Recipes

Healthy April Recipes

Healthy April Recipes

Published by on May 5, 2015 | Leave a response

Tropical Chopped Chicken Salad
When you lift weights it’s important to get a healthy intake of protein at each meal. Combining chicken and vegetables, like in this tropical salad, is one of the healthiest ways that you can eat. Your fitness results will flourish when meals like this become a regular part of your life. Servings: 5  Here’s what you need:

  • 4 skinless chicken breast, organic and vegetarian fed
  • Bolthouse Farms Tropical Mango Olive Oil Vinaigrette
  • 1 head cabbage, chopped
  • 1 red bell pepper, chopped
  • 1 mango, chopped
  • 1/2 cup pineapple, chopped
  • 1 bunch cilantro, chopped
  • 1/3 cup green onions, chopped
  1. Rinse the chicken breasts and place in a large ziplock bag. Pour in enough of the Mango Vinaigrette to fully cover the chicken. Place in the fridge for at least 4 hours.
  2. Preheat oven to 350 degrees F and grease a pan with coconut oil.
  3. Bake the marinated chicken breasts for 30 minutes until cooked through, then turn on the broiler for 3-5 minutes until deeply golden. Chop and set aside.
  4. In a large bowl combine all of the remaining ingredients along with the chopped chicken. Drizzle a little of the mango vinaigrette and mix well.

Nutritional Analysis: One serving equals: 240 calories, 3g fat, 285mg sodium, 23g carbohydrate, 6g fiber, and 29g protein

Slow Cooker Chicken Breast with Figs and Squash
A slow cooker is a wonderful tool to prepare meals of protein and vegetables with very little labor. Most slow cooker recipes simply require that you chop and gather all of the ingredients into the slow cooker in the morning, and then the food cooks all day while you are away. The chicken and squash in this recipe turn out deliciously moist and flavorful. Servings: 6Here’s what you need:

  • 1 Tablespoon olive oil
  • 1 small red onion, chopped
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 lbs organic, boneless, skinless chicken breasts
  • salt and pepper
  • 12 dried figs, chopped 1 cup butternut squash, chopped
  • 1 cup chicken broth
  • 1 teaspoon dried rosemary
  • 2 Tablespoons fresh tarragon, chopped
  • i2 Tablespoons fresh sage, chopped
  1. In a large skillet place the olive oil over medium heat. Add the onions and garlic and sauté for 5 minutes.
  2. Rinse the chicken and pat dry. Season with salt and pepper. Add to the skillet, browning each side for about 5 minutes.
  3. Transfer the contents of the skillet to your slow cooker and top with the remaining ingredients.
  4. Cook on low for 6 hours

Nutritional Analysis: One serving equals: 389 calories, 7g fat, 400mg sodium, 27g carbs, 2g fiber, and 48g protein

Cajun Veggie Chips
Here’s a nutritious way to enjoy some crunchy, tasty chips. By thinly slicing and baking vegetables, you’re able to get your chip fix without tanking your fitness results. Make a large batch on the weekend and portion your veggie chips out into ziplock bags for the week. Servings: 4 Here’s what you need:

  • 2 lbs of root vegetables, thinly sliced (sweet potato, parsnips, beets or carrots)
  • Sea salt
  • Cajun spice
  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Thinly slice the root vegetables with a mandoline slicer, to 1/8 inch thickness. Toss the sliced veggies with a sprinkle of sea salt and Cajun spice.
  3. Spread the sliced veggies over the prepared baking sheet. Roast for 20 minutes, or until crispy. Enjoy!

Nutritional Analysis: One serving equals: 139 calories, 0g fat, 287mg sodium, 22g carbs, 8g fiber, and 3g protein

Taco Egg Muffins
Egg muffins are a wonderful, protein-packed, on-the-go meal that are easy to make on the weekend for quick meals all week long. This version of egg muffins takes all of the delicious flavors of taco night and packs it into a guilt-free, low carb meal. Reach for one of these Taco Egg Muffins instead of a high carbohydrate snack and watch how quickly your body begins to transform. Servings: 6 Here’s what you need:

  • ½ lb ground beef
  • ½ teaspoon chili powder
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon onion powder
  • Pinch of garlic powder
  • Dash of sea salt
  • 6 organic, free range eggs
  • 2 green onions, finely chopped
  • Handful of sliced olives
  • 1 tomato, chopped
  1. Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners or grease with coconut oil.
  2. In a skillet brown the beef over medium heat. Add in the chili powder, paprika, cumin, onion powder, garlic powder and sea salt. Remove from heat and drain.
  3. In a bowl, mix up the eggs, add the browned, seasoned beef, chopped green onions, sliced olives and chopped tomato. Fill 6 muffin tins.
  4. Bake for 20-22 minutes, or until the egg is fully set. Enjoy!

Nutritional Analysis: One serving equals: 184 calories, 13g fat, 225mg sodium, 10g carbs, 5g fiber, and 9g protein

Posted in
Healthy March Recipes

Healthy March Recipes

Published by on April 15, 2015 | Leave a response

Low Carb Spaghetti and Meatballs

So you ditched that package of high-carb noodles from your pantry, now learn to love nature’s healthy noodles: spaghetti squash. If you haven’t yet tried spaghetti squash then you’re in for a real treat. A pile of tender spaghetti squash strands piled high with protein and veggie meatballs makes the perfect fitness meal. Servings: 12

Here’s what you need:

  • 2 pounds lean, organic, grass-fed ground beef
  • 1 pound lean, sweet turkey sausage
  • 4 celery stalks, diced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 3 omega-3, eggs
  • 1/2 cup almond meal
  • 2 Tablespoons dried oregano
  • 1 teaspoon garlic powder
  • dash of salt and pepper
  • Optional: handful of olives

Sauce

  • 14.5 oz can diced tomatoes
  • 1 can tomato paste
  • splash of white wine
  • 2 cups fresh basil, chopped
  • 6 garlic cloves, chopped
  • dash of salt and pepper

Noodles

  • 1 spaghetti squash
  1. Preheat oven to 375 degrees F. Wash spaghetti squash and poke all over with a knife. Place directly on the middle oven rack and bake for 1 hour. Remove from oven and allow to cool. Once cooled, slice in half and remove the seeds. Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.
  2. Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs.
  3. Combine all of the sauce ingredients into a medium bowl and mix well.
  4. Cook with Crockpot: Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours. OR Cook with stovetop: Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.
  5. Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.

Nutritional Analysis: One serving equals:  266 calories, 12g fat, 426mg sodium, 14g carbohydrate, 4g fiber, and 26g protein

Curried Chicken and Veggies

This chicken and veggie dish is light and delicious. Yogurt and curry flavors blend for an enjoyable new chicken experience. Enjoy it as a tasty lunch or a protein packed dinner. Servings: 2

Here’s what you need…

  • 5 oz boneless raw chicken breast, diced
  • 1/4 cup chicken broth
  • 4 teaspoons cornstarch
  • 5 cups raw mushrooms, sliced
  • 4 teaspoons olive oil
  • 2 cups red bell pepper, chopped
  • 2 cups China peas
  • 1 cup plain lowfat yogurt
  • 2 teaspoons curry powder
  1. Put 2 teaspoons olive oil and the diced chicken in a non-stick pan. Cook chicken until browned, then add chicken broth, yogurt, curry powder and cornstarch, stir constantly. Heat until thick sauce forms, then simmer for 5 minutes.
  2. While chicken is cooking put 2 teaspoons olive oil, mushrooms, bell peppers, and china peas in another non-stick pan. Cook until the vegetables are tender.
  3. Place an equal amount of vegetable on 2 plates and top with equal amounts of chicken.

Nutritional Analysis: One serving equals: 373 calories, 13g fat, 35g carbohydrate, 7g fiber, and 32g protein

Fire-Roasted Chile Omelet

Here’s a recipe to spice up your breakfast. Egg whites, fire-roasted green Chile and diced tomatoes create a tasty omelet that is bursting with flavor and packed with protein. Serve with a side of salsa and sliced avocado. Servings: 2

Here’s what you need…

  • 1 teaspoon olive oil
  • 3 small tomatoes, finely chopped
  • 2 (4oz) cans of fire-roasted, diced green chiles
  • 12 egg whites
  • 2 Tablespoons water
  • Non-stick cooking spray
  1. In a skillet, heat the oil over medium heat. Add the tomatoes and chiles and cook until soft, about 3 minutes. Season with pepper and salt and set aside.
  2. In a medium bowl whisk the egg whites and water. Lightly coat a medium non-stick skillet with non-stick cooking spray and place over medium heat. Add 1/4 of the eggs and swirl to evenly coat the bottom of that pan. Cook until the eggs have set, about 2 minutes.
  3. Use a rubber scraper to lift the eggs up and let the runny uncooked egg flow underneath. Spoon 1/4 of the Chile mixture onto half of the omelet, fold over, and slide onto a serving plate. Repeat with remaining egg whites and Chile mixture.

Nutritional Analysis: One serving equals: 163 calories, 5g fat, 6g carbohydrate, 2g fiber, and 26g protein

Simple Turkey Loaf

Here’s a simple dinner recipe that is filled with muscle-building protein and fantastic flavor. Serve with a side of cauliflower rice, or a nice big green salad, to increase the fiber content. Leftovers taste even better the next day, so feel free to pack it for a healthy lunch!

Servings: 12

Here’s what you need:

  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon tomato paste
  • 2 omega-3 rich eggs
  • 2.5 pounds organic, ground turkey
  • 1 cup ketchup
  1. Preheat the oven to 325 degrees F. Lightly grease a small casserole pan with olive oil.
  2. Place a skillet over medium heat, add the olive oil, garlic, onions and peppers. Sauté until soft, about 10 minutes. Remove from heat and allow to cool slightly.
  3. Add the spices, tomato paste, eggs and turkey. Mix well then transfer to the prepared pan, shaping into a loaf.
  4. Pour the ketchup evenly over the top of your loaf. Bake for 90 minutes, and until no longer pink in the center.

Nutritional Analysis: One serving equals:  146 calories, 2g fat, 322mg sodium, 5g carbohydrate, .5g fiber, and 25g protein

Tuna Boats
If you’ve ever said that healthy eating takes too much time and effort, then this recipe is for you. A few minutes are all that you need to pull this simple, delicious, protein-packed meal together. Enjoy it whenever you’re in a hurry for a nutritious meal. Servings: 6Here’s what you need:

  • 2 cans of wild caught albacore tuna, packed in water
  • 2 celery stalks, finely chopped
  • half of green apple, finely chopped
  • 1/2 cup red grapes, halved
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon dried dill weed, and more for garnish
  • 3 Avocados, pitted and halved
  1. Drain tuna, then flake into a medium bowl.
  2. Add the remaining ingredients, except avocado, and mix until well combined.
  3. Serve by placing a scoop of tuna into each avocado half. Sprinkle with dill weed.

Nutritional Analysis: One serving equals: 268 calories, 22g fat, 147mg sodium, 13g carbohydrate, 8g fiber, and 12g protein

Posted in
Healthy February Recipes

Healthy February Recipes

Published by on February 25, 2015 | Leave a response

Strawberry MicroGreen Salad

Microgreens are tiny leafed vegetables that are harvested when less than two inches tall. They have remarkably intense flavor and high levels of vitamins and minerals. Pair this salad with a piece of lean meat for an excellent, light meal. Servings: 4

Here’s what you need:

  • 3 cups organic microgreens
  • 1 cup sliced strawberry
  • strawberry dressing (6 strawberries, 1 Tablespoon balsamic vinegar, 1 teaspoon honey, 1 teaspoon olive oil, dash of salt and pepper — blended)
  • 1/4 cup chopped walnuts
  1. Toss the microgreens with strawberries and dressing. Sprinkle with walnuts.

Nutritional Analysis: One serving equals: 124 calories, 6g fat, 8g carbohydrate, 3g fiber, and 2g protein.

Tender Homemade Baked Beans

Baked beans are filled with healthy protein and fiber. This homemade recipe is quick and easy to make and tastes great. Serve it hot from the oven, or enjoy it chilled – either way it’s a crowd pleaser. Servings: 12

Here’s what you need…

  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 2 yellow onions, chopped
  • 1 (6oz) can tomato paste
  • 1/4 cup tamari (low sodium soy sauce)
  • 4 Tablespoons pure maple syrup
  • 1 Tablespoon mustard
  • 3 (15oz) cans pinto or white beans, drained and rinsed
  1. Preheat oven to 350 degrees. Spray a large baking pan with non-stick spray and set aside.
  2. In a large skillet, heat the olive oil and sauté the garlic and onions until tender.
  3. In a large bowl, mix the tomato paste, tamari, maple syrup and mustard until a thick sauce forms. Add the beans and onions and mix until fully incorporated.
  4. Spread the beans into prepared pan, cover tightly with foil and bake for 30 minutes.

Nutritional Analysis: One serving equals: 134 calories, .5g fat, 25g carbohydrate, 5g fiber, and 8g protein.

Cranberry Quinoa Mini Muffins

Here is a muffin that is truly packed with fiber. Whole wheat flour and wholesome cooked quinoa combine with almonds and cranberries for a moist and delicious treat. Cooked quinoa can be used in place of some of the flour in almost any recipe to increase protein and fiber. Servings: 36

Here’s what you need:

  • 1 cup unsweetened rice milk
  • 1 Tablespoon ground flaxseeds
  • 1/4 cup safflower oil
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • zest from 1 small lemon
  • 1 cup whole wheat flour
  • 1/2 cup ground almonds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon freshly ground sea salt
  • 1/2 teaspoon freshly ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 1/4 cups cooked quinoa
  • 1/3 cup finely chopped dried cranberries
  • 1/4 cup organic turbinado raw cane sugar
  1. Preheat oven to 370 degrees F. Place 12 muffins liners in muffin pan and set aside.
  2. In a medium sized bowl combine the rice milk, flaxseed, oil, maple syrup, vanilla, almond and lemon zest.
  3. In a separate bowl combine the flour, ground almond, baking powder, salt, cinnamon and cardamom. Mix the dry ingredients with the wet ones and fold in the cooked quinoa and chopped cranberries.
  4. Use an ice cream scooper to fill each muffin liner 3/4 full. Sprinkle the turbinado raw cane sugar on top of each muffin. Bake for 30 minutes or until golden.

Nutritional Analysis: One serving equals: 55 calories, 2.5g fat, 8g carbohydrate, 1g fiber, and 1g protein.

Awesome Spinach Salad

This spinach salad tastes amazing! Spinach is an extremely nutrient-dense food, so you’ll be fueling up on important vitamins and minerals as well as healthy fiber. The recipe calls for raspberry vinegar, which is a flavorful and refreshing alternative to traditional, oily dressing. The fruit and nuts add flavor, fiber and healthy fat. Servings: 8 
Here’s what you need:

  • 8 cups cleaned spinach leaves
  • 3 oranges, peeled, sliced and quartered
  • 2 cucumbers, peeled sliced and quartered
  • 1/8 cup macadamia nuts, coarsely chopped
  • 1/8 cup sunflower seeds
  • 2 Tablespoons poppy seeds
  • 1 cup strawberries, sliced or whole raspberries
  • 1/2 cup white balsamic raspberry blush vinegar
  1. Combined the spinach, oranges, cucumbers, macadamia nuts, sunflower seeds, poppy seeds and strawberries in a bowl.
  2. Add the vinegar and toss well.

Nutritional Analysis: One serving equals: 99 calories, 3g fat, 14g carbohydrate, 2.6g fiber, and 3.5g protein.

Posted in
Healthy January Recipes

Healthy January Recipes

Published by on February 25, 2015 | Leave a response

Quinoa Fruit Salad

This cleansing salad is made with quinoa. Quinoa is a gluten-free, protein-packed seed. It’s a complete protein, containing all 9 essential amino acids. Add a side of lean protein to your salad and you’ve got a highly nutritious, balanced meal. Servings: 6

Here’s what you need…

  • 3/4 cup plain non-fat Greek yogurt
  • 2 Tablespoons lime juice, divided
  • 1-15 fresh mint leaves, minced
  • 2 cups cooked quinoa
  • optional dash of salt and pepper
  • 1 cup blueberries
  • 1 cup green grapes, halved
  • 1/2 cup raspberries
  • 1 teaspoon raw honey
  1. In a small bowl combine the yogurt, 1 Tablespoon lime juice and the mint. Pour over the cooked quinoa and mix well. Season with salt and pepper.
  2. In another bowl combine the fruit, honey and remaining lime juice.
  3. Cover and refrigerate each bowl for 2 hours, to allow the flavors to emerge, then combine the fruit with the quinoa and serve.

Nutritional Analysis: One serving equals: 114 calories, 1 fat, 13mg sodium, 20g carbohydrate, 2.5g fiber, and 6g protein.

 

Baked Avocado & Egg

Who knew you could bake avocado? It makes a fun little boat for half of a scrambled egg. Enjoy for as a nutritious, on-the-go breakfast or snack. Servings: 2

Here’s what you need…

  • 1 organic avocado, halved with pit removed
  • 1 egg
  • salt, pepper, and your favorite seasoning – I used Fajita Seasoning
  1. Preheat the oven to 425 degrees F. Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up.
  2. Place the avocadoes, fleshy side up, in a baking pan. Crack some salt into each hole. Whisk the egg in a bowl, divide it between the avocado holes.
  3. Sprinkle with salt, pepper and the seasoning of your choice.
  4. Bake for 16-18 minutes, until the egg has fully set. Eat with a spoon and enjoy!

Nutritional Analysis: One serving equals: 176 calories, 15g fat, 35mg sodium, 8g carbohydrate, 8g fiber, and 6g protein

 

Fitness Spaghetti

Here is a guiltless way to prepare spaghetti that the whole family will love. To create angel hair noodles out of zucchini you simply need a small kitchen gadget called a spiral slicer. This ingenious tool is well worth the small investment – with it you’ll quickly and easily make delicious, fiber-filled noodles. Yield: 4 servings

Here’s what you need:

  • 4 zucchini, ends trimmed and run through a spiral slicer
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 (20oz) package lean ground turkey
  • 2 cups spaghetti sauce
  • Salt and pepper to taste
  1. Place the spiral-sliced zucchini in a large bowl and set aside.
  2. In a medium sized skillet heat the oil. Add the onion and garlic and sauté until soft.
  3. Add the turkey to the skillet and cook until fully browned. Add the spaghetti sauce and mix until fully incorporated. Remove from heat.
  4. Mix the sauce with the zucchini noodles in the large bowl and serve.

Nutritional Analysis: One serving equals: 292 calories, 8g fat, 26g carbohydrate, 5g fiber, and 27g protein.

 

Lettuce Wrapped Fish Tacos

These tacos are the perfect get-ready-for-beach-season meal. Flaky, protein-filled fish topped with mango salsa and wrapped in a crunchy guilt-free lettuce leaf. It’s flavorful, satisfying and will keep you on track with your fat loss goals. Servings: 8

Here’s what you need…

  • 4 (3.5oz) Cod Fillets
  • 1/2 cup tropical vinaigrette
  • 1 lime
  • 4 large pieces of butter lettuce
  • 4 Tablespoons guacamole
  • 1 cup shredded cabbage
  • 4 Tablespoons mango salsa
  1. Marinate the cod fillets in dressing for 20 minutes.
  2. Preheat oven to 375 degrees F. Grease a pan with olive oil.
  3. Place marinated cod in prepared pan, cut lime in half and squeeze juice over cod. Bake for 15 minutes.
  4. While cod is baking, separate leaves from lettuce, being careful to keep them intact. Assemble individual tacos by putting a tablespoon of guacamole on a lettuce leaf, topped with 1/4 cup of cabbage.
  5. Once fish is done, change oven to broil for a few minutes, watching closely until top is browned. Remove from oven.
  6. Top each prepared taco with a piece of fish, a spoonful of salsa, and a slice of the remaining lime half.

Nutritional Analysis: One serving equals: 141.5 calories, 2.5 fat, 61mg sodium, 4.8g carbohydrate, 1.2g fiber, and 23g protein.

Posted in
Healthy November Recipes

Healthy November Recipes

Published by on December 29, 2014 | Leave a response

Simple Turkey Soupunnamed
Make this wholesome, quick meal at home tonight. It’s high in fiber, packed with protein and tastes quite comforting and delicious. Enjoy the leftovers as a quick lunch or as tomorrow’s dinner.

Servings: 8

Here’s what you need…

2 teaspoons olive oil
2 garlic cloves, minced
1 bunch of carrots, chopped
2 onions, chopped
1 bunch of celery
1 fennel bulb
1.3 lbs lean ground turkey
4 cups veggie broth
1 (14.5oz) can stewed tomatoes
4 ears of corn, kernels sliced off cobb
3 Tablespoons tomato paste
2 teaspoons dried basil
Dash of salt and freshly ground pepper
In a large skillet heat the olive oil. Add garlic. Add chopped carrots, cover for 5 minutes. Add onions, celery and fennel. Sauté until soft.
In another skillet cook the ground turkey over medium heat until fully cooked, stirring often. Drain off excess fat.
Transfer the veggies to large soup pot and add the remaining ingredients, and the cooked turkey. Cover and cook over low heat for 40 minutes. Add extra water as desired.
Nutritional Analysis: One serving equals: 274 calories, 6g fat, 480mg sodium, 34g carbohydrate, 10g fiber, and 21g protein.

 

Weeknight Turkey Kebabs

Here’s a great recipe for a busy weeknight dinner. Ground turkey breast is mixed Mediterranean spices to create flavorful, protein-packed kebabs. Serve with salad and vegetables and a side of plain Greek yogurt. Servings: 4

Here’s what you need…

  • 1 1/2 pounds turkey breast, de-boned, trimmed of skin and cut into thin strips
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 2 eggs
  • 1/4 cup almond meal (more if needed)
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cinnamon
  • dash of salt (optional)
  • 2 Tablespoons fresh parsley, finely chopped
  • 1 Tablespoon fresh mint, finely chopped
  1. In a food processor, blend the turkey strips until ground. Add the remaining ingredients and pulse until well blended.
  2. Pre-heat your grill or grill pan.
  3. Lightly grease your hands, then press the meat into the wooden skewers until it covers about 3-4 inches in an elongated meatball shape. If the meat is not sticking then add some more almond meal.
  4. Grill for about 8 minutes per side.

Nutritional Analysis: One serving equals: 254 calories, 8g fat, 156mg sodium, 2g carbohydrate, 1g fiber, and 47g protein

 

Tropical Salad with Teriyaki Chicken

This salad is fun and full of flavor, made with nutrient-packed microgreens, sweet mango, tender teriyaki chicken and guilt-free onion rings. Eat this and give your body the protein it needs as well as a healthy serving of fiber. Servings: 6

Here’s what you need…

  • 4 organic, free-range chicken breasts
  • 1/4 cup Organicville Island Teriyaki Sauce
  • 1 large yellow onion, cut into 1/2 inch slices
  • 1 cup almond meal
  • dash of salt
  • 1/4 teaspoon garlic powder
  • 1 cup coconut milk, full fat
  • 1 omega-3 egg
  • 4 cups organic micro greens or mixed greens
  • 1 fresh, ripe organic mango, sliced
  • 4 Tablespoons organic goat cheese, crumbled
  1. Rinse the chicken breasts. Place in a large ziplock bag with the teriyaki sauce, mix until all the chicken is coated. Place in refrigerator for at least 30 minutes. (Do it overnight for even better flavor!)
  2. Preheat oven to 400 degrees F. Lightly grease a baking sheet with coconut oil.
  3. In a shallow bowl combine the almond meal, salt and garlic powder. In another shallow bowl whisk the coconut milk and egg.
  4. Dip each onion ring in the milk mixture and then coat with the almond meal mixture. Place on prepared baking sheet.
  5. Bake for 20 minutes. Remove from oven, flip each onion ring, then return to oven for an additional 10 minutes.
  6. Heat a grill pan and lightly coat with coconut oil. Place the chicken breasts on the grill pan, and cook 4 minutes each side, until there is no longer any pink in the middle.
  7. Remove chicken from heat and slice.
  8. Prepare each plate with a pile of micro greens, sliced mango, goat cheese crumbles, a few onion rings and then top with teriyaki chicken.

Nutritional Analysis: One serving equals: 366 calories, 2g fat, 268mg sodium, 23g carbohydrate, 4g fiber, and 40g protein

 

Festive Turkey Burgers

Can’t get enough of those holiday dinner flavors? Then you’ll love these Festive Turkey Burger patties! No need for a bun, just a dollop of cranberry sauce and it’s good to go – protein style. Wrap in a large lettuce leaf if you’d like. Servings: 6

Here’s what you need…

  • 2 tablespoons coconut oil
  • 1/2 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 small green apple, minced
  • Sea salt and black pepper
  • 1/3 cup blanched almond flour
  • 1 lb ground turkey
  • 2 teaspoons poultry seasoning
  • 1/4 cup flat-leaf parsley, chopped
  • 2 tablespoons Dijon mustard
  • 1 egg
  • 1 Tablespoon olive oil
  • Cranberry Sauce
  1. Place a large skillet over medium heat. Add the coconut oil, onion, celery and apple. Season with sea salt and black pepper. Sauté for about 5 minutes, until tender. Stir in the almond flour, transfer to a medium bowl.
  2. Mix in the turkey, poultry seasoning, parsley, Dijon and egg. Form 6 patties.
  3. Wipe out the skillet, add the olive oil and cook the patties over medium-high heat for 12 minutes, or until cooked through. Serve with a dollop of cranberry sauce. Enjoy!

Nutritional Analysis: One serving equals: 345 calories, 26g fat, 571mg sodium, 10g carbohydrate, 2g fiber, and 16g protein.

Posted in
Healthy October Recipes

Healthy October Recipes

Published by on December 29, 2014 | Leave a response

Low Carb Pumpkin Muffins

Here’s a muffin that isn’t sugary, starchy and devoid of nutrients – like the muffins at your favorite coffee shop. These muffins are rich in beta-carotene and contain half an egg’s worth of high quality protein. The delicately sweet flavor will satisfy and have you coming back for more. Servings: 12

Here’s what you need…

  • 1/2 cup coconut flour (find at natural foods store)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canned pureed pumpkin
  • 6 eggs, beaten
  • 3 Tablespoon coconut oil, melted
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 12 pecans for topping
  1. Preheat oven to 400 degrees F. Oil muffin pans.
  2. In a medium bowl, combine the coconut flour, spices, baking soda and salt.
  3. In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition. Add melted coconut, honey and vanilla and mix until well combined.
  4. Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
  5. Spoon into prepared muffin pan, filling each muffin 2/3 full. Bake for 18-20 minutes or until golden.
  6. Place on wire rack to cool.

Nutritional Analysis: One serving equals: 127 calories, 7g fat, 230mg sodium, 11.7g carbohydrate, 3g fiber, and 5g protein.

Breakfast Cookies

Yes, these cookies make an acceptable, wholesome breakfast! You’ll notice that there is zero sugar added to these cookies – the sweetness comes from banana and applesauce. Feel free to add a large scoop of vanilla protein powder to the dough, to increase the protein content of each cookie. While it does take some time to make a batch of these breakfast cookies, you’ll have instant breakfasts for days to come afterwards. Servings: 20

Here’s what you need…

  • 3 ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 2 Tablespoons coconut oil
  • 1/3 cup golden raisins
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/3 cup coconut flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • Optional, scoop of vanilla protein powder
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup sliced almonds
  • 1/4 cup unsweetened, dried berries
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a food processor, combine the bananas, applesauce, coconut oil, raisins, vanilla extract and vinegar. Pulse until smooth.
  3. In a medium bowl combine the coconut flour, cinnamon, baking soda, salt, and protein powder. Add to the food processor and pulse until combined. Add the coconut flakes, almonds and dried berries. Pulse briefly until just incorporated.
  4. Use an ice cream scooper to place the dough 2 inches apart on the prepared baking sheet. Flatten slightly. Bake for 25-35 minutes, until golden and baked through.
  5. Allow to cool for 5 minutes on the pan, then transfer to a cooling rack. Store in an airtight container in the fridge.

Nutritional Analysis: One serving equals: 86 calories, 3g fat, 61mg sodium, 10g carbohydrate, 2g fiber, and 5g protein.

 

Southwest Chicken

Serve this flavorful Southwest Chicken with a heaping side of dark leafy greens. This is the epitome of a meal focused on protein and fiber. It’s meals like this that will melt off body fat and improve your health and fitness. Enjoy! Servings: 6

Here’s what you need…

  • 2 lbs organic chicken breast
  • Dash of sea salt and black pepper
  • 1 Tablespoon coconut oil
  • 1 small yellow onion, chopped
  • 1 tomato, seeded and diced
  • 2 Tablespoon chili in adobo sauce
  • 1 Tablespoon chili powder
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  1. Rinse the chicken breasts and pat dry. Butterfly cut the chicken, opening each breast up like a book. Sprinkle both sides with salt and pepper. Place the chicken in a baking pan and set aside in the fridge as you prepare the sauce.
  2. Place the coconut oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the remaining ingredients and continue to cook for about 10 minutes. Use a hand blender to puree the sauce until smooth.
  3. Coat the chicken with half of the sauce and marinate for 30 minutes. Preheat the oven to 350 degrees F.
  4. Cover the chicken with foil and bake chicken for 30 minutes in the preheated oven. Serve warm with a spoonful of the reserved sauce. Enjoy!

Nutritional Analysis: One serving equals: 304 calories, 17g fat, 336mg sodium, 5g carbohydrate, 1g fiber, and 18g protein.

Simple Fruit Dessert

Eat too much refined sugar and you’re headed for obesity and a host of diseases. So what should you do with that sweet tooth of yours? Turn to nature’s candy: fresh fruit. This dessert is very simple, and oh-so-sweet. Use fresh, local, organic fruit for optimal taste and nutrition.

Servings: 4 

Here’s what you need…

  • 1 small watermelon, chopped
  • 1 cantaloupe, seeded and chopped
  • 1 mango, pitted and chopped
  • 1 cup fresh blueberries
  • 1/4 cup fresh mint, minced
  1. Chop the fruit into small, uniform cubes. Combine the ingredients in a large bowl, then scoop into small cups. Enjoy!

Nutritional Analysis: One serving equals: 127 calories, 1g fat, 33mg sodium, 30g carbohydrate, 4g fiber, and 3g protein.

Posted in
Healthy September Recipes

Healthy September Recipes

Published by on October 16, 2014 | Leave a response

PB&J Makeover

Not all PB&J sandwiches were created nutritionally equal. It all depends on the quality of the ingredients that you use.

If you use white bread, corn syrup-filled peanut butter and refined sugar-filled jelly, the result would be a sandwich that will skyrocket your blood sugar, promotes fat storage and leaves you feeling hungry a short time later.

However, if you make this recipe, with sprouted grain bread, wholesome almond butter made from one ingredient: almonds, and fruit preserves that are naturally sweetened with fruit juice rather than sugar, then the result would be a nutritionally dense food that would promote stable blood sugar levels and provide you with hours of sustained energy.

Your kids will love the fun twist of having their sandwich grilled and stuffed with banana slices!

Servings: 1 

Here’s what you need:

  • Sprouted grain bread
  • 1 Tablespoon pure almond butter (no added sugar or corn syrup)
  • 1 Tablespoon natural fruit spread (no added sugar or corn syrup)
  • 1/2 of a banana, sliced
  1. Spread one piece of bread with almond butter and the other with fruit spread. Line one side with the sliced bananas and sandwich it.
  2. In a grill pan over medium heat, grill each side until grill marks appear and the sandwich is warmed.

Nutritional Analysis: One serving equals: 380 calories, 8.7g fat, 53g carbohydrate, 9g fiber, and 13.2g protein.

 

Homemade Chicken Soup

This chicken soup recipe is made without added carbs like noodles or potatoes. It’s filled with fiber, protein and lots of delicious flavor. Enjoy! Servings: 8

Here’s what you need…

  • 1 Tablespoon coconut oil
  • 1 medium organic yellow onion, chopped
  • 3 carrots, grated
  • 2 celery stalks, finely chopped
  • 1 Tablespoon curry powder
  • 2 garlic cloves, crushed
  • 2 quarts chicken broth
  • 3 cups diced roasted chicken
  • 1 bay leaf
  • 1 organic apple, chopped
  • dash of salt and pepper
  • 1/2 teaspoon dried thyme
  • zest from 1 lemon
  • 2 cups unsweetened coconut milk
  1. In a large pot, over medium heat, melt the coconut oil and add the onion, carrots and celery. After 5 minutes add the garlic and curry powder.
  2. After a couple minutes add the chicken broth, chicken, bay leaf, apple, pepper, thyme, and lemon zest. Stir well. Bring to a simmer and cook for 40 minutes.
  3. Stir in the coconut milk, and some salt if desired, remove the bay leaf and serve.

Nutritional Analysis: One serving equals: 166 calories, 5g fat, 175mg sodium, 9g carbohydrate, 2g fiber, and 19g protein

 

Honey Grilled Chicken

Desirable abs are made in the kitchen, just as much as in the gym. In order to flatten your stomach, enjoy lean meals like this Honey Grilled Chicken. Lean, high protein chicken breast is best paired with veggie sides for phenomenal results.Servings: 6

Here’s what you need…

  • 4 Tablespoons honey
  • 4 Tablespoons spicy mustard
  • 1 teaspoon grated lemon peel
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon minced garlic
  • 6 boneless, skinless chicken breasts
  1. Pre-heat your grill. If using coals, heat until the coals turn gray and there are no longer strong flames, 35-45 minutes.
  2. Combine honey, mustard, lemon peel, soy sauce and garlic. Mix well. Reserve a few tablespoons of the sauce. Add chicken and marinate in the refrigerator for 40 minutes.
  3. Cook the chicken 5 to 6 minutes per side. Brush with the reserved sauce, and continue cooking for an additional 3 to 4 minutes per side, until chicken registers 170 degrees F on a meat thermometer.

Nutritional Analysis: One serving equals: 183 calories, 2g fat, 13g carbohydrate, 0g fiber, and 28g protein.

 

Turkey Spinach Salad

Here’s a quick and flavorful salad that makes a wonderful fitness meal. It’s filled with fiber, protein and satisfying flavor. Use the dressing recipe below whenever salad is on the menu for dinner. Servings: 4

Here’s what you need…

  • 2 cups shredded roasted turkey
  • 1 organic apple, chopped
  • 2 organic celery stalks, chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 1 cup organic, red grapes, halved
  • 4 cups baby spinach

Salad Dressing:

  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed orange juice
  • 1 Tablespoon orange zest
  • Stevia to taste
  • 1 Tablespoon Dijon mustard
  • Dash of salt and pepper
  1. In a small bowl whisk the olive oil, orange juice, orange zest, stevia, Dijon, salt and pepper.
  2. In a medium bowl combine the turkey, apple, celery, mint and grapes. Toss with the dressing.
  3. Prepare each plate with a pile of spinach. Top with the turkey salad mixture.

Nutritional Analysis: One serving equals: Calories: 289 Fat: 15 g Carbohydrates: 13 g Sodium: 795 mg Fiber: 2 g Protein: 25 g

 

Ham, Almond Butter & Apple Wraps

Here’s a quick, tasty snack that’s big on protein and fiber and low on carbs and sugar. Take a few of these delicious ham wraps to work with you, and enjoy as a power snack – rather than turning to the vending machine. Enjoy!Servings: 2

Here’s what you need…

  • 4 ham slices
  • 1 small apple
  • 3 Tablespoons almond butter
  • 1 Tablespoon raisins
  1. Assemble the ham slices with a smear of almond butter, a few apple slices and a sprinkle of raisins. Roll up and enjoy!

Nutritional Analysis: One serving equals: 138 calories, 8g fat, 9g carbohydrate, 2g fiber, and 8g protein.

Posted in
Quinoa Breakfast Bowl (Try this tomorrow morning)

Quinoa Breakfast Bowl (Try this tomorrow morning)

Published by on September 27, 2014 | Leave a response

You’ve probably heard of quinoa – it is hailed by some as the new super food. It’s high in protein (12%-18%) and contains a balanced set of essential amino acids – this means it’s a surprisingly complete protein. It’s also high in fiber and iron. And, as if the edible seeds didn’t have enough going for them, NASA is thinking about growing it in space.

Quinoa is quite possibly the perfect thing to have for breakfast to start your day off on the right foot.
Servings: 1

Here’s what you need:

  • 1/2 cup quinoa, cooked in water according to instructions on package
  • 1 Tablespoon golden raisins
  • 1 Tablespoon date pieces, chopped
  • 1 Tablespoon pecan pieces, chopped
  • Dash of cinnamon
  • Dash of nutmeg
  • Drizzle of pure maple syrup

1. Top cooked quinoa with raisins, date pieces, pecan pieces, cinnamon, nutmeg and a drizzle of maple syrup.

Nutritional Analysis: One serving equals: 344 calories, 5g fat, 59g carbohydrate, 6g fiber, and 12g protein.

Forward this to your friends, they’ll thank you later.

Committed to your fitness and fat loss success,

Jay

Posted in , , , ,
Healthy June Recipes

Healthy June Recipes

Published by on August 14, 2014 | Leave a response

Beef and Broccoli Dinner

unnamed-10Here’s a delicious weeknight dinner recipe that’s quick to throw together. With lots of fiber and protein, this is the type of meal that will help make your fitness goals a reality. Servings: 6

Here’s what you need…

2/3 cup coconut aminos or low-sodium soy sauce
1 1/2 Tablespoons fresh ginger, minced
4 garlic cloves, minced
1/2 cup filtered water
1/3 cup pure maple syrup, grade b
3 Tablespoons arrowroot starch
2 Tablespoon Olive oil, divided
1 bunch green onions, chopped
4 cups organic broccoli, cut into small pieces
1.5 lbs grass-fed flank, skirt or minute steak, cut into very thin strips
In a medium bowl combine the coconut aminos, ginger, garlic, water, syrup and arrowroot. Set aside.
Heat 1 tablespoon of the olive oil, on high, in a large skillet or wok. Add the green onions and broccoli, sauté for 5 minutes. Remove from skillet.
Heat the remaining 1 tablespoon of olive oil and stir-fry the steak until almost done, about 4 minutes.
Return the veggies to the skillet and add the sauce. Heat until the sauce boils and thickens, about 3 minutes. Serve and enjoy.

Nutritional Analysis: 371 calories, 14g fat, 684mg sodium, 15g carbohydrate, 2g fiber, and 34g protein

 

Grilled Bok Choy

Ready to grill? Throw some bok choy on the BBQ! Bok choy is packed with vitamins A, C and K, as well as beta carotene. This grilled bok choy has tender stems and crispy leaf edges.

Servings: 6 

Here’s what you need…

  • 2 lbs bok choy
  • 1 Tablespoons olive oil
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 teaspoon seasoned salt
  1. Preheat grill and lightly oil the grate.
  2. In a small bowl combine the oil and seasonings. Mix well.
  3. Slice the bottom off the head of bok choy, and wash each stem.
  4. Lay bok choy on prepared grill. Brush with the seasoned oil mixture. Cover grill and cook until stems show grill marks, about 4 minutes. Turn the bok choy, brush with more seasoned oil mixture and grill the other side.
  5. Transfer to platter and serve.

Nutritional Analysis: One serving equals: 36.5 calories, 2.6g fat, 3g carbohydrate, 1g fiber, and 2g protein.

 

Best Spinach Salad Ever

The first thing that you’ll notice about this salad is that it tastes amazing. It also doesn’t hurt that spinach is an extremely nutrient-dense food. The recipe calls for raspberry vinegar, which is a flavorful and refreshing alternative to traditional, oily dressing. The fruit and nuts add flavor, fiber and healthy fat.

Servings: 8 

Here’s what you need:

  • 8 cups cleaned spinach leaves
  • 3 oranges, peeled, sliced and quartered
  • 2 cucumbers, peeled sliced and quartered
  • 1/8 cup macadamia nuts, coarsely chopped
  • 1/8 cup sunflower seeds
  • 2 Tablespoons poppy seeds
  • 1 cup strawberries, sliced or whole raspberries
  • 1/2 cup white balsamic raspberry blush vinegar
  1. Combined the spinach, oranges, cucumbers, macadamia nuts, sunflower seeds, poppy seeds and strawberries in a bowl.
  2. Add the vinegar and toss well.

Nutritional Analysis: One serving equals: 99 calories, 3g fat, 14g carbohydrate, 2.6g fiber, and 3.5g protein.

 

Mediterranean Lettuce Wrap

This wrap is savory and refreshing, and is the perfect meal to get you beach ready. I recommend roasting your own bell pepper, since most store bought roasted bell peppers are packaged in oil. To do so simply throw it on the grill until soft and then peel the skin after it cools. Servings: 1 

Here’s what you need…

  • 1 large leaf of lettuce
  • 2 slices lean turkey
  • 1 roasted red bell pepper, cut into 4 segments
  • 2 tablespoons garlic hummus
  • 1 tablespoon olive tapenade
  1. Lay the lettuce leaf flat and spread with 1 tablespoon of hummus. Place the turkey slices on the lettuce and spread with remaining hummus. Sprinkle the olive tapenade over the turkey and top with the roasted bell pepper.
  2. Wrap the lettuce, use a tooth pick to hold it together.

Nutritional Analysis: One serving equals: 170 calories, 6g fat, 15g carbohydrate, 5g fiber, and 15g protein.

 

Fruit Medley

Craving something sweet? This recipe is the perfect summer dessert. If you don’t have nectarine or pear on hand, be creative and use other fresh fruits. Servings: 2

Here’s what you need…

  • 1 white nectarine, chopped
  • 1 pear, chopped
  • 1 Tablespoon chopped pecans
  • 1 Tablespoon chopped dates
  • Dash of cinnamon
  1. Mix the nectarine, pear, pecans, and dates in a medium sized bowl. Sprinkle with cinnamon and mix until well coated.

Nutritional Analysis: One serving equals: 119 calories, 3g fat, 24g carbohydrate, 4.5g fiber, and 1.5g protein

Posted in
Healthy July Recipes

Healthy July Recipes

Published by on August 14, 2014 | Leave a response

Santa Fe Salmon Salad

unnamed-11Eating healthy does not need to be boring. Grilled salmon, crip greens, tender corn and peppers, a sprinkle of cheese and a few slices of avocado make this healthy salad something worth repeating. The flavors in this dish are so delicious there is no need for dressing. Servings: 2

Here’s what you need…

2 (3.5 oz) salmon fillets
Santa Fe seasoning blend (2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon thyme, 1/8 teaspoon clove, 1/8 teaspoon allspice, 1/8 teaspoon ground cinnamon)
4 cups romaine lettuce, chopped
1/2 cup tomato, chopped
1/4 cup corn kernels
1/8 cup low fat cheese, grated
1/8 cup canned red peppers, finely chopped
1/2 avocado, sliced
Coat the salmon fillets with Santa Fe seasoning. On a pre-heated grill, cook for 8-10 minutes on each side, until flaky and cook all the way through. Remove from heat.
On 2 plates arrange a bed of lettuce, topped with half of the tomato, corn, cheese, peppers and avocado. Place the fillet on top.
Nutritional Analysis: One serving equals: 252 calories, 12 fat, 225mg sodium, 12g carbohydrate, 7g fiber, and 24g protein.

 

Smoked Salmon Omelet

It’s healthy, tastes great and is ready in just a few minutes—what more could you ask for in a breakfast? To make this scrumptious omelet a complete meal, serve it up with wheat toast and fresh fruit. Yield: 2 Servings 

Here’s what you need…

  • 1 cup egg whites
  • 1/4 cup nonfat cream cheese, softened
  • 2 oz smoked salmon
  • Garlic salt and pepper to taste
  1. Whisk together the egg whites, cream cheese, garlic salt and pepper. Coat a nonstick skillet with cooking spray and place over medium heat. Gently push the egg whites toward the center as they cook.
  2. When the eggs are almost set, place the salmon on top. Cover the pan and cook for 30 additional seconds. Remove the lid and fold omelet in half. Cut in half and serve.

Nutritional Analysis: One serving equals 124 calories, 1.8g fat, 2.5g carbohydrate, and 22.65g protein

White Bean Ratatouille

Ratatouille is a dish of cooked vegetables that originated in southern France. It is hearty and satisfying, like comfort food, with none of the guilt. This version contains white beans which add protein and have a wonderful texture. Serve it hot or cold, either way this dish is sure to please.

Yield: 8 servings

Here’s what you need:

  • 1 large-size globe eggplant, cut in 1/2 inch cubes
  • 1 tablespoon water, for sautéing
  • 2 medium-size red onions, sliced
  • 3 medium-size zucchini, cut in 1/2 inch cubes
  • 2 red bell peppers, cut into 1/2 inch squares
  • 4 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup vegetable stock
  • 4 tomatoes, seeded and roughly chopped (or 2 cans – 15 oz each – fire roasted diced tomatoes)
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 2 (15oz) cans white beans, drained and rinsed
  • Salt and fresh group pepper, to taste
  • 1/2 cup finely chopped fresh basil
  1. Steam eggplant cubes for 10 minutes. Heat the water in a large-size saute pan, add onions and cook, for 5 minutes.
  2. Add zucchini and bell peppers and cook, stirring often, for another 5 minutes. Add steamed eggplant and cook another 5 minutes, then add garlic.
  3. Add wine and stock. Bring to a boil over high heat, then reduce heat to medium-high and stir in tomatoes, parsley, thyme, oregano, and bay leaves. Reduce heat, cover, and simmer gently for 15 minutes, stirring occasionally.
  4. Add beans to skillet, stirring well to combine. Cook, uncovered, until vegetables are tender but not mushy and liquids have thickened, stirring occasionally for another 5 minutes. Season with salt to taste.
  5. Remove skillet from heat, remove the bay leaves, and stir in chopped basil.

Nutritional Analysis: One serving equals: 195 calories, 1g fat, 38g carbohydrate, 11.5g fiber, and 9.5g protein.

Flax Meal Protein Cakes

Who doesn’t love pancakes? Here’s a recipe that you can enjoy guilt free. These pancakes are packed with protein and contain omega-3 fatty acid from the flax meal. Omega-3 fatty acids are not manufactured naturally in your body, and thus must come from your diet as they are essential for growth and development. Servings: 2

Here’s what you need…

  • 1 egg and 2 egg whites
  • 2/3 cup nonfat cottage cheese
  • 1/2 cup whole grain cornmeal
  • 2 tablespoon whole wheat flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/3 cup nonfat milk
  • 2 tablespoon flax meal
  • 1 teaspoon grated lemon peel
  • Sliced banana *optional*
  1. Place all ingredients in a blender and blend until smooth.
  2. Bake on a 350-degree griddle lightly greased with cooking spray. Serve with sliced banana.

Nutritional Analysis: One serving equals: 264 calories, 4g fat, 39g carbohydrate, 3g fiber, and 20g protein.

Posted in
Banana Carrot Muffins – Gluten Free Recipe

Banana Carrot Muffins – Gluten Free Recipe

Published by on April 18, 2014 | Leave a response

muffin picture

This recipe takes a classic baking favorite and converts into a gluten free, processed sugar free, grain free, dairy free dessert that actually tastes great!

Ingredients:

3 eggs
3 ripe bananas
1 cup pitted dates
1 teaspoon apple cider vinegar
½ cup melted coconut oil
1 ½ cups shredded carrots
1 Tablespoon cinnamon
1 teaspoon sea salt
2 teaspoons baking soda
2 cups almond flour
¾ cup sliced almonds

Instructions:

In a large food processor or blender, combine eggs, dates and bananas.  Blend for a few seconds.  Add apple cider vinegar, coconut oil, and shredded carrots.  Blend a few more seconds.  Add cinnamon, sea salt, baking soda and 1 cup of the flour.  Blend until smooth.  Add 2nd cup of flour and blend once more.  Add sliced almonds and stir with a spoon or spatula just until mixed.  Spoon into a muffin tin and bake at 350 degrees for 25 minutes.
This makes approximately 14 muffins.

Your Fitness and Fat Loss Guy,

Jay

Posted in , , ,
Healthy February Recipes

Healthy February Recipes

Published by on March 19, 2014 | Leave a response

Mango Chutney Chicken Salad

This tropical salad is a refreshing way to serve chicken. Tender mango chutney, creamy Greek yogurt and fresh, crunchy greens make this one tasty meal, filled with healthy protein and fiber. Servings: 5

Here’s what you need…

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 inch ginger root, minced
  • 1 small red onion, chopped
  • 1 small red bell pepper, chopped
  • 2 ripe mangoes, chopped
  • Juice from 2 limes
  • 1 Tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • Dash of nutmeg
  • Dash of red pepper flakes
  • 1 1/2 cups non-fat, plain Greek yogurt
  • 1 Tablespoon Dijon mustard
  • Dash of salt and pepper
  • 3 cups cooked chicken breast, chopped
  • 4 cups salad greens
  1. In a large skillet, heat oil over medium heat. Add garlic and ginger root and sauté for a minute.
  2. Add the onion and bell peppers and sauté for a few minutes.
  3. Add the mango and spices. Continue to sauté for another 5 minutes, until everything has softened.
  4. Turn the heat down to low, cover and simmer for another 10 minutes. Remove from heat. Chill for 20 minutes in the refrigerator.
  5. Combine the yogurt, mustard, salt and pepper together in a small bowl. Place the chopped chicken in a medium sized bowl and mix in the yogurt blend.
  6. Prepare each plate with a pile of greens topped with a scoop of chicken and a spoonful of chutney.

Nutritional Analysis: One serving equals: 286 calories, 6 fat, 185mg sodium, 22g carbohydrates, 3g fiber, and 35g protein.

 

Low-Carb Roasted Asparagus Pasta

You’ll need a spiral slicer for this recipe, in order to create long, noodle strands out of zucchini. If you don’t already have a spiral slicer, it’s a great tool that makes low-carb noodles quickly and easily. The addition of roasted asparagus to this pasta is simply delicious. Enjoy! Servings: 4 

Here’s what you need:

  • 1 bunch, organic asparagus
  • 1 teaspoon olive oil
  • dash of sea salt and pepper
  • 5 organic zucchini
  • 2 Tablespoons sun dried tomatoes, chopped

For the dressing:

  • 1 garlic clove, chopped
  • 2 Tablespoons yellow onion, chopped
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon sweet paprika
  • 2 Tablespoons olive oil
  • 1/4 cup fresh chives, thinly sliced
  1. Preheat the oven to 425 degrees.
  2. Trim the ends off the asparagus, and chop into ½ inch pieces. Place in a medium bowl and combine with the olive oil and a dash of salt and pepper. Transfer to a baking sheet and bake for 10 minutes.
  3. Trim the ends from the zucchini and use a veggie peeler to remove the green skin. Cut the zucchini in half, width-wise, then run through a spiral slicer to create long, angel hair noodles. Place the noodles in a large bowl. Add the sun dried tomatoes and roasted asparagus.
  4. In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and mix well to combined.

Nutritional Analysis: One serving equals: 134 calories, 8g fat, 10mg sodium, 10g carbohydrate, 5g fiber, and 5g protein

 

Tropical Salad with Teriyaki Chicken

This salad is fun and full of flavor, made with nutrient-packed microgreens, sweet mango, tender teriyaki chicken and guilt-free onion rings. Eat this and give your body the protein it needs as well as a healthy serving of fiber.
Servings: 6

Here’s what you need…

  • 4 organic, free-range chicken breasts
  • 1/4 cup Organicville Island Teriyaki Sauce
  • 1 large yellow onion, cut into 1/2 inch slices
  • 1 cup almond meal
  • dash of salt
  • 1/4 teaspoon garlic powder
  • 1 cup coconut milk, full fat
  • 1 omega-3 egg
  • 4 cups organic micro greens or mixed greens
  • 1 fresh, ripe organic mango, sliced
  • 4 Tablespoons organic goat cheese, crumbled
  1. Rinse the chicken breasts. Place in a large ziplock bag with the teriyaki sauce, mix until all the chicken is coated. Place in refrigerator for at least 30 minutes. (Do it overnight for even better flavor!)
  2. Preheat oven to 400 degrees F. Lightly grease a baking sheet with coconut oil.
  3. In a shallow bowl combine the almond meal, salt and garlic powder. In another shallow bowl whisk the coconut milk and egg.
  4. Dip each onion ring in the milk mixture and then coat with the almond meal mixture. Place on prepared baking sheet.
  5. Bake for 20 minutes. Remove from oven, flip each onion ring, then return to oven for an additional 10 minutes.
  6. Heat a grill pan and lightly coat with coconut oil. Place the chicken breasts on the grill pan, and cook 4 minutes each side, until there is no longer any pink in the middle.
  7. Remove chicken from heat and slice.
  8. Prepare each plate with a pile of micro greens, sliced mango, goat cheese crumbles, a few onion rings and then top with teriyaki chicken.

Nutritional Analysis: One serving equals: 366 calories, 2g fat, 268mg sodium, 23g carbohydrate, 4g fiber, and 40g protein

 

Chicken Soup with Quinoa & Roasted Red Peppers

By using flavorful ingredients, like roasted red bell peppers and white bean hummus, this soup tastes like you slaved over it all afternoon– but really takes less than 20 minutes to throw together. This recipe is a great way to fit some quinoa into your diet. Quinoa is a protein-packed seed that is considered a “super food”. It’s s a complete protein, containing all 9 essential amino acids, and is gluten free.
Servings: 5

Here’s what you need:

  • 1 cup roasted red bell peppers
  • 3/4 cup white bean hummus
  • 2 cups chicken stock
  • 1/2 cup cooked quinoa
  • 1 cup shredded rotisserie chicken
  • dash salt and pepper
  • 2 Tablespoons parsley, chopped
  1. Take 1/4 cup of the roasted red peppers, slice into strips and set aside.
  2. Place the remaining red peppers in a blender along with the hummus and chicken stock. Blend until smooth.
  3. Transfer to a medium saucepan. Add the quinoa and chicken. Season with salt and pepper.
  4. Bring to a boil.
  5. Ladle the soup into bowls and garnish with the slices of red pepper and chopped parsley.

Nutritional Analysis: One Serving equals: 248 calories, 11g fat, 644mg sodium, 14g carbohydrate, 3g fiber, and 20g protein

Posted in
Healthy January Recipes

Healthy January Recipes

Published by on March 19, 2014 | Leave a response

Slow Cooker Chicken Tacos

Here’s a simple, delicious dinner that your whole family will love. Simply throw the chicken ingredients into the slow cooker in the morning, and come home to a healthy, flavorful meal. Servings: 8

Here’s what you need…

  • 2lbs boneless, skinless chicken thighs
  • 3 bell peppers (any color), thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 (4oz) can green chiles, chopped (I use mild!)
  • 1 (14oz) can diced tomatoes
  • 1 (16oz) jar green salsa
  • 4 cloves garlic, minced
  • 1/4 cup cilantro, chopped plus more for garnish
  • 1 Tablespoon ground cumin
  • 1 Tablespoon chili powder
  • 1 Tablespoon fajita seasoning
  • 2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Large lettuce leaves
  • Avocado, sliced
  1. Combine all of the ingredients, except the lettuce leaves and avocado, in a slow cooker. Cover and cook on low for 5 hours.
  2. Remove the chicken thighs, shred with a fork, and mix back in. Serve, using a slotted spoon, on the lettuce leaves. Garnish with sliced avocado, chopped cilantro and a sprinkle of fajita seasoning. Enjoy!

Nutritional Analysis: One serving equals: 202 calories, 6g fat, 589mg sodium, 14g carbohydrate, 5g fiber, and 20g protein.

 

Celery Root & Green Onion Bisque

Here’s a deliciously creamy (yet dairy-free) way to enjoy your veggies. This wholesome, tasty soup is perfect as a light winter meal.
Servings: 8

Here’s what you need…

  • 2 Tablespoons coconut oil
  • 1 bunch scallions, chopped
  • 1 large yellow onion, chopped
  • dash of sea salt plus 1 teaspoon
  • 1.5 lb celery root
  • 32oz organic chicken broth
  • 1 (13.66 oz) can coconut milk
  • 1/4 cup fresh chives, thinly sliced
  • black pepper
  1. In a large soup pot, place the coconut oil over medium-low heat. Add the scallions, onion, and dash of salt. Cook for 15 minutes, until tender.
  2. Peel the celery root, then chop into small pieces. Add the celery root pieces, 1/2 cup of water and the remaining 1 teaspoon of sea salt to the pot. Cover and cook until the celery root is tender, about 15 minutes.
  3. Add the chicken broth and coconut milk then cook, uncovered, for 20 minutes. Let cool slightly.
  4. Use a hand blender to puree the soup into a very smooth consistency. Garnish with chives and black pepper. Enjoy!

Nutritional Analysis: One serving equals: 154 calories, 11g fat, 430mg sodium, 7g carbohydrate, 1g fiber, and 4g protein.

 

Chinese Zucchini Noodle Bowls with Pork Meatballs

Using a spiral slicer to turn zucchini into long, noodle strands is a fantastic way to enjoy comfort food without guilt. These Chinese Noodle bowls are filled with flavor, fiber and lots of tasty protein. Meals like this are exactly what you need to reach your fitness goals. Servings: 6

Here’s what you need…

For the MeatBalls

  • 1 lb ground pork
  • 1 teaspoon Chinese 5-Spice powder
  • Sea salt and black pepper
  • 1 inch fresh ginger, peeled and minced
  • 1 clove garlic, minced
  • 1/4 cup almond flour
  • 2 green onions, minced
  • 2 teaspoons sesame oil

For the Noodle Bowls

  • 1 Tablespoon sesame oil
  • 1 inch fresh ginger, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 4 green onions, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 4 baby bok choy, thinly sliced
  • 8 cups chicken broth
  • 2 Tablespoons coconut aminos
  • 5 organic zucchini, peeled and run through a spiral slicer

For the MeatBalls

  1. Preheat the oven to 400 degrees F. Place a wire rack on a rimmed baking sheet.
  2. In a medium bowl combine all of the meatball ingredients. Mix well with your hands until all of the ingredients are evenly combined. Form golf ball sized balls and place on the wire rack. Bake for 25-30 minutes, until fully cooked.

For the Noodle Bowls

  1. In a large soup pot, place the sesame oil over medium-high heat. Add the ginger, garlic, onions, and bell pepper. Cook for 4 minutes. Add the bok choy and cook for another 4 minutes. Add the broth and coconut aminos. Reduce the heat to medium-low.
  2. Use a vegetable peeler to remove all of the green skin from the zucchini. Cut each zucchini in half, width-wise, and use a spiral slicer to create long, angel-hair noodles. Add the noodles and the cooked meatballs to the soup pot. Simmer over medium-low heat for 10 minutes. Serve in shallow bowls, drizzled with sesame oil and sprinkled with minced green onion. Enjoy!

Nutritional Analysis: One serving equals: 199 calories, 18g fat, 170mg sodium, 21g carbohydrate, 2g fiber, and 18g protein.

 

Fastest Chicken Stir Fry

Think you don’t have enough time to cook a healthy meal? Think again. This healthy and delicious chicken stir fry takes only minutes to make. Instead of chopping the vegetables yourself, this recipe calls for pre-chopped ingredients found in the produce section of your grocery store. Skip the take out line tonight and try this recipe instead. Yield: 6 servings

Here’s what you need…

  • 1 teaspoon olive oil
  • 1 teaspoon chopped garlic
  • 1 cup asparagus, cut into 2 inch segments
  • 1 (16 oz) package pre-chopped stir fry vegetables
  • 1 (10 oz) package shredded cabbage
  • 1 cup chopped pineapple
  • 1 cup chopped cooked chicken breast
  • 1/4 cup teriyaki sauce
  1. Heat the olive oil in a large skillet or wok. Add the garlic. When the garlic is browned add the asparagus. Stir fry for 5 minutes or until the asparagus turns bright green.
  2. Add the chopped stir fry vegetables, cabbage, and pineapple. Stir fry for 5 minutes or until the vegetables are tender.
  3. Add the cooked chicken pieces and mix in the teriyaki sauce. Stir fry for another minute, until the sauce is evenly distributed.

Nutritional Analysis: One serving equals: 117 calories, 1.8g fat, 15.8g carbohydrate, 4g fiber, and 10.7g protein.

Posted in
Healthy December Recipes

Healthy December Recipes

Published by on January 9, 2014 | Leave a response

Cleansing Squash Soup

This simple, cleansing squash soup recipe is an amazing recipe to rely on this holiday season for two reasons…

First, it’s the perfect light meal to eat before you go out to your holiday party. You’ll make better food choices and will have less room for the fattening foods when you’ve already filled up on this guilt-free soup.

Secondly, this soup makes a wonderful day-after-the-big-party meal, when you want to keep things low-calorie, simple and cleansing. It freezes well, so make lots and save some for later. Servings: 6 

Here’s what you need…

  • Nonstick cooking spray
  • 1 red onion, chopped
  • 6 cups vegan vegetable broth
  • 3 green zucchini, chopped
  • 3 yellow zucchini, chopped
  • dash of salt and pepper
  • 12 oz frozen butternut squash, defrosted
  • 1 cup unsweetened coconut milk
  • juice from 1/2 a lemon
  • dab of plain Greek yogurt
  1. Spray the bottom of your soup pot with nonstick spray, and sauté the onion until soft. Add the broth, zucchini, salt and pepper and cook until zucchini is soft.
  2. Use your hand blender and puree the soup until smooth. Add the butternut squash.
  3. Remove from heat, add milk and lemon juice.
  4. Put a dab of yogurt in each bowl and swirl with a spoon.

Nutritional Analysis: One serving equals: 122 calories, 1g fat, 402mg sodium, 26g carbohydrate, 3g fiber, and 5g protein

 

South-Of-The-Border Chicken & Rice Soup

A bowl of this homemade soup is a wonderful meal to enjoy during the holidays. It’s low carb and filled with protein and veggies to power your day and curb your cravings. Best of all it’s made in the slow cooker, so preparation is quick and easy.Servings: 8 

Here’s what you need…

  • 2 organic, free range chicken breasts
  • 1 (28oz) can diced, fire roasted tomatoes
  • 1 (4oz) can green chiles, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 head cauliflower, shredded
  • 32 oz organic, free range chicken broth
  • 2 teaspoons ground cumin
  • dash of sea salt and pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 avocados
  • Tajin seasoning for garnish
  1. Combine all of the ingredients, except the cilantro, avocado and tajin, in a slow cooker. Cover and cook on high for 3 hours.
  2. Remove the chicken breasts from the slow cooker. Shred with a fork and then return to the slow cooker.
  3. Garnish each bowl with a sprinkle of cilantro, a few slices of avocado and a dash of tajin. Enjoy!

Nutritional Analysis: One serving equals: 153 calories, 6g fat, 321mg sodium, 14g carbohydrate, 7g fiber, and 10g protein.

 

Chili Spiced Nuts

A warm bowl of these chili spiced nuts make a fantastic appetizer or snack to serve at your holiday function. The spice combo is so good, try not to eat them all before your guests arrive! A jar of these would also make a wonderful hostess gift, free of preservatives or harmful ingredients.Servings: 20

Here’s what you need…

  • 1 cup raw pecan halves
  • 1 cup raw pepitas
  • 1 cup shelled pistachios
  • 1 cup raw almonds
  • 3 Tablespoons coconut oil, melted
  • 3 Tablespoons coconut sugar
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  1. Preheat the oven to 325 degrees F. Lightly grease a rimmed baking sheet with coconut oil.
  2. In a large bowl combine all of the nuts with the coconut oil. Toss to coat.
  3. In another bowl, combine the remaining ingredients. Mix well and then sprinkle over the nuts, mixing until fully combined.
  4. Spread the nuts over the prepared baking sheet. Bake for 10 minutes, stir, and then bake for an additional 10 minutes until golden and toasty.

Nutritional Analysis: One serving equals: 168 calories, 14 fat, 78mg sodium, 6g carbohydrate, 3g fiber, and 5g protein.

 

Japanese Chicken Stir Fry

This recipe meets all 5 of the steps to a healthy dinner. By baking the chicken and using cauliflower for rice, this recipe has half of the calories and 80% less fat than a traditional stir fried chicken meal. Servings: 4

Here’s what you need…

  • 1 head cauliflower
  • 1/4 cup coconut aminos
  • 1/4 cup mirin (sweet rice wine)
  • 1 Tablespoon coconut nectar
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons organic chicken broth
  • 3 teaspoons sesame oil, divided
  • 1 pound skinless, boneless chicken breasts
  • 8 ounces snow peas, halved lengthwise diagonally
  • 1 bunch green onions, cut into 1-inch pieces
  1. Wash cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor. In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Sauté for about 5 minutes, until tender. Season with salt and pepper. Serve as you would traditional rice.
  2. Combine coconut aminos, mirin, coconut nectar, apple cider vinegar and chicken broth in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
  3. Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons toasted sesame oil to pan; swirl to coat. Add chicken breasts to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into 1-inch slices.
  4. Return pan to medium-high heat; add remaining 1teaspoon toasted sesame oil to pan. Add snow peas and onions; saute 2 minutes. Add coconut amino mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. Place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.

Nutritional Analysis: One serving equals: 256 calories, 6g fat, 621mg sodium, 25g carbohydrate, 6g fiber, and 28g protein.

 

Easy Baked Pesto Zucchini

Here’s a simple, delicious vegetable side dish that your whole family will love. It’s a great way to increase the fiber content of your meal. Simply add a serving of lean protein and you have a wonderfully fit meal.
Servings: 4

Here’s what you need…

  • 4 small, organic zucchini
  • 1/4 cup kalamata olives, seeded and chopped

For the Pesto:

  • 1/4 cup raw pecans
  • 1 cup fresh basil leaves
  • 2 cloves garlic, chopped
  • 2 Tablespoons olive oil
  • 1/4 cup nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sea salt
  1. Preheat the oven to 450 degrees F. Combine the pesto ingredients in a food processor until creamy.
  2. Trim the ends from the zucchinis and slice in half the long way. Carefully score the flesh with short diagonal cuts.
  3. Heat a grill pan over medium-high heat. Brush a little olive oil on the flat side of each zucchini and place the flat side down on the hot pan. Cook until the flat side is browned and the zucchini is starting to soften, about 4 minutes. Transfer the zucchini to a baking pan.
  4. Spread a Tablespoon of pesto on each zucchini slice and sprinkle with the olives. Place in the preheated oven for 8-12 minutes, until tender. Enjoy!

Nutritional Analysis: One serving equals: 152 calories, 10g fat, 140mg sodium, 11g carbohydrate, 4g fiber, and 6g protein.

Posted in

Healthy November Recipes

Published by on November 27, 2013 | Leave a response

Hearty Chicken Casserole

Casseroles like this are a lifesaver on busy weeknights, and unlike most casserole recipes, this one is dairy, grain and gluten free. The tender, hearty veggies and chicken are mixed with tomatoes and basil then topped with a sprinkle of toasted ground nuts and nutritional yeast. You get to enjoy delicious flavor while filling up on protein, veggies and fiber that powers your body and energizes your day. Servings: 8 

Here’s what you need…

  • 1 teaspoon coconut oil
  • 3 Tablespoons pine nuts
  • 3 Tablespoons pecans, chopped
  • 3 Tablespoons nutritional yeast
  • dash of sea salt
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 bell peppers, chopped
  • 2 eggplants, chopped
  • 2 cups roasted chicken, cubed
  • 1 (28oz) can crushed tomatoes
  • 3 Tablespoons fresh basil, chopped
  • 1/4 cup white wine
  • 1/2 cup
  1. Preheat the oven to 350 degrees F. Lightly grease a casserole dish with coconut oil.
  2. In a small skillet, place the coconut oil over medium heat. Add the pine nuts and pecans. Saute until golden brown. Remove from heat and pulse in a food processor with the nutritional yeast and dash of salt. Set the nut mixture aside.
  3. In a large skillet, place the olive oil over medium heat. Add the garlic and onions and cook for 5 minutes. Add the pepper and eggplant and continue to cook for 5 minutes.
  4. Mix in the chicken, tomatoes, basil and wine. Bring to a boil, then simmer for 5 minutes.
  5. Spread the chicken and veggie mixture into the prepared casserole pan. Evenly sprinkle the nut mixture over the top of the casserole. Cover with foil and bake for 50 minutes. Remove the foil and bake for another 10 minutes. Enjoy!

Nutritional Analysis: One serving equals: 223 calories, 7g fat, 320mg sodium, 19g carbohydrate, 9g fiber, and 19g protein.

 

Spicy Chicken Chowder with Carrot Noodles

Love noodles in your soup? Here’s a delicious way to enjoy noodles without the typical waist-expanding carbohydrates. Take a vegetable peeler and create long strips of carrots or zucchini, and use these in your homemade soup as noodles. It’s fun, it’s tasty, and it will get you one step closer to those amazing abs. Servings: 8

Here’s what you need…

  • 2 Tablespoons Coconut oil (Or use bacon fat for more flavor)
  • 3 cloves garlic, minced
  • 2 lbs bone-in, skinless chicken thighs
  • 1 butternut squash, seeded peeled and cubed (3-4 cups)
  • 1 bunch red kale, chopped
  • 1 (160z) jar green, roasted salsa
  • 4 cups Chicken Broth
  • 5 large carrots, made into flat noodles with a vegetable peeler
  • 1 Tablespoon lime juice
  • 1/2 teaspoon sea salt
  • 1/2 cup fresh cilantro, chopped
  1. In a large soup pot, place the coconut oil (or bacon fat) over medium high heat. Add the garlic and chicken thighs and cook, stirring often, for 5 minutes. Add the butternut squash cubes and chopped kale. Continue to cook for 5 minutes.
  2. Add the salsa and chicken broth and bring to a low boil.
  3. Wash the carrots, then use a vegetable peeler to create long, flat “noodles”. Add to the pot. Reduce to a simmer and cover for 40 minutes.
  4. Remove the chicken from the pot and pull the chicken meat from the bones. Use an immersion blender to puree 1/3 of the vegetables. Return the meat to the pot and discard the bones. Add most of the cilantro, saving just enough to garnish each bowl. Serve warm.

Nutritional Analysis: One serving equals: 306 calories, 19g fat, 528mg sodium, 21g carbohydrate, 3g fiber, and 23g protein

 

Turkey Pumpkin Stew

This comforting autumn soup is filled with creamy pumpkin and savory turkey, while keeping it low-carb and high protein. Doesn’t get better than this! If you’re making this after your big holiday meal, feel free to use shredded, roasted turkey instead of raw, ground turkey. Simply chop the shredded, roasted turkey and add in the last 10 minutes of the cooking time. Enjoy!
Servings: 12 

Here’s what you need…

  • 1 Tablespoon coconut oil
  • 1 small yellow onion, chopped
  • 1 fennel bulb, chopped
  • 1 small butternut squash, peeled, seeded and chopped
  • 2 teaspoons fresh ginger, minced
  • 1 lb ground turkey
  • 1 (14oz) can diced tomatoes in sauce
  • 1 (14oz) can pumpkin
  • 4 cups chicken broth
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup parsley, chopped
  1. In a large soup pot, place the coconut oil over medium-high heat. Add the onion and cook for 3 minutes, until tender. Add the fennel, butternut squash and ginger. Cook for 5 minutes.
  2. In a large skillet place the ground turkey over medium-high heat. Cook until browned, stirring often. Drain off liquid.
  3. Add the turkey, tomatoes, pumpkin, broth, salt and pepper to the soup pot. Cover and cook over low heat for 40 minutes. Stir in the chopped parsley and cook, uncovered for another 10 minutes. Serve warm. Enjoy!

Nutritional Analysis: One serving equals: 110 calories, 4g fat, 195mg sodium, 10g carbohydrate, 2g fiber, and 9g protein.

 

Holiday Cauliflower Rice

This delicious recipe is the perfect side to accompany your holiday meal. It’s grain free and lower in calories than traditional wild rice, while delivering big on flavor. Made with shredded cauliflower, Brussels sprouts, celery and chopped dates and walnuts, this faux rice is packed with nutrition and fiber. Servings: 8

Here’s what you need…

  • 1 onion, chopped
  • 1 Tablespoon olive oil
  • 1 head cauliflower, cut into small pieces
  • 1 cup Brussels sprouts, cut into quarters
  • 4 stalks celery
  • 1 cup organic, free range chicken broth
  • Dash of salt and pepper
  • 1/2 cup pitted dates, chopped
  • 1/3 cup walnuts, chopped and toasted
  1. In a large skillet cook onions in the olive oil for about 10 minutes or until tender.
  2. Meanwhile, shred the cauliflower, Brussels sprouts and celery in a food processor using the grating attachment.
  3. Add the shredded cauliflower, Brussels sprouts, celery, broth and a dash of salt and pepper to the skillet. Mix well and cook for 3 minutes.
  4. Pour the mixture into a lightly greased casserole dish. Cover with foil and bake in a 400 degree F oven for 35 minutes. Stir in the dates and walnuts, return to the oven for 10 minutes, uncovered.

Nutritional Analysis: One serving equals: 114 calories, 5g fat, 97mg sodium, 18g carbohydrate, 4g fiber, and 4g protein

Posted in

Healthy October Recipes

Published by on November 27, 2013 | Leave a response

Field Greens Salad with Candied Pecans

You know that eating lots of greens is key component to shrinking belly fat, so try this delicious field greens salad. Add a side of lean protein to this recipe, like sliced chicken breast, for the perfect, fitness-approved meal. Servings: 4

Here’s what you need…

For the Salad:

  • 1 Tablespoon organic coconut oil
  • 1/3 cup roughly chopped organic pecans
  • 3 Tablespoons coconut crystals
  • 4 cups organic, mixed greens
  • 1 Bosc pear, sliced

For the Dressing:

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar glaze
  • 1 packet stevia
  • 1 Tablespoon fresh thyme
  • 1 teaspoon Dijon
  • 1 minced garlic clove
  • dash of pepper
  1. In a small skillet, place the coconut oil over low heat. Once melted, add the pecans and cook, stirring constantly, for 3 minutes. Add the coconut crystals. Continue to cook, stirring constantly, for about 4 minutes, until the crystals have melted and the pecans are golden. Remove from heat, set aside.
  2. Combine the dressing ingredients in a small jar. Mix well.
  3. Divide the greens and sliced pears between 4 plates. Top with the candied pecans and drizzle with dressing. Enjoy!

Nutritional Analysis: One serving equals: 196 calories, 14g fat, 49mg sodium, 15g carbohydrate, 3g fiber, and 2g protein

 

Baked Veggie and Chicken Skewers

These delicious Baked Veggie and Chicken Skewers are a quick and simple dinner that’s filled with fiber and protein. Dinners like this will get you well on your way to transforming your body. Pack the leftovers for a wholesome, fat burning lunch. Servings: 8

Here’s what you need:

  • 15 bamboo skewers, cut in half
  • 1 cup coconut aminos
  • 1 cup filtered water
  • 1/2 cup pure maple syrup
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons olive oil
  • 1 Tablespoon onion powder
  • 2 teaspoon garlic powder
  • 1 Tablespoon minced ginger root
  • 1 lb organic chicken breast tenders, cut into 2-inch pieces
  • 1 orange bell pepper, cut into 1 inch pieces
  • 1 green bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces
  1. Soak the bamboo skewers in water for an hour.
  2. Combine all of the ingredients, except the bell peppers, in large ziplock bag. Marinate in the fridge for 1 hour.
  3. Preheat the oven to 375 degrees F. Thread the chicken pieces, alternating with bell pepper pieces, on the skewers. Line on a lightly greased pan and bake for 30 minutes, or until fully cooked through.

Nutritional Analysis: One serving equals: 103 calories, 2g fat, 130mg sodium, 8g carbohydrate, 1g fiber, and 14g protein

 

Cinnamon Baked Apple Chips

Most packaged dried fruits contain added cane sugar, but here’s a recipe for baked apple chips that uses only a touch of wholesome sweeteners and a sprinkle of cinnamon. No need for a dehydrator either, these tasty chips are made in the oven! Enjoy this as a delicious dessert or pack a bagful for an on-the-go snack. Servings: 5

Here’s what you need:

  • 6 apples (try Pink Lady or Honeycrisp)
  • 6 cups fruit-only juice (try pear juice)
  • 2 cinnamon sticks
  • Ground cinnamon
  • Sea salt
  • Coconut Crystals
  1. Preheat the oven to 250 degrees F. Core and then thinly slice 6 apples (skins are fine!)
  2. Boil the apples for 5 minutes in a pot with the fruit juice and cinnamon sticks.
  3. Remove from the juice, pat dry and arrange the apple slices on a cooling rack placed on a rimmed baking sheet. Sprinkle with cinnamon, sea salt and coconut crystals. Place in the preheated oven for 1 to 2 hours. Remove from heat once crispy.

Nutritional Analysis: One serving equals: 114 calories, 0g fat, 60mg sodium, 30g carbohydrate, 6g fiber, and 1g protein

 

Cranberry Chicken Salad

Meals that are high in protein and natural fiber are the perfect way to compliment your strength training routine to achieve your fat loss goal quickly. This recipe for Cranberry Chicken Salad is a delicious way to eat lean and clean. Serve on large lettuce leaves.Servings: 8

Here’s what you need…

  • 4 cups cooked chicken breast, cubed
  • 1 fennel bulb, chopped
  • 1/4 cup roasted pistachios, chopped
  • 1/4 cup dried cranberries
  • 1 Tablespoon roasted pepitas
  • 3 Tablespoons coconut milk, canned and full fat
  • 1 teaspoon dried, ground sage
  • 3 Tablespoons fresh parsley, minced
  • dash of salt and pepper
  • head of Romaine lettuce

1. Mix all of the ingredients, except the lettuce, in a bowl. Serve by spooning the chicken salad in large Romaine lettuce leaves.

Nutritional Analysis: One serving equals: 221 calories, 9 fat, 123mg sodium, 10g carbohydrates, 4g fiber, and 23g protein.

Posted in

Healthy September Recipes

Published by on November 27, 2013 | Leave a response

No Bake Banana Chocolate Protein Bars

Now you can quickly and easily make your own protein bars at home! This no bake recipe takes high quality protein powder and combines it with wholesome, real food ingredients to create a delicious protein bar to power your day. Store these in your freezer, then simply allow to defrost for a few minutes before enjoying. Serving: 10

Here’s what you need…

  • 1 cup vanilla protein powder
  • 3/4 cup coconut flour
  • 2 mashed bananas
  • 1/2 cup coconut milk
  • 1/4 cup water (and more if needed)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons mini chocolate chips
  • 1 oz dark chocolate (70% cocoa or higher)
  • 1 teaspoon coconut oil
  1. In a medium bowl combine the protein powder and coconut flour.
  2. In another medium bowl mash the bananas. Add the coconut milk, water and vanilla, mix until smooth. Add the dry ingredients and mix until fully combined. If the batter is dry then add a few more drops of water. Mix in the chocolate chips.
  3. Line a freezer-safe plate with wax paper. Form the dough into 10 bars. Place on the wax paper and put in the freezer for 20 minutes.
  4. In a double boiler over medium-low heat (make your own by placing a small saucepan directly in a skillet that has few Tablespoons of water) melt the dark chocolate and coconut oil.
  5. Remove the bars from the freezer and drizzle or dip in the melted dark chocolate. Return to the freezer for 10 minutes until the chocolate has hardened.

Nutritional Analysis: One bar equals: 183 calories, 6g fat, 11g carbohydrate, 99mg sodium, 5g fiber, and 18g protein

 

BBQ Meatballs

Here’s a wonderful protein-packed snack recipe. The addition of homemade BBQ sauce takes these meatballs from regular to extraordinary. Enjoy as a power snack or throw a couple on a pile of greens for a light meal.Makes: 18

Here’s what you need…

  • 2 beaten eggs
  • 1/2 cup blanched almond flour
  • 1/4 cup flax meal
  • 1/2 cup onion, finely minced
  • 2 Tablespoons coconut milk, canned, full fat
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 12 oz ground cooked ham
  • 12 oz ground raw pork
  • 1/3 cup coconut crystals
  • 2/3 cup organic, no-sugar-added ketchup
  • 3 Tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  1. In a large bowl combine eggs, almond flour, flax meal, onion, coconut milk, Dijon, and pepper. Add ground ham and ground pork; mix well. Shape into 18 balls, using about 1/4 cup mixture for each ball. Place ham balls in a lightly greased 2-quart rectangular baking dish.
  2. In a bowl combine coconut crystals, ketchup, vinegar, and Dijon. Stir until the coconut crystals dissolve. Pour a spoonful over each ham ball.
  3. Bake, uncovered, in a 350 degree F oven about 35 minutes or until done. Transfer ham balls to a serving platter and enjoy!

Nutritional Analysis: One meatball equals: 122 calories, 7g fat, 293mg sodium, 5g carbohydrate, 1g fiber, and 9g protein

 

Chocolate Mint Protein Shake

Here’s a tasty way to get your protein. Blend up one of these Chocolate Mint Protein Shakes whenever you have the urge to eat a bowl of ice cream. It’s just as sweet and delicious, while being filled with the protein that your muscles need. Servings: 1

Here’s what you need…

  • 1 cup ice
  • 1/2 frozen banana
  • 1 Tablespoon chopped dark chocolate
  • 1 cup water
  • 1 scoop high quality chocolate protein powder
  • a few drops of organic peppermint flavoring (find next to vanilla extract at the store)
  • fresh mint leaves to garnish (optional)
  1. Combine all of the ingredients in a blender. Mix until smooth. Enjoy!

Nutritional Analysis: One serving equals: 198 calories, 6g fat, 80mg sodium, 13g carbohydrate, 3g fiber, and 20g protein

 

Roasted Red Bell Pepper Soup

This quick and easy soup is wholesome and nutritious. Red bell peppers are filled with vitamin C, vitamin A and carotenoids, making this a wonderful way to fight off a cold. Servings: 6

Here’s what you need:

  • 5 red bell peppers, roasted, peeled and seeded
  • 4 cups of chicken broth,
  • 1 can of coconut milk
  • 2 teaspoons of lemon juice
  • 1 teaspoon of sea salt,
  • dash of black pepper
  • 1 teaspoon of smoked paprika
  • 1 Tablespoon of nutritional yeast
  1. Roast the bell peppers on a grill pan. Let them get really blackened. Place in a closed paper bag for 15 minutes. Peel off the skin, remove the seeds and stem.
  2. Transfer the roasted peppers and the remaining ingredients in a high-speed blender or food processor. Blend until smooth then heat on the stove. It’s really delicious chilled, too. Garnish with a Tablespoon of coconut milk and chopped parsley. Enjoy!

Nutritional Analysis: One serving equals: 151 calories, 12g fat, 341mg sodium, 7g carbohydrate, 2g fiber, and 6g protein

 

Easy Chopped Chicken Salad

This quick and simple salad is a delicious solution to the age-old question, “What’s for dinner?” It’s filled with wholesome ingredients, protein and fiber to enhance your hard earned fitness results. Servings: 6 

Here’s what you need:

For the Salad

  • 2 cooked chicken breasts, chopped
  • 1.2 cup cherry tomatoes, quartered
  • 1 Tablespoon red onion, minced
  • 1/2 cup cucumber, chopped
  • 4 cups romaine lettuce, chopped
  • 4 strips, cooked nitrate-free bacon, chopped
  • 1 avocado, chopped

For the Dressing

  • 1/8 cup olive oil
  • 2 Tablespoons lemon juice
  • 1 packet stevia
  • 1 teaspoon crushed garlic
  • 1 teaspoon Dijon mustard

Instructions

  1. Combine all of the salad ingredients in a large salad bowl. Mix to combine.
  2. Combine all of the dressing ingredients in a small bowl. Drizzle over the salad and serve.

Nutritional Analysis: One serving equals: 218 calories, 12g fat, 189mg sodium, 5g carbohydrate, 4g fiber, and 22g protein

Posted in

Healthy August Recipes

Published by on September 25, 2013 | Leave a response

Quick Chicken Stir Fry

Resist the temptation to eat out by making quick, healthy dinners like this one. Chicken and veggies make up the bulk of this meal, keeping you lean and green. Instead of rice, serve this stir fry over a cauliflower rice. To make simply run a head of cauliflower through a food processor with the grating attachment, so that it is finely shredded. Sauté the cauliflower in a large skillet, with a teaspoon of olive oil, until soft. Season with salt and pepper. Serving: 6
Here’s what you need…

  • 1 pound organic, boneless, skinless chicken breast
  • 2 Tablespoons Olive oil
  • 1 clove garlic, minced
  • 1 yellow onion, chopped
  • 2 heads broccoli, chopped
  • 2 carrots, cut in half and then into 2 inch segments
  • 2 heads baby bok choy, chopped
  • 1 zucchini, chopped
  • 1 teaspoon fresh ginger, minced
  • 3/4 cup chicken broth (divided)
  • 2 Tablespoons arrowroot starch
  • 2 Tablespoons toasted sesame seed oil
  • 1 Tablespoons ume plum vinegar
  • 1 Tablespoon coconut aminos
  • 1 ripe, organic mango, peeled, pitted and chopped
  1. Rinse the chicken and cut into 1 inch cubes.
  2. Place the olive oil in a large skillet over medium heat. Add the garlic and onions, sauté for about 10 minutes, until soft. Add the broccoli, carrots and chicken and cook an additional 10 minutes. Add the bok choy and zucchini. After 5 minutes add 1/4 cup of chicken broth, cover, and cook an additional 10 minutes.
  3. In a small bowl combine the remaining 1/2 cup chicken broth, arrowroot, sesame oil, vinegar and coconut aminos. Add the seasoned mixture to the skillet, along with the chopped mango, and cook for another 5 minutes, stirring constantly until the mixture thickens.

Nutritional Analysis: One serving (without rice) equals: 243 calories, 11g fat, 675mg sodium, 15g carbohydrate, 4g fiber, and 19g protein

Slow Cooker Turkey Spaghetti over Zucchini Noodles

Making noodles out of fresh zucchini dramatically cuts down on the carbs and calories in your dinner, while increasing the fiber content. Imagine what an impact this simple food trick could have on your fitness results if you always chose zucchini noodles over traditional noodles.Serving: 6
Here’s what you need…

  • 1 Tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1 fennel bulb, chopped
  • 4 carrots, sliced
  • 1 cup mushrooms, sliced
  • 1/4 cup chopped olives
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (14.5 oz) can tomato sauce
  • 2 Tablespoons tomato paste
  • 1/2 cup dry red wine (Cabernet works well)
  • 2 Tablespoons Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sweet paprika
  • 1 pound ground turkey
  • 6 zucchinis
  • 1/4 cup fresh Italian parsley, chopped
  1. In a large skillet, place the olive oil over medium heat. Add the garlic, onions and fennel. Cook for 5 minutes, until soft. Add the carrots, cover and cook for another 5 minutes. Remove from heat.
  2. Coat the inside of your slow cooker with olive oil. Add the cooked veggies, mushrooms, olives, tomatoes, tomato sauce, tomato paste, wine and the seasonings. Mix well.
  3. Add the turkey on top of the veggie mixture, breaking it into chunks. Lightly press the turkey down into the sauce, but be careful not to break up the chunks.
  4. Cook on low heat for 7 hours.
  5. Wash the zucchini, use a vegetable peeler to create long, flat noodles. Stop when you get to the seedy middle part of the zucchini. Plate the zucchini noodles and top with warm turkey spaghetti sauce. Sprinkle with chopped parsley.

Nutritional Analysis: One serving equals: 276 calories, 8g fat, 383mg sodium, 18g carbohydrate, 6g fiber, and 21g protein

Grain-Free Zucchini Muffins

Most muffin recipes use white flour, sugar, canola oil and dairy—but not these healthy muffins. Each of these Grain-Free Zucchini Muffins is packed with nutrients, vitamins and minerals. It’s the perfect way to turn fresh, organic zucchini into a delicious treat. Serving: 12
Here’s what you need…

  • 11/2 cups almond flour
  • 11/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 3 eggs
  • 3 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1 banana, mashed
  • 1 tablespoon coconut oil, melted
  • 1 cup grated zucchini, water squeezed out
  • 1/4 cup golden raisins
  • 1/2 cup chopped pecans
  1. Preheat oven to 350 degrees and grease a muffin pan with coconut oil, or one large loaf pan.
  2. Combine the almond flour, baking soda, salt, cinnamon and nutmeg in a medium bowl and set aside.
  3. Combine the eggs, honey, vanilla, banana and oil in another bowl. Mix well and add the dry ingredients. Mix until fully combined
  4. Fold in the zucchini, raisins and pecans. Spoon the batter into the prepared muffin tins, filling each tin 1/4 full.
  5. Bake for 20 minutes or until golden and set (for a loaf bake for 30 minutes). Remove from oven and let cool for 5 minutes.

Nutritional Analysis: One muffin equals: 182 calories, 12g fat, 13g carbohydrate, 166mg sodium, 3g fiber, and 6g protein

 

Real Food Spaghetti Pie

This innovative spaghetti pie is made with noodles straight from a squash…not a package! It’s a fun way to serve a traditional, comfort meal without the guilt. Dinners like this are a wonderful way to quickly achieve your fat loss goal. Serving: 6 

Here’s what you need…

  • 1 organic spaghetti squash
  • 1/2 cup raw cashews, soaked in hot water for 10 minutes
  • 2 teaspoons lemon juice
  • 2 teaspoons water
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon sweet paprika
  • 1/2 clove garlic
  • dash of pepper
  • 1 Tablespoon coconut oil
  • 1 yellow onion, chopped
  • 1 small green bell pepper, chopped
  • 1 garlic clove, minced
  • 8 ounces ground turkey or beef
  • 1/2 teaspoon fennel seeds, crushed
  • 1 8-ounce can tomato sauce
  • 1 teaspoon dried oregano, crushed
  • 2 eggs, beaten
  • 2 Tablespoons flax meal
  • 2 Tablespoons nutritional yeast
  1. Wash the spaghetti squash, slice in half lengthwise and bake cut-side up in a 375 degree F oven for 40 minutes, or until tender. Remove from oven and set aside to cool.
  2. Discard the cashew soaking water. Combine the cashews, lemon juice, water, olive oil, salt, paprika, garlic and pepper in a blender. Mix until completely smooth. Set the cheese spread aside.
  3. In a large skillet warm the coconut oil over medium-high heat. Add the onion, bell pepper and garlic. Sauté for 3 minutes. Add the ground turkey and cook until the meat is brown and onion is tender. Stir in fennel seeds, tomato sauce, and oregano. Heat through. Remove from heat.
  4. Use a fork to scrape the spaghetti squash strands from the squash skins and place in a medium bowl. Add the eggs, flax meal and nutritional yeast. Mix until fully incorporated. Coat a 9-inch pie plate with coconut oil. Press spaghetti squash mixture onto the bottom and up sides of pie plate, forming a crust. Spread the meat mixture over the crust. Sprinkle with the cheese spread.
  5. Bake in a 350 degree oven for 20 to 25 minutes or until bubbly and heated through. Slice into wedges to serve.

Nutritional Analysis: One serving equals: 289 calories, 19g fat, 347mg sodium, 19g carbohydrate, 5g fiber, and 16g protein

Posted in