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By Larry

*Happiest of Birthdays to Fred T., David F., Megan R., Dorothy F., Vicki B. and Stephanie C. in NYC!!!

*Happy First Anniversary to Barrie and Todd!!

*Mazel Tov to D'Anthony on his graduation from Graduate School!! Awesome job!

*Good luck, Jay, in the Memorial Day Ridge Run.

*According to the American Heart Association, women who lift weights twice a week can prevent or at least slow the middle-aged spread. Their study showed that strength training with weights dramatically reduced the increase in abdominal fat in pre-menopausal women compared to similar women who merely received advice about exercise.

*Some sunscreen tips:
-apply sunscreen to clean, dry skin 30 minutes before sun exposure
-use even in the shade, because sand, concrete and water can reflect sun rays
-perspiration, exercise and swimming can remove sunscreen, so reapply often
-budget brands are just as effective as the more expensive brands

Pasta with Shrimp and Peas

Yield: 4 servings (Serving size: 2 cups pasta & 3-4 shrimp)

*1 tablespoon olive oil
*3 garlic cloves, minced
*1/2 teaspoon crushed red pepper
*1 (8-ounce) bottle clam juice
*1/2 teaspoon salt
*8 ounces capellini pasta
*12 ounces large shrimp, peeled and deveined
*1 (10-ounce) package frozen petite green peas
*3 tablespoons lemon juice
*1/3 cup chopped fresh parsley

1) Heat oil in a skillet over medium heat. Add garlic and red pepper; cook 1 minute. Add clam juice and salt; bring to boil. Reduce to simmer; cover and cook 5 minutes.
2) Bring pot of water to boil. Cook pasta according to package directions; drain.
3) Add shrimp and peas to skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

Nutrition Information:
Calories per serving: 365
Carbohydrate: 54 grams
Protein: 25 grams
Fat: 5 grams
Fiber: 6 grams

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