Thursday, August 20, 2009

Recipe Of The Week!!

Sydneys Coconut and Chicken Curry

2 chicken breasts, sliced
2 tbs olive oil
1 onion, diced
2 garlic cloves, finely chopped
2 tbs red curry paste
1 tsp turmeric, ground
400ml coconut milk
12 bay leaves

Heat 1 tbs of olive oil in a wok or fry pan, add chicken and cook for 4-5 minutes or until golden brown.

Remove from pan. Place remaining oil into the pan and fry onion and garlic until slightly browned, add red curry paste and turmeric and stir for 1 minute. Add coconut milk and bay leaves and leave to simmer on low heat for 15 minutes. Cool slightly before serving.

PS - Check back next week for an entire week of Vegetarian Meal Suggestions.

Wednesday, August 12, 2009

Recipe Of The Week!

Sauteed Lemon-Garlic Shrimp and Veggies

Here’s a spin on this recipe, adapted from Eating Well magazine. You’ll note that this recipe has a hefty portion of veggies to boot. Don’t like red peppers or asparagus? Go with onions, broccoli, tomatoes, whatever suits your fancy!

Serves 4.
4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
5 cloves garlic, minced
1 pound raw shrimp (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth (make sure it’s gluten-free!)
1 tablespoon heavy whipping cream
2 tablespoons fresh-squeezed lemon juice
2 tablespoons chopped fresh Italian (flat leaf) parsley
¼ tsp. red pepper flakes

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.

2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Add broth and heavy whipping cream to the pan. Cook, stirring, until the sauce has cooked through and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Thursday, August 6, 2009

Recipe Day!!

Lemon, Tomato, And Olive Chicken Pilaf

Mediterranean flavors take this chicken and rice combo to a whole new level. Nicoise olives are small and black. Feel free to substitute another type if they're not available.

Serves: Prep: 15minCook: 25min Total: 40min

1 tablespoon canola oil
4 boneless, skinless chicken breast halves
3/4 cup white rice
1 cup chopped onions
1/2 cup chopped green bell pepper add to shopping list
2 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 tablespoon grated lemon zest
2 tablespoons lemon juice
2 large tomatoes, seeded and chopped
3 tablespoons pitted and chopped nicoise olives
1 tablespoon fresh basil, cut into ribbons


1. HEAT the oil in a large skillet over medium high heat. Add the chicken and cook for 4 minutes, turning once, until lightly browned. Transfer to a plate. Stir the rice, onions, pepper, broth, wine, lemon zest, and lemon juice into the skillet. Bring to a boil. Reduce the heat to medium and cook for 15 minutes. Stir in the tomatoes, olives, and basil. Top with the chicken. Cover and cook for 10 minutes, or until a thermometer inserted in the thickest portion of a breast registers 160°F and the juices run clear.

Nutritional Facts per serving CALORIES 369.3 CAL

FAT 6.4 G








Tuesday, August 4, 2009

Top 5 Eating Out Tips!

Top 5 Tips to Tighten Your Waist at Your Favorite Restaurant!

1) Hold the Bun to Look Better & Sexy: When ordering any sandwich on the menu, ask your server to “hold the bun”. Eliminating excess starches in your diet forces your body to burn more unwanted body fat for fuel 24-7. The result- leaner legs, a tighter butt, and a flatter tummy!

2) Upgrade Your Salad to Burn More Calories: Anytime you eat, your metabolism increases as you burn calories from the digestion, absorption, and storing of nutrients from food. This is called the thermic effect of feeding. Furthermore, research shows that the thermic effect of protein is roughly double that of fat or carbohydrates. So, boost your metabolism by adding lean proteins sources such as chicken, steak, salmon, or shrimp to any of your favorite salads.

3) Dip Your Fork to Drop Some Pounds: Dressings can easily contain several hundred hidden calories in the form of refined sugar or excess fat that can go straight to your gut. So the next time you order a salad, simply ask for the “dressing on the side” and dip your fork in it with each bite. You’ll keep the flavor your taste buds crave without any of the guilt!

4) Go Green to Be Lean: To make any entrée a belly fat-burning treat, replace any starch-based sides like fries or bread with sautéed, grilled or steamed vegetables. Better yet, opt for green vegetables like broccoli, spinach, green beans, or asparagus as much as possible since they have the highest amount of vitamins, minerals, and antioxidants for optimal health. Furthermore, green veggies are loaded with fiber and thus help fill you up faster and keep you fuller between meals.

5) Make Your Dessert Guilt-Free: You don’t have to be perfect all the time… just most of the time! In other words, if you eat well and exercise regularly 80-90% of the time, you can afford a tasty treat in moderation. Studies show that if you eliminate temptation you can avoid its pitfalls. But studies also show that flexibility is the key to long-term weight loss success. So first get rid of any sweets you may have at home and then limit dessert to once or twice per week when eating out. You can even go one step further by cutting the calories in half by splitting a dessert with a friend or family member.

The tips above will put your nutrition on track. Now, check out the resource below to put your workouts on track.