Peak Performance Fitness

Lynbrook | New Hyde Park | NY

sports performance

Recipe of the Week: Shakshuka Skillet Eggs

Breakfast for dinner? Serving brunch for a crowd? Try this flavorful North African baked egg dish! It’s loaded up with sautéed peppers, tomatoes and spices

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4

Ingredients:

  • 3 Tbsp Olive oil
  • 1 red onion, diced
  • 1 large red bell pepper, thinly sliced or diced
  • 1 large yellow bell pepper, sliced or diced
  • 4 garlic cloves, rough chopped
  • 3/4 tsp salt, more to taste
  • cracked pepper to taste
  • 1 tsp cumin
  • 1 tsp sugar
  • 1 tsp smoked paprika
  • 1/2 tsp aleppo chili flakes (optional)
  • 3 medium tomatoes diced small with juices (or one 14-ounce can diced tomatoes with juices)
  • 1/3 cup water
  • 2 tablespoons fresh basil ribbons, chopped cilantro or Italian parsley
  • 4 –6 Extra large organic eggs

Instructions:

  • Preheat oven to 375F
  • In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender.
  • Add all spices, sugar and salt.
  • Cook for 2 more minutes. Add fresh tomatoes and water.
  • Simmer on low for 10-15 minutes, uncovered, adding more water if it gets too dry or thick. You want a saucy, stew-like consistency. After tomatoes cook down, taste, it should be full-flavored, so adjust salt, spices, and sugar if necessary.
  • With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt and cracked pepper and Aleppo chili flakes.
  • Bake until egg whites are become opaque and are cooked (~8-10 minutes) and yolks are still soft.
  • Remove from oven and top with fresh basil.

Nutrition Facts:

Serving Size: 1.5 eggs
Calories: 250
Fat: 14.9g
Carbohydrates: 17.7g
Protein: 12.2g

 

Original recipe from Feasting at Home can be found here!

Recipe of the Week: Double Tomato Pesto Spaghetti

This fresh recipe features end of summer zucchini and cherry tomatoes, plus a delicious sun-dried tomato pesto. Served over zucchini noodles and spaghetti, it’s light and delicious as a main dish or served on the side!

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 minutes
Yield: 4

INGREDIENTS:

Pasta and zucchini noodles:

  • 8 ounces whole grain spaghetti
  • 1 large zucchini

Pesto:

  • 2/3 cup walnuts
  • 2 pints (4 cups) cherry or grape tomatoes
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/4 cup oil-packed sun-dried tomatoes, rinsed and drained
  • 2 garlic cloves, roughly chopped
  • 1/2 teaspoon finely grated lemon zest
  • 1 to 2 tablespoons lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt, to taste
  • Freshly ground black pepper, to taste

Garnishes:

  • 1/2 cup lightly packed basil leaves, larger leaves torn into small pieces
  • Freshly grated Parmesan cheese, optional
  • Olive oil, for drizzling

INSTRUCTIONS:

  1. Bring a large pot of salted water to boil for the spaghetti. Cook the pasta until al dente, according to package directions. Drain and transfer to a large serving bowl. Turn the zucchini into noodles with a spiralizer, a julienne peeler, or grate the long way on a large box grater.
  2. Toast the walnuts: In a medium skillet over medium heat, cook the walnuts, stirring occasionally, until they smell nice and fragrant, about 7 minutes. Set aside to cool.
  3. Cook the cherry tomatoes: In a large saucepan over medium-high heat, combine the cherry tomatoes, olive oil and a pinch of salt. Cover the pot and cook, stirring occasionally, until the tomatoes have burst open and they are cooking in their own juices, about 7 to 8 minutes. Set aside.
  4. In a food processor, combine the walnuts, half of the cooked tomatoes, sun-dried tomatoes, garlic, lemon zest, 1 tablespoon lemon juice, red pepper flakes, 1/4 teaspoon salt and several twists of freshly ground black pepper. Blend until the mixture is pretty smooth, then season to taste with additional lemon juice, salt and/or pepper until the flavors really sing (if that doesn’t do the trick, add some more sun-dried tomatoes). Blend again.
  5. Pour the pesto over the spaghetti and toss to combine. If you’ll be consuming this dish in one sitting, go ahead and toss in all of the zucchini noodles now, too. (If you plan on having leftovers, store the zucchini noodles separately from the rest as they will let out more water).
  6. Pour the rest of the cherry tomatoes on top of the dish, and sprinkle the basil over them. Toss gently, and divide the mixture into bowls. Top individual bowls with Parmesan or nutritional yeast, if you’d like, and a light drizzle of olive oil. Serve immediately.

 

Nutrition Information:

Calories: 673

Fat 25g, Carbs 99.3g, Protein 20g

 

 

Original recipe from Cookie & Kate can be found here!

Recipe of the Week: Summer Roasted Tomato Tart

Looking for a way to enjoy late summer tomatoes? Check out this roasted tomato recipe below! Great to serve as a side dish or appetizer.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8

Ingredients:Tomato & Butternut Squash Quiche

  • 1 pre-made pie crust, thawed
  • 4 ounces Gruyere cheese, shredded
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon dried thyme
  • 4–5 medium firm tomatoes, cored and sliced
  • 1 tablespoon olive oil
  • salt and pepper
  • fresh basil – optional

Instructions:

  1. Preheat oven to 400 degrees.
  2. Lightly spray a 10-inch tart pan with a removable bottom. Press pie crust into the pan, and slightly up the sides.
  3. Spread the grated cheese evenly over the pie crust with the cheese, and then sprinkle with garlic powder, nutmeg, and thyme.
  4. Arrange tomato slices over cheese in an overlapping pattern. Season with salt and pepper, and drizzle with the olive oil.
  5. Bake 45-50 minutes until crust is golden and tomatoes are soft but retain their shape.
  6. After removing from the oven, add fresh basil if desired.
  7. Let tart cool to room temperature before slicing and serving.

Nutrition:

Calories: 173 cal/ serving
Carbohydrates: 10g, Protein: 5g, Fat: 11g, Cholesterol: 15mg, Sodium: 134mg
Original recipe from Craving Something Healthy can be found here!

Recipe of the Week: Instant Pot Greek Chicken

Fall off the bone chicken in an hour? Sign us up! This Greek chicken serves up perfectly with a high-fiber grain, like quinoa or farro, and a side of vegetables. Enjoy!

Active time: 20 minutes
Total time: 1 hour, 5 minutes

Ingredients:

  • 1 medium lemon
  • 1 (6-inch/15cm) fresh rosemary sprig
  • 2 (6-inch/15cm) fresh oregano sprig
  • 2 medium garlic cloves, peeled
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 (4-pound/1.8kg) whole chicken, giblets and neck removed from cavity, if present
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, sliced
  • 1/4 cup (104g) pitted Castelvetrano olives, smashed
  • 1 tablespoon vinegar-packed capers, rinsed and drained

Directions

  1. Zest the lemon onto a cutting board. Cut the lemon in half and juice it into a measuring cup. Add enough water to make 1/2 cup, set aside. Pull the rosemary and oregano leaves off the woody stems and discard stems. Mound the herbs and garlic on top of the lemon zest and chop everything together until the mixture is a coarse paste. Put the mixture in a small bowl, add the pepper and salt and stir to combine.
  2. Carefully slide your fingers under the skin of the chicken covering the breast, thighs and drumsticks. Stuff the lemon zest-herb mixture under the chicken skin, spreading evenly. Tuck the wings tips under the chicken. Remove the blobs of yellow fat inside the cavity of the chicken and discard. Stuff the spent lemon halves into the cavity, tie the ends of the drumsticks together with kitchen string. Spray a trivet with handles with cooking spray and place the chicken breast side up on the trivet. Set aside.
  3. Put the olive oil in the Instant Pot and adjust to high heat. Add the onions and cook, stirring frequently, until they are tender and beginning to brown, 4 minutes. Press cancel. Add the lemon juice-water mixture and scrape up any browned bits on the bottom of the pot. Add the olives and capers and stir to combine. Place the chicken on the trivet in the pot. Lock the lid and make sure the pressure valve is sealed. Select pressure cook, adjust to high pressure for 24 minutes.
  4. When the cooking program ends, allow the pressure to dissipate naturally for 15 minutes. Release any remaining pressure. Wearing oven mitts, lift the chicken on the trivet out of the pot. Place on a rimmed baking sheet. Use a slotted spoon to fish out the onions, capers and olives and transfer to a small gravy boat. Set aside. Pour the cooking liquid into a gravy separator. If you don’t have a gravy separator, pour the sauce into a large glass measuring cup and spoon off the fat floating on top.
  5. Pour the defatted sauce back into the Instant Pot, add the onion-olive mixture, select saute, and adjust to medium heat. Simmer uncovered while finishing the chicken.
  6. Set broiler to high and adjust an oven rack to the upper third of the oven. Broil the chicken, rotating the baking sheet once, until the chicken is golden brown, 3 minutes. Remove from oven. Carve the chicken, discarding the skin and bones. Serve with the sauce.

 

Serves: 6 | Serving Size: 1/6 of the chicken (131g), 1/4 cup (59ml) sauce

Nutrition (per serving): Calories: 206, Fat: 13g, Carbohydrate: 10g, Protein: 17g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: INSTANT POT CHICKEN TIKKA MASALA

PREP TIME: 5 mins
COOK TIME: 25 mins
TOTAL TIME: 30 mins
YIELD: 6 SERVINGS

Craving Indian food or take out for dinner tonight? Try this lightened up version of Chicken Tikka Masala! Add in the vegetables and you have a whole meal – I’ve even added a can of chickpeas for extra fiber.

INGREDIENTS:

  • 1 1/2 pounds skinless, boneless chicken thighs, cubed
  • 1 1/2 teaspoon kosher salt
  • 1/2 tablespoon coconut oil
  • 1/2 chopped onion
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 14 ounce can diced tomatoes, drained
  • 2 cups cauliflower florets
  • 1/2 cup frozen peas
  • 1/2 cup full fat canned coconut milk
  • 1/4 cup fresh cilantro leaves, for serving

 

INSTRUCTIONS:

  • Season chicken with 1 teaspoon salt.
  • Press sauté button and melt the coconut oil, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and sauté until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
  • Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes. (Note: it takes several minutes for the pot to pressurize.)
  • Quick release, add the cauliflower and peas and cook 3 minutes on high pressure. (Note: add more volume by using the whole head of cauliflower, but increase cook time to 5 minutes.)
  • Quick release, stir in coconut milk and serve garnished with cilantro.
NUTRITION:
Serving: 3/4 cup
Calories: 226kcal, Carbohydrates: 9g, Protein: 25g, Fat: 10g
Original recipe from Skinny Taste can be found here!