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PROJECT YOU FINDINGS (11/11/2008)

By Larry



*Happiest of Birthdays to Mike H. and James A.!!

*Happy First Anniversary to Beth and Kevin S.!

*Happy Anniversary to Ron and Pat G.!!

*It's that time of year again when we begin thinking about holiday gifts. Get something for everyone on your list at the DIY Trunk Show, featuring unique household items, cards and paper goods, home decor, jewelry, handbags, fused glass and so much more. The event takes place Saturday, November 22nd at Pulaski Park Auditorium, 1419 W. Blackhawk from 10am-5pm. Visit www.diytrunkshow.com for more information.

*Using the "hunger meter" is a vital part of intuitive eating. Before you sit down to eat, follow these simple steps:
1) Take a moment to assess your hunger.
2) Give it a rating on a scale of 0 (ravenously hungry) to 10 (very stuffed).
3) When your hunger is a 4, it's time to start eating; waiting until you're a 2 or 1 could cause you to overeat.
4) Start slowing down when you get to a 6 or 7 and reasses: Are you still eating to satisfy your hunger? Or are you just munching mindlessly?

Healthy Veggie Quiche



Yield: 6 servings (Serving size: 1/6 of quiche)

Ingredients:
*1 store-bought frozen pastry shell, such as Wholly Wholesome brand
*2 1/2 teaspoons extra-virgin olive oil, divided
*2 shallots, peeled and thinly sliced
*1 (5-ounce) package prewashed fresh baby spinach
*1/2 teaspoon salt, divided
*1/4 teaspoon pepper
*1 (4-ounce) package assorted mushrooms
*1/3 cup Parmesan cheese
*1 cup plain soy milk
*1 large egg
*3 large egg whites

1) Preheat oven to 375. Bake pastry shell for 10-12 minutes or until browned. Remove shell from oven and set aside. Leave oven on.
2) Heat 1 1/4 teaspoons oil over medium heat in a large nonstick skillet; add shallots. Add spinach and cook 2-3 minutes or until wilted. Add 1/4 teaspoon salt and a dash of pepper. Transfer to a plate; set aside.
3) Using the same pan, heat remaining oil and cook mushrooms about 6 minutes or until browned on both sides. Remove from heat. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
4) Sprinkle Parmesan cheese over bottom of pastry crust. Add spinach/shallots and mushrooms.
5) In a separate bowl, whisk together soy milk with egg and egg whites. Pour into shell. Bake for 45-50 minutes or until top is firm and golden brown. Cut into wedges and serve.

Nutrition Information:
Calories per serving: 173
Carbohydrate: 13 grams
Protein: 4 grams
Fat: 10 grams
Fiber: 2 grams

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