Page 25 - May 23, 2024 Bulletin

LIVE WELL. WORK WELL.

MONTHLY HEALTH & WELLNESS NEWSLETTER

MAY 2024 EDITION

MONTHLY

RECIPE

SPRING VEGETABLE SAUTE
Makes: 4 servings

The Benefits of Active Recovery INGREDIENTS
1 tsp. olive oil
A complete fitness routine includes training and strategic recovery. Unlike passive ½ cup sweet onion (sliced)
recovery, which involves rest, sitting or inactivity, active recovery keeps you 1 garlic clove (finely chopped)
moving and engaged in low-intensity exercises. Active exercises can facilitate 3 tiny new potatoes (quartered)
faster muscle recovery and enhance performance. Think of it as an add-on to your
fitness routine—recovering for 10 to 15 minutes after a strenuous workout or taking ¾ cup carrot (sliced)
it easy the following day. Consider these benefits of active recovery activities: ¾ cup asparagus pieces
• Reduced lactic acid buildup in muscles ¾ cup sugar snap peas or green beans
• Decreased muscle soreness ½ cup radishes (quartered)
• Improved circulation ¼ tsp. salt
• Flexibility maintenance ¼ tsp. black pepper
• Injury prevention ½ tsp. dried dill
Active recovery exercises are generally considered safe. However, avoiding
active recovery is recommended if you’re injured or in pain, and your doctor PREPARATIONS
should immediately evaluate you. 1. Heat the oil in a skillet. Cook the onion for two minutes, then add
Types of Active Recovery the garlic and cook for another minute.
• Yoga or stretching 2. Stir in the potatoes and carrots. Cover, turn the heat to low, and
• Light resistance training
• Self-myofascial release cook until almost tender, about four minutes. Add a tablespoon or
• Walking or hiking two of water if the vegetables start to brown.
• Cycling 3. Add the asparagus, peas, radishes, salt, black pepper and dill.
Seasonal Eating Health Benefits Cook, stirring often, until just tender, about four minutes more.

It’s normal to see the same produce available year-round in today’s market. NUTRITIONAL INFORMATION
However, that doesn’t mean the quality is the same throughout the seasons. Eating (per serving)
seasonally helps you take advantage of the harvest schedule. Fortunately, May Total calories: 138
is peak spring mode and offers a variety of produce. Spring vegetables include
asparagus, artichokes, radishes, rhubarb and peas, as well as fruit like strawberries. Total fat: 1 g
Protein: 4 g
Not only is spring produce vibrant and fresh tasting, but it also offers health Sodium: 177 mg
benefits. Picked at the peak of their freshness and nutritional value, spring produce Carbohydrate: 29 g
is packed with essential vitamins, minerals and antioxidants, providing a natural Dietary fiber: 5 g
boost to your immune system and overall well-being. Eating seasonally also Saturated fat: 0 g
means you’re adding variety to your diet, along with diverse vitamins and minerals. Total sugars: 4 g
Seasonality depends on where you live, so let nature be your guide at your local
farmers market or grocery store. Source: MyPlate

Zywave, 2024.
This newsletter is for informational purposes only and should not be construed a medical purposes. © 2023 Zywave, Inc. All rights reserved.

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