A study found that cake can help you lose weight, but only if you eat it a particular way.

Want to have your cake and lose weight too?
You can! Just change your attitude. A 2014 study published in the journal Appetite found that participants who associated eating chocolate cake with guilt lost less weight than those who associated it with celebration.
It’s scientific evidence that backs up a common-sense approach to weight loss that works: Any diet that’s based on deprivation is bound to fail. Even mice know to get off that wheel. A study conducted by researchers at Princeton University found that mice who were given access to sugar over a 12-hour period, then deprived of it for 12 hours, ate progressively more each time the sweet stuff became available again.
“Fact is, ‘strict and calculated’ simply doesn’t work,” says Dr. Nina Savelle-Rocklin, a psychoanalyst, in The Naughty Diet. “We’re not robots. We’re bodies, with real wants and needs that are constantly evolving.”

How cheating can help you lose weight.
What’s more, studies show that having the occasional cheat meal or treat can actually help you achieve your weight-loss goals faster! A cheat meal can boost the metabolism is by increasing leptin, the anti-starvation hormone that sends hunger messages to the body. When your body senses a calorie deficit, leptin levels drop, prompting the metabolism to slow down and conserve energy. Throwing a calorie-rich cheat meal or treat into the mix tricks your system into thinking food is plentiful and that it’s OK to burn through fat stores.

How to beat food guilt.

It might take some doing to squash your guilt about treating yourself. Not to worry; there are proven strategies you can employ to make yourself feel less guilty. Limit yourself to one cheat like chocolate cake per week: Schedule it in your phone. You can also bank some calories: Eat a high-quality, high-protein meal before your chocolate cake, preferably with high-fiber, low-starch veggies to slow down digestion. For example, a big green salad with a grilled chicken breast and a squeeze of lemon will maximize satiety with a minimum of calories. Your treat may even “pay” for itself.
If your indulgence is dark chocolate, savor the fact that it comes with some real health benefits. Dark chocolate can lower blood pressure, improve cholesterol and reduce your risk of heart attack. It contains antioxidants called flavanols, which improve blood flow to the brain. They can even put you in the mood by boosting blood flow elsewhere too, reducing stress and relaxing blood vessels.
So remember: A treat isn’t a treat if it’s the rule instead of the exception. Have your cake and enjoy it—just don’t reach for it as your regular afternoon snack.

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Source Eat this not That


Vegan chocolate cake

Chocolate Cake 

1 cup unsweetened almond milk 1 tablespoon apple cider vinegar 2 cups all purpose flour 1 3/4 cups granulated sugar 3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup canola oil OR melted coconut oil 2/3 cup unsweetened applesauce
1 tablespoon pure vanilla extract 1 cup boiling water Chocolate Buttercream Frosting 1 cup cocoa powder 1 1/2 cups earth balance vegan butter, softened baking sticks preferred 4-5 cups powdered sugar 2 teaspoons pure vanilla extract 1/4-1/2 cup unsweetened almond milk Instructions  For the Chocolate Cake Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
 Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
 In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
 Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined. 
 Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
 Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting. For the Chocolate Buttercream Frosting Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
 Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
 Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
 If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up. 
 Frost the cake using an icing spatula or just a butter knife. 1. For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes. 2. Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake. You can also make a bundt cake, simply bake for 45 minutes. Or a 9 x 13 inch cake, baking for about 35-40 minutes. 3. Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting. 4. Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here. 5. No applesauce? Substitute 2 flax eggs (2 tbs ground flax + 5 tbs water), whipped aquafaba or another egg replacer such as Bob's Red Mill (2 eggs worth). 

Source: @Nora_cooks_vegan

Vegan Meatballs

1/2 cup breadcrumbs I used panko 1/4 cup unsweetened soy milk 4 tablespoons JUST Egg or flax eggs, see Notes 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon ground black pepper (2) 12 ounce packages Impossible ground beef 1/4 cup finely chopped yellow onion 3 tablespoons chopped Italian flat leaf parsley optional Instructions  Prepare oven and pan – Preheat the oven to 425 degrees F and coat a rimmed baking sheet with olive oil. Or line with parchment paper.
 Breadcrumb mixture – In a small bowl, add the breadcrumbs and pour the milk over them. Let the breadcrumbs soak for 5 minutes, then add the JUST Egg, minced garlic, salt and black pepper. Mix everything together well. Set aside.
 Mix meatballs – In a large bowl (or the bowl of a stand mixer), add the Impossible beef and finely chopped onion. Mix them together, either using a large wooden spoon or the paddle attachment on a stand mixer. Now add the bread mixture from the small bowl along with the fresh chopped parsley, if using. Mix everything together very well until combined.
 Form the meatballs – Use a cookie scoop or to scoop a small portion of the meatball mixture and roll gently into balls. They don't have to be perfectly round. You can make them a bit larger or smaller. I prefer smaller meatballs.
 Bake – Arrange the meatballs on the prepared pan. Bake for 10 minutes, then turn them over and cook for another 10 minutes, until they are browned and cooked through.
 Serve – Serve warm in marinara sauce, or make grape jelly meatballs, swedish meatballs or use with teriyaki sauce. Or anywhere else you like! Notes 1. For gluten free, use gluten free breadcrumbs or possible chopped gf oats. 2. May use any unsweetened, unflavored plant milk. 3. If you want, use 1/2 teaspoon garlic powder instead of fresh garlic. 4. Beyond Meat crumbles work too, but I did prefer them with Impossible Meat. My family could barely tell the difference though!

Source: @Nora_cooks_vegan

Grape Jelly Meatballs

Meatballs 18 ounce jar grape jelly 18 ounce jar BBQ sauce Steps In a large saucepan, add the grape jelly and BBQ sauce. Turn the heat to medium and stir until the jelly melts. 
 Add the meatballs and let them simmer in the sauce for 20 minutes on low-medium heat. If the meatballs are added from the freezer, they might take a few extra minutes to get hot. 
 Serve as a fun party food with toothpicks stuck in each one. They are also good with cooked rice and sliced green onions. Enjoy! Notes Crock Pot – Cook on low for 3-4 hours. Instant Pot – Cook on high pressure for 5 minutes. Sauce options – Try apricot jam and bbq sauce, grape jelly and ketchup for sweet and sour meatballs or canned cranberry sauce and chili sauce.

Source: https://www.noracooks.com/vegan-grape-jelly-meatballs/

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