The August Nutrition New newsletter has all new classes, note from the doctor, information about proteins from our nutritionist, and a recipe for a Peach Freeze that is healthy, cool, and refreshing for a hot August day! If you have any information you would like to have posted in the September newsletter, just email ideas to peakmarketing@peaknutritionandweightloss.com.
Concerned about your metabolism? You are not alone. By knowing our own individual metabolic rate, we would know exactly how many calories we would need to consume in order to be more successful in reaching our weight loss goals. We now carry the BodyGem Resting Metabolic Rate Machine, which tests precisely what your metabolic rate is by administering a simple breath test into the device. The BodyGem calculates the measurement by including influencing factors such as your weight, age, body composition, hormone levels, and gender which ensures an accurate read-out of your personal resting metabolic rate. This information gives you a precise coloric target for your day, which will help you and your nutritionist develop a program with a preferred eating and exercise plan for your particular body. For more details or to schedule an appointment, please call or email our office, and we will be happy to assist you!
If you missed the August 14th cooking class, do not fret, there will be another cooking class available in the fall. This month, Celena prepared Kashi Banana Roll-ups for a quick breakfast, Bell Pepper Nachos for a healthy snack, Turkey Joes for a delicious lunch, Springtime Pasta and Sausage for dinner, and Lemonade Mousse and Angel Food Cake with Blueberries and Cream for our 2 Desserts!! The class was a big hit, and due to popular demand, she will be having the next class on quick meals you can prepare in Ziplock Steam Bags. This will also include breakfast, lunch, dinner, dessert, and snacks - not only will they be healthy and delicious, but clean-up will be a snap!!
Recipe of the Week
Rhubarb Pecan Crunch Muffins
MAKES 12 MUFFINS
Ingredients
1 cup all-purpose (plain) flour
1 cup whole-wheat (whole-meal) flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
2 teaspoons grated orange peel
3/4 cup calcium-fortified orange juice
1 1/4 cup finely chopped rhubarb
2 tablespoons chopped pecans
Directions
Preheat the oven to 350 F. Line a muffin pan with paper or foil liners.
In a large mixing bowl, combine the flours, sugar, baking powder, baking soda and salt. Stir to mix evenly.
In a separate bowl, add the egg whites, canola oil, applesauce, orange peel and orange juice. Using an electric mixer, beat until smooth. Add to the flour mixture and blend just until moistened but still lumpy. Stir in the chopped rhubarb.
Spoon the batter into 12 muffin cups, filling each cup about 2/3 full. Sprinkle 1/2 teaspoon of chopped pecans onto each muffin and bake until springy to the touch, about 25 to 30 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Serving size: 1 muffin
Nutrition Facts: Calories 144; Total Fat 3g; Saturated <1g; Monounsaturated 2g; Protein 3g; Carbohydrate 26g; Cholesterol 0mg; Sodium 190mg; Fiber 2g; Potassium 133mg; Calcium 50mg.
