Welcome to the Active Sports Clubs Blog

  • Juicy Chicken with Mango Salsa

    5/1/2015 7:20:00 AM | www.itrim.com

    Perfect for a weeknight dinner or to steal the show at a Memorial Day BBQ, this quick and fun dish is complemented by a festive side of mango salsa.

    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 fillet
    2 stems of lemon grass
    1 garlic clove
    1 red chili pepper
    1⁄4 cup of Japanese (mild) soy sauce
    2 tbsp malt whiskey (for Palm Portion-Balance)

    Mango salsa:
    1⁄2 fresh or frozen mango
    1⁄2 red onion
    1 teaspoon of chopped dill
    1 lime
    2 tbsp of chopped cilantro
    Salt
    Pepper

    Salad:
    1⁄2 head of Romaine lettuce
    2 cups of arugula
    1 apple
    1 cucumber
    5–6 cocktail tomatoes
    1 teaspoon of lime juice

    Directions

    1. Cut the chicken into cubes. Wash and slice the lemon grass. Chop garlic and chili pepper finely.

    2. Mix a marinade of soy sauce, garlic, chili and lemongrass. When you are at a stable weight you can add some malt whiskey to get a smoky taste. Set the chicken in the marinade and refrigerate for at least 30 minutes.

    3. Dice the mango and chop red onion and chili finely. Mix with grated peel and lime juice, oil and cilantro.

    4. Mix a salad of the Romaine lettuce, arugula, diced apple, cucumber, cocktail tomatoes and lime juice.

    5. Dry off the pieces of chicken, put them on sticks and grill them. You can also cook them in the oven, 390ºF for 20 minutes.

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

    &n...Read More

Back to Top
  • Zucchini Lasagna

    4/1/2015 5:39:00 AM | www.itrim.com

    Upgrade your traditional lasagna recipe with vitamin-packed Zucchini, the perfect low-carb, low fat substitute for pasta noodles.

    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

    Bolognese sauce:
    8 ounces of ground beef
    1 yellow onion
    1 garlic clove
    2 carrots
    5 ounces of celeriac
    1 parsnip
    2 tbsp of olive oil
    1 jar of crushed tomatoes, 14 ounces
    2 tbsp of chopped basil
    1 teaspoon of salt
    1 teaspoon of black pepper
    1–2 teaspoons of sambal oelek

    Middle layer:
    1–2 large zucchinis, finely sliced

    Directions

    1. Start with the Bolognese sauce. Peel and chop the onion, garlic, carrot, celeriac and parsnip.

    2. Heat the oil in a frying pan, and roast the vegetables together with the ground beef.

    3. Add crushed tomatoes, basil, salt, pepper, and sambal oelek. Simmer at low heat for 20 minutes.

    4. Peel the zucchini into thin and broad slices. 

    5. Grease an ovenproof dish; cover the bottom with Bolognese sauce. Add the zucchini and a layer of cottage cheese. Repeat three times and finish with a layer of cottage cheese.

    6. Bake in the oven at 435ºF for 15–20 minutes or until the lasagna pasta has softened. Garnish with basil. Serve with a simple salad of mixed lettuce.

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

     

    Read More

Back to Top
  • Spring Salad with Salmon

    3/1/2015 7:27:00 PM | www.itrim.com

    Nordic flavors come together in this quick and beautiful salad, perfect for welcoming spring. 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

    4 ounces smoked salmon
    2 hard-boiled eggs
    1⁄2 bundle of asparagus
    1⁄2 head of Romaine lettuce
    1⁄2 bundle of radishes

    Dressing:
    1 tbsp chopped dill
    1 teaspoon of Dijon mustard
    1 pinch of salt
    1 teaspoon of lemon juice
    2 tbsp of canola oil

    Directions

    1. Cut the salmon into smaller pieces. Cut the eggs into wedges.

    2. Break off and remove the ends of the asparagus. Boil asparagus for 2 minutes. Split the radishes in quarters.

    3. Put the lettuce, salmon, asparagus, eggs and radishes on a plate.

    4. Mix dill, mustard and a little salt with lemon juice. Add the oil a little at a time while you stir. Drizzle the dressing over the salad and serve.

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

     

     


Back to Top
  • 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

     

     


Back to Top
  • 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

     

    Read More

Back to Top
 1 2 3 4 5  ...