Lynbrook | New Hyde Park | NY

Nutrition

Recipe of the Week: Restaurant Style Salsa

TOTAL TIME: 5 minutes

INGREDIENTS:

  • 1/4 small onion
  • 2 small cloves peeled garlic
  • 1/2 jalapeño, seeded and membranes removed or leave in for spicy
  • 5 ounce can diced tomatoes (not with basil)
  • handful cilantro
  • juice of 1 lime
  • 1/4 teaspoon kosher salt

DIRECTIONS:

Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don’t over process.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 3/4 cup

Per Serving: Calories: 28, Total Fat: 0g, Carbohydrates: 5g, Protein: 1g

 

This recipe is originally from SkinnyTaste.com and can be found here!

Recipe of the Week: Crockpot Chicken Chickpea Chili

Serves: 6
Prep time:  10 mins
Cook time:  7 hours

Ingredients:

  • 2 pounds boneless skinless chicken thighs
  • 24 oz mild salsa verde
  • 1 onion, chopped
  • 1/2 jalapeno, seeded and diced
  • 2 garlic cloves, minced
  • 1 cup frozen corn
  • 1 (15 oz) can chickpeas
  • 1/2 cup uncooked quinoa
  • 2 1/2 cups low sodium chicken broth
  • 2 small limes, juiced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Add everything to a large slow cooker and stir well to combine.
  2. Cook on high for 3-4 hours or low for 6-8 hours.
  3. Once done cooking, remove chicken with a slotted spoon and transfer to a cutting board; shred chicken with two forks then transfer chicken back to slow cooker and stir. Add salt and pepper to taste. Serve with fresh cilantro, avocado, and Greek yogurt.

Nutrition Information
Calories: 381
Fat: 8g
Carbohydrates: 35.4g
Protein: 37.3g

 

Original recipe from Ambitious Kitchen can be found here!

Halloween Tricks for Treats

Happy Halloween!!!

It’s a spooky time of year to try and eat healthy. It is so easy to be a goblin or a ghoul and steal a piece of candy or two. If you’re only eating one or two pieces of candy then you won’t have any issues; it’s finding the will power to only have a piece or two of candy which is very important for this time of year. Focus on these three simple tips to set yourself up for success as we head into the holiday season!

1) Nutrition tips:

Starting your morning off healthy is the way to go. Make sure you set yourself up for success by having a healthy breakfast, lunch, and dinner. Something very simple you can do is drink lots of water all day long. (If not a great day to start is today!) Drinking more water will fill you up a little more to curb your apatite and it will help flush out any sugar you do intake. We tend to eat unhealthy if we wait till we are hungry. If you plan to eat healthy and don’t wait till your starving to eat you make healthier choices.

2) Exercise tips:

Halloween isn’t bad- it’s a great time to make sure you get your 10,000 steps in or more. Take this time to walk around your neighborhood and see the decorations and costumes. Use trick-or-treating as an opportunity to squeeze in a training walk for that Turkey Trot!

3) Set Boundaries:

If there is candy in the house sort it out in small portions to help limit yourself and avoid the sugar rush. If you know you can’t just have one or two pieces then you should probably get the candy out of your house. Here at Peak Performance we have Operation Gratitude, where we donate your left over candy to the troops. All you have to do is bring the candy into us and we will deliver it!

If you can focus on your goals and taking care of yourself during the next two months, then that New Year’s Resolution will be much easier. Why wait until the New Year to focus on your health? Trick- don’t treat- your way through Halloween, sign up for a 5k Turkey Trot for Thanksgiving and you’ll be set up for success through the December holidays!

 

By Corynne Duprey

Recipe of the Week: Butternut Squash Risotto

Makes 4 servings (serving size: 3/4 cup)
Prep: 5 minutes; Cook: 14 minutes

Ingredients:

  • 1 medium butternut squash (about 1 3/4 pounds)
  • 1 cup microwaveable brown rice
  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 2 teaspoons minced peeled fresh ginger (optional)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2 cup grated fresh Parmesan cheese, plus additional for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Cut squash in half lengthwise. Scoop out seeds and stringy flesh. Place the squash halves, cut sides down, on plastic wrap in microwave. Cook on High 10 minutes or until cooked through. Scoop flesh into medium bowl, stir until smooth, and set aside.
  2. Microwave rice according to package directions, omitting butter.
  3. Heat oil in a medium saucepan over medium heat. Add shallot and optional ginger; cook 2 minutes, stirring. Add rice.
  4. Alternately stir in squash and broth, 1/2 cup at a time; wait until each is absorbed before adding more. Remove from heat; stir in 1/2 cup Parmesan, salt, and pepper. Serve in bowls & garnish with parmesan.

Nutrition Facts:

Per servings: Calories 256
Fat 8g, Protein 10g, Carbohydrate 41g

 

Original recipe from Health.com can be found here!

Recipe of the Week: Shrimp Burrito Bowl

Makes 4 Servings

Ingredients

For the cilantro black beans and rice

  • 3/4 cup (135 grams) uncooked long-grain brown rice
  • 1 1/2 cups (355 grams) water
  • 1 (15.5-ounce or 420 grams) can black beans, rinsed and drained
  • 1/4 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1/4 cup (5 grams) chopped fresh cilantro

For the burrito bowl

  • 1 teaspoon canola oil
  • 1 medium (55 grams) onion, sliced
  • 2 medium (240 grams) bell peppers, sliced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1 pound (455 grams) medium shrimp, peeled and deveined
  • 2 cups (95 grams) loosely packed chopped romaine lettuce
  • 1 medium (125 grams) tomato, seeded and chopped
  • 1 medium (150 grams) ripe avocado, diced

Directions

  1. Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice and cilantro. Set aside and keep warm.
  2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin and salt. Cook 3 minutes, covered and stirring occasionally, until vegetables are tender. Stir in shrimp; cook 2–3 minutes, stirring often.
  3. Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with romaine, tomato and avocado.

Nutrition Information

Serving Size: 1 cup beans and rice + 1 1/4 cups shrimp and vegetables + 1/2 cup lettuce + 1/3 cup chopped tomato + 1/4 cup avocado

Per serving: Calories: 450; Total Fat: 9g; Carbohydrate: 56g; Dietary Fiber: 13g; Sugar: 4g; Protein: 34g

 

Original recipe from MyFitnessPal 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!

Fall Prevention in Autumn

As the leaves begin to change, Team Peak dedicates its time and resources to Fall Prevention Awareness month. There are a number of Fall Prevention Programs available, including the ones here at Peak Fitness and Physical Therapy! Before you ask about or programs, here are some helpful tips to get you started.

  • Research shows that fall risk is increased by things such as age, weakness, confusion and unsteady movement. Luckily, that same research also shows that if we pay particular attention to these risk factors, our fall risk decreases. A consistent exercise program will not only help keep you on your feet, it will help keep you healthy and strong (Rubenstein, 2006).
  • Wear the appropriate footwear. Consider the changing weather as a cue to ditch the unstable sandals and opt for some better fitting sneakers. This is especially important if you are going to be doing activities like raking leaves, picking pumpkins, etc.
  • Get a balance assessment. Ideally, we can start an intervention before a fall incident Get your eyes, ears, strength, mobility and gait assessed by a qualified professional to help set you up for success (Moylan, Binder, 2007).

 

By Matt Rhodes

 

References:
Moylan and Binder, 2007. Falls in older adults: risk assessment, management and prevention. American Journal of Medicine 120(6).

Rubenstein, EF, 2006. Falls in older people: epidemiology, risk factors and strategies for prevention. Journal of Aging 35.