METABOLIC FAT BURNING RECIPE - CHICKEN WITH MOROCCAN SEASONING AND QUINOA

METABOLIC FAT BURNING RECIPE - CHICKEN WITH MOROCCAN SEASONING AND QUINOA

Here's something Angela and I made right out of Dave and Karine's "Metabolic Cookbook" -- their super popular new fat burning cookbook.

The Chicken with Moroccan Seasoning and Quinoa took us under 30 minutes to prepare and cook, and took me 2 minutes to eat. It is so good and tasty.

Since we have started with cooking from this book, we can definitely see and feel the difference in our bodies. I am down about 1% body fat in one week. I’m looking more ripped as well.

The Guide is defined as the following:

Metabolic Thermo-Charge (of food)

It stands for how many calories your body is going to burn just breaking down the nutrients each time you consume a certain food. For example protein tends to have a high Metabolic Thermo-Charge. For this reason, by having high-quality protein in your diet, you'll naturally burn off more calories and move closer to your goal weight.



You should know Dave & Karine's Metabolic Cooking Recipe Guide hit some sort of sales record so to celebrate the success of their launch sale, and by popular request, they are extending their 1/2 Price Invitation Only Discount until 11:59 April 10th

GET 50% OFF METABOLIC COOKING CLICK BELOW
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Okay check out the video, take a look at the recipe and make sure you get your copy today. You will not be disappointed and if you don’t like it Dave and Karine will give you your money back 100% guaranteed, so what do you have to lose.





GET 50% OFF METABOLIC COOKING CLICK BELOW
http://tinyurl.com/fat-loss-cookbook


CHICKEN WITH MOROCCAN SEASONING AND QUINOA

INGREDIENTS

RECIPE MAKES 4 SERVINGS
• 4 boneless skinless chicken breasts (4oz each), diced
• 2 cups quinoa, cooked
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, crushed
• 1 cup chicken broth
• ½ teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• 1 teaspoon ground ginger
• ¼ teaspoon cayenne
• Pinch of stevia
• 1 tablespoon tomato paste
• Salt and pepper

DIRECTIONS
1. Cook quinoa in advance.

2. Heat 1 tablespoon oil in a large skillet over medium heat and brown the chicken in oil. When the chicken is golden all over, scatter the onion and garlic over it.

3. Combine the broth and the next spices and whisk together well.

4. Pour over the chicken, cover the skillet, and let simmer for 5-6 minutes. Uncover the chicken and let it simmer for another 2-3 minutes or so to let the juices concentrate a bit. Stir in quinoa, the second tablespoon olive oil and mix well.

Per Serving
CALORIES: 286
PROTEIN : 32g
CARBS : 26g
FAT : 6g


GET MORE FAT BURNING RECIPES TODAY – 50% OFF SPECIAL UNTIL 11:59PM APRIL 10 - http://tinyurl.com/fat-loss-cookbook

Funk Roberts

Commission Disclosure: The metabolic powers certain foods have to make your body burn more body fat. This is essentially our way to name the thermogenic effect of food.

FUNK'S OATMEAL PROTEIN BLUEBERRY PANCAKES

This  recipe was a weekly staple in my nutrition while training and dropping weight.  Great protien rich rich, trasty blueberry pancakes




FUNK'S OATMEAL PROTEIN BLUEBERRY PANCAKES


• 1 Cup Large Flake Oatmeal (real stuff)

• 1 Carton of Egg Whites

• 1 Scoop Vanilla Milky Whey Protein

• 1 Cup (Serving) Blueberry Sauce (Apple Sauce)

• Cinnamon for flavour

• 1 Cup Blueberries -- Frozen or Fresh



Mixed all the ingredients in a bowl and let sit overnight so the flakes soften and the flavours seep together.

In the morning, or whenever you want to eat the pancakes, use your ladle to scoop up the mixture to make 1 pancake.

Heat the stove to medium and cook mixture for approx 5 minutes or to your liking.

VOILA!

Eat this for your breakfast, lunch, dinner or for your mid morning or afternoon snack.

FIT TO EAT RECIPE - WHOLE WHEAT PITA CRISPS (VIDEO)

HEALTHY SNACK - WHOLE WHEAT PITA CRISPS (VIDEO)

Certified Nutritionist, Laura D, shows you how to make healthy whole wheat pita crisps snacks for you to munch on. The video was shot at out Fit Firm N Fab Fitness Weekend Getaway for Women in Aug 2010 and this snack was a hit.

Try this recipe for yourself...I love them and made them last night...mmmmmmmmmmm!





WHOLE WHEAT PITA CRISPS RECIPE


Ingredients:

1 thin whole wheat pita, approx 6"diameter. (Not Greek style as they are too thick).

1 tbsp extra virgin olive oil

1 tsp chopped dried rosemary

1/2 tsp garlic powder

Sea salt and ground pepper to taste


Instructions

Preheat the oven to 385 degrees F. Cut the pita in half and open it to make 4 pieces.

Combine the olive oil with the rosemary and garlic and mix well. Using a pastry brush, paint the olive oil mixture onto each 1/4. Pile all the pieces on top of each other and cut into half and then half again making 16 triangles.

Without overlapping them, place the triangles on a cooking sheet and bake for 7 to 12 minutes until crisp. Check often so as to not burn them.

Remove from the oven and serve them with your favourite healthy dip or store them in an airtight container for later use. To save time, make the whole pack of pita and portion them out for healthy snacks.

CONTACT LAURA

Laura Discepola, RNCP/ROHP, PTS

Registered Nutritional Consulting Practitioner

Registered Orthomolecular Health Practitioner

Can-Fit-Pro PRO-Trainer, NWS & CPR Instructor
Personal Trainer (PTS) & Chef
lauradnutrition@rogers.com

Look out for Laura’s new book Fit to Eat coming soon!

2 GREAT PROTEIN SMOOTHIE RECIPES

Check out these great Protein Smoothies put together by Registered Nutritionist Laura D.
I drank these before I went for my runs, but you can use these for breakfast, as a mid morning or afternoon meal or post workout.

CHOCOLATE MONKEY PROTEIN SMOOTHIE



CHOCOLATE MONKEY PROTEIN SMOOTHIE

1 scoop vanilla whey protein powder (made with stevia)
1 tbsp unsweetened cocoa powder
1/2 a medium banana
1 cup water
6 ice cubes

Place all ingredients in a blender; blend until SMOOTH. Pour into a chilled glass and serve.



WILD BERRY BLAST PROTEIN SMOOTHIE





WILD BERRY BLAST PROTEIN SMOOTHIE

1 scoop vanilla whey protein powder (made with stevia)
3/4 cup mixed frozen berries (strawberries, raspberries, blueberries and blackberries)
1 tsp vanilla extract (optional)
1 1/4 cup water
6 ice cubes

Place all ingredients in a blender; blend until SMOOTH. Pour into a chilled glass and serve.
 
CONTACT LAURA D
Laura Discepola, RNCP/ROHP, PTS
Registered Nutritional Consulting Practitioner
Registered Orthomolecular Health Practitioner
Can-Fit-Pro PRO-Trainer, NWS & CPR Instructor
Personal Trainer (PTS) & Chef
ldiscepola@rogers.com

HEALTHY SCRAMBLED EGG BREAKFAST VIDEO - WITH NUTRITIONIST LAURA D

HEALTHY BREAKFAST VIDEO

Nutritionist Laura D takes you through a quick and easy breakfast recipe for you egg lovers.  Breakfast is the most important meal of the day.  MAKE SURE YOU EAT BREAKFAST EVERY MORNING!





LAURA D'S SCRAMBLED EGG BREAKFAST RECIPE


Ingredients:

2 whole eggs

2 extra egg whites

1 green onion, chopped

1/2 ounce low-fat cheddar cheese (Swiss, cheddar or mozzarella)

Ground pepper and Sea salt (optional)

1/4 teaspoon extra virgin olive oil or non-stick spray (optional)


Instructions:

In a mixing bowl, combine the 2 whole eggs, 2 egg whites and whisk well. Add the chopped green onion and low-fat cheese and mix well. Pour into a preheated frying pan with a few drops of extra virgin olive oil or non-stick spray and cook until done. For extra fluffy scrambled eggs, add a tablespoon of water to the mixture. Serve with one slice of multi-grain bread or fresh fruit.



CONTACT LAURA D
Laura Discepola,
RNCP/ROHP, PTS
Registered Nutritional Consulting Practitioner
Registered Orthomolecular Health Practitioner
Can-Fit-Pro PRO-Trainer, NWS & CPR Instructor
Personal Trainer (PTS) & Chef
ldiscepola@rogers.com

A GOOD EASY GARLIC CHICKEN RECIPE

One of the things readers ask me all the time is for good healthy recipes. Now, I am not a Registered Nutritionist, but whenever I need a good recipe, I go to the NutriFitness Magazine website. It is actually run by my good friend Georgette Pann who is an ACE Personal Trainer, SCW Sports Nutritionist, a Physical Therapist Assistant and former bodybuilder. She knows her stuff.

In the future, I will bringing you awesome healthy recipes from the NutriFitness Magazine website, but if you are stuck for something to make, go to the website and look through hundreds of great recipes for Breakfast, Lunch, Dinner, Appetizers, Dessert, Drinks and Snacks.

 This is what I ate last night.

EASY GARLIC CHICKEN

Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sauté and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!






Here's What You Need


• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 3 tablespoons butter

• 4 skinless, boneless chicken breast halves

• 1 teaspoon seasoning salt

Instructions


1. Melt butter in a large skillet over medium high heat.

2. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder.

3. Sauté about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.


Nutrition Facts

Servings: 4, Calories: 214, Fat: 10.1g, Cholesterol: 92mg, Sodium: 395mg, Carbohydrate: 1.7g, Protein: 27.6g

Add NutriFitness Magazine to your Favourites

CLICK HERE

 

http://nutrifitness.fitpromag.com/  

Recipe of the Month by Spartacus Workout Graduate Julie Wolf

Steak a la Chez Wolf  by Julie Wolf

I love to share great recipes that I find or people send to me. When I found this recipe from Julie Wolf, who actually completed my  4 Week Spartacus Challenge and lost inches throughout her body, I was delighted to try it.

Let me tell you it was delicious and healthy too. By the way Julie won a contest with this recipe so check out the recipe and  try it this week.

Thanks Julie

Steak a la Chez Wolf by Julie

Well…the title is silly but it’s something a friend coined…

Ingredients:

I usually buy eye of round roast beef, it tends to be lean enough. Any other lean cut of steak will suffice as well.

Directions:

1 half pint of strawberries

half a bag of spinach

1/4 cup of balsamic vinegar

3 cloves garlic, chopped

3 shallots, sliced thinly

Get a frying pan medium hot and add a tablespoon of coconut oil. Add the garlic, shallots and strawberries. Push these around for a minute, and then add the balsamic vinegar.

Cook until the strawberries start to disintegrate.
Add spinach and cook until wilted. Move this mixture to the sides of the pan until the middle is clear.

Drop the steak on and cook to your liking. I like it rare, so I leave it there about a minute per side.

Serves 2.


TELL ME HOW YOU LIKE YOUR STEAK COOKED- LEAVE COMMENTS

In 4 Short Weeks Julie Wolf lost 2 inches on her hips and

gained more overall body strength

using the Spartacus Workout Program

Whole Wheat Pizza with Chicken, Spinach, Sundried Tomatoes and Goat Cheese

There are always ways to eat healthy.  Here is a great pizza recipe from Nutritionist Laura D. 

Whole Wheat Pizza with Chicken, Spinach, Sundried Tomatoes and Goat Cheese

Yields one portion. Estimated 375 calories (pizza only).
Recipe by: Laura Discepola, CNP, PTS

Ingredients
1 small thin whole wheat pita bread
1/3 cup of low sodium pizza or tomato sauce
2 oz cooked chicken breast

2-3 sun-dried tomatoes, packed in oil, sliced

1 oz soft goat cheese (plain or herbed), crumbled
1 oz part-skim mozzarella cheese, grated
1/8 cup fresh spinach, chopped

Instructions

In a preheated 375 F oven, place the pita bread on a cookie sheet and top it with the tomato sauce spreading it evenly. Add the chopped chicken breast, sundried tomatoes, goat cheese, mozzarella and spinach. Bake until the cheese is melted and the crust is warm, about 7 minutes. Enjoy with a tossed green salad and your favourite vinaigrette.

* A good source of whole grains, protein and dairy calcium

Laura Discepola, Certified Nutritional Practitioner (CNP), PTS.

Services:

Menu Planning, Cooking Lessons, Recipes & Prepared Meals

Looking for quick, healthy and easy meal ideas?
Do you have food allergies, intolerances or sensitivities and need help addressing them?
Does your kitchen need a make-over?
Time Management an issue? No time to shop or cook?
Cooking lessons in your home – private or group lessons
CONTACT LAURA

CINCO DE MAYO - LOW FAT SHRIMP FAJITAS

Low Fat Shrimp Fajitas

Although higher in cholesterol than many other types of seafood, shrimp are low in saturated and total fat, and can certainly be enjoyed as part of a low fat diet. These low fat shrimp fajitas are a nice alternative to the usual chicken or beef variety.

Prep Time: 20 minutes

Cook Time: 8 minutes

Ingredients:
· 4 whole wheat tortillas
· 1/2 cup chopped cilantro
· 1/4 cup fresh lime juice
· 1/2 tsp cumin
· 1 tsp chili powder
· 2 garlic cloves, crushed
· 1 pound medium shrimp, peeled and deveined
· 2 tsp canola oil
· 1 medium, onion sliced vertically
· 1 red or yellow pepper, deseeded and cut into strips


Preparation:

Preheat oven to 350 degrees. Wrap tortillas in foil and warm them for 15 minutes.

Combine cilantro, lime juice, cumin, chili powder and garlic in a glass bowl. Add shrimp, stir well and marinate for 15 minutes.

Heat oil in a large nonstick skillet. Sauté onion and pepper for a 3-4 minutes, until softened.

Remove vegetables from skillet and keep warm. Add shrimp with the marinade; sauté until just pink, about 3 minutes. Return vegetables to the skillet and cook for 1-2 more minutes, until heated through.

Spoon mixture on to warmed tortillas, top with fat-free sour cream and salsa as desired.

Serves 4.


Per Serving: Calories 312, Calories from Fat 51, total Fat 5.6g (sat 1g), Cholesterol 170mg, Sodium 555mg, Carbohydrate 36.9g, Fiber 4.4g, Protein 28.4g

Courtesy
Fiona Haynes
Low Fat Cooking Guide

SALMON WITH LEMON SAUCE, RICE AND ASPARAGUS

MMMMMMMMMMMMM!...This is a one of my all-time favourites. Salmon is one of the best protein foods, in my opinion. For a twist you can try substituting broccoli and cauliflower for asparagus.

INGREDIENTS
8oz - Salmon filet
6 – Stalks of asparagus
½ cup white or brown rice
½ pinches of shallot, chopped
1 tbsp – lemon zest
1 tbsp – lemon juice
½ sup – fish broth
1 tsp extra virgin olive oil, olive oil spray

NUTRITIONAL INFORMATION
Calories – 506
Protein – 64 grams
Carbs – 31 grams
Fat – 14 grams


PREPARATION
Preheat the oven to 400F

Spray a baking sheet with olive oil

Place the Salmon filet on the sheet and into the oven. Bake for 20 minutes

Cook the rice. If you’re using brown rice, then you will have to cook it 20 minutes before you start cooking the salmon.

About 5 minutes before the rice and salmon are finished, cook the asparagus. Also at this time, heat olive oil in a sauté pan. Add the shallot and sauté until golden.

Add lemon juice, lemon zest and fish broth.

Place salmon, rice and asparagus on a plate and drizzle lemon sauce over the top.

ENJOY!

Funk Roberts
Don't Rush the Beat!

ORDER YOUR MASTER CLEANSE E-BOOK TODAY

HEALTHY EASTER EATING - ROAST LEG OF LAMB

Roast Leg of Lamb - Eating Well

Happy Easter, This weekend, try this great healthy and tasty main menu recipe

Makes 8 servings, plus leftovers

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 3/4 hours
EASE OF PREPARATION: Moderate

1 4- to 5-pound bone-in leg of lamb, shank portion, trimmed of fat3 cloves garlic, sliced1 1/2 teaspoons extra-virgin olive oil1 teaspoon dried oregano1 teaspoon dried thyme leavesKosher salt & freshly ground pepper to taste3/4 cup water

1. Preheat oven to 350°F. Place a wire rack in a shallow roasting pan.

2. Make short, deep slits all over lamb with a sharp knife and fill with garlic slices. Rub the lamb with oil and sprinkle with oregano, thyme, salt and pepper. Transfer to the prepared pan.

3. Roast the lamb for 1 hour. Add water to pan and roast until an instant-read thermometer inserted into the center registers 135°F for medium-rare, 15 to 20 minutes more. Transfer the lamb to a serving platter, tent with foil and let rest for 15 minutes before carving.

4. Meanwhile, skim off any fat from pan juices and pour juices into a small saucepan. Reheat gently over low heat. Carve the lamb into thin slices and serve with pan juices.

NUTRITION INFORMATION: Per 3-ounce serving: 143 calories; 9 g fat (4 g sat, 4 g mono); 50 mg cholesterol; 0 g carbohydrate; 14 g protein; 0 g fiber; 58 mg sodium; 204 mg potassium.Nutrition Bonus: Selenium (24% daily value), Zinc (18% dv).

0 Carbohydrate Servings

From Eating Well
www.eatingwell.com

Funk Roberts
Happy Easter

Healthy Super Bowl Treats

BONELESS BUFFALO WINGS

Are you hosting a Super Bowl party? Here is a great Wing recipe.

Sink your teeth into these spicy chicken breast tenders instead of the traditional, skin-on buffalo wings. We've dramatically cut the saturated fat and sodium in this Super Bowl party favorite and added a generous serving of crunchy vegetables with a lighter version of blue cheese dip.
Makes 8 servings (2 wings, 1/2 cup vegetables & 2 tablespoons dip each)

ACTIVE TIME: 30 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy

3 tablespoons nonfat buttermilk

3 tablespoons hot pepper sauce, such as Frank's Red Hot, divided

3 tablespoons distilled white vinegar, divided

2 pounds chicken tenders

6 tablespoons whole-wheat flour

6 tablespoons cornmeal

1/2 teaspoon cayenne pepper

2 tablespoons canola oil, divided

2 cups peeled carrot sticks

2 cups celery sticks Spicy Blue Cheese Dip (recipe follows)

1. Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.

2. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.

3. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture.

Serve with carrots, celery and Spicy Blue Cheese Dip.

NUTRITION INFORMATION: Per serving: 257 calories; 10 g fat (4 g sat, 4 g mono); 83 mg cholesterol; 13 g carbohydrate; 31 g protein; 2 g fiber; 382 mg sodium; 257 mg potassium. Nutrition bonus: Vitamin A (120% daily value), Calcium (10% dv). EATING WELL MAGAZINE

Funk Roberts - Don't Rush the Beat