No — and that hurts me to say just as much as it hurts you to hear. Cellulite is a matter of age and genetics. It has everything to do with how your skin lies over the layer of adipose fat underneath it — so our best bet for reducing the appearance of cellulite is simply to lower our overall body fat with proper diet and exercise. In addition to reducing body fat, toning the muscles in your problem areas can help a bit by creating a firmer surface for the fat to rest on. And at the end of the day, remember that nobody’s perfect. Even the hottest Hollywood starlet has a little cellulite (at least that’s what I read in the tabloids — and those girls still look hot in a bikini). Do what you can to improve how you look, but don’t beat yourself up over things you can’t control. What’s a few dimples, anyway?
Courtesy of Jillian Michaels
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Cashew Thai Quinoa Salad
- ¾ cup uncooked quinoa
- 1-2 cups shredded red cabbage
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup raw cashew halves or peanuts
- Optional: 1 cup edamame or chickpeas
- Fresh lime, for a bit of tang
- For the dressing:
- ¼ cup all natural peanut butter
- 2 teaspoons freshly grated ginger
- 3 tablespoon soy sauce, gluten-free if desired
- 1 tablespoon honey (use agave if vegan)
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Water to thin, if necessary.
To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.
Recipe courtesy of Ambitious Kitchen