1 Chicken cut up or 8 chicken thighs

Marinade:

2 cloves garlic, minced
1 teaspoon fresh grated ginger
½ cup plain yogurt
1 teaspoon garam masala
½ teaspoon cumin
1 teaspoon paprika
¼ teaspoon red pepper
2 Tablespoon lime juice

Mix all the marinade ingredients in a bowl or a Ziploc bag. Reserve 2 Tablespoon for later. Cover the chicken with the marinade overnight in the refrigerator. Grill over medium heat until done. 15 minutes each side depending on the size of the pieces. Once the chicken is done drizzle reserve sauce over it.

You’ll notice that curry is not a listed ingredient. Curry is a mixture of different spices. Many dishes from India will be flavored with curry. If you don’t like curry don’t give up on it after one experience. Each area of the region might have a different curry mixture. Try it again.

This recipe is from Bootcamp Star Barbara at our 9AM ladies class in Epsom. Thanks Barbara for watching out for healthy recipes to share with other star bootcampers!

A cool treat on a hot summer day is something cool and refreshing, but that doesn’t mean you have to go for the banana split. Thanks to Helen Dutton for passing along this refreshing recipe for a hot summer day.

1 pound strawberries
1 cup plain Greek yogurt
½ teaspoon vanilla extract
(The original recipe calls for 1/4 cup of sugar, but I bet you won’t notice if you leave it out

In a food processor pulse 1 cup strawberries until finely chopped. Transfer berries to a bowl. Put the yogurt, sweetener and vanilla extract into the blender and blend until smooth. Transfer the yogurt mixture to the bowl with the berries and mix well. Cover and freeze for about an hour. You want the mixture to be firm but not hard. Garnish with more berries.

I used blueberries in this recipe and it was delicious. You can also substitute regular plain yogurt for the greek yogurt.

Ingredients:

3 lbs skinless chicken

1 cup chopped onion

1 medium green bell pepper, chopped

8 ounces mushrooms, roughly chopped

4 cloves garlic, minced

1 teaspoon peanut oil

1 can chopped tomatoes (about 14 oz)

1 Tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme

Salt and pepper

1/3 cup tomato paste

1 inch of Parmesan cheese rind (optional)

Preparation:

1. Season chicken with salt and pepper. Brown the chicken in a pan.

2. Saute’ the onion and green pepper in a large skillet in the teaspoon of oil on medium-high heat. After 2 to 3 minutes, add the mushrooms. Two minutes later, add the garlic. Cook for another minute.

3. Add the tomatoes, herbs, and more salt and pepper. Boil for 5 to 10 minutes, until liquid is almost completely boiled away. Taste and adjust seasonings, if necessary.

4. Add the tomato paste and Parmesan cheese rind, and stir to combine. Spoon ingredients onto the top of the chicken, and cook for 1-1/2 hours at 350.

It’s really too bad we primarily think about pumpkins around Halloween and Thanksgiving.  Packed with vitamins and minerals – like Vitamin C, beta-carotene and potassium – pumpkin is a healthy and delicious addition to mealtime all year round!

Gretchen of the "Wolfe's Den"

If you were at Get Fit NH Bootcamp today, here is the recipe for the post-workout pumpkin bars Nancy made.  Adapted by Nancy from “Gourmet Nutrition” by Dr. John Berardi

ENJOY!

Pumpkin Bars

½ cup oats
1 cup whole wheat flour
½ cup brown sugar
½ cup butter
½  teaspoon cloves
1 ½ teaspoon cinnamon
½ teaspoon salt
2 cups milk
3 eggs
5 scoops UMP Vanilla
2 cups pumpkin

Heat oven to 350. Place butter into a 9×13 pan and let melt in oven while it is preheating. In the meantime mix the oats, flour, and the brown sugar. Pour over the melted butter and press down with a spoon. Bake for 12 minutes. While crust is baking, scald milk and the spices. Stir in the pumpkin and then the eggs followed by the protein powder.  Pour this over the crust and bake for another 20 minutes or until the pumpkin filling is firm to the touch.

Fall is my all time favorite time of year. I love the smell of freshly cut wood, woodstoves, the leaf colors, the cool mornings, but most of all I love Fall foods.

What can beat an apple freshly picked from the tree, a hot bowl of soup after being out raking leaves, or the taste of pumpkin pie? Yes  – pumpkin pie.

But what about all the fat,  sugars, starches and calories? Pretty much a deal breaker, no?

Well I’ve got a way for you to enjoy the great taste of Pumpkin pie while feeding your body right! Packed with high quality protein and super healthy pumpkin, this recipe proves you can have your pie (taste) and enjoy the tastes of fall guilt free!

Pumpkin Pie Shake
3 Tablespoons of Pumpkin
1 scoop of vanilla protein powder
1 teaspoon pumpkin pie spice
2/3 cup of ice
2 Tablespoon cool whip
2/3 cup of Calorie Countdown fat free milk
2 packets Truvia (or 2 teaspoons of your favorite sweetener)
1 Teaspoon vanilla extract
1 Tablespoon whipping Cream

Put the first eight ingredients in a blender, mix until smooth. Pour into a glass. Top with whipped cream and a sprinkling of pumpkin pie spice. Enjoy!