關於 healthy lifestyle meaning ，我們在網路上蒐集到這些相關的討論、資訊與評價

To all yg nak cari new fridge freezer, I nak recommend to get the harvestfresh technology dari @beko.my

Reason simple ni, yg I mention kat post sebelum ni on their innovative technology utk mimic the sun 24 jam cycle, ni lah yg hebat!
Betul2 buah dan sayur boleh stay fresh for longer dan I pun boleh beli more at one time and store kat fridge. Bila I nak buat salad pun, tak ye risau sayur jadi lembik atau brown color. Nak buka puasa makan healthy ni pun tak susah.

Beli semua grocery pun tak risau the smell kan ada Active Odour Filter. I betul2 shock takde macam2 smell in my fridge. Klau dulu, letak makanan yg ada strong smell, pasti ada bau! Also skrg ada NeoFrost Dual Cooling system meaning skrg I boleh simpan my favourite food together with my meat and seafood and the smell takkan mix! So I takan mcm bau strong seafood smell bila I nak makan my cake. Hehe so next time nak letak durian pun takkan risau 🤭

Check my Beko HarvestFresh Fridge - RDNT401E50VK in Dark Ino colour kay! Sama2 enjoy the goodness of living a healthier lifestyle!

Also, count down utk the launch of Beko HarvestFresh Fridge Freezer new model in May! Excited niii

Kalau nk tau lebih lanjut korg boleh layan website Beko ❤️

#BekoMalaysia
#BekoMY
#BekoMultidoorFridgeFreezer
#LiveLikeaPro

Greens 🥬 is a priority & naughty carbs is occasionally 🥖. Easy peasy ✌🏼.

Many of u asked whether I track my calories or count my macros currently.

A: not at the moment as I can roughly gauge portion size of the general food I eat.

Yes it true to lose fats/weight you need to track what you eat, calorie intake & macro. However, if you have been practising healthy eating and your healthy eating habits somewhat has become part of your lifestyle, tracking calories/macros is not entirely necessary if you are on the maintenance side.

This advantage is not for everyone unfortunately. It really depends on your fitness/health goal tbh. And how well u know your food and the food you are eating daily.

For someone who just started their journey, I would suggest you to “tahan” and go with the timely & tedious process of counting calories/macros for at least 28days. Coz we’ll let’s be honest here, not everyone can be discipline enough & have that will power to control their “nafsu” makan aight.

After 28days, ask yourself if you can eat almost the same food and sort of gauge the portion. If you can’t, keep counting them calories/macro & track it using app.

Transitioning from counting calories/macro, you can pay attention to the portion size. Meaning for the first 28days, after u measure your food, jot down the serving size using hand portion serving size.

How 200g of cooked chicken look in hand portion size and etc. I know it’s timely & timeous, but once u get a hang of it, you can pretty much know how much you should be eating in each meal.

But again, this method only work if you are maintaining your weight. To build lean muscle/load mass/shred/lose weight, unfortunately you have to put in more effort and count them cal/macros the least once in every 2-3 weeks.

Hope this help. It’s just my way of simplifying things. It might not be for everyone.

P/s: I know u guys are obsess over protein but please prioritise 🥬 and have them in every main meal. 🥕 doesn’t count lol 😂

Currently reading all your messages and comments through my different platforms. I’m still processing all the good feedbacks i received from the launch of my Youtube channel and I am excited to share all those new projects im working on with my team.
My biggest motivation in my work has always been “ Inspire to be inspired”. This is the direction I want to hold through my social media, no matter if i’m talking about fashion, healthy lifestyle, travelling, self growth, I want to be real and sincere to my audience.
Reading all those messages give me strength to continue especially during those hard time where the whole industry as many others has been affected and could create some doubts, fears and lack of confidence.
I would like to say thank you to everyone showing constant support and encouragements.
My work would have no meaning without you. 🙌🏼🤍

Definitely not like my usual 'healthy' eating/lifestyle content but I have been meaning to do this for sooooo long, ever since the first fire noodle came out. What better way to do this than with my sister from another mother and bae.

Enjoy and dont try this at home.


My transformation video - How I Lost 46 Pounds:
https://www.youtube.com/watch?v=Wrw5LjQZzlM&t=10s


Gogreengolean ?

?? FOLLOW ME

➤ BLOG: https://gogreengolean.wordpress.com/
➤ INSTAGRAM: GoGreenGoLean
➤ E-MAIL: st00227@gmail.com

♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
https://www.amazon.com/dp/4046014822/
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22

Amazon Japan may be Cheaper ($10 plus shipping fee).
How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI

Old version is unlisted since it has a copyright issue.
過去にアップしたものは著作権の都合上限定公開になっているので編集し直しました。
https://www.youtube.com/watch?v=Y8kS3zj-BxY

Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in Jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve Sunomono (pickled dishes) and Yakimono (grilled dishes). And in the third tier, we serve Nimono (simmered dish) called Nishime (simmered Japanese vegetables).

Traditionally, we spend few days to prepare Osechi-Ryori but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot. I put more effort into cooking the savory dishes.

So, this is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money. I came up with this idea when I lived in New York, where you can not find ingredients easily. I hope you can make it in your country in this way.

For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure it is available overseas at Asian grocery stores or online.

Yamasa Konbu Tsuyu ヤマサ 昆布つゆ
3 times concentrated Konbu kelp seaweed soup stock
http://astore.amazon.co.jp/shopping072-22/detail/B00Z607H6Y
http://www.yamasa.com/konbutsuyu/product/index.html

In the end of the video, I will show you my Osechi-Ryori from past years! Don't miss them!

---------------------------------
Easy Nishime (Simmered Japanese Vegetables)

Difficulty: Easy
Time: 1hour
Number of servings: 5

Necessary Equipment:
1 large deep pot
1 medium pot
1 small pot
1 Otoshi But a (drop-lid - you can also use aluminum foil)

Ingredients:
1 large chicken thigh
250g (8.8oz.) Konnyaku
400g (0.9lb.) 1 bag of frozen Japanese vegetables (includes: taro potatoes, lotus roots, carrots, Shiitake mushrooms, green beans, bamboo shoots, burdock roots)
5 decoratively cut Shiitake mushrooms
1 Yurine (lily bulb)
5 decoratively cut carrots
A
* 3 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. Sake
* 1 tbsp. sugar
B
* 20ml 3 times concentrated Yamasa's Konbu Tsuyu
* 80ml water
C
* 30ml 3 times concentrated Yamasa's Konbu Tsuyu
* 120ml water

Directions:
1. Thinly slice or decoratively cut Konnyaku, and boil 2-3 minutes to remove bad smell.
2. Cut the chicken into bite-sized pieces, parboil to remove the fat, drain, and set aside.
3. Separate the frozen vegetables and keep frozen until just before you use them. NOTE: you don't need to use carrot and Shiitake mushrooms if you prepare decoratively cut ones.
4. In a large deep pot, put Konnyaku, chicken and Shiitake mushrooms. Add enough water to cover the ingredients, bring to a boil, then add A.
5. Cover with Otoshi-Buta (drop-lid - you can also use aluminum foil) and cook on low for 20 minutes.
6. Add lotus roots, bamboo shoots, burdock roots, and simmer uncovered for 15 minutes.
7. Wash Yurine and separate into pieces. In a small pot, bring water to a boil, cook the Yurine pieces for a minute, quickly rinse with cold water, then drain. Bring B to a boil, add the Yurine pieces, and cook for 3 minutes.
8. In a medium pot, bring C to a boil, add taro potatoes and cook for 5 minutes. Add decoratively cut carrots and cook for another 5 minutes. Add green beans and cook for 2 more minutes.
9. In the third tier of Jyubako (three-tiered bento boxes), nicely arrange 6, 7, and 8 (drain excess liquid).

レシピ（日本語）
http://cooklabo.blogspot.com/2010/11/blog-post_09.html
---------------------------------

Music by
SHWフリー音楽素材
ohka_japan
http://shw.in/

♥Utensils I use in my videos♥
http://astore.amazon.co.jp/shopping072-22

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♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

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So due to music problems my last video can't be played on certain devices and countries, hence the reupload :/
Hellllo YouTube ?
So the weather in Hong Kong is pretty crappy today, with typhoon warning signals T8 going on for most of the day, meaning my gym and yoga studio is closed ? So I thought I'd use this time to quickly film my core workout and plank routine that I usually do at the gym.

____________________________________________________________________

?? Core Workout

- 15 Leg Raises
- 15 Reverse Crunch w/ Leg Raises
- 20 Flutter Kicks
- 40 Bicycle Crunches
- 15 Knee crunches
- 15 Right Cross Body Crunch
- 15 Left Cross Body Crunch

Repeat 3 Times

____________________________________________________________________

?? 6 Minute Plank Workout

1 min Front Plank
1 min Front w/ Leg Raises
30 sec Left Side Plank Dips
30 sec Left Side Plank Hold
30 sec Right Side Plank Dips
30 sec Right Side Plank Hold
1 min Front Plank
1 min Plank Hip Dips

E N J O Y ??
gogreengolean ?


?? FOLLOW ME

➤ BLOG: https://gogreengolean.wordpress.com/
➤ INSTAGRAM: GoGreenGoLean
➤ SNAPCHAT: Susana_tsang
➤ E-MAIL: st00227@gmail.com