Peak Performance Fitness

Lynbrook | New Hyde Park | NY

Winter

Recipe of the Week: Zucchini Linguine in JETS Sauce

Shout out to Peak Performance Fitness member, Wendie, for sharing her family’s recipe this week! Serve up this zucchini linguine with shrimp for Sunday night dinner. It’s prepared in homemade sauce, appropriately named for some Sunday football – JETS Sauce!

Ingredients:

  • 2 cans crushed tomatoes
  • 5 cloves of garlic (whole)
  • 5 cloves of garlic (minced)
  • ½ minced onion
  • 2 Tbsp olive oil
  • 10 basil leaves (fresh)
  • 24 large shrimp (peeled & deveined)
  • 2 large zucchinis (spiralized or shredded)

Directions:

  1. In a large pasta pot, pour in 2 Tbsp of olive oil on low heat. Once the oil is hot, toss in the whole garlic cloves. Cook until lightly browns. Toss in the minced garlic and onions and cook for 5 minutes.
  2. Toss in the crushed tomatoes. Add in 10 basil leaves and cook uncovered for 45 minutes on medium heat mixing occasionally so that the sauce doesn’t burn.
  3. Add in the zucchini and mix together so the sauce covers it all. Place a lid on the pot and cook for 15 minutes, stirring occasionally.
  4. Add in the shrimp, mix together and keep covered for 5 minutes or until pink.
  5. Serve it hot & enjoy!

 

 

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!!

Are You Getting in the Way of Your Own Goals?

1. It’s Cold Out

Sounds like just another excuse. We come to the gym when it’s hot out, when it’s raining, when it’s sunny – so what makes this any different? Of course, we need to bundle up, but the walk from your front door to the car and the parking lot to the gym door is short. If the roads are safe to travel, the gym doors will be open for you.

2. Don’t Know what to Do

If you don’t have the knowledge to work out on your own, ask an Exercise Physiologist for guidance. They will help you get acquainted with every piece of equipment in the Fitness Center so you can get your body moving.

3. No Time

If the President of the United States has time to go for a run as the President of the United States—the rest of us have plenty of time to exercise.  A former president told Men’s Health magazine in an interview that he works out for 45 minutes, six days a week, and always on election days!

4. Nothing to Wear

It’s not a fashion show—the Fitness Center to get healthy and feel better.   Whatever you feel comfortable in works and a good pair of sneakers.  Enroll in a facility that has an environment that makes you feel good! As long as your clothing is loose and stretchy, you’ll be comfortable during your workout.

5. I Don’t Have the Energy

Tired all the time?  Start exercising and you won’t be.  Exercise helps increase energy levels during the day so you will sleep better at night – sounds like a great way to keep you motivated!

Recipe of the Week: Turkey White Chili

Prep: 15 min.
Cook: 70 min.
Makes: 6 servings (6 cups)

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 2-1/2 teaspoons ground cumin
  • 1 pound boneless skinless turkey breast, cut into 1-inch cubes
  • 1/2 pound ground turkey
  • 3 cups chicken broth
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 tablespoon minced jalapeno pepper
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried savory
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • shredded Monterey Jack cheese and sliced red onion, optional

Directions

  1. In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic, and cook 1 minute more. Stir in cumin; cook 5 minutes. Add turkey; cook until no longer pink.
  2. Add broth, beans, jalapeno, marjoram and savory. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally.
  3. Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil. Cook and stir 2 minutes. If desired, serve with cheese and sliced red onion.

Nutrition
1 cup: 288 calories
Per serving: 12g fat, 635mg sodium, 15g carbohydrate, 3g sugars, 29g protein.

 

Find the original recipe here!