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PROJECT YOU FINDINGS (10/12/2008)

By Larry




*Happiest of Birthdays to Beth J., Sarah D., Mimi C., Michael G., Laura M. and Lori G. in NYC!!!

*Happy Happy Anniversary to Gail and Dick!!

*Congratulations to all who ran the Bank of America Marathon today!

*Part 2 of PUF's series on intuitive eating: Eating can be an automatic behavior, so it's important to focus your attention on it instead of just wolfing down food. Before you eat, ask yourself some questions...

1) Am I really hungry? Is your desire for food emotionally-driven or are you feeling low on energy and have slight hunger pangs?
2) Are you spending at least 20 minutes on your main meals? It takes your brain that long to recognize satiety. Therefore, eat slowly, and you will enjoy your food more and feel more satisfied.
3) Do you use all of your senses when you eat? Be mindful of the food's tastes and textures to help you naturally eat slower and get more pleasure from your meal.

Stay tuned next week as we complete our series on intuitive eating.


Citrus Chicken Salad



Yield: 4 servings (Serving size: 1 salad with 2 1/2 teaspoons dressing)

Ingredients:
*2 tablespoons coarsely chopped walnuts
*2 oranges
*1/2 cucumber, halved lengthwise and sliced
*1 1/4 teaspoons salt, divided
*3/4 teaspoon black pepper, divided
*2 tablespoons red wine vinegar
*1 1/2 tablespoons extra-virgin olive oil
*1 pound skinless, boneless chicken breasts, halved
*1/2 pound romaine lettuce leaves
*2 tablespoons minced chives

1) Toast the walnuts in a small skillet over medium-high heat, stirring them frequently, about 2-3 minutes. Transfer the toasted walnuts to a bowl and set aside.
2) Peel and break oranges into segments. Extract the juice into a bowl. Place the squeezed sections into another bowl.
3) Place the cucumbers in a small bowl and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4) Add vinegar, olive oil and 1/4 teaspoon each salt and pepper to the orange juice. Whisk well to combine. Transfer the mixture to a small pitcher for serving.
5) Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on the chicken and bake at 350 until cooked through. Then, cut each chicken breast half into slices on the diagonal.
6) Divide the romaine lettuce leaves among 4 plates; top each with equal amounts of the cucumber slices and orange segments. Add 4 ounces chicken and 1 1/2 teaspoons walnuts to each plate. Sprinkle each with chives and serve.

Nutrition Information:
Calories per serving: 244
Carbohydrate: 12 grams
Protein: 25 grams
Fat: 10 grams
Fiber: 3 grams


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