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Thai Steak Salad

Thai Steak Salad

Got leftover grilled flank steak? Here’s a vibrant mix of fresh veggies to serve it up with! For the dressing use a simple drizzle of olive oil, balsamic vinegar, and freshly cracked salt and pepper. Enjoy!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 4

1 head savoy cabbage, chopped
1 bunch fresh cilantro, chopped
1 red bell pepper, seeded and thinly sliced lengthwise

4 scallions, greens only, thinly sliced
6 radishes, halved and thinly sliced
½ cup fresh basil, chopped or torn
8 ounces grilled flank steak, thinly sliced

Instructions

1. Divide the ingredients between 4 salad bowls. Serve with your choice of dressing. Enjoy!

Nutrition
One serving equals: 391 calories, 14g fat, 14g carbohydrate, 7g sugar, 136mg sodium, 5g fiber, and 50g protein.


Fitness Lasagna

Fitness Lasagna

Fitness Lasagna

Instead of regular lasagna noodles, this recipe calls for zucchini noodles in order to sway the calorie balance in your favor. Cheese has also been swapped out for egg whites, which increases the overall protein while reducing calories.

 

What you need…

Servings: 6

For the Noodles

  • 1 small spaghetti squash
  • 4 Green Zucchinis, sliced into ⅛ inch noodles
  • 1 teaspoon olive oil
  • Dash of salt and pepper
  • a sprinkle of dried basil

For the Filling

  • 1½ pounds ground meat (turkey, beef, chicken or even ground impossible burger)
  • 1 teaspoon sea salt
  • 2 cloves Garlic, minced
  • 1 yellow onion, chopped
  • 2 teaspoons Dried Oregano (OR fresh oregano)
  • 1 (25.5 oz) jar marinara sauce
  • 16 oz. carton egg whites

Instructions

  1. Preheat oven to 400 degrees F. Line 3 baking sheets with parchment paper.
  2. Cut the ends off the spaghetti squash and discard. Slice the rest of the spaghetti squash into 1-inch rings. Use a spoon to remove the seeds from the center of each ring. Cut the rings into half and arrange on one of the baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 30 minutes.
  3. Using a mandoline slicer, slice the zucchini into ⅛ inch lasagna noodles. Place in a single layer on the remaining prepared baking sheets. Drizzle with olive oil, salt and pepper and dried basil. Bake at 400 F for 10 minutes.
  4. In a large skillet, place the ground meat, salt, garlic, onion and oregano over medium high heat. When the meat is browned add the marinara sauce and scrape the roasted spaghetti squash flesh into the skillet. Mix well and simmer for 5 minutes.

For the Assembly

  1. In a casserole dish, make a single layer of zucchini noodles at the bottom. Top with half of the filling. Top with half of the egg whites. Top with the remaining zucchini noodles, the remaining filling, the remaining egg whites. Sprinkle a little more oregano and basil on the very top.
  2. Reduce the oven to 375 and bake uncovered for 40 minutes. Turn on the broil for 2-3 minutes, to help evaporate some of the liquid from the top of the lasagna. Enjoy!

Nutrition

One serving equals: 380 calories, 14g fat, 987mg sodium, 13g carbohydrate, 4g fiber, 6g sugar and 44g protein.

 




Bright Light

Let your light shine

She was a tall, well-dressed woman with tightly curled hair and neatly manicured nails. I escorted her to our consult room. She arrived just in time for her fitness assessment.

She spoke. “Whew! It’s been a full day. My job is very demanding. I work about sixty hours a week, rarely take lunch, and commute an hour each way. After work, I race home to make dinner, help my kids with their homework, and finally spend a little time with my husband. I’m here because my energy is low, I’m feeling blah, and I need to do something about it. I thought if I started working out and eating healthy I might feel better.

Is this you? If you said yes, you are not alone. I meet hundreds of women who express some version of this reality daily.

So, what’s a woman to do; how does the change that she wants and needs occur?

We women share a similar hat in feeling like we have to manage it all. Here is what’s worked for me and hundreds of clients that I’ve worked with:

 

Brighten your light! You will be a better employee, mother, and wife for doing it.

1. Recognize that only you know when your light is dim and only you can do something about it.

2. When more self-care is needed, take ownership of your need for a recharge.

3. Carry-out your recharge by any means necessary.

 

Proper nutrition and consistent exercise matter.

1. Healthy, nutrient-dense foods fuel us – so eat mindfully and with purpose

2. A simple strength training circuit has no boundaries; 20 minutes of effort at home, at work, or at your fitness studio will take your body and confidence a long way

3. Focused work pays off with time and effort.

 

You are capable of greater giving when you bright, so DO take care of you.




Food of the Week – Cucumbers

  • Cucumbers are 96% water. We need to keep ourselves hydrated in order to keep our body systems functioning properly.  Dehydration can cause muscle cramps, dry mouth, and fatigue.
  • These crisp vegetable is packed with Vitamin A, which is good for the eyes and is one of the antioxidants which our body needs to ward off cancer free radicals.
  • Cucumbers are also high in Vitamin K, which plays a key role in helping the blood clot and prevent excessive bleeding.
  • The potassium in cucumbers help in the development of muscle tissue and helps maintain the electrical movement in our heart.
  • The green skin of the cucumber has a cooling and anti-inflammatory effect on our skin and is used to help alleviate sunburn.
  • Many skin products contain cucumber juice because it restores the health of skin cells and connective tissue. It can reduce redness and swelling around the eyes and can help reduce acne.
  • When eaten regularly, cucumbers have been shown to reduce uric acid, thus precenting some types of kidney or bladder stones.
  • Cucumbers also have a small, but reliable amount of phosphorous. Phosphorous helps maintain bones and teeth and helps your body store the energy you get from carbohydrates, protein, and fat.

cucumber-2.jpg​Fun Fact: Cucumbers age faster when stored with melons, tomatoes, and apples!


Italian Pasta Salad
​This isn’t your mama’s pasta salad recipe! Welcome to a whole new pasta salad, one that has ditched the chewy pasta for crisp, fresh veggies, and contains all of the Italian flavors that you love.

It’s a salad worth getting excited about! It’s hard to argue with fresh ingredients, and this salad is bursting with ‘em!

Courtesy of RealHealthyRecipes.com

Servings: 12

Here’s what you need

For the Italian Vinaigrette

  • ⅓ cup white wine vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh oregano, chopped
  • 2 teaspoons garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon liquid stevia

For the Salad

  • 4 zucchini, peeled and cut into thin, 1-inch pieces
  • 2 English cucumbers, seeded and chopped
  • 2 cups cherry tomatoes, quartered
  • 1 cup green olives, quartered
  • ⅓ cup red onion, finely minced

Instructions

  1. Whisk together all of the vinaigrette ingredients in a small bowl.
  2. Combine all of the salad ingredients in a large salad bowl. Toss with the vinaigrette and chill before serving. Keeps in the fridge for several days. Enjoy!

Nutritional Analysis

One serving equals: 81 calories, 4g fat, 9g carbohydrate, 3g sugar, 504mg sodium, 3g fiber, and 2g protein


Food of the week Cauliflower

  • Cauliflower is a member of the cruciferous vegetable (or Brassicaceae) family- along with broccoli, cabbage, kale, brussels sprouts.
  •  Due to its special combination of phytochemicals called carotenoids, tocopherols, and ascorbic acid, cauliflower highly correlated with preventing chronic diseases including cardiovascular diseases, diabetes, neurodegenerative disorders, and various forms of cancers because it helps to decrease the inflammation that causes these problems.
  • A one cup serving is a mere 29 calories and has close to zero grams of fat, sugar, and sodium.  However, it does offer 73% of the daily recommended amount of vitamin C,  19% of vitamin K,  11% fiber, and 9% protein. 
  • Cauliflower is gaining popularity as a rice substitute in many traditional recipes.

cauliflower-heads.jpg

Fun Fact ~   A world’s record was set in 2014 for the largest cauliflower.  It weighed 60 pounds, 9.3 ounces, and was six feet wide measured across the leaves.


Garlic Mashed Cauliflower with Kale
​This recipe is a really lightened up replacement for mashed potatoes, with the enhanced flavors of garlic and kale. It’s incredibly quick and simple to throw this side dish together, and there are many ways in which the flavor could be tweaked and adjusted to your liking.

Courtesy of RealHealthyRecipes.com

Servings: 6

Here’s what you need

  • 1 head cauliflower
  • 1 bunch curly kale
  • 4 cloves garlic, smashed
  • 3 Tablespoons coconut cream
  • 1 Tablespoon coconut oil
  • ¼ teaspoon sea salt
  • black pepper to taste
  • 2 Tablespoons chives, snipped

Instructions

  1. Bring a large pot of salted water to boil.
  2. Separate the cauliflower into florets and chop the stem. Stem the kale and chop the leaves.
  3. Add the cauliflower and garlic to the boiling water for 8 minutes. Stir in the kale and continue to boil for 5 minutes. Drain thoroughly.
  4. Place the drained cauliflower, kale and garlic in a food processor along with the remaining ingredients. Pulse until a creamy consistency is reached. Taste for salt and add more as needed. Enjoy

Nutritional Analysis

One serving equals: 76 calories, 5g fat, 8g carbohydrate, 3g sugar, 112mg sodium, 3g fiber, and 3g protein.


Food of the Week – Paprika!

  • Paprika is a ground spice made from red air-dried fruits of the larger and sweeter varieties of the bell pepper or sweet pepper plants, sometimes with the addition of more pungent varieties.
  • Used for flavor and color, it is the fourth most consumed spice in the world and often appears in spice mixes, rubs, marinades, stews, chilis, and as a garnish.
  • Most of the paprika sold in grocery stores is simply labeled “paprika.” Its origins may be Hungarian, Californian, or South American, and it is sometimes mixed with other chiles like cayenne.
  • According to Nutrition Data sources, paprika is a good source of Thiamin, Magnesium, Phosphorus, Copper and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Iron and Potassium.

​                                 Paprika.jpg

Fun Fact –  You can make Paprika at home!  Dehydrate a variety of peppers, put into a spice grinder, sift through sieve to remove chunks, then store in a glass jar!


Slow Cooker Pulled Chicken
​Having healthfully prepared protein on hand for on-the-go meals is a MUST when it comes to packing healthy meals to eat throughout your day. Put 4 to 6 ounces of protein (like this amazing pulled chicken!), a handful of cooked veggies and a handful of fresh arugula in a little Tupperware and drizzle on a bit of homemade balsamic dressing for a simple, quick, get-lean meal.

Eating small meals every few hours consisting of protein and veggies is the most reliable way that I know of to drop body fat and maintain a steady flow of energy throughout the day. It’s pretty darn tasty too, when you make the meals yourself!

Courtesy of RealHealthyRecipes.com

Servings: 4

Here’s what you need

  • 2 ½ lbs bone-in, skin-on chicken breasts
  • 1 ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • 1 Tablespoon tomato paste
  • ½ teaspoon sweet paprika
  • 1 teaspoon minced garlic
  • 2 bay leaves

Instructions

  1. Rinse the chicken breast and pat dry. Season with the salt and pepper on all sides.
  2. In a slow cooker, whisk the chicken broth, tomato paste, paprika and garlic. Add the seasoned chicken breast and the bay leaves. Cover and cook on high for 3 hours, flipping the chicken after 1 hour.
  3. Transfer the chicken to a cutting board and let cool for 20 minutes. Strain the broth. Use two forks to gently shred the chicken, discarding skin, fat, cartilage and bones. Store the chicken and broth separately in the fridge to use for up to 4 days. Enjoy!

Nutritional Analysis

One serving equals: 191 calories, 5g fat, 3g carbohydrate, 1g sugar, 960mg sodium, 0g fiber, and 34g protein.