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Jackie French
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Wow, it's been a while since I was on here. I posted back in December about training for the Navy 10 Nautical Miler. I'm happy to say that in spite of poor training habits, I finished the race in just over 3 hours. I am going to run it again next year with,...
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Day two is done. I feel great and am the point where I wonder why I don't keep running all the time. It was a chilly 48 degrees tonight. Enough wind to make me have a couple second thoughts, but I persevered. One more day of running scheduled this week. I'm...
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Day 1 a couple days later than intended
So my plan was to start training on Saturday. However that ended up being a cold, miserable, wet day that I couldn't find the motivation to go out in.  Sunday was less wet but just as cold. Today wasn't perfect. It was damp and gray, but I knew I needed to ...
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So I post at the beginning of the year and then let the blog sit, lonely and neglected. I'm such a bad blog owner. Good thing it's not a living, breathing thing. However, I am bringing this old thing back to life. I've been slacking when it comes to eating ...
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Hi, I hope everyone is having a wonderful Wednesday. We have rain moving in, again, here. Too bad the sun couldn't of stayed out for a few hours longer, it would of made my afternoon run much nicer. Still I'm grateful that it's been a mild winter and it's looking like Spring with daffodils blooming and frogs singing.
Here is today's nutrition tip: One part of starting good habits is to reduce over consumption. Many things we take in our bodies are necessary and good for us, however when you take in too much they become not so great. Take salt for example. The 2015-2020 Dietary Guidelines for Americans recommends that adults and children ages 14 years and older reduce their sodium intake to less than 2,300 milligrams a day. We easily triple that intake if we're not careful.

So, how do you reduce sodium? Choose fresh or frozen vegetables over canned. Cook at home more and eat fewer ready-to-eat, processed meals. Watch processed meats, luncheon/deli meats and cheeses. If you must eat canned vegetables, rinse them thoroughly before preparing. This removes around 20% of the sodium content. Choose low-sodium or no sodium condiments. Try to season and flavor foods with herbs and vinegars. Give your taste buds time to adjust. Taste your food before adding salt, and add very small amounts. You want the salt to enhance the flavor of the food, not to make the foods taste like salt.

(sorry this post is so long)Here are a few salt- free seasoning mixes to try:
Combine ingredients and store in a tightly covered jar. Rub or sprinkle them on food for added flavor.

Mixed herb blend: Mix together ¼ cup
dried parsley flakes, 2 tablespoons dried
tarragon and 1 tablespoon each of dried
oregano, dill weed and celery flakes.

Italian blend: Mix together 2 tablespoons
each of dried basil and dried marjoram,
1 tablespoon each of garlic powder and
dried oregano and 2 teaspoons each of
thyme, crushed dried rosemary and crushed
red pepper.

Mexican blend: Mix together ¼ cup chili
powder, 1 tablespoon each of ground cumin
and onion powder, 1 teaspoon each of dried
oregano, garlic powder and ground red
pepper and ½ teaspoon cinnamon
#healthyliving #nnm #nationalnutritionmonth #march
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March is National Nutrition Month. The Academy of Nutrition and Dietetics has chosen "Savor the Flavor of Eating Right" as their theme this year. So, throughout the month of March I'll share a good nutrition tip to encourage healthy changes.

Today's tip is:

Shop for foods that are in season
Fresh fruits and vegetables that are in season are usually easier to get and may be a lot less expensive.
Your local farmer’s market is also a great source of seasonal produce. Just remember that some fresh
fruits and vegetables don’t last long. Buy small amounts at a time to avoid having to throw away
spoiled produce.

Produce that's in season in March include: Artichokes, arugula, asparagus, beets, broccoli, bok choy, brussel sprouts, cabbage, carrots, cauliflower, chard, collard greens, kale, kohlrabi, leeks, lettuce, mushrooms, mustard greens, onions, parsnips, radishes, rutabagas, spinach, turnips, avocados, grapefruit, guavas, lemons, limes, mandarins, oranges, pomelos, strawberries.
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