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By Larry

*Happiest of Birthdays to Claudia S.and Jack M. (Jack turns the big 3)!!

*Happy Anniversaries to Deb/Cody and Eric/Kim, both on September 28th!!

*Introducing the first of a 3-part series on intuitive eating. Did you know that babies and toddlers are experts at intuitive eating? They carefully inspect their food by smelling and touching it before they shove it into their mouths. They push their plates away as soon as they are satiated, and they don't use food as an emotional crutch. It has been shown that listening to your body's natural hunger cues can help you lose weight and get healthier, as opposed to dieting. Stay tuned for healthy eating tips in next week's edition.

Penne With Greens

Yield: 4 servings (Serving size: 1 1/2 cups)

*8 ounces whole-wheat penne
*3 tablespoons pine nuts
*2 1/2 tablespoons extra-virgin olive oil
*3 large garlic cloves, crushed and peeled
*1-2 teaspoons minced serrrano chilies
*1 bunch trimmed Swiss chard, chopped (about 12 oz.)
*1/4 cup golden raisins
*1/2 teaspoon salt
*1/2 teaspoon black pepper

1) Bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente, about 7-8 minutes. Drain and set aside.
2) While pasta is cooking, toast pine nuts in a large skillet over medium-high heat, tossing frequently until toasted, about 3 minutes. Remove pine nuts and set aside.
3) Heat olive oil and garlic over medium-high heat. Tilt the skillet so the oil pools in 1 corner, hold over heat and cook garlic until lightly browned. Add the serrano chilies and greens, and toss until greens are wilted, about 2 minutes. Add raisins, pine nuts and salt/pepper. Add pasta and toss another minute or until pasta is fully cooked and has absorbed the liquid from the greens. Transfer to a serving bowl and serve hot.

Nutrition Information:
Calories per serving: 412
Carbohydrate: 56 grams
Protein: 17 grams
Fat: 13 grams
Fiber: 7 grams

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