Complete: 12+ months before wedding
Let me first start off this post by stating that getting in shape or healthy, however you may state it, should not be just for a special occasion but it should be a complete lifestyle change. Sure, using an occasion to get you motivated is an excellent idea, nonetheless the behavior should continue far past just a certain specified time period. Healthier habits produce a longer life and, in many cases, a happier life. Our First Lady, Michelle Obama, celebrated the one year anniversary of her Let's Move Campaign, where she is striving for all Americans, especially students, to take on healthier habits including exercising and eating right. She spoke today at an African American church in an attempt to reach out to a culture deep in traditional and unhealthy cuisine creations. Every culture has their traditional, saturated food selections, which may be consumed mostly on holidays. In mine, butter is a key ingredient; butter in and on cornbread, butter to sauté any vegetable and plenty of butter in desserts. Everyone loves butter, just look at all of Paula Dean’s recipes, and I do mean ALL! However, there are many substitutes that would suffice too such as margarine, olive oil and others. Or even consuming smaller portions will help cut calories and fat intake but this may seem like a much harder concept to grasp with such tasty food. The key to changing habits is to do change in moderation but stick to the plan. I am actually going into my second week of hitting the gym and as much as my legs, arms, butt and stomach are telling me to take a break I won't. Why? Because "won't" or "can't" need to fall out of my vocab because all they do is hold back progress. I am progressing to achieve a healthier lifestyle because I want to be around for my grandkids and great-grandkids!
Society wonders why our kids are obese but the answer is very simple; because we let them. We have to become models ourselves and help guide our children to stronger, longer and healthier lives. I'm striving for a healthy mind, body and soul; I'm mastering #2 and pushing towards #1 and #3. Where are you at in your trifecta?
Try this Recipe
Since I'm a pasta connoisseur...ok an all-around food connoisseur, I've chosen a great and healthy dish for you to try. I promise it is great! Thanks FOOD NETWORK!
Chicken-Zucchini Alfredo
Ingredients
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 zucchini, thinly sliced into half-moons
- 4 4-ounce thin skinless, boneless chicken breasts
- Freshly ground pepper
- 12 ounces fettuccine (preferably whole wheat)
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat milk (1%)
- 1/2 cup evaporated nonfat milk
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Directions
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.
Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.
Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g
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