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November Fitness Tips

Michelle Walker, the base fitness specialist with the 169th Force Support Squadron at McEntire Joint National Guard Base, South Carolina Air National Guard, August 28, 2019. 
(U.S. Air National Guard photo by Master Sgt. Caycee Watson)

Michelle Walker, the base fitness specialist with the 169th Force Support Squadron at McEntire Joint National Guard Base, South Carolina Air National Guard, August 28, 2019. (U.S. Air National Guard photo by Master Sgt. Caycee Watson)

MCENTIRE JOINT NATIONAL GUARD BASE, S.C. --

Take a hike to get your cardio and enjoy the fall weather at the same time.  Do a little research and see which hike is best for you.   Here are a few of my favorites!

Great Smokey Mountains/Cherokee Trails

Oconaluftee River Trail 1.5 miles   Easy

Kephart Shelter via Kephart Prong Trail is a 3.9 miles   Easy

Flat Creek Trail 5.1 miles   Easy

Smokemont Loop Trail 5.9 miles   Easy

Table Rock State Park

Lakeside Trail 1.9 miles   Easy

Carrick Creek Trail 2 miles Easy

Mill Creek Pass Trail .06 mile   Super Easy

Pinnacle Mountain Trail 4.2 miles   Very Strenuous

Table Rock State Park Trail 3.6 miles   Very Strenuous

V8 Veggie Soup

Ingredients

1 tablespoon olive oil

      8 medium carrots, sliced

      2 large onions, chopped

4 celery ribs, chopped

1 large green pepper, seeded and chopped

1 garlic clove, minced

 2 cups chopped cabbage

        2 cups frozen cut green beans (about 8 ounces)

        2 cups frozen peas (about 8 ounces)

  1 cup frozen corn (about 5 ounces)

  1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

        1 bay leaf

  2 teaspoons chicken bouillon granules

  1-1/2 teaspoons dried parsley flakes

  1/2 teaspoon salt

  1/2 teaspoon dried basil

  1/4 teaspoon pepper

       4 cups water

       1 can (28 ounces) diced tomatoes, undrained

       2 cups V8 juice (I use 32 ounces)

Directions

In a skillet heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic, cook and stir 1 minute.  Transfer sautéed veggies to crockpot, stir in remaining ingredients.   Cook on medium/high heat for first 30 minutes then turn down to low and simmer for 4-5 hours or a full day if you like your vegetables a little softer.   Remove bay leaf before serving.  

ENJOY- Super yummy and healthy too!