Boost Your Body Confidence

Published on by CMe

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 Habits to Boost Your Body Image
No matter what your shape or size, gender or age, most (if not all) of us have experienced the nagging doubts of body insecurity. Little imperfections can cloud our heads, and we can forget to love ourselves.

What many people don't realize is that no one is born with self-confidence - it is practiced.

One fantastic way to practice self-confidence is to eat right and exercise. A healthy body will certainly make you feel more energetic and radiant, but what else can you do to remember to love yourself?

  1. http://content.photos-room.com/previews/mirror_by_lian-blackdream.jpgCompliment one of your features everyday. Whether it's your beautiful smile, long eyelashes, shapely calves, or that cute freckle - take a minute to find something that you love about you. You'll find yourself smiling and spending less time focusing on your least favorite features.
  2. Be aware of your body's motion. During your workout, walking down the street, or even just stretching - pay attention to how your body moves. Feel the strength in your legs, the swing in your arms, and the stability in your core. When you focus on what an amazing instrument your body is, it's hard not to love and appreciate it.
  3. Look around. Every single person on the planet has a unique body, which means that there is no ideal. Furthermore, what is considered "attractive" can vary wildly from person to person. You are beautiful, so surround yourself with people who think you are, too. Their confidence in you is sure to rub off.

Do you think your life would be so much better if you dropped one dress size, had slimmer hips or looked like Giselle? Then your body image needs a boost.

I suggest "A 5-day lunch menu plan"

Chunky Roasted Tomato and Red Onion Soup

 http://sp.life123.com/bm.pix/creamy-tomato-basil-soup.s600x600.jpg
I am Crazy about Tomato Soup, which my ammamma used to make with loads of vegetables in it. apart it, When i wrote a story for the first time at my class 5, has Tomato Soup played an important role. to brief the story here, the boy in the story drinks lots of tomato soup and suffers from stomach ache and the boys sister gets caught in trouble while going out to get medicine. though it sounds funny all, the memories are as bright as the soup colour! 


The freshness of homemade tomato soup makes it superior to any ready-to-make packets. It isn't too much of an effort, and the result is a fragrant, tasty soup.

Ingredients

  • 4 large Tomato, halved  
  • 1 medium Onion, All Types, thinly sliced  
  • 1 clove(s) Garlic, crushed  
  • 1 spray(s) Cooking Spray, Calorie Controlled  
  • 600 ml Tomato Juice  
  • 300 ml Stock, Fresh  
  • 1 tablespoons (as purchased) Mixed Herbs, Dried    
  • 1 teaspoons Basil, fresh, torn into pieces, plus extra to garnish  
  • 1 splash(es) Hot Pepper Sauce (Tabasco)  
  • 4 pot(s) (small) Yogurt, Virtually Fat Free, Plain  

Preparation

  1. Preheat the oven to Gas Mark 6, 200°C, fan oven 180°C. Put the tomatoes, onion and garlic into a roasting tin. Spray with low fat cooking spray and roast for 20-25 minutes, turning once. Cool, then remove the tomato skins and chop the tomatoes.
  2. Pour the tomato juice and stock into large saucepan and add the roasted vegetables, mixed herbs, basil and Tabasco. Bring up to the boil, then reduce the heat and simmer, partially covered, for 5-10 minutes. Serve the soup, topping each portion with 1 tbsp yogurt and a few basil leaves.

Chicken Salad with Wholewheat Pasta
http://tinyurl.com/3tex6pw
Are you tired of having to buy lunch at work everyday because you don’t have time to cook the night before? This recipe is for all my time-strapped readers who want a quick and healthy weekday lunch that doesn’t take more than 20 minutes to prepare from start to finish. It’s a simple pasta salad with an ingredient I recently rediscovered

Ingredients

  • 250 g Pasta, White, Dried, wholewheat  
  • 1 small Onion, All Types, red, thinly sliced  
  • 2 stick(s) Celery, Cooked, chopped  
  • 1 medium Apple, green, cored and chopped  
  • 1 medium Pepper, Red, deseeded and chopped  
  • 100 g Sweetcorn, thawed if frozen  
  • 2 teaspoons (as purchased) Parsley, Dried  
  • 150 g (as purchased) Yogurt, Low Fat, Plain, natural  
  • 300 g Chicken, Roast, Meat Only, skinless, chopped  
  • 1 pinch Salt, and freshly ground black pepper  

Instructions

  1. Cook the pasta in lightly salted boiling water for 12-15 minutes, until tender. Rinse with cold water and drain well.
  2. Meanwhile, mix together the red onion, celery, apple, pepper, sweetcorn, chicken and parsley or chives. Stir in the pasta and yogurt. Season.  Cover and keep chilled for up to 2 days.

Tortilla with Ham, Pepper and Watercress
http://img.foodnetwork.com/FOOD/2008/10/13/GI0509_Best-Dressed-Watercress-Salad.jpg
Over here at FoodMood, Diana and I were talking recently about how terribly often we forget to get some kind of protein out of our freezers in time to thaw before dinner! Does anyone else have that problem? Maybe you’re a better meal-planner than us.

I settled down to thaw ham, its easy.
Ingredients

  • 5 spray(s) Cooking Spray, Calorie Controlled  
  • 1/4 medium Pepper, Red, chopped  
  • 2 medium Spring Onions, finely chopped  
  • 1 bunch(es) Watercress, chopped roughly  
  • 100 g Potatoes, Old, Raw, cooked, cut into chunks  
  • 25 g Ham, Wafer Thin, sliced  
  • 2 medium Egg, Whole  
  • 2 tablespoons Milk, Skimmed  
  • 1 pinch Salt, and black pepper, freshly ground  

Instructions

  1. Spray a small (15–20cm/6–8 inches) nonstick frying pan with low fat spray. Add the pepper and spring onions and cook gently for 2 minutes, until softened. Add the watercress and cook briefly until wilted.
  2. Remove the pan from the heat and arrange the cooked potatoes evenly over the base of the pan. Sprinkle the cooked ham on top.
  3. Beat the eggs and milk together, season with a little salt and pepper, then pour into the pan. Cook over a low heat until the base sets (3–4 minutes). Place the pan under a hot grill to set and brown the surface.
  4. Slide a knife around the edge of the pan and carefully transfer the tortilla to a warm plate. Serve with a mixed green salad.

Lunchbox Layered Tuna Salad
http://www.kraftfoods.com/images/recipe_images/Layered_Tuna_Salad_South_Beach.jpg
This is a delicious salad to make on those hot summer days. It does not require any baking. It is great for pot lucks or family gatherings. It has always been a hit whenever I take it to a pot luck. You can make it the night before and refrigerate for the next day.
Ingredients

  • 3 leaf/leaves (small) Lettuce  
  • 1 large Tomato, sliced  
  • 1 medium Egg, Whole, hard-boiled  
  • 100 g Fish, Tuna in Brine, Drained  
  • 1/4 small Onion, All Types, finely sliced  
  • 1 tablespoons Capers, in Brine  
  • 1 tablespoons Parsley, fresh, chopped  
  • 1 tablespoons Vinegar, All Types, to season  
  • 1 pinch Salt, to season  
  • 1/8 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground), black, freshly ground

Instructions

  1. Place the lettuce leaves directly in the base of a lunch box. Top with the sliced tomatoes.
  2. Shell the egg and slice it. Place the slices over the tomatoes, then spoon the tuna fish on top.
  3. Scatter the red onion, capers and parsley over the top of the tuna, then sprinkle with a few drops of vinegar. Season with salt and freshly ground black pepper.
  4. Seal the lunchbox and keep cool – either in the fridge or in an insulated cool bag with an ice pack.

Egg and Cress Sandwich
http://2.bp.blogspot.com/_fgXZUlEem9s/TU8RdyCNF6I/AAAAAAAAAwY/4_YAQUxeoCI/s1600/Feltabulous%2Btemporary%2B106a.jpg
Ingredients

  • 2 medium Egg, Whole 
  • 1 teaspoons Salad Cream, Light  
  • 10 g Yogurt, Virtually Fat Free, Plain, use 2 tsp  
  • 1 teaspoons Chives, Fresh, finely chopped  
  • 1 pinch Salt  
  • 1/8 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)  
  • 2 slice(s) Weight Watchers Sliced Malted Danish Bread  
  • 1 bunch(es) Watercress, rocket to serve  

Instructions

  1. Boil the eggs for approximately 5 minutes, so they are hard boiled. Leave to cool for a couple of minutes.
  2. Mash the eggs using a fork and stir in the salad cream, yogurt and chives. Season with salt and freshly ground black pepper. Serve on top of the bread with rocket or watercress to garnish.

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