Each day I know that I have a little positive influence on those I come in contact with. It can be a client finding the value in exercise or beginning to eat better. With each day and each client, I try to put myself in their shoes. What’s their day like? What do they have access to? How do they feel? It’s all quite mentally exhausting, however, the return is immeasurable.
This weekend my stepson went to the studio with me. It’s great to have a job that’s beneficial to everyone. He loves to workout and is re-inforced when he goes to the gym with his father or with me at the studio. We also have been teaching him about food and food choices. I took his experience at the studio a bit further with a little bit of researching. He was to find a food that he thought children would like to eat while being healthy.
Below is a recipe that he picked out- even everyone can enjoy this! I’m not a full time mother-yet, nor am I a registered dietician. However, I have those types of positive influences around me that are constantly paid forward, and although, you may not be either, just remember that a little positive influence can go a long way.
Total Time: 25 min Yield:4 servings Level:Easy
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Per serving: Calories 490; Fat 15 g (Saturated 8 g); Cholesterol 48 mg; Sodium 734 mg; Carbohydrate 66 g; Fiber 3 g; Protein 20 g