Come Play with Us at Preschool Camp! Visit our website for more information on summer camp options for students in preschool through 8th gr ade. Religious Instruction • Strong Academics • Cutting Edge Technology Leadership Programs • PE and Interscholastic Sports • Instrumental and Vocal Music “Arts Attack” Program • School Nurse • Bus Transportation Available 3901 East Indian School Road • 602-957-7010 • www.clsphx.org CHRIST LUTHERAN SCHOOL Christian Values. Quality Education. Preschool through Grade 8 The Arcadia News Health & Fitness Guide is the perfect way to promote your practice or business to the affluent, educated and health-minded readers of the Arcadia News . The Health & Fitness Guide is mailed in the Arcadia News six times per year to homes in the Arcadia/Biltmore/Camelback Corridor. It is also distributed at over 70 retail locations. Contact Roni@Arcadianews.com today to find out how you can save up to 46% on your ad investment! 2016 Health & Fitness Guide G U IDE How to reach 50,000 potential patients or clients... advertise in G U IDE FIT SS NOVEMBER Ad space and design 10/14 @ Noon Print-ready art due 10/19 @ 5 p.m. JULY Ad space and design 06/15 @ Noon Print-ready art due 06/17 @ 5 p.m. OCTOBER Ad space and design 09/14 @ Noon Print-ready art due 09/16 @ 5 p.m. Page 36 May 2 0 1 6 By Amanda Goossen Arcadia native and Phoenix New Times Managing Editor Amy Silverman never expected to write a book about motherhood. Having spent the last two decades as an investigative journalist, tackling everything from Phoenix’s homeless veterans to the legislative vote to banish Happy Meal toys, penning a nonfiction work about raising her daughter Sophie was the last thing she could have imagined. But then again, Silverman never expected to wake up on that morning in May 2003, groggy from extra pain medication and tired from giving birth to her second daughter, only to hear her husband say that doctors suspected their newborn baby girl had Down syndrome. My Heart Can’t Even Believe It is the story of family, science and allowing your child to teach you more than you could ever teach them. Told through personal stories and detailed research from the past 13 years, Silverman’s journalistic talents shine as she is able to tell an intricate, personal, yet academic story of raising her sweet Sophie. “I knew absolutely nothing about Down syndrome before Sophie was born,” said Silverman. Once Sophie came home, Silverman set about doing research as she would for any story presented to her: investigating the facts, interviewing the experts, learning, listening and taking notes. “I set out to educate myself and answer my own questions,” said Silverman. “This is the book I wish I’d had in my life 13 years ago.” On May 26 at 6:30 p.m. at the Saguaro Library, the Arcadia News Book Club will welcome Silverman as she speaks to our group about writing, research and her most important role as mom. Join us for refreshments, a charity Arcadia native shares her story of motherhood BOOK CLUB BOOK OF THE MONTH My Heart Can’t Even Believe It BY AMY SILVERMAN Arcadia News Book Club May 26, 6:30 p.m. at Saguaro Library raffle benefitting Don’t Be a Chump, Check for a Lump and great conversation about Silverman’s book, My Heart Can’t Even Believe It . For questions about our monthly book club or to RSVP for this event, email Amanda@arcadianews.com. In addition to this event join us on May 5 at 6:30 p.m. at the Saguaro Library as the Arcadia News Book Club celebrates four years. We will have guest speakers, appetizers and cake.
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Spread the word and expand your brand. Thousands of items and options. Grow your business! 800-887-5275 • http://jadepromo.net Call for a free catalog or see options online! Page 37 May 2016 Bt Josh Cutlip May is here and with it comes barbecue season. Many of you may be excited to heat up the grill, throw on some burgers and dogs, and chow down on delicious meats. But what if I threw out the word, meatless ? Maybe you’ve tried Meatless Mondays before, but what about Meatless May? I know all of you carnivores out there are thinking about turning the page and skipping out on my advice, but what do you have to lose (other than meat)? There are plenty of reasons to go meatless. To be clear, I do not eat a meatless diet, but I don’t eat it in excess either. I find myself avoiding meat a few days out of the week, and when I do indulge my carnivorous urge, I tend to stray towards the lighter meats like turkey or chicken. It’s not as difficult as you might think. I have some ideas – along with a couple of my favorite veg recipes – for why you should go meatless in May. 5. Eco-friendly You might not realize it, but that burger you like to eat actually takes an enormous amount of water and energy to produce. According to chooseveg.com, one pound of animal protein takes 12 times the land, 13 times the fossil fuel, and 15 times the water as it does to produce one pound of soy protein. All that energy contributes to raising the animal, giving them grazing lands, and transportation of their meat. So instead of limiting your shower time to save on water, you can drop the beef and grab some veg instead! 4. Veggie lasagna This recipe can be easily modified with different vegetables like eggplant or spinach, and you can layer out the lasagna however you please. You can also substitute the noodles for sliced zucchini to reduce carbohydrate intake. Use a mandolin or a vegetable peeler to slice the zucchini long ways, and layer them just like the noodles! • ricotta cheese • 1 egg • Italian seasoning • salt and pepper • 2 zucchinis, sliced • 2 bell peppers, sliced • 1 onion, chopped • 2 cups sliced mushroom • 2 tablespoons olive oil • cooked lasagna noodles • red sauce of your choice • mozzarella cheese • Parmesan cheese Preheat oven to 375 F. Mix ricotta cheese with the egg and seasonings if desired. Cook the vegetables in 2 tablespoons of olive oil and add seasoning and salt and pepper to taste. Spray one 9-by-13-inch baking pan with cooking spray and begin to layer the noodles. Layer the lasagna with noodles, sauce, mozzarella and veggies. In the next layer, add noodles, ricotta, sauce, and more veggies. Top it off with some noodles, sauce, mozzarella, and Parmesan cheese. Bake for 30-40 minutes, or until cheese is bubbly and starting to brown. 3. Protein requirements Most people don’t realize that they are probably eating way more protein than they need to be. The Recommended Dietary Allowance for a person who weighs 150 pounds is 54.4 grams of protein per day. To put in perspective how easy it is to meet that requirement – no pun intended – one cup of sliced chicken contains 43 grams of protein. That completely takes care of the daily protein needs for someone who weighs 150 pounds. Remember, that’s only one cup of chicken. Don’t forget that you have to add other proteins you eat such as milk, eggs, other meats, nuts or legumes, and especially any supplements. You can eat one cup of chicken, or you can eat your eggs, milk, quinoa, nuts and other sources of protein throughout the day that aren’t meat, and you can stay within a more reasonable range for your protein requirements. To calculate your protein RDA, multiply your weight (in kilograms) by .8, and that’s the number of grams of protein you should consume a day. 2. White vs. red meat Meat isn’t a bad thing, and there are benefits for both arguments. So if you’re dead against going herbivore, you can at least beef-up on your knowledge about beef! Red meats such as beef, pork and lamb tend to have more saturated fat and higher cholesterol than white meats like chicken, turkey and fish. And although they do supply good vitamins and minerals such as iron, zinc and some B vitamins, poultry supplies similar benefits without as much fat as red meats. 1. Quinoa Quinoa salad recipe: Inspired by Sansanee Erickson Quinoa is a complete protein to help compensate for your meatless journey. The vegetables in this salad will make you feel full without consuming as many calories as you’d get from eating meat. • 1 cup raw quinoa • 2 cups water (or vegetable stock) • 1/2 cup finely chopped red onion • 1/2 cup finely chopped celery • 1/2 cup finely chopped bell pepper • 1/2 cup finely chopped cherry tomatoes • 1/2 cup finely chopped cucumber • olive oil • cumin • 2-3 cloves garlic, minced (to taste) • 1 tablespoon raw ginger, chopped (to taste) • parsley • mint • thyme • red pepper flakes • juice of 1 lemon • salt and pepper (to taste) • lettuce leaves, if desired Cook 1 cup quinoa in 2 cups of water (or vegetable stock for a saltier taste). While you wait for the quinoa to cook, prepare the vegetables by chopping and setting aside in a separate bowl. Once the quinoa is cooled and vegetables are chopped, mix together in a large bowl by folding gently with a rubber spatula or spoon. Gradually mix in oil, cumin, minced garlic, chopped ginger, parsley, mint, thyme, red pepper flakes, lemon, and salt and pepper to taste. Serve chilled or at room temperature in a bowl or as a lettuce wrap. Gimme 5: Reasons to make May mostly meatless


