These are dedicated to Kathy, who has had an excellent recovery following a car accident, and who always brings a cheerful smile to the clinic.
Begin with tubing anchored to a solid object. Stand with arms out to the sides at shoulder level gripping the tubing. Rotate your arms upward with the elbows bent, then rotate back down so that fists face the anchor, keeping elbows at shoulder level the entire time.
Next face the anchor and pull both arms backward toward your hips. Hold 3 seconds and return to starting position. Repeat until tired, and add one repetition!
Now pull the theraband as if you are rowing a boat. Pull up to the armpits, hold 2 seconds, then relax the arms again. Repeat until your arms are tired, and add one repetition!
*More to come soon in this category…
Zucchini Spaghetti is a new item on our menu!
This time of year there is always plenty of zucchini coming out of the garden, and now that a member of our household is gluten-free, we’ve found a perfect way to use up this abundant squash!
My first challenge was to find a julienne cutter. I didn’t want anything fancy, as I don’t have a large kitchen, and knew storage would be a challenge. Once I found one, using it was easy, and my daughters volunteered to do the work! Just one caution…despite my warnings, two of my daughters julienned their fingers ~~ouch! Yes the device came with a finger guard. Yes I told them about it. And no, they did not think they needed to use it!!!
With that out of the way, complete with safari band aids, the rest was simple:
Pour 2 T olive oil in a skillet, saute the zucchini until cooked- through and remove to a plate 3-4 minutes. Top with your favorite pasta sauce, and fresh parmesean cheese! It was delicious!
If you want a delicious pasta sauce recipe, here is one from my friend Shelly:
2# ground beef (or other ground meat)
1/2 c chopped onion
Brown and drain the above two, then mix in:
3 c tomato juice
2 T brown sugar
1 T vinegar
2 t salt
2 t fresh minced oregano
1 t ground marjoram
1 garlic clove, minced
Cover and simmer the above, 20 minutes
Add 2 T cornstarch dissolved in 1/3 c water, and stir till thick. Serve over your favorite dishes!
It can be hard for some to enjoy those leafy green vegetables we’ve all been advised to eat, and if you don’t like them, knowing they fight cancer and inflammation still doesn’t make them easy to swallow! Here’s a recipe I found and modified a bit. It went over well, there were no leftovers, and I plan to make it again soon!
I chose red swiss chard to grow because of its beautiful color. As you can see, there are a few places where bugs have shared this treasure with me, but hey, I grow organic, the bugs didn’t eat much, and the leaves are still in good condition. Wash greens well, cut along the stems to remove them, then dice the stems as you would celery.
Aren’t they beautiful? Also cut up the leaves until they are approximately 1×1 inch, and place them in a separate container.
You are not ready for the recipe!
1 large Swiss Chard plant-cleaned and cut as above.
2 T olive oil
6 slices bacon, drained with grease absorbed away, and cut into small pieces
1/4 cup pine nuts
1/4 c raisins
3 T lemon juice
Preheat olive oil in a skillet on medium high heat. Add chard stalks and heat until they are starting to tender, 3-4 minutes. Next add pine nuts, raisins, bacon, and chard leaves. Saute one minute, and add lemon juice. Continue to saute until liquids are steamed off, and chard looks moist, but remains crisp. Remove from heat, and serve hot! Delicious!