Train for Life

Tag: YMCA of Greater Seattle

  • Foodie Friday

    Healthy Recipe of the Week Are you in the mood for a lighter Thanksgiving dinner option? Are you seeking a recipe for all the turkey leftovers? Are you craving a warm winter soup? Turkey and Wild Rice Soup Ingredients 2 tablespoons Extra Virgin Olive Oil 1 small Sweet Onion (chopped) 2 medium Carrots (chopped) 3 Celery…

  • Foodie Friday

    Healthy Recipe of the Week Are you craving Mexican food with a hint of Fall? Let’s combine butternut squash with a classic enchilada! Butternut Squash and Black Bean Enchilada Skillet Ingredients 2 teaspoons Extra Virgin Olive Oil 1 Sweet Onion (diced) 3 Garlic Cloves (minced) ½ Jalapeño (seeded and diced) 3 cups Butternut Squash (1/2-inch diced) ½…

  • Foodie Friday

    Healthy Recipe of the Week Five Spice Salmon Cakes Ingredients (1) 14.75 ounce can of Salmon (*1 ½ cups cooked, flaked salmon) 2 Eggs (lightly beaten) ¼ cup Red Onion (minced) ¼ cup Cilantro (chopped) 1 tablespoon Chili-Garlic Sauce 1 tablespoon Tamari Sauce (*may be substituted for soy sauce) 1 teaspoon Chinese Five-Spice Powder 1 cup…

  • Foodie Friday

    Healthy Recipe of the Week Teriyaki Salmon and Rice Bowl Not a fan of salmon? Swap with skinless, grilled chicken, tofu, or add more edamame! Ingredients (1) 1.5 cup Cooked Jasmine Rice (*may substitute for rice of choice or quinoa) 2 teaspoons Avocado Oil 12 ounces Skinless Salmon Filet (cut into cube pieces) 1 tablespoon Honey 1 tablespoon…

  • Foodie Friday

    Healthy Recipe of the Week Hummus and Vegetable Rice Bowl Simple, quick to prep and plant-based! Ingredients 1 cup Cooked Brown Rice (cook according to package instructions) (*may substitute with quinoa, farro, or grain of choice) 1 Red Bell Pepper (diced) ½ cup Cucumber (diced) ¼ cup Red Onion (diced) 1 tablespoon Extra Virgin Olive Oil 1 tablespoon…

  • Foodie Friday

    Foodie Friday

    Healthy Recipe of the Week Apple Fennel Salad with Maple Vinaigrette  A crisp, refreshing spring salad! Ingredients  1/4 cup Extra Virgin Olive Oil 1/4 cup Lemon Juice 1 tablespoon Maple Syrup 1 tablespoon Dijon Mustard Salt (to taste) Black Pepper (to taste) 6 ounces Baby Arugula 1 large Fennel Bulb with Fronds 1 large Honey…

  • Foodie Friday

    Healthy Recipe of the Week Spring Grain Salad Happy Spring! Ingredients 8 ounces Pearled Farro 1 Lemon (zested and juiced) 1 pound Asparagus (trimmed) 1 teaspoon Avocado Oil 2 tablespoons Extra Virgin Olive Oil Salt and Black Pepper, to taste (flaky) 1/4 cup Italian Parsley (chopped) Directions Bring a pot of water to a boil…

  • Foodie Friday

    Healthy Recipe of the Week Tostadas de Camarón (Shrimp Tostados) Ingredients 1-pound cooked shrimp (chopped) 1 medium-sized Tomato (chopped) 1 Avocado (chopped) 1 Jalapeño pepper (seeded and minced) ½ English Cucumber (chopped) ½ cup Red Onion (finely chopped) ¼ cup Cilantro (chopped) ½ teaspoon Dried Oregano 1 Lime (zested and juiced) 8 tostada shells ¼…

  • Foodie Friday

    Healthy Recipe of the Week Beet Salad with Orange Yogurt Dressing A sweet salad for breakfast, lunch, or dinner! Ingredients 2 pounds Beets (scrubbed) 4 tablespoons Red Wine Vinegar (divided) 1 cup Water 1 bunch Thyme 4 Garlic Cloves (peeled) 1 Orange (zested, peeled, and segmented) ¼ cup Extra Virgin Olive Oil ¼  cup Italian…

  • Foodie Friday

    Healthy Recipe of the Week Holiday Fennel and Pomegranate Salad A festive, refreshing, and healthful salad to balance your holiday indulgences! Ingredients 3 small Fennel Bulbs (thinly sliced) 6 celery Stalks, leaves included (thinly sliced, diagonally) 1 medium shallot (thinly sliced into a half-moon shape) ½ cup Parsley Leaves (chopped) ½ cup Pomegranate Seeds (*may…