Slim Tip of the Week

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Exercise - Split It Up!

Our bodies should have at least 30-60 minutes of exercise everyday… but how do you fit it in?

If a solid 30 or 60 doesn’t fit into your schedule then split it up.

With a little arranging we could all squeeze in 10 minutes here, and 10 minutes there.

· Jog for 10 minutes just before your morning shower
· Do your pushups and crunches at the beginning of your lunch break
· End the evening with a relaxing short burst of Yoga or Pilates

Weekly Challenge

This challenge will get you closer to your health and weight loss goals one step at a time. Introduce a little more heal toe in your daily schedule. Nix the elevator, escalator, or any other form of transportation taking place of what your feet can realistically handle.

Enjoy the extra steps this week… and think, they just might help you win some cash in the Get Slim Challenge!


For more information about walking and other healthy habits visit The 5 Steps to Optimal Health at: http://www.unicity.net/usa/enews/enews/five_steps.html

Slim Tip of the Week

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Recipe of the Week - Broccoli & cheddar Stuffed Potato Skins with Avocado Cream

Ingredients

8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
4 teaspoons canola oil
1/4 teaspoon salt
8 ounces broccoli florets, coarsely chopped (about 4 cups)
Cooking spray

3 pieces Canadian bacon, finely diced (about 3 ounces)
3/4 cup grated extra-sharp cheddar (about 3 ounces)

Avocado Creme:
2 scallions, thinly sliced, greens reserved
1 medium avocado
2 tablespoons reduced-fat sour cream
2 tablespoons lime juice
1/4 cup cilantro leaves
1 clove garlic
1/4 teaspoon salt

Directions

Preheat oven to 450 degrees F.

Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside.

Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes.

Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

Yield: 8 servings (1 serving equals 2 potato halves, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits)

Nutrition Facts:
Calories 180; Total Fat 10 g; (Sat Fat 3.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 8 g; Carb 15 g; Fiber 3 g; Cholesterol 20 mg; Sodium 380 mg
(*Analyzed using 1 pound of potatoes)

Source: http://www.foodnetwork.com/

'Kick 100' -- Weekly Challenge

You’ve seen the Weekly Challenges on the Unicity International Facebook Page. Well, now you get your very own weekly challenges specifically geared to help you in your weight loss journey.

This week we’re calling it ‘Kick 100’. Did you know if you consume 100 fewer calories everyday for one year you will lose 10 pounds!?

It’s true and we’re putting it to the test this week! You decide what doesn’t make the daily diet.

Source: www.hughston.com/hha/a_16_2_6.htm

10 Best Foods for Your Heart

Hearth Health Month has come and gone but that doesn’t mean our heart awareness can hide away until next February.

Here are the 10 Best Foods for Your Heart and we dare you to incorporate them into your diet. Oatmeal, think breakfast, you’re not supposed to skip it anyway – Salmon, you can eat it out or grill it on your own – Avocado, good topper for just about anything – Olive Oil, look for extra-virgin or virgin varieties and use in place of butter – Nuts, perfect snack – Berries, Sweet and Satisfying – Legumes, aka: lentils, chickpeas, black, and kidney beans – Spinach, raw or cooked – Flaxseed, kill two birds with one stone and sprinkle ground flaxseed on your steaming bowl of morning oats – Soy, edamame, tempeh, or organic silken tofu are good options

Recipe of the Week - You and Me Chicken Pot Pies

You and Me Chicken Pot Pies

Comfort foods don't always
have to be bad for you






Ingredients

Cooking spray
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil, divided
2 leeks, bottom 4 inches only, washed well and chopped
2 celery stalks, chopped
2 small carrots, quartered and chopped
2 medium potatoes cut into 1/2-inch pieces
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced
1 1/2 cups low-fat milk
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup frozen peas
2 tablespoons chopped fresh parsley leaves
1 tablespoon fresh thyme leaves (If dry thyme is used reduce to 1 tsp.)
3 sheets frozen phyllo dough, thawed
2 tablespoons grated Parmesan

Directions

Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.

Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.

Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.

Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.

Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.

Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.

Nutrition Facts

Nutritional Analysis Per Serving
Calories 586
Carbohydrates 70 g
Total Fat 13 g S
aturated Fat 3.1 g
Protein 50 g
Fiber 8 g
Sodium 958 mg

Source: www.foodnetwork.com