• Omelet with an Italian Touch

    12/1/2014 11:41:00 PM | www.itrim.com

    This simple omelet packs big Italian flavors and protein to leave you full and ready to stave off holiday temptations later.  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 Petaluma and Oakland clubs. Discover a lighter, healthier life. Visit www.itrim.us or email info@itrim.us to learn more.

    Makes 1 portion.

    Ingredients

    2 eggs
    1 tbsp of water
    Herbal salt
    Black pepper
    1 tomato
    1 teaspoon olive oil
    Parma ham
    Fresh basil

    Directions

    1. Whip the eggs and the water. Add salt and pepper.

    2. Fry the omelet at medium heat in a small pan. Slice the tomato

    3. Serve with Parma ham and fresh basil.

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

     

     


  • Spicy Carrot Soup

    11/1/2014 4:05:00 AM | www.itrim.com

    A true holiday season winner, this delicious soup is full of flavor and simple to make. 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 Petaluma and Oakland clubs. Discover a lighter, healthier life. Visit www.itrim.us or email info@itrim.us to learn more.

    Makes 2 portions.

    Ingredients

    Soup
    1 lb of carrots
    1/2 yellow onion
    1 inch fresh ginger
    1 garlic clove
    2 tsp of butter
    1 tsp of cumin
    1 tsp of curry
    20 oz of chicken broth
    1/4 cup water + 2 teaspoons of lemon juice
    1 tsp of honey
    Salt
    Pepper
    1/2 handful of fresh cilantro

    Lemon Cream
    1 lemon, the peel
    3/4 cup of low-fat Greek yogurt (1%)

    Directions

    1. Peel and cut the carrots. Peel and chop the onion, ginger and garlic.

    2. Melt the butter in a sauce pan. Soften the onion, garlic and ginger at low heat. Add the cumin and curry and briefly fry. Add the carrots, stir and fry for 5 minutes. Add the chicken broth and lemon-water. Boil until the carrots are soft, about 15–20 minutes.

    3. Grate the lemon peel and mix with the Greek yogurt.

    4. Stir the soup. Add extra water if too thick. Add honey and lemon juice, salt and pepper.

    5. Put the soup in bowls, and add half of the lemon cream in each. Top with fresh cilantro.

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

     

     

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  • Hot Chicken Patties

    9/1/2014 7:25:00 PM | www.itrim.com

    Basil dressing and coleslaw make this dish a festive everyday dinner option and a kids’ favorite. Make extra for lunch the next day! 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, Petaluma and Oakland clubs. Discover a lighter, healthier life. Visit www.itrim.us or email info@itrim.us to learn more.

    Ingredients

    Chicken patties
    8 ounces of ground chicken fillet
    1 egg
    1⁄2 yellow onion
    1⁄2 cup of wheat bran
    1 teaspoon of lime juice
    Salt
    Freshly ground black pepper
    1–2 teaspoons of sambal oelek (or other chili paste) 

    Dressing
    Fresh basil leaves
    1⁄2 cup of low-fat Greek yogurt
    2 teaspoons of olive oil
    Clove of garlic
    Salt
    Pepper

    Coleslaw
    1 1⁄4 cups shredded cabbage
    1 carrot
    1⁄4 leek
    2 ounces of sugar snap peas
    1/3 cup of low-fat sour cream
    1 teaspoon of apple cider vinegar
    1 teaspoon of Dijon mustard
    Salt
    Pepper

    Directions

    1. Mix the ground chicken fillet, egg, grated onion, wheat bran, lime juice, salt, pepper and sambal oelek according to taste. Shape patties and put in the fridge to set.

    2. For the dressing, blend the basil leaves with Greek yogurt. Add olive oil and a pressed garlic clove. Add salt and pepper to taste.

    3. Shred the cabbage and grate the carrots. Shred the leek and chop the sugar snap peas. Mix sour cream with vinegar, mustard, salt and pepper. Then mix it all to...Read More

  • 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.

    Ingredients

    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
    Salt
    Black pepper

    Salad
    1⁄2 bag of mixed lettuce
    1⁄4 pomegranate
    Parsley

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

    Directions

    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 >

    Ingredients

    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)

    Directions

    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.


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