• New Happenings this Week

  To boost your sporting performance, you need glucose. The body makes glucose from starches and sugars in carbohydrates, including bread, potatoes and rice and stores it in the muscles and liver as glycogen. Check out this week's article on, Eating for high energy. Namita Nayyar, AFI

• Hot Fitness Tip of the Week

  Sucking, tucking, lifting and snipping... plastic surgery is not a substitute for exercise or a healthy diet. Taking the easy way out may be tempting but without changing unhealthy habits you'll quickly be back where you started. The best way to reach your health and fitness goals and maintain your success is by making healthy lifestyle changes that you can live with forever.

• Words of Inspiration

  What You Feed, Grows: As you go about your daily chores and the anger comes and goes, Try not to feed that anger. For, what you feed grows. I've often heard it said that what man reaps he sows. So, be careful of rotten seeds. For, what you feed grows. Choose all your thoughts wisely. For, no matter what, God knows. Thoughts plant a seed in your heart and what you feed grows.

• Suceess Quote

  One reason so few of us achieve what we truly want is that we never direct our focus; we never concentrate our power. Most people dabble their way through life, never deciding to master anything in particular.- Anthony Robbins

• Healthy Recipe

  Spring Barley: Makes: 8 servings, 1/2 cup per serving. Ingredients: Canola oil spray, 3/4 cup chopped onions, 1 fennel bulb, chopped (about 1 1/2 cups), 1/2 Tbsp. canola oil, 1-3 cloves garlic (or to taste), finely chopped yellow bell pepper (about 1 small pepper), 1 cup pearl barley 1 tsp. dried thyme, 1 tsp. dried marjoram, 4-5 cups fat-free, reduced-sodium chicken broth, Salt and freshly ground black pepper, to taste, 1 cup spinach leaves, torn into pieces, 1/4 cup grated Parmesan cheese, 2 Tbsp. finely chopped fresh basil, Direction: Generously coat a large heavy pot with oil spray and place it over medium-high heat. Add the onions and the fennel and saute until they are tender, about 5 to 10 minutes. Add the oil and heat until it is hot. Add the garlic and bell peppers and saute lightly for 1 to 2 minutes. Stir in the barley, thyme, marjoram, broth and salt and pepper to taste. Bring it to a boil and immediately reduce the heat to low. Simmer, uncovered, until the liquid is almost absorbed, stirring occasionally, about 40 to 50 minutes or until the barley is tender. When the barley is cooked, remove it from the heat....