Protein, Pork Tenderloin, Vinyasa Yoga

Tip of the Day: Protein

You think protein shake and you think that it's going to bulk you up. Not true! Sure it helps build muscle, but what it does more than anything is it just helps the muscle building process. And you don't even need large amounts for it to that job. In fact, if you consume too much protein it's just going to be stored as carbs...definitely not what we want! The most important thing is when you consume protein. Having a post shake with protein and carbohydrates (mostly carbs) will be most essential in helping your reparing process for your muscles.

Healthy Receipe: Pork Tenderloin

Only 181 calories a serving (this makes 10) This recipe reminded me of a recipe my grandmas would make. This definitely is not your easiest recipe, but if you're planning on impressing your mother-in-law, this will for sure do that! (As long as you do it right of course!) If you're looking for a cooking challenge, or a fun date-in with you significant other, this is it!

-2 tsp fresh sage, finely chopped
-1 1/2 tsp minced garlic

-1 tsp fresh rosemary, finely chopped

-1 tsp salt

-1 tsp freshly ground pepper

-2 pork tenderloins, (1-1 1/4 pound each) trimmed

-4 thin slices Italion Parma ham, (prosciutto di parma), divided

-1 cup freshly grated Parigiano-Reggiano cheese, divided

-3 tsp extra-virgin olive oil, divided

-kitchen string

(you can ask the meat and cheese department for the ingredients, they'll be helpful!)

1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.

2. Preheat oven to 450 degrees

3. You're going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that you'll make 2 long horizontal cuts, one on each side, dviding the tnderloin in thirds without cutting all the way through. Working w/ one tenderloin at a time, laty it on a cutting board. Holding the knife blade flat, so that it's parallel to the board, make a lengthwise cut into the side of the tenderloin 1/3 of the way down from the top, stopping short of the opposite edge sot hat the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the kife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting 2/3 of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meet to about 1/2 inch thick.

4. Cover each butterflied tenderloin w/ 2 of the ham slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting w/ a long side, roll up each tenderloin so the stuffing is in a spiram pattern; then tie the roasts at 2-inch intervals w/ kitchen string.

5. Lightly brush the roasts all over w/ 1 1/2 tsp oil then rub w/ the reserved herb mixture. Heath the remaining 1 1/2 tsp oil in a large, heavy, ovenproof skillet over med-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3-5 minutes total.

6. Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145 degrees, 15-20 minutes. Transfer to a cutting board, tent w/ foil and let rest for 5 minutes. To serve, remove the kitchen string and cut the pork into 1-inch-thick slices.

Exercise: Vinyasa Yoga

Vinyasa is an active sequence of yoga flows. So flow through these poses, one after the other and repeat 5-10 times. It's a full body workout that will burn your belly fat!
www.womenshealthmag.com/health/yoga-0