Studio: 6809 Cascade Rd SE, Suite A, Grand Rapids, MI 49546

Fresh Green Bean Salad

August 6th, 2018 by Debbie Martilotta

Ingredients

Salad:
2 pounds fresh green beans, trimmed
1 bunch radishes, chopped
3 cucumbers, chopped

Dressing:
1 tablespoon olive oil
1 tablespoon vinegar
salt and ground black pepper to taste

Directions
Bring a pot of lightly salted water to a boil; cook beans in boiling water until bright green and slightly tender, 3 to 5 minutes. Drain green beans and plunge into ice water until cold; drain.
Toss green beans, radishes, and cucumbers together in a large bowl.
Whisk olive oil and vinegar together in a small bowl until the oil emulsifies into the vinegar; season with salt and pepper. Drizzle dressing over salad and toss to coat.

Courtesy of © 2018 Allrecipes.com


Easy Barbeque Chicken

July 18th, 2018 by Debbie Martilotta

Ingredients:
Fresh ground black pepper
4 4-oz boneless, skinless chicken breasts, pounded thin

SAUCE
1/4 cup no-salt-added tomato paste
3 tbsp balsamic vinegar
2 tbsp pure maple syrup
2 tsp Worcestershire sauce
1 clove garlic, minced
1 tsp onion powder
1/2 tsp sea salt
1/8 to 1/4 tsp red pepper flakes
2 tsp extra-virgin olive oil

SLAW
3 cups coleslaw with carrots
1/2 cup celery, thinly sliced
1 banana pepper, seeded and diced or 1/2 medium green bell pepper, seeded and diced
2 tbsp apple cider vinegar
1 tbsp safflower oil
1 stevia packet
1/8 tsp red pepper flakes
1/4 tsp sea salt
1/4 tsp fresh ground black pepper

Directions:
Prepare sauce: In a medium saucepan, whisk together 1/2 cup water, tomato paste, vinegar, maple syrup, Worcestershire, garlic, onion powder, salt and pepper flakes. Bring sauce to a boil on medium-high; continue boiling for 3 to 4 minutes or until mixture reduces to 1/2 cup. Remove from heat, stir in oil, divide sauce between 2 small bowls and let cool completely.
Prepare slaw: In a medium bowl, combine slaw ingredients, cover and refrigerate for at least 30 minutes.
Grill chicken: Sprinkle black pepper on both sides of chicken breasts. Place chicken on grill or grill pan and cook for 3 minutes on medium-high. Flip chicken over, brush 2 tbsp sauce over top and cook for 3 minutes. Again, flip chicken over, brush with 2 tbsp sauce and cook for 1 minute. Finally, flip the chicken over and spoon remaining 1/4 cup sauce over top. Cook for 1 more minute or until no longer pink in center. Serve with coleslaw.

Courtesy of Clean Eating Magazine


SALMON AND VEGGIES BAKED IN PARCHMENT

July 9th, 2018 by Debbie Martilotta

Ingredients

4 cups thinly sliced vegetables (carrots, zucchini, fennel, celery, leeks, asparagus, scallions, snow pea pods, tomatoes, kale, collard greens, etc.)
4 – 6-ounce salmon fillets (works well with chicken breasts too)
1/4 cup chopped fresh herbs (e.g., chives, fennel, dill, tarragon, parsley, oregano)
Zest and juice of 1 lemon
Salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees F.
On each parchment piece, arrange 1 cup of mixed veggies.
Top with a salmon fillet, and sprinkle with herbs, lemon zest and juice, salt, and pepper.
Fold the edge of the parchment bag over two or three times and crimp to seal.
Place the packets on a baking sheet on the middle rack of the oven and bake for 20 minutes.
Remove the baking sheet from the oven and allow to sit for five minutes. Cut each packet open and serve.


90 Days to Awesome!

June 27th, 2018 by Debbie Martilotta

Getting ripped takes hard work and dedication, a carefully planned diet and many hours in the gym. At times, it takes an iron will, such as when you want to cheat on your diet or skip a workout.

There’s no shortcut to getting ripped. Whether or not you can get there in 90 days depends on where you’re starting from and how much you’re willing to work for it.

Diet Is King

How much time you spend in the kitchen prepping meals with the right calorie and macronutrient content is just as important as how much time you spend in the gym. You can’t get ripped if your diet isn’t on point. Following the DBM food plan is key to seeing results from your bi-weekly strength training workout.

When you reduce your caloric intake, your body starts to burn fat for fuel. How many calories you need to eat depends on a lot of factors – your current body fat percentage, how much you currently eat, how hard you work out, etc. Get good at tracking your calories in a journal or an app. If you’re not getting the results you want, talk with me. Just remember that you don’t want to cut too many calories, which can cause you to lose muscle.

Macro Strategy

Balancing your macronutrients is key to getting ripped. Experts differ on the exact proportions, but generally, a diet that is higher in protein gets good results.

Protein is one of the most important nutrients for altering body composition it provides the raw materials for building muscle and it is more satiating than carbohydrate and fat, which can help you reduce your calorie intake for fat loss.

Choose Your Foods Wisely

You want to get the most bang for your buck at each meal and snack. Choose lean sources of protein, such as light meat chicken, fish and lean beef, egg whites, and plants. Focus on fresh vegetables which are low in calories and filling, instead of fruit which is high in natural sugar, snack on sweeter vegetables like bell peppers, snap peas and carrots.

Avoid saturated fats and get healthy fats from olive oil, fatty fish, and avocado. Choose a protein shake when you need something sweet, and avoid eating out whenever possible as it makes controlling your calorie and macronutrient intake challenging.

Advanced food prep is your friend. Always having a balanced meal and snacks ready to eat in your refrigerator makes it much less likely that you will cheat (keep a small cooler with you in the summer).

Crush the Gym

In combination with eating enough protein, strength training is the only way to maintain muscle mass while you’re burning fat. Strength training programs that are consistent, challenging and changed up every four to six weeks will get you the results you want. You also need to allow adequate time for recovery to promote muscle growth and prevent injury. Follow my program of twice a week private or semi-private sessions and use group classes as needed.

Keep your workouts simple by using compound movements like squats, curls, deadlifts, rows and pull-ups with heavy weights. These exercises work a lot of muscles at one time and build core strength. They also burn more calories while you’re doing them.


BABY KALE & STRAWBERRY SALAD

June 21st, 2018 by Debbie Martilotta

Ingredients

5 ounces Baby Kale
2 cups Strawberries, hulled and sliced
1 cup Cucumber, sliced
1 tablespoon fresh Mint Leaves, thinly chopped
¼ cup crumbled Feta (can use less)
¼ cup dried Cranberries (fruit juice sweetened)
¼ cup roasted Sunflower Seeds
Olive Oil and Balsamic Vinegar or your favorite Balsamic Dressing for topping (not included in nutrition)

Directions

Place kale in a large mixing bowl, top with all remaining ingredients and mix well. Portion into salad bowls for serving, top with oil and vinegar or your favorite balsamic vinaigrette dressing and serve.

Serves 4


VIETNAMESE SHRIMP SALAD WITH MINT-CHILI DRESSING

June 21st, 2018 by Debbie Martilotta

Ingredients

Dressing
1/3 cup fresh mint
1/4 cup coconut oil
3 tablespoons red onion, diced
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 small clove garlic, peeled
1/4 teaspoon raw honey
1/8 teaspoon chili paste

Salad
1 tablespoon olive oil
12 ounces medium shrimp, peeled and deveined
1/4 teaspoon sea salt
Pinch of ground black pepper
6 cups romaine or butter lettuce, chopped
2 cups bean sprouts or julienned zucchini
2 Persian cucumbers (or 1/2 English cucumber), diced or thinly sliced
1 large carrot, julienned or grated
1 red Thai bird’s-eye chili or red finger chili, thinly sliced
1/2 cup raw unsalted peanuts, toasted

Directions

For the dressing:
In a blender or food processor, purée dressing ingredients until smooth. For a chunkier texture, mince the garlic, chop the mint and whisk all ingredients together. Set aside.

For the salad:
Heat oil in a medium-sized skillet set over medium heat. Add shrimp and sprinkle with salt and pepper. Cook, turning halfway, until shrimp are pink and opaque, about 4 minutes.

In a large bowl, combine lettuce, sprouts, cucumbers, carrot, chili, and peanuts. Top with shrimp and drizzle with dressing; toss to coat.
Serves 6


Let’s Talk About Pastured Chicken

June 4th, 2018 by Debbie Martilotta

Factory-raised animals are given growth hormones, genetically modified diets, antibiotics, and more harmful chemicals. With no real way of tracking it, you’re ingesting everything they are. Their diet is your diet. There’s also the quality of life and welfare of the animals that need to be considered. Crowded cages are cruel.

It’s easier to hold your food producers accountable for what their animals eat and their quality of life when you’re buying from small, local farmers. Don’t be fooled by the “Natural” label that big grocery stores are using as of late.  It means nothing and should be a red flag as opposed to a reassurance. Eat meat for to keep your protein intake up and make sure it’s healthy, pasture-raised meat, from a farmer you can trust.

Courtesy of  Doorganics


SPICY SHRIMP RECIPE

May 14th, 2018 by Debbie Martilotta
Ingredients
  • 1 lb shrimp, cleaned
  • 2 cloves garlic
  • 1 medium onion, chopped
  • 1 Jalapeno pepper, chopped
  • 1 juice of a lime
  • ½ tsp parsley
  • ¼ tsp red pepper flakes
  • 2 Roma tomatoes, chopped
  • ½ tsp salt
  • 2 Tbsp cilantro, chopped
  • coconut oil
Instructions
  1. Preheat skillet on medium with coconut oil
  2. Add garlic, onion, and jalapeno and cook for 4 min
  3. Add red pepper flakes and parsley and continue to cook for 4 min
  4. Add tomatoes and cook for 5 min
  5. Add shrimp, lime, salt, and pepper and cook for another 3-4 min
  6. Serve with cilantro and Enjoy!

Slow Cooker Italian Meatballs

May 1st, 2018 by Debbie Martilotta

Ingredients

  • 1 1/2 lb. ground turkey
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. Italian Seasoning
  • 1 1/2 cups clean tomato sauce
  • 1/4 cup grated parmesan cheese

Instructions

1. In a large mixing bowl, knead the turkey together with the spices.
2. Roll meat into 22, walnut-sized meatballs, and place in a single layer in your slow cooker (Mine was a 5 quart).
3. Pour the tomato sauce over the top, being sure to cover the meatballs well and evenly.
4. Sprinkle the cheese across the top and set the slow cooker to low heat for 4 hours.
5. Serve over pasta with a little extra parmesan cheese.
6. Note: These are a fairly dense meatball. You can add finely chopped mushrooms to the mixture to soften them up a bit. About 1/2 to 1 cup
should be fine, and you’ll get more meatballs out of it to boot.

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Yield 22 meatballs
Calories 49 kcal

@graciouspantry


Cucumber Tomato Avocado Salad

May 1st, 2018 by Debbie Martilotta

Servings: 4 (as a side salad)
Ingredients
• 1 lb Roma tomatoes
• 1 English cucumber
• 1/2 medium red onion sliced
• 2 avocados diced
• 2 Tbsp extra virgin olive oil or sunflower oil
• Juice of 1 medium lemon about 2 Tbsp
• 1/4 cup 1/2 bunch cilantro, chopped
• 1 tsp sea salt or 3/4 tsp table salt
• 1/8 tsp black pepper

Instructions
1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and 1/8 tsp black pepper.

Recipe Notes
*Note: if you aren’t keen on cilantro, fresh dill is a good substitute
Remember to add a side of protein! Lean meat, fish, eggs, etc!

Total Time: 15 minutes
Skill Level: Easy
Cost to Make: Varies by season $5-$7