Thursday Thoughts Ed. 71
HAPPY MAY!
Hey Portland Peeps -- This weather is
INCREDIBLE! I hope you are all enjoying it. And everyone else, all over the
place:-)
Some more research about late night
snacking further supports the old adage..."Eat breakfast like king, lunch
like a prince and dinner like a pauper."
I often tell my clients on a mission
for weight loss to "front load" their day. Letting the body
"rest and digest" in the evening can help the fight against
fat.
During the warmer months its easier
to make veggies or fish or salad the center piece. Check out the yummy recipes
below.
Sometimes a small snack before bed if
you've gone light at your evening meal helps quell cravings too. A few slices
of learn turkey or a 1/3 cup of low-fat cottage cheese are my go to's. You're
body seems to be asking for carbs and salt because you are still awake! Tell it
to go to bed with a tiny bit of protein and a good book.
But, remember if you don't NEED
(tummy grumbling and keeping you up) a snack, skip it!
Of course, we can't ALWAYS stick to
this routine. Special dinners out - every once in a while - call for royal
treatment. (I've got one coming up.) So, enjoy yourself and don't skip
breakfast the next day. Just make a healthy meal and carry on as usual. Make
the best choices you can, every time.
COME SEE ME THIS WEEK....even if you
haven't been in for a while. I'd love to see you. We can work on how to get
fitter over the summer, learn to run again, get tank top ready arms...whatever
you need. BRing your food journal and I'll sit down with you and help make good
eating easier for you, everyday.
Here's what's available next week....
TUESDAY, May 7th
4:30pm-5:30pm
WEDNESDAY, May 8th
10am-11am Team Training or Personal
11:30-12
1pm-1:30pm
THURSDAY, May 9th
9-9:30am
9:30-10:30
10:30-11
AND IT'S SALE TIME!!!! For EVERYONE!
Guys AND Gals get the awesome summer sale price for personal training and
nutritional coaching at $60!! (save $15 per HOUR!) Sweet!
Summer Veggie Omelet
INGREDIENTS
2/3 cup frozen corn kernels
1/2
cup chopped zucchini
3
tablespoons chopped green onions
1/4
teaspoon salt, divided
2
tablespoons water
1/4
teaspoon black pepper
3 large
egg whites
1 large
egg
2
tablespoons shredded smoked Gouda cheese
PREPARATION
Heat
a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn,
zucchini, onions, and 1/8 teaspoon salt to pan; sauté 4 minutes or until
vegetables are crisp-tender. Remove from heat.
.
Heat a 10-inch nonstick skillet over medium-high heat.
Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well
with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook
until edges begin to set (about 2 minutes). Gently lift the edges of omelet
with a spatula, tilting pan to allow uncooked egg mixture to come in contact
with pan. Spoon corn mixture onto half of omelet; sprinkle corn mixture with
cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook
2 minutes or until the cheese melts. Carefully slide omelet onto a plate.
And another one I love....
Beef Stir-Fry with Avocado Salad
Recipe developed by Anna Berman from Fitness Magazine
Makes: 4 servings
Prep time: 10 minutes
Cook time: 10
minutes
Ingredients:
12 ounces beef tenderloin, cut into thin strips
1/4 cup freshly
squeezed lime juice
1 tablespoon plus 1/2 teaspoon chili powder
1 tablespoon
vegetable oil
1 medium sweet onion, thinly sliced
1 red bell pepper, thinly
sliced
1 poblano, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black
pepper
1 can black beans, rinsed and drained
1 avocado, diced
1/4 cup Cojita
cheese, crumbled
1/4 cup cilantro plus more for garnish, chopped
Corn tortillas
(optional)
Directions:
1. In a bowl, combine beef, 2 tablespoons lime juice, and 1 tablespoon
chili powder; set aside.
2. Heat oil in a large skillet. Add onion, bell
pepper, and poblano and saute 5 minutes, stirring occasionally.
3. Add beef and
marinade to vegetables and cook 3 to 4 minutes. Season with salt and black
pepper.
4. In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro,
and remaining lime juice and chili powder.
5. Garnish beef and vegetables with
remaining cilantro. Serve with avocado salad and warmed tortillas if desired.
Nutrition facts per serving: 436 calories, 28g protein, 30g
carbohydrate, 26g fat (7g saturated), 10g fiber
Play hard, eat well, rest up.
Love,
Remy
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