Everyone enjoys food. If you don’t, there is something wrong with you. If you abuse it, well, lets fix that. Food is sustenance, it is our fuel. At Dark Horse Style, we put the spot light on healthy grub that is delicious and nutritious. I am a lover of food and yes, I cook. Real men not only know how to grill, but know their way around a kitchen. Women love men who can cook. Enough Said.
I am a TLS Consultant. I help you identify your relationship with food, your relationship with your body, and analyze all factors that contribute to your current situation. One has to understand the behavior and the struggle with food before one can overcome those obstacles and reach your goal. Lets get to the bottom of the issues so we can fix the problem and get you looking and feeling your best. #FindYourFit
Build your body the right way by focusing on FAT loss instead of WEIGHT loss. Not only will you look better, you will feel better.
Eat Right Not Less
What makes this program different from all the others? It places the emphasis on how to eat correctly not what to eat. This eliminates the void of making the same food mistakes and gaining weight back. Optimal health and fitness is the result of optimized ratio of muscle to fat. “Muscle dictates metabolism.” The less muscle you have, the slower your metabolism. The more muscle you have, the stronger your metabolism.
So what is the next step? What do you eat? Eating plenty of vegetables is not only a central part of low-GI eating, it’s a big part (or should be a big part) of healthy eating in general. This is the case for several reasons:
- Virtually all vegetables—with the exception of white potatoes—have a low GI (55 or less)
- Vegetables are “nutrient dense”, meaning they provide a respectable amount of vitamins, minerals, antioxidants and fiber relative to the amount of carbohydrates they contain
- Vegetables, because of their natural fiber content and bulk, are a Dieter’s Dream; they fill you up quickly, and keep you feeling fuller for longer
Despite all these major advantages for the diet, many of us still seem to avoid vegetables in the kitchen. Aside from any childhood drama associated with mounds of Brussels sprouts and memberships in the Clean Plate Club, the reason seems to be the belief that vegetables are too expensive, and that their preparation and cooking requires far more time, skill and precision than other foods.
This is not true. Like anything else, it’s a lot to do with organization, equipment and mindset. Here is a step-by-step guide for making vegetables easy.
When choosing vegetables, the best piece of nutritional advice is the same one that’s often used for selecting fruit: Eat a Rainbow. That is, fill your basket with as many colors as possible to ensure variety and prevent boredom. This is a very simple and fun way to achieve balanced nutrition.
When it comes to the classic “fresh versus frozen” debate, it’s true that fresh, locally grown vegetables might hold a slight advantage, but frozen vegetables are usually much cheaper, are pre-sliced or diced, and are nowhere near as poor an alternative as some purists maintain—depending on how far a fresh vegetable has had to travel, it’s frozen counterpart may actually have retained more nutrients.
Apart from that, use common sense: cabbage, zucchini, squash, peppers and asparagus all rinse quickly and chop easily, and the list doesn’t stop there. Find others for yourself.
“Weight loss will occur anytime you consume fewer calories than you burn on a regular basis. One pound of fat is equivalent to 3,500 calories. Therefore, decreasing caloric intake by 500 to 1,000 calories per day should result in approximately one to two pounds of weight loss per week. However, many people have experienced that even when calories are carefully balanced, weight loss does not always occur as predicted. Research shows that the combination of dietary calorie restriction and an increase in calorie expenditure through regular exercise leads to better weight loss results than simply trying to lose weight through restriction alone. …”