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Lindsay Lohan and Gwyneth Paltrow Rely on Healing Power of Exercise

Michele Foley — Wed, 05 Jan 2011 18:15:09 PST

The benefit of exercise stretches way beyond the ability to fit into our "skinny jeans." It reduces stress, combats fatigue, and is good for the brain. It also helps with depression. Having dealt with PMDD for most of my adult life, exercise became my natural form of Prozac. It's good to remember this for times when you might be feeling down and out.

Out of rehab for less than a week, Lindsay Lohan has been turning to the gym, no doubt to release stress and keep her endorphin levels up. Working out can be a good distraction when you're trying to kick any sort of addiction, as the young actress is. Adding to the evidence that exercise has healing powers is an interview with Gwyneth Paltrow in the latest issue of Good Housekeeping. Gwyneth admits that exercise helped her overcome postpartum depression.

The next time you are upset, worried, angry, or sad, exercise. Take your stress out on the treadmill, which will manifest itself into the production of mood-enhancing endorphins. I personally find that yoga is an amazing mood lifter, and science agrees with me. For times that I am extremely sad, I turn to Mandy Ingber's pose for heartbreak. What exercises do you like to do when feeling down?

A Healthy Bite: Kelly Ripa

FitSugar — Mon, 18 Oct 2010 10:00:07 PDT

"I like what it does for my mind. If I've had a bad day, if I'm feeling stressed out, if I'm feeling overwhelmed - it takes it all away. It's my antidote for everything. If I feel any sort of emotional upheaval, I go for a jog and I feel better."

- Kelly Ripa on how exercise keeps her life in balance. The TV host just turned 40 this month and says she is as energetic as ever. Judging from the November issue of Good Housekeeping, Kelly is definitely looking "fab at 40!"

Does Working Out Ever Make You Too Tired?

FitSugar — Thu, 08 Apr 2010 11:00:13 PDT

I love a good morning workout, especially because it gives me tons of energy to fuel the rest of my day: my body warms up, my blood starts flowing, and my endorphins get kicked into overdrive. Sometimes my workouts are so energizing that I even forgo my morning cup of coffee. For its latest issue, Good Housekeeping chats with Michelle Obama, and the First Lady revealed that she went a little overboard with her morning workout:

"I can start the day pretty tired. Today, for instance, I woke up extra early, did a vicious workout. I mean, killer! Lots of cardio. So I was really tired . . . "

Luckily the people she surrounds herself with were all she needed to perk right up and get on with her day.

Since I normally feel pretty refreshed after my everyday workouts, I'm wondering if any of you have ever experienced what the First Lady has. Tell me . . .

Fast & Easy Dinner: Coconut Chicken With Snow Peas

partysugar — Tue, 10 Mar 2009 06:50:47 PDT

Everyday chicken doesn't have to be boring, especially when using exotic ingredients.

With its coconut milk, fresh ginger, and fish sauce, this recipe is inspired by Thailand. It's surprisingly quick to make - you simply boil the sauce components and toss in the chicken pieces - and delicious to eat.

If you dislike cilantro, substitute finely chopped basil. For the recipe,

Coconut Chicken With Snow Peas
From Good Housekeeping

Ingredients

1 cup jasmine rice or long-grain white rice
1 can (14-ounce) light coconut milk
1 cup chicken broth
1 tablespoon cornstarch
4 thin slices fresh ginger
2 strips (3 inches each) fresh lime peel
1 pound skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
6 ounces (about 2 cups) snow peas, strings removed
1 tablespoon less-sodium fish sauce
1/4 cup loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions

Prepare rice as label directs.
Meanwhile, in 12-inch nonstick skillet, stir together coconut milk, broth, cornstarch, ginger, and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.
Add chicken and snow peas to skillet; cover and cook 4 to 5 minutes longer or until chicken loses its pink color throughout.
Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.

Serves 4.

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Reader Recipe: Indian Cauliflower Stew

YumSugar — Tue, 03 Feb 2009 15:00:32 PST

In a continued effort to detox after a serious day of gluttony this past weekend, I'm trying to lighten up on the meat and grease and focus on the vegetables. This recipe from dlmslp is just what I need - something that's more vegetables than anything else, but still full flavored. If you're looking for a hearty, impressive meal, serve it as she did - alongside girlc's fragrant chicken curry. To get the recipe and view detailed photos,

Submitted by TeamSugar member dlmslp

Girlc's Fragrant Chicken Curry and Indian Cauliflower Stew
Good Housekeeping

Thanks girlc! I love the recipe you posted and I added a side of cauliflower stew I pulled from a magazine. I modified using 8 oz. of yogurt and low-fat reduced sodium chicken broth in place of veg broth because I didn't have any. I also used a 16-oz. bag of frozen cauliflower for time.

Ingredients

1 Tbsp. olive oil
3 med. carrots, chopped
1 med. onion, chopped
1 Tbsp. finely chopped fresh ginger
1 Tbsp. curry powder
Salt
2 1/2 C vegetable broth
1 med. head cauliflower, cut into small florets
2 (15 oz.) cans chickpeas, rinsed and drained
1/2 C chopped cilantro leaves
1/4 C plain lowfat yogurt

Directions
In a dutch oven, heat oil and add carrots and onion. Cook 10-12 mins or until tender. Stir in ginger, curry, and 3/4 tsp. salt into mixture, cook 3 minutes, stirring constantly. Add broth, cover and heat to boiling. Stir in cauliflower and chickpeas. Cover and cook on medium 15-20 minutes longer, gently stirring until cauliflower is tender. Stir in chopped cilantro and yogurt. Serve over rice.

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The Gosselins Say Cheese For Good Housekeeping Cover!

LilSugar — Tue, 07 Oct 2008 16:39:52 PDT

Jon, Kate, and their eight offspring - Cara, Mady, Alexis, Hannah, Leah, Aaden, Collin, and Joel - are on the cover of the November issue of Good Housekeeping. We got a behind-the-scenes look at what it took to get the shots of the Gosselins in this week's episode of Jon and Kate Plus 8. To see the couple's candid quotes about their marriage and their family's future from the upcoming issue,

During the First Months With Eight Children
KATE: “There were days I just wanted to cover my head with a pillow. But I knew my babies were counting on me, and I had to keep it together. I had to keep it together for Jon, who was falling apart - he’d been laid off when I was pregnant and was applying for every job under the sun.”

The Strain on Their Marriage
KATE: “But our marriage is going to go through many more years of fine-tuning. Right now it’s taking a beating, because we have a house full of children. People see us arguing, and they say ‘When will Kate and Jon split up?’ Well, never. He’s the only one who’s been by my side through all of this.”

Life Will Never Be Normal Again
KATE: “People come here and say, ‘I feel like I’m watching your show.’ That’s because this is our show. We will never feel normal again, TV show or not. Does anyone see a family with twins and sextuplets every day? No. It took me until the little kids were almost 2 to completely accept it.”

Parenting Eight Kids
KATE: “I’m trying to focus on the enjoyable moments, rather than keeping them clean every minute. You have to realize you’re setting the rules for life. With six, we have no room for error.”

KATE: “It’s hard to turn my brain off at night. When I choose Leah to take to the grocery store, and I don’t know when I can tell the rest of them when their chances will be, that’s guilt.”

KATE: “Mady will come in and close the toilet lid and sit there and talk to me while I’m in the shower. I like to hear what they have to say. For me, that’s more like normal parenting.”

When They’re All Grown Up
JON: “I suddenly realized that I’m going to have five son-in-laws.”

KATE: “I have very vivid dreams of our family in the future - a house full of love, laughter, and lots of grandkids to spoil. I’m already worried about that empty-nest syndrome. Just as they came in a big group and overwhelmed us, they will likely leave in a big group, and the quiet will be even more deafening.”

The magazine, which also features an exclusive excerpt from the Gosselins' book, Multiple Blessings, hits newsstands next Tuesday, Oct. 14.

Fast & Easy Dinner: Chicken Picadillo

partysugar — Tue, 23 Sep 2008 06:45:36 PDT

A traditional picadillo usually consists of ground beef or pork, but in this easy variation, chicken tenders are featured. The quick-cooking protein is sautéed with onions, garlic, and cumin.

At this point the recipe adds in raisins and olives, but any vegetable mixture would be delicious. The finished dish is served in warmed tortillas. To learn how to make this south of the border crowd-pleaser,

Chicken Picadillo
From Good Housekeeping

Ingredients

1 tablespoon olive oil
1 pound chicken-breast tenders, thinly sliced
1 medium onion, chopped
1 clove garlic, crushed with press
1/2 teaspoon ground cumin
1 cup salsa
1/4 cup raisins
1/2 cup salad olives or pimiento-stuffed green olives, chopped
4 burrito-size flour tortillas

Directions

In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken tenders and cook 4 to 6 minutes or until golden, turning tenders over once. Transfer to bowl.
Reduce heat to medium; add onion to skillet and cook 6 to 8 minutes or until lightly browned. Stir in garlic and cumin; cook 1 minute. Stir in salsa, raisins, olives, and tenders; heat to boiling over medium-high heat.
Meanwhile, wrap flour tortillas in damp paper towels and microwave on High 1 minute. Serve picadillo with warm tortillas.

Serves 4.

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Fast & Easy Dinner: Couscous Paella

partysugar — Wed, 09 Apr 2008 05:28:11 PDT

Paella - Spain's most well known rice dish - is not necessarily a great option for a quick and simple dinner. However, using couscous instead of rice cuts the cook time in half without reducing the flavor or integrity of the dish. There is a lot of chopping and sautéing in the traditional version, but this couscous variation comes together rapidly with minimal chopping. Smoky kielbasa provides heat, and cherry tomatoes add freshness.

For the recipe,

Couscous Paella
From Good Housekeeping magazine

Ingredients

1 can (14 1/2 ounces) chicken broth
1 package (10-ounce or 1 1/2 cups) couscous
1 package (10-ounce) frozen peas
2 teaspoons olive oil
1 red or green pepper, diced
2 ounces low-fat kielbasa (smoked Polish sausage), sliced
12 ounces skinless, boneless chicken breast, cut into 1-inch pieces
1 clove garlic, crushed with garlic press
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon coarsely ground black pepper
1 1/2 cups cherry tomatoes, each cut in half

Directions

In 3-quart saucepan, heat chicken broth and 1/4 cup water to boiling over high heat.
Remove saucepan from heat; stir in couscous and frozen peas. Cover saucepan and let stand 5 minutes or until ready to use.
Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add red or green pepper and kielbasa and cook 5 minutes, stirring occasionally.
Add chicken, garlic, salt, thyme, and black pepper, and cook until chicken loses its pink color throughout, about 5 minutes, stirring occasionally.
Remove skillet from heat, and stir in cherry-tomato halves.
Fluff couscous with fork; add to chicken mixture in skillet, and toss gently until combined.

Serves 4.

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Fast & Easy Dinner: Broccoli Pesto Spaghetti

partysugar — Thu, 03 Apr 2008 08:01:51 PDT

Fresh pesto, tossed with pasta is one of my favorite summer meals. Although I'm tempted to make basil pesto in the Spring, I don't because basil is not in season yet. Luckily, there are lots of other scrumptious vegetables that can be used instead of basil. This variation is made with broccoli, garlic, and Parmesan cheese. Serve with plenty of cracked pepper, extra cheese for sprinkling, and a chilled glass of wine. Take a look at the recipe,

Broccoli Pesto Spaghetti
From Good Housekeeping magazine

Ingredients

1 package (16 ounces) spaghetti or thin spaghetti
1 bag frozen chopped broccoli or 16 ounces fresh broccoli
1 cup chicken or vegetable broth
1/4 cup Parmesan cheese, grated
2 tablespoons olive oil
1 small garlic clove
1/4 teaspoon salt
Coarsely ground black pepper

Directions

In saucepot, prepare pasta in boiling salted water as label directs.
In saucepan, prepare broccoli as label directs. If using fresh broccoli, blanch in boiling water for 2-3 minutes until cooked through and vibrant green in color.
In food processor, with knife blade attached, blend cooked broccoli, broth, Parmesan, olive oil, garlic, and salt until smooth, stopping processor occasionally to scrape down side.
Drain pasta; toss with broccoli pesto. Sprinkle with coarsely ground black pepper to serve.

Serves 4.

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Fast & Easy Dinner: Asian Pork and Baby Peas

partysugar — Wed, 26 Mar 2008 06:11:39 PDT

Pork tenderloin is a lovely, lean piece of meat and a nice alternative to chicken. In this recipe, it is flavored with soy sauce, ginger, and molasses. Crushed red pepper flakes add a hint of heat, while rice vinegar balances out the sweetness of the sauce. Peas pair nicely with the Asian inspired pork, but if you prefer broccoli or green beans, substitute those for the peas. For the recipe,

Asian Pork and Baby Peas
From Good Housekeeping magazine

Ingredients

2 teaspoon vegetable oil
1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices
2 cloves garlic, crushed with press
1 package (10 ounces) frozen baby peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon fresh ginger, peeled and grated
1 tablespoon mild molasses
1/4 teaspoon crushed red pepper
cooked basmati rice, for serving

Directions

In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot.
Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate.
To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through.
Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.

Serves 4.

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