Fitness Tip
Halfhearted
By Tony Horton
We live in a society where being number one is all that matters. No one remembers the guy or gal who comes in second place. This mentality wiggles its way into everything we do. We have become perfectionists who hate to fail. We'd rather do nothing as to avoid doing something poorly. Frustration with our fitness plan occurs when we decide to skip workouts because we feel like we can't match the performance or level of earlier workouts. This is crazy because it will prevent you from obtaining anything. The hell with perfect. Do it wrong (not bad-form wrong) and halfhearted once in awhile. Half of a workout done with tons of modifications beats the pants off of the thought of a perfect workout.
Nutrition Tip
Eat Pasta, But Not Too Much
By Chalene Johnson
Pasta is not the enemy. It’s a great source of energy for those who exercise regularly. However, don’t eat too much. It’s the average serving size that causes a problem. A serving of pasta should be only 1 cup (cooked), but most people routinely eat 4 cups. As a rule, you should measure intake based on activity, not mood, emotion, or your present company. Just remember, no matter how well you eat, if you eat more calories than your body needs, you will store the excess as fat.
Health Tip
Don't Try to Work Through Pain
By Steve Edwards
You're working hard, making progress, and then it hits. PANG! You pull something, you twist something, you strain something. Whatever you've done, it's not crippling, so push through it. Right?
Wrong.
If something doesn't feel right, your body's telling you to take care of it. If you don't fix yourself up, it could lead to a more serious injury—or to a chronic pain that might one day become arthritic.
Instead, take time off. Ice the sore area to reduce swelling and resume the activity when there is no more pain. Then take it easy and keep icing post-workout. If the pain doesn't get better within a week, it's time to see a doctor.
Today's Recipe By: Carrie Watts
Greek Feta Chicken
Recommended by Carrie Wiatt
Marinade:
8 oz. plain nonfat yogurt
4 tsp. garlic, minced
1/3 bunch fresh oregano, chopped
1 Tbsp. chopped fresh parsley
1-1/2 tsp. fresh lemon juice
1 tsp. black pepper
8 boneless, skinless chicken breast halves
Topping:
6 oz. feta cheese
1 roma tomato, chopped
1/2 cup artichoke hearts, canned
1/2 cup sun-dried tomatoes, blanched and chopped
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh parsley
In a medium bowl, whisk together the marinade ingredients. Add the chicken, turn to coat and marinate in the refrigerator for at least 1 hour and up to overnight. Preheat the grill and set the oven to 350 degrees. Mix together the topping ingredients in a large bowl. Grill the chicken, basting with marinade, 4 minutes per side or until no longer pink. Arrange the chicken on a sheet pan coated with nonstick spray and place 1 rounded tablespoon of topping on each breast. Bake for 5 to 8 minutes or until the cheese is softened. Makes 8 servings.
Preparation Time: 1 hour, 15 minutes
Cooking Time: 16 minutes
Nutritional Information: (per serving)
Calories: 218Protein: 33 gFiber: 1 gCarbs: 7 gFat Total: 6 gSaturated Fat: 4 g
