Live 2 B Healthy® Blog

Taking Your Body Where Your Mind Wants To Go


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Pesto Shrimp Pasta I have made this reci

Pesto Shrimp Pasta
I have made this recipe from Cooking Light many times and the whole family loves it.
4 oz uncooked whole grain angel hair pasta
1-1/4# peeled and deveined large shrimp
1/4 cup commercial pesto
1 cup halved grape tomatoes
1/4 cup shaved Parmesan cheese
Basil sprigs (optional)
1. Cook pasta according to package directions.
2. While pasta cooks, bring 6 cups of water to boil in a large saucepan. Add shrimp and cook for 2-3 minutes until done. Drain shrimp, toss with 2 tablespoons pesto and tomatoes. Stir in pasta and remaining pesto. Top with cheese and garnish with basil if desired.
Yield 4 servings
320 calories; 11g fat; 31.4g protein; 23.6g carb; 1.9g fiber.


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HOW TO USE THOSE ODD FARMER’S MARKET VE

HOW TO USE THOSE ODD FARMER’S MARKET VEGES – RHUBARB
Look for: “Make sure the ends look freshly cut and not wilted,” says Matt Greco, executive chef at The Restaurant at Wente Vineyard.
Tastes: When cooked, rhubarb has a slightly tart but mild flavor.
Use it: It’s fantastic when baked with a sweet addition such as honey, sugar, or even port, says Greco. He also cooks rhubarb down with port wine and incorporates olive oil, champagne vinegar, and whole grain mustard to make a vinaigrette.
Find recipes here:
http://ow.ly/zsxav


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Want to Eat Healthier? Avoid produce bur

Want to Eat Healthier?
Avoid produce burn-out by searching out tomatoes in August. Now is the season, as every farmer’s market features vine-ripened tomatoes at this time of the year. Tomatoes contain antioxidants including lycopene and vitamin C. They are also rich in beta carotene, manganese and vitamin E. When purchasing, look for firm, slightly yielding flesh.
Try tomatoes on a skewer on the grill or add them to your omelets and salads.


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Starve a Cold, Feed a Fever: Myth or Fac

Starve a Cold, Feed a Fever: Myth or Fact?
This is a complete myth! When you have a cold or fever, the most important thing you can do is to stay hydrated. That means plenty of clear fluids like water, broth, sports drinks or electrolyte beverages. And remember that proper nutrition keeps your immune system running efficiently, so opt for nutrient-rich foods such as fresh fruits and veges.


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Take Your Workout With You If you have t

Take Your Workout With You
If you have travel plans for Labor Day weekend, don’t leave your fitness routine behind. While vacations may be a time to take a break from the daily grind, those who give up their exercise regimen during their vacation often find it very difficult to get back into the routine once they return home. Avoid a motivation slump by maintaining your healthy habits when you hit the road.

The best way to set yourself up for successfully maintaining your fitness routine while traveling is to prepare for success before leaving. Find out if your hotel has a fitness center and what type of equipment they have (wouldn’t it be awesome if they offered a Live 2 B Healthy fitness class at your hotel every morning??). Once you know what is available, devise a routine and stick with it.

What if your destination is gym-free? You may need to be a bit more creative. If you work with a trainer at home, ask them to devise a workout that you can do in your hotel room or a local park. If you are a runner, there are apps available on your Smartphone (such as MapMyRun.com) where you can find recommended running route worldwide.

If all else fails, schedule a brisk walk to explore the neighborhood around your hotel every day. Whatever you do, don’t take it so easy on your travels that you can’t get back into your fitness routine when you return home! http://ow.ly/Alcg8


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HOW TO USE THOSE ODD FARMER’S MARKET VE

HOW TO USE THOSE ODD FARMER’S MARKET VEGES – JICAMA
Look for: From the outside, jicama looks similar in color, shape, and texture to a potato. It should feel heavy for its size in your hand and firm to the touch, without any bruises or blemishes, says Mottl.
Tastes: Like a water chestnut—crispy and refreshing; it has a unique and gentle sweetness that’s similar to but subtler than an Asian pear or apple.
Use it: It pairs well with bitter greens like radicchio and arugula, onions, and fruits such as citrus, mango, and fresh basil. “Eat it raw by cutting it into bite-sized cubes or thin strips, and adding to a salad with ingredients such as the above,” says Mottl. “It can also be peeled and cut and eaten as a snack just as you would carrots sticks.”
Find more recipes here:
http://ow.ly/zswJK