TIPS
I have to admit, one of the biggest expenses my fat loss clients face is getting themselves outfitted for their new bodies. It's usually a pretty happy expense, and often there are shopping sprees involved when a woman goes from a size 16 or 18 down to a size 4 or 6. Of course, but the transition time is often the hardest part.
What do you wear?
Where do you shop?
Should i spend money on in-between sizes I may only wear for a few weeks?
I've got solutions for you!
First of all, clean out your closet. Take EVERYTHING out. Yeah, that's all my stuff -- yikes, right? But you need to do this all at once and quickly in order to make it feel less painless.
So take it all out and see what fit right now. Put all of those things aside and then anything that is too big needs to leave your house immediately (unless you want to save one outfit for comparison purposes later). The reason for getting rid of it is that you should not have a fallback position. Its dangerous to know that you still have "fat clothes" that you can turn back to, so put those things aside.
Then go through the "too small" clothes and decide what you might want to keep for your progress as you lose weight -- I would keep no more than about 20 pieces, however -- you don't want a closet full of wishful thinking making your progress harder than it already is.
Seperate your "keep" pile from your "discard" pile, and then seperate those into three groups:
1. High Quality (designer), in terrific condition. You can resale or gift to friends.
2. Good Quality (not designer), great condition. You can donate
3. Things that should be thrown away/recycled years ago.
What do you wear?
Where do you shop?
Should i spend money on in-between sizes I may only wear for a few weeks?
I've got solutions for you!
First of all, clean out your closet. Take EVERYTHING out. Yeah, that's all my stuff -- yikes, right? But you need to do this all at once and quickly in order to make it feel less painless.
So take it all out and see what fit right now. Put all of those things aside and then anything that is too big needs to leave your house immediately (unless you want to save one outfit for comparison purposes later). The reason for getting rid of it is that you should not have a fallback position. Its dangerous to know that you still have "fat clothes" that you can turn back to, so put those things aside.
Then go through the "too small" clothes and decide what you might want to keep for your progress as you lose weight -- I would keep no more than about 20 pieces, however -- you don't want a closet full of wishful thinking making your progress harder than it already is.
Seperate your "keep" pile from your "discard" pile, and then seperate those into three groups:
1. High Quality (designer), in terrific condition. You can resale or gift to friends.
2. Good Quality (not designer), great condition. You can donate
3. Things that should be thrown away/recycled years ago.
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4 Tips for casual runners |
Neck tension |
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Kinesiotaping for elbow pain |
pain relief for tennis & Golfer's elbow |
Low back pain relief |
kinesiotaping for low back pain |
stretching for back pain relief |
exercises for back pain relief |
kinesiotaping for knee pain |
frozen shoulder relief |
RECIPES
EASY BAKED MEATBALLS
24 MEATBALLS
ONE SERVING EQUALS: 77 CALORIES, 4G FAT, 76MG SODIUM, 1G CARBOHYDRATE, .5G FIBER, AND 8G PROTEIN |
2 LBS GROUND PORK
1/2 TEASPOON SALT 1/2 TEASPOON GROUND FENNEL 1/4 TEASPOON GROUND SAGE 1/4 TEASPOON ONION POWDER 1/4 TEASPOON GARLIC POWDER DASH OF PEPPER 2 TEASPOONS COCONUT OIL 2 CLOVES GARLIC, MINCED 1 SMALL ONION, FINELY CHOPPED 2 CELERY STALKS, FINELY CHOPPED 2 CARROTS, FINELY CHOPPED 1/4 CUP PECANS, FINELY CHOPPED 1/4 CUP FRESH PARSLEY, FINELY CHOPPED |
PREHEAT OVEN TO 425 DEGREES F. IN A MEDIUM BOWL COMBINE THE GROUND PORK WITH ALL OF THE SPICES. DON’T BE AFRAID TO GET YOUR HANDS DIRTY! PLACE A SKILLET OVER MEDIUM HEAT AND WARM THE COCONUT OIL. ADD THE GARLIC, ONION, CELERY, CARROTS, PECANS AND PARSLEY. COOK FOR ABOUT 3 MINUTES, UNTIL SOFT. SET THE MIXTURE ASIDE TO COOL. ADD THE VEGETABLE MIXTURE INTO THE GROUND PORK AND COMBINE WELL. USE YOUR HANDS TO FORM GOLF BALL SIZED MEATBALLS. PLACE THE MEATBALLS IN AN OVEN-SAFE BAKING DISH. BAKE FOR 30 MINUTES, OR UNTIL COOKED ALL THE WAY THROUGH.