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Words of Wellness: The Wrong Way To Treat Your Produce

August

Workout Wednesday: Climb Those Hills!

AUG 24

Minute                     Speed                        Incline

0-5                          3.0 mph                          2.0

5-7                           3.5 mph                          3.0

7-9                          3.5 mph                          4.0

9-11                         3.5 mph                          5.0

11-13                        4.0 mph                          6.0

13-15                     4.0 mph                          7.0

15-20                     3.0 mph                          2.0

Miss Mollie Mae: Today is National Take Your Cat to the Vet Day!

Did you know August 22 is National Take Your Cat to the Vet Day? Bizarre as this might sound, there is, in fact, a very legitimate purpose to this annual occasion.

It seems hard to believe, but according to the American Humane Society, cats go the veterinarian half as often as dogs and many people only take their cat to the vet when their cat is sick. While humans are used to visiting the dentist, doctor, and optician regularly for health assessments, many cat owners forget to take their feline friend to the vet for check-ups and instead only when a medical problem arises. This, of course, results in costly bills which might otherwise have been avoided if routine checks, worming, vaccinations, immunizations, and blood screenings were carried out.

It’s a great time to make an appointment to bring your cat to the vet for a check-up! The goal of routine medical care is to prevent preventable illnesses and to detect diseases early while they are easiest to treat. Take advantage of the veterinary care available and bring your cat to the vet!cat

http://www.pethealthnetwork.com/cat-health/my-cats-veterinarian/its-take-your-cat-vet-day

Meatless Monday: Tofu Mushroom Quiche!

August 22nd

Ingredients: 6 servings

  • Whole-grain pie crust dough
  • 1/2 ounce dried mushrooms
  • 3 Tbsp. extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 3/4 lb. mushrooms, diced
  • I tsp fresh thyme, chopped
  • 14 ounces firm tofu
  • 1 Tbsp. soy sauce
  • 1 Tbsp. miso paste
  • 1 tsp yeast extract
  • 1 1/2 tsp tahini
  • Salt and pepper

Directions:

  • Press out pie dough in a 10-inch tart pan. Set in the refrigerator.
  • Place dried mushrooms in a Pyrex measuring up and pour in 1 cup boiling water. Let sit for 20-minutes or longer. Place a strainer over a bowl, line it with cheese cloth, and drain the mushrooms. Extract as much liquid as possible.  Chop mushrooms. Measure out 1/3 cup mushroom broth.
  • Heat 1 Tbsp. olive oil over medium heat in large, heavy skillet and add the onion. Cook, until the onions soften and add a pinch of salt. Continue to cook for 8 minutes and then add garlic and dried mushrooms. 6 minutes later add thyme and season with salt and pepper.  Continue to cook until mushrooms are tender.
  • Preheat oven to 350 degrees. Place tofu, soy sauce, miso, yeast extract, and tahini in a food processor and blend until smooth. Add 1/3 cup of mushroom broth and keep processing. Scrape into a a large bowl, add cooked mushrooms and onions, and stir together.
  • Brush the crust with olive oil and place in oven for 10 minutes. Remove from oven and fill with tofu mixture. Bake 35-40 minutes until the filling has set.

Workout Wednesday: Ready, Set, Bike!

AUG 17

1 Minute on Level 1

2 Minutes on Level 2

2 Minutes on Level 10

2 Minutes on Level 3

2 Minutes on Level 9

2 Minutes on Level 4

2 Minutes on Level 8

2 Minutes on Level 5

2 Minutes on Level 7

2 Minutes on Level 6

2 Minutes on Level 5

2 Minutes on Level 4

2 Minutes on Level 3

2 Minutes on Level 10

2 Minutes on Level 2

1 Minute on Level 1