I LOVE this dish. It's stupid easy to make, and is always a hit. I sort of discovered it on accident one day when I had to feed a billion people.
Here it is: Slow Cooker Salsa Chicken
What you need:
6-8 Frozen Chicken Breasts
1: 24 oz jar of your favorite salsa
1-2 Tablespoons Ground Flax Seed
Put all ingredients into your slow cooker be sure to cover as much chicken as you can with the salsa. Cook on high for 8 hours. Shred the chicken and serve hot over riced cauliflower or on your favorite whole grain tortilla. Enjoy!
Yogic wisdom found Here
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Sunday, September 17, 2017
Sunday, July 23, 2017
ProCoach with Alaina Wood Fitness-Powered by Precision Nutrition
I have incredibly exciting news! This is especially poignant for those of you who live a little further away. I am now offering online nutrition coaching and training! This is unlike anything you have ever experienced before. This highly personalized, year-long program will guide you to not only reach, but to also maintain your health and wellness goals!
This is not another yo-yo diet. This is not a get fit quick scheme. This is a total lifestyle and life-long makeover.
As if this was not enough, this program has been proven to work by three peer-reviewed studies.Get and stay healthy so that you can do more of what you love!
As a Precision Nutrition certified coach I have the training and knowledge to guide you through this incredible journey of discovering the best possible version of yourself.

More questions? What this inspirational video!
Below is a list of program options for you!
Here is the nitty gritty for all you lovers of details.
ProCoach is powered by Precision Nutrition. As a certified PN coach, I will be your guide/coach on this year-long journey. Each day you will receive an email from ProCoach. This email will inform you of your habit (each habit lasts two weeks) and give you lots of details as to why this habit is so important. You will have an opportunity each day to check in and mark if you have completed your habit or not. Talk about accountability!
If you choose the program that includes workouts you will also receive a daily workout. This workout will come in three options: Full Workout, Short Workout (for when you're short on time,) and At-Home Workout. The program is designed to match your specific needs, and the workouts are tailored to you. No matter what your goals are, Alaina Wood Fitness and ProCoach can help!
Wednesday, April 13, 2016
All About Food Prep
One of the best ways to ensure you eat healthy throughout the day is to plan ahead. From grocery
shopping to cooking protein in advance there are many little tricks that might just save you from that
“emergency” fast food run.
It can seem overwhelming to think about prepping snacks and meals for an entire week, but once we
break it down for you, you’ll see that putting in a little extra work in the beginning will actually save you time (and unhealthy food choices) in the long run.
So, where do we start?
In the home, of course! Sit down and plan out what you’d like to eat in the next week, you can be very specific, or make general meal plans. Once you have a basic menu prepared make a shopping list. Let’s keep our shopping lists very specific to avoid too much temptation once in the grocery store. Head out to the store of your choice, it might be good to make specific lists for specific stores if you’re going to multiple locations.
Once you hit the store(s) stick to the list, don’t be tempted by a sale on your favorite ice cream (don’t
even go down the ice cream isle) or get distracted by the baked goods. Stick to the list, that’s why we
made it. Once you’re home with your grocery loot, store it appropriately until you are ready for your
actual food prep ritual.
The next step is to choose how and when you are going to do your food prep; my personal favorite is
Food Prep Sunday. Sundays are often more relaxed and we are looking forward and planning for the
week ahead, if Tuesday works better for you do it on Tuesday.
Set aside 2-3 hours and get ready to clean, chop, cook, and package your food for the week. I like to
make a large helping of at least one meal item so that I can take it to work for lunches (my current
favorite is spaghetti squash in meat/spaghetti sauce) It’s also helpful to have snack, or single serving
sized bags of an easy to eat fruit or vegetables, I keep about 20 sandwich bags of carrots in my fridge at all times.
You can also use this time to pre-cook some meat, either broil, or slow cook some boneless skinless
chicken breasts and set them aside to be used in meals later during the week. It takes about the same
amount of time to cook one chicken breast as it does to cook six.
Wash, cut and store all of your newly purchased fruits and vegetables. You can even throw a slow cooker meal in a zip lock bag and freeze it for later use. The possibilities are nearly endless.
The best part? Only doing dishes ONCE!
If you are not a bulk cooker, you can do a simplified version of this by just cleaning and cutting the
veggies and fruits to have them prepared for later, and then do the majority of your cooking each day as you eat.
However you choose to do it, I cannot stress enough how much this pays off.
Just having a plan, and healthy food in the house will more than double your chances of success! Seriously.
A quick review
1: Plan a menu for the week
2: Create a shopping list bases on your menu
3: Head to the store and stick to the list
4: Store food until ready for your food prep ritual
5: Clean, cut, cook, and package food for the coming week
6: Take it easy the rest of the week because your food is already prepared
Here are a few ideas of foods you can prepare this weekend
Friday, July 10, 2015
The Half Plate Challenge
Join us for the Half Plate Challenge by filling half of your plate with vegetables and fruits! Share your pictures on Instagram, Twitter, and Facebook by using #halfplate
I will be sharing recipes through out the competition.
Date: July 13th-August 9th
Rules: Whole foods only
Serving Size: Portions will vary from person to person
One serving is equivalent to the size of one fist, with the exception of leafy greens; one serving of leafy greens is equal to the size of two fists.

No Supplements such as greens plus or greens to go or any other fruit or vegetable based supplement, powders, or additives. Bars, fruit leather, fruit snacks, and other such processed foods will also not count.
Vegetable and Fruit juices are not eligible. However you can drink vegetable and/or fruit smoothies. Juices are defined as liquid based drinks extracted from fruits and vegetables and exclude the peel and or seeds. An example would be V8 juice, Bolthouse, or any other variation made at home with a juicer.
Smoothies on the other hand include the peel and/or seeds and are generally made in a blender, and can be counted as fruit and vegetable servings.
Chips, fries, and potatoes in any form will not count as a vegetable serving.
The USDA's Dietary Guidelines recommend adults eat anywhere from 5 to 13 servings of fruits and vegetables per day depending on age, gender, physical activity, and overall health.
I will be sharing recipes through out the competition.
Date: July 13th-August 9th
Rules: Whole foods only
Serving Size: Portions will vary from person to person
One serving is equivalent to the size of one fist, with the exception of leafy greens; one serving of leafy greens is equal to the size of two fists.

No Supplements such as greens plus or greens to go or any other fruit or vegetable based supplement, powders, or additives. Bars, fruit leather, fruit snacks, and other such processed foods will also not count.
Vegetable and Fruit juices are not eligible. However you can drink vegetable and/or fruit smoothies. Juices are defined as liquid based drinks extracted from fruits and vegetables and exclude the peel and or seeds. An example would be V8 juice, Bolthouse, or any other variation made at home with a juicer.
Smoothies on the other hand include the peel and/or seeds and are generally made in a blender, and can be counted as fruit and vegetable servings.
Chips, fries, and potatoes in any form will not count as a vegetable serving.
The USDA's Dietary Guidelines recommend adults eat anywhere from 5 to 13 servings of fruits and vegetables per day depending on age, gender, physical activity, and overall health.
Monday, February 24, 2014
Almond Flour Paleo Muffins
I know, I'm out of control, also, remember how I hate cooking and that's all I've been doing lately... I am a woman obsessed.
I found this recipe and wanted to give it a try, I love how flexible it is. I think the next time I make them I'll add some lemon zest *yum!* Or maybe add some almond extract.
Ingredients
2-1/2 cups almond flour or almond meal
¾ tsp baking soda
½ tsp fine sea salt
3 large eggs
⅓ cup unsweetened pumpkin puree, thawed winter squash puree, butternut squash puree, unsweetened apple sauce, or mashed very ripe banana
2 tablespoons honey, agave nectar or maple syrup
2 tablespoons coconut oil (melted) or vegetable oil
1 teaspoon vinegar (white or cider)
Optional Flavorings: 1 teaspoon extract (e.g., vanilla, almond), citrus zest, dried herbs (e.g., basil, dill), or spice (e.g., cinnamon, cumin)
Optional Stir-Ins: 1 cup fresh fruit (e.g., blueberries, diced apple) or ½ cup dried fruit/cacao nibs/chopped nuts/seeds or
Instructions
Preheat oven to 350F. Line 12 cups in a standard 12-cup muffin tin with paper or foil liners.
In a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
In a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar (add any extracts or zest at this point, if using).
Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using.
Divide batter evenly among prepared cups.
Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.
Paleo Snickerdoodle Cookies
I found this recipe here, and was BEYOND excited. I love a good cookie, and Snickerdoodles have always been one of my favorites. I had to make a couple of adjustments, since my kitchen is not...well, up to par.
Paleo Snickerdoodles
2 cups blanched almond flour
⅛ teaspoon celtic sea salt
⅛ teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup vegan shortening
2 tablespoons honey
½ cup coconut sugar for dipping
1 tablespoon ground cinnamon for dipping
In a food processor
Pulse in the shortening and honey
Scoop 1 tablespoon of dough, and roll into a ball
Briefly dip ball in a small bowl of water
Roll wet ball in coconut sugar and cinnamon to coat
Place ball on a parchment paper
Flatten ball with palm of your hand
Bake at 350° for 7-9 minutes
Cool and serve
Monday, February 17, 2014
Paleo Blueberry Muffins
I love muffins, I want to eat them everyday, but I also want to be healthy, and trim...so I don't. I mean muffin tops belong in my mouth and not on my waist. Anyway I've found several Paleo recipes and thought that maybe I should jump on the bandwagon and give them a try. Because, like I said, I love muffins.
They do taste a little coconut-ty, but they are so good. Next I'm going to try one that is Almond Flour based. Don't worry, I'll let you know how they turn out!
I found this recipe here.
Ingredients⅓ cup + 2 tablespoons coconut flour
⅛ teaspoon baking soda
2 tablespoons raw honey
½ cup coconut milk, full fat
2 tablespoons coconut oil, melted
3 eggs
½ teaspoon vanilla extract
¼ cup fresh blueberries
Instructions
Using a rubber spatula, mix the coconut flour with the baking soda in a bowl
in a separate bowl, whisk together the honey, coconut milk, coconut oil, eggs, and vanilla extract
add the coconut flour mixture and mix to form a batter
fold in the blueberries
pour batter into paper lined muffin pan cups and bake at 350°F for 30-35 minutes or until tops start to turn golden brown. Wait until they are completely cool before removing from the pan.
I made 24 mini muffins
in a separate bowl, whisk together the honey, coconut milk, coconut oil, eggs, and vanilla extract
add the coconut flour mixture and mix to form a batter
fold in the blueberries
pour batter into paper lined muffin pan cups and bake at 350°F for 30-35 minutes or until tops start to turn golden brown. Wait until they are completely cool before removing from the pan.
I made 24 mini muffins
Wednesday, February 12, 2014
Breakfast Cookies (Vegan and Gluten Free)
A couple days ago I got together with some girls in my community and helped them prepare (and eat) a healthy dinner. The goal was to show them how easy it is to prepare a meal, and how much better everything is with fresh ingredients. I think it was a huge success! We made chicken fajitas with brown rice and the amazing cookies whose recipe I'm posting today.
Chopping Veggies
This cute girl practically made the cookies by herself.
She did a great job!
Since the girls were doing the baking we did not flatten them out, just plopped them onto the pan.
I adapted the recipe from here.
1 c unsweetened applesauce
1 c mashed banana(about 2 large)
2 tbsp maple syrup
½ C dried cranberries
¼ C roughly chopped almonds
¾ – 1 C fresh strawberries finely chopped (since strawberries are out of season I just doubled the dried cranberries)
1 tsp cinnamon
¼ tsp sea salt
1½ C old fashioned rolled oats(certified gluten free if necessary)
You can also add some peanut or almond butter, or if you want to just spread some on the cookie before you eat it it's super YUM!
Instructions
Preheat oven to 350 degrees. Prepare one baking sheet with parchment paper or a non-stick baking sheet and set aside.
In a bowl stir together the applesauce, mashed bananas and maple syrup. Add in the dried fruit, nuts and fresh fruit. Sprinkle the cinnamon and salt over the mixture and then stir in the oats. When completely combined, drop 12 – ¼ cupfuls on the prepared baking sheet. They do not spread so place as closely together as possible without touching. Pat the cookies down to about ½” thick and 2.5″ around, being sure to press anything that has fallen out of the cookie as it will not hold together. Place cookies in the oven and bake for 30 minutes till golden, rotating the sheet around half way through baking. Remove the baking sheet from the oven and let the cookies rest for 5-10 minutes before gently removing them and placing them on a cooling rack.
The finished product!
Special thanks to Ashlee for letting us use her amazing kitchen!
Friday, January 31, 2014
5 Ingredient Paleo Fudge (Primal Fudge)
I love rich chocolate, love, love love it! It could be a real problem, if it were not for healthy recipes like this.
Primal Fudge! Gah I love it! Also, I am no chef, so the easier the better! I found this recipe here. As you'll see in the end mine did not turn out as pretty as hers did, but I'm sure they taste just as yummm!
Alright here is what you need.
1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond or peanut butter
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla
Melt coconut oil. Blend all ingredients together in a food processor or blender. If coconut oil is warm enough you can just stir ingredients with a fork until smooth. Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the refrigerator. I recommend freezing them, just because they taste so good frozen.
Thursday, January 23, 2014
Wellness Tea
It's that time of year...still. Between breathing in Utah's nasty inversion air and the dry dusty air pumped out of heaters my sinus passage takes a beating over these cold months. I drink lots of herbal tea, lots , but sometimes I need something a little stronger.
I tried this "sick tea" at a local coffee shop and loved it. The spice from the pepper clears out my sinuses while the local honey coats my dry scratchy throat, and the lemon, can we talk about lemons?
I decided I could probably throw some together at home, after all I have all the ingredients, and I know how to boil water.
Here is my home brewed recipe for the sick tea that I prefer to call wellness tea (after all I never get sick, I stay well...)
Few cups hot water (I boil mine, so hot I can't drink it for a while)
Juice from 1/2 lemon
Teaspoon of local honey (more or less to taste)
A few sprinkles of ground red pepper (more or less depending on your spice tolerance, mine is low, very low)
Pour all these into a large mug stir a bit and drink deeply.
Lemon
Wednesday, January 22, 2014
Lemon Basil Garlic Chicken
A client recommended this recipe to me. I thought it sounded pretty great. I decided to make a couple of changes to it. Here is my amended version of this amazing dish.
1/2 C chicken broth
2-3 T Coconut oil
3-4 cloves of garlic, diced (I used the stuff in a jar...)
Ingredients
4 Boneless, Skinless chicken breasts1/2 C chicken broth
2-3 T Coconut oil
3-4 cloves of garlic, diced (I used the stuff in a jar...)
Zest of 1 1/2 Lemons (zest makes everything better)
Juice of 1 1/2 Lemons
1/4 Sweet onion (or dried onion flakes) Use to taste
Juice of 1 1/2 Lemons
1/4 Sweet onion (or dried onion flakes) Use to taste
Dried Basil
Dried Parsley
Fresh Ground Pepper
Garlic Powder
I did as little prep as possible (see also: I hate cooking) I sort of just threw everything in the crock pot, here are some more specific directions.
Place chicken breasts in crock pot
Wash lemons, then zest them onto the chicken in the crock pot.
Sprinkle in the dry spices and onion, I just put in a couple of shakes of everything.
Juice lemons and pour into crock pot, add chicken broth and coconut oil.
Put lid on crock pot and cook on low for about 6 hours.
If your chicken breasts are frozen, or larger you may need to cook it a bit longer, or hotter.
Soak in the yummy lemon garlic heaven that will be your home for the next several hours.
I like to shred the chicken with a large fork while it's still in the crock pot, but you can dish it out however you'd like.
Enjoy!
Thursday, November 7, 2013
Roasted Squash and Turkey Soup
This amazing recipe is from my friends over at Precision Nutrition, it's perfect for chilly fall nights.
WHAT YOU'LL NEED
Soup Base
1 tbsp. Coconut oil or butter
5 cups Butternut squash, peeled and roughly chopped
1 cup Onion, rough chopped
1 tbsp. Ginger root, grated or chopped
1 tbsp. Fresh garlic, minced
1 tbsp. Ground cinnamon
1 tsp. Cumin
½ tsp. Nutmeg
5 cups Vegetable stock
1 cup Water
Soup Garnish
1 lb 10 oz (740 g) Ground turkey (vegetarians, try substituting for your favorite bean or tofu)
2 tsp. Salt
½ tsp. Pepper
Olive oil cooking spray
¼ cup cilantro, chopped
WHAT YOU'LL DO
Preheat a large pot on medium-high heat and add 1 tablespoon of oil, then the squash and sauté until lightly browned.
Add onion, ginger, garlic, cinnamon, cumin, nutmeg and 2 tablespoons of stock, and sauté for 2 minutes more, stirring constantly.
Add the remaining vegetable stock and water to the pot and bring to a boil. Cover, reduce the heat and simmer until squash is soft (approximately 30 minutes).
Let mixture cool for a few minutes, then puree with a blender or food processor until smooth and pour back into the pot. Remove from heat.
Season the turkey with salt and pepper. Preheat a large nonstick frying pan on medium heat and lightly coat with spray. Sauté turkey until lightly browned and completely cooked. Remove from the pan and set aside.
Add the cooked turkey and chopped cilantro to the soup base. Reheat and serve immediately or portion the soup into storage containers. Serves 4 large.

Thursday, June 6, 2013
Oven Fried Parmesan Broccoflower (Green Cauliflower)
I recently purchased some Broccoflower, or Green Cauliflower. I bought it with the intention of using it to juice, but I got distracted by the apples, cucumbers, and kale that I also bought. Anyway I decided to try this amazing Oven Fried Parmesan recipe. The original recipe calls for a split of broccoli and cauliflower, and I figured since Broccoflower is a hybrid of the two it would work perfectly. I highly recommend you blanch your veggies before you eat them since the tight florets are a breeding ground for tiny bugs and germs. Just boil in salt water for a few minutes, but don't cook them.
Oven Fried Parmesan Broccoflower
Ingredients:
4 cups Broccoflower
OR
2 cups Broccoli Florets
2 cups Cauliflower Florets
---------------------------
1 Tablespoon Extra Virgin Olive Oil
1 teaspoon Minced Garlic
A few Sprinkles of Fresh Ground Salt
2 whole Omega 3 Eggs Beaten
½ cups Grated Parmesan Cheese (I used shaved and it worked fine)
Directions:
Preheat oven to 400ºF. Cote baking sheet with thick layer of Coconut Oil.
Place the florets in a large bowl. In a small bowl, mix together the oil, garlic, salt, and eggs. Toss with florets. Sprinkle Parmesan in with the florets and mix to coat.
Lay on baking sheet in a single layer. Bake 20-30 minutes until browned and vegetables are tender.
This was super easy, and so yummy!
Thursday, May 9, 2013
All About Eating For Your Body Type
The idea that "one meal plan fits all" is far from true. All of our bodies process food and exercise differently, so it's important to think about that when planning meals. This article, found on Precision Nutrition, helps outline some basic "rules" of eating for each body type.
All About Eating For Your Body Type
by RYAN ANDREWS | February 9th, 2009
Body type — whether ecto, meso, or endomorph — can determine what sports suit you best, as well as what you should be eating to fuel your activities. Yes, it’s true — those darn ectos can get away with a little extra pasta!
What is eating for your body type?
Many people think that “body type” just describes the way someone looks. In fact, your body type can also provide information about how you respond to food intake and about your hormonal and sympathetic nervous system (SNS) characteristics.
Physique characteristics can thus be linked to metabolic differences between individuals. Once someone establishes their body type, they can then adjust nutrient intake to maximize body composition and health related goals.
There are three general categories of body types (somatotypes): ectomorph, mesomorph, and endomorph.
Very few people fall perfectly into one of the three categories. People are often a mix of characteristics. Additionally, years of training and good nutrition can change the outward appearance of one’s body.
For instance, a bodybuilder might be mistaken for a “natural” mesomorph when in fact, s/he is really an endomorph who’s trained and dieted hard; or an ectomorph who’s spent years guzzling protein shakes and doing the power lifts.
An ectomorph who’s gained a little weight around the middle from a sedentary lifestyle and poor nutrition might assume they’re more endomorphic.
However, most folks can find their general tendencies in one of the three groups.

Ectomorphs are thin individuals characterized by smaller bone structures and thinner limbs. Think of a typical endurance athlete. They tend to be thyroid and SNS dominant with either a higher output or higher sensitivity to catecholamines like epinephrine and norepinephrine. This profile is linked to a fast metabolic rate and a high carbohydrate tolerance.
This group generally does best with more carbohydrates in the diet, along with a moderate protein and lower fat intake. A nutrient distribution for this body type would ideally be around 55% carbs, 30% protein, and 15% fat.
Mesomorphs have a medium sized bone structure and athletic body, and if they’re active, they usually have a considerable amount of lean mass. Many explosive athletes like wrestlers and gymnasts fit these criteria. Mesomorphs tend to be testosterone and growth hormone dominant. This profile leads to a predisposition for muscle gain and the maintenance of a lower body fat.
Mesomorphs typically do best on a mixed diet, consisting of balanced carbohydrates, proteins, and fats. A macronutrient split of 40% carbohydrate, 30% protein, and 30% fat can work well.
Endomorphs have a larger bone structure with higher amounts of total body mass and fat mass. Football lineman and powerlifters are frequently endomorphs. They tend to be insulin dominant. This profile leads to a greater propensity for energy storage, including both lean mass and fat mass. This can also mean a lower carbohydrate tolerance.
Endomorphs typically do best on a higher fat and protein intake with carbohydrate intake being controlled and properly timed (e.g., after exercise). Their ideal intake might look like 25% carbs, 35% protein, and 40% fat.
In general, we encourage individuals to experiment with different nutritional strategies until they find what works for them. And this is certainly one way to go about doing things.
Still, if seemingly endless trial and error with food intake doesn’t sound like an enjoyable way to spend your weekends, then identifying your body type and eating the appropriate distribution of nutrients might be a smart place to begin.
What you should know about eating for your body type
Regardless of your body type, body composition, or overall health status, your ability to handle carbohydrate-dense foods is greatly improved during and after exercise.
This means that the best time to eat a majority of those starchy (or, less ideally, sugary) foods is around the times that you’re physically active. Depending on your body type, your carb tolerance is different and your strategy should be different.
HIGH CARB TOLERANCE
If you’re the very carb tolerant type, eating a greater percentage of high carb foods outside the workout window will likely be just fine for you. This means eating more carbs all throughout the day. You should, of course, still get more carbs during/post workout than any other time of the day. Just think more carbs after workouts and less carbs at other times. Remember that as carb intake increases, fat intake decreases.
MODERATE CARB TOLERANCE
If you have moderate carb tolerance, you should likely minimize high carb/starchy carb foods outside the workout window — except, perhaps, after an overnight fast (think: breakfast). This means you’d try eating some higher carb/starchy carb foods in the AM as well as during/post exercise. The rest of the meals would consist of less dense carb foods and more lean proteins, veggies, fruits, nuts and seeds.
LOW CARB TOLERANCE
If you’re not very carb tolerant, your best bet is to avoid high carb/starchy carb foods outside the workout window (including breakfast). This means only veggies and fruits outside the workout window (along with proteins and fats).
For extra credit
As we approach different stages in our lives, hormones change and our body type can be influenced. This includes stages such as puberty and menopause (as well as the male equivalent, andropause).
Dense carb foods include whole grains (rice, breads, quinoa, amaranth, millet, corn, barley, etc.), dried fruits, yams, sweet potatoes, potatoes, recovery drinks, sugars, etc.
Summary and recommendations
Carb tolerance: High
Typical body type: Ectomorph
Carb timing ideas: Should include dense carb foods during/after exercise. Some starchy, whole grain, unprocessed carbs can also be eaten at each other meal if desired. Veggies and/or fruits (~3:1 serving ratio) should be eaten at each meal.
Typical body type: Ectomorph
Carb timing ideas: Should include dense carb foods during/after exercise. Some starchy, whole grain, unprocessed carbs can also be eaten at each other meal if desired. Veggies and/or fruits (~3:1 serving ratio) should be eaten at each meal.
Carb tolerance: Moderate
Typical body type: Mesomorph
Carb timing ideas: Should include dense carb foods, but only during/after exercise. Starchy, whole grain, unprocessed carbs can also be eaten at breakfast and post exercise. These foods should be used in moderation during the rest of the day. Veggies and/or fruits (~3:1 serving ratio) should be eaten at each meal.
Typical body type: Mesomorph
Carb timing ideas: Should include dense carb foods, but only during/after exercise. Starchy, whole grain, unprocessed carbs can also be eaten at breakfast and post exercise. These foods should be used in moderation during the rest of the day. Veggies and/or fruits (~3:1 serving ratio) should be eaten at each meal.
Carb tolerance: Low
Typical body type: Endomorph
Carb timing ideas: All dense carb foods should be included only during/after exercise. Veggies and/or fruits (~5:1 serving ratio) should be eaten at each meal.
Typical body type: Endomorph
Carb timing ideas: All dense carb foods should be included only during/after exercise. Veggies and/or fruits (~5:1 serving ratio) should be eaten at each meal.
All of the aforementioned guidelines are great for muscle gain (assuming overall food intake is high enough), maintenance, and even moderate weight loss/shifting body composition.
For people brand new to the world of healthy eating, don’t worry too much about body type eating, because you’ll likely have some broad food issues to deal with first. For our advanced nutrition readers, take advantage. Establish your body type, implement the strategies, and watch how your body changes.
If you’ve used a strategy in the past and it didn’t work, then don’t do it again. As always, match up behaviors and expectations while utilizing outcomes based decision making.
Thursday, February 14, 2013
Chocolate Cheesecake
Chocolate Cheesecake
(AT Meal * 90 minute prep, cool overnight)
What You'll Need:
* 250G fat-free cottage cheese
* 1/2C low-fat chocolate milk
* 4 scoops chocolate protein powder
* 5 heaping teaspoons organic peanut butter
What You'll Do
Preheat oven to 350 degrees F. In a blender, combine cottage cheese and low-fat chocolate milk and blend until creamy and smooth. Remove from the blender and place into a mixing blow. Next, add protein powder and mix thoroughly. Finally, add in the organic peanut butter, one scoop at a time, blending until smooth.
Pour the mixture into a small 4-inch ramekin. Fill a deep oven pan half-full with hot water and place the ramekin inside of the oven pan so that the water comes approximately half way up the outside of the ramekin. Place the oven pan containing the ramekin into the oven and bake for 40-60 minutes, until slightly firm to the touch.
When finished, pull from the oven and allow to cool for several hours. When cool to the touch, place in the fridge and cool over night. Serve cold or at room temperature. Makes 4 servings.
Nutrition Information (per serving)
* Calories: 337kcal
* Protein: 41g
* Carbohydrate: 14g
* Fat: 13g
* Saturated Fat: 3.1g
* Monounsaturated Fat: 6.3g
* Polyunsaturated Fat: 3.5g
Wednesday, November 21, 2012
The Holiday Fitness Survival Guide
It's here—whether you're ready or not. Just look at the seasonal shelves in your favorite store. Retailers like to call it ‘holiday season' but let's be more accurate.
Weight Gain season has begun and runs straight through New Year's.
The next two months will bring ample opportunity for you to expand your waistline. Of course the choice is yours.
Lets talk about some easy ways to ward off the extra holiday inches.
*Exercise: There is no substitute for exercise. Not only will this amazing tool help you to lose fat and tone muscle, but will also keep your heart and other vital organs functioning at their peak!
Try to work out before your holiday feasts. This will ensure that you actually do it, and your body will process some of those less healthy foods much better if you eat them post-workout.
Make it a goal to workout at least 5 times a week, encourage your family to join you. Since we are all short on time try doing some intervals, or this great workout that only take 8-15 minutes!
*Junk food: Simply don't keep it in your house! Instead of making cookies and chocolates for your neighbors give them a fresh veggie platter, or apples dipped in cinnamon, yum!
When you are given treat plates it's okay to re-gift just make sure you give it to someone who did not already get it.
Here are some more easy tips on avoiding the holiday junk food binge!
*Make healthy replacements for some of the traditional holiday dishes:
Replace your mashed potatoes with this healthy cauliflower mash. instead of a pumpkin pie, enjoy some pumpkin muffins. Instead of making your sweet potatoes with marshmallows and sugar add some cinnamon.
When filling your plate put the salad on first, and make sure to give yourself a big hearty serving, after that add on the rest of your veggies then get to the more fatty foods. It's okay to "splurge" a little, but keep the portions down.
You don't have to gain weight over the holidays, you can stay (or even get) trim, fit, and most importantly healthy!
Thursday, November 15, 2012
Coconut Cauliflower Mash
It's a great replacement for your Thanksgiving day mashed potatoes.
Enjoy!
Ingredients
Cauliflower (rough chopped) 3 cups
Cashews (crushed) ¼ cup
Coconut milk ¼ cup
Salt 1 pinch
Pepper 1 pinch
Cinnamon 1 pinch
Cauliflower (rough chopped) 3 cups
Cashews (crushed) ¼ cup
Coconut milk ¼ cup
Salt 1 pinch
Pepper 1 pinch
Cinnamon 1 pinch
Serving Size
Serves 1 large or 2 small.
Serves 1 large or 2 small.
Preparation Time
2 min. Preparation Time
15 min. Cooking Time
2 min. Preparation Time
15 min. Cooking Time
Introduction
If you like mashed potatoes but worry about the high-carb content, worry no longer. Mashed cauliflower tastes just like mashed potato but has far fewer calories and packs a bigger nutrient punch. In this recipe, we’ve included a crunchy twist to mashed potatoes by adding cashews.
If you like mashed potatoes but worry about the high-carb content, worry no longer. Mashed cauliflower tastes just like mashed potato but has far fewer calories and packs a bigger nutrient punch. In this recipe, we’ve included a crunchy twist to mashed potatoes by adding cashews.
Instructions
Add all the ingredients to a pot and bring to a boil over medium heat. Reduce heat to low and cover with a tight-fitting lid. Simmer for 15 minutes and then remove from heat. Purée in a blender or food processor until smooth. Add 1 tablespoon of water at a time if necessary to get the mixture moving. Serves 1 large or 2 small.
Add all the ingredients to a pot and bring to a boil over medium heat. Reduce heat to low and cover with a tight-fitting lid. Simmer for 15 minutes and then remove from heat. Purée in a blender or food processor until smooth. Add 1 tablespoon of water at a time if necessary to get the mixture moving. Serves 1 large or 2 small.
Variations and Options
For a great anytime meal, serve with homemade Sirloin Burgers (pg.90). For a great soup, add a cup of broth to this recipe when blending. Refer to page 266 for instructions on blending hot mixtures. For additional flavoring, try adding your favorite herbs to the mash. Paprika, safflower, or coriander are awesome spices to try in this recipe. If you don’t have a food processor, you can mash with a fork.
For a great anytime meal, serve with homemade Sirloin Burgers (pg.90). For a great soup, add a cup of broth to this recipe when blending. Refer to page 266 for instructions on blending hot mixtures. For additional flavoring, try adding your favorite herbs to the mash. Paprika, safflower, or coriander are awesome spices to try in this recipe. If you don’t have a food processor, you can mash with a fork.
Nutritional Information
(per serving) large small
Calories (k/cal) 409.4 204.7
Fat (g) 27.3 13.6
Saturated (g) 13.3 6.7
Monounsaturated (g) 8.6 4.3
Polyunsaturated (g) 2.8 1.4
omega-3 (g) 0.0 0.0
omega-6 (g) 2.8 1.4
Carbohydrates (g) 27.8 13.9
fiber (g) 8.6 4.3
sugars (g) 9.2 4.6
Protein (g) 13.3 6.6
(per serving) large small
Calories (k/cal) 409.4 204.7
Fat (g) 27.3 13.6
Saturated (g) 13.3 6.7
Monounsaturated (g) 8.6 4.3
Polyunsaturated (g) 2.8 1.4
omega-3 (g) 0.0 0.0
omega-6 (g) 2.8 1.4
Carbohydrates (g) 27.8 13.9
fiber (g) 8.6 4.3
sugars (g) 9.2 4.6
Protein (g) 13.3 6.6
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