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Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
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Chinese Chicken and Rice
 We all crave the popular Chinese take-out meal every now and then. Here is a healthier way to satisfy that hunger. Chopsticks are optional. This recipe comes from the Eat-Clean Diet Cookbook.
Nutritional Information (per serving)
Calories: 269
Protein: 21g
Fat: 6g
Carbs: 30g
Dietary Fiber: 3g
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into julienne strips
- 2 cups water
- 1 cup brown rice
- 1/2 tsp sea salt
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 1/2 cups broccoli florets
- 1 cup mushrooms
- 1/2 cup sliced water chestnuts
- 1 cup penny-sliced carrots
- 1 cup green onions, sliced
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Marinade
- 2 tbsp extra virgin olive oil
- 1 tbsp minced ginger root
- 2 tsp low-sodium soy sauce
- 1 clove garlic, minced
- dash hot pepper sauce
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Method
- Combine all marinade ingredients. Place chicken in marinade and let stand for 1 hour in refrigerator.
- Meanwhile, preheat oven to 350 degrees. Prepare a six-quart covered casserole dish with cooking spray. Add rice, water and salt and bake 40 minutes or until all the liquid is absorbed.
- Heat olive oil in a large skillet and gently saute garlic until just fragrant. Add sliced chicken and saute until no longer pink. Add chopped vegetables and cook until just soft. Remove from heat.
- Add the cooked vegetable mixture to the rice when it is finished baking. Serve piping hot.
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