Category: Health

Butter Lettuce Nectarine Salad

Ingredients

1/3 cup walnuts
5 cups butter lettuce or any type of lettuce
2 ripe nectarines, pitted and sliced
2 tbls bottled raspberry vinaigrette dressing

Directions

  • Add walnuts to a skillet placed over medium, high heat.
  • Toast nuts until they start to deeply brown in spots and smell fragrant. Set aside.
  • Wash and dry lettuce and tear into bite sized pieces. Place lettuce in a large serving bowl and add nectarines.
  • Pour vinaigrette over salad and toss gently to coat.
  • Sprinkle with toasted walnuts.

Serves 4, serving size 11/2 cups

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Colorful Kale Salad

Prep time: 10 minutes
Serving size: 1 ½ cups
Servings: 3
Tastes: 6

Ingredients

  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons apple cider vinegar
  • ½ teaspoon each salt and black pepper
  • 4 cups finely chopped kale, tough ribs removed
  • 2 cups finely chopped red cabbage
  • 2 cups grated carrots
  • 2 apples, grated with peels on
  • 2 Tablespoons roasted sunflower seeds

Directions

  • In a small bowl, whisk together olive oil, vinegar, salt and pepper
  • In a large bowl, mix together the kale, red cabbage, carrots, and apples
  • Pour dressing over the kale mixture and toss to combine.
  • Ideally cover and let sit at room temperature for 30 minutes, until the kale begins to soften and wilt
  • Sprinkle with sunflower seeds immediately before serving

 

GreenPeas

Easy Split Pea Soup

Ingredients

1 tablespoon olive oil

2.5 spicy Italian sausages, uncooked and removed from casing

1 large yellow onion

1 ¾ cups split peas

6 cups chicken stock

Kosher salt and freshly ground black pepper to taste

In a large stock pot heat olive oil over medium heat, add the sausage, using a spatula to break apart the meat, brown on all sides. Meanwhile dice the onion, add to the browned meat, and cook until onion is soft about 6 to 8 minutes stirring occasionally. Add the split peas stirring to absorb the cooking liquid, then add the stock, bring to a boil, and reduce heat. Simmer soup for 60 minutes or until the peas are very soft and beginning to break apart.  Season soup with kosher salt and freshly ground salt and pepper to taste. Makes 3 hearty servings. 

20 Ways to Enjoy More Fruits and Vegetables

Building a healthy plate is easy when you make half your plate fruits and vegetables. It’s also a great way to add color, flavor and texture plus vitamins, minerals and fiber. All this is packed in fruits and vegetables that are low in calories and fat. Make 2 cups of fruit and 2 ½ cups of vegetables your daily goal. Try the following tips to enjoy more fruits and vegetables every day.
1. Variety abounds when using vegetables as pizza topping. Try broccoli, spinach, green peppers, tomatoes, mushrooms and zucchini.
2. Mix up a breakfast smoothie made with low-fat milk, frozen strawberries and a banana.
3. Make a veggie wrap with roasted vegetables and low-fat cheese rolled in a whole-wheat tortilla.
4. Try crunchy vegetables instead of chips with your favorite low-fat salad dressing for dipping.
5. Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions.
6. Add color to salads with baby carrots, grape tomatoes, spinach leaves or mandarin oranges.*
7. Keep cut vegetables handy for mid-afternoon snacks, side dishes, lunch box additions or a quick nibble while waiting for dinner. Ready-to-eat favorites: red, green or yellow peppers, broccoli or cauliflower florets, carrots, celery sticks, cucumbers, snap peas or whole radishes.
20 Ways to Enjoy More Fruits and Vegetables
Eat Right
Food, Nutrition and Health Tips from the Academy of Nutrition and Dietetics
8. Place colorful fruit where everyone can easily grab something for a snack-on-the-run. Keep a bowl of fresh, just ripe whole fruit in the center of your kitchen or dining table.
9. Get saucy with fruit. Puree apples, berries, peaches or pears in a blender for a thick, sweet sauce on grilled or broiled seafood or poultry, or on pancakes, French toast or waffles.
10. Stuff an omelet with vegetables. Turn any omelet into a hearty meal with broccoli, squash, carrots, peppers, tomatoes or onions with low-fat sharp cheddar cheese.
11. “Sandwich” in fruits and vegetables. Add pizzazz to sandwiches with sliced pineapple, apple, peppers, cucumber and tomato as fillings.
12. Wake up to fruit. Make a habit of adding fruit to your morning oatmeal, ready-to-eat cereal, yogurt or toaster waffle.
13. Top a baked potato with beans and salsa or broccoli and low-fat cheese.
14. Microwave a cup of vegetable soup as a snack or with a sandwich for lunch.
15. Add grated, shredded or chopped vegetables such as zucchini, spinach and carrots to lasagna, meat loaf, mashed potatoes, pasta sauce and rice dishes.
16. Make fruit your dessert: Slice a banana lengthwise and top with a scoop of low-fat frozen yogurt. Sprinkle with a tablespoon of chopped nuts.
17. Stock your freezer with frozen vegetables to steam or stir-fry for a quick side dish.
18. Make your main dish a salad of dark, leafy greens and other colorful vegetables. Add chickpeas or edamame (fresh soybeans). Top with low-fat dressing.*
19. Fruit on the grill: Make kabobs with pineapple, peaches and banana. Grill on low heat until fruit is hot and slightly golden.
20. Dip: Whole wheat pita wedges in hummus, baked tortilla chips in salsa, strawberries or apple slices in low-fat yogurt, or graham crackers in applesauce.
*See “Color Your Plate with Salad” at www.eatright.org/nutritiontipsheets for more tips on creating healthy salads
Authored by Academy of Nutrition and Dietetics staff registered dietitians.
©2012 Academy of Nutrition and Dietetics. Reproduction of this tip sheet is permitted for educational purposes. Reproduction for sales purposes is not authorized.
This tip sheet is provided by:
For a referral to a registered dietitian and for additional food and nutrition information visit
www.eatright.org.

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Why Is It So Hard to Exercise?

Why Is It So Hard to Exercise?

Get fit! Here are 5 steps to get you motivated to move.

WebMD Feature

By Linda Wasmer Andrews

Reviewed By Roy Benaroch, MD

You know you should do it. And you know why: Exercising — simply put, moving instead of sitting — is critical for safeguarding your health and setting a good example for your kids. So why does it seem so hard to get yourself moving?

The truth is: You can. But knowing how and why to exercise isn’t enough. You need to develop the right mind-set to get and stay motivated.

“Change is hard!” says certified health behavior coach Shelly Hoefs, fitness supervisor at the Mutch Women’s Center for Health Enrichment in Sioux Falls, S.D. “When we try to start exercising, we think of all the excuses for not doing it and all the things that have gotten in the way before. Getting fit starts to seem overwhelming. And that makes it feel stressful. Before long, we don’t want to do it anymore.”

Here are five steps to get you moving in the right direction — and keep you going.

1. Find Personal Motivation to Exercise

What you need to get you up off the couch is a reason that’s important to you. At first, that may be some external factor, says Cal Hanson, director of the Sanford Wellness Center in Sioux Falls, S.D. It could be a number on the scale that surprises you or your doctor’s recommendation that you need to move more to stay healthy.

There are all kinds of benefits to getting fit. Which matters most to you? Something as simple as taking a walk after dinner every night helps to:

  • control your weight
  • strengthen your bones
  • enhance your muscles
  • reduce your risk for heart disease, type 2 diabetes, and some types of cancer

Plus, by becoming active, you’re being a good role model for your children.

These benefits may get you started, but they may not cut it when it comes to keeping you moving day after day, Hanson says. To keep up your motivation to exercise over time, you also need to find your internal motivators. Maybe taking a yoga class leaves you feeling more energized or less stressed. Maybe a run or walk every day helps you let go of stress. Hanson says these are the kind of rewards that are meaningful to you on a personal level and that can help keep you motivated.

Hot and Spicy Edamame

Edamame are highly nutritious and rich in bioactives (having
activity in the body) compounds called isoflavones which makes
this vegetable a functional food i.e. having a function beyond its
basic nutritional value. Rich in amino acids, it is an economical
source of protein and has the distinction of being the most
complete of all vegetable proteins.

Luckily edamame are delicious and easy to prepare. These
versatile beans have a buttery, nutty flavor and can be eaten hot
or cold as a snack or as an addition to stir-fries, salads, casseroles,
or soups. To prepare fresh, unshelled edamame clean and rinse
pods, add them to a pot of boiling, salted water and cook for
four to five minutes. To eat suck the tender beans out of the pod
as the pod is not edible. Alternatively, you can open the pods
with your fingers to remove the succulent beans. Another way
to prepare shelled edamame is to roast them like peanuts in a
hot oven for ten minutes or until they start to have golden flecks.
Frozen beans can be cooked in a similar fashion to fresh but
require a few more minutes of cooking time.

Edamame are featured in the May lesson of Food Literacy
in Preschool Program (FLIP). FLIP introduces unique fruits and
vegetables to young children, ages 3, 4 and 5 from diverse
backgrounds. FLIP utilizes colorful, fun, age-appropriate
interactive lesson plans that promote both nutritious eating and
physical activity.

Hot and spicy edamame

Ingredients

1 tsp chili powder
1/4 tsp cracked red pepper
1/2 tsp Mexican oregano
2 tsps salt, divided
1 lb fresh edamame in the pod

Directions

Heat 1 tsp salt, chili powder and pepper flakes in a small skillet
with no oil. Stir until hot and fragrant. Remove from heat and mix
in oregano. Add fresh edamame pods to salted boiling water
and cook for about four to five minutes. Drain and pat dry. Toss
with the chili-oregano mixture and serve warm.
Serves 4, serving size 1 cup

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White Bean & Kale Soup

White beans, also known as white
navy beans, offer extraordinary
health benefits. They are loaded with
antioxidants and provide a good supply
of detoxifying molybdenum, fiber and
protein, and rank low on the glycemic
index. They produce alpha-amylase
inhibitors, which help regulate fat storage
in the body. What’s more, white beans
deliver a good supply of magnesium, a
mineral with multiple health benefits.

White Bean & Kale Soup Recipe

Ingredients

1 lb dried Romano white beans
2 tablespoons canola or olive oil
2 medium yellow onions, diced
4 garlic cloves, chopped
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves
1 teaspoon dried thyme
1 lb smoked turkey sausage, sliced
6 carrots, peeled and sliced
1 lb kale

Directions

Sort the beans to remove any unwanted
debris. Rinse and cover beans with
water by 2 inches in a pot and bring to
boil. Remove from heat and let stand,
uncovered for 1 hour. Drain and set
aside. In a large soup pot, heat the oil
over medium-low heat then add the
onions and cook until softened, or about
6 minutes. Add the garlic and cook until
fragrant, or about 1 minute. Add the
beans, salt, pepper, bay leaves, thyme,
and 2 quarts water and gently simmer for
40 minutes. Meanwhile, brown sausage
in a skillet and set aside. Once beans
are soft, stir in carrots and simmer for
5 minutes. While carrots are cooking,
coarsely chop the kale, removing any
thik stems and the center rib. Add the
kale and simmer for 12 to 15 minutes.
Add the sausage and season with salt
and pepper to taste.

Makes 6 servings.