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Hey guys! Welcome back to another episode of Waist Away: The Chantel Ray Way Podcast! Today, Chantel is talking to Dr. Glenn Livingston, Author of "Never Binge Again". Usually, we talk strictly about the health aspect, but in today's show, we jump into more of the psychological side! Sit back and enjoy! Question 1 - 4:58 Q: I am a massive snacker! I love to snack and once I start eating, I have a really hard time stopping eating. That’s why I do really well if I open my window at night and not during the day, because once I start eating, I just want to keep on eating… but then at night I feel like I over eat because I waited too long to eat and I am hangry! Which do you think is better? -Jill in Arizona Question 2 - 8:43 Q: I feel like I am doing fantastic with my weight loss, and this podcast motivates me every day. I have noticed that I am losing a lot of weight in my arms and legs, but my stomach still has a lot of fat in it. I really don’t need to lose any more weight in my arms and legs- my belly has always been my trouble area. Are there any exercises or tricks you recommend to target this? -Annabelle in NC Question 3 - 11:03 Q: I am getting discouraged because I feel like I am taking two steps forward and one step back. I feel like I’m losing like you know 2 pounds and then I’m gaining a pound and then I’m losing 3 pounds and then gaining 2 pounds and just constantly gaining and then losing and then I am gaining. It averages out to be about a pound a week that I am losing, but the up and down is so frustrating. And yes, I am weighing myself at the same time every day. LOL. Is there anything I should do differently? -Katherine in Tampa Question 4 - 18:02 Q: I have been doing Intermittent Fasting successfully for about 3 weeks, but now I am having trouble sticking in my window and I am craving all kinds of stuff. Any tips for me? I feel like it should be getting easier and not harder! -Erica in Norfolk Question 5- 23:37 Q: Do you use Ashwagandha? Is so, does it actually work? I heard it speeds up the metabolism and helps in fat burning. -Susan in Maiden, NC Question 7 - 35:43 Q: I have always heard that you should try to weigh yourself often so you should try to keep your weights consistent and hold yourself accountable. Lately I’ve been binge listening to all of your podcast over and over and it really helps me. I noticed several different opinions on the scale- one guy said that I should throw it out the window and not worry about it! But I’ve heard you say that we need to weigh ourselves to keep us in check. So what’s the deal- should I toss the scale or should I weigh myself every once in a while. And if so, do you have a scale you recommend? -Jenna in Vermont Question 8 - 40:03 ------------------------ To learn more about the principles of intermittent fasting, purchase Chantel's book, Waist Away: The Chantel Ray Way NOW by visiting http://amzn.to/2CVmTgs YouTube Channel Link: https://www.youtube.com/channel/UCteFjiVaY6n0SOAixcyZbWA Like us on Facebook at https://www.facebook.com/TheChantelRayWay Things we love: https://chantelrayway.com/things-i-love-2/ Facebook group: https://www.facebook.com/groups/TheChantelRayWay ***As always, this podcast is not designed to diagnose, treat, prevent or cure any condition and is for information purposes only. Please consult with your healthcare professional before making any changes to your current lifestyle.***
You can make the best cauliflower pizza crust recipe that will not fall apart. Slice it, hold it, eat it--it keeps it's shape --and it actually tastes like pizza! This cauliflower pizza is gluten free, healthier than bread dough, and definitely worth trying. A printable copy of this cauliflower crust recipe and more tips on how to prepare it can be found at http://www.myfoodchannel.com/cauliflower-pizza-crust/ Give this pizza recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock What You Need To Make a Cauliflower Crust Pizza: 2 cups of grated CAULIFLOWER 1 cup of freshly grated PARMESAN CHEESE 1 EGG beaten PARCHMENT PAPER to line your baking sheet and whatever PIZZA SAUCE and PIZZA TOPPINGS you desire How to Cook the A Cauliflower Crust Pizza Recipe: Grate fresh cauliflower florets into granules resembling "poprocks" Heat the grated cauliflower in a skillet--don't add oil or water--use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won't dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down. Remove skillet from burner and set aside to allow cauliflower to slightly cool. In a bowl, beat 1 egg. Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results. Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball. Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up (and also be sure not to mix up parchment paper with wax paper!) Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick. The crust will be about 10" across. Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin. Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up. Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings. Return pizza to the oven and continue to cook at 400 F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked. Remove the pizza from the oven and set on a cooling rack --or don't-- this step isn't make or break. And that's it. eat and enjoy. A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza. "Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010 Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/
Preheat the over to 425 degrees and bake for approximately 20 minutes or until the floret tips start to brown. Ingredients: Broccoli, minced garlic, olive oil, salt, pepper, fresh lemon juice, and parmesan cheese.
Restaurant inspired cauliflower steak recipe with easy two ingredient mashed potatoes! Click "See More" to see the recipe below :) Watch yesterday's recipe: https://www.youtube.com/watch?v=9x7ZELzkFRI&t= Vegan Cauliflower Steaks 1-2 large heads of cauliflower olive oil salt + pepper garlic powder paprika dried rosemary In the video I only plated one "steak" but if I were serving this for me and my boyfriend, I'd make two for each of us and maybe add a green veggie or salad on the side to make it a little more filling :) Oil-Free Maple Mustard Sauce 3 tbsp spicy brown mustard 1/2 tsp horseradish 1 tbsp maple syrup 1 tbsp water Two Ingredient Vegan Mashed Potatoes 10-12 baby potatoes, peeled and boiled 1/4 - 1/2 cup reserved cooking liquid 4-6 oz vegan chive cream cheese, I used Kite Hill salt and pepper to taste Forgot to show the salt and pepper clip in the video but potatoes are very bland without salt so add a good sprinkle until you think it tastes good :) Add about 1/4 - 1/3 of a cup of the cooking liquid with the potatoes and cream cheese to the blender. Add a little more if it seems like it needs in while blending :) Get my $10 recipe ebook: https://shopnikkivegan.com Instagram: www.instagram.com/nikkivvegan
✅Cauliflower Mash is an important low carb/keto staple in any kitchen, and this recipe takes that joy to a new level of creamy and good. Disclaimer: Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing. 🍎Essential Kitchen Tools And Books For Low Carb Living https://www.amazon.com/shop/dot2trotslowcarbliving Creamy Cauliflower Mash (with egg yolks!) Servings: 6 Total carbs per serving: 5.1g Net carbs per serving: 3.1g Nutrition: 177 Calories/3g Protein/16.5g Fat/5.1g Carbs/2g Fiber Ingredients: Cauliflower Mash 1 head cauliflower, about 6” in diameter 2 egg yolks 4 oz unsalted butter Sea salt & black pepper to taste 1-2 pinches of ground nutmeg to taste (or other seasoning of choice) 1. Steam cauliflower until tender, about 5-7 minutes. 2. Working quickly, drain the cauliflower of liquid in a colander. To drain additional liquid, place cooked (and hot!) cauliflower on a layers of paper towels. Use 3 additional layers and gently press the cauliflower to drain additional liquid. Be sure to protect your hands as the cauliflower is hot. 3. Quickly place the cauliflower (still hot) in a food processor. As you begin to puree the cauliflower, add in the egg yolks and butter. If you prefer a chunky mash, you can use a stick blender instead of the food processor or mash and mix the ingredients by hand to desired consistency. The key is working the cauliflower while still hot so its heat cooks the egg yolks. If you are worried about undercooked eggs, just pop the mash into the oven at 350 for 5-10 minutes. 4. Add in salt and pepper to taste. 5. Mix the nutmeg (or seasoning of choice) into your cauliflower mash. 6. Serve immediately. If you like to add a bit more healthy fat to your mash, try adding grated cheese on top and running the mash under the broiler for a few minutes. To see how I used the mash as a “pie crust” check out my Cottage Pie video here: https://youtu.be/FWk8musSGUw -- Visit my blog: http://dot2trot.com
Welcome back to another recipe video aka COOKING WITH CHANTEL! Today, Chantel will be showing you how to make the best Cauliflower mashed potatoes! Everything you need will be down below!
WHAT YOU WILL NEED:
-2 Bags Cauliflower
-2 Cups Spinach
-1/2 Stick Butter
-1/8 Olive Oil
-1/2 Cup Onion
-Salt for Taste
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