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I believe that the key to a successful fat loss plan is consistency, particularly with the food you eat. If your food doesn’t taste good, chances are you’ll crave the other options that could sabotage your efforts. Fat loss is a marathon. It doesn’t happen overnight. You need to find a system that works for you personally, and it has to be something you can do over a period of time.

The goal is to create a lifestyle change that is not temporary, but permanent. When you read a diet book that promises change but under extreme circumstances, you need to ask yourself whether or not you can do it long term. If not, you need to find something else.

Most of your fat loss is going to happen outside of the gym. I would be so bold as to say that the majority of it is going to happen in the kitchen. Finding foods that are healthy and delicious is how you are going to execute this plan of yours successfully until your reach your goal, or better yet, eat healthy forever.

One of my go-to healthy and delicious meals is oatmeal. When many people think of oatmeal their first thought is “boring.” That is why you need to spice it up a bit. Here’s my recipe to turn oatmeal from a boring meal into something you’ll want to eat every day.

½ cups oats

1 ½ cups of water

5 medium strawberries, sliced

1 tsp. cinnamon

10 almonds

Pour the oats and water into a pot and bring to a boil. Once it’s boiling reduce heat to low and stir occasionally for 5 minutes. While this is happening slice your strawberries. Once the oats are ready pour them into a bowl, sprinkle your cinnamon on top, and add the strawberries and almonds. It’s really that easy.

You can honestly replace the strawberries for any berry, and the almonds for another nut. It’s up to you. Like I said, success is going to happen when you find a plan that works for you. The most anyone can do is make suggestions, and educate you on the foundation of building a food plan that is meant for fat loss.

Let me know what you think of this recipe if you try it, or what changes you make to better suit you.

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I tried a new recipe a while back. It turned out so ridiculously good that I wanted to post it for all of you right away but never found the time. But fear not, because time is something I now have – for a few minutes tonight while I write this post at least.

This recipe is for a roast. It can be any beef roast of any size. You’ll just have to change the timing a little bit, which I will get into in just a second.

If you’re like me then you love your beef pretty rare. Nothing quite hits the spot like a medium rare to rare prime rib, that’s for sure. Prime rib can often be expensive, so I went on a search to find a way to cook any roast and have it come out as delicious as our supreme cut.

After failing many, many times I stumbled upon a method that I found very odd but the directions said to “trust the science.” Me, being naïve, thought it’d be a great idea to trust the science. And I did. And I am so glad I did.

When you first read this you may think I am crazy, but I am telling you that it actually works. The picture I used for this post is my actual roast.

You want to first start by rubbing the roast down with all the spices you want. This time around I was pretty basic and simply used garlic, pepper, herbs, and a little bit of salt. Then use a sharp knife to cut several ½ inch slits all the way around.

Preheat the oven to as high as most ovens go, around 500 degrees Celsius. You will only want to cook the roast at this temperature for 7 minutes per pound of roast. My roast for the picture was only 2 pounds, so I had it cook at 500 degrees for 14 minutes.

Once the time is up at the optimal temperature you’ll need to shut the oven completely off. Yes, that’s right. Turn your oven dial all the way off and let the roast sit in there for 2 hours. Please, please, please do not open the oven door during this time. The more you open the door and let the heat out, the more you risk ruining your perfectly rare roast.

I didn’t believe this method would work the first time I read it, but I gave it a whirl and sure enough it did exactly what it promised.

Do you have any special “tricks” you like to use to make the perfect roast?

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Blog Image30Last week I decided to do something awesome. I bought baby back ribs. At first I didn’t really want to try them because I’m not a huge fan of ribs, but then I remembered something crucial – I had never made my own. Things always taste better when I make them. Or so I think…

So I tossed the ribs in my basket, checked out, and pranced mischievously all the way home, drawing up concoctions in my head. Some ideas were great. Some were not.

Let me tell you this, though. My ribs turned out fantastically. I am not even being remotely biased. I can honestly say these were the best ribs I’ve ever had – hands down. It’s just a bonus that they just so happened to be something I made. That’s all.

But anyways, enough of my gloating! I’m sure you’re dying to get the how! Well, my friends, it looks a little like this…

Baby back ribs (1 rack)

1 whole onion

170oz tomato sauce (preferably homemade, but doesn’t have to be)

Salt and pepper (to taste)

Garlic (3 cloves)

Basil (to taste)

I started off by pulling out the Crockpot and dusting it off. It’s crazy how much dust accumulates underneath my counter. However after an excellent wipe-down it was good to go.

Chop up your onion and layer it on the bottom of your Crockpot. If you know of any tricks to avoid crying like a little baby while cutting onions, I suggest you do them. I was not so fortunate. Once done you can chop/mince your garlic right on top of the onion. It should already smell pretty grand.

Sprinkle as much salt and pepper over your ribs as you’d like.

Next, cut your ribs up into groups of about 2-3 so that they’ll all fit easily into the pot. Place them in. Don’t forget to wash your hands!

Pour your tomato sauce evenly over the ribs and sprinkle with as much basil as you’d like. Put your Crockpot to cook for 6 hours and you have yourself a delicious meal in the making. It’s that easy. I must warn you though. Your house will smell wonderful. Wonderful in a tough, manly way, that is.

Let me know if you try them, and give your honest opinion on what you think.

Do you have a great way of cooking ribs?

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