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Meal of the month from Revive Wellness: Pizza on a Stick

Cooking and preparing food is an everyday occurrence in most households, so why not try and let your kids help and learn along the way.

Bonus: children are more likely to eat what they help prepare!

Pizza on a Stick

Makes 12 skewers

Ingredients:

  • 2 whole wheat pita breads, chopped into squares
  • ¼ cup turkey peperoni
  • ½ cup chicken, cubed and precooked
  • ¾ cup small mozzarella balls
  • ½ cup cherry tomatoes
  • ½ cup red or green peppers, chopped into large chunks
  • ½ cup mushrooms
  • 1 Tbsp. olive oil
  • 1 tsp. oregano
  • 1 Tbsp. parmesan cheese, grated
  • 1 cup marinara sauce
  • 12 wooden skewers, soaked in water

Preparation:

  1. Heat oven to 400 °F.
  2. Allow your child to build their own personal skewer, trying to layer as much variety as possible.
  3. Lay the skewers onto a baking sheet lined with parchment paper.
  4. Combine the olive oil, and oregano and brush over the skewers, being sure to put extra onto the pitas so they don’t dry out in the cooking process.
  5. Sprinkle with parmesan cheese.
  6. Bake for 6-8 minutes, until veggies are starting to soften and the parmesan cheese is melted.
  7. While the skewers are cooking, warm up marinara sauce either on the stove or in the microwave.
  8. Use the marinara sauce as a dip.
  9. Serve and enjoy!

 

For more kid-friendly recipes or health information, check out our blog.

-From Revive Wellness Inc.-

Meal of the Month from Revive Wellness: Campfire Chicken Fajitas

Just because you’re away from home doesn’t mean you have to throw away all your good eating habits!

Here are 10 tips for a healthier trip:

1) Do as much prep work for larger meals at home = more time for fun!

2) Pack fruit that travels well: oranges, apples, bananas, or dried fruit. Since these don’t have to be kept cold it will help save space in your fridge or cooler.

3) Prep (wash and cut) raw veggies: carrots, celery, broccoli, cauliflower. Or just buy the pre-washed/bagged kind; throw in some snap peas and cherry tomatoes, don’t forget the bagged salads too!

4) Pack the following: cheese sticks or pre-portioned light cheese and Greek yogurt. High fiber bread, crackers, pitas or tortillas.

5) Pre-cook pasta at home and store it in a ziploc or container. Make a simple pasta salad by throwing in some of those pre-cut veggies; add some cheese and vinaigrette, Voila!

6) Crack your eggs before you go. Store them in tupperware and keep frozen or fresh. Much, much easier to travel with eggs this way!

7) Take your crock pot. Before leaving, mix ingredients and pack in a ziploc (or just prep at the campsite). On your way out to the beach pop it in your crock pot! Some ideas here: chili, sloppy joes, salsa chicken, pot roast (use the leftover for sandwiches the next day).

8) Pack homemade muffins, cookies, trail mix (cereal, dried fruit, nuts, seeds, air-popped popcorn. Or Commercial Trail Mix with no added salt).

9) Try tin-foil dinners (see below) for an easy and tasty balanced meal.

10) Bring one or two of your favourite treats! You are camping after all 🙂

 

Campfire Chicken Fajitas
Serves 4

Ingredients:

  • 2 chicken breasts, sliced into strips
  • 2 cups red peppers, sliced
  • 1 cup onion, sliced
  • 1 Tbsp. canola oil
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 1 tsp. cumin
  • ½ tsp. salt

Serve with whole wheat tortilla wraps, Greek yogurt, salsa and cheese.

Preparation:

  1. Combine all in ingredients raw in a large bowl and mix well.
  2. Use 4 large pieces of tin foil and split the mixture evenly between all four.
  3. Wrap the mixture up being sure there are no holes, but leaving a little room in the package for steam to grow.
  4. Place in the fridge until ready to use.
  5. When ready to eat, heat a grill over propane or fire and place the fajita package directly on the grill.
  6. Cook for 10 minutes.
  7. Serve and enjoy!

Nutritional analysis per serving: 171 calories, 6 g fat, 19g protein, 9 g carbohydrate (7 g available carbohydrate), 2 g fibre, 49 mg sodium

Meal of the Month from Revive Wellness

We dedicate June to men’s health and will be blogging all month on the topic, sharing the top nutrients for men, BBQ tips, Father’s Day lessons, motivation and more. Men have specific health and wellness needs (just as women do) – here are some of the ways our dietitians can help:  https://www.revivewellness.ca/mens-health/

As you know, your diet and exercise choices can play a large role in health statistics and while more research needs to be done, the evidence is strong to recommend men to consume enough lycopeneand seleniumin their diet on a regular basis. These nutrients in particular contribute to prostate health.

The best place to find lycopene is in tomatoes or tomato products. Carrots, red peppers and grapefruit also contain lower amounts of lycopene.

Selenium is found in abundance in brazil nuts, oysters, sardines, halibut, sea bass, cod, salmon, mackerel, liver, puffed wheat, mushrooms, and cottage cheese. 45mcg is all you need on a daily basis from your diet.

Our meal of the month is full of both nutrients.

SageHealth for Men
Sage Halibut (makes 4 servings)

Ingredients

  • 4 (5 oz.) halibut fillets
  • 1 Tbsp. canola oil
  • ¼ tsp. salt
  • 1 tsp. pepper
  • 1 clove garlic, minced
  • ¼ cup fresh sage
  • 2 Tbsp. white wine
  • 2 tsp. butter
  • 1 Tbsp. lemon juice

Preparation

  1. Preheat oven to 400°F.
  2. In an oven-safe pan, heat canola oil on medium-high heat.
  3. Season halibut with salt and pepper before putting in pan. Sear both sides of the fish for about 2 minutes each. Add sage leaves and garlic.
  4. Place into the oven for 5 minutes, until fish is flaky. Remove from oven, and remove fish from pan.
  5. Add white wine, butter and lemon juice to the garlic and sage that remain in the pan and simmer gently, until thickened. Pour sage sauce over fish.
  6. Serve and enjoy!

 

Nutritional analysis per serving (4 servings): 218 calories, 11 g fat, 30 g protein, 2 g carbohydrate (1 g available carbohydrate), 1 g fibre, 263 mg sodium

Pair this protein with stir-fried carrots, red peppers and mushrooms, and a grain such as quinoa, rice or our Barley and Mixed Mushroom Pilaf for a balanced meal.

 

SVPT and Revive Wellness are swapping content once a month in a new series: “move of the month/meal of the month” related to the same theme. Look for the move to be shared on https://www.revivewellness.ca/blog/on the 1st, and the meal to be shared on the 15thon http://www.svptfitness.com/blog/