Peak Performance Fitness

Lynbrook | New Hyde Park | NY

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Recipe of the Week: No Bake Energy Bites

These No Bake Energy Bites are a team favorite! They are so easy to whip up and made with wholesome, nutritious ingredients. Have 1 or 2 as a quick snack or a healthy dessert. Did we mention they are so delicious?!
Servings: 20 servings
Prep: 10 minutes
Ready in: 20 minutes

Chocolate Chip Oatmeal Balls

Ingredients:

  • 1/2 cup creamy peanut butter (opt for natural)
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats (raw)
  • 2/3 cup toasted , sweetened shredded coconut
  • 1/2 cup ground golden flaxseed meal (try Bob’s Red Mill)
  • 6 Tbsp mini chocolate chips

Instructions:

  1. In a mixing bowl, stir together peanut butter, honey and vanilla extract.
  2. Add remaining ingredients and stir until evenly coated.
  3. Transfer mixture to refrigerator or freezer and chill until mixture has firmed up a bit, about 30 minutes.
  4. Remove from refrigerator and shape into 1-inch balls.
  5. Store in refrigerator in an airtight container.

 

Original recipe can be found here! Check out the original recipe for ideas on substitutions or nutritional swaps.

Recipe of the Week: INSTANT POT CHICKEN TIKKA MASALA

PREP TIME: 5 mins
COOK TIME: 25 mins
TOTAL TIME: 30 mins
YIELD: 6 SERVINGS

Craving Indian food or take out for dinner tonight? Try this lightened up version of Chicken Tikka Masala! Add in the vegetables and you have a whole meal – I’ve even added a can of chickpeas for extra fiber.

INGREDIENTS:

  • 1 1/2 pounds skinless, boneless chicken thighs, cubed
  • 1 1/2 teaspoon kosher salt
  • 1/2 tablespoon coconut oil
  • 1/2 chopped onion
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 14 ounce can diced tomatoes, drained
  • 2 cups cauliflower florets
  • 1/2 cup frozen peas
  • 1/2 cup full fat canned coconut milk
  • 1/4 cup fresh cilantro leaves, for serving

 

INSTRUCTIONS:

  • Season chicken with 1 teaspoon salt.
  • Press sauté button and melt the coconut oil, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and sauté until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
  • Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes. (Note: it takes several minutes for the pot to pressurize.)
  • Quick release, add the cauliflower and peas and cook 3 minutes on high pressure. (Note: add more volume by using the whole head of cauliflower, but increase cook time to 5 minutes.)
  • Quick release, stir in coconut milk and serve garnished with cilantro.
NUTRITION:
Serving: 3/4 cup
Calories: 226kcal, Carbohydrates: 9g, Protein: 25g, Fat: 10g
Original recipe from Skinny Taste can be found here!

Recipe of the Week: Instant Pot Rotini

Use your Instant Pot to put dinner on the table in just 35 minutes from start to finish!

Active time: 10 minutes
Total time: 35 minutes
Serves: 4

Ingredients:

  • 3 cups low-sodium chicken or vegetable broth
  • 2 tablespoons no-salt added tomato paste
  • 4 cups (12 ounces) dry whole-grain rotini pasta
  • 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chopped fresh rosemary
  • Salt and black pepper, to taste
  • 1 small red bell pepper, thinly sliced
  • 3 small (6 ounce) boneless, skinless chicken breasts
  • 1 teaspoon salt-free garlic seasoning blend
  • 2 cups baby spinach
  • 1/4 cup Parmesan cheese, shredded (optional)

Directions:

  1. In the pot of an electric pressure cooker, whisk together the broth and tomato paste until the tomato paste is dissolved. Add the pasta, sun-dried tomatoes, olive oil, rosemary, 1/4 teaspoon salt and several grinds of pepper. Stir to combine. Place the bell peppers on top of the pasta. Season the chicken with the garlic seasoning and place on top of the pasta mixture, do not stir.
  2. Lock on the lid, select the Manual/Pressure Cook function. Adjust to high pressure and set timer for 4 minutes. Make sure the steam valve is in the “sealing” position.
  3. When the cooking time is up, carefully quick-release the pressure.
  4. Unlock the lid and transfer the chicken to a clean cutting board. Slice the meat into bite-size pieces and return them to the pot. Add the spinach and cheese and stir to wilt the spinach. Serve immediately.

Nutrition:

Serving Size: 1 1/2 cups pasta mixture
Calories: 407
Fat: 11.2g; Carbohydrate: 66.6g; Protein: 48.5g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: Spaghetti Squash Pad Thai

Serves: 4
Serving Size: 1 1/2 cups

Ingredients:

  • 4 cups baked spaghetti squash, patted dry
  • 2 teaspoons avocado oil
  • 1 pound chicken breast, chopped
  • 1 teaspoon crushed red pepper
  • 4 large egg whites
  • 1/2 cup green onion, chopped
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon lime zest
  • 1/4 cup cilantro leaves, whole
  • 1/4 cup unsalted cashews, chopped

Directions:

To bake the squash: Preheat the oven to 400ºF. Halve the squash lengthwise and scoop out the seeds, discard. Place the squash, cut-side down, on a parchment-lined baking sheet and roast for about 30 minutes. Bake the squash just until you can separate the strands with a paring knife; don’t overbake. Cool on a rack until you can handle the squash. Scoop out and separate the strands.

Coat a large sauté pan with avocado oil and place the pan over medium-high heat. Add the chicken breast and crushed red pepper and stir frequently until the chicken is cooked through, about 4 minutes. Add the egg whites and stir for a minute to cook, then add the green onions and spaghetti squash and stir.

Mix the tamari, lime juice and zest in a cup, then drizzle over the pan, stirring to combine. When the egg whites are set, sprinkle with cilantro and cashews and serve.

Nutrition:

Calories: 261 per serving
Fat: 8g; Carbohydrate: 15g; Protein: 33g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: Butternut Squash Shakshuka

Breakfast? Brunch? Breakfast for dinner?!

Try out this quick and easy vegetarian & gluten-free meal!

Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 4

  • 1 teaspoon olive oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each salt and pepper
  • 3 cups butternut squash, pureed (about 1 large butternut squash)
  • 6 eggs
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped rosemary

INSTRUCTIONS:

  1. Preheat oven to 375°F.
  2. Heat oil in a large cast iron skillet over medium heat.
  3. Add onion, and cook until softened, about 3-5 minutes. Add garlic and cook for 30 seconds more.
  4. Stir in spices and squash puree. Remove from heat.
  5. Make 6 wells in squash mixture, and crack an egg into each. Top with crumbled feta.
  6. Move dish to the preheated oven, and bake until eggs are just set, about 7-10 minutes.
  7. Let cool 5 minutes, and top with fresh herbs.

NUTRITION

  • Serving Size: 1/4 recipe
  • Calories: 287
  • Fat: 12g
  • Carbohydrates: 24g
  • Protein: 19g

 

Original recipe from Sinful Nutrition can be found here!