Page 5 - Senior Times South Central Michigan - January 2018 - 25-01
P. 5

Senior Times - January 2018
Page 5
MAKE A BOWL OF FITNESS SOUP By: Troy Huggett
During cold winter months, soup is quite possibly the perfect dinner. It’s comforting, simple, and easily modified to fit your taste and the contents of your fridge. Making soup from scratch is simple and easy, once you know how to do it.
What’s also great about making soup from scratch is that you can use healthy ingredients that support your fitness goals – while leaving out ingredients that would increase the carb and calorie count of the meal.
When craving homemade soup, most of us seek out a specific soup recipe that fits into a neat category. There’s chicken noodle, minestrone, split pea, clam chowder, and so on. What’s less common is the brave cook who approaches the idea of soup with an open mind, a big soup pot, and whatever ingredients they have on hand.
Today I challenge you to be this brave cook. You’ll find that making up your own soup as you go along is one of the most rewarding and wonderful dishes you’ll ever make. Let go of the urge to measure soup ingredients out or to overthink the process. Let your hair down, get really un-technical, and have some fun.
And don’t worry, there’s a method to this madness...
1) Start with a Little Healthy Fat: First off you’ll need to find a healthy form of fat to sauté the soup ingredients in. Olive oil
and coconut oil are my go-to choices. Put a couple of tablespoons in the bottom of a large soup pot and place it over medium-high heat. Don’t you dare measure. Just scoop or pour.
2) Add Aromatic Veggies: Now add some minced, aromatic veggies to the warmed oil. Choose from onions, garlic, ginger, carrots, and celery. This is the perfect chance to use up that starting-to-shrivel onion at the bottom of the produce drawer in your fridge. Sauté until the veggies become tender. If you have any fresh herbs on hand such as rosemary, thyme, sage, or marjoram feel free to mix these in now.
3) Brown Some Protein: I like a hearty serving of protein in my soup, to keep us
full and fueled, so my next move is to add some protein. Ground or chopped meat needs to be nicely browned and cooked through.
If you’re going for a lighter fare, then feel free to continue without adding meat.
4) Add in Liquid: Sometimes at this stage I’ll pour in a little bit of white wine into the pot to deglaze the little browned bits that tend to stick to the bottom. The wine adds another dimension of flavor, but I only do it if there’s already a bottle opened. Once the pot is deglazed, add in stock, broth, or pureed tomato in any combination you’d like.
5) Something Extra: Now’s the time
to add in those extra veggies that you have on hand – ones like squash, cauliflower, or sweet potatoes. You could also add in cooked beans or quinoa.
6) Season to the Max: Start with a generous grinding of sea salt and black pepper, then christen your soup with more daring spices.
Give these spices a try: Celery seed, chili powder, cumin, basil, oregano, parsley, fennel, rosemary, thyme, sage, paprika, white pepper, garlic powder, red pepper, onion powder, turmeric root, cardamom, cinnamon (tastes wonderful with ground beef), or dill.
Taste and adjust. Be brave. More flavor is always better.
7) Let it Simmer: Bring your tasty and unique soup to a boil, and then reduce the heat to low and simmer for about an hour. Sit back and bask in the satisfaction of your amazing soup creation. Ladle a bowl for yourself and your loved ones and enjoy.
A bowl of your unique and flavorful fitness soup makes for a light and lean dinner that will go a long way toward reaching your
fat loss goals. Resist the urge to serve bread with your soup and instead opt for a leafy, green salad.
Don’t Add These Ingredients: While making a light, fiber and protein packed soup is quite possible, as outline above, it’s also possible to create a soup that is high in calories, carbs, and unhealthy fats.
Here are the ingredients to NOT add to your soup, in order to stay on track with your fat loss goals: Noodles, white Potato, cream, rice, cheese, or butter.
Remember that an effective exercise plan is vital to getting and staying in phenomenal shape – and I’m here to help you do just that. Call (269) 967-6300 or go to troyhuggett.com to get started on a fitness plan for you.
CITY
Hastings Woodland
Union City
Albion Battle Creek Battle Creek Battle Creek Marshall Tekonsha
Jackson Michigan Center Spring Arbor
LOCATION
COA Building Eagles Club
FACILITATOR
Mary Cook Kristy Estep
PHONE DAYS
(269) 948-4856 M-F (269) 367-4041 M,W,F
TIME
10am-2pm 10:30am-1pm
SENIOR DINING CENTERS
BARRY COUNTY
Delton
Faith United Methodist
Angela Soya
(269) 579-3918
M,W,T
11am-1pm
Nashville
Main St. Banqets
Jenny Burlison
(517) 213-9212
M-F
10:30am-1pm
Meals provided by Barry County Commission on Aging. A program sponsored by Barry County United Way.
BRANCH COUNTY
Coldwater
Branch County CAA Office
Tamara Wittbrodt
(517) 278-8249
M-F
9am-1pm
Lunch Served at 12pm
Union City Fire Station Rusty Hampton (517) 741-7212 M,T,TH,F 10:30am-12pm
Lunch served at 12pm
Meals provided by Community Action Food and Nutritional Services. Funding sources AAA 3C, Branch County United Way, USDA and private donations.
CALHOUN COUNTY
Albion
Albion Senior Dining Center
Cynthia Rose
(866) 200-8877 ext 350
M,T,W,F
10:30am-1pm
Lunch served at 12pm
Clarence Dining Center
Cherryhill Manor Senior Center Springview Towers Dining Center Northside Senior Dining Center Heritage Commons
Tekonsha Community Hall
Sharon Rice Constance Siegel Caroline Oberlin Deboraha Sallee
Senior Health Partners
(866) 200-8877 (866) 200-8877 (866) 200-8877 (866) 200-8877 (269) 558-6150
(866) 200-8877
ext 350 ext 350 ext 350 ext 350
ext 350
M,T,W M,W,F M,W,F T,W,Th T, Th
T
10:30am-1pm 10:30am-1pm 10:30am-1pm 10:30am-1pm 12-1pm
10am
Lunch served at 11:45am Lunch served at 11:30am Lunch served at 11:30am Lunch served at 11:30am Can have a hot or cold meal Whole Person Wellness too
Park Forest
St. Aidan’s Episcopal Church
Spring Arbor Senior Center
To have your senior dining center added, Call Sherii at (269) 979-1412 ext. 302 or Email: ssherban@wwthayne.com
Battle Creek
Bedford Manor Dining Center
Burdell Wells
(866) 200-8877 ext 350
M,W,F
10:30am-1pm
Lunch served at 11:30am
Battle Creek
Lakeview 900 Dining Center
Karl Hoard
(866) 200-8877 ext 350
M,W,F
10:30am-1pm
Lunch served at 11:30am
Battle Creek
Westbrook Place Dining Center
Michelle Dove
(866) 200-8877 ext 350
M,W,F
10:30am-1pm
Lunch served at 11:30am
Homer
Homer Presbyterian Church
Senior Health Partners
(866) 200-8877 ext 350
T
10:30am
Whole Person Wellness too
Marshall
Marshall House Dining Center
Bablynn Squires
(866) 200-8877 ext 350
M,W,F
10:30am-1pm
Lunch served at 12pm
Meals provided by Senior Services. Funding by Calhoun County Senior Services, AAA 3B, USDA and private donations.
JACKSON COUNTY
Jackson
Crouch Senior Center
Michelle Rose
(517) 788-4364
M,T,W,Th,F
8am-4pm
Lunch served at 12pm
Lynn Walker Nikki Soli Bev Greene
(517) 787-9750 (517) 764-2950 (517) 750-1010
M,T,W,Th,F M,W,F M,T,W,Th,F
10am-1pm 10am-2pm 8:30am-2:30pm
Lunch served at 12pm Lunch served at 12pm Lunch served at 12pm
Jackson
Martin Luther King Center
Rita Wallace
(517) 782-7755
M,T,W,Th,F
10:30am-1:30pm
Lunch served at 12pm
Norvell
Norvell/Township Hall
Gail Jamieson
(517) 536-4370
M,W,F
10am-1pm
Lunch served at 12pm


































































































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