Posts tagged with "carbs"

7 Tips to Increase Effectiveness of Your Workout

Workouts can do a lot more than just improve your physical fitness, it builds your confidence, keeps stress and anxiety at bay, extends life expectancy and keeps you happy. If you spend hours at the gym for same reasons but are not satisfied with the result, then you have to bring in a few changes. Otherwise sooner or later you are bound to give up. Few practices can increase the effectiveness of your workout and make it a fun activity. Take notes, put your shoes on and get started.

  1. Always Warm Up First

Never ever skip warm up sessions. If you think just doing heavy workout is enough to achieve physical fitness, then you are wrong. When you do warm up sets, you are conditioning your body for all the intense activities that are to follow. Warming up increases your speed and endurance, gives you flexibility and is very crucial to prevent injuries, which are very common during gym sessions.

  1. Short and Intense Workout

Spending three hours in the gym would not yield result if all you do is few minutes of cycling, take half an hour break, then a few crunches and a juice break. When working out, focus on quality, not quantity. Thirty to forty minutes of intense workout is enough for the day. But make sure in that time you are doing everything from push-ups to squats to crunches to weightlifting. Time is not an excuse now.

  1. Supplements

Even after a proper diet, your workout sessions can make you feel drained for the rest of the day. And that’s where supplements come in. Supplements like multivitamins, whey protein powder, creatine, and even caffeine is emerging as an effective supplement for workout. If you’re into taste then checkout best tasting protein powders 2019.

  1. Golden Rule – Proper Diet

It has been stressed enough that a balanced diet is the key to living healthy and longer. All the workout would be of no use if you end up munching on burgers, pizzas, donuts and sipping coke every day. Your body needs fuel to keep up with your energy requirements during and after workouts. Design and follow a balanced diet and take a good intake of protein and carbs. Drink water regularly and switch from coke to natural juice.

  1. Workout Partner

If going to the gym seems like an ordeal to you and you end up skipping gym days too often then get a workout partner. It can be your better half, any friend, family member or even a colleague. When you have a companion to accompany you, train with you, talk about the common topic and share progress with, you are most likely to stay motivated for longer duration ensuring continuity.

  1. Let the Music Play

Many researches show that music enhances your durability during workout sessions. High beat motivating music gives you an adrenaline rush and gives you mental strength to do that one more set. It also motivates you and distracts your mind from recognizing body pain from exertion. Design your own playlist of songs that activates your mind and body and makes you want to move. You’ll see the difference.

  1. Keep Track

How will you progress if you don’t remember the last milestone that you achieved? If you want to do better than yesterday, then it’s important to know what exactly you did yesterday so start keeping track of your workout sessions from the beginning. Note down the days, session time, break time and all the numbers. This way you can actually see if you made any progress or not. If not, time to increase those numbers.

If you’re into exercising and working out, then you are already in the right direction my friend. You choose to live better every day when you choose to work out every day so keep the spirit high and earn your good health.

Ciclismo Classico Cycling

Ciclismo Classico Cites Four Bike Trips In La Bella Italia That Burn Up The Road, Gelato and Carbs

The calories are climbing. But who’s counting? You are climbing, too, on a bike somewhere in Italy, burning up the road, gelato and pasta carbs as leisurely as you can.

Food — and the pursuit thereof — is a passion of Ciclismo Classico, the first company to launch small group guided bicycle tours in Italy 30 years ago.

Lauren Hefferon, founder and owner, recently asked her Ciclismo Classico guides in Italy about the gustatory delights guests can anticipate. Here are inner foodie-inspired sketches of specialties in four distinct regions.

Puglia, Basilicata, Campania, and Calabria

Pedaling Sea to Sea across the Italian peninsula is the scenery and gelato-driven Bike Across Southern Italy, part of the Giro del Gelato series, a six-day immersion (from $5,995 per person) in everything beautiful. The 2019 departures are Aug 27-Sep 7 and Sep 24-Oct 5. A tour of Matera, the famous city of stone, may be hard-pressed to compete with the fact that guests enjoy unlimited gelato (ice cream) daily, sampling flavors from some of the best artigianale gelateria (shops/stands offering artisanal ice cream). There are also demonstrations on how to create gelato and granita, a semi-frozen dessert usually made of fruits.

Cycling (an average of 39 miles daily) from Fano to Porto Ercole, the real Mediterranean diet emerges: pastas including tube-shaped paccheri, vermicelli with anchovies and wild fennel, linguine with lemon, spaghetti with clams and a 20th century creation, scialatielli; veggies; olive oil; fresh seafood; buffalo mozzarella, eggplant parmigiana and pizza! Also included:

  • The constant perfume of orange and eucalyptus
  • Amazing guided visits of UNESCO’s World Heritage Sites
  • “Old World” hospitality from Italian natives
  • Breathtaking rides along the cliffs of the Cilento Coast
  • Sampling freshly-made Mozzarella and fresh peperoncini
  • Guide Frank Yantorno treats his guests to a cooking class where wife and husband together show how to prepare their fresh produce. These may include home-made scialatielle (a short and thick version of linguini), a pretzel-shaped fried pizza and le fritte, (French fries) over which home-produced honey and rosemary are drizzled. For details see here.

Sicily

  • Tastes turn to love and gelato come spring. Enrico Pizzorni, guide, says Sicily (and southern Italy) have the best gelaterie (ice cream shops) in the world. Gelato was birthed here when Romans stored snow from Mt. Etna in caves to be delivered it to the rich who in turn mixed in fruits and honey, creating sorbet. Today suited business men enjoy gelato or granita in a brioche (a cool morning sandwich) on their way to work. Whipped cream, pistachios, almonds, ricotta, honey and lemon can also be folded in. Other infusions include rosemary, onion of Giarratana, Moscato (wine) and Aztec chocolate with hot pepper. On the Aeolian Islands flavors vary by season: watermelon, fig, prickly pear and peach.

Focacce, pizze, calzoni, pidoni, scacce, arancini, and panelle are among the salty or sweet snacks villages display. In Palazzolo Acreide, a tiny village the Greeks founded some 2500 years ago, is Corsino that serves state-of-the-art sweet pastries highlighting their locally treasured almonds and ricotta.

Guests bike some 28 miles a day on the 2019 nine-day La Bella Sicilia, from $5,695 per person: April 21-29, My 5-13, May 20-28, Sept. 15-23, Sept. 29-Oct 7, Oct. 13-21, Oct. 27-Nov. 4 and Nov. 10-18. For details see here.

Puglia

The charms that lie in Italy’s boot until recently have been largely ignored. But Ciclismo Classico has a soft spot in its heart for La Bella Puglia, a nine-day tour from $5,395 per person. Departures in 2019 are April 26-May 4, May 25-June 2, June 7-15, Sept. 6-14, Sept. 20-28, Oct. 4-12 and Nov. 2-10. Guests bike on average 39 miles a day exploring fertile valleys, the cone-shaped dwellings (trulli), cave dwellings (sassi) and villages perched on steep limestone hills. See here.

For guide Henrick Murphy this is a journey of the senses through orange groves and eucalyptus trees, sampling freshly made mozzarella and fresh pepperoncini and imbibing what he calls a “cycle-food bomb” of fava bean puree with cicoria (chicory) at a farm in Alberobello. A guest favorite is cime di rape (turnip tops) with orecchiette (little ears pasta).

In Puglia peasant traditions are still intact. The cuisine reflects roots born of necessity and sometimes scarcity. Seafood, olive oil, artichokes and dense bread are plentiful, as is the ubiquitous orecchiette with tomato sauce. One town is famous for its capocollo, a traditional dry-cured neck of pork, typically sliced very thin.

Piedmont

This region of the northern Apennines is a favorite of both Enrico and Henrick. Enrico’s passion for gelato is satisfied here with what he calls “killer fresh, fruit-based gelati. He can’t get enough of a hazelnut torrone (nougat) made from a secret recipe.

Added Henrick, “On the last day on our Piedmont: Barolo & Truffles trip we stop in to meet with honey producer Giuseppe Pitarresi who has been producing honey and various other related organic products since 1990. We are lucky enough to visit the hives and afterwards have a taste of il Re (the King) of energy boosters — honey!” We’re zooming up those hills after that!”

The per person rate for this eight-day immersion into the food and wine of the Piedmont is from $5,195. Departure dates still available in 2019 are August 23-30, Sept. 20-27 and Oct. 4-11. Guests cycle an average of 35 miles daily, enroute enjoying:

  • Sumptuous dinners at Enoclub in Alba and Schiavia in Acqui Terme;
  • Introductions to vineyard-laden hillsides of world-famous local wines such as Barolo, Barbaresco and Barbera with private wine tastings with local hosts and sommeliers;
  • A meet-up with a truffle hunter and his dog for a lecture on truffles.

The Piedmont is considered Italy’s greatest single wine region. Piemontese cuisine blends northern Italian and French influences. Truffles and mushrooms are seasonal key players. Come autumn cyclists may sample Tartufo Bianco (white truffle) at Fiere del Tartufo (International Truffle Fair) in Alba, Moncalvo and Acqui Terme.

La cucina Piemontese is a mosaic of more than a thousand recipes from the diverse areas and tiny valleys. Two foodie experiences include cucina casalinga, dishes made over generations at home. Young people are creating locande (inns) that serve authentic dishes with a slick, innovative presentation. See here.

For more food and wine themed tours from Ciclismo Classico see here.

For a full listing of trips in Italy and across the globe with additional information, detailed itineraries, trip availability and reservations please contact Ciclismo Classico by phone: 800.866.7314 (US & Canada) or 781.646.3377 (outside of North America), or visit online.

About Ciclismo Classico

Small group sightseeing through Italy by bike was a new concept in 1989 when Ciclismo Classico burst onto the scene to become the first company in the world to specialize in active cycle tours of Italy. Leading this charge was Lauren Hefferon who established another world-first: a woman-owned bike tour company.

This company’s rallying cry then and now is “Pedal Your Passion!” Tours are led by native-born guides who on average have each served Ciclismo Classico clients in excess of 10 years. Daily rides are carefully blended with a variety of cultural and culinary experiences and served up as the Ciclismo Menu that includes musical evenings, language lessons, wine and beer tastings, personalized cycling clinics, cooking demonstrations and opportunities for spontaneous discovery and cross-cultural interaction. Guests are carefully matched with a tour style and pedaling pace perfect for them, then outfitted with a quintessentially Italian, high-performance Bianchi bike. Having now expanded beyond Italy to represent tour destinations worldwide, Ciclismo also offers hiking itineraries, private and custom trip planning, photo tours and the ease of touring by electric bike. Recognized by media icons such as National Geographic Traveler and Outside Magazine, Ciclismo Classico is widely considered to be one of the premier active travel companies in the world.

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FitVine Wine

FitVine Wine Expands Distribution with Whole Foods Markets in Texas and Louisiana

Lower in sugar, calories, sulfites and free of flavor additives, FitVine is now available in an additional 38 Whole Foods locations.

FitVine Wine, makers of clean tasting wines that are low in sugar, calories, carbohydrates and sulfites, as well as free of flavor additives, has expanded their in-store distribution with Whole Foods Markets in Texas and Louisiana. This expansion will make FitVine wines available in 33 Whole Foods locations in Texas and 7 locations in Louisiana.

FitVine Wine was born when friends made a pact to craft amazing wines that would compliment their active lifestyles rather than compromising their health and fitness goals. FitVine is currently available in 47 states, soon to be 49, and over 5,300 retail locations, with new stores being added monthly. This expansion highlights the strengthening of the FitVine brand and growing consumer demands for clean tasting wines with robust flavor profiles and 13-14% alcohol content.

“Online sales have traditionally dominated a large portion of our business, but over the past two years we have accelerated our growth into brick and mortar locations,” said­­­­­­ Mark Warren, Co-Founder of FitVine Wine. “We are extremely thankful for our loyal online customer base, but by expanding our in-store availability with retailers who celebrate clean and wholesome ingredients, like Whole Foods, we are positioned better to reach new customers and simplify shopping for those who already love FitVine Wine.”

FitVine varietals include: Pinot Noir, Cabernet, Rosé, Chardonnay, Pinot Grigio, and Sauvignon Blanc. The extended proprietary fermentation process sets FitVine apart. The results are wines that have no additives and less sugar, calories, carbohydrates and sulfites compared to competitors. The unique fermentation process also allows FitVine to craft rich and flavorful wines with the mouthfeel and alcohol content (13-14%) consumers expect from a high quality fine wines. FitVine wines are also gluten free and vegan.

Want to learn more about FitVine Wines, find a retailer near you or pop open your first bottle? Visit https://www.fitvinewine.com/ for more information.

About FitVine Wine:

FitVine Wine was born when friends made a pact to craft amazing wines that also fit their active lifestyles. FitVine wines are lower in sugar, calories, carbs and sulfites compared to other wines and have no flavor additives. To create clean and rich tasting wines with the flavor, mouthfeel and alcohol content you expect from a fine wine, FitVine uses a proprietary malolactic fermentation process. The wine ferments to dry and lowers sugar levels. On average, all wines have less than 0.06 grams of sugar, 2.4g-3.9 grams of carbohydrates and 110-120 calories (per 5 oz glass). The ‘fun’ in the bottle remains intact with all wines ranging from 13.4 – 13.9% alcohol. FitVine crushes grapes, so you can crush life!

SOUTHWEST GERMANY × GENUSS!

Genuss! SouthWest Germany Celebrates a Year of Culinary 

Enjoyment and All that Goes with It in 2018


SouthWest Germany is preparing for a year of good eating drinking and everything that goes with it in 2018. With 85 Michelin stars, this third largest state in Germany has much to show off. Yet, it’s not just the gourmet meals that create a heavenly universe for oeniphiles, beer lovers and gourmands. Every day restaurants, charming pensions, farmers, vintners and cooks take pride in creating delicious meals, traditional dishes, growing just the right fruit and herbs, producing just the right grapes and growing the perfect white asparagus that find their way to the plates of admiring guests.  
SouthWest Germany, officially the state of Baden-Württemberg, is Germany’s third largest state that stretches from the palaces of Mannheim and Heidelberg in the north to garden island of Mainau in Lake Constance in the south. It is home to the Black Forest, the car city of Stuttgart where Porsche and Mercedes are based, the hills and countryside of Swabia speckled with Rococo churches and splendid palaces and the asparagus route near Hohenlohe. Extraordinary kitchens proliferate as does the production of local products and ingredients that go into the meals.  

 

The year of “Genuss,” or culinary enjoyment, in 2018 is spread throughout the state. Towns and chefs from all corners will be celebrating their local and traditional dishes and products. The wine and beer industries comprised of many excellent, small wineries and microbreweries support the delicious meals. Meeting the locals and having fun at a brewery or one of the family-owned wineries or festivals is a natural way to experience SouthWest Germany. Handcrafted gin and Schnapps are also found in many of the local restaurants. Monkey 47, a popular dry gin, is made in the Black Forest of 47 different ingredients. Rustic schnapps and refined brandies are also local favorites from the Black Forest. Still today, there are hundreds, if not thousands, of approved distilleries in the Black Forest producing small and sometimes the tiniest amounts of schnapps, ranging from the simple fruit schnapps made from apples or pears to the distillates of local plums, Zwetschgen, right up to Kirsch, the queen of all fruit brandies.

 

Michelin starred restaurants dot the landscapes of the country and the cities offering all sorts of sophisticated plates. Always popular however are also the traditional dishes that comprise part of many meals, including pretzels (of course), Spätzle (egg noodles), Kässpätzle (noodles with cheese); Fellchen (a white lake fish from Lake Constance), Flammkuchen (a quiche-like onion and bacon tart), Maultaschen (Swabian ravioli, filled with minced meat, onions, spinach); Ofenschlupfer (bread pudding); Rostbraten (steak and onions, with a red wine sauce); Schwarzwälder Schinken (cured, smoked ham) and, of course, the Schwarzwälder Kirschtorte (Black Forest cake comprising chocolate cake, jam, cherries, Kirsch and lots of whipped cream). These delicious dishes you can find in almost every restaurant but they are only the starters for many chefs who take these basics to the next level with creativity and ingenuity comprising local ingredients and great training.

 

The best place to start and end your trip is in the capital city of Stuttgart. Whether you come by train or plane, Stuttgart is easily accessible and bookends the trip in a perfect way with a relaxed urban experience that blends well with the village adventures in the countryside. Baden-Württemberg’s state capital has a wide range of culinary highlights on offer: from gourmet cuisine and down-to-earth favourites to exquisite wines and refreshing beers, an informative walk round the Museum of Viniculture or fascinating guided brewery tours – there’s guaranteed to be something to suit every taste. Surrounded by the Württemberg wine hills, Stuttgart also is a great spot for a day trip to the half-timbered village of Esslingen that is renowned also for its centuries old sparkling wine cellar, Kessler, which sells out rapidly each year. In 2018, Stuttgart will be celebrating 200 years of the annual Cannstatter Volksfest (it was not held every year consecutively) and 100 years of the annual agricultural festival. In addition to these two great milestones in Stuttgart’s history, the historical Volksfest (folk festival) will take place in the city’s main square.   

 

There are no fewer than 24 starred restaurants in the Stuttgart Region, eight of them in the state capital itself. You’ll find everything from traditional and classic dishes to haute cuisine and creative, innovative gastronomy. At the Wielandshöhe, the emphasis is on organic ingredients and species-appropriate livestock husbandry; Yosh scores with its wine cellar and cigar lounge, while the Speisemeisterei, located in the Palace Hohenheim, offers a special baroque ambience and matching menus. All together there are eight restaurants with stars: are eight: Délice, Olivo, Speisemeisterei, Restaurant Top Air, Wielandshöhe, Zirbelstube, Yosh, 5. For visitors travelling by air, the first culinary highlight can be found immediately on arrival at Stuttgart Airport. The Top Air itself has been starred since 1991 and it’s Europe’s only Michelin-starred airport restaurant.

 

Beer made in Baden-Württemberg is an unforgettable experience for all your senses and is part of the year of Genuss in 2018. With 189 breweries, Baden-Württemberg is the second most important beer region in Germany after Bavaria. Many breweries offer tours and special behind-the-scene looks at their expert brewing processes. In fact, the world’s very first beer charter was bestowed in the year 776 in Geisingen an der Donau, a small village in the Württemberg region.

 

More recently, the small town of Ehingen (Donau) was named “Beer Culture City,” as it is home to four breweries that, together, brew more than 40 beer varieties. Surrounded by breathtaking landscapes between the rolling hills of the Swabian Alb and the shores of Lake Constance, this charming little town has the most breweries per capita in all of Baden-Württemberg. Especially fun times to visit Ehingen (Donau) in 2018 are the celebration of the beer purity laws on April 20 when the Bergbrauerei and the Schwanen Brewery open their doors until late into the night and offer a colorful program of live music, craft beer and open tours. From July 6 to 9, the celebration of St. Ulrich’s Festival goes on throughout the town; and on August 31, everyone enjoys the tapping of the special “autumn gold” beer.

 

Another tiny town with a big reputation and outstanding food production is culinary town of Baiersbronn. Surrounded by lush green forests, Baiersbronn is a culinary pilgrimage worth taking. With just 14,500 residents and eight Michelin stars it has the highest density of Michelin stars in all of Europe. Baiersbronn is an impeccable combination of startlingly beautiful nature and delicious gourmet food everywhere from restaurants and inns and even to picnic baskets filled with “Baiersbronn Treasures.” This tiny town nestled in the beautiful northern Black Forest has started a revolution of gourmet excellence that has been pervasive enough to spread to other cities in the region. Nearby in the Murg Valley, Eberstein Castle is continuing to flourish after being renovated by the Overlack family in 2005. The castle’s main restaurant, led by by Bernd and Roswitha Werner, now holds its own Michelin star. The Eberstein Winery’s vineyards have been replanted and are led by Jürgen Decker and Ernst Möschle who produce the highest quality wines.

 

SouthWest Germany also has two major wine-making regions. The Baden vineyards run north-south for 250 miles/400 km along the eastern bank of the River Rhine. The climate is similar to the famous French wine-making areas of Alsace, Champagne, and the Loire. The other wine-making region, Württemberg, is farther east, running to the north and south of Stuttgart. This is the only German region where red wine is the specialty. Both of these wine regions have their own scenic tours where visitors can drive, walk or take a car and explore the individual vintners and their vineyards.

 

About three-quarters of the vineyards are tended by farmers, and the same families have done so for over 100 years. Many families open their homes or have “Besens” and “Straussen,” special seasonal wine pubs or taverns, where you can drink the wine grown at the door, and eat homemade local dishes. The name Besen actually means broom – and a broom at the door is a sign that the pub is open for business. The Besens are in the Württemberg vineyards and the Straussen are in Baden. Either way, they are great places for good wine, good food and good company. It is yet another wonderful way to meet the locals and get a taste of SouthWest Germany.

www.tourismus-bw.de

www.stuttgart-tourist.de/en

www.bierkulturstadt.ehingen.de/en

www.baiersbronn.de/en