School is back in session and fall is on it's way and we getting ready for the holidays with some fabulous challenge groups! Are you ready to make some changes? Let us provide the support and motivation you need!
There have been some big additions to Beachbody on Demand! They are now including Beachbody Live workouts from Master Trainers and special exclusive workouts from Autumn Calabrese, Tony Horton, and Sagi Kalev. There are also Q&A videos with Autumn Calabrese and Sagi Kalev.
In addition, modifier workouts are now available on Beachbody On Demand for 21 Day Fix EXTREME and INSANITY:MAX 30. You won’t find the 21 Day Fix EXTREME modifier workouts on the DVDs — they are only available on Beachbody On Demand.
If you are looking for a program with the whole package it is coming out in December! The Master's Hammer and Chisel is the first Beachbody program to feature two celebrity trainers. Sagi Kalev will provide the hammer with the strength part of the program and Autumn Calabrese will be the chisel with the definition portion. Of course it will include a top notch nutrition program! The sneak peek will be out soon on Beachbody on Demand so keep your eye out!
Challenge Pack Deals in September:
The discounted challenge pack for the month of September is one of our favorites, PiYo! Check out the post all about it here:
- PiYo Challenge Pack only: only $140
- PiYo & Shakeology Kickstart Challenge Pack: only $180
This month's recipe comes from Autumn Calabrese's new recipe book Fixate! You can get this gluten-free recipe and four others for free at this link: http://www.teambeachbody.com/teambeachbodyblog/nutrition/get-a-sneak-peek-at-recipes-from-the-fixate-cookbook
Quinoa & Black Bean Salad
Serves: 12 (1 cup each)
Prep Time: 30 min. Cooking Time: 12 min.
Container Equivalents (per serving): 1 green, 2 yellow, 1½ tsp
- 1⁄3 cup fresh lime juice
- 1 Tbsp. ground cumin
- 1 Tbsp. sea salt (or Himalayan salt)
- 1⁄3 cup olive oil
- 2 cans black beans, (15-oz. ea.) drained, rinsed
- 4½ tsp. red wine vinegar Ground black pepper (to taste; optional)
- 4 cups water
- 2 cups dry quinoa, rinsed
- 1 medium red bell pepper, finely chopped
- 1 medium orange bell pepper, finely chopped
- 1 medium yellow bell pepper, finely chopped
- 1 (10-oz.) bag frozen corn, thawed
- 1 bunch fresh cilantro, finely chopped
- Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
- Slowly add oil, while whisking constantly. Set aside.
- Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside.
- Bring water to a boil in medium saucepan over high heat.
- Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside.
- Place cooled quinoa in a large bowl. Fluff with a fork.
- Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend.
TIP: This salad is delicious when eaten immediately. It holds well, refrigerated, and can be eaten for 2 to 3 days.
By Kirsten Morningstar
Think back to your last meal. Was it pleasant and leisurely? Or were you rushing to wolf it down before hitting the morning commute? How often have you found yourself racing through meals on-the-go, or watching TV while mindlessly shoveling forkfuls of food into your mouth? Simply putting your fork down between bites could help you eat less and enjoy your meals more.
The common sense advice, to slow down eating by placing your fork on the plate between bites is actually a very useful tactic for reaching your weight-loss goals. Slowing down can be good not only for your digestion and your table manners, it can help prevent overeating. It forces you to relax and pay attention to chewing the food you already have, and allows you to notice more easily when you begin to feel full.
How long do you usually take to finish a meal? If it’s 10 minutes or less, you could be eating twice as much as your body needs without even knowing it! The body takes 20 minutes before it alerts the brain that it has had enough.That’s because it’s not your stomach reaching capacity that tells your brain to stop, it’s food reaching your intestines that triggers the signal to put down the fork. Eating quickly can cause you to eat dozens of extra mouthfuls of food before your brain gets that important message.
A study published in The Journal of the American Dietetic Association reported that slower eaters ate 10 percent fewer calories and felt more full. They also drank more water during meals. Another study published in The British Medical Journal, reported that eating quickly and eating until full was consistent with being overweight, and the combination of both of these habits tripled the risk of being overweight.
It sounds like a no-brainer, but have you ever actually tried putting your fork down between every bite, chewing your food, and not picking up your fork again until you’ve swallowed the previous bite? Try it today and pay attention to how it feels. If you’re eating food with your hands, like a wrap or a slice of pizza, put the food on the plate while you chew. Think about how many calories you could potentially save at every meal just by using this technique.