• Home
  • Pickleball Resources
  • Community Partnerships
  • Health and Fitness
  • More
    • Home
    • Pickleball Resources
    • Community Partnerships
    • Health and Fitness

  • Home
  • Pickleball Resources
  • Community Partnerships
  • Health and Fitness

Are you interested in recipes and fitness

Managing your diet and fitness

Additional Information

From the Mayo clinic staff

The key to successful weight loss is developing healthy diet and exercise habits. You may not like those words — diet and exercise. But don't get hung up on them. Diet just means eating healthy, lower calorie meals. Exercise means being more physically active.


Although people appropriately focus on diet when they're trying to lose weight, being active also is an essential component of a weight-loss program. When you're active, your body uses energy (calories) to move, helping to burn the calories you take in with food you eat.


Cleaning the house, making the bed, shopping, mowing and gardening are all forms of physical activity. Exercise, on the other hand, is a structured and repetitive form of physical activity that you do on a regular basis.


Whatever activity you choose, do it regularly. Aim for at least 150 minutes a week of moderate physical activity or 75 minutes a week of vigorous aerobic activity — preferably spread throughout the week. Keep in mind that you may need more physical activity to lose weight and keep it off.

diet and fitness Links for a better You

Regular exercise is one of the best ways to keep both the mind and body fit. 

Pickleball Fitness

The Pickleball Doctor

Top Fitness blogs of 2


Fitness Recipes - Vegetarian:

ForksoverKnives

23 Recipes to eat more veggies in 2021

28 Vegetarian Soup Recipes for winter

50 Easy Vegetarian Recipes for the Whole Family


Eating to Stay Fit:

Recipes for the whole family

Fit Men Cook

Fitness Foods by American Council on Exercise

Eating Well Recipes

Great Salad Recipes from Eat This, Not That

More Great Salad recipes for weight loss from Eating Well


True Food Kitchen Recipes (Andrew Weil, MD)

The Ancient Grains bowl

True Food Kitchen Harissa Tahini Cauliflower 

6 Additional True Food Recipes (e.g., Immunity soup,  

Chocolate pudding, Asian cauliflower, Kale salad, Watermelon and tomato salad, Stirred 

fried brussel sprouts with umani sauce)


Learn more about Antioxidants


Vegan Menu

Buddha Bowl – Black Bean & Quinoa

Buddha Bowl – Black Bean & Quinoa

Buddha Bowl – Black Bean & Quinoa

 Quinoa – prepare on package directions

*Chipotle Corn Salsa found on Pinterest, Peppers

Tomato Salsa – Homemade or store bought

1 can black beans, save leftovers in original juice


Garnish with fresh avocado, and cilantro

I like to add Romaine lettuce in the layers sometimes. I store my quinoa separate and assemble bowls each day. Enjoy!


Chipotle Corn Salsa

1 (2 cups) package of frozen corn, thawed

1 Poblano pepper, (roasted or plain – your preference)

1 Jalapeño, chopped

1 small red onion, chopped

1T Lime juice

Enjoy!

 Submitted by Judy S.

Grain Bowl

Buddha Bowl – Black Bean & Quinoa

Buddha Bowl – Black Bean & Quinoa

2T Gochujang Sauce

1T Sugar Substitute

2T Rice Vinegar

1T EVOO (Extra Virgin Olive Oil)

1T Sesame oil

2T Soy sauce

1 Clove garlic, minced

S & P

Layer Black Rice, Quinoa, Kale, Red Cabbage, Edamame, Carrots, Cucumbers, and Sunflowers seeds.

I like to prepped the rice and quinoa and keep separate, chopped up the rest of the veggies and keep in containers except the edamame which I zap in microwave just before serving.

The dressing keeps for a week and I use 2 Tablespoons on each bowl. Enjoy! 

Submitted by Judy S.

Meatloaf - (Green Lentils)

Buddha Bowl – Black Bean & Quinoa

Meatloaf - (Green Lentils)

½ c green lentils - Cooked with Bayleaf and 1 ½ c water. 

Reserve ¼ c lentils for Food Processor. The rest gets mixed in whole for texture.

  • Sauté

1 carrot, chopped

1 celery, chopped

3 cloves garlic, chopped

½ c onion, chopped

1 t oregano, ¼ t thyme

  • Food Processor: 

¼ c cooked lentils from above

Sautéed veggies

5 T tomato paste

1 c rolled oats

¼ t cayenne, 2 T nutritional yeast, 1 T EVOO (Extra virgin olive oil), 2T flaxseed, ½ c walnuts, 1 t  apple cider vinegar

Pulse to combine ingredients but not too long to make a paste. Stir in the rest of lentils.

Make a loaf by placing in parchment lined or Pam sprayed loaf pan.

  • Topping: 2T tomato paste, 2 T balsamic vinegar, and 2 T maple syrup
  • Bake at 375 degrees for 25 minutes

Submitted by Judy S. 

Beet Walnut Salad

Meatless Quinoa Chili

Meatloaf - (Green Lentils)

Beet Walnut Salad – Found on Pinterest

Arugula, Washed and prepared 

½ c carrot, grated

½ c beets, julienned slices

½ c red cabbage, finely chopped

¼ c walnuts, toasted before serving

¼ c craisins, raisins or dates

Dressing

¼ c balsamic (I use strawberry balsamic)

2T maple syrup

1 T EVOO (Extra virgin olive oil)

2t Dijon mustard

2 cloves garlic

S & P

Whisk all ingredients together and serve over salad.

I like to prep all ingredients for the week of salads and keep separately in refrigerator. Assemble when ready to eat. Enjoy!

  Submitted by Judy S.

Meatless Quinoa Chili

Meatless Quinoa Chili

Meatless Quinoa Chili

Original recipe Pinterest but this has been tweaked by my daughter 😊

  • ¾ c quinoa cooked in 1 ½ c vegetable stock (I use unsalted stock) Prepare and set aside
  • Sauté - in 2 T EVOO (extra virgin olive oil)

2 jalapenos, chopped

1 yellow onion, chopped

1 poblano, chopped 

½ orange pepper, chopped

  • Add 3 cloves garlic, ½ t coriander, ¼ t cayenne, 2 ½ t chili powder, ½ t sugar, 1 ½ t smoked paprika, 2t cocoa powder, 2 t cumin, S & P. Sauté just enough time to wake up the spices then deglaze pan with a little Vegetable stock.
  • Add 28 oz can crushed tomatoes, 1 (15 oz) can tomato sauce, 1 (15 oz) can fire roasted tomatoes, 1 ½ c vegetable stock. Simmer 30 minutes
  • Add 2 (15 oz) can Tri-Blend beans, 1 ½ c corn, frozen and quinoa, Bring back to a boil. Serve
  • Garnish with lime and avocados. Don’t leave out the lime on top because it adds such a light punch to the chili. Enjoy!

  Submitted by Judy S.

Copyrighted © Pickawaycountypickleball.org by Domain/Web Administrator.  

All information contained herein, including data repositories, proprietary data, processes, scripts, information, documentation made available as part of the Electronic Access  (collectively, the “Information”), are the exclusive and confidential property of the administrator provided through the vendor. 

  • Home
  • Pickleball Resources
  • Community Partnerships
  • Health and Fitness

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

Accept