Tag: Fitness

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

Fish can be challenging. We’re told to eat it twice a week because it’s such a lean, high-protein, high-omega-3 animal, but we’re also told to avoid certain fish like swordfish and large tuna because of high mercury content, other types like Atlantic cod (or what’s left of it) because of overfishing and farmed salmon because of ecological considerations.

But it’s worth it to become friendly with different types of fish, not just the farmed salmon found in every supermarket. If you seek a fishmonger that has a reputation for sustainably caught or raised, fresh seafood, you’ll be on the right track. Broaden your repertoire; think sardines, petrale sole and Pacific cod.

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

There will be a bounty of peppers mild and hot through October. Go to a farmers’ market for peppers with the most intense flavors. They are especially sweet when roasted, good grilled or boiled. These recipes mainly look to the Mediterranean for their inspiration. Peppers are low in calories and packed with nutrients.

From now on, right through October, you should be seeing an array of peppers in your farmers’ markets. They’re piled high at mine, all different colors, mostly sweet ones but hotter chiles as well. They are a treat, and if you’re used to supermarket peppers, the intensity of the farmers’ market pepper flavors will be a revelation.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

Cooking Up Change is a national healthy cooking competition that challenges teams of students to create menus that meet the national nutrition standards and budgetary restraints for school lunches. Mendez and Sanchez, both from Manual Arts High School, beat out students from other Los Angeles high schools for the chance to compete in Washington. They placed second over all.

Mendez and Sanchez’s recipe is served as a fruit cup and will be on the menu at Los Angeles schools during the next academic year. The reason it inspired me to make some fruit salsas is because they season their fruit with a little bit of chili powder and cayenne. I love the juiciness and sweetness of fruit against heat and pungency, so I decided to make some salsas with fruit and chiles. I worked with watermelon and with pineapple this week, as well as with mangoes.

~Martha Rose Shulman

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

Once summer tomatoes are flourishing in my garden and at farmers’ markets, capturing their bounty for the rest of the year becomes a weekly ritual. This mostly involves the making of marinara sauce; I try to have enough of it in the freezer to last me through a winter’s worth of impromptu pasta dinners.  [..]

I reserve my paste tomatoes (the oblong varieties like romas and San Marzanos) for marinara sauce, and use the sweet, juicy ones for salsas and uncooked tomato sauces that I serve with everything from pasta to grains to fish to cooked vegetables to eggs (this week, I topped wilted chard with a tomato concassé, and poached eggs with a blended tomato mint sauce).

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

I love my summer stir-fry weeks. The list of ingredients sometimes looks daunting, but think of the effort required to put a stir-fry together as family time. Start the rice, pour yourself a glass of wine, put others to work measuring and chopping, and visit while you prep. Once your mise en place is ready, have the others set the table while you make the stir-fry in under 10 minutes. You barely heat up the kitchen.

Martha Rose Shulman

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

On the Fourth of July, before the meat and fish hit the grill, I decided to throw on some fruit. I’ve always loved the way roasting summer stone fruit like peaches and apricots deepens their flavors, and I thought a sizzle on the grill might do the same. It did. Just a few minutes on each side – enough to create griddle marks on a peach or an apricot and soften it, but not so long that the fruit collapses, brought out the juices and warmed the fruit through. When I removed the peaches and apricots from the grill I tossed them with a little honey and lemon zest. [..]

I couldn’t get grilled fruit out of my head, and worked on other recipes after I grilled the peaches and apricots – not just desserts, but salads with grilled fruit (some wonderful combinations) and a starter of grilled figs.

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

This week I cooked up two simple pots of beans using two varieties: a somewhat large, roundish dark reddish-brown mottled bean called Good Mother Stallard, and a gorgeous black and white mottled bean, a little larger than standard black beans, called vaqueros. All I did was add a quartered onion, a few minced cloves of garlic, and plenty of salt to the soaked beans; I didn’t even sauté the onion and garlic first.

I cooked the beans in their soaking water, simmering them for about one and a half to two hours, and ended up with deeply flavored, plush beans that really could have stood alone. In fact, the following day – and beans are always better on the following day – I just snipped a little bit of cilantro into the broth and enjoyed them just so; they were even good cold.

Martha Rise Shulman

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

50 Ways to Love Your Quinoa

You’d think I would eventually run out of ideas for quinoa. I’ve posted over 50 recipes on this page over the years. But ideas keep coming and I keep loving this grain (O.K., Paleos, I know, it’s a seed, not a grain. But we use it on the plate like a grain, so that’s what I’ll continue to call it.) [..]

Quinoa keeps well in the refrigerator, so cook some up and make these salads through the week. They make great lunches or light suppers.

Once upon a time, when you bought broccoli you bought the whole vegetable, stems and crowns. Then it became customary for grocery store produce departments to separate the crowns from the stems and to sell the crowns at a premium.

I’m not a fan of this practice, because I like both parts of the broccoli plant. The stems and crowns are equally nutritious when it comes to calcium, iron, magnesium, potassium, protein and vitamin A. The only nutrient that appears to be more concentrated in the crowns is beta carotene.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

Ranch dressing for dipping makes almost any vegetable more appealing to children, but commercially prepared ranch dressings have nutritional drawbacks. So here’s a salad dressing base made with yogurt and white beans that can be the foundation of a healthful ranch dressing as well as a few variants. {..]

I’ve been making spreads with white beans and yogurt forever, but I hadn’t thought about thinning out the mixture for a salad dressing until Ms. (Lisa) Feldman presented 12 dressings using her base at the Culinary Institute of America’s “Healthy Flavors, Healthy Kids” conference last May in San Antonio. I’ve adapted several of Ms. Feldman’s ideas for this week’s Recipes for Health.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

For years, nutritionists have been urging us to eat nuts in place of high-carb and sugary snacks. Regulators allow purveyors of peanuts, almonds, walnuts, pistachios, hazelnuts and pecans to make claims that these nuts, as part of a diet low in saturated fats and cholesterol, may help reduce the risk of heart disease.

Seeds like pumpkin, sunflower, chia and sesame would be worthy candidates for a similar push, since they too are loaded with many of the same nutrients – protein and fiber, calcium and vitamin E, healthy fats and omega-3 fatty acids. And oh, yes, they taste wonderful (at least sunflower, pumpkin and sesame seeds do – chia seeds are so small I can’t exactly tell what they taste like).

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 and on the right hand side of the Front Page.

On these nights I don’t want to get down another frying pan or saucepan. I crave a sandwich, and I turn lovingly to my toaster oven. I rummage in the refrigerator – there is always something, like greens I’ve blanched, a roasted red pepper, a box of mushrooms that are beginning to shrivel, or a hunk of butternut squash left over from another recipe test. I try to keep my refrigerator stocked with a few different cheeses – goat cheese and feta, a blue of some kind, Gruyère and Parmesan. This year, because my son went away to boarding school and I can’t go through a loaf of bread before it goes stale, I’ve begun to keep loaves of sliced whole-wheat country bread in the freezer, so that I can pull it out by the slice when I need it.

~Martha Rosle Shuman~