November 25, 2008
In this week's Podcast Episode #23, I host a roundtable with personal trainers Mark Cavallaro and Jolene Wilkinson. During this episode, we talk about very practical and easy ways to maintain fat loss and fitness during the holidays and Thanksgiving. If you're trying to lose fat or get fitter during the holiday season, you won't want to miss this episode, which includes:
-The top five fattiest foods and perfect substitutions
-Smart strategies straight from top trainers at Pacific Elite Fitness
-How to make food less likely to get stored as fat
-Tricks for staying motivated to exercise
-Ways to make “Holes in Your Calendar” for fitness
Also included in this podcast is an answer to the following listener question:
I listened to podcast #21 where you gave your 1-2-3 secret to fast fat burning and basically, you advocated 20-30 min @ 60% MHR an on empty stomach. My question is that I work out 5x a week at an hour each morning – 2-3 times full body weight training and 2-3 times high intensity cardio at 85-95% HR or interval training. To increase my fat burning potential, how do I use this slower, steady cardio technique? Should I continue with my current workout program and then tack on an extra 30 min of steady cardio?
Here are the shownote links from topics mentioned in this podcast:
Bodybuilding for Skinny Guys – Click Here To Go From Zero to Huge in 20 Weeks!
Triathlete Interview Form – Fill This Out to Find Out More About Multi-Sport Coaching
Fitness Interview Form – Fill This Out to Find Out More About Fat Loss & Fitness Training
Jolene Wilkinson's Health(ier) Cranberry Chutney Recipe
1 cup water
1/2 cup stevia (sugar substitute)
1 (12 ounce) package fresh cranberries
1 cup apples – peeled, cored and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
In a medium saucepan combine the water and sugar substitute. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Yield: 20 serving