Wednesday, August 26, 2020

Entrepreneur, 21, reveals how she lost 30KG and went from a size 18 to a size 10 in just FIVE months using free fitness apps and YouTube videos

 

Entrepreneur, 21, reveals how she lost 30KG and went from a size 18 to a size 10 in just FIVE months using free fitness apps and YouTube videos

  • A young Australian woman has shared how she lost 30kg in five months 
  • Aaliyah Graham-Tera, 21, weighed 110kg but 'couldn't tell' she was unhealthy
  • She started exercising and changed her diet after doctors said she had to 
  • After five months she fit into size 10 clothing but is aiming to lose more weight 
  • She followed workouts from Bodies By Rachel and Choe Ting's YouTube videos 

An entrepreneur has shared how she lost 30kg and went from a size 18 to a size 10 in just five months by using free apps and YouTube videos as a workout guide.

Aaliyah Graham-Tera, from Victoria, originally weighed 110kg but said she was in denial about being unhealthy.

'Every doctor reminded me how overweight I was and that I needed to do something about it or risk having continuous health issues, but it didn't motivate me at all it just made me feel worse about myself,' Aaliyah, the founder of Bad'ting Boutique, told FEMAIL.

'At the beginning of December 2019, I finally came to terms that I was overweight and I needed to better my health and I wanted to do so before my 21st birthday.'

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An Australian 21-year-old woman has shared how she lost 30kg over the short time of five months and now fits into size ten clothing
Aaliyah Graham-Tera, from Victoria, originally weighed 110kg but said she 'couldn't tell' how unhealthy she was even though it's the 'heaviest she's ever been'

Aaliyah Graham-Tera, from Victoria, originally weighed 110kg but said she 'couldn't tell' how unhealthy she was even though it's the 'heaviest she's ever been'

'Every year I'd tell myself "I want to lose some weight" so I would try exercising but would always give up - I could never find the motivation to push myself through a week of eating better or exercising,' she said.  

After making a promise to herself, Aaliyah transformed her lifestyle by changing her diet and joining a local gym.

While she had never stepped foot into a gym before, she started exercising six days a week every morning before work and used fitness apps and YouTube videos as a guide rather than paying for a personal trainer. 

'I worked out as much as I could, was strict with my eating and only occasionally treated myself to chocolate,' she said. 

After making a promise to herself that she would shed some weight, Aaliyah transformed her lifestyle by changing her diet and joining a local gym

After making a promise to herself that she would shed some weight, Aaliyah transformed her lifestyle by changing her diet and joining a local gym

Young woman, 21, shares how she lost 30 kilos in five months
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'I worked out as much as I could, was strict with my eating and only occasionally treated myself to chocolate,' she said

'I worked out as much as I could, was strict with my eating and only occasionally treated myself to chocolate,' she said

AALIYAH'S 'DAY ON A PLATE'

Breakfast: Protein pancakes or a berry smoothie 

Snack: Avocado on rice crackers 

Lunch: Basmati rice and tuna

Snack: Fresh fruit 

Dinner: A type of protein with vegetables

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Aaliyah said she started working out by doing cardio and body weight exercises that specifically focused on the core and glutes, as she wanted to target these two areas.

She pushed herself further and participated in workout challenges, including Chloe Ting's two-week challenge and two six-week Bodies By Rachel (BBR) challenges.

'During my weight loss journey, I was working in a chicken factory starting at 2pm and finishing 11pm, so I'd wake up early and exercise in the morning,' she said. 

'I currently follow two apps to help me set my training - BBR for glutes and core and Shred for full body, arms, legs and core.

'This helps me make sure I'm not training the same way every day and BBR provides meal plans too,' she said. 

Aaliyah now runs her own retail business and exercises when she wants to. 

Aaliyah said she started working out by doing cardio and body weight exercises, specifically focusing on the core and glutes as she wanted to target these two areas

Aaliyah said she started working out by doing cardio and body weight exercises, specifically focusing on the core and glutes as she wanted to target these two areas

She pushed herself further and participated in workout challenges, including Chloe Ting's two-week challenges and two six-week Bodies By Rachel (BBR) challenges
By May 2020, Aaliyah had already passed her goal of losing 20kg and had lost an additional ten

She pushed herself further and participated in workout challenges, including Chloe Ting's two-week challenges and two six-week Bodies By Rachel (BBR) challenges

By May 2020, Aaliyah had already completed her goal of losing 20kg and had lost an additional ten.

She now tips the scales at 80kg and fits into a size ten instead of size 18 to 20, and she's planning to lose even more weight.

When asked what the most challenging aspect was, Aaliyah said it wasn't the physical component but the mental aspect.

'The most challenging thing was being able to mentally prepare myself for this - if I didn't, I know for sure I would've given up within a couple days,' she said. 

'I hope to reach my goal weight of 70kg soon then strengthen and tone my body; I'm really trying to take advantage of the COVID-19 lockdown to conquer more of my fitness goals,' she said.

Aaliyah said others who are also wanting to lose weight should do so on their own terms for themselves.

'Make sure to mentally prepare yourself before you start - remind yourself you can do this and that you're strong and unstoppable,' she said.https://www.dailymail.co.uk/femail/article-8657577/Young-woman-21-shares-went-size-18-size-10-five-months.html?ns_mchannel=rss&ito=1490&ns_campaign=1490

Covid-19 impact on Organic Rice Protein Market Growth, Future, Size, Share And New Trends 2020 to 2025: Axiom Foods, Shafi Gluco Chem, AIDP

 

Covid-19 impact on Organic Rice Protein Market Growth, Future, Size, Share And New Trends 2020 to 2025: Axiom Foods, Shafi Gluco Chem, AIDP

__(1)

Organic Rice Protein Market 2020: Latest Analysis

Los Angeles, United States:- The report titled Global Organic Rice Protein Market  is one of the most comprehensive and important additions to Limra Global Market Research archive of market research studies. It offers detailed research and analysis of key aspects of the global Organic Rice Protein Market . The market analysts authoring this report have provided in-depth information on leading growth drivers, restraints, challenges, trends, and opportunities to offer a complete analysis of the global Organic Rice Protein Market . Market participants can use the analysis on market dynamics to plan effective growth strategies and prepare for future challenges beforehand. Each trend of the global Organic Rice Protein Market is carefully analyzed and researched about by the market analysts.

Top Players of Organic Rice Protein Market are Studied: Axiom Foods, Shafi Gluco Chem, AIDP, Jiangxi Yiwanjia Organic Agricultural, OPW Ingredients

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Global Organic Rice Protein Market is estimated to reach xxx million USD in 2020 and projected to grow at the CAGR of xx% during 2020-2026. According to the latest report added to the online repository of Limra Global Market Research the Organic Rice Protein Market has witnessed an unprecedented growth till 2020. The extrapolated future growth is expected to continue at higher rates by 2026.

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* SWOT Analysis and PESTEL Analysis
* Production, Sales, Revenue, Price and Gross Margin
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Key Questions Answered In this Report:

What is the overall market size in 2019? What will be the market growth during the forecast period i.e. 2020-2026?

Which region would have high demand for product in the upcoming years?

What are the factors driving the growth of the market?

Which sub-market will make the most significant contribution to the market?

What are the market opportunities for existing and entry-level players?

What are various long-term and short-term strategies adopted by the market players?

What are the key business strategies being adopted by new entrants in the Organic Rice Protein Market ?

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Table of Contents

Market Overview: This is the first section of the report that includes an overview of the scope of products offered in the global Organic Rice Protein Market , segments by product and application, and market size.

Market Competition by Player: Here, the report shows how the competition in the global Organic Rice Protein Market is growing or decreasing based on deep analysis of market concentrate rate, competitive situations and trends, expansions, merger and acquisition deals, and other subjects. It also shows how different companies are progressing in the global Organic Rice Protein Market in terms of revenue, production, sales, and market share.

Company Profiles and Sales Data: This part of the report is very important as it gives statistical as well as other types of analysis of leading manufacturers in the global Organic Rice Protein Market . It assesses each and every player studied in the report on the basis of main business, gross margin, revenue, sales, price, competitors, manufacturing base, product specification, product application, and product category.

Market Status and Outlook by Region: The report studies the status and outlook of different regional markets such as Europe, North America, the MEA, Asia Pacific, and South America. All of the regional markets researched about in the report are examined based on price, gross margin, revenue, production, and sales. Here, the size and CAGR of the regional markets are also provided.

Market by Product: This section carefully analyzes all product segments of the global Organic Rice Protein Market .

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Marketing Strategy Analysis, Distributors: Here, the research study digs deep into behavior and other factors of downstream customers, distributors, development trends of marketing channels, and marketing channels such as indirect marketing and direct marketing.

Research Findings and Conclusion: This section is solely dedicated to the conclusion and findings of the research study on the global Organic Rice Protein Market .

Appendix: This is the last section of the report that focuses on data sources, viz. primary and secondary sources, market breakdown and data triangulation, market size estimation, research programs and design, research approach and methodology, and the publisher’s disclaimer.

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https://scientect.com/uncategorized/624476/covid-19-impact-on-organic-rice-protein-market-growth-future-size-share-and-new-trends-2020-to-2025-axiom-foods-shafi-gluco-chem-aidp/

Program Announcement:PREVAILING WORLD PRICES AND LOAN DEFICIENCY PAYMENT RATES

______________________________________________________________________________ USDA Farm Service Agency Vidalina Abadam (202) 690-0734 Vidalina.Abadam@usda.gov PREVAILING WORLD PRICES AND LOAN DEFICIENCY PAYMENT RATES 1400 Independence Ave., SW Washington, DC 20250 Program Announcement WASHINGTON, August 26, 2020 -The Department of Agriculture's Commodity Credit Corporation today announced the following prevailing world market prices of milled and rough rice, adjusted for U.S. milling yields and location, and the resulting marketing loan gain (MLG) and loan deficiency payment (LDP) rates applicable to the 2020 crop, which will become effective today at 7:00 a.m., Eastern Time (ET). Rough prices are increased $0.07 per cwt for both long grain and medium/short grain from the previous announcement. --------World Price------- MLG/LDP Rate Milled Value Rough Rough ($/cwt) ($/cwt) ($/cwt) Long Grain 16.95 10.82 0.00 Medium/Short Grain 16.64 11.20 0.00 Brokens 10.75 ---- ---- This week's prevailing world market prices and MLG/LDP rates are based on the following U.S. milling yields and the corresponding loan rates: U.S. Milling Yields Loan Rate Whole/Broken (lbs/cwt) ($/cwt) Long Grain 54.76/14.31 7.00 Medium/Short Grain 61.12/9.55 7.00 The next program announcement is scheduled for September 2, 2020.


https://www.fsa.usda.gov/Internet/FSA_EPAS_Reports/pr08262020.pdf?utm_medium=email&utm_source=govdelivery

Sponsor spotlight: Chef Dane catering and food truck menu for week of Aug. 24-28

 Sponsor spotlight: Chef Dane catering and food truck menu for week of Aug. 24-28

August 24-28

The food truck is once again back on the road and will be at the following locations:

Monday – Seaview – 5-5:45 p.m.
Monday – Faith Community Church near Hickman Park – 6:15-7 p.m.
Tuesday – Point Edwards – 5-6:30 p.m.
Wednesday – downtown Edmonds – 11:30 a.m.-1:30 p.m.
~~~~~~~
Entrees:
** Pesto Turkey Sandwich – bacon, swiss, tomato, spinach, pesto mayo on grilled sourdough served with french fries or green salad… $11.95
** Vegetarian Black Bean Sliders – spinach, tomato, red onion, avocado, spicy roasted jalapeno mayo served with french fries or green salad … $9.95
** Thai Pork Wrap – bbq pork, shredded carrots, cabbage, cucumber, mild thai peanut sauce in a spinach tortilla served with french fries or green salad… $11.95
** Fish Tacos – pico de gallo, fried cod, cilantro sour cream served on corn tortillas with french fries or green salad…$10.95
** Chicken Artichoke Melt – chicken, artichoke, spinach on grilled sourdough bread served with french fries or green salad… $11.95
** Italian Burger – basil, prosciutto, parmesan, provolone, marinara on a brioche bun served with french fries or green salad….$11.95
** Orange & Fennel Salad – mixed greens, shaved fennel, mandarin oranges, calamata olives, feta, honey ginger dressing… $10.95 with grilled chicken….$13.95
**Hawaiian Carrot Cake– golden raisins, pineapple, coconut, cream cheese frosting ….$5.50
Fun Options:
Fresh Baked Cookies OR Butterscotch Rice Krispy Treats – $16 per dozen
Housemade Granola (oats, pumpkin seeds, currants, honey) – $7 per pound
Assortment of Empanadas – $20 per dozen
Take ‘n Bake Selection:
**Teriyaki Salmon – sesame sticky rice cake, bok choy & peppers… $15
** Shepherd’s Pie – ground beef and lamb, peas, carrots, onions in a savory sauce topped with creamy mashed potatoes … $10
** Indian Butter Chicken – braised spinach, basmati rice … $12
** Stuffed Portobello Mushroom – Mexican quinoa pilaf, mozzarella cheese, avocado crema with grilled carrots… $12
** Vegetarian Lasagna (frozen) – zucchini, yellow squash, fire roasted tomatoes, spinach, mushrooms, sundried tomato pesto, mozzarella cheese…. $10
** Baked Spaghetti (frozen) – ground beef, marinara, parmesan, garlic breadcrumbs with green beans … $10
** Chicken Mole Enchilada (frozen) – grilled chicken, cheddar cheese, corn tortillas, sesame seeds with black bean corn salad … $10
** Chicken Pot Pie (frozen) – carrots, peas, onions, potatoes, homemade crust, sage gravy….$10
** Impossible ‘Meat’loaf (frozen) – sautéed balsamic mushrooms, olive oil mashed potatoes, steamed carrots… $15
Locations and online ordering links available at:

Paan, pumpkin and pineapple: Modak gets some zany flavours this year

 

Paan, pumpkin and pineapple: Modak gets some zany flavours this year

Rahul Dev and Mugdha Godse get into the mood for modaks at Ganesh Chaturthi
Rahul Dev and Mugdha Godse get into the mood for modaks at Ganesh Chaturthi
While many devotees will be taking to online darshans and adapting to a more low-key celebration during the ongoing Ganesh Chaturthi in the light of the pandemic, festive dishes will still be packing all the fun and fervour that accompanies them. The highlight of the celebration is the modak, the elephant-headed God’s favourite sweet. Says actress Mugdha Godse, " I love modaks — the coconut and jaggery varieties are my favourite. Since childhood, they have been a Ganpati treat for us as we used to get them only during these days. It is such a beautiful memory, like having received Bappa’s special prasad." While this festival is incomplete without the steamed ukadiche modak, there are some unconventional yet delicious varieties available for the adventurous kind — right from orange-pineapple, dark chocolate, pumpkin, tres leche (three milk) flavours to fusion ‘cake modaks’.

Paan Modak

Foodie Krati Ved shares the recipe


pic


Ingredients
Coconut – 1.5 cup Sugar – ½ cup + milk
Milk powder – ¼ cup
Ghee – 1 tsp
Cardamom – optional
Betel leaves – 3
For Filling
Chopped nuts (as per taste)
Gulkand
Betel leaves
Cherries
Method
Roast ghee and coconut powder on low flame for five minutes. Blend milk, betel leaves and cardamom powder. After coconut powder is roasted, add the milk and betel mixture, the milk powder and sugar. Switch off the flame after some minutes and let it cool. For the filling, mix the ingredients and fill it into the modak mould. And your paan modak is ready to be served.


Spiced Pumpkin Pie Modak
A fusion of Indian and western flavours, this recipe is shared by foodie Purabi Naha


pic


Ingredients for the filling
Boiled mashed pumpkin – 160 g
Cinnamon powder – 1 tsp
Ginger paste – ½ tsp
Cloves – 4
Nutmeg – a pinch
Cornflour – 1 tsp
Condensed milk – 5 tbsp
Ghee – 1 tsp
Ingredients for the covering
Rice flour – 1 cup
Water – 1.5 cups
Salt – ¼ tsp
Ghee – 1 tbsp
Method
Drain out the water from the boiled pumpkin. Blitz the pumpkin purée with cinnamon powder, ginger paste, cloves, nutmeg, cornflour and condensed milk until smooth. Heat ghee and sauté the purée mixture for three minutes on a slow flame. Switch it off and keep the filling aside.
For the covering, bring the water to a boil, add salt, rice flour and mix it well. Switch off the flame and cover for a few minutes. Spread the dough on a plate and knead with a spatula. When the dough is cold enough to touch, knead the dough while it is still warm. Take a small amount of it, add the filling inside and shape into modaks. Steam for 10
minutes and serve.

Orange and Pineapple Modaks
Recipe by food expert Renu Kulkarni


pic

Ingredients
Milk powder – 1 cup
Milk – ½ cup
Melted ghee – 2 tsp
Desiccated coconut – ½ cup
Powdered sugar – ½ cup
A pinch of orange, yellow food colour
Pineapple and orange essence – ¼ tsp each
Melted ghee – 2 tsp
Modak mould
Method
Heat milk powder, milk and ghee on low flame, stirring constantly. When it becomes a lump in three minutes, cool and add desiccated coconut powder and sugar. Divide in two equal parts — add
yellow food colour and pineapple essence to one portion and mix. Add orange food colour and essence to the other portion and mix. Divide each dough in 15 equal parts. Grease the modak mould with ghee and fill the mix. Press with hands, demould and take out carefully. In this way, prepare all the modaks. Refrigerate for longer shelf life.


Modak Tres Leches Cake
Dessert maker Anu Bhalerao Kamble shows how to make it

pic


Ingredients
Vanilla sponge cake (6-inch square)
Coconut filling
Grated fresh coconut - 1 cup
Jaggery - ½ cup
Cardamom powder - 1tsp
Nutmeg powder - ¼ tsp

Method
Cook grated coconut and jaggery in a pan on medium flame till the jaggery is melted. Add cardamom and nutmeg powder. Prepare kesar elaichi milk to soak the cake layers as well as pour on top while serving the delicacy.

For garnish
Whipping cream – 1 Cup (Whip until stiff peaks)
Rose petals
Kesar strands
Gold leaf
Chopped Nuts (Optional)

Method
Assemble the cake tray. Cut the vanilla sponge cake horizontally into two equal portions. Lightly soak the first layer in kesar elaichi milk, spread whipped cream on it and add coconut filling on top. Put the remaining cake on top of it and drizzle with kesar elaichi milk. Pipe some whipped cream using an open star nozzle. Garnish with kesar strands, rose petals, gold leaf and chopped nuts. Chill for an hour and cut it into nine equal pieces. Serve each piece of cake with some kesar elaichi milk poured over it.


Cookie Modak
Home baker Reshma Pradhan presents her recipe

pic


For the filling
Make the coconut filling just like the ones used for modaks

For the cookie
Ghee/butter - 4 tbsp
Jaggery - 6 tbsp jaggery powder
Cardamom powder – 1 tsp
Modak – ¼ cup modak flour (basmati rice flour)
Whole wheat flour – ½ cup
Milk - few tbsps, if needed
Salt – a pinch

Method
Whisk and cream the ghee and jaggery powder. Add cardamom powder, whisk them. Add the flours and salt and do a final whisk. Don't knead the mix, but gently fold it. The consistency should be like chapati dough. Add a little milk to make it pliable. Take a little dough and add coconut filling to the centre. Shake into a modak, place on a lined tray and bake at 180-degrees for 15 minutes or until they are browned a little.


Vermicelli Modak
Foodie Sasmita Sahoo shares a unique version of modak, made from vermicelli or seviyan.

pic


Ingredients
Vermicelli / seviyan - 1 cup
Condensed milk - 3 tbsp
Raisins - 2 tbsp
Almonds - 2 tbsp
Pistachio - 2 tbsp
Cashew - 2 tbsp
Desiccated coconut - 2 tbsp
Cardamom powder - ¼ tsp
Ghee - 2 tsp + extra for greasing


Method
Grease the modak moulds with ghee. Finely chop almonds, pistachios, cashews and raisins. In a pan, dry roast the desiccated coconut till lightly browned and keep aside. Heat ½ tsp ghee in the same pan, add all the chopped dry fruits together and fry till lightly browned. Transfer all fried dry fruits to the large bowl, mix with coconut and keep aside to cool. Add 1 ½ tsp ghee to another pan and roast the vermicelli. Switch off the flame, add condensed milk and mix it well quickly. Take a modak mould and lock it gently. Put 1-2 tbsp of vermicelli mixture in it. Create a cavity in the centre, add 1 tsp of the dry fruit mixture and cover with a little vermicelli mixture on top. Press gently to have an even layer. Now open or unlock the mould. Remove. Do this for the rest of the modaks and store in an air-tight container.



Granola Modak
Diet expert Priya Bhrujal shares the recipe for her version of modaks...

pic


Ingredients

Granola mix - 1 cup
Dates – ½ cup
Peanut butter – ½ cup
Chopped almonds – ½ cup
Chopped dry cranberries and blueberries – ½ cup

Walnuts – ½ cup


Method

Mix the ingredients well in a bowl. Make small balls of it and shape them in a modak mould. The modaks are ready.


DID YOU KNOW?
Ganesha is also called ‘ModakPriya’ because of his love for the sweet delight.https://timesofindia.indiatimes.com/life-style/food-news/paan-pumpkin-and-pineapple-modak-gets-some-zany-flavours-this-year/articleshow/77707412.cms