Fitness Motivation @FitspirationaI 6 minutes ago
Avocado egg toast 
Avocado egg toast 😍 #physicalfit
Galway 8k run tomorrow @HealthBlackrock #physiotherapy #wellness
·
Tomorrow, the Streets of Galway 8km race, sponsored by Blackrock Health Galway Clinic takes place. If you’re gearing up to run through the City of Tribes, check out these helpful tips. #BetterTogether #Health #Wellness
Never Never Stop Moving – @funny_physiotherapy pictures
Ezra Clemons This Anything-Goes Green Goddess Salad is a Nutrition Goldmine @WomensRunning #fitnessaware
This Anything-Goes Green Goddess Salad is a Nutrition Goldmine
Is salad on the menu? Make it your best one ever with these five tips:@Yoga_Journal #fitnessaware
Apply these tried-and-true cooking tricks to salad-making, and you’ll be making the best veggie-packed dishes ever.
July 31, 2021 Ivy Manning
Your go-to bowl of greens may be a good salad, but is it the best salad? Some of the best cooking tricks can be applied to salad-making. Here are five game changers that will help take your salads to a new level.
1. Season it
We season everything else, so why skip your salad? A pinch of coarse sea salt and a few grinds of pepper enhance the flavors in salads, too. But don’t stop there! Spices can amp up the natural sweetness of vegetables both raw and cooked. Try this homemade toasted spice blend on salads to turn a ho-hum salads into the best salad with grilled shrimp, sprinkle nutritional yeast on slaws for a savory boost, or herby-tart za’atar blend on a cucumber tomato salad with feta.
2. Underdress
Err on the side of underdressing your salads. You need less dressing than you think, and you can always add more, but you can’t remove dressing from a soggy salad. As a general rule, add ½ tablespoon of dressing, gently toss, taste, and add more until the ingredients are very lightly coated. Another option for chronic over-dressers, pour out small amounts of dressing (about 1 tablespoon per person) into a small ramekin and dip your fork into it before each bite of undressed salad.
3. Hands on
Toss your salads with your hands in a large bowl, this helps coat all the ingredients with seasonings and dressing and it’s gentler on tender greens. If you’d rather not get your hands dirty, use kitchen tongs to even toss things together.
4. Balance textures
Try to choose a balance of elements – fluffy leaves, creamy elements like avocado or cheese, crunchy items like nuts or seeds, something substantial like roasted squash, meat, seafood and juicy/crisp elements like apple, tomato, or celery. And remember, we eat with our eyes, so arrange elements artfully for a more satisfying meal. Click here for a handy chart on how to build a well composed, best salad recipes ever.
5. Herbs are salad leaves, too.
Herbs are a mainstay of salad dressing, but they are also delicious by themselves tucked into leafy salads. Fresh, tender herbs like basil, cilantro, dill, basil, parsley, and mint blend right in with lettuce plus they add little pops of fresh flavor that are unexpected and make salads more interesting. Make sure to remove any tough or stringy stems…concentrating on the juicy leaves instead.
6 Surprising Ways the Mediterranean Diet Benefits Your Body @RunnersWorld #fitnessaware
You know it’s great for your heart—but your favorite Mediterranean staples do wonders for other parts of your body, too.
Oatmeal Is Still the World’s Best Performance Breakfast @WomensRunning #fitnessaware #physiotherapy
Sure, it’s old fashioned. But it’s also nutritional rocket fuel, and athletes are making it taste great. Here’s how.
February 28, 2023 Wes Judd
In a world of green juice and chia seed pudding, this age-old dish is the original, and perhaps most powerful, superfood, especially for athletes competing at the highest levels.
“I’ve asked a lot of elite endurance athletes about their breakfast foods, particularly before races, and oatmeal comes up again and again and again,” says Matt Fitzgerald, endurance coach, nutritionist, and author of The Endurance Diet.
You’re most likely to see oatmeal served with a ton of fixin’s, but even a bowl of plain oats holds its own as a nutritional panacea. Oatmeal is a whole grain (unless you buy oat bran—just part of the seed—as opposed to rolled oats) filled with key vitamins and minerals, a low-glycemic carb that provides lasting energy for your workout and helps fuel recovery without causing a sugar crash, and high in fiber to aid your digestive and metabolic systems.
But a bowl of oats is also a big blank canvas, ready to be combined with a truckload of other high-quality, nutritious ingredients that make it even better training food. “That’s one of oatmeal’s great virtues. You can take it in so many directions,” says Fitzgerald.
Even energy bar companies use it. Picky Bars have Picky Oats, a lineup of better-for-the-athlete instant oatmeal chock-full of real ingredients to support performance, rather than added sugars or fake health foods. “I literally believe that besides energy bars, oatmeal is the next most pervasive food for athletes,” says Jesse Thomas, former professional triathlete and Picky Bars CEO.
It’s easy to make. All you have to do is boil a ratio of 1/2 cup rolled oats to one cup liquid—either water or a milk of your choice—and top it with whatever you need that day. (For steel-cut oats, change the ratio to 1/4 cup oats to one cup liquid.) Here’s how six athletes do it.
RELATED: Healthy Delicious Baked Oatmeal
Recipe: Charred Broccoli Tabbouleh Salad @ClevelandClinic #fitnessaware
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
6 Surprising Ways the Mediterranean Diet Benefits Your Body @RunnersWorld #fitnessaware
You know it’s great for your heart—but your favorite Mediterranean staples do wonders for other parts of your body, too.
Banana, Almond and Kale Smoothie @fyffes_ireland
fyffes_ireland
Looking for a healthy snack? This Fyffes Banana, Almond and Kale Smoothie is perfect at any time of day. 🙌
.
.
.
.
#smoothie #healthylifestyle #breakfasttime #postworkout #preworkout
Fitnessaware 