August 2022 Newsletter
Image of the Month: Omaha Triathlon at Lake Cunningham
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Triathlon Recap
The Omaha Triathlon at Lake Cunningham was held Sunday, July 17, 2022. Kristin and I are very pleased to report that it was a tremendous success! Although I battled illness and an injured back, just weeks (and even days) before the race, I still managed to place 7th in my age bracket. Competing in the Olympic distance, for the first time in my life, I was ecstatic to have completed all three events in just 3 hours and 35 minutes - 10 minutes quicker than I’d hoped!
Kristin, benefitting from good health and experience (this was her third triathlon in the past two years), only missed a podium finish by one! Crossing the Sprint distance finish line in 1 hour and 59 minutes, she claimed a very respectable fourth place position within her age division. The success we were most proud of, however, was that of our fundraising efforts! We’re very pleased to report that we achieved 100% of our goal, tallying $1,000 donated to the Prostate Cancer Foundation.
THANK YOU to each of you who so generously joined us in pledging your hard earned money for such a worthy cause. Although this was a “one and done” scenario for me, and Kristin is finally considering herself officially “retired” from triathlon competition, it was a wonderful experience - that hopefully helped in some small way as PCF continues to search for better treatments - and a cure!
Yours in health,
Robert M. Kennedy
President & CEO
We think you’re the best! If the feeling is mutual, please tell the world!
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Low-Carb Mini Meatloaves
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped or grated
1 medium red bell pepper, finely chopped
1 pound 95% lean grass-fed ground beef
1 small zucchini, grated and patted dry with a paper towel
1/2 cup (45g) almond flour
1 large egg
1 tablespoon balsamic vinegar
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 cup (237ml) low-sodium jarred marinara sauce, divided
1/2 cup (28g) grated part-skim mozzarella cheese
Directions
Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment or foil. Heat the oil in a small saute pan over medium heat. Add the onion and bell pepper and cook, stirring occasionally until tender, 5 minutes. Scrape mixture into a large bowl and set aside to cool for 10 minutes.
Add the ground beef, zucchini, almond flour, egg, vinegar, Italian seasoning, garlic powder, salt and pepper. Stir with a wooden spoon or clean hands until well-blended. Divide the mixture into 4 portions. Form each portion into a small meatloaf about 4 1/2 inches (11cm) long on the prepared baking sheet. Press down the length of the meatloaf with the side of your hand to create a 1/2-inch (1.27cm) deep divet in the center, so it cooks evenly and catches the sauce and cheese. Spread the top of each meatloaf with 1/4 cup (59ml) of the marinara and sprinkle with the cheese.
Bake for 30 minutes or until an instant-read thermometer registers 155ºF (68ºC) when inserted in the center of the meatloaf.
Serves: 4 | Serving Size: 1 mini meatloaf
Nutrition (per serving): Calories: 299; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Cholesterol: 121mg; Sodium: 546mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 5g; Protein: 30g
This recipe courtesy of: MyFitnessPal