Monthly Archives: April 2013
Mexican Quinoa Bowl
Skip the extra calories and fat from Taco Bell and Chipotle this weekend and instead try our Mexican Quinoa Bowl. Quinoa…you might be wondering what this is and how you pronounce it?? Quinoa, pronounced “KEEN-wah,” looks like a grain, but is technically a seed that is high in protein and fiber. It is prepared like rice and other grains and can be used in place of rice in some recipes. We love it because it offers a nice substitute for brown rice and packs more protein than any other whole grain. Try it…we promise you won’t be disappointed!
Servings: 1 Bowl
4 ounces cooked Lean Ground Turkey Meat (93/7%)
½ cup Quinoa, cooked (Brown Rice can be substituted)
2 tablespoon Black Beans (Low Sodium)
¼ cup Cherry Tomatoes, halved
¼ cup Green Pepper, chopped
1 tablespoon Red Onion, chopped
1 tablespoon Cilantro, chopped
¼ Avocado, cubed
1 tablespoon Salsa
Combine all ingredients and enjoy…it’s that easy!
376 Calories / 16g Fat / 188mg Sodium / 37g Carbohydrates / 4g Sugar / 9g Fiber / 24 g Protein
What does “organic” mean?
Organic foods are foods produced without the use of pesticides and chemicals. Sounds pretty good to us!! We realize that most organic foods found in your local grocery stores can be a little bit more expensive. One way to save some money on organic produce is to scout out local farmers stands and markets. To help your body and your wallets we are providing you with some tips for when you should go organic and when to save your money when buying produce. A good rule to follow is to go organic if skin is thin or edible. If the food item contains a thicker skin (not edible) this will provide a better barrier to pesticides and chemicals.
How do I know if something is organic?
Look for this USDA Organic label on produce packaging and stickers on individual pieces of fruit and vegetables.
The USDA has identified three categories of labeling organic products:
100% Organic: Made with 100% organic ingredients
Organic: Made with at least 95% organic ingredients
Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMOs (genetically modified organisms)
**You will see this on processed and packaged organic products.
When should I buy organic produce?
Save Your $$$:
We hope that you found this information useful. Food shopping can be confusing at times…eat this and not that…ahhh…what to buy??? Our goal is to help make life a little easier by providing you with tips for filling your cart with healthy fuel. As we mentioned before foods produced without the use of pesticides and chemicals sounds like a pretty good fit for leading a healthy lifestyle and with these tips you will know when to “go organic” and when to save some money.
Happy Healthy Eating!
What we love about this recipe…
These peppers are stuffed with nutrients…lean protein, whole grains and lots of veggies! Feel free to get creative when you make your stuffed peppers…try adding black beans, chicken breast and even salsa to mix it up a bit.
2 Red Peppers, halved vertically
½ lb Lean Ground Turkey Meat (93/7%)
¼ Sweet Onion, chopped
2-4 Garlic Cloves, chopped
2 cups Spinach, chopped
½ tsp Mrs. Dash Garlic & Herb
1 tbsp Grated Parmesan Cheese
¾ cup *Quinoa, cooked
1/4 cup Reduced Fat Italian Blend Shredded Cheese
*Quinoa can be found in most grocery stores. If you can’t find it or are not a fan of quinoa you can substitute brown rice.
Heat oven to 350 degrees.
Cut peppers in half vertically, remove seeds, rinse and dry with a paper towel.
Heat a non-stick skillet over medium heat.
Add onion to skillet and cook for 2 minutes. Add garlic and cook for another minute.
Add ground turkey meat to skillet and cook until meat is no longer pink.
Remove from skillet and place contents in a large bowl.
Add all remaining ingredients except the shredded cheese.
Stuff peppers with meat mixture and top each pepper half with 1 tbsp shredded cheese.
Bake for 30-40 minutes (until peppers are tender).
Nutrition: 1 Whole Pepper
334 Calories / 7g Fat / 264mg Sodium / 30g Carbohydrates / 6g Fiber / 8g Sugar / 38g Protein
*Nutrition Facts do not include Garlic Bread as pictured above.
Spring has sprung! We are loving this beautiful weather, which has inspired this refreshing salad. You get a little bit of everything…sweet, salty and crunch! AND it’s loaded with super foods including spinach, blueberries, red peppers, walnuts and avocado that provide our bodies with a ton of nutrients needed to lead a healthier lifestyle!
Servings: 1 Salad
3 cups Baby Spinach
2 ounces Chicken Breast, cooked and cubed
¼ cup Blueberries
¼ cup Red Pepper, chopped
¼ cup Cucumber, chopped
2 tbsp Walnut Pieces
1 tbsp Part Skim Shredded Mozzarella Cheese
¼ Avocado, cubed
1 tbsp Balsamic Vinaigrette*
*Not included in Nutrition information below.
Toss all ingredients together in a large bowl and enjoy!
315 Calories / 20g Fat / 150mg Sodium / 17g Carbohydrates / 8g Fiber / 6g Sugar / 21g Protein
Eat More Fruits and Veggies Challenge
Here at Better Together Fitness we are not only challenging ourselves, but we are also asking YOU to step up to the challenge and eat more fruit and veggies. Check out the information below on the daily recommendations and a variety of tips to help you add more fruits and veggies to your diet.
Just how many servings should you eat each day? A simple way to think about this is to fill half of your plate with fruits and vegetables each time you eat. Every time you eat ask yourself “did I have a fruit and/or a vegetable?”
According to http://www.choosemyplate.gov/ the daily recommendation for fruit is as follows:
19-30 years old = 2 cups
31-50 years old = 1 ½ cups
51+ years old = 1 ½ cups
19-30 years old = 2 cups
31-50 years old = 2 cups
51+ years old = 2 cups
According to http://www.choosemyplate.gov/the daily recommendation for vegetables is as follows:
19-30 years old = 2 ½ cups
31-50 years old = 2 ½ cups
51+ years old = 2 cups
19-30 years old = 3 cups
31-50 years old = 3 cups
51+ years old = 2 ½ cups
Individuals who are more physically active (30 minutes or more per day) may be able to consume more fruits and vegetables as long as they stay within their caloric needs.
Tips for adding more fruits and vegetables to your diet:
There are so many creative ways to add fruits and veggies to your day.
Here are a few of our suggestions…
- Add veggies to sandwiches (spinach, cucumbers, sprouts, tomatoes, etc)
- Add sliced fruit to your morning bowl of cereal or yogurt
- Add veggies to omelets and stir fry
- Add fruit and veggies to a smoothie
Click on the link below for more suggestions.
Choose seasonal fruits and vegetables:
Click on the link below for a list of what’s in season for spring. Not only will seasonal fruit and veggies taste great because they are at their peak, but they will probably be less expensive.
Try something NEW!
In addition to challenging ourselves to more we are taking on the challenge of trying a new fruit and/or vegetable each week. Maybe…Brussel Sprouts, Butternut Squash, Kale, Pomegranates or Star Fruit just to name a few. Don’t be afraid to try something new and if you are not quite sure how to prepare something just ask. We are here to help. Who knows you might be pleasantly surprised!
Banana Chocolate Chip Muffins
The BTFit Cooks are back in the kitchen!! As we are sure you have noticed by now we like muffins. Why? Muffins are a great grab and go snack and they help with proper portion control.
If you like Banana Bread these muffins are for YOU without the unwanted fat and sugar!
Enjoy this treat filled with fit ingredients to fuel your body!
Servings: 9 Muffins
Serving Size: 1 Muffin
- 1 ½ cups Almond Flour *
- 1 tbsp Baking Powder
- 2 tsp Cinnamon
- 8 Stevia Packets
- 1 cup Mashed Banana
- 1/4 cup Unsweetened Applesauce
- 1 Egg
- 2 Egg Whites (You can use Liquid Egg Whites)
- ½ tsp Vanilla Extract
- Dark Chocolate Chips (5 per muffin)
* The Almond Flour gives these muffins great flavor and it is a great substitute for making recipes gluten free. Almond Flour can be found at a variety of stores including Trader Joe’s, Whole Foods and you may even find it in your local grocery store. It can also be made by processing raw almonds in a food processor until flour is formed.
- Preheat oven to 350 degrees.
- Spray a non-stick muffin pan with cooking spray.
- Mix all dry ingredients together in a large bowl.
- Mix all wet ingredients together in a small bowl.
- Add wet ingredients to dry ingredients and mix until well combined.
- Fill muffins cups ¾ of the way full.
- Add 5 dark chocolate chips to the top of each muffin then use a straw to press the chips down into the muffin.
- Bake for 30 minutes.
- Allow to sit in pan for 5 minutes after baking.
- Remove and place on cooling rack.
Nutrition (per muffin):
182 Calories / 13g Fat / 195mg Sodium / 15g Carbohydrates / 6g Sugars / 3g Fiber / 7g Protein