Welcome to the One Week Jump Start to Health challenge. This series is one week of products, recipes, tips and exercises to help you start off the new year with a healthy week.
Each post features a product to help you cook, portion or prepare foods in a more healthy way; a health conscious recipe with simple ingredients and directions; a tip to help you in the kitchen; and a quick and easy exercise you can do at home without equipment.
At the end of the challenge, you will have more than a week’s worth of recipes, a great start to a kitchen full of tools that will help you be a better cook (and cook healthier meals) and 7 exercises that, when combined, give you a quick and easy workout to do at home (no gym membership!).
My friend Lecia Sczepanski is joining me for this challenge. Lecia is an online health & fitness coach who helps men and women make the transition from occasional exercise and diet trends to a long term healthy lifestyle.
Here we go with Day Five!
This pair of products will help you create a big pot of soup or chili or make extra large quantities of food for preparing meals ahead to freeze and serve later. Includes the 7½-qt. Executive Nonstick All-Purpose Pot and stainless steel 12″ Steamer. The Turkey Chili shown above can be cooked together with individual servings of corn bread in our Prep Bowl Set for a one-pot meal in less than 30 minutes. There’s even an ebook with more than a dozen recipes for you to try something new as soon as you have this pot in your kitchen.
Well, the carbohydrate count per serving on this salad is surprisingly low despite the potatoes. You could leave them out or substitute cauliflower again instead. Whatever you choose, the All Purpose Dill Mix is going to make this salad taste divine and you will want second helpings. You have been warned. Serve this salad warm in cooler months, or chill before adding the dressing for a cool summer salad (add dressing just before serving).
Steam your vegetables
Steam vegetables for great healthy meals without the fat. Carrots, broccoli, cauliflower, green beans, peas, zucchini, whatever your tastebuds are calling for can all be steamed in our Micro Cookers. The Large Micro Cooker is shown above with our Buttery Dill Carrots. The perforated, snap-on lid is a safe way to drain the water from the pot without losing your vegetables down the drain (be sure to use oven mitts to prevent steam burns). Pampered Chef Micro Cookers are made out of nylon with measure markings inside so there’s no need to worry about BPA and they’re dishwasher safe.
Day 5 Exercise: Fast Feet!
(Unless you’re a fan of Monsters Inc., in which case you will recognize this move as “Scary Feet”. Ha ha)
Why it matters: This is a combo move with cardio, burpees, and pushups – it works your entire body.
How to do it:
-fast feet for 30 seconds
-drop to a burpee
-do 3 pushups
-repeat 10 times!
Keep your back straight while doing the push-ups and if you need to modify do them on your knees. Step into the burpee rather than jumping if your knees bother you.
Use the Large Sheet Pan to roast your vegetables in the oven. Roasting gives a sweeter flavor to many vegetables such as potatoes, sweet potatoes, carrots, beets and other root vegetables as well as broccoli and some of the other vegetables mentioned above. Toss to coat with a small amount of oil to prevent sticking. Sprinkle lightly with salt and roast at 350 (pepper can burn easily so add pepper if you like it after the veggies come out of the oven). Stir the vegetables on the sheet pan every 15 minutes so that they roast evenly. When you see the edges begin to brown, watch them closely so they do not burn, but roast until your desired doneness. Adding roasted vegetables to recipes calling for vegetables will give a different flavor to the whole dish. Try it!
Happy Healthy Cooking,