Lynbrook | New Hyde Park | NY

Nutrition

Recipe of the Week: Healthier Green Bean Casserole

Ingredients:

  • 2 lbs green beans, trimmed and cut into 2″ pieces
  • Cooking spray

For Creamy Sauce:

  • 10 small white mushrooms, sliced
  • 3 tbsp whole wheat flour
  • 1 cup almond milk, unsweetened
  • 1 cup water
  • 2 tbsp cream cheese
  • 1/4 cup Parmesan cheese, grated (not packed)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

For Parmesan Topping:

  • 1 tbsp extra virgin olive oil
  • 3 small onions, thinly sliced into circles
  • 1/2 cup whole wheat or Panko breadcrumbs
  • 1/3 cup Parmesan cheese, grated (not packed)
  • 3 tbsp water

Directions:

  1. Preheat oven to 375 degrees, spray large baking dish (approximately 8 x 11) with cooking spray and set aside.
  2. Bring water to a boil in a large pot. Add beans along with pinch of salt, bring to a boil, reduce heat to medium and cook for 5-6 minutes or until al dente. Green beans should be firm and not too soft. Drain and add a few cups of ice to stop the cooking process. Set aside.
  3. Preheat large skillet on medium high and add olive oil. Add onions and cook until golden brown/almost charred, stirring occasionally. Transfer to a medium bowl. Set aside.
  4. Return skillet to heat, spray with cooking spray and add mushrooms. Cook until golden brown.
  5. Reduce heat to low and add flour. Stir enough to coat the mushrooms. Slowly pour almond milk and whisk while you’re pouring, until no lumps are left. Add water, cream cheese, Parmesan cheese, salt and pepper and whisk again. Bring to a boil and let simmer to thicken, for about 3-4 minutes.
  6. In the meanwhile, add breadcrumbs, Parmesan cheese and water to a bowl with onions and mix with your hands until crumbs appear.
  7. Drain green beans, add the sauce and stir to combine.
  8. Transfer green beans to prepared baking dish and sprinkle with topping. Bake uncovered for 25 minutes. Serve warm. Casserole tastes best within first couple hours after it has been cooked.

Nutritional Info:
Number of Servings: 6, Serving size = 1 cup
Calories: 196, Total Fat: 7.6 g, Sodium: 458.5 mg, Total Carbs: 20.0 g, Protein: 9.3 g
 

Original recipe can be found here at ifoodreal.com!

Meal Prepping for Success

With a busy schedule of work, school, taking care of a family, or whatever it may be, it can be difficult to find the time to cook every meal. Rushing around or not having meals readily available can lead to choosing the quickest option-which may not be the healthiest option. This often ends with takeout which in many cases can be loaded with sodium and empty calories. Meal prepping, which is simply planning and prepping your meals for the week, saves you the time and stress of having to cook every day. It also helps to keep you on track with healthy eating. Although meal prepping can seem like it would be very time consuming on the day, it does not necessarily mean that you must cook all your meals at once. Meal prepping can include cooking in bulk to plan for the week, cutting vegetables so they are ready to roast or eat raw for a snack, or even just having a set menu for meals each day. Not only will being better prepared lead to healthier eating, it will also be more cost efficient in the long run!

Getting Started…

Designating a specific day of the week to go food shopping is a good way to make sure that you are prepared for the week ahead. Going to the grocery store with a list ensures that you are getting everything that you need and helps to avoid picking up any unhealthy impulse buys. Stock up on various sizes of Tupperware to help store food in the freezer/refrigerator or when you are taking it on the go. This system is all about being organized and prepared when it comes to your meals!

Whether it is on the same day as your weekly grocery shop, or on another designated day of the week, look to prepare your food to make your meals easier when time is limited.

Some ways to do this are:

  • Peel, chop, and cut all raw vegetables, that way they are easily accessible when you want to use them for meals or to take as a healthy snack option.
  • Steam, roast, or sauté a large batch of vegetables and store them in clear containers in the refrigerator so they are easy to find when you need them. You can do the same with fruit, especially fruit that needs more preparation to eat such as a pineapples or strawberries. Having fruit already sliced and ready to eat also makes a healthy fruit smoothie easy to put together on the go.
  • Make meal choices that can be stored in the freezer and easily defrosted to cook or eat right away such as homemade soup, casseroles, and meat. They can be stored in serving sizes of 5 or 6 ounces so you are defrosting just what is needed.
  • Brown/wild rice and quinoa can also be made in large batches to have leftovers throughout the week.
  • Having snacks on hand helps to keep hunger under control and will help keep your metabolism up as the day goes on. Snacks such as veggies, fruit, hard boiled eggs, and nuts can be stored in proper containers or bags so they are easy to take with you.

Meal prepping can be kept as simple or made more thorough depending on how much time you have to put into it. Think what will save you the most time throughout the week and try to prepare that ahead of time. Also, try to balance out the meals you are making for yourself. When preparing lunches and dinners try and pack a protein, vegetable, and a carbohydrate. Again, there is no set way to meal prepping, it is all about working around your schedule and putting in some time and preparation to help yourself stay on track with a healthy diet even when your schedule is hectic!

 

By Lisa Cassata

Member Spotlight: Cathy

Since joining Peak 5 months ago, I have seen many improvements in my healthy – I have more energy, my blood pressure is down, I sleep better, and I am down quite a few pounds. When I joined Peak, it was never about “the number” or how many pounds I “lost,” it was about changing my eating habits and my lifestyle.

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Tyler has always made me feel welcome and worthwhile from day one. He has never judged me or made me feel like I wouldn’t succeed. He has been my steadfast supporter, my cheerleader, and my voice of reason when I needed it. I have truly enjoyed working with him and look forward to much more success under his guidance.

-Cathieann Rowland

Carbohydrates: Where Quality Matters

So what are carbohydrates and why are they important? Carbohydrates are the sugars, starches, and fibers found in fruits, grains, vegetables, and milk products. Carbohydrates are one of three main ways that the body obtains energy or calories. Carbohydrates, according to the American Diabetes Association, are the body’s main source of energy. An individual’s healthy diet should contain foods rich in carbohydrates since it provides the body with glucose; glucose is converted into energy to help with the body’s daily functions and physical activity. However, all carbs are not created equal. There are two types of carbohydrates: complex carbs and simple carbs.

Complex carbs are identified as fiber and starch, whereas sugar is a simple carb. Complex Carbs are the healthiest source of carbohydrates. These are known as unprocessed whole grains, vegetables, fruits, and beans. Complex carbs help the body by delivering vitamins, minerals, and fiber. Simple carbs are unhealthier sources of carbohydrates. Simple Carbs include white bread, pastries, sodas, and other highly processed or refined foods. Simple carbs are easily
digested carbohydrates that may contribute to weight gain, interfere with weight loss, and promote diabetes or heart disease.

Tips to Add Complex Carbohydrates to Your Diet:

  1. Start the day off right with healthy, whole grains in your breakfast. A key way to include more whole grains in your diet is by looking for foods which list whole grains as one of the first ingredients. If you cannot give-up cereal as a breakfast food, you should look for cereals that are above 4-grams in fiber and less than 8-grams of sugar.
  2. Breads that are rich in healthy carbohydrates. When choosing breads, make sure you pick breads that list the first ingredient as “whole.” Examples of this include whole wheat, whole rye, or some other whole grain.
  3. Bread isn’t your only option! Good alternatives to bread are whole grains in salad such as quinoa and brown rice.
  4. Forget the juice and choose whole fruits. Instead of choosing sugary juices try eating whole fruits. Fruits typically contain less sugar than juices and more fiber such as oranges.
  5. Choose beans over potatoes. Beans are excellent source of complex carbohydrates which are slowly digestive carbohydrates and keep you full longer. Potatoes on the other hand have been found to promote weight gain.

Simple carbs are any foods that are high in sugars. Foods to try to avoid:

  • Sodas
  • Cookies
  • Juices
  • Pie
  • Sugary Cereal

Complex Carbohydrates you should eat:

  • Broccoli
  • Apples
  • Quinoa
  • Beans
  • Whole grains

 

By David Daoud

 

What is the 80/20 Rule for Nutrition?

Often times we tend to struggle sticking to a meal plan or being consistent with our eating. This can be attributed to an abundance of things such as: boredom, lack of discipline, scheduling, etc. A meal plan should be simple and not require you to torture yourself on a day-to-day basis. Yes, eating “clean” may require giving up some of your favorite treats- it requires diligence. However, it should also be something that you learn how to enjoy and fit into your everyday life. This is where the 80/20 rule comes into play.

The 80/20 rule goes under the premise that if you are eating clean and healthy 80% of the time, then it is okay to be not so good or indulge a little the other 20% of the time. The 80% should include whole foods, vegetables, lean protein, and avoiding processed food. Now, this can be easily misconstrued; what the 20% really means is that it should be consumed once per week and not allocating 20% of each day to unhealthy foods. If you have about 21 meals each week (breakfast, lunch, dinner), maybe 3-4 meals are less healthy. Think of this as a more indulgent home cooked meal and not binging on fast food. This “20%” can also be called your “cheat meal.” Sometimes a well timed cheat meal can help you stay on track mentally.

A well timed cheat meal may balance the hunger hormones levels in your body, both of which are correlated with an increase in metabolism and aid in weight loss. One of these hormones, leptin is released into the body as you eat and leaves you with a satiated feeling. When leptin levels are low, ghrelin, the appetite hormone, levels are high. After you eat, ghrelin levels will drop as your digest, helping you feel satisfied. Another benefit of having a cheat meal may be that it gives you something to look forward to.

A meal plan is easy to stick to if you know that Saturday night you can indulge a bit for dinner. If you’re looking for a plan that you can stick to long term or trying to incorporate healthier eating, give the 80/20 rule a shot!

 

By Tyler Palmquist

Summer Food Swaps

Synonymous with summer are long days, warmer temps, and barbecues. Our social calendars become packed with events that often times mean unlimited food and alcohol. Suddenly our fitness goals seem out of reach- but your nutrition can still stay on track. Look for healthier options when attending a backyard party, or cook some of our swap options at your own barbecue.

It is important to shift your dietary intake with the seasons. So the next few months are all about light, cooling foods as the temperature rises. Fill your diets with more raw fruits and vegetables. Be sure to include things like watermelon, strawberries, cucumbers, tomatoes, summer squash, and peaches.

Here are some of our favorite summertime swaps!

Typical Foods: hamburgers, hot dogs, potato salad, macaroni salad, baked beans, potato chips, brownies, chips, margaritas, lemonade, condiments

Swap Options: turkey burgers, veggie burgers, cauliflower salad, summer corn salad, bean salad, watermelon feta salad, black bean brownies, spritzers, cocktails, guacamole, hummus, salsa

Recipe of the Week: Mushroom Burger

Total Time: 40 minutes
4 servings

INGREDIENTS:

  • 4 large Portobello mushrooms caps, wiped cleaned
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 cup plain nonfat Greek-style yogurt
  • 1 tablespoon chopped fresh rosemary
  • 1 lime, zested and juiced
  • 4 large slices whole-grain bread, each cut in half
  • 1 cup baby arugula
  • 1 large tomato, cut into 8 slices
  • 1 red onion, thinly sliced
  • 1/2 cup roasted red pepper strips, drained

DIRECTIONS:

  1. Preheat the grill to medium-high heat.
  2. Place the mushrooms in a baking dish or pie plate. Whisk together the vinegar, oil, salt and pepper until blended. Brush the mushrooms with the vinegar mixture; let stand for up to 15 minutes.
  3. Place the mushrooms on the grill rack and grill until tender, 4 to 6 minutes per side. Transfer to a plate.
  4. Meanwhile, combine the yogurt, rosemary and zest and juice of the lime in a small bowl until blended. Brush the bread slices with the yogurt mixture. Layer half the slices with the mushrooms, arugula, tomatoes, onions and red pepper strips. Top with the remaining bread slices. Serve immediately.

 

Recipe of the Week: Stuffed Red Peppers

We used quinoa in this recipe but you may substitute brown rice. In addition, many add ground beef or turkey to their stuffed peppers. Keep in mind any alterations to the recipe below changes the nutritional information.

Cook Time: 20 min
Prep Time: 15 min
Serves: 6

Ingredients:

  • 2/3c quinoa, rinsed and drained
  • 6 red bell peppers
  • 1 T olive oil
  • 3/4c diced carrots
  • 1/2c diced red onion
  • 1 10oz package of frozen spinach, cooked and drained
  • 1 15oz can red kidney beans, rinsed and drained
  • 1 10oz can of diced tomatoes
  • 1 teaspoon chili powder
  • 1/2c grated mozzarella cheese

Directions:

  1. Preheat oven to 350* F. Boil 1 1/3 cups water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside.
  1. Remove pepper tops, stems, and seeds. Bring a large pot of water to a boil. Add peppers; boil for 5 minutes, and drain. Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes. Stir in spinach, beans, and tomatoes. Remove from heat and mix in quinoa and chili powder.
  1. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a thin layer in bottom of the dish. Bake for 20 minutes or until tops are lightly browned.

 

Nutrition:

  • 1 pepper (1/2 pepper)
  • Calories: 254 (127)
  • Carbs: 38g (19g)
  • Fat: 6g (3g)
  • Protein: 12g (6g)