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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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Friday Night Chili
 As another dip in temperature heads our way, nothing sounds better than a bowl of hot, chunky chili on a cold night. This recipe comes from The Eat-Clean Diet for Family and Kids book, available at Fit 4 Life. It's easy to make and healthier than pre-made versions. The best part is that you can make a big batch and have a nutritious snack ready whenever you're short on time.
Nutritional Information:
(for 1 cup serving)
Calories: 196
Protein: 13g
Fat: 6.5g
Carbs: 21g
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Ingredients
- 1 lb. lean ground bison or turkey
- 1 large onion, peeled and chopped fine
- 3 stalks celery, tough strings removed, chopped fine
- 1 thick sweet carrot, peeled and grated
- 3 cloves garlic, passed through a garlic press
- 2 tbsp extra-virgin olive oil, separated
- 1 tbsp unsulfured molasses
- 1 can navy beans, drained and rinsed
- 1 can diced, peeled low-sodium plum tomatoes
- 1 can red kidney beans, drained and rinsed
- 3/4 cup low-sodium chicken stock
- 1 medium sweet potato, peeled, cooked and mashed
- 1 tbsp chili powder
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Method
- Put 1 tablespoon olive oil in medium skillet and heat over medium-high flame. Add ground bison or turkey and cook until browned. Transfer browned meat from skillet into a fine mesh sieve and let drain.
- Heat remaining tablespoon olive oil over medium flame in Dutch oven. Add garlic, onion, carrot and celery. Cook until vegetables become soft, about 5 minutes.
- Add drained meat, chili powder, molasses, tomatoes and beans. Add chicken stock and mashed sweet potato. Bring to a boil. Reduce heat and let simmer for 20 minutes, stirring occasionally.
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