Stuffed Sweet Potato Recipe

This recipe was submitted by Theresa DiMartini and she said it was Delish. This would make a great post workout meal! Theresa found this recipe: Here

sweet potato

Ingredients:

Sweet Potato and Filling

  • 1 medium/large sweet potato
  • heaping 1/2 cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa, or use a similar chunky corn and bean salsa; or use about 1/4 cup cooked/canned black beans and 1/4 cup cooked frozen/canned corn)
  • salt and pepper, optional and to taste
  • heaping 1/4 cup shredded cheese blend (Mexican, Pepper Jack, Monterrey, vegan cheese, etc.)

Avocado Crema

  • 1 medium ripe Hass avocado, peeled and de-seeded, reserving a small portion for garnishing
  • 1/4 cup sour cream (or vegan sour cream)
  • 2 tablespoons lime juice (from about medium 1 lime)
  • pinch salt, to taste
  • water, if necessary
  • cilantro, optional for garnishing

Directions:

  1. Sweet Potato and Filling – Pierce potato with fork a few times before cooking in microwave on high power for about 7 minutes (medium) to 10 minutes (large). Cook until fork tender and done; don’t overcook because potato will be broiled briefly. I micro 1 potato for 7- 10 minutes, and 2 potatoes for about 10-13 minutes. This varies by potato size and micro strength. Alternatively, roast potatoes in a 375F oven for about 45 minutes, or until fork tender and done.
  2. While potato is in micro, preheat oven to broiler setting.
  3. Remove potato from micro and slice in half lengthwise on a cutting board.
  4. Hollow out a center column of each half with a spoon. I don’t remove any flesh, but just redistribute it so the center column is a bit shallower to make room for the filling, and there’s more flesh built up around the edges.
  5. Place the halves on a non-stick baking sheet.
  6. Evenly divide the corn and bean salsa between each potato half.
  7. Optionally add salt and pepper to taste
  8. Evenly top each potato half with cheese.
  9. Broil for about 3 minutes, or just until cheese begins to melt and is bubbly. Keep a very close eye on them so they don’t burn. Remove from oven and set aside to cool momentarily. While potatoes cool, make the avocado crema.
  10. Avocado Crema – In the canister of a food processor or blender (mini food processors work great here), combine most of the avocado (reserving a small portion of chunks or slices for garnishing and set it aside), sour cream, lime juice, salt to taste, and blend until smooth and creamy. If mixture is thick, add water 1 tablespoon at a time until desired consistency is reached. Drizzle avocado creama over potato.
  11. Garnish with reserved avocado and optional cilantro. Potatoes are best enjoyed warm and fresh. Extra avocado crema will keep airtight in the refrigerator for up to 24 hours, noting that some oxidation will occur.

Vote for Best Results from PFP’s 2014 Back to School Transformation

Recently we hosted our 2nd Annual Back to School Transformation Contest, and we are excited to show you the results that some of our members were able to achieve in just 6 short weeks!

To reward their hard work, we will be giving away a Trader Joe’s gift basket, and one FREE MONTH OF GROUP TRAINING to the winner of Best Transformation, as decided by a public vote.

Please take some time to check out their results and cast your vote. It’s so impressive what they accomplished in only 6 weeks by focusing hard on their nutrition and workouts!

Please Share The Vote

Please pass this page along to your friends and family to get their votes in too! You have from NOW through Sunday, November 2nd, at which time we will tally up the votes and declare the winner of Best Transformation and announce the winner of the FREE month of training! Be sure to check our Facebook Page for the announcement of the winner on Monday, November 3rd.

Vote Here:
https://www.surveymonkey.com/s/2014B2STransformation

The RESULTS:

Angela M.Angela M

Becky W.Becky W Jason S.Jason S Jon B.Jon B

Katie K.

Katie K

 

Vote Here:
https://www.surveymonkey.com/s/2014B2STransformation

Flex Like A Firefighter on KSDK

PFP was featured on KSDK, highlighting our Flex Like a Firefighter Charity Event!

flex like a firefighter still image

Check it out by going to KDSK’s website HERE.

October’s Member of the Month

jenni M.OM

jenni bingamann

 

My adorable baby boy, Jack, was born on 10/31/13. Pregnancy was rough and the day I checked in to the hospital my weight gain had hit 50 lbs. While I was extremely happy with my new arrival, I wanted to get back to my healthier self as soon as possible. And, I knew I couldn’t do it on my own. Just a few months later I found a fun, motivating way to start that journey – the New Year, New You Transformation contest at Pursuit Fitness. It was exactly what I needed. Fun, high energy group workouts, an easy to follow meal plan and prizes… you can never go wrong with prizes! While I didn’t win the trip to Hawaii (I came in third) by the time the contest was over I was wearing my favorite jeans again.

The competition was awesome, but I wanted to keep the momentum going so I decided to become a regular member of the gym. I love that every time I go to the gym there is a challenging, full body workout just waiting to kick my butt. The training staff is always there encouraging me, ensuring good form and pushing me to push myself. The other members help motivate me and make working out enjoyable and fun. I have even convinced my husband to join the gym, so now we challenge each other. I did the wheelbarrows WITH the push-ups, did you =)?

I am now just over half way through the Back to School Transformation Contest and seeing great results again (did I mention I like prizes?). My goal for the contest is to get back to my wedding day weight. I have never felt healthier or more confident than I did on my wedding day. I have 5 more pounds to go to hit my goal. My goal after the contest is to continue getting stronger and leaner so that come next summer I am comfortable and confident in my pre-baby bikini. As long as I follow the plan and work my butt off during my workouts I know I will succeed.

 

Breakfast Casserole

Check out this very yummy looking Breakfast Casserole Recipe submitted by the one and only Theresa DiMartini!  She found this recipe on the Our Life in Food Blog and commented that this was a very easy, fluffy, flavorful and delicious recipe.  She liked that it was packed full of good protein!

Her Tip: buy NATURAL Jimmy Dean sausage not “regular.” Regular has high fructose corn syrup and other bad ingredients. Also I used a whole pound of sausage and a whole small onion.

Breakfast Cassarole

 

Ingredients

  • 3/4 lb pork sausage
  • 1/2 small onion, diced
  • 10 eggs
  • Splash milk or cream
  • 1 cup cottage cheese
  • 1 cup shredded sharp cheddar cheese
  • About 3/4 cup finely chopped broccoli
  • Kosher salt and black pepper

Instructions

1. Crumble the sausage into a saute pan, and add the onion. Cook until the meat is completely cooked through and the onions are softened and beginning to brown.

2. Crack the 10 eggs into a mixing bowl. Add a splash of milk, and whisk together. Add the sausage mixture, cottage cheese, cheddar cheese, broccoli, and salt and pepper to taste. Mix together well.

3. Grease a 9 x 13 baking dish with butter. Pour in the egg mixture.

3. Cook at 350 degrees for 30-40 minutes, until the eggs are completely set.

Announcing Lunch Hour Express Workouts at PFP

Lunch Hour Express WorkoutsIf you work near Maryland Heights and want to get a great workout in during your lunch hour, join us at PFP starting on October 6th. Get all the great effects of our Large Group Metabolic Resistance Training, in just 45 minutes. Email us at info@pursuitfitnessandperformance.com to get on the list. Hope to see you there!

Join us for Our Grocery Store Tour September 11th at 7:30PM!

Grocery store tour pic

Marinated Greek Chicken Kabobs

 

Kabobs

This recipes was submitted by Theresa DiMartini from All Recipes site.  She used plain Fage Greek Yogurt and just used regular feta cheese for this particular recipe.  She also recommends adding a dash of crushed red pepper to the marinade to add a real punch to the flavor!  Her comments were this was a delicious, and flavorful recipe!

Ingredients

  • 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed dried rosemary
  • 1 pound skinless, boneless chicken breast halves- cut into 1 inch pieces
  • 1 large red onion, cut into wedges

Instructions

  1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  2. Preheat an outdoor grill for high heat.
  3. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
  5. Serve!

Cauliflower Crust Pizza

This yummy recipe was submitted by Theresa DiMartini, who found this recipe on the Lucky Penny Blog.  Theresa let us know that this pizza was a little harder to make and was quite time consuming but yummy!  Also it held up like real pizza!  Her Pro Tip: be sure to fully squeeze all of the water out of the cauliflower. There is so much! Also we let the pizza “dry” by placing the parchment paper directly on the hot oven rack after cooking (the bottom was kinda wet). Then she also let it sit on a drying rack before cutting and eating.

Cauliflower Pizza1

Ingredients
  • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon dried basil (crush it even more between your fingers)
  • 1/2 teaspoon dried oregano (crust it even more between you fingers)
  • 1/2 teaspoon garlic powder
  • optional a few shakes of crushed red pepper
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 egg
  • optional 1 tablespoon almond meal
  • Desired amount of sauce, cheese for topping, and other toppings.
Directions
  1. Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
  2. Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
  3. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess
  4. Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best.
  5. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
  6. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.
  7. Add however much sauce, cheese, and toppings you want. I’m not gonna give you measurements for this. You know how you like your pizza – so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
  8. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!

Vanilla Chia Pudding

This is a great snack recipe to try out and is really easy to make!  Chia seeds are a delicious addition to most shakes and add an additional source of protein and are high in fiber.  You can put them in homemade protein bars or add them to your morning shake.  This recipe was found on the Blahnik Baker Blog.  Vanilla Chia Seed Pudding can be made with coconut milk or almond milk, which ever you have on hand or prefer.
Vanilla Chia Seed Pudding

INGREDIENTS

  • 1 cup coconut milk
  • seeds from ⅓ of a vanilla bean or 1 teaspoon vanilla bean paste
  • 1 tablespoons organic maple syrup or honey
  • ¼ cup chia seeds
  • Toppings: ½ cup fresh raspberries, 2 tablespoons toasted unsweetened coconut flakes
DIRECTIONS
  1. In a medium bowl with a lid, combine all the ingredients. Mix well and refrigerate. During the first 30 minutes, stir the mixture every 10 minutes as it thickens. Cover and refrigerate for at least 3 hours or overnight.
  2. Serve when the mixture reaches a custard-like consistency. Top with fresh fruits and coconut flakes.