Issuu on Google+

DECEMBER 2013 SEAHAWK FITNESS NEWSLETTER MONTHLY FIT TIP…Reducing Holiday Stress…DURING THE HOLIDAYS! You may not be able to avoid stressful situations during the holidays, but you can plan to respond to them in a healthy way. •Take breaks from group activities. Pay attention to your own needs and feelings. Spend a little time by yourself if you can. Meditate, or do some relaxation breathing. Go for a short walk. •Keep a regular sleep, meal, and exercise schedule. Limit your alcohol. Taking care of yourself will help you deal with stressful situations during the holidays. •Get support if you need it. Holidays can sometimes trigger depression. They can be especially hard if you are already dealing with the death of a loved one or the breakup of a relationship. You may feel embarrassed to ask for help, or you may think that you'll get over "the blues" on your own. But most people need treatment to get better. Talk with your doctor about counseling and medicine for depression. www.webmd.com

REMINDER…“MOVE” TO WIN HOLIDAY $$$...$100 VISA CARD HOW MUCH CARDIO MOVEMENT CAN YOU COMPLETE IN ONE WEEK? THE MORE YOU “MOVE” THE CLOSER YOU WILL GET TO THE $$$! SIGN-UP WITH THE FITNESS CENTER STAFF TO PLAY AND TRACK YOUR PROGRESS! WE WILL HAVE BOTH A STUDENT AND A FACULTY/STAFF WINNER, SO THE 2 WITH THE MOST AMOUNT OF TIME AT THE END OF THE WEEK WILL WIN THE $$$!!!

GAME DATES: MONDAY - FRIDAY, DECEMBER 2ND – 6TH

FITNESS CENTER RECREATION HOURS MONDAY - THURSDAY 11:00AM-6:00PM FRIDAY’S 11:00AM-2:00PM

FACILITY HIGHLIGHTS The Fitness Center will be CLOSED December 21st – January 6th…reopening at 11am on Monday, January 7th! Do you care about the gas you put in your car???

Well FOOD is your FUEL to FITNESS! Find this month’s healthy recipes on the back! Lamar State College-Port Arthur An equal opportunity/affirmative action institution

This Newsletter created for your Health and Wellness by LSCPA Fitness Coordinator Jodi Broussard.


HEALTHY RECIPES OF THE MONTH!!! SPINACH PROSCIUTTO AND MOZZARELLA STUFFED PORK TENDERLOIN 3 cloves garlic, crushed 2 tbsp lemon juice, freshly squeezed 2 tsp Dijon mustard 1 tsp olive oil 1/4 tsp fresh ground black pepper 1 (1 lb) pork tenderloin 1 1/2 oz reduced fat mozzarella cheese (Polly-o) 2 cups fresh baby spinach 2 tbsp chopped sun dried tomatoes 1 oz thin sliced prosciutto salt and fresh cracked pepper, to taste

Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well. Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet. Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently. Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces. Nutrition: Servings: 4; Serving Size: 2 Slices Calories 208; Fat 8.5 g www.skinnytaste.com

POMEGRANATE FIZZ 1 1/4 cups demi-sec sparkling wine , chilled (such as Gruet) 2/3 cup pomegranate juice, chilled 1 tablespoon fresh lime juice Lime wedges (optional) Combine first 3 ingredients. Garnish with lime wedges, if desired. Nutrition: Servings: 4; Serving Size: ½ Cup Calories 77; Fat 0 g www.cookinglight.com

HOT SPINACH ARTICHOKE DIP 13.75 oz artichoke hearts packed in water, drained 10 oz frozen spinach, thawed and squeezed 1/4 cup chopped shallots 1 clove garlic 1/2 cup fat free Greek yogurt 1/2 cup light mayonnaise 2/3 cup Parmigiano Reggiano 4 oz shredded part skim mozzarella cheese salt and fresh pepper to taste olive oil spray Preheat oven to 375°. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots. Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away. Can be made one day in advance and stored in the refrigerator before baking. Nutrition: Servings: 15; Serving Size: 1/4 Cup Calories 73.3, Total Fat 4.4g www.skinnytaste.com

This Newsletter created for your Health and Wellness by LSCPA Fitness Coordinator Jodi Broussard.


LSC-PA December Fitness Newsletter