Do These 6 Simple Things Everyday And Lose The Excess Weight While You Sleep!

Nights are great for watching Netflix, chatting on your phone, going on dates – you name it. However, do you know that nights are also great for setting better and bigger weight loss results? Follow these tips and lose weight faster

Do a Nighttime Workout

We all know that sweating is helping us to lose pounds, but many of us think that exercising before going to bed is going to keep us awake during the night. According to a survey made by the National Sleep Foundation in 2013, 56-67% of the active people are more likely to get a good sleep, no matter if they were exercising before going to bed.

Pack Your Lunch

The average restaurant meals contain twice the amount of calories you need for one meal, according to a study made in 2013. If you want to lose weight restaurant meals are not going to help you, but not everybody has time in the morning to make his own lunch. That’s why you should save yourself from that midday diet-wrecker and prepare your lunch the night before. A Mason jar salad will be perfect choice for your goal.

Drink a lot of water

Large amount of water will help you to get rid of any excess liquids in your body. But since nobody wants to end up the night going to the bathroom all the time, our advice is to stop drinking water 1 hour before going to bed. A good sleep is crucial for your weight loss.

Make your bedroom super dark

Super dark bedroom will help your body to produce much more melatonin, which is a hormone that promotes production of calorie burning brown fat. Complete darkness in your bedroom will boost the weight loss process.

Sleep in cooler bedroom

According to a study made by National Institute of Health Clinical Center, people who slept in a 75 degrees bedroom, burned 7% less calories, than those who are sleeping in a 66 degrees room. 7% is not much, but it will help you to lose weight.

 Source : www.fhfn.org

Quick & Easy 5-Ingredient Suppers

 

Grilled Steaks Balsamico

Ingredients
2/3 cup balsamic vinaigrette
1/4 cup fig preserves
4 (6- to 8-ounce) boneless beef chuck-eye steaks $
1 teaspoon salt
1 teaspoon freshly ground pepper
1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese $

Preparation

Process vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding
marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes
on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.

                                      Chicken Parmesan Pizza 

 Easy side: Toss together romaine lettuce, freshly cracked pepper, and grated Parmesan cheese; toss with your favorite bottled Caesar dressing. Sprinkle with croutons. 

Ingredients

1 (10-oz.) package frozen garlic bread loaf
1/2 cup canned pizza sauce
6 deli fried chicken strips
1 cup (4 oz.) shredded Italian three-cheese blend $
2 tablespoons chopped fresh basil $

Preparation

1. Preheat oven to 400°. Arrange garlic bread, buttered sides up, on a baking sheet.
2. Bake at 400° for 8 to 9 minutes or until bread is lightly browned. Spread pizza sauce over garlic bread.
3. Cut chicken strips into 1/2-inch pieces, and arrange over pizza sauce. Sprinkle with cheese and basil.
4. Bake at 400° for 8 to 10 minutes or until cheese melts. Serve immediately.

               Turkey Scaloppine

 Ingredients


1/2 cup all-purpose flour
1 1/4 teaspoons Cajun seasoning, divided
1 1/2 pounds turkey cutlets
2 tablespoons olive oil $
1 cup dry white wine $

Preparation

1. Combine flour and 1 tsp. Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.

2. Cook turkey in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Transfer turkey to a serving platter, and keep warm.

3. Add wine and remaining 1/4 tsp. Cajun seasoning to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet. Drizzle sauce over turkey. Serve immediately.

Flank Steak with Caramelized Onions and Balsamic Glaze

 

 

 

 

 

 

 

 

 Ingredients

2/3 cup balsamic vinegar
1 tablespoon olive oil $
6 cups vertically sliced onion (about 1 1/2 pounds) $
1/2 teaspoon salt, divided
1 (1-pound) flank steak, trimmed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
Cooking spray $

Preparation

Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
Preheat broiler.
Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cutsteak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.
Wine note: Steak and caramelized onions are fabulous partners for numerous red wines. But the balsamic vinegar glaze presents a bit of a challenge since vinegar can make wine taste sharp. One variety stands up especially well to vinegar: syrah (also known as shiraz). There are many great syrah/shirazes available. Try Geyser Peak Winery's shiraz from California, which is dense and lipsmacking--a steal at $18. -Karen MacNeil

 

Grilled Flank Steak with Balsamic Glaze and Orange Gremolata

 

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Gremolata, a zesty Italian garnish traditionally made of minced parsley, lemon rind, and garlic, is simple to prepare and great for adding a burst of fresh flavor to a variety of dishes. Here, we've substituted orange rind for the lemon rind. Serve with mashed sweet potatoes

Ingredients

1 (1-pound) flank steak, trimmed $
1/2 teaspoon salt $
1/4 teaspoon black pepper $
1 medium-size red onion, cut into 8 wedges $
Cooking spray $
1/2 cup balsamic vinegar $
1/4 cup finely chopped shallots

Preparation

1. Prepare grill.
2. Sprinkle steak with salt and pepper. Place steak and onion wedges on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
3. While steak grills, combine balsamic vinegar and shallots in a small saucepan. Bring to a boil; reduce heat, and simmer 7 minutes or until reduced to 1/4 cup. Drizzle balsamic mixture over steak slices, and sprinkle with Orange Gremolata.

 

 

 

 

 

 

PRINTABLE NUMBER TRACING CARDS

This is a great way for kids to practise writing their numbers!!

The Number Tracing Cards are a free printable that can be laminated to allow kids to draw on with a white board marker as it wipes away easily with a tissue.  Kids can practise writing their numbers correctly and wipe it away and try again.

WHAT YOU WILL NEED?

You will need paper, white board markers, the printable tracing cards (available to download and print below), laminating sheets and key ring hoop.  You could alternatively use a shower curtain hoop or a curtain hoop as well.

It is totally up to you how you want to use these free printable tracing cards but to save on numerous printing, paper and ink then you may like to laminate the sheets of paper.  By laminating the sheets of paper you can then punch a small hole in the corner and bind them together with a hoop ring.  This will keep the booklet together and help to easily turn the pages.

Also by laminating you can draw on it with a white board marker and then easily rubs it off with a tissue.

Tip:  To give the laminated sheets a really good clean, use nail polish remover.

Developing a good pencil grip is one component of good handwriting skills as it helps with writing legibly, speed and comfort.  Most children naturally develop a pencil grip that is comfortable for them but it is also important in the early development stages to encourage good writing habits – pencil grip. The photo will give you a bit of an idea on a good pencil grip but do keep in mind that the whiteboard marker is a thicker pen.

HERE IS A BIT OF A GUIDE:  

 

• The index finger and thumb ‘pinch’ the pencil about 1-2cm from the tip forming an open space where the pencil will rest slightly on the hand.
• The middle, ring and little finger are bent and rest on the table.  The pencil may also rest on the middle finger.
• The pencil is held in a stable position between the thumb, index and middle fingers.
• Resting the other hand on the table or paper is also good for control and stability.

Pencil grips are easier to change in the early childhood years than trying to change an awkward grip pattern later

LET’S LEARN 

NUMBER RHYMES CAN HELP:

Number 1: A straight line one, it is fun.

Number 2: Around and back on the railway track makes, two, two, two.

Number 3:  Around the tree and around the tree, that’s the way you make a three.

Number 4:  Down and across and down some more, that’s the way you make a four.

Number 5:  Short neck, big round tummy, hat on top…..five looks funny.

Number 6:  Down to a loop, six rolls a hoop.

Number 7:  Across the sky and down from heaven, that’s the way you make a seven.

Number 8:  Make an “S” do not wait, go back up and make an eight.

Number 9:  A loop and a line makes number nine.

PRINT YOUR OWN COPY HERE:

You can print a copy in colour or in black & white.  The black and white copy can be coloured in by the kids to help personalise their very own tracing card booklet.

After printing, with a black fine liner draw on a small dot and arrow for the starting point on each number and also draw an example of the number on the lines.

SUPER HEALTHY CREAMY FRUIT TART!

A fruit tart doesn’t have to be bad for you! We made this one with a super healthy crust, and some homemade pudding that your kids are going to love! We only added the face because it was fun! We like this dish because we included the awesome heart healthy ingredient: WALNUTS!  Walnuts are a super food. They are packed with omega 3 fats and contain antioxidants that are good for your heart

Walnuts also reduce inflammation, decrease cholesterol, and even reduce the risk of cancer! (Plus they are so yummy!)

I was excited about trying this no-bake tart crust I saw on WHFoods.  The only two ingredients were dates and walnuts.

The only things to use are:

1 cup dates
2 cups of walnuts
Place in a food processor and blend until smooth.  Then press the dough in a tart dish or pie plate, and chill while you decide or assemble the filling! SO EASY!

This crust is perfect as is, but we were thinking you could add a million other healthy ingredients and it would still taste good.  How about adding:

Coconut
Orange zest
wheat germ
oats
Dried apricots

STEP 1) The ingredients (just walnuts and dates)

STEP 2) Blend it up (we used a food processor, but you could also use a blender)

Step 3) Press in dish and chill

Step 4) Assemble with fruit and pudding (or anything you want) and eat!  We filled ours with pudding and fruit.  Some puddings you might like are:

• sourse:http://www.superhealthykids.com
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top 10 Fast Summer Recipes

       

       1 Summer Corn and Tomato Pasta

Ingredients

• Salt
• 1 pound bow-tie pasta
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 1 pint cherry tomatoes
• 3 ears fresh corn, kernels cut off
• 2 tablespoons unsalted butter
• 1/4 cup fresh basil leaves, torn into pieces

Directions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
3. Add the vegetables, butter and basil to the pasta and toss.

Tip PAIR WITH:

• Geyser Peak Winery Alexander Valley Chardonnay 2004 (California)

Tip Dress it up

• Give this pasta a fancy twist by tossing in cooked lobster or shrimp.

                                   2Fig-and-Pig Kebabs

Ingredients

• 2 pounds boneless pork chops, cut into 1-inch cubes

• 1 tablespoon EVOO

• 2 teaspoons chopped fresh thyme

• Salt and pepper

• 8 fresh figs, halved lengthwise

Directions

1. Toss pork with EVOO, thyme, salt and pepper. Thread 6 cubes and 2 fig halves onto each of eight 12-inch skewers. Grill over medium heat.

                                           3Grilled Ratatouille Boats

ngredients

• 2 zucchini, halved lengthwise

• 3 tablespoons EVOO

• 1 onion, chopped

• 2 cloves garlic, grated

• 1 eggplant, cubed

• 2 tomatoes, chopped

• 1/4 cup chopped parsley

• Salt and pepper

• 1/3 cup shredded mozzarella cheese

Directions

1. Scoop balls of flesh from the center of the zucchini to create boats (see tip for help); reserve the flesh balls. Preheat a grill to medium-high.
2. Heat 1 tbsp. EVOO in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. EVOO, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.
3. Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.

Tip A MELON BALLER

• Make zucchini boats in a flash by scooping out the seeds and a bit of flesh from the center for a hollowed-out shell that can be stuffed and grilled or baked in the oven.

                                   4Spicy Grilled Mussels

Ingredients

• 2 tablespoons EVOO

• 2 cloves garlic, minced

• 1 teaspoon crushed red pepper

• 1 14 1/2 ounce can  diced tomatoes

• 1/4 cup white wine

• 1 bay leaf

• 1 pound mussels

Directions

1. Place skillet on grill over medium. Add EVOO, garlic and red pepper; cook 1 minute. Add tomatoes, wine and bay leaf; simmer 5 minutes. Add mussels; cook, covered, 8 minutes.

                                             5Mayo-Free Potato Salad

Ingredients

• 1 1/2 pounds small red potatoes, boiled and quartered

• 2/3 cup plain yogurt

• 1/3 cup sour cream

• 1 cup chopped celery

• 1/2 cup sliced kalamata olives

• 1/4 cup chopped scallions

• 1/4 cup chopped parsley

• 1 tablespoon lemon juice

• Salt and pepper

Directions

1. Toss together all ingredients and serve.

                    6Green Bean Salad with Salsa Dressing

Ingredients

• 1 pound green beans

• 1 bunch frisee or escarole, torn into bite-size pieces

• 1/4 red onion, thinly sliced

• 1 cup a href="/recipes/rachael-ray-magazine-recipe-index/appetizer-starter-recipes/Salsa-Fresca">Salsa Fresca

• 1 tablespoon extra-virgin olive oil

• Salt

• 1/2 cup sliced almonds, toasted

• 3/4 cup crumbled goat cheese

Directions

1. In a small pot of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain and rinse under cold water.

1. In a large serving bowl, combine the frisee, onion, green beans, salsa and olive oil; season with salt. Scatter the toasted almonds and goat cheese on top.

Tip Smart move

• Soak the onion in ice-cold water for 15 minutes to mellow the flavor.

                       7 Watermelon-and-Prosciutto Skewers

Ingredients

• 5 pounds seedless baby watermelon, peeled and cut into bite-size pieces

• 1/2 pound prosciutto, torn in half lengthwise

• Store-bought balsamic glaze

Directions

1. On 6-inch skewers, thread 3 pieces watermelon with 1/2 slice prosciutto folded between each. Generously drizzle with balsamic glaze just before serving.

                      8Blue Cheese, Lettuce and Tomato Pizza

Ingredients

• 3/4 cup grape tomatoes, halved

• 1/4 red onion, thinly sliced

• 2 cloves garlic, finely chopped

• 2 tablespoons EVOO

• Salt and pepper

• 1 pound store-bought pizza dough, shaped into 2 disks

• 1 cup (about 4 oz.) crumbled blue cheese

• 1/2 cup (about 2 oz.) shredded mozzarella cheese

• 1 romaine heart, thinly sliced

• 5 large basil leaves, torn

Directions

1. In a large bowl, toss together the tomatoes, onion, garlic and 1 tbsp. EVOO; season with salt and pepper.
2. Drizzle the remaining 1 tbsp. EVOO on a baking sheet; turn the dough disks in the oil. Press each disk into a 10-inch round.
3. Place the dough on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes. Flip the crusts and top with the blue cheese and mozzarella. Cover and grill until the cheese is melted and the crusts are golden, about 5 minutes.
4. Add the romaine and basil to the tomato mixture and toss to dress. Top the pizzas with the salad.

Tip

• An Extra Buck Will Buy You...bacon. Grill, crumble and toss it with the lettuce and tomato to turn your pizza into a BBLT.

                                  9 Drunken Strawberries

Ingredients

• 1 cup light red wine

• 1/2 cup sugar

• 1 ounce Cognac

• 1 pound strawberries, quartered

Directions

1. Combine wine, sugar and cognac. Stir in strawberries and refrigerate until cold, about 20 minutes (even better, do before dinner and let sit until dessert). Serve over ice cream.

                      10Spicy Honey-Glazed Chicken Breasts

Ingredients

• 1/4 cup extra-virgin olive oil

• 1 small onion, finely chopped

• 1 clove garlic, finely chopped

• 1/2 cup honey

• 2 teaspoons hot pepper sauce

• 1/2 teaspoon chili powder

• 1 teaspoon lemon juice

• 8 skinless, boneless chicken breasts (about 4 pounds)

• Salt

• 1 pineapple peeled, cored and cut into 8 thick rings

Directions

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.
2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.
4. source:http://www.rachaelraymag.com/
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