recipes from ellipse fitness

Stir Fry: Quick and Easy Healthy Cooking!

Stir Fry is a Chinese technique of cooking in a small amount of oil, over high heat, in a bowl-shaped pan (wok) while being stirred. Stir fry can be a great component of healthy eating since it usually contains lots of veggies and lean protein. The stir fry technique allows veggies to retain their color, crunch, and most importantly nutrients!

Step 1: Choose Your Protein, Seasonings and Veggies

This is the foundation of all stir fry, and a fantastic base for healthy eating! Below you’ll see we’ve got beef, chicken, and even veggie stir fry with chickpeas and snow peas for a protein boost!

Step 2: Prep Your Ingredients

Any given recipe uses about a pound of protein, 1 tablespoon of aromatics, and 4 cups of vegetables. Stir fry comes together quickly, so you need all of your ingredients chopped and ready to go before you begin cooking.
TIP: Consider buying pre-chopped onions, matchstick carrots, etc if you are strapped for time!

Step 3: Make Your Sauce

Sauce…maybe the biggest factor between eating and dining! A basic stir fry sauce would include garlic, soy sauce, rice vinegar, brown sugar/honey, stock/water, and cornstarch. Get creative! Just make your own whenever possible because pre-packaged sauce often comes with unsavory ingredients.
TIP: Cook up a huge batch of brown rice when you have extra time and freeze it in storage bags. If you whip together a last minute stir-fry, pull out of the freezer, cut open the bag and microwave covered for about 5 minutes.

Step 4: Time to Stir Fry

Cook your protein for a few minutes alone until browned and set aside (does not have to be cooked through). Add oil, aromatics, then veggies until cooked, but crunchy. Recombine, add sauce and simmer a few minutes. Voila!
TIP: Aromatics are ingredients like garlic, green onions, shallots, ginger that are heated in some sort of fat/oil to release the flavor, cook these by themselves in the oil for 30 seconds to a minute, being careful not to burn them before adding the veggies.

Step 5: Serve and Enjoy!

Add a little culinary flare to your dish with garnishes such as cilantro, green onions, or sesame seeds for flavor and presentation. Enjoy a speedy, flavor packed meal!

Why a Wok??

The shape of the pan and constantly stirring helps make sure things aren’t over-cooked so veggies can retain their crunch and the aromatics don’t burn! When it’s time to add the sauce, push the contents to the side of the pan so they stop cooking on the most intense heat, and pour your sauce in the middle until thickens/boils before mixing it all together!

Recipes for Starters!

Hot Summer, Cold Salads!

Now don’t get us wrong, the grill has a special place in the Summertime rotation, but sometimes you are just too hot to stand over an open flame and what you really need is to cool down!

This week we have a bunch of excellent, COLD salad recipes for you so you can give a major boost to your nutrition this summer, cool down your body, and delight your taste buds!

Vegetable Bean Salad

Try this large batch veggie-loaded cold salad with a sweet, and optionally spicy kick!

Check it out: Cucumbers, cherry tomatoes, sweet peppers, corn, avocado, cilantro and beans get topped with a dressing of apple cider vinegar, olive oil, raw honey, hot sauce/chilies (to taste), garlic, and salt/pepper. This was a huge family hit! (The proof is in the picture…) It goes great with almost any main protein meal since you now have your vegetable, carb, and fat taken care of!

TIP: Try using unfiltered apple cider vinegar. It is known to have many medicinal properties, including easing GI distress.

Get the full recipe here!

Zoodle Salad

Zucchini + tomatoes + basil + mozzarella balls topped with balsamic vinegar. So simple! Sooo good…Get the recipe here!

TIP: Balsamic vinegar is traditionally made in Italy from unfiltered, unfermented pressed grapes (not fermented alcohol like other vinegars) and aged like wine. The older the vinegar, the sweeter and more syrupy – not to mention more expensive. Beware: a lot of cheap balsamic vinegar is just an imitation, made by adding color to white wine. Look at the label for words like “grape must”, “aged grape must”, “Mosto d’Uva” or “DOC.”

Cold Shrimp Salad

Shrimp is a good source of protein and a nice change of pace. This recipe can be made even quicker with precooked shrimp, then simply toss with a healthy dressing and served over lettuce leaves or as a salad topper/dressing.

Shrimp with celery, red onion, and dill + dressing. We love simple – had you noticed?

The dressing is made with mayo (could also part plain Greek yogurt part Mayo), lemon, and dijon.

TIP: This recipe was tested using 1/4 c Greek yogurt + 1/4 c Mayo, however 1/8 c mayo would likely have been enough.

Click here for the recipe!

Greek Salad

Who doesn’t love the classic taste of cucumbers, tomatoes, olives, and feta? Today’s Greek Salad has a dressing that can be used for any lettuce salad: red wine vinegar, olive oil, lemon, oregano, and salt/pepper.

TIP: Red wine vinegar, as the name suggests, is made from red wine that is allowed to ferment. It’s one of the more popular vinegars with its sharp taste, making it great for vinaigrettes, salad dressings, and marinades.

Unfamiliar with this classic recipe? Check it out here!

Quinoa Salad

A terrific way to use your garden surplus, create a satisfyingly filling dish, plus get a protein boost from the quinoa!

Quinoa + cucumbers + tomatoes + onion, avocado, feta, and parsley. This cold salad offers a light creamy feel yet light for summer. Serves well with chicken on the side or incorporated right in! Rave reviews from the kids and adults alike!

Get the recipe!

Bonus Tuna Salad

This is one refreshing take on the timeless classic. Red onions, dill pickles and hot sauce pack a serious punch of flavor that make this recipe particularly enjoyable. Try wrapping it up in some romaine lettuce!

Full recipe here!

There’s No Way You Knew These Things About Berries!

Berry picking season is here! Whether you pick your own berries, get them through a CSA or local market consider adding them to your next meal plan! Berries are loaded with antioxidants, fiber, and immune-boosting vitamin C. This week we are going to deliver the facts on nature’s candy, and spruce up some old Ellipse Classic Recipes!

Let’s start by adding any and all types of berries to our Ellipse Protein Pancakes recipe! Just a few ingredients and they pack a serious nutritional punch!

Strawberries

Strawberries taste best at room temperature, but they are also one of the most perishable! What a paradox…
As soon as you get your berries consume the ones with bruises, they are the ripest. Compost any that show signs of mold. Wash your berries only once you’re ready to eat them. If your berries were commercially produced and may have pesticides on them, soak in a container of water with 1 tsp of baking soda for about 15 minutes before using. Berries will stay best when stored in a single layer, so it might be worth taking them out of the container you generally find them in.

Fun Facts!
• Because of their natural level of nitrate, strawberries have been shown to increase endurance for a workout!
• Strawberries are the only fruit that wear their seeds on the outside! Although that fact means that by technicality strawberries aren’t even a fruit since fruits have their seeds on the inside, like blueberries. Strawberries are part of the rose family. Are you starting to feel like you don’t really know your fruits at all??

Try strawberries by making your own yummy Yogurt Bark!

Blueberries

Blueberries make a great frozen snack right out of the freezer! Freeze your berries by washing, patting dry, and freezing on a cookie sheet in a single layer before moving to a bag or container to freeze for up to a year.

Fun Facts!
• Blueberries can be used as a natural food dye. It’s thought that back in colonial times, colonists boiled blueberries with milk to create grey paint.
• Blueberries are only 1 of 3 fruits native to North America! (Cranberries, Blueberries and Concord Grapes)

Pair blueberries or other types of berries with nectarines and almonds in this delicious and healthy Couscous Fruit Salad!

Raspberries

Raspberries are known as an aggregate fruit, creating bead-like pockets called a drupelets from multiple ovaries (Yes, plants have ovaries). Based on how it grows, each drupelet could be considered a fruit on it its own! Unlike many fruits, unripe raspberries do not ripen after they have been picked. Once it’s picked, that’s that.

Fun Facts!
• One raspberry has approximately 100-120 druplets, meaning EACH raspberry has 100-120 seeds! Got a toothpick?
• Raspberries don’t just come in red, but can be purple, gold or black in colour! The gold ones are the sweetest variety, and very tasty.

Raspberries are a no-brainer addition to so many recipes, but start by mixing them into some Banana “Nice” Cream!

Blackberries

Blackberries, like raspberries, are an aggregate fruit. But unlike raspberries, they are produced from one ovary. With that difference, when you pick a blackberry the center stays intact, unlike a raspberry.

Fun Facts!
• Blackberries were used to treat gout by the ancient Greeks because of their anti-inflammatory properties!
• blackberries are known by a variety of names including brambleberries, dewberries, and thimbleberries.

Add blackberries in to our classic Ellipse Breakfast Muffins!

6 Classic Favorites with a Healthy Twist!

Happy Mother’s Day!

This week we honor Moms of today and generations past! Many popular recipes from generations before were often comfort food type meals and laden with heavy creams, cheeses, and sauces. We’ll be looking at recipe makeovers for some of the most common recipes “Mom always used to make!”. What was a recipe YOUR mom always made that you would like to see a makeover for? Comment below and maybe we’ll come up with something for you!

#1 - Meatloaf

An undeniable classic! What dish better captures the essence of American households of generations past than the meatloaf? Turkey, fresh herbs and marinara sauce meld together perfectly for this delicious Ellipse Fitness recipe.

Italian Meatloaf by Ellipse Fitness

#2 - Mac 'n' Cheese

A classic comfort food that many of us grew up with and may still eat! That cheesy sauce and mass of white noodles can quickly fill a good portion of a day’s worth of calories, carbs, and fat! Instead, try this healthy alternative loaded with spaghetti squash, cheese, and spinach…but don’t worry! It still has some cheese, milk, and the base feel of Mac and Cheese.
(PS Have you ever tried Nutritional Yeast? Get that flavor of cheese with FAR less calories! Try it out and leave your comments on the blog!)

Baked Spaghetti Squash and Cheese

#3 - Spaghetti and Meatballs

Now, THAT’s Amore! One of the challenging parts of this meal is often the lack of vegetables – not to mention many serve it with butter laden garlic bread. Carbs on top of heavy carbs! Lighten up with chickpea or lentil-based noodles, toss in a few handfuls of spinach (it cooks down such that you hardly know it’s there), mushrooms, and other finely chopped vegetables, and loads of FRESH herbs to add some micronutrients to your dish, as well as great flavor!

Consider skipping that garlic bread or replace with a Wasa Light Rye Cracker. Check out the blog post from last week for zucchini noodles and meatballs for a fresh take and a major health boost!

#4 - Tuna Casserole

According to Wikipedia “Casseroles became a popular household dish in the 1950s mainly because the ingredients were cheap and easy to find at the store. Tuna casserole is a common dish in some parts of the United States, prepared using only nonperishable (AKA never expires!) pantry ingredients: egg noodles, chopped onion, shredded cheddar cheese, frozen green peas, canned and drained tuna, condensed cream of mushroom or cream of celery soup, sliced mushrooms and crushed potato chips.

Try giving that ol’ casserole an updated healthier flare with this SIMPLE and FAST Ellipse tuna white bean salad: tuna, white beans, sweet peppers, and onion served over lettuce. Have more time? Jazz it up with a little olive oil and fresh herbs!

Tuna White Bean Salad by Ellipse Fitness

#5 - Twice Baked Potatoes

Twice baked potatoes typically contain loads of butter, cheese, and sour cream which can quickly crush any attempt at balancing your meals. Instead, try an updated version by pureeing cottage cheese and egg yolk in a food processor. Add scooped out potato flesh, scallions, dill, salt and pepper; pulse until just blended. Mound filling into potato skins and place in a baking dish. Bake at 400 until heated through, 20 to 30 minutes. You will not be disappointed!

Twice Baked Potatos by Ellipse Fitness

#6 - Shepherd's Pie

Historically created to use up leftover meats (doesn’t that sound delicious?? haha), Shepherd’s Pie has a lot of varieties but can often be loaded with butter (like an entire stick!) and less healthy meat options. Try lightening it up and adding some additional nutrients to your next pie with this version containing zucchini, red potatoes, and ground turkey!

Shepherd’s Pie by Ellipse Fitness

Rock Thanksgiving With These Drinks and Apps!

Well Thanksgiving is nearly here, and if yours is anything like most friends and family will descend upon an agreed upon location, all hauling heavy, over-the-top dishes that almost universally contain extra sweetness and a higher-than-usual volume of carbohydrates!

It’s a celebration meal designed for giving thanks, but instead we often find ourselves crying, “uncle!” at the hands of a feast low in quality nutrition and very high in sugar and calories. Either that, or you find yourself getting inquisitive stares from across the table as they notice your plate isn’t piled high enough to block your view!

BUT NOT THIS YEAR WE SAY! Start planning now to freshen up the variety and the quality of the meal, and most at the table will probably thank you for it!

Appetizers!

Time to get your appetizer vocabulary up to speed! Crudites (kroo-dee-tay) is a French word that means a vegetable that can be cut into sticks, thin slices, or bite size pieces and served with a cold dip. Try this easy, healthy, avocado hummus dip! Blend 2 avocados, 1 can drained chickpeas, ¼ c lemon juice and olive oil, and 1.5 TBSP tahini (optional). Salt/Pepper to taste.

Prep double the veggies and double down on another dip with this excellent version of spinach dip! No Mayo, no cream cheese or sour cream!

Check out the recipe here!

Baked Blooming Onion! Who can resist snagging a piece of a blooming onion?? Try a healthier version by baking and plating with a greek yogurt based dip. Cut the base off an onion, cutting into 12-16 sections (not cutting all the way through) and “flower” the petals, dredge in 2 egg white wash, and coat with ¼ c panko + ¼ c ground almonds + 1/8 c parmesan and spices. Bake 40-45 minutes at 375.
Find the recipe here!

Want a dip with a kick? Combine 8oz plain greek yogurt + 1 tsp sriracha sauce + 1 tbsp parsley.

Drinks!

Add 1 shot of vodka over ice, mix 16 oz water with an “on-the-go” packet of Crystal Light or Similar powder. Pour half the mix over the vodka/ice and add a splash of lemon-lime or ginger ale soda. Toss in a blender for a blended drink! Get creative with your favorite flavors. Only about 110 calories: Cheers!

Combine a packet of Swiss Miss 25 Calorie hot chocolate mix, 3/4 Cup Hot Water and 1 Peppermint Stick. Ready to kick back with something a little more? Add a quick shot of vodka, but keep in mind that will set you back an additional 100 calories. You decide what it’s worth!

Leftovers!

Are you hosting Thanksgiving? This year, buy a BIGGER turkey and rock those leftovers (or snag unwanted leftovers from the host)! Check out these great Ellipse Fitness recipes to use that leftover turkey!

Turkey Enchiladas

Turkey Tortilla Soup

Quick and Easy Mediterranean Bake Cod

Place 4 oz. cod in a baking dish sprayed with olive oil. Surround with sliced red onions, sliced bell peppers, and broccoli. Drizzle with a mixture of a teaspoon of olive oil and a Tablespoon of lemon juice, fresh garlic and oregano (can use dried, but fresh tastes better!). Bake at 400 degrees for 20 minutes or until cooked through!

Ellipse Holiday Salad

Mixed Green Salad with Pomegranate Vinaigrette
Ingredients
1 lb. mixed baby greens (16 cups)
¾ cup pomegranate seeds
3 Tbsp. extra virgin olive oil
1 Tbsp. plus 1 tsp. fresh lemon juice
1 Tbsp. minced shallot or red onion
1 tsp. grated lemon zest
Salt and freshly ground black pepper
Directions
1. Toss together greens and pomegranate seeds in a large bowl.
2. Whisk together oil, lemon juice, shallot, zest and a pinch of salt in a small bowl. Allow dressing to sit for at least 10 minutes
3. Just before serving, whisk dressing, pour over greens and toss gently. Season with salt and pepper to taste and serve.
Makes 8 2 cup servings
Nutrition per serving: 80 calories; 6g fat (0.5g saturated fat); 2g protein; 7g carb; 2g fiber; 0mg sodium

Ellipse Fitness Thanksgiving Leftover Enchiladas

Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro

Ingredients:

12 oz. shredded turkey

4 9 inch low-carb tortillas

2/3 cup fat-free spicy black bean dip

Salt and freshly ground black pepper

12 ounce jar tomatillo salsa

1 cup reduced-fat Mexican cheese blend

1/2 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 450 degrees

2. Toast tortillas lightly under a preheated broiler. Keep tortillas warm by covering them with a clean kitchen towel as you go.

3. Stir the black bean dip into the shredded turkey. Season with salt and pepper to taste.

4. Lay the tortillas on a work surface and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling an d roll the tortillas up tightly to encase the filling. Lay them side by side in a 9×13 inch baking dish.

5. Spoon the salsa over the tortillas and sprinkle with the cheese. Back until the cheese is bubbly and the enchiladas are hot throughout, 10-12 minutes.

6. Sprinkle the cilantro over the enchiladas and serve.

Nutrition – 314 calories; 10g fat; 38g protein; 32g carbohydrate; 18g fiber

 

Ellipse Fitness Thanksgiving Cranberry-Orange Compote

Cranberry-Orange Compote

Ingredients:

2 cups fresh or frozen cranberries

1 Tbsp. grated orange zest

1/8 tsp ground cinnamon

1 cup water

1/2 cup Truvia

Instructions:

1. Place cranberries, zest, cinnamon and water in a medium saucepan over medium heat. Stir to combine

2. Bring to a simmer and cook, stirring occasionally, until berries have popped and compote has thickened, about 10 minutes.

3. Remove from heat and stir in sugar substitute to taste.

4. Let compote sit—serve at room temperature.

Makes 8 (3 Tbsp) servings

Nutrition

Per serving: 20 calories; 0g fat; 6g protein; 5g carbohydrate; 1g fiber; 0mg sodium