Core core core (Ab Workouts)

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Evolution Gym Talk

The strength of any tree is in its trunk. Your strength comes from your core so make sure you build in some core strengthening to your daily routine.

Training with good form and taking strength from your core will work over time but some specifics will make a difference quicker.

Also take time for your back-” – between the two they are the things standing you up straight every day.

Some ideas from other sites below


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Core Exercises: Sit-ups as Targeted Approach to Decreased Abdominal Adiposity?

Strength University

The sit-up exercise, through many years, has been chosen by many as a “spot reducing” exercise for the mid-section. When you walk into fitness facilities, you would see dozens of people on the floor, crunching away, thinking that they would get nice, tight abs by doing repetition-after-repetitions of the sit-up exercise. However, many research suggests that energy balance is still the key to weight loss and decreasing risk factors for obesity, (4).

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5 Tips to Starting a New Fitness Regime (2 min read)

Millionaire's Digest

Written by Millionaire’s Digest Team Member: Alexis Wilder

Founder & Owner of: Fat NO Fear

Millionaire’s Digest Team, Contributor and Health & Fitness Writer


It is never the wrong or right time to better yourself. It doesn’t have to be the first day of the week, it doesn’t have to be in the morning, and it doesn’t have to be at the start of a new year. It can seem overwhelming if you haven’t been physically active for some time, but anyone can start a new fitness regime, stick to it, and achieve their goals!

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Sweet Honey Baklava Recipe

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This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious. Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava!

Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

Ingredients:
1 (16 oz) pkg phyllo dough; thawed according to package instructions
2 sticks (1/2 lb) melted unsalted Butter
1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish, optional.

Directions:

1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.

Check out the rest of the recipe at Nastaha’s Kitchen

Happy National Cheeseburger day!!!

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America’s favorite sandwich is honored on September 18th with a slice of cheese.  It’s National Cheeseburger day!

There are many theories to the beginning of the cheeseburger dating back to the 1920s.  One story suggests that Lionel Sternberger is reputed to have invented the cheeseburger in 1926 while working at his father’s Pasadena, California sandwich shop, The Rite Spot.  During an experiment, he dropped a slice of American cheese on a sizzling hamburger.

There are other claims of the invention of the cheeseburger:

  • A cheeseburger appeared on a 1928 menu at O’Dell’s, a Los Angeles restaurant, which listed a cheeseburger, smothered with chili, for 25 cents.
  • Kaelin’s Restaurant – Louisville, Kentucky says it invented the cheeseburger in 1934.
  • Denver, Colorado – 1935 – A trademark for the name “cheeseburger” was awarded to Louis Ballast of the Humpty Dumpty Drive-In.
  • According to its archives, Gus Belt, founder of Steak n’ Shake, applied for a trademark on the word “cheeseburger” in the 1930s.

Credit: National Calendar

Family Guy – Ordering a Cheeseburger

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Deep Fried Big Mac (Double Cheeseburger) What are your thoughts? Would you eat it?

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@PEEPMYSNEAKS

On his website, Peep My Eats, the chef breaks down the steps to making one at home. Turns out, all you need is four ingredients, one of which is a toothpick. (Other three: A Big Mac. Eggs. Breadcrumbs.)

The Deep-Fried Big Mac topped the crispy, battered creation with extra Mac sauce, naturally.

What are your thoughts, is this too much? Would you eat it?

Here’s a quick video on how to make a deep fried Big Mac:

Got an upset stomach? Buy This!!!

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Happy National Chocolate Milkshake Day!!!

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Image result for chocolate milkshake pinterest

National Chocolate Milkshake Day is observed each year on September 12 by chocolate and ice cream lovers alike.  Forget the calories in it for just this one day and enjoy a nice tall, thick and delicious, chocolate milkshake! The first time the term “milkshake” was used in print was in 1885.  During this period, milkshake referred to an alcoholic beverage which was an alcoholic drink described as a “sturdy, healthful eggnog type of drink” which was a blend of eggs, whiskey, and other ingredients served both as a tonic and treat at pharmacies.

  • By 1900 milkshakes were referred to as “wholesome drinks made with chocolate, strawberry or vanilla syrup.”
  • The early 1900s – People began asking for this “new treat” with a scoop of ice cream.
  • 1911 – The Hamilton Beach’s drink mixers began to be used at soda fountains.
  • 1922 – Steven Poplawski invented the electric blender or drink mixer.
  • Due to the invention of the blender, the milkshake began to take a chipped, aerated and frothy form as they are today.
  • It was by the 1930s that milkshakes became a popular drink in malt shops everywhere.

Credit: National Day Calendar

Peter Griffin & Homer Simpson Car Wash Milkshake Song Version

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Happy National Waffle Day!!! – True Belgian Waffles

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Be Like Water

Waffles-The-Gourmet-Gadget

True Belgian Waffles Recipe

TOTAL TIME: Prep/Total Time: 20 min.

MAKES: 5 servings

Ingredients

2 cups all-purpose flour

3/4 cup sugar

3-1/2 teaspoons baking powder

2 Eggland’s Best Eggs, separated

1-1/2 cups milk

1 cup butter, melted

1 teaspoon vanilla extract

Sliced fresh strawberries or syrup

Directions

  1. In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
  2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).

belgium2

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Train, Eat, Rest, Repeat…10 Fundamental Fitness Principles

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Be Like Water

137622_1

#1: Perfect the Pushup

When Charles Atlas promised the men of America that he’d transform them from weaklings into masses of muscle, the fitness industry was forever changed. But “Dynamic Tension”—for all its faults—also had its strengths. It was a program based on the basics: bodyweight. As the legend goes, Atlas studied lions, noticing that animals had no exercise equipment. They had no gyms. Instead, they pitted one muscle against another. And dropping down and giving 10—or 20 or 50—should still have its place in your routine. “With proper form, your pushups and pull-ups are still the best exercises you can do. They engage your core with a functional push-pull action,” says Sims.

#2: Do It Right—or Stop Doing It

Focus on form. If your technique is all wrong, you might be doing more harm than good. Why? Misalignment means the biomechanics of movement are out of whack. …

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National Glazed Spiral Ham Day!!! – Tangerine-Glazed Easter Ham

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Ingredients

1 (8 to 10-pound) smoked ham, bone-in, skin on

Kosher salt and freshly ground black pepper

1 bunch fresh sage leaves

1/4 cup extra-virgin olive oil

1 cup (2 sticks) unsalted butter, cut in chunks

2 tangerines, sliced thin, seeds removed

2 cups tangerine juice

2 cups light brown sugar, packed

1 cup water

1/4 teaspoon whole cloves

2 cinnamon sticks

11/2 pounds carrots, peeled

Directions

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has been going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Credit: Food Network