Peak Performance Fitness

Lynbrook | New Hyde Park | NY

sports performance

Recipe of the Week: Greek Yogurt Chicken Salad

A healthy twist on a classic lunch recipe- serve it on toast, over a salad, in a wrap or in a lettuce wrap!
Prep: 20 minutes
Cook: 2 hours
Total: 2 hours 20 minutes

INGREDIENTS

  • 1 lb. cooked, shredded chicken breast
  • 1 large green apple, finely chopped
  • 1/4 cup red onion, finely diced
  • 2 large celery stalks, finely diced
  • 1/3 cup dried cranberries
  • 1/2 cup nonfat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • pepper, to taste

INSTRUCTIONS

  1. Place shredded chicken, green apple, red onion, celery, and dried cranberries into a large bowl. Mix and set aside.
  2. Create the sauce by mixing together Greek yogurt, lemon juice, honey, garlic powder, salt, and pepper.
  3. Add sauce to the shredded chicken mixture and mix until combined.

Nutrition:

Serves: 4

Calories per Serving: 194

Fat: 2g Carbs: 16g Protein: 28g

Original recipe from Fit Foodie Finds can be found here!

Recipe of the Week: Tuscan White Bean Skillet

PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes

Ingredients:

  • 2 tablespoons extra virgin olive oil, divided
  • 8 ounces brown mushrooms, sliced
  • 1 1/2 cups diced yellow onion (about 1 large onion)
  • 3 cloves garlic, minced
  • 2/3 cup drained and chopped oil-packed sun dried tomatoes
  • 2 14.5 ounce cans fire-roasted diced tomatoes
  • 2 14.5 ounce cans drained and rinsed Cannelini beans
  • 14.5-ounce can quartered artichoke hearts, rinsed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • Parsley for garnish

Instructions:

  1. Heat one tablespoon of the oil in a 10-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.
  2. Add the remaining tablespoon of oil to the pan; add the onions and saute until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.
  3. Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.
  4. Garnish with chopped parsley and serve with plenty of crusty bread.

 

Nutrition Information:

Serves: 4

Calories per Serving: 264

Carbs: 38g, Fats: 12g, Protein: 9g

Original recipe from The Wanderlust Kitchen can be found here!

Recipe of the Week: Broccoli Salad

This low-fat broccoli salad is a healthy alternative to the traditional recipe. It’s great for an every-day meal or can easily be doubled for a crowd. Serve it up for the family at your Labor Day BBQ!
Serves: 4-6
Prep Time: 20 minutes
Ingredients:
  • 1 head broccoli bottom trimmed to about 3?, cut into bite sized pieces
  • 1/2 cup raisins or dates chopped
  • 1/3 cup chopped red onion
  • 1/4 cup sunflower seeds
  • 1/4 cup raw walnuts chopped
Dressing:
  • 1/4 cup homemade mayonnaise (or store-bought vegan)
  • 2-3 Tbsp apple cider vinegar
  • 2 tsp date syrup (or pure maple syrup)
Directions:
  1. Put all the ingredients except the dressing into a large bowl.
  2. Mix the dressing ingredients in a separate bowl, tasting for you’re preferences (less sugar or more depending).
  3. Pour over broccoli mixture and stir to coat.

Nutrition Facts*:

Calories 206 
Total Fat 10.8g
Total Carbohydrates 25g
Dietary Fiber 4.2g
Sugars 14.5g
Protein 5.2g
*using a homemade tofu mayonnaise
Original recipe from Plant Based Cooking can be found here!

Recipe of the Week: Shredded Beef Lettuce Cups

Prep Time: 20 min.
Cook Time: 6 hours
Makes 8 servings
Ingredients:Turkey Taco Lettuce Wraps

  • 1 boneless beef chuck roast (2 pounds)
  • 3 medium carrots, peeled and chopped
  • 2 medium sweet red peppers, chopped
  • 1 medium onion, chopped
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons white vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 24 Bibb or Boston lettuce leaves
  • Sliced green onions, optional
Directions:1. In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next six ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours.

2. Remove roast from slow cooker. Cool slightly; shred roast with two forks.

3. Skim fat from cooking juices; transfer juices and vegetables to a small saucepan. Bring to a boil over high heat. In a small bowl, combine cornstarch and water. Gradually stir cornstarch mixture into juices; cook until sauce is thickened, 3-4 minutes. Return beef, sauce and vegetables to slow cooker; cook until heated through, 10-15 minutes.

4. Serve beef in lettuce leaves. If desired, sprinkle with green onions.

Tips:
Water chestnuts are a great addition to this recipe and hold up well in the slow cooker.
For more crunch, top with shredded carrots and radishes!!

Nutrition Facts:

3 lettuce cups: 271 calories

11g fat, 18g carbohydrates, 24g protein
Original recipe from Taste of Home can be found here!

Recipe of the Week: Buffalo Chicken Sliders w/ Sweet Potato Buns

INGREDIENTS

  • 1 lb. ground chicken
  • 1 clove garlic, minced
  • 2 green onions, white and green parts, thinly sliced
  • 2–3 Tbsp. buffalo sauce
  • 2 Tbsp. almond flour
  • ¼ tsp. black pepper
  • 1 large sweet potato, sliced into ¼-inch rounds (with skin intact)
  • 1 Tbsp. olive oil
  • Optional: ¼ cup blue cheese or ranch dressing
  • Optional toppings: Sliced tomatoes, leaf lettuce, sliced red onion, avocado slices, etc.

INSTRUCTIONS

  1. Preheat oven to 375*F. Line a large baking sheet with parchment paper.
  2. Arrange sweet potato slices in a single layer on baking sheet. Brush lightly with olive oil, salt & pepper, to taste. Bake 15-20 minutes or until lightly browned and tender, flipping them over halfway through baking time.
  3. In medium bowl, combine chicken, garlic, green onions, buffalo sauce, almond flour and black pepper. Mix well.
  4. Preheat grill to medium-high heat; about 400* F
  5. Divide chicken mixture into 8 portions. Flatten them into patties. When grill is hot, place patties over direct heat. Grill 5 minutes on each side or until cooked through but not overcooked.

 

Original recipe from The Real Food RDs can be found here!