My 50th Birthday Party was our St. Barnabas, Deep River branch's first meeting of the year -- what a lovely way to celebrate! I had asked for healthy eating tips and recipes as presents and wish to share a few of them with you here in order to keep you all as healthy as possible for the Conference which is only 8 months away. How time flies when you're having so much fun:)
Tip #1: Drink a glass of hot lemon water daily. Put about a tablespoon of lemon juice in a cup of boiling water and have it instead of tea on occasion.
Tip #2: Serve on smaller plates/bowls. The quantity we eat depends a LOT on what our eyes tell us -- a smaller amount will look like more on a smaller plate.
Tip #3: Heavy sauces are not needed on pasta -- try this one for example:
1/2 pound pasta (rigatoni or fusilli works well)
1 tsp olive oil
1 small onion, minced
1 clove garlic, minced
1 each sweet red and yellow pepper, cut in strips
1 large tomato, chopped
1/2 cup finely shredded fresh basil OR 2 tsp dried basil
1 cup crumbled feta cheese
6 black olives, sliced.
Cook pasta, drain and return to pot.
Meanwhile heat oil in a large skllet. Cook onion and garlic for a few minutes, add peppers, cook for a few more mninutes, stirring often. Add tomato and continue cooking until peppers are tender. Add to hot pasta along with basil, cheese and olives; toss well.
Makes 3 servings.
Tip #1: Drink a glass of hot lemon water daily. Put about a tablespoon of lemon juice in a cup of boiling water and have it instead of tea on occasion.
Tip #2: Serve on smaller plates/bowls. The quantity we eat depends a LOT on what our eyes tell us -- a smaller amount will look like more on a smaller plate.
Tip #3: Heavy sauces are not needed on pasta -- try this one for example:
1/2 pound pasta (rigatoni or fusilli works well)
1 tsp olive oil
1 small onion, minced
1 clove garlic, minced
1 each sweet red and yellow pepper, cut in strips
1 large tomato, chopped
1/2 cup finely shredded fresh basil OR 2 tsp dried basil
1 cup crumbled feta cheese
6 black olives, sliced.
Cook pasta, drain and return to pot.
Meanwhile heat oil in a large skllet. Cook onion and garlic for a few minutes, add peppers, cook for a few more mninutes, stirring often. Add tomato and continue cooking until peppers are tender. Add to hot pasta along with basil, cheese and olives; toss well.
Makes 3 servings.
