Posts tagged #nutrition

TIPS FOR MEAL PREP WHEN SHORT ON TIME

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Often we find ourselves short on time. Either life overall is busy or we get thrown for a loop due to unforeseen circumstances. 

There are some easy ways we can still set ourselves up for success for meals and snacks even with limited time. 

It’s not about being perfect or having the perfect balance every time we eat but we can have decently healthy options available so when there’s no time, it’s already there. Being short on time and hungry without anything healthy already ready is a recipe for disaster. This is when we are at our weakest with rational decision making in regards to food. 

SO. As often as you can, set yourself up for success. A little bit of forethought can go a long way.

Here are a bunch of ideas for you to consider, hopefully at least one or two of them could work in your life and make it easier and healthier 😊

  • Plan ahead - I know, this is tips for when you’re short on time but make the time to spend a few minutes considering the week ahead - when are those times that you will need grab and go food? What’s your evening schedule? When are you going to the gym? Do you need snacks or meals ready to take with you or is there somewhere nearby you know you can get a balanced, healthy meal or snack? Set yourself up in advance. If you know Wednesday night is tight on time, cook extra on Tuesday night for Wednesday, for example.

  • Keep an ongoing grocery list – as you run low on items during the week, write them down so when you sit down to write your weekly shopping list, you already have most of it done. And then when you shop – stick to the list (see next item).

  • Don’t buy junk food – be mindful of the snacks you have in the house. Fruits, veggies, eggs, nuts/seeds, yogurt, deli meat and cheese are some healthy options. 

  • Get pre-prepped when you can – getting things (especially produce) already washed and prepped saves time. It may cost a bit extra but if you can afford it, the time savings may be the difference between having veggies and skipping them. See next item as an example!

  • Bagged salad kits are the best! Just add protein and you have a meal.

  • Buy frozen – always have some frozen veggies, fruits and protein sources available in the freezer. Not only are they time savers when you don’t have time to get to the store but also they don’t spoil as quickly as fresh food.

  • Get your groceries delivered – it costs a little more but if it saves you time or makes the difference between having food at home or not, maybe the extra cost is worth it.

  • One pot meals – one thing that can be exhausting is trying to figure out all the different parts of the meal. When everything is in one dish, it makes life so much easier. Chilis, soups, bakes/casseroles all are great options.

  • Keep it simple – keep the flavors light and not too complex. Use simple cooking methods and use pre-made sauces and spice mixes.

  • Instapot – use your instapot or crockpot for easy batch cooking of lean protein. Having ready-made healthy protein available is super helpful in creating a faster balanced meal.

  • Keep a recipe list handy – when you have the time, peruse recipes and save ones you want to try in the future. Also keep a copy of the tried and true ones you know you like and are easy to make. Pinterest or other apps are handy these days to store recipes.

  • Have the right gadgets – if you are prepping in advance, make sure you have the right containers to store stuff in. If you are chopping a lot, maybe a Cuisinart would be useful for shortening prep time. Having the right gadgets can really save time.

  • Buffet style food prep – batch cook each component separately (starch, veggie and protein) and then put together as desired. For example, cook a large batch of brown rice. Also roast 2 pans of broccoli. And finally make salsa chicken in the instapot or crockpot.

  • Have at least a few good condiments – pulling from the example above, you can spice up your cooked chicken, brown rice and broccoli different ways with different condiments, making the food seem more exciting even if the same from batch cooking. Some coconut aminos and sriracha and sesame seeds for an Asian flare or avocado and salsa for a southwestern profile.


You can’t always control how your day unfolds but if you spend a bit of time here and there prepping in advance, you can reap great benefits in keeping your nutritional balance and health even when life is really busy. 

Try some of these ideas and let us know how it works for you! Or share other time-saving ideas with us.

-by Jess Mullen, MS, RD

Our in-house dietician, Jess Mullen, empowers clients to make lifestyle changes. She provides health coaching through diet and exercise to help her clients meet their goals. Our Nutrition Coaching services are for FH Members and Non-FH Members.

EPIC HUMAN ALERT: Joyce Leslie

We like to showcase our Epic Humans who are #crushinggoals. This beautiful woman pictured here is a SUPER WOMAN. She shows up at 6am, with the biggest smile on her face, hands out hugs to all who are ready to receive, sometimes on only 3 hrs of sleep, and does the work. She never complains, whines, or gives excuses. While holding down a full time job outside the home she is also a mother to two beautiful babes. Joyce has an infectious way of making you feel so loved. She has trusted us to guide her both in fitness and nutrition, and for that we are so grateful. Joyce, you make our work so enjoyable and rewarding. Thank you for being a role model for so many. We love you.

By staying consistent in my weekly workout routine at  Fuelhouse and working with Jess in cleaning up my diet, I have gained so much strength and energy! I haven’t felt this good in awhile!- Nutrition Client, Joyce L.

Q: Why did you start working with Jess on nutrition?

J: “I started working with Jess in 2014 when training for my 2nd marathon. I had a 45 minute PR on my time. At the beginning of this year I reached out to Jess again due to my cholesterol being high. My doctor immediately wanted to put me on statins but I refused. Within a couple of months of working with Jess and utilizing her recommendations I was tested again. My cholesterol went from 264 to 199 and I got a bonus of losing 17 lbs.”

Q: How has your recent successes impacted your life?

J: I am raising my two grandchildren 3 and 2 and it’s giving me the energy to be able to keep up with them.”

Q: What is the biggest consistent change you’ve made to your nutrition?

J: One of Jess’s recommendations was to have a lot of pre cut veggies in the fridge all the time. And to start my work week with some sort of protein cooked in the crock pot along with some deli meats for quick and easy weeknight meals.


I’VE LOST ... 17 lbs which has been one of my biggest goals.


I’VE GAINED ... 
a great way of balancing my evenings and not being so stressed about how to feed  my family when getting home from work and being exhausted. Instead, I have it planned out for the week which gives me more time to spend with the babies.

Dozens of our clients have already used our methodology to fix their nutrition and get results in the gym. We would love to share the proven process that has already helped over tons of clients achieve lasting results.

I've gained a new and growing comfort in my body and confidence!

We met Abby when she joined FH and signed up for our Epic Human Project that we hosted for our members back in January. Watching her transformation has been such an honor, we'll let her take it from here!

When you sign up for Fuelhouse you get access to well loved facilities and a thoughtful training schedule, but most importantly you are introduced to a team of enthusiastic teachers.

Jess, the Fuelhouse nutrition guru, is one of those awesome teachers - her expertise is first rate, her methodology is down to earth and approachable. After completing the "Epic Human Project" with Jess and Molly at the helm - I decided I needed a longer term look at my nutrition. Jess has welcomed me into her nutrition practice and is helping me find an attainable pathway to more body confidence. Weekly progress check ins, recognition that a we all need a treat sometimes, and positive energy are just a few of the things Jess shares with her clients. I would urge anyone looking for accountability and encouragement to schedule some time with Jess today!

Why did you start following FUELhouse's nutrition program? To build in accountability that is with another person - not an online site or a group leader. 

  1. How has your recent successes impacted your life?

    Reminds me what it feels like to be putting the right stuff into my body - clearer mind, more energy, etc. 

  2. What what the biggest consistent change you've made to your nutrition?

    Food prep and more consistent eating times. 

  3. Finish these two statements below;

I'VE LOST 10 lbs. 

I'VE GAINED a new and growing comfort in my body and confidence. 

NUTRITION CLINIC: 3rd Wednesday of Every Month

On the 3rd Wednesday of every month we host a FREE nutrition clinic for all FH Members with Jess Mullen.


CHANGE IS HARD. YOU DON’T HAVE TO DO IT ALONE.


Here’s a little secret: if you clean up your diet, you’ll feel better. You’ll have more energy. Improved body composition. Better athletic performance.

There’s just one problem: old habits are hard to break.

That’s where we come in. We’ll help you optimize your diet and health. It’s a process and we are here to help you through each step. We know how important food is, and we’re not here to ruin that for you.

We’ll look closely at your reality–your lifestyle, your needs.

Soon, we’ll have replaced old habits with new ones sustainable for years to come.

What you can expect:
- The Benefits of long term healthy eating and exercise
- What makes up a healthy diet
- Strategies for long term success

This will be about a 1 hour clinic, if you have ever had a question about healthy eating here is your chance to get it answered.

We hope to see everyone there. Please reserve your spot in ZenPlanner.

Jess Mullen, MS, RD, Certified Running Coach, believes you can feel better, look better and perform better, even as you age.

How To Build A Healthy Plate

Here are two easy ways to plan a healthy plate.

Photo by  Lukasz Dziegel  from  Pexels

Photo by Lukasz Dziegel from Pexels

1) The Healthy Plate Model

This is a simple way to visually figure what to put on your plate to make a healthy meal. We break the plate down into 3 parts: non-starchy vegetables, protein and starches. Fat is not part of the picture but make sure you include a little bit of it. It’s so dense, the amount visually is too small to make up a portion of the plate. 

Non-starchy vegetables (broccoli, greens, carrots, green beans, onions, bell peppers, lettuce, etc) should fill half your plate. A protein (chicken breast, fish, turkey, pork loin, tofu, ground meat, etc) will fill ¼ of your plate. The final ¼ is filled with a healthy starch (beans, quinoa, whole grain, winter squash, sweet potato, etc). When considering the volume of fat – think of the volume of your thumb – include 1-2 servings depending on your size and caloric needs. Don’t forget to include any fat in the protein source in that calculation.

If fat loss is a goal, skip the ¼ portion of starch at least once per day. If batch cooking for lunches or dinners, a 3-compartment container can be helpful but isn’t an absolute. Portioning out the meals whether in a 3-compartment container or other containers is really important to set yourself up for success and make sure you don’t eat more than planned/necessary. If you don’t know how much you should be eating, follow the next section to help you learn appropriate amounts to better hone in total volume.

 

2) The Hand Model for Portioning a Healthy Plate

This is my favorite way to easily plan out what and how much to have on your plate. This can be an eye-opening experience for some people, seeing and learning that they should include more of some foods and less of others.

Look at your hand. The size and width of your palm is the amount of cooked protein you want at meals. Ball your hands into fists. You want at least 1 fistful of non-starchy vegetables at each meal. You will want at least 2 fistfuls if you skip starch. Fat is measured by your thumb’s size. 1-2 servings of fat is appropriate at most meals. If you’re smaller and not exercising most every day, stick to 1 thumb per meal. If you’re taller and exercising most days of the week, you probably want more toward 2 thumbs worth at each meal. Finally cup your hand. Look at the inside of your cupped hand – that’s the volume of starch to have. You can also have fruit (same volume) instead of starch on occasion. 

Again if fat loss is a goal, pay most attention to the volume of starch and the volume of fat. Those tend to be the easiest ones to trip up healthy fat loss goals.

Feel free to reach out if you have any questions and let us know how this goes for you!

CONTACT JESS

Posted on February 14, 2019 .

Create space for new habits + delish recipe

November is right in the heart of Fall season. The leaves have changed colors and are starting to fall. The leaves always remind how beautiful change can be. I often resist change but Fall reminds me every year that it’s an ongoing part of life and there is good that comes from it.

Seeing all the leaves on the ground also brings up the theme of letting go. This time of year it is impossible to ignore the changes in nature. The trees are letting go of the old leaves in order for new growth to occur. How can this apply in our lives? Now is a great time to look inward and find those leaves that may have served you well in the past but are ready to be dropped now. Doing this allows us to have new growth. It creates the space needed for new ideas, relationships, habits to thrive. 

This month think about your food habits...what might be good to let go of? See how it could create time and space for you to add something new - something that feels more energizing or nourishing. Maybe less time on the computer on the weekend to allow for food prep? Let go of the afternoon caffeine and sugar fix for a more healthy snack? Commit to having a nourishing protein-rich breakfast everyday versus skipping breakfast? You don’t need to do a complete overhaul and try to change everything but I bet there’s at least one habit you can let fall away like the leaves to create space for a new habit that will serve you better now. 

Feel free to contact me for further help and support. Check out our nutrition program options here: http://www.fuelhousegym.com/nutrition-coaching/ 

Recipe of the month - Roasted Kabocha Soup - check out this easy to make, warm and cozy soup! It's a perfect pairing for most proteins and then just add a simple side salad for a balanced meal.

Roasted Kabocha Squash Soup

Recipe by Danielle Premo

Kabocha is one of my favorite squashes. Sweeter than butternut with a texture and flavor similar to pumpkin that makes a delicious creamy soup. Tasty to garnish with crispy bacon!

Serves 4 to 6 Prep time: 15 minutes Cook time: 1 hour

4 lbs Kabocha squash, halved and seeded 1T coconut oil (or other oil) 1 sweet yellow onion, diced 1⁄2 t salt 2 garlic cloves, minced 1” ginger, grated 1⁄2 t cumin 1⁄2 t coriander 2 t fresh oregano 4 c vegetable stock 1 can lite coconut milk 2 t tamari (or soy sauce) 1 t mirin 2 t fresh lime juice 1⁄2 t pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place the squash, skin side up on the baking sheet and cook until tender and easily pierced with a fork, about 45 minutes to 1 hour. Set aside to cool.

While the squash roasts, place a stock pot on medium heat; add oil, onions and salt. Sautee for 5 minutes then add garlic, ginger, cumin, and coriander (add a splash of stock to prevent sticking). Mix in well and let cook additional 3 minutes. Next add oregano and vegetable stock. Bring to a boil then cover with a lid and let simmer on low heat until the squash is cool.

Once squash is cool enough to handle, use a spoon to scrape the flesh from the skin into the stock pot. Bring the soup back to a simmer then add the coconut milk, tamari, mirin, lime juice and pepper. Use an immersion blender to make creamy, then serve!

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Molly's Meal Prep for the Week of Oct 8th

I’m getting my meal prep game on…finally.

Crock Pot Chicken, Sautéed yams and cauliflower with Spiraled Zucchini

Crock Pot Chicken, Sautéed yams and cauliflower with Spiraled Zucchini

My plan is to prepare all of my breakfasts, snacks and lunches in advance and save our Northwest Fit Meals for our dinners because we CAN’T and we WON’T quit them!

This weeks prep went fast because I bought the zucchini pre-spiraled and the cauliflower and yams diced at PCC which saved a ton of time. Rip the bag open and dump. My kind of prep.

I prepared the crock pot chicken first (doubled the recipe for leftovers), started the HB eggs, prepared the Amish Oatmeal (doubled) and sautéed the veggies very last! I left the zucchini raw and plan to heat when I consume for my lunch this week. I probably will top most lunches with hot sauce. In regards to the Amish Oatmeal I poured 1/8 cup of Unsweetened Almond milk on top with about 2 TBS of blueberries. If I find that I want more protein I might add a little SFH or Mountain Ops vanilla protein powder to the oatmeal or top with Ellenos Greek Yogurt

Sauteed Diced Yams and Cauliflower

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  • 1 tsp. garlic powder

  • 1 tsp.  onion powder

  • 1 tsp. oregano

  • 1 tsp. black pepper

  • Optional: 1 tbs. balsamic vinegar or hot sauce to dribble on top

  • extra virgin olive/coconut oil spray bottle

INSTRUCTIONS

In a gallon ziplock bag, combine brussels sprouts, garlic powder, onion powder, oregano and pepper. SHAKE to mix all ingredients evenly.

Preheat a skillet on medium heat for 30-60 seconds then spray the olive oil and toss in the veggie mix.  Optional: drizzle Balsamic vinegar or hot sauce when serving

All-Purpose Slow Cooker Shredded Chicken

A versatile, all-purpose shredded chicken that is made in the slow cooker. Perfect for making ahead and freezing until ready to use. Great for soups, stews, quesadillas and quick sandwiches.

Ingredients

  • 4 organic, boneless skinless chicken breasts

  • 1/2 cup chicken stock

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon seasoned salt

  • 1/2 teaspoon black pepper

  • 1/2 dried oregano teaspoon

  • Optional: Add a twist of flavor by adding 1-2 bottles of coconut aminos and 3 TBS ginger to the pot

Instructions

Place chicken in slow cooker. Sprinkle chicken breasts with all the spices. Add chicken stock. Cover and cook on low for 4-6 hours. Shred chicken with two forks. Cool completely and if you want to freeze, divide into ziplock baggies. This makes just about six cups total and I like to the shredded chicken into three portions with two cups each.

Original recipe by @mountainmamacooks #mountainmamacooks

Pre-Spiralized Zuchinni from PCC Market

  • Check out these awesome Spiralized recipes HERE

Amish Oatmeal

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10 servings

Serving size: ¾ Cup

INGREDIENTS

  • 1  cup old fashioned oats

  • 1  cup quick quaker oats

  • 2-3  tbsp light nectar agave

  • 2/3  cup unsweetened almond milk

  • 3  tbsp grass-fed butter

  • 1  cup egg whites

  • 1 egg

  • 1/2 tsp salt

  • 2 tsp vanilla extract

  • Optional: Add cinnamon or pumpkin spice

INSTRUCTIONS

  • Preheat oven to 350 degrees and grease 13x9 pan with coconut oil

  • Combine all ingredients (oats, agave, melted butter, egg whites, salt, and vanilla extract) in a large mixing bowl

  • Stir well then pour into greased pan

  • Bake for 25-30 minutes or until edges are golden brown

  • Let cool then break up into little crumbles

  • Optional: top with warm almond milk, 2 tsp almond slivers and berries (not included in nutrition facts)

  • Original recipe by @healthystepsnutrition #healthystepsnutrition

SNACKS FOR THE WEEK:

APPLE + 1-2 TBS Almond butter + 1 HB EGG

CARROTS + HUMMUS







7 Tips for Eating Healthy on the Road

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Making better food choices will have a positive impact on your leisure time. As athletes know, healthy food and plenty of water sustain your energy levels, fuel your muscles, and help you recover quickly. The food you eat in the air or on the road will serve as your traveling repair kit.

Here are some tips to help you eat healthfully while you’re traveling or on a trip with buddies:

1. Healthy eating starts where you stop

If you’re on the road and stop at a fast-food joint, your food choices will be limited to fast food. But if you stop at a grocery store that offers whole or healthy foods—fruits, bagged carrots, nuts, hummus—or a supermarket that features a salad bar, you quickly expand your choices (and reduce junk-food temptations).

2. Eat frequently, and in smaller amounts

Eating small amounts of healthy food throughout the day sends a signal to your brain that the food supply is plentiful, so it’s OK to burn through those calories quickly.

Limiting your calorie load at a single sitting also gives you lots of energy. Eating too many calories in one meal—even if they’re healthy calories—sends your brain the message that leaner times must be around the corner, so those calories will get stored as fat. Eating too much at one sitting can also make you sluggish and sleepy.

3. Eat plenty of protein

Eating the right amount of complete protein—one containing all the essential amino acids your body needs—for your weight and activity level stabilizes blood sugar (preventing energy lags), enhances concentration, and keeps you lean and strong.

When you need energy for a long hike, a long drive, or a day at the beach, stoke your body with high-quality, lean protein.

4. Pack snacks so you’re not skipping meals

Often when we’re traveling, we don’t have access to food at regular intervals. Or worse, we skip meals so we can have that big piece of chocolate cake later. The problem is your body responds as if it’s facing a food shortage and your metabolism slows way down to prevent you from starving.

To keep your mind and body humming, pack healthy snacks in your car or backpack. Examples are almonds, raw vegetables and hummus, yogurt and berries, fresh and dried fruit, and hard-boiled eggs.

5. Avoid “feel bad” foods

You know what these are: They’re foods you crave, but leave you feeling sick or depleted after you eat them. When you’re on the road, it’s particularly essential to avoid foods that drain your energy and deflate your mood.

Foods to avoid: (1) simple carbohydrates or high glycemic foods, such as fruit juices, sodas, refined grain products, or sugary snacks; (2) anything deep-fried; (3) nonfat desserts and sweeteners, which are loaded with chemicals that your body can’t easily metabolize; (4) anything partially hydrogenated (this includes nondairy creamer, Jiffy-style peanut butter, margarine, and most packaged baked goods); and (5) excess alcohol.

6. Drink lots of water

Yes, water is a food. The body needs water for virtually all of its functions. Drinking plenty of water will flush your body of toxins, keep your skin fresh, and help you eat less. It will also help you avoid travel lag, symptoms of overexposure to the heat or sun, and junk-food cravings.

Believe it or not, many of the unhealthy cravings we experience on the road can be satisfied with a refreshing drink of pure water.

7. What our FUELhouse RD, Jess Mullen, packs when traveling:

First of all you need an awesome travel cooler like this…

In your Travel Cooler, have separate Tupperware containers/ziploc baggies with:

  • Cut up red pepper/celery and hummus

  • 1-2 Hard Boiled eggs

  • Sliced Grilled chicken

  • Chopped Salad with jicama, avocado and hot sauce (add the sliced chicken)

  • Probar Live Probiotic Nutrition Bar

  • We also love filling our water bottles with H2ORS to help with hydration