Recipe Day - Roasted Red Pepper Chicken and Avocado Salad

Looking for a cool salad to fill you up this summer? Here's a delicious recipe from our partners over at Prograde Nutrition for you.

Roasted Red Pepper Chicken and Avocado Salad


1 medium ripe avocado, peeled, pitted and sliced

1 tsp. lemon juice

1 bag (10 oz.) torn romaine lettuce (about 10 cups)

2 cups shredded cooked chicken

1 medium tomato, cut into wedges

1 small cucumber, sliced

1/4 of a medium Vidalia or Walla Walla onion, chopped

½ cup Red Pepper

1/2 cup Light or Fat-free Italian Dressing

¼ cup Parmesan Cheese

Directions:


Toss avocados with lemon juice in large salad bowl.

Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly.

Add dressing; toss to coat.

Sprinkle with parmesan cheese.

Serve immediately.

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Heart Month - How To Make Almond Milk!

Tip #2

Making almond milk is easy, inexpensive, and a healthy alternative
to cows milk, soy milk, or even processed almond milk.

Don't get me wrong, we do suggest people purchase almond milk from
the store. However, if you can make your own almond milk you are
more in control of what goes into your tasty beverage.


Here's the step-by-step process if you want to get right to it:

How To Make Almond Milk

Ingredients:

1 cup soaked almonds

2-3 cups water

1 strainer bag- read money saving tip below

Optional- 1-2 dates, agave nectar, stevia, cinnamon, vanilla
extract/vanilla bean, dash of sea salt

How To Make:

We recommend soaking 1 cup of almonds in water for 24 hours prior to
using (remember to rinse and add new water after 12 hours). This
will make the almonds soft and easier to blend.

Add the 1 cup of almonds to approximately 2-3 cups of water and
blend until you don't hear the almond chunks hitting the blade.
Using 2 cups of water instead of 3 cups will give the milk a
stronger almond flavor. A high powered blender works great but a
regular blender is fine, too.

When you're done blending, there may still be some almonds chunks,
but that's ok. Get your mesh bag and pour the contents of the
blender through the nut bag into a container/bowl. Squeeze the
contents of the bag until you're left with pretty dry almond pulp
in the bag. Voila, you're done!

Once you have your almonds, put it in a sealed jar or container and
store it in the fridge up to 5 days.

Recipe Of The Week!

Jules Basic Guacamole

2-3 RIPE avocados (if you do not know how to pick out a ripe avocado, google it, or ask your friendly produce person)

(Here is where you could just add a few scoops of the above mentioned salsa, and be done with it, or you could hand chop the ingredients as follows for a more rustic guac)

Juice of 1-2 limes
About 1 tablespoon of cilantro (more or less to taste)
About 2 tablespoons chopped onion (red or white)
1 finely chopped jalapeno pepper
1 roma tomato, deseeded and chopped
1 finely chopped clove of garlic
A little sprinkle of cumin (optional)


Mash all together with a fork. If you are making earlier in the day and serving later, take plastic wrap and place it directly on the guac. This will help prevent browning. We personally LOVE to add some adobo sauce (the sauce contained in chipotles in adobo) for some extra zing.

Bananas Aren't Your Only Potassium Source...

NorCal Strength and Conditioning (Nicki Violetti and husband Robb Wolf's box) posted a pretty insightful blog about potassium. Ask anyone who gets muscle cramps what food they reach for, and the answer is pretty unanimous: bananas of course!

However, bananas also have a whopping dose of sugar (yes it's a naturally occuring sugar, but it's still sugar).

So what to do? How to get potassium? Get your guac on, and get some avocados!


Here's the blog posting from NorCal and a nifty recipe to go with it:

(note: in their recipe they reference 1/4 cup orange juice...again, make sure this is the fresh-squeezed stuff, not from concentrate).

Orange & Avocado Salad with Jicama
4 oranges, peeled and sectioned
3 avocados peeled and sliced
1 jicama, peeled and cut into strips
1/2 cup balsamic vinaigrette dressing (preferably homemade)
1/4 cup orange juice
3 tbsp orange zest
1/2 cup chopped fresh cilantro

Toss oranges, avocado and jicama in a large bowl. Mix dressing and orange juice and pour over salad. Sprinkle with cilantro and orange zest. Serve immediately! I served this with grilled burgers.

Recipe Day - Vegetarian Mexican Salad

This recipe makes for a great dinner, however, it can be
used as a lunch meal.

Dinner: Calories 353, Fat 11gr, Carbohydrates 44gr, Protein 25gr

Mexican Salad
3/4 cup Black Beans (canned, low
sodium)
4 cups Salad greens- romaine lettuce or
mixed field greens (bagged and
prewashed)
3 sprigs Cilantro chopped
1 Tbl. guacamole/ avocado
1 Tbl pumpkin seeds
1 Tbl. Green onion
½ cup fresh tomatoes diced or salsa for
salad dressing
1 oz- Vegan Cheese (no casein) “Follow
Your Heart Cheese”

Chop lettuce, cilantro, green onion, and
tomatoes in bowl. Add cooked black
beans, guacamole, pumpkin seeds, and
crumble cheese on top.

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.

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.

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

Directions

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

SATURATED FAT 0.9 G

CHOLESTEROL 68.4 MG

SODIUM 125.1 MG

CARBOHYDRATES 38.4 G

TOTAL SUGARS 5.4 G

DIETARY FIBER 2.8 G

PROTEIN 32.9 G

Recipe Of The Week!

Blueberry Ricotta Pancakes

1/2 cup whole-wheat pastry flour
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup fresh or frozen (not thawed) blueberries

1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.

Makes 4 servings, 2 pancakes each

238 calories; 8 g fat (3 g sat, 3 g mono); 68 mg cholesterol; 30 g carbohydrate;
12 g protein; 3 g fiber; 334 mg sodium; 128 mg potassium.

Nutrition bonus: Selenium (24% daily value), Calcium (16% dv).

Recipe Time!!

Steamed broccoli can get really old really quickly. Aside from doing some sort of saute' or stir fry, have you ever tried roasting your broccoli? Roasting intensifies flavors, also adding a bit of near carmelization to the veggie. Good stuff I say! And added benefit of broccoli and cauliflower are the many nutrients contained, and the low caloric value (1c. of broccoli is only 54cal, 1c. cauliflower is about 38).

Give this one a shot with broccoli (or cauliflower is great too). Oven roasting veggies is a great way to cook up a bunch of veggies at one time without having to stand over the stove stirring something.

Oven roasted broccoli (for cauliflower I suggest dropping the temperature by 25-50 degrees, and no need to peel the stalk of the cauliflower)

Ingredients
1 large head broccoli (about 1 3/4 pounds)
3 tablespoons extra virgin olive oil
3-4 cloves fresh garlic, minced or crushed
Ground black pepper
Lemon wedges for serving

Instructions
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with pepper and garlic to taste and toss to combine.

2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately with lemon wedges.

FYI - cauliflower usually cooks best if you first cover it with aluminum foil for about the first 5-10 minutes of cooking, then flip pieces over and cook another 5 or so until done.

What Type Are You?

It's easier than ever to eat healthy. But with so many smart philosophies out there, it's not always easy to find the right approach for you. Here's how four top athletes get the fuel they need...

The Locavore - If you've ever compared a tomato ripe off the vine with one of those mealy, mass-produced, flavorless ones, you know the superior taste that just-picked food delivers. The locavore aims to capture that flavor difference and promote sustainable, community-based agriculture by favoring "low-mileage" foods over ones that have traveled long distances to arrive at your plate.

The Omnivore - At the core of the omnivore's philosophy is this fact: As long as you don't overindulge, no food is off limits. That means food some might consider forbidden, such as red meat, cheese and oils, are part of the ominvore's diet - in moderation. Allowing yourself a range of options is the strategy of this eater.

The Vegetarian - When it comes to being a vegetarian, there are a few hard and fast rules. Some eat no animal products at all, while others may eat dairy, eggs or fish. Regardless of where you draw the line, a vegetarian diet can provide healthy fuel for athletes. Studies show that vegetarians have a reduced risk of heart disease, diabetes and cancer. They also tend to be leaner than meat eaters. Just be sure you're getting these four crucial nutrients: iron, calcium, Vitamin B12 and Omega-3 fatty acids.

The Foodie - In the world of the "Foodie," eating is an experience to be savored - from selecting top-notch ingredients, to cooking the meal, to relishing each bite. It's about slowing down and taking the time to cook and try new things. When you get pleasure out of food, you slow down and are more satisfied - meaning you eat less. Just be sure you try new foods to ensure a healthy balance, use spices to add more health benefits and focus on quality of food, not quantity.

Which one describes your style of eating? Or, do you have one of your own you'd like to share? Enligten us!

Your Continued Monthly Eating Guide...

Most fruits and vegetables are available year-round. Buy in-season, however, and you get produce at its peak of flavor and nutritional value. Here's a guide to what's in season and at its peak for the next few months...

April

FRUIT OR VEGETABLE: Salad greens (radicchio, mache)

WHAT TO LOOK FOR: Richly colored, non-wilted leaves

REAP THE BENEFITS: A two-cup serving supplies more than 400 percent of for vitamin A, 100 percent of folate, and a wealth of minerals, such as magnesium and potassium

May

FRUIT OR VEGETABLE: Strawberries

WHAT TO LOOK FOR: Deep-red fruit, without mushy or spoiled spots; smaller are often sweeter

REAP THE BENEFITS: One cup fulfills your daily vitamin C needs and contains the cancer-fighters ellagic acid and anthocyanins.

June

FRUIT OR VEGETABLE: Apricots

WHAT TO LOOK FOR: Rich orange-colored fruit that is slightly soft, indicating tree-ripened

REAP THE BENEFITS: Three apricots pack more than half of the DV for vitamin A, 15 percent of fiber, and tons of potassium.

Boot campers! Welcome to Rialto Boot Camp and to the Nutrition Blog. We try to give you the latest and most informative news about nutrition and how to fuel your body for optimal performance during your workouts. But we are always open to new ideas and, of course, questions. If you have any tips, blog ideas or questions about nutrition, please feel free to post them here. We'll try to get back to you as soon as we can! Good luck in BC!

Recipe Day!!

Cheese Pancakes - 4 pancakes (makes 8 pancakes total)

Ingredients:
¼ cup flour
1 cup 2% cottage cheese
1 cup egg substitute
2 Tsp. canola oil
2 cups mixed berries - divided

Instructions:
Mix up and pour onto griddle to cook. Top each serving with 1 cup of mixed berries. May be sweetened with 1 tablespoon agave syrup.

OR....

Simple Smoothie

Ingredients:
1/3 banana
1 cup strawberries - diced
1 cup plain soy milk
2 scoops Protein Powder

Instructions:
Put in blend and blend till smooth
Your choice of two yummy breakfasts!

Recipe Day!!

Grilled Tofu and Chicken Pad Thai

6 oz. Chicken Breast

2 oz. Rice Noodles, Dry

8 oz. Extra-Firm Tofu

1/3 cup Chopped Green Onions

2 tsp. Garlic, Minced

2 cups Sprouted Mung Beans (Optional)

1 tsp. Ancho Chili Powder

2 tsp. Olive Oil

1 T. Brown Sugar

1 T. Fish Sauce

1/8 cup Natural Peanut Butter

1/8 cup Tamarind Pulp or Paste

1/8 cup Rice Vinegar

1 Raw Lime, Grilled

1/4 cup Cilantro, Minced

Instructions:

Grill or broil the Chicken and Tofu with cooking spray (olive oil), then cut into thin slices. Heat 2 tsp. Olive Oil in a medium saucepan. Add 1/2 the chopped Green Onions and the Garlic, cook until soft. Add the Ancho Chili Powder and cook for 10 seconds. Add the Tamarind Pulp, Rice Vinegar, Fish Sauce, Brown Sugar, and Peanut Butter and bring to a boil. Place the cooked Noodles, Tofu, and Chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently. Fold in the rest of the Green Onion with the Cilantro and Bean Sprouts. Serve with cut Limes on the side.

Comments:

1)Tamarind Pulp can be a difficult item to find. If you cannot find it, use a scant 1/8 c. lemon juice and 1 tsp. of sugar instead.2) Fish sauce is at any Vietnamese or Thai grocery.3) This recipe keeps well in the refrigerator. I suggest packing one for lunch and reserving the other for dinner.

Lots of ingredients in this one, but it's a keeper.

Get Dressed Up!

Salad bars have sprouted up everywhere these days - from urban street corners to posh, "green" restaurants that also serve wine and cheese. Growing demand for healthy, unprocessed food has spurred a huge growth in supermarket sales of salads, as well - especially pre-bagged leafy greens and accompaniments.

The popular ingredients of salads - from tomatoes, red peppers and shredded carrots to arugula and watercress - are loaded with vitamins and minerals. They provide fiber that keeps our systems functioning. And they are rich in antioxidants, particularly carotenoids.

So, what could possibly be wrong with this development? For one thing, many salad savorers think they are doing themselves a favor by opting for dressings with low or not fat, or no dressing at all. The truth is that you need some fat to extract the nutrients from salads, especially those carotenoid antioxidants. At the other extreme are those who take their salads with prepared or commercial dressing. But most of those dressings, even in health food stores, are made with inferior and even unhealthy fats.

The secret to good salad dressing is a good oil. Extra virgin olive oil (EVOO) is, literally, the gold standard. Nut oils - walnut oil, hazelnut oil - are delicious too, with a more delicate flavor. Commercial dressings almost invariably rely on cheap soy oil, which - aside from its tastelessness - oversupplies mega-6 fats to bodies and brains that need omega-3 fats instead. So, turn over a new leaf and start preparing your own salad dressings!

Here is one that takes about two minutes to prepare and you could add tons of extra(curry paste, blue cheese, using sesame oil instead)...

Basic Vinaigrette

Ingredients: 1/2 cup EVOO, 3 Tbsp. quality balsamic vinegar, sherry vinegar or fresh lemon juice, 1/2 tsp. powdered mustard, 1 tsp. sugar or sugar substitute and salt and pepper to taste.

Directions: Put dry ingredients in small bowl or jar. Add a few drops of oil and mix to a paste, then stir in the rest of the oil. Add vinegar or lemon juice. Stir well to mix and then shake. Refrigerate after using.