Lynbrook | New Hyde Park | NY

Diet

Muscle Madness: Latissimus Dorsi

The Exercise Physiologists at Peak Performance know all the muscles in the body, but which ones are our favorite?! Every week we will feature a different muscle- so you guys get an anatomy lesson and learn how to work that muscle!

Anthony, what’s your favorite muscle?

My favorite is the latissimus dorsi which  translates to “the broadest muscle of the back.” This is personally my favorite muscle because I was a wrestler all of my life, and strong back muscles are crucial for optimal performance of the sport. 

Where is this muscle located?

The latissimus dorsi originates at the 7th-12th thoracic vertebrae of the spine (middle of the spine), as well as the lip of the illac crest (top of hip bone).  This muscle inserts or grabs onto the groove of the humerus (shoulder bone).

What does this muscle do?

The latissimus dorsi is responsible for extension, adduction (moving together), horizontal abduction (moving away), and internal rotation of the shoulder joint.  We use our latissimus dorsi muscles during everyday living activities more than we realize, such as picking something up off of the ground, grabbing something out of a cabinet, opening doors, and even pulling someone in for a hug.

What is a good exercise to strength this muscle?

A good exercise for this muscle is any movement that is considered a “Row”, such as a seated row using the row machine, a TRX suspended Row, or an upright High Row.

Recipe of the Week: Cucumber, Mango, & Chickpea Salad

Both quick and easy, this cold salad will get you ready for the warmer weather!

Prep Time: 8 minutes
Servings: 5

Ingredients:

  • 2 medium cucumbers, peeled and cubed
  • 1-2 mangos (about 8 ounces), pitted and cubed
  • 3 cups cooked chickpeas
  • ¼ cup raisins
  • ½ cup fresh mint, chopped

Dressing:

  • 2 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 small shallot, minced
  • Sea salt and freshly ground pepper

Directions:

  1. Cut the cucumbers and mango into small chunks about the size of the chickpeas. In large bowl, combine cucumbers, mango, chickpeas, raisins, and mint.
  2. In separate bowl, whisk together all dressing ingredients. Pour over salad, mix, and serve.

Nutrition:

  • Calories 271
  • Carbohydrates 42g
  • Fat 7g
  • Protein 10g
  • Fiber 9g

Happy Earth, Healthy You

How far do you live from Peak Performance? A five minute drive? Ten minute drive? Have you ever noticed the actual mileage when you’re driving here? Peak is probably closer than you think! Have you tried walking or biking as your mode of transportation to get to the gym?

An individual weighing about 150 lbs. can burn about 300 calories per hour walking depending on their pace! Would you rather burn 300 calories or $2.50 on a gallon of gas?

Lynbrook Peak

  • Hewlett (by Trader Joe’s)- 2.0 miles
  • Lynbrook Train Station- 0.5 miles
  • Malverne Train Station- 1.4 miles
  • East Rockaway High School- 1.2 miles
  • Woodmere- 3.2 miles
  • Valley Stream North HS- 2.6 miles

New Hyde Park Peak

  • NHP Train Station- 1.3 miles
  • Tulip Ave Floral Park- 2.1 miles
  • Glen Oaks Shopping Center- 1.5 miles
  • Michael J Tully Park- 2.0 miles

Pace yourself! Think about your speed when walking/running on the treadmill and give yourself enough travel time. Average walking speed is about 3.0 mph. What about cycling? The average cyclist can ride about 10 mph at a comfortable pace, whereas cyclists on a racing bike travel about 25 mph in the Tour de France.

Earth Day is Saturday, April 22! Team Peak is challenging you to walk, run, or bike to the gym.

  • Know your body’s limits- if you live a little further than you can travel without a car, try to carpool with a gym friend.
  • Have a friend or family member drop you off while they run errands- then try walking back home.
  • Consider public transportation! There are bus stops all along Merrick Road and they stop right in front of Peak Performance.
  • There are plenty of ways to reduce our footprint on earth while working on our personal health and fitness goals!

 

By Louise Mills-Strasser

 

Muscle Madness: Rectus Abdominis

The Exercise Physiologists at Peak Performance know all the muscles in the body, but which ones are our favorite?! Every week we will feature a different muscle- so you guys get an anatomy lesson and learn how to work that muscle!

Brandon, what’s your favorite muscle?

The Rectus Abdominis, better known to most as “the abs.” However, this is only one of many abdominal muscles. 

Where is it located?

This muscle runs along the front of the abdomen starting  down at the pubic symphysis and connecting up to the breastbone and cartilage of the ribs.

What does this muscle do?

The rectus abdominis is responsible for flexion of the lumbar spine. It also tilts the pelvis forward improving the mechanical positioning of the postural muscles to help take the daily stress off the lower back.  If the abdominal muscles are weak, it can create high stress on the postural and other lower back muscles. This may cause difficulties or inefficiencies with squats, deadlifts and standing shoulder presses.  It is important to train the abdominal wall for all athletes, as well as, the general population.

What’s a good exercise for the rectus abdominis?

My favorite corrective exercise is the Swiss ball crunch. Make sure that the ball is properly inflated in order to maintain its curvature under the lower back.  If the ball flattens during the crunch, the lumbar spine will flex to a point that the rectus abdominis loses its mechanical advantage. When the ball is firm enough, the lumbar spine remains curved in its neutral arc. Begin seated on the Swiss ball and engage your core. While maintaining a neutral spine, lift your torso up keeping the chest up to the ceiling. Slowly come back down one vertebrae at a time!

 

Recipe of the Week: Spinach & Zucchini Lasanga

Prep time: 15 mins
Cook time: 40 mins
Serves: 9

Ingredients:

  • 1 tbsp extra-virgin olive oil
  • half onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
  • Salt and pepper to taste
  • 1 tbsp chopped fresh basil
  • 3 cups spinach
  • 15 oz part-skim ricotta
  • 1 large egg
  • ¼ cup freshly grated Parmesan cheese
  • 4 medium zucchini, sliced ?” thick
  • 16 oz part-skim mozzarella cheese, shredded
  • ½ tsp parsley, chopped

Directions:

  1. In a saucepan, heat olive oil over medium heat. Add onions and cook 4-5 minutes until they are soft and golden. Add garlic and sauté, being careful not to burn. Add tomato paste and stir well. Add crushed tomatoes, including the juice in case you are using tomato cans. Add salt and pepper.
  2. Cover and bring to a low simmer for 25-30 minutes.
  3. Finally remove from the heat and add fresh basil, spinach and stir well.
  4. Adjust the seasoning if you think it is necessary.
  5. Preheat oven to 375°.
  6. In a medium bowl mix ricotta cheese, parmesan cheese and an egg. Stir well.
  7. In a 9×12 casserole spread some tomato sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture and top with the mozzarella cheese.
  8. Repeat the layers until all your ingredients are all used up. Top with sauce and mozzarella.
  9. Bake 30 minutes covered and 10 minutes uncovered. Let stand about 10 minutes before serving.
  10. Garnish with parley and enjoy!

Find the original recipe here!

Recipe of the Week: Crispy Carrot Chips

The entire batch of carrot chips contains only 79 calories and offers 4.1 grams of fiber; regular potato chips have 160 calories and only one gram of fiber. Don’t forget the Vitamin A benefits!

Yields:  1 serving
Cook Time: 1 hour
Calories per serving: 79

INGREDIENTS

  • 2 large carrots (or 3 medium)
  • 1/2 teaspoon olive oil (or melted coconut oil)
  • 1/8 teaspoon sea salt
  • Any other seasonings you like!

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Wash and peel the carrots. Using a mandolin slicer or a knife, tilt the carrot, and thinly slice diagonally to make oval-shaped pieces — if they’re too thick, they’ll be soft instead of crunchy.
  3. Place the carrot slices in a bowl, and toss with olive oil and salt.
  4. Lay the carrots in a single layer on a cookie sheet lined with a Silpat or parchment paper.
  5. Bake for 15 to 20 minutes, or until the carrots are dry and crisp. Watch them carefully toward the end, as they can burn quickly.

 

Find the original recipe here!

Recipe of the Week: Seven Vegetable Couscous

Prep Time: 1 hour 5 minutes

Ingredients:

Seven-Vegetable Stew:

  • 3 cloves garlic, smashed
  • 2 small turnips, peeled and quartered
  • 1 medium yellow onion, quartered lengthwise, root end intact
  • 1 large carrot, peeled and cut into 2-inch chunks
  • 1/2 fennel bulb, thickly sliced lengthwise, root end intact
  • 1/3 cup golden raisins
  • 1 tablespoon peeled, chopped, fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons each ground cumin, paprika, and sugar
  • 1 1/2 teaspoons ground turmeric
  • 1/8 teaspoon ground cloves
  • 1 cinnamon stick, snapped in half
  • 2 cups water
  • 1 pound butternut squash
  • 1 small zucchini, cut into 2-inch rounds
  • 1 (15 1/2-ounce) can chickpeas, rinsed and drained
  • 4 sprigs fresh flat-leaf parsley, tied together with kitchen string
  • 1 cup canned whole peeled tomatoes, with their juices

Couscous:

  • 2 cups cold water
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 1/2 cups uncooked couscous
  • 1/2 cup sliced almonds, toasted

Directions:

For the stew:

  • Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes.
  • Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices.
  • Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. Remove cinnamon sticks.

 For the couscous:

  1. Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.

To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Enjoy!

 

Original recipe from the Food Network 

Recipe of the Week: Shrimp and Veggie Stuffed Zucchini

Prep: 20 minutes
Cook Time: 35 minutes
Serves: 4

Ingredients:

  • 1 extra large zucchini
  • ¼ c olive oil
  • 6 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • ½ lb. large shrimp, shelled, deveined, & halved
  • 1 large tomato
  • 8 cremini mushrooms
  • ¼ c grated Parmesan cheese
  • 8 leaves fresh basil, torn
  • Salt & Pepper, to taste
  • Garlic Powder, to taste
  • ¼ c grated Parmesan cheese, divided

Directions:

  1. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
  2. Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.
  3. Reduce the oven heat to 450 degrees F.
  4. Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool.
  5. Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
  6. Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.