Mediterranean Chicken Stuffed Zucchini

Mediterranean Chicken Stuffed Zucchini

These Stuffed Zucchini Boats are easy to make and only need a little bit of time to cook. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Comfort
Keyword: comfort food, diabetic, Gluten Free, heart healthy, high protein, low carb, low sodium
Servings: 6
Calories: 280kcal
Author: Grandma Antionette


  • Stove top, oven, broiler


  • 3 medium zucchini halved lengthwise
  • 2 tbsp. extra-virgin olive oil
  • 1/2 large onion chopped
  • 3 cloves garlic minced
  • 2 cups cooked shredded chicken
  • 1 tsp. dried oregano
  • 1/8 tsp Sea Salt more or less to taste
  • 1/8 tsp Freshly ground black pepper more or less to taste
  • 1 can chickpeas approximately 15oz
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup halved kalamata olives
  • 3/4 cup crumbled feta cheese
  • 1/2 large lemon
  • 3/4 cup finely chopped cucumber


  • Preheat the oven to 350°.
  • Score zucchini and scoop out insides into a bowl. Place in a shallow baking dish, drizzle with olive oil, and season with salt and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from the oven and turn broiler to high.
  • In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add scooped zucchini and cook until light golden, about 2 minutes. Add shredded chicken and chickpeas, tomatoes, olives, and oregano and cook stirring occasionally until the mixture is heated through, about 5 minutes.
  • Spoon chicken mixture into the zucchini then top with feta cheese. Bake until zucchini is just tender and cheese is melted, roughly about 10 minutes more.
  • Squeeze lemon over zucchini boats, garnish with cucumber and dill, and serve warm.


Nutrition Facts
Servings: 6
Amount per serving  
Calories 280
% Daily Value*
Total Fat 12.3g 16%
Saturated Fat 4.2g 21%
Cholesterol 53mg 18%
Sodium 546mg 24%
Total Carbohydrate 22.7g 8%
Dietary Fiber 5.1g 18%
Total Sugars 3.6g  
Protein 21.2g  
Vitamin D 0mcg 0%
Calcium 158mg 12%
Iron 2mg 13%
Potassium 555mg 12%

Meatless Monday – Crockpot Black Bean Soup

Crockpot Black Bean Soup

This Crockpot Black Bean Soup recipe is super easy to make, packed with protein, and it's super delicious! It also just so happens to be naturally vegan, vegetarian and gluten-free. Woo Hooo
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course, One Dish Meal, Soup
Cuisine: Comfort, Mexican
Keyword: comfort food, Gluten Free, heart healthy, vegan, vegetarian
Servings: 8


  • Crockpot


Main Ingredients

  • 1 large onion (yellow) chopped
  • 2 red bell peppers cored and chopped
  • 1 green bell pepper cored and chopped
  • 2 carrots chopped
  • 5 cloves garlic minced
  • 1 jalapeno pepper seeded and diced
  • 4 cups vegetable stock
  • 4 cans black beans, rinsed and drained (15 oz cans)
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 3 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1/4 teaspoon cayenne

Additional Garnish (Optional)


    • Combine all main ingredients in the bowl of a slow cooker, and stir to combine.
    • Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.
    • Remove the bay leaf.
    • Serve the soup warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

    Additional Options

    • use a blender or food processor to puree the soup completely (thick and smooth)
    • use a blender or food processor to puree about half of the soup (thick and smooth but still has texture)

    This Not That Thursday – Skip the Bread, Veggie Stuffing recipe

    Skip the Bread, Veggie Stuffing recipe

    If the group you're feeding on Thanksgiving Day has someone who is vegetarian, gluten-free or following a low-carb special diet, this is the stuffing recipe you’ll need to make the day perfect!
    Skip the carb-filled stuffing and have extra turkey 😉
    Prep Time15 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Side Dish
    Cuisine: American, Thanksgiving
    Keyword: comfort food, Gluten Free, low calorie, low carb, low fat, stuffing
    Servings: 6
    Calories: 90kcal


    • large skillet


    • 4 tbsp. butter
    • 2 meduim onion chopped
    • 2 large carrots peeled and chopped
    • 2 stalks celery chopped or thinly sliced
    • 1 medium head cauliflower chopped
    • 1 cup 8-oz. package baby bella mushrooms chopped
    • 1 tsp Kosher salt add more to your tase
    • 1 tbsp Freshly ground black pepper
    • 1/4 cup freshly chopped parsley
    • 2 tbsp. freshly chopped rosemary
    • 1 tbsp. freshly chopped sage or 1 tsp. ground sage
    • 1/2 cup low-sodium vegetable broth


    • In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
    • Add cauliflower and mushrooms and then season with salt and pepper. Cook until tender, 8 to 10 minutes more.
    • Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.
    • Serve hot and enjoy!

    Summertime Grecian Flounder

    “Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with basmati rice and any green vegetable will do but asparagus is my favorite!”

    Summertime Grecian flounder

    “Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with basmati rice and any green vegetable will do but asparagus is my favorite!”
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Mediterranean
    Keyword: Gluten Free, heart healthy, low calorie, low carb, low fat
    Servings: 4
    Calories: 282kcal


    • 5 Plum (Romtomatoes
    • 2 tablespoons extra virgin olive oil
    • 1/2 onion chopped
    • 3 cloves garlic chopped
    • 1 pinch Italian seasoning
    • 24 kalamata olives pitted and chopped
    • 1/4 cup white wine
    • 1/4 cup capers
    • 1 teaspoon fresh lemon juice
    • 6 leaves fresh basil chopped
    • 3 tablespoons Parmesan cheese freshly grated is best
    • 1 pound flounder fillets
    • 6 leaves fresh basil torn


    • Preheat oven to 425 degrees F (220 degrees C).
    • Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
    • Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
    • Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
    • Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

    This, Not That, Thursday – Sugary Drink Alternatives

    Hi everyone! 
    For this week’s “This, Not That, Thursday” we are looking at healthy alternatives to sugary drinks. Numerous studies have shown the negative health effects of drinking sugary drinks on your waistline and your teeth. It may have far more health risks than many of us may realize. Drinking sugary drinks can cause a decline in kidney function, an increase in your risk of diabetes, and can cause vascular issues. Sugary drinks also deplete your mineral levels and leave you dehydrated. Sugary drinks are also linked to dementia and cancer.

    These are just a few of the negative health effects of sugary drinks. Help to cut the cola with these healthy and delicious sugary drink alternatives.

    Tea – iced or hot-
    With all the different ways to enjoy it hot or cold, tea is likely one of the best sugary drink substitutes on this list. Tea has an extensive variety of flavor profiles and caffeine levels. There’s a tea out there for everyone! Perfect for any season or time of day, tea is a versatile sugary drink substitute and easy way to enjoy flavored beverages with little to no calories. Herbal tea can be used to help you unwind, boost your immune system, or reduce pain or soreness.

    Freshly-squeezed lemonade-
    A classic summertime pick-me-up, fresh lemonade—maybe with a dash of cane sugar or agave nectar for a hint of sweetness—has enough citrusy flavor to help wash away those memories of your sugary drink guzzling days.

    Sparkling water-
    After decades of public health initiatives, consumers are leaving sugary drinks behind for its sleeker, healthier counterpart: flavored sparkling water. Nowadays, sparkling water makers are everywhere, from homes to offices, hotels to restaurants. Rather than buying bottles and cans, avid sparkling water drinkers often invest in carbonated water dispensers to mitigate the environmental impact of buying cases of fizzy water. Now that’s some savvy sipping!

    Kombucha is a recent health trend that shows no signs of fizzling out. While its poignant flavor is not for everyone, Kombucha typically contains little to no sugar and is a potential source of probiotics, which are known to promote gut health. It contains antioxidants and may protect against cancer, heart disease, and diabetes.

    Sparkling water with a splash of juice-
    Perfect for brunch, sparkling water with a splash of pineapple, orange, cranberry, or mango juice is a great non-alcoholic, low-calorie alternative to sugary drinks or mimosas at brunch.

    Fruit and herb infusions-
    Infusions are a great way to use up any extra fruit and herbs in your fridge before they spoil. Simply chop whatever fruit and herbs you have, throw them in a pitcher or reusable water bottle, and you’ll be sipping on some fruity goodness in just a few hours. If you enjoy fruit flavors but don’t want the sugar rush of juice, infusions are the way to go!

    Coconut water-
    Like Kombucha, Coconut water is a health fad and popular healthy substitute for sugary drinks that’s been on the scene for a few years now. Not to be confused with coconut milk, coconut water is a natural source of potassium and electrolytes, making it the perfect tropical alternative to plain water.

    Mineral water-
    Mineral water contains zero calories and has the added nutritional benefit of minerals such as calcium, magnesium sulfate, and sodium sulfate. Mineral water is an everyday sugary drink substitute that’s sold at most grocery stores and online. It can help to lower blood pressure, regulate blood circulation, strengthen bones, and promote digestive health.

    -Dr. P

    Summer Bucket List for Long Island Kids

    For our latest installment of “This, Not That, Thursday” we bring you Dr. Polcino’s “Summer Bucket List for LI kids.”
    It features oodles of ideas when it comes to places to go, things to do, events, and activities to do with kids on Long Island! From toddlers to tweens, our Summer Bucket List has great ways to spend the days, and you’re sure to see a smile on everyone’s face.

    -Dr. P

    Getting ready for college life

    It is already mid-August and many families with a college student are about to start on a new adventure. Whether the young adult is going to a commuter school and living at home or attending an away college and living in a dorm, there are many changes about to hit family dynamics and the college students lives. Long discussions should now begin about forming healthy habits that will be important for now, and more importantly, for the future. I always advise living the way your grandmother taught you. Here are some of Grandma MaryAnn’s suggestions.

    Grandma MaryAnn says you must:

    • Get your sleep – It is important to get at least seven to eight hours of sleep every night. During sleep your body may be resting, but your brain is busy processing all the information it was exposed to during the day. Sleep helps your immune system to stay strong and prevent colds and other infections you are constantly exposed to. If possible, shut off all your electronic devices 30 to 40 minutes before going to sleep; the light from the screens can affect chemicals in your brain that enhance getting to sleep.
    • Eat well – Food is your body’s fuel. In order to work hard and think clearly, you need to eat the fruits, nuts and vegetables that we all know are the right stuff. Starting with a healthy breakfast will get the brain ready for the day. Healthy snacks are a must. The crash after the candy bar will be tough to handle.
    • Exercise – Exercise needs to be a part of your regular schedule because it decreases stress, keeps your mind sharp, and is fun. You should think of it as an investment in yourself.

    I wish all the students a great year, and remember to call your Mom and Grandma as often as you can because with loving words from your biggest supporters, there is nothing you can’t handle.

    Another reason to encourage weight control in adolescents


    Obesity is a known risk for high blood pressure, diabetes, heart disease and colon cancer. A recent study out of Israel found that obese or overweight 17- and 18-year-olds can have an increased risk of developing colon and rectal cancer, and the risk may be increased as high as 50%! We now have another reason to encourage good eating and exercise habits for our children. The earlier these healthy life style habits begin, the better.

    -Dr. P

    Snazzy Quick Roasted Chicken

    Snazzy Quick Roast Chicken

    1 h 30 m
    229 cals
    Prep Time10 mins
    Cook Time1 hr
    Total Time1 hr 30 mins
    Course: Main Course
    Keyword: low carb, low fat
    Servings: 8 People
    Author: Grandma Antoinette


    • 1 3 pound whole chicken
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon paprika
    • 1/8 teaspoon cayenne pepper


    • Preheat oven to 450 degrees F (230 degrees C).
    • Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
    • Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
    • Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

    Spaghetti Squash with Broccoli

    Spaghetti Squash with Broccoli

    In this low-carb spaghetti squash lasagna recipe, garlicky broccoli, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation.
    Prep Time10 mins
    Cook Time30 mins
    Course: Main Course
    Cuisine: American
    Keyword: Gluten Free, low calorie, low carb, low fat, soy free, vegetarian
    Servings: 2 people
    Calories: 194kcal
    Author: Grandma Antoinette


    • 1 2 - 3lb Spaghetti Squash
    • 1 Tablespoon Extra-Virgin Olive oil
    • 1 Bunch Broccoli ( or Broccolini) Chopped
    • 4 Cloves Garlic
    • 1/4 Teaspoon Crushed Red Pepper (optional)
    • 2 Tablespoons Water
    • 1 Cup Shredded Mozzarella cheese (part-skim)
    • 1/4 Cup Parmesan Cheese
    • 3/4 Teaspoon Italian Seasoning
    • 1/2 Teaspoon Salt
    • 1/4 Teaspoon Ground Pepper


    • Position racks in upper and lower thirds of oven; preheat to 450°F.
    • Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
    • Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
    • Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.
    • Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
    • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

    Summertime Shrimp Salad

    Summertime Shrimp Salad

    “Use an array of colorful veggies to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that’s perfect for summer entertaining.”
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Course: Salad
    Keyword: dairy free, diabetic, Gluten Free, low carb, low fat
    Servings: 4
    Calories: 290kcal


    • pounds raw shrimp 21-25 count, peeled and deveined
    • ¼ cup extra-virgin olive oil
    • 10 sprigs fresh thyme
    • 4 cloves garlic crushed
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • ¼ cup lemon juice
    • 1 medium cucumber diced
    • 3 large heirloom tomatoes chopped
    • ½ cup chopped fresh basil plus more for garnish


    • Preheat oven to 350°F.
    • Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
    • Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

    Romanesco Broccoli Soup

    Romanesco Broccoli Soup

    The Romanesco broccoli is technically an edible flower and is easily recognized by its eye-catching fractal appearance. It is grown in the region of Lazio, home to Rome and hence its name. In Italy, you find it typically consumed raw, steamed, boiled, roasted or sauteed. It has a delicate nutty flavor making it easily adaptable to various preparations and is a favorite ingredient in Italian soups just like this one.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: low fat
    Servings: 4
    Author: Grandma Antointte


    • ¼ cup extra-virgin olive oil
    • 2 small carrot finely chopped
    • 1 onion finely chopped
    • 1 rib celery finely chopped
    • 7 ounces Romanesco broccoli (a large head) tough parts discarded, chopped
    • 4 small potatoes peeled and chopped
    • 8 cups hot water
    • salt and ground black pepper to taste


    • Step 1
    • Heat olive oil in a saucepan over medium-low heat. Add carrot, shallot, and celery; cook and stir until fragrant, 2 to 3 minutes. Add Romanesco broccoli and potatoes.
    • Step 2
    • Pour hot water into the saucepan. Season with salt and pepper. Cook, covered, until broccoli and potatoes are soft, about 40 minutes. Puree soup with an immersion blender until smooth.

    Vegan Watermelon Fruit Pizza

    Vegan Watermelon Fruit Pizza

    These wedges of juicy watermelon are topped with nondairy coconut yogurt and berries that make for a crisp and refreshing dessert. For kids snacks, leave the wedges blank and let everyone add their own toppings to the yogurt.
    Prep Time10 mins
    Total Time10 mins
    Course: Appetizer, Dessert, Side Dish, Snack
    Cuisine: American
    Keyword: dairy free, diabetic, Gluten Free, heart healthy, soy free, vegan, vegetarian
    Servings: 8
    Calories: 70kcal
    Author: Dr. Polcino


    • ½ cup unsweetened coconut-milk yogurt alternative
    • 1 teaspoon pure maple syrup
    • ¼ teaspoon vanilla extract
    • 2 large round slices watermelon 1 inch thick, cut from the center of the melon
    • cup sliced strawberries
    • ½ cup halved blueberries
    • 1/2 cup halved blackberries
    • 2 tablespoons toasted unsweetened coconut flakes


    • Combine yogurt alternative, maple syrup and vanilla in a small bowl.
    • Spread ¼ cup of the yogurt mixture over each watermelon round. Cut each round into 8 wedges. Top with strawberries and blueberries and blackberries.
      Sprinkle with coconut. Enjoy!


    Per serving: 70 calories; 2 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 1 g protein; 8 mcg folate; 0cholesterol; 11 g sugars; 1 g added sugars; 813 IU vitamin A; 20 mg vitamin C; 47 mg calcium; 0 mg iron; 5 mg sodium; 196 mg potassium
    Nutrition Bonus: Vitamin C (33% daily value)
    Carbohydrate Servings: 1
    Exchanges: 1 fruit

    A New Supplement to Help Women with PCOS

    people and leisure concept - happy young woman plus size sitting on sofa at home

    Polycystic ovary syndrome (PCOS) is a common condition that affects approximately 10% of women during their reproductive age.  It is often characterized by obesity, irregular menses, and impaired insulin function.  Obesity may play a role in the etiology, and with weight loss, there has been reported improvement in some of the clinical findings.

    There is a recent large study that suggests a Carnitine supplement may be of benefit for these patients.  L-Carnitine is an amino acid (a building block for proteins) that is naturally produced in the liver and kidneys.  It helps the body turn fat into energy, and your body usually can make all the Carnitine it needs.  In this study, the diagnosis of PCOS was made using the Rotterdam criteria.  To make the diagnosis, two of the following findings needed to be present:

    1. Irregular menses over 35 days or less than 8 menses per year caused by a problem with ovulation
    2. Signs of hirsutism indicative of increased testosterone
    3. Polycystic ovaries with 12 or more follicular cysts in each ovary

    In this study, when 250 mg of L-Carnitine was given to women with PCOS, who were also on metformin, there was a significant reduction in weight based on BMI changes.  There was also an improvement in glycemic control.  The Carnitine was given for over 12 weeks.

    Remember to always speak to your health care provider before considering starting any supplement.

    -Dr. P

    Why Overweight Women May Have an Increased Chance of Cancer

    Why Overweight Women May Have an Increased Chance of Cancer_81946825 [Converted]Most of us are aware that being overweight has been associated with an increased risk of developing heart disease and hypertension, but it can also increase a woman’s chance of breast and uterine cancer.  By using a person’s height and weight, a BMI (body mass index) can be determined.  A measurement of 25 to 29 is considered overweight and 30 or higher is considered obese.  According to a recent study, 40% of American women meet the clinical definition of obesity.

    The exact relationship between obesity and certain female cancers is not perfectly understood, but there seems to be three factors that may play a role:

    • A body being in a state of chronic inflammation is pro-carcinogenic, and obesity is considered a chronic inflammatory state.
    • There are enzymes in fat cells which increase the production of estrogen, and an elevated level of estrogen has been associated with a higher risk of breast and endometrial (uterine) cancer.
    • Fat cells produce hormones that may stimulate tumor growth.

    Please speak to your health care provider to determine your BMI, and start using the walking shoes your loved ones gave you for the recent holidays!

    -Dr. P

    Is the Effect of Birth Control Decreased in Overweight Women?

    Young woman looking at her contraceptive pillsJust yesterday one of my patients asked me about the effectiveness of the morning-after pill in a woman like herself, who was overweight.  I knew that obesity could be associated with a decrease in the effectiveness of the birth control pill and the morning-after pill, but I could not give her better information.

    Recently, there were a few review articles showing that studies are limited.  Let me give you some questions to ask your health care provider about this situation, especially since about 25% of women in the childbearing age group are considered to be obese based on their BMI:

    • How effective is the birth control pill in overweight women?
    • Being overweight, is there a pill that could be more effective?
    • Could a vaginal ring or IUD be a better consideration?
    • Is the risk of blood clots increased with the pill?
    • Does bariatric surgery have any effects with the use of the pill?

    I hope these questions will open the door for a good discussion so that the best medical treatment plan can be established.

    -Dr. P

    How to Exercise When Your Routine Is Being Snowed On

    HowExSnow57039413 2If you are on a regular walking program as part of your exercise plan, the recent snowstorms may hold you back for a while.  It may be time to revisit your stairs at home or at work to continue staying in shape.

    Try to vary your ascent by speed and the number of steps taken.  Before you begin each climb at home, you may want to add stretching and doing a plank or push-ups.  Before your descent, consider 10 jumping jacks.  Also, always remember to speak to your health care provider before beginning any exercise program!

    -Dr. P

    A Simple Exercise That Burns More Calories Than Walking

    Young women in the officeI have always advised my patients that walking is a great exercise.  A pair of sneakers and comfortable clothes is all you need to get started.  Taking the stairs instead of the elevator has been another of my common suggestions, and as the colder weather quickly approaches, maybe we should consider starting a stair climbing program.

    Most of us have access to stairs, either at home, work, or the mall.  A great way to begin is climbing the stairs one at a time at your own pace, either holding on to the rail or keeping your hands free.  You are using more muscles and burning more calories than walking.  It is a vertical exercise, so it is good for muscle strengthening, cardiovascular work, and weight loss.  Once you are up the stairs, you must come back down since the descent also has great benefits.

    As always, do not start an exercise program unless you have discussed it with your health care provider.  Stair climbing can be an easy addition to your exercise program and who knows where it will take you!

    -Dr. P

    A Healthy Exercise for Beautiful Autumn

    The fall season is full of pumpkins, mums, scary costumes, and beautiful crisp clean air!  It is a perfect time to get started on an outdoor walking program.  Join a friend or relative and begin your walking exploration of your neighborhood and make this fall the getting in shape season for you.Autumn Leaves, Berries and Pinecones

    -Dr. P

    The Vegetable from the Fountain of Youth

    “If you’re looking for the Fountain of Youth, kale may just be it!” Tom Gatto, a registered dietician, updates us on the nutritional powerhouse called kale. His discussion includes nutrient density, how to prepare it, and which vitamins, minerals, and antioxidants it contains and how they enhance our health.

    My vimeo channel:


    A Way to Help Determine the Status of Your Weight

    Weight control is a major concern for most of us.  As menopause approaches, many women experience an increase in their weight, with about 70% being overweight.  Body mass index (BMI) is a commonly used calculation that quantifies where our weight is, and when using this classification, about 50% of perimenopausal and menopausal women are considered obese.

    Using a person’s height and weight, body mass index can be calculated, giving us a guide to where we stand with regards to our weight.  A BMI of 24 to 29 is considered overweight, and over 30 is obese.  Let us look at where some weights fall:

    • At 5 ft. 1 in. a BMI of 24 to 29 corresponds to a weight of 130 to 150 lbs.
    • At 5 ft. 1 in. a BMI of 30 corresponds to a weight of 160 lbs.
    • At 5 ft. 6 in. a BMI of 24 to 29 corresponds to 155 to 180 lbs.
    • At 5 ft. 6 in. a BMI of 30 corresponds to a weight of 185 lbs.

    Remember that this BMI number is not an exact measurement of body fat but it alerts us to where our weight status lies and gives us an indication of our risks for developing the complications of obesity.  These include diabetes, hypertension, heart disease, and many other medical conditions.

    BMI Chart Larger

    -Dr. P