Yummy Fitness

Healthy Video Recipes - Parmesan Crusted Salmon Sticks With Mandarin Pistachio Salad

May 30th, 2008 . by Sean Bissell

Video Recipe Is At The Bottom Of This Post

Ingredients: (1 serving)

•4oz Salmon (Preferably wild caught)
•1/2 Tbsp olive oil
•1/2 Tbsp lemon juice
•1/2 Freshly squeezed orange juice (from the actual orange, not the stuff in the carton, jug, or can)
•1/4 cup mandarin oranges (canned)
•1/4 cup whole wheat flour
•1 Tbsp parmesan cheese
•1/2 egg white
•1 Tbsp pistachios (without shells)
•Salad greens (your choice of lettuce)


Cut the salmon into strips. Put the flour, parmesan cheese, and salt and pepper into a zip lock bag, throw in the salmon strips and shake it all up. Then take out the salmon strips and put on a tray, lightly coat in olive oil (with a brush to keep the olive oil controlled) and then put it under the broiler for about 5-8 minutes or until brown and the salmon is cooked through.

While the salmon is cooking, squeeze a whole orange and roll it around on a table until you can hear the juices squishing around inside the orange peel. Then cut a small hole into the orange and squeeze the juice into a bowl, and add the lemon juice. Next put salad greens into another bowl and place the pistachio nuts and mandarin oranges on top, and then add the orange juice and lemon juice combination on top of the salad as a dressing.

Take out the salmon strips, and enjoy!

Nutrition Info: ( Note: This one is weird in the fact that we can’t tell you the exact nutritional information because not all the parmesan and flour sticks to the salmon. Also you probably won’t use all the oil either. But to be conservative we’ve estimated the nutritional facts on the high end. Realistically, you can probably estimate less carbohydrates, less fat, and therefore less overall calories. In my estimation, it could be actually 100 less calories. And that’s good :) especially because even if it’s less calories, the protein won’t be less because that mostly comes from the salmon.)
Calories: 420
Protein: 31
Carbs: 26
Fat: 22

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Healthy Recipes - Shrimp Kabobs

May 23rd, 2008 . by Sean Bissell

And again, here’s another great, yummy, incredible, and healthy recipe.

It’s actually a great one for those of you trying to go for a lower carb approach, as all the carbs from this recipe come from veggies. And there’s only 9 carbs per serving.

This one is great for protein as well, it’s very high in protein at 36 grams per serving (which is great.)

Total time for this recipe is around 20 minutes (a little longer than what I usually like) but skewering the kabobs and cutting up all the veggies actually takes a good amount of time. If you’re quicker at that than I am then this should be even faster.

Regardless, this recipe tastes so good that I actually had it two nights in a row :)

The lemon, fresh thyme, and wild caught shrimp with the grilled veggies and tomatoes just go so well together.

Even Clover the “Super Diet Dog” stopped playing with her toys and came running over to the kitchen to take a whiff.

Anyhow I hope you enjoy!

Ingredients: (1 Serving)
•6oz Shrimp (Preferably wild caught)
•1 Tbsp olive oil
•1/2 Tbsp lemon juice
•1/2 tsp fresh thyme
•Salt and pepper fresh ground
•2 Shallots peeled
•1/2 Green Bell Pepper
•3 Cherry tomatoes
•1/2 Small Zucchini

Combine 1 Tbsp of the olive oil with lemon juice, thyme, salt and pepper, and coat the shrimp with this mixture. Cover and let this sit in the marinade for about 15-30 minutes. Cut the peeled shallots in half and cut the peppers and cut into 1-2 inch pieces. Slice the zucchini into 3/4 inch rounds. Preheat the grill on med/high (if you don’t have a grill you can do this in the broiler on a pan). Place the Scallops and vegetables alternating onto skewers. Brush kabobs with the remaining olive oil and season them generously with salt and pepper. Grill for 2-3 minutes per side. Let them rest and serve on a bed of baby lettuce.

Nutrition Info:
Protein: 36
Carbs: 9
Fat: 17

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Healthy Recipes - Salmon Stir Fry

May 19th, 2008 . by Sean Bissell

Salmon Stir Fry

This is another great and healthy recipe that we think you’ll love. Granted this one is a bit more involved in preparation. It takes a bit of time to cut everything up and to measure it out. There’s also quite a bit of ingredients to take care of, but when it’s all done, it’s well worth it, believe us :)

Important: Before you watch the video you should take note that the nutritional information that Lindsey says in the video does NOT include the olive oil in the sauce. She added the olive oil and we forgot to update the nutritional information in the video. Just for your reference, you do not have to put in the olive oil, it will add approximately another 100-120 calories which mainly come from fat (good fat, but still fat) if you want to keep the calories and nutritional information the same as in the video, please leave out the olive oil (it will taste just about the same.) Otherwise, if you have some extra calories to burn, go for it! :)

Have fun, and enjoy!

• 1½ cups broccoli
• ¼ cup carrots
• ¼ cup celery
• ¼ cup mushrooms
• ¼ cup rice, brown cooked
• 2½ oz salmon, cooked
• ¼ cup scallions
• ¼ cup snow peas
• ¼ cup water chestnuts
• 2 tsp soy sauce
• ½ tsp oil (to coat the wok)

Spices / Flavoring:
• ¼ tsp black pepper
• ¼ tsp garlic powder

Cook the rice and set aside. Heat a large skillet or wok over medium heat and coat with the oil. Add the scallions, and cook for about 15 seconds and then add the julienned carrots, celery, water chestnuts, snow peas, broccoli florets, and the mushrooms. Stir fry until vegetables are crisp but tender. Combine the soy sauce, garlic powder, and ginger stirring until well mixed and pour into the skillet or wok. Cook over high heat, stirring frequently until sauce is slightly thickened. Next, add the salmon, stirring to coat well and serve with the rice.

Nutritional Information: (Without the olive oil in the sauce)
Calories: 330
Protein: 23.5
Carbs: 41

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