No time to exercise? Try this quick time crunch routine in the Furman Fitness Center. Perform one set of 12 repetitions and one set of 8 repetitions for each exercise. Find a weight where the last few repetitions of every set are challenging but you can maintain your slow and controlled form throughout the…Continue Reading Time Crunch Workout in the Furman Fitness Center
FUEL: Stocking a Healthy Freezer and Pantry
Healthy eating starts at the grocery store. Stock up on plenty of healthful choices and organize them so they are easily visible and accessible. My freezer happens to have four shelves– perfect for each section of the FUEL plate. I load up on frozen vegetables at the top (because they are the best, of course),…Continue Reading FUEL: Stocking a Healthy Freezer and Pantry
Cheddar Smashed Potatoes with Cauliflower
Cruciferous vegetables, such as cauliflower, are loaded with phytonutrients that are thought to promote good health. They mash perfectly with potatoes and shredded cheddar. Ingredients 4 c. baking potatoes, peeled and cubed into 2” chunks 4 c. cauliflower florets, chopped roughly into 2” chunks 1 tsp. salt 2 Tbsp. olive oil butter or trans-free…Continue Reading Cheddar Smashed Potatoes with Cauliflower
Sauteed Brussels Sprouts with Turkey Bacon
This recipe is always the hands down favorite among Furman students in our Culinary Club Workshops. Forget those horrible memories about mushy bland Brussels Sprouts that you may have tasted as a child. You’ll be scarfing down more cruciferous vegetables in no time. Saute thinly sliced Brussels Sprouts with a little bit of turkey…Continue Reading Sauteed Brussels Sprouts with Turkey Bacon
Pesto Green Beans with Grape Tomatoes
This colorful dish can be served warm or cold. Leftovers are perfect for lunch. Ingredients 2 pounds of green beans, washed and trimmed 1 tsp. salt 1 large container of grape tomatoes, washed and at room temperature (large tomatoes can be halved lengthwise) 2 Tbsp. bottled or freshly prepared pesto Directions Fill a large…Continue Reading Pesto Green Beans with Grape Tomatoes
Oven Roasted Parsnips and Carrots
Tired of bland vegetables? Try them roasted or sauteed! The natural sugars caramelize and the natural flavors become irresistibly intense. I like to puree leftover roasted carrots and parsnips in the blender with low sodium vegetable broth for a comforting creamy soup. Ingredients 2 pounds of parsnips, peeled and trimmed (ideally, trim…Continue Reading Oven Roasted Parsnips and Carrots
Oatmeal with Fruit: How do I adapt the FUEL plate to breakfast?
Okay… so the FUEL plate doesn’t actually have to be a plate. The general guideline for FUEL is that half of your meal is vegetables and/or fruits, one quarter whole grains or potatoes and 1/4 lean protein source. Most of our participants choose to make half of breakfast fruit, half of lunch vegetables,…Continue Reading Oatmeal with Fruit: How do I adapt the FUEL plate to breakfast?
Teriyaki Chickpeas with Pineapple
Looking for a quick and easy weeknight meal that won’t break your budget? Try this easy recipe for Teriyaki Chickpeas with Pineapple. Rinse and drain 2 (15 ounce) cans of chickpeas. Combine them in a large skillet with 4 Tablespoons of teriyaki sauce.* Simmer for about 10-15 minutes until the beans have absorbed…Continue Reading Teriyaki Chickpeas with Pineapple
Furman Campus Walking/ Running Routes
The beautiful Furman campus makes a great location for walking or jogging. These scenic routes are regularly enjoyed by fitness enthusiasts. Be sure to use caution around traffic and stay on designated walkways. (Click images for larger photos) 0.93 Furman Mall Route : This fairly shady and flat route takes you under a canopy of trees, past…Continue Reading Furman Campus Walking/ Running Routes