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Did you know magnesium is an essential mineral that activates more than 300 enzymes in your body? Some of these enzymes are responsible for releasing energy from food sources, preventing muscle cramping, promoting growth, and protecting against heart disease, stroke, kidney stones and hypertension. Include food sources such as green leafy vegetables, fortified breads, cereals, beans, nuts, oysters and scallops.

 

The veggie's green pigment makes it a potent disease-fighter. Substances called isothiocyanates, found in cruciferous vegetables such as broccoli, stimulate our bodies to break down potential carcinogens. Plus, ounce for ounce, broccoli contains as much calcium as milk. Vegetables in the crucifer family range widely in color, shape and flavor, from squat purple turnips to lanky, leafy nappa cabbage. Most crucifers are strong-flavored and require an assertive seasoning to bring out their best.

 

 

 

 

 

 

Next time you head out on a business trip, pack a Dyna-band and a jump rope -- small items with big rewards. When time or the weather doesn't permit a gym visit or running, you can work up a sweat in your room with resistance training and cardio exercise using these two compact helpers. Nothing boosts your energy, creativity and effectiveness on the road like a workout.

 

 

 

 

 

Feel like pasta dinners are putting your calories over the edge? Simply steam some vegetables and mix at least a cup into your pasta, and you'll need a much smaller serving to feel full. When dining out, order your pasta dish with a side order of your favorite vegetable -- steamed. Take 1/2 of the pasta off your dish and mix in your side order. Bonus tip: Choose tomato sauces for their lower fat content and disease-fighting nutrients.

 

 

 

Penne with Spring Peas, Onions and Ham

 

 

 

 

 

 

From FoodFit

FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!

 

 

 

 

Ingredients

 

 

 

 

 

 

 

 

3

tablespoons

olive oil

 

1/2

cup

chopped onion

 

-

-

salt to taste

 

-

-

freshly ground black pepper

 

2

cups

fresh, shelled peas

 

4

ounces

boiled, unsmoked lean ham, cut into 1/4-inch wide strips

 

12

ounces

penne pasta

 

1/4

cup

freshly grated Parmesan cheese

 

1/4

cup

chopped, fresh Italian parsley

 

 

 

 

Preparation

- Estimated cooking time: 25 minutes -

 

 

 

1

Bring a large pot of salted water to a boil.

 

2

In a medium skillet, heat 1 1/2 tablespoons of the olive oil over medium-low heat. Add the onion with a dash of salt and pepper and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the peas and cook for 5 minutes or longer, depending on their size and freshness. Add the ham and cook for 2 minutes more.

 

3

Meanwhile, cook the pasta until it is al dente, about 10 to 12 minutes. Drain. Toss with the remaining olive oil, onion, peas, ham, 2 tablespoons of the Parmesan cheese and 2 tablespoons of the parsley.

 

4

Divide the pasta among 4 warmed pasta bowls and sprinkle with the remaining Parmesan and parsley. Serve immediately.

 

 

 

Nutritional Analysis

 

 

Number of Servings: 4

 

 

 

 

 

 

 

Per Serving

 

Calories

539

Carbohydrate

77 g

 

Fat

15 g

Fiber

6 g

 

Protein

23 g

Saturated Fat

3 g

 

Sodium

651 mg

 

 

 

Are these helpful? Do you want me to continue these daily tips?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hugs, Jacy

~I don't approve of political jokes: I've seen too many get elected.

 

 

 

 

 

 

 

 

 

jacymailwww.geocities.com/mtn_rose

 

 

 

 

 

 

 

 

 

 

 

 

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