Fitness: Winter shake & soup recipes

Our fitness experts bring you hints and tips on keeping trim, exercise and on staying healthy. This time Jason Porter who runs My Fitness Agent has two easy recipes for you to keep them winter sniffles away…


So ladies & gents! Summer vanished a little while ago now! Halloween and bommy night have gone as well! The cold is well and truly kicking in, giving us that horrible flu!

WINTER IMMUNE BOOSTER SHAKE

The Guide Liverpool, Fitness
Well not no more, here is a boss little immune booster to help beat that winter flu! Don’t let that wintery flu attack that immune system of yours (sorry, if it already has)
Here is a vitamin rich cold pressed sweet juice that will help boost that immune system and fight back (like a true scouser) against that cruel flu!
INGREDIENTS:

1. 1/2 a cucumber
2

Handful of fresh flat-leaf Parsley
3.

1 knobble of ginger

1 Peeled Lime

1 Carrot
6.

1 Celery stick
7.

1 Apple
Simply stick all the ingredients in a juicer! It’s really that easy!

 

WINTER WARMER – HEATLTHY VEGATABLE SOUP
The cold is definitely settling in now and I know how hard it is to remain healthy when it’s cold! Well guess what, here is a healthy way to keep us very warm, and still be healthy!
SOUPS!

Soups are a great healthy way to keep healthy during the winter! In fact, if we steer clear from soups that we buy ready-made, and start making our own, its mega healthy!
With soups, we can add all kinds of healthy ingredients! We can add healthy veggies and natural herbs which are a great source of vitamins!
Below is a great vegetable soup recipe that can be done in around 20 minutes! The ingredient below is for 6 people and I have even given you the MACRO’s (for all those that are mega healthy).
INGREDIENTS;
1 TABLESPOON BUTTER
1 TABLESPOON OF OLIVE OIL
1 ONION, CHOPPED
2 – 3 POTATOES (USE SWEET POTATO FOR AN EVEN HEALTHIER OPTION) CHOPPED INTO CUBES
2 CARROTS, CHOPPED
1 PARSNIP, CHOPPED
1 LITRE VEGETABLE STOCK
WHAT TO DO:
Over a medium-high heat, melt the butter with the oil in a big pan. When the butter foams, add the onion and fry for 2 minutes. Add the veg and cook for 6-10 minutes until they start to soften. Add the stock and bring to the boil. Lower the heat and simmer for 15-20 minutes or until the vegetables are tender. Enjoy as chunky veg broth or whizz with a blender to make a smooth soup.
CALORIES: 175
FAT: 4.4 GRAMS (1.6 SATURATED)
PROTEIN: 2.7 GRAMS
CARBS: 21.7 GRAMS (4.7 SUGAR)
FIBRE: 4.1 GRAMS
SALT: 0.5 GRAMS

Enjoy,

Jase

  2 Comments   Comment

Leave a Comment