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Zone out. There's a reason why people exercise to their favorite music - listening to external stimulus takes your mind off of the physical activity. That's the secret to making "exercise time" fly. If you're concentrating on what your body is doing, the session is going to drag on for what will seem like days. Buy a portable music player, or situate yourself in front of a television.
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Weight Loss Tip: Eat slowly. Munch and chew every bite. Grind it to pieces before swallowing it. Generally when we're in a hurry, we just tend to swallow down whole chunks of food. We do not realise when we're full and when we're overeating. Eating slowly will not only give you satisfaction from every bite but you will also realise when to stop.
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Food for Thought...

We all know by now we shouldn't super size our fast food, but did you know even fruit has been super sized in recent years? What used to be...

Healthy Recipe

Thu, 10 Jul 2008 12:00:00 GMT
Mediterranean Grilled Veggie Pockets: Makes: 4 servings Ingredients: 1/2 cup fat-free plain yogurt, 2 Tbsp. prepared hummus, 1/2 tsp. dried oregano, Canola oil spray, 1 large red onion, cut in 1-inch slices, 1 medium red bell pepper, seeded and cut in 1-inch strips, 1 Japanese eggplant, cut diagonally in 1-inch slices, 8 cherry tomatoes 1 large garlic clove, minced, 1 tsp. ground coriander, 1 tsp. ground cumin, 1/2 tsp. ground cinnamon, 1/4 tsp. hot red pepper flakes, 2 Tbsp. extra virgin olive oil, Salt and freshly ground black pepper, to taste, 4 pocket-style whole-wheat pita breads, Direction: Prepare the sauce by whisking together the yogurt, hummus and oregano in a small bowl. Season it to taste with salt and pepper and set it aside. Coat a grill or a ridged grill-pan with cooking spray. Heat it until very hot. Put the vegetables on skewers, one type of vegetable per skewer. In a bowl whisk together the garlic, coriander, cumin, cinnamon, pepper flakes and oil for the marinade. Add the salt and pepper to taste. Pour the marinade into a flat pan or plate big enough to hold the skewered vegetables. Place the skewers in the pan, turning to coat all sides of the vegetables, using a pastry brush, if desired. Grill the vegetables, turning occasionally, until tender. Check frequently. Tomatoes will cook the fastest; the other vegetables will take varying amounts of time. Remove each skewer when it is done. Slide the vegetables off the skewers and into a bowl. Cover the bowl with plastic wrap for 10 minutes, so the vegetables can release their juices and soften. Meanwhile, heat the pita bread, either on the grill for 1 minute, or in the microwave for 15 seconds, until warm and soft. Tuck one-fourth of the vegetables into the pocket of each pita. Top it with a quarter of the yogurt sauce and serve. Nutritive Information: Per serving: 202 calories, 8 g. total fat (1 g. saturated fat), 29 g. carbohydrate, 6 g. protein, 5 g. dietary fiber, 196 mg. sodium. Courtesy- A.I.C.R

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