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Butternut Squash Soup

Category : Healthy Eating

We declared Barb B. the princess of our pumpkin party for recommending this delicious and satisfying soup that turns out to be a celebrity weight loss secret.  Because this simple recipe makes a large quantity of soup, you can freeze servings to curb cravings anytime you need some comfort food without blowing your diet.  Our version differs from the original by using low fat coconut milk to maintain that guilty richness.

Butternut Squash Soup
In a large pot, saute until translucent:
1 medium onion, chopped
2 cloves garlic
2T olive oil
 
Then add, bring to a boil and simmer 25-30 minutes until easy to pierce with a fork :
4 cups vegetable broth (canned or made from bullion)
1 large (2lb+) butternut squash, peeled and cubed in 1″ pieces
1 medium potato: any kind, cubed
2 large carrots, diced or sliced into 1/4 rounds
 
Remove from heat and add:
1 can low fat coconut milk
 
Next, puree  in batches using a regular or handheld immersion blender.  Then adjust the seasoning to your taste with salt & pepper, maybe even a dash of any one of the following: curry powder, garam masala, cinnamon or nutmeg.
 
110 calories per 1 cup servings (a bowl is likely a 2 cup serving)
4g fat, 16g carbohydrates,2g protein, 1g fiber, 340mg sodium
 
 
 
 
 

 

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Zucchini Muffins

Category : Healthy Eating

Zuchinni muffins GFThe zucchinis are still in abundance, so here’s another delicious recipe using our favorite summer squash! Thanks to Gini M. for the recipe from her cookbook, “Grain-Free Gourmet” and introducing us to almond flour. Thanks to Jennifer for the zucchini AND thanks to Jasmine for grating the zucchini!!  Note that this is not a low calorie food but is gluten and grain free.

Makes one 8×4-inch loaf or 12 muffins

Ingredients

3 heaping cups grated zucchini photo (4)

4 1/2 cups almond flour

1 1/2 Tbsp. ground cinnamon

1 1/2 tsp. baking soda

1/2 tsp. salt

3 eggs

1/4 cup oil (we used canola oil)

6 Tbsp. honey

1/2 Tbsp. vanilla extract

1/2 tsp. cider vinegar

1 cup chocolate chips (optional…we added the chips; they were not in the original recipe)

Instructions

1) pre-heat oven to 300 degrees

2) peel and grate zucchini. Place in middle of dish towel; gather sides and wring out as much liquid as you can. Set aside.

3) in  a large mixing bowl, combine the almond flour, cinnamon, baking soda and salt.

4) in another bowl, combine the eggs, oil, honey, vanilla, cider vinegar. Then add the grated zucchini & chocolate chips (optional) to this mixture.

5) add the wet ingredients t0 the dry ingredients and stir until well-combined.

Zuchinni muffins GF 2

6) For muffins, evenly fill each baking cup with the batter. We like to use an ice cream scoop. Bake for 30 minutes & check (the cookbook called for 50 minutes which seemed like way too much time and I am glad I did not leave them in that long) They are done when the top springs back when lightly touched. For a loaf, scoop the batter into a greased loaf pan and bake for 60 minutes or until top springs back when lightly touched.

Note about the nutrition facts:  Almond flour is a VERY dense food and is helpful for anyone avoiding grains or gluten.   When you eat one of these muffins you will very satisfied for a long time due in part to having 21% of your daily fiber (2000 calorie diet) and a high but healthy fat content.   Have we mentioned that fat doesn’t make you fat? It’s the removal of fat from carbohydrates that drives your hunger?  So with that little disclaimer, here’s your nutrition facts!

Serving size: 1/12th batch or 1 muffin

Calories: 381  Fat: 28g  Carbohydrates: 21g  Protein: 11g  Fiber: 5g  Sodium: 272mg

 

 

Comments Off on Friday Foodie: Zucchini Quiche on the Grill

Friday Foodie: Zucchini Quiche on the Grill

Category : Healthy Eating

So it turns out that real men not only eat quiche, they make it on the grill! The idea of baking things in my kitchen while the air conditioning is running is just unthinkable so Iphoto (4) resorted to using the grill as my oven and it worked reasonably well. Previously this summer I’ve baked lasagna and boiled a few dinners. It’s my summer kitchen.

This week’s Friday Foodie is Gini M. who introduced me to the recipe I adapted from Grain-Free Gourmet authors Jodi Bager and Jenny Lass. Thanks also to our business manager, Jennifer, who supplied the monster zucchini and Grandma Zuehlke from whom I inherited the 9×13 aluminum pan that is a prized possession in our kitchen. I doubled the quantities to make a 9×13″ pan to ensure leftovers for lunches.

This is not a ‘low calorie’ nor a ‘low fat’ recipe, however it is extremely satisfying and is a Low Carb Meal for our VEMMA carb-cycling clients .

Zucchini Crusted Quiche (makes 9×13″ pan, cut in half for a 9 or 10″ pie pan)
Crust:
4 cups shredded zucchini patted dry

Zucchini Crust!

Zucchini Crust!


2 eggs
1 cup shredded or grated Parmesan cheese or Mozzarella cheese

Filling:
8 eggs
2 cups plain yogurt ((I used 50/50 yogurt/cottage cheese)
1/2 teaspoon salt (optional)
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
 1/4 teaspoon black pepper
1 10oz chopped frozen spinach, defrosted and drained
1 1/2 cups grated Swiss cheese (I just used Mozzarella because I had it)
1 1/2 cups grated Cheddar cheese (I used 1 cup parmesan and 1 cup Mozzarella)

1. Preheat your oven to 350′ or turn all burners on your grill to low (obviously not an exact science, but since when has my cooking been scientific?)

Chopped Spinach

Chopped Spinach


2. Grate a Wisconsin-sized zucchini, then use a towel to squeeze all the excess water out of it to get about 4 cups of shredded Zucchini.
3. Mix shredded zucchini with 2 eggs and 1 cup Parmesan or Mozzarella cheese.
4. Press into a lightly greased 9×13″ pan and up the sides a bit to make the ‘crust’
5. Bake the crust for 20-30 minutes until cooked through and the edges are browned.

Meanwhile…
1. Make the batter: Mix together 8 eggs, 2 cups of plain yogurt, 3/4 teaspoon salt, 1/4 teaspoon each of nutmeg, cayenne and black pepper.
2. Distribute the chopped spinach on top of the cooked zucchini crust.
3. Layer the cheeses on top.
4. Pour the batter on top.
5. Turn up the grill to medium high (oven to 450′) and bake for 10 minutes.
6. Reduce the grill to low (oven to 350′) and bake 20-30 minutes.
7. Remove from the grill/oven when a knife inserted into the center comes out clean.

Zucchini Crusted Quiche

Zucchini Crusted Quiche

Nutrition (estimated)
Serving size 1/12 pan (3″x 4″ piece)
Calories: 322
Protein: 27g
Fat: 20g
Carbs: 10g
Sodium: 710mg (fairly high, try omitting salt to drop to 560mg/serving)

Comments Off on ONE WEEK WEIGHT LOSS CHALLENGE

ONE WEEK WEIGHT LOSS CHALLENGE

Category : Healthy Eating

STEP ONE: SATURDAY

Attend one of our SMART LOSS programs (10 am on June 8 or 22) OR schedule a one-on-one SMART LOSS session if Saturdays aren’t an option.

Register here…no obligation, just find out more!

STEP TWO: SUNDAY

Weigh-in & record your starting weight

STEP THREE: MONDAY-SATURDAY

Follow the eating plan:

  • Enjoy a Bode Shake for breakfast
  • Eat according to your plan for morning snack & lunch
  • Drink a Bode Burn as part of your afternoon snack
  • Eat a delicious dinner according to your plan
  • (Don’t worry, we’ll give you the plan and the recipes)

STEP FOUR: SUNDAY…Guilt-free day!

Weigh-in & record your weight

Eat the foods you love…it’s your guilt-free day!

Tell us how it went…we’ll be very excited to see how much weight you’ve lost!

 

What happens after the first week?

If you are satisfied with the results we’ll help you plan the next 4, 8 or 12 weeks!

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Your Spring Weight-Loss Plan

Category : Healthy Eating

Spring is just around the corner…many of us are wondering how to drop a few pounds before the warm weather arrives. Do you have a plan in place to help you rev up your metabolism and lose those excess pounds? 

Here’s what you need to know:

  • What to eat
  • When to eat
  • How much to eat

Register for the next Spring Smart Loss Session to learn more, talk with a personal trainer and get a link to our awesome menu-planning software!

What to eat

Chris Powell, author of “Choose to Lose” and the star personal trainer for “ABC’s Extreme Makeover Weight Loss Edition” suggests Carb-Cycling. Here’s how it works:

Each week, you will have two cycles of two low carb days followed by a high carb day, followed by a guilt-free day on the seventh day of the week. For example, if you want Sunday to be your guilt-free day then Monday & Tuesday would be low-carb, Wednesday would be high-carb, Thursday and Friday would be low-carb and Saturday would be high-carb. Of course, you can decide when you want your guilt-free day and assign the other days accordingly.

Every day for breakfast eat carbohydrates, protein and unlimited veggies regardless of whether it is low-carb or high-carb day. Your carbohydrate can be a piece of fruit or toast/English muffin. Your protein at breakfast could be an egg, however a protein shake, cottage cheese or any left-over protein from last night’s dinner would be great.

On low carb days, the idea is to focus on protein and vegetable consumption and avoid the smart carbs, which include whole grains and fruit (except for breakfast).

On high carb days, all five of your meals will consist of a carbohydrate, protein and veggies. Providing your body with a healthy source of carbohydrates helps replenish glucose stores in the muscle and tissue. High carb days also help prevent your body from going into “starvation mode” (which may lead to a decreased metabolism).

Your guilt-free day each week is the day you are allowed to eat the foods you have been craving all week! It’s ok to splurge a little…I met a person who was very successful on this program while eating pizza and Zesty’s custard once each week!

When to eat

Eat five times each day. Your meals should be spaced about 3 hours apart. This keeps your blood sugar level and keeps you feeling satisfied instead of hungry.

How much to eat

This program is great because you do not have to measure your food or count calories/grams. Instead, just take a look at your hand and remember that a serving of carbohydrate is the size of your fist, a serving of protein is the size of your palm and a serving of fat is the size of your thumb. You can eat as many veggies as you’d like, so you don’t have to measure them at all.

 Which Carbs/Fats/Proteins should I eat?

  • Healthy carbs: fruit, whole grain bread, English muffins & tortillas, rice, potatoes, sweet potatoes corn, couscous, long grain brown rice, oatmeal, popcorn, quinoa, whole grain cereals,whole grain pasta,  wild rice, milk (1% or skim), yogurt and legumes including edamame.
  • Healthy fats: low fat cheese, feta cheese, olive oil, canola oil, flaxseed oil, fish oil, safflower oil, avocado, olives, almond butter (with salt), almonds (raw, whole), peanut butter (natural, with salt), peanuts (raw, chopped), pecans (raw, chopped), pumpkin seeds, sesame butter/tahini, sunflower seeds, soy nuts (roasted, lightly salted), walnuts (raw, chopped)
  • Healthy proteins: chicken, turkey, fish, lean beef, lean pork, cottage cheese (low fat), eggs, egg substitutes, Greek yogurt (nonfat plain), yogurt (low carb/high protein) and vegetarian options include  tofu, TVP and tempeh,

The key to success with carb-cycling is to plan ahead and know what you are going to eat at each of your five meals throughout the day. It’s important NOT to skip meals and remember that no one is perfect…if you slip up, don’t beat yourself up, just pick up where you have left off and keeping moving forward.

Contact us for more information on carb-cycling and we can help you plan for  a healthy spring!

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Low-Carb Spiced Pork Chops

Category : Healthy Eating

Trying to lose weight?

We invite you to check out one of our Smart Loss Seminars to learn all about Carb-Cycling! The basic idea is that you alternate between high-carb days and low-carb days in order to rev up your metabolism. You will get a link to some great software which will help you plan your meals and incorporates recipes like the one below!

Serves 2 

2 pork chops (4-6 oz each, size of palm) 
1/2 tablespoon olive oil 
1/4 tablespoon butter 
1/4 cup chicken broth, low sodium 

SEASONING 
1/2 teaspoon paprika 
1/4 teaspoon oregano 
1/2 teaspoon cumin 
1/2 teaspoon garlic powder 
1/4 teaspoon salt 
Pinch of fennel seeds, crushed (optional) 
Pinch of cayenne pepper 

SIDE DISH 
2 cups broccoli, steamed (unlimited veggies!)

Combine spices together in a small bowl and sprinkle mix on both sides of the chops. 

Heat olive oil in a pan over medium heat, then add pork chops and cook on both sides until done. Remove from pan and keep warm by covering lightly with foil. 
Add butter to pan and use a whisk to stir browned bits. Add chicken broth and keep whisking until the sauce reduces in about half, stirring well. 

Serve the chops with the sauce on top and steamed broccoli.

If it’s a High Carb Day for you or you have family members who are NOT eating low carb: Serve with steamed brown rice or a baked potato (remember a serving of smart carbs is the size of your fist).

P.S. I am a vegetarian, so I haven’t personally tried this recipe, however my clients who have tried this one really like it!

 

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Low-Carb Seared Citrus Salmon

Category : Healthy Eating

Trying to lose weight?

We invite you to check out one of our Smart Loss Seminars to learn all about Carb-Cycling! The basic idea is that you alternate between high-carb days and low-carb days in order to rev up your metabolism. You will get a link to some great software which will help you plan your meals and incorporates recipes like the one below!

Serves 2 

2 salmon filets (4-6 oz each, your protein serving should be about the size of your palm) 
1/2 tablespoon olive oil 
2 tablespoons low-sodium chicken broth 
2 teaspoons lemon juice (or use fresh squeezed lemon) 
1/2 tablespoon butter 
Salt and pepper to taste 

SIDE DISH: Steamed green beans (unlimited veggies!) 

Heat olive oil in a pan over medium heat. 
Add filets to the pan, adding salt and pepper as desired. Cook on both sides until done. Remove from pan and keep warm by covering lightly with foil. 
Add chicken broth to the pan and with a whisk, stir up brown bits in pan. Allow the mixture to reduce slightly. 
Whisk in lemon juice and mix well. 
Remove pan from the heat and whisk in butter. 
Spoon the lemon sauce over the seared fish and serve immediately with a side of steamed green beans.

If it’s a High Carb Day for you or you have family members who are NOT eating low carb: Serve over steamed brown rice (remember a serving of smart carbs is the size of your fist).

Comments Off on Wait! Don’t buy that Halloween Candy yet!

Wait! Don’t buy that Halloween Candy yet!

Category : Healthy Eating

Save your money, save your waist-line…

It’s the first week of October, so of course the stores are well-stocked with trick-or-treat candy, but does that mean you need to stock your pantry?!? Probably not…be realistic, if you buy Halloween candy now will it actually be around on October 31st when the kids come knocking? I doubt it! Instead you or your spouse and/or your kids will have eaten it all up and you will have to go buy more for the trick-or-treaters. 

My advice, leave the candy in the store until just a few days before Halloween otherwise, stepping on the scale might get a little scary! 

Yours in Health & Fitness,
Karin Jennings
XO Fitness
karin@xofitness.com

Comments Off on XO Friday Foodie: Super Simple Salmon Patties (Low Carb, Gluten Free)

XO Friday Foodie: Super Simple Salmon Patties (Low Carb, Gluten Free)

Category : Healthy Eating

Sometimes it’s nice to simplify something already simple.  Too many ingredients and preparation equals a big mess.  With many of our clients trying out our Smart Loss Seminars and learning how to cycle their carbohydrates to break weight loss plateaus, we decided that it was time to simplify our already simple Salmon Patties.   

Low Carb Salmon Pattie
1 pouch (5oz) of Salmon   (See the original recipe
Salmon Pattie with Roasted Cauliflower

Salmon Pattie

if you want to use a larger, less expensive can of salmon)
1eggs
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
1 pinch of black pepper 
Drain any juice out of the pouch of Salmon and place into the bowl with the egg and all spices.  Mix up with a fork until you have a mixture that is Pattie-worthy.
 
Form into a pattie about the size of your hand.   Some will be able to form into patties and arrange onto a pre-heated, canola or olive oil sprayed pan.  Brown on both sides. 
 
The photo shows our favorite way to make Cauliflower: Roasted! (posted back in March 2012) Easy smeezy.  Slice a rinsed head of Cauliflower and slice it into 3/4″ slices.  It will crumble up a bit, but who cares?  Arrange the slices and pieces of cauliflower onto a cooking sprayed jelly roll pan (cookie sheet with low lip) and season with your favorite seasonings.  We like to flavor with Celery Salt and Pepper but you can season it with darn near everything.  All you do then is pop it in the oven at 375′ and cook until a bit browned.  Serve and be praised!  
 

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Friday Foodie: Eggplant Palooza

Category : Healthy Eating

Our neighbor had a few extra eggplants that they had grown and I happily took them.  I thought I’d make one of my favorite

Eggplants arranged with Daisies

Small Eggplants

eggplant recipes, baba ghanouj (pronounced ga-new), but one of my clients always talks about how good his eggplant Parmesan is, so I made that instead.  The eggplant is baked instead of fried, but it is still breaded which admittedly reduces its diet-worthiness. (My recipe for grill-cooked baba ghanouj is at the bottom of this post).

Eggplant Parmesan  (Adapted from a Meatless Monday recipe)
-1 large eggplant or up to 3 smallish ones (which is what I had)
– 1 cup flour
-2 eggs
-1/2 cup milk
-2 cups italian bread crumbs (or more)
-2 cups of your favorite marinara type spaghetti or pizza sauce
-1/2 cup parmesan cheese
-1/2 cup mozzarella cheese (optional, omit for lower fat/calorie version)
 
Breaded and Baked Eggplant

Breaded and Baked Eggplant

My client Jim E. says the secret to his Eggplant Parmesan is to remove as much water from the eggplant as possible ahead of time.  He does this by slicing the eggplant into 1/4 inch thick discs, lightly salting them and placing them in a single layer between two kitchen towels for at least 30 minutes.  

Preheat your oven to 400′ and cooking spray two cookie sheets (or ‘grease’ with olive oil). 

Next, put the flour in a bowl and dredge each slice of eggplant until they are coated and set eggplant aside.   Add the Italian bread

crumbs to remaining flour (or dump out the flour, your choice).  Scramble the two eggs and milk together in a bowl.  Dunk a slice of eggplant into the milk and egg mixture and then dredge to coat in the bread crumbs.  Arrange breaded eggplant onto your prepared cookie sheets.  Repeat until all the eggplant is coated, or your hands

Completed Eggplant Parmasan

Eggplant Parmesan

get so disgusting that you decide to throw it all out and go out for dinner (only to remember you left the oven on ;-).

Put the eggplant in the oven for 10 minutes.  Pull it out, flip the eggplant slices and bake again for 10 minutes.  Remove the eggplant from the oven and TURN THE OVEN DOWN to 350′.

Next, put the browned eggplant into a greased 9×13 pan, layer in an overlapped fashion as needed to fit it all in.  Pour the two cups of marinara sauce on top and then sprinkle on the Parmesan cheese.  Cover with aluminum foil and bake for 15 minutes.

Remove your eggplant from the oven and remove the aluminum foil.  (You can add the mozzarella now if desired).   Put it back in the oven and bake uncovered about 10 – 15 minutes until the cheese looks bubbly or slightly browned.  We recommend serving with extra marinara sauce and a gorgeous salad.

Baba Ghanouj (A delicious eggplant dip)
-1 large eggplant
-2 cloves of garlic
-2 Tablespoon lemon juice or juice of 1/2 a fresh lemon
-1/2 teaspoon salt (or to taste)
-1/2 teaspoon ground cumin or coriander(optional)
-2 Tablespoons Tahini (optional, none for low fat, or up to 4T to taste)
-1 Tablespoon Olive oil (also optional for low fat version)
 

Roast the eggplant until mushy soft.  You can do this several ways and here is a link to a great photo series.  Method one: On the grill, prick the eggplant and wrap in aluminum foil and bake on low heat, rotating 1/4 turn every 8-10 minutes until very soft.  Method two: prick and wrap in aluminum foil as before but bake at 350′ in oven for 45-60 minutes until very soft (use a pan or cookie sheet to catch drips).  Method three: Slice eggplant in half and place face down in greased pan  and put under broiler for 15-30 minutes  until charred and very soft.  Method four: Prick eggplant and place on a couple paper towels or in bowl and microwave on high until it deflates 8-15 minutes depending on size (This last method loses that tasty smokey flavor, but it is the quickest.)

 When cool enough to handle, scoop out the soft insides and put into blender with any captured juices and all other ingredients.  Blend until smooth and enjoy with fresh vegetables or on a sandwich.  Try to avoid using every bread and cracker in the house to scoop it up or you’ll blow this otherwise healthy food!  Enjoy, -XO