This is a great time to be out and about. Early mornings or early evenings are just perfect for physical activity. There is no shortage of information about the benefits of regular physical activity.
So why don't people exercise?
Common stumbling blocks include lack of time, insufficient social support, disrupted routines, bad weather and a simple dislike of vigorous exercise.
People who engage in regular exercise live longer, but many older people think it is just too difficult and too late for them to derive any real benefits from getting in shape.
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Spring is here, and everyone is shedding clothes and looking for clothing that makes the body look good. There are travel plans, and folks are seeking ways to show off and feel good. The farmers markets are open, and one can plan a week of recipes with veggies in mind. What better time to try new recipes that are heart healthy?
2 teaspoons olive oil and 1 teaspoon olive oil, divided use
1 1/2 pound eggplant, cut into 12 1/2-inch slices
1/8 teaspoon salt
1/2 cup roasted red bell pepper, drained if bottled, chopped
1 tablespoon snipped fresh parsley or 1/4 teaspoon dried oregano, thyme or basil crumbled
1/2 teaspoon red wine vinegar
1 small garlic clove, minced
Pinch of pepper
Preheat oven to 425 degrees. Lightly spray a large baking pan with cooking spray. Set aside. Using 2 teaspoons oil, brush both sides of the eggplant slies. Sprinkle the tops with salt. Arrange the slices in a single layer in the baking pan.
Roast for 18 to 20 minutes, or until the eggplant is lightly browned on the bottom. Turn over. Roast for 8 minutes or until browned on the bottom. Transfer the eggplant to plates.
Meanwhile in a small bowl, stir together the bell pepper, parsley, vinegar, garlic, pepper, and remaining 1 teaspoon oil, Spoon over the eggplant.
2 teaspoons olive oil
1 medium rib of celery, chopped
1 medium carrot, chopped
1 small onion, chopped
1 medium garlic, minced
2 1/2 cups fat-free low-sodium chicken broth
1 (14.5 ounce) can no-salt add diced tomatoes, undrained
2 tablespoons no-salt-added tomato paste
1/2 teaspoon dried thyme, crumbled
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, chopped
12 ounces cod or other mild white fish fillets, rinsed and patted dry, cut into 1-inch cubes
In a large saucepan heat the oil over medium-high heat, swirling to coat the bottom. Cook the celery, carrot, onion, and garlic for 5 minutes or until soft, stirring frequently.
Stir the broth, tomatoes with liquid, tomato paste, thyme, salt and pepper. Bring to a boil; stir on medium high. Reduce the heat and simmer, covered for 8 to 10 minutes, or until the vegetables are very tender, with on crispness remaining.
Stir in the zucchini. Cook for 3 minutes, or until almost tender-crisp. Stir in the fish. Cook for 2 to 3 minutes or just until it flakes easily when tested with a fork.
1/2 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
dash of salt
1/4 cup butter or margarine
5 cups sliced peeled peaches, apples or pears
Vanilla ice cream or yogurt
Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture is crumble. Set aside. Place fruit in a 10x6x2-inch baking dish. Sprinkle oat mixture over fruit. Bake, uncovered at 350 degrees until fruit is tender. about 40 minutes.
Serve warm with ice cream or yogurt.