Love Notes by Jari Love

Posts in the Recipe category

Vegetarian Meatballs with Zucchini Noodles Recipe

by Jari Love

Do you love meatballs but are looking for a healthy or vegetarian alternative? These bite-size, meat-free meatballs will do just the trick without leaving your taste buds deprived.

Sautéed vegetables are combined with cooked quinoa, Italian breadcrumbs and flax “eggs” that act as a binder for these meatless meatballs. They’re perfect for those who eat a plant-based, vegan diet or for sneaking in some vegetables for picky eaters.

The whole family will enjoy this Italian dish gone veggie friendly. We enjoy serving ours over fresh spiralized zucchini noodles, but you can certainly use pasta if desired. Look for a spiralizer online or in most home goods stores.

Quinoa-veggie meatballs over zucchini noodles recipe

This vegan dish uses quinoa and vegetables that are formed into “meat”balls and then baked and served over zucchini noodles for an easy healthy dinner.

Serves: 6

Prep time: 25 minutes | Cook time: 45 minutes | Total time: 1 hour 10 minutes

Ingredients:

  • 3 tablespoons ground flaxseeds 
  • 1/4 cup hot water 
  • 1 small sweet onion, diced 
  • 1 cup sliced mushrooms 
  • 2 carrots, chopped 
  • 2 celery stalks 
  • 4 garlic cloves 
  • 1 teaspoon onion powder 
  • 2 tablespoons olive oil 
  • Salt and pepper, to taste 
  • 1 cup cooked quinoa 
  • 1/2 cup Italian-style breadcrumbs 
  • 1/2 tablespoon dried Italian herbs 
  • 1/4 cup nutritional yeast 
  • 1 (24 ounce) jar tomato pasta sauce 
  • 4 large zucchini 
  • Fresh chopped parsley, for garnish

Directions:

  1. In a bowl, combine the flaxseeds and hot water. Mix well, and let sit for 5 minutes. Using a spiralizer, prepare the zucchini noodles, transfer them to a large bowl, and set them aside until ready to use.
  2. Heat a large pan over medium-high heat. Add the vegetables, garlic and olive oil. Season with onion powder, salt and pepper, and cook the vegetables until tender, about 10 minutes.
  3. Heat the oven to 400 degrees F, and line a baking sheet with parchment paper.
  4. To the bowl of a food processor, add the flax mixture, quinoa, breadcrumbs, herbs, nutritional yeast and roasted vegetables.
  5. Pulse the mixture several times to blend and chop until the desired consistency is reached. (If the mixture is too sticky to handle, add a few tablespoons of breadcrumbs.)
  6. Roll the mixture into balls, keeping them uniform in size. Bake the meatballs for 20 to 25 minutes or until firm.
  7. Once baked, add the meatballs to a saucepot, and cover with the jar of tomato sauce. Simmer until warm, about 8 to 10 minutes.
  8. Divide the zucchini noodles among bowls, and top with the meatballs and tomato sauce. Garnish with fresh parsley, and serve.

via sheknows.com

Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.

By Collage Video | | Healthy, Jari Love, Recipe, tips, Weekly Blog, Wellness | 0 comments | Read more

Broccoli Tater Tots

by Jari Love

If you love the texture of tater tots but are trying to cut back on calories and fat, these broccoli tots need to make their way onto your table. This quick and simple recipe comes together in 25 minutes and will curb those fried-potato cravings with a much lighter bite that’s lower in carbs, calories, and fat.
Your taste buds thank you in advance for this broccoli-cheesy treat.
Broccoli-Cheese Tater Tots
Ingredients:
2 cups broccoli florets
1 small shallot, minced
2/3 shredded cheddar cheese
1/2 cup panko bread crumbs
2 eggs
Salt and pepper
Directions:

  1. Preheat your oven to 400ºF, and line a baking sheet with a piece of parchment paper.
  2. Steam your broccoli florets for 2 minutes, and chop well into small pieces.
  3. In a large bowl, combine the chopped broccoli with the rest of your ingredients. Mix until totally combined.
  4. Scoop a large spoonful of the mixture in your hands, and shape it so it resembles a tater tot. Place on your baking sheet, and repeat until all mixture has been used.
  5. Bake in the oven for 20 minutes, and enjoy warm from the oven.

via popsugar.com

Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.

By Collage Video | | fitness, holiday, Jari Love, Recipe, tips, Weekly Blog, Wellness | 0 comments | Read more

High-Protein Foods to Add to Your Diet

by Jari Love

High-Protein Foods to Add to Your Diet – Nutrition

Although most of us have adequate protein in our western diet, the trend towards choosing higher protein foods continues. Restaurants are beginning to cater for those who follow the popular Paleo diet, meaning that protein-rich dishes are appearing more frequently on menus as demand continues to rise.

 

What can you do if you want to increase your protein content?

 

Start with some basic food swaps:

 

  1. Change your ordinary yoghurt to Greek yoghurt

 

Greek yoghurt contains around 10 grams of protein per 100 grams, compared with just 3.8 grams per 100 grams in ordinary yoghurt. Choose plain varieties rather than sugar-laden flavoured versions and sweeten with fresh fruit.

 

  1. Swap white rice for quinoa or buckwheat

 

Both quinoa and buckwheat are referred to as complete sources of protein because they each contain all 9 essential amino acids (ones that the human body cannot make). Both also contain around 14 grams of protein per 100 gram serving, which is twice the protein content of rice.

 

  1. Have eggs for breakfast instead of your usual cereal

 

One egg contains around 6 grams of high quality protein and is also a complete protein source. Try boiled eggs with buttered toast soldiers in place of a sugary breakfast cereal.

 

  1. Go for a salad with cottage cheese at lunchtime in place of a sandwich

 

Cottage cheese has a slightly higher protein content than Greek yoghurt, with around 12 grams per 100 gram serving. It is also a complete source of protein and a versatile food that goes with anything. Choose low sodium and low fat varieties.

 

  1. Try using ground up nuts and seeds as a higher protein alternative to breadcrumbs

 

Sunflower, pumpkin and sesame seeds each have between 18 and 21 grams of protein per 100 gram serving, as do nuts such as almonds and cashews. A ground-up mix of these can be used to coat chicken pieces or fish, as a higher protein replacement for breadcrumbs which average just 13 grams of protein per 100 grams.

 

  1. Nuts and seeds are a much healthier and higher protein snack than a packet of crisps

 

With their high protein content, nuts and seeds are much healthier than high in fat (and salt) potato crisps that average only 7 grams of protein per 100 gram portion.

 

  1. We all love French fries but vegetable chips make a great alternative

 

French fries or chips are high in fat and contain around 41 grams of carbohydrate per 100 gram serving. With only 10 grams of carbohydrate per 100 grams, vegetable fries are a much healthier alternative. You could try a mix of carrots, sweet potatoes, courgettes and beetroots and, for the healthiest option, roast them in the oven rather than deep frying.

 

  1. Thirsty? Go for a glass of milk instead of juice or soda

 

Milk has 3.4 grams of protein per 100 grams compared with just 0.1 grams in 100 grams of apple juice. It has half the amount of sugar too.

 

  1. Swap mashed potato for vegetable mash, noodles for zucchini or squash “noodles” and rice for cauliflower “rice”

 

Vegetable noodles provide a healthier, lower carbohydrate alternative to ordinary noodles, with 3.1 grams of carbohydrate in the courgette version versus 25 grams per 100 grams in egg noodles.

 

As well as making small food swaps there are other ways you can increase your protein intake, such as adding lentils and beans to casseroles. You can also add seeds, such as sunflower and pumpkin, to salads for an extra crunch. The addition of protein powder and dark green veg, such as spinach and kale, to smoothies makes for an effective post workout boost.

 

As with any food, the principle of everything in moderation applies here. Too much protein can equate to excess calories, which of course will lead to weight gain. Be aware of portion sizes and use lean meat with the fat trimmed off. Spread out your protein intake throughout the day and remember protein takes longer to digest so you don’t need as much of it. In other words it can keep you feeling fuller for longer. As with any diet, variety is key so mix up your proteins too. A range of white meat, red meat, seafood, dairy and vegetable proteins, such as quinoa, tofu and buckwheat, will help ensure that you eat a complete range of essential amino acids.

 

Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.

By Collage Video | | cardio, exercise, fitness, Jari Love, Recipe, tips, Weekly Blog, Wellness | 0 comments | Read more

Quick and Easy Chopped Chicken Salad

by Jari Love

This Chopped Chicken Salad is quick and easy and is is filled with wholesome ingredients, protein and fiber to enhance your hard earned fitness results. It’s ideal for a low-key date night dinner or a delicious solution to the age-old question, “What’s for dinner?” You can also change it up a bit by swapping chicken breast with steak or tuna fillet.  The end result is a salad, not overly heavy, nutritious  and easy to prepare – a perfect dish for any time of year.  Servings: 6

Here’s what you need:

For the Salad

  • 2 cooked chicken breasts, chopped
  • 1.2 cup cherry tomatoes, quartered
  • 1 Tablespoon red onion, minced
  • 1/2 cup cucumber, chopped
  • 4 cups romaine lettuce, chopped
  • 4 strips, cooked nitrate-free bacon, chopped
  • 1 avocado, chopped

For the Dressing

  • 1/8 cup olive oil
  • 2 Tablespoons lemon juice
  • 1 packet stevia
  • 1 teaspoon crushed garlic
  • 1 teaspoon Dijon mustard

Instructions

  1. Combine all of the salad ingredients in a large salad bowl. Mix to combine.
  2. Combine all of the dressing ingredients in a small bowl. Drizzle over the salad and serve.

Nutritional Analysis: One serving equals: 218 calories, 12g fat, 189mg sodium, 5g carbohydrate, 4g fiber, and 22g protein

Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.

By Collage Video | | Healthy, Jari Love, Recipe, tips, Wellness | 0 comments | Read more

Healthy Roasted Chicken

by Jari Love

Make this Healthy Roasted Chicken dinner on the weekend and then enjoy nutritious leftovers throughout your week!
Roasting a whole chicken with veggies is a wonderful meal and is much simpler to prepare than you might think.
Servings: 5
Here’s what you need:
  • 3 bulbs garlic
  • 1/4 cup olive oil
  • salt and pepper
  • 4 Tablespoons coconut oil, gently melted
  • 1 Tablespoon each minced, fresh rosemary, oregano, tarragon
  • 1 teaspoon minced garlic
  • zest and juice from one lemon
  • 4 large organic carrots, cut into 1 inch pieces
  • 3 organic zucchini, cut into 1 inch half-moons
  • 1 cup pearl onions, ends trimmed
  • 1 cup Brussels sprouts, halved
  • 1 hormone-free, organic chicken
  • 2 cups chicken broth
  • 1 Tablespoon coconut flour

Cooking Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut off the tips of each section of the garlic bulbs. Place the blubs in a small glass pan. Brush the tops with the olive oil and sprinkle with salt and pepper. Cover the pan with aluminum foil and set aside.
  3. In a small bowl combine the melted coconut oil, fresh herbs, minced garlic, lemon zest and lemon juice. Set 1/3 of the mixture aside for the veggies.
  4. In a large bowl combine the carrots, zucchini, pearl onions and Brussels sprouts with 1/3 of the herb mixture. Season with salt and pepper. Set aside.
  5. Rinse your chicken and pat dry. Carefully slide your hand between the skin and the breast and liberally rub some of the herb mixture. Rub the rest of the herb mixture over the top of the chicken. Season the chicken with salt and pepper and tie the legs together with kitchen string. Place the chicken on a large roasting pan, and surround it with the veggies.
  6. Roast the chicken and veggies for 30 minutes. Reduce the oven temperature to 350 degrees F, pour 1/2 cup of chicken broth over the chicken and veggies, and place the garlic pan in the oven off to the side.
  7. For the next 90 minutes, pour 1/2 cup of broth over the chicken and veggies every 30 minutes as it cooks at 350 degrees F.
  8. To see if the chicken is done, poke the tip of a sharp knife between the leg and body and see that the juices run clear. Transfer the chicken and veggies to a large platter. Add a couple of the roasted garlic bulbs to the chicken platter, reserving one for the gravy.
To make gravy: Pour all of the roasting pan juices into a skillet and bring to a simmer. Remove the garlic cloves from one of the roasted blubs and smash with a fork. Add garlic to skillet. Mix in the tablespoon of coconut flour, and whisk the gravy as it simmers. Cook for 10 minutes, or until desired thickness. Season with salt and pepper.

    Nutritional Analysis: 251 calories, 14g fat, 113mg sodium, 19g carbohydrate, 7g fiber, and 17g protein

    Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.

    By Collage Video | | exercise, fitness, goals, Healthy, Jari Love, practice, Recipe, Weekly Blog, Wellness | 0 comments | Read more

    Healthy Tuna Salad

    by Jari Love

    Yes healthy tuna salad can be made!

    This healthy tuna salad recipe takes protein filled tuna and adds fresh ingredients to turn it into a healthy tuna salad. Unlike many tuna salad recipes, this one doesn’t call for dressings or mayonnaise that add undesirable fats. So, have this for healthy tuna salad mix for lunch or dinner, and keep it lean by skipping the bread and eating it straight from a bowl. Servings: 4

    Here’s what you need:

    • 2 cans Albacore tuna, packed in water
    • 1/2 cup white bean hummus
    • 1 small apple, finely minced
    • 1 Tbsp yellow onion, finely minced
    • 1 tsp dried dill weed
    • dash of Pepper
    • 1 TBL Dijon mustard

      Mixing Instructions
      1. Drain and flake the tuna in a medium sized bowl.
      2. Add the remaining ingredients and mix well.
      3. Serve in a bowl, on large lettuce leaves or in half of an avocado, garnish with dried dill weed.

      Nutritional Analysis: One serving equals: 188 calories, 5g fat, 563mg sodium, 10g carbohydrate, 3g fiber, and 21g protein.

      Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.

      By Collage Video | | fitness success, Jari Love, practice, Recipe, tips, Weekly Blog, Wellness | 0 comments | Read more

      Vegetables That Will Help You Lose Weight Now

      by Jari Love

      When you want to lose weight, there is no one thing that will do the trick. You must make healthy choices, exercise and eat well. Any healthy eating plan should include a wide range of vegetables and it is best to include many offerings. Or as some say, eat a rainbow of vegetables. Those looking to keep fit and trim have long coveted green leafy vegetables, but there are healthy vegetable options that are red, yellow and other colors as well. The following is a selection of vegetables that will help you lose weight now.

      Broccoli

      Broccoli has a great reputation for health, and at about 30 calories per serving is a great option for people that want to lose weight. There is no fat, but a healthy amount of carbohydrates that promote energy. Broccoli is packed with vitamins and nutrients, including more calcium than any other vegetable. Better yet, it has been known to help avoid cancer.

      Cucumber 

      Many people refer to cucumbers as a “negative calorie” food, meaning you actually burn more calories eating it than it offers. By that definition, a cucumber is certainly a vegetable that will help you lose weight now. Cucumbers are mostly water, which makes them very refreshing. Furthermore, there are many ways to incorporate cucumbers into meals. You can prepare them fresh, grilled or in many other ways, meaning you should always find a good way to enjoy them.

      Carrots

      There are many benefits to carrots, most notably the fiber and beta-carotene found within. You can lose weight eating carrots raw or cooked, but like most vegetables, raw is best to keep the maximum amount of nutrients. Also, carrot juice is among the best juices you can drink. Fruit juice, even if it is freshly squeezed, is packed with sugar, but carrot juice is sweet and delicious with much fewer calories.

      Celery

      Also consisting of primarily water, celery is also considered a vegetable that will help you lose weight as you eat it. Celery contains protein and fiber, a great combination for weight loss and can be enjoyed in many ways. Be careful though. You may be tempted to use celery with dips and other fatty spreads, which can actually do more harm than good.

      Peppers

      Going back to the note about eating a rainbow of vegetables, peppers offer many options in a wide variety of colors. Yellow peppers in particular are a great source of vitamin C as well as energy. Peppers are also sweet and can be great when your sweet tooth kicks in.

      Onions

      Onions fly under the radar a bit when it comes to vegetables that will help you lose weight. Of course, there are plenty of ways to make them less healthy, such as frying, but raw and cooked onions are both low calorie options that can be a nice addition to a salad or other dish. Red onions are best when it comes to weight loss.

      Leafy Green Vegetables 

      As previously stated, green leafy vegetables have a great reputation for helping people lose weight. Kale, spinach, watercress, Swiss chard, lettuce, and other greens are all terrific sources of fiber, vitamins and minerals with very few calories. Specifically, kale is currently one of the most popular vegetables that will help you lose weight and has moved up the list of healthiest foods on the planet.

      One of the biggest points for losing weight with this list of vegetables is that they are all very flexible. It can be tough to get excited about eating the same old thing everyday, so look for fresh new recipes that feature these vegetables in a new way.

      Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.

      By Collage Video | | exercise, fitness, goals, Healthy, Jari Love, Recipe, Weekly Blog, Wellness | 0 comments | Read more

      Healthy Orange Chicken and Green Beans

      by Jari Love

      Healthy Orange Chicken?
      Yes! Here’s a recipe that adds fruit to dinner and takes all the guilt out of orange-flavored chicken. There’s no sugar and no fryer involved. Just skinless, boneless chicken breast, marinated in orange juice, pan seared and then baked. Serve it up with orange-spiked green beans for a nutritious, protein-packed meal.
      Servings: 4

      Here’s what you need:
      For the Chicken:
      • 2 cups fresh orange juice
      • 2 Tablespoons grated orange zest
      • 4 skinless, boneless, chicken breasts
      • fresh ground pepper
      • 1 Tablespoon olive oil
      For the Green Beans:
      • 10 oz fresh, organic, green beans
      • 1/4 cup fresh orange juice
      • 1 Tablespoon grated orange zest
      • 1 teaspoon olive oil

      • dash of salt and pepper

      For the Orange-Brandy Sauce:

      • 2 Tablespoon coconut oil
      • 3 shallots, minced
      • 2 Tablespoons brandy
      • 1 cup fresh orange juice
      • 1/2 cup chicken broth
      • 1 navel orange, peeled and each segment cut into 3 pieces
      • 1 Tablespoon parsley, chopped

      • Dash of salt and pepper

      Cook the Chicken:

      1. Place the orange juice and orange zest in a large ziplock bag. Season each side of the chicken breasts with salt and pepper. Place the chicken breasts in the ziplock bag, coating each side with juice. Marinate in the refrigerator for 2-3 hours.
      2. Preheat the oven to 400 degrees F.
      3. Grease a 12-inch, oven-proof skillet with the olive oil. Place over medium-high heat. Add the chicken breasts in a single layer, cooking for 3 minutes. Turn the chicken, season with a sprinkle of salt and pepper. Place the skillet in the oven for 15 minutes, or until a thermometer registers 165 degrees F in the center of the thickest breast.

      4. Remove from oven and cover with foil as you make the sauce and cook the beans.

      Cook the Green Beans:

      1. Wash the beans, snap off and discard the stems. Place in a large ziplock bag with the orange juice and orange zest. Allow to marinate in the refrigerator for 30 minutes.
      2. Heat a medium sized skillet over medium heat. Grease with the olive oil. Remove beans from refrigerator, discarding the juice. Add to the skillet and cook, covered for about 5 minutes, stirring occasionally. Remove cover, increase the heat and cook for an additional 3 minutes, until the beans are bright green.
      Cook the Sauce:
      1. In a medium skillet heat the coconut oil over medium-high heat. Add the minced shallot, cook, stirring often, for 2 minutes. Turn off the heat, add the brandy. Return to the heat and cook, scraping the bottom, until the brandy has almost evaporated, about 30 seconds. Increase the heat to high, add the orange juice. Boil for 5 minutes. Add the chicken broth, boil for 3 minutes.

      2. Add in the orange segments and the parsley. Turn off heat. Season with salt and pepper.

      To Serve:

      1. Cut the chicken on the diagonal into thin slices and arrange over a pile of green beans. Drizzle with the orange-brandy sauce.

      Nutritional Analysis: One serving equals: 302 calories, 13g fat, 161mg sodium, 19g carbohydrate, 4g fiber, and 29g protein.

      Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.

      By Collage Video | | Healthy, Jari Love, Recipe, Weekly Blog, Wellness | 0 comments | Read more

      Quiz: Are You Addicted To Sugar?

      by Jari Love

      Is your relationship with sugar pretty much fine, totally out of whack, or somewhere in between (say, “it’s complicated”)? Our throwback-style quiz—devised with the help of registered dietitian Ilyse Schapiro—will help you figure out the answer.

      1. How often do you eat or drink sugary foods or beverages (including ones made with no-calorie sweeteners)?
      A) Once or twice a month, at most. I’m not big on sweets.
      B) I’ll have dessert a couple of times per week, but I rarely drink regular or diet soda.
      C) Pretty much every day.
      1. What’s your typical breakfast like?
      A) Scrambled eggs with vegetables, avocado toast, or even last night’s leftovers.
      B) Greek yogurt, oatmeal with fruit, or a smoothie.
      C) Sugary cereal, a muffin, or a breakfast cookie.
      1. How much sugar or sweetener do you usually add to your coffee?
      A) None.
      B) A teaspoon or one packet.
      C) Two teaspoons or two packets. At least.
      1. How often do you go out of your way to get something sugary—like stopping at the store just to buy candy?
      A) Almost never.
      B) Every once in a while, if I get a crazy craving for something.
      C) Often—like, at least once a week.
       
      5. Do you ever eat sugary foods secretively?
      A) No. If I’m having dessert, it’s part of a meal or an event with others.
      B) A couple of times a year, I definitely feel like polishing off a pint of ice cream on the couch by myself.
      C) I usually wait to eat dessert until I’m alone, so I can really chow down without anyone judging me.
      1. Do you hide sugary foods to eat later?
      A) No. Why would I do that?
      B) Not usually. But if I know there’s only one more piece of Aunt Milly’s amazing pie left, I might rearrange a few things in the fridge to make it harder for anyone else to find.
      C) Yep, I have a stash of my favorites to enjoy when I’m by myself.
      1. Do you ever feel powerless in front of sugary foods or foods made with refined flour, like white bread?
      A) Rarely. It’s just not my thing.
      B) Maybe once in a while, if I’m starving. But usually I can have one or two cookies and stop.
      C) Yes. Usually once I start eating stuff like that, it’s really hard to stop. Even when I’m already full.
      1. While indulging, do you ever tell yourself that this is the “last time” you’ll ever eat like this?
      A) No.
      B) I tried once or twice in the past to cut out sugar, but I realized it wouldn’t work in the long run.
      C) I tell myself that a lot, and end up feeling bad when I don’t follow through.

      OK! Now it’s time to add up your score. If you got…

      Mostly As: You may be immortal.

      You’re definitely not addicted to sugar. In fact, it sounds like you’re practically immune to the sweet stuff altogether, which makes us wonder if you’re even human. What’s your secret?

      Mostly Bs: You and sugar are a-OK.

      Congratulations! It sounds like you have a healthy relationship with sugar. You enjoy sweet stuff when you’re in the mood, but dessert doesn’t rule your life. So don’t try to cut back—it might end up backfiring by making you feel deprived. “Treat yourself to one small thing per day. If you allow yourself that one treat, you won’t feel like you’re missing out and you’ll be less likely to binge,” says Schapiro.

      Mostly Cs: You’re a sugar fiend.

      Addiction might be a strong word, but it sounds like you have an unhealthy relationship with sugar. Instead of trying to quit cold turkey, try working with a dietitian to help you scale back on the sweet stuff gradually (like, by using just two packets in your coffee instead of three, or doing dessert three times a week instead of every night). “If you just cut it out, you’ll be thinking about it constantly and it will run your life,” says Schapiro.

      via prevention.com

      Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.

      By Collage Video | | goals, Healthy, Jari Love, Recipe, Weekly Blog, Wellness | 0 comments | Read more

      Homemade Chicken Soup

      by Jari Love

      This homemade chicken soup recipe is made without added carbs like noodles or potatoes. It’s filled with fiber, protein and lots of delicious flavor. Enjoy!

      Servings: 8

      Here’s what you need…

      • 1 Tablespoon coconut oil
      • 1 medium organic yellow onion, chopped
      • 3 carrots, grated
      • 2 celery stalks, finely chopped
      • 1 Tablespoon curry powder
      • 2 garlic cloves, crushed
      • 2 quarts chicken broth
      • 3 cups diced roasted chicken
      • 1 bay leaf
      • 1 organic apple, chopped
      • dash of salt and pepper
      • 1/2 teaspoon dried thyme
      • zest from 1 lemon
      • 2 cups unsweetened coconut milk

      Instructions:

      1. In a large pot, over medium heat, melt the coconut oil and add the onion, carrots and celery.
      2. After 5 minutes add the garlic and curry powder.
      3. After a couple minutes add the chicken broth, chicken, bay leaf, apple, pepper, thyme, and lemon zest. Stir well.
      4. Bring to a simmer and cook for 40 minutes.
      5. Stir in the coconut milk, and some salt if desired, remove the bay leaf and serve.
      6. Enjoy your Homemade Chicken Soup!

      Nutritional Analysis: One serving equals: 166 calories, 5g fat, 175mg sodium, 9g carbohydrate, 2g fiber, and 19g protein

      Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.

      By Customer Service | | Jari Love, Recipe, tips, Wellness | 0 comments | Read more

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