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  • Feta & Beet Grilled Salmon Cubes

    2/1/2015 2:05:00 AM | www.itrim.com

    Feta cheese and beets are a lovely complement to salmon in this meant-for-two pairing. 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

    8 ounces of beets
    8 ounces of salmon
    2 ounces of low-fat feta cheese
    A couple of twigs of fresh oregano
    Lemon pepper
    Salt
    1 tbsp of olive oil

    Salad:
    Mixed lettuce
    Cucumber
    Red onion

    Directions

    1. Boil the beets for 20 minutes. Let cool and cut them into pieces.

    2. Cut the salmon into cubes. Put everything in an oven-proof dish. Sprinkle the feta cheese and oregano, lemon pepper and a little salt. Drizzle with olive oil. 

    3. Bake in the oven at 300ºF for 10–20 minutes depending on how you like your salmon cooked. 

    4. Mix all the ingredients for the salad. 

    5. Garnish the fish with some extra oregano.

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

     

     


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  • Asian Salad with Crispy Chicken

    1/1/2015 12:14:00 AM | www.itrim.com

    Start the New Year off right with this tasty and beautiful salad combined with homemade nuggets. 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

    Chicken
    11 ounces of chicken filet
    1 egg
    2 tbsp of sesame seed
    1 tbsp of oil

    Salad
    10 cocktail tomatoes
    1 avocado
    ½ red onion
    ½ mango
    2 tbsp of chopped parsley
    ½ bag of mixed lettuce
    2 ounces of bean sprouts
    ½ handful of fresh cilantro

    Dressing
    ½ teaspoon of sugar
    2 teaspoons of rice vinegar
    2 teaspoons of fish sauce
    2 teaspoons of sesame oil
    ½ chopped red chili
    1 teaspoon of lime juice

    Directions

    1. Cut the chicken in long pieces. Brush with a whipped egg and coat the pieces with sesame seeds.

    2. Split the tomatoes in halves, cut the avocado in pieces, slice the onion thinly and dice the mango. Mix everything with parsley and lettuce. Top with bean sprouts and cilantro.

    3. Mix the ingredients for the dressing.

    4. Grill the chicken or fry in a little oil. Place chicken beside the salad.

    5. Pour the dressing over the salad or serve on the side.

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

     

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  • 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

     

     


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  • 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

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