1) It reduces your hunger later on in the day. When you skip breakfast it can increase your body’s insulin response, which in turn increases fat storage and can cause weight gain.
2) It gets you on the right track to make healthy decisions throughout the day. When you eat breakfast you will be full and will not be as likely to snack during the day.
3) Eating breakfast gives you more energy and increases your physical activity for the day. A nice healthy breakfast will refuel your body and replenish glycogen stores that supply blood sugar.
This week’s Fit Tip is by MVCS’ Student Leadership Council‘s Secretary, 1st Team All-Conference Softball player and high school senior, Alexia Alley.
Friday, May 27, 2011
Thursday, May 26, 2011
Leadership Quote 05/24/11
"There is only one thing more painful than learning from experience and that is not learning from experience."
MacLeish
Leadership Quote 05/25/11
"And in the end, it's not the years in your life that count. It's the life in your years."
Abraham Lincoln
Leadership Quote 05/26/11
"Talent is God given. Be humble. Fame is man-given. Be grateful. Conceit is self-given. Be careful."
John Wooden
Tuesday, May 17, 2011
Leadership Quote 05/17/11
"Progress always involves risks. You can't steal second and keep your foot on first" -Fredrick Wilson
Friday, May 13, 2011
Fit Tip - Get off your bottom!
Sitting for six or more hours a day can raise your risk of dying- of anything- especially heart disease-by 34% regardless of how much you exercise. Stand up! People who took chair breaks had smaller waists, lower body mass index, healthier triglycerides and blood glucose levels- fewer heart disease factors. Every 90 minutes take a five minute break.
Monday, May 9, 2011
Delicious, Lo-Cal Summer Salad Recipe
The Culinary Arts Class at MVCS held a contest for the best lo-cal salad. Here is our winning entry made by Jaime Thomas and Rebecca Bennett.
Mushroom and Asparagus Salad
1 whole wheat English muffin torn into pieces
4 teaspoons grated Parmesan
1/3 cup plus 2 teaspoons olive oil
1/2 teaspoon kosher salt
Freshly ground pepper
2 tbsp. each minced shallots, balsamic vinegar, reduced sodium soy sauce, thyme leaves
1 1/2 lbs. thin asparagus, trimmed
3 cups trimmed and slice Cremini mushrooms
5 cups salad greens
2 hard boiled eggs, peeled and finely chopped
1. Preheat oven to 450. In a food processor, pulse the English muffin into large fluffy crumbs. Transfer bread crumbs to a medium bowl; toss with Parmesan and 2 teaspoons of the oil. Season with salt and pepper to taste.
2. Whisk together the remaining oil and the shallots, vinegar, soy sauce, thyme and pinch of pepper in a small bowl.
3. Spread the asparagus evenly on two rimmed baking sheets. Drizzle each sheet with 2 tablespoons of the dressing; shake to coat
4. In another medium bowl, toss the mushrooms evenly over the asparagus, reserving bowl. Roast the vegetables 10 minutes.
5. Toss roasted asparagus and mushrooms to coat with their cooking juices and scatter bread crumbs over each sheet. Return sheets to oven and roast another 8-10 minutes or until vegetables are tender and bread crumbs are browned.
6. In reserved bowl, toss the salad greens with 2 tablespoons dressing; store leftover dressing in refrigerator. Pile the salad on dinner plates. Top with asparagus and mushrooms, sprinkle with the chopped egg and serve.
Mushroom and Asparagus Salad
1 whole wheat English muffin torn into pieces
4 teaspoons grated Parmesan
1/3 cup plus 2 teaspoons olive oil
1/2 teaspoon kosher salt
Freshly ground pepper
2 tbsp. each minced shallots, balsamic vinegar, reduced sodium soy sauce, thyme leaves
1 1/2 lbs. thin asparagus, trimmed
3 cups trimmed and slice Cremini mushrooms
5 cups salad greens
2 hard boiled eggs, peeled and finely chopped
1. Preheat oven to 450. In a food processor, pulse the English muffin into large fluffy crumbs. Transfer bread crumbs to a medium bowl; toss with Parmesan and 2 teaspoons of the oil. Season with salt and pepper to taste.
2. Whisk together the remaining oil and the shallots, vinegar, soy sauce, thyme and pinch of pepper in a small bowl.
3. Spread the asparagus evenly on two rimmed baking sheets. Drizzle each sheet with 2 tablespoons of the dressing; shake to coat
4. In another medium bowl, toss the mushrooms evenly over the asparagus, reserving bowl. Roast the vegetables 10 minutes.
5. Toss roasted asparagus and mushrooms to coat with their cooking juices and scatter bread crumbs over each sheet. Return sheets to oven and roast another 8-10 minutes or until vegetables are tender and bread crumbs are browned.
6. In reserved bowl, toss the salad greens with 2 tablespoons dressing; store leftover dressing in refrigerator. Pile the salad on dinner plates. Top with asparagus and mushrooms, sprinkle with the chopped egg and serve.
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