Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
You can now find past Health and Fitness News diaries here.
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Mother Nature is once again teasing us with warm sunny weather here in the northeast only to drag us back to the reality of a very cool, rainy April tomorrow. Oh well. April showers bring May flowers. Here are some recipes for the weekend and even the week.
Skip your typical pancakes, eggs, and bacon and make yourself a different, extra-special Saturday breakfast: pizza with sunny, perfectly yolky eggs.
Here’s a wild new idea for your Saturday movie night: kale- and Pecorino-dusted popcorn. You won’t be a believer until you try it and the whole bowl mysteriously disappears in an instant.
Got that Saturday night takeout bug? Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings—but you’ll feel great because you made them yourself.
Okay, so we’re pretty far out from tomato season. But the warming weather makes us eager for summery foods. Luckily, roasting out-of-season cherry tomatoes makes them burst with flavor. Pair that with top-notch fresh mozzarella and crusty bread and you’ve got a dreamy Caprese to tide you over ’til August.
This is hands-down the easiest way to make delicious chicken cutlets for your family—no messy dredging or frying required! Make these Sunday night and stash a big batch in the freezer for the week so they’re ready to cook at a moment’s notice.