Frank Ali started working at age ten in the San Juan market, selling celery from a little cardboard box at two for $1 to help pay for his schooling.
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Getting fit for Carnival
We all know by now there is no magic pill to lose weight and get fit. The weight loss industry is one of the most profitable today, because there are thousands of overweight persons looking for a quick fix to lose weight. Once you get on this cycle it’s hard to get off. Weight loss gimmicks get quick results, but the minute you stop, you will gain back your lost weight. This gets you into yo-yo dieting, which then has you searching for a more powerful weight loss programme, and the cycle begins again. That’s enough to get you depressed for life! Losing weight and getting fit should always go together, because fitness and exercise help with your weight loss program and improves your psyche. In most instances, if you are overweight it’s because you have developed irregular eating habits, you’re eating unhealthily, and have developed an inconsistent workout schedule. So, if you are trying to lose weight for Carnival in just a couple of months, weight loss gimmicks may work, but be prepared to regain all the weight you lost within a year. The key to safe and effective weight loss is a disciplined workout schedule coupled with clean eating habits. And, you must be prepared to expect a gradual weight loss, which will in the long run translate into a permanent weight loss. Here are some healthy recipes to get you started on a clean eating regime.
TUNA AND POTATO SALAD with LEMON VINAIGRETTE
For the salad
1/4 lb fresh green beans, or long beans (bodi)
1/2 lb potatoes, boiled, peeled and cut into 1-inch cubes
1 small onion, thinly sliced, soaked in cold water
1 medium sweet red pepper, seeded and cut into strips 1/4-inch wide
2 small ripe tomatoes, cored and cut into 1-inch cubes
1 can chunk tuna in water, drained, preferably Albacore
1 medium-sized head lettuce, washed and dried
1 large egg, hard-boiled and cut into wedges
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
For the dressing
2 tbsps fresh lemon juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 large clove garlic, minced
1/2 tsp Dijon mustard
1/3 cup olive oil
Cut beans into one-inch pieces and steam until tender crisp, about six minutes.
In a large bowl combine green beans, potatoes, onions, sweet pepper, tomatoes, and tuna.
Toss gently to mix.
In a small bowl mix lemon juice, salt, pepper, garlic and mustard, whisk until well combined.
Pour the olive oil into this mixture, whisking continuously until mixture becomes thick.
Pour dressing over tuna and potato mixture and toss until well combined. You may add as much or as little dressing as you please.
Arrange lettuce on a large platter and spoon potato tuna mixture over top.
Sprinkle chopped herbs over top of salad, arrange wedges of cooked egg around salad and serve.
LOW FAT MAC AND CHEESE
1 cup macaroni elbows, boiled and drained
2 tbsps olive oil
2 cloves garlic, chopped
1 small onion, chopped
1 tbsp fresh French thyme
2 tbsps all purpose flour
3 cups low fat or skimmed milk
1 cup grated low fat cheese
Salt, black pepper to taste.
1/4 cup bread crumbs
1 tbsp olive oil
1 tbsp chopped parsley
1 tbsp Parmesan cheese
In a saucepan heat olive oil, add garlic and onion and sauté until aromatic and onions are tender, do not brown.
Add thyme, stir and add flour, stir well.
Now add the milk, stir until mixture is creamy and thick.
This may take a few minutes. Add macaroni and cook until bubbly.
Remove from heat when mixture becomes thick, stir in cheese.
Season with salt and black pepper to taste.
Turn into a greased heatproof dish.
Combine all the ingredients for the topping, sprinkle onto macaroni and cheese.
Broil until topping is golden.
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