May his inspiring ways live on!
Category Archives: The Body
Dog Saves Dog stuck in DrainPipe
This is a feel good story we had to share!
If you have the Flu, do your job, STAY HOME
Along with lousy weather winter also brings in another unwelcome friend, the FLU. For some reason more and more people are talking about dealing with sick people at work, the gym, the grocery store etc. This is so annoying to those who focus real hard on trying to maintain their health. What it comes down to is, if your sick and have the flu, your only job is to STAY HOME.
Influenza, also known as the flu, is a contagious disease that is caused by the influenza virus. It attacks the respiratory tract in humans (nose, throat, and lungs). The flu is different from a cold. Influenza usually comes on suddenly and may include these symptoms:
•Fever
•Headache
•Tiredness (can be extreme)
•Dry cough
•Sore throat
•Nasal congestion
•Body aches
•These symptoms are usually referred to as “flu-like symptoms.”
•This virus is passed from person to person or if some comes in contact with the flu virus on a surface and then touches their nose, mouth eyes, etc.
Follow these easy to handle Flu Prevention:
•Wash your hands thoroughly with soap and warm water before and following food preparation, before eating and after using restrooms or changing diapers.
•Be careful what you touch. Hands transmit germs.
•Cover your mouth and nose with a tissue when you cough or sneeze. If you don’t have a tissue, cough or sneeze into your upper sleeve, not your hands.
•Put your used tissue in the waste basket.
•Clean your hands after coughing or sneezing by washing with soap and water or cleaning with an alcohol-based hand cleaner.
•Get plenty of rest, eat properly, and dress appropriately for the weather.
•When ill, prevent the spread of germs by staying home from school or the workplace, if possible. Return to work only after being fever free for 24 hours, without the use of fever reducers.
•During flu season, minimize time in crowded areas, such as shopping centers, and avoid contact with those at high risk for the flu, such as the elderly and those with chronic illness.
•If over the age of 65, pregnant, or if you have a chronic illness or disease, talk with your doctor about a flu and pneumonia vaccination.
As you can see, flu prevention is up to you, don’t spread your germs if your sick, STAY HOME!
pork and sweet potato stew
Perfect for these freezing winter nights!
ingredients
•1 2-1/2- to 3-lb. pork loin, cut into 1-1/4- to 1-1/2-inch cubes
•3 to 4 Tbsp. all-purpose flour
•3 Tbsp. olive oil
•1 large onion, chopped
•2 to 3 stalks celery, chopped
•2 to 3 cloves garlic, minced
•1 14-oz. can chicken broth
•1 10-oz. bottle apple-cranberry juice
•2 large sweet potatoes, peeled and cut into 1-1/4-inch cubes
•1 to 2 Tbsp. snipped fresh sage
• Grated fresh nutmeg
•Fresh sage leaves
directions
1. Sprinkle pork lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a large bowl; add pork and toss to coat. In a 5- to 6-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add half the pork; brown on all sides. Remove. Repeat with 1 tablespoon oil and remaining pork. Remove pork from pan.
2. Add remaining tablespoon oil to pan along with onion and celery; cook 5 to 7 minutes or until tender. Stir in garlic. Sprinkle with any remaining flour; stir to coat. Slowly stir in broth, juice, and 1 cup water. Return pork to pan; add sweet potatoes and sage. Bring to a simmer. Reduce heat and cook 20 to 25 minutes more until potatoes and pork are tender. Season to taste with salt and pepper.
3. To serve, top with nutmeg and fresh sage leaves. Makes 6 to 8 servings.
nutrition facts
•Calories481, Total Fat (g)24, Saturated Fat (g)7, Monounsaturated Fat (g)12, Polyunsaturated Fat (g)3, Cholesterol (mg)131, Sodium (mg)600, Carbohydrate (g)23, Total Sugar (g)10, Fiber (g)2, Protein (g)41, Vitamin C (DV%)40, Calcium (DV%)7, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet
Finally Garage-Girls Apparel Available
You asked for it, we delivered, you can now purchase Garage-Girls Apparel in our Store! What are you waiting for, go get yours!!!
How Creative is Your Child’s School Lunch?
By, Alyson Walls
Much has been written over the past few weeks about passage of the Child Nutrition bill, known as the Healthy, Hunger-free Kids Act of 2010. As children head back to school in the new year, I decided to dig in and take a closer look at the new legislation.
In doing some initial research, I discovered an interesting blog called Fed Up with Lunch. It’s the story of a Chicago-area public school teacher, “Mrs. Q,” who ate, photographed and wrote about 160 elementary school lunches — one per school day for a year.
In writing the blog, Mrs. Q, who protects her identity for fear of losing her job, learned that for kids and adults, “food is personal, food is life, food is health.” She ultimately changed her own eating habits, began cooking healthier for her family and became an accidental crusader for school lunch reform. (Her photos of unidentifiable meat and grease-slogged pizza from the cafeteria alone are proof school children need healthier lunch options.)
Read the blog here: http://fedupwithschoollunch.blogspot.com/
Enter the Healthy, Hunger-free Kids Act of 2010.
The bill, championed by First Lady Michelle Obama as part of a strategy to combat childhood obesity and hunger, aims to expand the school lunch program and provide children with better access to healthier foods, including more fruit and vegetables. It sets new standards for school cafeteria foods, as well as those sold in vending machines and offered through school sales.
Proponents say the bill will help address problems including childhood obesity, poor nutrition and hunger. Opponents say it’s just another example of government intrusion, now in school kitchens.
Among other things, the new bill, which reauthorizes the Child Nutrition Act first enacted in 1966, provides the first increase in federal support for school lunches in 30 years — 6 cents per meal above the inflation rate.
The bill isn’t perfect – no legislation ever is – however, with childhood health problems increasing and visual proof in Mrs. Q’s blog that school lunches leave a lot to be desired, it does offer a starting point for providing healthier meals for the children most in need (those receiving free or reduced-price school breakfast and lunch).
While reducing childhood obesity rates goes beyond offering kids plastic-wrapped carrot sticks and syrupy fruit cups, a recent article in The Washington Post outlined five myths about school food, including the notion that kids won’t eat anything green.
Schools in Compton, Calif., have introduced salad bars, which are now one of the most popular options for students. In New Orleans, a school chef conducts fruit and vegetable tastings with kindergartners – one for each letter of the alphabet – as they learn their ABCs (Apples, Bananas, Carrots, Daikon radishes).
Education goes a long way toward helping kids and adults make healthier choices. For example, in a San Francisco Elementary school, children made “funny-face” sandwiches using pita, hummus, raisins and raw spinach, with the school’s nutrition coordinator. What’s more, they actually ate them! In fact, research has shown that when presented with healthy foods in creative ways, kids will try, and perhaps even enjoy, eating them!
Read about the funny-face sandwich lesson here:
Teachers around the U.S. say they have observed students eating all sorts of stuff that is “good for them,” especially if they first encounter the food in a school garden or classroom cooking demonstration, help to plant seeds or harvest vegetables as part of a science lesson, or meet the farmers growing their greens.
However, studies overwhelmingly confirm kids are far less likely to try healthy foods on their own, especially if there is a vending machine filled with junk food nearby.
School officials and nutritionists agree that federal legislation can do only so much to get kids to eat balanced meals. We need to do more for both adults and children in terms of increasing nutrition knowledge, presenting food in creative ways and making sure that what we offer in the cafeteria reflects what we are teaching in the classroom and what is reinforced at home.
Education, creativity and fun go a long way with kids in general, not just in terms of healthy eating. When I student-taught Kindergarten a few years ago, I actually observed this. Give a kid a whole orange on her tray, and she probably won’t take the time to peel or eat it. But cut it in quarters, take a big bite and make a silly smiley face with the peel in your mouth, and just watch how fast they all do the same.
Read more about the myths of school lunches here:
Fairy DogParents
We were so impressed with this organization we came across, we had to share with you, we know most of our readers are just as passionate about animals as all of us here. Enjoy! Fairy DogParents is a 501c3 nonprofit organization that helps prevent dogs from being surrendered to shelters. They provide assistance with food, medical and general wellness needs of qualified dog recipients in Massachusetts. Fairy DogParents is 100% dependent on donations and cannot guarantee any goods or services for applicants. All payments go directly to those providing good and services. If you are faced with the choice of surrendering your dog because of personal financial circumstances you may qualify for assistance.
The inspiration for Fairy DogParents was Ladybug – a rescue dog who changed lives. Ladybug was 10 years old when she was adopted and 14 when she crossed the rainbow bridge in January 2009. Ladybug had many medical conditions and the family was fortunate enough to afford her prescription food, medications and regular vet visits. After the family lost Ladybug they donated her prescription food and pills to the vet to help others who could not afford them.
To honor her FDP wanted to sponsor another dog who had similar needs but was at risk of being surrendered due to financial limitations. After much research FDP could not find an organization that prevented dogs from being surrendered.
And Fairy DogParents was born- March 2009. The mission, help save dogs from being surrendered by keeping families together- you can help too!
For more info please check them out online at fairydogparents.org
The Key to fitness Success; Setting Realistic Fitness Goals
With the new year upon us seems all the gyms are busier than ever, must be all those new years resolutions coming out of the woodwork, and seems come every march the crowds get smaller and smaller. While it’s nice to have the equipment open up it’s also sad to see many people not sticking to their goals. Diane Heinauer the spin instructor we introduced you to last year brought up some excellent points about reaching the fitness goals you set for yourself.
First, plan out exactly what you want to achieve. “Losing weight” is not a specific goal and gives you nothing to work towards. Instead of “losing weight” how about lose 15 pounds. You now have an attainable goal that you can reach and accomplish. Once you reach that goal and decide you want to lose more, set another 15 pound goal and so on.
Second, create realistic goals. If you set your goals too high and it’s impossible to reach you are just setting yourself up for failure and disappointment. Repeatedly failing to stick to your goals means that either your goal is out of reach or that you haven’t quite figured out what to do do to reach it. It helps to have a clear idea of what you want and the basics for what’s involve in getting it.
The Simple Truth To lose a pound, you have to burn approximately 3500 calories. If you burn a total of 500 calories with exercise AND diet each day, you’ll lose a pound in about 7 days.
If you’re eating more calories than you’re burning, you need to either workout more, eat less or a combination of the two.
Example: If my BMR is 1500 calories and I burn 500 calories while exercising, I need 2000 calories to maintain my current weight. To lose a pound a week, I’ll need to eat about 1500 calories a day and burn 500 calories a day with cardio and weight training.
•Eating a balanced diet means getting all the nutrients you need so that you feel good all day and you have enough fuel for your workouts.
•Keeping track of what you eat will help you avoid mindless snacking and eating when you’re not really hungry
•Stay hydrated. Thirst sometimes presents itself as hunger pains.
•A complete workout includes strength training, cardiovascular exercise and flexibility exercises.
•If you’re hungry throughout the day, you’re either not eating enough or your meals aren’t satisfying you. A combination of carbs, protein and fat will help you feel full for a longer period of time. Remember having reachable goals will set you on a path to success, which will only inspire you to do more and be the best you can!
ginger beef lettuce wraps
Here is a great fresh lighter recipe after all the Holiday indulgence .
ingredients
•1 lb. beef flank steak or boneless beef top round steak
•1 medium yellow or green sweet pepper, seeded, cut in bite-size strips
•1 small zucchini, trimmed and cut in thin bite-size strips
•1/2 medium red onion, cut in thin wedges
•1/3 cup ginger beer or ginger ale
•3 Tbsp. reduced-sodium soy sauce
•2 cloves garlic, minced
•1/2 tsp. cornstarch
• 1/2 tsp. canola oil
•2 Tbsp. finely chopped fresh ginger
•12 Bibb or leaf lettuce leaves (about 2 heads)
•1/4 cup fresh cilantro leaves
directions
1. Trim fat from beef. For easy slicing, wrap and freeze beef 30 to 45 minutes or until firm. Thinly slice beef across grain; place slices in self-sealing plastic bag. In a second self-sealing bag combine sweet pepper, zucchini, and onion.
2. For marinade, in bowl combine ginger beer, soy sauce, and garlic. Divide marinade between beef and vegetables. Seal bags; turn to coat each. Refrigerate 4 to 6 hours, turning bags occasionally. Drain marinades into bowl. Stir in cornstarch; set aside.
3. Heat oil in large nonstick wok or extra-large nonstick skillet over medium-high heat. Add ginger; stir-fry 15 seconds. Add vegetables; stir-fry 3 to 5 minutes or until crisp-tender. Remove vegetables. Add half the beef to wok. Stir-fry 2 to 3 minutes or until beef is slightly pink in center. Remove beef. Repeat with remaining beef. Return all to wok, away from center. Stir marinade mixture; add to center of wok. Cook until bubbly. Toss beef and vegetables to coat. Remove from heat.
4. To serve, divide beef and vegetables among lettuce leaves, top with cilantro, and roll up. Makes 12 wraps (4 servings).
nutrition facts
•Servings Per Recipe 12 wraps (4 servings) Calories258, Total Fat (g)11, Saturated Fat (g)4, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)1, Cholesterol (mg)46, Sodium (mg)517, Carbohydrate (g)12, Total Sugar (g)5, Fiber (g)2, Protein (g)27, Vitamin C (DV%)168, Calcium (DV%)6, Iron (DV%)21, Percent Daily Values are based on a 2,000 calorie diet
maple-glazed new potatoes
Heading to a New Years Celebration, here is a great NEW Recipe to bring, NEW Potatoes for the NEW Year!
ingredients
3 lb. tiny new potatoes
1/4 cup butter, melted
Salt and cracked black pepper
3 Tbsp. white balsamic vinegar
2 Tbsp. pure maple syrup
3 cloves garlic, thinly sliced
1/4 cup chopped green onions
2 Tbsp. chopped fresh thyme
1 Tbsp. finely shredded lemon peel
directions
1. Preheat the oven to 325 degrees F. Halve or quarter any large potatoes. In shallow dish large enough to hold potatoes in a single layer, toss potatoes with butter; season with salt and pepper. Spread in single layer. Roast potatoes, uncovered, for 45 minutes, stirring once or twice during roasting.
2. Meanwhile, in small dish, stir together vinegar, maple syrup, and sliced garlic. Drizzle potatoes with vinegar mixture, gently tossing with a spoon or spatula to coat. Continue to roast about 10 to 20 minutes more, until potatoes are fork-tender and glazed, stirring once or twice.
3. To serve, sprinkle potatoes with green onions, thyme, and lemon peel. Makes 6 servings.
nutrition facts
Calories275, Total Fat (g)8, Saturated Fat (g)5, Monounsaturated Fat (g)2, Polyunsaturated Fat (g)0, Cholesterol (mg)20, Sodium (mg)265, Carbohydrate (g)47, Total Sugar (g)8, Fiber (g)5, Protein (g)3, Vitamin A (DV%)0, Vitamin C (DV%)81, Calcium (DV%)5, Iron (DV%)12, Percent Daily Values are based on a 2,000 calorie diet