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Radio Critics on Facebook Comments |
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As I was driving to work this past Friday morning in beautiful Tallahassee Florida, I was listening to a conversation among DJ's who all agreed that people who post their daily workout stats on Facebook and Twitter are very annoying. The DJ's took several phone calls from friends...and probably a few foe's....who also agreed these people who "bragg" about how far they ran or how much weight they lifted are highlly annoying. My first thought was..."Well, I'm sure glad I don't post my workouts!!" I sure don't want to offend anyone with my exercise routine!! The more I thought about it though, the more I realized the people who are angry or annoyed or offended with these comments probably aren't where they need to be health wise. If they were, they would understand how great a workout makes the mind and body feel. They would feel the same joy that I feel whenever I read a post about someone who took the time to get in their workout because that's one more person out there who has the power to inspire other people to look and feel better. That's one more person out there who is not draining this great country with preventable poor health. |
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Radio Critics on Facebook Comments |
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As I was driving to work this past Friday morning in beautiful Tallahassee Florida, I was listening to a conversation among DJ's who all agreed that people who post their daily workout stats on Facebook and Twitter are very annoying. The DJ's took several phone calls from friends...and probably a few foe's....who also agreed these people who "bragg" about how far they ran or how much weight they lifted are highlly annoying. My first thought was..."Well, I'm sure glad I don't post my workouts!!" I sure don't want to offend anyone with my exercise routine!! The more I thought about it though, the more I realized the people who are angry or annoyed or offended with these comments probably aren't where they need to be health wise. If they were, they would understand how great a workout makes the mind and body feel. They would feel the same joy that I feel whenever I read a post about someone who took the time to get in their workout because that's one more person out there who has the power to inspire other people to look and feel better. That's one more person out there who is not draining this great country with preventable poor health. |
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Healthy No-Cook Recipe of the Week |
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 LOBSTER PANZANELLA
Prep: 15 minutes; Stand: 20 minutes; Total Time: 35 minutes.
Ingredients
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups cooked lobster meat, coarsely chopped (3/4 pound)
- 2 cups cherry tomatoes, halved
- 1/4 cup chopped shallots
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil, plus additional leaves for garnish
- 4 slices whole-wheat bread, cut into 5- x 3-inch pieces and toasted
Preparation
1. Whisk together first 4 ingredients (through black pepper) in a large serving bowl. Toss in the lobster and the next 4 ingredients (through basil). Stir to combine, and let stand 15 minutes.
2. Arrange the toasts on serving plates, and top evenly with lobster salad. Let stand 5 minutes for juices to soak into the bread. Garnish with additional basil leaves.
Nutritional Info
- CALORIES 167
- FAT 6g (sat 2g, mono 3g, poly 1g)
- PROTEIN 19g
- CARBOHYDRATE 9g
- FIBER 1g
- CHOLESTEROL 65mg
- IRON 1mg
- SODIUM 435mg
- CALCIUM 76mg
Health, JULY 2010 |
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Healthy Recipe of the Week |
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 Rösti Casserole with Baked Eggs
 Worthy of a Special Occasion
This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.
Yield: 8 servings (serving size: 1 piece)
Ingredients
- 1 1/4 cups fat-free Greek-style yogurt
- 2 tablespoons all-purpose flour
- 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
- 1 1/4 cups (5 ounces) shredded Gruyère cheese
- 1/3 cup butter, melted
- 1/4 cup chopped fresh chives
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated whole nutmeg
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
- Cooking spray
- 8 large eggs
- Chopped fresh chives (optional)
- Freshly ground black pepper (optional)
Preparation
1. Preheat oven to 400°.
2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.
Nutritional Information
- Calories: 347
Fat: 17.4g (sat 9.3g,mono 5.7g,poly 1.4g)
Protein: 18.1g
Carbohydrate: 27.3g
Fiber: 2.1g
Cholesterol: 220mg
Iron: 1.2mg
Sodium: 605mg
Calcium: 242mg
Kathy Kitchens Downie, RD, Cooking Light
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Healthy Recipe Of The Week |
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ASPARAGUS RIBBONS WITH LEMON AND GOAT CHEESE
Worthy of a Special Occasion
The fun ribbons created by shaving asparagus with a vegetable peeler are easy to make, and don't have to be coo
ked, so they retain their crunch and flavor. This fast salad makes a great light, fresh side for just about any summer dish, from burgers to grilled fish to barbecue.
Creamy goat cheese crowns a refreshingly bracing salad. Because the asparagus is shaved, it does not have to be cooked. Thick asparagus spears work best when it comes to making ribbons like these.
Ingredients
- 1 pound large asparagus spears, trimmed
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 teaspoons extravirgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup (2 ounces) crumbled goat cheese
Preparation
Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.
Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.
Nutritional Information
Yield: 8 servings (serving size: 1/2 cup)
- Calories: 47 (54% from fat)
- Fat: 2.8g (sat 1.2g,mono 1.3g,poly 0.2g)
- Protein: 2.7g
- Carbohydrate: 3.7g
- Fiber: 1.4g
- Cholesterol: 3mg
- Iron: 1.3mg
- Sodium: 105mg
- Calcium: 26mg
Jaime Harder, Cooking Light, JULY 2007 |
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