August Newsletter 2016
Back To Health Wellness Center: Optimal Health The Affordable Way!
Hopefully you didn’t
blink and miss Summer because it is that time again,,,,!!!! In these last few
days left to soak up freedom from schedules, carpool, and homework we encourage
you to stay on top of your families health in the coming Fall and Winter months
when everyone tends to focus less on their Summer body and eating habits and
more on football season snacks and staying in during the colder months.
Back to School and Looking
Cool
A few ideas for back to school planning.
Aug Events: Join us at the Home, Holistic
Health & Beauty Expo on Aug 13th at Two Rivers. We will be presenting a
lecture on Health and Wellness
1.
Objective Board – This can be as simple as what your
kids want to improve in from last school year to this. You can start it one day at a time. Example:
“Today I will, I know I’ve got it when, and Essential questions:” This will be
a very organized and encouraging way for them to keep track of their progress.
Bonus idea—attaching a reward system to it.
2.
Pack lunches the night before-- You will thank yourself
in the morning that you aren’t rushing around on top of everything else to get
them a healthy and nutritious lunch. This is also a way to save on lunch money!
3.
A week of practice—having the kiddos on a school
schedule a week before with an early bed time and hardy breakfast will keep
them rested, full, and focused as they say and maximize their energy level for
the first day!
If
a doctor, lawyer, or dentist had 40 people in his office at one time, all of
whom had different needs, and some of whom didn’t want to be there and were
causing trouble, and the doctor, lawyer, or dentist, without assistance, had to
treat them all with professional excellence for nine months, then he might have
some conception of the classroom teacher’s job.
Donald D. Quinn
Donald D. Quinn
After School Activities For Everyone
- Walk the dog. Don't have one? Take the neighbor's dog for a stroll.
- Play hide-n-seek. An oldie, but goodie
- Do kid-friendly Zumba at home. Play fun music, and do exercise-dance moves. Let your kids make up some of their own moves that they can teach you. This could work with yoga as well.
- Pick a "food of the week" every Sunday. During the rest of the week, incorporate that food into at least one meal every day. Be sure it's a healthy option. Use this as an opportunity to expand your child's palette and find new recipes for the family.
- Ride bikes.
If the school year has crept up on you causing added stress, we
recommend you try…..
Our featured product of the month only $12.50
H.O.M.E.W.O.R.K
=
Half
Of My Day Wasted On Random Knowledge
RECIPE OF THE MONTH
Beef
and Cannellini Bean Soup
Ingredients
3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan
3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan
Directions
In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.
In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.
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