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By Larry

*Good luck to Jen G. and Helen C. in the Shamrock Shuffle this Sunday. Run and have fun!!!

*When you sit too long, especially in an airplane where the air pressure is reduced, blood may pool in major deep-leg veins, leading to clots that can break off and cause a life-threatening pulmonary embolism and even a stroke. While flying, get your blood moving with a walk down the aisle. Also, while seated, extend your legs and flex your ankles, pulling up and spreading your toes. Then, push down and curl your toes; repeat 5 times every hour. After your flight, walk! Be mindful of leg discomfort or shortness of breath--blood clots can start to show symptoms as long as several weeks after a flight.

Also, to prevent dehydration, drink about 8 ounces of water for every hour you're in the air. Yes, this will cause you to go to the lavatory, which means you will have to get up and walk!

Orecchiette with Brussels Sprouts and Hazelnuts

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

*3/4 pound Brussels sprouts, trimmed and halved
*1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*1 ounce finely diced pancetta
*8 ounces dried orecchiette pasta
*2 teaspoons minced garlic
*1 tablespoon Parmesan
*1 teaspoon minced thyme
*1/4 cup chopped hazelnuts, toasted

1) Preheat oven to 425. Toss sprouts with 1 tablespoon oil; arrange cut side down on a baking sheet. Sprinkle with salt, pepper and pancetta. Roast 18-20 minutes or until sprouts are tender.
2) Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot.
3) Add garlic to sprouts; toss well. Add sprouts, Parmesan, thyme and a few tablespoons reserved pasta water to pasta; stir in remaining 2 teaspoons oil. Spoon into 4 bowls; sprinkle with hazelnuts.

Nutrition Information:
Calories per serving: 382
Carbohydrate: 51 grams
Protein: 14 grams
Fat: 12 grams
Fiber: 6 grams

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