WellesleyWeston Magazine

SPRING 2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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The first thing she will typically add is water. "The majority of us are not drinking enough water. We are dehydrated and, given the cold winters with heating systems, there is a real need to stay hydrated." She encourages people to invest in a water filtration system that can easily be added to the kitchen sink. "I ordered our family's fil- tration system online and a local plumber connected it in less than an hour," she says. "It is easy and impactful." Other drinks that provide a good source of hydration are herbal teas and pure vegetable juices. The second thing that she typically adds are healthy fats, or omega-3s, as Freeman also men- tioned. She encourages adding avocado, wild salmon, nuts and seeds, coconut oil and olive oils to her clients' diets. Ghosh also promotes eating everything in its whole form."If you are eating an egg, 195 s p r i n g 2 0 1 7 | W e l l e s l e y W e s t o n M a g a z i n e food & wine "stay hydrated" Serves 4 MAPLE-BALSAMIC-GLAZED PORK MEDALLIONS Adapted from Cooking Light Magazine 2 Tbsps. maple syrup 3 Tbsps. balsamic vinegar 1 Tbsp. prepared Dijon mustard 1 lb. pork tenderloin 2 tsps. olive oil 1 dash salt, kosher ¼ tsp. ground black pepper n In a small saucepan combine syrup and vine- gar; bring to boil. Cook, stirring occasionally, for about 3 minutes until reduced. n Remove from heat and stir in mustard. n Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to ¼-inch thickness using a meat mallet or small heavy skillet. n Heat oil in large non-stick skillet over medium- high heat. n Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. n Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. n Place 2 pork medallions on each of 4 plates; drizzle remaining sauce from pan evenly onto each serving. Nutrient Analysis: cal 190 / pro 24 / carb 9 / fiber 0 / fat 6 / sodium 189 Exchanges: 3 meat, ½ bread, 1 fat Make it a meal: Steamed broccoli and sweet potatoes

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