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lifestyles

SECTION E

TIMESONLINE.COM

TECHNOLOGY E4
FUNNIES: THE STORIES,
CONTINUED E5
SUNDAY, SEPTEMBER 6, 2015

cook

this

SHEREEN WILL BE BACK


NEXT WEEK.

with SHEREEN

WHAT
MAKES
A HOT
PEPPER
HOT?

WHO WOULD HAVE THOUGHT THAT VEGETABLE WITH


THE DEMURE GREEN SKIN COULD CONTAIN SUCH BITE?
But that's just a myth about peppers, that red means hot and green means not. Red just means ripe and green
means unripe. Hot or not, ripe means more flavorful. Peppers, like tomatoes, taste best fully ripened. PAGE E3

Big salad does not


equate to healthy
eating, so simplify it
By Joline Atkins
For The Times

Anyone up for a game of


Jeopardy!?
Ill choose Seinfeld
references for $100.
The item Elaine asks
Jerry to order for her from
Monks?
What is a BIG salad?
Correct.
Salad. From the moment
people decide to get in
shape, the word salad is
forever on their lips. But
as I shared a few weeks
ago, salads are not always
the healthiest option when
one is committed to watching the waistline especially when piling on the
extra ingredients. Our
healthy green salad can
easily become a bowl of
nuts, cheese, meat,
creamy dressing and

croutons, with the actual


vegetables being demoted
to garnish status.
There is something
about a BIG salad that
insinuates health. This can
be true. With a few simple
adjustments and a little
creativity, one can indeed
whip up a salad that is
nutrient-dense, filling and
void of bacon bits.
But lack of time seems
to be that pressing nuisance for many, and the
thought of combining
several ingredients by
slicing, dicing, prepping
and mixing (homemade
salad dressing, for example) can be an obstacle
when our schedules
demand the need for a
grab-and-go meal.
So, lets simplify.
JOLINE, PAGE E3

mind
&body
SHAPE UP WITH OUR BEAVER COUNTY HEALTH
GURUS, JOLINE ATKINS AND RICK DAMAN.
JOIN THE CONVERSATION OR ASK QUESTIONS
ON SOCIAL MEDIA: #BCSHAPEUP

WIKIMEDIA COMMONS

Food as fuel
has endless
health benefits
By Rick Daman
For The Times

Joline Atkins

Rick Daman

SHAPE UP WITH JO

SHAPE UP WITH RICK

Joline Pinto Atkins is a coach with


Team Beachbody, the maker
of P90X, 21-Day Fix and other
in-home workout programs. She
teaches P90X and PiYo LIVE at
B-Well Nation Fitness Center. A
certified lifestyle weight-management specialist, she writes on a
variety of topics on her personal
blog: thecuppajo.com.

Rick Daman owns Damans


Strength Training in Vanport
Township, running many programs
including womens boot camps,
semi-private training, personal
training and athletic development
training programs for athletes
starting at age 12.

Question for Joline? Email


shapeupwithjo@gmail.com

Question for Rick? Email


damanstrength@gmail.com or visit
damanstrength.com.

At least once a day, I


have the opportunity to
talk to one of our members
or potential members
about his or her nutrition.
Before we even begin to
discuss better options, I
usually have a solid idea
of what they eat and what
they do not eat. You are
what you eat is one of the
truest statements. We eat
for a few reasons. The two
most common reasons that
people eat are for pleasure and for fuel.
Eating for pleasure is
where we get ourselves
into trouble. Its grabbing
that cookie, ordering that

more online
The Times new video
series You Dont Know
Squat features fitness
tips from Rick Daman at
timesonline.com.
pizza, slamming down a
large handful of chocolate
chips, opening that bag of
Doritos, driving through
the nearest fast-food joint
to get that greasy burger,
and the list goes on and
on. All of these pleasure
eating habits have zero
health benefits.
This falls under the bad
habits category. Bad habits
RICK, PAGE E3

food

E2 | The Times | Beaver newspapers Inc., Pennsylvania | Sunday, September 6, 2015

When the apple itch


strikes, bust out
this easy baked treat
By Melissa DArabian
The Associated Press

It just doesnt feel like fall without a slew of apple recipes


rotating through my kitchen. Luckily, apples are a great
healthy choice. One small apple has about 80 calories and
delivers great vitamins and 4 grams of fiber. And that means
you wont be hungry after snacking on one (or eating one for
dessert). Sure, many of the calories come from sugars, but
with all that fiber, its unlikely youll be sitting down to consume huge quantities of them at one time.

INSIDE-OUT APPLE CRUMBLES


Start to finish: 30 minutes Servings: 4
4 small sweet apples,
such as Honeycrisp
or Fuji
1 tablespoon packed
dark brown sugar
1/4 cup chopped
walnuts

1/4 cup rolled oats


3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground
dry ginger

1 tablespoon butter
1 cup low-fat plain
Greek yogurt
1/2 teaspoon vanilla
extract
1 tablespoon honey

Heat the oven to 400 F. Use a melon baller to carve out the core
of each apple, but leave about 1/2 inch at the bottoms (dont scoop
all the way through).The goal is to create about a 1-inch-wide cavity down the center of each apple. Set aside.
In a medium bowl, mix together the sugar, walnuts, oats, cinnamon,
nutmeg and ginger. Break apart the butter and mash it into the
sugar mixture with a fork until well incorporated. Divide the mixture among the apples, spooning it in and packing it tightly into the
cavity of each apple. Arrange the apples in a baking dish, add 1 inch
of water to the bottom of the dish, then cover with foil.
Bake for 25 minutes, then remove the foil and bake for another 20
to 25 minutes, or until a paring knife slides into the apples with no
resistance. Set aside to cool slightly.
Meanwhile, in a small bowl, whisk together the yogurt, vanilla and
honey. Whisk in 1 teaspoon water at a time until the sauce resembles a thick whipped cream. Serve each apple with a quarter of
the yogurt cream drizzled over top or on the side for dipping.
Nutrition information per serving: 240 calories; 80 calories from fat
(33 percent of total calories); 9 g fat (3 g saturated; 0 g trans fats);
10 mg cholesterol; 20 mg sodium; 36 g carbohydrate; 5 g fiber; 26 g
sugar; 7 g protein.

Inside-Out Apple Crumble. Apples are a great healthy choice. One


small apple has about 80 calories and delivers great vitamins and 4
grams of fiber. The Associated Press

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health

Sunday, September 6, 2015 | Beaver newspapers Inc., Pennsylvania | The Times | E3

Using food as fuel has What makes a


Big salad does not
endless health benefits hot pepper hot?
equate to healthy
eating, so simplify it
rick, from e1

joline, from e1

Mason jars: Theyre not


just for canning
1. Start with choosing a
day for salad preparation.
While Sunday seems to be
the best meal prep day for
my family, everyones
schedule varies. Find a day
when you can devote about
an hour to prepping salads
for the week.
2. Gather ingredients.
Salads dont have to be
boring. Because I layer my
salads (well get to that), I
like to have several ingredients on hand. For example:
Beans (canned, organic),
quinoa or brown rice and
perhaps some roasted root
vegetables (especially
potatoes, both regular and
sweet) are a staple. Proteins
can include chicken, hardcooked eggs, tuna (in water)
or another lean option of
choice. A bit of healthy fat is
acceptable I choose a
little crumbled feta or even
some cubed avocado. Chop
up a variety of favorite
vegetables. Finish by
washing and prepping the
leafy greens. You are now
ready to assemble.
3. Layer the jar. Mason
jars are perfect for preparing and storing salads and
are thus a great option for
taking salads on the go. Use
a 64-ounce jar, and begin by
adding carbohydrates to the
bottom, followed by protein,

healthy fats (the cheese or


avocado, for example),
chopped veggies, and finally,
at the very top, green leafy
vegetables.
Rather than iceberg,
choose a nice spring mix or
a variety of greens. Secure
your lid and store up to five
days.
4. What about the dressing? Ah, yes. Ditch the
bottled dressings and create
your own with only five
ingredients. Homemade
dressings are inexpensive,
store easily in the fridge and
simply need a little shake
before use. Either add the
dressing to the bottom of the
Mason jars in the layering
process or wait and add
upon enjoying.
My favorite Balsamic
Vinaigrette recipe:
(Individual serving size is
2 tablespoons, or adjust the
amounts to make a bottle)
6 T. of balsamic vinegar
1/4 c. fresh lemon juice
1 T. pure maple syrup or
local honey
2 t. Dijon mustard
6 T. of extra virgin olive
oil
Add seasoning of your
choice
Search online for recipe
ideas for Mason jar salads
and dressings, or try
Pinterest. And enjoy your
big, healthy salad.

creep up in your daily


routine when you are not
prepared for your day.
How do we learn to
avoid pleasure eating
habits?
We first need to take it
upon ourselves to self-educate about so many things
that our bodies rely on. We
only get one temple. Take
care of it every day.
The most effective way
to learn to avoid pleasure eating habits is to
think of your food as fuel.
The moment you wake up,
you should be refueling
the body for the long day
ahead. The first thing I do
is eat one garlic clove and
drink 16 ounces of water.
Then I have some coffee.
I usually drink one to two
cups of coffee and then I go
right back to drinking
water. I drink water all
morning. It gets the digestive system rolling and
starts my hydration for the
day. (In fact, its very rare
that I experience headaches. I cant even remember the last time I had a
headache. If I start to feel
one coming on, the last
thing I grab is a Tylenol. Ill
go right for the water.)
Back to fuel and our
bodies. There are so many
misconceptions about
eating breakfast: Is it good
or bad for you? No one
said you had to eat breakfast the second you wake
up. I wake up at 4a.m.
every day. I dont eat

breakfast until 9a.m., but


within those five hours, I
am hydrating the entire
time.
I dont pay any attention
to how many ounces I
drink or need to drink. I
pay close attention to how
my body feels to what I am
consuming. This is something everyone can work
on. Pay more attention to
how you are feeling and
listen to your body talk to
you.
I fuel my body the
second I wake up, and
viewing food as fuel will
help you create the good
habits. The more good
habits you create, the more
bad habits you will eliminate without even trying.
You will create such
quality habits that the poor
habits will disappear
themselves.
Youll start to believe in
the small amount of foods
that youll need on a
day-to-day basis. Youll
start to buy the same
groceries week after week.
You will avoid grabbing
junk food and throwing it
in your shopping cart.
When I shop, I look at
everyones buggy. Most
people dont even realize
that they have a buggy full
of sugar. I see a lot of
breads, pastas, soda pop,
juices, sauces and cereals.
Food as fuel has endless
health benefits. Its going to
take time to diminish the
poor habits, but the time is
worth it.

continued,
from e1

SOURCE OF HEAT

Hot peppers hotness


comes from compounds
called capsaicins (kapSAY-uh-sins), which have
no flavor themselves.
Capsaicins merely stimulate pain receptors, and
the bodys response is to
speed up the heart and
metabolism, and induce
salivation and sweating.
The two dozen or so
different capsaicins vary
in their effects: A habanero, for instance, bites you
right away, then fades,
while a jalapeno sneaks up
on you with its hotness.
Why would any sane
person eat something that
produces pain? The
reason might be that while
the heart is racing and
sweat is pouring out, the
brain is also releasing
endorphins to block the
pepper pain. Endorphins
induce a mild euphoria.

HOW HOT
IS HOT?
In 1912, Wilbur Scoville
came up with a method for
quantifying pepper heat.
He diluted a pepper and
noted at what dilution
hotness could still be
detected. So a bell pepper
chalks up zero Scoville
units because its not hot
even eaten straight up.
Poblanos are mildly hot
(1,000 Scoville units),

jalapenos are hotter (4,000),


Thais hotter still (100,000)
and habaneros top the
scale with about 200,000
Scoville units. Mix one
part habanero in 200,000
parts of water equivalent to one drop in more
than 2 1/2 gallons of water
and youll still taste
some hotness! Scoville
units are averages.
Growing conditions can
turn a pepper thermostat
up or down, with more
stress hotter temperatures, or soil that is too wet
or too dry, for example
generally resulting in
hotter peppers.

QUELLING
THE FIRE
Sometimes peppers
hotness can, of course, be
downright unpleasant. The
fire can be quelled a
number of ways water
or beer not among them.
Sugary or acidic compounds can moderate the
heat, which makes a case
for eating something sweet
and sour along with
something fiery. Capsaicins
are fat-soluble, so the
quickest way to turn down
the heat is to shove some
fatty food into your mouth.
Milk protein also quells
the fire, making full-fat
dairy products useful to
have on hand. Thus the use
of sour cream and avocado
in Mexican cuisine, yogurt
in Indian cuisine and
coconut in Thai cuisine.
The Associated Press

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technology

E4 | THE TIMES | BEAVER NEWSPAPERS INC., PENNSYLVANIA | SUNDAY, SEPTEMBER 6, 2015

THE TIMES LAUNCHES 3 NEW PODCASTS HOW


TO GET THEM, AND WHAT YOU NEED TO KNOW
Welcome to the world of
tomorrow!
We have officially taken to
the airwaves well, sort of
by launching our podcast
initiative.
In an attempt not to brag,
but merely to let you know
where to address your complaints, this is an initiative I
brought forth and have been
running with ever since. So
needless to say, Im more than
happy to talk to you about it, or
answer any questions you
might have (sgugliociello@
timesonline.com or @BCTSteve
on Twitter).
On Friday, we launched our
news podcast, the Timesonline
.com podcast, which will run
every Friday, and, for the
foreseeable future, will be
hosted by me.
Ill be talking to different
members of our staff each
week, discussing the main story
in Sundays paper.
I will also be talking to Scott
Tady each week, as he previews
the weekends biggest events
and talks about the entertain-

STEPHEN GUGLIOCIELLO

REBOOT
ment section. For this weeks
episode, I got to talk to Lisa
Micco, the new executive
editor of The Times. I also
spoke with Scott; Mike Bires,
who gave a quick preseason
look at the local football teams;
Tom Davidson, who talked
about our Resurrecting
Aliquippa project; and Times
staffers Kirstin Kennedy and
Brandy Hadden about a new
Times yearlong initiative,
Animal Matters.
In addition to our news
podcast, well be launching two
other podcasts this week a
Game On podcast, hosted by
Bires, which will be available
every Tuesday, and a Steelers

How do you get it?

podcast, hosted by Times


sportswriters Chris Bradford
and Kris Lancaster, which will
be available for download and
streaming every Thursday.
So, whats a podcast?
A podcast is on-demand
radio. The way our shows work
is that we record them and post
them online for your consumption. Part of the idea is that
theyll be posted early enough
so that, even if you cant listen
to one the day it comes out, the
information is still good for a
couple of days.
So, for example, if you want
to listen to Mikes Game On
podcast, the information is still
good through Friday night.
Same goes for the Steelers
the information is good until,
essentially, the game starts.
But its about you and when
you want to listen. You dont
have to put a tape in and hit
record as if its the 1980s, and
you dont have to be at the
radio when its happening, and,
most important, you dont have
to be at your computer to
listen.

For people with smartphones, you can either download the podcast directly if you
have an iPhone or iPad, or you
can download an app to listen
to it if you have an Android or
Amazon device.
If you go into the iTunes
Podcast store, you can simply
search Beaver County Times,
and well pop right up.
Once on the page, you can
listen to just one and see how
you like it, or even better, you
can subscribe, and its free. You
can listen to them all, whenever you want, and they download
automatically when they become available you just have
to click subscribe once.
If you dont have an iPhone,
you can download the
SoundCloud app or the Stitcher
Radio app, both of which are
free, and search Beaver
County Times.
Even if you have, as my
mother says, a dumb phone,
you can still listen to the podcasts. Simply go to

LIKE
FOOTBALL
we take a team approach

Timesonline.com/podcasts, or
you can still download the
SoundCloud app for your
computer.
Our website will house a
complete library of our
podcasts.
Why should you listen?
What our podcasts offer is
not just a behind-the-scenes
look at The Times, but in the
case of the Timesonline.com
podcast, our news podcast,
youll get an advanced look at
the Sunday paper, from our
main story to our entertainment section.
In the Steelers and Game On
podcasts, youll be able to hear
from the writers themselves,
Chris and Kris for the Steelers
and Mike for Game On.
Plus, theyre free. So, why
not?
Stephen Gugliociello is a writer
for The Times whose technology
column appears regularly. To get
in touch with him, email sgugliociello@timesonline.com, tweet at
him @BCTSteve, or follow him on
Facebook, facebook.com/bctsteve.

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funnies

Sunday, September 6, 2015 | Beaver newspapers Inc., Pennsylvania | The Times | E5

the stories continue ...

from fridays funnies

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E6 | THE TIMES | BEAVER NEWSPAPERS INC., PENNSYLVANIA | SUNDAY, SEPTEMBER 6, 2015

SUNDAY, SEPTEMBER 6, 2015 | BEAVER NEWSPAPERS INC., PENNSYLVANIA | THE TIMES | 00

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