Sunday, August 26, 2012

Wake Up and Get Out!

Wake Up and Get Out!

Try these painless ways to get out of bed and into the morning workout habit.
4 Ways to Get Out of Bed and Get Moving
For night owls and anyone else who struggles to get out of bed when the alarm clock sounds, waking up for a morning workout is a lot easier said than done. However, completing your exercise regimen before your day even starts can boost your energy and may help you sleep better at night.
There are several ways to make getting up in the morning easier, according to Susan Zafarlotfi, PhD, clinical director of the Institute for Sleep/Wake Disorders at Hackensack University Medical Center in Hackensack, N.J. "Seemingly simple things, from light exposure to taking a shower, can have a major effect on how tired you feel," says Zafarlotfi. "And, of course, the more awake you are, the more willing and able you'll be to hit the gym."
Try one or more of these techniques to help you jump-start your day:
1. Light up your morning.
"Your internal clock is regulated by light exposure," says Zafarlotfi. "When you're in the dark, your body wants to sleep. When you're in the light, it's a signal that you should be awake. That's why getting a dose of light — whether natural or artificial — can help you feel more energized." To brighten things up, Zafarlotfi suggests opening your curtains upon rising. If it's cloudy out or still dark, turn on bright, white-hued lights throughout your house.
2. Refresh your routine.
"The period in which you'll feel most tired is right after you wake up from a night's sleep," says Zafarlotfi. "If you just pull on your workout clothes and head out the door, your body and mind will struggle to get going. But having a refreshing routine — a little coffee and a bite to eat, a shower, even reading the paper — gives you a chance to wake up, and you'll feel more alert." A small snack or light breakfast provides glucose to fuel your workout.
3. Enlist help.
A study published in the American Journal of Preventative Medicine reported that people who received a telephone call encouraging them to exercise were more likely to do so than those who didn't get a call. Stay on track by asking a friend or family member to call or text you in the morning.
4. Rethink your sleeping habits.
The single best way to make rising easier, says Zafarlotfi, is to make sure that you're well rested. "Sleeping too much, too little or poorly can have a major effect on the way that you feel in the morning," she explains. Her advice: Aim to get about seven to eight hours of quality shut-eye a night. For those without a hard-and-fast morning schedule, you can figure out your needs by going without an alarm clock for two weeks; the amount you sleep, on average, is the amount you probably need on a regular basis.
If you find yourself unable to fall or stay asleep, Zafarlotfi suggests cutting out slumber-sabotaging substances like caffeine after noon, and alcohol in the late evening. Adopt an anxiety-reducing ritual, such as keeping a journal or doing yoga stretches. Says Zafarlotfi, "Nothing will keep you tossing and turning all night like stress."
If you are exercise in the evening and find this to be a successful regimen don’t be discouraged. Exercising no matter what time of the day is beneficial, just as long as you can stick with it.

Cumin-Lime Confetti Salad

Cumin-Lime Confetti Salad
Cumin-Lime Confetti Salad
Weight Watchers Recipe
266 people rated this recipe
Ratings (266) Rate it
5PointsPlus Value
Prep time: 20 min
Cook time: 0 min
Serves: 10
This colorful, crunchy salad would be a great addition to any summer BBQ or picnic. Try it as a topping for fish tacos, too.

Ingredients

Instructions

  • In a large bowl, combine black beans, edamame, corn, peppers, onion and cilantro.
  • In a small bowl, whisk together vinaigrette ingredients.
  • Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.

Notes

  • This salad can be made a day ahead - just refresh with additional lime as needed before serving.

Lemon-Rosemary White Bean Bruschetta

Lemon-Rosemary White Bean Bruschetta
Image of  Lemon-Rosemary White Bean Bruschetta
Weight Watchers Recipe
56 people rated this recipe
Ratings (56) Rate it
1PointsPlus Value
Prep time: 18 min
Cook time: 10 min
Serves: 30
These rustic bruschetta are reminiscent of a summery Tuscan day. Serve with grilled chicken skewers and some bubbly Prosecco.
  •                                    

Ingredients

Instructions

  • Preheat oven to 375°F.
  • Arrange bread slices on a foil-lined baking sheet and lightly coat both sides of bread with cooking spray; sprinkle top side of bread with garlic salt. Bake until bread is crisp and lightly browned, about 5 to 10 minutes.
  • Meanwhile, in a medium bowl, combine remaining ingredients, except for cheese and lemon zest; mash with a fork to partially break up beans.
  • Top each slice of bread with a heaping tablespoon of bean mixture; sprinkle with cheese and zest. Yields 1 bruschetta per serving.

Notes

  • Try this recipe with any fresh herbs you have on hand - dill, oregano and/or mint would all be tasty.

Friday, August 17, 2012

Summer Menu Makeover

Summer Menu Makeover

Liven up a "lazy" summer menu with fresh and delicious seasonal recipes.
Have you considered that one of your favorite light summer recipes might be just what someone else needs to bust out of a menu rut? Or perhaps one of your fellow meeting members has an idea or cooking technique that can revive one of your once-loved summer classics? If you're like most members, chicken and mixed greens are in heavy rotation during the warm-weather months. But how many times can you prepare the same old grilled chicken breast recipe for dinner or eat a no-frills green salad for lunch?
Wake up your taste buds!
You don't have to reinvent the wheel to give summer classics a fresh twist. For example, something as simple as swapping a spice or an herb can make a difference. Or roasting and grilling to bring out the natural sugars in foods, rather than boiling or steaming. Seasoning food before cooking it, as well as properly salting water for rice or pasta can dramatically boost flavor. And using fresh seasonal produce is a great way to highlight different flavors and textures in your recipes.
What are some of the foods you look forward to eating this time of year? Salads? Jazz them up by topping your greens with meat, seafood or chicken leftovers. Corn? Roast and season kernels for a light and flavorful finger-food snack. Watermelon? Blend it into a frozen cocktail. And sure, grilling may be the unofficial cooking technique of the season because you can get food on the table quickly and keep the house cool, but using a toaster oven is a comparable alternative. And if your slow-cooker is on the shelf or in the closet gathering dust, pull it out, place it on the counter, and use it to create fuss-free weeknight dinners

SPRING SALAD WITH STRAWBERRIES AND GOAT CHEESE


SPRING SALAD WITH STRAWBERRIES AND GOAT CHEESE  (Points Plus value per serving:  3)
       (Thank you Patty from Columbia)


1       Tbsp orange juice      ¼ tsp black pepper            ¼ cup crumbled semisoft goat cheese

 1 Tbsp canola oil              ¼ tsp table salt                  2 Tbsp salted dry-roasted pistachio nuts,

2       tsp aged                      4 cups mixed greens                       coarsely chopped              

balsamic vinegar       1 cup sliced strawberries

In a cup, stir together juice, oil, vinegar, pepper, salt; set aside.  Arrange mixed greens in a large shallow bowl; top with strawberries, cheese and nuts.  Just before serving, stir dressing and drizzle over salad; toss gently but well.  Yields about 1 ¼ cups per serving.                                                                                                                                                               

ROASTED SWEET POTATO WEDGES


  ROASTED SWEET POTATO WEDGES (Points Plus value per serving:  2)



1       large sweet potatoes, washed and patted dry

1 tsp olive oil

¼ tsp table salt

¼ tsp dried rosemary, crushed

1 rosemary sprig, for garnish (optional)

Preheat oven to 425 F.  Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet.  Drizzle with oil; sprinkle with salt and dried rosemary.  Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.  Spoon potato wedges onto a serving plate and garnish with fresh rosemary.  Makes 4 servings.  Yields 4 wedges per serving.

(I cut them a little smaller, and bake accordingly.)

Pineapple Angel Food Cake


       PINEAPPLE SQUARES (Points Plus value per serving:  2) (Thank you Patti from Columbia)

1 package angel food cake mix, about 16 oz

1       can crushed pineapple, about 20 oz

Preheat oven to 350 F

Combine cake mix with pineapple (do not drain).  Pour batter into an ungreased 9 x 13 inch baking dish; bake for 30 minutes.  Cool and cut into 24 pieces.  Makes 24 servings.

(I serve warm with canned or fresh peaches and 2T Cool Whip Lite, for 1 additional point)