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Feb 10 2015

Avocado stuffed turkey meatballs

avocado stuffed turkey

I have been having a little love affair with avocados lately and these avocado stuffed turkey meatballs were just heaven and the hubs agrees of course. Served them with a side of parm garlic herb cauliflower mash (recipe also below) and a side salad. Perfect combo of lean protein, healthy fat and low carbs. Enjoy!

Turkey meatball ingredients (serving size 2 meatballs):
– 20 oz lean ground turkey (I use 93%)
– 1 avocado scooped and slided into 10 evenly diced cubes
– 1/4 egg whites
– 1/3 cup dry oats
– 1/4 cup chopped celery
– 2TB onion powder
– 1 tps garlic powder
– 1 tps dried oregano
– 1 tps poultry seasoning
– 1/2 tps black pepper
– 1/2 tps salt

Parm garlic herb cauliflower mash:
– 1 head of cauliflower
– 4 garlic cloves
– 1/4 original almond milk
– 1/4 plain greek yogurt or reduced fat sour cream
– 1/4 cup grated parmesan cheese
– 1/4 tps salt
– 1/4 tps black pepper

Directions for the meatballs:
1. Coat a cookie sheet with non stick spray
2. In a food processor combine the turkey, oats, egg whites, celery, onion, poultry seasoning, salt, pepper, oregano and 2 cubes of avocado and blend until smooth.
3. With a spoon, scoop out 8 portions onto the cookie sheet then flatten the turkey with the spoon to create a place for 1 cube of avocado.
4. Wrap and pinch the sides to cover the avocado then roll into a ball shape.
4. Turn a large pan on medium high and cook meatballs for 8-10 min on one side then turn and cook another 6-8 min until cooked through.

Directions for the cauliflower mash:
1. Add cauliflower and garli to pan with water or chicken broth and bring to boil. Reduce heat and simmer about 10-12 min until fork tender.
2. Drain and cool cauliflower and garlic
3. Transfer them to a blender and add the greek yogurt or sour cream, almond milk, cheese and salt/pepper. Blend until smooth.
4. Spoon into a coated 1qt baking dish and bake uncovered at 350 degrees for 25-30 min.

Written by ReaganZ · Categorized: Recipes · Tagged: avocado stuffed turkey meatballs recipe, Clean eating recipe, Reagan Michelle Fitness, Reagan Michelle recipes

Jan 07 2015

Green eggs recipe

Green eggs

Green eggs recipe; this is perfect to sneak veggies into your kiddos breakfast. I used 5 egg whites and a 1/2 cup fresh spinach and blended it together in my ninja. Cook them up in a pan just like regular eggs and you add a little cheese to these too. Served mine with an Ezekiel English muffin with a tps of coconut oil spread subbed for butter. Super easy and you can’t even taste the spinach. Enjoy!

Written by ReaganZ · Categorized: Recipes · Tagged: Cincinnati Bootcamp, Clean eating, East side fitness classes, Green eggs, Reagan Michelle Fitness

Jan 07 2015

Detox quinoa veggie soup

Detox soup

Here is a great quinoa & veggie detox soup for you to try that is really filling and has tons of flavor. Plus you can add all the ingredients to the slow cooker so super easy to make and freeze. Enjoy!

Detox soup ingredients:
1 15 oz can cannellini beans (drained and rinsed)
1 15 oz can chick peas (drained and rinsed)
1 15 oz can of diced tomatoes, no salt added
3 carrots diced
2 celery stalks diced
3 garlic cloves
2 cups green beans (I used canned no salt added and drained and rinsed them, but you can use frozen as well)
2 big cups of Kale finely chopped
1 red bell pepper diced
1 cup onion diced
2 cups zucchini diced
3 TBS of fresh parsley
1 tps of dried rosemary
3/4 tps of dried thyme
1 32 oz can of low sodium veggie broth
1 tps lemon juice
3/4 cup of dry quinoa
1 TBS olive oil
Salt and pepper to taste

Directions: Dice veggies, drain and rinse beans and add everything to pot with spices and broth with exception of the Kale. Cook on high for 2-3 hours or low for 4-6 hours. With 30 minutes left to cook, add the Kale in.

Written by ReaganZ · Categorized: Recipes · Tagged: Anderson Bootcamp class, Cincinnati Bootcamp, detox soup, East side fitness classes, healthy eating, Reagan Michelle Fitness

Sep 02 2014

Chicken sauteed with Apples

Chicken apple

Made this dish a few nights ago and it was a big hit. Chicken sauteed with apples is a perfect combo of sweet and tangy. Added a little whole pasta to make it more filling. Enjoy!

Ingredients:
– 4 boneless, skinless chicken-breast halves
– 1 TBS olive oil
– 1 apple cored, halved, and cut into 1/2-inch slices
– 1 cup apple juice
– 1 large onion, thinly sliced
– 2 garlic cloves, minced
– 1/2 tps dried thyme leaves
– 1/4 tps kosher salt
– 1/8 tps black pepper
– 2 TBS dijon mustard
– Optional pasta or quinoa

Directions
1. Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about ¾ inch thick.
2. Heat the oil in a large skillet over medium-high heat. Sauté the chicken until golden, about 3 minutes per side.
3. Add the apple slices, apple juice, onion, garlic, thyme, salt, and black pepper. Simmer, covered, 6 to 8 minutes or until chicken is fork tender.
4. Remove the chicken, apple slices, and onion to a serving platter and keep warm.
5. Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken.
6. Optional add in a 1/2 cup whole wheat pasta or quinoa

Written by ReaganZ · Categorized: Recipes · Tagged: Reagan Michelle Fitness, Reagan Michelle Fitness recipe

Sep 02 2014

Post workout protein pancakes

Protein pancakes

Love this post workout protein pancake recipe. Don’t need a sweetener with these they are that good. Enjoy!

Ingredients:
2 egg whites
1 scoop vanilla protein powder
1 banana mashed
1 TBS vanilla extract
1 TBS flax or chia seed
1 TBS PB2

Mix altogether into a batter. Makes 2-3 pancakes.

Written by ReaganZ · Categorized: Recipes · Tagged: Protein pancakes, Reagan Michelle Fitness, Reagan Michelle Fitness recipe

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