|©2007 Kari Tse|
It's officially fall time and is now the perfect time to fit in some outdoor time. It isn't too hot and you can spend the afternoons hiking or biking a trail, getting in a round of golf or just simply window shopping on Santa Cruz Avenue in beautiful Los Gatos. Either way, get out and enjoy the brisk air before the winter rains (and let's hope we get some!) start and most of us are stuck indoors.
Eating tip of the Month
I was skimming the latest Glamour magazine (yes, I read them too as a guilty pleasure!!)and there was a good article that had a few ways that can sabotage our best efforts to eat as healthy as we can. Just to summarize, here are a following tips that were in that article:
1. If you see food, your brain wants it. Tuck treats in your desk drawer instead of leaving it sitting in top of your desk, tuck high-calorie leftovers in non see through containers or tuck them behind fruits and veggies and turn away when the waiter brings out the dessert tray near the end of your meal.
2. "multi-pack" or bulk foods - the more you buy, the more you eat. Single-serving packages keep you from overdoing it.
3. Quick fix foods - research shows that smelling food during cooking can actually make you more statisfied and lead you to eat less once your meal hits the table.
4. Large plates lead to bigger portions. Even experts can't gauge helathy portions on the largers sized dishes that are used today. Bigger sized utensils also can make you eat more as well.
In The News
BMI in Kids Does Not Predict BMI in
Recipe of the Month:
Polynesian Flank Steak- I recently made this for a party that I had and the raves regarding this marinade were overwhelming!! I substituted tri-tip and the pineapple juice made the meat very tender!
1/3 cup pineapple juice
1. Combine first 6 ingredients ina large zip-top plastic bag; add steak to bag. Seal and marinate in refrigerator 3 hours, turning once.
2. Prepare grill.
3. Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 20 minutes or until desired degree of doneness, turning and basting frequently with the reserved marinade. (With the tri-tip it took about 40 minutes and I turned it every 5 minutes or so). Let stand 10 minutes vefore cutting diagonally across the grain itno thin slices. Yield: 6 servings (3 oz servings)
calories 188, fat 6.3 g, protein 24.8 g, carb 6.2 g, fiber 0.2 g, chol
42 mg, iron 1.7mg, sodium 396 mg, calc 24