16

SPORTS & 

FITNESS 

& LIVING

 Mountain Views NewsSaturday, March 29, 2025

LA SALLE REMAINS UNBEATEN IN LEAGUE PLAY, PREPARES 
FOR FINAL STRETCH

The La Salle tennis team continued 
its dominance in Del Rey League 
play this week with two commanding 
18-0 victories over Don Bosco 
and St. Monica. With these wins, the 
Lancers improved to 4-0 in league 
competition.

"The matches went as expected," said 
Coach Javier. "We don't ever walk 
onto the court thinking we are going 
to shut out any team. We step on 
the court with respect for each player 
and team, and we give them our best 
game. We've had to make some slight 
changes in the lineup, and thankfully 
all of the players involved are stepping 
up in a big way, which gives me 
confidence going into the end of the 
season."

La Salle's perfect record is a reflection of their focus and discipline. "It shows that we take 
each match seriously," Coach explained. "We still have some things to work out on the 
court before we are at full strength, but I like where things are heading."

The team faces a demanding schedule next week, including a make-up match due to previous 
rainouts. Beyond the matches, off-court challenges such as finals, AP exams, and 
college applications add another layer of difficulty. However, Coach Javier has prepared 
his players to handle the pressure. "The end of the season is always rough, but something I 
instill in the team from the beginning is time management—staying ahead and planning 
ahead. So when these long weeks come up, everyone is prepared to keep up with their 
schoolwork."

As the regular season winds down, the team is shifting its focus toward postseason preparation. 
"The biggest thing now is match toughness and practicing stressful gameplay situations," 
Coach Javier noted. "Going into the postseason, the hardest thing to prepare for 
is the moment where the match is on the line, as most matches end in a close score."

The team continues to embrace their season’s theme of pressure, though Coach Djeu 
acknowledges that it’s a process. "We are still working on embracing 'pressure,' which is 
fine—it's a big ask. But I don't ever want our team, including myself, to feel complacent. 
We can always improve, and we can always learn."

With two more weeks of league play remaining and the playoffs approaching, La Salle is 
determined to keep improving, stay sharp, and maintain their championship mentality. If 
their recent performances are any indication, they are more than ready for the challenges 
ahead.

EGGS-IT STRATEGY

Eggs have long been considered a staple in many diets, primarily 
due to their high-quality protein content and essential nutrients. 
A large egg contains about 6 grams of protein and is rich in vitamins 
and minerals, including vitamin D and choline. However, 
while eggs are a convenient way to get these nutrients, they are 
not the only option available. A well-planned diet can provide all 
necessary nutrients without any eggs—often with added benefits.

Many consumers are drawn to egg cartons labeled free-range, 
cage-free, pasture-raised, or organic, believing these terms indicate 
humane conditions and healthier products. However, the reality 
is far from the idyllic green pastures often imagined. Cage-
free simply means the hens aren’t confined to small cages, but 
they are still packed into overcrowded barns with little to no outdoor 
access. Free-range and pasture-raised may sound better, but 
these terms are loosely regulated, often meaning that hens have 
only minimal access to the outdoors—sometimes only a small 
door leading to a tiny, barren area. Organic eggs come from hens 
fed organic feed, but their living conditions are often no better 
than conventional farms.

Regardless of the label, all egg production contributes to animal suffering, environmental damage, and 
health risks for consumers. Eggs remain high in cholesterol and saturated fat, which have been linked to 
heart disease, and no label changes these nutritional concerns. Instead of relying on misleading marketing, 
choosing plant-based egg alternatives provides a healthier, more ethical, and sustainable solution.

Plant-based alternatives not only offer similar protein levels but also come with more fiber, antioxidants, 
and heart-healthy fats, which eggs lack. Unlike eggs, plant-based options such as legumes, tofu, quinoa, 
and seeds provide protein without increasing the risk of high cholesterol or cardiovascular issues. And 
as we all know, the egg industry has faced ongoing concerns with food safety, including the risk of salmonella 
contamination and outbreaks of bird flu, which have led to supply shortages and unacceptable 
prices. These issues make plant-based alternatives an even more reliable, safer and sustainable choice.

Egg production also has serious environmental drawbacks, contributing to greenhouse gas emissions, 
water consumption, and land use. Choosing plant-based substitutes helps reduce environmental impact 
while supporting animal welfare. With the rise of innovative egg replacements like JUST Egg and 
versatile whole-food options such as chia seeds, flaxseeds, and aquafaba, making the switch to plant-
based alternatives is easier than ever—without sacrificing nutrition, taste, or functionality in cooking 
and baking.

Here are some ideas to get you started…

Scrambles. Sauté your favorite veggies in a tablespoon of olive oil and set them aside. Squeeze the water 
out of half a package of firm tofu, then crumble. Add a few tablespoons of liquid egg replacer (JUST 
Egg), along with a few tablespoons of nutritional yeast and a sprinkle of onion powder. Mix everything 
together and add it to the pan with the veggies. Scramble until the consistency resembles traditional 
scrambled eggs. For extra flavor, mix in some shredded vegan cheese before serving.

Frittatas. Coat a skillet with non-stick cooking spray. Pour in about 1/3 of a container (it looks like a 
small milk carton) of liquid JUST Egg, making sure to coat the bottom of the pan evenly. Sprinkle your 
favorite omelet toppings over the liquid base. Some great options include leftover cooked potatoes, 
vegan sausage pieces, chopped red bell peppers, and mushrooms. Evenly pour the rest of egg substitute 
over the top. Cover and bake in a 350°F oven for 30-40 minutes. Let it cool for 10 minutes, then invert 
it onto a large plate and serve.

Baked Goods. No need for eggs at all! Substitute 1/4 cup of unsweetened applesauce in an average-
sized recipe. For meringue-style desserts, try using aquafaba—the water leftover from canned garbanzo 
beans. Whip it up, and you'll be amazed at how it looks and tastes exactly like whipped egg whites.

New products are regularly hitting the market that mimic the properties of eggs, making plant-based 
alternatives more accessible than ever. These options often provide a neutral flavor, allowing other ingredients 
to shine. They’re all plant-based and better for both your health and wallet.

Egg shortages and high prices can be frustrating, but they also present an opportunity to explore healthier, 
more sustainable alternatives. Inability or refusal to buy eggs can be seen as a push toward better 
choices—ones that benefit personal health, the planet, and animal welfare. With so many plant-based 
substitutes now available, from ready-to-use liquid options to simple, whole-food ingredients like flaxseeds 
and aquafaba, making the switch has never been easier. It could be the perfect reason to break old 
habits and discover new, delicious ways to cook—without eggs at all.


Michele Silence, M.A. is a 37-year certified fitness 

professional who offers semi-private/virtual fitness 
classes. Contact Michele at michele@kid-fit.
com. Visit her Facebook page at: michelesfitness 
Visit her Facebook page at: michelesfitness.


ALEXANDRA PASKHAVER

RUNNING ONE’S MOUTH


When our team couldn’t make it through 500 pushups, my cross country 
coach would laugh. And he meant every word of it.

I used to run cross country in high school, not because I particularly enjoyed 
running, cross country, or high school, but because the coach had 
forearms the size of baked hams and you just don’t say no to those kinds 
of people.

For those who haven’t ever run a 5K, the principle is simple. You line up. 
The starting flag comes down.

Then you race cheerfully up mountains, fight your way through dark forests, and cruise to the 
finish over burning coals.

At least, that’s what it always felt like to me.

You know how the TV shows Olympic athletes smoking through mile after mile, barely breaking 
a sweat, while hordes of cameramen fly after them on cars and bicycles?

Let’s just say that no cameraman ever struggled to keep up with me.

But running isn’t the only part of cross country. Coach always approached the sport with a 
holistic mindset.

As in, you will holistically do 300 sit-ups, or you will holistically be expelled. It really didn’t help 
that he was the assistant principal.

My school’s cross country season was a lot longer than other schools’. For us junior varsity kids, 
it lasted from July to November.

I assume varsity just ran year-round, but I didn’t know for sure. I was never fast enough to reach 
that hallowed tier.

But whenever we had to run 10 miles, varsity had to run 12, so I never made an effort to run 
that much faster, if you get my drift.

For all the struggle that 
cross country was, it 
had its great moments, 
too.

Once the police called 
the school right before 
a blizzard to make sure 
Coach didn’t send any 
of us kids out on the 
roads.

“But they have an important 
meet next 
week!” Coach protested. 
“If we practice 
when the other schools 
cancel, we’ll get ahead. 
Besides, it’s not that 
cold out.”

The boys in blue told 
him the county jail 
wasn’t that cold, either, 
and that’s where anyone 
suspected of child 
endangerment could 
spend the night.

We ended up having practice inside that day, which was honestly worse than going out in a 
snowstorm.

You don’t know what boredom is until you have to run between the history wing and the cafeteria 
for two hours. During that run, I memorized all our presidents out of sheer ennui.

Now, like the early presidents, my cross country years are in the past.

Gone are the days where I swam through mud, swung from tree to tree, and tripped over my 
shoelaces as I crossed the finish line.

But the lessons I learned and the memories I made are still there. Sometimes, especially when 
the weather is nice, I think about running 5Ks again.

Then I remember how much it sucked, and I go back to my potato chips.


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