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BMI chart for Adults

 

 

 

 

 

 

 

 

A Note About BMI

However, BMI is not always the best measure of your overall health. It’s not even the best way to measure whether you’re carrying too much or too little fat on your body.

 

For example, an athlete may have a very high BMI, one that indicates being overweight. Despite having an “overweight” BMI, they may be very lean and fit. This is because muscle weighs more than fat.

 

Another example, you can have a normal BMI, but if you’re very muscular, you may have too little fat on your body. This can cause fertility problems.

 

Yet another possibility, your weight may be in the normal range, but you may carry more fat, and less muscle, than is healthy.

 

If you’re concerned about your weight (or lack of fat, or too much fat), talk to your doctor. They can do a full evaluation. This will give you much more information than BMI numbers alone.

Workshop FAQ

Qi Gong Workshop ~ Frequently Asked Questions

What is Qi Gong?

Qi Gong is an ancient art, which is thought to have given birth to many of the Chinese sciences, such as Acupuncture and Traditional Chinese Herbalism.  The word Qi Gong simply translates as “Energy Work”.  Qi Gong is a way to cultivate and circulate internal energy.

 

Qi Gong is similar to Yoga and Tai Chi in that it involves postures, movements, breathing and meditation for healing and health promotion.  Qi Gong is unique in that it is more energy focused than most forms of Yoga, and does not involve holding difficult postures.  Qi Gong science is the foundation from which Tai Chi was developed, the focus is on fundamental wellbeing and self-healing.

 

At last count, there were over 450 forms of Qi Gong being taught in China.  It is generally said that it has five major schools, Medical, Martial arts, Buddhist, Taoist and Confucian. Another way Qi Gong is classified is into Active and Passive Qi Gong  – the latter being mainly still postures emphasising meditation.

 

What style of Qi Gong will be taught in this workshop?

Medical Qi Gong will be taught and practiced in this workshop.  It is a style of Qi Gong focused on self-healing, and is a Passive, stillness-orientated practice.

 

What will we be doing?

Learning and practising:

  • 4 stillness postures: sitting, standing, lying down
  • A gentle active, outdoor form
  • Loosing exercises to benefit your joints
  • An acupressure routine to follow sitting practice
  • How to implement practice in daily life
  • Relaxing & possibly sleeping at times 😊

 

Who is the teacher?

Qi Gong is such a powerful practice, it is important to learn from somebody who thoroughly understands Qi Gong.  Many claim to, but few actually do.  Dr Elaine Hickman will be teaching this Qi Gong workshop.  Elaine Hickman is a Doctor of Chinese Medicine who has specialised in Acupuncture for over 20 years.  Elaine has been studying Qi Gong since 1994 and learnt Medical Qi Gong from Qi Gong master Dr. Bisong Guo, author of “Listen to Your Body”.  Elaine practiced with Bisong intensely for five years, travelling to China on a Qi Gong study tour in 2006.   Elaine is passionate about bringing you an authentic, empowering and enjoyable workshop so you can experience the amazingly relaxing and healing benefits of Medical Qi Gong.

 

How many people will there be in the workshop?

The workshops will have a maximum number of 10 participants to ensure high quality teaching and practice.

 

What do I need to wear?

Loose fitting comfortable clothing and shoes with socks.

 

What level of ability is required?

The ability to lie down, stand, sit and be quiet is all that is essentially required.   The workshop is tailored to beginners, although the more experienced are welcome.

 

Are the workshops suitable for pregnant women?

Yes, the activities in the workshop are gentle. Please just advise your teacher.

 

What are the benefits of Qi Gong?

Regular Qi Gong practice:

Builds energy

Promotes circulation

Calms the mind

Soothes nerves

Boost immunity

Improves sleep

Connects you with your self

Facilitates emotional stability

Promotes flexibility

Stimulates metabolism

Builds muscular strength

Book your place in the next workshop

Lemon And Coconut Bliss Balls Recipe

Calling all mama and papa bears! This one’s for you. It makes 15 delicious balls and melt in your mouth with a zesty twist. Best of all, you don’t need a lot of ingredients or time to make it. Perfect.
Ingredients:
– 2 and a half cups desiccated coconut
– 1/2 cup raw almonds
– 2 tablespoons honey
– 80 ml coconut oil
– 1 tablespoon lemon juice
– 2 tablespoons finely grated lemon zest
Method:
1. Place 2 cups of the desiccated coconut in a food processor, add the almonds, honey, coconut oil, lemon juice and lemon zest and blend for 1 minute. Place the mixture in the fridge for 30 minutes to firm up.
2. Form the chilled mixture into 15 small balls and roll them in the remaining desiccated coconut. Place on a tray lined with baking paper and chill in the fridge for 30 minutes or until firm. Store in an airtight container in the fridge for a week or freeze for up to a month. One bliss ball is one serve.
Source: The Busy Mum’s guide to Weight Loss by Rhian Allen.

Sweet Potato Power Brownies

If you ever needed a reason to work out, this pre-workout snack is it! These brownies are light, fluffy and sweet. With the perfect combination of carbohydrates, fat and protein, as well as a little kick of energy from the cacao, this snack is not only great for your workout but will also help assist you in a quick recovery.

 

Ingredients

2 medium sweet potatoes

6 eggs

2/3 cup (53g) raw cacao powder

1/2 cup (170g) raw honey or maple syrup

1/2 cup (130g) almond butter

1/2 cup (56g) almond flour

1/4 cup (55g) plus 2 tablespoons (for greasing), butter, softened

1/4 cup (48g) coconut palm sugar

2 teaspoons (10ml) vanilla extract

1 tsp baking soda

1/2 tsp sea salt

 

Method

Preheat the oven to 200°C. Bake the sweet potatoes until soft, about 1 hour. When cool enough to handle, peel and mash.

Reduce the heat to 180°C and grease a 23 x 33 cm baking dish.

Place all the ingredients into a food processor and blend well. Spread the mixture into the prepared baking dish and bake for about 30 minutes. They are done when a toothpick inserted in the middle comes out clean.

Once they have cooled for a few minutes, cut into squares and refrigerate. They can be stored in the freezer as well.

Yield: about 24 brownies.

Source: Super Paleo Snacks, Landria Voigt

 

Easy Tasty Parsley Soup

I love a tasty, healthy recipe that’s simple & easy to prepare. This one ticks all those boxes, so I’m sharing it with you:)…

Ingredients
Serves: 4

1 tablespoon butter
1 tablespoon olive oil
2 potatoes, peeled and sliced
1 large bunch (about 150g) fresh parsley, thoroughly washed and chopped
1 litre water
1 1/2 chicken or vegetable stock cubes
salt and freshly ground black pepper

 

Directions
Preparation: 5min › Cook: 15min › Ready in: 20min

Melt the butter in a saucepan and add 1 tablespoon of olive oil. Stir in the sliced potatoes and cook gently over medium heat for 5 minutes, or until they are slightly cooked and golden coloured.

Stir in the parsley then pour in the water and add the stock cubes.

Bring to the boil, the reduce heat and allow to simmer for 5 to 10

minutes.
Remove from heat. Use a hand held immersion blender to puree the soup.

Enjoy:)

Source: http://allrecipes.com.au

 

Spring Vegetable Risotto

8d03fd4c-2a9c-4988-bbf1-999f40319b95Serves 4

Ingredients

6 cups (1.5lt) reduced salt chicken stock

1 tbsp olive oil

1 leek, sliced

2 garlic cloves, crushed

1.5 cups (300g) Arborio rice

1 cup (120g) frozen peas

100g green beans, trimmed, blanched & halved

1 zucchini, sliced

½ cup chopped parsley leaves

2 tbsp grated parmesan cheese

Bunch of baby rocket

Method

1. Heat stock in saucepan until simmering.

2. Meanwhile, heat oil in a saucepan on medium. Cook leek & garlic for 5 minutes, stirring, until soft. Stir in rice and cook for 1 minute until rice is translucent.

Add ½ cup of stock, stirring until absorbed. Repeat with remaining stock, ½ a cup at a time, stirring, for 15-20 minutes, until stock is absorbed. Fold through peas, beans & zucchini and cook for another 5 minutes until rice is tender & creamy.

3. Remove from heat and stir through parsley and parmesan. Stand covered for 5 minutes. Season to taste and serve with baby rocket (or similar).

Orange & Passion fruit Buckwheat Protein Pancakes

Ingredients

Pancakes
6 each Eggs
3 each Egg yolks
1/4 cup/30g/1oz Buckwheat flour
1/2 each Banana
1 tsp Natvia/ Stevia
1/4 tsp Baking soda
1 tbsp/20g/0.7 oz Greek yogurt
1 tbsp/7g/0.2oz Milled flaxseed
1 scoop Vanilla whey protein

Orange & Passion Fruit Greek Yogurt
1 small tub Total Fage Greek Yogurt
1 each Orange, Juiced and zested
1 tsp Natvia
2 each Passion fruit
Servings: 10 mini pancakes

Directions

Preheat Oven 180°.

Pancake batter – in a large mixing bowl add eggs, buckwheat flour, banana, Natvia, baking soda, greek yogurt, flaxseed and whey protein. Use an electric mixer to blend the pancake batter to a smooth, runny consistency.

Cooking – in a large frying pan add some coconut oil (1/4 tsp.) place egg rings on the pan, leave some space between them. Pour pancake batter into egg rings using ¼ cup measurement, don’t fill to the top, half fill the egg rings. Once you see bubbles forming remove from pan. Finish cooking in the oven. See next step.

Oven- on a lined, greased baking tray, place the egg ring on the tray and gently remove the pancake by gently pushing it out. Give it a quick wipe to remove the excess batter and repeat the process until pancake batter is completely gone.Regularly flip pancakes over in the oven to ensure they are cooked evenly.

Orange and Passion Fruit Greek Yogurt- in a mixing bowl add greek yogurt, juice of an orange, orange zest, natvia and passion fruit- stir until combined.

Viola – plate up and enjoy.

– See more at: http://www.sweeterlifeclub.com/recipes/orange-passion-fruit-buckwheat-protein-pancakes/#sthash.TDTQTOJ5.dpuf

Beef, Vegetable & Barley Soup

Hearty & Nutritious!

Serves 8

Ingredients

2 tbs olive oil,

500g beef check steak, cut into 2 cm cubes

1 large onion, finely chopped

3 teaspoons sweet paprika

3 carrots, peeled, cut into 1 cm cubes

2 swede, peeled, cut into 1 cm cubes

2 sticks celery, thinly sliced diagonally

8 cups chicken stock

1 cup pearl barley

 

Method

  1. Heat 2 teaspoons oil in a large, deep saucepan over medium-high heat. Add beef (in batches if needed) and cook for 3-4 minutes or until browned. Transfer to a plate.
  2. Add remaining oil and onion to pan. Cook for 2-3 minutes or until tender. Add paprika and cook for 1 minute. Add carrots, swede, celery,, stock, 6 cups water, barley and beef. Bring to the boil. Skim any scum. Reduce heat and simmer, partially covered, for 75 – 90 mins or until tender. Season with salt and pepper.

Note: This soup is freezing friendly. Can freeze it for up to 3 months. Handy for a quick, filling meal in winter!

 

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