Easy Salmon Poke Bowl

NUTRITION

2 Servings

30 minutes

Ingredients

¾ Brown Rice

2 tsps Sesame Oil (divided)

227 grams Salmon Fillet (sushi-grade, skinless, diced)

2 tbsps Tamari

1 tsp Rice Vinegar

½ Cucumber (sliced)

¼ cup Radishes (thinly sliced)

½ Avocado (sliced)

½ Jalapeno Pepper (thinly sliced)

Directions

  1. Cook the brown rice according to the directions on the package. Once it has finished cooking, drizzle half the sesame oil over top and mix to combine.
  2. Meanwhile, in a medium-sized bowl, add the salmon, tamari, rice vinegar, and the remaining sesame oil. Place in the fridge to marinate for 10 minutes.
  3. Assemble your bowl by adding brown rice to the bottom. Top it with salmon, cucumber, radishes, avocado, and jalapeno. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to one day.

More Flavor: Add minced ginger and chili flakes to the salmon while it’s marinating.

Additional Toppings: Sesame seeds, cilantro and/or a spicy mayo.

Make it Vegan: Use tofu or tempeh instead of salmon.

Nutrition

Amount per serving 549

Calories 20g

Carbs 62g

Fiber 7g

Sugar 3g

Protein 34g

Cholesterol 58mg

Sodium 1108mg

Vitamin A 375IU

Vitamin C 13mg

Calcium 42mg

Iron 2mg

THE POWER OF PROTEIN

NUTRITION

Protein is essential for every single person, every single day. Protein becomes even more important the more active we are, and while most people know that it is important, often we don’t understand why it’s important.

Proteins are made up of amino acids, and these proteins and amino acids are the main building blocks of our muscles, bones, skin, tissues, and organs. When we consume protein, our body breaks it down into individual amino acids during digestion and then uses these amino acids to create new proteins throughout the body. It is essential to consume an adequate amount of protein; otherwise, the body will have to break down muscle to obtain the amino acids that it needs to function.

Now that we understand the role of protein in the body, there are 3 main benefits that we often focus on with protein.

Benefit #1 – Protein Helps You Feel Full Longer

One of the main issues for people trying to lose weight and for athletes burning a significant amount of calories is that they are constantly hungry.

This is where consuming protein can be especially beneficial because it helps you feel full for a longer period of time as compared to carbohydrates or fat. So for anyone trying to minimize unhealthy snacking, look for snacks that are higher in protein.

Benefit #2 – Protein Boosts Metabolism

In addition to helping to promote satiety, protein can also help increase metabolism, which can aid in burning calories more efficiently, which is important for anyone trying to change their body composition.

Protein, when consumed throughout the day, also helps you maintain your muscle mass. Having adequate muscle mass also is essential in maintaining your metabolism.

Benefit #3 – Protein Aids with Muscle Recovery and Growth

Not only does eating protein help prevent muscle breakdown, but it can also help build muscles. Combining regular activity and exercise with protein intake promotes muscle growth.

High-quality proteins contain all of the essential amino acids and are rich in branched-chain amino acids (BCAAs). Leucine, one of these BCAAs, plays a major role in promoting muscle growth and recovery after resistance and endurance exercise. These high-quality proteins exist in animal-based protein foods such as lean poultry, beef, fish, dairy, egg products, and whole eggs.

Protein shakes are extremely convenient, making them useful for active individuals and athletes who are constantly on the go. If choosing a protein powder supplement, whey protein and plant-based proteins such as soy or pea have been shown to most effectively promote muscle growth and recovery.

How Much Protein Should You Consume and How Often?

So now that we’ve covered the many benefits of protein, let’s talk about how much you need, especially if you’re using it to supplement your workouts.

Timing of protein intake is especially important for athletes or anyone trying to build muscle. Exercise stresses the muscles. Eating protein after a workout helps repair and rebuild muscle.

You should aim to consume 20-40 grams of protein within a half-hour after exercising or aim for a minimum of 0.36grams of protein for every 1 lbs of body mass.

Join MOVATI Today and get Started with This Special Offer. Already a member? To customize programming and help you improve your training, consult with one of our Personal Trainers in club and complete your Game Plan Session or join seminars with one of our fitness professionals.

*MOVATI’s trainers and/or consultants are not health care providers, and do not provide any medical diagnosis, treatment or advice, and any trainer and/or consultant tips are not intended to replace the advice of a health care professional.

 

SIP ON OUR NEW SEPTEMBER SHAKES TODAY AT OUR MOVATI CAFÉ!

IN CLUB

MO-GLO SHAKE

Ingredients:
10oz Wildberry Juice
Vanilla Protein
Collagen
½ cup Strawberry
¼ cup Blueberry
¼ cup Spinach

Some benefits of collagen include: thicker hair, healthier nails, increased muscle mass, improves your skin and more!

MO-GAINZ

Ingredients:
10oz Skim Milk/Unsweetened Almond Milk
Chocolate Protein
Creatine
¼ cup Banana
½ cup Strawberry
¼ cup Blueberry
¼ cup Spinach

Some benefits of creatine include: improve exercise performance, increase muscle mass, help in recovery and more!

We look forward to seeing you at the CAFÉ!

Jalapeno Turkey Burger Salad

NUTRITION

4 Servings / 15 minutes

Ingredients

454 grams Extra Lean Ground Turkey

1 Egg (whisked)

1 tbsp Smoked Paprika

2 tsps Chili Powder

1 Jalapeno Pepper (finely chopped,

seeds removed for less heat)

1/3 cup Red Onion (grated and drained

of excess water)

Sea Salt & Black Pepper (to taste)

4 cups Arugula (packed)

1 Avocado (sliced)

1/3 cup Cilantro Lime Dressing

Directions

  1. In a large bowl, combine the turkey, egg, smoked paprika, chili powder, jalapeño, and red onion. Mix well and season with salt and pepper. Form the mixture into even patties.
  2. Preheat the grill to medium heat.
  3. Add the patties to the grill and cook for six to seven minutes per side or until cooked through.
  4. Divide the arugula onto plates and top with the burger and avocado. Drizzle with the dressing. Enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: One serving is one cup of arugula and one burger patty.
  • More Flavor: Add green onion, garlic, and/or chopped cilantro to the turkey mixture.
  • Additional Toppings: Add sliced radish, cilantro, cherry tomatoes, or chopped pepper to the salad.
  • Wet Mixture: To avoid a wet mixture, be sure to squeeze out excess liquid from the onion after grating on a box grater.
  • No Cilantro Lime Dressing: Use dressing of choice.

Nutrition

Amount per serving

Calories – 408

Fat – 32g

Carbs – 8g

Fiber – 5g

Sugar – 2g

Protein – 25g

Cholesterol – 130mg

Sodium – 338mg

Vitamin A – 1981IU

Vitamin C – 13mg

Calcium – 81mg

Iron – 3mg

Chickpea & Cucumber Avocado Sandwich

NUTRITION

3 Servings / 10 minutes

Ingredients

1 ¾ cup Chickpeas (cooked, rinsed)

1 Avocado (medium)

1 tsp Lemon Juice

¼ cup Parsley (finely chopped)

1 Garlic (small clove, minced)

Sea Salt & Black Pepper (to taste)

6 slices Whole Grain Bread (toasted)

1 cup Baby Spinach

½ Cucumber (large, sliced)

Directions

  1. In a large bowl, add the chickpeas and avocado. Mash well until everything is combined. Add the lemon juice, parsley, garlic, sea salt, and pepper. Mix well once more.
  2. On one slice of the toast, add the spinach and cucumber. Top with the mashed chickpea mixture and the other slice of toast. Slice and enjoy!

Notes

  • Leftovers: Left Refrigerate the leftover chickpea-avocado mix in a sealed container for up to two days.
  • More Flavor: Add fresh herbs or spices to the chickpea mixture, such as dill, cumin, or cayenne.
  • Gluten-Free: Use gluten-free bread instead.

Nutrition

Amount per serving

Calories – 496

Fat – 16g

Carbs – 71g

Fiber – 19g

Sugar – 11g

Protein – 22g

Cholesterol – 0mg

Sodium – 338mg

Vitamin A – 1541IU

Vitamin C – 20mg

Calcium – 166mg

Iron – 6mg

Shrimp & Mango Salsa Bowl

NUTRITION

2 Servings / 20 minutes

Ingredients

1 Mango (diced)

1 Avocado (diced)

1/3 cup Red Onion (diced)

3 tbsps Cilantro (finely chopped)

2 tbsps Mint Leaves (finely chopped)

1 Lime (juiced)

¾ tsp Sea Salt (divided)

2 tbsps Avocado Oil (divided)

3 cups Cauliflower Rice

227 Shrimp (peeled, deveined, tails removed)

Directions

  1. In a bowl, mix together the mango, avocado, onion, cilantro, mint, lime juice and, a 1/4 of the salt. Set aside.
  2. Warm half of the oil in a pan over medium heat and add the cauliflower rice. Season with a 1/4 of the salt. Sauté for two to three minutes or until the cauliflower is warmed through. Divide evenly between bowls.
  3. Warm the remaining oil in the same pan and add the shrimp. Season with the remaining salt. Cook on each side for two to three minutes or until pink and cooked through.
  4. Evenly divide the shrimp and mango salsa on top of the cauliflower rice. Enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: One serving is equal to approximately 1 1/2 cup of cauliflower rice with shrimp and salsa.
  • More Flavor: Add minced garlic.

Nutrition

Amount per serving

Calories – 447

Fat – 21g

Carbs – 44g

Fiber – 13g

Sugar – 28g

Protein – 30g

Cholesterol – 183mg

Sodium – 1062mg

Vitamin A – 2145IU

Vitamin C – 81mg

Calcium – 145mg

Iron – 2mg

Spinach Chickpea Pasta Salad

NUTRITION

2 Servings / 10 minutes

Ingredients

113 grams Chickpea Pasta

¼ cup Green Olives (pitted, quartered)

¼ cup Shallot (chopped)

1 cup Cherry Tomatoes (halved)

1 Green Bell Pepper (medium, diced)

57 grams Mozzarella Ball (pearls)

2 tbsps Italian Dressing

2 cups Baby Spinach

¼ cup Basil Leaves

Directions

  1. Cook the pasta al dente according to the package directions. Drain and rinse under cold water.
  2. In a bowl, add the olives, shallot, tomatoes, peppers, mozzarella balls, and dressing. Mix to combine. Add the spinach and the basil and toss to combine.
  3. Refrigerate until ready to serve. Enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: One serving is approximately two cups.
  • Make it Vegan: Use dairy-free cheese.
  • More Flavor: Add a cooked protein of your choice.

 Nutrition

Amount per serving

Calories – 348

Fat – 12g

Carbs – 45g

Fiber – 12g

Sugar – 11g

Protein – 23g

Cholesterol – 23mg

Sodium – 516mg

Vitamin A – 4192IU

Vitamin C – 69mg

Calcium – 262mg

Iron – 8mg

Pineapple Salmon Skewers

NUTRITION

2 Servings / 15 minutes

Ingredients

289 grams Salmon Fillet (cut into 1-inch cubes)

2 cups Pineapple (cut into 1-inch cubes)

4 Barbecue Skewers

2 tbsps Extra Virgin Olive Oil

1 tbsp Honey

1 tbsp Lemon Juice

2 Garlic (cloves, minced)

1 tsp Ginger (fresh, grated)

½ tsp Red Pepper Flakes

Sea Salt & Black Pepper (to taste)

1 stalk Green Onion (optional, garnish)

Directions

  1. Thread the salmon and pineapple onto the skewers.
  2. In a small bowl, whisk together the oil, honey, lemon juice, garlic, ginger, red pepper flakes, sea salt, and pepper. Brush the marinade onto the skewers.
  3. Grill the skewers for eight to ten minutes, or until the salmon is cooked through. Garnish with sliced green onion and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to four days.
  • Serving Size: One serving is equal to two 10-inch skewers.
  • More Flavor: Add paprika and garlic powder to the marinade. If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
  • No Grill: Bake the skewers in the oven at 400℉ (205℃) for ten minutes or until the salmon is cooked through.

 Nutrition

Amount per serving

Calories – 453

Fat – 23g

Carbs – 32g

Fiber – 3g

Sugar – 25g

Protein – 31g

Cholesterol – 82mg

Sodium – 69mg

Vitamin A – 583IU

Vitamin C – 84mg

Calcium – 49mg

Iron – 2mg

Yogurt with Banana, Nuts & Seeds

NUTRITION

1 Serving / 5 minutes

Ingredients

1 cup Plain Greek Yogurt

1 Banana (sliced)

1/4 cup Almonds

2 tbsps Pumpkin Seeds

Directions

  1. Add the yogurt, banana, almonds, and seeds to a bowl and enjoy!

Notes

More Flavor: Add maple syrup or vanilla.

Additional Toppings: Nut butter, shredded coconut, chia seeds and/or hemp seeds.

Dairy-Free: Use a dairy-free yogurt alternative.

Nutrition

Amount per serving

Calories – 583

Fat – 31g

Carbs – 48g

Fiber – 9g

Sugar – 22g

Protein – 36g

Cholesterol – 34mg

Sodium – 143mg

Vitamin A – 1329IU

Vitamin C – 25mg

Calcium – 609mg

Iron – 4mg

Banana Pecan Chocolate Chip Muffins

NUTRITION

9 Servings / 40 minutes

Ingredients

1 Banana (ripe, mashed)

1 Egg

1/4 cup Coconut Sugar

1 1/8 cups Plain Coconut Milk (unsweetened from the carton)

1 1/2 cups Oat Flour

1/2 cup Coconut Flour

2 tsps Baking Powder

1/8 tsp Sea Salt

1/3 cup Pecans (chopped)

1/2 cup Dark Chocolate Chips

Directions

  1. Preheat the oven to 350°F (175°C). Line a muffin tray with liners or use a silicone muffin tray.
  2. Whisk the banana, egg, and coconut sugar together until smooth. Stir in the milk.
  3. Add the oat flour, coconut flour, baking powder, and sea salt. Mix to combine until a batter forms. Fold in the pecans and chocolate chips.
  4. Divide the batter evenly between the muffin cups. Top each muffin with a few more chocolate chips, if desired. Bake for 20 to 22 minutes or until an inserted toothpick comes out with a few crumbs on it. Let them cool for 10 to 15 minutes. Enjoy!

Notes

Leftovers: Store in an airtight container on the counter for up to three days. Freeze for up to three months.

Serving Size: One serving is one muffin.

Additional Toppings: Serve with nut butter or coconut butter.

No Coconut Milk: Use any other alternative milk.

Coconut Flour: This recipe was developed and tested using Bob’s Red Mill Coconut Flour. If using another type of coconut flour, note that results may vary.

Nutrition

Amount per serving

Calories – 256

Fat – 11g

Carbs – 32g

Fiber – 5g

Sugar – 13g

Protein – 6g

Cholesterol – 21mg

Sodium – 167mg

Vitamin A – 103IU

Vitamin C – 1mg

Calcium – 133mg

Iron – 2mg