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Training Tips for Tennis Players
By Paul Landi, Personal Trainer at Moore
While I am an advocate of young athletes playing multiple sports, I understand and appreciate the dedication many have to developing their skills in a specific sport like tennis. Playing multiple sports gives the body different types of stresses and helps avoid overuse injuries and builds a more versatile athlete. An alternative to multiple sports would be to utilize various training methods to optimize speed, strength, power, and conditioning. Combining those methods with optimal recovery time and adequate flexibility work is essential for the athlete to reduce the risk of injury and achieve their long term goals, not just get ready for the next tournament.
As a Pat Etcheberry certified trainer and a 10 year employee of Moore, I have been very successsful in training nationally ranked and high level High School and College tennis players. I have experienced first-hand that using all the right disciplines resultes in a well rounded and successful athlete.
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Mediterranean Meatloaf
by Alison Held, Nutritionist at Moore
Sometimes all it takes is a good old fashioned recipe with a healthy twist. The result? A mouthwatering modernized version for the healthier you. We've replaced ground beef with organic turkey meat plus a whole lot of spinach and a touch of coconut. Moore's Nutrition Programs focus on making small yet significant changes that can then create a positive difference in your own health and also the health of your family.
Ingredients:
¼ cup sun-dried tomatoes
10 oz. fresh spinach
¼ cup chopped onion
¼ cup feta cheese, crumbled
1.5 pounds ground organic turkey
1 cup rolled oats, uncooked
1 garlic clove, minced
1 tsp dried oregano
Sea salt and ground pepper
½ cup light canned coconut milk
Directions:
Preheat oven to 400 degrees. Soak sun-dried tomatoes in water to soften, then chop and set aside. Over low heat cook spinach and onion for approximately 5 minutes then remove from heat. Allow to cool, stir in feta and set aside. In a large bowl thoroughly mix turkey, oats, garlic, oregano, salt, pepper, milk and sun-dried tomatoes. Using a loaf pan (approximately 9x6) add 2/3 of the turkey mixture, then fill with spinach mix and top with remaining turkey mixture so that spinach filling is entirely covered. Seal by pinching the edges. Bake approximately 30 minutes or until turkey is fully cooked. |
