Peak Performance Fitness

Lynbrook | New Hyde Park | NY

fruit

Recipe of the Week: Pineapple Quinoa

A quick dinner that is not only sweet but savory! Perfect for a night where you are short on time.

Ingredients:

  • 1 cup Quinoa
  • 8 ounces 100% Pineapple Juice (not from concentrate!)
  • 8 ounces water
  • 1 tablespoon Grapeseed Oil
  • 1 cup Fresh Pineapple, cubed (may use tidbits)
  • 1 Red Bell Pepper, chopped
  • 1 Green Onion, chopped
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Crushed Red Chile Pepper

Directions:

  1. Prepare quinoa according to package instructions, replacing half of water with pineapple juice.
  2. Coat skillet with grape seed oil. Add pineapple and pepper. Sauté until the pineapple and pepper soften. Add green onion, salt and red chile pepper. Sauté for an additional two minutes.
  3. Combine pineapple mixture with quinoa and serve.
  4. Enjoy!

 

Nutrition:

Calories 264, Carbohydrates 45g, Fat 6g, Protein 7g

Recipe of the Week: BLUEBERRY OAT MUFFINS

TOTAL TIME: 1 hour

INGREDIENTS:

  • 1 1/2 cups quick gluten free oats
  • 1 cup unsweetened almond milk
  • 1/2 cup brown sugar, packed
  • 2 tbsp honey
  • 1/2 cup unsweetened applesauce
  • 2 large egg whites
  • 1 tbsp coconut or canola oil
  • 1 tsp vanilla extract
  • 2/3 cup Bobs Red Mill Gluten Free All Purpose Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries
  • baking spray

DIRECTIONS:

  1. Preheat oven to 400°F. Line a muffin tin with liners and lightly spray with oil.
  2. Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
  3. In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
  4. In a third bowl combine flour, salt, baking powder, baking soda and whisk to combine.
  5. Combine oats and milk with sugar, applesauce mixture and mix well.
  6. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
  7. Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

NUTRITION INFORMATION:

Makes: 12 servings, Serving Size: 1 muffin

Amount Per Serving:

Calories: 148 calories, Total Fat: 2.5g, Sodium: 168.5mg, Carbohydrates: 32.5g, Fiber: 2.5g, Sugar: 18g, Protein: 3g

 

Original recipe comes from Skinny Taste and can be found here! 

Recipe of the Week: Simple Green Smoothie

Prep Time 2 minutes
Total Time 5 minutes

Serves: 1
Calories: 202
Ingredients:
  • 1 cup spinach fresh
  • 1 cup water
  • .5 cup pineapple*
  • .5 cup mango*
  • 1 banana, peeled*

Directions:

  1. Tightly pack spinach in a measuring cup.
  2. Add spinach to blender with water. Blend together until all chunks are gone. (Should resemble green water when blended well).
  3. Add pineapple, mango and banana to blender. *Use at least one frozen fruit to make the smoothie cold or serve over ice.
  4. Blend all together until smooth and creamy. Depending on your blender, this could take as little as 30 seconds or as long as 2 minutes.
  5. Pour into a glass and serve immediately. The smoothie can also be stored in the fridge with a lid until ready to drink.

 

The original recipe can be found here!

 

Recipe of the Week: Seedy Cherry-Quinoa Bars

Serves: 12

Ingredients:

  • Nonstick vegetable oil spray
  • 1 cup chopped almonds
  • ½ cup raw quinoa, rinsed
  • ¼ cup raw pumpkin seeds
  • ¼ cup raw sunflower seeds
  • 1 cup dried tart cherries
  • 2 tablespoons brown rice syrup
  • ¾ teaspoon kosher salt

Directions:

  1. Preheat oven to 350°. Coat 8×8” baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.
  2. Toast almonds, quinoa, pumpkin seeds, and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
  3. Reduce oven temperature to 200°. Process cherries, brown rice syrup, salt, and 2 Tbsp. water in a food processor until smooth.
  4. Transfer to a medium bowl and stir in toasted almond mixture.
  5. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.

*Bars can be made 2 weeks ahead. Store airtight at room temperature

Nutrition Information:
Calories 150
Fat 7g, Carbohydrates 19g, Fiber 5g,  Sugars 7g, Protein 4g

 

Original recipe can be found here!

Recipe of the Week: Skillet Apple Pork Chops

Total Time: 26 Mins
Serves 4 (serving size: 1 chop and about 2/3 cup apple mixture)

Ingredients: 

  •  1 1/2 tablespoons olive oil, divided
  • 4 (6-oz.) bone-in pork chops
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 medium apples, thinly sliced
  • 1 small red onion, thinly vertically sliced

Directions:

  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops are done. Remove from pan.
  2. Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.

 

 

Original recipe can be found here!