Lynbrook | New Hyde Park | NY

breakfast

Making Friends With Apple Cider Vinegar

With the summer right around the corner, many of us are anxious to shed off a few pounds before beach season arrives.  We are watching what we eat, making healthier nutritional choices and putting in extra time and effort at the gym.  However, regardless of having a healthier nutritional intake many still struggle with portion control.  For most it is challenging to cut portion sizes down without feeling hungry throughout the day.  If you are one of these people, then you might want to consider heading to your local grocery store and picking up some apple cider vinegar.

What is apple cider vinegar? Apple cider vinegar is the fermented juice of crushed apples. It contains acetic acid and nutrients such as B vitamins and vitamin C and other antibiotics.  This substance has also been known to aid the digestive tract.

Does ACV taste good and can I add anything to it?  When used properly, this product has been found to be an effective appetite-suppressant—however the taste may not be so appealing to some, unfortunately.  Therefore, it may be wise to put a small amount of honey or squeezed lemon in the drink.

How does ACV act as an appetite-suppressant?  Research published in the Journal of Functional Foods studies participants who drank a tablespoon of ACV mixed with 8 ounces of water prior to eating.  The results demonstrated that the participants that consumed the substance had lower blood glucose levels compared to participants who didn’t consume the solution. “Acetic acid, the main component in vinegar, may interfere with the body’s ability to digest starch,” says lead study author Carol Johnston, PhD, associate director of the School of Nutrition and Health Promotion at Arizona State University.  “If you’re interfering with the digestion of starch, less is being broken down into calories in the bloodstream. Over time, that might cause a subtle effect on weight,” says Johnston.

A few other studies back up the theory: Consuming two teaspoons of apple cider vinegar before eating a bagel and juice was shown to reduce blood sugar spikes in a 2009 Annals of Nutrition & Metabolism study, while Japanese research published that same year associated vinegar consumption with lower body weight, BMI, weight circumference, and serum triglycerides.

It is important to note that this solution is acidic and may temporarily disrupt the body’s acid-base levels, possibly leading to some gastric reflux in rare scenarios

Regardless of what techniques you use to lose weight, it is important to remember that making healthy food choices (eating the right percentages of your macronutrients: carbohydrates, proteins and fats), spacing out your meals, eliminating simple sugars and high sodium foods from the diet, eating three meals a day with small snacks in between, staying hydrated, and refraining from eating within 3-4 hours before sleep should be your main priorities for proper, healthy weight loss.

 

By Anthony Locast

Why You Should Rush to Go Greek

There are so many wonderful things nature brings us in the form of nutrients that one can feel overwhelmed when looking for the right snack. There are many choices when picking the right snack but with a little creativity you can find the perfect one for you! Maybe you like yogurt, but should you get the low fat yogurt, the plain yogurt, the Greek yogurt, or the one with all extra toppings?

Let’s talk about the facts.  Typically many people when shopping in the dairy section are conflicted between choosing from Greek yogurt or regular yogurt. With the rise in popularity, Greek yogurt has become a staple in many homes and rightly so! Compared to regular yogurt, Greek yogurt has more protein and less sugar than its competitor leaving you fuller.  On the other hand, regular yogurt typically contains twice the amount of calcium which is an important bone strengthening mineral. Regular yogurt is typically a cheaper price because its competitor requires more milk going into each cup.

SERVING: 1 cup (nonfat)     GREEK          REGULAR
Calories                                   133                  137
Total fat (g)                             0                      0
Sodium (mg)                           81                    189
Total Carbs (g)                        8                      19
Sugars (g)                                7                      19
Protein (g)                               23                    14
Calcium (mg) (%DV)              248 (25%)       488 (49%)
Potassium (mg) (%DV)           317 (9%)         625 (18%)

Yogurt can be a wise healthy choice regardless of whether you choose to purchase Greek or regular. The high protein content of Greek yogurt makes a filling snack while still being low in calories.  Both varieties have protein, calcium and probiotics (which help to keep your gut healthy and happy). Make sure when buying any yogurt you avoid flavors or toppings and go with the plain non-fat yogurt. Some flavored yogurts go as far as adding 8 grams of sugar. You can always sweeten it up with blue agave which is low on the glycemic index.

Greek yogurt can be enjoyed as a snack in between meals with maca powder, chia seeds and cacao nibs! How do you like yours?  Share with us your go-to healthy snack!

 

By Brandon Ayala, CSCS

Happy Earth, Healthy You

How far do you live from Peak Performance? A five minute drive? Ten minute drive? Have you ever noticed the actual mileage when you’re driving here? Peak is probably closer than you think! Have you tried walking or biking as your mode of transportation to get to the gym?

An individual weighing about 150 lbs. can burn about 300 calories per hour walking depending on their pace! Would you rather burn 300 calories or $2.50 on a gallon of gas?

Lynbrook Peak

  • Hewlett (by Trader Joe’s)- 2.0 miles
  • Lynbrook Train Station- 0.5 miles
  • Malverne Train Station- 1.4 miles
  • East Rockaway High School- 1.2 miles
  • Woodmere- 3.2 miles
  • Valley Stream North HS- 2.6 miles

New Hyde Park Peak

  • NHP Train Station- 1.3 miles
  • Tulip Ave Floral Park- 2.1 miles
  • Glen Oaks Shopping Center- 1.5 miles
  • Michael J Tully Park- 2.0 miles

Pace yourself! Think about your speed when walking/running on the treadmill and give yourself enough travel time. Average walking speed is about 3.0 mph. What about cycling? The average cyclist can ride about 10 mph at a comfortable pace, whereas cyclists on a racing bike travel about 25 mph in the Tour de France.

Earth Day is Saturday, April 22! Team Peak is challenging you to walk, run, or bike to the gym.

  • Know your body’s limits- if you live a little further than you can travel without a car, try to carpool with a gym friend.
  • Have a friend or family member drop you off while they run errands- then try walking back home.
  • Consider public transportation! There are bus stops all along Merrick Road and they stop right in front of Peak Performance.
  • There are plenty of ways to reduce our footprint on earth while working on our personal health and fitness goals!

 

By Louise Mills-Strasser

 

Recipe of the Week: Zucchini Frittata

Makes: 2 servings
Prep: 35 mins
Start to Finish: 35 mins

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • 1/2 cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • 1/4 cup slivered fresh mint
  • 1/4 cup slivered fresh basil
  • 1/4 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 5 large eggs
  • 1/3 cup crumbled goat cheese, (2 ounces

Directions

  1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
  2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
  3. Preheat the broiler.
  4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
  5. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

Nutrition Information

Per Serving: 376 calories, 28g fat, 10g carbohydrates,  21g protein

 

Original recipe can be found here!

Recipe of the Week: Egg Muffin Cups

Servings: 12
Prep Time 10 minutes
Cook Time: 15 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red pepper measured after chopping
  • 1 cup green pepper measured after chopping
  • 1 cup yellow onion measured after chopping
  • 2 cups baby spinach – roughly chopped measured/packed before chopping
  • 1 cup mushrooms measured before chopping
  • 2 cloves garlic minced
  • 4 whole eggs
  • 4 egg whites
  • Hot sauce (optional for drizzling on top)

Directions

  1. Preheat oven to 350 degrees F. Grease a standard 12-slot muffin pan with cooking spray and set aside.
  2. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion.
  3. Saute 5-7 minutes, or until peppers are tender. Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic. Season with salt and remove from heat.
  4. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Stir in cooked veggies.
  5. Pour the egg/veggie mixture evenly into the prepared muffin pan.
  6. Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately!
  7. Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.

Recipe of the Week: Blueberry Almond Overnight Oats

Total Time: 5 minutes (then let it sit overnight)
Makes 1 serving

Ingredients:
1/3 cup oats (gluten free or regular)
½ cup almond milk
1 teaspoon chia seeds
½ tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons slivered almonds
½ medium banana, sliced
1/3 cup blueberries

Directions:

  1. In an airtight container, mix oats, almond milk, chia seeds, maple syrup, and vanilla.
  2. Seal the container and place in the fridge overnight.
  3. In the morning, stir oats and top with slivered almonds, sliced banana, and blueberries. Enjoy!

 

Find the original recipe here!

Recipe of the Week: Spinach & Feta Quiche in a Mug

Spinach and Feta Microwave Quiche in a Mug

Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins

Ingredients

  • ½ cup chopped frozen spinach, thawed and drained (or ½ cup packed fresh spinach)
  • 1 egg
  • ? cup milk
  • ? cup crumbled feta cheese
  • salt and pepper, to taste

Directions

  1. For fresh spinach, place it in mug with 2 tablespoons of water. Cover with a paper towel and microwave on high for one minute. Remove from microwave and drain the water and liquid from spinach thoroughly OR
  2. For frozen spinach, make sure it is completely thawed and drained and add it to the mug.
  3. Crack the egg into the mug with the spinach and add the milk, cheese, and salt and pepper. Mix until thoroughly combined.
  4. Cover with a paper towel and microwave on high for 3 minutes, or until fully cooked.

 

 

Recipe of the Week: Egg White Vegetable Muffins

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 12

Ingredients:

  • Coconut oil spray
  • 24 Egg whites
  • 1/2 Red bell pepper (finely diced)
  • 1/2 yellow bell pepper (finely diced)
  • 2 cups Fresh spinach
  • 3 Green onions (for topping)
  •  Salt and pepper (to taste)
  • Or try any combination of your favorite vegetables!

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Spray a muffin tin with coconut oil spray.
  3. Whisk the egg whites together with the salt and pepper in a large bowl.
  4. Stir in the bell peppers and spinach.
  5. Carefully spoon the egg and vegetable mixture into the muffin cups, dividing the mixture equally between the twelve cups.
  6. Bake for 25-30 minutes or until the egg whites are set.
  7. Remove from the oven and let cool for 5 minutes before serving.
  8. Serve warm and topped with green onions. Alternatively, store in the refrigerator.

 

Original recipe can be found here!