• Tofu with Fennel & Saffron

    8/5/2014 7:18:00 PM | www.itrim.com

    Saffron gives both color and flavor to this exciting vegetarian recipe provided by Itrim, an internationally-recognized weight loss and exercise solution focused on helping people lose weight for good. The Itrim program is now available to all Active Sports Clubs members at our Citigroup and Oakland clubs. Discover a lighter, healthier life. Visit www.itrim.us or email info@itrim.us to learn more.


    1 yellow onion
    1 head of broccoli
    1⁄2 bulb of fennel
    2 red apples
    2 tbsp of oil
    12 ounces of firm tofu
    Pinch of saffron
    1⁄2 cup water
    Black pepper

    1⁄2 bag of mixed lettuce
    1⁄4 pomegranate

    Palm Portion-Balance
    Add 3⁄4 cup of cooked quinoa (red, black or yellow)


    1. Peel the onion and cut into wedges. Cut the broccoli into bouquets, slice the fennel thinly, and dice the apples.

    2. Heat oil in a pan and soften the onion without letting it brown. Add tofu, broccoli and fennel. Mix apple and saffron towards the end. Add water, mix well, and let the liquid boil away. Season to taste with salt and pepper.

    3. Garnish with parsley.

    4. Serve with salad.

    Palm Portion-Diet:
    Serve one palm portion of tofu, 2 fist portions of vegetables and 1 fist portion of salad.

    Palm Portion-Balance:
    Serve one palm portion of tofu, 2 fist portions of vegetables and, 1 fist portion of salad and 1 fist portion of quinoa.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition, Recipes: Itrim employees and members and Mia Gahne,...Read More

  • Zucchini Pasta with Salmon

    7/2/2014 7:25:00 PM | www.itrim.com

    Download recipe >


    2 zucchinis
    8 ounces of smoked salmon 1 yellow onion
    1 tbsp of olive oil
    1 lemon
    Freshly ground black pepper
    1⁄2 cup of sour cream
    4 ounces of sugar snap peas
    Dill for garnish
    Lettuce (optional)


    1. Shred the zucchini with a peeler; don’t use the cores.

    2. Slice the salmon. Peel and chop the onion finely. Heat olive oil in a pan and soften the onion but don’t let it brown. Add the salmon and fry for 30 seconds. Press lemon juice on top and add black pepper. Add sour cream and sugar snap peas. Let simmer for a couple of minutes.

    3. Put the sauce on top of the zucchini so that it softens. You can also put the zucchini strips in a strainer and immerse in boiling lightly-salted water for 10–15 seconds and then let them drain before you add the sauce.

    4. Garnish with dill and serve immediately.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition, Recipes: Itrim employees and members and Mia Gahne, recipe edits and styling: Mia Gahne.

  • Chickpea Veggie Sandwich Spread

    5/31/2014 1:10:00 AM | www.allrecipes.com


    1 (19 oz.) cans  garbanzo beans (also called chickpeas), drained and rinsed
    1 stalk celery, diced
    2 green onions, chopped (or ½ small white onion)
    1 tbsp. mayonnaise or vegan mayonnaise
    Juice of about one lemon
    1 tsp. dried dill weed
    Salt, pepper and garlic powder, to taste


    Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice and dill. Add salt, pepper and garlic powder to taste.  Serve on whole wheat crackers or bread.

  • Mango Salsa

    5/1/2014 5:24:00 PM | www.simplyrecipes.com

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    1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
    1/2 medium red onion, finely chopped
    1 jalapeño chile, minced with seeds removed
    1 small cucumber, peeled and diced (about 1 cup)
    3 tbsp fresh cilantro leaves, chopped
    3 tbsp fresh lime juice
    Salt and pepper to taste
    Optional: Add diced red bell pepper and jicama.


    Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa is a little too hot or acidic for your taste temper it by adding some diced avocado.

  • Strawberry Spinach Salad

    4/2/2014 2:44:00 AM | yummly.com

    Print recipe >

    Makes 4 servings. Total Time: 15 minutes.


    For the Salad:
    10 ozs baby spinach (fresh)
    3/4 red onion (small, thinly sliced)
    1 cucumber (medium, seeded and sliced, you can peel it first if you want)
    1 pint strawberries (sliced)
    1 cup sliced almonds
    1 vinaigrette (recipe Lemon Poppy Seed)
    1/2 lb chicken breasts (grilled, sliced or diced, optional)
    Your favorite low-fat balsamic vinaigrette dressing


    Combine ingredients and toss with your favorite low-fat balsamic dressing, tossed or on the side.

    Nutritional Info Per Serving:
    300 calories; 13g fat (1.5g sat); 35mg cholesterol; 27g carbohydrates;
    22g protein; 8g fiber; 200mg sodium; 1070mg potassium. Nutrition Bonus: Vitamin A 140%, Vitamin C 130%, Calcium 20%, Iron 20%.

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