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Dec 28

Wellness tips for the New Year – The Courier=Times

Exercise Programs Comments Off on Wellness tips for the New Year – The Courier=Times

Life can be very hectic, especially as we usher in the New Year with our resolutions that often focus on being healthier and losing weight. Well one of our recommendations from the Extension Office is not to make long-term resolutions, because they often are unrealistic and short-lived. Therefore, if you wish to make resolutions, we suggest you focus on making SMART short-term goals. These are specific, measurable, achievable, relevant, and timely goals. An example would be I am going to exercise 20 minutes 3 days a week on Thursday, Saturday and Monday of this next week. Your goal should be an action plan, listing some type of action that you are going to take and achieve within the next week. Your weekly action plans are what will get you closer to your long-term goals of losing weight. Your action plans can focus on drinking more water, exercising a specific amount, eating more fruits and vegetables, taking your diabetes medication as prescribed, or even something that helps with stress management like journaling every day. These small, yet seemingly unimportant weekly steps can get you to leaving a healthier life this New Year.

Dont forget that our first Lunch N Learn of 2020 will focus on how to have Healthy Soups. We will discuss some ways to enjoy your winter with delicious soups, stews, and other recipes to keep you warm and healthy. It will be held at 12 p.m. Tuesday, Jan. 14 at the Person County Auditorium. It is only $5 to attend, and your registration fee must be received by Friday, January 10th.

Try the following recipe courtesy of the Eating Well magazine at https://eatingwell.com/recipe where the recipes are approved by registered dietitians. For more information on Food for Thought programs, activities and recipes, check us out online at http://facebook.com/persongranvillefcs, or email jennifer_grable@ncsu.edu

Spaghetti Squash Shrimp Scampi

Serves 4

1 2 1/2 - 3 lb. spaghetti squash, halved lengthwise and seeded

2 tablespoons olive oil

1 tablespoon. minced garlic

1/2 teaspoon salt, divided

1/3 cup dry white wine

1 lb. peeled and deveined raw shrimp (16-20/lb.)

1 tablespoon lemon juice

1/4 cup chopped fresh parsley

2 tablespoons unsalted butter

1/4 teaspoon ground pepper

1/4 cup shredded parmesan cheese

Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered on high until the flesh is tender; about 10 minutes. Heat oil in a large skillet over medium-high heat. Add garlic and 1/4 teaspoon salt; cook, stirring for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3-4 minutes. Remove from heat and stir in lemon juice. Use a fork to scrape the squash flesh from the shells into a medium bowl. Add parsley, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash. Sprinkle with parmesan cheese and serve.

Nutrition Information: 350 calories, 17.1g fat, 591mg sodium, 26.7g protein, 17.9g carbohydrates

Excerpt from:
Wellness tips for the New Year - The Courier=Times

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