Fitness in the Round-April Field Trip
12Apr2010 Filed under: Community, Embracing Health, Events, Fitness in the Round, Natural Health Basics, Sustainable Weight Loss, What's New Author: tworsterTeryl Worster, Kristen Boye and Ricardo Boye would like you to join us for a fun filled hour together on our first Fitness in the Round field trip. We will be meeting at the Kroger on Thompson Bridge Road for an educational and inspirational healthy food choices tour. This is a great opportunity to tour a local grocery store with an organic chef, a nutritionist and a personal trainer guiding you through healthy food choices and cost saving tips. Kroger is pleased to host this event with us and will have their Organic Foods manager on hand to provide samples and answer questions. This is a rare opportunity to take a practical approach to understanding the value of reading labels and shopping for health. We look forward to seeing you there. Call to sign up today to ensure a place for you in our tour. We will be meeting at the Starbucks coffee shop inside Kroger.
When: Tuesday, April 27, 2010
Where: Kroger
3630 Thompson Bridge Road
Gainesville, GA 30506-1519
(770) 532-1143
Time: 6:00-7:00pm
- Tags: Event, exercise, health, stress, weight-loss
2 Responses to “Fitness in the Round-April Field Trip”
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tworster
April 19th, 2010 at 9:22 am
This will be a great time! Come one come all!
kboye
April 29th, 2010 at 3:42 pm
Here are the quick veggie recipes for Leeks & Fennel:
Braised Leeks in White Wine:
Ingredients:
4 Leeks, split in half and rinsed thoroughly
2 Tablespoons Butter
1/4 Cup Dry White Wine
Salt and Pepper to Taste
Procedure:
In a large saute pan heat butter over medium heat until melted
Add split leek halves and cook for about 2 minutes per side.
Add white wine to the pan, reduce heat to medium low.
Cover and simmer for 10-12 minutes or until leeks are tender.
Season with salt and pepper to taste (a little grated parmesan cheese is nice too) and enjoy.
Roasted Fennel and Onions:
Ingredients:
2 Bulbs Fennel, fronds removed and saved, bulbs cut in half and quartered
2 Yellow Onions, cut in half and quartered
A couple glugs of olive oil
1 Teaspoons Salt
Half a teaspoon pepper
2 Tablespoons chopped fronds (the green herby part)
Procedure:
Preheat oven to 425 degrees.
Toss chopped fennel and onion in olive oil with salt and pepper.
Roast for 20-25 minutes stirring ocassionally.
Remove from oven and sprinkle chopped green fronds on top.
Serve hot and enjoy! (this dish is also delicious with quartered artichoke hearts, either canned or frozen, add the artichokes during the last 10 minutes of roasting).