Muscle Burns Fat!

Muscle Burns Fat!! Ive been hearing this phrase continually since researching  and Starting the ChaLean Extreme fitness program.

You see I am not trying to be ripped or bulk up - just toned and lean. I originally stayed away from any type of exercise that used weights.  I  am not trying to loose a certain amount of pounds, I am ok with my weight, I want to loose a few inches, be toned, lean with a little definition, and to do this I would need to build muscle.  

So it turns out that muscle doesn't weigh more than fat... Muscle, however, is a denser tissue and thus takes up less room than an equal weight of fat. That's why it's possible to lose inches but show no changes in scale weight. Having more muscle means you have a more desirable body composition.. You may still weigh the same, but your body will look different, leaner, fitter and tighter. Though it may take you a few weeks to see measurable changes, you begin to put on muscle and burn calories from the moment you start exercising and eating correctly.


If you really want to burn fat FAST, pick up some heavier weights. Toning your muscles involves building your muscle and the more muscle you have the faster your metabolic rate at which your body burns calories. It is a scientific fact that when you lift weights and work your muscles to exhaustion, your muscles go through a process of repair that stimulates muscle growth. Because muscle burns more calories at rest than fat, increasing your muscle mass will increase your metabolism


So REMEMBER if you are doing any type of strength conditioning  - DO NOT PUT FOCUS ON THE SCALE! As you build muscle you WILL gain some weight, but it's not fat weight. Fat weight and muscle weight are two totally different things. Muscle weight forms and shapes your body and kicks up your metabolism!


I've been on the CLX program for two weeks and I already see a difference in my body. 


See you guys at the 30day check-in!

Recipe Review: Maple Cayenne Glazed Chicken

This weeks review is of Maple Cayenne Glazed Chicken - courtesy of FoodNetworks Anne Burrell.  I used chicken quarters (thigh/leg) since that is what I had on hand.  This dish is so simple to make and produces a delicious, moist and flavorful chicken. The skin is super crispy and it really packs alot of flavor. If you taste the glaze while reducing, its really spicy - but once you glaze the chicken it has just the right amount of heat without overdoing it.


I served with a side of roasted sweet potatoes and sauteed spinach.


Recipe is as follows:

Ingredients

• 2 (3-pound) chickens, wing tips, spine and breast plate removed, cut in quarters
• Extra-virgin olive oil
• Kosher salt
• 1 cup real maple syrup
• 2 teaspoons cayenne pepper

Directions

Preheat the oven to 400 degrees F.

Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.

While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.

After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue toroast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving 


Serves 8/ Estimate 585 calories.

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Halt the Salt!!

Since beginning my fitness journey I have been gradually cutting back or eliminating things out of my diet. In general I am not a big meat eater so my three main concerns are dairy, sugar and salt.

I was quite surprised at how easy it was to cut down the sugar in my diet (especially since I own a Specialty Dessert company).   I'm trying to cut down on dairy but not all dairy. It seems that at times MILK does not always agree we with.  Not all the time, just sometimes??  And its not all dairy - just MILK.  I can eat ice cream and yogurt with no problem.  So Almond milk has become a staple in my house instead of dairy milk, I love the Almond Breeze Vanilla or Trader Joe's Brand.

Now I need to tackle salt.  I am the type of person who salts my food before even tasting it.  I don't have table salt I use the sea salt in the grinders.  I keep one in the kitchen and one on my dining room table.  After doing some research I found that Americans consume 2-3X their daily allowance of sodium. It mostly comes from eating out and prepackaged  foods. So I decided to take the Halt the Salt challenge.  This challenge consists of:

1. Eating no more than 1,500mg of sodium per day
2. Comparing nutrition fact labels and choose low-sodium items
3. Eating 3-5 servings of vegetables and 2-4 servings of fruit per day.
4. Spreading awareness and encourage others to take the Halt the Salt challenge
5. Letting food companies know that you want less sodium in your food.


So take the pledge to Halt the Salt and spread the word that a low-sodium diet can mean a longer, healthier life for you and your family.  Get involved today and make a difference!