Archive for April, 2010

Hi everyone! What a beautiful spring we are having here in the Greater Cincinnati area.  I wanted to give everyone a few exercises that will aide in limiting shoulder dysfunction and pain with the summer months coming ahead. A time when alot of people get outside and exercise, play tennis and golf, work in the yard and put stress on the joints. These exercises will help gain stability in the shoulder complex allowing for increased mobility and less wear and tear on the shoulder joint itself. Use these as a daily preventative routine or add them to your current exercise regimen. Like with any other exercise prescription, if something hurts in the joint or anywhere else not muscular, check your form and proceed. If it persists, there could be an underlying problem that needs to be addressed by your trainer or doctor. Enjoy!

YTWL Shoulder Stability


Black Bean and Corn Salsa

Posted: April 16, 2010 by Stacy Gregovich in Recipes


  • 1 (15 ounce) can yellow corn, drained
  • 1 (15 ounce) can white corn, drained
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (14.5 ounce) can Italian-style diced tomatoes, drained
  • 1 bunch finely chopped cilantro
  • 5 green onions, finely sliced
  • 1 small red onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1 tablespoon minced garlic
  • 1/4 cup lime juice
  • 1 avocado – peeled, pitted, and diced
  • 2 tablespoons olive oil, or to taste


Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Use it as a topping for your grilled chicken or fish!

Grilled Salmon Recipe

Posted: April 2, 2010 by Stacy Gregovich in Recipes

From Health magazine

Just-picked corn and cherry tomatoes make this a standout recipe, adapted from Bobby Flay’s Grill It!

Prep: 30 minutes
Cook: 21 minutes
Makes 4 servings

4 ears shucked corn
Olive oil cooking spray
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons thinly sliced fresh basil, plus whole basil sprigs for garnish (optional)
Four 4-ounce salmon fillets

1. Prepare grill.

2. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.

3. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired. (Serving size: 1 salmon fillet and 1 1/2 cups relish)

Calories 341; Fat 16g (sat 2g, mono 8g, poly 5g); Cholesterol 72mg; Protein 29g; Carbohydrate 22g; Sugars 6g; Fiber 4g; Iron 2mg; Sodium 286mg; Calcium 32mg