Surprise Dad With A Healthy Fathers Day Meal By Shane Diet & Fitness Resorts

June 10, 2013 By: consultant 2 Comments

Father’s day is fast approaching, and what better way to celebrate his day than with a healthy take on an all American favorite, a steak! Here at Shane Diet & Fitness Resorts, we all know how much we enjoy grilling and especially in the summertime, but it’s important to keep in mind a healthy balanced diet should also be incorporated. Balance the meal by including steamed vegetables that can be prepared in foil on the grill as well, or make a rainbow cherry tomato salad topped with a little balsamic vinegar. Let’s not forget about dessert; think of including something cool and refreshing such as fresh watermelon, fruit salad, or Greek yogurt parfaits. Even on holidays you should be able to include all your fruits and veggies!

This recipe makes four so it’s perfect for a nice family lunch or dinner that the whole family can enjoy and take part in preparing together.  If you use spinach as the leafy green you are sure to get one iron packed meal. And don’t forget that if you have leftovers you can simply slice the steak and prepare a lunch sandwich for the following day or include it with a fresh salad.

Recipe adapted from EatingWell.com

Recipe adapted from EatingWell.com

Ingredients

  • 1 tablespoon whipped or regular butter, slightly softened
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon minced fresh chives, or shallot
  • 3 teaspoons minced fresh oregano, divided
  • 1 teaspoon freshly grated lemon zest, divided
  • 1 teaspoon lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon minced fresh rosemary
  • 2 cloves garlic, (1 minced, 1 peeled and halved)
  • 1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions of about 3 oz.
  • 4 slices whole-grain bread
  • 4 cups spinach or other leafy green of Dad’s choice

 

Preparation

  1. Preheat grill to high.
  2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), 1 teaspoon oregano, 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
  3. Combine the remaining 1 teaspoon oil, 2 teaspoons oregano, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
  4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side.
  5. To plate: Divide leafy among 4 plates. Place 1 toast on each serving of leafy green and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

 

Nutrition

Per serving: 303 calories; 14 g fat ( 5 g sat , 6 g mono ); 80 mg cholesterol; 15 g carbohydrates; 29 g protein; 5 g fiber; 438 mg sodium; 462 mg potassium. Nutrition Bonus: Zinc (46% daily value), Selenium (44% dv), Vitamin C (28% dv), Iron (17% dv). Carbohydrate Servings: 1/2 Exchanges: 1 starch, 3 1/2 lean meat, 1 fat

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Summer Celebrations: Smart Choices From A Weight Loss Camp

May 1, 2013 By: Guest 18 Comments

By: Kim Lomas

summer-picnic-signupThis summer, you’ll likely be invited to a picnic,  barbeque,  birthday or graduation party. As joyous as these occasions may be, they are always surrounded by tempting treats and not so healthy foods to choose from. Here are some simple tips, from the original weight loss camp, to follow and help you create a balanced and nutritious plate:

  • Avoid macaroni and potato salads that are often loaded with mayonnaise and full fat sour cream. Instead go for leafy greens or a ½ cup of bean salad
  • Skip the meats and proteins smothered in thick sauces that add extra calories and sugar to your meal. Reach for grilled chicken or steak with the fat and skin trimmed instead
  • Fill up on fresh choices like raw veggies and spice up sandwiches with low calorie toppings such as pickles, mustard, lettuce, tomato, onion and peppers
  • Brownies and cookies are full of butter and sugar. Grab some fruit salad with a spoon full of yogurt dip to curb your sweet tooth craving
  • Don’t completely deprive yourself. Party foods are delicious and having a taste won’t spoil your day. If grandma’s homemade macaroni is your favorite, just take a small fork full or two. This way you can enjoy the taste without having a full serving and move on to the rest of your healthy plate
  • Bring your own specialty! Whether it be a dip, dessert or a main dish, bringing your own creation allows you to control what ingredients go into the dish and you’ll feel good about what you’re eating without anyone having to know your being health conscience
  • Keep busy. Don’t linger around the serving table and be tempted to pick at the foods sitting out. Make sure you catch up with all your loved ones, play with the kids or ask some guests to go for a walk and enjoy the summer weather

Follow these seven simple steps you’ll have more to celebrate this summer.


Here’s an original recipe from the original weight loss camps and resorts that’s great as a dip with baked tortilla chips, a topping for your fish or just as a side dish:

Black bean and corn salsa

1 15oz can of black beans
1 15oz can of corn
1 15oz can diced tomatoes
1 Medium red onion
1/4 c fresh cilantro chopped
1/4 c lime juice
1 tbsp chopped garlic
Salt to taste

Drain and combine the black beans, corn, and diced tomatoes. Finely chop the red onion and cilantro and add to mixture. Then add the garlic, salt, and lime juice. Mix thoroughly and let sit in the fridge for an hour for flavors to marinate. Serve and enjoy!

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An Apple a Day

October 17, 2012 By: office 41 Comments

One of the greatest enjoyments of fall is the abundance of fresh, ripe, delicious apples. Apples are a great low calorie snack to help you lose weight, great in a variety of recipes,  a natural mouth freshener, and are very inexpensive.

Why Are Apples Good For You?
Apples are a source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of arteriosclerosis and heart disease. The insoluble fiber provides bulk in the intestinal tract, holding water to cleanse and move food quickly through the digestive system. It is a good idea to eat apples with their skin. Almost half of the vitamin C content is just underneath the skin. Eating the skin also increases insoluble fiber content. Most of an apple’s fragrance cells are also concentrated in the skin and as they ripen, the skin cells develop more aroma and flavor.

HAVE AN APPLE TODAY!
Fuel up with this powerful breakfast with fresh fall apples to energize you through the morning!

Fresh Muesli with Apples and Almonds

Makes 2 Servings

Ingredients:

  • 1/2 cup rolled oats
  • 1/4 cup unsalted almonds
  • 2 tsp cinnamon
  • 3/4 cup plain Greek yogurt
  • 1/2 cup skim milk
  • 1 apple, diced
  • 2 tbsp honey

Directions:
1. Preheat a frying pan over medium heat. Toast the oats and almonds until aromatic (or  you can smell the nutty scent). Keep an eye on them and keep stirring because they will burn easily. Stir in cinnamon and let cool to room temperature.

2. In a small bowl, stir together the oat mixture, yogurt and milk.

3. Cover and refrigerate until oats are soft. About one hour or let soften overnight.

4. Spoon the muesli into two bowls. Top with a diced apple and a drizzle of honey.

Nutrition Facts:

  • Calories: 283 kcal
  • Total Fat: 7.4 g
  • Total Carbohydrates: 51.2 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.7 g

Nutrition Tips:

  • The German word muesli means “mixture” and can include raw or toasted cereals (oats, wheat, millet, barley, etc.), dried fruits (such as raisins, apricots, and apples), nuts, bran, wheat germ that is mixed with milk and yogurt.
  • Muesli is very versatile and you can create it depending on the ingredients you like.
  • Greek  yogurt has a higher protein content than regular yogurt. If you do not like just plain Greek  yogurt, mix half the Greek  yogurt with the yogurt you are used to eating.
  • In the fall apples are in season. Try going to local farmers markets and get fresh apples. Also, try switching up the variety of apples you use.

Can’t get enough apples?  Check out Julie’s post about what types of apples are best for your recipes.

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Simple Swaps for Baked Goods

June 21, 2012 By: office 2 Comments

Most baked goods are often high in fat and sugar. Muffins, often assumed as a healthier choice, can even sometimes be a “cupcake” in disguise. You may think it’s impossible to create a lower calorie, healthier baked good that is just as tasty as the original.

Try these simple swaps the next time you’re baking.

Ingredient Healthy Substitution
Whole milk (1 cup) 1 cup fat-free or nonfat milk plus one tablespoon of unsaturated oil like canola oil
Heavy cream (1 cup) 1 cup evaporated skim milk 

or

1/2 cup low-fat yogurt and 1/2 cup plain low-fat cottage cheese (pureed)

Evaporated whole milk Evaporated skim milk
Sweetened condensed whole milk Evaporated skim milk
Cream cheese, full fat Fat-free or low-fat cream cheese, Neufchatel 

or

low-fat cottage cheese, pureed until smooth

Sour Cream Plain Greek yogurt
Butter (1 tbsp) Vegetable oil
Oil Natural Fruit Purees (no sugar added) 

Examples: Applesauce, Pumpkin Puree, Mashed banana, etc.

Shortening (1 cup) Earth Balance or Smart Balance
1 Egg 2 Egg whites 

or

“flax eggs” = 1 tbsp ground flax seed whisked with 3 tbsp warm water until the consistency of eggs

or

1/4 cup egg substitute

 

Chocolate Chips (1 cup) 1/2 cup mini chocolate chips 

or

Carob chips – similar to chocolate chips, produced from a carob plant, with a slightly bitter and nutty undertone, works best with baking when the chips are incorporated in the baked product.

Sugar Reduce sugar by half and intensify sweetness by adding vanilla, cinnamon, nutmeg, etc. 

or

Honey, Agave nectar

Syrup Pureed Fresh fruit
Fruit canned in heavy syrup Fruit canned in its own juices, or fresh fruit
Flour, all purpose Whole-wheat flour for half what the recipe calls for along with the all-purpose flour 

 

*Note: Whole-wheat flour is less dense and works well in softer products like cakes and muffins

Chopped nuts, 1 cup 1/2 cup toasted chopped nuts 

* By toasting them brings out their flavor and only need half.

Sweetened shredded coconut 1/2 cup toasted coconut + 1/2 tsp coconut extract
Traditional Pie Crust Graham Cracker crust

 

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Healthy Diet: Sneaking in More Vegetables

November 15, 2011 By: consultant 4 Comments

We all know how difficult it can be some days to get the daily recommended amount of vegetables in your weight loss diet.  There are little tricks to sneak in vegetables for your healthy lifestyle and you won’t even realize you are eating them.

Regardless of the season, smoothies are a delicious treat. When ordering a fruit smoothie out, it can be loaded with sugar, fruit juices, ice cream, and often times no real fruit. It can be misleading when you think you are picking a healthier option for weight loss success. For example a popular smoothie chain has a flavor of banana berry flavor which racks up 560 calories and 115 grams of sugar.

By making one at home you can control what goes in and can also sneak in some vegetables with it. Would you ever think that spinach could go into a fruit smoothie? Most people automatically crinkle their nose and question it. Spinach in a smoothie? It may sound like a strange ingredient, but you cannot even taste it and you are able to get a serving of vegetables in for the day. It gives the benefits of nutrition, plus it turns your smoothie into a pretty green color!

Banana Berry Smoothie
(serves 2)

Banana Berry Smoothie

  • 1 banana
  • ½ cup strawberries
  • ½ cup blueberries
  • ½ cup low fat vanilla yogurt
  • 2 cups of spinach
  • 1 cup water
  • 1 cup of ice

Combine the banana, strawberries, blueberries, yogurt and water in the blender. Blend until smooth. Then add in the spinach and blend again until smooth. Add ice and blend and then serve.

Each serving is only 152 calories. It’s a perfect treat for any occasion! Fruit smoothies are so versatile you can create your perfect smoothie with your favorite fruit combinations. Try combining some of your own favorite fruits and veggies to see what you like best and feel free to share your new recipes with us here!

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Weight Loss Breakfasts

November 7, 2011 By: office 3 Comments

We’ve heard that breakfast is the most important meal of the day, but it is important to make sure that the first meal of the day sticks to your healthy diet plan for weight loss. There is no need to over-indulge and eat too many calories in one sitting, so it’s best to keep your breakfasts homemade rather than driving through a fast-food restaurant. A recent online article from Prevention highlights the worst fast-food breakfasts, with their healthy alternatives. Don’t subject yourself to extra calories and potential weight gain! Stick to a low-calorie meal to lose weight.

Starbucks Zucchini-Walnut Muffin

Muffins may be delicious, but they can definitely pack on the calories and leave your stomach grumbling. Although the Starbucks muffin seems to be made with healthy ingredients like zucchini and walnuts, it still has close to 500 calories and 28 g of fat.

Try Instead: Zucchini-Raisin Muffin

These delicious muffins are half the calories and nearly a third of the fat as the Starbucks alternative. Be sure to load up your bread batter with lots of zucchini shreds and add raisins for sweetness.

Zucchini-Raisin Muffin

Zucchini-Raisin Muffin

Ingredients (makes 12 servings)

2 large eggs

1/2 cup vegetable oil

1/2 cup honey

1 teaspoon vanilla extract

1 cup whole wheat flour

1/4 cup toasted wheat germ

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup shredded zucchini

1/2 cup raisins

  1. Preheat the oven to 350°F, and butter a 12-cup muffin pan.
  2. In a small bowl, whisk together the eggs, oil, honey, and vanilla.
  3. In a large bowl, combine the flour, wheat germ, cinnamon, baking powder, baking soda, and salt. Make a well in the center, add the egg mixture, and stir just until combined. Fold in the zucchini and raisins.
  4. Pour the batter into the muffin cups. Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the muffin tin and cool on a rack.

Nutrition Facts per serving: 198.9 cal, 10.4 g fat, 1 g sat. fat, 184.2 mg sodium, 25.4 g carbs, 15.6 g sugar, 2.1 g dietary fiber, 3.5 g protein

Sonic Sausage, Egg, and Cheese Breakfast Toaster

A classic sausage, egg, and cheese seems harmless enough- filling and protein-packed. However, the Sonic  version has over 620 calories, 42 g of fat, and 1,400 mg of sodium. That’s the sodium equivalent of eating an entire bag of salty potato chips before lunch!

Try Instead: Open-Faced Broiled Egg, Spinach, and Tomato Sandwich

Swap out the sausage for tomato and add spinach to get a serving of veggies first thing in the morning. This alternative has nearly a third of the calories of the Sonic sandwich, a quarter of the fat, and over 1,000 mg less sodium.

Ingredients (makes one serving)

1/2 whole wheat english muffin

1/4 cup fresh spinach, cooked and squeezed dry (about 4 ounces)

1 slice tomato

1 hard-boiled egg, sliced widthwise

1 tablespoon omega-3-enriched mayonnaise

salt-free seasoning blend (such as mrs. dash)

1.    Set the muffin half on a toaster oven pan or double sheet of foil. Top with the spinach and tomato. Lay on the egg slices in an overlapping spiral. Dollop on the mayonnaise and swirl slightly to partially cover the egg slices. Sprinkle on seasoning to taste.

2.    Place under the broiler for 2 to 3 minutes, watching carefully, until the mayonnaise is lightly browned.

Nutrition Facts per serving: 213.3 cal, 11.4 g fat, 1.8 g sat fat, 389.6 mg sodium, 18.8 g carbs, 3.9 g sugar, 4.2 g dietary fiber, 11.2 g protein

McDonald’s Big Breakfast with Hot Cakes

The immediate red flag in this menu item is the word “big.” You don’t need to eat a tremendous breakfast off of a fast-food menu. This breakfast includes scrambled eggs, sausage, a buttermilk biscuit, hash browns, and two hot cakes. That is a lot of food! You can see why this one dish has over half your day’s calories and over 55 g of fat, plus a whopping 2,150 mg of sodium.

Try Instead: Pancakes with Berries and Cinnamon

Try these light and fluffy low-calorie pancakes as an alternative. The trick is baking them in the oven. Top them with berries and cinnamon and you’ve got a delicious and nutritious breakfast for the whole family to enjoy.

Pancakes with Berries and Cinnamon

Pancakes with Berries and Cinnamon

Ingredients (makes 4 servings)

4 large eggs

1/2 cup 2% milk

1/3 cup oat flour

pinch of salt

3 tablespoons unsalted butter, softened

1/4 teaspoon ground cinnamon

3 tablespoons raspberry or blueberry fruit spread, warmed

  1. In a blender, combine the eggs, milk, flour, and salt. Process until smooth, about 15 seconds. Remove to a medium bowl, cover, and let rest for 45 to 60 minutes at room temperature. Meanwhile, preheat the oven to 375°F.
  2. Heat 2 tablespoons of the butter in a 9″ oven-safe skillet over medium heat and cook until frothy. Pour in the egg-flour mixture. Place in the oven and bake until puffy and set, 14 to 16 minutes.
  3. Remove from the oven and sprinkle with the cinnamon. Spread the fruit over the pancake, and dot with the remaining 1 tablespoon butter. Using a spatula, fold the pancake in half (or roll it up) and slide it onto a platter. Slice into 4 pieces.

Nutrition Facts per serving: 222.7 cal, 14.9 g fat, 7.5 g sat fat, 120 mg sodium, 14.7 g carbs, 7.8 g sugar, .8 g dietary fiber, 8.4 g protein

Cinnabon Regular Caramel Pecanbon

If you’ve ever been to a shopping mall, you probably know how amazing Cinnabon can smell. Try to resist that urge to eat one of their treats, as one caramel-pecan bun comes in at almost 1,100 calories. It’s also loaded with more fat than nine chocolate chip cookies.

Try Instead: Maple-Pecan Cinnamon Roll

This homemade version still has the delicious gooey characteristics, with nearly a third of the calories and a quarter of the fat. You can even pop it in the microwave for that “just baked” taste and scent.

Maple-Pecan Cinnamon Rolls

Maple-Pecan Cinnamon Rolls

Ingredients (makes 12 servings)

1 cup whole milk

1/2 cup packed light brown sugar

1 tablespoon active dry yeast

2 large eggs

1/4 cup fat-free plain greek yogurt

1 tablespoon vanilla extract

4 cups white whole wheat flour

2 tablespoons ground cinnamon

1/2 teaspoon salt

1/2 cup raisins

3 tablespoons trans-free margarine

3/4 cup maple syrup

1 1/2 cups pecans, coarsely chopped

  1. Warm the milk in the microwave until the temperature reaches 100° to 110°F, 30 to 40 seconds. Stir in the brown sugar and yeast and let the mixture sit for 10 minutes, or until bubbles form. Combine the eggs, yogurt, and vanilla extract in a separate bowl.
  2. Combine the flour, 1 tablespoon of the cinnamon, and the salt in a large bowl of a stand mixer with a dough hook. Slowly add the milk and yogurt mixtures while the mixer is running on low. Knead for 8 minutes, adding the raisins after about 5 minutes. Coat the bowl and dough with cooking spray. Cover and keep in a warm place until the dough is doubled in bulk (about 1 hour).
  3. Meanwhile, mix the margarine and 1/4 cup of the maple syrup in a small bowl and set aside. Combine 1 cup of the pecans, 1/4 cup of the syrup, and the remaining 1 tablespoon cinnamon in another small bowl and set aside. Coat a 13″ x 9″ baking dish with cooking spray and pour the remaining 1/4 cup syrup over the bottom. Cover with the remaining 1/2 cup pecans. Set aside.
  4. Punch down the dough and transfer to a lightly floured work surface. Roll the dough into a rectangle about 1/2″ thick. Spread the margarine mixture over the dough, leaving a 1″ border around the edges. Slowly pour the pecan-syrup mixture into the center and spread over the margarine mixture.
  5. Starting on a long side, carefully roll the dough into a log shape. Slice into 12 equal pieces. Arrange the pieces cut side up in the baking dish. Cover and let rise in a warm place for 45 minutes.
  6. Preheat the oven to 350°F. Bake the rolls uncovered for 30 minutes, or until golden brown. Let cool slightly and serve warm.

Nutrition Facts per serving: 421.7 cal, 14.8 g fat, 2.5 g sat fat, 156.5 mg sodium, 64.7 g carbs, 26.9 sugar, 7.8 g dietary fiber, 9.1 g protein

Hardee’s Double-Loaded Omelet Biscuit

This omelet packs 800 calories and comes with three types of breakfast meat – bacon, sausage, and ham – all on top of a buttery biscuit.

Try Instead: Hearty Egg Sandwich

This sandwich alternative still fills you up but swaps out the fatty breakfast meats for avocado and tomato slices. This version has less than 400 calories and cuts down on fat and calories with reduced-fat Cheddar.

Hearty Egg Sandwich

Hearty Egg Sandwich

Ingredients (makes 1 serving)

1 whole egg

1 egg white

1 toasted whole wheat English muffin

1/4 C mashed Hass avocado

1 slice reduced-fat cheddar cheese

2 tomato slices

  1. Scramble 1 whole egg with 1 egg white in a skillet coated with cooking spray. Place on toasted whole wheat English muffin spread with 1/4 c mashed Hass avocado, and top with 1 slice reduced-fat Cheddar cheese and tomato slices.

Nutrition Facts per serving: 367.5 cal, 16.8 g fat, 4.2 g sat fat, 723.6 mg sodium, 34 g carbs, 7.2 g sugar, 8.6 g dietary fiber, 24 g protein

Dunkin’ Donuts Chocolate-Coconut Cake Donut

You probably already know that a doughnut isn’t a very safe food for your healthy diet. This particular doughnut accounts for over a quarter of your day’s calories and has nearly as much sugar as a whole chocolate bar.

Try Instead: Strawberry-Banana-Topped French Toast

You can still satisfy your sweet tooth without going overboard on calories. This rich meal is less than half the calories of just one doughnut.

Strawberry-Banana-Topped French Toast

Strawberry-Banana-Topped French Toast

Ingredients (makes 1 serving)

1 egg

1/4 cup fat-free milk

1/4 teaspoon ground cinnamon

1 slice (1 ounce) whole grain bread

1 teaspoon trans-fat free spread

1/4 cup sliced strawberries

1/4 cup sliced banana

  1. In a shallow bowl, beat the egg with the milk and cinnamon. Dip both sides of the bread in the milk mixture.
  2. Melt the spread in a nonstick skillet over medium heat. Place the bread in the pan. Cook for about 2 to 3 minutes per side, or until golden and cooked through. Cut in half diagonally. Place half on a plate. Top with half of the strawberries and bananas. Cover with the other toast half and the remaining strawberries and bananas.

Nutrition Facts per serving: 254.2 cal, 9.7 g fat, 2.8 g sat fat, 267.9 mg sodium, 29.5 g carbs, 11.9 g sugar, 4.5 g dietary fiber, 13.5 g protein

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Pumpkins for Weight Loss

November 3, 2011 By: consultant 4 Comments

Halloween is over now, but it is still pumpkin season! Pumpkins are full of vitamin A and fiber, and naturally a low calorie food and can promote weight loss.

Conveniently pumpkin comes prepared in a can already pureed. Incorporate pumpkin puree into your diet all year round to help move toward your weight loss goals. One serving of pumpkin puree is 40 calories, 0.5 g of fat, and 5 g of fiber. Make sure the label says 100% pure pumpkin rather than pumpkin pie mix which has added sugars.

Pumpkin puree works especially well in substituting ingredients in baking. Try substituting pumpkin puree for oil when baking to lower the fat content for your healthy diet. Here’s a delicious pumpkin muffin recipe to try:

Pumpkin Muffin for Healthy Diet

Pumpkin Yogurt Muffins

1 egg
2 egg whites
1/2 cup sugar
2 cups low fat vanilla Stonyfield Farm Yogurt
1 16oz can pumpkin puree (Libby’s is my favorite!)
4 teaspoons cinnamon
4 teaspoons nutmeg
3 cups whole-wheat flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder

  1. Preheat oven to 400°F.
  2. Beat eggs until foamy, add sugar, yogurt, pumpkin, cinnamon, and nutmeg and mix well.
  3. In a separate bowl sift together flour, salt, baking soda and baking powder.
  4. Add dry ingredients slowly to the yogurt mixture and mix until moist.
  5. Line two muffin tins with muffin liners or grease the pans.
  6. Evenly fill each of the muffin tins.
  7. Bake for 25-30 minutes or until golden brown on the top.

Nutrition Facts

Calories: 100
Total Fat: 0.7 g
Total Carbohydrates: 19.6 g
Dietary Fiber: 1.3 g
Protein: 3.5 g

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Switching Up Your Grains For Weight Loss

October 11, 2011 By: consultant 4 Comments

A healthy diet consists of 50-65% of grains. At least half of those grains should be whole grains. Switching to just whole grains may seem intimidating at first. To gradually get used to the flavorful taste of whole grains, start out by mixing what you normally like with whole grains. For example, mix 3/4 of a serving of regular pasta and 1/4 of a serving of whole wheat pasta. Then gradually mix 1/2 of a serving of regular pasta with 1/2 of a serving of whole wheat pasta. Soon enough you will be at a whole serving of whole grains!

What exactly is a whole grain? A whole grain consists of the bran, germ, and endosperm.
Whole Grain

The bran, or the outer shell is high in fiber. The germ is a polyunsaturated fat, in simple terms a healthy fat, and also full of vitamins. The Endosperm is the starchy component. White grains are processed and the germ and the bran are stripped away which also strips away the good nutrients from the bran and germ.

Many people automatically think of whole grains as whole wheat flour, whole wheat pasta, and brown rice. There are so many more whole grains out there to try like amaranth, barley, couscous, kamut, millet, oats, quinoa, rice, rye, spelt, teff, wheat, and wheat berries. Try incorporating more types of grain into your weight loss diet for a healthy lifestyle.

A type of couscous, Israeli couscous, which is sometimes called pearl couscous, are small, round, pasta-like granules made from semolina and wheat flour.

Other grains are typically dried and packaged and then rehydrated when cooked. Israeli couscous is toasted instead. It gives a distinct nutty flavor and a sturdier composition which makes is such a versatile grain that can stand up to any type of sauce, soup, or salad.

Israeli couscous has great nutritional benefits. A 1/2 cup of cooked Israeli couscous is 88 kcal, 3g protein, 18g carbohydrates, 0.1g fat, and 2g fiber.

Israeli Couscous Salad with Shrimp

Israeli Couscous Salad with Shrimp

Israeli Couscous Salad with Shrimp

Makes 4 servings

Ingredients:
1 cup low-sodium chicken stock
1/2 cup Israeli couscous
5 tablespoons of olive oil
6 ounces of shrimp, grilled
3 garlic cloves, peeled and minced
1 cup cherry tomatoes, diced
1 cucumber, seeded and diced
2 lemons, juice
A large bunch of cilantro, roughly chopped
Salt and freshly grounded pepper to taste

Directions:

1.  Bring the chicken stock to a boil. Pour over the couscous in a bowl and leave to sit or 10 minutes.

2.  Place 5 shrimp on a skewer. Brush with olive oil and sprinkle with minced garlic. Grill over high heat until fully cooked.

3.  When the couscous has absorbed the chicken broth, add the olive oil and lemon juice. and break up any lumps that may have formed with a fork. This will give a lighter texture to the salad.

4.  Peel the cucumber and cut lengthwise. Scrape out the seeds and dice. Cut the cherry tomatoes in half. Add the cucumbers and tomatoes to the couscous.

5.  Stir in the chopped cilantro and season with salt and pepper. Add more lemon juice as needed.

6.  Let the couscous salad marinate together for at least 20 minutes for flavors to enhance.

7.  Serve with grilled shrimp.

Nutrition Facts:
Calories: 279 kcal
Total Fat: 17.5 g
Total Carbohydrate: 19.9 g
Dietary fiber: 2 g
Protein: 11 g

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Healthy Eating: A Lesson on Legumes

October 6, 2011 By: consultant 2 Comments

Garbanzo beans, also commonly known as chickpeas, are a versatile and tasty legume. They have a nutlike taste and buttery texture. They can be tossed in salads, roasted, mashed, stirred into soups, and even incorporated into desserts! They are also a healthy food, perfect to incorporate into any weight loss diet for your healthy lifestyle.

Originated in the Middle East, whose food cultures heavily rely upon this high protein legume. They are typically categorized in the Mediterranean flavor profile.

Make garbanzo beans a staple in your pantry. Not only are they taste, they are quick and convenient and pack in a lot of nutritional value.

Protein

Garbanzo beans are a good vegetarian source of protein. When paired with whole grains, it makes it a complete protein which is comparable to meat, without the added saturated fat or cholesterol found in meat protein sources. One cup of garbanzo beans has about 27% of the daily protein requirements.

Fiber

Legumes are rich in fiber, Garbanzo beans contain both soluble and insoluble fiber. Soluble fiber works in the digestive tract and helps lower cholesterol where as insoluble fiber helps prevent constipation and other digestive disorders. By having each type of fiber, it keeps the body healthy and working properly. Garbanzo beans contain 12.5 grams of fiber per cup. That’s 50% of the Daily Value!

Iron

Garbanzo beans are a great source of iron. Iron is important for energy production. High sources of iron can be found in red meat. For vegetarians, garbanzo beans are a great way to fit in more iron. Deficiencies of iron can result in fatigue.

 

How to select and store:

In the grocery store, garbanzo beans can be purchased either dried or canned.

Dried garbanzo beans can be found in bags or in bulk bins. Make sure there is no moisture and that they are whole and not cracked.

When purchasing canned garbanzo beans, look for the ones that have no extra salt added. Rinse under water before using. Extra beans, store in a sealed plastic container in the fridge.

Enjoy these three fun new ways to cook with garbanzo beans!

 

Lemon Garlic Hummus

Use chickpeas to make homemade hummus for a nutritious snack.

 

Lemon Garlic Hummus

Makes 24 servings

Ingredients:

2 cups can chickpeas, skins peeled off*
3/4 cup olive oil
3 tbsp fresh lemon juice
2 tablespoons minced garlic
salt and pepper, to taste

Directions:

Open and drain the chickpeas. Remove the outside skin of the chickpeas.*

Put the chickpeas in the food processor and pulse about 5 times.

Add the lemon juice and minced garlic. As the chickpeas are processing stream in the olive oil slowly.

Add salt and pepper to taste.

Serve with sliced vegetables to dip.

Nutrition and Cooking tips:

  • Chickpeas are also called garbanzo beans.
  • The skins are edible and are usually left on when cooking with chickpeas, but can be removed when making hummus to make a creamier consistency.

Nutrition Facts:

Calories: 85
Total Fat: 7.0 g
Total Carbohydrates: 4.9 g
Dietary Fiber: 0.9 g
Protein: 1.0 g

 

 

Peanut Butter Chocolate Chip Dessert Hummus

Satisfy your sweet tooth with a tasty dessert made from healthy chickpeas.

 

Peanut Butter Chocolate Chip Dessert Hummus

Makes 18 servings

Ingredients:

2 cups can chickpeas, skins peeled off*
1/4 cup natural peanut butter
1/4 cup pure maple syrup
1/2 tsp vanilla extract
1/4 cup mini dark chocolate chips*

 

Directions:

Open and drain the chickpeas. Remove the outside skin of the chickpeas.*

Put the chickpeas in the food processor and pulse about 5 times.

Add the peanut butter, maple syrup, vanilla extract. Pulse until creamy.

Fold in the chocolate chips. Serve with slices of apples.

Nutrition and Cooking tips:

  • Chickpeas are also called garbanzo beans.
  • The skins are edible and are usually left on when cooking with chickpeas, but can be removed when making hummus to make a creamier consistency.
  • Dark chocolate chips are a better choice than milk chocolate because it has less sugar and more antioxidants.

Nutrition Facts:

Calories: 77
Total Fat: 2.8 g
Total Carbohydrates: 11.1 g
Dietary Fiber: 1.5 g
Protein: 2.4 g

 

 

Roasted Chickpeas

Spice up your chickpeas by roasting them in the oven.

 

Crispy Roasted Chickpeas

Makes 15 servings

Ingredients:

One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Pinch, Salt
Spice blend of your choice (Examples: creole or cajun seasonings)

Directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4.  Season with salt and spice blend.

Nutrition Facts:

Calories: 115
Total Fat: 3.1 g
Total Carbohydrates: 17.2 g
Dietary Fiber: 4.9 g
Protein: 5.5 g

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