10-Minute Trainer Challenge Tip – Week 6:

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Ever noticed that after you boil, say, broccoli, the water has turned green? That’s because many nutrients in vegetables are water soluble. So if you have to boil, use less water and you’ll lose fewer nutrients.

But this is where steaming and sautéing come in. Both are great options for cooking your veggies. Adding a pinch of Himalayan salt will help keep the colors bright! If you want to kick it up another health notch, throw in a tad of olive oil or coconut oil when sautéing your veggies vegetables. This will enable your body to better absorb fat-soluble nutrients.

As I reached my mid-40s, a lot of stress, very little exercise, and running too many people to the doctor resulted in lots of fast food. I was feeling tired and run down. Jenny Glenn contacted me about a challenge group and I joined. I took baby steps. Jenny was always there to encourage me and guide me and pick me up when I felt I had failed. I am doing much better. Jenny has continued to always be there for me and encourage me.

DIANE S.Amazonia, MO

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