Author: My Team My Health

Seared Lemon Broccolini Medley

by My Team My Health, posted in Meatless, Recipes, Uncategorized
lemon-broccolini
Pampered Chef’s Recipe

Makes 6 servings

Per serving

3 vegetables

2 ½ condiments

2/3 fat serving

•             2 tbsp (30 mL) butter

•             1 large lemon, cut into ¼” (6 mm) thick slices

•             6 cups Swiss chard, stems diced and leaves chopped into 3″ (7.5 cm) pieces

•             ¼ tsp (1 mL) crushed red pepper flakes

•             ½ tsp (2 mL) coarsley ground salt

•             ¼ tsp (1 mL) coarsely ground black pepper

•             3 bunches broccolini, cut into 4″ (10 cm) lengths (about 2lb/1kg)

•             ½ cup (125 mL) chicken broth

•             2   garlic cloves

•             2 tbsp (30 mL) grated fresh Parmesan cheese

•             1 tbsp (15mL) pine nuts

DIRECTIONS

  1. Melt butter in a 12″ skillet over medium heat. Add the lemon slices and cook undisturbed for 3 minutes per side. Remove the slices from the skillet and set aside.
  1. Add the Swiss chard stems, red pepper flakes, salt, and black pepper to the skillet and cook and stir for 2 minutes. Add the broccolini and garlic pressed with the garlic press; cook and stir for an additional 2 minutes.
  1. Add the Swiss chard leaves and broth, then cover and reduce the heat to medium-low. Cook for 6–8 minutes or until the broccolini is crisp-tender and the Swiss chard is wilted, stirring occasionally.
  1. Top medley with the Parmesan cheese, pine nuts, and seared lemon slices.

Philly Cheese Steak Stuffed Peppers

by My Team My Health, posted in Pork/Beef, Recipes, Uncategorized

philly-cheesesteak-peppers

Makes 4 servings
Per serving
1 Lean protein
3 vegetable servings
2 1/3 condiments


1 lb Low Sodium Roast Beef
4 ounces low-fat provolone cheese
2 ounces low fat cream cheese
4 bell peppers – total weight 1 1/4 pounds
1 cup chopped scallions
6 oz baby bella mushrooms
½ cup low sodium beef broth
1Tbs garlic
1/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400°. Start by slicing the peppers in half lengthwise and remove the ribs and seeds and set them aside.
Add the broth, garlic, mushrooms, scallions and a dash salt and pepper, to a large saute pan and cook over medium-low heat until the onions are tender, approximately 30 minutes.
Slice the roast beef into thin strips and stir into the onion and mushroom mix and heat through for about 3-5 minutes. Turn off the heat and stir in the cream cheese.
In the meantime, line the inside of each pepper with a slice of cheese. Next, fill each pepper with the meat mixture, then top with more cheese. Bake for 15-20 minutes until the cheese on top is golden brown.

Sausage and Cabbage

by My Team My Health, posted in Poultry, Recipes, Uncategorized

fried-cabbage-turkey

Sausage and Cabbage

 

slightly revised from peacelovelowcarb.com

Makes 4 servings

Per serving

1 Lean protein

3 vegetables

3 condiments

 

•             non-stick pan spray

•             1 cup leeks, diced (about 4 oz)

•             4 cloves garlic, minced

•             2 tbsp red wine vinegar

•             24 ounces  Jennie-O turkey sausage, cooked http://www.jennieo.com/products/76-lean-sweet-italian-turkey-sausage

•             5 cups green cabbage, cored and sliced

•             1 tsp paprika

•             ¼ tsp sea salt

                ½ tsp pepper

•             1/4 cup Italian flat leaf parsley, rough chopped

•             1 tsp crushed red pepper flakes, optional

Instructions

1.        In a large skillet over medium heat, spray non-stick pan spay. Add the leeks and garlic to the pan. Sauté until soft and fragrant.

2.        Add red wine vinegar to the pan and mix in with onions and garlic.

3.        Add sliced, cooked sausage to the pan and sauté until slightly browned.

4.        Add  cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with seasonings.

5.        Saute until cabbage is wilted and slightly browned.

6.        Top with fresh parsley and crushed red pepper flakes before serving.

Welcome to our Team!

by My Team My Health, posted in Client - Getting Started

 

jumping

Welcome to our team!

We are excited for you as you begin this journey and want you to know that we will be here to support and to help you in your efforts to lose weight and reach your health goals. 

We want you to be completely successful on our program and it is very important that you thoroughly understand it before you get started. Therefore, please look over all of the information that you will receive in your new client packet when your shipment arrives. 

 Contact your health coach to set up a start date and go over any questions that you may have. 

It’s perfectly natural to feel a little nervous when you start something new. That’s why most of us seek advice from those who’ve traveled the road before us. 

One thing that makes our program so successful is having a health coach with you every step of the way.   Every day, all day, you can get encouragement, compassion, and advice from someone who was once new, just like you.  We are a phone call, email or text message away.

you-can-become-2 

man-woman-stone

You have the Power to sculpt Yourself into what You want to Become!

Here are some helpful tips to get started:

Take a Before picture

Melanie Before and After

Wear a tight shirt (show it all) Take all sides…and a close up of the face.

If you’ve already started, get this done quick…

You’re gonna start disappearing and changing quickly.

This is for you…you don’t have to show this to anyone if you don’t want to.

It’s very motivating to look back where you started.

You may not see the changes daily…but you will in the picture.

IMPORTANT: Take your measurements, too!!

 

Get Organized

Decide on your next day’s meals the night before…or the morning of…but put them in a ziplock bag and when there are no more packets to eat, it is time to stop eating for the day (except the 1 lean and 3 green.)

It is very important not to go over 3 hours for a meal, if you find that this has happened, eat your missed meal and then just wait an hour to eat the next one to get caught up.

It is very important that you eat all of your meals or you will not lose.

Take food with you everywhere. You don’t want to get stuck without your food!

You are allowed to eat your last meal right before you go to bed..that is not a problem.

Water & Exercise

water-bottle-537x402

DRINK A MINIMUM OF 64 OUNCES OF WATER PER DAY (64-90oz ARE OPTIMAL)!  

If you “DON’T DRINK YOU WON’T SHRINK”

If you have not started an exercise plan, DO NOT start yet.  

 Wait until the 3rd week while on the weight loss phase of the program.  If you are exercising already, cut back on the intensity for a couple of weeks.  Never go over 45 minutes and no huffing and puffing or your will throw your body into conservation “starvation” mode and you will NOT lose.

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If you have issues with cutting back on time or intensity, call your Health Coach to alter your eating plan to better suit your needs so that you lose fat, not muscle.

Helpful Tips

1 Optional Snack you may have (if needed- and does not replace a meal):

3 celery stalks 1 fruit-flavored sugar-free Popsicle® ½ cup of sugar-free gelatin dessert, such as Jell-O® 1/2 oz of nuts (almonds, walnuts, pistachios, pecans) 2 dill pickle spears

You may use any seasonings and sugar-free syrup for flavoring. Bouillon is great additive for the soups… if you get a little light headed in the beginning, have broth. You may even experience a little headache the first couple of days. DRINK LOTS OF WATER!

You may have a couple of zero calorie caffeinated drinks per day…but only non-dairy creamer  (counted as condiments) in the coffee.

 Bars that say Maintenance on them – you are only allowed to eat 1 per day (great on exercise days).  

WHAT DO YOU SAY TO YOUR FRIENDS ABOUT WHAT YOU’RE DOING???

losing weight

Ssshhh…. Don’t use the “Diet” word!  You are not doing a diet.  You are on a Very Healthy program with the support of a “FREE” health coach.  Your chances of success are so much better than people on a “Diet!”  Give your friends/family the same advantage that you have and refer them to your health coach.  Better yet… Share their info with your health coach.. We offer referral fees!

Getting Started

No bread, fruit, milk, pasta, rice, potatoes or alcohol!

website 1


Here are the most important things to know to get started

Refer to it often. You will forget!  

Read the guide that came in your first order, cover to cover

Ask your health coach to send you a link to print out our condiment guide

What to Avoid

Unless it’s one of our program fuelings or approved foods for the 1 Lean (protein) and 

Green (veg or salad) and some Fat (like a drizzle of salad dressing)…

You May Not Eat It!

·         No bread

·         No dairy products

·         No fruit

·         No pasta/rice/potatoes

·         No alcohol

·         zip, zero, zilch! (Just while you’re in the weight-loss phase)

Hunger and Low Blood Sugar during the first week

Most people on our program eat a meal and feel satiated (full) until their next scheduled meal at 2-3hrs. If you feel hungry, dizzy or weak within 2 hours of a program fueling, consider the following additions:

1.    Instead of doing 5 program fuelings and 1 Lean and Green, have 6 program fuelings and 1 Lean and Green… The extra meal decreases hunger ..yet is only 100 extra calories.

 2.       If feeling dizzy, it may be an electrolyte imbalance.  Drink 1 cup of bouillon, or zero carb/calorie sports drink to replenish sodium and electrolytes, or eat a pickle.

We have so much to share with you.  Click on the Getting Started category link for helpful tips, recipes, shopping lists, etc.

Better Together,

My Team My Health Coaches

Tex-Mex Chopped Chicken Salad

by My Team My Health, posted in Poultry, Recipes

Tex-Mex Chopped Chicken Salad

tex-mex_chicken_chopped_salad4
Makes 4 servings and per serving you receive:
· 1 leaner protein
· 2 greens
· 3 condiments


Ingredients:
Dressing:
1 cup Walden Farms ranch dressing
2 Tbsp. Ortega taco seasoning, hot or mild
Salad:
24 ounces grilled chicken cooled and diced
4 cups Romaine lettuce, chopped, about 1 head
1/2 cup Roma tomatoes, diced
1/2 cup cucumber, seeded and diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
6 Tsp. lime juice
1/2 cup of jalapeño & jicama mixed together

**1/2 cup corn and 1/2 cup black beans (omit if on the 5&1)

Directions
In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
Season with salt and pepper to taste. Serve immediately.

Hungarian Beef Stew

by My Team My Health, posted in Pork/Beef, Recipes, Uncategorized

Hungarian Beef Stew

hungarian-beef-stew

Makes 8 servings

Per serving

1 Lean protein

1 ¼ vegetables

3 condiments

•             One 3 pound boneless beef chuck roast, trimmed of excess fat and cut into 1 ½ inch cubes

•             1/4 tsp Salt

•             ⅓ cup sweet paprika – buy fresh for this dish

•             One 12 ounce jar roasted red peppers, drained and rinsed

•             2 tablespoons tomato paste

•             3 teaspoons white vinegar

•             Non-stick pan spray

•             3 cup leeks, diced

•             ½ tsp Sea salt

  ·               ½ tsp ground black pepper

•             1 bay leaf

•             ½ cup beef broth

•             2 Tbs low fat sour cream

Instructions

1.       Process paprika, roasted peppers, tomato paste, and vinegar in food processor until smooth and creamy.

2.       Cook leeks with non-stick spray in large Dutch oven over medium high heat; stirring occasionally, until onions soften.

3.       Stir in paprika mixture, add bay leaf and cook, stirring occasionally, for 2 minutes. Add beef and stir until well coated. Scrape down sides of pot, cover and adjust heat to low simmer. Cook until meat is almost tender, 2 to 2½ hours, stirring every 30 minutes. Add beef broth and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.

4.       Remove from heat, skim fat from surface; remove bay leaf, adjust seasonings with salt and pepper, serve hot. Serve with dollop of sour cream.

 

Lisa’s Journey to Success

by My Team My Health, posted in Successful Clients

lisa-chritsmas-disclaimer

 

40lbs Gone!

“People ask me all the time about our program and why it is so unique. They obviously see my personal transformation but are curious about their own. There happens to be so many aspects of our program that truly place it in a league of its own, but the two reasons it has been so beneficial for me is that I have learned how to create Healthy Habits that are completely sustainable all while having the support of an entire community of Health Coaches who are highly motivated to help one another achieve success.”

Lisa has been maintaining for 7 months now and has joined our team of health coaches to pay her success forward to her family and friends!

Lacee’s Journey to Success

by My Team My Health, posted in Successful Clients

 

I weighed 158 lbs now weigh 125 lbs. I needed a size 16 and now wear a 2!! I wore a large in jeggins and now wear an xs!! Went from needing an XL shirt to a small. I went down 1/2-1 size smaller in shoes depending on if dress shoes or tennis shoes. OOOOO…Did I mention I feel AMAZING?!

She has not only transformed her own health but has joined our team to pay her success forward by helping others!  She is a RockStar!

lacee-3-1

 

Crock-Pot Chicken and Spinach Meatballs

by My Team My Health, posted in Poultry, Recipes, Uncategorized

slow-cooker-chicken-and-spinach-meatballs

Crock-Pot Chicken and Spinach Meatballs

Makes 6 servings
Per serving
½ Lean protein
3 vegetables
2 ¼ condiments

• 1 pound ground chicken thighs
• one large egg
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 3 cloves garlic, crushed
• ¼ cup yellow onion, grated
• ¼ cup flat leaf parsley, finely chopped
• 1/4 pound baby spinach, finely chopped
• 1 (25-ounce) jar Organico Bella Marinara (or a low carb version with 5g carbs or less per serving)
• 2 ½ cups zucchini noodles or spaghetti squash for serving

 

·         Combine ground meat, salt, pepper and red pepper flakes into a mixing bowl.

·         Add in crushed garlic.

·         Use a fine grater to grate the onion right into the bowl. Discard any large pieces that fall off or are too difficult to grate.

·         Finely chop parsley and spinach and add meat mixture.

·         Mix until well combined and roll into golf-sized meatballs. You should yield 12.

·         Gently place each meatball into the slow cooker, allowing for some room around each one if possible.

·         Cover with marinara sauce. Set slow cooker to low for 6 hours (or high for 3 hours). Serve over zucchini noodles or spaghetti squash and Enjoy!