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  • 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

     

     


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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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