Your Massage Therapist & Personal Trainer in Calgary
Hello all,
Would like to invite everyone to join me as I am interviewed by Phoenix for a blog talk radio show.
I will be talking about how to stay fit and healthy while running your own business.
Tuesday June 24 at 7pm.
Here is the link, hope you tune in for a listen!!
Stay strong YYC!!
http://www.blogtalkradio.com/brighter-business/2014/06/25/staying-fit-and-healthy-while-running-a-business
There is some new research for helping people with neck pain solve the “how often” and “how long” questions when booking massages for yourself.
Have a quick read!
Remember, as far as research is concerned, massage is difficult to research because of how many variables are involved.
Take it how you will.
I believe that any research promoting better health and pain free living without medications is a step in the right direction.
Stay strong YYC!!
http://fitness.mercola.com/sites/fitness/archive/2014/03/28/massage-therapy-neck-pain.aspx#
My wife made these veggie burgers last night for dinner. Absolutely delish!! For all you meat eaters out there, give this a try, you will like it, I promise!!!
Stay strong YYC!!
Chunky Portabella Veggie Burgers
Author: The Kitchen Whisperer
Ingredients
2 cups portabella mushrooms, cubed (smaller pieces); gills removed
2 cups cooked black beans, rinsed and divided
1 cup minced broccoli, fresh only
1/2 cup red onion, minced
3 XL eggs, beaten
1/2 cup plus 2 Tbl Panko or Gluten Free Panko
1 Tbl Montreal Steak Seasoning
1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
2 Tbl minced garlic
3/4 cup fresh grated Parmesan
Olive oil
Instructions
In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion and steak seasoning.
Mix just until coated.
Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
Serve with hummus, guacamole or steak sauce.
I found this article both interesting and educating and thought I would pass it on.
Stay strong YYC!!
Here is a pretty quick way to whip up some stuffed pasta shells. This is not a very calorie reduced recipe other than the fact that it has spinach in it. I had to share it because it was delicious!!
Ingredients:
pasta shells
Garlic
Spinach (I used 1 frozen box of leaf)
Butter
Cheese (your choice here, this time I used cheddar and mozzarella)
While the pasta is cooking to al dente. Prepare the spinach in a frying pan. Add it to the melted butter and cooking garlic. Cook until soft and juicy.
Let it cool.
Set Cooked pasta on side if it is done prior to spinach cooling.
Grate cheese.
Stuff pasta with spinach mixture and top with cheese.
Bake at 350 degrees for about 8-10 minutes.
Enjoy!!
Stay strong YYC!!
Some great ideas from Vincci Tsui, Registered Dietician in Calgary. Replacing foods if you or your children have allergies. Short but full of interesting substitutes. She can be contacted at www.vinccitsui.com.
http://globalnews.ca/video/1238667/dealing-with-kids-food-allergies
My appearance on Global Calgary this morning. Remember to have cardiovascular testing done first.
Stay strong YYC!!
I am proud to announce that I have been asked to appear on the Calgary Global news morning show this Sunday at 8:20am. I will be talking about my article in Brighter Business Empower magazine http://bit.ly/12J6DIU. Tune in if you can!!
Stay strong YYC!!
This is another delicious take on a quinoa salad. This time I used red onions, red pepper, yellow pepper, green onion, cucumbers, feta cheese, chopped spinach (lots) and of course quinoa. I seasoned it with lemon juice, oregano, olive oil, dill and sea salt. Turned out quite yummy, and what a health punch! Hai ya!!!
Stay strong YYC!!
Recovery is one of the most overlooked aspects of training. If not done regularly, it will most likely lead to overtraining and injury. Of course, like all other aspects of training, recovery is not simply done. It depends on age, intensity of training being done, how often you are training, type of training, physical limitations and past injury history. Any educated, experienced trainer will give you good advice on how often and what to do.
In general, recovery should look something like this:
1. Get massages on a regular basis. How often? Depends on level of training, but at least once a month if you are training regularly at a moderate to high intensity.
2. Stretch! Ya, I know! But stretching AFTER exercise or on recovery days helps to keep the tissue ‘aligned’ and allows for full range of motion.
3. Drink lots of water. Staying hydrated is very important!
4. Rest/sleep. As I have written about before, you heal when you sleep. No sleepy, no healy!!
Some basics.
Remember, active living can be considered a recovery day. A walk, play with the kids in the park, gardening, cutting the grass, shoveling the snow and so on.
Remember to recover, it will benefit your training more than you think!!
Stay strong YYC!!