Vacation season is winding down and it’s almost time to get back to real life and routine. An interesting thing I noticed is that some of my clients actually lost weight while away, despite eating more and exercising less. I decided to research this a bit and see why. Here is what I came up with:
- You have lower stress levels.
When you go on vacation, you’re taking a break - not only from your health habits, but also from your stress. Your adrenal glands get a breather (finally) and shut off “panic mode.” They allow your body to fall more in sync with your natural rhythm and your health.
Cortisol, the main stress hormone in your body, gets taken down a level in your bloodstream, which can have a positive effect on your behavior, metabolism, and overall health. Often, weight gain occurs due to increased cortisol levels in the body. So it makes sense that reducing the stress hormones racing through your body allows those extra pounds to fall off.
- You’re not exercising.
If you’re a frequent exerciser, taking time off from the gym can actually result in more weight loss than overdoing it will. When you rest your muscles, they recover and have time to build back up. This is why rest days are so essential.
If you’re living a fast-paced, busy lifestyle, even your rest days can be strenuous. When you’re at the beach or chilling in a cabana all day, your muscles finally get the time they’ve been craving to recover. Having larger muscles burns more fat - hence, you have a higher probability of weight loss after a relaxing break.
- You allow yourself to eat the foods you crave.
Most people let go of all the dieting rules and just let themselves eat and drink freely on vacation. No points, no calories, no macros. Just food. This gives you a chance to let go of your usual structure and enjoy what you’ve been missing.
Just don’t forget...
A break is nice, but afterward it’s time to get back on track. You will not keep losing weight if you continue with this lifestyle.
Many of you have falafel balls on your plan. Here’s a delicious recipe you can make yourself.
Yield: 4 servings
- 4 large portobello mushroom caps, stems removed
- 1 tablespoon extra-virgin olive oil or cooking spray
- Salt and pepper, to taste
- 8 oz. shredded or torn fresh mozzarella
- 1/2 cup cherry tomatoes, sliced (or 1 large tomato, sliced)
- 1/2 cup fresh basil, chopped, plus extra for garnish
- Preheat oven to 375°F.
- Place a wire cooling rack on a rimmed baking sheet and arrange mushrooms top-side down on top of the rack. This will let moisture drain away from the mushrooms as they cook and prevent sogginess.
- Drizzle portobello caps with olive oil or spray with cooking spray and sprinkle with salt and pepper.
- Sprinkle a small handful of mozzarella onto each mushroom cap, then top with a few slices of tomato and a sprinkling of basil. Finish with a bit more cheese.
- Bake for 20 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately.