ROCK STAR RICK SPRINGFIELD’S FOUNTAIN OF YOUTH
THE POWER OF FITNESS AND GOOD NUTRITION AT ANY AGE
He’s how old? Rick Springfield continues to shock the world with just how incredible he looks at the age of 73! The ‘80s rock star and “Jessie’s Girl” singer has recently released a new album, “Automatic,” and has shown that he still keeps up with his healthy lifestyle. So, what’s Springfield’s secret to a toned body at his age? The musician revealed the not-so-secret key to his excellent health: daily exercise and a nutritious diet. Springfield recently explained, “I work out every day. I just got a trainer and have been working with him. Basically, I watch what I eat, and I try and stay active.” Sounds simple, right? Springfield was a proud vegan in the past but has now shifted to a pescatarian diet. Despite feeling healthy, many people around him stated that the singer looked unhealthy and too thin. “A friend of mine came up to me and said, ‘Are you okay?’ I got so thin. So I had to put fish back in [for protein].”
He also made it clear that he is in no way a home cook, but his wife is the one who keeps him well-fed! Springfield shared that he is extremely grateful for his wife, Barbara Porter, who loves cooking and always comes up with the best recipes for him. Apparently, the singer was never that great in the kitchen! He said, “When I was a bachelor, I’d make a big pot of brown rice, chop up an onion and put that in the rice with a can of tuna. I’d have that, a baked potato and salad, and live off that for a month. Barbara comes up with these incredible things. She loves cooking.” While Springfield may have a personal trainer and talented spouse, we can all still learn from his dedication to his body and health. Ultimately, a healthy diet and exercise routine is the simplest (but not the easiest) way to our best health!
BUTTERNUT SQUASH RISOTTO INSPIRED BY FEASTINGATHOME.COM
PUZZLE BREAK
INGREDIENTS •
2 cups butternut squash, cubed
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1/4 tsp pepper 1/2 tsp nutmeg
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4 tbsp olive oil, divided
2 cups sliced leeks
5 cups veggie or chicken stock
4 garlic cloves, chopped
2 to 3 handfuls spinach
8 sage leaves
1/4 cup grated Parmesan cheese (optional)
1 cup Arborio rice
1/2 tsp salt
DIRECTIONS
1. Preheat oven to 400 F. On a parchment-lined sheet pan, toss squash with 2 tbsp olive oil. Roast until tender (30 minutes) and set aside. 2. In a Dutch oven, heat 2 tbsp olive oil over medium heat and add leeks. Sauté until tender, then add garlic and sage. Sauté for 2 more minutes. 3. Add rice and sauté for 1 minute, stirring. Add salt, pepper, and nutmeg. Add 1–2 cups of stock to cover the rice and bring to a simmer. Cook until the liquid is absorbed. Continue to add broth 1 cup at a time, stirring occasionally until rice is plump (20 minutes). Stir in spinach, roasted squash, and Parmesan cheese.
(SOLUTION ON PG. 4)
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