Grill or bake chicken topped with basil. Serve with pasta tossed in olive oil and steamed vegetables such as Brussel spouts or broccoli.A chopped chicken to a pot of unsalted chicken broth. Add a bag of frozen mixed vegetables. Add a pinch of garlic and basil. Simmer till done.Brown ground beef or turkey. Add chili beans and a can of tomatoes. Add chopped onions, peppers, and onions. Add chili pepper to taste.Slice in half and open a pita. Top with olive oil, chopped peppers, onions, and zucchini. Sprinkle with mozzarella cheese and basil. Bake till crisp.Boil pasta till tender. Toss in fresh spinach and tomatoes. Sprinkle with parmesan cheese. Add to chicken or pork.
Energy vegetable bowl- add 1/4 cup quinoa, 1/4 cup lentils, 1/4 cup long grain brown rice, 1/4 cup chopped onions, 1/4 cup chopped carrots, and 1/2 cup chopped zucchini. Add a can of tomatoes. Add spices to taste such as thyme and garlic. Simmer till tender.Grill beef for 20 minutes- then slice and serveBake tilapia coated with parmesan cheese- Serve with sautéed green beansEggs scrambled with corn and chivesGrilled pork chop served with strawberries & steamed broccoliGrilled chicken with salad & pasta (topped with parmesan cheese)Grilled chicken for saladsGrilled chicken topped with basil served with pineapple, cheese, spinach, carrotsBaked salmon topped with crushed dillGrilled chicken cabobs with peppers & onions served with grilled zucchini and carrotsGround pork, chopped cabbage & carrots simmered in unsalted chicken broth, with a pinch of ginger spice2 cups zucchini, carrots, & onion sautéed in sesame oil added to 1 cup pasta tossed in low sodium soy sauce served with seafood or chicken
Spinach rolled in provolone cheese and sliced beef
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Mary Ann Wietbrock RN MSN ACNS BC, is a certified expert in Fitness & Nutrition, an Advanced Practice Board Certified Nurse. Located at 102 Granby Dr., Suite 106 Cumberland, IN 46229. Private sessions by appointment only.
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