All posts tagged: Sustainably

Fat loss coach shares the cardio routine that helped her lose weight from 84 to 54 kg sustainably

Fat loss coach shares the cardio routine that helped her lose weight from 84 to 54 kg sustainably

Published by Parlour News

There are many plans that promise weight loss, but not all are effective. Anjali Sachan, a fat loss expert, shared her weight loss routine in an Instagram post dated May 22, 2026, which helped her lose 30 kg. She went from 84 kg to 54 kg with this cardio workout plan. Here’s the breakdown of her routine. Cardio plan to lose stubborn weight. (Unsplash) ​Also read | Hyderabad neurologist warns against quick weight loss, says stop treating obesity like a ‘medical emergency’ Anjali said, “Most people jump straight to 10,000 steps a day and then wonder why they’re exhausted, their knees hurt, recovery suffers, and they quit within weeks.” She highlighted that the problem isn’t cardio, the problem is doing too much, too soon. Cardio routine for weight loss Here’s the weight loss plan you can follow: Phase 1: Obese / Just starting out 4,000 steps/day If you’re carrying extra weight, your joints and tendons are already under more stress. Starting with high step counts can lead to: • Knee pain • Shin splints • …

A Beginner’s Guide to Sustainably Foraging Fiddlehead Ferns in Uttarakhand

Published by Webster

RECIPE FOR CHAR-GRILLED FIDDELHEAD FERN WITH PARMESAN, ROASTED ALMONDS & BALSAMIC DRESSING Ingredients10-15 freshly foraged fiddlehead ferns, ends trimmed6 tsp olive oilsalt and pepper to taste25 gm shaved Parmesan cheese10 roasted almonds, roughly choppedBalsamic vinaigrette dressing 1 lemon5-6 cloves roughly chopped garlic MethodClean the fiddlehead ferns under running water, removing any hairs and debris. Trim the ends, leaving the rounded part.To make the dressing, mix 1/2 cup olive oil, 2 tbsp balsamic vinegar, and a pinch of salt and pepper. Add lemon juice. Whisk rigorously to combine. Add a touch of brown sugar to balance the acidity from the balsamic vinegar and lemon juice.Marinate the cleaned fiddlehead ferns in olive oil, salt, pepper, and garlic for an hour or two.Start a fire in the hearth and place a fine mesh over it. Grill the fiddlehead ferns for about 2 minutes on each side, basting them once on each side.Plate the charred ferns and add shavings of Parmesan and chopped almonds. Drizzle the dressing over the plate. Ashish Verma is a host, a mountaineer and owner of …