Lynbrook | New Hyde Park | NY

weight loss

The Right Mindset for the Holidays

The holidays are quickly approaching and we are thinking about all the delicious food that comes with the holidays. It’s important to set your brain up for success, too! It’s time to establish a game plan for keeping your mind and body healthy is during this time of year.

The clients who are the most successful with staying healthy are the ones that plan in advance. Getting your mind to learn how to think healthy is the first step to getting your whole body to be healthy. Break it down into three steps to establish healthy ways of thinking:

  • Anticipate the day or event where you are going to enjoy eating with the family. Keep up with your workout routine before and continue your healthy eating habits. One day of indulging should not ruin all you have accomplished. If you know a big meal is coming, don’t react to a bad meal and then try to workout because you feel guilty about it. You should be able to enjoy the holidays and stay focused on your goals.
  • Plan what you are going to eat for the week in advance. Put your food in containers for the next few days at a time. This is important because it makes it easier to eat healthy and use portion control. If you take two days of your week for an hour each day to prepare your food, the rest of the week is easy. Hold yourself accountable for your actions- you are the only one that can control what you eat. Do your best to maintain a positive and healthy mindset!
  • Enjoy the holidays with your loved ones! The happier you are, the more you will want to take care of yourself. If you do the first two steps, this last step is easy! Don’t feel guilty about enjoying a cookie or two, but don’t eat the whole tray. Savor the foods you enjoy and eat them slowly. Appreciate the time you get to spend with your loved ones. You know how hard you worked up until this point and you deserve to enjoy the holidays!

A healthy mind set is just thinking about you and your health before you think about quick and easy. The saying goes “nothing worth having comes easy;” with hard work and consistency, you will truly appreciate the goals you achieve vs. having something handed to you.

The holidays are not a hard time to stay healthy if you truly want to be. Hold yourself accountable and be positive about your ability to control what you eat and do. If you exercise through the holidays you will feel so good about yourself and your New Years will be better then ever.

 

-Corynne Pereira, MS, CSCS

 

Recipe of the Week: Sweet Potato Pecan Casserole

Ingredients:

  • Cooking spray
  • 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans

Instructions:

  1. Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
  2. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
  3. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Nutrition:
Serves: 8
Per serving: Calories 160; Fat 4 g; Sodium 180 mg; Carbohydrate 31 g; Protein 3 g

Original recipe can be found here!

Recipe of the Week: Sausage, Sage and Apple Stuffing

INGREDIENTS

  • 8 cups sourdough bread, 1-inch cubes
  • 6 oz. mild Italian sausage
  • 1½ cups onion, chopped
  • 1¼ cups fennel bulb, chopped
  • 1 cup celery, chopped
  • 3 cups chopped, peeled Golden Delicious apple (about 2)
  • 6 garlic cloves, minced
  • 3 Tbsp fresh sage, chopped
  • ? cup fresh flat-leaf parsley, chopped
  • 1¼ cups chicken stock
  • ¼ cup apple cider
  • 2 large eggs, lightly beaten
  • ½ tsp. black pepper

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Bake bread cubes in a single layer on a baking sheet for about 20 minutes or until golden. Cool and place in a large bowl. Heat a large non-stick skillet over medium-high heat and cook sausage until browned and crumbled. Add sausage to bread in bowl.
  3. Return skillet to medium-high heat and add onion, fennel and celery to pan. Saute for about 7 minutes until crisp and tender, stirring occasionally. Stir in apple and garlic; saute for 5 minutes until veggies are tender. Add sage and cook for an additional minute, stirring occasionally. Remove pan from heat and stir in chopped parsley. Add onion mixture to bread mixture and toss well to combine.
  4. In a separate bowl, whisk together chicken stock, apple cider, eggs and black pepper. Gently combine egg mixture with bread mixture. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray and bake at 350 degrees F for about 45 minutes until top is browned. Enjoy!

NUTRITIONAL INFORMATION
Serves: 12 servings
Serving Size: ¾ cup
Per serving: Calories: 166 • Fat: 6 g • Carbs: 22.1 g • Fiber: 2.3 g • Protein: 7 g
Original recipe can be found here!

Recipe of the Week: Healthier Green Bean Casserole

Ingredients:

  • 2 lbs green beans, trimmed and cut into 2″ pieces
  • Cooking spray

For Creamy Sauce:

  • 10 small white mushrooms, sliced
  • 3 tbsp whole wheat flour
  • 1 cup almond milk, unsweetened
  • 1 cup water
  • 2 tbsp cream cheese
  • 1/4 cup Parmesan cheese, grated (not packed)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

For Parmesan Topping:

  • 1 tbsp extra virgin olive oil
  • 3 small onions, thinly sliced into circles
  • 1/2 cup whole wheat or Panko breadcrumbs
  • 1/3 cup Parmesan cheese, grated (not packed)
  • 3 tbsp water

Directions:

  1. Preheat oven to 375 degrees, spray large baking dish (approximately 8 x 11) with cooking spray and set aside.
  2. Bring water to a boil in a large pot. Add beans along with pinch of salt, bring to a boil, reduce heat to medium and cook for 5-6 minutes or until al dente. Green beans should be firm and not too soft. Drain and add a few cups of ice to stop the cooking process. Set aside.
  3. Preheat large skillet on medium high and add olive oil. Add onions and cook until golden brown/almost charred, stirring occasionally. Transfer to a medium bowl. Set aside.
  4. Return skillet to heat, spray with cooking spray and add mushrooms. Cook until golden brown.
  5. Reduce heat to low and add flour. Stir enough to coat the mushrooms. Slowly pour almond milk and whisk while you’re pouring, until no lumps are left. Add water, cream cheese, Parmesan cheese, salt and pepper and whisk again. Bring to a boil and let simmer to thicken, for about 3-4 minutes.
  6. In the meanwhile, add breadcrumbs, Parmesan cheese and water to a bowl with onions and mix with your hands until crumbs appear.
  7. Drain green beans, add the sauce and stir to combine.
  8. Transfer green beans to prepared baking dish and sprinkle with topping. Bake uncovered for 25 minutes. Serve warm. Casserole tastes best within first couple hours after it has been cooked.

Nutritional Info:
Number of Servings: 6, Serving size = 1 cup
Calories: 196, Total Fat: 7.6 g, Sodium: 458.5 mg, Total Carbs: 20.0 g, Protein: 9.3 g
 

Original recipe can be found here at ifoodreal.com!

Meal Prepping for Success

With a busy schedule of work, school, taking care of a family, or whatever it may be, it can be difficult to find the time to cook every meal. Rushing around or not having meals readily available can lead to choosing the quickest option-which may not be the healthiest option. This often ends with takeout which in many cases can be loaded with sodium and empty calories. Meal prepping, which is simply planning and prepping your meals for the week, saves you the time and stress of having to cook every day. It also helps to keep you on track with healthy eating. Although meal prepping can seem like it would be very time consuming on the day, it does not necessarily mean that you must cook all your meals at once. Meal prepping can include cooking in bulk to plan for the week, cutting vegetables so they are ready to roast or eat raw for a snack, or even just having a set menu for meals each day. Not only will being better prepared lead to healthier eating, it will also be more cost efficient in the long run!

Getting Started…

Designating a specific day of the week to go food shopping is a good way to make sure that you are prepared for the week ahead. Going to the grocery store with a list ensures that you are getting everything that you need and helps to avoid picking up any unhealthy impulse buys. Stock up on various sizes of Tupperware to help store food in the freezer/refrigerator or when you are taking it on the go. This system is all about being organized and prepared when it comes to your meals!

Whether it is on the same day as your weekly grocery shop, or on another designated day of the week, look to prepare your food to make your meals easier when time is limited.

Some ways to do this are:

  • Peel, chop, and cut all raw vegetables, that way they are easily accessible when you want to use them for meals or to take as a healthy snack option.
  • Steam, roast, or sauté a large batch of vegetables and store them in clear containers in the refrigerator so they are easy to find when you need them. You can do the same with fruit, especially fruit that needs more preparation to eat such as a pineapples or strawberries. Having fruit already sliced and ready to eat also makes a healthy fruit smoothie easy to put together on the go.
  • Make meal choices that can be stored in the freezer and easily defrosted to cook or eat right away such as homemade soup, casseroles, and meat. They can be stored in serving sizes of 5 or 6 ounces so you are defrosting just what is needed.
  • Brown/wild rice and quinoa can also be made in large batches to have leftovers throughout the week.
  • Having snacks on hand helps to keep hunger under control and will help keep your metabolism up as the day goes on. Snacks such as veggies, fruit, hard boiled eggs, and nuts can be stored in proper containers or bags so they are easy to take with you.

Meal prepping can be kept as simple or made more thorough depending on how much time you have to put into it. Think what will save you the most time throughout the week and try to prepare that ahead of time. Also, try to balance out the meals you are making for yourself. When preparing lunches and dinners try and pack a protein, vegetable, and a carbohydrate. Again, there is no set way to meal prepping, it is all about working around your schedule and putting in some time and preparation to help yourself stay on track with a healthy diet even when your schedule is hectic!

 

By Lisa Cassata

Member Spotlight: Cathy

Since joining Peak 5 months ago, I have seen many improvements in my healthy – I have more energy, my blood pressure is down, I sleep better, and I am down quite a few pounds. When I joined Peak, it was never about “the number” or how many pounds I “lost,” it was about changing my eating habits and my lifestyle.

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Tyler has always made me feel welcome and worthwhile from day one. He has never judged me or made me feel like I wouldn’t succeed. He has been my steadfast supporter, my cheerleader, and my voice of reason when I needed it. I have truly enjoyed working with him and look forward to much more success under his guidance.

-Cathieann Rowland

Carbohydrates: Where Quality Matters

So what are carbohydrates and why are they important? Carbohydrates are the sugars, starches, and fibers found in fruits, grains, vegetables, and milk products. Carbohydrates are one of three main ways that the body obtains energy or calories. Carbohydrates, according to the American Diabetes Association, are the body’s main source of energy. An individual’s healthy diet should contain foods rich in carbohydrates since it provides the body with glucose; glucose is converted into energy to help with the body’s daily functions and physical activity. However, all carbs are not created equal. There are two types of carbohydrates: complex carbs and simple carbs.

Complex carbs are identified as fiber and starch, whereas sugar is a simple carb. Complex Carbs are the healthiest source of carbohydrates. These are known as unprocessed whole grains, vegetables, fruits, and beans. Complex carbs help the body by delivering vitamins, minerals, and fiber. Simple carbs are unhealthier sources of carbohydrates. Simple Carbs include white bread, pastries, sodas, and other highly processed or refined foods. Simple carbs are easily
digested carbohydrates that may contribute to weight gain, interfere with weight loss, and promote diabetes or heart disease.

Tips to Add Complex Carbohydrates to Your Diet:

  1. Start the day off right with healthy, whole grains in your breakfast. A key way to include more whole grains in your diet is by looking for foods which list whole grains as one of the first ingredients. If you cannot give-up cereal as a breakfast food, you should look for cereals that are above 4-grams in fiber and less than 8-grams of sugar.
  2. Breads that are rich in healthy carbohydrates. When choosing breads, make sure you pick breads that list the first ingredient as “whole.” Examples of this include whole wheat, whole rye, or some other whole grain.
  3. Bread isn’t your only option! Good alternatives to bread are whole grains in salad such as quinoa and brown rice.
  4. Forget the juice and choose whole fruits. Instead of choosing sugary juices try eating whole fruits. Fruits typically contain less sugar than juices and more fiber such as oranges.
  5. Choose beans over potatoes. Beans are excellent source of complex carbohydrates which are slowly digestive carbohydrates and keep you full longer. Potatoes on the other hand have been found to promote weight gain.

Simple carbs are any foods that are high in sugars. Foods to try to avoid:

  • Sodas
  • Cookies
  • Juices
  • Pie
  • Sugary Cereal

Complex Carbohydrates you should eat:

  • Broccoli
  • Apples
  • Quinoa
  • Beans
  • Whole grains

 

By David Daoud

 

Strength Training for “Weight Loss”

Most people look to the scale in order to assess their fitness or see results from exercise. However, body weight is NOT an accurate measure of physical fitness. The number on the scale does not necessarily relate to your exercise performance. “Weight loss” is in quotations because it is possible for you to achieve your appearance and performance goals without significantly changing the numbers on the scale.

With that being said, body composition measurements, lean body mass (muscle) and body fat percentage, are better
indicators of one’s progress. Decreasing the percentage of body fat should be the main focus, as opposed to overall weight loss; and strength training has been proven to be more effective for altering body composition than ‘cardio’ (aerobic exercise).

Here’s why…

  • Muscle tissue plays a major role in our metabolism; the more muscle tissue we have, the more calories (and fat!) we can burn.
  • Strength training, when done correctly, increases our lean body mass (amount of muscle tissue) while simultaneously decreasing our body fat percentage.
  • Along with the benefits during a workout, strength training also has the ability to keep your metabolism elevated after a workout. Therefore allowing you to continue to burn fat while you aren’t exercising.
  • Comparatively, during aerobic exercise (long distance running/walking, cycling, etc.) we burn through our fat stores and muscle tissue, as well as losing water weight from sweat. So although we are “losing weight” from cardio, we are also sacrificing muscle tissue.
    • Also, aerobic exercise does not show the same post-exercise effects on metabolism as strength training.
  • Strength training increases the activity and effectiveness of hormones that control our metabolism and body composition.

Strength Training

  • Train the whole body about 3x a week, with rest days in between
  • Beginner lifters should select weights that they can lift for 2-3 sets of 12-15 reps. More experienced lifters can try heavier weights for 3 sets of 6-8 reps
  • Only rest for about 1 minute or less between sets; try to alternate sets of lower-body and upper-body exercises in order to keep the intensity of the workout high while allowing parts of our body to recover.
  • Periodically increase the weights and variety of your exercises so that your muscles are constantly being challenged.


Points to Remember

  • Because we are increasing our muscle tissue, strength training may initially result in weight gain. However, though the number on the scale is increasing, our body fat percentage will decrease and physical fitness will improve.
  • Cardio is still important for improving ones fitness, cardiovascular and respiratory health and should be
    included in weekly exercise schedules. It is just not as effective for altering body composition as strength training.
  • Diet must be monitored– Keep in mind that nutrition goes hand-in-hand with weight loss and changes in body composition. In regards to strength training, it is important to consume a sufficient amount of protein daily in order to build and recover muscle tissue.
  • Rest days- We must give our muscles time to recover from exercise to prevent prolonged muscle soreness, decrease the chance of injury, and ensure the effectiveness of our next workout.

 

By David McCalla