Focus on Eye Health

TOPS NEWS

Five TOPS and one KOPS were present at the July 17 meeting of Imperial TOPS NE0267. Tina was the best loser, and Barb received the Kept It Off award.

Yes-Yes/No-No

The Yes-Yes challenge this week is to eat a salad every day; the No-No is fatty foods. Shirley gathered food and exercise journals for the Area Fall Rally contest. The club will have a sack lunch picnic at 11:00 a.m. on July 31 at Campbell Park.

Program

Cheryl presented a program on eye health and the value of fresh vegetables in the diet. Even though loss of vision is among the top concerns of most baby boomers, most are not aware that the nutrients lutein and zeaxanthin – present in leafy green vegetables – are key to eye health.

Other foods that promote eye health are grapefruit, strawberries, and Brussels sprouts – high in Vitamin C – and seeds, nuts, and wheat germ – high in Vitamins C and E. See WebMD – Good Foods for Eye Health for an extended list.

Come Join Us!

TOPS Club meets from 9 to 10 a.m. on Thursdays at the Imperial Community Center, with weigh-ins beginning at 8:30. The first meeting is free.

RECIPE OF THE WEEK

Whole Wheat Penne with Spinach and Gorgonzola

from the American Optometric Association

Especially rich in: lutein, zeaxanthin, folate, and zinc, with modest amounts of vitamin C. Most of the omega-3s are from plant sources, which are not quite as good as the EPA and DHA in fish.

Also rich in: iron, fiber, B vitamins, calcium, potassium, and copper

INGREDIENTS:

10 oz. uncooked whole wheat penne pasta
Olive oil cooking spray
1 1/2 cup yellow onion, diced (~ 1 medium onion)
3 large clove garlic, minced
1/2 cup chicken broth
3 Roma tomatoes, chopped (~2 cups)
1 (6-ounce) bag fresh baby spinach
1/3 cup fresh basil, chopped or 1 teaspoon dried basil
Salt and pepper to taste
2/3 cup crumbled gorgonzola cheese
1/3 cup pine nuts (optional)

Directions

1. Cook pasta according to package directions, without salting water.
2. While pasta is cooking, spray a large, non-stick frying pan with cooking spray. Heat over medium-high heat. Add onions, then stir and cook until slightly transparent, approximately 5 minutes. Add garlic, stir and cook for another minute. Add broth and let simmer for 3 minutes. Add tomatoes, toss, and simmer for 2 minutes. Add spinach and basil, cook and stir for approximately 2 minutes, or until leaves wilt. Remove from heat and salt/pepper to taste.
3. Drain pasta and add to spinach mixture. Thoroughly toss. Serve on a platter and top with gorgonzola and pine nuts.

Makes 6 servings. Nutritional Information (per serving): 300 Calories; 25% fat (8.3 g total, 2.8 g saturated), 57% carbohydrate (43 g), 18% protein (13.5 g), 8 mg cholesterol, 8.6 g fiber, 27 mg vitamin C, 1.33 mg vitamin E, 271 mg sodium.