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Twist Your Trunk!

I recently came across a post about Lady Gaga’s Workout and Diet on FitnessMagazine.com, and the slide that really caught my eye was the Trunk Twist. Since bikini season is looming close, I thought I’d share it with all of you. Just spreadin’ the tummy love!

p.s. I trust this move if Gaga does it, because have you SEEN her body recently?!

  • Sit on the floor with legs extended in front of you, knees slightly bent.
  • Hold a dumbbell with both hands and arms extended.
  • Lean back slightly and twist torso to the left, bringing dumbbell toward the floor near your hip on the left. Immediately twist to the right, keeping spine neutral and abs tight.
  • Continue, alternating 10 times per side.
Photo and steps courtesy of FitnessMagazine.com
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Zuchocky Muffins

Zucchini + Chocolate = Zuchocky! These muffins contain an equal amount of veggie health and chocolatey goodness, with full on yummy flavor. The zucchini gives these muffins moisture and added flavor, leaving you with a satisfying snack that you can even have instead of meals – Zuchocky for breakfast, anyone?

Step 1) Place shredded zucchini in a bowl and pour boiling water over it.

Step 2) Add flour, sweetener, cocoa, baking soda, salt and cinnamon. Mix.

Step 3) Add eggs (already beaten in a small bowl), applesauce and vanilla extract. Mix.

Step 4) Distribute batter into a 12-space muffin tray.

Step 5) Bake at 350°F for 30 minutes (the smell will get to you! Yum!) 

– approx. 75 cal/ muffin – 

Bombastic Black Bean Brownies

Yes, I know that I must sound completely crazy when I use ‘black beans’ and ‘brownies’ in the same recipe title. But believe me, I’m not. The black beans are a substitute for flour, and by using beans instead, you go from around 250 cals/brownie to only about 60! Now THAT is a huge improvement. Plus, you get additional vitamins and health benefits from eating beans instead of carb-filled flour. Can this get even better? Hold your horses – it can. Making these brownies pretty much involves only step. Believe it!

This recipe was created by Chef Rocco, but I used Ridiculously Healthy‘s recipe because it involves fewer ingredients. What can I say, I’m lazy sometimes 😦 

Step 1) Put all ingredients (except chocolate chips) into blender and blend really well. Leave it in the blender for a long time, otherwise pieces of black bean will be tasted/ seen. I blend my batter for about 5 minutes.

Pour into a baking dish sprayed with PAM and sprinkle chocolate chips on top. Bake at 350°F for half an hour.

– approx. 60 cal/ brownie – 

My Black Bean Brownies currently have an air-filled, soft consistency. I love my brownies thick and cake-like, so if anyone tries this and adds something to make them this way, PLEASE tell me! I’m currently experimenting, but I can always use your help! 

Ginger Teriyaki Tofu

Excuse the bad BB photo quality, my awesome camera wasn't charged 😦

There are some people who think ‘tofu equals ew’. They could not be more wrong. It is such a versatile little food, you can do anything with it! My mom substitutes it for ricotta cheese in lasagne (note to self: make that sometime soon and post the recipe!), but I don’t go through such great lengths to adapt it into different cultural cuisines. Here is a recipe for tofu in its Asian form – sauteed in Teriyaki sauce on top of rice noodles, with a side of garlic spinach.

Step 1) Place rice noodles (also called vermicelli) into a pot of boiling water. Cooking time stated on package.

Step 2) Sautee chopped garlic and spinach, cover to keep warm.

Step 3) Spray another pan with PAM non-stick spray, lay down tofu strips.

Step 4) Before turning over, pour some Teriyaki sauce on the tofu. Let simmer for 1 – 2 minutes and flip over. Pour on more Teriyaki.

Step 5) Rinse cooked rice noodles in cold water and toss with tofu over high heat for 30 seconds.

Step 6) Place on plate, add spinach on side and shredded carrot on top.

Conquering the Snack Attack

Snacking is one of the hardest obstacles to overcome. I love to eat: when I’m angry, when I’m happy, when it’s cold, when it’s hot, but mostly when I’m bored. Here is a little diagram that helps me decide whether or not I should put that evil snack in my mouth. And don’t forget: if the diagram’s cute, it’s gotta work!

Use this next time you're battling binge!

Greektastic Salad

While salad may be the infamous diet food, I’m not a fan of plain vegetables. Since I dislike raw tomatos and cucumbers (notorious salad staples) it’s hard for me to stick with what is normally offered in terms of this veggie plate. That’s why I love Greek salad – the added feta cheese and olives tickles my taste buds and take this dish who a whole new level. I’ve come up with my own version that’s easy to make, requires no cooking (except to quickly roast the almonds) and tastes ahhhhmazing. I sometimes make it in the morning and pack it to eat between classes. It’s much lower calorie than the salads you can get on campus/ in restaurants and it stays fresh for a long time.

Step 1) Drizzle balsamic vinegar and sprinkle italian seasoning on lettuce and toss.

Step 2) Heat a pan and toss almonds on high heat for 30 seconds. Turn off pan and let them cool while you make the rest.

Step 3) Slice olives and place on bed of lettuce.

Step 4) Toss in feta cheese, top with more italian seasoning.

Step 5) Add almonds and enjoy!