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APF News
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Nature Spirit Walks with APF's Beth Norcross |
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Written by APF Administrator
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Wednesday, 14 March 2012 17:23 |
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NATURE SPIRIT WALKS
JOIN US AS WE WELCOME SPRING AND LEARN ABOUT THE RICH CONNECTIONS BETWEEN THE NATURAL AND THE SPIRITUAL.
WHO? Your leader will be Beth Norcross, who has had a 30-year career in spirituality and ecology
(http://bethnorcross.com/about-beth/).
WHAT? Guided nature meditation, wildflower searches, scavenger hunts and more
WHERE? Turkey Run Park, McLean, VA (along the GW Pkway)
WHEN? 6 Saturdays, March 24 – April 28, 9:00 a.m. to 10:30 a.m.
Inclement weather date – May 5
HOW? To register or get more info, contact Beth at
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
.
Limit 10 people each week.
$10/SESSION -- $50 for a 6-session packet
We love them, but please no children under 12.
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Healthy Eating on the Run Lecture |
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Written by APF Administrator
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Wednesday, 05 January 2011 16:27 |
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Healthy Eating on the Run Lecture with Jessica Ganzer
Jessica Ganzer, one of our new Mat Pilates instructor will be offering a lecture on January 23, 2011 at 3:00p.m. entitiled Healthy Eating on the Run.
Summary: Healthy eating doesn't need to be sacrificed just because we can't cook a fresh healthy meal from home. Learn how to plan ahead and make smart choices so that you can bring your health goas on the road with you.
Activities: Quiz, Grocery list making
Time: 45 minutes + Q&A
Tell Stephanie or Paulo if you are interested in attending. |
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Last Updated ( Wednesday, 05 January 2011 19:44 )
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SWEET POTATO & BLACK BEAN TACOS |
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Written by APF Administrator
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Monday, 12 March 2012 08:52 |
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SWEET POTATO & BLACK BEAN TACOS
- 1.5 TBL vegetable oil, divided
- 1 large poblano chili or green bell pepper, seeded & diced
- 1 white onion diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, cut into 1 inch dice
- 2 cups black beans, drained & rinsed
- 1/4 tsp ground black pepper
- 12 Corn Tortillas
- Shredded monterey jack or Oaxaca cheese
- Pico de gallo
- lime juice
- fresh cilantro
- Preheat oven to 400
- Heat a heavy ovenproof skillet over medium high heat. Add 1 TBL oil to pan, then onion, garlic & green pepper. Cook, stirring occasionally until lightly caramelized. In a medium bowl, toss sweet potato with remaining 1/2 TBL oil and 1/2 tsp salt; add to skillet and cook, stirring, one minute. Then place pan in oven and roast approximately 15 minutes.
- Meanwhile, prepare tortilas. Heat a frying pan over medium high heat. brush 1 side of torilla lightly with vegetable oil and place oil side down in pan Scatter a spoonful of cheese over center of ortilla and cook until hceese is menlted and tortilla is lightly golden on the undrside but still flexible. Place on a cookie sheet and repeaat with remaining tortillas and chesese. When finished, lightly oil a piece of foil and use it to cover tortillas;
- Remove skillet from oven and stir in black beans and 1 tbl lime juice and 2 tsp fresh cilantro. Top each tortilla with sweet potato mixture and spoonful of pico de gallo
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Last Updated ( Monday, 12 March 2012 10:01 )
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CHICKEN WITH BRUSSEL SPROUTS & MUSTARD SAUCE |
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Written by APF Administrator
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Sunday, 12 February 2012 12:21 |
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CHICKEN WITH BRUSSEL SPROUTS AND MUSTARD SAUCE
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- YIELD: Serves 4 (serving size: 1 chicken breast half, 2/3 cup brussels sprouts, and 2 tablespoons sauce)
- TOTAL:40 Minutes
- COURSE: Main Dishes
Ingredients
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons butter, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
Preparation
1. Preheat oven to 450°.
2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.
Nutritional Information
Amount per serving
- Calories: 355
- Fat: 14.9g
- Saturated fat: 5.2g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 1.5g
- Protein: 42.8g
- Carbohydrate: 11.6g
- Fiber: 3.5g
- Cholesterol: 114mg
- Iron: 2.6mg
- Sodium: 647mg
- Calcium: 61mg
Nutrition Guidelines for Healthy Living
Cooking Light DECEMBER 2011
Chicken with Brussels Sprouts and Mustard Sauce
Shopping List:
canned
- 3/4 cup fat-free, lower-sodium chicken broth, divided
dairy
- 2 tablespoons butter, divided
meat
- 4 (6-ounce) skinless, boneless chicken breast halves
produce
- 1/4 cup unfiltered apple cider
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
spices
- 2 tablespoons olive oil, divided
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons whole-grain Dijon mustard
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Last Updated ( Sunday, 12 February 2012 12:22 )
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Written by Stephanie Mendes
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Saturday, 11 February 2012 16:19 |
Albondingas
5 cups water
1 cup chopped carrots
1 cup chopped bell pepper
1 cup chopped onion
1 cup chopped zucchini
1 cup sliced celery
14 oz can whole peeled tomatoes with juice
5 cubes beef bullion
1 tsp fresh oregano
2 tsp fresh cumin
1 bunch copped fresh cilantro
1 lb ground turkey
1/2 cup uncooked rice
1 egg
Salt and pepper to taste
Chopped green onion if desired
Place fist 11 ingredient in a large pot, using 1/2 of the cilantro. Cover and simmer 30 minutes. Meanwhile, combine egg, turkey and rice and shape into balls. Drop gently into pot and cook an additional 20 minutes until meatballs are well cooked. Sprinkle green onion and cilantro over soup before serving. |
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Last Updated ( Sunday, 12 February 2012 12:09 )
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