Lynbrook | New Hyde Park | NY

weight loss

Recipe of the Week: Crispy Carrot Chips

The entire batch of carrot chips contains only 79 calories and offers 4.1 grams of fiber; regular potato chips have 160 calories and only one gram of fiber. Don’t forget the Vitamin A benefits!

Yields:  1 serving
Cook Time: 1 hour
Calories per serving: 79

INGREDIENTS

  • 2 large carrots (or 3 medium)
  • 1/2 teaspoon olive oil (or melted coconut oil)
  • 1/8 teaspoon sea salt
  • Any other seasonings you like!

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Wash and peel the carrots. Using a mandolin slicer or a knife, tilt the carrot, and thinly slice diagonally to make oval-shaped pieces — if they’re too thick, they’ll be soft instead of crunchy.
  3. Place the carrot slices in a bowl, and toss with olive oil and salt.
  4. Lay the carrots in a single layer on a cookie sheet lined with a Silpat or parchment paper.
  5. Bake for 15 to 20 minutes, or until the carrots are dry and crisp. Watch them carefully toward the end, as they can burn quickly.

 

Find the original recipe here!

Muscle Madness: Trapezius

The Exercise Physiologists at Peak Performance know all the muscles in the body, but which ones are our favorite?! Every week we will feature a different muscle- so you guys get an anatomy lesson and learn how to work that muscle. It’s Muscle Madness!

Tyler, what’s your favorite muscle?

My favorite muscle is the Trapezius also known as your “Traps.” I love this muscle not only because they look awesome when developed but it is a muscle that you must earn. The ‘traps’ are a true sign of strength and you must diligently work hard to develop them.

Where is it located?

The trapezius is located on your upper back. This muscle extends from your neck out towards the shoulders and down your thoracic spine.

What does this muscle do?

The trapezius is one of the major muscles of the back and is responsible for moving, rotating, and stabilizing the scapula (shoulder blade) and also supporting/tilting/twisting the head, neck and arm.

What’s a good exercise to strengthen my trapezius?

Some great exercises to help develop them would be: Deadlifts, dumbbell shrugs and face pulls. Overhead presses are also a good way to help build your traps!

Recipe of the Week: Seven Vegetable Couscous

Prep Time: 1 hour 5 minutes

Ingredients:

Seven-Vegetable Stew:

  • 3 cloves garlic, smashed
  • 2 small turnips, peeled and quartered
  • 1 medium yellow onion, quartered lengthwise, root end intact
  • 1 large carrot, peeled and cut into 2-inch chunks
  • 1/2 fennel bulb, thickly sliced lengthwise, root end intact
  • 1/3 cup golden raisins
  • 1 tablespoon peeled, chopped, fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons each ground cumin, paprika, and sugar
  • 1 1/2 teaspoons ground turmeric
  • 1/8 teaspoon ground cloves
  • 1 cinnamon stick, snapped in half
  • 2 cups water
  • 1 pound butternut squash
  • 1 small zucchini, cut into 2-inch rounds
  • 1 (15 1/2-ounce) can chickpeas, rinsed and drained
  • 4 sprigs fresh flat-leaf parsley, tied together with kitchen string
  • 1 cup canned whole peeled tomatoes, with their juices

Couscous:

  • 2 cups cold water
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 1/2 cups uncooked couscous
  • 1/2 cup sliced almonds, toasted

Directions:

For the stew:

  • Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes.
  • Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices.
  • Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. Remove cinnamon sticks.

 For the couscous:

  1. Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.

To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Enjoy!

 

Original recipe from the Food Network 

Recipe of the Week: Shrimp and Veggie Stuffed Zucchini

Prep: 20 minutes
Cook Time: 35 minutes
Serves: 4

Ingredients:

  • 1 extra large zucchini
  • ¼ c olive oil
  • 6 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • ½ lb. large shrimp, shelled, deveined, & halved
  • 1 large tomato
  • 8 cremini mushrooms
  • ¼ c grated Parmesan cheese
  • 8 leaves fresh basil, torn
  • Salt & Pepper, to taste
  • Garlic Powder, to taste
  • ¼ c grated Parmesan cheese, divided

Directions:

  1. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
  2. Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.
  3. Reduce the oven heat to 450 degrees F.
  4. Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool.
  5. Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
  6. Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.

 

Motivation v. Discipline

The road to success is paved with many stones; they may be labeled as: right place- right time, effort, discipline and motivation. Motivation and discipline often get lumped together as the same thing; however, they are very different from one another.

Motivation is your fuel on the road. Motivation is what helps you get going; it’s the fire in the beginning, the light at the end, and the helping hand along the way. Motivation attributes to the start of a journey and serves as a break from the day to day grind; it can come in the form of a number on a scale, a bigger paycheck, or a smile from someone you’ve helped.

Call it guts, grit, effort, fortitude or whatever you want- just don’t call it lazy. Discipline is the metaphorical meat and potatoes of success. Discipline comes into play when you wake up at 5:00 AM to make the train; it’s staying late at work to finish up that big project; it shows up at midnight when those cookies in the kitchen are calling your name; and it’ll be with you when you lose that extra pound, get that promotion or beat that mile time. Simply put, discipline is the ability to stick to the program, put in the work, and travel the long road to success.

The successful person uses both motivation and discipline to their advantage. Motivation is easy to find- we want our clients to set small goals throughout the week or month and set small rewards accordingly. Often a new pair of sneakers or some well fitting jeans after a month of weight loss usually does the trick! Find joy in going the extra mile to help someone out or put on your favorite song while heading to work or the gym. Discipline is tougher to hold on to; there are no tricks to discipline and it takes practice. When temptation rears its ugly head, remember why you started, how far you’ve come, and how far you can go.

 

Matt Rhodes, M.S., C-EP

Recipe of the Week: Moroccan Lentil Soup

Prep Time: 30 minutes
Cook Time: 5 ½ hours
Serves 12

Ingredients:

  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water
  • 3 cups chopped cauliflower
  • 1¾ cups lentils
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • ½ cup chopped fresh cilantro
  • 2 tablespoons lemon juice

 

Directions:

  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
  2. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  3. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

 

Serving size: about 1¼ cups
Per serving: 153 calories; 2 g fat; 10 g fiber; 28 g carbohydrates; 9 g protein

3 Tips for Keeping Your Nutrition on Track

While making resolutions can be super easy, it’s keeping them that can get a little bit tricky. Resolving to lose weight is #1 on many people’s list of goals this year; however, by February it can be challenging to keep up with those resolutions if you’re not giving yourself that same initial push. Maybe your exercise routine is still working strong, but nutritional changes have fallen off the wagon again. Here are a few ideas to keep your nutritional habits heading in a positive direction!

1. Education
Googling the newest diet plans may not spark the motivation you are looking for. Do a little research about healthy eating and compare that with your current nutrition. Ideally you want to be making healthy lifestyle changes and it’s important that they are realistic. Here are some questions you may want to start with: What are sources of lean protein? How can I get protein without eating meat? What is a complex carbohydrate v. a simple carbohydrate? How many grams of sugar should I have in a day?

2. Journal Writing

Journaling both your exercise and nutrition is an important part of holding yourself accountable. Writing throughout the day will help you stay on track rather than trying to jot everything from three days ago down in a notebook. If you write as you go along, you may find inspiration from your healthy breakfast to keep that trend going. Knowing that you have to record what you ate may make you think twice about your dessert choices. This method has proven to be successful when trying to lose weight- that’s why the members of our Weight Loss Program keep journals!

3. Check-In With Your Goals

Setting long-term goals is very important, but be sure to have smaller markers along the way. This way you can reassess your progress throughout your journey if needed. Make sure you utilize your nutrition journal and time with your Exercise Physiologist. Write down any questions you have because they are your #1 resource! Talk with friends or family who have set similar resolutions for themselves and help each other our- you’re all in this together. Not only will you hold yourself accountable, but you can help each other along the way!

 

By Louise Mills-Strasser

Recipe of the Week: Slow Cooker Peasant Stew

Prep Time: 15 minutes
Cook Time: 4 hours
Serves: 6

Ingredients:

  • 6 boneless, skinless chicken thighs (about 1.5 lbs
  • 1 teaspoon ground cumin
  • salt and pepper
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 2 (10 oz) cans Diced Tomatoes with Green Chiles, undrained
  • 1 (16 oz) can kidney beans, rinsed and drained
  • 1 (16 oz) can pinto beans, rinsed and drained
  • ? cup fresh cilantro

Directions:

  1. Rub the chicken thighs with cumin, sprinkle with salt and pepper. In a large skillet, heat oil over medium high heat. Add the chicken thighs and cook about 5 minutes or until browned on all sides.
  2. Pour undrained cans of tomatoes into slow cooker. Stir in onion. Place browned chicken on top and cook on Low for 3 to 4 hours. Add in the beans and cook for an additional hour.
  3. Garnish with cilantro and enjoy!

 

Original recipe can be found here!