Page 7 - Ochsner Magazine
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Body and Soul

Spring into Action

Eat right, exercise and enjoy the best of the season!
fitness al fresco

/ With the indulgences of the winter 

holidays behind us, now’s the time to get 

in shape by exercising outdoors. Hiking, 
➜ Good-for-You Protein Bars
cycling, running—whatever your pref- 
erence, you’ll get a great workout while You don’t have to be a triathlete to know that protein bars make 
a great snack in a pinch. Whether you want a quick breakfast or 
enjoying the springtime sunshine!
fuel for your workout, most protein bars are handy and nutri- 
For those who want an extra chal- 
tious—but steer clear of ones that are loaded with sugar. Here, 
lenge, Ochsner is sponsoring Ironman 
Molly Kimball, a registered dietitian with Ochsner’s Elmwood 
70.3 New Orleans, which consists of a Fitness Center, shares some of her favorites.
1.2-mile swim, a 56-mile bike ride and 

13.1-mile run. he event—a thrill for 

participants and spectators alike—takes ➜ Old Favorites (180–240 calories, 14–20 ➜ New Favorites (160–240 calories, 14–20 

place on Sunday, April 13, at South Shore grams protein, 0–5 grams sugar, 0 artiicial grams protein, 0–5 grams sugar, 0 artiicial 
Harbor/Armstrong Park. Register at sweeteners): NuGo Slim Bars / Power sweeteners): Kind Nuts & Spices Bars
Crunch Bars / thinkhin Bars
/ OhYeah! Victory Bars / Simply Bars

Frittata Primavera / his seasonal dish is deliciously 

low in calories—just 126 per serving! Serves two.

Ingredients: Directions:

• 3 teaspoons olive oil
1. Heat 1 teaspoon of oil in a skillet and cook onion 

• 4 cup onion, chopped
2 or 3 minutes or until soft.

• 1 clove garlic, chopped
2. Add garlic and cook 1 minute more.
2 cup fresh asparagus pieces
3. Stir in asparagus, artichoke hearts, peas, basil
• 2 cup canned or frozen artichoke
and pepper, and cook, stirring occasionally 

hearts, chopped
until tender but still slightly crisp, 3-5 minutes. 

• 2 cup sugar snap peas, strings
Set aside.

pulled out and cut in 2-inch pieces
4. Preheat broiler.

• 4 teaspoon dried basil
5. Beat egg substitute or eggs with yogurt and
• Salt and pepper to taste
another pinch of pepper.

• 4 cup egg substitute or 3 eggs
6. Heat remaining oil in a heavy skillet. Pour

• 1 tablespoon plain yogurt, low-fat
in egg mixture and cook until just set on the

• 1 tablespoon Parmesan cheese,
bottom but still wet on top, 1 minute.

7. Scatter the vegetables over the top and set into
oven to inish cooking, 2 minutes.

/ Source:
8. Dust with Parmesan cheese and serve.

2014 | issue 1 7

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