Category — Dinner
21 Day Detoxification Cleanse – Natural, healthy, safe!
Wanting to find a cleanse that isn’t harsh on your body? Try the all new Beachbody Ultimate Reset!! It’s a 21 day program that will get your body back where it needs to be.
The Ultimate Reset can do ALL this:
Spring clean your insides!
Release years of toxins from your body!
Give your body an internal workout!
Eliminate toxins from your body!
Reboot your body to its optimal condition.
Have more energy and greater focus
Experience better digestion and a more positive mood
Enable your body to function more efficiently
Help you lose weight
Improve your overall health
AND you will still eat 3 FILLING AND HEALTHY meals a day. You spring clean your house why not YOU!? Want to know more, just ask!
April 15, 2012 No Comments
The healthy way to eat
Each Beachbody program comes with a nutritional guide, but I think the P90X2 Nutritional Guide is so much more – and especially for anyone that is trying to eat grain-free or vegan. It can be hard! Eat like an athlete to achieve your goals. The P90X2 Nutrition Guide is all new, easily customizable, and geared for athletic performance. Flexible daily menus let you pick the balance of foods that works for YOUR body. This amazing tool for your healthy life change includes:
- Provides nutritional guidance specifically designed for high-level athletic performance
- Choose from 3 customized plans: Fat Shredder 2.0, Energy Booster 2.0, and Endurance Maximizer 2.0
- Includes more than 50 recipes to get you started
- Includes vegan and grain-free options
For every low-quality choice we eliminated from the portion lists, we added two healthy and delicious choices. You’ll find new fats, snacks, proteins, and more.
The three calorie “levels”—1,800, 2,400, and 3,000—are still there, as are the different macronutrient balances. However, given that the latest research is making the importance of dietary fat increasingly obvious, we upped the fat in all three “phases.” We’ve also redubbed them “plans,” because while we encouraged you to work your way up the three phases with P90X, by now you should have a pretty good idea what works best for you when it comes to performance, shedding fat, or both. In P90X2, you can just pick the one that works for you and run with it, changing plans whenever you feel like it.
I recommend this guide even if you are not doing P90X2. Everyone loves a good recipe, so we reached out to some of our favorite chefs, including Tony’s personal chef Melissa, of Karma Chow, has added her own amazing recipes to the mix,, and all of these amazing chef’s have designed a host of meals for every occasion. In this new guide, you’ll find scores of breakfasts, lunches, dinners, soups, salads, and Shakeology recipes. There are plenty of recipes to suit all dietary approaches.
Today I had an amazing quinoa and veggie recipe for lunch, and if you are looking for a change, look no further. Order the P90X2 Nutritional Guide.
February 22, 2012 No Comments
Seven Day Starter Meal Plan for weight loss
Here is a seven-day diet plan for those of you that are struggling. Just mix and match meals that appeal to you from the selection below to meet your daily quota of 1,400 ish calories – and still stay satisfied. The ideas range from quick and easy to more sophisticated dishes.
Allowances per week (work these into your diet plan if you need them… but only if you need them.)
2 glasses of wine
1 chocolate bar
1 slice of cake
Breakfast
(You may include a glass of fruit juice diluted with 1/2 water with each option)
1.Reduced-sugar and reduced-sodiam beans with grilled mushrooms and tomatoes followed by a yogurt mixed with prunes or berries
2. 1 serving of baked summer fruits served with a yogurt, followed by a Wasa cracker with sliced apple. For the summer fruits bake raspberries,peach, strawberries and blackberries in a low oven for 30 minutes.
3. 1 bowl wheat flakes, topped with a handful of raisins and skimmed milk, followed by a glass of shakeology mixed with water, fresh strawberries and a chopped banana and ice.
4. 1 bowl unsweetened granola with skimmed milk, followed by a slice of multigrain rye crispbread topped with sliced fresh pineapple and reduced fat cottage cheese.
5. 1 bowl of oatmeal topped with fresh chopped strawberries, followed by a bowl of fruit salad.
6. 2 slices whole grain bread topped with reduced-fat cottage cheese and canned pineapple chunks, followed by a bowl of fruit salad mixed with granola.
7. Shakeology (or other meal replacment drink) mixed with milk, ice, strawberries and a handful of cashews. (or your favorite recipe or green smoothie)
Lunch
1. 1 portion of brown rice salad. Brown rice mixed with chickpeas, canned tomatoes, 1 tsp Worcestershire sauce, salt and pepper, a dash of Tabasco, a little diced onion, 1/2 clove garlic and 1 tbsp fresh basil
2. 1 bowl of canned potato and leek soup with a slice of French bread.
3. Veggie burger with lettuce, tomato, dressing, on bun served with baked yam.
4. 1 portion of rice noodles with mixed in mushrooms followed by mixed fruit salad. (I like to add in sliced carrots and sliced spring onions).You can add in some soya sauce (I use something else on this)
5. Whole grain spaghetti, served with tomato and garlic pasta sauce a little Parmesan cheese, followed by a small serving of rice pudding topped with fresh strawberries.
6. 1 bowl canned lentil soup with 1 plain toasted or untoasted bagel filled with hummus and grated carrots.
7. Pita bread stuffed with alfalfa sprouts, chopped cucumbers and juicy cherry tomatoes, laced it with vegan mayonnaise or vegan basil pesto. You can prepare these ingredients in advance the night before or in the morning before leaving for work. Just store them separately in air-tight containers and do the stuffing when you’re ready to eat. Pair it up nicely with a glass of unsweetened almond, hemp nut or rice milk.
Dinner
(Follow each option with a piece of fruit if you like)
1. Beetroot, fennel and lemon risotto with aubergine salad (mix in beetroot and fennel to your lemon risotto) served with 1 portion of grilled aubergine salad.
2. Ratatouille and baked potato
3. Rainbow Salad. (Make rainbow salad from mixing spinach, sunflower seeds, raisins, shredded apple, shredded beets, firm tofu and your favorite pasta cooked al dente. For dressing, mix 2 tbsp virgin coconut oil with 1 tbsp extra-virgin olive oil and 1 tbsp lemon juice.)
4. Leeks Braised with Wine and Garlic over whole grain pasta or quinoa.
5. Zesty Wheat Berry-Black Bean Chili (http://www.eatingwell.com/recipes/zesty_wheat_berry_black_bean_chili.html)
6. Beanburger pita pocket (1 grilled beanburger served inside a large wholegrain pita bread, stuffed with mixed salad leaves and topped with a tablespoon of low-fat Greek yogurt or veganaise flavoured with a squeeze of lime juice.)
7. Skillet Black Beans with Potatoes and Tortillas served with a great big green salad.
January 7, 2012 No Comments
How I eat
Many of my clients find it’s easier to follow my most basic meal plan as follows:
Breakfast: Big Green Smoothie as follows:
Ingredients
2 cups kale
2 cups of collard greens
2 tbsp hempseeds
1 tsp Apple Cider Vinegar
1 cup frozen blueberries
1/4 cup frozen strawberries
1/4 cup frozen raspberries
1/4 cup frozen pineapple pieces
1 scoop of Shakeology
2 cups unsweetened hemp nut milk
Directions:
In a high-powered blender (I use my Vitamix 5200) , combine greens, hempseeds, berries, pineapple, Shakeology and hempmilk.
Blend on high speed for 60 seconds or until smooth. Enjoy icy cold.
Snack: Glutenfreeda Apple Cinnamon with Flax oatmeal
Lunch: Shakeology
I use my GE Blender and mix 1 cup of unsweetened coconut milk, 1 cup of unsweetened hemp nut milk and 1 scoop of Hemp Nut Milk.
Snack: Sliced Apples (or other fruit) with nut butter or handful of almonds
Dinner: Following my daily meal plan or the Beachbody Meal Planner.
It’s not rocket science, but it does take a little planning. Crock pot meals can make your dinners easy.
I don’t eat meat, but my husband and daughter still do. They only eat pastured, grass-fed products!! I refuse to feed them anything less. You can see a lot of the great foods that I cook up at Pinterest on my food board.
December 20, 2011 No Comments
Gluten-Free meatloaf
I still have a lot of friends that are eating meat, so why not make a healthy gluten-free meatloaf for dinner tonight.
Ingredients:
1 pastured organic egg
1 lb lean pastured ground turkey
3 Tbsp Organic BBQ Sauce (NO High-fructose corn syrup please!!! )
½ apple, peeled and chopped
1/3 Cup Quinoa Flakes
Directions:
1. Beat egg in large mixing bowl
2. Add remaining ingredients and mix together
3. Place in a non-stick bread pan
4. Bake at 400F for 30 mins or until center is no longer pink
5. Makes 4 servings
Nutritional Info per serving:
236 Calories, 22 g protein, 10 g carbs, 1 g fiber, 11 g fat, 3 g saturated, 4 g mono, 2 g poly, 143 g cholesterol
Enjoy!
June 20, 2011 No Comments
Who doesn’t need some yummy omegas??
I have to say that one great way to get your omega’s in is to eat some tasty wild caught salmon.
Ingredients:
Wild Caught Salmon Fillet
Lemon Juice
1/4 cup brown sugar
2 tbsp Dijon Mustard
2 tbsp fresh dill
sea salt and pepper for seasoning
Directions:
1. Preheat oven to 425 degrees.
2. Season salmon with sea salt, pepper and lemon juice
3. Mix together brown sugar, mustard and dill in a small bowl.
4. Place salmon on baking dish on parchment paper. Spray with EVOO oil spray and spoon mixture over top of the salmon.
5. Bake for 10 minutes (or until cooked through… check at 8 minutes just in case).
YUMMY!!! You are going to love it!
June 13, 2011 No Comments
Spinach Stirfry
I know you are probably sick of the Team Beachbody recipes, but darnit, they keep sending me some awesome ones! Of course I had to mix it up – a) I don’t do tofu and also I don’t do soy sauce.
Here’s a great vegan/vegetarian dish that makes a great side dish for an Asian meal. If you want to kick up the portion size, this tasty stir-fry could serve as the main course—or even the entire meal. Popeye would be proud.
- 1/2 cup low-sodium vegetable
- 1 tsp. grated ginger
- 1 large clove garlic, crushed
- 1/2 Tbsp. molasses
- 1 Tbsp. Bragg’s Liquid Amino or Beef Broth
- 1 10-oz. bag spinach
- 1 12-oz. container mixed veggies, cut
- Dash chili oil (optional)
Mix the stock, ginger, garlic, and Bragg’s in a big bowl and add the vegetables. Marinate for 30 minutes. Heat a wok or frying pan over medium heat. Place veggie mixture in wok and heat until marinade steams, add the molasses last and stir until it’s mixed and warmed through. Add spinach and toss gently over heat until spinach wilts. Great on top of brown rice! Makes 3 servings.
June 7, 2011 No Comments
Eggplant, Portobello and tomato casserole
Some recipes are so easy we make them again and again. I love this one with a big green salad, or the day after over brown rice or quinoa.
Ingredients:
2 tbsp EVOO
1 small eggplant, peeled and diced
2 cups of diced portobello mushrooms
1 can organic roasted diced tomatoes
1 cup diced onions
1/2 cup of diced bell peppers
Directions:
1. Place all ingredients in oiled baking dish.
2. Cover with vegan cheese or nutritional yeast if desired.
3. Bake at 350°F for 20 minutes or until done.
May 26, 2011 No Comments
Recipe Revamp Spicy Burgers to Spicy Rice Burgers
I wanted to share one of my favorite Team Beachbody recipes, but it’s changed up because I don’t do nuts. It’s part of their Power Vegetarian meal plan, and I have been changing out for vegan options. Going without has been good for my sinus issues this season – but I am sure in the fall I’ll add back in pastured eggs and cheeses. I love that for very little money I have all of my meal plans easily just put right there for me. It’s less that one visit to the gas station for a soda and candy bar. Less even than my tea latte was. I can’t imagine not having all of the tools – especially my meal planner – available for just $2.99 per week by having club membership. And I get to exchange recipes with other club members in the forum. I just love all of the features I get from having my Team Beachbody Membership.
Spicy Rice Burgers
Prep Time: 10 minutes
Total Time: 25 minutes
Cook Time: 15 minutes
Ingredients
1 teaspoon olive oil, extra virgin
2 tablespoons onion, chopped
2 tablespoons mushrooms, sliced
1/2 cup rice, brown, cooked
1 tablespoon organic quinoa flakes* (or your own plain breadcrumbs)
2 teaspoons hemp nuts (or sometimes I use dried mulberries. They used walnuts but I don’t do nuts)
1 1/2 tablespoons applesauce (or your liquid-egg substitute)
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper, ground
1 roll, kaiser
1 lettuce leaf
1 slice tomato
Instructions:
1. Heat olive oil in a non-stick pan. Sauté the onions and mushrooms. When tender remove from heat and transfer to a bowl.
2. Stir in the rice, quinoa flakes, hemp nuts, applesauce, pepper and ceyenne pepper.
3. From into a patty and grill or place under heated broiler for approx 5-6 minutes.
4. Place burger on roll and serve with lettuce and tomato.
5. Serve sandwich with your favorite calorie-free beverage.
* Quinoa, pronounced KEEN-wha, was once the sacred staple of the Incas. The Incas called Quinoa the Mother Grain. It can be substituted for rice, wheat, corn and barley in recipes. It is the highest in protein of all the grains. Contains 10 essential amino acids, low in sodium, high in calcium iron. Quinoa is a wonder food for building strength and endurance.
Organic Quinoa Flakes are smooth and delicious alone or topped with your favorite sweetener, cinnamon or fruit. For a delicious change, cook in apple Juice instead of water and let it simmer a little longer. Due to the relatively high oil and fat content of Quinoa, the flakes should be stored in glass jars in the refrigerator. Keeping cool and dry will extend the shelf life.
Reasons to enjoy the benefits of Quinoa Flakes are:
Quinoa is a Rich and Balanced Source of Vital Nutrients
Quinoa is a Good Source of Fiber
Quinoa is an Alkaline Food
Quinoa is 35 on the Glycemic Index
Quinoa is a Vegetarian Solution
Quinoa is a Senior Solution
Quinoa is a Diabetic Solution
Quinoa is versatile – replaces any flakes in a recipe
Excellent source of nutrition for children
Quinoa is Light and Tasty and Easy to Digest ( an added bonus for children and restricted diets ).
To Cook: Stir 2/3 cup of flakes into 2 cups of boiling water or milk. Turn off the heat and let stand for about 3 minutes. If you desire thicker Quinoa cereal then cook several minutes longer.
Suggestions:
1. Add raisins or diced dried fruits to the flakes as they are cooking (about the last 3 to 5 minutes of cooking time).
2. For an unusual twist, add cinnamon and chopped nuts.
3. Substitute up to 1/2 cup flakes for flour in quick breads.
4. Replace up to half of the flour in pancakes with flakes.
5. Use flakes instead of bread crumbs in casseroles or as toppings.
6. Use for a delightful topping for pies and fruit crisps.
7. Use in making delicious granola’s.
8. Use in grain burgers, add to hamburgers or meat loaf.
9. Use in muffins and cookie recipes
May 17, 2011 No Comments
Quinoa Burgers
I have several friends that are trying to do the vegan thing with me or are going off gluten right now. So it’s the start of the summer months, and what is better than a burger! Seriously. So here is my changed up Martha Stewart Quinoa Burger.
1/2 cup quinoa, well-rinsed under cold water
1 medium carrot, cut in large chunks
4 green onions, thinly sliced
1 15-ounce can Eden organic cannellini beans, drained and rinsed
1/3 cup plain dried gluten-free breadcrumbs* (You could also use Quinoa Flakes for a total quinoa boost)
1/4 cup of apple sauce (or 1 egg for a vegetarian burger)
1 tablespoon fresh basil, cut fine
1 tablespoon olive oil
Directions:
1. In a saucepan just bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12 minutes. Set aside to cool slightly.
2. In your Cuisinart pulse the carrots. Then add quinoa, green onions, beans, breadcrumbs, applesauce, basil, sea salt and pepper. Pulse until all ingredients are blended but not over mushed.
3. Refrigerate your mixture for 20 minutes
4. Form into four burgers.
5. In your non-stick skillet heat your oil on a low-medium heat. Cook burgers until they are cook through and brown, about 10 minutes per side.
I am not going gluten-free, so I like this on a sprouted bagel with sprouts, hummus, tomato, red onion and a big piece of lettuce. That with some sweet potato fries and a nice iced tea and it just feels like summer.
* You can make gluten-free breadcrumbs by toasting gluten-free waffles to a crispy golden brown, pulse them into crumbs in the Cuisinart, added dried herbs, sea salt and a drizzle of fruity olive oil and you have it. The Gluten-Free Goddess gave me that great idea
May 16, 2011 No Comments
