lephysique healthy eats - Le Physique | Vancouver Personal Training https://www.lephysique.com Vancouver Personal Training. Led by Kinesiologists. Wed, 27 Jun 2018 22:26:10 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.12 https://www.lephysique.com/wp-content/uploads/2018/07/cropped-Background-32x32.png lephysique healthy eats - Le Physique | Vancouver Personal Training https://www.lephysique.com 32 32 Healthy Eats: Stuffed Peppers https://www.lephysique.com/stuffed-peppers/ Thu, 15 Mar 2018 17:54:00 +0000 http://www.lephysique.com/?p=5766 Classic stuffed peppers bring out unique flavour profile of each ingredients. Its simplicity and versatility makes it an easy to-go dish that’s hassle-free! If you’ve never tried this recipe before, you’re in for a treat – give this a try […]

The post Healthy Eats: Stuffed Peppers first appeared on Le Physique | Vancouver Personal Training.

]]> Classic stuffed peppers bring out unique flavour profile of each ingredients. Its simplicity and versatility makes it an easy to-go dish that’s hassle-free! If you’ve never tried this recipe before, you’re in for a treat – give this a try tonight.

Without further ado….healthy, delicious and simple

Stuffed Peppers

Original photo source from Foodnetwork.com

Prepping the ingredients!

Ingredients Amount Prep
Lean ground beef 1 pound (454 grams)
Cooked long grain and wild rice 1 cup Washed and cooked
Monterrey Jack cheese  1.5 cup Grated
Bell Peppers  6 Washed, top removed, and seeded
Roma tomatoes 4 Seeded and finely chopped
Garlic 2 Cloves Chopped
Onion 1 small onion Finely diced
Peppercorn/ground black peppers sprinkle Adjust according to preference
Salt sprinkle Adjust according to preference
Zucchini 1 Washed and finely diced

Directions

  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside.
  3. Scoop out all the seeds and the membrane. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  4. Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the ground beef and season with salt and pepper.  Break up the lumps and cook until just beginning to brown. This takes about 8 to 10 minutes. Transfer to a paper towel-lined plate to get rid of the fat.
  5. Wipe out the pan or skillet and add 2 tablespoons olive oil. Add onions and chopped peppers and cook until beginning to soften for 3 to 4 minutes. Add garlic and zucchini and cook for another minute. Add tomatoes and season with salt. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  6. Fill the peppers with the rice mixture and top each with the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with some olive oil. Cover with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes until the peppers are soft and the cheese is slightly browned and melted.

Often simplicity is the key to success. What filling do you love in your peppers?

The post Healthy Eats: Stuffed Peppers first appeared on Le Physique | Vancouver Personal Training.

]]> Healthy Eats: Moule Frites with a Twist https://www.lephysique.com/moule-frites/ Thu, 15 Feb 2018 17:57:33 +0000 http://www.lephysique.com/?p=5630 What better way to show your love for seafood with Moule Frites? Originated in Belgium, this mussel and fries dish easily elevates your culinary game. A nice blend of elegance and simplicity… For a healthier version, we’re going to substitute fries with baguette.   […]

The post Healthy Eats: Moule Frites with a Twist first appeared on Le Physique | Vancouver Personal Training.

]]> What better way to show your love for seafood with Moule Frites? Originated in Belgium, this mussel and fries dish easily elevates your culinary game. A nice blend of elegance and simplicity… For a healthier version, we’re going to substitute fries with baguette.

Original photo source from BBCgoodfood.com

 

Lets conquer the Moule Frites!

Ingredients Amount Prep
 Butter ~50ml (50g)  Room temperature
 Mussels 2 pounds Soaked for an hour, beard trimmed, and washed *
Spring onions  2 bunches Half thinly sliced, half chopped into big chunks
Shallots  2-3 cloves Thinly sliced
Garlic Clove 2 cloves Peeled and sliced
 Thyme  1 bunch Discard thick stem
White wine (Pernod, Sauvignon, or Pinot blac) 1/2 cup Room temperature
Peppercorn/ground black pepper 1 Tbsp Adjust according to preference
Parsley Handful Leaves thinly chopped. Discard the stems
Baguette 1 loaf Sliced
  1. Discard any opened mussels. Remove beards from the remaining mussels by pulling it from side to side using a paring knife.  Scrape off barnacles from the shell. Soak the mussels in cold, ice water for about an hour.  Remember to change the water 3-4 times – the water becomes very cloudy. Drain well; pat dry with paper towel.
  2. Place a large, heavy-based sauté pan (with a lid) on medium. Add butter and sweat the shallots for 5 minutes. Add in thyme sprigs, chunks of spring onion, and peppercorn. Cook for about 1 minute.
  3. Deglaze with white wine until stock reduces by 1/3.
  4. Turn the heat on high, then add all the mussels. Cover and cook for 5 minutes. Shake them up every so often so the mussels cook evenly.
  5. Transfer cooked mussels into a deep serving dish. Discard any unopened mussels. Garnish with remaining parsley. Dip the slices of baguette into the rich broth. Enjoy!

Making an elegant dinner doesn’t have to be difficult. What’s your favourite way of preparing mussels?

 

Pichada Wangsangthong – Client Care Manager
20170914_122052Pichada grew up playing various sports such as track and field, and is now primarily involved in karate and tennis. A 3rd year student at UBC, she enjoys using her education to help guide her clients in physical activities to avoid injuries. Pichada has a passion for food adventures, sports, and healthy living and hopes that she can assist others in their journey to achieving their fitness goals.

The post Healthy Eats: Moule Frites with a Twist first appeared on Le Physique | Vancouver Personal Training.

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