Fit Kitchen
The Fit Kitchen recipes come from nearly two decades of experimentation in the kitchen. Whether we were baking for the Common Sense Cafe in Portland, OR, cooking something up for the Fit Kitchen segment on the news, or testing a recipe for our cookbook, we were always finding new ways to make healthy eating fun and easy.
Ginger Marinated Pork Tenderloin
April 4, 2013
by Optimum Wellness
0 Comments
We’re always looking for new pork tenderloin recipes. This is easy from the perspective that you can marinate it in the morning and it will be perfect when you get home from work and cooks up relatively quickly. Serve with a side of sautéed greens and a baked sweet potato (pureed). Or if you’re pressed for time, instead of the sweet potato, cook up some quinoa – it only takes about 15 minutes.
Tarragon Crusted Halibut with Creamy Tomato Caper Sauce
April 1, 2013 by Optimum Wellness 0 Comments
This was about the most delicious halibut recipe I have ever prepared. It comes highly recommended.
Chipotle-Almond Truffles
February 14, 2013 by Optimum Wellness 0 Comments
This recipe comes courtesy of Lisa Turner
Serves 12
These creamy truffles have a subtle, smoky bite from the chipotle powder. If you like a more fiery chocolate, add up to 1/2 tsp. more chipotle powder. You can also substitute regular chili powder for the chipotle.
1/2 cup almond milk
1 Tbs. honey
1 tsp. vanilla extract
1/2 tsp. chipotle powder
12 [...]
Salmon Crab Cakes
February 14, 2013 by Optimum Wellness 0 Comments
Serves 4
6 ounces canned boneless, skinless wild salmon (We used Wild Planet)
6 ounces crab meat (We used Wild Planet)
1/4 cup lowfat mayonnaise
1/4 cup Greek style yogurt
1 medium egg
3/4 cup bread crumbs, divided (we used Ian’s gluten free Panko)
1/4 medium red bell pepper, finely diced
1/4 cup red onion, finely diced
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium avocado, [...]
Samoas Makeover
February 8, 2013 by Optimum Wellness 0 Comments
These homemade gluten free Samoas are quite the indulgent bundles. In aiming to make them gluten free and as healthy as possible, we used coconut oil in place of partially hydrogenated vegetable oil and we made homemade caramel sauce (from sugar, water, vanilla and 1/2 and 1/2). As a result, the cookies spread a bit and are larger than they should be.
“Think Mints Cookies” aka Thin Mints Makeovers
February 8, 2013 by Optimum Wellness 0 Comments
In honor of Girl Scout Cookie week, we wanted to try our hand at making over a few of our favorites. For our version of Thin Mints, we’ve taken out the partially hydrogenated oils, decreased the sugar, removed artificial flavor and coloring and made them gluten free.
Homemade Almond Milk and Almond Cracker Demonstration
February 8, 2013 by Optimum Wellness 0 Comments
Click here to watch Dr. Debra’s Video Demonstration
Friends and family always seem surprised that we make our own almond milk. Dr. Debra takes you through the process and shows how to make almond milk in a snap.
Almond milk is great for anyone who can’t tolerate cow’s milk or soy milk. It has a light and [...]
Dave’s Killer Banana Nut French Toast
January 24, 2013 by Optimum Wellness 0 Comments
This tasty breakfast treat is not for the grain-free, carbohydrate- or calorie-phobic – but if you’re really into a delicious, high-fiber, satisfying way to begin your day, here it is! Exercise portion awareness and you’ll be great to go.
Maple Quinoa Seedola
January 16, 2013 by Optimum Wellness 0 Comments
quinoa, gluten free oats, maple syrup, maple extract, cinnamon
Black Dal (Makhani)
January 16, 2013 by Optimum Wellness 0 Comments
This was one of my favorite dishes from a recent trip to India. It’s worth the extra cooking time for the black lentils.
