Keep “it” Moving!

Article By Joanne R Kanute, BCMCLS, CSA

What is “it”? We are referring to: your body, your brain, your interests, social life, healthy well balanced meals, taking charge of your health. Oh yes, finances; they pretty much move on their own! Like the old saying: “use it or lose it”. That saying still holds true.

Diet & Exercise: Eat a well balanced diet; make sure you eat your fruits, vegetables, proteins. Limit your consumption of fats, carbohydrates, sugar and SALT! Keep things simple and basic. Eat small amounts often; every three hours and don’t forget to drink water. Water is really the magic liquid to life. Good diet and exercise will keep you moving longer and better, plus help

Healthy Brain: It is so important to keep your brain active and challenged. The simplest thing like taking a different route to the grocery store will help challenge your brain. Try something new, working crossword puzzles; don’t give in to the lazy boy and remote control.

Interests: What is it you always wanted to do or try when you had the time? Now is the time! Sometimes we have to give ourselves that extra nudge but it is worth the accomplishment!

Social Life: Stay active and social. Social interaction wards off depression, loneliness, hopelessness; you can make a huge different in other people’s lives simply by lending your ear. Many people including you want to be heard. Take charge of your health: the doctor cannot fix everything for you, they need your help. You need to take charge of your health, don’t be afraid to ask questions! It’s your body and your health, find out what makes it tick. Educate yourself, knowledge is power.

Finances: Many of us need to budget our finances, but that doesn’t mean you have to sit confined to four walls. There are many things available in the community and church groups that don’t cost money and is a great source of contributing to your community and give great interaction.


To contact Joanne for coaching or speaking services please call:

Aging with Distinction at 520-405-6787.











What’s Cooking?

BBQ Chicken Chopped Salad



  • 1 cup(s) corn kernels (from 2 ears corn)
  • 1 teaspoon(s) vegetable oil
  • 3 skinless, boneless chicken-breast halves
  • Salt
  • Pepper
  • 1 tablespoon(s) barbecue sauce
  • 2 limes
  • 1/4 cup(s) light ranch dressing
  • 2 hearts romaine lettuce, coarsely chopped
  • 3/4 cup(s) loosely packed fresh cilantro leaves, chopped
  • 1/2 small (10- to 12-ounce) jicama, peeled and cut into 1/4-inch chunks
  • 1 can(s) (15- to 15.5-ounce) pink or pinto beans, rinsed and drained
  • 1 medium ripe tomato, chopped
  • 1 cup(s) shredded Monterey Jack cheese
  • 1 cup(s) crushed tortilla chip



  1. In microwave-safe small bowl, place corn and 2 tablespoons water; cover with vented plastic wrap. Microwave on High 1 minute; drain and refrigerate.
  2. Brush large ridged grill pan with oil; heat on medium until hot. With flat side of meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Working in batches if necessary, cook chicken 12 to 14 minutes or until juices run clear when pierced with tip of knife, turning over once. Transfer to cutting board; brush with barbecue sauce. Cool slightly; cut into 1-inch chunks.
  3. Into small bowl, from 1 lime, squeeze 1 tablespoon juice. Cut remaining lime into 4 wedges and reserve. With fork, whisk dressing into lime juice. In large bowl, toss lettuce and cilantro with half of lime dressing until evenly coated; place on serving platter. Top lettuce with jicama, beans, tomato, cheese, chips, and chicken. Drizzle remaining dressing all over, and serve with reserved lime wedges.



What’s Cooking?

Grilled Fish Tacos with Mango Salsa



  • 1 mango, peeled, pitted, and cubed
  •  avocado, pitted, peeled, and cubed
  • 1/2 red onion, finely chopped
  • Juice of 1 lime, plus wedges for garnish
  • chopped fresh cilantro
  • salt and black pepper
  • canola oil
  • 2 large mahimahi fillets (1 1/2 lb total)
  • 1 tbsp blackening spice
  • 8 corn tortillas
  • 2 cups finely shredded red cabbage


1. Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season with cilantro, salt, and pepper.
2. Heat a grill or stovetop grill pan until hot. Drizzle a light coating of oil over the fish and rub on the blackening spice. Cook the fish, undisturbed, for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove.
3. Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.
4. Break the fish into chunks and divide among the warm tortillas.
Top with the cabbage and the mango salsa. Serve with the lime wedges.

Recipe Tips

No ripe mangoes at the supermarket? Both pineapple and peaches would make perfect substitutes.