Omelette Ingredients (Serves 2)

• 4 Eggs
• 4 Mushrooms, finely sliced
• ¼ Medium Spanish Onion, finely chopped
• ½ Small red capsicum, finely sliced
• 2 Cloves of garlic, crushed
• 2 Teaspoons of olive oil
• Salt and pepper
• 1 Cup of Eggplant, chopped into 1cm by 2cm pieces
• Olive oil cooking spray

Balsamic Rocket Salad Ingredients

• 2 Cups of rocket
• 10 Cherry Tomatoes, halved
• 6-8 Large basil leaves, torn
• 1 Teaspoon olive oil
• 1 Tablespoon of Balsamic vinegar
• Salt and pepper to taste

Method

Put a small non-stick fry pan on medium low heat and spray with olive oil. Add half the omelette vegetables and garlic clove, then toast until golden.

While the vegetables are toasting, beat eggs in a small bowl. Once vegetables are golden, add to them 1 teaspoon of olive oil and mix.

Reduce the heat to low and then add half the beaten egg mixture, salt and pepper to taste. Ensure it is evenly spread.

Cook the omelette until golden on one side and then turn over and cook until golden on the other side.
Once done remove from the heat and repeat with the other half of the ingredients.

While the omelette is cooking, prepare the salad. Obtain a large salad bowl and add all the salad ingredients and combine well.

Once the omelette has cooked and salad has been prepared, on each plate, serve one omelette with half the balsamic and rocket salad.

Source: Aetna Intelihealth

Ask adults if they’re trying to lose weight, and three out of four say "yes," polls show. Weight loss is a major industry, from support programs to diet books to special foods. Yet more than 60 percent of Americans are overweight, and the numbers are getting higher.

With all this dieting, why are so many people still unsuccessful at controlling their weight? One reason is that although many people manage to lose weight, they usually don’t keep it off.

Even in medically supervised weight-loss programs, people often regain, says Eva Obarzanek, a nutritionist for the U.S. government’s National Heart, Lung, and Blood Institute of the National Institutes of Health (NIH) and project officer of a new study on maintaining weight loss.

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Source: Blackmores

Has a cold or flu brought your exercise routine to a sneezing, sniffling halt? Personal trainer Andrew Cate looks at when it’s safe to stride out, and when it’s best to rest.

Most people catch one or two colds a year, but it doesn’t have to wreak total havoc on your fitness routine. Some physical activity when you’re sick can be alright, but there are times when exercise can make things worse.

The best way to determine whether you should go to the gym, or go to bed is the extent and location of your symptoms. You will need to give yourself a “neck check”.

You can exercise safely when…

If your symptoms are from the neck up, such as a sore throat, then it’s okay to exercise. Physical activity won’t slow down your recovery, as long as you don’t elevate your heart rate and body temperature too much.

US researchers1 studied people who exhibited an upper respiratory tract infection or “head cold” over 10 days. They compared people who exercised for 40 minutes every second day with people who didn’t exercise at all. They found no difference in symptoms at the end of the study, and that exercising with a minor cold did not alter the severity or duration of the illness.

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Source: MyDr

Use the nutrition information label (also called a nutrition information panel), which can be found on the packaging of almost all manufactured foods, to help you make more informed choices about the food that you eat.

This one is from a box of apricot-flavoured muesli bars.

NUTRITION INFORMATION

Energy

The nutrition label displays the quantity of energy (measured in kilojoules) found in both a serving and in 100 grams (or 100 millilitres if liquid) of the product. Serving sizes are based on how much of a particular food people usually eat.

You can use the ‘quantity per serve’ information to keep track of what
you’re eating, and it’s especially useful if you are monitoring your
daily intake of kilojoules or certain nutrients. The ‘quantity per 100
g’ information is useful if you want to compare 2 similar products,
because serving sizes may vary depending on the manufacturer.

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