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  • Location: New Braunfels, Texas
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New Braunfels Herald Zeitung (Newspaper) - October 12, 2011, New Braunfels, Texas m I For breaking news, sports and traffic fcilcw ut# sn Tvw^ttcr ^5^ s vyS rs unf sIsH? Becom« a New Braunfels Herald-Zaitung Sign up for e-newsletter by visiting the Herald-Zeitmg online herald-zeitung.cofn EAT BETMt, LOSE MORE Nutritionist for Biggest Loser winners shares meal tips By Betty Taylor The Herald-Zeltunq M{ Kenna's New Braun-tit r(H ontly hosfccl its Annual Biggest loser Chalk^nge — an annual (hallenge to help give inflividuals the supfiort and tools necessary to achieve an active and healthy lifestyle, ( hris Russell and ( hristina ( lon-zak's were named the top man and woman in the challenge. Russell lost lOi pounds, 36.S percent of his initial body weight, Gon- ONLINE zales lost Scan this QR 7    ^ codetofmd more recipes o,v,s.t    !2.7|,er- torit oi her initial body weight. "It was so awesome to be .1 f)art ot that," said ( arev Stites, who bec ame (ertitied in teaching the Biggest Los(‘r program. She also IS a regislered/licenscH-l dietitian and serves as wellness coordinator with New Braunfit. "I don't think I realized how much weight they w('re losing until we were in the micldk' ('»t the program," she said. Tlu' pair lost their weight during a six-month "It's all about taking bac k your lit(>," Stites said. While every meal plan and exercise program is (x>rsonally designwi for the individual, Stites said there were some basic guideline's everyone could follow to live a healthier litc'stv le. Some ot those include eating breakfast each morning, trimming portion sizes <md consuming the a()propriate amount of caloric's for weight loss and losing weight slowly, alx)ut I to 2 [)ounds per week, Stitc's said. Some of the old adages also hold tru(‘: • \ uel your body by eating small mt'als evc*ry 3 to 4 hours to increase your met<ibolism; LAURA McKENZIE! Herald-Zeitunq Program services coordinator Francine Vann, left, and wellness coordinator and registered dietitian Carey Stites stand Tuesday beside some of ttie foods that were recommended to participants in the 2011 McKenna New BraunFit Biggest Loser Challenge / Fish Tacos BETTY TmOR Betty Taylor is a Herald-Zeitung staff writer Contact tier at [email protected] •    Utilize a 10-inch diameter dinner plate to decrease the amount of food without diminishing the perceived satisfaction; •    Eat slowly; •    Enjoy treats and sweets in moderation — I to 2 limes per week; •    Exercise regularly doing an enjoyable activity; •    Plan ahead for meals and snacks; •    Drink a minimum of 8 to 10 glasses c^f water per day; and •    Enlist support from friends, family or coworkers. A sample menu from the 2011 McKenna Biggest Loser 2 meal plan includes: Breakfast: 1/2 cup plain oatm€\il From New Braunfit 1    pound salmon or tilapia 1/2 cup fat-free plain yogurt 1/2 cup fat-free mayonnaise 2    tablespoons Tabasco sauce 2 teaspoons lemon juice 12 corn tortillas 2 cups sfiredded cabbage 1 cup Pico or chunky salsa according to packagc' directions. In medium bowl, whisk toge layonnaise. Tabasco sauc e and k^mon juice. Hc'at eac h tortilla ■th on Cook fish er yogurt, mayonn....., ..................................,, .............................. a hot gricklle and f)lace about 2- to i-oz of fish on eac h tortilla. Top with c al) bage and drizzle about 2 to ) tablespoons of sau( (' on c'ach. 1 small banana 1 scrambled c'gg Coffee with c aloric'-free sweetener with 2 table-sfKXjns light creamer Dinnc'r: 3 to 4 ounces salmon 1 cup penne whole wheat [)asta 1 cup fresh steamed broccoli 1 tal)lespoon light butter to taste Some of the products that the Biggest Loser ('hallenge participants ate and continue to eat on a rc'gu-lar basis include garban-zo beans, Craisins, Go Lean Kashi Crunch cere al, )ow(lered llavored drink mixc's, tilx'r ccri'.il, bananas, oranges, eggs and Better Oats Instant with Max. McKc'nna otters nutrition consultations with Stites k)r $1 5 pc'r sc'ssion. [)('pending on individual needs, participants may learn to make a mt.*al plan tor weight loss, understand (X)rtion si/ts, k'arn to read nutrition labc'ls, create healthic'r meals for the' family, assist in managing dialx'tes and/or other mc'd ic al issues and more. For a yearly $30 Ic'e, New Braunfit members can take advantage of a variety ot classes that inc luck' ku kboxing and a n('vv [xK)t ( cimp. For intnrniiition, (all iH 50) ()Of)-9.518 or visil Bagel Breakfast Nc'W Braunfit 1 mini bagel or lenders bagel 1 scrambled egg 1 slice 2 peicent American cheese 1 slice Canadian bacon Sc ramble c*gg in frying pan using non-stic k sprav. Heat ( anadian bacon 111 small frying [)an; avoid burning. Place chc'ese on bottom half of bagel. To[> with egg and Canadian l)a( on. Sc*rve warm. Delicious pumpkin pie... that you drink By Allion Ladman For Tfie Associated Press Why should Thanksgiving have all the' fun? I (*t Hallowe'en in on th(' pum()kin pi(’ action by turning th(' classic autumnal ck'ssc'rt into a f)unch. This l)lend ot spie e>s, a[)pl<' c ick’r and ginge'r ale is ck'lie lous and rie h, yet still rc'tre'shing. And it's ('asily adaptc'd I e'.ive* it as is for kiels, but add vodk<i or rum for .in adult version. Also, consiek'r continuing the* pie the'Ric' by b,iking uf) some punif)kin gingerbre-ad e ookies 'think e rust) for dunking in glasse*s of the' [)un( h. Pumpkin Pie Punch Start to finish: 10 minute's Makes I I/2 gallons (al)out 24 c ups) 15-ounce can pumpkm puree 1 cup packed dark brown sugar 1 teaspoon cinnamon 1 teaspoon ground ginger 1/4 teaspoon nutmeg 1    '4 teaspoon ground clovt;;. 1/2 gallon apple cider 2    liters ginger ale, cold In a medium bowl, whisk togefhc'r the' purn[)kin, brown sugar, e innamon, ginger, niitmc'g and clove's. Add th(' <ipple‘ e ide-r .ind vvhisk until smooth <ind lhe> sugar is dissolved, ( hill, in a large' pune h bow I, ge'ntly stir logc'the'f the* c ider jiumpkin mixture' and llie' ginger ak' S(>rve' with ice. ONLINE MORE RECIPES ¡■■j Visit herald-UT J for YJp hundreds of more recipes. WINTER PROSÄPIO Columnist Winter Prosapie will return in next week's At Home pageSip some blood-inspired cocktails for parties this Halloween By Michelle Locke For The Associated Press (lore is more when it comc's to Hallowet'n cc3ck-tails, I reim classics like bkx)ciy mary to new-fangled libations inspired by the trend for all things vampiric, mixologists are seeing red for the annual celebration of things fun and Every is a gift.! I'ANDOKA supports Hrt'ast C .iiu »t Awareness so every woman t an enjoy all of hers (,SI N Hustm-ssIH IS ii lO HH) fiiS. UOi • wwweriH'stos KM11 N(-w Biauiift'U, 1X Ml Facsbook «PANDÒRA* UNH)lll,,r.lTABll MIIMINTS Free Gift With Purchase For the Month of October Receive a fret* PANDORA pink leather travel Ih)x (a $40 US retail value) with ywir purchase of $12S or metre o( PANDORA lewelry.* •CìikkI wt>ile sufi()l«-s lj4l, limit i«if (»f i uslmnet ghoulish. Chef Richard Garcia of 606 Congress at the Renaissance Boston Waterfront likes to play on the classics with his "Ghost of Mary," a drink where the "bkx)d" of the tomato juice swirls around in the glass. He uses vodka mixed over ice with his own special "ghost mix" of toniate)-vegetable juice cocktail. lemeins and seasonings, then strained to create an e'ffect ot blood swirling around in the glass. For a shorte ut, you c an just buy some bleKxly mary' mix and strain it in a coffee filter to remove some ot the solids. "Ghost of Mary is bloody gexxl fun," says Garc ia. "It's a drink with enough kie k te> haunt you, just the kind ot Bloody Mary you want to Casa de Linda Art Center TAINED GLASS CLASSES •    BAMTIEAD Mondays 6-9 p.m. starting Oct. 17 •    COPPER FOIL Tuesdays 8:30>11:30 a.m. starting Oct. 18 * Each is a 5-week course for beginner adult students. Fee includes all supplies & use of tools and equipment. Instnictor: Lynette Clauser CALL TODAY! 830-624-5302 drink by the full moon-light." At BANK ( ate and Bar in Napa, bartenders will be making a "blood and sand," a classic coc ktail that is belic'veei to have gotten its name from the 1^)22 bullfighter movie ol that name starring Rudolf Valentino. The re‘d of c he^rry brandy brings the "bloeid" to this drink, which also includes scotch, sweet vermouth and orange juice. Blood and Sand Start to finish: S minutes Servings: I Ice 3/4 ounce Johnnie Walker Black Scotch 3/4 ounce cheiry liqueur 3,/4 ounce sweet vermouth 3/4 ounce orange juice I thin stiip orange zest In a cocktail shakc'r filled with ice, combine the scotch, cherry lic|ueur, vermouth and orange juice. Strain into a martini glass, then garnish with the strip of zest. (Recipe from HANK Bar and Cjfe in Napj, Calif.) Corpse Reviver Start to finish: 5 minutes 1 ounce gin 1 ounce Lillet (blanc) 1 ounce tnple sec Juice of half a lemon 5 drops ot absinthe 1 thin slice otdiige In a eoe ktail shaker tilled with ice', c ombine the gin, Lillet, triple see, lemon juiee and absinthe. Strain into a martini glass, then garnish with the' eirange slic e. (Re< ifH' troni I pic Roast-hoLisv in San francisco} Blood Sipper Start to tinish: S minute's active, plus stee[)ing Make's about I liter 1 cup fresh or frozen strawberries 1 cup fresh 01 frozen raspbernes 1 cup fresh or frozen cranberries 1 cup pomeyranate luice 750-millileter bottle vodka In a blender combine* all ingredients. Pulse seve'ral times to )ust chop the fruit. Refrigerate for at least an hour or up to se'veral da\ s. Pour the vodka and fruit mixture through a mesh strainer, Pre'ss t le solids to extract as much liejuid as |K)ssible, then discard the solids. The intused vodka can be sipped straight, chilled, or cut with apf)le cider, gingc'r ale or coconut crc*am. ;