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Tuesday, November 15, 2011

I advised getting ready for the holidays on my other blog by exercising and eating better so you won't fall into the plus side and you know what I mean.  The plus side is the dark side of health and there is nothing good on the dark side.  This time of year is full of danger for my family.  There are four birthdays, five holidays (Halloween thru Valentines) and numerous parties to get through without packing on the pounds and consuming calories like we are Olympic athletes.

Get busy and exercise now; don't wait for New Year's to get started.  If you just add 15 minutes a day, you will be better off than if you do nothing.  Of course, I expect those 15 minutes to increase to 30 at least 3 or 4 times a week and for you to actually sweat on those days!

Think about what you are shoving in your mouth right now too.  Make good choices at most meals (and snacks) so you can feel better about indulging at parties and holiday meals.  But that doesn't mean you should go whole hog and eat as much of whatever you want at parties and events either!  It doesn't have to be difficult; forego seconds and eat the grilled chicken breast, not the burger and fries.  Stuff yourself with vegetables, at least the kind that haven't been fried or covered in fat.  To help, I've got a recipe that was served at supper club recently.  You can make this for dinner and take leftovers for lunch the next day.  Once again, it is packed with nutrition and good taste.

Mediterranean Quinoa Salad
2 cups water
2 cubes chicken bouillon
1 minced clove of garlic
1 cup uncooked quinoa
1 large red onion diced
1 large bell pepper diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 tsp. salt
2/3 cup fresh lemon juice
1 Tbsp. balsamic vinegar
1/4 cup olive oil
Bring water, bouillon cubes and garlic to boil in a saucepan.  Stir in the quinoa, reduce heat to medium, cover and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.  Pour  quinoa into a large bowl.  Gently stir in onion, bell pepper, olives, feta, parsley, chives and salt.  Drizzle with the lemon juice, balsamic vinegar and olive oil.  Stir till mixed well.  Serve warm or refrigerate and serve cold.  Add some chopped cooked chicken to make it a heartier main dish.

So join me in warding off the evils of the holiday season, not waiting to repair the damage next year.  Damage control is always more difficult and doesn't always work as we've seen time and again in the news.    

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