I would LOVE to hear what other people think of women over the age of 20 wearing yoga pants after finding out about this Rhode Island man’s rant. The town of Barrington has a yoga pant parade planned as a huge slap in the face to this narrow-minded individual, and to that, I say BRAVO!
Click on the link below to read more about the backlash in the community following Alan Sorrentino’s letter:
‘Yoga pants parade’ planned after man’s letter to the editor
There is a funny story about how I acquired my first slow cooker, and one which resulted in some resistance to using it for a number of years. I was living with a boyfriend who thought it would be a brilliant idea to give me a Crock Pot for Christmas that year. I am sure many of you know what a faux pas that was! I was so pissed that I refused to even unpack the item for several months, then finally relented and used it. I actually loved the convenience it afforded me, especially since I was expected to cook dinner for my man on a nightly basis. I made stews, soups, chicken, jambalaya, and didn’t have to make much of an effort to create these wonderful home-cooked meals.
Thankfully my resistance to using a slow cooker has passed over the years. Whenever I use my slow cooker I am always rewarded with moist, perfectly cooked meat with minimal effort. It’s a snap to throw meat into the slow cooker, add liquid, chopped veggies and seasonings, then allow the cooker to do its thing from 4 to 10 hours while I go about my day. I still prefer the awesome char that comes from broiling or grilling, but with my crazy schedule, it is often impossible to find the time to employ those cooking methods. So if you’re one of those people who never seems to have time to cook, but you prefer home-cooked meals, consider using a slow cooker.
One thing I have noticed is that whenever I cook chicken breast in the slow cooker, it tends to taste the same no matter what seasonings I use. At some point I may try a brine or marinade and put the mixture in the fridge overnight to infuse the meat with flavor, then cook it with the slow cooker the following day. Once I figure out a good prep mixture, I will share the recipe on my blogsite.
There is a favorite recipe which I have for beef (particularly beef shortribs) which is absolutely delicious and incredibly simple. Cover the entire surface of the beef shortribs or roast with medium grind black pepper and rub into meat, then place into slow cooker. Chop green onions to make 1/4 cup and one shallot then set aside. Mix 1/3 cup olive oil, 1/4 cup red wine vinegar, 1/3 cup water and 1 clove crushed garlic in a bowl, then add the green onions and shallots. Pour mixture over beef, place lid on cooker and cook for 8 to 10 hours.
You can even cook a whole chicken in the slow cooker with little effort. Simply season the bird, place in the slow cooker, add chopped vegetables, water, olive oil, garlic cloves, lemon juice and set the cooker on high heat for 4 to 6 hours. If you’re really pressed for time, you can set a rice cooker to cook brown rice so that both dishes are completely ready for you when you get home.
If you don’t have a slow cooker, you can purchase one for as little as $30 (get at least a 3 quart size). I have the 6 quart cooker which allows me to cook whole roasts and whole chickens without an issue. These gems also last a good, long time. The one that my old boyfriend gave me lasted twenty years before I had to replace it with a new model. Slow cookers will simplify your life in the kitchen!
As a physician and fitness professional, I regularly evaluate people who want to lose weight and have often been asked if I can prescribe a weight loss aid such as phentermine, or place them on the HCG diet. I am staunchly opposed to medications and fad diets, and will never promote or prescribe them. Though I know that upsets some people, I refuse to compromise my strong beliefs and allow a patient or client to bully me.
Despite the fact that there is increasing awareness of proper nutrition, there are still plenty of people who make a habit of consuming foods which contain large amounts of fat, hidden sugar and salt, and preservatives. Quite often the portions consumed at one sitting are so large that the body ends up in storage mode which can lead to weight gain. By becoming aware of the value of nutrient-dense foods and re-patterning one’s eating habits so that such foods form the foundation of a daily meal plan, long-term weight loss and maintenance of a healthy weight can be accomplished.
However, the media pushes “quick fixes” by promoting severe caloric restriction and plans which are nutritionally unbalanced, thus creating a state of malnutrition. Fad diets such as the HCG diet are NOT HEALTHY, plain and simple. I don’t care how many of you want to argue against that, I am digging my heels in on this one. Any diet which requires an interval of time in which 500 calories are consumed daily is just plain stupid. That is, unless you want to trigger massive rebound weight gain.
It doesn’t get much better when looking at the weight loss pills which are available either. Many of those products can have deleterious adverse effects and should be taken with caution, if at all. The only exception I make is with thermogenics, which, if used properly, can serve as an effective aid in weight loss. And what about raspberry ketones, L-carnitine, and CLA? They are all great for AIDING in weight loss, but none of those supplements alone can melt away fat or offset a piss-poor diet.
The best “magic pill” doesn’t even exist. So I suggest you take a more realistic view of your daily habits and commit yourself to CHANGING THEM if they are unhealthy. Throw out processed foods, sugar, and avoid drinking alcohol on a daily basis. Pack your kitchen with nutrient-dense foods, drink plenty of water, don’t skip meals, and get plenty of sleep.
Bodybuilding.com is having a big sale on ALL Designer Protein products this month!
Go to http://www.bodybuilding.com/store/designer-protein.htm and make sure to enter the following discount code:
DesignerProtein20
The code is good for a 20% off all Designer Protein and will be effective from today through October 31st.
Now that I have been in the 50 zone for a few months, I can honestly say that I actually like it! Here are a few reasons why I am completely comfortable with being 50 years old…
* I still get carded. In fact, I have been asked for ID when purchasing alcohol more frequently now than a year ago. And it’s not because I am purchasing booze with more frequency either. I have even gotten carded while with younger friends who did NOT get carded. It’s bizarre and very cool.
* I can still rock an outfit and not only be a head-turner, but a neck-BREAKER. Gotta have goals!
* I can take care of myself and don’t panic if I am faced with a challenge. However, I am completely grateful when someone comes to my aid or shows concern for my welfare. I am so blessed to have wonderful, true friends who have my back as much as I have theirs!
* I can usually discern very quickly which opportunities and situations are legit and which ones are a waste of my time. With age comes wisdom, and my gut instinct has proven consistently to be a foolproof guardian.
* I don’t wait for things to happen…I MAKE them happen. When I was younger, I had a tendency to put more faith in others coming through for me. Over the past few years, I have adopted the attitude that I can only depend on myself, so I have pushed myself to become a solo mover and shaker. It’s pretty tough navigating alone, but at least I trust the person at the helm!
* I trust that time will always makes things unfold organically. This makes struggling through difficult times much more manageable. I know that situations will always come to a resolution eventually. Whenever I have any doubt, I think of what my grandmother used to tell my mom and her siblings when times were rough: “Don’t worry, after bad comes good.” What a wise woman.
* I no longer care if someone has a problem with me sporting a miniskirt, a bikini, or a curve-hugging dress. My thought is, I still have it, and I have every intention of flaunting it. Sorry if that offends some people, but the folks who have a problem with such attire can’t take away my resolve to celebrate what I have worked so hard to maintain.
* I realize that life isn’t over just because I hit a certain chronological marker. If anything, I am just getting started!
The following 8×10 images are available for purchase, and can be autographed with a personal message. All photographs are COPYRIGHT PROTECTED by the respective photographers. Each image is 8″ X 10″ in format, and will be mailed to you in a rigid photo mailer.
Each image is $15.00 USD which includes autograph and shipping costs.
Please email me STACEY@STACEYNAITO.COM with your requested images and your mailing address, and I will provide payment info at that time.
WHITE CROP TANK – Taken by Trudge Photo in June 2014:
BLUE MALIBU – Taken by LHGFX Photography in March 2014:
KIMONO WARRIORESS – Taken by Second Focus Photography in March 2013:
WHITE TROPICS – Taken by LHGFX Photography in July 2013:
SILVER STANDOUT – Taken by Chaz Photographics in August 2013:
**NEW**
GREEN MICRO BIKINI- Taken by Chaz Photographics in 2015:
You can use either sweet potatoes or yams for this clean and delicious recipe! I used to make very large batches when I was still competing, and think this recipe and the yield are perfect for those who do their food prep ahead of time. I don’t peel the potatoes beforehand but you can certainly do so if you wish.
DR. NAITO’S SHAKE AND BAKE SWEET POTATOES
Preheat oven to 450 degrees Fahrenheit.
INGREDIENTS:
5 pounds sweet potatoes or yams, washed and cut into one-inch sections
1/2 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
1 tablespoon cinnamon
1 teaspoon ground cloves
Place cut sweet potato sections into a clean kitchen trash bag. Mix remaining ingredients in a bowl, then pour into bag. Twist bag closed and shake mixture so that it coats the potatoes evenly. Place coated potato segments in a large baking dish which has been sprayed with non-stick cooking spray.
Bake for 45 to 50 minutes or until slightly tender.
If you have always wanted to do Smith Machine squats but weren’t sure exactly how to do them, read on. This description of squats on the Smith Machine will help you maximize recruitment of your glutes, hamstrings and quads.
Your torso should be in line with the Smith machine rack during the squat movement. A good way to check your form is by looking in the mirror from a side view to check your alignment. Tuck your tailbone in slightly but make sure to keep your back neutral. In order to keep everything in line with your upper body, you need to make sure that your feet are far enough forward. You can place your feet close together, shoulder width apart, or at a wide stance.
Keep in mind that if there is a slant to the Smith Machine apparatus that you will have a tougher time keeping your back in line with the slant, in which case you will favor keeping your upper body completely perpendicular to the floor instead. Make sure to keep your back NEUTRAL the entire time.
When you push the bar up, you will only go up halfway. Concentrate on squeezing your glutes and pushing through your HEELS. On the down phase, you will come down beyond 90 degrees (around 60 degrees at the knees). Move slowly and deliberately. If you are doing these correctly, you will feel a stretch in your hamstrings and glutes.
dr. stacey naito's blog 