Month: February 2014

Why Is CoolSculpting the Cool Kid on the Weight Loss Scene?

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The holidays may be long gone, but many folks are still lugging around those extra pounds that are almost impossible to avoid.
If you think ab out it, the weight gain train starts in October with the surplus of Halloween candy. You almost always end up with extra, which means a quick extra few pounds packed on to your body.
As soon as the trick-or-treaters subside, then Thanksgiving plans are underway. If you work in an office, good luck avoiding the ever so popular pot luck.
On the day of the turkey feast, there’s a good chance you consumed more calories in one sitting that you typically eat in a whole day, maybe two! And it’s not like you can just let the leftovers go to waste.
When your house has been rid of the last sliver of pumpkin pie, then everyday seems like a battle with holiday sweets and…

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Traveling without Interrupting Your Healthy Habits

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As our world becomes more connected, frequent travel is emerging as a new normal. Healthy habits such as exercise, getting enough sleep and of course, eating well, are sometimes let go when the stress of departure and check-in times is front-of-mind. But healthier options might not be too far away.

What ideas do you have that would make travel more innovative? Marriott Hotels to learn what travelers such as yourself are dreaming up to improve the future of travel. In 2013, Marriott Hotels recognized 15 ideas as their favorites and picked one grand prize winner: Anjana K., who aimed to help travelers obtain healthy eating options no matter what time of day.


As part of the grand prize, Marriott hosted Anjana in London to discuss her idea, Healthy Vending Machine, with a variety of experts with the intention of turning it into a real Marriott experience.

Anjana spoke with innovative food companies such as Housebites to refine her idea, considering variables including sourcing products from local vendors and packaging food in a way that is accessible to travelers, who might be arriving off-hours or on a tight schedule.

“I really learned the value of having a simple concept — all these [companies] started with a simple idea, like wanting to have a space for organic foods or wanting to be able to deliver healthy foods,” she says, “after sticking to their idea they were able to find a place in the community for themselves by constantly adapting and innovating and creating new ideas that latch on to their old ones.”

This insight allowed Anjana and the Marriott team to evolve Healthy Vending Machine into a reality.

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