Marilu Henner's Blog, page 142
October 21, 2011
Saturday, "bringing up the rear."
Forgive the pun but at the "tail end" of the week it's an appropriate time to share this article for tightening the lower body and building muscle. These exercises are easy and take little time. You can complete a set while you catch up on the news, wait for your oatmeal to cook, or enjoy a little time before the rest of your household gets up.
October 20, 2011
Celiac Disease on the Rise
Today is the last day of Jill's class; Gluten Free 101. For those of you who are visiting the site for the first time and have missed the class here's an article that will give you some information on why living gluten free might be something for you to consider.
Current members, if you missed the class there's time to go back and check out all of the information and recipes. The class forum will remain at the top of the page until November 14th when HOT FOR THE HOLIDAYS begins! After that it will be available in the archives.
http://www.foxnews.com/health/2011/09/01/celiac-disease-on-rise-in-us/
October 19, 2011
Grey's Anatomy
Tune in to Grey's Anatomy tonight at 9:00 p.m. on ABC. Tonight's special guest star is MARILU HENNER.
We're not going to give away the details, you'll have to tune in. (Or set your DVR.) But we CAN say that Marilu's plot line will be sure to spark conversation here on the boards. You won't want to miss it !
October 18, 2011
Flavor Fix
You've been fooled by a tomato that looks ripe and delicious, but the flavor doesn't match it's appearance. If you're tempted to throw the rest away try intensifying the flavor with slow roasting. Sprinkle sliced tomatoes with a little sea salt and some fresh herbs. We like thyme and oregano but almost any flavor combination you prefer would work well here.
Put the tomatoes on a foil lined baking sheet and roast at 200 degrees for 2 hours.
Serve them as a side with grilled fish, chop them and saute them with spinach as a side dish with a tofu scramble, or top with a poached egg for a gluten free breakfast twist.
October 17, 2011
Protect Your Breasts
Even with the recent medical advancements in diagnosing and treating all forms of cancer it's still easy to feel apprehensive about developing breast cancer. There are no guarantees when it comes to disease but there are many things that you can do to hedge your bets and greatly reduce your chances of developing disease. Protect your health by learning all you can.
- Eat your veggies. Studies suggest that a vegan lifestyle can be an excellent source of protection against all forms of disease, particularly cancer. Don't be a "bakery vegan". Make sure that your diet includes plenty of those cruciferous vegetables which contain sulphorafane, believed by some to keep cancer cells from multiplying.
- Keep an ey on your alcohol consumption. It's been suggested that more than two glasses of wine a day can increase your risk of breast cancer. Opt for the pre-wine version…fresh grapes. Resveratrol, found in the skin of grapes, may reduce estrogen levels.
- Break a sweat. Exercise will boost your immune system and ward off obesity.
- Get checked. Do we really have to say this? Do your self exams. Visit your doctor. If you feel uncertain about a change, respect your instincts and INSIST on follow up tests. Your health is YOUR responsibility.
October 16, 2011
STEAMED GREENS WITH CARMELIZED LEEKS
In honor of the start of Gluten Free 101 with Coach Jill we're sharing one of Jill's favorite recipes. Healthy, easy and delicious this is a perfect recipe to try this fall.
Steamed Greens with Caramelized Leeks
1 Tablespoon vegetable oil
1 large leek, thinly sliced (1-1/2 cups)
1 bunch kale, leaves chopped, stems sliced thin
1 clove garlic, minced
¼ teaspoon sea salt
Heat oil in large skillet over medium heat. Add leek and sliced kale stems, and sauté 5 minutes, or until soft. Reduce heat to low; add kale leaves, garlic, and sea salt. Cover pan, and steam greens 3 – 5 minutes, or until wilted and tender.
Steamed Greens with Caramelized Leeks
1 Tablespoon vegetable oil
1 large leek, thinly sliced (1-1/2 cups)
1 bunch kale, leaves chopped, stems sliced thin
1 clove garlic, minced
¼ teaspoon sea salt
Heat oil in large skillet over medium heat. Add leek and sliced kale stems, and sauté 5 minutes, or until soft. Reduce heat to low; add kale leaves, garlic, and sea salt. Cover pan, and steam greens 3 – 5 minutes, or until wilted and tender.
Steamed Greens with Caramelized Leeks
1 Tablespoon vegetable oil
1 large leek, thinly sliced (1-1/2 cups)
1 bunch kale, leaves chopped, stems sliced thin
1 clove garlic, minced
¼ teaspoon sea salt
Heat oil in large skillet over medium heat. Add leek and sliced kale stems, and sauté 5 minutes, or until soft. Reduce heat to low; add kale leaves, garlic, and sea salt. Cover pan, and steam greens 3 – 5 minutes, or until wilted and tender.
Steamed Greens with Caramelized Leeks
1 Tablespoon vegetable oil
1 large leek, thinly sliced (1-1/2 cups)
1 bunch kale, leaves chopped, stems sliced thin
1 clove garlic, minced
¼ teaspoon sea salt
Heat oil in large skillet over medium heat. Add leek and sliced kale stems, and sauté 5 minutes, or until soft. Reduce heat to low; add kale leaves, garlic, and sea salt. Cover pan, and steam greens 3 – 5 minutes, or until wilted and tender.
1 Tablespoon vegetable oil
1 large leek, thinly sliced (1 and 1/2 cups)
1 bunch kale, leaves chopped, stems sliced thin
1 clove garlic, minced
1/4 teaspoon sea salt
Heat oil in large skillet over medium heat. Add leek and sliced kale stems. Saute 5 minutes or until soft. Reduce heat to low, add kale leaves, garlic and sea salt. Cover pan and steam greens 3-5 minutes or until wilted and tender.
October 15, 2011
Food for Thought
EVEN IF YOU'RE ON THE RIGHT TRACK YOU'LL GET RUN OVER IF YOU JUST SIT THERE.
Will Rogers
This quote is a good one to keep in mind as you begin your week. What can you do to kick it up a notch and move forward? Even when life is moving in the right direction there's room for growth. Especially when it's moving in the right direction…why not capitalize on the momentum?
Try a new recipe. Participate in the upcoming class. Make a list of new fitness goals. Identify three people you care about who could benefit from your example and then make a point of sharing your healthy lifestyle with them.
October 14, 2011
GLUTEN FREE 101
On Monday, October 17th we are launching our first class dedicated to a gluten free diet. The Total Health Makeover is about being your BEST. For some people a sensitivity, or an intolerance, to gluten make it necessary to eliminate it. We want to help everyone learn how to make these adjustments within the guidelines of a healthy lifestyle, like THM.
Join coach Jill this Monday as she leads us through the basics. Learn how to adjust your kitchen for your own benefit or for family and friends who have an issue with gluten. A number of our members have been successful in making these changes and the dialogue promises to be informative.
If this is a topic that you're struggling with this is the perfect time to give membership a try.
October 13, 2011
How Much to Drink During a Marathon
Now that we're well into October it's "marathon season". The Chicago marathon was earlier this month and New York is right around the corner. It's important to understand our needs for hydration and the science behind it. Too much can be as harmful as too little.
You might not be a marathon runner but with many people showing interest in running as part of their fitness regimen we're certain this information, recently published in the New York Times, will be useful to many of our members.
http://well.blogs.nytimes.com/2011/10/05/how-much-to-drink-during-a-marathon/?ref=health
October 12, 2011
MEMORY
It's no surprise to anyone here that Highly Superior Autobiographical Memory is getting a lot of press these days. Earlier this week MSNBC featured an article about a man named Frank Healy who is one of the gentlemen being studied along with Marilu at The University of California, Irvine. That piece is included here, along with Marilu's interview with Meredith Viera from earlier this year.
As Marilu was sharing in chat last week, her new book will be appearing on shelves in the early half of 2012. Stay in touch for more information on this fascinating subject.
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