Chipotle Chicken Sweet Potato Skins

A perfect healthy addition to your Super Bowl Sunday Festivities!

INGREDIENTS

  • 3 medium sweet potatoes
  • 3/4 pound boneless skinless chicken breast about 2 small
  • 1/4 cups olive oil
  • 2 tablespoon fresh lime juice
  • 2 cloves garlic minced or grated
  • 3 whole chipotle peppers minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • salt and pepper
  • 2 cups spinach (half a 10oz bag)
  • 5 ounces sharp white cheddar cheese grated
  • chopped cilantro for garnish
  • greek yogurt for serving

INSTRUCTIONS

  1. Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
  2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
  3. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
  4. Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.

Recipe of the Week: White Chicken Chili

yield: SERVES 4-6
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 2 (15-ounce) cans white beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles
  • 2 (14.5 oz) cans chicken broth
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 2 cups shredded chicken
  • 1/3 cup chopped cilantro
  • Salt and black pepper, to taste
  • Optional toppings: avocado slices, shredded cheese, sour cream, cilantro

DIRECTIONS:

  1. In a large pot, heat the olive oil over medium high heat. Cook the onion until translucent, about 3-4 minutes. Add in the garlic and jalapeno and cook for 2 more minutes.
  2. Add the white beans, green chiles, chicken broth, lime juice, cumin, chili powder, oregano, chicken, cilantro, salt, and pepper. Stir and let simmer on low heat for 15 minutes.
  3. Ladle chili into bowls and serve with desired toppings.

ProTip:  An easy option to save precious prep time would be to grab a rotisserie chicken from your local grocery store in place of making your own chicken at home.

3 Core Exercises You Need to Stop and 3 You Need to do Instead

3 Core Exercises You Need to Stop and 3 You Need to do Instead

Effective.  Efficient.

Those are two words that we incorporate into everything that we do.  Of course, that is also along with our number one rule, which is keeping you SAFE!

These 3 core exercises were used quite often once upon a time; however, new advancements in the industry have shown that these 3 exercises aren’t effective, efficient, or SAFE.

Doing these 3 exercises are even more problematic if you have low back or hip pain.

We’ve used these exercises in our program once upon a time, but because we continue to better ourselves and our members by getting better every day by learning cutting edge research from the fitness industry, we have replaced these exercises with more effective, efficient, and SAFE core exercises.

This gives you a better bang for your buck as these 3 exercises help stabilize your core, keep your spine safe, and build your glutes!  This is just another way Unity Fitness is improving the way fitness is done in our area.

Check them out and let us know what you think!

Butternut Squash with Ginger and Carrot Soup

Prep Time 10 minutes

 

Cook Time 20 minutes

 

Total Time 30 minutes

Servings 4

Ingredients

  • 1/2 butternut squash peeled, seeded and chopped into 1-2 inch chunks*
  • 1 cup chopped carrots
  • 2 cups low sodium vegetable broth
  • 1 cup almond milk
  • 1 tsp. ground ginger
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. fine sea salt
  • 1/8 tsp. ground black pepper

Instructions

  1. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat.
  2. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork.
  3. Spoon the cooked squash and carrots into a blender (or use immersion blender).
  4. Pour the liquid left from cooking into the blender and add almond milk and spices.
  5. Begin blending on low and turn up to medium high
  6. Serve immediately or return to saucepan and keep warm until ready to serve.
  7. Refrigerate or freeze leftovers.

Recipe Notes

*If you want to use the whole butternut squash, double the recipe and blend in batches unless using immersion blender

 

Citrus Kale Salad

We came across this recipe from MyFitnessPal and we just had to share!

 

Ingredients

Orange Vinaigrette Dressing

1/2 teaspoon orange zest
1/2 cup (125 grams) fresh orange juice
2 tablespoons red wine vinegar
2 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper

Kale Salad

8 packed cups (7 ounces or 535 grams) chopped kale, stems removed
2 cups (140 grams) shredded purple cabbage
2 medium (280 grams) oranges, peeled and cut into segments
1/4 cup (25 grams) toasted walnuts
1/4 cup (1 ounce or 30 grams) crumbled feta cheese
1/3 cup (60 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, juice, vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing.)

In a large salad bowl, add the kale and pour vinaigrette over it. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Stir in cabbage, oranges, walnuts and pomegranate seeds. Sprinkle with feta.

Nutrition Information

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Per serving: Calories: 237; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 6mg; Sodium: 125mg; Carbohydrate: 18g; Dietary Fiber: 5g; Sugar: 11g; Protein: 7g