Apr
18

Sweet Potato Chips

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(servings 8-10)

Ingredients:

  • 1 1/2 pounds sweet potatoes
  • 1/3 cup olive oil or coconut oil
  • sea salt

Directions:

Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.

Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top.

Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.

Sprinkle the chips lightly with sea salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store.

If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.

(Credit: http://www.aspicyperspective.com/baked-sweet-potato-chips/2/)

 

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Ingredients:

  • 1/2 cup gluten free rolled oats
  • 1/2 teaspoon baking powder
  • 1 container (5.3 oz) blueberry or vanilla bean yogurt
  • 1/2 medium ripe banana
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup fresh or frozen blueberries, plus more for serving

Directions:

Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick.

Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top.

Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes.

(Credit: www.ambitiouskitchen.com/2014/12/oatmeal-blueberry-yogurt-pancakes-gluten-free-high-protein/)

 

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Apr
04

Ground Turkey Stuffed Peppers

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(servings 6)

Ingredients:

  • 6 large bell peppers, any color
  • 2 cups wild rice, cooked
  • 1 lb. Lean ground turkey
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 16 oz. jar crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 tablespoon olive oil

Directions:

Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.

Preheat oven to 350 degrees.

In a large skillet add the olive oil, garlic and onion, sauté until tender. Add the turkey and brown until thoroughly cooked.

Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.

Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.

(Credit: dearcrissy.com/ground-turkey-stuffed-peppers-recipe/#_a5y_p=5700491)

 

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Mar
28

Pumpkin Pie Smoothie

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Ingredients:

  • 1/2 cup pure pumpkin puree
  • 1 large banana
  • 6-8 ice cubes
  • 6 oz grass fed vanilla yogurt
  • 1/2 tsp pumpkin pie spice
  • 1 tsp agave nectar (or honey would work too)
  • 3 Tbsp milk
  • pinch nutmeg and whipped cream, optional garnish

Directions:

In a blender, combine pumpkin, banana, ice, yogurt, spice, agave nectar and milk. Pulse until smooth!

Pour into a glass and top with a pinch of nutmeg.

(Credit: http://www.shugarysweets.com/2015/11/pumpkin-pie-smoothie#_a5y_p=4662914)

 

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Kristi Myers

Last September, I stumbled upon Precision Fitness!  I was tired of being tired, hurting and just not being able to do things with my kids anymore, or work in my yard during the Spring/Summertime.  Little did I know finding Dustin would change my life!  So, with a recommendation of a friend, I setup an appointment.  I was expecting to sign up, and start my new exercise regime…was I wrong!

My first appointment, we went over my health issues, goals, etc.  My main goal was to gain upper body strength, which I thought was just from me not using my muscles like I had in the past, so they were weak.  I had been in pain in my shoulders/neck and back for several years and it was gradually getting worse.   Dustin explained to me that he could not let me begin an exercise regime until I was pain free.  I was thinking at this point – ha, yeah right!  This is a fitness program, not a pain management office – again – dead wrong…LOL!   After working with Dustin for a few weeks, I regained the use of my right arm with NO pain!  I was stunned!  Weeks to follow, gained the use of my left arm.  Over the past 6 months, every pain that I have had – we have worked on in order to get me PAIN FREE!

In the meantime, I had talked with Dustin about my 11-year-old son who sustained a concussion in Football over the summer and was having issues walking specifically – without being in tears.  Now, at the time, it didn’t occur to me there was anything related to his pain and his concussion except it was in both feet and extremely painful for him 100% of the time.  I brought him in to see Dustin and he walked with a pain level of 10 (scale of 1 to 10) and walked out with a 1!!!  Over the next few weeks of taking him in multiple times, his pain disappeared and he was 100% pain free!  He still goes in each week to work on some other things that need improving…. Dustin was a lifesaver!  Seeing your child in pain and no one being able to do anything about it is horrifying!  Precision Fitness changed my life and I look forward to continuing working with Dustin and his team!  Not only am I glad to call him my Personal trainer, but my friend!!

 

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