Example of Some Exciting Fitness Adventures we do at Live in Fitness
Fitness can be exhausting and try to get fit is overwhelming. What if there was a place that was serious about fat loss but yet is a true fitness adventure. As far as fitness adventures there is hiking, kayaking, biking, weight training, and mobility. For our more advanced fitness adventurers, there are sports. Our testing ensures we are maximizing fat loss and maintaining or increasing lean mass.
Fitness Fun and Fitness Adventure
Try these amazing recipes
Protein Biscuits and Gravy with Fresh Raspberries
Prep 10 min; Cook 20 min; Ready In: 30 min
- 1 cup Bisquick® biscuit mix
- 4 scoops unflavored protein powder
- 1 cup unsweetened almond milk
- 1 cup water
- ½ cup white whole-wheat flour
- Salt and pepper, to taste
- 1 cup fresh raspberries, as an accompaniment
- For the Biscuits: Preheat the oven to 350 degrees. Whisk together the Bisquick and protein powder. Stir in the milk, and mix until just combined.
- Roll the dough into a 1/2-inch thick circle on a Bisquick-dusted surface. Cut out 8 biscuits, and place on an ungreased baking sheet. Bake in the preheated oven until light golden brown, about 15 minutes.
- For the Gravy: Bring the water to a boil over high heat in a small saucepan. Whisk in the flour a little at a time, whisking vigorously until completely smooth. Season to taste with salt and pepper.
- Place 2 biscuits on each of 4 dinner plates; ladle 1/4 of the gravy over each portion, and serve immediately along with ¼ cup of fresh raspberries on the side.
SERVES 4 (Serving Size: 2 biscuits, 1/4 of the gravy, and 1/4 cup raspberries)
CALORIES 300; FAT 5.8g (sat 1.515g); PROTEIN 30g; CARB 32g (sugar 2g); CHOL 0mg; CALC 42.5%; SODIUM 263mg
Beef Kebabs with Carrot Brown Rice
Prep: 40 min; Grill Time: 15 min; Ready In: 1 hour
Carrot Brown Rice:
2 1/4 cups water
3/4 cup brown rice
1 cup shredded carrots
2 tbsp extra-virgin olive oil
3 Tbsp red wine vinegar
2 cloves garlic, minced
1 tsp minced fresh ginger
Salt and freshly ground black pepper, to taste
12 oz top sirloin steak, cut into 1-inch cubes
1 large bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 lb button mushrooms
Nonstick cooking spray
20 bamboo skewers (soaked in water for 30 minutes)
- For the Carrot Brown Rice: Bring the water and rice to a boil in a small saucepan. Cover, reduce the heat to low, and simmer until the water is completely absorbed, about 10 to 12 minutes. Stir in the carrots, and then cover to hold warm.
- For the Kebabs: Whisk together the olive oil, vinegar, garlic, ginger, salt and pepper to make a marinade. Place the steak and half the marinade in a zip-top bag. Shake to coat evenly, and then squeeze out the excess air. In a separate zip-top bag, repeat the process with the vegetables and remaining marinade. Marinate in the refrigerator for at least 30 minutes (and up to overnight).
- Thread the steak and vegetables onto separate soaked skewers; leave a small amount of space between each piece to promote even cooking. (Hot Tip: Cooking the meat separately from the vegetables will allow perfect cooking times for both.)
- Preheat the grill to medium-high; coat with cooking spray. Grill the kebabs until crusty grill marks form, about 3 minutes. Flip the kebabs over, and grill until the meat is the desired doneness and the vegetables are tender and cooked through, about 2 to 3 minutes more. Serve the vegetable and beef kebabs immediately along with 1/2 cup carrot brown rice per portion.
SERVES 4 (Serving Size: 3 oz steak, 1/2 cup brown rice, 1/4 cup carrots, 1/4 bell pepper, 1/4 red onion, 1/4 lb mushrooms)
CALORIES 364; FAT 13g (sat 2.9g); PROTEIN 30g; CARB 32g (sug 4g); CHOL 49; CALCIUM 7.5%; SODIUM 82.5mg
Chicken Fried Rice
Prep: 10 min; Cook: 20 min; Ready In: 30 min
- 2 1/4 cups water
- 3/4 cup brown rice
- 12 oz boneless skinless chicken breasts
- 1 Tbsp canola oil, divided
- 1 tsp toasted sesame oil
- 1 cup finely diced carrots
- 2 cloves garlic, minced
- 1 cup thinly sliced shiitake mushrooms
- ½ cup frozen peas (without salt)
- 1 large egg, beaten
- 2 Tbsp lite soy sauce
- 1 cup diced tomatoes
- 1/4 cup thinly sliced green onions
- Bring the water and brown rice to a boil in a small saucepan. Cover, reduce the heat to low, and simmer until the water is completely absorbed, about 10 to 12 minutes. Set aside to cool. (Time-Saving Tip: Cook the rice the day before, and refrigerate until ready to stir-fry.)
- Cut the chicken breasts into bite-size pieces. Heat a large skillet over medium-high; add 1 1/2 teaspoons of the canola oil and heat through. Add the chicken, and stir-fry until cooked through, about 1 to 2 minutes. Transfer to a plate, and cover with aluminum foil to hold warm.
- Add the remaining canola oil and sesame oil to the pan, and heat through. Add the carrots, and stir-fry until crisp-tender, about 2 to 3 minutes. Add the garlic and mushrooms and cook until the mushrooms are tender, about 1 to 2 minutes more. Stir in the peas, and cook until warmed through.
- Add the eggs to the skillet, and scramble. Stir in the cooked rice and chicken, soy sauce, tomatoes and green onions, and serve immediately.
SERVES 4 (Serving Size: 3 oz chicken, 1/4 of fried rice)
CALORIES 285.5; FAT 10.8g (sat 1.4g); PROTEIN 24.11g; CARB 23.36g (sugar 4.1g); CHOL 102.75mg; CALC 5%; SODIUM 646.5mg