Altman Fitness

Healthy June Recipes

Lemony Kale Quinoa With Turmeric And Chicken
What to do with fresh turmeric root? Why turn it into this SUPER FOOD medley! The fresh turmeric is extremely easy to incorporate into the dish and is used in both the marinade for the chicken and in the quinoa.Note: for those on a super low carb diet, feel free to sub in 4 cups of shredded cauliflower or Brussels sprouts in place of the quinoa. Reduce the broth to 1/4 cup and reduce the cook time in half.

Courtesy of RealHealthyRecipes.com

Servings: 6

Here’s what you need

For the Turmeric Marinated Chicken

  • 1 cup coconut cream
  • 2 tablespoons olive oil
  • 1 Tablespoon freshly grated turmeric root
  • 1 teaspoon Ginger Root
  • juice from 1 Lemon
  • ½ teaspoon ground cayenne pepper
  • 1 clove Garlic, minced
  • 1 teaspoon sea salt
  • 2 pounds raw chicken breast, cubed

For the Quinoa

  • 1 tablespoon coconut oil
  • 1 tablespoon freshly grated ground turmeric
  • 1 teaspoon Curry Powder
  • ½ teaspoon cumin
  • 1 cup quinoa, rinsed and drained
  • 2 cups chicken broth
  • 2 baby kale, chopped
  • juice from ½ Lemon
  • 2 tablespoons raw pepitas

Instructions

  1. Combine all of the marinade ingredients in a bowl, except for the chicken. Mix well to combine. Add the chicken cubes and mix well. Cover and place in the fridge for 2 hours, or up to overnight.
  2. Preheat the oven to 360 degrees F. Lightly coat a baking sheet with olive oil. Place the chicken cubes on the pan so that they aren’t touching. Bake for 20 minutes. Without removing the chicken from the oven switch to the high broil for 5 to 10 minutes. Remove once golden.
  3. In a medium sauce pan place the coconut oil over medium heat. Add the turmeric, curry and cumin. Heat until fragrant. Add the quinoa and stir frequently until it starts to make popping sounds.
  4. Add the chicken broth and bring to a low simmer. Cover, reduce the heat to low, and cook undisturbed for 10 minutes. Remove the lid, stir in the kale, and place the lid back, cooking for another undisturbed 10 minutes. Turn the heat off and let the quinoa sit for 5 minutes. Remove the lid and transfer to a bowl. Fluff the quinoa and mix in the lemon juice. Garnish with pepitas and serve with the chicken. Enjoy!

Nutritional Analysis

One serving equals: 330 calories, 21g fat, 21g carbohydrate, 300mg sodium, 1g sugar, 4g fiber, and 15g protein.

Rainbow Trout with Mango Chutney
Here’s a tasty way to prepare and enjoy fresh trout from the lake! The mango chutney is phenomenal all by itself, with notes of ginger, curry and lime taking center stage. The simple marinade on the trout saturates pleasing flavor into each bite. This recipe is a great one to add to your meal prep recipe list.Don’t limit yourself to just using trout with this recipe. If Mahi Mahi is more readily available to you then go with that.

Courtesy of RealHealthyRecipes.com

Servings: 4

Here’s what you need

For the Rainbow Trout

  • 1 lemon juice
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • dash of Red Pepper Flakes
  • 1 teaspoon Garlic, minced
  • 4 Rainbow Trout Fillets (or Mahi Mahi)

For the Chutney

  • 1 tablespoon coconut oil
  • 1 teaspoon Garlic, minced
  • 1 tablespoon Ginger Root, minced
  • 1 small red onion, chopped
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 3 ripe Mangoes, chopped (don’t worry if your mangoes aren’t very ripe — once cooked it tastes much sweeter)
  • 2 lime juices
  • 1 tablespoon Curry Powder
  • 1 teaspoon ground cinnamon
  • dash of nutmeg
  • dash of Red Pepper Flakes

For the Sautéed Cabbage

  • 1 small head Green Cabbage
  • 1 tablespoon coconut oil
  • dash of sea salt
  • dash of black pepper

Instructions

For the Trout

  1. Place all ingredients, except the fish, in a high-speed blender. Blend until fully combined.
  2. Combine the marinade with fillets in a large ziplock bag. Place in the fridge for 60 minutes.
  3. Preheat oven to 450 degrees F, if fish is frozen; or 375 degrees F, if fish is thawed.
  4. Grease a pan and place fish fillets on it. For frozen fish, bake for 12-20 minutes, until fish is opaque and flakes easily. For thawed fish, bake for 6 minutes, then flip and bake for additional 6 minutes.

For the Chutney

  1. In a large skillet, heat coconut oil over medium heat. Add garlic and ginger root and sauté for a minute.
  2. Add the onion and bell peppers and sauté for a few minutes.
  3. Add the mango and spices. Continue to sauté for another 5 minutes, until everything has softened.
  4. Turn the heat down to low and simmer for another 10 minutes.

For the Sautéed Cabbage

  1. Wash cabbage and discard the first few leaves. Slice it thinly.
  2. Place a large skillet on medium heat. Add the coconut oil, and once that melts, add the cabbage.
  3. Sprinkle with salt and pepper, and cook for 5 minutes, stirring frequently.

To Serve

  1. Arrange each plate with a bed of cabbage then top with a fillet smothered in chutney. Enjoy!

Nutritional Analysis

One serving equals: 364 calories, 13g fat, 45g carbohydrate, 38g sugar, 338mg sodium, 6g fiber, and 20g protein.

Golden Cauliflower Rice
There’s never a shortage of new and delicious ways to serve cauliflower rice, and this golden version is totally worth trying out. The rice is totally worth the effort to use fresh turmeric root! However if you don’t have any fresh turmeric root on hand then feel free to replace it with ½ teaspoon of dried turmeric.Courtesy of RealHealthyRecipes.com

Servings: 12

Here’s what you need

  • 1 head cauliflower, leaves removed and stemmed
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 can (13.66oz) coconut milk, full fat
  • 2 tablespoons fresh tumeric root, peeled and finely grated (or ½ teaspoon ground tumeric)
  • ¼ teaspoon sea salt
  • ½ teaspoon coconut palm sugar
  • ⅛ teaspoon ground cinnamon
  • pinch of ground cardamon
  • ⅓ cup golden raisins
  • 1 teaspoon crushed red pepper flakes
  • ⅓ cup salted, chopped pistachios

Instructions

  1. Bring a large pot of water to boil. Add the cauliflower for 4 minutes. Drain and cool the cauliflower. Cut into florets.
  2. Shred the cooled cauliflower in a food processor with the grating attachment.
  3. Place the olive oil in a large skillet over medium high heat. Add the onion, cook for 5 minutes, until tender. Add the coconut milk, turmeric, salt, coconut sugar, cinnamon and cardamom. Bring the mixture to a gentle boil, then remove from heat and add the raisins. Let steep for 20 minutes.
  4. Return to a low boil, stir in the shredded cauliflower and red pepper flakes. Cook until thickened, about 10 minutes. Remove from heat and top with the pistachios. Enjoy!

Nutritional Analysis

One serving equals: 32 calories, 1g fat, 5g carbohydrate, 46mg sodium, 3g sugar, 1g fiber, and 1g protein.

Stuffed Summer Squash
Meatless Monday is a concept that has been gaining popularity over the past decade. The idea is that skipping meat on Mondays will improve our health and the health of the planet. This Stuffed Summer Squash is hearty, flavorful and satisfying…even without the meat!Courtesy of RealHealthyRecipes.com

Servings: 3

Here’s what you need

  • 3 yellow summer squash
  • sea salt
  • black pepper
  • 1 Tablespoons olive oil
  • 1 leek, diced
  • 1 cup mushrooms, diced
  • 1 teaspoon fresh thyme
  • 1 Tablespoon tomato paste
  • ¼ cup dry white wine
  • ½ cup quinoa, cooked
  • ¼ cup fresh basil, minced

Instructions

  1. Preheat the oven to 400 degrees F. Halve the squash lengthwise and scrape out the seeds. Lightly rub both sides of each squash half with olive oil and sprinkle with sea salt and black pepper. Place, cut side down, on a baking sheet. Roast for 10-15 minutes, until tender. Gently remove the tender center of each squash, leaving the skins intact. Chop the removed squash flesh and set aside. Line the squash halves, hollow side up, back onto the baking sheet.
  2. Place a skillet over medium heat. Add the olive oil and diced leek. Cook, stirring often, for 4 minutes. Add the diced mushroom, fresh thyme and tomato paste. Cook for another 4 minutes. Deglaze the skillet with the wine, cooking for an additional 3 minutes.
  3. Remove the skillet from the heat. Stir in the cooked quinoa, fresh basil and reserved, chopped squash flesh. Fill the squash skins with the quinoa mixture. Place back in the preheated oven for 15 minutes. Enjoy!

Nutritional Analysis

One serving equals: 163 calories, 3g fat, 25g carbohydrate, 15mg sodium, 2g sugar, 3g fiber, and 6g protein.


Healthy May Recipes

Healthy May Recipes

Golden Beet Salad4-30-2017
Here’s a fresh and delightful way to serve up tender, golden beets! To get the most flavor, we oven steam the beets and then toss them with a simple, satisfying homemade dressing. Enjoy!

Servings: 6

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • 12 small golden beets, trimmed
  • 3 sprigs fresh thyme
  • 1 tablespoon olive oil
  • sea salt and black pepper
  • ¼ cup water

For the Dressing:

  • 1 tablespoon olive oil
  • 1 teaspoon dijon mustard
  • 1 tablespoon Muscat vinegar
  • 2 tablespoons fresh mint, minced, plus more for garnish

Instructions:

  1. Preheat the oven to 425 degrees F. Remove the beet greens (if still attached) and scrub the beets.
  2. In a 9 × 13-inch glass casserole dish, toss the beets with the olive oil. Season with sea salt and black pepper and add the sprigs of thyme and water. Cover the dish tightly with foil and roast in the oven for an hour, or until the beets are fork-tender.
  3. Let the beets cool in the covered pan, then rub off the beet skins with paper towels. Cut each beet in half, then each half into quarters. Place the beet pieces in a large bowl.
  4. In a small bowl combine the all of the dressing ingredients. Toss the dressing with the beet pieces until fully combined. Transfer to a serving bowl or plate and sprinkle with more mint. Serve and enjoy!

Nutritional Analysis: One serving equals: 43 calories, 4g fat, 1g carbohydrate, 3mg sodium, 0g sugar, 1g fiber, and 1g protein.

Blueberry Streusel Fitness Muffins
Here’s a great protein packed snack that will fill you with energy and help you towards your fat loss goals. It’s packaged in a tasty little muffin, which is fun and flavorful, while being filled with superb nutrition. Enjoy two as a single serving!

Servings: 6

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • coconut oil spray
  • 2 cups liquid egg whites
  • 1 cup vanilla protein powder
  • 1 cup old fashion oats, divided
  • 1 cup frozen blueberries, divided
  • 1 teaspoon Lemon Zest
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350 degrees F. Lightly grease a 12-tin muffin pan with coconut oil spray.
  2. In a blender combine the egg whites, protein powder, ¾ cup oats, ½ cup blueberries, the lemon zest, sea salt and vanilla extract. Blend until smooth.
  3. Pour the batter evenly between the 12 muffin tins. Divide the remaining blueberries evenly between the muffins and drop into the batter. Place a sprinkle of the remaining oats on the top of each muffin.
  4. Pour the batter evenly between the 12 muffin tins. Divide the remaining blueberries evenly between the muffins and drop into the batter. Place a sprinkle of the remaining oats on the top of each muffin.

Nutritional Analysis: One serving equals 2 muffins: 150 calories, 1g fat, 12g carbohydrate, 290mg sodium, 3g sugar, 3g fiber, and 20g protein.

Lemon Blanched Asparagus
This is a quick and healthy asparagus recipe to use throughout the week. Part of an on-going fat burning meal plan is to eat small, protein+fiber based meals every 2-3 hours, and this lemon blanched asparagus is a fantastic recipe to use for the greens and fiber in your meals. I like to make a triple batch that will last in the fridge in a large ziplock bag for about 3 days of meals. Make sure not to blanch too long, so that the asparagus maintains a crisp-tender consistency, so that it will remain fresh tasting for a few days, and never mushy. Enjoy!Servings: 4

Courtesy of RealHealthyRecipes.com

Here’s what you need

  • 1 Lemon
  • 1 large bunch Asparagus, ends trimmed
  • sea salt and black pepper

Instructions

  1. Bring 4 cups of water to boil in a large skillet. Juice the lemon and add to the water.
  2. Add the asparagus to the boiling water for 4 minutes. Remove the asparagus with tongs, or by pouring into a colander. Generously season with salt and pepper. Enjoy!

Nutritional Analysis

One serving equals: 20 calories, 0g fat, 4g carbohydrate, 2mg sodium, 1g sugar, 2g fiber, and 2g protein.

Chicken and Asparagus Stir Fry
It doesn’t get healthier than this! If most of your meals contained the fiber and protein of this meal, then you’d be living life in the body of your dreams. It’s very possible- it’s just a matter of changing your eating habits. Enjoy!Courtesy of RealHealthyRecipes.com

Servings: 4

Here’s what you need

  • 2 tablespoons olive oil
  • 3 cloves Garlic, minced
  • 1 tablespoon ginger, minced
  • 2 boneless, skinless chicken breasts, cut into ½ inch strips
  • ¼ cup raw cashews
  • ½ red bell pepper
  • 4 Green Onions
  • 1 bunch Asparagus
  • ½ cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon Chia Seeds
  • dash of salt and pepper

Instructions

  1. Place a large skillet over high heat. Add half of the olive oil. Once hot, add the garlic, ginger, chicken pieces and cashews. Cook for 4-5 minutes, until the chicken is cooked through. Remove the chicken mixture from the skillet and set aside on a clean plate.
  2. Add the remaining oil to the hot skillet. Add the bell peppers, onions and asparagus and cook for 3 minutes. Add the chicken broth to the skillet and cook for another 2 minutes.
  3. Return the chicken mixture to the skillet and combine with the veggies. Stir in the lemon juice, chia seeds and a dash of sea salt and black pepper. Enjoy!

Nutritional Analysis

One serving equals: 346 calories, 12g fat, 30g carbohydrate, 168mg sodium, 2g sugar, 4g fiber, and 22g protein.


Healthy April Recipes

Healthy April Recipes

Egg White Muffins with Kabocha and Brussels Sprouts
Had enough protein shakes for one day? How about filling up on these delicious Egg White Muffins? The inspiration for these muffins came from a fancy egg white frittata enjoyed at a swanky restaurant. This recipe gives you all the same gourmet flavor with the convenience of a handheld muffin. Enjoy for breakfast, lunch or snack time!

What makes these muffins so fancy? It has Kabocha squash and Brussels Sprouts giving stand-out flavor and texture to the egg whites. Be sure to dice your Kabocha very tiny and to shred the Brussels Sprouts quite thin. Also if you can’t find Kabocha squash then Butternut Squash works too.

Servings: 12

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • Non-stick, olive oil cooking spray
  • 2 teaspoons olive oil
  • 1 cup Kabocha squash, peeled, seeded and finely diced
  • 1 cup Brussels Sprouts, finely shredded
  • dash of sea salt and black pepper
  • 20 egg whites

Instructions:

  1. Preheat the oven to 350 degree F. Lightly spray 12 muffins tins with non-stick olive oil spray.
  2. In a skillet place the olive oil over medium high heat. Add the squash and Brussels Sprouts and sauté until tender, about 5 minutes. Season with salt and pepper. Remove from heat and cool.
  3. In a large bowl whisk the egg whites with a sprinkle of salt and pepper. Stir in the tender veggies. Divide the egg mixture into the 12 prepared muffin tins.
  4. Bake in the preheated oven for 18-20 minutes, until the eggs have set. Keep in an airtight container in the fridge for up to 5 days. Enjoy!

Nutritional Analysis: One serving equals: 49 calories, 1g fat, 2g carbohydrate, 88mg sodium, 1g sugar, 1g fiber, and 8g protein.

Tender Spring Greens
Regardless of your eating plan, there’s always a place for ample servings of dark, leafy greens. This nutritious dish is filled with fiber, folate, carotenoids, iron, calcium, and vitamins K and C. While most collard greens recipes involve bacon and lots of fat, this recipe is lightened up with a couple of slices of ham and just a touch of olive oil.

Servings: 4

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • 1 Tablespoon olive oil
  • 1 teaspoon minced garlic
  • 2 slices ham, diced
  • 8 cups chopped, destemmed collards
  • 1 cup broth

Instructions:

  1. Place a large skillet over medium high heat. Add the olive oil and the garlic. Sauté until the garlic is golden. Add the ham and cook for 2 minute, stirring often.
  2. Add the collards and broth and cover with a lid for 4 minutes, until wilted. Remove the lid and stir. Reduce the heat to low and continue to cook uncovered, stirring occasionally, until very tender. Enjoy!

Nutritional Analysis: One serving equals: 85 calories, 5g fat, 5g carbohydrate, 388mg sodium, 0g sugar, 3g fiber, and 6g protein.

Ginger Sriracha Chicken Lettuce Wraps
If you want to eat for fat loss then look no farther than this fantastic recipe! Fresh ginger and spicy Sriracha take this ground chicken dish to the height of flavor and satisfaction! Enjoy this dish as a quick and healthy dinner with flavors that intensify overnight for an even more satisfying lunch.

Servings: 4

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • 1 Tablespoon arrowroot starch
  • 3 Tablespoons water
  • 1 Tablespoon coconut oil
  • 6 scallions, trimmed and thinly sliced, greens and whites separated
  • 2 Tablespoons fresh ginger, minced
  • 1 Tablespoon fresh garlic, minced
  • 1 lb ground chicken
  • ½ cup bean sprouts, roughly chopped
  • 10 drops liquid stevia
  • 2 Tablespoons coconut aminos
  • 1 teaspoon Sriracha (more as desired)
  • 1 teaspoon toasted sesame oil
  • ¼ cup fresh cilantro, chopped
  • handful of large lettuce leaves

Instructions:

  1. In a small bowl combine the arrowroot starch and water. Set aside.
  2. In a large skillet or wok, place the coconut oil over medium high heat. Add the scallion whites, ginger and garlic and stir-fry until softened, about 2 minutes. Add the chicken and stir-fry, breaking it into smaller pieces, until no pink remains, about 8 minutes.
  3. Add the bean sprouts, stevia, coconut aminos, and Sriracha. Stir the arrowroot starch mixture and add it to the pan, mixing until it thickens. Add the scallion greens and season to taste with the sesame oil.
  4. Serve the chicken in large lettuce leaves topped with fresh cilantro and more Sriracha. Enjoy!

Nutritional Analysis: One serving equals: 279 calories, 13g fat, 5g carbohydrate, 113mg sodium, 1g sugar, 1g fiber, and 35g protein.

Lemon and Basil Spaghetti Squash
This is one of those recipes that you simply MUST TRY. I realize that the picture just looks like a simple bowl of spaghetti squash, but looks can be deceiving! What you can’t see with the naked eye are the flavor molecules bursting on each strand of tender squash. Fresh lemon, basil and green olive combine for a lively, can’t-get-enough-of-it taste that will have you going back for more. Eating your veggies has never been easier than this…

Servings: 6

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • 3 spaghetti squash
  • sea salt and black pepper
  • coconut oil spray

For the Dressing

  • ½ cup pitted green olives
  • ½ cup fresh basil leaves
  • 3 tablespoons Lemon Zest
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • sea salt and black pepper

Instructions:

  1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. Cut the ends off each spaghetti squash and discard. Slice the rest of the spaghetti squash into 1-inch rings. Use a spoon to remove the seeds from the center of each ring.
  3. Spray or rub coconut oil over all of the spaghetti squash flesh. Generously season each ring with salt and pepper. Place the rings on the parchment paper lined baking sheet and roast in the preheated oven for 30 minutes. Flip each of the rings and roast for another 30 minutes, or until very tender.
  4. Once cooled use a spoon to remove the noodles. Place all of the noodles in a large bowl.
  5. Combine the dressing ingredients in a food processor and pulse until well combined. Pour the dressing over the spaghetti squash noodles and mix until fully incorporated. Serve immediately. Enjoy!

Nutritional Analysis: One serving equals: 38 calories, 2g fat, 3g carbohydrate, 12mg sodium, 0g sugar, 1g fiber, and 1g protein.


Healthy March Recipes

Healthy March Recipes

Strawberry Spinach Salad

Refreshing! That is the first word that comes to mind from a blissful bite of this salad. With fresh baby spinach, tender caramelized onions, sweet juicy strawberries and crunchy sliced almonds, this salad is a minefield of pleasurable flavors. It’s the perfect way to celebrate the goodness of greens.

Servings: 8

Courtesy of RealHealthyRecipes.com

Here’s what you need…

For the Fresh Tarragon Dressing:

  • ¼ cup olive oil
  • 3 Tablespoons golden balsamic vinegar
  • 1 Tablespoon melted raw honey (OR 10 drops liquid stevia)
  • 2 teaspoons lemon juice
  • 2 Tablespoons fresh tarragon, minced
  • ¼ teaspoon sea salt
  • dash of black pepper

For the Strawberry Spinach Salad:

  • 1 teaspoon olive oil
  • ½ red onion, thinly sliced
  • 8 cups baby spinach
  • 8 strawberries, sliced
  • 2 avocados, pitted and cubed
  • 2 Tablespoons sliced almonds
  • sea salt
  • black pepper

Instructions:

  1. Combine all of the dressing ingredients in a small bowl. Whisk until fully combined, set aside.
  2. Place a small skillet over medium high heat. Add the olive oil and sliced onion. Cook for 8-10 minutes, adding a Tablespoon of water halfway through the cooking time. Once the water has evaporated and the onion is tender, remove from heat and set aside.
  3. In a large bowl toss the spinach with the Fresh Tarragon dressing. Top with the sliced strawberries, cubed avocado, sliced almonds, caramelized onions and a sprinkle of sea salt and black pepper. Serve immediately. Enjoy!

Nutritional Analysis: One serving equals: 185 calories, 16g fat, 7g carbohydrate, 86mg sodium, 1g sugar, 6g fiber, and 4g protein.

Homemade Almond Butter

A spoonful of homemade almond butter on banana is a fantastic pre-workout snack. It’s also delicious added to a protein shake or slathered on sliced apples. By blending your own almond butter at home you’re enjoying pure, unadulterated almonds and sea salt without the added sugars and preservatives found in many store bought brands. Enjoy!

Servings: 20

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • 3 cups roasted, unsalted almonds
  • ¼ teaspoon sea salt
  • 1 Tablespoon coconut oil

Instructions:

  1. Blend all of the ingredients in a food processor until creamy. This can take up to 10 minutes, so when it doubt continue to blend, blend, blend. Enjoy!

Nutritional Analysis: One serving equals: 109 calories, 10g fat, 3g carbohydrate, 28mg sodium, 1g sugar, 2g fiber, and 4g protein.

Chicken and Butternut Squash Salad

When working towards a fat loss goal it’s important to incorporate plenty of greens and lean protein into your diet, while removing starchy and grain-filled items. This Chicken and Butternut Squash Salad makes a really satisfying meal that will propel you towards your weight loss goals without making you feel like you’re missing out on tasty food 🙂

Servings: 6

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • 1 Butternut Squash, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sweet paprika
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • 6 cups Arugula
  • 2 cups leftover roasted chicken, chopped
  • 5 Dates, pitted and chopped
  • ¼ cup sliced almonds, toasted
  • 1 avocado

Instructions:

  1. Preheat the oven to 400 F. Cube the butternut squash and place in a large bowl. Toss it with the olive oil, cinnamon, paprika, cumin and sea salt.
  2. Spread over a rimmed baking sheet and roast for 15 minutes. Stir the squash and cook for an additional 15 minutes.
  3. Combine the squash and all of the remaining ingredients in a large bowl. Serve immediately. Enjoy!

Nutritional Analysis: One serving equals: 109 calories, 10g fat, 3g carbohydrate, 28mg sodium, 1g sugar, 2g fiber, and 4g protein.

Easy Pickled Radish

Looking for a crispy, crunchy snack that won’t derail your fitness results? Look no further than this simple recipe for Easy Pickled Radish. Enjoy these sliced over your next salad, sprinkled over braised meat, or enjoyed straight out of the jar!

Servings: 4

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • 1 bunch radishes
  • 3 cloves Garlic
  • ½ teaspoon black peppercorns
  • ½ teaspoon celery seeds
  • ¾ cup apple cider vinegar
  • ¾ cup water
  • 3 tablespoons raw honey
  • 2 teaspoons sea salt

Instructions:

  1. Slice the tops off of the radishes and thinly slice into rounds. Place the radish rounds in a pint-sized canning jar. Slice into the garlic cloves in multiple places, then put on top of the sliced radishes. Top with the peppercorns and celery seeds.
  2. In a small saucepan, combine the vinegar, water, honey and sea salt. Place over medium heat and stir constantly until it comes to a boil. Pour the mixture over the radish rounds.
  3. Allow the mixture to come to room temperature. Serve immediately or keep in the fridge for up to 2 weeks. Enjoy!

Nutritional Analysis: One serving equals: 17 calories, 0g fat, 3g carbohydrate, 194mg sodium, 2g sugar, 0g fiber, and 1g protein.



Healthy February Recipes

Healthy February Recipes

Italian Meatball Soup

Most Italian Meatball Soup recipes contain crusty bread and orzo pasta in addition to the meatballs and veggies, so in order to ensure your best fitness results we’ve left those high-calorie, high-carb ingredients out of this delicious recipe. Instead we’ve filled this comforting soup with wholesome ingredients like sweet potato, chickpeas, kale, tomatoes and onion. Serve hot and enjoy!

Servings: 10

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • 1 lb loose Italian sausage
  • 1 sweet potato, peeled and diced
  • 2 Tablespoons plus 1 teaspoon olive oil
  • 2 yellow onions, diced
  • 1 Tablespoon garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon sea salt
  • ½ teaspoon red pepper flakes
  • ½ cup dry white wine
  • 4 cups chicken broth
  • 1 (15 oz) can diced tomatoes in juice
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (5 oz) package baby kale

Instructions:

  1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. Form the sausage into 40 small meatballs using about a teaspoon of sausage per meatball. Place the meatballs on one of the prepared baking sheets and bake in the preheated oven for 10 minutes.
  3. In a medium bowl toss the diced sweet potato with 1 teaspoon of olive oil and a sprinkle of salt and pepper. Spread the sweet potato over the remaining baking sheet and bake in the preheated oven for 15-20 minutes, until tender.
  4. Heat the olive oil in a soup pot over medium-low heat. Add the onions, garlic, Italian seasoning, sea salt and red pepper flakes. Partially cover and cook for 10 minutes, until the onions are soft. Increase the heat to high.
  5. Deglaze the pot with the wine and cook until evaporated. Stir in the broth, tomatoes and sweet potato and bring to a boil. Reduce the heat to medium and simmer, 8-12 minutes.
  6. Stir in the meatballs, chickpeas and the kale until wilted. Season to taste with salt and black pepper. Enjoy!

Nutritional Analysis: One serving equals: 397 calories, 19g fat, 26g carbohydrate, 705mg sodium, 7g sugar, 9g fiber, and 20g protein.

Asian Spinach Salad

Here’s the perfect fresh salad to serve as a compliment to your next healthy stir-fry dinner. The dressing is simple to mix together at home and is filled with delicious Asian flavors like sesame and chili garlic. Use fresh organic spinach, radish and cucumber for the best flavor and highest nutritional value.

Servings: 4

Courtesy of RealHealthyRecipes.com

Here’s what you need…

For the Salad Dressing http://altmanfitness.com/altmanfitness-com/wp-content/uploads/sites/18/2017/03/2017-2-12.jpeg

  • 3 Tablespoons apple cider vinegar
  • 1 Tablespoon olive oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon coconut palm sugar or honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon chili garlic sauce

For the Salad

  • 4 cups fresh spinach
  • 1 cucumber, sliced
  • 1 bunch of radish, sliced

Instructions:

  1. Whisk the dressing ingredients in a small bowl.
  2. Combine the spinach, cucumber and radish in a salad bowl. Toss with the dressing and season with salt and pepper. Enjoy!

Nutritional Analysis: One serving equals: 67 calories, 5g fat, 5g carbohydrate, 282mg sodium, 2g sugar, 2g fiber, and 2g protein.

Quinoa Nourish Bowl

Here’s a Nourish Bowl that’s a great recipe to model! Once you’re ready, get creative and add your own favorite greens, protein, healthy fat, veggies and healthy carbs to a bowl and dive in. Enjoy!

Servings: 2

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • ¼ cup uncooked quinoa
  • ½ cup chicken broth
  • 1 Tablespoons spaghetti sauce
  • 1 teaspoon water
  • 1 cup fresh spinach
  • 2 hard boiled eggs, peeled and sliced in half
  • ½ avocado, pitted and chopped
  • 6 cherry tomatoes, halved
  • sea salt and black pepper to taste

Instructions:

  1. Combine the quinoa and broth in a small pot over medium high heat. Bring to a boil, reduce the heat and cook, covered, for 15 minutes. Remove from heat and mix in the spaghetti sauce.
  2. In a small skillet place the water over medium heat. Add the fresh spinach and sauté until tender.
  3. Divide the quinoa between two bowls and top each with one of the eggs, and half of the spinach, avocado and tomatoes. Season to taste with salt and pepper. Enjoy!

Nutritional Analysis: One serving equals: 323 calories, 15g fat, 33g carbohydrate, 286mg sodium, 8g sugar, 10g fiber, and 15g protein.

Turkey Snack Meatballs

Wholesome snacking can be just as quick, simple and convenient as junk food snacking. Really! All it takes is a little bit of forethought. Make a batch of these Turkey Snack Meatballs on the weekend to set you up for a week filled with smart, healthy snacking. And just like that you take another giant step towards that leaner, healthier, more energetic you. The best version of you.

Servings: 20

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • 1 lb ground turkey
  • ½ cup yellow onion, diced
  • ¼ cup red bell pepper, diced
  • 2 Tablespoons fresh mint, minced
  • 2 Tablespoons red curry paste
  • 1 teaspoon ground cumin
  • 1½ teaspoon fresh ginger, minced
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions:

  1. Preheat the oven to 350 F and lightly grease casserole pan with olive oil.
  2. Combine all ingredients in a large bowl, shape into 20 meatballs and place in the prepared pan.
  3. Bake for 25 minutes or until cooked through. Enjoy!

Nutritional Analysis: One serving equals: 50 calories, 2g fat, 3g carbohydrate, 116mg sodium, 1g sugar, 0g fiber, and 5g protein.


Healthy January Recipes

Healthy January Recipes

Sesame Chopped Salad
Here’s a new salad for a new year. Chopped salads are a fun departure from ordinary salads, and are so simple to make. Always add a side of lean protein for a perfect meal.

Servings: 1

Here’s what you need…

  • 1 cup cabbage
  • 1 carrot
  • 1 green onion
  • 1 Tablespoon fresh cilantro
  • 1 Tablespoon sliced almonds
  • 2 teaspoons sesame low fat dressing
  • ½ cup cooked chicken breast

Instructions:

  1. Chop the cabbage, carrot, onion and cilantro into very small pieces. Add the almonds and toss with dressing.
  2. Top with chopped chicken breast.

Nutritional Analysis: One serving equals: 276.5 calories, 7.5g fat, 468mg sodium, 27g carbohydrate, 7g fiber, and 26g protein.

Quinoa and Winter Squash Salad
This recipe is another great way to enjoy protein-filled quinoa. Winter squash combined with celery, onion and parsley makes a healthy and comforting side dish.

Servings: 10

Here’s what you need…

  • 2 yellow onions, diced
  • 4 celery stalks, diced
  • 4 carrots, diced
  • 2 cups diced squash, butternut or any other fall or winter squash
  • 1 Tablespoon olive oil
  • 1 Tablespoon pure maple syrup
  • dash of freshly ground sea salt
  • zest and juice from 1 lemon
  • 2 cups filtered water
  • 1 cup quinoa
  • 4 sprigs of parsley, finely minced

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Place the onions, celery, carrots and squash in a large bowl. Mix in the oil and syrup, then sprinkle the salt and lemon zest. Mix until well combined and then place on a shallow baking dish. Cover the dish and bake for 40 minutes. After 40 minutes remove cover and cook for another 15 minutes.
  3. While the vegetables are in the oven, put the quinoa and water in a saucepan, cover and bring to a boil over medium heat. Cook for about 25 minutes over low heat, until the water is absorbed.
  4. Combine the vegetables and cooked quinoa together with the lemon juice and parsley. Serve warm or chilled.

Nutritional Analysis: One serving equals: 95 calories, 1g fat, 19g carbohydrate, 2.5g fiber, and 4g protein.

Have-Your-Chocolate Pudding 
As you work towards your fitness goals, finding desserts that are low in natural sugars will facilitate your results. It will take some time for your taste buds to adjust from enjoying intense, refined sugars to appreciating the subtly and delight of natural, wholesome sugar found in fruit. This pudding is a spectacular way to enjoy creamy chocolate while avoiding refined sugars entirely. The avocado, banana and dates provide real, usable nutrients and vitamins while pleasing your sweet tooth.

Courtesy of RealHealthyRecipes.com

Servings: 4

Here’s what you need…

  • 1 avocado, pitted and peeled
  • 1 banana, peeled
  • ½ cup coconut milk
  • ¼ cup unsweetened cocoa powder
  • 3 dates, pitted
  • 1 teaspoon lemon juice

Instructions:

  1. Combine all of the ingredients in a high speed blender or food processor. Blend until creamy and smooth. Place in serving bowls and chill for 10 minutes. Serve and enjoy!

Nutritional Analysis: One serving equals: 228 calories, 17g fat, 16g carbohydrate, 26mg sodium, 7g sugar, 7g fiber, and 4g protein.


Overcome Mental Roadblocks and Get Motivated to Lose Weight

Most people wait around for motivation to strike them like a lightning bolt.

Well, I’ve got news: motivation isn’t something that happens to you—it’s something that you create for yourself. If you don’t feel motivated to achieve your goals, it is likely due to mental roadblocks that hold you hostage.

Read the following 21 Mindset Tips and prepare your mind for success.

  1. Success comes first in the mind, so visualize yourself accomplishing your goals.
  2. Remember, you are the only person who can hold you back.
  3. Forgive yourself and love yourself despite past failures.
  4. Decide what is important in your life and focus on that.
  5. Conquer each negative thought the moment it enters your mind, when it is weakest.
  6. Give up the idea that things won’t go right unless you worry about them.
  7. If you bring the body of your dreams to the point of resolve, then you’ll soon be living in it.
  8. Look towards your future. If you believe the best is yet to come then it will be.
  9. You become what you think about most.
  10. The margin between success and failure is very small and easily bridged by determination.
  11. Start your day by accomplishing your hardest task first.
  12. Set small attainable goals, rather than one monumental goal.
  13. Convince yourself that exercise is fun, and it will be.
  14. Know your big reason why.
  15. Create a motivating play list of songs to use as the sound track to your workout sessions.
  16. Every decision you make leads you either closer toward achieving your goal or farther from it.
  17. If you think you’re a fat person, then you’ll stay fat.
  18. If you think you’re fit, then you soon will be.
  19. Once you’ve set your goal, your attitude either pushes you toward accomplishment or failure.
  20. If you don’t know exactly where you want to go, you will likely end up someplace else.
  21. You can have the body of your dreams, but first you must give up the belief that you can’t.

 

You can only have two things in life: excuses or results.

Your Fitness and Fat Loss Guy,

Jay Altman

office@altmanfitness.com

612.454.6409


Healthy December Recipes

Healthy December Recipes

Pesto Zucchini Boats
Here’s a simple, delicious vegetable side dish that your whole family will love. It’s a great way to increase the fiber content of your meal. Simply add a serving of lean protein and you have a wonderfully fit meal. This is clean eating 🙂

Servings: 4

Here’s what you need…

  • 4 small, organic zucchini
  • ¼ cup kalamata olives, seeded and chopped

For the Pesto

  • ¼ cup raw pecans
  • 1 cup fresh basil leaves
  • 2 cloves garlic, chopped
  • 2 Tablespoons olive oil
  • ¼ cup nutritional yeast
  • 1 teaspoon lemon juice
  • ½ teaspoon sea salt

Instructions:

  1. Preheat the oven to 450 degrees F. Combine the pesto ingredients in a food processor until creamy.
  2. Trim the ends from the zucchinis and slice in half the long way. Carefully score the flesh with short diagonal cuts.
  3. Heat a grill pan over medium-high heat. Brush a little olive oil on the flat side of each zucchini and place the flat side down on the hot pan. Cook until the flat side is browned and the zucchini is starting to soften, about 4 minutes. Transfer the zucchini to a baking pan.
  4. Spread a Tablespoon of pesto on each zucchini slice and sprinkle with the olives. Place in the preheated oven for 8-12 minutes, until tender. Enjoy!

Nutritional Analysis: One serving equals: 152 calories, 10g fat, 140mg sodium, 11g carbohydrate, 4g fiber, and 6g protein.

Fastest Chicken Stir Fry
Think you don’t have enough time to cook a healthy meal? Think again. This healthy and delicious chicken stir-fry takes only minutes to make. Instead of chopping the vegetables yourself, this recipe calls for pre-chopped ingredients found in the produce section of your grocery store. Skip the take out line tonight and try this recipe instead.

Servings: 6

Here’s what you need…

  • 1 teaspoon olive oil
  • 1 teaspoon chopped garlic
  • 1 cup asparagus, cut into 2 inch segments
  • 1 (16 oz) package pre-chopped stir fry vegetables
  • 1 (10 oz) package shredded cabbage
  • 1 cup chopped pineapple
  • 1 cup chopped cooked chicken breast
  • ¼ cup teriyaki sauce

Instructions:

  1. Heat the olive oil in a large skillet or wok. Add the garlic. When the garlic is browned add the asparagus. Stir-fry for 5 minutes or until the asparagus turns bright green.
  2. Add the chopped stir-fry vegetables, cabbage, and pineapple. Stir-fry for 5 minutes or until the vegetables are tender.
  3. Add the cooked chicken pieces and mix in the teriyaki sauce. Stir-fry for another minute, until the sauce is evenly distributed.

Nutritional Analysis: One serving equals: 117 calories, 1.8g fat, 15.8g carbohydrate, 4g fiber, and 10.7g protein.

Teriyaki Chicken Plate
This recipe is very flavorful and is filled with wholesome nutrients, vitamins and fiber. Unlike most teriyaki recipes, this doesn’t contain sugar, yet it maintains a sweet undertone. Serve on a bed of baby arugula and quinoa.

Servings: 4

Here’s what you need…

  • 1 can naturally sweetened, zero calorie lemon lime soda (Zevia brand)
  • ½ cup soy sauce
  • ¾ cup brown rice vinegar
  • 1 medium yellow onion – half minced and half thinly sliced
  • 4 cloves garlic, smashed
  • 1 Tablespoon fresh ginger, grated
  • 1 Tablespoon coconut crystals (or 1 teaspoon agave nectar or 1 packet Stevia)
  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons coconut oil
  • 1 bunch asparagus, trimmed and cut into 1 inch segments
  • 2 Tablespoons chopped cilantro
  • optional *baby arugula and cooked quinoa

Instructions:

  1. Combine the soda, soy sauce, vinegar, minced onion, garlic, ginger and coconut crystals in a bowl. Add the chicken and turn to coat. Place in refrigerator overnight.
  2. Remove chicken from marinade and pat dry. Reserve 1 cup of marinade.
  3. Heat one teaspoon of coconut oil in a large skillet. Add the chicken and heat on medium high, turning once, for 8-10 minutes, until browned and cooked through. Transfer to a plate.
  4. Wipe out the skillet. Heat remaining 1 teaspoon of coconut oil. Add the sliced onion and asparagus. Cook for 5 minutes, until browned. Add the reserved marinade and boil until slightly reduced. Add the cilantro.
  5. Serve over a bed of baby arugula and cooked quinoa.

Nutritional Analysis: One serving equals: 289 calories, 13g fat, 963mg sodium, 4.8g carbohydrate, 3g fiber, and 29g protein

Sprouted Grain French Toast
Just because you gave up white bread and sugar doesn’t mean that you can’t enjoy a delicious plate of French Toast! This recipe is made with sprouted grain bread, egg whites and protein-packed Greek yogurt. The whole family will love it.

Servings: 5

Here’s what you need…

  • 5 slices cinnamon raisin, sprouted grain bread
  • 1 cup egg whites
  • 6 oz fat free, Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • dash of salt
  • Optional: additional fat free Greek yogurt and pomegranate seeds for topping.

Instructions:

  1. Preheat a skillet, or pancake griddle over medium high heat. Lightly coat with cooking spray.
  2. In a shallow bowl, whisk the egg whites, yogurt, vanilla, cinnamon and salt. Mix until well combined.
  3. Dip each slice of bread in the egg white mixture, flipping to coat each side. Place on the prepared skillet and cook for 3-5 minutes on each side, until the eggs set and turn golden.
  4. Serve immediately with the additional yogurt and pomegranate.

Nutritional Analysis: One serving equals: 127 calories, 0 fat, 157mg sodium, 19g carbohydrate, 2g fiber, and 12g protein.


Healthy November Recipes

Healthy November Recipes

Flat Zucchini Noodles with Parm
Here’s another guilt-free pasta recipe for you! You won’t need a spiral slicer for this one, simply use a regular veggie peeler – like the kind you would use to peel the skin from a potato – to create long, flat zucchini noodles. This recipe has a scrumptious, nutty flavor that will make you forget all about traditional noodles. Feel free to serve with some sliced chicken breast, sliced hard-boiled eggs or steak for added protein. Enjoy!

Servings: 4

Here’s what you need…

  • 1 teaspoon coconut oil
  • Pinch of salt
  • 1 Tablespoon almond flour
  • 4 large zucchinis, peeled with a veggie peeler
  • 2 Tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes (or more to taste)
  • 1 Tablespoon minced parsley
  • ¼ teaspoon black pepper

Instructions:

  1. Heat a large skillet over medium-high heat, about two minutes. Add the coconut oil, and once it’s melted, add the almond flour and a pinch of salt.
  2. Stir often with a wooden spoon, until it’s toasty brown, about two minutes. Remove crumbs from the pan and save for garnish.
  3. In the same skillet, add the peeled zucchini noodles. Sauté them until just tender, about one to two minutes. Turn heat to low.
  4. In a new pan on low heat, combine olive oil, garlic, and red pepper flakes, stirring with a spoon until fragrant, about 20 seconds.
  5. Transfer the zucchini noodles to garlic and oil mixture. Toss and stir until they’re coated.
  6. Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving. Enjoy!

Nutritional Analysis: One serving equals: 165 calories, 12g fat, 72mg sodium, 13g carbohydrate, 5g fiber, and 6g protein

Greek Yogurt Parfait
This recipe makes a tasty breakfast or a high energy snack. Plain Greek yogurt is a fantastic filler that’s packed with protein and makes the perfect backdrop for ripe fruit and a sprinkle of crunchy, natural granola. To lighten this recipe up even more feel free to leave out the granola. Enjoy!

Servings: 3

Here’s what you need…

  • ¾ cup fat-free plain Greek yogurt
  • A few drops of stevia
  • 2 cups sliced mixed plums, peaches, nectarines, and sprinkle of cinnamon
  • ¾ cup granola

Instructions:

  1. In a medium bowl, mix the yogurt with the stevia.
  2. In another medium bowl, mix the sliced fruit with the cinnamon.
  3. In serving dishes, layer the yogurt, fruit, and granola.

Nutritional Analysis: One serving equals: 146 calories, 16g fat, 34mg sodium, 39g carbohydrate, 7g fiber, and 15g protein

Low Carb Mac and Cheese
Say what?! Mac and cheese without the traditional noodles! This is a recipe that kids and adults alike will love! Spaghetti squash is a fantastic replacement for traditional noodles – make it a habit to use these tender, squash noodles in all of your favorite pasta recipes. Enjoy!

Servings: 6

Here’s what you need…

  • 1 large spaghetti squash
  • 1 teaspoon olive oil
  • Sea salt
  • Black pepper
  • 2 cups broccoli florets, steamed
  • 1 Tablespoon coconut oil
  • 1 Tablespoon coconut flour
  • 1 cup coconut milk
  • 1 cup reduced-fat cheddar cheese, shredded
  • ½ cup grated parmesan, plus 1 teaspoon grated Parmesan as optional garnish
  • Salt and pepper, to taste
  • 1 teaspoon red pepper flakes, optional garnish

Instructions:

  1. Preheat oven to 400ºF. Cut the spaghetti squash in half. Scoop out and discard the seeds. Spray the center of both halves of the squash with cooking spray, and place the cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
  2. Remove the squash from the oven, and let cool. Once it’s safe to handle, scrape the flesh into a large bowl. Add the steamed broccoli florets to the bowl, and set aside.
  3. In a large saucepan, melt the coconut oil on medium heat, and whisk in the coconut flour. Add the coconut milk, and whisk quickly. Turn heat down to low, add the cheddar and ½ cup grated Parmesan to the saucepan, and stir until melted. Remove from heat.
  4. Pour the cheese sauce over the spaghetti squash and broccoli mixture, and toss until all the squash is covered.
  5. Dish into 4 portion, and top off with the salt and pepper to taste plus red pepper flakes and extra Parmesan if you wish!

Nutritional Analysis: One serving equals: 290 calories, 23g fat, 360mg sodium, 10g carbohydrate, 2g fiber, and 14g protein

Cranberry Tuna Salad
This tuna salad has a holiday twist with the addition of red cranberries and green celery. It is filled with muscle building protein and nutritious fiber. Fill up on this healthy dish before you attend your holiday party.

Servings: 5

Here’s what you need…

  • 2 cans wild caught Albacore Tuna, packed in water
  • 2 celery stalks, chopped
  • 2 Tablespoons low fat mayonnaise
  • ¼ cup dried cranberries
  • 1 teaspoon dried dill weed

Instructions:

  1. Drain and flake tuna in a medium bowl.
  2. Add all of the ingredients and mix until well combined.

Nutritional Analysis: One serving equals: 195 calories, 9.6g fat, 273mg sodium, 9 carbohydrate, 1g fiber, and 17g protein


Healthy October Recipes

Healthy October Recipes

Simple Tuna Salad
Here’s a simple and light version of tuna salad. It cuts out high-calorie mayonnaise and adds some chopped fruit and vegetables to really liven it up. This is a great recipe to enjoy as you journey towards your fitness goal.

Servings: 4

Here’s what you need…

For the salad:

  • 1 green apple, chopped
  • 2 green onions, tops only, chopped
  • ¼ cup fresh parsley, chopped
  • 2 cans albacore tuna, in drained
  • 1 Tablespoon dijon mustard
  • ¼ cup coconut oil, melted
  • ¼ cup red grapes, halved
  • sea salt and pepper to taste

Instructions:

  1. Mix all of the ingredients in a large bowl and serve immediately. I like to serve this salad in large butter lettuce leaves, or scooped onto avocado halves. Enjoy!

Nutritional Analysis: One serving equals: 222 calories, 16g fat, 9g carbohydrate, 19g fiber, and 14g protein.

Quick Pumpkin Soup
Craving pumpkin yet this season? Well rather than falling into a major calorie trap by getting your pumpkin fix in a sugary coffee drink or baked goods, give this simple and quick pumpkin soup recipe a try. Made from canned, pureed pumpkin, this soup comes together in minutes and brings out the most comforting flavor of the season in a healthy, satisfying way. Enjoy!

Servings: 8

Here’s what you need…

  • 1 Tablespoon coconut oil
  • 1 yellow onion, chopped
  • 1 teaspoon garlic, minced
  • 1 Tablespoon coconut palm sugar
  • ½ teaspoon ground allspice
  • ¼ teaspoon crushed red pepper flakes
  • 2 (15oz) cans pureed pumpkin
  • 2 cups low sodium vegetable broth
  • 1 teaspoon sea salt
  • 1 (14oz) can coconut milk
  • black pepper
  • **To garnish: pepitas and sour cream

Instructions:

  1. Place the coconut oil in the bottom of a large soup pot over medium high heat. Add the onion, garlic, coconut palm sugar, allspice, and red pepper flakes. Sauté until tender, about 10 minutes.
  2. Add the pumpkin, broth and salt. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Use an immersion blender to blend the soup until smooth. Return the soup to a simmer and add in the coconut milk. Season to taste with salt and black pepper. Garnish with pepitas and sour cream. Enjoy!

Nutritional Analysis: One serving equals: 175 calories, 13g fat, 13g carbohydrate, 5g fiber, and 3g protein.

Easy Green Bean, Egg and Quinoa Salad
Here’s a tasty way to eat your green beans – tossed with quinoa, sliced plum and topped with hard boiled egg. This type of salad, where the base is a steamed vegetable and protein is added on top, makes a phenomenally fit meal that will help get you to your fitness goals faster than ever. Enjoy!

Servings: 4

Here’s what you need…

  • 1 cup cooked red quinoa
  • 2 cups green beans, steamed and cut into 1 inch pieces
  • 1 ripe plum, thinly sliced
  • 2 hard-boiled eggs, sliced
  • 2 teaspoons sesame oil
  • 2 Tablespoons fresh lime juice
  • ½ teaspoon sea salt
  • ground black pepper

Instructions:

  1. Combine the quinoa, beans, plum and egg in a large bowl.
  2. Drizzle with the sesame oil, lime juice, salt and pepper. Mix well and enjoy!

Nutritional Analysis: One serving equals: 225 calories, 7g fat, 270mg sodium, 31g carbohydrate, 5g fiber, and 10g protein.

Fiesta Bowl with BBQ Tofu
When it comes to your diet, small and steady changes made in the long term will make the biggest impact on your fat loss goals. Take this fiesta bowl, for example. We’ve taken a traditional burrito bowl and have lightened it up by using quinoa instead of rice. Feel free to top this flavorful bowl with chicken or steak, if you’d prefer rather than tofu. Enjoy!

Servings: 12

Here’s what you need…

  • 1 (14oz) extra firm tofu, pressed and sliced
  • ¼ cup BBQ sauce
  • 2 cups red quinoa, cooked
  • 1 (15oz) can black beans, drained and rinsed
  • 1 small red bell pepper, seeded and diced
  • ½ cup canned corn
  • ¼ cup goat cheese, crumbled
  • 2 Tablespoons fresh cilantro, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon fresh lime juice
  • sea salt and black pepper to taste

Instructions:

  1. Preheat the oven to 350 degrees F. Lightly grease a casserole pan with olive oil. Arrange the tofu slices in a single layer in the pan and bake for 30 minutes, flipping each slice halfway through. Cover the tofu with the BBQ sauce, turning each slice to coat each side. Bake for 15 more minutes. Set aside.
  2. In a large bowl combine all of the remaining ingredients, and top with slices of the BBQ tofu. Enjoy!

Nutritional Analysis: One serving equals: 266 calories, 4g fat, 67mg sodium, 38g carbohydrate, 8g fiber, and 15g protein.

Fitness Chicken Lettuce Boats
I love recipes like this, where the flavor and enjoyment outshine the health benefit. One bite of these Fitness Chicken Lettuce Boats and you’ll see what I mean – the crunch, the collision of flavors and the creamy enjoyment will push all thoughts of calories and fat grams out of your mind…but rest assure that this recipe is highly healthy and will keep you on track towards your fat loss goal. Enjoy!

Servings: 6

Here’s what you need…

  • 2 small apples, cored and chopped
  • 1 Tablespoon orange juice
  • 3 cups roasted chicken, chopped
  • ¼ cup toasted walnuts, chopped
  • ¼ cup black raisins
  • 1 (4oz) can mild diced green chiles
  • ½ cup non-fat plain Greek yogurt
  • ¼ cup light, balsamic dressing
  • sea salt and black pepper to taste
  • 1 head butter lettuce
  • red grapes – optional for serving

Instructions:

  1. In a large bowl combine the chopped apples and orange juice. Mix to combine.
  2. Add the remaining ingredients (save for the lettuce and grapes) and mix well. Chill, covered, for 15 minutes or until ready to serve. Use an ice cream scoop to place the chicken salad on each lettuce leaf. Garnish the plate with red grapes and Enjoy!

Nutritional Analysis: One serving equals: 224 calories, 8g fat, 140mg sodium, 15g carbohydrate, 2g fiber, and 23g protein.


Crying during or after a workout?

Crying during or after a workout?

 

 

tears

You’re not as alone as you may feel. It definitely does not happen to everyone, but it’s not even close to abnormal.

It can happen to anyone. From someone that has worked out their whole life and competing for miss minnesota, to the beginner that has made a commitment for themselves to pick up the healthy hobby.

Why

Exercise releases endorphins that interact with serotonin and dopamine (mood impactors). This creates an environment in our body/mind that allows for us to have heightened emotional experiences.

With my experience in mental health and Life Coaching I appreciate and respect anyone that has gone through this or is going through this. It’s a moment of vulnerability that so much can be gained from. Every individual is different and there are many causes, so I will not get into any clinical language. Here are the straight forward pros and cons.

Benefits

-U of M study found that it increases the mood of roughly 90% of those that go through it.

-It releases a hormone called prolactin which helps lower cholesterol, lower blood pressure, and boosts the immune system.

-You get the option to explore yourself/get to know yourself better and enhance your quality of life

Negatives

-None

The only way for a negative to happen is if you take an unhealthy mindset to the healthy external display of emotions you are having. If this is you, know that if it is nothing you even the slightest, that there are multiple people that are nearby that would love to help you. In fact, I believe you are taking away a valuable experience from the person you do not tell. My rational? Search your memory. Find any time that you helped someone with something you knew was important to them. How good did you feel to help them? You are stealing that moment from them.

For most, talking to someone about it that genuinely cares and listens helps. A conversation with a trained Coach can even further enhance the benefits of the emotional workout.  If this is you call 612-454-6409 or email us at office@altmanfitness.com to set an appointment with one of our trained staff.

William Sather, Certified Life Coach


The Dreaded Scale!

The Dreaded Scale!

Did you weigh yourself this morning? ……I did.

Did you like the number you saw, or were you expecting som54fe8d4fa21fd-feet-scale-tapemeasure-cpething different? Did you get overly excited if it was low or unreasonably depressed if it was too high? We’ve all
been there, so don’t beat yourself up too much.

Did  you give yourself the self talk…… “Yep that pizza I ate last night, that would be why I’m up 2 lbs today!”   OR “YES!!! I ate so good yesterday (aka under calories) and so now I’m down 2 lbs!” Wrong 🙁

I often get the question should I get on the scale? Well, that depends on how you CHOOSE to respond.

If you are they type of person that gets on the scale day after day and you choose to have the scale motivate you:  or going up, what could I do better…. oh yes, the last 3 nights I have not slept so I am going to make sleep a priority. “” yes, I lost a pound, what I have been doing over the last few weeks is paying off and this just reinforced it.” OR “GRRR this scale is not moving

I want you to understand your scale certainly doesn’t tell the whole story and can send you on an unnecessary roller coaster of emotions. Yes I do realize most roller coasters are amazing – the emotional ones kind of suck though.

Here’s why.

1) Your weight will fluctuate more than the stock market

The human body is one incredibly complex piece of machinery. There are things going in, coming out, transforming, and dissolving all of the time. As a result, your weight can fluctuate wildly over the course of a 24-48 hour period or even longer, yes I said longer. Depending on what you ate today, how much water you drank, if there was sodium in your food, what kind of clothing you were wearing, what time of day you weigh yourself, your weight WILL be different.

Weigh yourself before and after your next workout – there will be a difference.
Weigh yourself this morning and then again tonight after a full day of eating – there will be a difference.
If you’re trying to lose weight the healthy way (1-2 pounds a week is a good goal to shoot for, 3 pounds if you’re on the heavier side), your successful wei
ght loss could be hidden by any number of circumstances that falsify your statistics.

That means you could be down three pounds since last week, but because you ate frozen veggies and frozen fish (oh hey sodium), drank water this morning, and didn’t get to weigh yourself til the afternoon (while wearing jeans), the scale could show a GAIN of one pound. After working so hard, this “weight gain” can instantly demoralize you, sending you to the ki
tchen for some pity rocky-road ice cream and then over to the couch for a Battlestar Galactica marathon.

It’s just a number, and it can be wildly inaccurate over a short period of time. A true measure is 1 week apart. For example a Monday to a Monday.. weigh on the same scale and pick a time that is similar to the last Monday you weighed.

2) Your weight does NOT tell the whole story….. At Altman Fitness we use other tools to measure progress: fitness testing, measurements and body fat percentage.

3) The scale does not define you

If you set out to lose 100 pounds in a year – an incredibly ambitious goal – and you only manage to lose 85, you might consider yourself a failure. After all, you set a goal and failed to achieve it, right?

YOU STILL LOST 85 freaking pounds, something you might have been struggling to do for years. I bet you’ve had to buy a whole new wardrobe and get all kinds of “holy crap you’ve lost a lot of weight!” comments.
Not bad for a failure, huh?

Don’t get caught up in the numbers game, and instead be proud of what you have accomplished instead.

I often hear people compare pounds lost to another persons pounds lost. “I’ve lost 8 pounds but my co-worker has lost 15!” What you fail to look at is body type and actual weight. Person A may be 130 pounds and very close to their genetic potential. And Person B might be 256 pounds  and of very different body type. Don’t compare!

You’re not a statistic.

You’re not a number.

Keep track of your success instead and do a reality check. Has it been 3 weeks and the scale as moved 8, 10. or 15 pounds? That’s success! Has it been 6 months and the scale has not moved?  Well if your goal was to lose 10 pounds and you have not moved in 6 months… it’s time to change your plan.

I will admit that the scale can have its uses. If you’re just getting started, a few big changes in the first few weeks can really help you see progress and build momentum. Also, over long periods of time, it’s a good way to tell if you’re headed in the right direction or not. However, a scale can also cause all kinds of mental issues that bring you down quickly, and becomes less and l
ess important as you get closer to your goals.

Here’s how you can stay strong and motivated without stepping on a scale regularly:

Remember that your journey to a healthier life is a marathon, not a sprint. Changes from day to day are practically meaningless and incredibly difficult to quantify, so go with changes over a longer period of time. Weigh yourself once a month or once a week to make sure you’re trending in the right direction. If it’s weekly, make sure you weigh yourself at the same time of the day, wearing the same type of clothing. Remove as many of the variables as possible to make your reading accurate. And even then, don’t put too much stock into it.

Look at your body composition rather than your weight. I try to take a picture of myself every month or so, giving me the chance to compare how I look. Yo
u can also buy a body fat caliper or tape measure to keep track how your body is adjusting. Just make sure you’re taking your measurements in the same places on your body at the same time of day. If you’re taking photos, take a straight-on photo and a profile photo.

Set goals that are not weight-oriented. Say you want to do 15 push ups, run a half marathon, and/or do a pull up. With your mind focused on a strength building or endurance goal, you won’t have to worry so much about a scale. If you can only do 5 push ups now but next month you can do 15, you definitely got stronger, but you probably also lost some fat.

Keep a journal. I know plenty of 160-pound people who are out of shape and 210-pound folks who are incredibly healthy. How do you FEEL this month compared to last month? Maybe you can now run around the track without stopping, you don’t get winded go
ing up and down stairs, and you can give your kids a piggy back ride without being out of commission for days afterward. Keep track of your energy levels, your conditioning, and your overall well-being.

 

Moral of the story – if the scale is working for you and you’re seeing results, stick with it. If that number on the scale constantly screws with your mind, maybe it’s time to take a break.

At any rate, the coaches at Altman Fitness are here for you. Give us a call and we will get you started the path to success!  Give us a call: 612-454-6409


Healthy September Recipes

Healthy September Recipes

Smoked Salmon Mini Frittatas

Mini frittatas are a fantastic, high protein meal that is quick to whip up and throw into the oven. This recipe calls for smoked salmon to be whisked into the egg mixture, however feel free to use any cooked meat that you have on hand, as well as any chopped veggies you might have on hand. Enjoy for breakfast, lunch or dinner!

Servings: 6

Here’s what you need…

  • 1 Tablespoon olive oil
  • ¼ cup diced shallots
  • ½ teaspoon sea salt
  • ⅛teaspoon black pepper
  • 4 oz smoked salmon, cut into ¼ inch pieces
  • 6 eggs
  • 8 egg whites
  • ¼ cup coconut cream or Greek yogurt
  • 2 Tablespoons minced chives, divided

Instructions:

  1. Preheat the oven to 325 degrees F. Lightly grease 6 (8oz) ramekins with olive oil and place on a rimmed baking sheet.
  2. In a medium skillet add the olive oil, shallots, sea salt and black pepper over medium heat for 4 minutes. Add the smoked salmon and cook for 2 minutes. Remove from heat.
  3. Divide the salmon mixture between the 6 ramekins.
  4. In a large bowl combine the eggs, egg whites, coconut cream and half of the chives. Whisk until fully blended. Divide the egg mixture between the 6 ramekins.
  5. Bake for 35 minutes, or until fully set. Garnish with the remaining chives. Enjoy!

Nutritional Analysis: One serving equals: 156 calories, 10g fat, 642mg sodium, 2g carbohydrate, 1g fiber, and 15g protein

Frozen Dessert Bark

It’s important to have go-to healthy desserts to turn to when your sweet tooth strikes. Treats like this Frozen Dessert Bark will keep you from making regrettable food choices even in the face of ice cream cravings. Enjoy this sweet treat without guilt!

Servings: 6

Here’s what you need…

  • 2 cups unsweetened, Greek yogurt
  • 1 teaspoon honey
  • 10 drops liquid stevia
  • 1/8 teaspoon almond extract
  • 3 Tablespoons stevia-sweetened mini chocolate chips, divided
  • 5 fresh strawberries, halved and sliced
  • 2 Tablespoons unsweetened coconut flakes

Instructions:

  1. Find a tray that fits in your freezer and line it with parchment paper.
  2. In a medium bowl mix the yogurt, honey, stevia, almond extract and 1 Tablespoon of the chocolate chips.
  3. Spread the mixture over the prepared pan to ½ inch thick. Sprinkle with the sliced strawberries, coconut flakes and remaining chocolate chips. Place in the freezer for 3 hours, until completely frozen.
  4. Remove from the freezer and use a knife to break the dessert bark into pieces. Store in an airtight bag in the freezer. Enjoy!

Nutritional Analysis: One serving equals: 87 calories, 3g fat, 25mg sodium, 7g carbohydrate, 1g fiber, and 8g protein

Kale & Tomato Frittata (Option 1)

Here’s a quick vegetarian stir-fry recipe that’s perfect for a fiber-filled, meatless meal. There’s no need to serve this stir-fry over a pile of traditional rice – simply add extra veggies or shredded cauliflower. Enjoy!

Servings: 4

Here’s what you need…

  • 1 (12oz) package extra-firm tofu, drained and cut into ½ inch cubes
  • 1 Tablespoon coconut flour
  • ¼ cup finely chopped peanuts, or almonds
  • 1 Tablespoon sesame seeds
  • 1 teaspoon crushed fresh ginger
  • pinch of crushed red pepper
  • 1 Tablespoon olive oil
  • 1 (16oz) bag frozen stir-fry vegetables, thawed
  • ½ cup stir-fry sauce
  • 2 scallions, thinly sliced

Instructions:

  1. Lightly coat the cubed tofu with coconut flour. In a medium bowl, combine 2 Tablespoons of the peanuts, the sesame seeds, ginger and red pepper. Add the tofu and toss gently.
  2. Heat the olive oil in a large skillet over high heat. Add the tofu mixture and cook for 4 minutes, stirring gently, until the sesame seeds are toasted and the tofu begins to turn golden.
  3. Remove the tofu from the skillet – set aside. Add the frozen vegetables and cook, stirring often for 4 minutes, until heated through. Add the stir-fry sauce and cook until the mixture is bubbly. Mix in the tofu. Top with the remaining peanuts and sliced scallions. Serve hot. Enjoy!

Nutritional Analysis: One serving equals: 229 calories, 9g fat, 490mg sodium, 16g carbohydrate, 5g fiber, and 13g protein

Kale & Tomato Frittata (Option 2)

If you haven’t yet added frittatas to your dinner rotation then here’s the perfect recipe to start with. While this recipe calls for kale and tomatoes, frittatas can be made with whatever vegetables and meat you have on hand, simply chopped and thrown in to the egg mixture. It’s a great way to eat low carb and high protein. Enjoy!

Servings: 6

Here’s what you need…

  • 6 eggs
  • 4 egg whites
  • ¾ teaspoon sea salt
  • ½ teaspoon black pepper
  • 3 Tablespoons nutritional yeast
  • ½ teaspoon dried oregano
  • 1 teaspoon olive oil
  • 2 cups kale, destemmed and chopped
  • 1 cup cherry tomatoes, halved

Instructions:

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl whisk the eggs, egg whites, sea salt, black pepper, nutritional yeast and oregano.
  3. Coat an 8-inch oven-safe skillet with the olive oil. Place over medium heat and add the kale and tomatoes. Cook for 4 minutes, until soft. Swirl in the egg mixture then remove from heat.
  4. Transfer the skillet to the oven and bake until set, about 20 minutes. Slice into wedges and serve. Enjoy!

Nutritional Analysis: One serving equals: 116 calories, 5g fat, 323mg sodium, 6g carbohydrate, 2g fiber, and 12g protein


Healthy August Recipes

Healthy August Recipes

On-The-Go Ham Cups

Here’s a recipe for the perfect on-the-go energy food. Ham, broccoli and an egg combine for a tasty snack that’s packed with protein and fiber. Make a dozen and enjoy throughout your week.

Servings: 12

Here’s what you need…

  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • ½ yellow onion, chopped
  • 12 slices of nitrate free ham
  • 1 cup broccoli, steamed and chopped
  • ¼ cup shredded cheddar cheese
  • dash of salt and pepper
  • 12 eggs
  1. Preheat oven to 350 degrees F. Lightly spray a muffin pan with nonstick cooking spray. Set aside.
  2. In a medium sized skillet, heat the olive oil over medium heat. Add the garlic and onions. Cook until tender.
  3. Add the steamed broccoli, cheese, salt and pepper. Mix until fully combined. Remove from heat.
  4. Using kitchen scissors, make a slice to the center of each piece of ham, then fold into a cone shape in each muffin cup. Fill halfway with the broccoli mixture.
  5. Crack an egg into each ham cup. Bake for 16-20 minutes, or until the edges of the ham are crispy.

Nutritional Analysis: One serving equals: 135 calories, 8g fat, 437mg sodium, 2g carbohydrate, 1g fiber, and 12g protein.

Salmon and Broccoli Scramble

Salmon, broccoli and egg whites combine for the perfect protein-packed breakfast. Add a side of avocado for healthy fats and a serving of fruit for a delicious start to your day.

Servings: 2

Here’s what you need…

  • 1 teaspoon olive oil
  • 1 cup fresh broccoli, cut into small pieces
  • 5 egg whites
  • 8oz grilled or smoked salmon, separated into small pieces
  • dash of salt and pepper
  1. In a skillet warm the olive oil over medium heat. Add the broccoli, cover and cook for about 5 minutes until tender.
  2. In a small bowl combine the egg whites, salmon, salt and pepper. Mix well. Add to the skillet.
  3. Cook until egg whites are set, flipping at least once.

Nutritional Analysis: One serving equals: 225 calories, 7g fat, 557mg sodium, 6.5g carbohydrate, 1g fiber, and 33g protein.

Quick Chicken Stir Fry

This recipe meets all the requirements for a healthy dinner. By baking the chicken and using cauliflower for rice, this recipe has half of the calories and 80% less fat than a traditional stir fried chicken meal.

Servings: 4

Here’s what you need…

  • 1 head cauliflower
  • ¼ cup coconut aminos
  • ¼ cup mirin (sweet rice wine)
  • 1 Tablespoon coconut nectar
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons organic chicken broth
  • 3 teaspoons sesame oil, divided
  • 1 pound skinless, boneless chicken breasts
  • 8 ounces snow peas, halved lengthwise diagonally
  • 1 bunch green onions, cut into 1-inch pieces
  1. Wash cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor. In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Sauté for about 5 minutes, until tender. Season with salt and pepper. Serve as you would traditional rice.
  2. Combine coconut aminos, mirin, coconut nectar, apple cider vinegar and chicken broth in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
  3. Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons toasted sesame oil to pan; swirl to coat. Add chicken breasts to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into 1-inch slices.
  4. Return pan to medium-high heat; add remaining 1teaspoon toasted sesame oil to pan. Add snow peas and onions; sauté 2 minutes. Add coconut amino mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. Place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.

Nutritional Analysis: One serving equals: 256 calories, 6g fat, 621mg sodium, 25g carbohydrate, 6g fiber, and 28g protein.

Easy Chopped Chicken Salad

This quick and simple salad is a delicious solution to the age-old question, “What’s for dinner?” It’s filled with wholesome ingredients, protein and fiber to enhance your hard-earned fitness results.

Servings: 6

Here’s what you need…

For the salad:

  • 2 cooked chicken breasts, chopped
  • ½ cup cherry tomatoes, quartered
  • 1 Tablespoon red onion, minced
  • ½ cup cucumber, chopped
  • 4 cups romaine lettuce, chopped
  • 4 strips, cooked nitrate-free bacon, chopped
  • 1 avocado, chopped

For the dressing:

  • ⅛ cup olive oil
  • 2 Tablespoons lemon juice
  • 1 packet stevia
  • 1 teaspoon crushed garlic
  • 1 teaspoon Dijon mustard

Instructions:

  1. Combine all of the salad ingredients in a large salad bowl. Mix to combine.
  2. Combine all of the dressing ingredients in a small bowl. Drizzle over the salad and serve.

Nutritional Analysis: One serving equals: 218 calories, 12g fat, 189mg sodium, 5g carbohydrate, 4g fiber, and 22g protein

Lemongrass Chicken Lettuce Wraps

Here’s a simple (yet delicious!) dinner recipe that is quick enough to throw together on a busy weeknight. It’s filled with healthy protein and fiber, without any pesky and fattening simple carbs. Top your Lemongrass Chicken Lettuce Wraps with a little salsa and chow down!

Servings: 4

Here’s what you need…

For the Lemongrass Dressing:

  • 3 Tablespoons orange juice
  • 1 Tablespoon lemon juice
  • 1 Tablespoon coconut aminos
  • 1 Tablespoon sesame oil
  • 1 serrano pepper, seeded and minced
  • 1 Tablespoon lemongrass, minced
  • 1 teaspoon ginger, grated

For the Chicken Lettuce Wraps

  • sea salt
  • 1 lb boneless, skinless chicken tenders
  • 2 heads romaine lettuce
  • fresh chives, for garnish

Instructions:

  1. In a large bowl, combine the orange juice, lemon juice, coconut aminos, sesame oil, Serrano pepper, lemongrass and ginger. Mix.
  2. Fill a pot with water and bring to a boil. Add a sprinkle of salt and the chicken tenders. Cook for 5 to 7 minutes, until the chicken is tender. Drain the chicken and shred directly into the bowl and toss with the lemongrass dressing.
  3. Serve the chicken on romaine lettuce leaves and garnish with chives. Enjoy!

Nutritional Analysis: One serving equals: 277 calories, 12g fat, 108mg sodium, 6g carbohydrate, 2g fiber, and 34g protein


It's ok to say "this sucks!"

It’s ok to say “this sucks!”

 It’s ok to say this sucks ……… even if your an olympian.Olympic-fall-keeps-Uceny-out-of-next-race-FU230FDI-x-large

Why is it that we feel compelled to hide our emotions and our feelings? I know for me I have been made to feel like no matter what I go through…. It could be worse. You know what ……I don’t buy it.

 

Here’s why, I firmly believe that God puts us through only what we can handle at that moment. We go through it one way or another because we don’t have a choice. But what we can do, is choose how we go through it.

 

What I have been taught to say by society is: “Now I know I haven’t been through as much as you” or “I know mines not as bad as what you are going through”….

Of course I have not been through as much as the next person, we don’t live the same life. I could be talking to a Vietnam vet who has been through the unthinkable, I could be talking with someone who lost all 4 of their children in a car accident, I could be talking with someone battling cancer, I could be talking with someone who is caring for a loved one in the end stages of life, or I could be talking with someone who is sick and doesn’t know why, the bottom line is …….. it’s okay to say what you really feel inside. In fact it’s more then ok, it’s healing to admit that what you are going through right now…. Sucks! You don’t have to feel like it’s not as hard as what the next person is going through.

Who is to judge? Seriously who is to judge your current problem against theirs? If you’re standing next to someone who says… Yeh, that sucks but it could be worse. I say ditch that person in your life. You don’t want someone if your life who is going to judge you. What they are saying is that they think they understand what it is you are going through and you should count your blessings because it could be so much worse.

Not true.

Let me paint you a picture. On the outside people may see that you have lost your job and you may hear “oh yeh Carl just lost his job too so don’t feel so bad” or “don’t worry you’ll get a new one and hey things could be worse!” But what they may not know is…. your over extended on your mortgage and your going to lose your house. You have medical bills that are unpaid from your child’s accident, not to mention your marriage is crumbling and your credit cards are maxed! . (Insert any situation you like into this story.)

My friend, if you’re in this boat I’m sorry for what you are going through and you need to be validated for it.

What’s not okay for us to do is to play the victim. You know the person that keeps complaining and is not doing anything about it. And then tomorrow saying “it sucks” again but you have done NOTHING to change your current situation. That’s playing a victim and when you do that, your not helping anyone, especially yourself.

In the past I have felt really uncomfortable expressing how I feel. I know a lot of women feel the same way, and when it comes to men I believe most men don’t really know how to express their feelings or how to handle other peoples thoughts or emotions. (not all but in my experience most)  My circle of friends knows that I am dealing with a health issue of Lymes, that yep could be totally worse. My inner circle of friends knows that I am facing an upcoming difficult stressful surgery for my child that yep could be worse! And my inner inner circle knows the deeper stressors in my life as well, that YEP COULD BE WORSE.  sorry just had to put that in there of all of you out there that are quietly whispering….. huh! what I am dealing with is so much worse. It’s ok, but learn to change your thought process for others and have compassion. You will feel so much better!

 

So yep, for me right now things kinda suck. But today I feel empowered because I am doing something about it and it feels SO GOOD. Am I able to cure my health? nope. Am I able to know for 100% that my child is going to be fine? nope. Am I sure about the future? NOPE!

What I am sure about is that I have a heavenly Father who loves me. I have an amazing family and most of all best husband in the world who keep me going and a good support system.

I want to share some things that I have learned to make sure I keep things moving forward and I am still a work in progress!

 

  • Talk ~ Say what it is that you really want to say. Don’t be ashamed or fearful of letting someone know what is really wrong. You don’t need to make excuses for how you feel. And if the person is not receptive then find a new person.
  • Take a step ~ Life can feel overwhelming at times! Having a mentor or friend that can help from the outside and maybe pinpoint a great starting point for you. Then take action on that one thing. 
  • Take another step~ If it’s not working, and you have honestly given 100% effort, then you should abandon it and try something else. Do your homework and consult with your mentor or friend you trust.
  • Show kindness and give love freely ~ take what you have learned from your own experiences and use it.

*Being +100lbs overweight and losing it has taught me what it feels like to carry a burden and work very hard towards a goal and to lift that burden.

*Working in Long term care has taught me to value my youth and my health. And show love and attention to our elders.

*Losing my father in an instant has taught me to appreciate life.

*Having a child with a medical diagnosis and impairment has taught me I have control over nothing.

*Being sick has taught me to fight and believe in myself.

 

My friend, I know how lonely the journey of life can feel at times. I know how overwhelming it can get. I know that just when you feel like you can’t take any more, there is more. I encourage you to dig deep within and Fight for yourself! You are important, you matter. Arm yourself with courage and face challenges head on!

 

You can do it, I believe in you!

 

Jen Flynn

 

 


7 Key Factors to Consider to Chose a Gym

7 Key Factors to Consider to Chose a Gym

Choosing a gym might seem as simple as getting on Google or Yelp and finding a gym that’s easy to drive to. But beyond geography and reviews, there’s more you need to consider when choosing a gym if you want it to be a long-term and successful relationship.

Things you need to observe and consider when choosing a gym:

  1. What is your main reason to go to a gym? Weight loss?  See and be seen?  Health?  Train for a specific event?  Social outlet?  Other?
  2. The gym members: Who attends this gym? What is the community vibe? Does it match with who you are?
  3. The gym management: Who runs this facility and what are their priorities? Do they align with yours?
  4. The cleanliness of the gym: How does the gym look and feel?
  5. Can the gym show you results that recent members have achieved? You want to know the gym knows what they are talking about and more importantly can lead you to your goal!
  6. Does the gym guarantee results? You work hard for your money and you want what you pay for right?  A gym can’t stay in business if they back up their results with a money back guarantee for very long.  There are a lot of pretenders out there, so be careful.
  7. Trust your gut. If you believe the gym can deliver what you want, you like the people and management and the place is clean along with a money back guarantee, you have nothing to lose!  (except for that unwanted extra weight in your trouble spots, of course!)

Before committing to a gym, get a day pass or a week pass to really experience the culture, the management, and the general feel of it.  Ask yourself if it feels like a good fit and if it is in alignment with your goals. Do you believe the gym can get you to your goals?  The better a match for you your gym is, the more likely you’ll be to want to stay there and keep pushing toward your goals.  In an ideal world, you’ll tap into a community that will motivate you and hold you accountable.  You will meet likeminded people that you truly love being around.  They will become your friends.

Altman Fitness is a results driven and energetic fitness and fat loss workout facility that includes motivation, accountability, nutrition guidance and dynamic resistance training; all designed to get you the body that you want in a safe, fun and non-intimidating atmosphere. We change lives and bodies from the inside out.  If we sound like a good fit, we would love the opportunity to serve you.  Your risk free consultation includes:

  • 3 Free Afterburn Workouts
  • Personal goals analysis and review
  • Preview and explanation of our services and how to use them to your maximum benefit
  • Chance to ensure that you feel comfortable with us

*All programs covered by our 30 Day Unconditional Money Back Guarantee*

Click here to claim your 3 Afterburn Workouts Absolutely FREE.

Wall of fame 1A

And there you have it, your 7 Factors to Consider to Chose a Gym.  Good luck! 🙂

Your Fitness and Fat Loss Guy,

Jay


So that's why I gained weight?!?

So that’s why I gained weight?!?

Last week I let you all know about my diagnosis with Lymes and what a struggle it has been. Wednesday, I saw an infectious disease Dr. (Dr. Curry love him!) Dr Curry helped to clear some things up about Lymes disease.

I discovered I have more then likely had Lymes since last year and recovery can take 6 months to a year.

I mentioned in the last blog some of the symptoms I have been having over the last 6 months:

Fatigue, muscle pain, joint pain, headaches, restless sleep, hair loss, inflamed feeling all over my body, along with a host of other things that may or may not be related.

The fatigue and pain have been the hardest to deal with but what has really really ranked up there is the 24 lbs I have gained between January and March and have stayed.

So this was of course one of my top 3 questions for Dr. Curry….

There’s not a lot of documentation about gaining weight with Lymes disease …..or at least so I thought until I talked with Dr. Curry and he explained why and then encouraged me to do even more research on it, and even gave me a case study and places to look.

According to the Biotoxin Pathway, biotoxins from Lyme disease produce inflammatory cytokines. These cytokines bind to the leptin receptor in the hypothalamus. This blockage disrupts how leptin is able to regulate weight. Patients with elevated toxins often have difficultly losing weight. However, there are a subset of patients
that have the opposite problem of not being able to gain weight. Meaning you could really go either way,  people with Lymes lose weight or gain weight depending on how the hormones react and your toxin level.

This blockage also interferes with the process of producing alpha melanocyte stimulating hormone (MSH). MSH is a master controlling hormone which also becomes depleted. Lower MSH disrupts a whole host of hormones, inflammatory compounds, and chemicals that regulate insulin resistance. When this entire cycle is disrupted, regular weight management strategies don’t work. Hence why, even though I have been eating a diet of whole healthy foods with an appropriate calorie intake and exercise, I can’t lose the weight.

Here is a case study:

Lorna did aerobics and ate a dairy-free, sugar-free, and wheat-free diet. Not matter what exercise or diet she tried, she couldn’t lose any of the extra thirty pounds she gained after getting Lyme disease and a Mycoplasma infection. The toxins from these infections stimulate the production of inflammatory cytokines that can block her leptin receptors, which could result in retaining extra weight.
30 lbs! Thirty pounds is typical weight gain for people who experience Lymes. (again it can go the other way). And Let’s be honest here, I did not spend the last 4 years of my life working my ass of to gain 30 pounds. So you can be sure that I am going to do everything in my power to figure out a way to get these nasty little buggers and toxins out of my system so that my hormones and my body begins to do what it is suppose to do again.

What I have discovered is even though my brain desires a more fit body, my subconscious brain is on board… my physical body screams NO!  Every morning between 3-4am my body wakes me in pain. It hurts to roll over and move to a new somewhat comfortable position. When I do climb out of bed my body screams NO. But I know it’s important to get moving. Gene and I have been walking in the mornings on the weekend. You would think a nice 40 min walk would feel good on my body. Unfortunately it does not. My knees and my back hurt, my leg muscles get tight and all I want to do is sit… but that is wors
e because when I try to get up to move my body stiffens. But I know walking is important and imperative to healing my body.

I’ve had this unique ability since I played sports in high school to mentally block pain. No, not all pain. I could never have surgery without something for pain but what most people consider a good amount of pain I am able to mentally block and go about my day.   I believe I have gotten so good that 99% of the people around me would never know I have pain or if they do how much pain I really am in.  It’s when the pain reaches a point that it’s too hard to block anymore and it consumes me. Then my focus changes and it’s hard to get the pain signal out of my head which then brings in stinkin thinking and a whole snowball effect happens.

WHO wants that? Not me! So that’s why I am focusing on the
things that I am doing and can do.

I currently still can work, a lot of people end up not being able to work. I currently am tolerating my medication and will be on it for another 14 days for a total of about 6 weeks. A lot of people have reactions and have to change medications after a few weeks. I currently workout and exercise as often as I can when the pain does not overwhelm me. I eat whole foods and focus on foods to decrease inflammation, improve my gut health, keep my immunity up and give me energy. I go to bed on time and get as much sleep as I can along with a nap when my body tells me I require it and drink lots and lots of water!

I find it interesting how many people don’t say a whole lot about what they are facing until much later. Like singer Averil Lavigne    who was bedridden for 6 months with Lymes disease or actor Kris Kristofferson being diagnosed with early onset of Alzheimer only to discover it was Lymes. And then I have people that have sa
id that they were diagnosed had a rash, felt like the flu, took the medication and feel fine. There is such a wide range of symptoms and recovery when it comes to Lymes disease, the most important thing to note is that it’s really important to be an advocate for yourself and get treated right away.

I want to say how grateful I am to have such
a wonderful husband who has been my rock, a handful of really wonderful friends and family who support me. So many friends at the gym who have stopped to cheer me on, thank me for coming out about what I have been facing and even meeting with those who are not necessarily going through Lymes but a health Crisis.

thank-you

“you’ve got one life, one chance at it. And what you do with it is up to you”