Sodium, Vegan Banana Rice Pudding, Tricep Dips

Tip of the Day: Sodium

Did you know that salt and sodium aren't really the same thing? Sodium is what is found naturally in most foods. It accounts for 40% of table salt. So when you add salt to food that already contains sodium, you're increasing your intake of sodium by 40%. Blagh. Everyone always says it. Eat little, or no sodium at all. Pretty much all crash diets consist of this. So when you lose the weight from the crash diet (which will most likely be only water weight), you're going to gain it back when you start eating foods high in sodium again! So, instead of cutting them out completely (it won't last long if you try to do this, trust me) just watch your intake. Your body does need sodium, but not excess amounts of it. If you get too much, you're going to retain water which will make you look puffy, and feel bloated. No one wants that. So, cut it out! The bottom line is to just eat healthier. It sounds vague, but it's as easy as that! Eat more vegetables, fruit, fresh ingredients you can buy, and cut out the processed foods; the candy, the soda, the chips, even some soups etc. Those processed foods don't only have their natural sodium, but the manufacturers put even more in them so that they'll store a certain way on the shelf before you buy them. Overall, just be smart about the food you put in your mouth, and pay attention to your sodium intake. It won't only play a role in your weight loss, but your blood pressure as well. Salt can make it higher, and the goal is to stay healthy, right? So stop ignoring your sodium intake!


Healthy Recipe: Vegan Banana Rice Pudding

I have a friend who's vegan, so I thought it'd be interesting to find some vegan recipes for those out there who have that lifestyle, or who want to try it! It is possible you know! I'm going to try and dedicate one recipe a week to the vegan lifestyle, unless I get requested to do it more often than that. This looks delicious!

• 1 cup brown basmati rice
• 2 cups water
• 1/2 teaspoon salt
• 3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon, plus more for garnish
• 1 tablespoon cornstarch
• 4 ripe bananas, divided
• 1 teaspoon vanilla extract

1. Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
2. Stir in 3 cups rice milk, brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes. Stir cornstarch and the remaining 1 tablespoon rice milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat.
3. Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding. Transfer to a large bowl, press plastic wrap directly onto the surface of the pudding and refrigerate until cold, at least 2 hours.
4. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.

Recipe from Eating Well


Exercise: Tricep Dips

I love this exercise because it's an easy, gear-free way to work out that part of your arms that everyone hates to get extra fat on. You can use a chair or a bench.

With the chair/bench behind you, grab the edge w/ your hands (which should be about hip-width apart) Bend your knees, and bend your elbows, performing a dip, lowering your body down, straighten your elbows and repeat. Do as many as you can! Shoot for 50, but when you think you're done, do 3 more!