nutrition

Super Kale! To The Rescue!

Kale is a popular superfood – maybe the most popular one around – with its high fiber, iron, vitamin A & K, calcium and antioxidant content. Pound for pound (or gram for gram), kale has twice the amount of vitamin C as an orange and more calcium than milk! Got Kale? It has become a pretty notorious scapegoat for social media mockery:

Haters gonna hate…

If you haven’t grown to love it yet, we’re here to give you a few innovative ideas to give it another try or to shake up your kale standards!

START SIMPLE: Add some kale to your smoothie for a quick nutritious boost! It’s flavor won’t overpower fruit-based smoothies, and it blends well for a leafy vegetable.

SUPER KALE DRESSING: A salad may truly only be as good as its dressing! The somewhat bitter flavor of kale can be curbed by purchasing young/earlier harvested kale from your local Farmers’ Market, OR consider complementing that bitter flavor with some sweet!

– 2 c of your favorite fruit (raspberries are a great choice)
– 2 Tbsp. Dijon or Tahini
– 1-2 Tbsp. balsamic vinegar
– 1-2 Tbsp. maple syrup
– 1 Tbsp. of a fresh herb like thyme or rosemary.

SUPER KALE CHIPS: Cut the thick stems off your kale and tear into bits. Rinse, then run through a salad spinner to dry thoroughly. Rub olive oil and salt in, spreading the leaves over a cookie sheet. Bake 10-15 minute at 350 degrees or until the edges are brown but not burnt. Get creative with different seasonings like Cajun or Chili Powder!

SUPER KALE PESTO: Mix up the flavor profile of your Pesto by swapping the basil out for kale!

– Pour 1 c of olive oil into a food processor
– Add 3 cloves of garlic
– Add 12 cups of chopped kale leaves until blended.
– Stir in 1 cup of pine nuts, 1 cup parmesan, and salt to taste.

**For added veggie goodness, serve over zucchini noodles!

SUPER KALE SOUP: Consider adding roughly chopped kale into soup for texture and flavor! Much like the use of endives in Italian Wedding Soup, Kale is a great complement in broth-based or even cream-based soups! Kale can be purchased in bulk, tossed in a freezer bag, and then simply crumbled into your bowl!

SUPER KALE TACOS: Few social media trends are more prolific than the mockery of healthy eating habits, but the insatiable craze over Tacos may have the upper hand! Hurdle your hesitation on this one and try out this delicious recipe below from Cookie and Kate!

and yes…I know tacos and burritos are not quite the same thing 😉

http://cookieandkate.com/2012/simple-kale-and-black-bean-burritos/

Hack Your Summer with these Cool Tricks

Are you ready for fun in the sun??

But really, are you ready for all that comes along with that? The beautiful weather lures us out in the heat, but lurking everywhere all Summer long are cold, sugary temptations like ice-cream and popsicles! And spending all that extra time out in the sun is sure to affect your hydration – which as we’ve learned in the past has drastic implications for our health and fitness goals.

But fear not! We have some great tricks you can use this Summer to keep you cool, well hydrated and most importantly satisfied all Summer long without boosting your sugar intake.

Protein-Packed Coconut Popsicles

Few things are more satisfying than an ice cold popsicle on a hot, dry day! Boost your protein and energy with this delicious alternative to popsicles containing all kinds of additives, preservatives etc. It’s super simple!

– Blend 2 Scoops of Bio-Whey with 1 Can Full Fat Coconut Milk
– Pour into popsicle molds and serve frozen

Frozen Grapes

Hands down one of the easiest ways to cool down with a delicious treat is to freeze your grapes! Wash beforehand and pat dry so they don’t all clump together. Put in the freezer and enjoy them straight out of the icebox! Or if you want a slushier texture let them thaw a couple of minutes before eating.

Protein Packed Yogurt

Greek Yogurt is another great way to keep cool, and you can boost the flavor and nutrition by mixing in a scoop of Bio-Whey and 1-2 tsp of water to thin a little. 37 grams of protein come packed into this combo!

Stay Well Hydrated

Like the glue that holds together all of your sound nutrition choices, hydration is essential for ensuring your body is working properly and handling the nutrients you are giving it in an effective way! If the taste of water just doesn’t do it for you, consider flavoring it with some citrus! And if carrying a lemon around with you is not really your thing…maybe try something like True Lemon. True Lemon contains no artificial sweeteners, real fruit flavor, and no preservatives; their new crystallized citrus comes in lemon, lime, grapefruit and orange flavor.

Tired of the ice melting in your water bottle within moments of stepping outside into the hot sun? Fill it half full and freeze your bottle over night lying on it’s side. That way when you fill it up the long, vertical ice cube will keep your water refreshingly cold much longer!

Now, no Summer post would be complete without a suggestion for the grill, so save time and flavor up that boring chicken! Before freezing your chicken, toss in your marinade! As the chicken thaws it will be soaking up the tasty flavors. Try lime juice, soy sauce, and ginger OR a lemon juiced w/ zest, garlic, olive oil, thyme, and salt/pepper.
https://www.noshtastic.com/grilled-paleo-lemon-chicken-thyme/

Mighty Micros!

Mighty Mighty Microgreens!

Did you know that Microgreens contain many times the nutrient density of their mature-harvested counterparts? These things pack a nutritional punch! (see USDA article here)

Microgreens are vegetables and herbs harvested when their first set of true leaves sprout. These things pack a lot of flavor, nutrients and vitamins into a small package! Often they are confused with sprouts, so let’s break down the difference:

Microgreens
– Harvested after first true leaves (not cotyledon) sprout – when plants are about 2 inches tall
– Harvest time: 1 – 3 weeks
– Grown in soil and in the sunshine (where plants get most of their nutrients from)

Sprouts
– Harvested during the sprouting phase
– Harvest time: 2 – 3 days
– Grown in water and in the dark

While sprouts are also considered a healthy food source, microgreens are far superior when it comes to nutrient and fiber content. Leafy microgreens for instance are a significant source of beta-carotene, iron and calcium, and dark leafy microgreens (kale, chard, etc) are high in antioxidants lutein and zeaxanthin which have been shown to reduce the risk of chronic eye disease and cataracts. Microgreens are very easy to grow, so get yourself some seeds and get started!
___________________________________________________________________________________________________

No matter what the season, microgreens can be grown near a sunny window year-round. Snow pea shoots, red beets, purple and green basil, pak choi, cilantro, parsley and mesclun mix germinate and grow to microgreen size in about two weeks. (Susan Smith-Durisek/Lexington Herald-Leader/MCT via Getty Images)

Growing microgreens requires little space and time – unlike a traditional garden. Some good options for seeds to use are: Basil, Beets, Broccoli, Cabbage, Chard, Cilantro, Kale, Kohlrabi, Lettuce, Mustard, Parsley, Peas, Radishes and Spinach!

1. Poke a few holes in the bottom of a plastic tub for drainage (see: spinach or mushroom container for instance).

2. Fill the container with 1 – 2 inches of light seedling soil and smooth it out to be even – but not compacted. (Being that we are growing microgreens for a nutrient rich food source, be sure of the quality and safety of your soil! Choose high-quality, organic soil whenever possible)

3. Sprinkle seeds so they almost cover the soil for a dense planting, and then sprinkle a light covering of soil over the seeds and pat gently

4. Water with a spray bottle to avoid dislodging seeds (a plastic cover can help keep moisture in)

5. Keep in a dark, warm area of the house until seeds start to sprout and then transfer to a sunny windowsill until ready to harvest

It really is that easy! Try it out and see for yourself!

K.I.S.S. – Keep It Simple for Success!!

Keep. It. Simple. Stupid.

Great advice; hurts my feelings every time.

The more complex your strategy, the harder it is to execute. Especially when we are trying to build NEW habits, it is extremely important that we pace ourselves and keep it SIMPLE! This week we wanted to share some great, high protein, high veggie recipes to help you make good choices throughout the day!

Go shopping! You will only need: cottage cheese, plain Greek yogurt, eggs, chicken, tuna, lemons/limes and raw vegetables/avocado.

Classic Cottage Cheese Dip:
Don’t run away yet! Cottage cheese haters must give this dip a try before knocking it! Mix it all together and dip your fresh veggies (carrots, celery, peppers, radishes, broccoli, cauliflower, etc)

  • 1 c Cottage Cheese
  • 1 c Plain Greek Yogurt
  • Dill Weed, Celery Salt, Onion Powder to taste
  • tiny pinch of Sugar

** Take the leftover dip and toss in chopped veggies for a high protein salad on the go!

Classic Protein Pancakes:
Who doesn’t love pancakes?! Get funky with your add-ins – berries, cooked apple, peanut butter, raisins, cinnamon, honey – you name it! Blend these three ingredients below to make your batter and bust out the griddle.

  • 1/2 c Rolled Oats
  • 1/2 c Cottage Cheese
  • 3 Eggs

Simple Chicken Salad
Avocado and Plain Greek Yogurt are an excellent swap for the mayonnaise in traditional chicken salad, and dare we say it may have a better texture and taste. Mix it all up for an easy go-to To-Go recipe! (Quantities will depend on desired consistency and how much veggies you add-in)

  • Avocado
  • Plain Greek Yogurt
  • Chopped Chicken
  • Onion (preferably red)
  • Lime Juice
  • Salt, Pepper, Garlic Powder to taste

*Add an assortment of Veggies, Craisins, Chopped Almonds – whatever you like! Or swap the Chicken for Tuna and try a whole different flavor profile!*

See the link for this recipe below:
http://www.organizeyourselfskinny.com/2014/06/18/avocado-and-greek-yogurt-chicken-salad-no-mayonnaise/

 

Set New Goals. Achieve More. March FORTH!

March FORTH is a little-known holiday we celebrate each year.  It is the only day of the year that is a command encouraging us all to take on new experiences, celebrate our accomplishments, and set new goals.

It is said that more than 80% of all New Year’s Resolutions fail. The word resolve, when used as a noun, is defined as “firm determination to do something.” As a verb, resolve means to “settle or find a solution.”

9 weeks into 2017, March fourth, FORTH rather, brings an invitation to resolve instead of re-solve lingering problems.  This is a time to acknowledge barriers and bust through them.

Here are four simple things we can use to change our life now, energize our bodies all day, provide more joy to our families forever, and add years to your life:

4 Strategies to SSS-HIIT Yourself Fit and March FORTH

  1. Set a goal.

Social goals look good on paper and tend to be based on norms or societal demands.  “Lose weight. Tone up.”  Set personal goals.  What do YOU want? Don’t conform. Change! The best way to do this is to ask one very important question regarding your goal.  WHY?

Dig deep. Once a sincere, personal goal has been established and the motivation behind it is understood, there is no stopping you from achieving it! Our expert staff will reverse engineer your goal to show you the first step to achieving it. The rest snowballs from here! Don’t re-solve. RESOLVE.

  1. Eat better.

We know that knowledge is power, but only “doing” equals change. Try swapping out all those diet plans, quick fixes, pills, and punishments for a simple template that we suggest to our members.

SSS

Enjoy a SHAKE for breakfast.  Protein shakes are fast, affordable, convenient, and available everywhere.  Avoid powders with a long list of ingredients. Dress that shake up with greens, fruit, or veggies instead of chemicals and faux flavors.

SALADS are perfect for lunch.  Veggies, salads, stir fry, and broth-based soups are a great way to satisfy hungry, produce results, and energize our bodies all afternoon. It’s tough to overdo foods high in protein, fiber, and water. So, no need to stress over portions when it comes to vegetables and proteins.  Eat until 80% full, also known as satisfied.

Save the STARCH-y carbohydrates for dinner or post-workout.  That’s the final S in our SSS template. Save half of your plate for vegetables.  25% of your plate contains a protein source such as chicken, beef, or fish.  Reserve the remainder of your plate for a starch.  This starch could range from a sweet potato or wild rice to a glass of wine or a small dessert.  Did you know you can get amazing results without totally depriving yourself? It’s true!

  1. Move more, better, and often!

 HIIT

That’s right! The secret to having energy all day is to HIIT it and keep marching forth, literally! High intensity interval training has been a hot topic lately.  No need to overdo it because everyone is doing it. That’s the beauty of HIIT.  Just 10,000 steps each day and 3 Ellipse Fitness training sessions each week are fundamental to achieving results.   Boxing, strength, and interval training are cornerstones of our program design.  We do more than train you. We educate you!  Learn how to use your body instead of abuse it with our HIIT sessions in a way that is safe, effective, and so much FUN!

  1. Surround yourself with like-minded people

Research supports the fact that we are often a product of our environment.  It’s difficult not to adopt the habits and values of those we spend the most time with.  Choosing a healthy lifestyle means choosing a community of commitment, positivity, and empowerment.  Ellipse believes that we are stronger, healthier, and better together.

Consistency is key.  Start with a positive mindset and a strong goal. Add a Shake, Salad, and a Starch.  Finally, get moving. HIIT it! We will design a safe, effective, comprehensive, and fun program just for you.  So, SSS + HIIT  = SssHIIT yourself fit!  It works.  No sh*t.  There is plenty of success to go around and YOU have exactly what it takes to succeed.

 

 

 

 

 

Ellipse Fitness Grilled Zucchini Pesto Rolls

Ingredients
2 lbs zucchini (about 2-3 large zucchini)
9 oz package frozen artichoke hearts, thawed and squeezed of excess water
zest of 1 lemon
1 tbsp lemon juice
2 cloves garlic
1 cup roughly chopped leaves of parsley (about 1/2 a bunch)
1/4 cup walnuts
pinch of salt and pepper
1/4 cup extra virgin olive oil
1 oz parm cheese, grated (about 1/2 cup)

Directions
1. Cut the stem off the zucchinis, then use a mandolin or potato peeler to slice them into long thin ribbons. They should be about 1/8 inch thick, if they’re too thin they won’t stand up on the own, but if they’re too thick, they won’t be flexible enough to roll. Give each one a little sprinkle on both sides with salt and pepper.
2. Heat the grill to high, and do a quick sear of the zucchini. Since they are really thin, they should only be on the grill for about 30-60 seconds, just enough give them some little grill marks. Remove the grilled zucchini ribbons to a plate.
3. In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper. Let the food processor run for a until everything is chopped up, and be sure to stop and scrape down the sides from time to time. With the food processor running, stream in the olive oil. Scrape the pesto out into a bowl, and stir in the grated parmesan.
4. Place a spoonful of artichoke pesto into each zucchini ribbon, and roll it up into a little roll. Serve and enjoy!

Ellipse Fitness Sweet Chili Salmon

Ingredients
4 — 4 oz salmon fillets
2 cups bran or Kashi Go Lean Cereal
1 Tbsp chili powder
½ large lemon
1 cup sweet red chili sauce
Instructions
Preheat oven to 350 degrees.
Spray a baking sheet or large pan with nonstick cooking
spray.
Place cereal in a food processor or blender and crush until
the cereal becomes a breadcrumb like consistency.
Using a whisk, mix crushed cereal and 1 Tbsp chili powder
together in a medium sized bowl.
Place sweet red chili sauce in a separate medium size shallow
bowl.
Dip each salmon filet into sweet red chili sauce making sure
to cover on all sides.
Immediately dip each covered salmon fillet into crushed cereal
and make sure to cover the salmon fillet evenly.
Place salmon fillet onto a sprayed baking sheet or baking
pan. Repeat with remaining salmon fillets.
Bake salmon fillets for 15-20 minutes until cooked to desired
doneness.
Squeeze each salmon fillet with lemon before serving.
Nutrition Information
Per Serving (1 fillet & 2 Tbsp chili sauce): Calories: 359; Calories from fat: 110;
Fat: 12g; Saturated Fat: 2g; Cholesterol: 100mg; Sodium: 426mg; Carbohydrates:
21g; Fiber: 3g; Sugar 14g; Protein: 34g; Calcium: 2%; Iron: 7%
This week I

Maple Mustard Salmon

Ingredients
3 tablespoons whole-grain or Dijon mustard
1 tablespoon sugar free maple syrup
4 4-ounce skinless center-cut wild-caught salmon fillets

Preparation
1.Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
2.Combine mustard and maple syrup in a small bowl.
3.Place salmon fillets on the prepared baking sheet.
4.Spread the mustard mixture evenly on the salmon.
5.Roast until just cooked through, 8 to 12 minutes.

Nutrition (Makes 4 servings)
Per serving: 148 calories; 4 g fat (1 g sat, 2 g mono); 53 mg cholesterol; 4 g carbohydrates; 3 g added sugars; 23 g protein; 0 g fiber; 276 mg sodium; 434 mg potassium.

Personal Spinach Frittatas by Ellipse Fitness

Personal Spinach Frittatas

2   Cups Egg Substitute (Egg Beaters)

1   Cup Low-fat Milk

2   Oz. Reduced-fat Shredded Cheddar Cheese

2   Tsp. Olive Oil

1/4 Medium Red Onion, chopped

2   Cups Baby Spinach

1/4 Tsp. Salt

1/4 Tsp. Pepper

 

Directions:  Preheat oven to 400 degrees.  Coat a 12-cup muffin pan with cooking spray; set aside.  In a large bowl, combine Egg Beaters, milk, and cheddar cheese; whisk well and set aside.

 

Heat olive oil in a small sauté pan; add onion and cook until softened.  Add spinach and cook until wilted.  Drain water from pain; cool.  Add spinach mixture and salt and pepper to egg mixture.  Pour mixture into prepared muffin pan; bake until tops are puffed and golden (about 30 minutes).

 

Serves:  4