Mini Sweet Peppers Stuffed

The staff at PalmBeachAthleticWear.com wants to share this great appetizer with you!  It's healthy, crunchy and makes the perfect snack or appetizer at your next get together.

Mini Stuffed Sweet Peppers (serves 4-6)

Ingredients:
15-20 Mini Sweet Peppers 
1/2 Cup Reduced Fat Cream Cheese
1/4 Cup Goat Cheese
1 Garlic Clove - Minced
1 1/2 TBSP Chopped Basil
1 1/2 TBSP Diced Sun-dried Tomatoes

1. Cut off tops of peppers and remove any seeds with a small vegetable knife
2. Mix together cream cheese and goat cheese
3. Add garlic, basil, sun-dried tomatoes and mix until evenly distributed.  You may choose to add salt and pepper to taste but we like it just the way it is.  
4. With a small spoon fill up your peppers
5. Serve immediately or if making ahead of time refrigerate.  

Slimming Soba - A Great Healthy Tasty Recipe

Have you tried any of the recipes we post?  Every now and again the staff and families at Palm Beach Athletic Wear find great recipes that we feel are worthy of sharing.  Of course the rules are that they MUST be healthy and of course tasty!  We want YOU to look great in your Workout Outfits and although a lot of our fitness fashions are slimming, the idea is to keep you looking and feeling your best while staying committed to a HEALTHY and active lifestyle.

Palm Beach Athletic Wear tried and tested and definitely approves of this healthy meal.  This delicious recipe is quick and easy to make. So, when your kids want pasta whip this up and eat it with them - guilt-free without sacrificing your figure! It's got the whole grain soba noodles (good carbs like this are rich in nutrients) and colorful veggies paired perfectly.

Slimming Soba Noodles and Veggies

Ready in 25 minutes • Makes 6 servings 1 Package or 12.8 oz handful uncooked soba noodles (we use Roland Organic Buckwheat Soba Noodles) 4 tbsp olive oil 4 cloves garlic, minced 4 cups kale, roughly chopped 4 tbsp lemon juice 1 orange bell pepper, chopped 2 medium tomatoes, diced or 1 can diced tomatoes 5 tbsp balsamic vinegar 4 tbsp pine nuts, toasted 1. Cook soba noodles according to package directions. 2. Heat oil in a medium skillet. Add garlic, kale and lemon juice and cook until kale begins to wilt. 3. Add bell peppers and continue cooking until it becomes tender. 4. Add tomatoes and balsamic vinegar and cook for another 2 minutes, until tomatoes begins to soften. 5. Serve over pasta, and top with toasted pine nuts. We like to add grilled chicken to this dish but that is totally up to you! NUTRIENTS PER SERVING: Calories: 330, Total Fats: 11 g, Saturated Fat: 1.5 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 65 mg, Total Carbohydrates: 50 g, Dietary Fiber: 8 g, Sugars: 7 g, Protein: 8 g, Iron: 2 mg

Recipe of the Week - Side dish really

Palm Beach Athletic Wear has found another great new healthy recipe your family will love.  Tested and approved by the owner's 10 year old son.  Since it is really just a side dish, we paired this healthy yet tasty recipe with grilled chicken and it was a HUGE hit.

Quinoa Side Dish with Latin Flavor

Ingredients

• 1 cup quinoa
• 2 tsps olive oil
• 1 medium onion, chopped
• 1 orange bell pepper, chopped
• 1 red bell pepper, chopped
• 1 4-ounce can chopped green chiles
• 2 cloves of garlic, minced
• 14 oz low sodium chicken broth
• 1/4 cup pepitas (pumpkin seeds), toasted
• 3/4 cup coarsely chopped fresh cilantro
• 1/2 cup chopped scallions
• 2 tbsps lime juice
• 1/4 tsp salt

Preparation

1. Toast Quinoa in a large dry skillet stirring often for about 5 min then transfer to a fine sieve and rinse thoroughly. Then toast pepitas in same dry skillet about 3-5 min.
2. Heat oil in a large saucepan over medium heat. Add onion and bell peppers stirring often for about 2-3 minutes or until softened. Add chiles and garlic; cook, stirring for 30 sec.
3. Add the Quinoa and broth to the onion, pepper saucepan; bring to a simmer.  Reduce heat to maintain a gentle simmer, cover and cook until the Quinoa is tender and most of the liquid has been absorbed, 20-25 minutes.
4. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently.

Serve alongside grilled chicken, pork or fish.

Servings: 6 @ 2/3 cup each | Time: 45 min.

Palm Beach Athletic Wear's Healthy Recipe #2

Have you checked out your local Green Market or Produce Stand lately? The staff at PalmBeachAthleticWear.com loves to get their vegetables at local produce markets and green markets in their town.  It's a great way to support your local farmers and growers and it's a fun family outing.  We shop for all of our fruits and vegetables at these local markets: C and D Produce, The Palm Beach Gardens Green Market and the West Palm Beach Green Market. Now that we have our fresh veggies from our favorite markets, it's time to use them for this great lunch recipe.

Open Pita Sandwich


Ingredients:

1 Small Zucchini, thinly sliced
1 Small Yellow Squash, thinly sliced
1 Medium Onion, sliced
1/3 Cup Sliced Mushrooms (we like using baby portobellas)
1/2 Red Bell Pepper, cut into thin strips
Nonstick Cooking Spray
Salt and Pepper to taste
4 Pitas
4 TSPS Reduced-Calorie Italian Salad Dressing
3/4 Cup Shredded Swiss Cheese

Method:

1. Preheat oven to 450. Place vegetables on a baking sheet; coat with cooking spray. Roast for 10 min. or until tender.
2. Arrange vegetables on pitas; drizzle with dressing and top with cheese.
3. Place pitas on the unheated rack of a broiler pan. Broil 4 inches from heat about 3 min., or until cheese melts. Serve

Calories 269 | Protein 12 g | Carb. 38 g | Fat 7 g | Fiber 1 g

Healthy Recipe #1

Palm Beach Athletic Wear recommends this recipe -a tried and true one for our staff and friends! We will post recipes that we find and love on a regular basis.  This one in particular is super healthy and was introduced to us by one of our friends and fitness instructor, Andrea. It comes from Tosca Reno's book The Eat Clean Diet Recharged! It's a great book for anyone who wants to improve their eating habits and is a great reference book to healthy eating.  I highly recommend it for your cookbook shelf.

Colorful Chicken Stir-fry with Sweet Potatoes and Hoisin

Ingredients:
2 Tbsp Roasted Sesame oil divided
2 Boneless Skinless Chicken Breasts cut into 1/4 " strips
2 Sweet Potatoes
1 Large Purple Onion peeled and cut
1 Turnip peeled and cut into ribbons
1 Carrot peeled and cut into ribbons
1 TBSP fresh ginger minced
3 Cloves Garlic, passed through garlic press
4-5 cups Red Cabbage slices
3 TBSP Hoisin Sauce
4 TBSP sesame seeds toasted
4 Scallions cut on the diagonal chopped

Method:
1.  Heat 1 TBSP oil over medium-high heat. Stir fry chicken strips until cooked.
2. Add more oil if necessary and stir-fry potatoes, onion, turnip and carrot until tender-crisp. Add ginger and garlic. Cook two minutes more.
3. Add red cabbage and stir-fry until soft, adding more oil if needed.
4. Add hoisin sauce and reduce heat. Toss to coat.
5. Divide mixture among four heated serving bowls and serve over cooked brown rice. Garnish with sesame seeds and scallions.

Calories 246 | Calories from fat 73 | Protein 28g | Carbs 13g | Total Fat 8g | Saturated Fat 1g | Trans Fat 0g| Fiber 2g | Sodium 112mg | Cholesterol 69mg | Sugar 3g