This past February, during a panel discussion at the International Association of Drilling Contractors Health, Safety, Environment and Training Conference Exhibition in Houston, Texas, the topic of worker safety on offshore rigs was addressed. Lead researcher for Definitions Health and Wellness, Dr. Farrell Cahill, sat on the panel as a recognized leader in the field of obesity, diabetes and exercise physiology in Canada.
Definitions is excited to announce the award of the Physical Employment Standards Testing for ExxonMobil operations in Newfoundland. This contract consists of the testing of physical fitness of offshore workers in various self rescue and fire team simulations. The testing protocol was develop by Dr. Farrell Cahill from Definitions as well as our colleagues at Memorial […]
During the summer when we're all trying to make the most of our time outdoors, we also need to make time to take a little extra care of our bodies as well. Below is an example of a McKenzie approved Physio exercise that can help get the kinks out of your muscles after a long hike or a strenuous run so that you're rested and ready to go again the next day!
Stand with foot on step or stair. Move knee forward without lifting heel until you feel ankle stiffness or pain. Hold 1 second. Relax. Repeat 10 times. If the ankle feels better after repeat 3 - 5 times a day until symptoms resolve.
We're all trying to make the most of the warm weather while it lasts and there is no better way to do that then by moving your workouts outside! Click on the photo below to read through this months Definitions Newsletter and learn about the benefits of outdoor exercise and some creative ways to work it into your regular workout routine.
For more creative exercise tips or to receive our monthly Definitions Newsletter you can check out our website at definitionsonline.com or email email@example.com ... See MoreSee Less
The recipe written below for tilapia tacos with peach salsa is a fun and fresh twist on a classic fish taco; with some healthy adaptations made by our registered dietitian Andrea Stokes, it still allows you to get all those delicious taco flavors that you love while keeping a healthy balance in mind!
To get more recipes and nutrition tips from Andrea you can scroll through our Facebook page or email us at firstname.lastname@example.org
TILAPIA FISH TACOS WITH PEACH SALSA Makes: 12 tacos
4 tilapia filets 2 tbsp. avocado or olive oil salt and pepper, to taste 2 cups purple cabbage, shredded 1 recipe peach tomato salsa peach tomato salsa (see below) 12 corn tortillas Diced avocado, to serve (optional)
Recipe for Peach Tomato Salsa: (makes 4 cups)
2 cups ripe peaches, diced (about 2 medium peaches) 1 cup tomato, diced ½ cup red bell pepper, diced ½ cup red onion, diced 1 jalapeño, small dice (seeds and ribs removed) 2 tbsp chopped cilantro 2 tbsp fresh lime juice pinch of salt
Combine all of the ingredients in a bowl. Mix well. Adjust lime juice and jalapeño to taste. Refrigerate for at least 15 minutes before serving.
Instructions for Tacos: 1. Preheat a skillet over medium heat. Add oil. 2. Season tilapia filets with a sprinkle of salt and pepper on both sides. 3. Once the oil is warm, add two of the tilapia filets and cook about 4 minutes on each side, until fish flakes easily with a fork. Repeat with the remaining fish. 4. Heat up your tortillas. Add shredded cabbage to the taco. Top with fish (about 1 filet for 3 tacos) and spoon peach tomato salsa over the fish. If you are using diced avocado or guacamole, add it over the salsa. 5. Serve immediately.
#tastytuesday is back. Try this healthy spin on a chicken caesar salad. Great entree to enjoy on a nice summer evening!
Healthy Chicken Caesar Salad
1 lemon 15 g Parmesan cheese 2 anchovy fillets in oil (optional) 4 heaped tablespoons natural yoghurt (plain) ½ teaspoon English mustard 1 teaspoon Worcestershire sauce white wine vinegar extra virgin olive oil 1 small red onion ½ a small cauliflower (300g) 1 head romaine lettuce olive oil 1 sprig of fresh rosemary 2 x 120 g boneless skinless chicken breasts
1. Finely grate the lemon zest and Parmesan into a large bowl.
2. Slice and add the anchovies (if using), and add with the yoghurt, mustard and Worcestershire sauce. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing. Peel and finely dice the red onion, then add to the dressing and mix.
3. Remove outer leaves from cauliflower, then finely slice it. Finely slice the lettuce and pile both on top of the dressed onion, tossing together only moments before serving.
4. Put 1 teaspoon of olive oil in a frying pan on a medium heat. Sprinkle the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through. You can also cook the chicken on the barbecue if you prefer.
5. Slice the chicken then add to the salad. Serve with lemon wedges.