Part two in our three-part series about getting fit for summer features expert advice and a delicious, healthy recipe from Hilliard Studio Method.
But Won’t I Bulk Up?
Many women who workout have a fear that if they train with too much resistance or heavy weights they’ll become bulky and big instead of sleek and slim. However, when done right that is not what resistance training does! Resistance training builds muscles, which in turn causes the body to burn more calories. In fact, muscles at rest burn five and a half times more calories than fat tissues, giving you that sculpted body you are looking for.
Resistance training can also reduce the size of the waist without having to run laps or pound the pavement. We aren’t telling you not to run, of course! Running is wonderful and we have several marathoners who come to class regularly. But what you have to be careful of is burning through the calories and carbohydrates in your body and burning straight into your protein and muscle stores so that you’re actually burning muscle away, losing it instead of strengthening it.
At the same time, your body is quick to adapt to long “same speed” cardio workouts, reducing the number of calories you burn each time. And if you’re doing it a lot, your metabolism no longer has that calorie-burning, lean muscle mass to work with. This is why we recommend weight training when you’re trying to lose inches and sculpt your body, as it improves muscle tone, increases strength and promotes metabolic health and fat loss.
So if you’re running, don’t stop! But do start working core-centric resistance training into your workout to keep those muscles strong and to prevent those all-too-common knee injuries. There you will find the magic potion for that killer body you’ve dreamed of!
To read more from Liz Hilliard and to learn more about the Hilliard Studio Method lifestyle, purchase Liz’s book Be Powerful: Find Your Strength at Any Age here.
Herb Roasted Fish
Whip up this easy weeknight meal with about 10 minutes of prep and 25 minutes of baking! Plus easy cleanup since it is all baked together on the parchment paper.
This tasty, flaky white fish is sure to satisfy the whole family or it can be saved to top a salad for the next day’s lunch.
Wild-Caught White Fish
Salt + Pepper
Preheat the oven to 425 degrees.
Strip the leaves off the stems off half of the thyme and rosemary. Chop the stripped leaves finely. Pro Tip: Run your fingers down the length of the stem against the growth to get all of the leaves off quickly and efficiently.
Place the fish onto an oversized piece of parchment paper on a baking sheet—you will need extra on the sides to roll later on.
Drizzle olive oil over the fish. Add chopped thyme and rosemary and salt and pepper to taste. Top with tomatoes, lemon slices, and sprigs of rosemary and thyme.
Bring the parchment paper together at the top and roll ends and sides into an enclosed packet. Bake in the over for 20–25 minutes.
Serve immediately atop your favorite greens; we love arugula!