It is now 34 days until the Flex Pro in California. Up to this point things have been moving along nicely, and I have been having a good time with this prep.
It was earlier in the week, when I finalize realized that things are going to get a bit tougher.
I was reading my son a book –
And then we got to this page.
It was the first time I thought ‘other’ foods. Can you guess what in this picture made me realize that I am dieting?
You guessed correctly – the chocolate.
For the first time in weeks, I said to myself – hmm I really want a piece of chocolate. I never would eat it normally but when you are in the throws of competition prep many things you would not normally eat look appetizing. Like when I am sitting at the hair dressers, and the magazine I am reading has a review on cereals – all I keep thinking is, “Mmmm that looks good”.
This week’s training – 2 upper, 2 lower, and 2 routine practices. The first routine practice was a great – I felt strong, and surprisingly this early in the prep not tired when doing it. However, yesterday I did my routine, and it was killer. I am humbled every time I return to these routine practices on how hard they are. No matter what other training you do to compliment the preparation of the routine, doing the routine is THE most difficult. I managed to run it full out twice, but wow, I could feel the blood pumping through my entire body afterwards. I considered an extra workout that day in order to spend more time with the family this weekend, but it just was not in me.
My regular training days always go well. Pushing hard and getting great lifts. My focus this time is to keep as much muscle as I can. I am trying something new. Dieting for longer this time. I tend to just do ‘short and sweet’ and be done with it. I am always on some sort of maintenance or below maintenance diet during the year as my body is my advertising for my job and it does matter (IMO). What I look like tells my clients and future clients that hey, I do care about what I look like, how I feel day to day, and can help guide you to achieve that as well.
My nutrition part has been what it is. I prep my food, and eat it. I don’t really worry much about variety; just eat what has been prepared. Yes, I do weigh my food. I have been doing this for so long that in the early stages of prep, I don’t weigh my food, but if things are not progressing, I go back to the scale to verify. I have encountered clients who don’t want to weigh their food. This is not just for those who prep for shows, but for everyone who does not seem to realize HOW MUCH they are eating. It matters.
Right now I am not hungry, but I can sense that it is coming. My mind has not been wandering too much about food, but it will come. Luckily over the next few weeks, I will be adding more work to my day, which will keep me uber busy.
Prep, work, blogging, videos, and home life – oh and my new hobby couponing, I really don’t have much time leftover. I don’t watch TV. I had a conversation with another competitor the other day, and her life is quite full like mine – except she has 5 kids, and I only have one. When you decide you want to do something you put yourself into it 100%. I have found that there are many individuals like this in the industry. We are very intense at times, and goal oriented people. When you are prepping for a show, or just dieting to get that look you really have to commit at that level.
I get up around 4 am (sometimes earlier) and got to bed around 8pm. I will have to stop doing this, and train myself to stay up later. A show in LA (west coast time) me on EST, and the Arnold event being at 7pm, I cannot have my internal clock tell me it is time to wind down for the day, when I have to be pumped and full of energy. I have to say though, that I am not tired during the day. Perhaps I am just excited to be in my life right now, and want to keep working. I love going to work everyday.
Prolonged exposure to the sun can result to a multitude of problematic skin conditions that all begin with peeling of the skin and sun poisoning. If this is not taken care of at an early stage, it can lead to dryness, wrinkles and in extreme conditions, skin cancer. Earlier, sunburns and skin peeling were mostly observed among people that went picnicking or swimming. However, with global warming taking a toll on the world, the problem has elevated itself causing problems to people even during their day to day activities. Hence, it is imperative that individuals find the best of means via which they can prevent skin peeling and treat sunburns so as to take care of their bodies.
How Much is Too Much Sun?
One of the most daunting tasks to identify today is how much sunlight is too harmful to the skin. While sunlight is essential for the growth and development of the body, it is imperative to understand that too much sunlight can cause detrimental effects. While the body does need a good source of Vitamin D, we also know that too much of anything is bad. The moment one’s body begins to get itchy or pink, that would be about time to get out of the sun. Prevention is better than cure and getting out of the sun before it can cause problems on the body is the best way via which this can be achieved.
The body has a derma that is quite delicate if one was to observe it minutely. If the body is to be exposed to too much sunlight in its entire wrath, it can result in sunburn and even sun poisoning. Following the below mentioned basic guidelines, one will be able to prevent sun poisoning effectively.
Avoid Too Much Sunlight
Anything in excess is bad and hence should be avoided. This implies with sunlight as well. Avoid getting out in the afternoons and stay cool on hot days.
Get the Right Clothing
There are a number of heat resistive clothes available in the market today. If this is something that is not accessible, cover up as much as you can. Caps, full sleeves, lightweight fabrics and loose-fitting clothes will work perfectly too.
Get Natural Sun-block
Natural sun block-is quite effective in preventing sunburns. Get one with aloe extracts to keep your body cool and skin in its perfect condition.
If you are unfortunate to have your skin sun burnt, cool down immediately. Get into the shower or tub and cool down. Do not rub yourself or wash yourself too hard. Avoid peeling your skin and use a soft dampened cloth to dry your body. Apply a good moisturizing cream and stay clean. Finally, avoid itching your body as it can aggravate the problem further. Rest indoors as much as you can and keep your body hydrated by drinking plenty of water.
Regardless of whether a person is an adult or a child, a man or a woman, there are many different yet common skin disorders that can plague the skin of subject. The most common symptoms of most of the different skin rashes and disorders are the appearance of red and itchy skin no rash. Red, itchy skin can be caused from a variety of different skin problems, with the most common being mosquito, spider and other insect bites. Poison ivy, poison oak and poison sumac also cause raised red bumps on the surface of the skin that can itch a tremendous amount.
While the two things listed above can cause red, itchy skin, what if you know for a fact that your red, itchy skin was not caused by those? The problem may actually be a much deeper skin disorder; the most common skin disorder that people hear about is eczema. Eczema is a skin disorder sometimes referred to as “allergic skin,” because eczema usually has flare ups that are associated to allergies. Some people have flare ups when they come into contact with different foods, while other people flare up with different soaps or even detergents.
The flare ups from eczema can usually be deterred by avoiding the foods, soaps, detergents and other agents that typically cause the flare ups. Eczema can affect anyone from any age group but can be especially bad for infants and toddlers. The most common symptom is red and itchy skin but the skin can also look swollen, cracked and crusty with ooze (tissue fluid) sometimes coming out from the crusted surface. The best methods for treating eczema is by avoiding the agents that can cause the eczema to flare up, coupled with using prescription steroids prescribed by a doctor or qualified physician.
As mentioned above, poison ivy, oak and sumac can cause some pretty irritating raised bumps that are incredibly tempting to scratch; however the more you scratch, the more it spreads. This type of rash is known as contact dermatitis and is brought on by coming into physical contact with a skin irritant. The best way to treat any problem associated with contact dermatitis is strong, topical steroids along with prescription grade creams applied directly to the problem. There are many other annoying problems that can be caused by contact dermatitis; some of the more common ones being psoriasis and pityriasis rosea which commonly affects teens and younger adults. Another disorder that commonly shows up during the winter months as severe dry skin is known as Xerosis.
There are many different irritating conditions that can cause red, itchy skin. The most irritating part is the fact that if you itch, the problem may spread and get worse; but it is just so tempting to scratch that itch. The problems listed above are probably the most heard of because they are also the most common among infants, toddlers, children, teens, adults and pretty much any age group, and sex and any ethnicity. With each problem or disorder comes a different, specific way to treat it.
Among the main steps to avoiding tonsil stones is to follow great dental program. There are a number of areas you want to obtain under control, as these play a large function through tonsil stones.
Post Nasal Drip
In the event that you have problems with post nasal drip that you’ll should clear this up by utilizing medication that can relieve mucous build up.Be cautious of utilizing antihistamines too frequently as many are habit forming.An idea is to make use of oxygenating oral auto products along with a nasal sinus formula.
There is not going to be excessive mucous running down the rear of the throat and bonding with remaining food that’s stuck in the tonsil crypts,that causes tonsil stones, by clearing the post nasal drip.
In case you adore dairy products,like milk or cheese be cautious as these items are understood to trigger phlegm. Cut back in your portions and you may observe that you’ve got less phlegm in your throat because of this.
As numerous as 75 PERCENT of people are lactose intolerant,meaning which their bodies cannot digest dairy products. The extra calcium and mucus are essential ingredients in the formation of tonsilloliths.
In preventing tonsil stones gargling Brushing and Scrubbing
Some people develop a methodical routine of regular and gargling brushing, in addition to using a tongue scraper towards the rear of the throat and in the tongue.
It’s vital that you wash the tongue completely as there’s anaerobic sulphur- producing bacteria below the surface that creates bad breath of the tongue.
You can not do that having a toothbrush, as it’s not successful in removing the level about the tongue.A scraper works best for this,particularly if you’ve white tongue.
Scraping alone won’t kill the bacteria below the surface,is will simply remove the gunk. For the most effective results use a oxegynating toothpaste,to remove bacteria too.
Gargling is also not bad as this can help in dislodging food bebris that could be put in the tonsil crypts and for that reason helps in preventing tonsil stones. A oxygenated will also kill off the bacteria, if you take advantage of it rinse.
Tonsil stones that are preventing is easy. It requires a little control in following steps above but the effect is the fact which you wont have problems with the condition any more provided that you follow great oral regimen.
Lexapro can be an anti depression tablet in a lot of drugs called selective serotonin reuptake inhibitors (SSRIs). Substances are influenced by it within the mind that cause stress or depressive disorder and may become imbalanced.
Lexapro is taken to take care of stress in major depressive disorder and grownups in teenagers and grownups . It could be utilized for functions other than those.
Where to purchase?
Our internet site was created that you offer a prospect to purchase Lexapro in the best prices. The truth is, we don’t cope with selling Viagra – we just unlock the opportunity to you to pick the price that is very best in the leading online pharmacies. From now you don’t require to analyze a lot of web pages seeking deals that are fantastic, since we’ve finished the investigation for you.
Just compare the deals from the websites below and put an order. Lexapro was in no way that unproblematic to get online. It requires a rx, then you might have the ability to purchase Lexapro of your home pharmacies. Whenever you don’t end up comfortable likely to a health practitioner to truly have a prescription, you can purchase this medication with no prescription online.
Lexapro was designed in close cooperation between Forest Laboratories and Lundbeck. Lexapro’s event was commenced in 1997’s summer, as well as the follow-on new drug program was submitted for the United States FDA in March 2001. The brief time it took to develop Lexapro could result from Lundbeck and Forest’s last wide-ranging experience with citalopram, which has connected pharmacology. The FDA provided the permission of Lexapro for generalized stress and anxiety condition in December 2003 and for major depression in August 2002. Lexapro could be estimated an instance of “evergreening” (also called “lifecycle administration”) – the extended time period technique pharmaceutical corporations consume a bid to prolong the life of a drug, in this instance of the citalopram authorization.
Lexapro can be an enantiopure compound of the racemic blend citalopram, applied for the exact same sign, and for that objective it needed fewer time and less capital to develop. Subsequent to Lexapro launch, two years, once the patent on citalopram ended, the Lexapro profits effectively composed for your loss. On May-23, 2006, the FDA approved a common edition of Lexapro by Teva. On July 14 of this year, however, the united state District Court of Delaware determined in favor of Lundbeck connecting for the patent infringement dispute and dominated the patent on Lexapro appropriate.
The best way to take Lexapro?
Use Lexapro just like it was prescribed for you. Don’t take the drug in quantities that are larger, or take it for more than guided by your healthcare professional. Your doctor can sometimes fix your dose to make sure to get the very best results in the tablet. Take each dosage of Lexapro with a glass filled with plain water.
Attempt to take the tablet on the exact same time daily. Stick to the rules within your rx label. To ensure you’ve got liquid Lexapro’s right dosage, assess the liquid having a significant measuring spoon or tablet cup, not with a regular tbsp. In the event you do not have a dose-measuring device, ask your pharmacist for starters.
It will take a month or more prior to you begin feeling nicely again. Don’t quit taking Lexapro with outside first speaking to your health professional. You might have side effects that are disagreeable uncomfortable should you discontinue using this tablet all a quick. Shop Lexapro at space temperature level far-off from high temperature and wetness.
Kids are the god gift and we should to care them. Kids can be early illness because the body of kids is the very soft, touchy, sensitive and liable and we should to taken care of. Your kids health relation between physical, mental and social welfare.
Most parents to keeping your child healthy give them healthy food, Make OK to be they getting sufficient sleep and exercise and insuring their life security.
It is very necessary for kids to always go for regular check up with there health care provider. These regular check up s are very most important for your child growth. these time pick up and avoid the problems.
If you found any problem of your child , take your child to the health provider because your child body are very sensitive and any sort of infection may be dangerous. So don’t get any inattention. Go for check-up , if you seen any of the following symptoms:
· Temperature higher then 39°C
· Blood in urine.
· Significant weight gain or loss
· Excessively cold or excessively hot.
· Sleep problems
· breathing is very noisy and rapid
· Fever higher than 102
· Skin infections.
· Suddenly change in nature.
I have shingles on my shoulder, neck and chest. Does anyone have suggestions on how to reduce shoulder blade pain, I have been prescribed some pain pills and some by the virus itself, but the pain is annoying me now, after 1 week. I used Canesten and Savlon but both are really to anti-bacterial and anti-fungal that I use.
Having had shingles a couple of times – Through trial and error, I found the better pain relief solution for me was the patch topical ointment containing Capsicum. These are available without a prescription, however, you could consider asking health care professional for a prescription for an anti-virus will increase the speed at which you recover from an outbreak of shingles. For your information – Shingles is simply an outbreak of Chicken Pox virus, which most of us find in childhood. Although the initial infection defend — the virus resides in our nerve cells, and at a time when our immune system is low or contested – that can travel the nerve and cause irritation to the host (while trying to break and passing it through blisters that are the cause of that pain). We wish you all the best – kick ass with your provider – Malc.
Although I say it myself, I’m a very good cook, and so I should be – I spent all my working life in catering. However, when it comes to making a perfect curry, I can’t hold a candle to my husband. He’s watched over me while I follow his instructions, and my curry is okay, but his is superb. When it’s curry night in our house, I play commis chef and prepare all the ingredients, while my husband is promoted to chef-de-partie. Here are his secrets for making a perfect curry.
Buy the best meat you can afford
Many people make the mistake of thinking that the curry sauce will mask any imperfections in the meat. It won’t – you’ll just end up with an average curry instead of a good or even a great curry. An Indian friend of ours only ever uses freshly killed chicken in his curries. There’s no need to be as particular as our friend, but buy good meat – it really makes a difference. We always choose top rump for our beef curries, and corn fed, free range chicken for chicken curries.
Keep the meat pieces a good size – no less than 1″ cubes, and preferably a little larger – you want nice chunks of juicy meat in your curry, not dried out little scraps. Brown the meat in a mixture of oil and butter to seal in the flavour and help the chunks hold together during cooking.
Use a good curry powder
This is no time to buy the supermarket’s ‘value’ range curry powder. Go to an Indian or international supermarket and ask what they recommend. This was how we discovered Bolst’s Hot Curry Powder. Our local Indian shopkeeper assured us this was the king of curry powders, and he was right. If you can’t get Bolst’s, Rajah is a good second choice.
You can buy big bags of curry powder, but only do this if you eat a lot of curries. If you don’t use it up before the expiry date, your curry powder will lose strength, and your curry will suffer. Store in an airtight container to maintain the full flavour.
Use fresh ingredients if possible
If your favourite curry recipe calls for lemon or lime juice, use freshly squeezed juice rather than bottled juice. We always use lime juice, as it gives a better flavour. Ripe, juicy fresh tomatoes are also preferable to tinned ones. It really does make a difference to the finished dish, believe me.
Don’t overdo it with the cooking liquid
You can always add more liquid during cooking, but too much to start with will compromise the flavour of the finished dish. If the curry is still a little moist, uncover and turn up the heat to boil away some of the liquid before serving.
Basmati rice is best!
Don’t spoil the perfect curry by serving it with inferior rice. Go for a good basmati rice, and add a little turmeric to the cooking water for extra flavour and colour.
Follow these tips and you too can serve up the perfect curry every time!
Sushi is not Chinese food and orange chicken is not Japanese food. Even though many Sakkio franchises are owned and operated by Chinese people, Teriyaki chicken is a Japanese dish. In the United States, there are so many types of Asian food that it is actually easy to confuse the different types. The fact that some fusion restaurants offer more than one type of cuisine (i.e. Korean and Japanese, Japanese and Chinese, etc.), makes things even more confusing. In addition, by narrowing the focus to only Japanese, Korean, and Chinese food, we are actually missing many types of Asian cuisine. So let’s try to unravel this diverse range of cuisines.
By the way, as Canadian comedian Russell Peters reminds us in his routine, India is technically part of Asia. And yet, how many people think that Indian food is Asian food? Well, it is. If you think of curry as their main culinary contribution, you’ll see the influence of Indian food on many other Asian cuisines. Thai curry is just as spicy but not as thick. Japanese curry is thick but not as spicy. The Malays and Indonesians each have their own versions of curry as well. In India, each household will have their own blend of spices, which make up their curries. It’s not as specific a recipe as it tends to be in other countries.
Besides curry, Indians eat samosas, which are deep fried dumplings with potato, peas, and other ingredients and spices. There are other yummy carbs to fill you up like chapati and naan bread. For dessert, rice pudding flavored with cardamon is nice.
Each region in China has its own special way of cooking. With over a billion people and a huge land mass, you didn’t think they all ate the same food, did you? However, in western countries, there are only a few main Chinese styles represented in the Chinese restaurants. I’ll try to cover the main ones.
Most of the food you’ll find in China-towns in North America will have Cantonese style food because most of the people who came here during the railroad building times of Canada and the U.S. were from Guangdong (Canton) province. Later on, chefs who immigrated to North America were probably trained in Hong-Kong, which is very near Guangdong. For brunch, dim sum is the cuisine of choice if you have a bunch of friends eating with you. In the larger restaurants, servers push carts of small steamers or plates of dumplings around and call out what they have. If you want something they’re calling, give them a nod and tell them what you would like. They will give you whatever you want and stamp your card. At the end of your meal, someone will come over to tally up your bill by counting the stamps. It’s a great way to sample many dishes at one sitting if you have never had authentic Chinese food.
Szechuan is the spicy south, where they like their food hot! However, not all of their dishes are spicy. Some of the more common Szechuan dishes are: ma poh tofu and kung-pao chicken (both spicy). Tea-smoked duck is another representative dish but not so common in North America.
Taiwanese cuisine has similarities with Japanese and Chinese cooking. At one Taiwanese restaurant in Boston, the crispy chicken leg quarter on rice plate includes a hard boiled egg, ground beef sauce, and Japanese -style pickles. They tend to use sauces in their dishes to give a little extra juiciness to each bite. That’s probably the distinguishing feature of Taiwanese food.
Then there are a whole bunch of other Chinese cuisines that you might want to explore but the restaurants are not plentiful unless you’re in a Chinatown. Tea houses, which are quiet alternatives to the usual coffee houses, are cropping up in some places. Some vegetarian orientated places have cropped up in college towns like Boston. Those usually have names with “Bhudda” in them. Then there are the bubble tea kiosks where you can get all kinds of tea with large black tapioca balls that you suck through a fat straw.
The thing about Japanese food is that it’s pretty similar all over Japan. It’s more like a variation on a theme when you go from Tokyo to Kyoto to Osaka. Noodles, sushi, curry, and fried meat are the main themes.
Sushi is probably the first thing you think about when someone mentions Japanese food. The style of sushi that we get in western countries is Tokyo style, meaning that they do not use a wooden box to shape it. In Osaka, they use a rectangular wooden box with a removable lid to press rice and fish into a brick before cutting it up into pieces. “Maki” means roll. “Te” means hand, so “Temaki” means hand roll. Nigiri sushi is the type where the chef makes an oval shaped rice ball and places a slice of fish on top. If you don’t want rice, sashimi is just raw fish.
For those of you who prefer your food cooked, Japanese cuisine has plenty of that too. A bowl of ramen or udon noodles served in a tasty broth will warm you right down to your toes on a cold winter day. In the summer time, noodles can be eaten cold with a dipping sauce for a refreshing meal. Some of the additions that you can get with your noodles are: seaweed (nori or wakame), bamboo shoots, fried pork (aka tonkatsu), roast pork, fried chicken, or curry.
Yes, curry is a regular part of the Japanese diet. Of course, as with many of their Chinese influenced dishes like ramen noodles, Japanese curry is not exactly the same as curry in India. The main thing you will notice is that Japanese curry is not nearly as spicy as other curries. It’s usually served with rice but it is also common to put curry on udon noodles. If you go to a Japanese bakery, don’t be surprised to find a curry donut!
Southeast Asian Food:
I hate to lump a whole bunch of cuisines into just one category but if I didn’t, this article could be a book! Southeast Asian food seems to be a fusion of various cuisines. Thai food includes various curries but it also includes noodle soups, fried noodles dishes like Pad Thai, and distinct soups like Tom Yum. The spices and the ingredients distinguish Southeast Asian food from other Asian foods. Thai, Malaysian, and Indonesian foods are probably some of the most flavorful foods one can eat.
For example, Thai basil is used in many dishes. Thai basil is actually a little stronger than Italian basil. When it’s used in combination with hot peppers, the aroma is heavenly. Dishes like crispy chicken basil use this combination. Most restaurants are very accommodating if you ask them to make it not so spicy.
The range of curries is very diverse. Panang, Choo-Chee, yellow, red, and green curries are usually made with coconut milk. Thai basil and lime leaves are sometimes thrown in for extra flavor. If you are a fan of curry, this is an interesting cuisine to explore.
Cooking tips on Chinese Knifes and Chinese Cleavers
Wok cooking is very easy if you use the correct utensils and two of those are the Chinese knife and the Chinese cleaver.
A little about Chinese knives:
Chinese knives come in 3 weights: big, medium and small. They are composed of a thick blade of carbon or stainless steel with a wooden-handle. The most popular size, medium in weight, is about 4-inches in height and 10-inches in blade width. It works great for many purposes such as slicing, shredding, chopping and mincing ingredients. The side of the blade is also used for smashing garlic, etc.
Knife blades come in different types of steels. Carbon steel is the easiest to sharpen, however, some readers have suggested that, once sharpened, stainless steel tends to stay sharp longer.
To sharpen a knife, hold the blade with both hands at about a 20-degree angle over a whetstone. Sharpen the entire length of blade in a circular motion. Whetstones are available in any Asian grocery stores.
Interestingly enough, to “cleave” can mean either “to split apart” or “to adhere.” In food preparation, using a cleaver means, obviously, to split apart.
There is a big difference between meat cleavers and Chinese cleavers. Meat cleavers have very thick blades that are not very sharp; they are meant to be used for splitting bone and don’t work well at all for fine cutting or chopping. Never sharpen them to a razor’s edge; follow the angle of the original grind to sharpen correctly.
Chinese cleavers are the Asian version of the French chef knife. They must not be used for chopping bone, since that would destroy (chip, knick, bend) the edge. Sharpen them as you would a chef knife. After a while you can find many uses for a Chinese cleaver. I use mine to cut pizzas and slicing down slabs of fudge when I am in my frenzied candy making mode!
I find these utensils valuable in wok cooking which is very easy.
Let us re-cap wok cooking:
Always stir fry at oil’s smoking point for the quickest stir-fry possible. Remember speed is of the essence. Follow these few simple steps to the perfect stir-fry every time
1. Prepare your ingredients ahead of time. That includes washing and chopping them up.
2. Add a good amount of oil into the wok – 3 to 5 tablespoons recommended.
3. Turn the heat on highest, and wait until the smoking point.
4. Add in any spices you have first such as garlic, ginger, or chilies.
5. Add in your ingredients according to density. Always stir-fry meat first. If you plan on mix frying dense veggies such as broccoli or cauliflower, blanch or parboil these veggies first.
6. Add in your seasonings such as salt, sugar, hot sauce, etc…
7. Stir-fry only to the point where the ingredients are just cooked and NO longer.
8. Dish up and serve while hot.