Posts Tagged 'in the news'

My Boot Camp Diary – Day 82

The news agrees … again

P1010846 Posted by Pam

One of the most important things I’ve learned during my Boot Camp adventure is that it takes time to get in shape. It also takes effort and a good attitude. A story out of Britain’s Daily Express today reaffirms what I’ve learned and reiterated time and again on this blog:

To lose weight and keep it off (Catherine Collins, a clinical dietitian) advises simple techniques such as keeping a food diary, including fruit and vegetables at every meal and down-sizing treats such as chocolate to smaller portions.

The story also advises against fad diets, such as high-protein or high-carbohydrate diets, because they can actually be unhealthy, and rarely work as long-term ways of managing weight. Sounds like something I’ve heard before. The article goes on to say that “slimming aids that ­suppress the appetite or speed up metabolism may produce short-term results but the weight soon creeps back on.”

It just goes to show you — again — that all the things we talk about in Boot Camp and here on the blog aren’t just a bunch of junk we make up. I have seen eating right and exercising work — for myself and for fellow Boot Campers. We don’t need a doctor or a dietitian giving us facts and figures. We can look in the mirror and see the results. We know we have more energy, during our workouts and in our day-to-day lives.

I will admit that I have been tempted by fad diets in my life. But they were so hard to stick to, I never made it past a day or two. Cabbage soup diet? Blech! Low-carb diet? The idea of bacon and eggs for breakfast every day was too much to stand. Besides that, the people I saw try that diet would gain weight the minute they looked at carbs. (OK, that’s a bit of an exaggeration, but they all gained weight back when they started eating “normally” again.) And I noticed the low-carb diet they followed cut out healthy carbs like grains and fruit, as well as complex carbohydrates.

There are better ways, folks. And it isn’t about depriving yourself. Yes, you have to work hard. And yes, you have to have some self control. But I’ve said it before and I’ll say it again, there’s no magic bullet to fitness. I want to be healthy my whole life and I know it’s going to be a life-long journey.

Our trainer on TV!

Video link here.

I do believe it is! Aint he handsome?

That’s right, our Joe was on My Fox Colorado’s (Denver-based) newscast yesterday, doing two separate segments about his pumpkin workout. Though most of us bootcampers have done some of the moves with a medicine ball, the pumpkin version is so fun and festive and fabulous. No wonder they wanted him on to talk about it.

If you want to know more about the pumpkin workout, visit pumpkinworkout.com. Send over family and friends, too, because they can buy and print out Joe’s e-book about the program, which targets the abs, the butt and the thighs.

Video link here.

He also shared a great new breakfast recipe — one that’s NOT oatmeal, hooray! which I’m including below.

Way to go, Joe! I think they got your good side.

Autumn Harvest Breakfast Bars Recipe
Yield: Makes 8 bars

Ingredients

  • 1/4 cup orange juice
  • 1/2 cup whole dates (about 5), halved and pitted
  • 1 cup whole raw almonds with skins
  • 1/2 cup dried apricots
  • 1/4 cup dried plums (prunes)
  • 1/4 cup dried cranberries
  • 1/4 teaspoon salt
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1/4 cup raw sunflower seeds

Preparation

  1. Preheat oven to 300°. Pour orange juice over dates and let soak 5 minutes.
  2. Meanwhile, place almonds, dried apricots, and dried plums in a food processor and pulse a few times until coarsely chopped. Add salt and dates with orange juice and pulse until mixture starts to stick together. Add pumpkin seeds and sunflower seeds, pulsing a few times just to incorporate.
  3. Using wet hands, scoop mixture onto a work surface and form into a log about 1 3/4 in. wide and 1/2 in. thick. Use your palms to flatten into a bar, and cut bar into 8 equal pieces.
  4. Arrange pieces about 1 in. apart on a parchment-lined baking sheet. Bake 8 minutes. Using a heatproof spatula, turn bars over and bake another 8 minutes, or until nuts are toasted (but before fruit begins to burn). Store in an airtight container for up to 4 days.

Nutritional Information (Note: Nutritional analysis is per bar.)

Calories: 210 (56% from fat)
Protein: 6g
Fat: 13g (sat 1.4)
Carbohydrate: 22g
Fiber: 3.5g
Sodium: 76mg
Cholesterol: 0.0mg