Lynbrook | New Hyde Park | NY

fall

Recipe of the Week: Cabbage Soup

Peak’s gym is full of healthy chefs!!

Shout out to Peak’s gym member, Vinny S., for sharing this week’s recipe!

Ingredients:

  • 1 large head cabbage
  • 6 large onion or scallions
  • 1 or 2 cans (16-28 oz) tomatoes
  • 2 green peppers
  • 1 stalk to 1 bunch celery
  • 6 carrots (optional)
  • 2 cups green beans (optional)
  • 1 package soup mix (onion or vegetable)
  • Small can V-8 juice (optional)
  • Salt, pepper, curry, parsley, bouillon and/or hot sauce, to taste

Directions:

  1. Slice vegetables and cover with water in a large pot. Add soup mix.
  2. Boil gently for 10 minutes, cover.
  3. Lower heat and simmer until vegetables are soft.
  4. Season to taste & enjoy!

Nutrition:
Serving Size: 1 cup
34 calories
Protein: 1 gram
Carbs: 8 grams
Sodium: 64 mg

Recipe of the Week: Chicken Lettuce Wraps

Big thanks to Peak Performance Fitness member, Anne F., for sharing her recipe!

A great way to enjoy the taste of a Chinese restaurant in your own home- these copy cat lettuce wraps are just like the real thing!

Ingredients:

  • 1 lb. ground chicken
  • 1 tbsp. olive oil
  • 2 finely minced cloves of garlic
  • 1 small onion, minced
  • ¼ cup hoisin sauce
  • 2 tbsp. soy sauce
  • 1 tbsp. rice wine vinegar
  • 1  tbsp freshly grated ginger  (I use less; the flavor can overpower)
  • 1 can diced water chestnuts
  • 2 sliced scallions
  • ¼ red pepper finely chopped
  • 1 head of lettuce

Directions:

  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger until onions have become translucent, about 1-2 minutes.
  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste. At the last moment, stir in the red pepper.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a soft lettuce leaf, (like Boston lettuce) taco-style.

 

Strength Training for Endurance Athletes

Why would a runner or endurance athlete want to strength train? We all may have been the victim of a particularly brutal workout that’s left us too thrashed to go on the next days run; it would seem that the endurance and strength training mix about as well as oil and water. However, collections of studies have proven the health benefits of strength training and cardiovascular training, so there must be a way to harness the two and use them to improve our performance on the pavement.

Benefits of Strength Training:

  • Improvement of core strength (stability/form)
  • Increased muscular strength (speed)
  • Correction of imbalances caused by every day life (efficiency)
  • Decreased injury risk

Now, these benefits also cross over with endurance training right? The key is to incorporate the two correctly to receive maximal benefit.

An endurance athlete will need to consider a few things if they’re looking into start strength training in addition to their running protocol. Namely, the athlete would need to figure out when their big or tough runs are in the week and program heavy or higher intensity workouts around that. Next would be recovery. Is that athlete getting proper nutrition, sleep, and mobility work to assist with the work they’ll be adding in?

Here is a sample week- long program to get an idea:

Sunday

 Monday Tuesday Wednesday Thursday Friday

Saturday
Long Run Off Low intensity Lower Body and Easy Run Medium Intensity run Off High Intensity Lower Body

Low Intensity Upper Body/Core and optional light run

Looking at the example listed above, we can see that the lifts have a high or low intensity value, that’s used strategically to avoid overtraining or injury. Also strategically placed, the more taxing workout days (Sunday, Tuesday, and Friday) are placed a day or two apart in order to ensure that the athlete covers correctly. In most cases, an athlete will be able to complete a shorter run and a resistance training session in the same day, but this varies by person and goals. Talking to an exercise physiologist or performance professional before starting a program can increase the benefit and smooth out to programming process for someone looking to start.

 

By Matt Rhodes, MS, EP-c.

Recipe of the Week: Italian Sausage Bean Soup

Peak Performance has some excellent chefs!

Thank you to our gym member, Helen, for sharing her recipe this week.

Prep: 20 minutes
Cook: 1-1/2 hours
Serves 8

Ingredients:

  • 1 lb. bulk Italian chicken or pork sausage
  • 1 medium onion finely chopped
  • 3 garlic cloves sliced
  • 4 cans chicken broth, 14-1/2 oz reduced sodium
  • 2- 15 oz cans pinto beans, rinsed and drained
  • 1 can diced tomatoes, undrained (14-1/2 oz)
  • 1/2 cup medium pearl barley
  • 1 large carrot sliced
  • 2 celery ribs sliced
  • 1 tsp. minced fresh sage
  • 1/2 tsp. minced fresh rosemary or 1/8 tsp. dried rosemary crushed
  • 6 cups chopped fresh kale or spinach
  • Salt and pepper, if desired

Directions:

  1. In a pot, cook sausage and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer. Drain.
  2. Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  3. Stir in the kale or spinach; return to a boil. Reduce heat and simmer for 25 to 30 minutes or until all the vegetables are tender and the kale or spinach is wilted.
  4. Small pasta may be substituted for the barley and added during the last 10 minutes of simmering or pasta can be cooked separately and then added before serving.
  5. Enjoy!

 

Recipe of the Week: Tomato Vegetable Gazpacho

The gym members at Peak Performance Fitness are also excellent chefs!

Thank you to JoAnn for sharing her recipe this week.

 

Ingredients:

  • 4 or 5 tomatoes (may be from a can)
  • 1 cucumber, peeled and seeded
  • 1 small onion
  • 1 pepper (I prefer red)
  • 1 clove garlic
  • 1 ½ cups tomato juice
  • 1 cup beef broth
  • 1 cup water
  • ¼ cup vinegar (I add some balsamic)
  • ¼ cup olive oil (I add to individual bowls on serving)

 

Directions:

  1. In food processor, start with onion then add garlic, peppers then cucumber then tomatoes. When pulverized put in bowl, add liquids and refrigerate.
  2. Serve cold with drizzle of olive oil.
  3. The longer it stays in the fridge the stronger the flavors. Will last at least 10 days.
  4. Enjoy!!

Tips for Sticking with Your Exercise Routine

We asked Peak Performance’s own Exercise Physiologists about how they have created routine in their lives. From working out, to meal prepping to staying hydrated, read on for their best tips!

Summer is over it’s back to school and work. Whether you had a break or not, the start of a new (school) year presents a great opportunity to get into a new fitness routine! For everyone who forgot about fitness over the summer, here are a few tips for getting back on track this fall.

  1. Make a plan: “A failure to plan, is a plan to fail!” Take a look at your class/work schedule at the beginning of each week and make a plan to get in some form of exercise at least 3 times throughout the week. Make appointments with reminders on your calendars so you don’t “conveniently forget”, and remember your health is just as important for your future as work and school.
  2. Find a friend: Try to find a workout partner. Working out with a partner is a great way to challenge yourself and can be more fun than working out alone. A partner can help to motivate you to push beyond what you would normally do on your own, as well as hold you accountable on days when you are slacking.
  3. Have a goal: Make short term and long term goals. Long term goals can be losing a certain amount of pounds by the end of the year, or maybe participating in a race like the Massapequa Turkey Trot 5k we do every November here at Peak (wink wink nudge nudge cough cough). Short term goals can be even more helpful if the long term goals seem overwhelming. Making it to the gym 3 times in a week, or trying a yoga/spin/kickboxing class are some short term goals that are easy to accomplish and can get you on the right track.
  4. Keep it short: Days are already packed with school, work, homework, family and social obligations, no need to spend hours in the gym. As long as you stay consistent throughout the week, you can get great results from shorter (15-30 mins) workouts. Have an idea of what you want to do before you get to the gym. Walk in, be efficient, stay focused on your workout, and keep up the intensity.
  5. Eat and Sleep: Eat and Sleep. That’s it. Try to maintain a balanced diet, and make sure your drinking enough water. Plan rest days throughout the week and try get a healthy amount sleep each night (at least 6-8 hours). Recovery is key for achieving your fitness goals!

 

By David McCalla

Recipe of the Week: Herbed Lentil Quinoa Burgers

Big thanks to Peak Performance Fitness member, Barbara W., for sharing her recipe!

A great way to enjoy BBQ season and have a vegan meal that tags all your micro nutrient needs!

 

Ingredients:

  • 1 15 oz can red lentils
  • 1 cup Cooked Quinoa
  • 1 Small Carrot
  • ½ Bell Pepper, minced
  • 1 Scallion, Chopped
  • 2 TBSP Cilantro, Chopped
  • 2 TBSP Parsley, Chopped
  • ¼ TSP Salt
  • Fresh Ground Black Pepper
  • ½ Cup Cornmeal
  • 2 TBSP Olive Oil

Directions:

  1. Pulse the lentils and quinoa in a food blender until it holds together, if the mixture is too dry, add a tsp of water
  2. Transfer the mixture into a bowl and stir in the carrot, bell pepper, scallion, cilantro and salt and pepper
  3. Shape the mixture into 4 patties, refrigerate for an hour
  4. Spread the cornmeal into a shallow dish and dredge the burgers to coat
  5. Add the olive oil to a heated nonstick skillet
  6. Cook burgers until golden, about 5 minutes each side
  7. Serve however you like, on buns, over salad or plain as is!

Nutrition Facts:
Serving Size: 1 patty

  • 282 calories
  • 9g Fat
  • 42g Carbs
  • 12g protein

 

Recipe of the Week: Summer Eggplant and Zucchini

Peak Performance’s members are really just of chefs who know how to cook & eat healthy.

Thank you to Donna P. for sharing her recipe!

 Ingredients:

  • 2 small eggplants
  • 1 small onion
  • 2 bell peppers
  • 1 tbsp minced garlic
  • 1 tsp Italian seasoning
  • 4 ripe tomatoes (about 1 pound)
  • ¼ cup fresh basil
  • Extra virgin olive oil

Directions:

  1. Cut eggplant into small chunks. Mince garlic. Finely chop onions.
  2. Coat sauté pan with Extra virgin Olive oil. Sauté eggplant and onion about 5 minutes on medium/medium low heat until starting to soften. Stir occasionally.
  3. While eggplant and onions are cooking finely chop bell peppers and cut zucchini into small chunks.
  4. Add peppers, zucchini, garlic and Italian seasoning to the pan. Stir to combine. Cook 5 minutes
  5. Chop tomatoes and add to the pan. Season with salt and pepper to taste. Add a shake of red pepper flakes. (Of course this is optional).
  6. Simmer on low until vegetables are tender. About 20 minutes. If there is too much liquid cook uncovered for last 5 minutes.
  7. Finely chop basil and stir into the vegetables. Adjust seasoning if needed.