Today's health tip...

...is a good one! Especially with summer right around the corner.

Don't forget to drink plenty of water! When you are participating in vigorous physical activity, it's important to drink before you even feel thirsty.

I would be willing to bet a lot of people don't drink nearly enough water every day. And, if you think you do... drink more! You'll be amazed how much better you feel when you're properly hydrated.

15 Smart Snacks to bring to work

Every morning I gather up some snacks to take with me to work. I'm the hungriest in the mornings, it seems like, so I usually eat these up before lunchtime. I typically bring an apple (already cut up at home, so it's easy to eat!), reduced-fat string cheese, nuts (almonds or peanuts), yogurt and other miscellaneous things, such as strawberries (when good and in season, like now!), clementines or "cuties" and whole wheat crackers with cheese. Here are 15 ideas (from today's South Beach Daily Dish):

1. Raw veggies, such as celery, green or red bell pepper strips, cauliflower, and broccoli florets. Use hummus or two tablespoons of natural peanut butter for dipping.
2. Cold cuts (turkey, chicken, lean roast beef, boiled ham)
3. Part-skim mozzarella cheese sticks
4. Nuts (15 almonds, 20 peanuts, or 30 pistachios), but be sure to stick to one serving
5. Cottage cheese (reduced fat or fat-free) with salsa or chopped cucumber
6. Dry-roasted or boiled, ready-to-eat edamame (green soybeans)
7. Sunflower seeds (count these toward your daily nut/seed allowance)
8. Greek yogurt (plain, fat-free)
9. Tomato juice or vegetable-juice cocktail, single-serving cans
10. Water-packed tuna and salmon (individual cans or pouches)
11. Carrot sticks with hummus
12. Whole-grain crackers and reduced-fat cheese
13. A serving of high-fiber whole-grain cereal (a great snack without milk)
14. Dried apricot halves with almonds (seven apricot halves and seven almonds)
15. Microwavable popcorn, individual pack (check the label to make sure it does not contain trans fats)

Tuna Noodle Casserole

8 ounces whole-wheat egg noodles
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 tablespoons all-purpose flour
2 3/4 cup nonfat milk
1/3 cup reduced-fat cream cheese
2 tablespoons Dijon mustard
Dash salt
Dash black pepper
1/2 cup grated Parmigiano-Reggiano cheese
2 5-ounce cans tuna, drained
Whole wheat bread crumbs

Cook noodles according to package, omitting salt and fat. Drain, set aside. Heat a large skillet over medium heat. Add oil to pan. Add onion, carrot and celery, cooking until tender, about 6 minutes. Sprinkle with flour, cook one minute, stirring constantly. Gradually stir in milk, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt and pepper. Cook about 2 minutes. Remove pan from heat. Stir in noodles, 1/4 cup of the Parmigiano-Reggiano cheese and tuna. Spoon mixture into 2-quart baking dish, coated with nonstick cooking spray. Sprinkle with whole wheat bread crumbs and remaining 1/4 cup of Parmigiano-Reggiano. Bake at 350 for about 10 minutes, then finish off under a low broiler. Let sit 5 minutes before serving.