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Recipes Section
Quite often in our dialog with clients they will disclose how they feel stuck with a very limited kind of food they can eat everyday while becoming healthy and fit. It often seems as if that is so but if you venture into new territory and commit to trying some new recipes we hope you will discover that indeed there is a very wide selection of foods that are very, very good for you. Hopefully this section will inspire you to step out and try a new recipe and be pleasantly surprised with the results.
Mexican Pizza
By Oxygen Magazine
1 whole wheat wrap
1 egg white
1 whole egg
Nonstick cooking spray
¼ bell pepper, diced
½ onion, diced
½ cup low-sodium salsa
¼ cup part-skim mozzarella cheese, shredded
Preheat oven to 350*F. Bake wrap for 10 minutes.
In a small bowl, scramble egg white and whole egg.
Spray a skillet with cooking spray, sauté vegetables for another 5 minutes. Spread salsa on tortilla, top with cooked egg mixture and cheese. Serve
Calories: 380, Total Fats: 15g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 195mg, Sodium: 740mg, Total Carbohydrates: 29g, Dietary Fiber: 5g, Sugars: 9g, Protein: 34g, Iron: 2mg
Protein-Packed Pancakes
By Oxygen Magazine
Olive oil spray
1/8 cup low-fat cottage cheese
¼ cup egg whites
11/2 scoops chocolate protein powder
1 medium banana, sliced
1 tbsp sugar-free maple syrup
Spray a nonstick pan with oil and set on medium heat.
In a bowl, combine cottage cheese, egg whites and protein powder. Use a handheld blender to mix thoroughly.
Pour batter into pan. Cook each side for about 2 minutes or until pancake is golden.
Top with banana slices and syrup.
Calories: 330, Total Fats: 3g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 720mg, Total Carbohydrates: 33g, Dietary Fiber: 4g, Sugars: 16g, Protein: 46g, Iron: 1mg
Veggie Lasagna
By Fitness Magazine
2 tsp olive oil
1/3 cup chopped onion
21/2 cups zucchini, sliced
2 cups sliced portobello mushrooms
1 cup fat-free ricotta
3 tbsp finely shredded Parmesan
¼ tsp black pepper
6 whole-wheat no-boil lasagna noodles
2 cups prepared pasta sauce
1 cup shredded part-skim mozzarella
½ cup chopped, seeded tomato
Heat the oil in a large nonstick skillet over med-high heat. Add the onions, zucchini, and mushrooms; heat 5 minutes or until tender, stirring. Remove from heat; set aside. In a small bowl, mix the ricotta, Parmesan and pepper.
To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish. Spoon half the ricotta mixture over the noodles. Top with half the veggie mixture, half the pasta sauce and half the mozzarella. Layer with remaining noodles, ricotta mixture, veggie mixture and sauce.
Bake, uncovered, in a 375* oven for 30 minutes. Sprinkle with tomato and remaining mozzarella. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving. Cut into six pieces.
Calories: 251, Protein: 17g, Carbohydrates: 32g, Total Fat: 7g, Saturated Fat: 3g, Fiber: 7g
Almond Butter Chocolate Chip Cookies
By Clean Eating Magazine
1 cup unsalted almond butter, stirred well
¾ cup Sucanat
1 large egg
½ tsp baking soda
¼ tsp sea salt
3 oz dark chocolate (70% cocoa or greater) broken into small pieces
Preheat the oven to 350*F. In a medium bowl, stir together first ingredients until blended. Stir in chocolate.
Drop dough by rounded tablespoons onto parchment-lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.
Calories: 110, Total Fat: 8g, Saturated Fat: 1.5g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 2g, Sodium: 55mg, Cholesterol: 10mg
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