Peak Performance Fitness

Lynbrook | New Hyde Park | NY

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Recipe of the Week: GRILLED PEACH AND WATERMELON BURRATA SALAD

TOTAL TIME: 20 minutes
PREP TIME: 10 minutes
COOK TIME: 10 minutes

This recipe comes from SkinnyTaste.com- a top favorite for healthy eating and brilliant food swaps! The fresh peaches and watermelon bring such a sweetness to this light summer salad. Serve alongside grilled chicken or fish for a perfect summer dish!

INGREDIENTS:

  • 4 peaches, cut into 1?2-inch-thick wedges
  • Olive oil spray
  • 4 small balls burrata cheese (1 pound total)
  • 4 cups cubed seedless watermelon
  • 1?2 cup loosely packed watercress
  • 2 tablespoons balsamic glaze

DIRECTIONS:

  1. Preheat a grill pan over medium-high heat (or preheat a grill to medium-high).
  2. Spray the peaches with oil, then grill them cut sides down, just long enough to make marks, about 2 minutes per side.
  3. To serve, place a ball of burrata in the center of each of 4 plates and arrange the grilled peaches, watermelon cubes, and watercress around it.
  4. Drizzle everything with the balsamic glaze.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 salad

  • Calories: 408 calories
  • Total Fat: 25g
  • Carbohydrates: 31g
  • Sugar: 27g
  • Protein: 23g

 

Find the full recipe and more at SkinnyTaste.com!

Recipe of the Week: BALSAMIC CHICKEN AND ROASTED VEGETABLES

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients:

  • 6 chicken thighs skin on, bone in
  • 24 oz baby gold potatoes halved
  • 1 large red onion
  • 1 tbsp fresh rosemary chopped
  • 2 sprigs fresh thyme, remove the leaves
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 5 cup cherry tomatoes

Marinade

  • 3/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 clove garlic crushed
  • 2 tbsp dijon mustard

Instructions:

  1. Turn on your oven to 400° F
  2. Mix the marinade together and add the chicken, toss it around to coat it and put it in the fridge.
  3. Get out a half sheet pan. You can line it with parchment for easy clean up.
  4. Toss the halved potatoes and onions in a small amount of olive oil, and then place the potatoes only on the sheet pan and bake for 15 minutes. Put the onions to one side.
  5. After 15 minutes, remove the sheet pan and add the red onion and the chicken along with the marinade, then sprinkle on the chopped rosemary and thyme and a little salt and pepper, and put it back in the oven.
  6. Cook for a further 25 minutes, then take out the pan again to add the cherry tomatoes, and cook for 20 minutes more.
  7. After 45 minutes the chicken thighs should be fully cooked to an internal temperature of 165°F
  8. Plate and enjoy!

Note: You can use skinless boneless thighs, or skin on boneless variety too. The skinless boneless thighs will not take as long to cook as the bone in versions so you will need to adjust the cook time to compensate for that.

Nutrition:

Calories: 394 cal
Total Fat: 23g
Total Carbs: 22g
Sugars: 5g
Protein: 22g

https://www.noshtastic.com/paleo-balsamic-chicken-roasted-potatoes-red-onion-tomatoes-herbs/

Recipe of the Week: Spiced Chicken with Grilled Peach Salsa

Serves: 4
Serving size: 1 chicken breast and 1/2 cup salsa

Ingredients:

  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons fennel seeds
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons grated lime rind
  • 1/4 cup fresh lime juice, divided
  • 4 teaspoons honey, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 3 peaches, pitted and quartered
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • 2 large purple scallions or spring onions, thinly sliced
  • Lime wedges (optional)

Directions:

  1. Place first 3 ingredients in a small skillet over medium heat; toast, shaking the pan occasionally, for 2 minutes or until fragrant. Remove from heat; coarsely grind spices using a mortar and pestle or spice grinder.
  2. Combine 2 teaspoons spice mixture, lime rind, 2 tablespoons juice, 2 teaspoons honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add chicken; toss to coat. Let stand 10 minutes.
  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 12 minutes or until a thermometer registers 155°, turning once. Transfer chicken to a plate; let stand 5 minutes. Thinly slice each chicken breast across the grain.
  4. Recoat pan with cooking spray. Add peaches; grill 3 minutes, turning once to mark the cut sides. Transfer peaches to a cutting board; coarsely chop. Transfer peaches and their juices to a large bowl. Add remaining 1 teaspoon spice mixture, remaining 2 tablespoons lime juice, remaining 2 teaspoons honey, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cilantro, olive oil, and scallions. Serve chicken with salsa and lime wedges, if desired.

Nutritional Information

Per serving:

Calories 299
Fat 8.1 g; Protein 36 g; Carbohydrate 22 g; Fiber 3 g

 

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!