Posts from — May 2010

I recently spoke to a friend who told me he was doing 45 minutes on the elliptical machine every night because he was trying to “get big.” While that will no doubt help him shed pounds and fat, it won’t help him build lean muscle.

So how much is too much when it comes to cardio? The answer is simple — it all depends on your personal fitness goals. If your goal is to strictly lose weight then 30-45 minutes of cardio is ideal. However, if you’re lifting regularly then you want to aim for 20 minutes of low intensity cardio after every workout.

Keep in mind, this is just a general rule. As I always say, different techniques will work for different people. You just have to find what works for you. Just remember that building muscle requires more calories, so if you’re doing longer cardio sessions you’re obviously burning more calories and that’s cutting into your muscle mass.

In the end it’s all about the look you wish to achieve. I would love to hear what works for you. What’s your cardio of choice and for how long? What intensity do you find works best for you? Share your thoughts.

All of us have sweet cravings, but very rarely can we satisfy those cravings with something healthy that your body can actually use for sustainable energy.

Well, I recently came across a snack that can do just that. It’s from Hollywood icon Sylvester Stallone’s book Sly Moves (which is a great book on health and fitness). It’s actually a cookie he created when he was filming the Rocky movies that would keep his energy levels up all day.

So give them a try! I usually double up on the recipe because they go so fast (you can’t eat just one), and that’s okay because they’re good for you!

1/2 cup whole wheat flour
3/8 cup brown rice flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/8 cup brown sugar
3/4 cup Quaker old-fashioned rolled oats
1/2 egg
1/4 cup olive oil
2 tablespoons water
1/2 tablespoon molasses

Preheat over to 375 degrees. In a medium-size bowl, combine wheat and rice flour, baking soda, cinnamon, salt, brown sugar, and oats. Make in indentation in the center and add egg, olive oil, water, and molasses. Mix vigorously until the dough is moistened. Roll into tablespoon-size balls and place two inches apart on ungreased cookie sheet. Bake 8-10 minutes or until done. Remove cookies from oven and cool on wire rack. They should be soft and slightly chewy.