TakeDown Challenge

 

Hello Internet! My name’s Mackenzie and I am participating in the May Nutrition Program at Empowered Fitness in Half Moon Bay, California. I will be documenting my  journey on this blog, every Monday and Friday, as well as sharing yummy, healthy recipes! Let’s do this thing!

I am super revved up, and a little nervous, to be starting today on the Empowered Fitness Nutrition Program! Last night was the orientation at Empowered Fitness, which included a LOT of information. This morning, I sat down with my binder and looked through it in more detail. Some quick terminology first: the three macronutrients are protein, carbohydrates, and fats. These are measured in units, and each meal is a certain number of units. You eat four meals a day, one every four hours. You can actually eat a lot of things on this plan, except for processed sugars. That means cheese is in, yay! There is a whole lot more to it than that, but we will leave it there for starters.

A big eye opener for me was that fruits and vegetables are considered carbs, but you can eat wayyyy more spinach than you can pasta. Meaning, if the trade-off for one block is half a piece of sandwich bread or a cup of carrots, I’m pretty sure I know which I’ll choose most of the time! Not that you should cut bread out of your diet entirely, but it gives me a good reason to eat more veggies.

So, to celebrate my renewed commitment to eating more vegetables, here are two easy recipes for getting more greens (or oranges, reds, and yellows) into your meals!

 

SpicyZucchininutritionSpicy Zucchini Rounds

One Serving

Ingredients:
1 cup of sliced zucchini (1 block of carbs)
1 tsp of EVOO (1 block of fat)
dash of sriracha (or the hot sauce of your choice)
salt and pepper to taste

Recipe:

  1. Pour the EVOO into a small sauté pan. Add three tablespoons of water.
  2. Add the zucchini to the pan and turn on medium heat. Cook for one minute.
  3. Dash sriracha over the zucchini, stirring to mix. Cook until the water on the bottom of the pan is gone.
  4. Switch to low heat. Allow zucchini to continue cooking for one minute or until slightly browned, but use a spoon or spatula to move them around so they don’t burn.
  5. Pour zucchini rounds into a strainer. Add salt and pepper to taste and toss.
  6. Enjoy!

 

 

 

 

 

ZestyBabyPeppersnutritionZesty Baby Peppers

One Serving

 

Ingredients:
1 cup of sweet baby peppers (1 block of carbs)
1 tsp of EVOO (1 block of fat)
pinch of cumin
1 ½ tbsp of salsa verde
salt and pepper to taste

Recipe:

  1. Pour the EVOO into a small sauté pan. Cover the bottom of the pan with water.
  2. Add the baby peppers to the pan and turn on medium heat.
  3. Add the pinch of cumin and salt to taste. Cook until the water on the bottom of the pan is gone.
  4. Allow peppers to slightly brown for 30 seconds, while stirring to keep them from burning.
  5. Pour peppers into a strainer to remove excess liquid.
  6. Place your baby peppers into a bowl and dress with salsa verde.
  7. Enjoy!

 

 

 

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