Author Archives: Jackie Keller

Apple Blueberry Delight Recipe

Apple Blueberry Delight

  • Servings: 1 -2
  • Time: 15 mins
  • Difficulty: Medium
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Apple Blueberry Delight

Ingredients:

  • 4 medium apples, unpeeled
  • 2 cups blueberries
  • 1 tbsp. trans-fat free, lite margarine
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ tsp. orange peel, finely grated
  • 1 tbsp. orange-flavored liqueur
  • 2 tbsp. agave nectar
  • 3 tbsp. orange juice

Directions:

  1. In a small bowl, mix the agave, cinnamon, and nutmeg. Set it aside.
  2. In a large bowl, mix the orange juice and peel. Core and thinly slice the apples; toss with the juice.
  3. Place a wok over medium heat. When the wok is hot, add the margarine. When melted, add the sugar mixture and cook, stirring constantly, for about 1 minute.
  4. Add the apple mixture to the wok and stir-fry until the apples are soft (about 3 minutes). Add the liqueur, bring to a boil, and boil for about 1 minute. Add the blueberries and stir-fry until the sauce is thickened. Serve hot, topped with whipped cream, if desired.


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By Jackie Keller
From: Jackie Keller, Founder – NutriFit, LLC
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Chicken with Pistachio Citrus Sauce Recipe

Chicken with Pistachio Citrus Sauce

  • Servings: 1 -2
  • Time: 35 mins
  • Difficulty: Medium
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Chicken Dish

Ingredients:

  • 4 ea. orange
  • 1 lb. chicken breast
  • ¼ tsp. black pepper
  • 2 tsp. canola oil
  • 2 tsp. orange zest
  • 2 tbsp. green onions, minced
  • 1 tsp. dijon mustard
  • 2 tbsp. pistachio nuts, toasted
  • 1 cup orange juice
  • ½ cup reduced sodium chicken broth

Directions:

  1. Halve one or more oranges and squeeze to get 1/2 cup juice. Slice the remaining oranges,
  2. Sprinkle the chicken with pepper and salt, if desired.
  3. Saute chicken in the oil until cooked through but still moist and tender.
  4. Over medium-high heat, add the juice, zest, green onion, chicken broth and mustard to the pan drippings, stirring to make a sauce. A
  5. Add the orange slices and pistachios. Heat through and pour over chicken.

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By Jackie Keller
From: Jackie Keller, Founder – NutriFit, LLC
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Choosing Healthy Fats

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By Jackie Keller

​Many people think that eating low-fat foods will lead to a low-fat body. Not so true, unless you’re taking into consideration the types of fats being consumed. While that myth has been dispelled time and time again, there’s still a lot of confusion about what constitutes a healthy fat, and even what the difference is between an “unhealthy” fat and a “healthy” fat.
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The Key to Staying Young? Excercise!

A recent study published in the British Journal of Sports Medicine found that adults who exercise more tend to be less susceptible to mental and physical health problems including depression, dementia, heart disease, diabetes and cancer.

The English Longitudinal Study of Aging studied 3,500 adults (average age 64 years old) and collected data on their physical activity level every two years between 2002-2003 and 2010-2011. The participants were then categorized by the amount they exercised each week and divided into three categories – no activity, moderate activity and vigorous activity. The researchers also tracked serious health problems (including mental health) suffered by the participants and found a strong correlation between health and exercise as the participants aged.

The results showed a clear correlation between “healthy aging” and exercise level. Adults who practiced moderate or vigorous exercise at least once a week were 3-4x more likely to age healthier than adults who did not exercise. While this association is not a clear cause-and-effect relationship, the fact is that adults who were active in the beginning of the study were 7 times more likely to have fewer health problems than adults who did not exercise for the entirety of the study. Twenty percent of all participants were considered to be healthy agers, and of the 1 in 10 participants that became active over the study, 70% stayed active.

So how much exercise is enough? The World Health Organization recommends adults age 65+ do at least 150 minutes of moderate aerobic exercise during the week with each session lasting at least 10 minutes. Adults should also practice muscle-strengthening activities 2-3 times a week.

Chocolate Cheesecake Recipe

Chocolate Cheesecake

NF_ChocCheesecake4

Servings: 12

Serving Size: 2” slices

 

Ingredients:

 

4 oz fat free cream cheese

16 oz fat free sour cream

2 tbsp graham cracker crumbs

4 oz Neufchatel cheese, softened

1 cup sugar

½ cup unsweetened cocoa powder

1 tsp vanilla extract

1 tsp chocolate extract

spray Canola oil cooking spray

1 tbsp cornstarch

8 oz fat free egg substitute

 

Directions:

 

1. Preheat the oven to 300°F. Coat the bottom of a 9″ springform pan with nonstick cooking spray. Dust the pan with graham cracker crumbs.

2. In a mixing bowl, combine the sour cream, cream cheese, Neufchatel cheese, and vanilla and beat at medium speed until smooth.

3. Add the sugar and cornstarch, beat until well blended.

4. Add the egg substitute, 1/4 cup at a time; beat at low speed just until blended.

5. Then add the cocoa powder and chocolate extract and beat until well blended.

6. Spoon the mixture into the prepared pan. Bake for 30 to 40 minutes. Turn off the oven and partially open the oven door. Allow it to sit for 1 hour. After one hour, remove it from the oven, cover and chill it for 8 hours.

Easy Food Substitutions to Improve Your Health

While we all have our guilty pleasures when it comes to food, there are a number of easy food substitutions that can help make dieting and eating healthy a little easier.

Most of us enjoy our morning cup of coffee to kick-start our day and rather than making a full substitution (which may be hard for the die-hard coffee fan like me) it is easy to cut calories by ordering coffees made with nonfat milk rather than full milk. Grande nonfat Cappuccinos from Starbucks also only contain 80 calories compared to grande Caffe Latte which have 200.

One of the most common guilty pleasures, ice cream, can be easily substituted for nonfat frozen yogurt which is lower in saturated fat and calories. If you are going for ice cream, try low fat versions of your favorites and use fruit toppings rather than candy or chocolate.

Using nonfat Greek yogurt instead of sour cream or mayo will also save you on calories and fat and is a better source of protein as well. Additionally, if you are making a salad use nuts instead of croutons to cut on salt and increase protein.

There are a number of good substitutions for using oil in your baking as well. ¾ cup to 1 cup of unsweetened applesauce as well as mango, banana or avocado puree mixed with nonfat milk can be used for 1 cup liquid oil. Cutting out oil not only helps to lower cholesterol by avoiding high fats in oils but also can help to lose weight by cutting calories and improving overall health.

Best Sloppy Joe Recipe

Sloppy Joes

  • Servings: 4
  • Time: 30 mins
  • Difficulty: Easy
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SloppyJoes 1

Serving Size: 1 bun & ¾ cup mixture

Ingredients:

  • ¼ cup carrots, finely chopped
  • ¼ cup celery, chopped
  • 2 clove garlic, minced
  • ½ cup green bell pepper, chopped
  • ¾ lb ground turkey
  • 1 cup ketchup
  • 2 cups mushrooms, finely chopped
  • 1 cup tomato juice
  • 1 tsp NutriFit Calypso Salt Free Spice Blend
  • 1 tsp safflower oil
  • 1 cup onion, chopped
  • ¼ cup red wine vinegar
  • 1 tbsp worcestershire sauce
  • 6 hamburger buns

Directions:

Note – For each teaspoon of the Calypso Spice Blend you may substitute: 1/2 tsp. ground chiles, 1/4 tsp. cumin, 1/8 tsp. black pepper, and 1/8 tsp. garlic powder.

  1. Heat oil in a large skillet over medium high heat. Add mushrooms, onion, green bell pepper, celery, carrot, garlic, and turkey; saute 5 minutes until meat is browned, stirring to crumble.
  2. Stir in ketchup, red wine vinegar, worcestershire sauce, calypso blend and tomato sauce; bring to boil.
  3. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
  4. Serve on toasted hamburger buns.

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By Jackie Keller
From: Jackie Keller, Founder – NutriFit, LLC
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Clearing the Confusion about Multi-Vitamins

With entire stores devoted to selling multi-vitamins and supplements, the headlines coming out about multi-vitamins seem to be conflicted. One day, the media can report that they are essential to preventing disease and the next day reports state these vitamins are doing more harm than good.

For example, a large observational study by the Iowa Women’s Health Study followed a group of women for 19 years and found that those women who reported taking a daily multi-vitamin were actually 6% more likely to diet than those who did not report taking a daily multi-vitamin. Researchers have hypothesized that users of multi-vitamins may be healthier because they tend to have a healthier lifestyle and diets, which lower their risk of disease and called for a randomized study to look at the cause and effect relationship of the Iowa study.

The randomized study, called the Physicians’ Health Study II, followed 14,000 men who took either Centrum Silver or a placebo everyday for 11 years and found that the risk of dying was not significant between the two groups. The study also found that taking a multi-vitamin had no effect on the risk of developing heart disease, stroke or cancer. This find has been consistently proved in other studies as well, including the Multiethnic Cohort Study and Women’s Health Iniative cohort.

So when is it worth it to take a multi-vitamin? The answer, in short, is when it will suppliement nutrients that you may not be getting from your regular diet. For example, between 7-16% of women aged 12-49 are iron deficient and may benefit from multis that contain the recommended daily value of 18 miligrams. Additionally, persons age 50+ generally get vitamin B-12 from either fortified foods or supplements, with the recommended daily amount being 2.4 micrograms.

The important takeaway from the multi-vitamin argument is to not rely on them to keep you healthy! While multi-vitamins may be beneficial for those who have a nutrient deficiency, it is important to keep in mind that research shows that these multi-vitamins will not reduce the risk of disease and that they are not a subtsitute for a healthly lifestyle.

Texas Beef Burger Recipe

Texas Beef Burgers

  • Servings: 4 Patties
  • Time: 50 mins
  • Difficulty: Easy
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NF_TexasBeefBurger2

Ingredients:

  • 1 lb. extra lean ground beef
  • 1/3 cup whole wheat breadcrumbs, toasted
  • 1/4 cup fat free, cholesterol free egg substitute
  • 1/2 cup onion, finely chopped
  • Extra virgin olive oil spray
  • 1 tsp. NutriFit Calypso Salt & Sugar Free Spice blend, or salt free chili powder

Directions:

  1. Heat a nonstick skillet over medium heat. Spray with extra virgin olive oil spray. Add the onions, and saute until translucent, about 5 minutes. Let cool.
  2. In a medium-size bowl, mix the egg substitute, bread crumbs, spices and onions; then lightly mix in the ground beef. Shape the ground beef mixture into 4 patties, each about 1/2 inch thick.
  3. Spray a wide nonstick frying pan with extra virgin olive oil cooking spray. Place over medium-high heat; add the hamburger patties. Cook, turning once, until patties are lightly browned on both sides and juices run clear when knife is inserted in center (8 to 10 minutes). Serve on sprouted wheat buns.

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By Jackie Keller
From: Jackie Keller, Founder – NutriFit, LLC
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Foods that Fight Cancer

The link between nutrition and cancer is an important relationship to understand and one that many people today seem to forget. What many people may not realize is that nearly 35% of all cancers are tied to nutrition in some way. Consequently, there have been a number of studies devoted to the research of cancer-fighting foods and diets and the results tend towards a number of recurring trends.

The big picture of the research available shows that eating more fruits and vegetables, and less meat and highly saturated fat dairy products will improve your odds of avoiding nutrition-related cancers. Additionally, cooking methods that use exposure to high heat and charring (barbeque, grilling) have been linked to higher risk of cancer. Not to worry though, a balanced diet lowers the risk of cancer and there are a number of foods that actively reduce the risk of cancer. The American Institute for Cancer Research recommends filling 2/3 of your plate with fruits, veggies, whole grains and beans.

More specifically, dark leafy greens such as spinach, kale, collard greens and Swiss chard are high in fiber, folates, cartenoids and flavonoids that protect against a number of cancers. Green tea is also high in flavonoids and polyphenols that act as antioxidants that can prevent liver, colon, breast and prostate cancer. Berries (strawberries, blueberries and raspberries) are also high in fiber and Vitamin C and can protect against esophagus and colorectal cancer.

In terms of food to avoid, one of the worst foods is full, fat regular bacon. It is extremely high in saturated fat and is full of nitrites and other cancer-contributing ingredients. Look instead for reduced fat bacon or turkey bacon that is specifically labeled to be nitrate-free. Look for nitrate-free labeling on other processed meats as well, such as lunchmeat, sausage and hot dogs. Also, avoid any foods that contain GMOs but beware, you won’t find GMOs on the nutrition label so be sure to look for foods that are specifically labeled to be non-GMO.

A few powerful changes in lifestyle and diet can be incredibly influential in reducing the risk of cancer. Simple changes – from being more aware of what’s in your food to including foods in your meals that prevent cancer in or diet all help in making informed decisions when it comes to nutrition and all help reduce the risk of developing nutrition-related cancers.

Pasta with Dilled Pea Sauce Recipe

Pasta with Dilled Pea Sauce

NF_PastaDillSauce3

Servings: 4

Serving Size: 1 cup

 

Ingredients:

 

2 tbsp cornstarch

1 tsp extra virgin olive oil

¼ cup fresh dill

3 cups frozen peas

1 tbsp ginger, finely peeled & chopped

dash hot pepper sauce

1 ea leeks, thinly sliced

8 oz penne pasta, uncooked

3 cups reduced sodium vegetable broth

¼ tsp salt

4 tbsp water

 

Directions:

1. In a medium saucepan over medium-high heat, add the oil and the gingerroot and cook for 2 minutes.

2. Add the leek and cook for 3 minutes more.

3. Stir in the vegetable stock and dill, and bring to a boil. Add the peas and bring back to a boil.

4. Remove the sauce from heat. Pour the mixture into a blender and puree until smooth, about 5 minutes.

5. Mix the cornstarch and water to form a slurry. Add it to the sauce, return it to the heat and stir it until thickened, about 1 minute.

6. Cook the pasta according to the package directions, drain, and transfer to a large warm bowl.

7. To serve, add the salt and hot pepper sauce, toss with the pasta, and enjoy.

Food Exposed

This week’s episode of Food Exposed with Jackie Keller is all about sports nutrition for the recreational and professional athlete. This week’s guest is NCAA All American Runner, Maggie Vessey, who shares her best nutrition and fitness tips and her favorite foods when training. She and Jackie also prepare Jackie’s recipe for healthy Pasta and Turkey Meatballs, straight from the NutriFit kitchen. (Recipe posted below)

Watch the full episode of Food Exposed here:

Pasta with Turkey Meatballs
Pasta with Turkey Meatballs (3 servings)

Ingredients:
1 lb ground turkey
½ cup fat free egg subsitute
½ cup whole wheat breadcrumbs
¼ cup onions, chopped
1 tsp worcestershire sauce
1 tsp NutriFit Mediterranean Spice Blend
2 cup marinara sauce
1 cup, pasta cooked al dente

Directions:

Meatballs:
1. Heat a nonstick skillet over medium heat. Spray with nonstick skillet with extra virgin olive oil cooking spray., add the onions and cook until translucent or lightly browned.
1. In a large bowl, combine all of the ingredients (except the pasta and marinara sauce) and mix thoroughly. Shape the mixture into 1″balls.
3. Saute the meatballs until lightly browned and cooked 3/4 of the way through (about 10 minutes). Add the marinara sauce and finish cooking the meatballs in the sauce.

Cook pasta until al dente. Serve with meatballs.

Trans Fats: What’s the Big Deal?

The upcoming FDA ban on trans-fats has garnered a lot of media attention over the last few weeks and with that attention many questions on the effects of trans-fats on health and diet. So what are the dangers of trans-fats and why should they be banned from our foods?

Trans fats, or trans-fatty acids, are “created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid” (American Heart Asosociation, heart.org). Eating trans-fats lowers HDL (“good”) cholesterol levels and raises LDL (“bad”) cholesterol levels blocking arteries and increasing the chance of heart attack and stroke. Trans-fats, like all fats,  also carry a whopping 9 calories per gram – nearly twice that of carbohydrates and fats. Diets high in trans-fats have also been linked to an increased chance of developing type-2 diabetes.

Trans-fats can be found in a number of everyday foods including shortening, tub butter, stick margarine, Crisco, Bisquick, fast-food French fries and hamburgers as well as certain ice creams and fried Ramen and Asian noodles. Deep-fat fried and highly processed foods are among the highest in trans-fats There are small amounts of trans-fats that occur naturally in meat and and dairy products, however the effect of these trans-fats on cholesterol is unclear compared to the effects of those produced by the food industry.

Companies use trans-fats because they are generally less expensive to produce and last longer and give a certain texture and taste to food that consumers have become used to for decades. However, there are many good alternatives to hydrogenated oils including saturated vegetable oils as well as corn, sunflower and safflower oils.

The FDA ban on tran-fats is a step in the right direction towards curbing obesity and improving the health of all Americans. Hopefully the FDA will continue to pursue restrictions on other harmful ingredients – including GMOs and high fructose corn syrup!

Steak Kabobs Recipe

Steak Kabobs

  • Servings: 2 Kabobs
  • Time: 50 mins
  • Difficulty: Medium
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Steak Kabobs

Ingredients:

  • 1/3 cup reduced sodium soy sauce
  • 1 tsp chili garlic hot sauce (medium)
  • ½ tsp natural liquid smoke
  • ½ tsp ground nutmeg
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • 1 tbsp fresh lime juice
  • 1 tbsp superfine sugar
  • ½ whole red onion, quartered
  • 1 lb sirloin steak, uncooked

Directions:

  1.  To make marinade: Put soy sauce, garlic hot sauce, liquid smoke, nutmeg, superfine sugar, peppers and lime juice in a blender carafe. Blend until smooth and even in both color and texture.
  2. To Make Beef:
  1. Rinse the meat, cut it into cubes about 1 1/2″ square. Place in a glass bowl, pour the marinade over the meat and turn to coat evenly. Cover with plastic wrap and refrigerate for 20-30 minutes.
  2. Prepare the kabobs by placing alternating cubes of meat and onions on bamboo skewers which have been soaked in water for 20 minutes.
  3. Grill or broil the skewers until the meat is thoroughly cooked, about 15-20 minutes.

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By Jackie Keller
From: Jackie Keller, Founder – NutriFit, LLC
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Do you know what’s in your food? (GMO or no GMO – that is the question!)

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By Jackie Keller

GMO or No GMO?

It seems like a question everybody should be able to answer – do you know what’s in your food? And while the question may seem simple enough to answer, you might not necessarily be able to find the answer on the nutrition label or packaging of your food. This is because there is currently no legislation that requires food producers to report if there are GMOs, (genetically modified organisms), in their products. GMOs, are plants or animals that have been genetically engineered with DNA from viruses, bacteria or other plants and animals and do not occur from natural processes or crossbreeding.

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Chicken and Bean Burritos Recipe

Chicken and Bean Burritos

  • Servings: 4
  • Time: 20 mins
  • Difficulty: Easy
  • Print

BurritosToGoCut 1

Serving Size: 1 burrito

Ingredients:

  • 8 oz. boneless, skinless chicken breast, chopped
  • ¼ cup cilantro, chopped
  • 4 (10″) fat free flour tortillas
  • 2 cloves garlic, chopped
  • 3 tbsp. green chiles, diced (you may use canned)
  • ¼ cup green onion, chopped
  • 1 fresh jalapeno chile, seeded and finely chopped
  • 1 tbsp. NutriFit Calypso Salt Free Spice Blend
  • 1 tsp. olive oil
  • 1 cup onion, chopped
  • 5 fresh plum tomatoes, seeded and chopped
  • 1 ¾ cup reduced sodium pinto beans, boiled without salt or fat

Directions:

Note- For each tablespoon of the Calypso Spice Blend, you may substitute:1 1/2 tsp. ground chilies, 3/4 tsp. ground cumin, 1/2 tsp. black pepper and 1/4 tsp. garlic powder.

  1. Preheat the oven to 350°F. Stack the tortillas and wrap tightly in foil. Place in oven for 10 minutes.
  2. Heat the oil in a large, high sided skillet and fry the onions for 2 minutes.
  3. Toss the chicken with the Calypso Blend, and fry until the chicken turns white, about 3 to 4 minutes.
  4. Stir in the pinto beans, slightly mashing with a spoon.
  5. Add the chicken stock and jalapeño chile. Stir to mix.
  6. Divide the chicken and bean mixture among the tortillas. Fold the edges and turn over on a baking sheet so that all the folds are underneath.
  7. Heat in a microwave oven for 1 minute, or until they are warmed through.

Combine the tomatoes, cilantro and green onions to create the salsa. Serve with the burritos

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By Jackie Keller
From: Jackie Keller, Founder – NutriFit, LLC
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Nutrition Tips for Marathon Running

Have a marathon coming up? Here are same training and race-day tips to help keep you in top marathon shape. At NutriFit, we share these tips with those athletes who are using our Sports Specific Meals.

As the saying goes, “not planning is planning to fail” and this holds especially true for marathon runners. To keep energy levels up and avoid crashing, ensure that you have a hydration and nutrition plan for race-day. Eat a small meal or two four hours before the race – make sure that you do not try any new foods to avoid any unexpected reactions. On runs longer than one hour, make it a habit to bring and eat small snacks that are high on the glycemic index. It is important, especially on longer runs, to not wait until you are hungry to eat – know your body and your needs to know when to refuel before waiting for a rumbling stomach as a cue to eat. The body stores a maximum of 2000 kilocalories of glycogen, which it quickly burns after 90 minutes or so.  Research shows that the typical 145 lb male burns 100 calories/mile with 80 of those calories coming from carbohydrates and 20 from fat.

Another way to keep energy up is with caffeine – but only use this if you regularly consume it and have a plan in place to balance caffeine intake with water and carbohydrate intake. Energy gels and sports drinks also contain carbohydrates and, when used properly, are a good supplement to your GI snacks. Incorporate these energy gels in your race-day plan, and consider using them as a chaser after re-hydrating with water. NutriFit also makes a wonderful Mighty Muscle Mix, which is a great recovery snack.

It is also important to take race-day conditions into consideration – high humidity and heat will affect your energy and run. Be sure to drink plenty of water and stop at aid stations along the marathon path. Pay attention to the color of your urine and bladder to identify possible problems and know the affects medications you may be taking might have on your body during the race.

Pomegranate Smoothie Recipe

Pomegranate Smoothie

Pomogrante Smoothie

Servings: 3

Serving Size: 16 oz

Ingredients:

2 cups pomegranate juice

½ cup extra firm lite tofu

1 cup apple juice

1 ea banana

Directions:

1. Put the juices, tofu and banana in a blender. Process until completely smooth. Refrigerate until ready to serve.

The Truth About High Protein Diets

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By Jackie Keller

High Protein Diets

The high protein diet has received increased media and celebrity attention in the last few years- but, the all important question remains – is it healthy? A high protein diet is defined as a diet that uses Continue reading

Holiday Cheese Log Recipe

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By Jackie Keller

Holiday Cheese Log

holiday cheese log

Servings: 12

Serving Size: 1 ½ oz

Ingredients:

4 oz fat free cream cheese

fresh cilantro leaves and parsley sprigs for garnish Continue reading

Skin-Friendly Foods

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By Jackie Keller

There are a number of factors and foods that affect the look and feel of your skin. Dietary antioxidants help fight signs of aging and can prevent cellular damage from damaging UV rays. Essential oils and fatty acids are helpful in maintaining a soft and smooth complexion. Additionally, certain vitamins and minerals aid in the prevention of acne and wrinkles.pic skincare foods

For example, omega-3 fatty acids have been shown to have anti-inflammatory properties that help lower risk of Continue reading

Peanut Butter Pie Recipe

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By Jackie Keller

Peanut Butter Pie

pic peanut-butter-pieServings: 3

Serving Size: 1 (2”) wedge

Ingredients: Continue reading

Surprising Reasons Your Gaining Weight

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By Jackie Keller

Aside from not eating right or exercising enough, there might be several factors that contribute to weight gain that might not occur to you! As a health and wellness coach, I try to help my NutriFit clients examine a number of factors in their lives that might affect weight and health.

In addition to maintaining a healthy diet and exercising regularly, it is also very important to get Continue reading

Plum Chicken Recipe

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By Jackie Keller

Plum Chicken Recipe

NF_PlumChicken3

Servings: 3

Serving Size: 1 chicken breast

Ingredients:  Continue reading