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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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Shepard's Pie Without the Sheep
 This is another recipe from The Eat-Clean Diet Cookbook. It comes from the One-Dish and Easy Meals chapter, so it would be perfect for a hectic night when you want to avoid doing lots of dishes!
Nutritional Information (per serving)
Calories: 381
Protein: 16g
Fat: 6g
Carbs: 63g
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Ingredients
- 1 tsp extra virgin olive oil
- 1 medium onion, peeled and chopped
- 2 ribs celery, trimmed and chopped
- 4 cloves fresh garlic, passed through a garlic press
- 3/4 cup bulgar or wheat berries (you can also use buckwheat or brown rice)
- 1 tsp crumbled, dried oregano
- 1 tsp crumbled, dried basil
- 1 tsp crumbled, dried parsley
- Pinch red pepper flakes
- 1 1/2 cups low-sodium vegetable stock or water
- 1 cup canned stewed tomatoes
- 2 sweet potatoes
- 1 cup chickpeas, drained and rinsed
- 1 cup frozen edamame
- Sea salt
- Fresh ground black pepper
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Method
- Preheat oven to 400 degrees. In a large skillet, heat olive oil. Add onion, celery, garlic, grain choice, oregano, basil, parsley and red pepper flakes. Cook until onion and celery become soft -- about 5 minutes. Add stock or water and tomatoes. Allow mixture to come to a boil. Reduce heat and cover. Cook until the grain you are using is tender.
- Scrub sweet potatoes and cook. You can do this in the microwave (about 4 minutes depending on the size) or bake them in the oven (about 45 minutes at 450 degrees). Let cool when done.
- Add chickpeas, edamame, and salt and pepper to the tomato and grain mixture. Stir well. Place all these ingredients in a prepared 6-quart casserole dish. Slice the cooked potato on top. Season with salt and pepper.
- Bake in oven for about 15 minutes.
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