Make those healthy resolutions stick
By Staff
Special to the Enquirer
Whether it’s fitting in time for exercise, packing tasty and nutritious snacks, or cooking a balanced meal at home, Americans are committing to healthy lifestyles in 2008. A recent survey conducted by Kelton Research found that as the new year approaches, health is on many Americans’ minds - more than 50 percent of those surveyed are resolving to exercise or eat healthfully in the new year.
Kim Lyons, fitness trainer and star of NBC’s “The Biggest Loser,” applauds Americans’ desires to commit to fitness and smart, nutritious diets. “There’s no better time than the start of a new year to commit to an exercise plan or introduce healthier foods into your diet. Just a few small adjustments can help you stay on the road to a new self in 2008 and beyond,” she says.
Lyons offers the following tips and tricks to help Americans keep their healthy New Year’s resolutions.
Jennie-O Turkey Store and Lyons have partnered to create a free downloadable brochure that features delicious, healthy recipes and practical tips. Caribbean Taco Salad
Shells:
4 10-inch whole wheat flour tortillas
Olive oil cooking spray
Salad:
1 20-ounce package ground turkey
1 1.25-ounce package reduced-sodium taco seasoning mix
2 tablespoons water
1 mango, peeled, pitted and chopped (about 1 cup)
3/4 cup chopped red bell pepper
3 tablespoons finely chopped green onion
3 tablespoons finely chopped fresh cilantro
1 teaspoon grated lime peel
2 cups finely packed spinach leaves
Preheat oven to 425¡F. Invert four, 10-ounce custard cups onto 15- by 10- by 1-inch baking pan. Spray outside of cups and one side of each tortilla with cooking spray. Place tortillas, oiled side up, over cups. Bake 4 to 6 minutes or until lightly browned. In medium skillet, brown turkey until no longer pink and cooked through. Add taco seasoning mix and water. Cook over low heat 3 to 5 minutes or until thoroughly heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion, cilantro and lime peel to make salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.