Lynbrook | New Hyde Park | NY

weight loss

Recipe of the Week: Summer Kale Salad

Prep Time: 15 minutes
Marinate Time: 6 hours
Servings: 5

One of my favorite salads I have made in a very long time. Quick and easy to make with little clean up is a big win in my kitchen. Substitute out as you prefer- the options are endless with this salad. I would suggest adding a lean protein source like beans, avocado, or even chicken!

Ingredients:

  • 5-6 cups of kale (I used one big bag of kale from Trader Joes)
  • ½ cup dried unsweetened cranberries
  • ½ cup pine nuts
  • ½ cup diced red onions
  • ½ cup cherry red tomatoes
  • 1/3 cup feta cheese
  • Juice of one lemon
  • 2 fresh cloves of garlic, diced
  • ¼ cup olive oil
  • ½ cup balsamic vinegar
  • ½ tsp sea salt
  • ½ tsp black pepper

Directions:

  1. Mix kale, cranberries, tomatoes, nuts, and onions in a glass bowl.
  2. In a separate dish, mix lemon juice, olive oil, vinegar, salt, pepper, garlic to make a dressing.
  3. Pour dressing over kale and toss to coat evenly.
  4. Refrigerate for at least 4 hours, overnight is best. Before serving, toss in feta cheese.

Nutrition:
Calories: 243
Carbohydrates: 24g
Protein: 4g
Fat: 16g

Returning to Exercise After a Heart Attack

Myocardial infarctions, better known as heart attacks, are one of the leading causes of death in the United States. Generally, heart attacks are a result of coronary heart disease (CHD). With CHD, plaque begins to buildup in the coronary arteries leading to a reduction of oxygen-rich blood to our heart. If the plaque builds up too largely and the heart does not receive enough blood, the heart muscles start to die. At this point, heart damage is not obvious and severe or long-lasting complications can occur, including a heart attack.

Symptoms are not always present in CHD and but there are a few major symptoms associated with a heart attack. These include chest pain, upper body pain above the belly button and shortness of breath. Thankfully, heart attacks and CHD are preventable and many risk factors can be controlled. The risk factors include:

  • Smoking
  • High blood pressure
  • High blood cholesterol
  • Obesity/Overweight
  • Lack of physical activity
  • Unhealthy diet
  • High blood sugar due to insulin resistance or diabetes

*Items in BOLD can be further controlled by increased physical activity

In the event that someone has experienced a heart attack, it is possible to return to normal activity. Most people that do not experience chest pain or discomfort or other problems will typically return to normal activities within a few weeks and walking can start immediately.

When programming for an individual that has had a heart attack it is important for them to ease back into exercise. The key is to slowly build up to being able to withstand 30 minutes of moderate intensity activity. During this period, low-impact movements like walking or light gardening are preferred. As the individual gets stronger and gains stamina, others activities like swimming, cycling or non-contact sports can be added.

Strength training is not recommended in the short-term and, apart from light weights during the early recovery period should be avoided until a physician or cardiac rehabilitation team confirms approval to begin. This is due to the spike in blood pressure that is associated with heavy lifting.

If you would like information pertaining to CHD or myocardial infarctions be sure to check out my.clevelandclinic.org. Also, be aware that most patients will receive a prescription for cardiac rehabilitation, which has been an effective program for recovery post-myocardial infarction. Feel free to ask any of our fitness professionals any questions you may have.

 

 

By Julian C. Lee

Recipe of the Week: Sheet Pan Chicken Fajitas

All you need is one sheet pan lined with tin foil! Pop it in the oven to get nice and hot so when the sliced peppers, onions, and chicken are placed on it, they start to sizzle. The preheated pan speed up the cooking time, which means dinner is ready to go in only 30 minutes!

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 black pepper
  • 3 bell peppers (any combination of colors), cut into strips
  • 1 small yellow onion, sliced
  • 8 small flour tortillas

Instructions

  1. Preheat oven to 425 degrees. Line a large baking sheet with tin foil and place it in the oven while you prep the vegetables and chicken.
  2. Pound the chicken breasts with a meat mallet until they are of even thickness. Coat the chicken with 1 tablespoon of olive oil. Mix the spices together in a small bowl and then sprinkle over the chicken in an even layer (both sides). Slice the chicken into long strips, about 1 – 1/2 inches wide.
  3. Toss the bell pepper slices and onions with the other tablespoon of olive oil. Remove the hot sheet pan from the oven and spread the peppers and onions in an even layer. Place the chicken strips among the vegetables. Cook for 20-25 minutes, or until the chicken is cooked through.
  4. Serve with warm tortillas, fresh guacamole, or salsa on top and enjoy!
  5. Optional: Try swapping the tortillas for quinoa, brown rice, or mixed greens for a deconstructed fajita!

 

Original recipe from Amanda’s Cookin’ can be found here!

Recipe of the Week: BALSAMIC CHICKEN AND ROASTED VEGETABLES

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients:

  • 6 chicken thighs skin on, bone in
  • 24 oz baby gold potatoes halved
  • 1 large red onion
  • 1 tbsp fresh rosemary chopped
  • 2 sprigs fresh thyme, remove the leaves
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 5 cup cherry tomatoes

Marinade

  • 3/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 clove garlic crushed
  • 2 tbsp dijon mustard

Instructions:

  1. Turn on your oven to 400° F
  2. Mix the marinade together and add the chicken, toss it around to coat it and put it in the fridge.
  3. Get out a half sheet pan. You can line it with parchment for easy clean up.
  4. Toss the halved potatoes and onions in a small amount of olive oil, and then place the potatoes only on the sheet pan and bake for 15 minutes. Put the onions to one side.
  5. After 15 minutes, remove the sheet pan and add the red onion and the chicken along with the marinade, then sprinkle on the chopped rosemary and thyme and a little salt and pepper, and put it back in the oven.
  6. Cook for a further 25 minutes, then take out the pan again to add the cherry tomatoes, and cook for 20 minutes more.
  7. After 45 minutes the chicken thighs should be fully cooked to an internal temperature of 165°F
  8. Plate and enjoy!

Note: You can use skinless boneless thighs, or skin on boneless variety too. The skinless boneless thighs will not take as long to cook as the bone in versions so you will need to adjust the cook time to compensate for that.

Nutrition:

Calories: 394 cal
Total Fat: 23g
Total Carbs: 22g
Sugars: 5g
Protein: 22g

Balsamic Chicken with Potatoes, Red Onion and Tomatoes

Recipe of the Week: YOGURT CHOCOLATE CHIP MUFFINS

TOTAL TIME: 30 minutes

INGREDIENTS:

  • cooking spray
  • 1 3/4 cups cake flour (see notes below for GF)*
  • 1/2 tsp baking soda
  • 3 tablespoons unsalted butter, room temperature
  • 2/3 cup sugar
  • 3 large egg whites (or two large eggs)
  • 1/2 tbsp vanilla extract
  • 10 ounces (1 1/4 cups ) 0% Greek yogurt
  • 9 tbsp semi-sweet chocolate chips

DIRECTIONS:

  1. Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
  2. Mix flour and baking soda with a whisk in a medium bowl.
  3. In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
  4. In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
  5. Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
  6. With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
  7. Bake at 375° for until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

NUTRITION INFORMATION:
Yield: 12 servings, Serving Size: 1 muffin
Amount Per Serving:

  • Calories: 187 calories
  • Total Fat: 5.5g
  • Cholesterol: 8mg
  • Carbohydrates: 30g
  • Sugar: 17g
  • Protein: 6g

This delicious recipe originally comes from SkinnyTaste.com! Find the full recipe here!

Recipe of the Week: Hawaiian Turkey Sliders

Serves: 6
Total Time: 30 minutes
Active Prep: 30 minutes

Ingredients

  • 1 pound 93%-lean ground turkey
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 scallions, sliced
  • 1 large garlic, minced
  • ¼-inch-thick fresh pineapple rings
  • 1 small red onion, cut into ¼-inch-thick rings
  • toasted slider buns, preferably whole-wheat
  • 2 tablespoons mayonnaise
  • 6 small leaves Boston lettuce

Preparation

  1. Preheat grill to medium-high.
  2. Combine turkey, teriyaki sauce, scallions and garlic in a medium bowl; gently knead together. Do not over mix. Form into 6 burgers, about 3 inches wide.
  3. Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, 2 to 3 minutes per side. Grill pineapple rings until lightly charred, about 2 minutes per side. Grill onions until lightly charred and starting to soften, about 2 minutes per side.
  4. Assemble the burgers on toasted buns with 1 teaspoon mayonnaise, 1 lettuce leaf, 1 pineapple ring and about 3 onion rings each.

 

Original recipe from Eating Well can be found here!

 

Exercise and Osteoporosis

Osteoporosis is a bone disease that develops when the body loses too much bone mass, makes too little bone, or both. As a result, bones become weak and worst case, may break as a result of a fall. Peak bone mass is determined by sex, heredity family history, race, diet and exercise and about 60% of bone growth occurs during adolescence. Moderate exercise protects against osteoporosis, but too little exercise may cause osteoporosis. Inactivity may also cause bone loss, whereas weight-bearing exercises may maintain or help improve bone mineral density. There is a significant correlation between muscle strength and bone mineral density. Weight-bearing exercises have been proven to increase bone mineral density over time. These exercises include activities that make you move against gravity while staying upright. Weight-bearing exercises can be high-impact or low-impact.

High-impact weight-bearing exercises help build bones and keep them strong. If you have broken a bone due to osteoporosis or are at risk of breaking a bone, you may need to avoid high-impact exercises. Examples of high-impact weight-bearing exercises are:

  • Dancing
  • Jogging/running
  • Jumping Rope
  • Stair climbing
  • Tennis

Low-impact weight-bearing exercises can also help keep bones strong and are a safe alternative if you cannot do high-impact exercises. Examples of low-impact weight-bearing exercises are:

  • Using elliptical training machines
  • Walking (on a treadmill or outside)
  • Low impact aerobics class

Strength Training Exercises

These activities include moving your own body, weights or other resistance against gravity. Examples include:

  • Lifting weights
  • Using elastic exercise bands
  • Using weight machines
  • Lifting your own body weight

Balance Exercises

These improve your ability to hold yourself upright and help prevent falls. Examples include tai chi, yoga, and supervised stability exercises.

Remember to always check with your doctor before implementing an exercise routine.

 

By Louise Mills-Strasser, M.S., EP-c

Recipe of the Week: Spiced Chicken with Grilled Peach Salsa

Serves: 4
Serving size: 1 chicken breast and 1/2 cup salsa

Ingredients:

  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons fennel seeds
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons grated lime rind
  • 1/4 cup fresh lime juice, divided
  • 4 teaspoons honey, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 3 peaches, pitted and quartered
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • 2 large purple scallions or spring onions, thinly sliced
  • Lime wedges (optional)

Directions:

  1. Place first 3 ingredients in a small skillet over medium heat; toast, shaking the pan occasionally, for 2 minutes or until fragrant. Remove from heat; coarsely grind spices using a mortar and pestle or spice grinder.
  2. Combine 2 teaspoons spice mixture, lime rind, 2 tablespoons juice, 2 teaspoons honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add chicken; toss to coat. Let stand 10 minutes.
  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 12 minutes or until a thermometer registers 155°, turning once. Transfer chicken to a plate; let stand 5 minutes. Thinly slice each chicken breast across the grain.
  4. Recoat pan with cooking spray. Add peaches; grill 3 minutes, turning once to mark the cut sides. Transfer peaches to a cutting board; coarsely chop. Transfer peaches and their juices to a large bowl. Add remaining 1 teaspoon spice mixture, remaining 2 tablespoons lime juice, remaining 2 teaspoons honey, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cilantro, olive oil, and scallions. Serve chicken with salsa and lime wedges, if desired.

Nutritional Information

Per serving:

Calories 299
Fat 8.1 g; Protein 36 g; Carbohydrate 22 g; Fiber 3 g