Gonna go running in a few minutes because my mom sent me an e-mail to inform me that I should “eat and exercise well to be healthy.”
Just kidding, I was going to go run anyways. Thank you, mother, for the advice. I didn’t have a clue about how to stay healthy until that e-mail.
Saluting to all mothers who give really good advice.
Wife’s Cancer Costs Husband His Job –Fired After 14 Years at Firm
BOSTON (WCVB) — A Natick man is facing unemployment because his wife has cancer.
Accountant Carl Sorabella got a raise in November for a job well done, but despite more than 13 years with his company, he was recently laid off after his wife’s life-altering diagnosis.
“I got a call saying I had 55 nodules in my lungs. I collapsed. I absolutely collapsed, because I thought, ‘That’s it — lung cancer. I’m dead,’” Kathy Sorabella said.
Being told they had only months left together, Kathy and her husband, Carl, began life’s worst roller coaster.
“I’ve known Kathy longer than I’ve known my mother. My mother died when I was 18, and we’ve been married for 23 years. She’s my life,” Carl Sorabella said.
With Kathy’s health fragile, Carl knew he’d need time to be at her treatments and tests. When he shared the news with his boss, his employment of nearly 14 years was terminated.
“She said, ‘It’s business. I’m running a company here, and I need to make sure the department runs.’ And I argued that I would make sure the company runs,” Carl Sorabella said.
He said he offered to work nights and weekends, but his boss said no.
“And I’m like, ‘You just can’t do that. I mean, she’s on disability. We have no income now. And unemployment — they cap you at $625 a week,” Carl Sorabella said.
“Fourteen years with the company and they just let him go like that, and that’s what terrified me,” Kathy Sorabella said.
Carl’s employer, Haynes real estate management company in Wellesley is a small office employing fewer than 50 people, so neither state nor federal employment laws apply. There is little Carl can do about his situation — other than collect unemployment.
“I just don’t know how to get my head around something like this,” he said.
“And now he’s on unemployment, and I’m on disability, and we don’t know how our bills are going to be paid. But we keep telling each other as long as we love each other — it doesn’t matter,” Kathy Sorabella said.
There is a bit of good news — Kathy’s been told her cancer has not spread as far as initially believed, and her prognosis is now years instead of months.
Original Article
5 Tips On How To Lose Weight In 2 Weeks!:
http://wee.fm/47vj Check out 5 Tips On How To Lose Weight In 2 Weeks! by my fellow tribepro member, [author], recently posted. Thanks, Ray
DOH Fines 804 Restaurants For Hiding Their Grades
I decided to eat steak tonight to change things up a little bit. I always eat chicken or vegetarian so I thought I’d be a little different. I marinated the steak and made a quick sauce with the marinade. It was delicious. I also used Flat-outs, a 90 calorie flatbread that was delicious! Hopefully you enjoy :)
Grilled Steak Wrap - 300
Juice of 2 limes
1 cup cilantro
1/4 jalapeno (or more/less to taste)
1 tsp cumin
4 cloves garlic
Salt and Pepper to taste
(I added 1 tsp Xanthan Gum to thicken but not necessary)
1 Skirt Steak (or whatever type of cut/meat you like)
1 Flatout Flat Bread (or pita bread)
1 tomato sliced
1 Lettuce Leaf
1/4 red onion
Directions
1. Combine first five ingredients and blend. If needed, thin out with some water
2. Pour mixture over steak and marinate for at least 20 minutes and up to overnight leaving some aside for saucing later
3. Grill Steak and allow to rest for about 5 minutes
4. Slice steak against the grain
5. Arrange steak, lettuce, tomato, onion, and remaining sauce on bread and roll
6. Eat and Enjoy!
About the blog
This blog is about health, fitness, and self confidence. Negativity, starvation and purging are not supported or promoted here. I am making this blog to hopefully inspire and help other people lose weight, in a healthy manner. Feel free to ask advice, I will try to answer all questions back.
About the owner
I’m biz, or you may know me as http://repress.tumblr.com. I have lost 85lbs myself in a healthy way; I’ve become quite knowledgable when it comes to nutrition and exercise. I am a college student studying business management and marketing. I love to cook, hike, learn new things, and of course..blog.
Well here’s the first post…lunch!
Quinoa with red peppers, onion, broccoli, and some lime soy vinaigrette stuff from whole foods. :D
*Note - If not needed, don’t cook your vegetables. You will only receive the full nutritional benefits if they are left uncooked. Makes sense right? Cooking vegetables is the same as killing vegetables.
Summer is a most excellent time to widen your knowledge of greens. Let’s face it, greens are a good foundation for ANY AND EVERY diet and if you haven’t branched outside of the lettuce family in awhile, it’s really time that you do so. And, trust me, you’ll probably end up liking it!
While you can certainly eat your greens raw (and you should), I found that when I ventured into the more exotic greens like kale or swiss chard, I liked them better if I cooked them. Learning how to cook greens is a necessary skill.
Well, lucky for us there are two good blog posts out there on how to cook greens and then how to store the extra greens you either grow in your garden or buy at the local farmers market or supermarket.
First, some good insight on how to cook your greens - courtesy of Kitchen Table Scraps:
I’ve got three rules for green cooked vegetables: 1.Cook in lots of water. A large quantity of water helps the vegetables to cook evenly, and it also helps dilute the natural acids in the vegetable. 2. Don’t overcook. You really have to watch your greens carefully just a minute or two can make the difference between tender bright greens and overcooked mushy ones. Don’t trust times from your recipe, keep checking your veggies as they cook. And remember vegetables are all different, just because three minutes worked well before, doesn’t mean it will work again. To illustrate how cooking times affect color, I steamed ten radish leaves for varied amounts of time. Each leaf shows the number of minutes it was cooked for. Notice how as the cooking time increases, the green gets more intense, then darker then finally dulls and becomes more yellow. (NINJA NOTE: That’s the picture above!) 3. Shock in cold water to stop cooking. If you’re not going to serve the vegetables immediately, then have a big bowl of ice water ready to plunge them in straight out of the boiling pot. This stops cooking immediately, and right where you want it.
Second, some instruction on how to store your extra greens - courtesy of The World in My Kitchen. Notice how the directions really aren’t that different…same basic cooking process but shorter cooking times (aka you blanch before you freeze). Here are the steps (I paraphrased a bit from the actual blog post):
- Prepare your greens - wash them in cold water and roughly chop them if you are going to be using them in recipes down the line
- Blanch your greens - blanching means you cook the greens in boiling water for just a couple of minutes to stop the bacteria and enzymes from breaking down when you freeze. Start the timer as soon as you place the greens in the water and use the blanching times below
- Shock the greens in ice-cold water - submerge the greens in an ice bath to stop the cooking and keep them there the same amount of time that you cooked them for
- Squeeze out the water - once cool, squeeze as much water out as you can and drain them a little
- Portion the greens into one-cup sized balls - so you know how much each packet is in your freezer and set them on a paper towel to drain some more. Get as much water out as you can
- Store in the freezer in a Ziploc bag - be sure to label and date each bag. Greens last between 9-12 months when frozen
Suggested Blanching Times:
- Beets - 2 minutes
- Chard - 2 minutes
- Collard Greens - 2 minutes
- Kale - 3 minutes
- Spinach - 2 minutes
- Turnip Greens - 2 minutes
There you go. Become a green queen this summer and your body will thank you!
Stay healthy my friends!
