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  • Crunch Pumpkin Seed Granola

    10/5/2015 3:34:00 PM | www.itrim.com

    With a wide variety of nutrients, pumpkin seeds are nutritional powerhouses and the perfect addition to this seasonal fall breakfast.


    1 3⁄4 cup dry oatmeal
    3⁄4 cup pumpkin seeds
    1⁄4 cup crushed flaxseed
    3⁄4 cup breakfast cereal rich in fiber, for example All Bran
    1⁄2 cup slivered almonds
    2 tbsp honey
    2 tbsp canola oil
    1⁄4 cup water

    Makes 1 bunch.


    1. Mix the oat flakes, pumpkin seeds, crushed flaxseed, crumbled breakfast cereal and almonds in a large, dry pan. Cook on the stovetop and stir now and then, until it starts smelling good and turning brown – about 10 minutes. You can also roast the mixture in the oven, 15–20 minutes at 425ºF.

    2. Dribble honey and canola oil over the mixture, and then add the water. Mix well. Continue roasting the granola either in the pan or in the oven. Stir now and then.

    3. After 10 minutes the granola should be ready. Let it cool and put it in an airtight jar. Serve with low-fat Greek yogurt or cottage cheese.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition



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  • Fresh Kale Salad

    9/1/2015 2:53:00 AM | www.itrim.com

    Fall harvest brings a bounty of beautiful leafy greens–grab a few bunches from the Farmers Market or produce section and treat yourself to this 5-star salad.


    1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry
    1/3 cup currants (or chopped raisins)
    Juice of 1 lemon
    1 tbsp extra virgin olive oil
    1 tsp honey (optional)
    ½ cup sunflower seeds, pumpkin seeds or toasted pine nuts
    Sea salt and pepper to taste
    4 tbsp grated raw parmesan cheese


    1. Cut kale into small bite sized pieces.

    2. Stir lemon juice, olive oil, honey, salt and pepper together in a large bowl.

    3. Add chopped kale and thoroughly massage the dressing into the kale leaves.

    4. Add currants/raisins, seeds/nuts and parmesan to the bowl.

    5. Stir all ingredients together, let sit for 10 minutes and serve.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition



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  • Out-the-Door Breakfast Bowl

    8/1/2015 2:53:00 AM | www.itrim.com

    This healthy breakfast is a synch for busy mornings; simply mix together in a to-go cup before heading out for the day.


    1 cup light cottage cheese
    1 fist portion of strawberries
    1 banana
    1 tbsp whole flax seed
    1 tbsp sunflower seeds
    1⁄2 teaspoon of cinnamon
    1 tbsp slivered almonds


    1. Put the cottage cheese in a bowl. Slice strawberries and banana on top. Sprinkle flax seed, sunflower seed, and cinnamon and slivered almonds. Optional: Add a slice of whole grain bread with lean cheese.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition



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  • Vietnamese Festive Chicken

    7/1/2015 2:53:00 AM | www.itrim.com

    The delicious sauce is the star of the show, in this incredibly beautiful and tasty take on the lettuce wrap.

    Makes 4 portions.


    2 tbsp of soy sauce
    1 lime
    1 red chili pepper
    2 teaspoons of rice vinegar
    1 teaspoon of sesame oil

    Dip sauce:
    1⁄4 cup of Japanese soy sauce
    2 tbsp of rice vinegar
    1 tbsp of lime juice
    1 tbsp of sesame oil
    1–2 garlic cloves, finely chopped
    1 teaspoon of honey
    1 tbsp of chopped peanuts
    1 spring onion, chopped
    1 red chili pepper, chopped

    Wok vegetables:
    1⁄2 jar of bamboo shoots
    1 head of broccoli
    1 yellow or red pepper
    1⁄2 jar of water chestnuts
    1 tbsp of oil


    1. 1. Mix all the ingredients for the marinade. Add chicken or beef to the marinade while you prepare the rest. Shrimp can be served boiled or quickly fried.

    2. Mix all the ingredients for the dip sauce. Let soak for a while in the fridge.

    3. Cut the wok vegetables into smaller pieces and wok-fry them quickly in oil. Put to the side, and then wok-fry the chicken or beef.

    4. Arrange the wok vegetables, bean sprouts, fresh herbs and mango on a large platter. Serve the meat on the side. Serve big leaves of lettuce, using a wet sheet rice paper in between each leaf so they don’t stick together.

    5. Let everyone put the filling and sauce into the lettuce leaves.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition

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  • Active's Swim-Ready Tips

    6/12/2015 10:53:00 AM | Amy Kendig

    Featured on The Square

    Our Active Sports Clubs Union Square team is proud to contribute to The Square, the Union Square Business Improvement District's blog. Check out our latest tips for diving into an active summer at the club!

    Read full article >

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