Peak Performance Fitness

Lynbrook | New Hyde Park | NY

sports performance

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!

Recipe of the Week: Kale & Sweet Potato Stuffed Turkey Breast

This Kale and Sweet Potato Stuffed Turkey Breast is perfect for small holiday feast. A boneless turkey breast is loaded with caramelized onions, kale, & sweet potato, then baked in the oven in just about an hour.

Yield: 6
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

INGREDIENTS:

  • 3-4 lb. boneless turkey breast roast
  • 2-½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 tablespoon oil
  • 2 medium onions, halved and sliced thin
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 medium (12 oz.) sweet potato, peeled and diced fine
  • 3 sprigs thyme, leaves removed
  • 6 sage leaves
  • 1 tablespoon dijon
  • 2-¼ cup chicken or turkey broth, divided
  • 1/2 bunch (2 cups) kale, cleaned, removed from stem and sliced thin

DIRECTIONS:

  1. Place turkey breast side down on a cutting board. Carefully, slice parallel through the thickest part of the breast, but not all the way through. Unfold the turkey so it lays flat. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform ¾” thickness. Season with 1 teaspoon kosher salt and pepper. Let sit at room temperature for 1 hour, or up to 24 in the refrigerator. If its brined and refrigerated make sure to bring it back to room temperature before baking.
  2. Meanwhile, make filling: Heat oil over medium-low heat. Add onion and cook, stirring occasionally for 25 minutes. Add in butter, garlic and sweet potato, and cook for 15 minutes, stirring occasionally until sweet potato is tender. Add in thyme, sage, dijon, ¼ cup broth and kale and cool until wilted down and all of the liquid has evaporated. Set aside to cool slightly, about 15 minutes. Can be made up to 2 days ahead of time.
  3. Preheat oven to 375 and set aside a 9”x13” roasting pan.
  4. Pat the turkey breast dry. Spread the slightly cooled kale mixture into the middle of the breast, leaving a 1” border all around the edge of the breast. Starting with one short end that does not have the skin underneath, roll into a tight log and completely enclose the filling. Turn the now stuffed turkey breast seam side down and smooth over the skin in the middle of the breast as best as possible. Next tie up the stuffed breast with butcher’s twine evenly in 5 places. Place inside a roasting pan.
  5. Dry off the skin and rub all over with olive oil, salt and pepper and pour chicken/turkey broth in the bottom of the roasting pan.
  6. Bake, basting every 20 minutes, until it reaches 155º degrees with an instant read thermometer, about 60-70 minutes. Let rest, slightly covered for 10-15 minutes, to let the temperature continue to climb up to 165ºF.
  7. Slice and serve with your favorite side dishes.

NUTRITION:

Servings: About 6

Calories 378

Fat 10g

Carbohydrate 17g

Protein 55g

 

 

Original recipe from Lexi’s Clean Kitchen can be found here!

Recipe of the Week: Veggie Soup with Lentils & Greens

Our Peak Team are big fans of eating with the seasons. This hearty and rustic soup comes together in about an hour and is loaded with vegetables. Let them simmer in a rich, flavorful broth filled with wilted greens & lentils. Bon Appetit!
Prep : 45 mins
Cook Time: 30 mins
Total Time: 1 hr, 15 mins
Servings: 6 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 small sweet onion, chopped
  • 4 cloves garlic, minced
  • 1 small leek, cleaned and sliced (white and light green parts only)
  • 2 stalks celery, sliced
  • 4 medium carrots, peeled and sliced
  • 1 cup butternut squash, chopped into 1/2-inch cubes
  • 3/4 cup French lentils, rinsed and drained
  • 4 cups 32-ounces no / low-salt vegetable stock or broth
  • 14 ounce can chopped canned tomatoes, low salt
  • 2 tablespoons tomato paste
  • 1 lb baby Bok Choy, greens cut as a chiffonade, white parts added with carrots & other vegetables
  • 1/2 cup fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • sea salt and fresh ground pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Drizzle the olive oil in a large soup pot or Dutch oven with a heavy bottom. Heat on medium until hot. Add the chopped onion and garlic and sauté until the onion is softened.
  2. Add the leek, celery, carrots, butternut squash, white portion of the Bok Choy and the lentils. Stir gently to coat all vegetables in the olive oil then add the vegetable stock and chopped tomatoes. Season with salt and pepper. Cover the pot with a lid and gently simmer for about 15 minutes.
  3. Add the tomato paste, chopped greens, parsley and thyme. Heat until the greens are just tender.
  4. Garnish with fresh parsley and black pepper. Serve with a hearty whole grain bread if desired.

Notes

  • The soup is easily adaptable by substituting rutabaga or turnips for the butternut squash.
  • Use seasonal greens such as Swiss Chard, Kale, Cabbage or Spinach in place of the Bok Choy if desired.
  • Be sure to cut vegetables about the same size so they will cook more evenly.

Original recipe from Saving Room for Dessert can be found here!

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!