Tag Archives: nutrition

Healthy Holidays: Spinach and Kale Greek Yogurt Dip

As we shop during the holidays, its hard to pass up the various goodies along the shelves.  Chocolate this, peppermint that.  Since we do most our shopping at our local Trader Joe’s, it does help with some of the temptation, especially when we are searching for the best appetizer to bring to the many Holiday parties!

Recently, we came across this, Spinach & Kale Greek Yogurt Dip and of course we had to give it a try!  Needless to say, but we will, it was good. So we got to thinking, how could we could make our own homemade version, and keep it low in calories and fat, but high in flavor?

 

And here is our version of Spinach & Kale Greek Yogurt Dip…with a little help from our friends over at Homespun with Love.

1/2 a box of frozen, thawed and drained spinach
3-4  medium, fresh curly Kale leaves, washed, stem removed and chopped into thin julienne slices
1 1/2 cups non fat Greek yogurt
2 tablespoons mayonnaise 
2-3 gloves of garlic, minced
1 package Knorr vegetable mix
1/4 Italian red onion, chopped small
Salt & Pepper to taste

Place spinach and kale in a bowl and toss to combine. Add the rest of the ingredients and mix well. We found we did not need to add additional salt. Check for seasoning. Serve or chill in refrigerator covered until ready to serve.

Serve this with crackers, bread or vegetable sticks.

Optional add ins: water chestnuts, red bell pepper, green onions.

Happy Healthy Holidays!

 

Fit This Fall Recipe: Butternut Squash Chilli with Quinoa

Ready for the season to change?  We will miss the warmth of summer and those fresh summer fruits, but we are excited for the entrance of Butternut Squash and more warm foods into our dinners!

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Here’s a great recipe for Butternut Squash Chilli with Quinoa – Ready in 30 minutes and serves four!!

Ingredients:

  • 1 large onion , finely chopped
  • 2 garlic cloves , crushed
  • olive oil
  • 1 tbsp mild chilli powder (Schwartz does a good one with added cumin, oregano and garlic)
  • 1 butternut squash , about 1kg, peeled and cubed
  • 100g quinoa , soaked in cold water for 10 minutes (available from health food shops and some supermarkets)
  • 2 x 400g tins chopped tomatoes
  • 400g tin red kidney beans
  • a small bunch coriander , chopped
  1. Cook the onion and garlic in 1 tbsp olive oil until soft (about 7 minutes). Add the chilli powder, cook for a minute then add the squash, quinoa and tomatoes.
  2. Simmer for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through. Stir in the coriander and serve in bowls.
Per serving: 306 kcalories, protein 13.9g, carbohydrate 53.4g, fat 5.6 g, saturated fat 0.7g, fibre 10.1g,

We love this homemade healthy chilli and hope you can too!  Its easy, fast and SO YUMMY!

Enjoy, look for more recipes coming your way soon, and stay Fit This Fall!

Finding the Right Cleanse for Your Body: Day One

It’s that time of year to renew and rejuvenate our bodies as we move from summer to the fall. After evaluating the different cleanses, CYS trainer, Lindsea Swisher decided to try the CAN CAN CAN Cleanse and report back to our bloggers. Lindsea chose this specific cleanse because they are a local SF company and we are a huge advocate of supporting local businesses. We found that the cleanse was the most approachable, especially since they provide a pre-cleanse warm up with instructions to help prepare your body for juice consumption. Lindsea is anticipating a challenge, but is keeping her eye on the prize of feeling more rejuvenating from the inside out! “It’s inspiring to set out on a new health track and know that in 3 days I will be on my way to optimum health!”, Lindsea explained.  Come along on the 3 day journey as we share our experience throughout the cleanse.

Cost: $185 for the 3-day cleanse

Number of Juices Per Day: 8

Based In: San Francisco 

3 Day Seasonal Juice Cleanse!

Are you ready for a better and happy self?

Vegetarian Help: Zucchini Ribbon Salad with Cannellini Beans

 The first question I get when I tell someone I’m a vegetarian is, “How do you get your protein?” It’s actually quite easy to get enough protein if you know the sources to build your meals from. Protein requirements vary for each individual. In the book Eat to Live by author Joel Fuhrman M.D., he provides an easy way to calculate your protein requirement according to the USRDA. Multiply your body weight in pounds by .36 grams. A woman who weighs 120 pounds needs about 44 grams of protein per day.

Vegetarian Sources for Protein:

Barley- 1 cup has 3 grams of protein

Quinoa- 1 cup has 5 grams of protein

Lentils- 1 cup has 17 grams of protein

Tofu- ½ cup has 20 grams of protein

Almonds- 12 almonds have 3 grams of protein

Cannellini Beans- 1 cup have 16 grams of protein

Include at least one vegetarian source of protein at every meal along with other fruits, vegetables and whole grains to meet your daily requirement.  The recipe below for Zucchini Ribbon Salad with Cannellini Beans has about 10 grams of protein per cup.

Zucchini Ribbon Salad with Cannellini Beans

Yield- 4 cups

Ingredients and Preparation:

  • 3 Zucchini, sliced into ribbons
  • 1 Bunch of Asparagus- cut and keep only the spears
  • 1 can of Cannellini Beans, rinsed and drained
  • 2 Shallots, finely diced
  • ¼ cup of fresh Tarragon, pull leaves from stems
  • Juice of 2 Lemons
  • 3 cloves of Garlic, pushed through a garlic pressed or finely chopped
  • 4 Green Onions, sliced
  • ¼ cup of Olive Oil
  • Salt and Pepper
  • ½ cup of White Wine

Directions:

  1. Put the zucchini ribbons in a bowl and top with the juice of 1 lemon, a dash of salt and pepper and use your hand to mix. Set aside.
  2. In a small sauté pan: heat about a tablespoon on Olive Oil and then sauté the asparagus spears on medium heat add the Cannellini Beans about half way through to warm.
  3. Remove Asparagus and Beans from heat and add to the bowl of Zucchini Ribbons. Mix together. Set aside.
  4. In a large sauté pan: heat remaining Olive Oil and add garlic and shallots on medium heat. Stir with a wooden spoon to combine ingredients. Once the shallots and garlic have softened add the tarragon and stir. Add the juice of 2nd lemon and let mixture reduce. Once reduced, add the white wine and reduce heat to simmer.
  5. Once the sauce has reduced and slightly thickened add the bowl of vegetables and toss together. Top with a pinch of salt, pepper, and green onions. Serve.

 

Enjoy,

Tricia

Tricia is our guest blogger from the blog  www.sunshinefitfoods.wordpress.com. We are so honored to have her share her vegetarian insights with her!  Check her blog out for more fit foods!

Summer Yoga Playlist…Sun Salutations and Jams!

Tired of your typical yoga music that makes you feel like it’s still winter?  No worries, we have compiled a rockin’ playlist of songs to make you enjoy flowing in the sunshine!

1. “Comptine D’un autre ete” by Amelie Soundtrack

2.   “Fineshrine” by Purity Ring

3.  “Weekend” by Class Actress

4.  “Youth (Adventure Club Dubstep)” by Foxes

5.  “Gold on the ceiling” by the Black Keys

6. “Azure” by Paul Kalkbrenner

7. “Super Scorer” by Boy Robot

8.  “Live in Vanilla” by Boy Robot

9.  “Everything Goes” by Club 8

10. “Ooh Child (alternate version)” by Beth Orton

11.  “Turning Page (instrumental)” by Breaking Dawn Soundtrack

12.   “Samsketi” by Sigur Ros

Enjoy, Flow and get outside!

Oakley Women take over Napa Valley…Part 2

I had the amazing opportunity to head back to Napa with the Oakley Women’s Perform Beautifully Contest.  Last year, I was so nervous and overwhelming with the inspiring women around me, it all seemed like such a blur.  After the most life changing year with Oakley Women‘s, I felt a whole new vibe as this year’s weekend festivities kicked off.  I was more confident and passionate about the brand that I was there to represent.  I was excited to share this passion with the new 10 brand ambassadors, and show them the healthy, fit, and fun ways of the Oakley lifestyle.  We got to run the 5K through the Trefethen Winery, bike our new Trek Bikes through 3 more wineries, hike and picnic in Bothe Napa Valley State Park as well as tour and watch a presentation at the Culinary Institute of America (the original C.I.A.).  We couldn’t of asked for better weather, and had even better times together!

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New Asics NEON lightweight running shoes!Image

The new 10 ambassadors and a few of the original 10 getting ready for our 5K!ImageImage

Learning about the Rolling O lab from WeberImage

Is there really ever enough wine for 150 women?

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And here’s the video from the weekend!

Thank you to everyone who worked SO hard to put this successful weekend together! 

Oakley Love!

Laguna Beach Oakley Ambassador Weekend: Photo Montage

What an incredible journey with over 40 inspiring, active, driven women. These Oakley Women are of another generation & breed of the alpha female. The four days were full of product testing, eye wear & apparel roundtables, sprint training, hiking, SUP with SUP Core, Yoga on the beach at sunset with lots of laughs, fun, & new friendships mixed in along the way.

Check out the photos from the Oakley Ambassador weekend here!

First things first... hit the beach!

Day One with all of the incredible Oakley Women

Interview with ESPN W & Oakley

Product Downloads with the Ladies in the Sun!

SUP

SUP yoga on land with Lacey Calvert

Sunset Yoga on the Beach with Lacey

Sunset Hike with the Oakley Women

Perform Beautifully Collective Website is Introduced!

Visit to Oakley Headquarters

Oakley Motto