FOR BREAKING NEWS VISIT WWW.QNS.COM JUNE 6, 2019 • HEALTH • THE QUEENS COURIER 35
health
Photo via Getty Images
Staying on track: 3 ways to spring into a healthy summer
Lacking culinary inspiration? Telling
yourself that you will start going to the
gym “next week?” Binge-watching TV
rather than tackling a crossword puzzle?
We can oft en be our own biggest hurdle
when it comes to making healthy decisions.
But sometimes all it takes is a gentle
nudge from a friend or a fun new idea
to spark your motivation. Below, fi nd
three simple ideas to help you live your
best life and boost your mental and physical
health.
Staying active: Squats
Squats are one of the most important
exercises we can do. And most of us do
squats multiple times a day - think sitting
down to dinner or standing up to
get a drink of water. Squats help ensure
both your leg and stabilizing muscles stay
strong and your range of motion stays
wide, so those mindless daily activities,
stay that way.
1. Stand tall and place your feet shoulder
width apart.
2. Squeeze your glutes and lower yourself
down and back toward the ground.
Try to drive your knees out slightly as you
squat down.
3. Straighten back up to standing and
repeat.
To take a more active role in your
health, some health plans, including
UnitedHealthcare, off er gym memberships
at no additional cost. To learn
more, visit UHCMedicarePlans.com.
Consult your doctor prior to beginning
an exercise program or making changes
to your lifestyle or health care routine.
Staying healthy: Sheet-pan roasted
salmon with vegetable hash
Salmon is one of the best foods we can
eat to keep our brain healthy. Enjoy this
delicious recipe; best of all, there is only
one pan to wash!
Servings: 2
Ingredients:
• 2 cups butternut squash, cubed (1/2
inch)
• 1/2 cup red onion, roughly chopped
• 2 tablespoons, plus 2 teaspoons olive oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 8 ounces Brussels sprouts, trimmed and
roughly chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 2 (6-ounce) salmon fi llets
Directions:
1. Heat oven to 450 F. Spray a large
rimmed baking pan with cooking spray.
2. Arrange the butternut squash and
onion in pan. Sprinkle with 1 tablespoon
oil, 1/4 teaspoon salt and the pepper; toss
to coat. Bake for 15 minutes.
3. Meanwhile, in a medium bowl, combine
the Brussels sprouts, 1 tablespoon
oil and remaining 1/4 teaspoon salt.
4. Remove vegetables from the oven
and add Brussels sprouts to the pan.
5. Stir to combine. Return to the oven
and bake for 10 minutes.
6. In a small bowl, whisk together the
mustard and brown sugar until smooth.
Brush mustard mixture over both pieces
of salmon.
7. Remove baking pan from oven.
Move the vegetables over to one side of
the pan and place the salmon (skin side
down) on the other side. Bake for another
12 to 14 minutes, or until salmon is
cooked to desired doneness and vegetables
are browned.
Health facts: calories: 579; total fat: 31
grams; saturated fat: 4.5 grams; cholesterol:
105 milligrams; sodium: 904 milligrams;
carbs: 39 grams; dietary fi ber:
6 grams; sugar: 13 grams; protein: 45
grams
Staying mindful: Word scramble
Keeping your mind active and engaged
is one of the best ways to help fend off
memory loss. Brain games, like word
scrambles, are fun ways to help keep your
memory sharp.
Try unscrambling the words below.
Hint: Summer.
IUHNSSNE
CAOVATNI
WFOSELR
GNLSAUSSES
CCNIIP
HFGINSI
Plans are insured through
UnitedHealthcare Insurance Company
or one of its affi liated companies. For
Medicare Advantage and Prescription
Drug Plans: A Medicare Advantage organization
with a Medicare contract and
a Medicare-approved Part D sponsor.
Enrollment in these plans depends on the
plan’s contract renewal with Medicare.
Courtesy BPT
/WWW.QNS.COM
/UHCMedicarePlans.com
