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Thursday, August 17, 2017

Be Smart, Be Healthy, Be Happy

Some Easy Tips for a Great Summer

Summertime always brings a flurry of activity along with its warm sunshine. The downside, of course, is that it can also add stress and increase susceptibility to illness while you spend more time outdoors exposed to allergens, and activities take away from rest time.

Make a plan now to follow healthy practices daily that include:
 
Watching Your Diet.
  • Eat five to nine fruits and vegetables a day.
  • Limit your portion sizes.
  • Stay active.

Remembering Your Eyes.
  • Use eyewear that blocks 100% UVA and UVB.

Managing Stress.
  • Balance work, home, rest and play.
  • Develop a support network of family and friends.
  • Practice time management in all areas.
  • Do relaxing exercises.
  • Keep a stress-free, positive outlook.

Taking Back the Snack

Whether you’re at the beach or barbecuing on the patio this summer, you can feel good about snacking when it’s done right:

  • Go ahead and ruin your appetite. Smart snacking can help keep cravings under control between meals.
     
  • Get Moving. Whether it’s taking a walk or going for a swim, enjoy activities that will energize you. Afterwards, revive with some pretzels dipped in honey mustard or topped with melted parmesan cheese.
     
  • Loosen Up. Try wheat crackers and a spicy avocado dip for a well-rounded treat that’s both tasty and satisfying.

Rise and Shine

We all hate waking up in the morning. The good news is that there are proven things you can do that will jump-start your day:

  • Wash your face immediately with cold water.
  • Move your alarm clock across the room.
  • Don’t snooze!
  • Program your coffeemaker in advance.
  • Go outside.

Summer Fruit Pie

 

Ingredients

  • 2 ½ cups flour, plus more for the work surface
  • 1 teaspoon kosher salt
  • ½ cup solid vegetable shortening (such as Crisco), chilled
  • ½ cup (1 stick) plus 4 tablespoons unsalted butter, chilled and cut into small cubes
  • 1 large egg
  • 1 tablespoon white vinegar
  • 6 ripe peaches, each cut into 8 wedges
  • 1 pint strawberries, halved
  • ¼ cup instant tapioca
  • 3 tablespoons fresh lemon juice
  • ½ cup plus 2 tablespoons granulated sugar
 
 
Directions:
 
  1. In a food processor, combine the flour, salt, shortening and ½ cup of the butter until the mixture forms pea-size crumbs. Break the egg into a measuring cup and beat lightly; add the vinegar and enough cold water to measure ½ cup. Slowly add the egg mixture to the flour mixture, pulsing until a soft dough forms.
  2. Divide the dough in half. Shape each half into a flat disk. Wrap in plastic and refrigerate for at least 1 hour.
  3. On a lightly floured surface, roll out 1 disk into a 14-inch circle. Place in a 2-inch-deep 9-inch pie plate.
  4. In a medium bowl, gently toss together the peaches, strawberries, tapioca, lemon juice and ½ cup of the sugar. Spoon the fruit mixture into the pie plate and dot with the remaining 4 tablespoons of butter; refrigerate.
  5. Roll out the second disk of dough into a 14-inch circle. Drape it over the pie and trim the edge to a ½-inch overhang. Fold under, pressing to seal. Crimp the edge, if desired. Refrigerate for at least 30 minutes.
  6. Heat oven to 425° F. Lightly brush the top crust with cold water and sprinkle with the remaining sugar. Cut several slashes into the top crust. Bake until golden, 18 to 22 minutes. Reduce heat to 375° F and continue to bake until the juices bubble, 30 to 40 minutes more.
  7. Transfer to a rack and cool for 2 hours before serving.

Source:  www.realsimple.com/food-recipes/browse-all-recipes/summer-fruit-pie

Health & Food