3 MOST IMPORTANT THINGS ABOUT YOUR RUNNING SHOES
2. Level If you feel your arches “tipping in” or “pushed out”, then the support is wrong for you.Too much support will restrict your foot and give the feeling you’re tipped out. Too little support may feel like your foot is caving in and give the tipped in feeling. The proper pair will feel balanced and level. 3. Size Running shoes should have ample toe room, but secure from the ball of the foot to the heel. Your feet will splay out over time and it’s not uncommon to go up in size. Running shoes won’t break in, so they need to feel like they fit the second you put them on.
Problems with running increase as we age and are a leading cause of falls and disability in older adults. At least 20% of adults over 65 have problems with running.This further increases to 50% in adults 85 years old and older. Problems with running are not always a direct consequence of getting older. Rather, they are the effects of other conditions that become more common and severe with age. One thing that can be done to help with problems running is to invest in a proper pair of running shoes. Here are the 3 most important things about your running shoes: 1. Break in Period If you’re trying on shoes that feel heavy, stiff, clunky or not just right they likely are the wrong shoes for you. The right pair will feel comfortable as soon as you put them on: light weight, cushioned, and balanced.
Green Bean Casserole • Nonstick cooking spray
• 2 tsp canola oil • 1 1/2 cups diced onions • 2 cups sliced mushrooms • 2 tbsp cornstarch • 1/2 cup sour cream
House Seasoning: • 1/2 tsp salt • 1 cup kosher salt
• 5 cups sliced green beans • 4 1/4 cups chicken broth • 1 cup panko breadcrumbs • 1 cup grated Parmesan
• 1/4 cup garlic powder • 1/4 cup black pepper
Preheat the oven to 350 degrees F. Spray a 1 1/2-quart baking dish with nonstick spray. Boil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth. Mix together the breadcrumbs, parmesan and 2 tsp of the oil in a small bowl. Set aside. Heat the remaining 1 tbsp oil in a large skillet over medium heat. Saute the onions until translucent, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat. Pour the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil. Add the green beans to the skillet with the mushrooms and onions. While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry. Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes. Pour the thickened mixture over the green beans and add the sour cream, House Seasoning, and salt. Stir well. Pour into the baking dish and sprinkle with the panko and cheese mixture. Bake for about 10 minutes, and then broil until the breadcrumb topping is slightly browned. House Seasoning: Mix together the salt, garlic powder and pepper.
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