"I once had to go through that same system"
In a TV exclusive with #BBCBreakfast @MarcusRashford explains why he's calling for a u-turn over the decision to end free school meal vouchers in England over summer.
More here: https://t.co/xcqAUyGU20 pic.twitter.com/Yndb93vqlH— BBC Breakfast (@BBCBreakfast) June 15, 2020
Marcus Rashford..
It never gets easier….
Milk – Refuel, Repair and Rehydrate
Milk naturally contains nutrients that can help address the 3 ‘R’s of post-exercise recovery: Refuel, Repair and Rehydrate #WorldMilkDay #EnjoyDairy ndc.ie/nutrition/spor
Milk can make a valuable contribution to fluid intake.
Hydration is important for good health. A glass of #milk is an excellent choice for staying hydrated – it provides fluids and electrolytes and contributes to your overall fluid intake #hydrate bit.ly/2VAmNoZ
Natural sunlight is a great way to boost your body’s vitamin D levels.
FIT36® @FIT36fitness 5 hours ago
Natural sunlight is a great way to boost your body’s vitamin D levels. #HealthTips
Open up your heart..
Always my best therapy @karagoucher
Kara Goucher
@karagoucher
Always my best therapy
Recipe: Charred Broccoli Tabbouleh Salad
Try this delightful twist on traditional tabbouleh. Blend nutritious, high fiber bulgur with charred broccoli, chickpeas and tahini. You’ll get bone-building vitamin K, and vegetarian-friendly protein. And you’ll also get great taste.
Ingredients
¼ cup bulgur wheat
1 broccoli crown
2 tablespoons extra virgin olive oil
¼ plus ⅛ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
1 cup grape tomatoes, quartered
2 scallions (white and light green parts), thinly sliced
15.5-ounce can (no salt added) chickpeas, drained and rinsed
3 tablespoons fresh lemon juice
1 tablespoon tahini*, well stirred
Directions
- Put the bulgur into a small bowl and cover with hot water by 2 inches. Let stand until the bulgur is tender, about 30 minutes. Drain into a strainer and shake out excess water.
- Heat the oven to 425°F.
- Cut the broccoli into small florets and place on a rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and pepper. Toss and spread into a single layer. Roast until tender and charred at the edges, 12 to 15 minutes. Let cool.
- In a large bowl, combine the cucumber, tomatoes, scallions, chickpeas, bulgur, and broccoli.
- In a small bowl, whisk together the lemon juice, tahini, and remaining ⅛ teaspoon salt. Pour over the salad and toss well to combine.
Nutritional information
Calories 251
Total fat 10g
Saturated fat 1.5g
Protein 11g
Carbohydrate 33g
Dietary fiber 7g
Sugar 4.6g
Added sugar 0g
Cholesterol 0mg
Sodium 452mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
Recipe: Charred Broccoli Tabbouleh Salad
Try this delightful twist on traditional tabbouleh. Blend nutritious, high fiber bulgur with charred broccoli, chickpeas and tahini. You’ll get bone-building vitamin K, and vegetarian-friendly protein. And you’ll also get great taste.
Ingredients
¼ cup bulgur wheat
1 broccoli crown
2 tablespoons extra virgin olive oil
¼ plus ⅛ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
1 cup grape tomatoes, quartered
2 scallions (white and light green parts), thinly sliced
15.5-ounce can (no salt added) chickpeas, drained and rinsed
3 tablespoons fresh lemon juice
1 tablespoon tahini*, well stirred
Directions
- Put the bulgur into a small bowl and cover with hot water by 2 inches. Let stand until the bulgur is tender, about 30 minutes. Drain into a strainer and shake out excess water.
- Heat the oven to 425°F.
- Cut the broccoli into small florets and place on a rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and pepper. Toss and spread into a single layer. Roast until tender and charred at the edges, 12 to 15 minutes. Let cool.
- In a large bowl, combine the cucumber, tomatoes, scallions, chickpeas, bulgur, and broccoli.
- In a small bowl, whisk together the lemon juice, tahini, and remaining ⅛ teaspoon salt. Pour over the salad and toss well to combine.
Nutritional information
Calories 251
Total fat 10g
Saturated fat 1.5g
Protein 11g
Carbohydrate 33g
Dietary fiber 7g
Sugar 4.6g
Added sugar 0g
Cholesterol 0mg
Sodium 452mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
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