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Photo
credit Peter Field Peck/Copyright 2006 Hatherleigh Press
Originally published in THE ANTI-AGING FITNESS PRESCRIPTION
STRETCHES
Wrist
Stretch
Take a break from your computer and hold each pose for
15 seconds in order to relax your hands and forearms.
Yawn
Stretch
Take a break from your computer, after a prolonged
car ride or sitting for too long at work and hold each
pose for a 5 seconds in order to feel the relaxing stretch
in your chest, shoulder and upper back
Hip
Flexor Stretch
Take a break from your computer, after a prolonged care
ride or sitting too long at work and hold the pose for
15 seconds on each side in order to feel the relaxing
stretch in your hips and lower back.
RECIPES
Spring
Green Walnut Salad
Serves
2
4
cups mixed baby greens (spring mix, Arugula or baby
spinach leaves)
1 cup mandarin oranges packed in juice, drained
4 tablespoons walnuts, chopped
4
tablespoons raspberry or balsamic vinaigrette salad
dressing
1
1/2 cups fresh raspberries
In
a bowl, combine the first four ingredients and toss
well.
Divide into two bowls, top each bowl with half of the
raspberries and serve.
Nutrition Facts
Per
Serving: 234 calories, 7 g protein, 24 g carbohydrate,
14 g fat, 1 g saturated fat, 300 mg sodium, 0 mg cholesterol,
12 g fiber
Chicken
Mango Salad
Serves
2
Cooking
spray
2
teaspoons olive oil
6
ounces raw chicken breast, sliced
15
ounce can no-salt-added diced tomatoes
1
tablespoon rice vinegar
2
tablespoons French salad dressing
4
cups spring greens or arugula
1
mango
Coat
skillet with cooking spray and heat olive oil in a large
skillet over medium heat.
Add sliced chicken breast and cook for 5 minutes, turning
once.
Add the tomatoes (use liquid from the can) and bring
to a boil uncovered for another 7 minutes.
Add rice vinegar and French dressing to the skillet
and mix thoroughly.
Serve the mixture over spring greens and slice the mango
over the mixture, divide into two servings.
Nutrition Facts
Per
Serving: 357 calories, 24 g protein, 51 g carbohydrate,
9 g fat, 1 g saturated fat, 288 mg sodium, 49 mg cholesterol,
8 g fiber
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