Lynbrook | New Hyde Park | NY

Exercise

RECIPE OF THE WEEK: CHOCOLATE-PEANUT BUTTER PROTEIN SHAKE

This week enjoy a chocolate-peanut butter protein shake. Only taking 5 minutes anyone can make this high-protein shake. A great way to increase your protein and satisfy your hunger!

Prep: 5 Mins                Total Time: 5 Min               Servings: 1 Servings 

Calories: 402kcal      Carbohydrates: 41g        Protein: 26g        Fat: 16g

Ingredients/ Equipment:

  • Blender
  • 1 cup unsweetened vanilla soymilk
  • ¾ cup sliced frozen banana 
  • ½ cup reduced-fat plain Greek yogurt
  • 1 tablespoon cocoa powder
  • 1 tablespoon natural peanut butter

Instructions:

  1. Combine soymilk, banana, yogurt, cocoa powder and peanut butter in a blender; blend until smooth.

Ingredient Swaps to Try

  • Try any plant-based or dairy milk. Any milk will work for this smoothie, so feel free to swap the soymilk for almond, cashew or other plant-based milk. Dairy milk is also a great swap, but whichever milk you choose, make sure it’s unsweetened.
  • Use plain yogurt or plain plant-based yogurt. Greek yogurt will make the smoothie ultra-creamy and also packs plenty of protein. However, if you prefer regular yogurt, that will work too, or you can skip dairy yogurt altogether and opt for a plant-based yogurt instead.  
  • Swap in another nut butter. The peanut butter in this recipe can be subbed out for any other nut or seed butter. Choose a “natural” style nut or seed butter so that you’re getting just the nut or seed, without any added trans fats, oils or added sugar.

Original recipe can be found at eatingwell here!

RECIPE OF THE WEEK: EASY EGG MUFFINS

This week enjoy easy egg muffins. A high protein breakfast option that you can even snack on later. Easy egg muffins makes prepping breakfast or any meal a breeze!

Prep: 10 Mins     Cook Time: 25 Min     Total Time: 35 Min      Servings: 12 Servings 

1 Muffin: Calories: 50kcal    Carbohydrates: 1g      Protein: 6g       Fat: 3g

Ingredients/ Equipment:

  • 1 nonstick cooking spray
  • 1 cup thawed and squeezed frozen chopped spinach
  • 6 eggs
  • 4 egg whites
  • ¼ cup of plain nonfat Greek yogurt
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup grated parmesan cheese

Instructions:

  1. Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-stick cooking spray.
  2. Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.
  3. In a medium bowl, whisk together the eggs, egg whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.
  4. Place in the oven and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.
  5. Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week, or freeze and store in a freezer bag for up to 3 months.
  6. To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.

Original recipe can be found at diabetesfoodhub here!

RECIPE OF THE WEEK: BBQ SHRIMP WITH GARLICKY KALE AND PARMESAN-HERB COUSCOUS

This week enjoy BBQ shrimp with garlicky kale and parmesan-herb couscous. A healthy meal that requires little prep time making this a nutritious meal that anyone can make in a split!

Prep: 20 Mins               Total Time: 20 Min          Servings: 4 Servings 

Calories: 414kcal      Carbohydrates: 36g      Protein: 32g       Fat: 17g

Ingredients/ Equipment:

  • 1 cup low-sodium chicken broth
  • ¼ teaspoon poultry seasoning
  • ? cup whole-wheat couscous
  • ? cup grated Parmesan cheese
  • 1 tablespoon butter
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 cups chopped kale
  • ¼ cup water
  • 1 large clove garlic, smashed
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 pound peeled and deveined raw shrimp (26-30 per pound)
  • ¼ cup barbecue sauce (see Tip)

Instructions:

  • Combine broth and poultry seasoning in a medium saucepan over medium-high heat. Bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork, then stir in Parmesan and butter. Cover to keep warm.
  • Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add kale and cook, stirring, until bright green, 1 to 2 minutes. Add water, cover and cook, stirring occasionally, until the kale is tender, about 3 minutes. Reduce heat to medium-low. Make a well in the center of the kale and add 1 tablespoon oil, garlic and crushed red pepper; cook, undisturbed, for 15 seconds, then stir the garlic oil into the kale and season with salt. Transfer to a bowl and cover to keep warm.
  • Add the remaining 1 tablespoon oil and shrimp to the pan. Cook, stirring, until the shrimp are pink and curled, about 2 minutes. Remove from heat and stir in barbecue sauce. Serve the shrimp with the kale and couscous.

Original recipe can be found at EatingWell here!

RECIPE OF THE WEEK: SOY-MARINATED BEED AND BROCCOLI SKEWERS

This week enjoy some soy-marinated beef and broccoli skewers. A healthy and delicious way to start off your summer grilling!

Prep: 10 Min        Cook Time: 8 Min     Marinade Time: 30 Min     Total Time: 15 Min

Servings: 2 Skewers    Calories: 199kcal    Carbohydrates: 11g   Protein: 29.5g    Fat: 5g

Ingredients/ Equipment:

  • 8 wooden or metal skewers
  • 1/4 cup low-sodium soy sauce, use low-sodium tamari for gluten-free or coconut aminos for soy-free
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1/2 tablespoon sesame oil
  • 2 cloves garlic, grated
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon kosher salt
  • black pepper
  • 16 ounces trimmed NY strip steak, 1 inch-thick, cut into 16 cubes
  • 1 large head broccoli
  • 6 to 8 medium scallions, white and light green parts only, cut into 1-inch pieces

Instructions:

  • In a medium bowl, whisk together the soy sauce, vinegar, honey, sesame oil, garlic, ginger and 1/2 teaspoon kosher salt. Season with black pepper.
  • Divide the marinade between 2 medium bowls. Add the meat to 1 bowl and toss to coat. Leave to marinate for 30 minutes at room temperature, stirring occasionally, or cover and refrigerate for up to 8 hours.
  • Separate the broccoli into 16 florets. They should each be 1 to 1 1/2 inches, cut any particularly big florets in half and trim the stems.
  • Meanwhile, if using wooden skewers, soak them in water for at least 20 minutes so they do not burn on the grill. Drain before threading the skewers.
  • When the meat is ready, make the skewers: Thread 1 piece scallion perpendicular to the skewer, then carefully thread 1 broccoli floret onto the skewer, then 1 piece of beef. Repeat with another layer of scallion, broccoli, beef, then finish with the last of the scallion.
  • Brush the skewers generously with the reserved marinade then season with a pinch of salt and black pepper.
  • To grill: Prepare the grill on high heat. Grill the skewers to desired doneness, about 3 to 4 minutes per side for medium-rare, brushing with the remaining marinade. Serve right away.

Original recipe can be found at skinnytaste here!

RECIPE OF THE WEEK: CHOPPED GREEN GODDESS SALAD

Chopped Green Goddess Salad

This week enjoy a chopped green goddess salad! A healthy, fast, and easy way to increase your vegetable intake in a way that is light and refreshing!

Prep: 10 Minutes                                 Total Time: 10 Minutes                                                Servings: 8

(Per Serving) Calories: 134kcal         Carbohydrates: 8g                     Protein: 4g               Fat: 10g

Ingredients:

  • ½ head of green cabbage
  • 3 Persian cucumbers
  • 1 bundle of green onions
  • Tortilla chips for serving

Dressing:

  • 1 cup baby spinach
  • 1 cup fresh basil
  • 2 garlic cloves
  • 1 small shallot
  • Juice of 2 lemons
  • ¼ cup olive oil
  • ¼ cup cashews
  • ? cup grated parmesan cheese
  • 2 tablespoons Rice Vinegar
  • 1 teaspoon salt

Instructions:

  •  Place chopped cabbage, cucumbers, and green onions in a large bowl.
  • Add all the dressing ingredients to a blender or food processor and blend until creamy with a bright green color.
  • Pour the dressing over the prepared vegetables and toss to combine.
  • Enjoy with tortilla chips, if desired.

Storage: Store the salad and dressing in the fridge in an airtight container. Eat within 1-2 days.

Original recipe can be found at feelgoodfoodie here!

RECIPE OF THE WEEK: CUCUMBER CELERY SMOOTHIE

Enjoy this week recipe cucumber celery smoothie. A refreshing and healthy way to start your day and week!

Cucumber Celery Smoothie

Prep: 5 Minutes                             Total Time: 5 Minutes       Servings: 2                             

(Per Serving) Calories: 160kcal    Carbohydrates: 32g           Protein: 5g         Fat: 3g

Ingredients:

  •  1 frozen banana
  • 1 pear *prewashed & chopped
  • 1-2 stalks of celery *prewashed & chopped
  • big handful of baby spinach (or kale), *prewashed
  • ¼ English cucumber *prewashed & chopped
  • juice of ½ a lime (or lemon)
  • 1+ cup plant milk (soy milk, almond milk) or replace with water or coconut water

Instructions:

  1. Place all the ingredients into a high-speed blender, starting with the harder veggies first (pear, frozen banana, celery).
  2. Start with 1 cup plant milk (or water) and gradually add more if you prefer a thinner consistency.
  3. Blend until smooth.
  4. Taste and adjust sweetness by adding more banana or dates.

Original recipe can be found at Wholefood Soulfood Kitchen here!

RECIPE OF THE WEEK: PEANUT BUTTER AND JELLY PROTEIN OATMEAL

Peanut Butter and Jelly Protein Oatmeal

Enjoy a fast high protein delicious meal this week! Only taking 5 mins to make, this meal is great for when you are on the go and need something nutritious to fuel your day!

Prep: 3 Mins                Cook Time: 5 Mins            Total Time: 8 Mins          Serving: 1

Calories: 589kcal        Carbohydrates: 62g          Protein: 22g                     Fat: 30g

Ingredients:

  • 1/3 cup 3-minute steel cut oats
  • 1 Tbsp chia seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 scoop collagen powder or protein powder, optional
  • 1/2 cup unsweetened almond milk or water
  • 1 Tbsp natural creamy peanut butter heaping
  • 1 Tbsp berry jam heaping, or fresh/frozen fruit
  • 2 Tbsp plain Greek yogurt optional
  • 2 Tbsp chopped walnuts optional topping

Instructions:

  1. Combine 3-minute steel-cut oats, chia seeds, collagen/protein powder, cinnamon and vanilla extract in a small bowl.
  2. Add unsweetened almond milk (or water/desired liquid) and stir well until all ingredients are incorporated evenly.
  3. Microwave oats for 2.5 minutes in 45 second intervals, stirring between each (to avoid the bowl overflowing). Add more or less time, depending on how thick/runny you like your oatmeal.
  4. When you have reached the desired consistency, remove from microwave and add toppings: 1 heaping Tbsp of peanut butter, 1 heaping Tbsp of berry jam, 1-2 Tbsp of plain Greek yogurt, and chopped walnuts or pecans (if desired). Serve immediately and enjoy!

Original recipe can be found at Wellness for the win here!

RECIPE OF THE WEEK: SHRIMP TACOS WITH CABBAGE SLAW

Shrimp Tacos With Cabbage Slaw

Enjoy a twist on the traditional taco Tuesday with these flavorful shrimp tacos with a cabbage slaw!

Prep: 10 mins      Cook Time: 15 mins      Marinate: 30 Mins      Total: 55 Mins   Servings: 11 Tacos    Calories: 146kcal    Carbohydrates: 13g    Protein:7g     Fat: 7g

INGREDIENTS

  • 1 pound large or extra large shrimp, I used 31/40, frozen and thawed

Shrimp Marinade

  • 1 tablespoon garlic , minced
  • 1 teaspoon lime juice
  • ½ teaspoon cajun, or 1 teaspoon for spicy
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • 2 tablespoon butter, melted
  • 1 teaspoon olive oil
  • salt
  • black pepper to taste

Spicy Mayo Sauce

  • ¼ cup mayonnaise, we like vegan mayo
  • 2 teaspoon greek yogurt, plain
  • 1 teaspoon hot sauce, such as Frank’s or Valentina
  • 1 teaspoon onion powder

INSTRUCTIONS

  1. Prep. Rinse and pat dry the shrimp. I used large shrimp with tails and removed them only after cooking (gives more flavor).
  2. Combine all the marinade ingredients in a large bowl. Toss the shrimp until well coated in the seasoning mix. Cover with plastic wrap and let marinate for 30 minutes in the fridge.
  3. Sauce. Prepare the spicy mayonnaise sauce by combining all the ingredients in a bowl. For better flavor, place the sauce in the fridge for 15-30 minutes for flavors to blend.
  4. Cook. Preheat the grill to medium-high heat.
  5. Thread the shrimp on skewers (stainless steel or wood is fine too as we are going to grill them just for a couple minutes). Grill for 2-3 minutes per side. Or use a nonstick pan and cook for 1-2 minutes per side over medium-high heat.
  6. Assemble. Warm up the tortillas using grill, microwave, oven or skillet. I like to place tortillas one by one on a dry skillet and let them get charred nicely. Or wrap the tortillas in foil and place in a preheated oven for 5 minutes.
  7. Remove the shrimp from the grill, discard the tails before serving and drizzle with fresh lime juice.
  8. Assemble the tacos with some cabbage or coleslaw, radish, red onion, cilantro, cheese, 3-4 shrimp per taco, and drizzle spicy mayo on top with a squeeze of fresh lime.

Original recipe can be found at yummybowl here!