I need good sites for helpful tips etc.

Since I have been out of the loop for a while, I was wondering if any one
has some good sites on dieting, tips, good recipes, etc. I know about fitday
and Krista's site but would love some new ones.
I finally got back to the gym and have a fitness trainer who is helping me
but I can always use some good advice and sites to read.
Thanks
Roxan

roxan wrote:
Since I have been out of the loop for a while, I was wondering if any one
has some good sites on dieting, tips, good recipes, etc. I know about fitday

I cook "to taste" and haven't written my recipes down yet.

I have one tip: buy the right pan for whatever you're cooking. It takes
2 tbsp of oil to coat a 10" skillet, but only 1 tbsp to coat an 8"
skillet. Imagine all the extra calories you're eating if you use a 10"
skillet when a smaller 8" skillet would be sufficient!

I just glanced through my bookmarks to try to find something for you, but I
don't like anything in my bookmarks as much as I like Krista's site :-)

FWIW:
http://www.cspinet.org/nah/index.htm
http://www.trygve.com/pointer.html
http://www.thedietchannel.com/

ep ooooooof

"roxan" wrote in message
. ..
Since I have been out of the loop for a while, I was wondering if any one
has some good sites on dieting, tips, good recipes, etc. I know about
fitday
and Krista's site but would love some new ones.
I finally got back to the gym and have a fitness trainer who is helping me
but I can always use some good advice and sites to read.
Thanks
Roxan

wrote:
roxan wrote:
Since I have been out of the loop for a while, I was wondering if any one
has some good sites on dieting, tips, good recipes, etc. I know about fitday

I cook "to taste" and haven't written my recipes down yet.

I have one tip: buy the right pan for whatever you're cooking. It takes
2 tbsp of oil to coat a 10" skillet, but only 1 tbsp to coat an 8"
skillet. Imagine all the extra calories you're eating if you use a 10"
skillet when a smaller 8" skillet would be sufficient!

Also, instead of thickening your sauces with butter, try adding 2-3
teaspoons of cornstarch. It's a common technique in Asian dishes. The
oil that's leftover from cooking your meats can do double-duty, adding
shine and flavor to your sauce.

On Tue, 21 Nov 2006 19:00:42 -0600, "Edna Pearl"
wrote:

I just glanced through my bookmarks to try to find something for you, but I
don't like anything in my bookmarks as much as I like Krista's site :-)

FWIW:
http://www.cspinet.org/nah/index.htm
http://www.trygve.com/pointer.html
http://www.thedietchannel.com/


A site that I like a lot is exrx.net. It's main focus is exercise --
including videos of hundreds of weightlifting exercises -- but there's
also some good nutrition information.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

On Wed, 22 Nov 2006 03:40:25 GMT, Chris Braun
wrote:

A site that I like a lot is exrx.net. It's main focus is exercise --

Um...make that "its"!

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

Thanks Chris!! I didn't know that one. I enjoy Krista's site, but I like to
have other stuff to look at!
Will~

"Chris Braun" wrote in message
...
On Tue, 21 Nov 2006 19:00:42 -0600, "Edna Pearl"
wrote:

I just glanced through my bookmarks to try to find something for you, but
I
don't like anything in my bookmarks as much as I like Krista's site :-)

FWIW:
http://www.cspinet.org/nah/index.htm
http://www.trygve.com/pointer.html
http://www.thedietchannel.com/


A site that I like a lot is exrx.net. It's main focus is exercise --
including videos of hundreds of weightlifting exercises -- but there's
also some good nutrition information.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

wrote:
wrote:
roxan wrote:
Since I have been out of the loop for a while, I was wondering if any one
has some good sites on dieting, tips, good recipes, etc. I know about fitday
I cook "to taste" and haven't written my recipes down yet.

I have one tip: buy the right pan for whatever you're cooking. It takes
2 tbsp of oil to coat a 10" skillet, but only 1 tbsp to coat an 8"
skillet. Imagine all the extra calories you're eating if you use a 10"
skillet when a smaller 8" skillet would be sufficient!

Also, instead of thickening your sauces with butter, try adding 2-3
teaspoons of cornstarch. It's a common technique in Asian dishes. The
oil that's leftover from cooking your meats can do double-duty, adding
shine and flavor to your sauce.


Wouldn't this oil be combined with the saturated fat drippings from the
meat and therefore be as bad as the butter you avoided in the beginning?

--

Cheese

http://cheesensweets.com/contacts/cheese.php

On Nov 21, 3:36 pm, "roxan" wrote:
Since I have been out of the loop for a while, I was wondering if any one
has some good sites on dieting, tips, good recipes, etc.

A few of my faves for articles on nutrition & exercise:
Renees site: http://skwigg.tripod.com/id24.html
Hussmans Fitness: http://www.hussmanfitness.org/
Phil Kaplans site: http://thefitnesstruth.com/thefitnesstruth/MENU.htm
Lots of info here tooL http://www.bodyforlife.com/

For recipes and such:
http://www.whfoods.com/foodstoc.php
http://www.strongwomen.com/recipes/
http://www.24hourfitness.com/html/nutrition/recipes/

For food values etc:
ABC calorie chart: http://www.ntwrks.com/~mikev/chart1a.htm
http://www.calorieking.com/foods/
How to read those food labels:
http://vm.cfsan.fda.gov/~dms/foodlab.html



joanne

Cheese wrote:

Also, instead of thickening your sauces with butter, try adding 2-3
teaspoons of cornstarch. It's a common technique in Asian dishes. The
oil that's leftover from cooking your meats can do double-duty, adding
shine and flavor to your sauce.

Wouldn't this oil be combined with the saturated fat drippings from the
meat and therefore be as bad as the butter you avoided in the beginning?

A healthy diet includes fat, and olive oil has the good kind. Butter
has bad fats. The meals I prepare like this seem balanced fat-wise.

Yesterday, I cooked top-loin pork chops in a spiced apple-bourbon sauce
over white rice with fresh corn. A 1-serving portion contained 355
calories, 10.5g fat (0.0g trans, 1.5g saturated), 21.5g protein, 36.5g
carbohydrates, 5g alcohol.

What does this mean?

27% kcal from fat (15% mon-un, 8% poly-un 4% saturated, 0% trans)

The USDA, AHA, and ADA recommend limiting your trans fats to 1%, your
saturated fats to less than 10%, and your overall fats to 20% - 35%.
This meal is well within the guidelines, and has monounsaturated fats
to help lower your blood pressure. Best of all, it tasted good.