I read the part about adrenal fatigue. How is this something you would know if you have? The reason I ask is I am hypothyroid which affects much of my hormone function and lately I have been feeling more run down than usual. I am looking for something to help with my weight loss as I’ve tried many things and have had little success. I am hoping that this will be the plan that will work for me. I have always had a hard time incorporating breakfast into my diet as I just am not generally hungry early and don’t think about eating. Have been told to many times that I am not eating enough but I usually eat when I feel hungry unless I’m busy and don’t have time to eat. Please help…I’m 40 and know I am dying at 400lbs
Drinking green tea regularly may not only boost your fat fighting metabolism, but may also play a key role in weight maintenance and hunger suppression. One study from the Journal of the American College of Nutrition found that in just two months, green tea drinkers lost an average of six pounds more than those who drank plain water. Green tea is also brimming with antioxidants and flavonoids that are good for overall health. Drink freshly brewed tea with no added sugar or cream — bottled store-bought varieties have fewer antioxidants (the concentration decreases the longer tea sits after brewing) and are often pumped full of honey or sugar.
There are a few reasons you might hear sleep experts tell you to have a cup of this weight-loss tea before bed. For one, chamomile can make for an especially soothing part of your wind-down time, which cues your brain and body that you’re ready for sleep. Two, the herbal is caffeine-free, so it won’t keep you up. And three, chamomile has particular medicinal qualities from flavonoids called apigenin that calm nervous system activity to help you drift off without worry. Considering that a full night’s sleep promotes a healthy weight, this is one good-for-your waistline habit you should get behind. (Check out these tips to lose weight while you sleep.)
In a small skillet heat the remaining ½ teaspoon olive oil on medium low. Whisk the egg whites and eggs together with a tablespoon of water until light and airy and add to the small skillet. Let cook slowly undisturbed until ½ of the eggs have set. Use a spatula to gently lift one side of the omelet so that the runny eggs can pool below, then lay back down the cooked eggs and top the entire top of the omelet with cheese.