Bobby’s Whole Grain Apple Cranberry Stuffing

 

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A holiday dish many of us can’t go without is stuffing of course! The good news about this appetizing favorite is there are many ways you can enjoy it that are healthier such as this recipe from foodnetwork.com that uses whole grains, apples and cranberries. Do you add any other fruits or vegetables to your stuffing?

Ingredients:

  • Nonstick cooking spray, for greasing
  • 2 cups low-sodium chicken broth, hot
  • 1 cup dried cranberries
  • 1 cup chopped celery (about 7 ribs)
  • 1 onion, chopped
  • 2 tablespoons unsalted butter
  • 2 Granny Smith apples, cored and finely chopped
  • 6 cups day-old whole grain baguette, cut into 1/2-inch cubes
  • 3 large eggs, scrambled
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 dried sage leaf, chopped

Instructions:

1.Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with nonstick cooking spray.

2.Combine the broth and cranberries in a small bowl and let soak for 30 minutes.

  1. Sauté the celery and onions in the butter in a large skillet until tender, 5 minutes. Add the apples and cook for 5 minutes, stirring frequently. Remove from the heat and transfer to a large bowl.
  2. Place the baguette cubes into a large bowl. Pour the broth and cranberries over. Pour in the eggs, and then add the salt, poultry seasoning, pepper, cinnamon and sage and mix together.
  3. Mix in the onion and celery mixture. Spoon the stuffing into the prepared dish and bake until the center is set, 35 to 40 minutes.

Nutritional Information:

(Per Serving)

  • Sugar 17 grams
  • Protein 8 grams
  • Dietary Fiber 4 grams
  • Carbohydrates 38 grams
  • Sodium 528 milligrams
  • Cholesterol 77 milligrams
  • Saturated Fat 2.5 grams
  • Total Fat 6 grams
  • Calories 244 calories

After-Indulgence Detox

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If you normally stick to a healthy diet, you will notice the impact of holiday indulgence more than others. All those extra calories during the holidays leave us all feeling a little sluggish. This article from Shape.com has some excellent suggestions on how to detox and get back to feeling great in no time!

Sweet Potato Pecan Casserole

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You can enjoy a delicious Thanksgiving meal without getting off track. Foodnetwork.com has many tasty recipes you’ll love that will leave you satisfied but without the overindulgence. Take a look at this enticing Sweet-Potato Pecan Casserole that cuts the butter and fat by using eggs instead.

Sweet Potato Pecan Casserole

Ingredients:

  • Cooking spray
  • 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans

Instructions:

  1. Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
  2. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes.
  3. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
  4. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Nutritional Information:

  • Protein 3 grams
  • Dietary Fiber 3 grams
  • Carbohydrates 31 grams
  • Sodium 180 milligrams
  • Cholesterol 25 milligrams
  • Saturated Fat 1 grams
  • Total Fat 4 grams
  • Calories 160

Make the Most of your Workout

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Here at She’s Fit we want you to have the best workout experience possible and achieve your maximum level of health. Not making the most of your workouts or hitting frustrating plateaus is something anyone who has been working out regularly experiences.  Here’s an article from Shape.com with 10 suggestions for making the most of your gym time. Come see us and make the most of your workout today!

Quinoa Stuffed Mini-Pumpkins

 

pumpkins-018When thinking about pumpkins, most of us probably think about carving jack-o-lanterns, but pumpkins can be the “dish” for many fall recipes. Take a look at this recipe from the scandiefoodie blog for Quinoa Stuffed Mini-Pumpkins. It’s sure to become a fall favorite in your home!

 

(4 portions)

Ingredients:

  • 4 small pumpkins
  • 1 tablespoon olive oil
  • 100g cooked quinoa
  • 1 carrot, grated
  • 1 green shallot, finely sliced
  • 1/2 lime (or lemon), juiced
  • pinch of salt
  • freshly ground black pepper
  • seeds, nuts (optional)
  1. Cut the tops off the pumpkins and carve out the seeds. You can dry and roast these seeds and add them into the stuffing, if you like.
  1. Preheat the oven to 180C. Place the pumpkins (with their tops on) on a baking tray and drizzle with some olive oil.
  1. Bake for about 20-30 minutes (depending on the size of the pumpkins) or until tender. Remove from the oven and let cool slightly.
  1. Combine quinoa, carrot, green shallot and lime juice in a bowl. Season with salt and pepper. Spoon the mixture into the pumpkins. Serve warm.

 

 

Develop a Routine

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If you have not developed a workout routine, it can be difficult knowing how to get started. The great thing about working out is that anyone can do it; you just have to start slow. Check out this article from Shape.com to see the 10 best exercises for women and try a variety of exercises to find what works best for you.

Banana Bread Doughnuts

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If grabbing a donut in the morning is a habit you are trying to break, you don’t have to! Greatist.com is where we found this delicious recipe for Banana Bread Doughnuts. Enjoy your favorite morning-time treat without the processed sugar, white flour, and less fat.

Ingredients:

  • Cooking spray
  • 1 cup whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil
  • 2 ripe bananas, mashed
  • 1/4 cup agave syrup (or maple syrup)
  • 1/4 cup Greek yogurt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup walnuts, chopped

Directions:

  1. Preheat oven to 325 degrees. Lightly coat a doughnut pan with cooking spray and set aside. (Note: If you don’t have a doughnut pan, you can either make these in muffins or pour batter into a bundt pan for one giant doughnut.)
  2. In a large bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a medium bowl, combine coconut oil, bananas, agave syrup, yogurt, egg, and vanilla, and whisk until smooth.
  4. Add wet mixture to dry mixture, and stir until just combined.
  5. Pour batter into a re-sealable plastic bag (or a pastry bag). Cut off one corner of the bag, and squeeze batter into prepared doughnut pan, making sure each indentation is about 3/4 full. Top with walnuts pieces, and lightly press them into batter.
  6. Bake for 14 to 16 minutes, or until doughnuts are golden and spring back when touched. Remove from oven and cool in pan for a few minutes, then carefully turn out onto a wire rack and cool fully. (Note: Baking time will vary if using a different type of pan.)

Machine Workouts for Beginners

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Working out on machines for the first time can be intimidating, but we’re here to help! This article from bodybuilding.com has some fabulous tips as well as a few workout routines if you’ve never lifted anything besides a free weight. Then, come in and give these routines a try in our gym today!

Sweet Potato and Black Bean Burritos

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August means back-to-school for many families. If you’re concerned about packing healthy lunches for you and your kids, bonappetit.com has a tremendous selection of ideas to spice up your lunches but cut calories. Check out this recipe for Sweet Potato and Black Bean Burritos. Consider adding jalapeño to give it a little extra kick!

(Makes 2 servings)

Ingredients:

  • 1 small sweet potato, chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Kosher salt, freshly ground pepper
  • ¼ avocado
  • ¼ cup full-fat Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 cup cooked black beans, rinsed, drained
  • ½ cup grated white cheddar cheese
  • 2 10″ whole wheat tortillas

Instructions:

  1. Preheat oven to 425°. Toss sweet potato, oil, coriander, and cumin on a rimmed baking sheet. Season with salt and pepper. Roast potatoes, tossing halfway through, until golden brown and tender, 20–25 minutes.
  1. Scoop flesh from avocado into a small bowl and mash with a fork until mostly smooth. Stir in yogurt and lime juice until well combined; season with salt.
  1. Spread ½ cup sweet potato, ¼ cup beans, and ¼ cup cheese down center of each tortilla. Top with avocado mixture. Fold sides of tortilla over filling, then roll up to enclose.

Do Ahead: Sweet potato can be roasted 2 days ahead. Let cool, cover, and chill.

Beat the Heat

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Many of us like to take advantage of the warmer weather and extra hours of sunlight this time of year. However, take extra care of yourself when working out in the heat. Read this article from Shape.com to ensure your safety.