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Sylvia's Blog
Hello and welcome. My name is Sylvia and I am the head coach and owner of metabolic balance of Central Indiana. In this blog I will provide you with news and updates about the world of metabolic balance.
WHFoods - Food of the Week: Green Beans
Every week The World's Healthiest Foods web page (WHFoods.Org) selects one of 129 foods that can serve as the basis of your Healthiest Way of Eating. This week's pick is ...
Commonly referred to as string beans, the string that once was their trademark can seldom be found in modern varieties. Although these bright green and crunchy beans are available at your local market throughout the year, they are in season from summer through early fall when they are at their best and the least expensive.
Green beans are picked while still immature and the inner bean is just beginning to form. They are one of only a few varieties of beans that are eaten fresh. Although green beans vary in size they average about four inches in length. They are usually deep emerald green in color and come to a slight point at either end. They contain tiny seeds within their thin pods.
Green beans are a rich source of vitamin K, C, and A, as well as health-promoting carotenoid phytonutrients such as beta-carotene, lutein and zeaxanthin. And one cup contains only 44 calories— great reasons to enjoy this easy-to-prepare recipe as part of your Healthiest Way of Eating. Enjoy!
WHFoods - Food of the Week: Walnuts
Every week The World's Healthiest Foods web page (WHFoods.Org) selects one of 129 foods that can serve as the basis of your Healthiest Way of Eating. This week's pick is ...
Walnuts are a delicious way to add extra nutrition, flavor and crunch to a meal. While walnuts are harvested in December, they are available year round a great source of those all-important omega-3 fatty acids.
It is no surprise that the regal and delicious walnut comes from an ornamental tree that is highly prized for its beauty. The walnut kernel consists of two bumpy lobes that look like abstract butterflies. The lobes are off white in color and covered by a thin, light brown skin. They are partially attached to each other. The kernels are enclosed in round or oblong shells that are brown in color and very hard.
This apple tart is a Reader favorite. The healthy date and nut crust allows you to indulge in a delicious healthy dessert without compromising flavor. And one serving of this tart provides an excellent source of those hard-to-find, healthy-promoting omega-3 fatty acids. Enjoy!
WHFoods - Food of the Week: Turkey
Every week The World's Healthiest Foods web page (WHFoods.Org) selects one of 129 foods that can serve as the basis of your Healthiest Way of Eating. This week's pick is ...
There is probably no other food that evokes images of celebration, family, friends and giving thanks than turkey. November is the month noted as the season for enjoying turkey but its wonderful taste and nutritional value should not be reserved just for the holidays as it is available to enjoy year-round.
The rise in popularity of this lean meat has been spurred by the increased availability of individual turkey pieces such as breasts, tenderloins, cutlets and ground turkey. These alternatives to cooking a whole turkey have made it more convenient for people to easily incorporate turkey into their diets.
Still have left over turkey? Try serving it with this delicious, tangy sauce and enjoy an extra boost of health-promoting selenium and B vitamins as well. Enjoy!
WHFoods - Food of the Week: Broccoli
Every week The World's Healthiest Foods web page (WHFoods.Org) selects one of 129 foods that can serve as the basis of your Healthiest Way of Eating. This week's pick is ...
Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.
Healthy Steaming is one of our Healthiest Way of Cooking methods that makes broccoli taste great as well as retaining its wonderful flavor. You will also be benefiting from the health-promoting sulfur compounds found in cruciferous vegetables like broccoli. Enjoy!
WHFoods - Food of the Week: Cauliflower
Every week The World's Healthiest Foods web page (WHFoods.Org) selects one of 129 foods that can serve as the basis of your Healthiest Way of Eating. This week's pick is ...
The milk, sweet, almost nutty flavor of cauliflower is at its best from December through March when it is in season and most plentiful in your local markets.
Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. It has a compact head (called a "curd"), usually about six inches in diameter that is composed of undeveloped flower buds. The flowers are attached to a central stalk.
Enjoy the extra flavor and health benefits from combining cauliflower with turmeric for this easy-to-prepare, great-tasting side dish that will complement almost any meal. Turmeric has long been recognized as a powerful anti-inflammatory in both Chinese and Indian systems of medicine, and modern scientific research continues to reinforce the benefits of this tasty spice. One serving of this dish also provides 181% of the daily value (DV) for vitamin C, 46% DV for vitamin K, and 33% DV for folate. Enjoy!
How is your New Year's Resolution doing?
It is mid February and most Americans have already given up on their New Year's Resolution to lose weight in 2010 ... according to one statistic, !
But don't despair - Lent offers you a second chance to pursue your health goal!
Throughout history fasting was either dictated by nature or prescribed for religious reasons. In recent years there has no longer been an agricultural need for fasting - our tables and pantries are easily filled with all the vital nutrients, even during the winter month it is possible to buy fresh fruits and vegetables. Religious fasting, however, is still omni-present! Lent, for example, starts on Ash-Wednesday and culminates in Easter. For Lent many of us will decide to give up a favorite food or drink (e.g. chocolate, alcohol) or activity (e.g., going to the movies, playing video games, etc.), or may instead take on a discipline such as devotions or volunteering for charity work. Why don't you use this opportunity to invigorate your New Year's Resolution and kick-start your weight loss?
Use the time of Lent to reach your goals with the help of metabolic balance® ... and prepare for a healthier you and a balanced metabolism.
Don't miss your second chance ... call me at (317) 564-2333.
metabolic balance® exhibit at the IUK Wellness Fair
On February 22 metabolic balance® was prominently represented at the Indiana University of Kokomo Wellness Fair. This community event promotes health programs to students, faculty and citizens and Sylvia Egel from metabolic balance of Indiana (right) used the opportunity to connect with a broad audience. The unique metabolic balance® all-natural weight management program and our personalized approach to weight management was very well received and metabolic balance® expects many new clients as a result of increased awareness of our program.
If you were not able to attend, please don't hesitate to call me at (317) 564-2333.
metabolic balance® video on YouTube
metabolic balance® just published this promotional video on its YouTube Channel. It's a crisp synopsis of our wonderful all-natural weight managment program, featuring the metabolic balance® founder Dr. Wolf Funfack. It only takes 2 minutes of your time to learn about the unique benefits of this personalized program directly from its inventor.
Body Unlimited supports metabolic balance®
In the inaugural Battle of the Bulge three contestatnts from each of four Kokomo gyms will learn about cardiovascular exercise, resistance training, and nutrition. Starting in March 2011, members of Kokomo Sports Center, Anytime Fitness, Club Fitness 24 and Body Unlimited intend to improve their health and their fitness during this 12 week event. The Kokomo Tribune will let their readers in on all the transformations with weekly updates in the Tribune and blogs on its web site.
Body Unlimited has pledged its support to metabolic balance® and works with Sylvia Egel from metabolic balance of Indiana to achieve the perfect integration between fitness and nutrition. In a recent feature article, the Kokomo Tribune reports: "Body Unlimited owner Jeff Bloss says that great nutrition is not enough. He also says a great trainer and excellent exercise are not enough.The secret to getting to your ideal weight and fitness level, he says, is a combination of the right personal trainer and the right nutrition."... "Ploss endorses the Metabolic Balance all-natural weight management system. All three of the Body Unlimited contestants are following the program. 'I have never seen anybody fail on this,' he said, a strong endorsement from Ploss, who said he has never endorsed a nutritional program in all his years in the fitness industry. Working with nutritional guru Sylvia Egel, participants are able to rid themselves of the cravings for unhealthy food and replace it with proper fuel for their bodies."
The full article can be found at the Kokomo Tribune web site and Body Unlimited can be found at www.bodyunlimitedfitness.com.
Become a metabolic balance® Coach - April 20-22 2011
metabolic balance® will offer a Professional Coaching Certification for new coaches from April 20-22 in San Diego. Dr. Wolf Funfack, founder of metabolic balance® and inventor of the metabolic balance® all-natural weight mangement program, will introduce new coaches into the medical and scientific foundation of his unique approach to weight management and Sylvia Egel will teach all the nutrional and coaching aspects of the metabolic balance® weight management program.
Please contact me at (317) 564-2333 or send me an email to Sylvia@metabolicbalance.us if you would like to take avantage of this unique opportunity to study with the master!
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