Fat Loss Organic Food Weight Loss 

Top 25 Reasons To Use Coconut Oil. Optimal Thyroid funcition, Boost metabolism, …

Top 25 Reasons To Use Coconut Oil. Optimal Thyroid funcition, Boost metabolism, Improve Alzheimer's, Heart health, Weight loss, Insulin levels, Joint pain, Depression & anxiety, Body temperature, Hormone production, Cold sores, Moisturizer, SPF 4 sunscreen, Dog's coat, Hair conditioner, Moisturize cuticles. Best supplements from Zenith Nutrition. Health Supplements. Nutritional Supplements. Health Infographics Source by lopez641

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Fat Loss Weight Loss 

Coconut Oil For Weight Loss | Natural and Easy Weight Loss

Product Name: Coconut Oil For Weight Loss | Natural and Easy Weight Loss Click here to get Coconut Oil For Weight Loss | Natural and Easy Weight Loss at discounted price while it’s still available… All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors. Coconut Oil For Weight Loss | Natural and Easy Weight Loss is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake…

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Fat Loss Weight Loss 

The Weight Loss Motivation Bible: How To Program Your Mind For Sustainable Fat Loss

Product Name: The Weight Loss Motivation Bible: How To Program Your Mind For Sustainable Fat Loss Click here to get The Weight Loss Motivation Bible: How To Program Your Mind For Sustainable Fat Loss at discounted price while it’s still available… All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors. The Weight Loss Motivation Bible: How To Program Your Mind For Sustainable Fat Loss is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60…

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Weight Loss 

New Study Reveals Coconut Oil Is Far Better Than Your Toothpaste

New Study Reveals Coconut Oil Is Far Better Than Your Toothpaste Source by oreo1nala2

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Is It Safe to Eat Raw Oats (as in Overnight Oats)?

http://www.popsugar.com/fitness/Raw-Oats-Safe-Eat-42571451

Thank You for visiting www.judgeweightloss.com. This is the spot for all of your fitness, workout, healthy lifestyle, supplement, and just general get healthy information. Enjoy

You fell hard for the overnight oats craze, and we don’t blame you for becoming completely obsessed (we did too!) Overnight oats taste amazing because you can come up with all kinds of delicious flavor combinations from chocolate coconut almond, to banana cashew, to vanilla almond raspberry. They’re easy to throw together and eat on-the-go, and they’re one of the quickest breakfasts you can make that keep you feeling full all morning long. The only issue is that you may have heard that eating raw oats isn’t safe because they contain phytic acid.

Why is phytic acid bad? Also known as phytate, it’s found in grains, nuts, seeds, and beans and binds to essential minerals such as calcium, zinc, and iron, preventing your body from being able to absorb them. So it makes sense that if you consume too much phytic acid, you can have issues with mineral deficiencies. But don’t worry! Nutritionists Stephanie Clarke, RD, and Willow Jarosh, RD, of C&J Nutrition say that even though “oats do contain phytic acid, soaking them overnight will remove some of it.”

Soaking oats also helps to break down the starches, so they’re easier to digest (read: less bloating) than cooked oats. If traditionally prepared oatmeal made with rolled or steel cut oats have always been off-limits because it bothers your stomach, overnight oats may not.

So go ahead and eat overnight oats every morning of the week! They’re safe, easy on the tummy, and a great choice if you’re watching your weight because the complex carbs and fiber keep you fuller. If you really crave a warm bowl, pop your glass jar in the microwave for 30 to 60 seconds.

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Self-saucing chocolate mini cakes recipe

http://www.judgeweightloss.com/sixpackabs

The place to come for fitness, weight loss, supplement, and just awesome health info.

Thanks for visiting. Enjoy

 

 

This baked treat combines the gooey, melty experience of Crème Eggs with the satisfying cakeyness of muffins while keeping macros in check. 

 

Ingredients (Makes 8)

  • 1 scoop chocolate protein powder
  • 2 tbsp cocoa powder
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ¼ cup coconut sugar
  • ½ cup light coconut milk or almond milk 
  • 2 eggs
  • 1 piece Cadbury Snack (from family block) per cake

Method

Combine all dry ingredients and slowly fold in wet ingredients. Preheat oven to 175°C. Pre-spray baking sheet and line tins (a mini muffin tin is ideal). Pour in mixture and place in oven for 10 minutes. At 10-minute mark, stuff each cake with one piece of Cadbury filled chocolate (e.g. a strawberry or pineapple piece of Snack). Place in oven for another eight to 10 minutes. As soon as cakes are done, place in freezer for five minutes and serve. Store remaining cakes in fridge or container and microwave to melt centres for serving.

Nutrition info (per cake)

 

Without chocolate piece: 428 kJ // 3 g fat // 9 g carb // 7 g protein 

With chocolate piece: 590 kJ // 5 g fat // 14 g carb // 7 g protein  

 

Based on recipe by Heidi Cannon. For more low-carb, high-protein treats visit Heidi Boom Boom.

 

Try these sweet potato cupcakes with peanut butter frosting for another treat. 

 

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Also check out http://healthywithjodi.com

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Self-saucing chocolate mini cakes recipe

http://www.judgeweightloss.com/bikinibutt

The place to come for fitness, weight loss, supplement, and just awesome health info.

Thanks for visiting. Enjoy

 

 

This baked treat combines the gooey, melty experience of Crème Eggs with the satisfying cakeyness of muffins while keeping macros in check. 

Ingredients (Makes 8)

  • 1 scoop chocolate protein powder
  • 2 tbsp cocoa powder
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ¼ cup coconut sugar
  • ½ cup light coconut milk or almond milk 
  • 2 eggs
  • 1 piece Cadbury Snack (from family block) per cake

Method

Combine all dry ingredients and slowly fold in wet ingredients. Preheat oven to 175°C. Pre-spray baking sheet and line tins (a mini muffin tin is ideal). Pour in mixture and place in oven for 10 minutes. At 10-minute mark, stuff each cake with one piece of Cadbury filled chocolate (e.g. a strawberry or pineapple piece of Snack). Place in oven for another eight to 10 minutes. As soon as cakes are done, place in freezer for five minutes and serve. Store remaining cakes in fridge or container and microwave to melt centres for serving.

Nutrition info (per cake)

Without chocolate piece: 428 kJ // 3 g fat // 9 g carb // 7 g protein 

With chocolate piece: 590 kJ // 5 g fat // 14 g carb // 7 g protein  

Based on recipe by Heidi Cannon. For more low-carb, high-protein treats visit Heidi Boom Boom.

Try these sweet potato cupcakes with peanut butter frosting for another treat. 

 

{nomultithumb}

 

Read more …

Also check out http://healthywithjodi.com

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Everything You Need to Know About Baking With Coconut Oil

http://www.popsugar.com/fitness/Baking-Coconut-Oil-40154187

Thank You for visiting www.judgeweightloss.com. This is the spot for all of your fitness, workout, healthy lifestyle, supplement, and just general get healthy information. Enjoy

Uses for coconut oil are popping up everywhere these days, like in the kitchen for high-heat searing but also as a beauty aid for smoothing split ends. Hey, why not? Just one whiff of the stuff whisks you away to a tropical beach — piña colada in hand. But why on earth would anyone want to use coconut oil for baking? Here’s a short list:

It’s vegan.
It’s a lot healthier for your heart than butter, shortening, and many other oils.
Its flavor and mouthfeel are melt-in-your-mouth magical — after all, isn’t that the point of indulging in baked goods in the first place?

Ready to bake with it? Read on for answers to all your questions about baking with coconut oil.

Can I really substitute coconut oil for butter?
You bet. “Because coconut oil is solid at room temperature (it melts at 74 degrees), it is the closest oil there is to butter in terms of how it works in a recipe,” said Vegetarian Times food editor Mary Margaret Chappell.

Should I substitute coconut oil for butter or other oils at a 1:1 ratio?
Yes. If you are subbing for butter or shortening, use it as a solid at room temperature. If you are subbing for oil, simply melt it on the stovetop or in a microwave. Note: it melts super fast!

Which baked goods work best with coconut oil — and why?
Coconut oil works wonderfully in cakes, brownies, cookies, pie crusts, breads, crumbles, and frosting — especially those with tropical, chocolaty, or fresh and citrusy flavors. “I reach for coconut oil mainly when I’m making pie crusts and frostings,” said Chappell. “You can cream coconut oil with sugar at the start of a cake recipe and beat it into frostings.” Her absolute favorite use: in homemade chocolates! “A little coconut oil gives them a shine and a firmer texture than straight chocolate.”

How does it affect the flavor of baked goods?
“Unrefined coconut oil has a definite coconut flavor, which can come through in baked goods,” said Chappell. While that can be a very good thing, if that’s not the flavor you’re looking for, Chappell suggests choosing refined coconut oil.

Is coconut oil healthier than other fats?
While coconut oil is a saturated fat, we like to think of it as a “good fat.” Why? Unlike the typical saturated fat found in animal products (long-chain fatty acids), the plant-based saturated fat in coconut oil (medium-chain fatty acids) is more readily burned as energy rather than stored as fat. Plus, it’s free of the scary trans fat found in most shortenings and margarines, and it’s super high in lauric acid, which is both antiviral and immunity-boosting.

Does it work for greasing the pan instead of nonstick cooking spray?
Yup. You can either use a pastry brush or a clean paper towel to grease the pan with coconut oil, or give coconut oil nonstick cooking spray a try. We heart Spectrum Naturals Coconut Spray Oil or Trader Joe’s Coconut Oil Spray.

Are there any helpful cookbooks to help me get started baking with coconut oil?
We love these two:
BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes From New York’s Most Talked-About Bakery
The Complete Guide to Vegan Food Substitutions

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