Club Dallas Newsletter - August 2011

Club Dallas Specials for August

Saturday - August 13th - Leather Night at the Club - 12:00 PM to 4:00 PM

Club Dallas Regular Monthly Specials

Summer Sundays - Poolside Cookout at Club Dallas  - Each and every Sunday for the Summer season join us poolside for our VERY popular cookout, starting at 1:00 PM.  Make sure you mark this one on your calendar, every Sunday.  See you in the serving line.  Come early to work on your tan.

Tuesdays - 1/2 price rooms and Thursdays - 1/2 price lockers - starts at 4:00 PM - limited times!

Paul Kraft will be spinning twice this month.  Visit our Facebook page for more information or give us a call

Join us on Facebook and stay current with our monthly specials. http://www.facebook.com/ClubDallas

To Your Health

10 exercise myths that won't go away
We're all looking to maximize results while minimizing time and effort in the gym. That search for shortcuts has translated into a lot of myths about exercise.  See the full article..

Weight Gain Linked to 12 Foods: Which Ones?
Which foods cause the most weight gain? A new Harvard study holds some big surprises.  Go to the full story.

16 Simple Ways to Eat Less
How to get a grip on auto-pilot noshing and be more mindful when you eat.  Go to full story.

12 Eat-Right Rules That Work
Four top nutritionists share their real-world, study-backed healthy eating tips. Eat, drink, and be merry!  Go to full story.

Top 5 Muscle Building Mistakes
There are plenty of muscle building mistakes that both men and women make. Here are five of the most common ones.  Go to the full article.

Healthy Eating

Fettuccine with Spinach Pesto

Prep and Cook Time: 30 minutes
Serves 4

Ingredients:

• 1/2 lb whole wheat fettuccine
• 1 10oz package of frozen spinach, (make sure frozen spinach is chopped, otherwise it gets stringy).
• 3 medium cloves garlic, coarsely chopped
• 2 TBS coarsely chopped walnuts
• 1/2 cup chopped fresh basil
• 2 oz Chevre goat cheese (optional)
• 1 TBS lemon juice
• 1/4 cup water
• 2 TBS extra virgin olive oil
• 1 large tomato, seeds and excess pulp removed, diced
• Salt and pepper to taste

Directions:

1. Bring lightly salted water to a rapid boil. Cook fettuccine according to directions on package.
2. While fettuccine is cooking, rinse frozen spinach in warm water to thaw and press dry. Put into food processor along with garlic, walnuts, and basil. Run food processor a couple of minutes before adding liquids. Add cheese, lemon juice, water, olive oil, and salt and pepper. Process just enough to blend all ingredients well.
3. Prepare tomato by cutting in half, squeezing the seeds out, removing excess pulp in the center, and dicing.
4. As soon as you drain pasta mix in desired amount of pesto and chopped tomato while it is still very hot. Serve immediately.