Train for Life

Category: Healthy Food Recipes

  • Thursday Nugget

    Healthy Recipe of the Week Scrambled Eggsadilla A Quick, Healthy Breakfast for At-Home or On-The-Go! Ingredients 1 Whole Organic Cage-Free Egg 1 Egg White (2 tablespoons of liquid egg whites = 1 large egg) 2 tablespoons Green Pepper (chopped) 2 tablespoons Red Onion (chopped) 1 8-inch Whole-Wheat Tortilla 1 ounce Almond Cheese (shredded) (may substitute…

  • Thursday Nugget

    Recipe of the Week Mint Chocolate Chip Ice Cream Do you have a sweet tooth? A healthy, green treat to satisfy your next craving! Ingredients 1 cup Unsweetened Vanilla Almond Milk (or milk of choice) 1 cup Frozen Spinach or Kale 1 teaspoon Vanilla Extract 1 tablespoon Raw Honey ½ cup Mint Leaves 1 Frozen…

  • Thursday Nugget

    Healthy Recipe of the Week Chap Chae (Jap Chae) A special thank you to Anytime Fitness Renton member and my personal training client, Diane L. for this recipe!   Ingredients 4 ounces Flank Steak (very thinly sliced, against the grain) 2 large Shiitake Mushrooms (soak in warm water for 2 – 3 hours, slice into…

  • Thursday Nugget

    Recipe of the Week Coconut Cauliflower Soup with Ginger and Turmeric Ingredients 2 ½ – 3 lbs. Cauliflower (cut into 1 ½ florets) 1 Yellow Onion (chopped) 2 Garlic Cloves (minced) 2 Carrots (peeled and chopped) 2 Celery Stalks (chopped) 3 tablespoons Extra-Virgin Olive Oil ½ teaspoon Ground Turmeric 2 teaspoon Fresh Ginger (grated) 1…

  • Thursday Nugget

    Recipe of the Week Maple-Glazed Salmon with Roasted Brussels Sprouts Ingredients 1 pound Brussels Sprouts (trimmed and halved) 1 large Red Onion (cut into 1-inch wedges, stem ends left intact) 2 tablespoons Olive Oil 2 tablespoons Pure Maple Syrup 2 tablespoons Whole-Grain Mustard 1 ½ pounds Skinless Salmon Fillet (cut into 4 pieces) ¾ teaspoons Salt…

  • Thursday Nugget

    Recipe of the Week Chicken Butternut Squash Curry Ingredients 3 cups Butternut Squash (diced) 1 lb. Chicken (cooked & diced) ½ cup Red Onion (diced) ½ cup Yellow Onion (diced) 1/3 cup Red Bell Pepper (diced) 1 cup Kale (de-stemmed & chopped) 2 ½ cups Coconut Milk 1 ¼ tablespoon Curry Powder ¼ teaspoon Cardamom…

  • Thursday Nugget

    Health Recipe of the Week Salmon and White Bean Salad Ingredients 1 6-ounce can Salmon (drained) 1 15-ounce can White Beans (drained and rinsed) 3 cups Kale (destemmed and chopped) (May substitute for another leafy green) 3 tablespoons Sesame Seeds 3 tablespoons Capers (rinsed) 2 tablespoons Extra-Virgin Olive Oil 2 tablespoons Fresh Lemon Juice Salt and…

  • Monday Munchie

    Cocoa Black Bean Brownies Ingredients 1 15 oz. Can of Black Beans 3/4 c. Unsweetened Cocoa Powder 1/4 c. Coconut Flour (or flour of choice) 1/4 c. Coconut Sugar (or sugar of choice) 1/4 tsp. Salt 1 1/2 tsp. Baking Powder 1/4 tsp. Pure Vanilla Extract 3 tbsp. Organic Coconut Oil (or oil of choice)…

  • Happy Thanksgiving!

    How do you “navigate” Thanksgiving dinner with wellness in mind? Optimize what you can. What side dishes can you “tweak” to make healthier? Instead of a rich green bean casserole with heavy cream or butter, try brussel sprouts roasted with olive oil and topped with pomegranate seeds. Remember the healthy plate model. 1/2 of Plate:  Non-starchy vegetables…

  • Winter Soup Recipe

    Coconut Acorn Squash & Carrot Soup Ingredients 1 medium Acorn Squash 1 tbsp. Organic Virgin Coconut Oil or Grass-fed Butter 1 cup Shredded or Chopped Carrot 1/2 cup Chopped Onion 1 tbsp. Grated Fresh Ginger or Ginger Powder 1 14-oz. can Unsweetened Coconut Milk 1 1/2 tsp. Salt 1 1/2 cups Water (optional) Directions Cut squash in half…