Today on DelmarvaLife:
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Exercise Physiologist Caroline Farrell with Peninsula Regional Medical Center stops by the DelmarvaLife studio to tell us about women’s heart health and we test Sean’s BMI numbers and learn about a few exercises to improve those numbers.
Sean visits the Island Creamery in Chincoteague, Va., and talks to Owner Kelly Conklin about how the business got started. The Island Creamery serves 32 flavors of homemade ice cream – everything from sweet potato pie to locally inspired “Wallops Rocket Fuel.” Kelly says no matter the flavor, they try to use as much locally grown produce and homemade products as possible.
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Sean teaches Jimmy and Lisa how to make one of his favorite summer recipes – Tomato Cucumber Salad.
Tomato Cucumber Salad
2 cucumbers5 plum tomatoes1/2 Red Onion( more or less to taste)
Dressing:Store bought Italian dressing-or-3/4 cup olive oil1/4 red wine vinegarSalt, Pepper, Italian Seasoning, Parmesan Cheese, Garlic to taste
-spiralize cucumbers or slice them
-cut tomatoes in 1/6’s longways
-dice onion
-mixed all together add dressing 30 minutes prior to serving
Quinoa, Apricot and Parsley Salad
1 C water
1/2 C uncooked quinoa
3/4 C fresh parsley
1/2 C thinly sliced celery
1/2 C thinly sliced green onions
1/2 C finely chopped dried apricots
3 T fresh lemon juice
1 T olive oil
1 T honey
1/4 t salt
1/4 t black pepper
1/4 C pepitas, toasted
-Bring water and quinoa to a boil in a medium sauce pan.
-Cover, reduce heat, and simmer for 20 minutes, or until water is absorbed.
-Spoon into a bowl, and fluff with a fork.
-Add parsley, celery, onions and apricots.
-Whisk lemon juice, olive oil, honey, salt and pepper together.
-Add to quinoa mixture and top with seeds.
“Then when you go to serve it, just throw on the toasted pepitas, and that’s it!” – Ellie Shropshire
megan
haley
It’s National Best Friend Day! We had so many pictures sent in from our viewers so we share some of the pictures to celebrate our BFF’s.
Hope you enjoy the show!
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