Our bodies can’t function optimally when dehydrated—even mildly so! Fat burning and most other bodily processes actually become less fluid.
With the dog days of summer upon us, staying hydrated can be a challenge. It doesn’t help that being “thirsty” is often misinterpreted as being “hungry” and that water isn’t always “appetizing”.
To satisfy that “pang” for food, drink a glass of water before eating. If hunger lingers then go ahead and partake. If hunger was “quenched” then it was thirst in disguise.*
To get over any distaste for water, drink it filtered. When you take away what gives water that “off” taste or smell, there is nothing more refreshing (literally). Filtering away water’s impurities—and other undesirable substances like chlorine—does a body good! Brita has a wide range of filtering options and there are even water bottles equipped with filters for great tasting on-the-go hydration.
Other ways to make water more appetizing:
Keep quartered lemons and limes in the fridge for easy access. To boost digestion and immunity (among other things**) squeeze a section into a glass of warm water and drink upon awakening—think of it as a daily morning detox. Add lemons and limes to water throughout the day to enhance flavor and boost nutrition.
Add a bag of “cool brew”” herbal tea to a glass of cold water or water bottle. Using regular herbal tea will also impart some flavor—mint teas work especially well. Brewing up some herbal tea and chilling it in the fridge is another option.
Add a splash of Kevita Coconut Kefir (or something comparable) to a glass of water. Kevita offers several flavors that are low in carbs.
Make “water prep” part of your daily routine!
Grilled Chicken Pepperoni
Add several TBS of olive oil to a small pan/dish made to withstand high temperatures (think Pyrex and some Corningware). Place on grill over low heat.
When oil is hot add sliced onion and garlic. While the onion and garlic sauté, blend (I use a stick blender) the contents of a 6oz can of tomato paste (or sliced fresh tomatoes) with olive oil, a handful of basil leaves, ½ TSP of oregano, and salt & pepper. Stick Blend to combine.
Add sauce to pan with onions and garlic. Stir to combine.
While the sauce heats up, rub chicken thighs with olive oil, salt, and pepper. Grill until done (flip as necessary).
Once sauce is simmering add ¼ to ½ cup of red wine (stir as needed).
In the meantime spiralize (purchase Spiralizer here) a zucchini and place zoodles at one end of a large baking pan (Pyrex, Corningware) drizzle with a bit of olive oil and place pan on grill.
When the chicken is done place in pan and cover with pepperoni. When hot cover with Mozzarella cheese (optional).
Continue heating for several minutes or until the cheese melts and cover with sauce. Serve over Zoodles.
Here are this week’s #BetterFatBurner links (and then some):
nutpods Dairy-free Coffee Creamer, 4-pack (Unsweetened French Vanilla): Amazon.com: Grocery & Gourmet Food
It’s Not You, It’s Your Hormones: How Metabolic Mayhem Whips Up a Muffin Top (And 5 Foods that Reverse Belly Fat) | Sara Gottfried, M.D.
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