Next Level Coaching

10/05/2014

10/04/2014

Mexican Beef Egg Burrito

Ingredients:
2.5 oz 93% Ground Beef, cooked (1/2 Lean)
1 Light Queso Fresco and Chipotle Laughing Cow Cheese (1/2 Healthy Fat)
1/4 cup Rotel Tomatoes or Diced Tomatoes (1/2 Green)
1/2 tsp Taco Seasoning (.75 Condiments)
1 cup Egg Beaters (1/2 Lean)
1 tbsp Chipotle Salsa (1 Condiment)

Directions:
Combine cooked ground beef with, tomatoes, laughing cow cheese and taco seasoning until combined over medium high heat. Set aside.

Spray a non-stick skillet with cooking spray over medium high heat. Add egg beaters. When one side is done, flip to cook the other side like an omelet.

Place the omelet on a plate. Add ground beef mixture to the center and fold one side over the meat mixture. Then fold the other side over the meat to form a burrito. Top with 1 tbsp of salsa. Delicious!

*You could use 1 tbsp regular cream cheese as 1 Healthy Fat or 1 tbsp light cream cheese as 1 Condiment

1 Lean, 1/2 of 1 Green (you still need to add 2 1/2 Greens), 1.75 Condiments and 1 /2 Healthy Fat (need 1/2 Healthy Fat more)

10/03/2014

Pot Sticker Burgers

Makes 4 servings
Per serving
One Leanest protein
3 vegetables
3 condiments

1 package 99% fat-free ground turkey breast (about 1.2lbs)
1 egg
1 Tablespoon Coconut Aminos** (such as Coconut Secret brand from Whole Foods)
1/2 cup green onions, sliced
1 clove garlic, microplaned or finely minced
1 Tablespoon microplaned or finely minced ginger
1 1/2 cups coleslaw mix, roughly chopped – no carrots
10 sprays Non-stick olive oil spray (or use a nice non-stick pan and you don't need the spray!)

Spicy Asian Slaw
1 Tablespoon Coconut Aminos
2 Tablespoons red wine vinegar
1 Tablespoon water
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes (or more)
1/8 teaspoon garlic powder
1/8 teaspoon ginger powder
1 green onion, sliced
4 cups coleslaw mix

Directions: Mix burger ingredients and place into non-stick preheated pan on medium heat. Cook about 5-6mins per side or until no longer pink in the middle.
-Mix slaw ingredients and allow to sit and marinate while burgers cook.
-Top burgers with slaw and enjoy!!

10/02/2014

Chicken Cilantro Stuffed Mushrooms

Ingredients:
4 oz Chicken, breast, boneless, skinless
2 oz Cheese, cheddar, reduced fat, shredded
1 1/2 cup Raw Mushrooms, White
1/4 tsp Salt
1/8 tsp Pepper
1 tbsp Cream Cheese, low-fat
1/4 cup Cilantro
Preparation:
Additional Notes to Ingredient List:
1-1/2 cups is ~ 1, 12 oz. pkg of whole white mushrooms with stems removed
4 oz cooked chicken, cut into cubes or shredded
2 oz (1/2 c.) shredded Cabot Light Sharp Cheddar Cheese
Dash of salt and pepper
1 T of light cream cheese, softened
Few sprigs of fresh cilantro

1. Preheat oven to 350F.
2. Arrange mushroom caps on baking sheet.
3. Add remaining ingredients to a food processor and pulse until well combined. Generously spoon mixture into mushroom caps. Enjoy any leftover mixture!
4. Pop into the oven and bake between 15 to 20 minutes until the mixture is just beginning to brown on top.

Enjoy the whole pan of 'em!

Per serving provides 1 Lean, 3 Green, and ~2 1/2 Condiments.

10/02/2014

30 Days of Hope- Day 30

This is Shawna and she shrunk down 160 pounds with doing our program!!!! This CAN be you!!!

10/01/2014

Delicious Wasabi Tuna Asian Salad

Ingredients:
8 oz Tuna, Yellowfin (raw)
2 cup Bok Choy
1/2 cup Raw Cucumber, with peel
2 tsp Oil, olive
10 sprays Non-stick Cooking Spray
1 1/2 tsp Wasabi
1 tsp Lemon or Lime Juice
Preparation:
1. Fish: Preheat skillet to medium-high heat. Mix lime juice and wasabi; coat tuna steaks.
2. Spray skillet with non-stick cooking spray for 5-10 seconds.
3. Place tuna steaks on skillet and cook over medium-high heat 5 minutes each side or until desired doneness (until the flesh of the tuna is opaque and can easily be flaked with a fork).
4. Salad: Slice cucumbers into “match-stick” size pieces.
5. Chop bok choy into short bite-sized pieces. Toss with olive oil, salt and pepper to taste if desired.
6. Serve tuna on top of salad.

One Serving Provides: ~1 Lean, 3 Green, 2 Healthy Fats and 3 condiments

10/01/2014

30 Days of Hope- Day 29

Diane’s Story, “I was very fit but always overweight. I spent 10-14 hrs a week at the gym doing multiple fitness classes and weight lifting however at 5'4" I could never get to my healthy BMI of 140 pounds or less. I couldn't get below 152 pounds at my lowest and more likely around 165 and size 12/14. After my journey with this program, I got down to 131 pounds and lost a total of 36 pounds and I am now wearing a size 6. And more importantly I had high cholesterol for many years above 243. I was able to lower my cholesterol to 190 and I am beyond thrilled. Also for me I had really bad self esteem issues and I feel so much better about myself and realize that cardiovascular health and getting to the gym is an important healthy habit; however, it is all about balance and learning how to eat frequently to maintain a healthy weight. No more yo-yo diets, its all about creating Healthy Habits for a lifetime!”