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PERSONAL TRAINING STUDIO

Fitness TogetherLincoln RI
618 George Washington Hwy
Suite B4
Lincoln, RI   02865
p. (401) 333-3363
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HOURS OF OPERATION

Monday - Friday
6:00 AM - 9:00 PM
Saturday
6:00 AM - 3:00 PM
Sunday
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Blog

Four Foods That You Never Thought To Eat For Breakfast

Posted: 04/18/2014

Mom was right when she said that breakfast is the most important meal of the day. After all, breakfast means “breaking the fast,” starting your day after a night of not eating with the energy and nutrition you need.  A healthy breakfast can help you concentrate better, give you strength and even help you to maintain a healthy weight.

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Banana Carrot Muffins

Posted: 03/21/2014

A favorite recipe of mine that Nicole makes often. I find them delicous with the plus of having a ready made breakfast for the week. For those of us that need to food prep this is a great recipe!

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The Power of Habits

Posted: 02/19/2014

Quick book review on how you can make your habits work for you not against you!

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Superbowl Salsa and Pita Chips

Posted: 01/31/2014

This classic dish is not only light on calories but also very yummy!

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Chickpea Pancake with Broccoli and Eggplant

Posted: 01/14/2014

We'd like to thank our hard working clients for a gem of a recipe!

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Halloween Baked Apples with Worms

Posted: 10/30/2013

Get your children to eat some healthy fruit! Just in time for Halloween

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Vegetarian Lentil Meatloaf

Posted: 10/30/2013

Thanks to Joanne for making this delicious recipe over the weekend and better yet bringing in a sample on Monday!

Thanks to Joanne ngredients:

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion , diced
1 cup quick-cooking oats
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg , beaten (or 1/4 cup egg substitute)
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon black pepper  

Directions:

 

-Boil salted water in a saucepan.
-Add lentils and simmer covered for about 30 minutes (varies with the type of lentils). Boil until the lentils are soft and most of the water is absorbed.
-Drain and partially mash the lentils.
-Scrape into a mixing bowl and allow to cool slightly.
-Stir in onion, oats, and cheese.
-Add egg, tomato sauce, garlic, basil, parsley, and pepper and mix.
-Scrape into a loaf pan that has been sprayed generously with non-stick cooking spray.
-Smooth the top of the loaf.
-Bake at 350 degrees for 30-45 minutes until top of loaf is dry, firm, and golden brown.
-Cool in pan for 10 minutes.
-Run a knife along the edges of pan, then turn out loaf into a serving plate.
-Makes 4 generous servings

 

Nutritional Information Per Serving:
Food Weight: 3.0, Calories: 279 , Fat: 11 g, Cholesterol: 79 mg, Sodium: 1125 mg,
Carbohydrate: 30 g, Dietary Fiber: 7 g, Sugars: 3 g, Protein: 16 g

- See more at: http://corp.fitnesstogether.com/nutrition-together/cookbook/detail/vegetarian-lentil-meatloaf/#sthash.0X1kP2e1.dpuf

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Roasted Pumpkin and Sweet Potato Pilau

Posted: 09/18/2013

Hearty pumpkin and creamy sweet potatoes steal the show in this winter-weather pilaf. It’s an ideal way to add fiber to your diet and a beautiful showcase for some underused winter vegetables

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Maple Walnut Apple Crisp

Posted: 09/18/2013

A crispy crust and gooey, sweet center make this wholesome treat something to write home about.

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Fresh Apple Salsa

Posted: 09/18/2013

This sweet-tart condiment features crisp, slightly acidic Spartan apples, though Fuji, Jonagold, and Liberty apples would also work nicely. Serve with pork or roast chicken.

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