Tag: Fitness

Welcome to the Health and Fitness NewsWelcome to the Stars Hollow 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 and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Cucumbers are high in three types of phytonutrients – cucurbitacins, lignans and flavonoids – that have antioxidant and anti-inflammatory properties. They’re a good source of vitamin C, beta-carotene, potassium, magnesium and manganese, and an excellent source of vitamin K. They also contain the mineral silica. They’re hydrating and great for the skin, a perfect food for hot end-of-summer days. Try to find unwaxed organic cucumbers so you don’t have to peel them.

~Martha Rose Shulman~

Welcome to the Health and Fitness NewsWelcome to the Stars Hollow 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 and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

When a grain is not the main ingredient in a salad you appreciate it for its texture and for the nutty flavor it contributes to the dish. Authentic Middle Eastern tabouli, for example, is a parsley salad to which a small amount of fine bulgur adds a bit of substance. I made a tabouli of sorts this week with lots of parsley and a little bit of barley, and I made a kale salad with a little bit of quinoa added. Both of these I served as side dishes or starters.

~Martha Rose Shulman~

Welcome to the Health and Fitness NewsWelcome to the Stars Hollow 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 and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Four of this week’s recipes are for small, four-egg frittatas for two, all cooked in an 8-inch, heavy nonstick omelet pan. If you want to double or triple the recipes for a larger crowd, use a 10-inch pan for six to eight eggs and a 12-inch pan for more than eight eggs. You will need to finish the large ones under the broiler for a minute or two to set the top.

The last recipe is more time consuming, but well worth the effort. It’s a traditional Provençal terrine of stacked omelets, called a crespéu. Years ago, when I was working on my cookbook “Provençal Light,” I researched and wrote a recipe for the dish but never saw it in restaurants or shops. But in the last five years it has become fashionable in Provençal charcuteries, and I see it everywhere. I experimented with a couple of techniques for making it this week, and was so happy to have the results on hand in my kitchen.

~Martha Rose Shulman~

Welcome to the Health and Fitness NewsWelcome to the Stars Hollow 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 and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Some people just don’t get hungry during a heat wave, but I’m not one of them. During the last run of hot weather I craved cold Asian noodles; I loved the way they were both cooling and filling, and the way they served as a vehicle for refreshing vegetables like cucumbers and crisp shredded cabbage. Asian noodles don’t need to be cooked al dente the way Italian pasta does, so they won’t suffer from being cooked ahead, tossed with a little sesame oil or dressing and refrigerated for a day or two. This is really helpful when the weather’s hot and you’re hungry. You reach into the refrigerator and grab a bowl of noodle salad that is no worse for wear from having been there for a day.

~Martha Rose Shulman~

Welcome to the Health and Fitness NewsWelcome to the Stars Hollow 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 and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

For years I insisted that gazpacho can’t be gazpacho if it doesn’t have bread as one of its ingredients. After all, bread is what gives classic gazpacho its unique texture. But this week I decided to forget about the bread and focus in on the combination of tomatoes, vinegar, olive oil, onion and garlic that is really behind the signature flavor of gazpacho. The new Spanish chefs have been reinterpreting this lively, low-calorie soup for over a decade now, so I felt free to experiment, too.

~Martha Rose Shulman~

Welcome to the Health and Fitness NewsWelcome to the Stars Hollow 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 and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. They’re low in calories and a good source of iron, magnesium, phosphorus and copper, as well as dietary fiber, vitamin C, vitamin K, niacin, potassium and manganese. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa and also for a cooked salsa, which has a rounder, seared flavor. I made both last week and used them with different taco fillings. The salsas keep well in the refrigerator and I’m enjoying the leftovers with just about everything I make, from scrambled eggs to grilled fish to plain corn tortillas that I crisp in the microwave.

Welcome to the Health and Fitness NewsWelcome to the Stars Hollow 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 and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

There is little room in my repertoire at this time of year for dishes that don’t include tomatoes, but this week I kept it pretty simple.

   I tried a new recipe for roasting tomatoes. I roasted them for 2 hours at a low temperature (300 degrees), which didn’t dry them out completely but intensified everything about them. I snacked on them all week, and also put them through a food mill for sauce. They will definitely become a habit, along with the fresh tomato sandwiches I’ve been eating for lunch every day. This won’t stop until September.

Welcome to the Health and Fitness NewsWelcome to the Stars Hollow 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 and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

If you are trying to put dinner together in a hot apartment this summer you will appreciate the fact that stir-frying in a wok requires little more than a five-minute blast of heat. Some time is needed to prepare the ingredients while the stove is off, but once you begin cooking, be ready to eat. Yes, you have to cook the rice or noodles you will be eating with your stir-fries, but those can be cooked ahead, in the morning for example, before it gets too hot, or in a rice cooker, and then reheated in the wok.

!Martha Rose Shulman~

Welcome to the Health and Fitness NewsWelcome to the Stars Hollow 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 and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Apricots are an early summer fruit, and their short season is now. They’re worth buying, for the purposes of both taste and nutrition, only when you can find them ripe. You don’t want them so ripe that they bruise as soon as you put them into a bag – they should be slightly firm to the touch, as apricots ripen from the inside out – but if they were picked green they will have little flavor, and they’ll have that mealy texture that describes a bad apricot.

The fact that 95 percent of the apricots grown in the United States are from California doesn’t mean that you can’t find good ones that were picked at the right time if you live elsewhere. Whole Foods watches the crops carefully and sells all of the terrific varieties, like Blenheims, that we find out here in California in our farmers’ markets. I’m lucky to live in Southern California, where the apricot season is longer than in other parts of the state (mid-May to mid-August; it ends in mid-July in Northern California), so I’ve already had some time to work on this year’s apricot recipes.

~Martha Rose Shulman~

Welcome to the Health and Fitness NewsWelcome to the Stars Hollow 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 and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Pizzas made on the grill are really more like topped flatbreads. They get plenty of direct heat, so the surfaces brown nicely, but not enough ambient heat, even with the lid closed, for a crumb to develop on the rim of the pizza. Stretch out or roll the dough very thin, with no raised edge, so that the pizzas won’t have a doughy texture. It’s much easier to work with smaller pies, so I divide into three portions dough that I usually divide in half, and I roll them to approximately 10-inch disks. Then I freeze the disks between pieces of lightly dusted parchment so I don’t have to worry about the dough sticking or tearing when I’m ready to put it on the grill. I take it from the freezer shortly before I’m ready to grill it, and the cold rounds are easy to manipulate. If you want to reduce the calories in these pizzas you could roll them really thin and get four slightly smaller pies out of one batch of dough. Then freezing is really necessary for easy handling.

It’s important that you don’t weigh down your pizzas with ingredients, especially marinara sauce, or they’ll be difficult to get on and off the grill and they’ll be soggy. A thin layer of marinara – 1/4 cup – will be plenty for a 10-inch disk. As for vegetables, because the pizzas get so little time on the grill, they will taste best if you grill them a bit beforehand, on their own, in a grill pan. Then they get the nice charred flavor we love. I’ve given you recipes this week for tomato, eggplant, onion and fennel pizzas. Other vegetables that work well are peppers, summer squash, artichoke hearts, even potatoes.

~Martha Rose Shulman~