Peak Performance Fitness

Lynbrook | New Hyde Park | NY

soup

Recipe of the Week: Creamy Wild Rice and Mushroom Soup

Serves 4

Ingredients:

  • 2 tbsp butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3-inch piece of ginger, grated (about 2 tbsp)
  • 1 tsp salt
  • 1 cup wild rice
  • 8 oz mushrooms, sliced (about 3 cups sliced)
  • 2 large sprigs of thyme
  • 1 bay leaf (optional)
  • 1 qt vegetable broth
  • 2 cups water
  • 2 eggs (1 whole egg + 1 yolk)
  • 2 tbsp lemon juice
  • 2 cups tightly packed chopped kale

Instructions:

  1. In a large pot, melt the butter over medium heat. Add the onion, carrot, celery, ginger and salt. Cook, stirring occasionally, until softened, about 3 minutes.
  2. Add the wild rice, mushrooms, thyme and bay leaf, if using. Stir to mix everything together.
  3. Add the broth and water. Bring to a boil over high heat, then reduce the heat to low and cook, covered, for 30-45 minutes, or until the wild rice has burst open but is still slightly chewy. Remove from heat and stir in the kale.
  4. In a small bowl, whisk together one whole egg, one egg yolk and lemon juice until smooth. Remove one cup of the broth from the soup and slowly pour and whisk it into the egg mixture. Gently stir the mixture back into the soup and watch it thicken and become creamier. Add more salt and pepper, to taste.
  5. Serve warm garnished with olive oil, flaky sea salt and black pepper.

 

Original recipe from Run Fast, Eat Slow can be found here!

 

Recipe of the Week: Creamy Chicken One-Pot Pasta

Ingredients:

  • 8 ounces whole-wheat linguine or spaghetti
  • 1 pound boneless, skinless chicken thighs
  • 4 cups sliced mushrooms
  • 2 cups sliced Brussels sprouts
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons Boursin cheese
  • 1¼ teaspoons dried thyme
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons chopped fresh chives

Directions:
Prep: 35 m
Ready In: 40 m

  1. Combine pasta, chicken, mushrooms, Brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat.
  2. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes.
  3. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with chives.

 

Nutrition:
Serving size: about 1½ cups each
Per serving: 353 calories; 10 g fat, 42 g carbohydrates, 27 g protein

 

Original recipe can be found here!

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: Cheeseburger Soup

TOTAL TIME: 30 minutes

INGREDIENTS:

  • 1/2 pound ground turkey
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour, wheat or gluten-free
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 1/2 cups chicken broth
  • 10 ounces Yukon Gold potatoes (2 medium), peeled and finely diced
  • 1 (12-ounce) wedge cauliflower (1/4 of a large head), stem attached
  • 1 3/4 cups sharp cheddar cheese
  • 2 tablespoons chopped scallions, for garnish

DIRECTIONS:

  1. In a large pot or Dutch oven, sauté over medium-high heat. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
  2. In the same pot, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pot and add the chicken broth, potatoes, and cauliflower and stir.
  3. Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1-1/2 cups
Freestyle Points: 7, Calories: 254 calories, Total Fat: 11.5g, Carbohydrates: 19g, Sugar: 5g, Protein: 20g

 

Original recipe from Skinny Taste can be found here!!

Recipe of the Week: Veggistrone

Makes 10 servings
Ready in 1 hour 45 minutes

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped onions (2 medium)
  • 2 cups chopped celery (4 medium stalks)
  • 1 cup chopped green bell pepper (1 medium)
  • 4 cloves garlic, minced
  • 3 cups chopped cabbage
  • 3 cups chopped cauliflower (about ½ medium)
  • 2 cups chopped carrots (4 medium)
  • 2 cups green beans, cut into 1-inch pieces, or frozen, thawed
  • 8 cups low-sodium vegetable broth or chicken broth
  • 2 cups water
  • 1 (15 ounce) can tomato sauce
  • 1 (14 ounce) can diced tomatoes
  • 1 (15 ounce) can kidney or pinto beans, rinsed
  • 1 bay leaf
  • 4 cups chopped fresh spinach
  • ½ cup thinly sliced fresh basil
  • 10 tablespoons freshly grated Parmesan cheese

Directions:

  1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
  2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
  3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

Nutrition Information:

Serving size: 2 cups
Per serving: 162 calories; 5g fat; 9g fiber; 24g carbohydrates; 7g protein; 10g sugars

 

Original recipe from Eating Well can be found here!