The Indiana Pacers’ victory Sunday in Game 1 of the NBA’s Eastern Conference finals seemed a fitting reward for their long regular-season campaign to secure home-court advantage, always with an eye on a hypothetical playoff matchup with the Miami Heat. The Pacers’ raucous home crowd egged them on to an out-of-character offensive performance. They scored at a rate of 120.6 points per 100 possessions, their most efficient offensive performance of the playoffs and their fifth-best of the season.The Pacers’ point total was surprising, but how the team scored those points was entirely unexpected. The Pacers haven’t relied heavily on the pick-and-roll — mostly because they haven’t been very good at it. According to mySynergySports, in pick-and-rolls so far this season (including Sunday’s game), the Pacers rank 14th in efficiency in possessions finished by the ball handler, and 20th in possessions finished by the screener (these statistics only include pick-and-rolls that resulted in a field-goal attempt, free throw or turnover by the screener or the ball handler).But even matching that mediocre standard would have been an optimistic goal for the Pacers; the Heat are among the league’s best pick-and-roll defenders. They rank first in efficiency on defending pick-and-roll possessions finished by the ball handler and fifth on those finished by the screener. So far this season, the Heat’s opponents ran pick-and-rolls on 16 percent of their offensive possessions, scoring an average of 0.74 points per play.The table below shows how the Pacers’ pick-and-roll attack fared in Game 1 against the Heat, compared with their performances in the regular season and their previous playoff series.The Indiana Pacers’ Pick-And-RollAgainst the Heat on Sunday, the Pacers were more efficient on pick-and-roll possessions, and they ran pick-and-rolls more often. The Pacers’ spacing was unusually precise, stretching the Heat’s defensive rotations and keeping driving lanes open for ball handlers. Paul George, Lance Stephenson and the rest of the Pacers’ backcourt players were also extremely careful with the ball, both in delivering passes to their rolling bigs and avoiding getting stripped on drives to the basket. Just 11 percent of their pick-and-roll possessions ended in a turnover in Game 1, better than their season-long average of 14 percent and far below the 23 percent the Heat defense forced this season.It’s hard to imagine the Pacers keeping up this kind of performance on the pick-and-roll throughout the rest of the series, but they have laid out a good template for offensive success.
Beaches reconstruction delayed, delivery mix up at airport Recommended for you Related Items:beaches, qatar royalty Survey shows TCI beaches keep visitors coming Facebook Twitter Google+LinkedInPinterestWhatsApp Hurricane Irma causes major damage and destruction in TCI Facebook Twitter Google+LinkedInPinterestWhatsAppProvidenciales, 10 Aug 2015 – Qatar royalty is residing with a large and lavish contingent at Beaches Resort Villages and Spa. Originally, Magnetic Media was informed that it was the actual emir of Qatar who brought in a 200 person delegation including wife and seven children, but we now correct that it is brother of the emir who is enjoying a vacation on the World’s #1 Island Destination: Providenciales. High security alert is on at Beaches, which is the World’s Leading six-star family all inclusive, and with the TCI Police Force. read more
Share your voice Tags 0 You can make this delicious avocado basil pesto pasta with veggie noodles. Inspiralized I love pasta. I’m not talking zoodles, I’m talking regular ol’ hearty noodles. They make me nostalgic for mom’s spaghetti and grandma’s fettuccine alfredo. But unfortunately, as great as noodles taste, they make me feel pretty awful. Supremely bloated and sluggish, if you must know. Enter vegetable noodles. Not only do they allow me to enjoy my favorite dishes bloat-free, they pack way more nutrients than regular pasta. They’re also much more colorful, which is super fun. And the options are endless: You can make veggie noodles from zucchini, carrots, squash, beets, sweet potatoes and essentially any vegetable with a starchy texture. You can even use apples if you want to, though I’d say you’d have more success with a spiral-y fruit salad than apple pasta. All you need to make veggie noodles is a spiralizer, which slices vegetables of all sorts into thin, curly strips. These kitchen tools come in three forms — handheld, crank and electric — and all make it easy to get a vegetable noodle dinner on the table. Read on to find out how. How to use a handheld spiralizer 1. Wash your vegetables and trim one end to make it flat and even. Handheld spiralizers work best for vegetables that are straight, about 1 to 2 inches in diameter, and no longer than 6 inches. You can trim your vegetables to fit those dimensions if they don’t already. 2. Select the blade you want to use and secure it to the handheld spiralizer. (Check your user manual for specific instructions.)3. Place the flat end of the vegetable against the blade. 4. Use your hands to apply pressure to the vegetable and twist it clockwise. 5. When you approach the end of the vegetable, save your fingers from any mishap by inserting the pronged food holder into the exposed end of the vegetable. Continue twisting clockwise with the food holder. Here’s a video to help you visualize. How to use an electric spiralizer If you have an electric spiralizer, it should have come with a user manual. Since I can’t possibly cover the instruction manual for every electric spiralizer ever, I do recommend reading your manual before using your electric spiralizer. However, most electric spiralizers follow a similar series of steps: 1. Wash the spiralizer and then set it up according to the instruction manual. 2. Select a blade and fit it into place, making sure it’s secure and sturdy. 3. Fit the lid until it clicks into place. 4. Trim veggies so that they fit the dimensions of your spiralizer. 5. Press the pronged food pusher into your vegetables. 6. Place the food pusher into the spiralizer. Turn the power on and use gentle pressure to push the veggie through the blade. Here are directions to use some of the most common electric spiralizers:How to use the Kenwood Electric Spiralizer How to use the Oster Electric Spiralizer How to use the Cuisinart PrepExpress SpiralizerHow to use the Hamilton Beach 3-in-1 Electric Spiralizer 7 life-changing spiralizer recipes I can’t send you away with all this newfound spiralizer knowledge and not give you some creative recipes to test out your new skills. So here are seven recipes I hand-picked from around the web that might make you consider switching to veggie noodles permanently. Spiralized sweet potato pizza bakeTalk about a crowd-pleaser. Ali Maffucci of Inspiralized, a blog dedicated completely to spiralizer recipes, went above and beyond with this faux-pizza skillet. With crispy edges, a cheesy top layer and plenty of pepperoni, you’ll hardly miss the crust on your usual delivery pizza. Sweet potato pizza bake by Inspiralized. Inspiralized Summer spaghetti salad This recipe is for anyone who isn’t quite ready to entirely give up their noodles. It combines regular pasta and squash noodles, plus strands of string cheese, cherry tomatoes and walnuts for a wholesome summer meal. Avocado basil pesto zoodles Seeing the words “avocado,” “basil” and “pesto” all lined up next to each other makes me extremely excited for this recipe. Topped with chickpeas and tomatoes, this zoodle recipe makes another perfect summertime dish. Sesame miso cucumber salad You could call this a fruit salad since cucumbers are technically fruits, but you might catch some weird looks. Either way, this sesame miso recipe is subtly spicy with an Asian-inspired nuttiness, not to mention cool, crisp and chock-full of nutrients. Sesame miso cucumber salad by Snixy Kitchen. Snixy Kitchen No noodle pad thai Hello, peanutty pad thai goodness. Count me in for takeout-style food that contains nothing but veggies and other nutrient-dense ingredients. This pad thai uses raw spiralized vegetables over the traditional rice noodles, so it has a nice crunch to it. Spiralizer spaghetti I’m an avid fan of spiralized spaghetti, and you’ll find out why when you try these zoodles with a hearty tomato sauce. Zoodles turn spaghetti into a lighter dish you can enjoy more frequently because it fills you up sans carb coma. Triple chocolate zucchini muffins. You heard that right. Inspiralized Triple chocolate zucchini noodle muffins Because you can make anything out of anything these days… Plus, every recipe roundup deserves a dessert recipe. These are great to serve to picky kids (or adults) who refuse to eat anything green. Post a comment Wellness Healthy eating Hamilton Beach Cuisinart How to use a spiralizer with a hand crank 1. Secure your spiralizer to your countertop. Most hand-crank models have suction cups on the bottom that help keep it sturdy and in place. 2. Place the desired blade — most come with three to seven blades so you can make noodles in different shapes and sizes — into your spiralizer. 3. Wash and dry your vegetables, and cut the ends off to create a flat surface. 4. Place one vegetable in the spiralizer. Position the flat end of the vegetable against the blade, keeping the other end in place with the pronged disk. 5. Turn the crank and enjoy watching your veggies turn into noodles. Here’s a helpful video tutorial: read more
Listen 00:00 /06:43 Derek Stokely/pexels.com To embed this piece of audio in your site, please use this code: X When it gets too hot and too humid to spend much of our days outside, some Houstonians, at least, begin to live more sedentary lifestyles in the summer months – evenings on the couch, watching TV, letting the air conditioning wash over us.In the audio above, Houston Matters host Craig Cohen discusses what we can do here in Greater Houston to maintain an active lifestyle during our hot, sticky, soupy summers with Dr. John Higgins, professor of cardiovascular medicine with the McGovern Medical School at UTHealth.Michael Hagerty/Houston Public MediaDr. John Higgins is a professor of cardiovascular medicine at the McGovern Medical School at UTHealth. Share read more