Lynbrook | New Hyde Park | NY

Winter

Recipe of the Week: Quinoa Peanut Brittle

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Servings: 12
Calories: 123 kcal

Ingredients:

  • 1/2 cup quinoa, uncooked
  • 3/4 cup raw peanuts, chopped
  • 1/3 cup rolled oats, uncooked
  • 2 tbsp. chia seeds
  • 2 tbsp. coconut sugar
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp. sea salt
  • 2 tbsp. coconut oil, melted
  • 2/3 cup pure maple syrup

 Instructions:

  1. Start by preheating your oven to 325 degrees F and lining a rimmed baking sheet with parchment paper.
  2. In a mixing bowl, combine the uncooked quinoa, chopped raw peanuts, rolled oats, coconut sugar, chia seeds, and sea salt and then stir to combine.
  3. Add melted coconut oil, pure vanilla extract, and pure maple syrup, and then stir again until everything is fully mixed.
  4. Transfer the mixture onto your prepared baking sheet and spread into an even layer.
  5. Place in the oven and bake for 12-15 minutes, watching it carefully near the end to avoid burning.
  6. You’ll know the brittle is ready when the color becomes evenly golden brown and the edges begin to darken, get bubbly, and spread out across the pan.
  7. Let cool completely before breaking into bite-size pieces with your hands.

 

Original recipe from A Sweet Pea Chef can be found here!

Making Yourself a Priority this Holiday Season

Making time for exercise and prioritizing your life is not always the easiest thing to do; and during the holiday season it is even more difficult. Let’s face it, eating “healthy” this time of year also feels almost impossible! Let’s work together to help make this “Mission Impossible” very possible!

Let’s start by planning ahead – whether it’s your day, week, meal plan or fitting in a workout. This can be applied year round, but it’s vital the holidays when planning around events. Start by looking at your work and social calendar then plan out your meals and set time to workout. The most successful people are those who plan ahead and continue to proactively workout more leading up to the holiday parties. You know the one “where you eat way too much unhealthy food”… Avoiding that holiday weight gain comes from consistency – both exercise and nutrition – instead of trying to make up by burning off the party calories. If time is not on your side, try making your workouts shorter, but more frequent by exercising 4-5 days a week or more if you can. If the family is getting together, maybe even invite a friend or family member to workout with you. A healthy, holiday challenge can keep you on track even through the busiest time of year.

Try planning out your meals for the week ahead of time – start by looking at which meals are dinners out or parties then fill in the rest. What do I need for lunch at work? Which nights am I getting home late? Plan out the week’s menu and try to prep meals ahead when you have free time. Consistency with healthy eating allows you to stay on track between holiday party foods. Remember, one meal is not the end, its repeat offenses over time which can steer you off track.

3 Holiday Health Management Tips:

  • Plan meals ahead of time
  • Schedule in your workouts
  • Remember our health and happiness is what the holidays should be about

Take the time to be proactive as the parties start poppin’. By avoiding playing catch up after the holidays, your future self will thank you. Your health is the most important gift you can give yourself. Make the time for you.

 

 

Recipe of the Week: QUINOA CHILI VERDE

 

Green is good! This vegan Quinoa Chili Verde is filled with tomatillos, poblanos and mildly spiced, and a nice change from the usual chili routine! Bonus – this recipe is vegan!

Prep Time: 10 min          Cook Time: 25 min          Total Time: 35 minutes                Yield: Serves 4 – 6

INGREDIENTS

  • 1 tablespoon olive oil or 3 tablespoons water
  • 1 large white onion, diced
  • 1 teaspoon garlic powder
  • 1 heaping teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 1b. tomatillos, diced or quartered or 1 can (15 oz) crushed
  • 2 poblano or Anaheim peppers, deseeded and diced
  • 1 cup corn (fresh off the cob, frozen or canned)
  • 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup dry quinoa
  • 4 cups vegetable broth
  • salt & pepper, to taste

Optional Garnish:

  • avocado, diced
  • bunch cilantro, roughly chopped
  • cashew sour cream

INSTRUCTIONS

  1. Saute: In a large pot or dutch oven, heat oil/water over medium heat and saute onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant.
  2. Simmer: Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 20 – 25 minutes. Remove from heat, uncover and let rest a few minutes before serving.
  3. Serve in individual bowls topped with garnish of choice.

NOTES:

  • Add in a package of organic tempeh for added hardiness. Three Grain Tempeh is my favorite flavor wise.
  • Adjust the spices to your taste. If using broth, you may like it as is, if using water, you may like to add more.
  • Slow-Cooker: This can also be made in the crock pot/slow cooker, add all the ingredients, cover with the vegetable broth and cook on medium or medium-low for 4 hours.

 

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!