Dietitians offer tips on packing healthier lunches

by Deborah S. Hartz-Seeley
Special to The Miami Herald

The teacher stands in front of the room dumping 20 packets of sugar into an empty soda bottle. She is demonstrating to the students how much sugar is in their soft drinks.

That’s just one lesson that Kerri Louati, the nutrition education manager at FLIPANY — Florida Introduces Physical Activity and Nutrition to Youth — is trying to bring to South Florida children through nutrition classes and cooking lessons.

So far, FLIPANY’s team of registered dietitians, nutrition educators, volunteers, chefs and fitness professionals have worked with more than 30,000 people and 60 community agencies.

“It’s our goal to have Florida be the healthiest state in the nation,” says executive director Lynne Kunins.

So we thought that she and Louati would be the perfect people to offer ideas for packing healthy school lunches.

Louati still remembers the lunches her mother prepared for her when she was a child. One favorite was a tuna and apple salad sandwich.

“When I hear the word ‘lunch,’ that image still pops into my head. Kids remember these things,” she says.

You, too, can create memorable boxed lunches by including your child in the planning and packing. Ask what they want or what their friends are eating at school.

“You have to pack things your child likes and wants to eat or they won’t benefit from it,” Louati says.

That doesn’t mean you can’t try something new. Just don’t get discouraged if your child rejects a food on first taste. It can take 15 to 20 tries before a child takes to a new food, Kunins says.

To speed the process, vary the preparation. If your child doesn’t like the food grilled, try baking it. If they don’t like it chopped, maybe they’ll like it cut into sticks. If they don’t like it plain, add a simple low-fat dip.

When deciding what to pack, think of the five food groups.

Start with grains — specifically whole grains.

Proteins should be low-fat options such as chicken, turkey, low-fat cheese, nonfat yogurt or beans. Fruits and vegetables are best fresh. And selections from the dairy group should be low fat or fat free. Think skim milk and nonfat yogurt.

Getting your child to eat more fresh fruits and veggies is key to healthier eating. You can work them into meals in creative ways.

Your child might not like a pile of spinach but may be willing to eat it on a sandwich instead of lettuce. Or turn it into pesto to serve on sandwiches or tossed with pasta.

Kunins says her kids, ages 6 and 10, like chunks of chicken mixed with chopped carrots, cucumbers and celery with a little dressing. She uses a low-fat variety. “They don’t know the difference,” she says.

Or you might incorporate vegetables in other dishes your kids already like, Louati suggests. For example, put shredded carrots in mac and cheese, chopped broccoli in tomato sauce for pasta or sliced, seeded tomato on a sandwich. (Removing the seeds will help keep the tomato from turning the sandwich soggy.)

And those fruits and veggies can be turned into a colorful snack such as Rainbow Salsa that’s popular with students that attend FLIPANY classes. Made from chopped jicama, cucumber, mango, cilantro and tomatoes as well as corn kernels straight off the cob, it’s a healthful dip with baked tortilla chips.

Other snacks such as low-fat string cheese, a fat-free yogurt or yogurt parfait, berries, low-fat granola, unsalted pretzels and nuts or apple slices with hummus make good choices that are easy for your child to eat on the run or at play. (Packing tip: dip the apple slices in lemon or orange juice to keep them from turning brown.)

When it comes to beverages, avoid sugary power drinks and sodas. Too much sugar and refined carbohydrates can cause blood sugar levels to spike and then fall, causing a child to become hungry sooner and feel tired.

“That’s not a good way to be in school,” Louati says.

Bottled water is a no-calorie, sugar-free option. To make it more fun and flavorful, add lemon or orange slices, strawberries, cucumber slices or fresh mint. Seltzer is a good bubbly choice.

Lunch is now ready to serve. But your responsibility doesn’t end when you snap that lunch box shut. If children see you eating chips and drinking soda, they’ll emulate you instead of eating the healthful foods you’ve packed.

“You need to be a role model,” Kunins says.

Read more: http://www.miamiherald.com/2011/08/17/v-print/2363212/dietitians-offer-tips-on-packing.html#ixzz1VSfL1Ymd

LETS MOVE! FLORIDA POWERED BY FLIPANY 2nd Annual FLIPANY Health and Fitness Festival Kicks Off Corporate Wellness Challenge

May 14, 2011 | Ft. Lauderdale, FL – On Saturday, May 14th children participated in the Presidential Physical Fitness Challenge, a nationwide Let’s Move initiative, while families chopped, sautéed, and cooked a healthy turkey chili. All part of the 2nd annual FLIPANY Health and Fitness Festival, which provided access to free healthy activities and raised money for FLIPANY’s upcoming Corporate Wellness Challenge.
The event took place at Huizenga Plaza in Ft. Lauderdale and included over 20 vendors from the community who educated the participants about health and wellness programs.

We want to thank United Healthcare for sponsoring the Kids’ Zone and helping us provide kids with the opportunity to participate in the Presidential Physical Fitness Challenge as well as Whole Foods Market, our corporate food sponsor, said Lynne Kunins, Executive Director of FLIPANY.

This event was part of the Let’s Move Florida initiative which brings First Lady Obama’s Let’s Move Campaign to Florida by supporting the expansion of FLIPANY’s free and low-cost health and wellness classes, access to nutritious foods in school and afterschool, as well as making environmental changes in cities to encourage healthy lifestyles.

FLIPANY’s new initiative, the Corporate Wellness Challenge, gives corporate employees access to health and fitness professionals while creating an environment of social accountability and team building. FLIPANY professionals work with the corporations to custom build a wellness plan and then deliver nutrition counseling, workshops, and fitness classes to the corporations’ employees. As an incentive, participating corporations and businesses will compete against each other at the FLIPANY Fun Run 5K race in January 2012 and have an opportunity to be named The Let’s Move Florida Corporation of the Year

Interested corporations and local businesses should email Kerri Louati, RD, LD at klouati@FLIPANY.org to get more information.

FLIPANY, (Florida Introduces Physical Activity and Nutrition to Youth), is a local non-profit organization established in 2005, which provides affordable physical activity and nutrition education to low income youth and their families. FLIPANY’s mission is to empower youth and adults through physical activity and nutrition programs by raising awareness and creating policy changes for healthier communities. For more information about FLIPANY email Jeannie at Jnecessary@flipany.org , visit www.FLIPANY.org, or call 954-636-2388

USDA Announces Semi-Finalists and Opens Public Voting Period in Recipes for Healthy Kids Competition Kid-Inspired Recipes to be Part of School Meal Enhancements Nationwide

WASHINGTON, March 9, 2011 –Today, Agriculture Secretary Vilsack announced the recipes chosen to advance in First Lady Michelle Obama’s Recipes for Healthy Kids competition and encouraged the public to vote for their favorite recipe now through May 15, 2011. USDA and the First Lady launched the Recipes for Healthy Kids competition last September, challenging teams of school nutrition professionals, chefs, students, and community members to develop creative, nutritious, and kid-approved recipes that schools can easily incorporate into National School Lunch Program menus.

“Recipes for Healthy Kids draws on America’s culinary creativity and expertise to improve school meals with kid-inspired recipes,” said Agriculture Secretary Vilsack. “We know that to win the future, we have to ensure that we inspire innovation, raise graduation rates, and ultimately out-educate our global competitors, and we can only do that if our kids have access to nutritious meals and healthy lifestyles.”

In accordance with the Recipes for Healthy Kids competition rules and judging criteria, the Food Nutrition Service (FNS) and American Culinary Federation (ACF) teams have determined the top five recipes in each of the three competition categories from among the 340 recipes that were received by the submission deadline. Fifteen recipes were chosen to move forward in the competition from schools in 11 states, including Arizona, South Carolina, Florida, California, Massachusetts, Colorado, North Carolina, Minnesota, Ohio, New Mexico, and Connecticut. From among the entries submitted, five were selected in each of three categories: whole grains, dark green and orange vegetables, and dry beans and peas.

The semi-finalist winning recipes and schools for each category are:

Whole Grains

* Chic’ Penne, Harold S. Winograd K-8 School Mission, Greeley, Colorado
* Mediterranean Quinoa Salad, Bellingham Public Schools, Bellingham, Massachusetts
* Stir Fried Green Rice, Eggs, and Ham, Chapel Hill-Carrboro City Schools, Chapel Hill, North Carolina
* Porcupine Sliders, Intermediate District 287, South Education Center Alternative, Richfield, Minnesota
* Chicken Alfredo with a Twist, Kettering City School District, Kettering, Ohio

Dark Green and Orange Vegetables

* Stir-Fry Fajita Chicken, Squash, and Corn, Kayenta Unified School District, Kayenta, Arizona
* Crunchy Hawaiian Chicken Wrap, Mount Lebanon Elementary School, Pendleton, South Carolina
* Roasted Fish Crispy Slaw Wrap, Liberty Middle School, Orange County Public Schools, Orlando, Florida
* Central Valley Harvest Bake, Joshua Cowell Elementary School, Manteca, California
* Tasty Tots, Bellingham Public Schools, Bellingham, Massachusetts

Dry Beans and Peas

* Lentils of the Southwest, Sweeney Elementary School, Santa Fe Public Schools, Santa Fe, New Mexico
* Fiesta Wrap, Charter Oak International Academy, West Hartford Public Schools, West Hartford, Connecticut
* Spanish Chickpea Stew, Skyline High School, Oakland Unified School District, Oakland, California
* Tuscan Smoked Turkey & Bean Soup, Ira B. Jones Elementary School, Asheville, North Carolina
* Confetti Soup, Burke Middle High School, Charleston County School District, Charleston, South Carolina

Schools that entered the top five recipes in each category will also be visited onsite by a judging team of a USDA official, an American Culinary Federation chef, and a school nutrition professional to help determine the three finalists (one from each category) that will participate in a national cook-off event this summer. The recipes will also be posted on the Recipes for Healthy Kids website for voting for the Popular Choice award, which will close May 15. For a complete list and to vote on your favorite recipe, visit the Recipes for Healthy Kids website at:http://www.recipesforkidschallenge.com.

There will be a grand prize chosen by the judging panel as well as a Popular Choice winner based on public voting. The judges will also choose award winners for the top two recipes in each category. Winning teams will be invited to prepare their nutrition-packed meals alongside White House chefs. To recognize and share the culinary creativity nationwide, the top ten recipes in each category will be published in a Recipes for Healthy Kids Cookbook to share with students and families.

During National Nutrition Month in March, USDA encourages people to include a variety of fruits, vegetables, whole grains, lean proteins and low-fat milk in their meals each day. These recommendations are included in the Dietary Guidelines for Americans that were recently released by USDA and HHS, which focuses on the importance of making informed food choices and developing sound eating and physical activity habits. Through its nutrition assistance programs, USDA also promotes access, resources and pathways for low-income Americans to lead a more healthful lifestyle.

USDA’s Food and Nutrition Service oversees the administration of 15 nutrition assistance programs, including the child nutrition programs. Improving child nutrition is also a focal point of the Healthy, Hunger-Free Kids Act that was signed in to law by President Obama in December 2010. This legislation authorizes USDA’s child nutrition programs, including the Summer Food Service Program and the National School Lunch Program, which serves nearly 32 million children each day. It will allow USDA, for the first time in over 30 years, the chance to make real reforms to the school lunch and breakfast programs by improving the critical nutrition and hunger safety net for millions of children. The Healthy, Hunger-Free Kids Act is the legislative centerpiece of First Lady Michelle Obama’s Let’s Move! Initiative. To learn more, visitwww.LetsMove.gov.

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USDA is an equal opportunity provider, employer and lender. To file a complaint of discrimination, write: USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (800) 795-3272(voice), or (202) 720-6382 (TDD).

Local Participants Run to Combat Childhood Obesity

Over 450 participants including teams of corporate runners, families, and children spent a recent Sunday morning running along the Hollywood Boardwalk all for a good cause: to end childhood obesity.

In all, over $10,000 was raised for FLIPANY’s programs that teach low-income youth and families about nutrition and fitness in order to help them make healthy lifestyle choices. “This event was a great time to come together on a beautiful morning and help a great cause”, said Lori Hart, running coach for the Memorial Milers, one of the teams participating in the event.

The FLIPANY Fun Run was part of the Let’s Move Florida initiative which brings First Lady Obama’s Let’s Move Campaign to Florida by raising awareness of the importance of health and wellness and providing opportunities for adults and children to get moving.

“We want to thank the Memorial Healthcare Systems for being the title sponsor for this event and supporting FLIPANY’s nutrition and fitness education programs in Broward County. We were so excited to see the incredible turnout and all the participants getting their exercise for the day,” said Lynne Kunins, Executive Director of FLIPANY, (Florida Introduces Physical Activity and Nutrition to Youth).

BJ’s Foundation and Whole Foods Market also helped sponsor the event that included a Zumba class by Milla and kids activities by Ceramics on Wheels. Showing their community support, the VABHOE (Virginia A. Boone Highland Oaks Elementary) Kiwanis K-kids raised money for FLIPANY by selling Energized4ever bracelets and shoelaces. (energized4ever.com)

The next Let’s Move Florida event is being planned in partnership with Broward County Comprehensive School Health Advisory Council (BCCSHAC) on May 14, 2011 at Huizenga Plaza and will include a health and fitness fair, a family walk, and presentations about healthy living. For more information on the May event call 954-636-2388 or go to www.flipany.org

To view photos from the 5th Annual Memorial Healthcare System FLIPANY Fun Run visit www.Facebook.com/Flipany

December is World AIDS Month

Written by Tamika Handfield Ms, RD, LD/N

So the final month of the year, December, is already here and among the many celebrations of Christmas, Kwanzaa, Hanukkah and New Years’ parties, we also recognize and celebrate December as World AIDS Month. The Center for Diseases Control (CDC) estimates that more than one million people are living with HIV in the United States. Even more alarming is one in five (21%) of those people living with HIV, is unaware of their infection status; which means they probably will not be taking any extra precautions, such as washing their hands often, to protect themselves.

During this festive time of the year we want to be able to be free, feel relax and totally enjoy the company of friends and family. However, many persons living with HIV/AIDS have a compromised or decreased immune system function which means they are more susceptible to many common diseases like the common cold. While many people know of the importance of incorporating good nutrition into their lifestyle to help boost immune function, many people are unaware of the great benefits gained from having safe food practices. The list below gives you tips that will help you stay healthy this holiday season:

Food and water safety
▪ Keep foods out of the temperature danger zone—41°-140° F
▪ Do not allow leftovers to sit out; put them in the refrigerator immediately
▪ Follow proper hand-washing techniques, using very warm water with plenty of soap, scrubbing for at least 20 seconds, and making sure to clean under fingernails and between fingers. Singing the Happy Birthday song through twice is a good reminder.
▪ Wash hands immediately before and after handling raw food
▪ Throw it out, when in doubt—never eat anything that you think is possibly spoiled
▪ Purchase food only from reputable sources
▪ Wash all fresh produce thoroughly, even those that you will remove the skin from, such as bananas, melons, and oranges
▪ Sanitize the counter-top, cutting boards, etc frequently during meal preparation
▪ Thaw food in the refrigerator or under running water at a temperature lower than 70° F, using the microwave to thaw food only if you are planning to eat the food immediately
▪ Store raw meat on the bottom shelf of the refrigerator
▪ Never eat raw eggs or raw fish, such as in some eggnog recipes or sushi
▪ Cook the turkey to the recommended temperature of 165° F and the ham to at least 145° F
▪ Do not hold salads with mayo, such as potato, macaroni and coleslaw at room temperature
▪ Cool leftover food quickly by transferring it to a shallow pan and/or placing the container into an ice bath
▪ Reheat leftovers by heating to a minimum temperature of 145° F

There will be lots of parties and fun times to be had this holiday season as well as lots of food and drinks to be enjoyed. There is no reason why you should not indulge and pamper your taste buds as long as you do so responsibly. Happy Holidays from all of us at FLIPANY!! We look forward to serving you in 2011.

Have a Healthy Holiday Season!

Written by: Tamika Handfield MS, RD, LD/N

It suddenly occurred to me a few days ago that another year had literally flown by and the holidays were right around the corner. Along with that thought came the fear of over-spending because let’s face it, this is the time of year when we really get into trouble with our spending. And no, I don’t mean over-spending on toys and other gift ideas but I mean over-spending on our calories. We tend to think that Thanksgiving is only one day and so is Christmas so we can afford to splurge and eat the extra calories for those two days right? Well, what happens most of the time is that we get into that mode of thinking and before we know it we are splurging for two months instead of two days.

Then I came into the office and while checking my emails found out that Sunday, November 21, 2010 is World Diabetes Day. So I figured it would be beneficial to come up with some ideas on how we can still enjoy the holidays without expanding our waistline and blowing our blood sugar levels through the roof. Since there really is no such thing as a “Diabetic Diet” (everyone should be eating healthy and watching portion sizes), coming up with a list of tips that addressed holiday eating as well as helping people with diabetes keep their blood sugar levels under control was not that hard.

A friend of mine always reminds me that sharing is caring…so, I am sharing my list of ideas with you.
Hope you find it helpful and enjoyable:

1. Start the holiday season with exercise—this helps to prevent any weight gain because you will be burning off the excess calories. Exercise could include participation in the Gobble Wobble this Saturday, November 20th, 2010 or dancing to a Latin beat.
2. Take all diabetic medications as prescribed.
3. If you are attending a holiday party, never leave the house hungry—fix yourself a salad or munch on healthy snacks before leaving.
4. Do not skip meals—continue with your eating habits as you usually would. Many people skip meals trying to “save” calories for the big dinner and end up eating more calories in one meal than they would throughout the entire day.
5. Use ingredients to help lower calories, fat and salt. If you are the one preparing the meal, find healthier substitutions for holiday favorites such as Pumpkin Pie. Using applesauce instead of butter or non-fat evaporated milk instead of heavy cream is a start.
6. Watch your portions—Thanksgiving meals are notorious for being Carbohydrate laden so be sure to take smaller portions of different foods. Have a bigger variety with smaller portions by using smaller plates.
7. Be mindful about drinking—holiday drinks are an easy way to sneak excess carbohydrates and calories into the body.
8. Be deliberate in your food choices—choose a food because you actually like it and will enjoy it not because it’s in front of you; after all, food should be something that we can enjoy.

Get Outside and PLAY!

Well working out; it did not turn out the way I had hoped. I had great aspirations of working out 3 times per week, getting in shape before the holiday season, but that was not the case.

I realized very quickly having two step-children under the age of 10, working a full-time job and keeping up with my chores and social calendar left little room for scheduled workouts. I did make an adjustment. Rather than working out at the gym or my running routine, I created “play dates” with friends and family which allowed me to exercise more times a week. This was not typical exercise, some days it was a walk or hike, other days it was a family bike ride or even a weekend camping trip.

I turned 40 this summer, one thing I vowed to do was learn to wake-board. I did, it was easier than I thought. I have some friends who have a boat and I have a wave runner so getting out on the water with family and friends became my favorite thing to do. I got on the phone, made plans each weekend and even taught others how to wake-board! What a fun way to incorporate daily physical activity into my weekends. Did I mention I also play softball and soccer during the week. That also keeps me active and allows for social interaction as well.

So I challenge you to call your friends and/or family and make plans to PLAY!

This is possible if you work full time, have kids, care for elderly family member or any other excuse you can think of. The weather is wonderful I hope to see you outside. Visit a local park, walking the track while your child attends practice, or have a family picnic all you need is a game of kick ball.

Have a healthy day!
Lynne

Eat Right! The Link Between Cancer & Proper Nutrition

Written by:
Tamika Handfield MS, RD, LD/N
Nutrition Education Manager
FLIPANY

According to the American Institute for Cancer Research (AICR), about 1/3 of the most common cancers in the US could be prevented by following three simple guidelines: (1) eating a healthy diet (2) engaging in regular physical activity and (3) maintaining a healthy weight.

Research shows a diet rich in plant-based foods such as fruits, vegetables, whole grains and legumes have protective benefits against certain types of cancers. Brightly colored fruits and vegetables have compounds known as phytochemicals that are powerful antioxidants that may protect the body’s cells from harmful cancer causing agents. Phytochemicals are chemical compounds that are only found in plants that offer no nutritive value but have many other health benefits in humans. However, encouraging someone to eat a healthy diet is not enough. It’s important to follow recommendations made by organizations such as the AICR and the American Cancer Society. The AICR has developed the New American Plate, which recommends meals be made up of 2/3 (or more) vegetables, fruits whole grains or beans and 1/3 (or less) animal protein, as a way to teach healthier eating and portion control.

It is important to understand that there is no magic food that will either prevent or cure cancer; however, eating a variety of plant-based foods allow the many vitamins, minerals and phytochemicals found in these individual foods to interact with each other thereby boosting their cancer fighting power. Here is a list of foods recognized by the AICR for their anti-cancer benefits:
Beans
Beans and/or legumes include lentils, peas and soybeans. Beans are a natural rich source of fiber which can help protect against colorectal cancer. Soy products are high in isoflavones—one of the anti-cancer compounds that mimic the action of estrogen in the body. Therefore, research suggest consuming 2 to 3 servings of soy foods per day may offer protective benefits against breast cancer. Soy foods include tofu, soymilk, soybeans, soynuts, miso (soy paste), tempeh.
Flaxseed
Flaxseed is commercially available in various forms—flour, meal, oil and whole seeds. The whole seeds are not digested so they offer very little nutritive value except for fiber, so it’s important to use ground seeds.
Red & Purple Grapes
Both grapes and grape juice are excellent sources of resveratrol—the compound thought to help block breast and skin cancers. The skins of red and purple grapes have the most resveratrol when compared to green. Red wine also has resveratrol but is not recommended as a good source because of its link to other cancers.
Dark Green Leafy Vegetables
Spinach, kale, lettuce, mustard and collard greens, and Swiss chard are excellent sources of carotenoids such as lutein. They also are rich in fiber and folate.
Other foods that the AICR has included in their recognized list of cancer fighting foods are berries, cruciferous vegetables (broccoli, cauliflower, cabbage, Brussels sprouts), garlic, tomatoes and whole grains. So make it a habit of including these foods and others in your diet as you become accustomed to “eating the rainbow.”

Information adapted from www.eatright.org and www.aicr.org

Tips for Parents – Ideas to Help Children Maintain a Healthy Weight

You’ve probably read about it in newspapers and seen it on the news: in the United States, the number of obese children and teens has continued to rise over the past two decades. You may wonder: Why are doctors and scientists troubled by this trend? And as parents or other concerned adults, you may also ask:

What steps can we take to help prevent obesity in our children?
Why is childhood obesity considered a health problem?
What can I do as a parent or guardian to help prevent childhood overweight?

Want to learn more?
Visit www.cdc.gov/healthyweight/children/index.html for answers to some of the questions you may have and resources to help you keep your family healthy.

Ever felt like you don’t have time to workout?

Ever felt like you don’t have time to workout?
I certainly have over the past 6 months with FLIPANY’S rapid growth.

FLIPANY reached a milestone this summer: In just 3 short months we worked with more than 10 agencies and served over 700 individuals. Thank you to our staff, volunteers and agency partners for making it all possible. With just starting 5 short years ago with one staff member, we have come a long way! FLIPANY now has a full time PE teacher, two dietitians, a program director and two nutrition educators. Not to mention the many FIU and Keiser University interns placed at our facility for their community rotation.

My point, it has been busy, I have been working longer hours and have developed quite the number of excuses why I haven’t worked out! For me, working out is my creative time. Working out in the gym or running in a local park is where FLIPANY has come to life. Using the fitness equipment with my Mead notepad and pen; I am sure the other gym members thought I was keeping track of my repetitions and number of sets. NO, I was writing down agencies I needed to contact, program enhancement ideas and going over the logistics of upcoming events.

It is funny, I attend meetings and those of you who know me at FLIPANY also feel the need to justify what you are eating or mention your need to exercise more. Little do you know I have not been moving myself! Well, I have identified that I am full of excuses and am DEDICATED to get moving. I have gone running (walk/run/walk) two times this week and WOW I am out of shape. The 4 miles at 8 minutes a mile are long gone. Now I am lucky to go 2 miles at 12 minutes a mile. So I go to Central Park in Plantation and run around the lake, I get winded and walk. I want to quit because I should be able to run 4 miles and am frustrated that I can’t. So I talk myself into sticking with it, convince myself that it is ok to walk and then jog again when I catch my breath. I continue and 45 minutes later I call it quits, I stretch out for about 10 minutes hop in my car and head home. This time NO excuses, not “it’s too hot”, “it might rain”, “I am tired” etc. I feel great.

I know there are some of you who are going through the same challenges. Now is the time to do something about it, remember goal setting, if I don’t plan for it in my schedule, it just won’t happen. I have blocked out two days for my walk/run per week with a goal to complete 5K without walking. JUST MOVE IT! That’s my slogan for the month of September. Fall is here and I am ready to put the excuses aside! Let’s Move Florida!!!