Exercises and Recipes for your Brain
Challenge yourself with mental simulating activities
Complete some brain teasers, word games, and puzzles. Head to the dollar store and pick up a puzzle book or even in the back of the newspaper. These are going to make your brain work.
Stimulate your senses
Your brain interprets your surroundings by your senses helping the brain out and storing vivid memories. Use your senses in different ways, and head to the park, the food court, an art gallery. Get the ears, nose, mouth, eyes, and ears all going so all 5 senses are getting used, memories are being stored, and your brain is exercising.
Reading makes your brain work and strengthens it as well. When you are reading you are not only strengthening your brain but you are also learning without having to sit in a class room to learn. Read different types of materials like magazines, newspapers, and of course books.
Instead of always writing information down, try to memorize series of phone numbers, grocery lists, and addresses.
Exercise your Brain, and exercise your body
When you are exercising your body you are also exercising your brain. Also enhancing your body will help enhance your brain that is going to help with reducing the risk for brain disorders that lead to memory loss.
Here are some recipes that are healthy for your brain.
Crunchy Granola Wedges
- 1 cup rolled oats
- 1 cup wheat flakes (see Shopping Tip)
- 1 cup sunflower seeds or chopped nuts
- 1/2 cup honey
- 1 cup dried cranberries
- Pinch of salt
- Preheat oven to 400°F.
- Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.
- Coat a 9-inch pie pan with cooking spray. Cook 1/2 cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey’s done.)
- Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.
- 2 cups baby spinach
- ½ cup cherry tomatoes, cut in half
- 3 strips lardons (or bacon), diced
- 2 eggs
- 2 medium potatoes, peeled and diced
- A handful of croutons
- 4 Tbsps extra virgin olive oil
- 1 Tbsp balsamic vinegar
- ½ tsp Dijon mustard
- Salt and pepper
- To make the dressing, whisk olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste. Set aside.
- Pan fry the lardons or bacon until they are golden brown and crispy. Set aside.
- Boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Set aside to let them cool.
- Place eggs in a pot of cold water. Bring to a boil over medium heat, then reduce heat and simmer 12 minutes. Turn off heat and let cool. Remove the shells, then quarter the boiled eggs.
- To make the salad, combine baby spinach, cherry tomatoes, and potatoes in a salad bowl and toss to mix well. Split between 2 plates. Sprinkle half of the lardons (or bacon) on each salad. Add croutons. Arrange egg quarters on top of the salad. Drizzle dressing over the salad and serve immediately.