Encouragement from Jenn Czelada - Smile FM Morning Espresso
The Fall Reboot

January 1st, the gyms are packed with optimistic new comers brimming with confidence that this is the year they will get in better shape.

Now that the smell of fall is in the air, the big yellow school buses are on the road and leaves are starting to change colors; it's a great time for a healthy REBOOT.

I'm a firm believer of using any occasion to make a fresh start.  Living a healthy life takes far more effort than living an unhealthy life.  That means there are times you have it all together for your ideal healthy life, and then you start the gradual slide toward the less healthy side.  It's like gravity, it pulls you down. 

I'd like to encourage you to set a health or fitness goal for yourself as we celebrate the fall reboot.   It doesn't matter if you've set and failed goals before, we all do that.  Except sometimes, we hit the goals....and that feels so good!

I started a new customized weight loss meal plan in August and it's going well. I lost 15 pounds in the past month with clean and healthy eating and I plan to continue that.  My exercising in August was very limited due to an injury.  I just finished physical therapy last week and got back to the gym.  I'm excited for what fall will hold as far as improved health.

Feel free to reply and let me know what health or fitness goal you are working on this fall!

1 cup uncooked orzo pasta

2 tablespoons olive oil

4 cloves garlic

1/4 teaspoon crushed red pepper

2 skinless, boneless chicken breast halves - cut into bite-size pieces

salt to taste

1 tablespoon chopped fresh parsley

2 cups fresh spinach leaves

grated Parmesan cheese for topping

1. Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain. (Alternate cook Orzo in Chicken Broth).
2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.