E-Newsletters

Boy I'm not doing very well with keeping up with this blog, but I enjoy it so will keep posting when I can. I don't follow many online newsletters, and I don't keep many in my email folder after I read with the exception of a couple and Hungry Girl is one of those. Today I wanted to share part of the one I received today as it probably relates to all of us. How many times have you gotten up in the morning and had to rush out the door without thinking much about breakfast? Breakfast is the important meal of the day, it sets you up for the whole day, so it shouldn't be skipped. So the following is from Hungry Girl about healthy fast food breakfast options. Follow the link and enjoy!

http://www.hungry-girl.com/askhg/show/2040

New Food Plate, No More Pyramid and Tuna Recipe You can Sink Your Teeth into.

Injury from a month ago is no more, thank goodness. Still monitoring how I feel during/after workouts to make sure I'm not straining anything. That is important. Took my first, hard to believe, spin class last night. The class is the hour before the bodypump class I'm already taking so getting to the gym an hour earlier is really easy and adds the cardio I want. Was a good class and now I'll add to my schedule. I was asked today if spin was painful since the class this person took was. No exercise should be painful, there should be discomfort, but if something is painful beyond the burn, then stop the exercise, check your form and make sure as in spin, your seat and handle bar are in the correct position. If unsure, ask the instructor/trainer, that's what they are there for.

The USDA came out with a new food graphic today. The Food Pyramid is no more. It's now MyPlate. http://www.choosemyplate.gov/ Check out the new information and the breakdown of all the sections on the plate. The web site has a lot of good nutrition information.

Finally, today's healthy recipe I found in Oxygen Magazine:

Seared Ahi Tuna on Kale Salad ( Substituted arugala, didn't use pine nuts and used olive oil, not canola)
(Ready in 25 minutes, Makes 2 Servings)
(Oxygen Magazine, May 2011, Vol 14, Issue 5, #142, p. 71)

Ingredients:
3 tbsp pine nuts
1 tbsp olive oil
1-2 tbsp orange juice
Sea salt, to taste
Fresh coarsely ground pepper, to taste
2 cups kale, de-stemmed and finely chopped
1/3 cup pomegranate seeds
2-4 oz. ahi tuna steaks (3/4" thick)
2 tbsp canola oil

Instructions:

1. Set a non-stick skillet on medium heat. Add pine nuts and toss until lightly brown. Remove from heat and set aside in a small bowl.
2. In a medium mixing bowl, toss together olive oil, orange juice, sea salt, freshly ground pepper, kale and pomegranate seeds. Add toasted pine nuts and mix to combine.
3. Season both sides of the tuna steaks with a pinch of sea salt and freshly ground pepper.
4. Heat canola oil in a heavy skillet over high heat. The pan should e as hot as you can get it. Sear tuna on each side for 30 to 45 seconds. Remove from pan and slice into 1/4-inch thick slices; they will be pink inside. Fan out on top of kale salad. Serve.

Nutrients per serving:
Calorie: 442, Total Fat: 31 g, Sat Fat: 4 g, Trans Fat: 0, Cholesterol: 51 mg, Sodium: 152 mg, Total Carbs: 15 g
Dietary Fiber: 2 g, Sugar: 8 g, Protein: 31 g, Iron: 3 mg

Really tasty!

Happy eating!