COOK A FEAST WITHOUT THE FATIGUE Whisk, Stir, and Chop Without the Aches This Thanksgiving
Thanksgiving should be full of family, laughter, and delicious food, not sore backs and aching shoulders. Before you dive headfirst into the turkey, stuffing, and pie marathon, let’s talk about ways to keep your body happy while you cook a holiday feast to remember.
KEEP YOUR BACK AND SHOULDERS HAPPY. Long hours leaning over countertops can stiffen your back and shoulders. Stand close to your work surface, relax your shoulders, and let your core muscles help. Supportive shoes or an anti-fatigue mat under your feet can also make hours in the kitchen feel less like a workout. Switching between sitting and standing can also give tired legs and feet a much-needed break. STAY HYDRATED AND STRETCH OFTEN. Even a few shoulder rolls or gentle stretches throughout the day can make a big difference. Remember to sip water regularly because dehydration can sneak up on you when you’re busy cooking and moving around. COOK WITH COMFORT AND CONFIDENCE. With the right approach, you can enjoy the holiday without the aches and pains. If you’re already feeling sore before the big day, call our office today so we can help you move into the holiday season feeling your best!
SPREAD OUT YOUR PREP WORK. Think of your Thanksgiving cooking like a marathon, not a sprint. Break up the tasks over a few days instead of tackling everything in one exhausting day. Chop vegetables or bake desserts ahead of time so the big day feels less like a chaotic cooking circus and more like a celebration.
GIVE YOUR HANDS AND WRISTS A REST. Repetitive tasks like stirring, peeling, and kneading can quickly add up. When possible, use tools that save effort, like ergonomic peelers, jar openers, and even an electric mixer. Switch hands occasionally, and take mini breaks to wiggle and stretch those fingers before they stage a protest.
Sudoku
Baked Pineapple Salmon
INGREDIENTS • 1 can pineapple slices,
• 4 tbsp hoisin sauce • 3 garlic cloves, minced • 2 tbsp fresh lemon juice • 2 tbsp fresh cilantro, chopped • Lime slices
drained, reserving 1/4 cup of juice
• 2 1/2 lb side of salmon • Salt and pepper, to taste • 1/2 cup sweet chili sauce • 1/4 cup unsalted butter, melted DIRECTIONS 1. Preheat oven to 375 F.
2. Line a baking sheet with aluminum foil. 3. Place pineapple slices on baking sheet. 4. Season both sides of the salmon with salt and pepper and lay over pineapple. 5. In a small bowl, whisk together chili sauce, melted butter, hoisin sauce, garlic cloves, lemon, and pineapple juice. Pour over salmon.
6. Bake for 15 minutes or until cooked through. 7. Garnish with cilantro and serve with lime slices.
Inspired by ChefJar.com
KineticPTS.com | 3
Made with FlippingBook Ebook Creator