Easter cake in disposable forms. Paper cupcake pans
There is less than a week left until Easter. The last and strictest week of Lent is underway - passionate. It's time to start preparing for the holiday and audit your kitchen equipment. Of course, many people already have metal or silicone molds in their household. Some people are used to using paper ones. And someone thinks that “I still bake once a year,” I’ll make do with it. Or perhaps the reader of our article is baking his first Easter cakes and has not yet had time to acquire the necessary equipment.
What should I use to bake Easter cake?
1. Metal cake pan with detachable or non-stick coating, pastry ring for small diameter cakesThe stores offer a wide selection of such forms. And individually and as a set, and in different sizes. You should look in the kitchenware departments or large hypermarkets such as Auchan. The molds are not greased before baking. To make it easier to remove the finished cake, you can lay a circle of suitable diameter from baking paper on the bottom. Of the following, this is the most expensive option. If you plan to bake 1-2 Easter cakes, you will need to purchase several sets, and this is expensive. Or bake one at a time, dragging out the process for the whole day. Or combine several methods. For example, non-stick molds + homemade or paper. In addition, the molds are of non-standard size and, as a rule, are not suitable for baking charlottes and other simple homemade pies and muffins. You will have to store the “wealth” for a whole year until next time.
It is easy to then remove the finished cake from the springform pans.
You should also take care of the “clothing” of the Easter cake. Easter cakes decorated with ribbons, strips of paper, wrapped in lace or in paper “baskets” look very beautiful.
2. Silicone molds for baking Easter cakes
Just like metal ones, they are sold in different sizes, in sets and individually. The new form is greased with vegetable oil only once. There is no need to lubricate or seal anything in the future. Easter cakes are convenient to take out. I myself rarely use silicone, but friends who use such “helpers” say that over time they become deformed.
This option solves several problems at once:
1) price - the forms are very affordable. Retail from 4 RUR/pcs. Before Easter they are sold in any supermarket. If you buy in larger quantities, you can find even cheaper ones.
2) you don’t need to think about “where to store your wealth for a whole year.” The forms are disposable - throw it away and forget it.
3) What to wear for Easter cake. Easter cakes are served directly in the molds. The pattern can be chosen to suit your taste. There are traditional ones with temples and patterns, as well as brighter ones with funny designs.
Paper cake pans are made of special thick paper and have a reinforced bottom. They do not deform when baked and do not require a supporting shape. They don't get wet. They easily come away from the cake without leaving marks. There is no need to grease the pan before baking.
For me personally, this is the most convenient option.
4. Pots and ladles of suitable diameter.
By the way, I also started with this option :-) I unscrewed the plastic handles from the saucepans, baked, then screwed them back. Some, especially suitable in size, have since remained without handles.
It is better not to grease the sides of the pan, as this will make the dough rise worse, sliding along the surface and the product will turn out less fluffy. It is recommended to lay a circle of parchment of the required diameter on the bottom. Cool the finished cake in the pan, then turn it over. If the cake does not come off, carefully go along the edge with a knife.
I was writing an article and remembered that my husband told me how he and his brothers baked Easter cakes as children. Mom kneaded the dough in a large five-liter saucepan and left to run errands. She asked the children to put the Easter cakes in the oven. They did! The entire five-liter saucepan! :-) They say that it was even baked. Then we ate such a big Easter cake :-)
5. Cans
It can be difficult to find a ready-made silicone or metal mold of the right size. It is not surprising that many housewives like the height and diameter of Easter cakes baked in cans. Plus, they don't cost anything. On the eve of the holiday, it is enough to stop throwing away suitable jars. from beans, peas, coffee, baby food.
When baking, line the sides of the pan with a strip of baking paper or foil. It is better to also put a paper circle of a suitable diameter at the bottom.
6. Glass jars and glasses
I won’t lie, I’ve never tried this method and I’m not sure of its safety. However, while I was selecting a photo, I found many options online for buns and muffins in glass jars and glasses. In any case, be careful!
Perhaps one of the readers has baked Easter cakes, buns or muffins in this way and will share with us the nuances. Are the jars/glasses regular or special?
7. Homemade foil molds.
I rolled up a pastry ring for baking in a similar way. For constant use, it is cheaper to buy a ring. But if you bake Easter cakes once a year, perhaps this option will be suitable.
In short, you take a jar of the desired size and wrap it in foil, folded several times. Press the bottom and carefully remove the base. You can see the process in detail with step-by-step photos.
8. Homemade paper forms
I found several options online. Like this:
Let me remind you that this is just an idea. And with a 100% guarantee, I cannot promise that the mold will not fall apart during baking or will not stick. I would use thick cardboard lined with baking paper.
I also came across this option. It seems more reliable to me.
The manufacturing process is described.
9. Cupcake pans
And you don’t have to bake a traditionally shaped Easter cake. You can make portioned cakes in cupcake molds (paper or silicone). To be honest, it is not necessary to bake yeast cake at all. Any festively decorated cupcake will do.
10. Bread maker/multi-cooker
You can also bake Easter cakes in a bread machine or multicooker without additional molds.
You can see the recipe for the slow cooker.
I hope you find a suitable option for yourself! Or maybe they came up with something else. Share your finds in the comments! Which method do you prefer?
In this article we will look at how to make Easter cakes using paper molds. We will also consider the positive qualities of these forms.
Kulich is a traditional pastry for Easter. Making Easter cakes is a difficult task for any housewife, since this process requires a lot of patience and effort. Anything can spoil the final result, for example, products, recipes, and even forms.
If you have already been able to find a successful recipe, then you should choose molds. In paper cups, Easter cakes never stick to the walls, bake wonderfully, and are baked on all sides.
What kind of paper molds are there for baking Easter cakes?
Easter cakes are considered seasonal baked goods, therefore, housewives bake them exclusively for Easter, that is, once a year. Therefore, only some people purchase special forms for Easter cakes. This is where disposable paper cups will always come to your aid. These molds are relatively inexpensive. The size depends on your wishes and preferences. In addition, such molds look very cute and neat from the outside. And most importantly, the molds do not need to be greased with oil or sprinkled with breadcrumbs inside.
Please note that paper molds for Easter cakes can be different sizes, with different patterns. If you want to bake Easter cakes yourself at home, then give preference narrow and tall structures, so that they are not too large, so that your baked goods are perfectly baked inside. Thanks to the narrow shapes, the dough will rise well and the cakes will turn out tall and very beautiful. However, if you cannot find these, then purchase the most popular ones.
As for the drawings, everything is much more interesting here. You can afford any design and ornament that you like best. You can find it on sale today forms of different subjects: with spring, Easter, church motifs, with angels, with cartoon characters and so on.
When you decide to go shopping for molds, be sure to take your child with you. Let your little one choose the cups at his own discretion.
Do I need to grease the inside of the mold?
If you purchase light-colored molds whose paper looks like wax, then do not grease the walls with oil. However, you will have to grease the bottom with oil - either butter or vegetable.
If you buy dark molds, then grease them completely inside. This will not damage the outer part of the cups, and it will be easier for you to get the cakes out of them.
How to bake Easter cakes in paper forms?
Prepare the dough from the very beginning. When it comes up and is ready, grease the molds and place the dough on the bottom. Please note that it should occupy 1/3 of the total volume of the form. Then let the dough rest for a while, just cover the molds with a towel. Let the dough rest in a quiet, warm place. When the dough has almost doubled in size, occupying 2/3 of the total volume of the molds, send the cakes to bake.
Your molds are made of paper, don't forget that. Therefore, do not set the temperature above 200°C during baking to prevent the paper from burning. Temperatures up to 190°C will be enough for you.
Check the readiness of the Easter cakes using a wooden skewer. Do this when the tops of the cakes are browned. Decorate the finished products at your own discretion.
Advantages of paper molds
Back in the last century, our grandmothers baked Easter cakes using tin and aluminum cans. At the same time, they were always haunted by various difficulties associated with this process. Currently, tin cans have replaced paper molds, which have a large number of positive aspects.
- Paper forms are very dense, and therefore they do not need additional support.
- Easter cakes in these forms do not burn, and the material itself does not get wet during cooking.
- The finished Easter cake can be easily decorated; you just need to cut the paper to the required mark.
Thanks to such paper products, you will get rid of many problems and worries, plus you will save a lot of time.
Preparing the dough and baking Easter cakes
The process of making Easter cakes may seem very difficult to you. But over time, as you gain experience, you will become a more professional cook. To prepare and cook the baked goods, stock up on the following ingredients:
- Milk 2.5% fat – 1 tbsp.
- Chicken eggs – 3 pcs.
- Butter – 100 g
- Granulated sugar - 1 tbsp.
- Fresh yeast – 1 packet
- Raisins – 150 g
- Flour – 500 g
- Vanillin – 1 pack.
- Confectionery sprinkles
- Paper forms
Cooking process:
- Prepare the dough. Pour 2 tbsp into a separate bowl. granulated sugar, add yeast.
- Pour in 1/2 part of warm milk. Stir until the ingredients are dissolved. Then add some flour. Knead the ingredients again until smooth, so that the volume of the dough doubles.
- After the dough has risen, mix granulated sugar and yolks in another bowl.
- Using a whisk, beat the yolks with granulated sugar so that you end up with a fluffy snow-white mass. Add it to the cooled milk. Salt the dough, add vanillin.
- Stir the contents of the dish, add the dough. Stir again until smooth.
- Sift the flour and thicken the dough with it.
- At this stage, your dough will still stick to your hands, so add soft butter to it. While kneading, you will notice how your dough changes its structure before your eyes. The dough will become soft, very plastic, homogeneous.
- Give the dough a round shape, place it in a deep bowl, greasing it in advance. Cover with a towel and leave for about a couple of hours.
- When the dough has risen once, knead it and let it rise again. After 2 rises, the dough is considered ready.
- Fill the dough with filling. Place it on a flat surface, roll out the layer so that its thickness is 1.5 cm. Sprinkle the dough with the filling.
- Fold the dough 4 times, roll it out again, sprinkle with filling.
- Repeat the process several times. When you pour the filling into the layer for the last time, roll it up again and give it a rounded shape.
- Next, do not knead the dough, just divide it into balls of the required size.
- Place the rounds into the molds.
- Bake in the oven as follows: first 10 minutes. at 180°C, remaining time at 170°C. Bake small cakes for no more than 40 minutes, large cakes for about 60 minutes. Please note that these times are considered approximate only. Everything here will depend on which oven you decide to bake the cakes in.
- When you notice that the cakes have turned brown, check them with a skewer. If they are fully baked, the skewer will be dry when pierced.
- Leave the baked goods until they have cooled completely.
How to decorate ready-made Easter cakes: photo
The molds themselves already act as decoration, since the cakes will be in them until they are consumed. Regardless, you can decorate your baked goods with traditional white frosting and colorful sprinkles.
Apply the frosting to the top of the cake after it has cooled completely. When the cake has cooled well, cover it with glaze and immediately sprinkle with bright sprinkles, placing a themed mastic figure on top of it.
Once you carefully study our material, you will be able to bake your own cakes using paper molds. In such forms, dough products look beautiful and festive, plus their shelf life increases. You can decorate your holiday table with Easter cakes or give them to your loved ones for Easter.
Video: Recipe for Easter cakes in paper forms using a bread machine
Very easy to bake Easter cake
Required Products:
For the test.
flour 4 cups
butter 200 gr
yeast 12g dry
milk 200 ml
eggs 5 pcs
raisins 1 cup
candied fruits 0.5 cups
salt a pinch
For the glaze:
powdered sugar 250 gr
juice and zest of 1 lemon
Preparation.
In a glass of warm milk, dilute the yeast, add a teaspoon of sugar and a spoonful of flour. Leave it for a while
When the yeast has doubled in size, pour it into a large container where it will be convenient to make the dough.
Add flour and melted butter
Separate the yolks and whites
Beat the whites separately with a pinch of salt, and beat the yolks with a glass of granulated sugar
When our dough has doubled in volume, add the beaten yolks to it.
Then the squirrels
Cut the candied fruits smaller
Mix the dough thoroughly. Add pre-washed raisins and candied fruits
Grease cake pans with butter
Place the dough in them and let them proof for 1 hour.
After an hour the dough has doubled in size
Place in the oven carefully, without shaking, at 200˚, I baked in paper forms, they can withstand this temperature perfectly. In an hour the cakes are ready!
The cakes turned out good
And they baked well!
For the glaze you need powdered sugar and lemon juice. In general, everyone can come up with any decoration themselves, but in this case I made classic glaze.
Bring it to the consistency of cream, dilute the powder with lemon juice. If you heat it at the same time, you will get snow-white fondant, I will prepare it for the pie.
Then we decorate our Easter cakes as your imagination dictates.
I'm ready for Easter!
Many housewives have questions: how to bake in paper forms? Will the Easter cakes burn? How long should they be kept in the oven? Do paper pans need to be greased? How are finished products then separated? We will try to answer all these questions.
Firstly, you need to make a reservation right away. Baking in paper forms is much easier and here's why. Firstly, there is no need to grease paper molds with anything. It is enough to fill them halfway with dough and place them in a warm place. While many people line iron molds with paper, there is no need to do this here. The walls and bottom of the paper mold are made of special baking paper and your Easter cake simply will not be able to stick to the walls of the mold.
Of course, if you want to separate the cake from the mold in the first minutes after you take it out of the oven, it will not be easy to separate. Let your baked goods cool before removing them from the paper pan. By the way, today these molds are so beautiful that it is not at all necessary to separate your Easter cakes from them. In addition, remaining in their molds, such cakes do not go stale for a long time and remain soft and tender.
It should also be noted that the bottom of Easter cakes in paper forms does not burn. It is slightly harder than the walls of the mold. The cake itself does not burn, but is perfectly baked. Of course, you should remember that you should not put different sized molds in ovens. Baking in paper forms is easy and simple, and the result will definitely please both you and your loved ones.
Ingredients
- milk 2.5% – 250 ml;
- egg – 3 pcs.;
- butter – 100 g;
- sugar – 150 g for dough + 100 g for glaze;
- fresh yeast – 25 g;
- raisins (any other filling to taste) – 100-150 g;
- salt – 0.3 tsp;
- vanillin – 1 sachet (1 g);
- flour – 500-600 g;
- confectionery sprinkles - as needed;
- + disposable paper pans for baking Easter cakes.
Preparation
We begin kneading the dough by preparing the dough. In a bowl of suitable size, mix 2-3 tbsp. l. sugar (from the amount indicated on the dough), crumbled yeast.
Fill them with half of the slightly warmed milk. Stir until both ingredients are completely dissolved, then add sifted flour to the resulting mass - 3-4 tbsp. l. will be sufficient. Knead everything again until smooth and set the bowl aside until the volume of the dough has at least doubled.
This is the kind of hat you should get. Depending on the yeast, this may take from 15 to 30 minutes.
When the sponge “cap” has grown enough, mix sugar and egg yolks in a larger bowl. Egg whites do not go into the dough; without them, the cakes will turn out more airy, light and tender. We will use the whites to prepare the glaze, so it is better to store the whites in the refrigerator until needed.
Using a whisk (mixer), beat the yolks with sugar until a fluffy white mass is obtained, then add the remaining milk into the bowl. Add some salt to the dough. Add vanillin to it.
Stir the contents of the bowl, then add the sponge “cap”. Stir again until smooth.
And thicken the dough with sifted flour. Flour, since its moisture content may vary, is introduced carefully: 0.5-1 tbsp.
At this stage, the dough turns out slightly sticky, with a heterogeneous structure. It's time to add oil to it. The butter should be soft enough so that it mixes easily with the butter dough. Plus, while mixing in the oil, the structure of the dough changes right before your eyes. It becomes soft, plastic, homogeneous.
We round the kneaded dough and place it in any deep bowl, the walls and bottom of which should be greased so that during the rise the dough does not stick to anything. Cover the dough with film or a light napkin and leave to rise for about 1.5-2 hours.
After the first rise, knead the dough; after the second, it is ready for shaping.
Before shaping, the dough must be filled with filling. To do this, oil the work surface and rolling pin a little. Roll out the dough into a layer 1-2 cm thick; in fact, the size and thickness of the layer is not particularly important. Roll out as convenient. Sprinkle the layer with raisins.
We fold the layer 3-4 times, then roll out the layer again and sprinkle it with raisins.
We repeat the procedure until the number of raisins in the dough seems sufficient to you. After the last pouring, roll the dough again and round it into a ball. There is no need to knead anything, just round and divide the dough into the required size parts - so that a piece of dough fills the mold by 1/3.
And place the pieces in disposable paper molds. Such forms are convenient because they are made from already oiled paper, so there is no need to coat them additionally or sprinkle them with flour.
Let the dough in the molds rise somewhere to the edge of the mold, or about 1 cm short of it, no more. During the baking process, the Easter cakes will grow another 2-3 cm.
Now let’s move on to baking Easter cakes in paper forms, let’s look at the nuances in more detail.
Bake the cakes in an oven preheated to 180 degrees. It is better to cover the tops with foil or a sheet of baking paper folded in half. For the first 10 minutes we leave the temperature at 180 degrees, then reduce the heat to 160-170 degrees. and bake until the top is golden brown. Small cakes are baked in about 40 minutes, large ones in 1 hour. Baking times are approximate, as much depends on the characteristics of your oven. We check the readiness of the cakes by piercing them in several places with a skewer. Dry is a sign of a finished cake.
Leave the finished cakes until they cool completely, then cover with glaze. You can use your favorite recipe or use an egg white frosting (so that the leftover egg whites don't go to waste). To do this, beat the chilled whites with sugar until clear, relief patterns appear. Dip the top of the cake into the resulting glaze. It is not necessary to remove them from paper forms for this; I take some out, others leave. I leave the paper molds on and remove them before cutting the cake.
Immediately apply powder to the glaze in the desired quantities and leave the cakes for 3-5 hours so that the glaze dries. The thicker the layer of glaze, the longer it will take to set.
We serve Easter cakes (we give them as gifts, we treat them) right in the molds! Happy Easter to you!
Fun Fact: 💡
Desperate To Lose Weight? 8 Things To Try When Your Diet Isn’t Working
Written by: Tyree Hicks-Perkins — Aug. 27, 2018
What To Do When You Can't Lose Weight
I was sitting in traffic listening to a health and wellness podcast (I know, sounds boring but it’s pretty amazing) when I heard something profound. The guest speaker said, “Want to know the best way to gain weight-go on a diet.” I think my brain exploded when I heard her say it. Sounds disheartening, but depending on the diet, this oftentimes is true.
I know first hand how it feels to be desperate to lose weight fast with no motivation. As well as how discouraging it can be when you’ve seemingly tried every diet but nothing works for getting results.
There are plenty of inspirational weight loss blogs out there full of amazing tips, but when you aren’t losing weight fast enough you may ask yourself, “Why is my diet not working?” This is a question I’ve asked myself repeatedly in recent months.
After my own trials and tribulations, I decided to do some research and found out some pretty interesting tidbits along the way. As a result, I’ve put together a list of the top steps to lose weight that’ll cover what to do when you can’t shed the pounds.
1. Stop Thinking Of It As “A Diet.”
If you can be “on” a diet, you can be “off” it as well. This is one major reason diets fail.
Because they're temporary. 📆
Eating healthy should be more than just a temporary diet, it’s a complete lifestyle change; one you have to be comfortable maintaining.
This change in mindset is one of the major steps to lose weight and improve overall health.
You can see major weight loss eating only chicken broth, low-calorie, low-fat meals, and drinking tons of water, but if you go back to the way you were eating before as soon as you start losing weight, your weight loss experiment will ultimately be doomed.
- Turn your weight loss diet into a more sustainable regime, so you can maintain your healthy weight.
- Learn how to control your portions, and how to properly balance your meals. Try to get a good idea of what a proper serving of carbohydrates, proteins, fats, and fiber looks like, and what the proper ratios are for your body.
- Practice creating your own healthy and delicious foods, and you’ll learn how satisfying eating healthy can be.
And If you’re still looking for a natural way to curb cravings and make healthier food choices look no further! SkinnyFit Snack Attack contains CLA, White Kidney Bean and Green Tea extracts known to accelerate fat loss, increase your metabolism, and aid in weight loss, as well as cayenne and apple cider vinegar. It contains natural appetite suppressants that will help curb those cravings to keep you on track on your fitness journey.
2. Exercise On A Consistent Basis
Easier said than done, right? Tell me about it.
The drive-time commute, and evening family duties, on top of the fatigue that starts to set in after working a full 8 hours at the office all factor into your decision whether to workout or settle down, eat a good dinner and take in a little America's Got Talent . 🎤
While studies (1) have shown that exercise isn't as important as cutting calories, it's one of the most important steps to lose weight-it's also a major factor in weight maintenance among the thousands of successful losers in the (2) National Weight Control Registry-which is an ongoing study of how people manage to keep the weight they've lost off.
90 percent of those that kept the weight off exercised about an hour a day. Most of them aren’t doing intense cross-training either-they merely walk every day.
Fun Fact: Normal low-intensity exercises, like walking and swimming, reduces cortisol, the hormone that causes stress, which has also been linked to overeating. 💡
Find an activity you enjoy doing and do it every day consistently. Walking is always one of the more convenient ways to exercise. You can do it anywhere, from your neighborhood to the local high school track-even around the mall! 🛍 Another easy way to stay active is dancing-yes, dancing. Que up the playlist, throw on your headphones, and just dance to your heart’s content! Being consistent is tough, but the important thing is to find something active that you love doing so it’s not just a task you dread.
3. Get Your Preparation Game Up
As the old saying goes, “Failing to prepare, is preparing to fail.” This holds true when it comes to maintaining a healthy lifestyle.
Food is our source of life, and energy (and joy!). Unfortunately for us, what tastes the best is usually not what’s best for us in the long run. Humans are biologically wired to crave fats and carbs because those energy-dense foods have helped us survive food shortages throughout our history.
But don’t go blaming your ancestors when you down a half dozen glazed Krispy Kreme donuts. That's on you. 😆
Whether we’re genetically predisposed to eating fatty foods or not, there are still ways to be sure that you’re eating healthy no matter what the situation is. Since eating out is one of the main culprits behind gaining weight, you can start by putting in a little extra effort into grocery shopping, and food prep.
Purchase storage containers, and other accessories that will support your lifestyle change. Carve out some time on the weekend to cook and store several meals. As a result, you'll find yourself eating more wholesome meals and snacks (good fat, protein, and fiber), which will, in turn, reduce your cravings for those tempting sugar and fat combos, and give you more energy to perform at work, with your family, and during your fitness activities.
Relying on dieting alone to lose body fat could be a frustrating road to travel. You must pair your diet with a consistent workout plan, more specifically one that includes a variety of exercises.
A very common misconception is that lifting weights are only for bodybuilders and hardcore fitness enthusiasts. But that couldn’t be further from the truth. In fact, lifting weights could be what your fat loss campaign is missing.
You're probably like I was; on a low-carb, high-cardio plan because you think it’s the quickest way to reach your weight loss goals. Turns out, I was wrong and there are a couple of reasons why.
A cardio workout does burn more calories than a weight-training workout. However, your metabolism may stay elevated for longer after weight training than it will after a cardio session. Weight lifting is also better for building muscle.
The ideal exercise program for improving the composition of your body and maintaining overall health includes cardio and weights. You won't be able to eat whatever you want just because you add a few pounds of muscle. But weight training will help you retain lean body mass while on a diet, ultimately giving you the look and feel you want.
Need a little motivation to start your cross-training campaign? Try SkinnyFit Jump Start ! Jump Start is a powerful pink lemonade flavored pre-workout supplement, formulated specifically for women who need a boost of energy and focus to get the most out of their workout. It keeps you motivated and energized throughout your whole workout, and helps you maintain your focus and endurance so you can reach your goals quicker!
5. Start Counting Calories
It’s easy to lose track of the calories you intake throughout the day. Especially when you aren’t eating meals that you prepared from home.
A coworkers birthday in the office - raspberry white chocolate cheesecake, yum. Coffee machine broke in the kitchen, no problem-double latte with vanilla sweetener from the fancy cafe across the street. Calories just start to add up and before you know it you’ve blown right past the 1600 you’ve allotted yourself for the day.
Losing weight and building lean muscle is a science. The key is to burn more calories than you intake, so at the end of the day, you have a deficit of at least 500 calories, which averages out to losing about a pound per week. Keeping track of your calories also allows you to think twice about making a food choice that may work against your goals. Studies (3) show that keeping track of your diet does help with weight loss. People who use food diary apps on their smartphones, keep food logs or take pictures of their meals, consistently lose more weight than people who don’t. It’s all about accountability!
Download an app, learn how to use it, and track your calories. Some of these apps allow you to also track your workouts so you can see how many calories you burn throughout the day. They even include an internal search engine that pulls up the calories of any food you look up. Over time this will help you learn what foods to avoid, and how much food you really need to feel satisfied. As a result, you’ll feel more confident about your weight loss journey.
6. Stop Drinking Your Sugar
Studies (4) show sugary drinks are the most fattening items in our food repertoire. Our brains just don’t account for the calories in these beverages by making us eat less of other foods, in other words, they don’t make you feel full.
This isn’t only true of sugary drinks like your go-to soda and energy drinks; it also applies to so-called “healthier” beverages, like cranberry juice cocktail and sports drinks.
One of the biggest culprits is alcoholic beverages. They’re typically high in sugar, and since alcohol impairs your judgment, we tend to overdo it and lose track of how many calories we’re taking. A few cocktails can easily cost you 600 calories, which is probably more calories than you had at dinner.
Replacing some of your high-calorie drinks with super tasty, all-natural SkinnyFit Detox will not only help you reduce your caloric intake, but it will reduce bloating, release toxins from your body, and give you sustainable energy; unlike fattening, sugar-heavy drinks that make you crash hours after drinking them.
7. You're Not Getting Enough Sleep
Between your job and your family life you hardly get any time to yourself. So most like of us, “me time” gets pushed into the late night, consequently affecting the nutrition and fitness decisions you make the following day.
Though there’s no doubt you can get by on 4 to 5 hours of sleep, playing iron woman will catch up to you in the long run. Getting good sleep is one of the most important factors for your physical and mental health, as well as your weight.
Studies have shown that poor sleep is one of the biggest factors in obesity. Adults and children with poor sleep have a 55% and 89% greater risk of becoming obese, respectively (5) . Pretty staggering numbers.
Lack of quality sleep is a strong risk factor for obesity. It will also lower your motivation to workout. But if you struggle with getting good rest on your own, I have just what you need. SkinnyFit ZzzTox is a soothing, caffeine-free blend of whole tea leaves, herbs, and flowers that will help you burn calories while you sleep, and calm unsightly bloating. Its all-natural ingredients and antioxidants promote healthy digestion and flush harmful toxins from the body, all while promoting restful sleep.
8. Start Drinking More Water… (Really)
Diet not working? Desperate to lose weight fast? You may not believe it but water could be the boost you’re looking for. We’re all aware of the other health benefits of drinking water regularly, but believe it or not, drinking water CAN also benefit weight loss.
In one 12-week weight loss study, people who drank half a liter (about 1 ½ bottles) of water 30 minutes before meals lost 44% more weight than those who did not (6) . Drinking water has also been shown to boost the number of calories burned by 24–30% over a period of 1.5 hours (7, 8).
Water is your diets best friend-like really, bff’s. To reduce the number of calories you intake, drink a glass of water before you eat. In fact, drink water all day long! 💧❤️ Drinking water may also increase the number of calories you burn so drink up, and good luck with your weight loss journey!