Summer is only 13 weeks away!!
February 20, 2011 by Deb · Leave a Comment
New Year’s resolutions have come and gone, and Summer is just 13 SHORT weeks away………….. This means we have just 13 weeks to really hone in our nutrition and training programs to hit Summer in peak swimsuit condition….Yikes!!!
It can’t be done by dieting alone. And as a matter of fact, DIETING Sucks! I’ve been there. Where its crunch time, where we’ve put off doing what’s needed to drop enough fat to look good before hitting the lakes for the Summer, or simply put those few extra pounds on from not being as active over our lovely Winter months.
Nothing is more stressful than being just a few weeks away from vacation or Summer and realizing you have not reached your desired weight-loss goals. So, I normally start 12-14 weeks out. And rather go on an extreme DIET (which I never do……because they don’t work), I alter my food program…..change things up a bit, eat healthier, workout HARDER… and throw in cardio-intervals as necessary.
One of my FAVORITE non-diet snacks for my sugar tooth is cottage cheese mixed with Greek yogurt and a few shredded almonds thrown on top. The cottage cheese absorbs the flavor of the yogurt, the almonds add crunch… and the whole snack curves your sweet tooth.
I eat this at least once a day on top of my other meals, because it’s that good. It also packs in some great PROTEIN, which helps curve your hunger! Now, if you’re not a fan of cottage cheese, I understand. I wasn’t either until I mixed it with yogurt. Give it a try you may be pleasantly surprised! This has become my favorite #1 healthy snack of all time.
The first step to reaching your Summer weight-loss goals is to PLAN now! Don’t look back at what you didn’t do, simply look forward and then kick it into full speed ahead! If you need some help, give me a call…….
I’d love to help you reach your goals by Summer!
Email me at: debfinnestad@aol.com to set up your first consult!
Train Hard & Expect Results,
Deb 
Host a healthy barbeque
June 1, 2010 by Deb · Leave a Comment
Phil Romans on flickr
1. Don’t Burn Your Burgers
Studies have shown that well-done and charred meat contains carcinogens that can increase your risk of cancer. Choose lean cuts, trim off excess fat and marinate meat before grilling.
2. Get Rid of the Six Pack
Beer and drink mixers are packed with calories. Instead of throwing back a six pack, try staying hydrated with plenty of H2O throughout the barbeque.
3. Just Add Veggies
Control the amount of meats and starches you eat by layering the grill with veggies, which are packed with disease-fighting flavonoids. Try kabobs with chicken, peppers, onion, squash and mushrooms.
4. Go Easy on Ice Cream Cones
Embrace the season with a fruit salad, sliced watermelon or grilled pineapple, and lightly dip it in dark chocolate. You’ll get a delicious dessert with antioxidants and fewer calories and sugar than ice cream
5. Serve Up Some Fish
A great alternative to meat, fresh fish like salmon and tuna are packed with heart-healthy omega-3 fatty acids and are low in calories. Add a squeeze of lemon and you’ve got a healthy meal.
6. Don’t Treat All Salads the Same
Potato, pasta and egg salads are high in saturated fats. Instead, fill your plate with fresh greens and veggies. You can try the pasta or potato salad, but limit yourself to a small portion.
7. Be Aware of Food Safety
Avoid food poisoning by thoroughly cooking meats and keeping raw and cooked meats separate. Keep cold foods stored in coolers with lots of ice until you serve them. If it’s above 90 degrees outside, don’t keep food out for more than an hour.
8. Play Games, Burn Calories
Barbeques don’t have to revolve around food, and we think it’s more fun when eating’s not the only activity for the day. Work up an appetite with a group bike ride, swim or backyard games.
Host a barbeque for your neighborhood or invite family; it’s a great way to have some summer fun and enjoy some healthy eating all at the same time! PS: Don’t forget the sunscreen!
Deb
Salads the New Junk Food?
May 14, 2010 by Deb · Leave a Comment
This information was submitted by Cheryl Freauff one of CrossTrain’s personal trainers. She sheds some light on how eating a salad doesn’t always mean you are eating healthy!!
Here’s what she says:
While at subway I carefully selected a 6″ grilled chicken on whole wheat with extra pickles and spicy mustard. Yummy!! The woman in front of me was doing what so many of us do. She selected a salad and proceeded to pile on what she thought were good choices. Her mistake was not the peppers and variety of veggies, but the hunk of tuna loaded with mayonnaise and “seafood” which by the way is imitation and loaded with sodium and sugars. To top it all off she asked for what turned out to be her biggest mistake……. ranch dressing and an extra packet to boot.
If you go to subways website, you will see that the sub I select offered just 325 calories (however the extra sodium from the pickles were not good), her salad had a whopping 1150 calories. Not to mention all the sodium and added fats.
Don’t get me wrong I LOVE salads and eat at least one a day, but what we put on those salads can make it a health food or junk food. Mayonnaise based dressing can be particularly fattening and unhealthy. Using balsamic vinegars and herbs are far better options. If you must use a mayonnaise based dressing then making your own is rather quick and easy using reduced fat mayonnaise.
In the end knowing what goes into your salads will help you make the best decision.
Thanks Cheryl for this great info!
Deb
Creole Shrimp and Sausage Stew
March 22, 2010 by Deb · Leave a Comment
Super fast and healthy dish in 20 minutes or less!
Ingredients:
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
1 teaspoon bottled minced garlic
¾ cup fat-free, less sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can organic kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell peppers is tender, stirring occasionally. Add broth and tomatoes bring to a boil. Stir in shrimp and beans cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley. Yield: 4 servings (serving size: about 1 cup)
Calories:191; Fat 6 g (sat 1.7 g, mono 2.7 g poly 1 g); Protein 21.3 g; Carbs 13.2 g; Fiber 3.5 g; Chol 97mg; Iron 2.9 mg; Sodium 694mg, Calcium 127 mg
Enjoy!
Deb:)
3 Delicious High Protein Recipes
March 14, 2010 by Deb · 1 Comment
Peanut Butter Ice Cream
1 cup lowfat cottage cheese
1 scoop Protein Vanilla
2 Tbsp Natural Peanut Butter
1/4 cup Almond Milk
1/4 tsp cinnamon
Blend ingredients together in a blender until a smooth consistency is reached. Pour into a bowl and place in freezer until frozen to an ice cream consistency.
Makes approximately 3 servings.
Cinnamon is added because research has shown it to be a very good blood sugar controlling spice. Natural Peanut Butter is full of monounsaturated fat, this can help lower total cholesterol and LDL (bad) cholesterol, plus raise HDL (good) cholesterol. If you want a little less peanut butter taste you can use 1 Tbsp of Natural Peanut Butter and it reduces the fat grams by 3 and calories per serving by 24. When the ice cream comes out of the freezer let it sit on the counter for 10 minutes or warm it up slightly. The ice cream will be harder than high sugar, high fat conventional ice cream because it doesn’t contain all that excessive sugar and fat.
Peanut Butter Bars
2/3 cup flax meal
2 scoops Protein Vanilla
4 Tbsp Natural Peanut Butter
1/2 cup Water
Stevia, to taste (approx: 2tsp)
Blend ingredients together in a bowl until it becomes a blob of dough. It will be somewhat sticky. Place the sticky dough into a small casserole or baking pan and smooth out into a flat level surface. Then put in the refrigerator to cool or you can freeze them if you prefer. Once cooled or frozen you can cut them up into bars.
Makes approximately (4) 2in x 4in bars.
If you would like a lower calorie bar and maybe less of a peanut butter taste you can modify the ingredients by using 2.5 scoops of Protein powder, 2 Tbsp natural peanut butter, 1/3 cup of water and 2tsp of Stevia.
This recipe is also rich not only in natural monounsaturated fats that can help lower total cholesterol and LDL (bad) cholesterol, plus raise HDL(good) cholesterol, but rich in Omega 3 fats because of the flax meal and Omega 3 fats that flax meal provides. You will consume about 2.5 gms of Omega 3 fats per bar.
Who Doesn’t Love Pudding??
Vanilla Cinnamon Pudding
2 scoops Protein Vanilla
1/2 tsp cinnamon
1 tsp Stevia
Enough water for desired consistency (about 1/4 of a cup)
Blend protein powder, stevia and cinnamon ingredients together in a bowl until it mixed well. Add a little cold water and mix it in. Keep adding a tiny amount of water and mixing well until your pudding reaches the consistency that you desire. Then put in the refrigerator to cool. Once cooled then enjoy!
Let me know if you try any of these and if you have any high protein snack recipes to share!
Deb:)
Tomatillo Fish Tacos
March 12, 2010 by Deb · Leave a Comment
Cook Time 20 minutes
Serves 4
Calories 230
Protein 13g
Total Fat 4.5g
Saturated Fat1g
Carbohydrates 33g
Dietary Fiber 3g
Ingredients
- 12 oz tortilla-crusted tilapia
- 4 hard tortillas
- 1/2 yellow onion, minced
- 1 jalapeno, minced
- 4 tomatillos, chopped
- 2 tbsp cilantro, chopped
- salt and pepper
Preparation
- Make tortilla-crusted tilapia or saute tilapia in a pan.
- In a bowl, mix together 1/2 of a minced yellow onion, 1 minced jalapeno, 4 chopped tomatillos, and 2 tablespoons of chopped cilantro.
- Season with salt and pepper to taste.
- Crumble the cooled fish in a bowl.
- Split cumbled fish between the four hard tortillas.
- Cover each with the tomatillo sauce, and serve.
Tomato and Chickpea Soup
March 5, 2010 by Deb · 1 Comment
Chickpeas are abundant in a number of health-promoting nutrients, most notably, folate, manganese, tryptophan, copper, iron, and healthy protein.
High folate and tryptophan content make chickpeas an excellent food choice for women of child-bearing age and people who have trouble getting restful sleep.
Experience the many health benefits of eating chickpeas through the following recipe for tomato and chickpea soup.
Makes about 6 servings
Ingredients:
1 can chickpeas, rinsed and drained
1 28-ounce can plum tomatoes (or any other variety of peeled and diced tomatoes)
2 ribs celery, finely chopped
1 onion, chopped
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2.5 cups vegetable or chicken broth
Handful of fresh basil leaves (optional)
Sea salt and pepper
Directions:
1. In a large soup pot, cook celery, onion, and garlic in about 2 tablespoons of extra-virgin olive oil over low to medium heat – cook until celery and onions are soft.
2. Add chickpeas, tomatoes, and 2.5 cups of vegetable or chicken broth. Bring to a boil, reduce heat to low, cover with lid, and let ingredients simmer together for 10-15 minutes.
3. If you have fresh basil on hand, give leaves a rough chop, add them to the soup, and mix well.
4. Season with sea salt and pepper, mix well, taste, and adjust seasoning if necessary.
For an authentic Mediterranean feel, give the top of each bowl a light drizzle with extra-virgin olive oil just before serving. If you can tolerate high quality dairy, dust each bowl with a teaspoon of Parmesan cheese before serving.
Enjoy this nourishing tomato and chickpea soup with a heel of your favorite bread or grain dish.
Deb:)
6 Healthy Superbowl Recipes
February 5, 2010 by Deb · Leave a Comment
Chilled Garlic Dip
Extremely simple to make, the chilled garlic dip has three ingredients: lite cream cheese, garlic and milk. This appetizer only has 58 calories per serving. Serve this zesty dip with reduced-fat ruffles or veggies.
Cook Time
25 minutes
Serves
20
Calories
58
Protein
2.6g
Total Fat
5g
Saturated Fat
3g
Carbohydrates
0g
Dietary Fiber
1g
Ingredients
- 2 bricks lite cream cheese
- 1 clove garlic
- 1 bag reduced-fat Ruffles
- 1/8 cup milk
Preparation
- Allow 2 bricks of lite cream cheese to soften on the counter for 20 minutes.
- Put softened cream cheese into a bowl, and add 1/8 cup of milk, while whipping the contents with a fork.
- Press 1 clove of garlic, and add into the cream cheese mixture.
- Whip dip together until it reaches desired consistency.
- Serve with reduced-fat Ruffles.
BBQ Hot Wings
Cook Time
10 minutes
Serves
8
Calories
170
Protein
9g
Total Fat
7g
Saturated Fat
2g
Carbohydrates
6g
Dietary Fiber
0g
Ingredients
- 8 chicken wings
- 1 cup barbeque sauce
Preparation
- Preheat grill to medium-high.
- Grill chicken wings until cooked thoroughly.
- Warm up a 1 cup of barbeque sauce in the microwave.
- After pulling cooked wings off the grill, toss them in the barbeque sauce.
- Plate and serve.
6-Layer Mexican Dip
Cook Time
20 minutes
Serves
8
Calories
224
Protein
18g
Total Fat
14g
Saturated Fat
5g
Carbohydrates
2g
Dietary Fiber
6g
Ingredients
- 12 oz 96% lean ground beef
- 16 oz fat-free refried beans
- 2 cups shredded cheese
- 8 oz low-fat sour cream
- 1/2 cup guacamole
- 1/2 cup salsa
- 1/2 cup black olives
- 1/4 cup tomatoes
- 1/4 cup green onions
- 1/4 cup romaine lettuce
Preparation
- In a large skillet, brown 12 ounces of 96% lean ground beef. Drain and set aside to cool.
- Spread 16 ounces of fat-free refried beans on the bottom of a 9 x 13-inch glass baking dish.
- Top with 1/4 cup of shredded romaine lettuce.
- Sprinkle 2 cups of shredded cheddar-Monterey jack cheese blend over the beans.
- Next, place the drained beef over the cheese and spread flat.
- Add an 8 ounce layer of low-fat sour cream followed by 1/2 cup of guacamole and 1/2 cup of salsa.
- Top with 1/2 cup of black olives, 1/4 cup of diced tomatoes, and 1/4 cup of green onions.
- Sprinkle any leftover cheese on top.
- Serve immediately or place it in the fridge over night and serve cold.
- Use tortilla chips for dipping.
Artichoke and Spinach Dip
Cook Time
45 minutes
Serves
10
Calories
87
Protein
6g
Total Fat
4g
Saturated Fat
2g
Carbohydrates
5g
Dietary Fiber
1.28g
Ingredients
- 10 oz spinach
- 1 can artichoke hearts
- 1 bunch green onions
- 1 clove garlic
- 1 cup fat-free sour cream
- 1 cup grated Parmesan cheese
- 1 dash Tabasco
- 1 pinch salt
- 1 pinch pepper
- 1 tomato
- 1 bag whole wheat pita chips
Preparation
- Preheat oven to 350 degrees.
- Drain 1 can of artichoke hearts, and chop them into small pieces. Place in a bowl.
- Chop 1 bunch of green onions, and mince 1 clove of garlic. Add to bowl.
- Chop 10 ounces of spinach, add to bowl, and mix.
- Blend in 1 cup of fat-free sour cream, 1 cup of grated Parmesan cheese, 1 dash of Tabasco, and salt and pepper (to taste).
- Mix all of the ingredients in a bowl, then transfer them to a food processor, and pulse until blended.
- Put mixture in an oven-proof dish, and bake for 30 to 45 minutes (or until bubbling around the edges and browning on top).
- While dip is baking, chop 1 tomato.
- Take dip out of the oven, and garnish with tomato pieces.
- Serve with whole wheat pita chips (a single serving of dip with a chip is 3 ounces).
Cream Cheese Roll-Ups
Cook Time
20 minutes
Serves
8
Calories
144
Protein
14g
Total Fat
11g
Saturated Fat
2g
Carbohydrates
11g
Dietary Fiber
4.5g
Ingredients
- 1 packet lite cream cheese
- 8 whole wheat tortillas
- 16 slices turkey
- 8 leaves romaine lettuce
- 1/4 cup salsa
Preparation
- In bowl, whip together 1 packet of lite cream cheese and 1/4 cup of salsa.
- Spread the mixture on the bottom layer of each whole wheat pita.
- Layer pitas with sliced turkey and leaves of romaine lettuce.
- Roll up tortillas and slice.
- Place toothpicks in the roll-ups and serve.
Homemade Hummus with Pita
Cook Time
10 minutes
Serves
8
Calories
50
Protein
1g
Total Fat
3g
Saturated Fat
0.5g
Carbohydrates
4g
Dietary Fiber
2g
Ingredients
- 1 can chickpeas
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 1/2 lemon
- 12 whole pitas
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch oregano
- 1 tsp grated Parmesan cheese
Preparation
- Place 1 can of chickpeas into a food processor with 2 tablespoons of extra virgin olive oil.
- Pulse until it creates a smooth consistency.
- Add 2 cloves of garlic (crushed), juice from 1/2 a lemon, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Take whole wheat pitas, and brush them lightly with extra virgin olive oil.
- Dust them with 1 pinch of oregano, 1 pinch of salt, 1 pinch of pepper, and 1 teaspoon of grated Parmesan cheese.
- Place them into a toaster oven on medium.
- When they come out, slice them into 8 triangles with a pizza cutter.
- Serve hummus with pitas for dipping (a serving is 2 tablespoons of hummus and 8 pita triangles).
Stuffed Green Peppers in the crock-pot
January 29, 2010 by Deb · 1 Comment
1 package (10 oz) frozen corn kernels
1 can (15 oz) red kidney beans drained and rinsed
1 can (14.5 oz) diced tomatoes
1/4 cup salsa
1/4 cup chopped onions
1 1/2 cups cooked rice
1 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp pepper
2 cups shredded reduced fat Cheddar cheese, divided
6 green peppers tops removed & seeded
Combine all ingredients, except 1/4 cup cheese and green
peppers. Stuff peppers. Arrange peppers in crock-pot.
Cover, cook on low 6-8 hours (high 3-4 hours). Sprinkle
with 1/4 cup cheese during the last 30 minutes. Makes 6
servings.
Enjoy!
Please let me know if you give these a try!
Deb
Spicy Black Bean Burgers
January 19, 2010 by Deb · Leave a Comment
Ingredients:
1/2 cup Whole wheat flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot or jalapeno pepper, minced
1 tbsp olive oil
1/2 medium red pepper, diced
2 cups (1 can) cooked or canned black beans, drained and mashed
1/2 cup corn niblets
1 egg white or can use whole egg if desire
1/4 cup Whole wheat bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp parsley, minced (optional)
Directions:
On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.
In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), egg white, breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.
Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.
Makes 6 patties.
I’m making these tonight! Enjoy!
Deb
