The New Year is here. The gifts have been opened. Either you are enjoying them, still paying for them, or putting some aside to “re-gift”, because you wonder what Aunt Nellie was thinking! Yes, most of us have spent way too much time and money on gift giving in the name of trying to show our love to those we care about during the Christmas season. Well, 2012 is a New Year, and with it comes resolutions which sadly only last about a month. The YMCA is a perfect example of how long fitness (or self-care initiatives) last. It is “boom time” at the Y around Christmas and the January following. You can barely find a spot on a fitness machine during peak times with all the resolutions in full swing! Come mid-February, it is filtered back down to those who, no matter what, understand and appreciate the gift they have been given. That is, the gift of their body.
Question:
Why do you suppose most fitness and diet resolutions fail?
Answer:
Because they lack a deeper motivation than mere vanity. Period.
We must be advocates for ourselves. “Self-advocacy arises from self-love. Without self-love, one is unable to make a true commitment to health or wholeness as others are valued more than the needs of self. If you find yourself sacrificing self-care for others or making excuses to not invest time or money in self-care, you may need to evaluate your relationship to yourself and your definition of love.” (Quoted with permission from “Becoming Real: Harnessing the Power of Menopause for Health and Success”, by Rose Kumar, M.D. 2011, Medial Press. page 175.)
Question:
What will motivate you to get back on, and stay on a solid health and wellness path?
Only you can answer this question. Here are some examples to consider, while taking ownership of what inspires you. Read them, if any strike you, take a card and write them down. Take a couple cards. Put one by your bedside to remind you to pray about your “motivators” at night. Put one by your coffee pot to remind you to take that walk at lunch time. Give one to your spouse or friend for encouragement. Encourage them to do the same!
For your muscles – by age 30 we start to lose about 5 % a decade!
For your bones - you can actually rebuild bones through strength training!
For your heart - your heart is a muscle too!
For your cholesterol - “honest” exercise and a “real food” diet are most important
For your type II diabetes which can be improved or erased through fitness and diet
For your mind – it is unclear why, but, yes, you can prevent and treat Alzheimer’s with cardio exercise
For balance - providing coordination thus protection against falls
For others – yes, keeping you from being a burden to others, distracting them from their ministry.
If these types of motivators are not enough, allow me to share my strongest:
For appreciation and responsibility for the gift of your body - “Or do you not know that your body is a temple of the Holy Spirit within you, which you have from God, and that you are not your own? For you were bought with a price; therefore glorify God in your body.” 1 Corinthians, 6:19
“So whether you eat or drink, or whatever you do, do everything for the glory of God.” 1 Corinthians 10:31.

Taking care of you first through self-love is not selfish. In the end, it is self-less because everyone benefits from the choices you make. Give yourself the gift of health and wellness for the New Year (and the years to follow).
It is a gift that keeps on giving – to everyone!

STRONG BODIES, STRONG FAMILIES, STRONG FAITH
Jill Neils - Certified Personal Trainer
FAITHFUL FITNESS meets Tuesdays and Thursdays 5:30 PM
“Where faith, fun, fellowship and fitness all fit together!”
262-490-2040 neilscomp@aol.com

Chocolate Pumpkin Muffins from pumpkinrecipes.org
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 C. milk
1/2 C. cooked pumpkin puree
1/4 C. butter, melted
1 medium egg
6 oz. semisweet chocolate chips
1/4 C. finely chopped nuts
Preheat oven to 400.
In large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Form a well in the center. In a small bowl, combine milk, pumpkin, butter and egg. Add to the well in the flour mixture and sitr until lightly mixed. Add chocolate chips and stir until the mixture is moistened.
Spoon mixture into greased muffin cups, filling each 3/4 full. Sprinkle 1 tsp. of chopped nuts over each muffin. Bake 20 minutes, then remove and cool.

Central Plains Succotash
by Roberta Duyff, MS RD FADA

Servings: 4 (3/4 Cup Per Serving) Serving Size 3/4 Cup
Amount per serving: Calories 340, % Daily Value*, Total Fat 13g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 10mg
Total Carbohydrate 42g, Dietary Fiber 17g, Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.

A dish that dates from colonial days, succotash derives from the Eastern Narragansett Native American word msickquatash, meaning "boiled whole kernels of corn." As a traditional American favorite, enjoyed from New England to the South, succotash is typically a cooked dish, made with lima beans, corn kernels, and perhaps chopped red and green pepper. Regional versions abound: perhaps a southern variation made with okra, a Midwest style combining green beans and corn, or perhaps mom's own version with onion or bacon. A touch of butter and perhaps milk or cream sometimes adds a hint of flavor to this all-American dish.

Ingredients
2 tablespoons balsamic vinegar
2 tablespoons cider vinegar
1 tablespoon brown sugar
½ teaspoon ground cumin
½ teaspoon onion powder
1 clove garlic, minced
1½ cups cooked edamame (shelled fresh or frozen soybeans)
1½ cups cooked fresh corn kernels, or drained canned corn, or frozen
½ cup chopped red bell pepper
⅓ cup chopped cilantro

Directions
1. Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder, and garlic in a 1- to 1½-quart saucepan. Heat over medium heat about 3 minutes, or until the sugar dissolves. Remove from heat.
2. Place the edamame, corn, and red bell pepper in a medium size bowl. Pour the vinegar mixture over the vegetables. Stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.
3. Stir in the cilantro just before serving. Serve chilled.

CookingTip: Serve grilled chicken or fish fillets over this chilled Central Plains Succotash.
Shopping Tip: If you can't find edamame in your supermarket, substitute canned or frozen baby lima or cannellini beans.
Nutrition Nugget: Succotash is a great protein dish, which can be "center plate" in vegetarian meals. Whether this dish is made with soybeans or lima beans, the beans along with the corn provide all the essential amino acids (the building blocks of protein) your body needs.

Seasoned Sesame Salad
2 bunches Russian Kale
2 tablespoons sesame seeds
1/2 cup shredded red cabbage
1/4 cup shredded carrots
1-2 garlics crushed
1 inch ginger minced
2 tablespoons extra virgin olive oil
2 tablespoons sesame seed oil
Mrs. Dash Extra Spicy Seasoning
2 tablespoons tamari
pinch sea salt (optional)

Directions:
1. Remove stems from kale, layer & roll tightly, use knife to slice into thin strips, place kale in bowl & massage 1-2 minutes with crushed garlic - add remaining ingredients - toss, serve & enjoy.

Banana Bran Muffins
1.5 cup wheat bran
1/2 cup flax meal
2 cups shaken buttermilk
2 egg (beaten at room temp)
1/2 cup packed brown sugar
1/2 cup molasses
2 cups mashed ripe bananas
4 teaspoons vanilla
3 cups whole wheat pastry flour (bobs red mill)
1 teaspoon salt
1 teaspoon baking soda
5 teaspoons baking powder
2 teaspoons cinnamon
3/4 cup vegetable oil

Directions:
Soak all of the wheat bran in buttermilk for 10 minutes.
Beat eggs until light, add sugar and molasses beat well.
Add oil and vanilla beat well.
Add mashed bananas mix well.
Mix flour, flax, salt, baking soda, baking powder, and cinnamon.
Mix wet and dry ingredients together until just incorporated, do not overmix it wil make muffins tough.
Bake at 375 for 22 to 28 minutes or until done with a tester in the middle.

Chocolate Zucchini Cupcakes
by Stacey Antine, MS RD and HealthBarn USA
Servings: 12 (1 Cupcake Per Serving)
Serving Size 1 Cupcake
Amount per serving: Calories 150 , % Daily Value*, Total Fat 1.5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 105mg, Total Carbohydrate 31g, Dietary Fiber 3g, Sugars 17g, Protein 3g, Vitamin C 4%, Calcium 2%, Iron 8%, *Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Cupcakes for breakfast? Yes, if they have zucchini! We have so much zucchini in the summer that we have to find fun ways of using this delicious vegetable in recipes. This breakfast treat will be sure to get the whole family up and energized to start their day!
Ingredients:
1 cup zucchini, grated
1 cup applesauce, unsweetened
1 teaspoon vanilla extract
½ cup agave nectar, divided
¼ cup brown sugar
1 cup whole wheat flour
½ cup all purpose, unbleached flour
¼ cup, flaxseed, ground
½ teaspoon baking powder, low sodium
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon, divided
½ teaspoon ginger, ground
¼ teaspoon cloves, ground
¼ teaspoon nutmeg, grated
½ cup cocoa, unsweetened
Directions:
1. Preheat oven to 350°F and line muffin cups with paper liners.
2. Put grated zucchini in paper towels and squeeze out as much water as possible. Set aside.
3. In large mixing bowl, add applesauce, vanilla extract, ¼ cup agave and mix thoroughly.
4. Add flours, baking soda, baking powder, flaxseeds, 1 teaspoon cinnamon and other spices and mix well. Add cocoa and mix thoroughly.
5. Add zucchini mixture and stir thoroughly.
6. Fill paper liners with chocolate zucchini batter to ¾ full. Bake for approximately 20 minutes or until a toothpick comes out clean from the center of cupcake.
7. Mix ¼ cup agave with ½ teaspoon cinnamon in small bowl. Before serving, drizzle agave mixture over cupcakes as icing and enjoy!

Tropical Chicken with Mango Salsa and Coconut Rice
by Christina Blais, MSc, PDt; courtesy of American Dietetic Association Cooking Healthy Across America Servings: 4 (1/2 chicken breast, 2/3 cup rice, 1/4 cup salsa Per Serving)
Prep Time: 20 Cook Time: 20 Serving Size 1/2 chicken breast, 2/3 cup rice, 1/4 cup salsa Amount per serving: Calories 350 , % Daily Value*, Total Fat 3.5g, Saturated Fat 1g, Cholesterol 65mg, Sodium 790mg, Total Carbohydrate 49g, Dietary Fiber 3g, Protein 31g *Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Pacific Rim flavors are right at home in Montreal, Canada, where I live. Let the fresh flavors of ginger, lime, cilantro, and coconuts take you on a culinary adventure to Hawaii. Montreal, our home, has become a multi-cultural city. Our markets carry foods from around the world, making cooking an even more satisfying experience. The fresh and tangy flavors of Hawaiian and Thai cooking fuse together beautifully in this easy meal. Serve leftovers cold over lettuce the next day.
Ingredients:
1 pound boneless, skinless chicken breast halves
¼ cup reduced-sodium soy sauce
1 tablespoon minced ginger
1 cup coconut milk
1 teaspoon salt
1 cup basmati rice
Directions:
1. Slice the chicken in half horizontally and trim the fat. Combine the soy sauce and ginger in a large bowl. Add the chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning occasionally.
2. Drain the chicken and discard the marinade. Cook on a greased grill over medium-high heat, turning once until nicely browned and no longer pink inside, about 8 to 10 minutes.
3. Bring the coconut milk, 1 cup water, and the salt to a boil in a medium-size saucepan. Add the rice; reduce heat and simmer, covered, for 15 minutes or until tender. Remove from heat and let stand 5 minutes. Fluff with a fork just before serving.

Mango Salsa:
1 medium-size ripe mango, peeled, diced into ½-inch cube
¼ cup chopped fresh mint leaves
¼ cup cilantro and/or chives
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger
1 teaspoon Thai fish sauce (optional)
½ teaspoon grated lime rind dash salt
Combine the mango, herbs, lime juice, ginger, fish sauce and lime rind in a medium-size bowl. Add salt to taste. Chill until ready to serve.
Serve the marinated chicken topped with the mango salsa over the coconut rice.
CookingTip: Lime, lemon, and orange rind are called zest.
Shopping Tip: To pick a ripe mango, choose one that "gives" ever so slightly with a gentle squeeze.
How to Peel and Slice a Mango:
Cut off the stem of the mango. Cup the fruit in the palm of your nondominant hand, holding it upright. Use a potato or vegetable peeler or a paring knife with your dominant hand to remove the peel; follow the curves of the fruit. Lay the fruit on its flat end and slice it lengthwise (working around the flat seed in the middle). Carve away the remaining flesh by turning the mango as you cut.

Chop Suey Cake from Jill Neils
2 C. whole wheat pastry flour
2 C. sugar
2 tsp. baking soda
2 eggs or 4 egg whites
1 can crushed pineapple in pineapple juice
1 C. chopped walnuts
Whisk all together. pour in greased and floured 9x13 pan. Bake 35-40 minutes at 350.
Cream Cheese Frosting
8 oz. Neufchatel cream cheese
1 1/2 C. powdered sugar
1 tsp. lemon zest (about 1-2 lemons needed)
Cream all together until smooth and creamy.

MANGO SALSA from Jill Neils
1 mango, peeled and diced
1 avocado, peeled, diced
1 T. finely chopped jalapeno (optional)
1/3 C chopped red onion
Celery – chopped (as much as you like)
Cucumber – chopped (as much as you like)
Cilantro – chopped (a little or a lot)
Fresh lime juice – to squeeze over
Kosher salt and fresh ground black pepper
Combine, mango, avocado, jalapeno, onion,
celery, cucumber, cilantro.
Squeeze lime to coat with juice,
Add a few pinches of kosher salt and pepper.
Lightly mix – taste to adjust seasonings.
(Sometimes I add some canned black beans, drained, rinsed)
Eat with tortillas, serve with grilled chicken, fish, or shrimp!

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