Written on January 3, 2014 at 4:20 pm , by Samantha Shelton
It’s a new year, so it’s time for some new goals. And fresh recipes. ‘Cause seriously, making the same healthy dinners over and over again can get boring really fast. So what’s a girl to do?
I suggest helping FITNESS celebrate a milestone we’ve reached on Instagram – posting 500 photos (and sharing them with more than 24,000 of our favorite readers)! OK, so it’s not the biggest milestone EVER, but we like to think the pix we post are full of helpful tips, fun food and bursts of motivation to help you reach the next level of awesome. And the comments and hearts you leave behind (we heart you too!) tell us we’re on the right track, but you want more – so that’s what we’re going to give you!
First, head to Instagram and follow us (you can find us @FitnessMagazine) so you can get daily doses of inspiration like the ones mentioned above. Then visit our Facebook page to find a month’s worth of our fave 500-calorie recipes to save on your computer or print for your recipe book. Now it’s time to start cooking! 500-calorie dinners in honor of 500 photos? I say that’s a pretty sweet deal. And now I’m hungry, so I’m going to check out some ideas myself. Happy New Year!
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Written on December 31, 2013 at 10:24 am , by Colleen Travers
Looking to kick off 2014 with a new smoothie recipe? We’ve got one right here for you, thanks to Lauren Slayton, MS, RD and author of The Little Book of Thin, out today. Slayton’s smoothie has a healthy dose of matcha in it – a powdered green tea that packs more antioxidants than brewing an actual cup of green tea. Print out the recipe and watch her make her Matcha Colada, below.
- 4 to 6 ounces coconut water (or plain water)
- 1/2 teaspoon matcha powder (Slayton likes the organic brand DoMatcha)
- 1 cup fresh of frozen pineapple or papaya
- 1 scoop protein powder
- 1 cup spinach or kale
- 1/3 of an avocado, peeled and roughly chopped
- 1 slice peeled fresh ginger (about the size of a penny)
- handful of ice cubes
- 6 drops NuStevia
Place water in a high-powered blender followed by the other ingredients in the order given. Blend well and serve.
More from FITNESS: Healthy Recipes for Green Smoothies
Written on December 30, 2013 at 10:13 am , by FITNESS Intern
Written by Alena Hall, editorial intern
Tonight is the night—a time for us to remember all of the great things that 2013 brought us, and to celebrate the fresh start that begins at the stroke of midnight! However, these fiestas oftentimes don’t factor in all of the hard work we put into maintaining our healthy diets (even through the holiday season!). With help from celebrity nutritionist Heather Wilson, we have the perfect solution to this party diet dilemma: a delicious (and surprisingly healthy) menu for your table, tips for indulging in alcohol without the caloric consequences, and ways to snack smart and stress-free at a friend’s soiree. So slide into that LBD, add a little extra shimmer to your makeup and get ready to shake it into the New Year!
First things first: the last thing you want is for your guests to feel like they have to eat before your party because of an over-the-top healthy menu. Focus on revising the classics with good-for-you ingredients so they won’t even notice the difference, and introduce a few new recipes that are loaded with flavor, along with incredible health benefits.
- Devilled eggs are a must, but swap the traditional mayo for an olive-oil based version to cut calories and fat.
- Class up your chip-and-dip display by adding a few health benefits: trade chips and pretzels for rice crackers, which work with a wide variety of dips and give a nice, satisfying crunch. Swap sour cream for Greek yogurt in any classic dip recipe for an extra protein boost.
- Bring on the healthy fat spreads. Guacamole is one of Wilson’s go-to spreads at holiday parties due its hefty dose of monounsaturated fats and satiety power. She also makes a chopped olive tapenade that is loaded with flavor and omega-3s (recipe below).
- Fruit platters are the way to go! If you want to upgrade your spread, trade apples for Asian pears. They are in season this time of year, taste great and provide twice the amount of fiber that apples do.
- Bust out those Asian pears again and turn them into a dessert of their own by slicing them into bite-size wedges and sprinkling them with cacau powder. So easy but so yummy!
- Start with red wine—we all know about its heart-healthy benefits by now. If possible, go organic to avoid any preservatives or pesticides that could cause unintentional bloating.
- When drinking hard liquor, go for top-shelf vodka and infuse with fruit. Flavoring it yourself ramps up the taste and removes any artificial flavoring or sweetener from the equation. Wilson serves her watermelon and pineapple-infused vodkas on ice with fresh blueberries.
Written on December 20, 2013 at 9:16 am , by mohrresults
We are questioned all the time about the healthiest this or the best that. Women in particular are looking for smart, convenient options to feed themselves and their kids. And, sure, we all know carrot sticks and hummus can be a smart, healthy snack, but there are other options that may come as a surprise…and others that you’d think would have a big red X over them, but don’t.
Nuts. They’re tricky because they are high in fat and calories compared to other munch-worthy foods. To make sure you don’t get fooled, watch your quantity. Two preliminary behavioral nutrition studies from Eastern Illinois University found that you may be able fool yourself into feeling full by watching what you eat—literally. In one experiment, empty pistachio shells may have helped curb calories by acting as a “visual cue” of how many the subjects had eaten. Subjects in this study who left pistachio shells on their desk reduced their calorie consumption by 18 percent, compared to those who routinely removed shells throughout the day. You might look like a bit of a hoarder at your desk, but whatever works, right? Either way, we still recommend clearing it all off before heading home.
Guacamole. Like nuts, this treat from avocados is high in fat, but a super healthy one that’s good for your bod. It’s easy to DIY: all you need is some avocado, a pinch of salt and a squeeze of lime juice. But if the thought intimidates you, Wholly Guacamole makes theirs out of nothing but pure ingredients. Try it out as a dip for veggies, or as a sandwich topper to use in place of mayo.
Frozen Meals. These can be healthy? Yep. In an ideal world, we’d all have beautifully balanced meals on the table each night like Mrs. Cleaver. But it’s 2013 and that’s not always realistic. So when you are faced with choosing a frozen meal options, look for one that’s not loaded with preservatives and sodium, and has a small ingredient list. LYFE Kitchen has a new line of tasty meals, and Amy’s Kitchen and Kashi have quality options. Again, this isn’t us giving you permission to pop one of these in the microwave every week, but are they good to have on hand in a pinch? For sure.
Fast Food. We’ve told you it’s possible to do drive-thru the right way, and we’ll say it again, in case you need a gentle reminder. The key is making the best decisions with what’s available. Subway does a good job of making that easy with the variety of menu items you’re offered, particularly when compared to many other burger or fried chicken joints. I prefer the oven roasted chicken and add spinach, tomato and olive oil. I get the protein I’m looking for, yet it’s not fried like foods you’d find at most other quick-service restaurants.
Written on November 29, 2013 at 10:13 am , by FITNESS Intern
Written by Alena Hall, editorial intern
Now that Thanksgiving has come and gone, and you’ve likely allowed a little (hopefully!) indulgence to occur, what are you supposed to do with all the leftovers hanging out in the fridge? Celebrity chef Robert Irvine from Food Network’s Dinner: Impossible and Restaurant: Impossible is here on behalf of Gold’s Gym with a few tips for making the most out of Thanksgiving scraps while leaving our diets in tact, of course.
First and foremost, think ahead when preparing each dish for the big day. Make more of the vegetable-based sides so you have healthier leftovers to work with the following day. And watch the cooking time! “I like vegetables that still have texture to them,” says Irvine. “When we cook carrots, we don’t cook them so you can actually squash them in your hand. They should have some bite to them, so when you reutilize them the next day, they still have nutrients in them.”
And on the flipside, make fewer desserts to avoid the post-holiday sweets binge. While Chef Irvine is a believer in ending every meal with a bite of something sweet (read: not a handful of cookies!), he doesn’t go to town on the holiday pumpkin and pecan pies. “I make individual servings so that everybody gets one and that’s it. There is no seconds and therefore there’s no leftovers and I don’t have to deal with it staring at me the next day,” he says. “There’s only the good stuff.”
When it comes to the main attraction, there are plenty of ways to reinvent Mr. Turkey that don’t include two slices of gravy-soaked bread. Irvine combines the star ingredient with cranberry, brussel sprouts or cabbage and mashed potatoes—white or sweet—and gives the typical potato cake an upgrade. After chopping and combining all of the leftover ingredients, form each cake, coat them in egg white and panko breadcrumbs, pan-fry and top with a runny, poached egg. Now that’s a post-Thanksgiving breakfast! Check out this version of his recipe where good-for-you collard greens take center stage.
Otherwise, try making risotto without your leftover potatoes. Chef Irvine poaches diced potatoes and combines them with chicken stock, sour cream, chopped parsley, a little salt and white pepper, and uses it as a risotto. “People look at me like I’m crazy, but it’s really good and healthy,” he says.
And as far as those leftover carrots are concerned, why not transform them into a gourmet salad dressing? Reheat them in chicken or vegetable stock and blend them in a blender with fresh, unpeeled ginger and a teaspoon of stone ground mustard. Add a little grapeseed oil and sparkling water, and voila! “You have a brand new carrot and ginger dressing for salads that will keep for a week or so. And you can do that with any othervegetable you have left,” says Irvine.
Last but not least, a solid post-workout recovery meal is key for a guy who loves fitness almost as much as he loves food. Chef Irvine uses Thanksgiving turkey and vegetables in a fresh egg white frittata, which he serves cold, Spanish-style. After letting the pie cool, he plates slices alongside fresh tomato pico de gallo and smoked salmon. “That’s our post-workout meal and it only takes 25 minutes to make,” he says. You leave it on the side, let it cool down, wrap it up and leave it in the fridge. Then it’s always there to munch on.” Maybe the day (and weekend) after Thanksgiving won’t be such a diet disaster after all.
More from FITNESS:
- Two International Twists on Turkey Day Leftovers
- Rocco DiSpirito’s Party-Perfect Recipes
- Top Chef All-Star Winner Richard Blais Trims Down Thanksgiving Dinner
Written on November 22, 2013 at 10:26 am , by Lauren Cardarelli
Kristin Cavallari has a lot to be thankful for this year—a talented hubby (Chicago Bears quarterback Jay Cutler), 15-month-old Camden, thriving jewelry and shoe lines and now another baby on the way! So what does the former reality TV star have up her sleeve for the holidays? Like most of us, a whole lot of turkey, mashed potatoes and stuffing…her faves.
“We’re very traditional,” she told us a few days ago, shortly after putting her order in for an organic bird from Whole Foods. “This year, I’m actually hosting the meal at my house. It’s my first year making anything for a large group so I’m a little nervous!”
The fit mommy, who admits to giving into a few cravings lately (sweets and carbs!), won’t be digging into preservative-laden treats anytime soon, though. “With both of my pregnancies, the first trimester I’ve been really tired and I kind of eat like crap,” she confesses. “Once I get some energy back, I kick it into health mode.” One thing you’ll never see Kristin doing is counting calories. “I only read what’s in it and if there are chemicals and a bunch of crap in it, then I’m probably not going to be putting it in my mouth.” She and her growing family try to eat as organic as possible with lots of fish, veggies, fruit and whole grains, including Ezekiel Sprouted Bread, brown rice or quinoa pastas.
Kristin’s strict exercise regimen has also been dialed back a bit with baby on board. “I’m not as hard on myself about going four to five times a week and when I do workout, I don’t work out as hard as I typically do,” she says. Lately she’s been taking Pilates twice a week, followed by 15 minutes on the Stairmaster and a half-hour of light weight training. “The bigger I get, I’ll probably start yoga again,” Kristin says, adding that she enjoyed hitting the mat when she was pregnant with Camden. Another fun way she gets the family moving: Ubisoft’s hit video game Just Dance 2014. “It’s such a fun, silly way to fit in exercise,” she exclaims. “We’re big fans of ‘Get Lucky’ by Daft Punk.” Talk about a fun way to burn off that slice of apple crisp!
Cutting down on gym time has surely freed up some time for her other passions. For one, she’s been having fun cheering on the Bears—even though a few years back she wasn’t much of a football fan at all. “I didn’t even know who Jay was when I met him!” she told us. “I’ve learned a lot in the last few years.” (And on that note, we’re sending speedy recovery vibes Jay’s way, who’s been sidelined battling an ankle injury.)
She’s also been killing it in the fashion industry with her own jewelry collection and Chinese Laundry shoe line. “Shoes for me were always my obsession, so to have my own line was really a dream come true,” explains Cavallari. “The jewelry came next—accessories are just so fun and there’s a ton you can do.” Her one piece of advice for those interested in becoming your own boss? “You’re going to get a lot of ‘no’s’ but you can’t let that discourage you. You have to keep going and if you really believe in something and love it, then stick with it.” We couldn’t agree more.
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Written on November 21, 2013 at 11:44 am , by Lauren Cardarelli
Hot dogs, nachos and burgers are tailgate staples but can lead to healthy practice turnovers. Topping them off with calorie-dense condiments and cocktails? Game over. Cheer on your favorite team (and your own self-control) with these three guilt-free swaps from Top Chef contestant and Stefan’s at L.A. Farm Chef/owner Stefan Richter. Winning never tasted so good.
Add Flavor, Not Fat. “Everyone loves Sloppy Joes!” Richter says. Use lean ground turkey meat instead of beef and add in your favorite veggies like onion, green pepper and metabolism-boosting habanero. “The spicier, the better.” Spoon onto a toasted whole-grain bun from your local bakery and you’re ready for kickoff!
Re-Think Your Drink. What kind of six-pack do you really want? Forget the heavy brews and try Richter’s crowd pleaser: Mulled Cider. “Mix together two quarts apple cider, two allspice berries, a tablespoon of brown sugar and a sliced apple and orange,” he suggests. Lightly simmer on the grill then serve, spiking with a rum or bourbon of your choice for a hot toddy.
On the Light Side. German coleslaw is a must for this Finland native who spent the majority of his childhood in Germany. “We don’t use a mayonnaise base,” he explains. Start by combining a bag of shredded cabbage with chopped onion and green pepper. “For the sauce, boil a cup of brown sugar, a cup of white vinegar, a sprinkle of celery seeds and a half a cup of oil.” Pour over the veggie mix and chill for a refreshing, better version of the unhealthy stuff.
Want to add a festive flair to your football foods? ‘Tis the season to sport your spirit by serving and eating from plates of your team’s colors and logo. “Tailgating is paper plates and Solo cups,” the chef explains. “Why make a mess out of something that’s quick, fun and easy?” Now that deserves a touchdown dance. Hut, hut, hike!
More from FITNESS:
- Four Gourmet Snacks That Transform Your Typical Tailgate
- Get Tailgate Ready with Celeb Trainer Mike Ryan
- Team Spirit: Root Those Boys on in Style
Written on November 1, 2013 at 1:56 pm , by Lauren Cardarelli
Granola-topped yogurt or smoothie? Power bar or peanut butter on toast? Coffee or juice? Why is it that, come race day, we always question fueling? Lucky for those running in this weekend’s New York City Marathon (and anyone else looking to tackle a big race anytime soon), we got the 26.2 diet dirt from sports nutrition expert Ben Greenfield. The coach, ex-bodybuilder and Ironman triathlete is the go-to pro on prepping for peak performance. Here are Ben’s top five tips on eating for the run and recovery. Hint: Carb-loading isn’t all that it’s cracked up to be.
Stick to what you know. OK, you’ve heard this before, but according to Ben, many athletes still break down mentally and try something out of the ordinary the week—or even day—of the race. Not a good idea. “Do exactly in the race as you have practiced in training,” he says. “Remember to train with what you’re going to use in the race about four to six times before the race. That’s what it’s going to take to train your gut to get used to the fuels you plan on using.”
Carbs: A yes…sort of. “If athletes limit carbohydrates, then taking in extra during race week become far less important,” says Greenfield. Should you decide to nosh on a bagel or big bowl of pasta, two to three days prior to the race will do the trick. Ben’s easy-to-digest suggestions: sweet potatoes, taro and white rice. (Phew, I guess we can still use the excuse that we’re carb-loading…)
Rule of yum. When it comes to pre-run drinks, err on the side of caution. “Juice is simply empty calories that actually has potential to cause blood sugar spikes,” explains Greenfield. But what about java? Stick to just one cup, so long as you have sipped on it prior to a long run in the past. No one wants an unplanned porta potty pit stop.
To GU or not to GU? That is always the halfway point question, and according to Greenfield, energy chews/replenishers may not be as necessary as you think. “The more sodium you take in, the more your kidneys are going to push out,” he says. Opt for electrolyte capsules such as Athlytes, Endurolytes or Salt Stick instead of the sugar-laden stuff. Effervescent tablets like Nuun or GU Brew are also good options.
Recover like a champ. The old school ways of thinking—foam rolling, ice bath, massage, post-workout shakes—are instilled in our brain for a reason. They work! In addition, Greenfield suggests a few options that may not have crossed your mind. “I’ve found the occasional acupuncture session to be an incredibly useful method for everything from nagging aches and paints to full-blown adrenal fatigue,” he admits. Another tactic to consider? Deload (also known as an easy “recovery week”) every four to eight weeks, according to Greenfield. Hey, it can actually improve your fitness levels, especially since it takes a minimum of 72 hours to recover from a tough run.
Still concerned about what to eat the morning of your race? Greenfield suggests blending (it’s easier on your digestive system!) an energizing kale smoothie with coconut water or coconut milk. “Blending or juicing helps to pre-digest the food so your body doesn’t have to work as hard during digestion,” he says. This frees up precious energy for you to devote to your stride! For efforts greater than three hours in duration, add 20-30 grams of protein powder to the mix (Ben’s fave is Mt. Capra’s DEEP 30 protein). Ben also swears by ATP energy sources like X2Performance to naturally increase energy, enhance endurance and improve recovery. Best of luck this weekend, runners! You’re going to kick major asphalt.
Now tell us: How do you fuel up for a big race?
Written on October 30, 2013 at 2:46 pm , by mohrresults
Happy almost-Halloween! Outside of the topic of costumes, the next important topic revolving around this ghoulish holiday is, of course, the candy.
With two kids, we’ll be hitting up the trick-or-treating circuit. I don’t know who will get more, but I do know that in either case it’s. A. Lot. Estimates suggest kids eat about 3 cups worth of candy on Halloween night alone. That doesn’t even speak to the leftovers for the next week or so!
If you and your family want to enjoy candy, enjoy candy. Our girls will, within reason. We usually have them pick their 5 favorites and then toss the rest.
But candy isn’t just coming into the house. Sometimes it just stays there, never leaving. After all, who’s guilty of buying too much candy when they invite trick-or-treaters to their doorstep? I know we have. For a fighting chance in the battle of the bulge, consider picking some better-for-you choices this year. That way, when your neighborhood kids don’t come in droves like you expect, you’ll still have some goodies to munch on (nom, nom, nom). Need some ideas? These are the 3 we’ll be offering:
Wonderful Pistachios. These are a go-to Halloween giveaway for us. It started last year when our then-3.5-year-old saw the little bags in the grocery store and wanted some. Always happy to oblige when she asks for quality foods, we picked them up. To our surprise, we actually had several kids thank us for giving something different, and their parents were equally as happy. Less sugar highs! They can be found in a 1-oz. bag, providing just 80 calories of nutrient-rich goodness without any added sugars.
POM POMS are new treats we’ll try this year, now that they’re for sale in convenient individual containers. Handing out fresh pomegranates might be a bit weird, so these prepackaged seeds are ideal. POM arils (the edible seeds) are nutritious, delivering nutrients like vitamins C & K, potassium and fiber, among others. They’re crunchy. They’re sweet. And they’re nice for variety to move away from the typical candy. The downside: they can be messy, so help your kids eat them (and steal some for yourself to enjoy in cottage cheese, Greek yogurt or just as a plain snack).
Justin’s 80-Calorie Nut Butter Packs. OK, these might just be a bit too addicting. I was recently introduced to them at the Annual Academy of Nutrition and Dietetics Conference. They’re convenient, healthy and packed with nutrition.
Now while you might be thinking our house will get egged, last year when we gave out Pistachios and mini Clif Bars, we actually had several “thank you’s” from parents…and even their kids. Think about it, and enjoy your trick or treating!
Written on October 29, 2013 at 5:22 pm , by Lauren Cardarelli
True Life: I’m addicted to Pinterest. I mean, what’s not to love? From pinning my fave workouts and recipes (courtesy of FITNESS, duh!) to saving photos on how to spin summer dresses into fall-friendly ensembles, the site has the answer to anything and everything you need to know about.
So when I heard about registered dietician Mitzi Dulan’s new book The Pinterest Diet: How To Pin Your Way Thin, I couldn’t wait to gain her insight on how to pin it to win it, wellness-wise. Known as America’s Nutrition, Mitzi has 3.5-million followers, and after trying her Skinny One Pot Chicken Caprese Pasta (a recipe she created from Pinspiration, see below) I understand why. So tasty!
So how can you use the social media platform to improve your diet? Here are Mitzi’s top three tips:
Banish Boredom. Sick of that same old salad? Time to mix things up. “One of my Pinterest Diet rules is to make at least two new recipes a week,” Mitzi explains. Use the site to keep things fresh in the kitchen and at the gym.
Motivated to Move. Create a photo and quote-filled “Daily Inspiration Board” for a friendly eye-on-the-prize reminder. Toned tri’s, here you come!
Pin 10. Swap Facebook scrolling for Pinterest during downtime. “Blocking off 10 minutes helps inspire you to live healthy, eat better and exercise,” she says.
Skinny One Pot Chicken Caprese Pasta(Makes 8 servings)
- 1 1/2 pounds skinless chicken breast, cooked and torn apart
- 13 oz whole wheat linguini
- 2 cans (14.5 oz) no salt diced tomatoes with liquid
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons garlic, minced
- 3 large sprigs of basil, torn up
- 3 1/2 cups low-sodium chicken broth
- 8 oz fresh mozzarella, cubed
Add pasta, tomatoes, olive oil, balsamic vinegar, garlic, basil and cooked chicken to a large stock pot. Pour chicken broth over the top. Cover the pot and bring to a boil. Reduce to simmer on low for about 8-12 minutes, stirring often. Cook until most of the liquid has evaporated or as desired. Top with fresh mozzarella and a sprinkle of parmesan cheese, if desired.
Now you tell us: How do you use Pinterest for fitspiration?