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Exercise

Recipe of the Week: Roasted Chicken & Winter Squash Salad

December 18, 2018

4 servings
Prep Time: 25 min
Ready In: 45 min

Ingredients:

  • 2½ pounds delicata squash
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons whole-grain mustard, divided
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice, divided
  • 1 teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • 1 pound boneless, skinless chicken breast
  • 1 tablespoon pure maple syrup
  • 1½ teaspoons fresh thyme leaves
  • 8 cups mixed salad greens
  • 4 teaspoons grated Parmesan cheese
  • 4 teaspoons salted roasted pumpkin seeds

Directions:

  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  2. Cut squash in half lengthwise and remove seeds. Cut crosswise into 1-inch slices.
  3. Combine 1 tablespoon oil, 1½ tablespoons mustard, garlic, rosemary, lemon zest, ½ tablespoon lemon juice, ½ teaspoon pepper, and ¼ teaspoon salt in a large bowl. Add chicken and the squash and stir to coat. Arrange in a single layer on the prepared pan.
  4. Bake, without stirring or flipping, until the squash starts to brown and the chicken reaches an internal temperature of 165°F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.
  5. Meanwhile, whisk the remaining 2 tablespoons oil, ½ tablespoon mustard, 1½ tablespoons lemon juice, maple syrup, thyme, and the remaining ½ teaspoon pepper and ¼ teaspoon salt in a medium bowl. Add greens and toss to coat.
  6. Divide the greens among 4 serving plates. Top with the chicken and squash, Parmesan, and pumpkin seeds.

 

Nutrition:

Serving size: 2 cups salad, 3 ounces chicken and 2 slices squash
Per serving: 415 calories; 17g fat; 7g fiber; 39g carbohydrates; 31g protein; 10 g sugars

 

Original recipe from EatingWell.com can be found here!

 

Filed Under: News, Recipes Tagged With: Diet, Exercise, Fitness, goals, health, healthy, motivation, Nutrition, recipe, salad, spinach, success, tips, vegetables, weight loss, Workout

Recipe of the Week: Spaghetti Squash Lasagna with Broccolini

December 18, 2018

Serves 4
Ready in 40 minutes

Ingredients:

  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch broccolini, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons water
  • 1 cup shredded part-skim mozzarella cheese, divided
  • ¼ cup shredded Parmesan cheese, divided
  • ¾ teaspoon Italian seasoning
  • ½ teaspoon salt

Directions:

  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper; cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.
  5. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

 

Nutrition Information:

Serving size: ½ stuffed squash half
Per serving: 194 calories; 11g fat; 2g fiber; 15g carbohydrates; 11g protein; 5g sugars;

 

Original recipe from EatingWell.com can be found here!

Filed Under: News, Recipes Tagged With: Diet, Exercise, Fitness, goals, health, holidays, motivation, Nutrition, recipe, salad, strength training, success, tips, vegetables, weight loss, Workout

The Importance of Habit Forming

December 11, 2018

You’ve heard it talked about, time and time again; “Healthy habits make healthy people”. But how do our old and new habits influence the way we live? At its most basic level, a habit is an autonomous, regular behavior. So in order to create or change a habit, some activity or reaction must be performed over and over again consciously until the brain takes over and sets that behavior as automatic.

Enter: Brain. The brain wants to make life easier on itself, it does not want to have to think, problem solve, or use logic any more than needed and because of this, your brain will respond to a repeated action by streamlining it – freeing up space to think about the funny cat video that Karen sent yesterday. This happens on a three step process called a “Habit Loop.” Step one is a cue or trigger. The cue will signal the beginning of that streamlining process. The cue can be anything; a place, an emotion, a sound, or a person. The next step in the loop is the routine. The routine is whatever behavior is most associated with that cue. The third and final step in the loop is the reward. This is the pot of gold at the end of the loop, the brain will release a bunch of feel good chemicals to let you know that you have done a good job, and thus, are more likely to perform that habit again in the future.

So why is it important to understand this process? Positive and negative habits effect up to 40% of someone’s decision making, without them even being aware of it. If someone can consciously alter a negative habit into a positive one, and create a shortcut into a positive habit loop, they can #lifehack their way to greater levels of health and happiness without even thinking about it. Each day, the small changes someone repeatedly makes will become an automatic part of their life. If these changes are made with the intent to improve ones life, they are added to a habit loop of constant improvement by the brains own streamlining design. The more of it we do, the more effortless it becomes.

 

By Matthew Rhodes, M.S.

Filed Under: News Tagged With: Diet, Exercise, Fitness, goals, habit forming, habits, health, healthy, motivation, Nutrition, Sports, sports performance, success, tips, weight loss, Workout

Recipe of the Week: Veggistrone

December 6, 2018

Makes 10 servings
Ready in 1 hour 45 minutes

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped onions (2 medium)
  • 2 cups chopped celery (4 medium stalks)
  • 1 cup chopped green bell pepper (1 medium)
  • 4 cloves garlic, minced
  • 3 cups chopped cabbage
  • 3 cups chopped cauliflower (about ½ medium)
  • 2 cups chopped carrots (4 medium)
  • 2 cups green beans, cut into 1-inch pieces, or frozen, thawed
  • 8 cups low-sodium vegetable broth or chicken broth
  • 2 cups water
  • 1 (15 ounce) can tomato sauce
  • 1 (14 ounce) can diced tomatoes
  • 1 (15 ounce) can kidney or pinto beans, rinsed
  • 1 bay leaf
  • 4 cups chopped fresh spinach
  • ½ cup thinly sliced fresh basil
  • 10 tablespoons freshly grated Parmesan cheese

Directions:

  1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
  2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
  3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

Nutrition Information:

Serving size: 2 cups
Per serving: 162 calories; 5g fat; 9g fiber; 24g carbohydrates; 7g protein; 10g sugars

 

Original recipe from Eating Well can be found here!

Filed Under: News, Recipes Tagged With: Diet, Exercise, fall, Fitness, goals, health, healthy, holidays, motivation, Nutrition, recipe, soup, success, tips, vegetables, weight loss, Workout

Recipe of the Week: Chicken & Brussels One-Pot Pasta

November 8, 2018

Yield: 5 servings

Ingredients:

  • 8 ounces whole-wheat linguine or spaghetti
  • 1 pound boneless, skinless chicken thighs
  • 4 cups sliced mushrooms
  • 2 cups sliced Brussels sprouts
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons Boursin cheese
  • 1¼ teaspoons dried thyme
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons chopped fresh chives

Directions:

  1. Combine pasta, chicken, mushrooms, Brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with chives.

Nutrition:
Serving size: about 1½ cups
Per serving: 353 calories
10g fat; 8g fiber; 42g carbohydrates; 27g protein 4g sugars; 568 mg potassium

 

Original recipe can be found here from EatingWell.com!

Filed Under: News, Recipes Tagged With: Diet, Exercise, fall, Fitness, goals, health, healthy, motivation, Nutrition, physiologists, recipe, Sports, success, tips, vegetables, weight loss, Winter, Workout

Maintaining Your Current Weight

November 7, 2018

Most of the time when people looking to lose weight, they are thinking about fat loss and gaining muscle mass. Let’s talk about what happens when you reach your goal weight or are happy with your current weight. The time and energy put into reaching your goal are very important; in order to maintain your goal weight, an equal amount of work still needs to be put forth.

You have worked so hard to get to this goal weight and sometimes it’s a little difficult to change the diet you were keeping and not go back up in weight. Also, look at the exercise side of things-  if you were working out 7 days a week to hit your goal, that may not realistic for your everyday life. It might take time in order to find what works best for you, but the great thing about being at a point where you are healthy and happy with yourself, is you don’t have to work quite as hard to maintain. These changes have become a part of your lifestyle and sticking with a balanced diet and regular exercise will allow you to remain healthy. By continuing to be mindful, you are less likely to lose track and eat poorly – you would not want to fall in reverse with your health and fitness.

Keep in mind that keeping a healthy, balanced diet is half of the weight loss battle. As for exercise, 3 days a week minimum should be enough to maintain your weight as long as you get a quality workout in. if you have an occasional week where you only work out once, you will not gain weight as long as you are living a healthy lifestyle. This means walking a little more during everyday activities, eating smart, and continuing to make healthy decisions everyday.

Throughout your journey to your goal weight, the healthy lifestyle habits are the habits you want to always maintain.  Adapting this lifestyle for the long term will allow you to lead an overall healthier life- not solely for weight reasons, but for health concerns, too.

 

By Corynne Duprey

 

Filed Under: News Tagged With: Diet, Exercise, Fitness, goals, health, healthy, motivation, Nutrition, running, Sports, sports performance, stretching, success, tips, weight loss, Workout

Recipe of the Week: Red Lentil Butternut Squash Soup

October 26, 2018

Prep Time: 5 minutes
Cook Time: 20 minutes
Makes: 4+ servings

 Ingredients:

  • 1 cup red lentils (raw, uncooked)
  • 1 yellow onion, diced
  • 4 cloves garlic, diced
  • 2 cups butternut squash, cubed
  • 1 tsp olive oil
  • 4 cups vegetable broth
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt

Directions:

  1. In a large pot over medium heat, add olive oil, onions, and garlic. Sauté for 2-3 minutes.
  2. Add all remaining ingredients. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
  3. Once done cooking, allow soup to cool. Carefully pour all ingredients in a blender and blend until smooth. *Do not blend hot soup!

 

Original recipe from TIU can be found here! 

Filed Under: News, Recipes Tagged With: Diet, Exercise, fall, goals, health, healthy, motivation, Nutrition, recipe, Sports, success, tips, vegetables, weight loss, Workout

Recipe of the Week: Turkey Pumpkin Meatballs

October 18, 2018

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Servings: 6

Ingredients
Meatballs:

  • 1.25 lbs ground turkey
  • 1/2 cup organic pumpkin puree
  • 1/4 cup blanched almond flour
  • 3/4 tsp salt
  • 1/8 tsp black pepper
  • 1 egg
  • 1 tbsp fresh thyme minced
  • 1 tbsp fresh sage minced
  • 1 tbsp fresh rosemary minced

Sauce:

  • 2 Tbsp organic coconut oil or ghee
  • 15 oz can tomato sauce
  • 1 1/4 cups organic pumpkin puree or remaining amount from a 15 oz can
  • 1/2 cup full fat coconut milk see note**
  • 1/2 cup chicken bone broth or homemade bone broth
  • 1 small Onion chopped
  • 3 cloves Garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp pumpkin pie spice optional
  • 1/2 tsp dried sage
  • 1/2 tsp dried crushed rosemary
  • Salt and black pepper to taste
  • Crushed red pepper optional, for spice
  • Chopped parsley for garnish

Instructions
To make meatballs:

  1. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
  2. Mix all meatball ingredients in a large bowl with your hands until well combined. Form mixture into 18 balls
  3. Bake meatballs (makes 18) on baking sheet at 425 for 15-18 minutes or until no longer pink on the inside, turning once midway.
  4. Transfer to pot with the sauce (instructions below), allow to simmer in sauce on low heat for about 5 minutes

To Make Sauce:

  1. Meanwhile, melt the coconut oil or ghee in a large saucepan or stock pot over medium heat. Add the onions and cook until translucent and fragrant, then add the garlic and continue to cook for 2 minutes or until soft and fragrant.
  2. Lower the heat, then add the tomato sauce, pumpkin, broth, coconut milk, Italian seasoning, pumpkin pie spice, dried sage, dried rosemary and stir to combine well. Season with salt, black pepper or crushed red pepper, if desired. Stir to combine flavors, then cover and allow to simmer for 5 minutes prior to adding the meatballs.  After adding meatballs, continue to simmer on low heat about 5 minutes prior to serving.
  3. Serve over your favorite veggie noodles- I love sweet potato noodles with these!

 

Recipe Notes

**Blend your coconut milk to a smooth consistency before adding. If you prefer a slightly thinner sauce, use 1/4 cup coconut milk and 3/4 cup broth instead of 1/2 and 1/2.

Nutrition

Calories: 275kcal, Fat: 13g, Carbs: 13g, Fiber: 4g, Sugar: 6g, Protein: 27g

 

Original recipe from Paleo Running Momma can be found here! 

Filed Under: News, Recipes Tagged With: Diet, Exercise, fall, Fitness, fruit, goals, health, healthy, Nutrition, recipe, strength training, success, sweet potato, tips, vegetables, weight loss, Winter, Workout

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