My Body Transformers continue to inspire me with their group workouts — every one of them has made gains in overall fitness and the inches are melting off. Yay! And not only are they transforming, every single member of the groups this week hit personal records in their deadlifts. WOOHOO! If you’re interested in trying group training — which means more time in the gym at a lower price than one-on-one training — drop me a line. I think it’s a great option for many people.

Here’s a fun, fast recipe that isn’t exactly pasta, but kinda makes you feel like you’re eating some carb-o-licious goodness … with all the nutrient-dense awesomeness that veggies offer. (Disclosure: I stole a good chunk of the recipe from the esteemed Leigh Peele.)

Cheesy carrot parsnip noodles

3 carrots
2 parsnips
1 wedge light Laughing Cow garlic & herb cheese
1 link Thin&Trim brand chicken sausage

Wash the carrots and parsnips, and then, using a vegetable peeler, remove the discolored outer surfaces. Use the peeler to create strips of carrots and parsnips, careful not to cut your fingers. You’ll have lots of veggie stubs left over to use in dips or other recipes. Or, you can just eat them, as I did! 🙂

Put the strips in a pan of boiling water for 4-5 minutes, until they are soft (I like mine with a little crunch. Note: the parsnips will cook more quickly than the carrots so be careful they don’t get mushy).

While the veggies are cooking, slice the sausage and microwave for one minute.

Drain noodles in colander, set aside, and measure 1 cup of the mixture. Place on a plate and top with 1 cheese wedge and the sausage.

Yum! Lunch is served!

Nutrition info: 186 calories, 4.7 g fat, 4.9 g fiber, 18.8 g carbs, 15.2 g protein.



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