RECIPE OF THE WEEK

 

Healthy eating should be enhancing our food, not about limiting it. I love food and all the different flavors, styles, and methods that different cultures bring to the table. Food should inspire happiness, create energy, and deliver comfort which is why I spend many hours in the kitchen putting together the BEST recipes that your tastebuds and waistline will love. Nutritionist and Italian-girl approved!

KEEP THE BBQ BURNING MID-WEEK BURGERS

Dinner one day, Lunch the next.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 lb (90-95%) ground beef

1/4 cup onions, finely diced

1 Tbsp. italian herbs

Salt & Pepper

Thin sliced Italian bread

 

Optional Add-on (my favorites)

Lettuce

Tomato

Onion

Avocado

Fried Egg

Local cheddar

Whole grain mustard


Directions

Combine first 5 ingredients into a medium mixing bowl. Stir until well combined.

 

Form beef mixture into 4 large patties.

Grill burgers until fully cooked.

 

Add any toppings of your choice (strive to make your burger balanced and DELICIOUSLY HUGE by adding lots of veggies, and keep your condiments to a minium and opt for spicy mustard & ketchup instead of mayo)

 

 

BEST TIP OF ALL: use fresh baked bread OR hollow out a vienna roll to save on carbs & calories AND to make room for more burger! YUM.

 

AFTER SCHOOL/WORK FRUIT PLATTER... WITH A SWEET SURPRISE
 
 
 
 
 
 
 
 
 

 

 

Ingredients

Grapes

Strawberries

Apples

Blueberries

Small sugar cones

 

Sweet Cream:

1 cup sour cream

1/2 tsp vanilla extract

2 Tbsp. agave syrup (or brown sugar)

 

Directions

Mix together sour cream, vanilla, and avage syrup. Let stand in refrigerator for flavors to combine (at least an hour or even better overnight).

 

Ways to serve:

  • Coat inside of cones with the cream then fill with blueberries or fruit of choice).

  • Drizzle cream on top of fruit cones

  • Serve cream in a bowl to use as a fruit dip

 

 

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CROCKPOT BEEF STEW

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

2-3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes
1.5 cups red wine

2 large potatoes, cubed
2 medium-sized yellow onion, chopped
2 cloves garlic, crushed

2 medium carrots, sliced or cubed
2 tablespoon tomato paste
3-4 sprigs fresh thyme
1 cup beef or chicken broth
1 pound mushrooms, sliced

 

Directions

Stir the beef cubes and vegetables together in the slow cooker with 1 teaspoon of salt. Tuck the sprigs of thyme into the mixture. Pour the stock and red wine over the beef and vegetables.

 

Cover the slow cooker and cook on low for 6 to 8 hours. When finished, the beef should fall apart easily with a fork.

 

Ways to Serve
Serve on top of brown rice or quinoa to round out the dish.

 

I also love to serve this on a bed of fresh arugala!

TIPS & TRICKS

 

  • Cook with cooking spray and avoid butter and oil as much as possible.

 

  • Add as many fresh or dried herbs as desired to anything! They add heaps of flavor and vitamins without any calories!

 

  • DON'T add salt without trying the food first. Too much salt will make you swell and bloat. Extra fluid around the tummy? No thanks!

 

  • Can you make it through an entire meal where you chew each bite 20 times? Slowing down allows your body to recognize when it's full. It helps to aid in digestion which makes for a happier body.

 

  • Don't go overboard with nuts. They're extremely healthy and help to keep your weight in check, but too much will make you pack on the pounds quick!

FAT BLASTER COMFORT FOOD
 
 
 
 
 
 
 
 

 

 

 

 

Ingredients

2-4 lb. Pork Tenderloin

1 cup BBQ sauce

 

3 cups fresh Baby spinach

1/4 cup Feta Cheese, crumbled

2 Tbsp. Olive oil

1 Tbsp. fresh Lemon juice

 

Directions

Place pork in crockpot and cover with BBQ sauce. Set to LOW for 4 hours or HIGH for 6-8 hours.

 

Before serving, toss baby spinach, feta, oil & lemon juice. Serve BBQ pork on salad.

STUFFED SQUASH BLOSSOMS!

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

8 squash blossoms

1 cup 2% ricotta

1/4 cup grated parmesano reggiano

1 Tbsp. fresh chives

2 Tbsp. Fresh herbs, chopped fine (i like basil & oregano)

Salt & Pepper

1 egg

1/2 cup all purpose flour

6 oz. club soda

2-3 cups vegetable oil (for frying)

 

Directions

Wipe down squash blossoms carefully with damp paper towel if needed. Cut or twist out flower stamen.

 

Stir together ricotta, egg, herbs, parmesan cheese, salt & pepper.

 

Carefully open each blossom and fill with ricotta mixture, gently twisting end of blossom to enclose filling. **I put the filling into a ziplock bag (or piping bag), snip off the corner and fill the blossoms without any fuss.

 

 

 

 

 

 

 

 

 

 

Wisk together flour and club soda in small bowl.

 

Heat 1/2 inch oil to 375°F in heavy skillet.

 

Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.)

 

Ways to Serve:

  • Serve 2 blossoms ontop of a salad for a rich addition

  • Serve as an appetizer

  • Serve as a garnish to spaghetti squash with fresh tomato sauce.

ZUPPA TUSCANA
(Olive Garden Inspired)

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1/2 lb spicy italian sausage, chopped

1/2 lb lean ground pork

2 large russet baking potatoes, sliced

1 large onion, cjopped

2 garlic cloves, minced

3 cups fresh kale

16 oz. chicken broth/stock

16. oz. water

3/4 cup half-&-half

 

Directions

Chop or slice uncooked sausage into small pieces. Brown sausage & ground pork in your soup pot.

 

Add chicken broth and water to pot and stir.

 

Place onions, potatoes, and garlic in the pot. Cook on medium heat until potatoes are done.

 

Salt and pepper to taste. Simmer for another 10 minutes.

 

Turn to low heat. Add kale and cream. Heat through and serve.

RELAX HEALTH & FITNESS LLC 2013