average lost a significant amount of weight in the study, there was also wide variability in both groups. Some people gained weight, and some lost as much as 50 to 60 pounds. Dr. Gardner said that the people who lost the most weight reported that the study had “changed their relationship with food.” They no longer ate in their cars or in front of their television screens, and they were cooking more at home and sitting down to eat dinner with their families, for example.

“We really stressed to both groups again and again that we wanted them to eat high-quality foods,” Dr. Gardner said. “We told them all that we wanted them to minimize added sugar and refined grains and eat more vegetables and whole foods. We said, ‘Don’t go out and buy a low-fat brownie just because it says low fat. And those low-carb chips — don’t buy them, because they’re still chips and that’s gaming the system.’”

Dr. Gardner said many of the people in the study were surprised — and relieved — that they did not have to restrict or even think about calories.

“A couple weeks into the study people were asking when we were going to tell them how many calories to cut back on,” he said. “And months into the study they said, ‘Thank you! We’ve had to do that so many times in the past.’”

Yet the new study found that after one year of focusing on food quality, not calories, the two groups lost substantial amounts of weight. On average, the members of the low-carb group lost just over 13 pounds, while those in the low-fat group lost about 11.7 pounds. Both groups also saw improvements in other health markers, like reductions in their waist sizes, body fat, and blood sugar and blood pressure levels.

Dr. Walter Willett, chairman of the nutrition department at the Harvard T. H. Chan School of Public Health, said the study did not support a “precision medicine” approach to nutrition, but that future studies would be likely to look at many other genetic factors that could be significant. He said the most important message of the study was that a “high-quality diet” produced substantial weight loss and that the percentage of calories from fat or carbs did not matter, which is consistent with other studies, including many that show that eating healthy fats and carbs can help prevent heart disease, diabetes, and other diseases.

The bottom line: Diet quality is important for both weight control and long-term well-being,” he said.

Read the complete article by Anahad O’Connor here


FRIED EGGPLANT

March 12th, 2018 by Debbie Martilotta

Ingredients

1 Eggplant

1 cup milled flax

1/2 cup grated Parmesan Cheese Italian Spice Blend
(basil, oregano, thyme, garlic, etc.)

Salt and pepper to taste

2 eggs

1 TBSP almond/flax/ or coconut milk

3 TBSP Avocado or EV Olive Oil

Instructions

• Slice the eggplant into ¼ to ½ inch slices
• Place the flax, Parmesan, spices, salt, and pepper in a Ziploc bag and shake until mixed. Pour it onto a plate
• In a bowl, lightly blend the eggs and milk
• Heat the oil in a frying pan over medium heat until hot.
• Dip each slice of eggplant into the egg/milk mixture and then coat on both sides with the flax/Parmesan/spice mixture
• Place each coated slice into the pan
• Brown thoroughly on both sides
• Add additional oil as needed (sparingly)
• Remove from pan and place on paper towels to absorb excess oil

The eggplant may be eaten as is or, as an alternate, with a spoon of marinara sauce on each slice.


8 Health Benefits of Lifting Weights

March 12th, 2018 by Debbie Martilotta

Lifting lighter weights for more reps is great for building muscle endurance, but if you want to increase your strength, increasing your weight load is key.

Add compound exercises such as squats, deadlifts, and rows to your heavy weights and you’ll be amazed at how fast you’ll build strength.

Love the lean, defined muscles on super-fit ladies? “If women want more definition, they should lift heavier since they cannot get bigger muscles because of low testosterone levels,” says Dr. Jason Karp, an exercise physiologist, and author. “So, lifting heavier has the potential to make women more defined.”

The key to this one is consistency, as research has shown that lifting heavy weights over time not only maintains bone mass but can even build new bone, especially in the high-risk group of post-menopausal women (Women and Weight Training for Osteoporosis).

You may burn more calories during your 1-hour cardio class than you would lifting weights for an hour, but a study published in The Journal of Strength and Conditioning Research found that women who did weight training burned an average of 100 more calories during the 24 hours after their training session ended.

The effect is magnified when you increase the weight, as explained in a study in the journal Medicine & Science in Sports & Exercise. Women who lifted more weight for fewer reps (85 percent of their max load for 8 reps) burned nearly twice as many calories during the two hours after their workout than when they did more reps with a lighter weight (45 percent of their max load for 15 reps).

 

Article courtesy of Shape Magazine


6 Things That Will Happen to Your Body When You Eat Eggs

March 12th, 2018 by Debbie Martilotta

Eating eggs is a fantastic way to give you a health boost. According to WebMD, each egg only contains 75 calories and is packed with 7 grams of protein, 5 grams of fat and 1.6 grams of saturated fat. Not to mention it contains iron and other essential vitamins and minerals. If you’re not eating eggs on a regular basis, here are 6 things that will happen to your body when you do.

Boost Your Weight Loss:
Did you know that eating eggs can actually boost your weight loss? Many people are surprised when they hear this because they’ve been told that eggs are unhealthy and fattening.

Help Your Body Prevent Breast Cancer:
Research that was conducted by Harvard University found that eating eggs as an adolescent could help prevent breast cancer.

Reduce Stress and Anxiety:
A study was published in 2004 in Proceedings of the National Academy of Sciences, and researchers found that when people had sufficient lysine sources in their diet, their stress and anxiety levels were reduced.

Protect Your Eyes:
There are two types of antioxidants in eggs – lutein and zeaxanthin – they both have protective effects on your eyes. Both these antioxidants are found in the yolk. What these antioxidants do is reduce the risk of cataracts and macular degeneration.

Lower Inflammation:
Eggs contain dietary phospholipids – compounds which have huge effects on inflammation according to studies. In fact, a recent study published in the journal Nutrients found that there was a connection between dietary intake of egg phospholipids and choline and the reduction on inflammation.

Protects Your Liver:
As mentioned already, eggs have high levels of choline. A review was published in journal Advances In Nutrition, and it explained that choline deficiency is linked to the build-up of hepatic lipids, which have the ability to cause non-alcoholic fatty liver disease.

Click to read complete article.


Cabbage Soup with Beans and Chicken

March 12th, 2018 by Debbie Martilotta

Ingredients
1 Tbsp olive oil
4 cloves garlic
1 large onion
1/2 lb carrots
1/2 bunch celery
1 green bell pepper
1/2 lb frozen green beans
28 oz can diced tomatoes
14 oz can Great Northern White Beans
8 oz can tomato sauce
1/2 head green cabbage
6 cups vegetable broth*
1/4 bunch fresh parsley, chopped
1/2 Tbsp smoked paprika
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper to taste
1-2 Tbsp lemon juice
* optional, grilled chicken chunks

Instructions
1. Mince the garlic and dice the onion. Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are soft and transparent.
2. While the onions and garlic are cooking, peel and slice the carrots, slice the celery, and dice the bell pepper. Add the carrots, celery, bell pepper, and frozen green beans to the pot, followed by the diced tomatoes (and their juices) and tomato sauce. Stir to combine.
3. Allow the vegetables in the pot to heat while you chop the cabbage. Chop the cabbage into one-inch strips or squares, then add them to the pot. Add the vegetable broth, chopped parsley, paprika, oregano, thyme, and some freshly cracked pepper. Stir to combine.
4. Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and allow the pot to simmer until the cabbage is tender (about 20 minutes). 5. Add Great Northern White Beans. Mash up in a bowl and add to soup along with grilled chicken chunks for more protein. Let simmer for 5 minutes.

Turn off the heat and add salt to taste. Start with about 1/2 tsp salt and add more as needed. Salt is crucial for the vegetable flavors to pop.

Finish the soup with lemon juice. Start by stirring in one tablespoon and adding more to your liking. Serves 8, 2 cups each


Clean Eating Vegetable Tian

March 6th, 2018 by Debbie Martilotta

Fresh summer vegetables and savory herbs are layered together then topped with cheese before baking to perfection in this summer vegetable tian.

INGREDIENTS
  • 1 medium yellow onion
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil 
  • 1 medium zucchini 
  • 1 medium eggplant (for potato)
  • 1 medium yellow squash 
  • 1 medium tomato 
  • 1 tsp dried thyme
  • Salt & pepper 
  • 1 cup shredded Italian blend or parmesan cheese 
  • 1 Tbsp chopped parsley, optional garnish
INSTRUCTIONS
  1. Preheat the oven to 400ºF. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).
  2. While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and eggplant (1/4-inch slices).
  3. Coat the inside of an 8×8″ casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme.
  4. Cover the dish with foil and bake in the preheated oven for 30 minutes.
  5. Remove the foil, top with the shredded cheese, and bake without the foil for an additional 15-20 minutes, or until the cheese is golden brown.
  6. Top with chopped fresh parsley for garnish, if desired.

Everyone enjoys vegetables and their natural subtle flavors. For making this meal, you need to slice thin vegetables, season them only with little salt, pepper, and thyme, then you will top them with a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness.

via budgetbytes.com


BUTTERY CURRY RICED CAULIFLOWER WITH CHICKEN

March 6th, 2018 by Debbie Martilotta

Fragrant and savory, this dish is perfect for our clients!

INGREDIENTS:
4 tablespoons Vital Farms Grass-Fed Pasture Raised Butter
1 pack Cece’s Veggie Noodle Co. Organic Riced Cauliflower
½ tsp turmeric
⅛ tsp cayenne
¼ tsp black pepper
⅛ tsp nutmeg
⅛ tsp cloves
2 tsp fresh ginger
½ green bell pepper, diced
4 oz. chicken breast, diced (optional)
1 tbsp lime juice
Fresh cilantro to garnish

In a medium pan, melt Vital Farms sea salted butter and stir in turmeric, cayenne, black pepper, nutmeg, cloves, ginger and a pinch of salt. Place in the diced chicken and let cook for 4 minutes. Fold in Cece’s Veggie Noodle Co. Riced Cauliflower and diced green bell pepper. Cook for an addition 4 to 6 minutes. Make sure the chicken is thoroughly cooked. Squeeze on the lime juice, garnish with cilantro, and enjoy!

You’ll find CeCe’s products locally in several stores including Meijer.


Posture

March 6th, 2018 by Debbie Martilotta

Every moment is an opportunity to be mindful and carry yourself with good posture. Don’t be a slouch and allow stress, gravity, or your job to pull you down. Be more aware of how you carry yourself and fight to keep yourself in proper alignment.

Slouching can make you look older and FATTER. Don’t hide your gains beneath bad posture!

  • Have constant body awareness and stop rounding your shoulders
  • Keep your midsection tight
  • Pull your shoulders back
  • Keep your ribcage high, with belly button pulled to spine

Be proud of your temple…you’ve worked hard to sculpt it, now display it proudly!