The Importance of Blood Sugar Stabilization


Lynda and I are in the business of helping people with something extremely personal, their health.  We feel we can help most people improve their nutrition and manage their weight by making some life style changes.  We both have done the program ourselves and have lost almost 40 pounds combined over the last year and more importantly kept the weight off.

Two years ago I decided to learn more about nutrition and the connection of blood sugar stabilization and weight management.  I took a course with Venice Nutrition and became a Certified Nutrition Coach. VN Coach - Dennis Dennehy Last year we opened our Wellness Club in Long Beach and a short time later we opened the Downey club.  We did this to be available to more people who need our kind of assistance.

Most of our training has come from Venice Nutrition and Mark Macdonald, the founder of Venice Nutrition.  Mark is extremely accessible to our group and we have had the fortune to be part of many personal trainings sessions over the last couple of years.  Mark is a best-selling author, Body Confidence, and soon to be available Why Kids Make You Fat.  He is a regular on CNN, Dr. Oz and HLN TV.  He is most definitely an expert.

What we have learned is centered on the concept of blood sugar stabilization.  We had been familiar with this because of Lynda being a type 1 diabetic.  We did not completely understand how blood sugar stabilization connected to weight management.  Now we get it.

When your blood sugar is between 80-120 you are in balance and your body becomes a fat burning machine.  The key is to keep it in balance because when you go low or high your body stops burning fat and starts to store it. VN Marketing - Blood Sugar Chart

What happens when you’re on a diet and you are restricting your food intake?  Your blood sugar drops causing your body to go into starvation mode and store everything you eat as fat.  That is why diets just do not work in the long term.

A lot of people do not eat all day and then have that one large meal at the end of the day causing our blood sugar to rise.  Because of the rise in blood sugar your body stores everything you eat as fat and burns muscle for energy.  This will slow your metabolism even more because muscle burns fat, if you have less muscle you will burn less fat.

So how do you keep your blood sugar stable?  By eating in 3’s.  pfcWe need to eat often during the day starting with eating breakfast within 1 hour of waking up.  Think about this, we have slept for 6-8 hours and we have had nothing to eat and our blood sugar is low.  We need to feed ourselves first thing in the morning.  We should then eat every 3-4 hours.  I love this, I get to eat all day.  At first I felt like I was eating way more food than I was normally eating.  This is a struggle for some people to grasp, we tell them to eat more to lose weight and it works.

Now we have to eat in the correct combination.  Always have carbs, protein and fat with every meal.  Yes every meal.  How much?  Women get 3oz of protein and carb and a little fat and guys get 5oz of protein and carbs and a little fat.  This takes about a week to get used to then you will find your body will start telling you when it has been 3 hour since you last ate.  At the beginning it is wise to use a scale.  I still use one.

Remember this is not a diets, this is the un-diet.  This will work for you forever.

Soon I will go into more detail about the program and you can check it out on our Core website and learn more.  Let us know if you have any questions.  Later

Sun Room Complete


Well we are finally done with the sun room remodel. All that is left to do is get the cable installed and hang the TV on the wall. I have to tell you the room came out fantastic and we are spending the majority of our time home in the sun room. Now it is time to plan some BBQ,s.   

      

Bob Seger Concert


MI0001544934Part of living life on purpose is to have a lot of fun.  Play time is vital, do things you enjoy.  Tonight Lynda and I are going to a rock concert at the Forum in Inglewood.  We will be seeing Bob Seger, who is one of Lynda’s favorites.  It should be interesting to see a bunch of 50+ year olds at a concert.  One of the last old rocker concerts we went to was Phil Collins and as I remember the crowd was very calm.  Regardless we intend to have a great time.

Kitchen is Back (Almost)


IMG_0541The kitchen cabinets have been refaced. Still have more to be done but at least we can use the kitchen again. Still have to hang the two missing doors that are getting a glazed glass front, we are just so fancy. The pantry is being rebuilt and the microwave/hood fan will be installed over the stove. We are still looking at the counter tops hearing granite in our ears. What do you think should we do it?

If you need a great contractor Power Builders does a fantastic job.

Meatballs by Lynda


Originally posted on Living Life On Purpose:

Meatballs by Lynda

This dish is a specialty of my wife Lynda.  She has been making these fantastic meatballs for close to 30 years and I have been very happy to eat them.  I may do most of the cooking but I know when to let the expert make her signature dish.  I will help by doing whatever she asks me to do without putting my 2 cents in.  I hope you all try these and let Lynda know what you think.  This would be an off plan meal but worth it.

Ingredients:

2 lbs. ground beef

1 cup seasoned breadcrumbs

3 tbsp. Parmesan cheese, grated (1 tbsp. reserved for the sauce)

Ground black pepper

1tsp. garlic powder

2 eggs

¼ cup olive oil

1 yellow onion, sliced thick and separated into rings

1 jar of your favorite pasta sauce (if you can make fresh)

Directions:

Mix the ground beef…

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No Kitchen this week


Kitchen 1Kitchen 2

This is our kitchen this week.  Getting a much needed face-lift and should be done by Saturday.  Cooking healthy meals has been a challenge this week but with the help of a crock pot and BBQ grill we are surviving and having healthy meals.  Can’t say I have been very creative but we are eating in 3’s (protein, carb, and fat) and staying on plan.  If we can do it so can you.  Want to find out what the plan is?  Stay tuned, more coming your way.

Almond Crusted Chicken Tenders


This is an easy dish that works in the Ignite and Thrive Phase.Almond Crusted Chicken Tenders

I serve this with sauteed red peppers and onions over lentils.

Ingredients:

5 chicken tenders

1 cup almonds grated

Lemon pepper no salt seasoning per taste.

Directions:

Season the chicken tenders with lemon pepper.  Place the chicken tenders in the grated almonds turn to make sure all sides are coated.  Place the chicken tenders on a baking sheet that has been sprayed with olive oil.  Bake the chicken tenders in a 380 oven for 40 minutes, turning half way.

Serves 2