February 18, 2020
  • 4:53 pm What I Eat In A Day | Full Day of Eating Healthy Meals
  • 4:53 pm Sunny shares a quick, healthy meal using devices you can often bring into a residence hall.
  • 4:53 pm FAMILY MEAL with SEAFOOD
  • 4:52 pm 真っ先に食べ尽くされる絶品黒雲白肉はどうかな👀?(低糖質 Lowcarb) Excellent black shabu-shabu!
  • 4:52 pm Easy Beef Stroganoff Recipe
LiveFit: Food Prepping


-NOW, ONE OF THE MOST IMPORTANT
KEYS TO HEALTH IS MEAL PLANNING.
IN TODAY’S LIVE FIT SEGMENT,
WE’RE LEARNING HOW EASY IT IS TO
PREP OUR MEALS.
TAKE A LOOK.
WE’RE BACK AT MY HOUSE TODAY.
LEARNING HOW TO MEAL PREP.
I’M HERE WITH GERI WITH ISLAND
CLUB AND SPA.
WHY IS MEAL PREPPING SO
IMPORTANT?
WELL, FIRST OF ALL, IF WE
FAIL TO PLAN, WE PLAN TO FEEL.
WE’VE HEARD THAT BEFORE.
OFTEN WITH OUR BUSINESS
LIFESTYLES — BUSY LIFESTYLES IF
WE DON’T HAVE OUR FOOD READY,
IT’S EASY TO MAKE THE WRONG
DECISIONS.
WE END UP GOING TO McDONALD.
A LITTLE BIT OF PRESENTATION
GOES A LONG WAY.
Trini: WHAT’S THE FIRST STEP
WITH MEAL PREPPING?
MEAL PREPPING IS VERY EASY.
AGAIN, PEOPLE GET OVERWHELMED BY
IT.
WE’RE GOING TO SHOW YOU HOW EASY
IT IS.
PICK YOUR PROTEIN.
WE’VE CHOSEN CHICKEN TODAY.
YOU CAN PICK BEEF, YOU CAN PICK
FISH.
LAMB, WHATEVER YOU WANT.
PICK YOUR PROTEIN.
THE OTHER THING THAT YOU WANT TO
MAKE SURE IS YOU’RE SEASONING IS
SO IMPORTANT AGAIN BECAUSE IT
MAKES THE FOOD TASTE GREAT.
UNFORTUNATELY, SALT, WHEN YOU
PUT TOO MUCH SALT, IT IS NOT A
GOOD THING, ESPECIALLY IF YOU
HAVE HIGH BLOOD PRESSURE AND
SOME OTHER HEALTH CONDITIONS.
THERE ARE ALTERNATIVES SUCH AS
MRS. DASH.
AND SOME SALT-FREE SEASONS YOU
CAN CHOOSE.
Trini: THESE TWO, THE SEA
SALT AND GARLIC SALT ARE NOT
GOOD OPTIONS WHEN YOU’RE
WATCHING YOUR SALT INTAKE.
I’M GOING TO PUT THIS ON THE
SIDE.
THESE ARE BETTER OPTIONS?
ABSOLUTELY.
AND YOU’D BE AMAZED AT HOW MUCH
IS OUT THERE.
MISDASH, THERE MUST BE AT LEAST
SIX OR EIGHT DIFFERENT FLASERS
AND
FLASERS — FLAVORS AND IT’S
EXCELLENT.
LIKE THIS.
DON’T BE SCARED WITH MRS. DASH.
JUST DASH IT.
EVERY WHERE.
LIKE THAT.
Trini: DO YOU DO BOTH SIDES?
YOU CAN DO BOTH SIDES.
I LIKE TO BAKE CHICKEN AT A HIGH
HEAT.
TEN MINUTES ONE SIDE AND TURN IT
OVER TO THE OTHER SIDE FOR
ANOTHER TEN, 15 MINUTES.
THAT’S WHEN I SEASON THE OTHER
SIDE.
A LOT OF PEOPLE OVERCOOK THEIR
CHICKEN BREAST AND IT BECOMES
TRY.
Trini: WHEN YOU SAY HIGH
HEAT?
450, 475.
TEN MINUTES ONE SIDE.
FLIP IT OVER AND JUST CHECK IT
AFTER TEN MINUTES.
LOOK AT THAT.
SO NOW ONCE WE HAVE OUR CHICKEN
OR WHATEVER PROTEIN CHOICE YOU
HAVE, YOU WANT TO HAVE YOUR
CARBOHYDRATES AND VEGETABLES.
THE NEXT THING IS PORTION IT
OUT.
WHAT IS A PROPER PORTION SIZE.
FOR SOME PEOPLE, IT DOES VARY
DEPENDING ON YOUR ACTIVITY
LEVEL.
GENERALLY SPEAKING, FOUR TO SIX
OUNCES IS ENOUGH.
AND SO WHAT WE’RE GOING TO DO IS
WE’RE GOING TO USE OUR SCALE
OVER THERE AND WE’RE GOING TO
MEASURE FOUR OUNCES OF CHICKEN.
Trini: HOW DO I TURN THIS
ON?
TURN ON THE BUTTON.
THERE YOU GO.
SUPER EASY.
Trini: 3.5 ALREADY.
4.1.
IS THAT OKAY?
PERFECT.
WE’RE NOT GOING TO GET OBSESSED
WITH THAT.
WE’RE GOING TO TAKE SOME RICE
AND TAKE A THIRD CUP.
SO HERE’S THE OTHER THING.
YOU GO OUT AND HAVE A PLATE
LUNCH, AND HOW MANY SCOOPS OF
RICE?
USUALLY TWO, THREE.
Trini: SO ACTUALLY, YOUR
LETTING ME EAT RICE BECAUSE A
LOT OF PEOPLE THINK RICE IS BAD.
CARBO HYDRATES IS NOT THE
ENEMY.
EARLIER WE WERE TALKING ABOUT
NUTRITION.
WE WHERE TALKING ABOUTGLYCEMIC
INTEXT.
BROWN RICE, SWEET POTATOES,
QUINOA IS OKAY.
IT DOESN’T HAVE TO BEING A
PARAGUS.
YOU CAN HAVE BRUSSELS SPROUTS,
BROCCOLI BUT YOU WANT TO KEEP IT
GREEN.
GREEN IS NOT ONLY MY FAVORITE
COLOR, BUT IT HAS A LOT OF GOOD
NUTRITION VALUE.
THERE YOU GO.
AMAZING.
AND IT’S JUST THAT SIMPLE.
Trini: I WOULD JUST MAKE
SEVEN OF THESE?
YOU KNOW, REALLY, WHAT YOU’RE
LOOKING AT TWO MEALS PER DAY.
LUNCH AND DINNER.
YOUR BREAKFAST IS DIFFERENT.
AND YOU HAVE THREE SNACKS.
WE TALKED EARLIER EATING EVERY
TWO TO THREE HOURS.
WE’RE TALKING PREPPING TWO MEALS
EACH DAY.
IT’S NOT SO HARD.
Trini: YOU DO THIS TWICE A
WEEK?
I DO IT TWICE A WEEK.
I PERSONALLY DO IT ON SUNDAYS
AND WEDNESDAY.
THERE’S NO ROOM FOR MAKING WRONG
FOOD CHOICES AND YOU HAVE FOOD
THAT’S HEALTHY.
YOU CONTROLLED THE PORTION.
YOU CONTROLLED THE SEASONING AND
YOU CONTROLLED THE AMOUNTS THAT
ARE IN THERE.
I NOTICE YOU HAVE A COOLER
BAG HERE.
THAT’S PART OF EVERYTHING.
ABSOLUTELY.
YOU’RE GF TO — THIS IS MY
COOLER BAG HERE.
I LEAVE THE DAY WITH A COOLER
FULL OF FOOD.
AND WHEN I GET HOME FROM WORK,
IT’S JUST TUPPERWARE.
Trini: THAT’S PERFECT.
THAT MAKES SURE — ENSURES THAT
YOU DON’T GO DRIVE-THROUGH AND
END UP EATING SOMETHING BAD FOR
YOU BECAUSE YOU DIDN’T BRING
YOUR HEALTHIER OPTIONS.
GERI, THANK YOU SO MUCH.
I’M GOING TO CONTINUE DOING MY
MEALS FOR THE WEEK.
YAY.
THANK YOU.
OUT OF ALL THE SEGMENTS WE’VE
DONE, THIS IS ONE OF MY
FAVORITES BECAUSE I WALKED AWAY
FROM THIS SESSION — BECAUSE I
DON’T ENJOY BEING IN THE KITCHEN
AS ALL OF OUR VIEWERS KNOW.
AND SO PRIOR TO THAT, I THOUGHT,
I NEEDED TO GO OUT BECAUSE THEY
HAVE THOSE CAN’T THAT YOU CAN
BUY, BUT AFTER THAT ONE SESSION
WITH GERI, I THOUGHT US THIS IS —
THIS IS SO EASY.
I COULD DO IT.
AND I DON’T NORMALLY COOK AND I
KNOW HOE TO — HOW TO MAKE BROWN
RICE.
ASPARAGUS.
Trini: TWO MINUTES IN THE
MICROWAVE, DONE.
AND IT’S NICE AND CRUNCHY.
I DO MY MEAL PREPS TWICE A WEEK.

Randall Smitham

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