Try using an exercise ball to work your tummy muscles. One great exercise is called the ball exchange. Lie flat on your back, with your arms extended over your head, holding the exercise ball. Lift the ball above your chest, simultaneously raising your legs (keeping them completely straight) off the ground. Place the ball between your ankles, then lower your arms and legs to the floor. Repeat the exchange, this time passing the ball from your ankles to your hands. Do 10-12 repetitions.
Nonstarchy vegetables: Because vegetables fill you up without filling you out, they’re really the backbone to any healthy eating plan. They’re also loaded with anti-inflammatory properties to continue to banish belly fat for life. Even when you reach your goal weight, aim to have a minimum of four servings of nonstarchy vegetables every single day.
Stand with feet together, arms out at your sides like airplane wings. Exhale, and lift the right leg forward and up. At the same time, sweep the arms forward at shoulder level and round your spine, like a cat. The navel should feel as though it's pressing toward the spine. Inhale, open back up, and return to the starting position. Repeat with your left leg. Switch between sides for 20 reps.
HOW TO MAKE IT: Using leftover pork from yesterday, throw together a Thai pork salad. Combine a quarter pound of pork (a third of the leftovers), 2 cups romaine lettuce, ¼ red bell pepper, ½ cup cilantro leaves, and 1 shredded carrot. Top with the rest of the cilantro-lime dressing. We like the two-dressing combo with some peanut sauce. To make, combine ½ tablespoon of peanut butter, a squirt of Sriracha, a teaspoon of soy sauce, a teaspoon of freshly grated ginger, and enough water to thin it out.
For your dinner tonight—as well as for lunch and dinner for the next couple days—you’ll be making a super simple roasted chicken breast with roasted veggies and quinoa. Chicken is a versatile, lean protein that’s rich in selenium—a mineral that keeps your skin glowing and your metabolism running properly. Quinoa is an ancient grain that’s touted for its micronutrients, anti-inflammatory phytonutrients, and antioxidants, like fat-burning quercetin. And, of course, we’re getting in a rainbow of veggies to reap the unique properties of each.
A note on vegan/vegetarian diets: This is another topic that entire books and articles are written about, so we won’t dive into them here. Of course, it is absolutely possible to build muscle or lose fat on a vegan/vegetarian diet. Certainly you can get to a flat stomach, you just need to be diligent with your calorie tracking and macros, like we recommend you do above.
Here at Nerd Fitness, we’re a fan of the idea behind the Paleo Diet (we’re more “Paleo-ish” though), as it covers the list we just outlined above and gives you a simple, if strict, framework to follow. Even if you don’t follow things to the letter, a Paleo-ish diet – and the countless resources that have sprung up for it – are a great starting point for many people.
HOW TO MAKE IT: Preheat oven to 400 degrees F. Put two skin-on chicken breasts (about 1 pound) on a baking sheet, coating with olive oil, salt, pepper, and dried rosemary, to taste. Next, chop up a sweet onion, half a pound of red pepper(s), a pound of carrots, and half a pound of brussels sprouts. Toss to coat in 2 tablespoons of olive oil with 2 cloves of garlic. Season with salt and pepper. Throw everything on one tray and cook for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F. Meanwhile, you can cook your quinoa according to package instructions.