Healthy dishes for Men’s Health Week

Men’s Health Week is June 13-19, 2011. Arizona men are making strides towards better health this year, but unfortunately, they still face many challenges. The good news, however, is that more than 85,000 adult men in Arizona quit tobacco last year; and they represent the lowest overall rate of cancer in the country, including prostate cancer.

Even with those astounding achievements, there is bad news. The Centers for Disease Control and Prevention (CDC) ranks Arizona men in the bottom half of their rankings for men’s overall health, pointing to the low number of health screenings and the high rate of obesity. Of course, that’s not what the men say. Eighty-six percent of Arizona’s men say their general health is good, very good or excellent, according to the 2009 Behavioral Risk Factor Survey.

“I’m not surprised by the perception among men about their health,” says Wayne Tormala, Men’s Health Coordinator for the Arizona Department of Health Services. “Too often, men judge their health by how they feel or how they look. Men typically aren’t aware of the warning signs of the ‘silent killers’ we know as heart disease, cancer, stroke and diabetes.”

According to the CDC, 73 percent of men in Arizona are overweight or obese, and compared to the U.S. average, Arizona men are more likely to have high cholesterol. Almost half of Arizona men skip regular exercise and three out of four don’t eat enough fruits and vegetables. They also rank worse than the national average in stroke, obesity, high blood pressure, and heavy drinking.

“The ugly of this equation is many of the risk factors for chronic disease are within their control,” according to Tormala. “During Men’s Health Week (June 13-19), I am challenging men to ‘Man Up’ by making a personal commitment to eat healthier and take control of their health.”

There’s a great misconception, especially among men, that eating healthy means eating more salad and other foods that don’t satisfy their appetite. That’s just not the case according to Tormala, “We have manly but healthy recipes available at www.eatwellbewell.org and men should not be afraid to use them!”

Tormala’s ecstatic about those who quit using tobacco, but knows there are thousands more who can benefit from stopping now. The Arizona Smokers Helpline (ASHLine) is just waiting to help. “When you’re ready to quit, call 1-800-55-66-222 or visit www.ashline.org

Tormala also knows hundreds of thousands of men who are skipping the health screenings they should get. Whether it is an annual check-up or a prostate screening or colonoscopy, early detection of a problem directly affects a man’s ability to survive the diagnosis.

“Knowing may be scary, but not knowing can be fatal,” says Tormala. “Put aside your fears and ‘man-up’ – find out what’s going on inside. Knowing your blood pressure, cholesterol level, glucose level, and risk of cancer can literally save your life.”

Portobello Mushrooms
Yield: 2 ea (4 portions)

Ingredients:
4 ea portobello mushrooms
1 ea garlic clove, chopped
1 tsp fresh thyme, minced
2 tbsp olive oil
1 ea lemon zest
1 ea lemon juice
1 cup red wine
1 cup grape tomatoes, cut in half
1 tbsp parsley chopped
2 tsp salt, kosher
½ tsp black pepper, fresh ground

Method:
1. Clean mushrooms of any debris
2. Place in suitable bowl & add the next five ingredients
3. Add ¼ cup of the red wine and coat mushrooms evenly
4. Add the remaining red wine to a small pot and reduce on moderate heat until slightly syrupy
5. Add the grape tomatoes and cook for 2 minutes
6. Season with salt & pepper and set aside
7. Season mushrooms with salt & pepper
8. Sear mushrooms over moderate heat in a pan or on grill
9. Slice mushrooms thin and divide onto four plates
10. Spoon red wine/tomato mixture evenly over the mushrooms
11. Sprinkle generously with chopped parsley
12. Enjoy!

Spinach Salad
Yield: 4 portions

Ingredients:
1 bag (9oz) spinach leaves, cleaned
1 ea red onion, sliced ½” thick
1 ea fennel bulb, cut in ¼’s
4oz pea shoots
1 ea red bell pepper, julienne
2 tbsp olive oil,
¼ cup balsamic vinegar
½ ea grapefruit segments
½ ea grapefruit juice
1 cup grape tomatoes, cut in half
1/4 tsp Salt, kosher
½ tsp black pepper, fresh ground
4 oz fat free feta cheese, crumbled

Method:
1. Clean spinach, again
2. Place in suitable bowl
3. Place onion slices in a casserole dish and add balsamic vinegar
4. Roast in 350ºf oven covered until tender
5. At the same time roast the fennel uncovered with a splash of olive oil until tender
6. Add remaining ingredients to the bowl of spinach except the feta cheese
7. Remove onion and fennel and let cool- reserve any liquids from casserole dish
8. Cut the onion slices in ¼’s and thin slice the fennel and add to spinach mixture as well as the reserved liquid
9. Gently toss all ingredients
10. Divide onto four plates equally and sprinkle each with 1oz of feta cheese
11. Enjoy!

Turkey Steak
Yield: 4 portions

Ingredients:
1 tray (20oz) lean ground turkey
1 bunch green onion, sliced ¼”
1 clove minced garlic
¼ cup grain mustard
1 tbsp prepared horseradish
¼ cup parmesan cheese
1 tbsp olive oil
2 tsp worcestershire sauce
2 tsp soy sauce
1 tbsp agave nectar (or honey)
1/2 tsp salt, kosher
½ tsp black pepper, fresh ground

Method:
1. Add all ingredients to a mixing bowl and mix thoroughly
2. Form into a large “ball”
3. On a cutting board form into 1 large patty
4. Add 1 tsp. of olive oil in a non- stick pan over medium heat and cook on each side for about 4-5 minutes or until the internal temperature is 165ºf. or the juices run clear
5. Cut in ¼’s and divide on four plates
6. Serve with bbq sauce (if desired) alongside of the spinach salad or add your favorite steamed vegetable or grain, brown rice etc. ,
7. Enjoy!

Men’s Health Fact Sheet Manly, healthy recipes:
www.tobaccofreearizona.com/resources

www.eatwellbewell.org

To view the videos online, visit this link.

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