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Eat

Nov 20 2014
0

Healthy Holiday Food: Brussels Sprouts

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With the holidays quickly approaching we want to make sure we can have our cake, eat it too, and not gain any waist weight. We’re implementing new healthy sides to our holiday meals, so we can have a weight stress free holiday season.  Brussels sprouts aren’t the enemy we made them out to be as children, they actually taste good! And do awesome things to keep that body looking tight and right. This recipe for balsamic glazed brussels sprouts will soon become a holiday tradition.

healthy-brussel-sprouts

Balsamic Glazed Brussels Sprouts

INGREDIENTS

2 pounds brussels sprouts, trimmed and halved
2 cups chicken broth
Salt and pepper
2 tablespoons balsamic glaze
2 tablespoons extra-virgin olive oil
1/4 cup pine nuts, toasted
1/4 cup grated parmesan cheese

DIRECTIONS

  1. Combine brussels sprouts, broth, and 1/2 teaspoon salt in slow cooker. Cover and cook until brussels sprouts are tender, 2 to 3 hours on high.
  2. Drain brussels sprouts and transfer to serving dish. Season with salt and pepper to taste. Drizzle with balsamic glaze and oil, then sprinkle with pine nuts and parmesan. Serve.
Nov 11 2014
1

Clean Snack Attack!

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Eating snacks with the right calories and the right nutrients, will keep your body energized and help you lose weight. Protein (plus exercise) fuels the growth of lean muscle mass, boosts metabolic rate, and increases calorie burn. While there’s no food that will literally “burn fat” while you eat it, smart choices with these ingredients will help your body operate at maximum efficiency, here’s our favorite snacks to optimize healthy choices.

clean-healthy-snacks

 

Nov 04 2014
0

Oven Baked Pumpkin Fries

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pumpkin-fries

Pumpkin pies and lattes get their fair share of talk this time of year, but we think the savory side of the pumpkin should get some play too.  These fries are quick and easy and open for all kinds of spice experimentation.  Let us know your favorite way to season!

Ingredients

-1 pumpkin (about 4 cups when cut up)

-1 tablespoon extra virgin olive oil

-1 teaspoons garlic powder

-1 teaspoons curry powder

-1/2 teaspoon onion powder

Instructions

  1. Preheat the oven to 350
  2. Set aside a cookie sheet lined with parchment paper
  3. Cut the pumpkin in half and remove all seeds
  4. Use a potato peeler to remove pumpkin skin
  5. Cut pumpkin pieces in 1/4 – 1/2 inch thick stripes, like regular french fries
  6. Combine the spices and olive oil and toss the fries in the mixture
  7. Arrange fries in a single layer on the cookie sheet
  8. Bake for 30 minutes

 

Oct 29 2014
0

Pumpkin Dip

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pumpkin-dip

Lately, grocery store aisles seem like endless opportunities to fill a cart with sweet Halloween treats.  And while sometimes you probably do just do need to eat one jack-o’lantern shaped Reece’s peanut butter cup, it’s not the best decision every store trip. But making sweets at home allows you to control portions and ingredients and in just 10 minutes this pumpkin dip will satisfy a treat craving without putting you or your family in a sugar coma.  

Pumpkin Dip
  • ¾ cup of pumpkin puree
  • 1 cup of plain Greek yogurt
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground ginger
  • ¼ teaspoon of ground nutmeg
  • ⅛ teaspoon of ground cloves (or just a pinch!)
  • ¼ teaspoon of vanilla extract
  1. Heat the pumpkin filling over medium heat, stirring occasionally with a spatula for about 3 minutes.
  2. Stir in the spices and allow the puree to cook for about 1 additional minute.
  3. Remove the pumpkin from the heat and allow it to cool for a few minutes.
  4. Combine the pumpkin mixture, yogurt, and vanilla and beat vigorously until everything is fully combined.
  5. Transfer the dip to a container or bowl, cover, and refrigerate for at least an hour to allow the flavors to meld.
  6. Serve with apples or top with granola for an easy on the go snack!
 
Oct 16 2014
0

Skinny Pumpkin Frappuccino

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The frappuccino has been uniting people since Zoolander, and the best time to sip on this cool beverage is when they add a little pumpkin to the frothy mix. Our love for this fall pastime is only hindered by the way it drains our bank accounts and increases our waistlines. One of these babies from Starbucks can add an extra 630 calories to your day, but the alternative we made below is a guilt free treat at 68 calories! So Pumpkin Spices, follow the recipe below to save your cash and alleviate the guilt about drinking your calories.
skinny-pumpkin-frappucino

 

Ingredients:

  • -12 oz (1 1/2 C.) COLD coffee
  • -10 oz (1 1/4 C.) unsweetened vanilla almond milk (or any other milk, but it will change the calorie count)
  • -1/4 C. pumpkin puree
  • -3 Tablespoons pure maple sugar (may also use honey or agave)
  • -1 1/2 teaspoons pumpkin pie spice
  • -fat free whipped cream (optional)

Directions:

1. Brew the coffee and refrigerate overnight. THE COFFEE MUST BE COLD!

2. Whisk together milk, pumpkin, maple sugar, and pumpkin pie spice together. Pour mixture into ice cubes and freeze.

Once the pumpkin ice cubes are frozen and the coffee is cooled, add both elements into a blender and blend on high until smooth and icy.

If the mixture isn’t blending well, add more milk or add extra spices if you want more of a kick and continue to blend. Pour into cup, top with whip cream if desired, and serve immediately.  Kiss your Starbucks goodbye, because this frappuccino is your new best friend.

Oct 07 2014
0

Roasted Pumpkin Salad

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Salads are consistently a great way to get in your daily greens, but they sometimes seem easier to digest in the warmer months.  So we’ve added roasted pumpkin to a fairly simple green salad  to create a little more fall substance and flavor for the upcoming colder months. It’s great as a main course if you add lean chicken stripes or it’s a nice side to squash soup. And pumpkin is full of beta-carotene, an antioxidant that research shows can help reduce the risk of developing certain types of cancer and offers protect against heart disease, so eat up!

pumpkin-salad

Ingredients: 

  • -2 tsp extra-virgin olive oil
  • -1/4 tsp salt
  • -1/4 tsp pepper
  • -6 cups mixed salad greens
  • -1/2 cup pomegranate seeds
  • -3 cups sliced cherry tomatoes
  • -3 cups pumpkin, cut into 1-inch cubes
  • -1 cup fresh mozzarella, cubed
  • -balsamic vinegar

Directions:

1. Preheat oven to 400°F.

2. Toss pumpkin with olive oil, salt, and pepper and arrange in one layer on a baking sheet. Roast until pumpkin is tender-firm and edges are caramelized, about 30-40 minutes. Remove from oven and let cool completely.

3.  Combine all other salad ingredients and add salt and pepper to taste

4.  Drizzle with balsamic vinegar just before serving

 

Oct 01 2014
1

Healthy Vegetarian Chili

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healthy-vegetarian-chiliWe know it can seem like a hearty vegetarian recipe is hard to find, but this pumpkin chili is so fulfilling, it’ll make you forget there isn’t any meat.  The pumpkin adds a rich fall flavor and the combo of kidney and northern beans add a protein packed punch.  And a nice bonus?  Adding lean, ground turkey or chicken is easy and delicious if you feel inclined so you get a healthy win either way!

HealthyChili-01

Ingredients

 2 15 oz cans of great northern beans

1 15 oz can of kidney beans

1 15 oz. can of pumpkin puree

1 onion, chopped

4 cloves of garlic, minced

½ tbsp chili powder

1 tbsp cumin

1 tbsp black pepper

1 tsp oregano

3 cups vegetable broth

1 tsp. olive oil

Salt to taste

Optional

2 lbs lean, ground meat (cook with the onion and garlic)

3 cups chicken broth instead of vegetable broth

Directions

1. Saute the onion and garlic in the olive oil for about 4-5  minutes or until mostly white.

2. Pour the beans, pumpkin, spices and broth into a large pot or crock pot.

3. Mix in the onion and garlic into the pot and let simmer or if in crockpot set on LOW for 8 hours or HIGH for 4 hours.

4. Garnish with your favorite chili toppings, we love avocado, a little bit of cheese, and a slice of homemade bread!

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Sep 26 2014
0

Pack a Healthy Lunch

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To make sure your child’s lunch ends up in their stomach and not the trash, we’ve put together this quick and easy chart! All you have to do is pick one item from each category and you’ve go the perfect meal. When you offer a variety of foods in each lunch, these school kids will never get sick of your meals. Another great way to make sure your kids are eating their meals is to get them in the kitchen with you, having them help out will make them even more excited to eat their creations!

healthy-kid-lunches

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Sep 12 2014
0

Solve a Problem with a Smoothie

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recipe-smoothie

Pictured above are our go-to smoothie mixes for anything life can throw at you. Feeling tired? We got a perfect smoothie for that. Optimize your workout with smoothies. We’re not saying a smoothie is going to solve all of your life problems, but we have found through experience that smoothies are a great and easy way to start living and maintaining a healthy lifestyle. We call these smoothies “problem solving” because not only do they address specialized problems, but the basic smoothie recipe alone can improve the quality of your life.

 

And don’t forget that Color Me Rad and Blendtec are teaming up to giveaway not only this perfect smoothie maker, but just wait till you see what else Blendtec can do. Enter here!

 

Sep 02 2014
1

5 Quick and Healthy Lunches

By | Blog, Eat | 8 Comments

 

Whether you’re eating in the office, on the go, or mid-meeting, we know it can be hard to feed yourself good and healthy lunches. Here are 5 tried and true  lunchtime favorites!

Bean and Cheese Salad

Say “Hello” to a protein filled, easy meal. It’s the perfect lunch, especially if you’re coming from a midday workout.

Whisk 1 part lemon juice to 2 parts olive oil; season with black pepper. Add finely chopped shallot, let sit in the lemon juice/olive oil mix for a few minutes. Then toss canned, rinsed cannellini beans (white kidney beans) with feta or goat cheese crumbles, thinly sliced cucumber, chopped fresh dill or parsley, and liquid mix. Pack with multigrain pita chips.

beanandcheese

 

Turkey Lettuce Wraps

The best part about these wraps is you can totally mix and match any ingredients; this turkey combo is one of our favorites, but be brave and test out some of yours!

lettucewrapups

Ingredients: 

  • 4 iceberg lettuce pieces
  • 4 slices roast turkey
  • 1/2 cucumber, sliced
  • 250g hummus
  • sprinkle of paprika

Instructions: 

Top a lettuce piece with a slice of turkey, cucumber, hummus, and roll up. Put a toothpick through the wrap to hold ingredients in place.

Avocado Tuna Salad 

Finally a lunch where you can eat the serving dish too!

tunavocado

Ingredients:

  • 1 Avocado
  • 1 Lemon, Juiced
  • 1 Tbsp. red onion, finely chopped
  • 1 Tbsp. celery, finely chopped
  • 1 (150 gram) tin of tuna
  • Sea salt, pepper, and dried dill to taste

Directions: 

Cut the avocado in 1/2, scoop out the middle, and place in a bowl. Add the celery, onion, lemon juice, and seasonings in the bowl and mix well. Add in the tuna and mix thoroughly again. Add the mixture into the avocado shell and enjoy!

Easy Greek Salad with Mint Dressing 

This recipe proves that making your own dressing does not need to be hard! This is enough for 2 salads, so share with a friend or save for tomorrow!

mintsalad

Ingredients for Salad:

  • 1 head of lettuce (rinsed and torn)
  • 1 pepper (chopped)
  • 1/2 medium red onion (chopped)
  • 1/2 cucumber (chopped)
  • 1-2 tomatoes (quartered)
  • 1/4 cup feta cheese

Ingredients for Dressing: 

  • 1/4 cup fresh lemon juice (about 1 medium lemon)
  • 2 Tbsp. olive oil
  • 2 garlic cloves (minced)
  • 3 mint leaves (chopped)
  • 1 Tbsp. feta cheese
  • 1/4 tsp. sea salt
  • 1/4 tsp. parsley
  • 1/4 tsp. dried oregano

Toss all salad ingredients in a bowl, except the cheese and tomatoes. Shake all the dressing ingredients together in a small jar, then pour over salad. Toss well, making sure to spread the dressing even over the salad. Top with feta cheese and tomatoes.

Roast Beef Roll-Ups 

They’re easy, they’re fresh, they’re full of protein, and they’re delicious. A lunch time success.

Roast Beef Roll Ups

All you need to do for this lunch is grab your favorite deli meat, slice some crunchy veggies, and have sprig of chive for each bundle. Use the deli meat as a wrapper and fill it with your crunchy veggies, last tie the sprig of chive around the bundle keeping it tight and in place. Dip into a sauce of your choice (ours is dijon mustard). We complete our meal with some fresh berries.

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