“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” - Unknown
Looking good and feeling good go hand in hand, and eating healthy is the key component in maintaining physical and mental wellness. Learn to combat unhealthy eating habits and you will begin to see and feel incredible results! As they say, you can’t out-exercise a poor diet! Let FFS help you reach your nutritional goals!
Latest Nutrition Blog Posts:
Stuffed Peppers
Prep: 4 minutes ~ cook: 10 minutes
2 large green bell peppers (about 10 oz each)
¼ teaspoon black pepper
¾ pound ground sirloin
1 (8.8 oz) package precooked whole-grain brown rice
¼ cup chopped onion
1 cup tomato-basil pasta sauce
1 teaspoon dried Italian seasoning
1 cup shredded part-skim mozzarella cheese
¼ teaspoon salt
1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, cut sides up, in an 11 x 7-inch baking dish. Microwave at HIGH 6 to 7 minutes or until tender.
2. While bell peppers cook, heat a large nonstick skillet over medium-high heat. Cook beef and onion until browned, stirring to crumble beef. Drain, if necessary. Stir in dried Italian seasoning, salt black pepper, brown rice and pasta sauce. Cook 1 to 2 minutes or until warm, stirring occasionally.
3. Fill bell pepper halves with beef mixture; sprinkle evenly with cheese. Microwave at HIGH 2 to 3 minutes or until cheese melts. Yield: 4 servings (severing size: ½ pepper).
Skillet Barbecue Chicken
Prep: 6 minutes ~ cook: 9 minutes
4 (6 oz) chicken breast halves
¼ teaspoon kosher salt
3 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon salt-free Southwest chipotle seasoning blend (such as Mrs. Dash)
½ cup honey-roasted garlic barbeque sauce
¼ cup water
1. Place chicken between 2 sheets of plastic wrap; pound to ½- inch thickness using a meat mallet or small heavy skillet. Rub garlic over chicken, and sprinkle evenly with seasoning blend and salt.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side. Add barbecue sauce and water, scraping pan to loosen browned bits; cook 1 to 2 minutes or until chicken is done. Yield: 4 servings (serving size: 1 chicken breast and ¼ cup sauce).
Lemon Pudding Cake
Prep: 3 minutes ~ cook: 28 minutes ~ other: 5 minutes
1 (9 oz) package yellow cake mix
Cooking spray
½ cup fat-free milk
2/3 cup boiling water
¼ cup reduced-fat sour cream
2 cups mixed berries
1 lemon
Frozen fat-free whipped topping, thawed (optional)
1. Preheat oven to 350°
2. Combine first 3 ingredients in a medium bowl. Grate rind, and squeeze juice from lemon to measure 1 teaspoon and 2 tablespoons, respectively. Stir rind and juice into batter just until blended. Spoon batter into an 8-inch square baking dish coated with cooking spray. Pour boiling water over batter (do not stir).
3. Bake at 350° for 28 minutes. Remove from oven; let stand 5 minutes. Spoon cake into 8 individual serving bowls; top with berries and whipped topping, if desired. Serve warm. Yield: 8 servings (serving size: 1/8 of cake and ¼ cup berries)