 |
 |
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
|
 |
 |
|
|
|
|
|
|
Apple-Pecan Stuffing
 This recipe is one example of the many ways you can make holiday favorites healthier for everyone. Simple substitutions like whole wheat bread instead of regular can really add up to big differences. It comes from foodfit.com. Enjoy!
Nutritional Information :
per serving
Calories: 155
Protein: 10g
Fat: 16g
Carbs: 3g
 |
Ingredients
- 2 tbs canola oil
- 2 medium onions, finely chopped
- 4 stalks celery, finely chopped
- 4 tart apples (such as Granny Smith), cored and diced
- 2 sprigs fresh thyme, or 1 tsp dried
- 2 tsp chopped fresh sage
- 5 cups cubed whole wheat bread, preferably 2-3 days old
- 1 cup chopped, toasted pecans
- 1/2 cup chopped fresh parsely
- salt to taste
- freshly ground black pepper
- 1/2 cup low-sodium chicken broth
|
|
Method
- Heat the oil in a large nonstick skillet over medium heat. Add the onions and celery and cook until the vegetables are soft, about 10 minutes.
- Add the apples, thyme and sage and continue cooking until the apples soften, but still hold their shape, about 5 more minutes.
- Transfer the apple mixture to a large bowl. Stir in the bread, pecans and parsely. Add just enough chicken broth to moisten the stuffing and season to taste with salt and pepper. (This can be made up to 2 days in advance and kept in the refrigerator.)
|
« BACK
|
|