Happy Summer!
FuelingYou is on the road helping corporate wellness, teams, and individuals like you learn how to feel energized, focused, and learning fun ways about FuelingYou!
To better serve you- http://FuelingYou.com has a new home! Check out our new website, where you and your colleges can claim your nutritional fitness!
Remember, we can work together from any location!
Where can you learn more?
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| Co-Founders: Deb Collard, and Helen Saunders |
Join me at RIDE OAKLAND on July 2nd @ 9:30am for a Ultimate ride- in 50min you will have a incredible workout! and meet others like you who like to play hard and get great results!
SAVE THE DATE: Reserve your seat on July 9th @ 9:30am to learn more about FuelingYou and how you can begin your nutritional fitness program- The Team at RideOakland is a perfect training partner, where you partner your FuelingYou Fitness Nutrition program, with regularly scheduled weekly rides! This is a perfect 1-2 punch to get Fueled and get fit.
Tennis Anyone?
GameFace Tennis Academy:
FuelingYou is the GFS Tennis Acadamy Nutrition Expert- members are provided Nutritionally balanced catered lunch, and snacks *Nutritional assessments, and consultations are available to Academy members who want the best results!
The 2014 GFS Tennis Academy for Women
July 31 – August 3, NTRP 3.0+
August 7 – 10th, NTRP 4.0+
Beautiful St. Mary’s College in the Bay Area
learn more & Register at: http://www.gamefacesystem.com/#!the-academy/c24pt
use promo code “friend” to get $150 off tuition!
Corporate Wellness
With rising health care costs, and lifestyle related diseases impacting the productivity of your workforce.Your sick employees can literally put you out of business. Employee nutrition has a huge impact on employee and your business bottom line. Smart employers are inviting FuelingYou into the workplace to help keep their employee's motivated, productive, and healthy!
Facts:
- Obese Employees take 6-9 more sick days a year
- $150 billion lost annually in productivity
- Educating employees is one of the best tools a self funded employer has to protect their bottom line.
The wellness council of America has stated a company gains $5.81 for every $1 invested in health management programs.
These programs reduce absenteeism by over 26% and reduce disability claims by 32%
Summer meal tips:
During the hot summer months, heating up the kitchen for dinner is something most of us try to avoid.
Two time saving tips I enjoy are making a variety of salads using nutrient dense natural food options. (this is a great way to use your left over quinoa (pronounced Keen-Wa) a protein packed seed.
Try these awesome recipes courtesy of our friends at Cooking Light:
http://www.cookinglight.com/food/recipe-finder/cooking-with-quinoa/view-all
I recommend grilling just about EVERYTHING! The roasted flavor of veggies with simply a little extra virgin olive oil and some fresh herbs from the garden are all you need to keep the diners around your table smiling and asking for 2nds. When grilling the old stand-by's for the 4th enjoy the Burgers and Sausage, go naked! Leave the bun behind!
Grilled Veggies:
Ingredients:
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms (sm brown)
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Cheers!
Links used in this article:
http://www.cookinglight.com
http://www.cookinglight.com/food/recipe-finder/cooking-with-quinoa/view-all
http://www.fuelingyou.com
http://rideoaklandcycling.liveeditaurora.com/
http://www.gamefacesystem.com/#!the-academy/c24pt
http://fuelingyou.com/product/corporate-wellness/Labels: BBQ, Cooking Light, corporate wellness, grilled veggies, quinoa, RideOakland
