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5-Minute Breakfast Burrito

By: Snap Fitness

These burritos hit all the major food groups! They're a great way to work more veggies into your breakfast. The addition of prepared salsa gives the burrito lots of flavor without a lot of work. Whip one of these up, and you'll have a filling breakfast ready to take out the door in about five minutes!


5-Minute Breakfast Burrito


2 large eggs, lightly beaten

1/4 cup baby spinach

1 tablespoon salsa

1 high fiber wrap (such as La Tortilla Factory Smart and Delicious Wraps) or flour tortilla

2 tablespoons shredded cheddar cheese

Coarse kosher salt and freshly ground black pepper



1. Coat a small skillet lightly with olive oil or cooking spray and set it over medium heat. When the pan is warm, add the eggs and spinach.


2. Cook, stirring, until the eggs are soft but fully cooked and the spinach is wilted, about two minutes.


3. Remove from the heat and stir in salsa. Season to taste with salt and pepper.


4. Heat the wrap in the microwave for about 10 seconds until warm.


5. Spread cheese evenly along the center of the warm tortilla and top with the egg mixture.


6. Fold in the sides of the wrap and then roll up tightly from the bottom. Serve immediately.


Fish Tacos with Red Cabbage-Apple Slaw and Mango Salsa

By: Snap Fitness

Tacos are a great weeknight meal. They’re quick, filling, and flavor-packed. Too often, tacos are topped with gobs of sour cream, loads of cheese, and made with seasoning packets that are high in sodium. Try this twist on the classic instead! This recipe is light, and turns up both the heat and nutrition of this delicious meal.  


Mango salsa with cilantro, jalapeno, and lime juice adds a sweet, spicy layer, perfectly complimenting broiled cumin seasoned fish. Serve with the red cabbage slaw on the side or add a bit to your tacos for added crunch.


Fish Tacos with Red Cabbage-Apple Slaw and Mango Salsa

Serves 4


1 1/2 tablespoons olive oil
1 pound cod, tilapia fillets, or other firm white fish (4 four-ounce fillets)
1/2 teaspoon ground cumin
6 tablespoons plain yogurt (milk-based or dairy-free)
1/2 cup finely minced fresh cilantro, divided
1/4 cup fresh lime juice, divided
1/3 small red cabbage, thinly shredded (about 3 cups)
1 medium firm apple, cored and coarsely shredded
4 green onions, thinly sliced
1 large jalapeno chile, halved length-wise, seeds removed, minced, divided
1 cup peeled, pitted and diced mango
1/3 cup red finely-diced red onion
Salt and pepper to taste
8  6-inch tortillas
Fresh spinach or other greens for tacos as desired



1. Preheat broiler. Rub fish fillets with olive oil and place on baking parchment lined baking pan.

2. Dividing between fillets, sprinkle ground cumin on fillets, then season with salt and pepper.

3. Broil fish eight to 12 minutes until fish is cooked through and flakes easily with a fork.

4. While fish is broiling, stir together yogurt, two tablespoons lime juice and two tablespoons minced cilantro. Season with salt and pepper to taste. Transfer half the mixture to a small bowl serving. Set aside.

5. Toss cabbage, green onions, and half of minced jalapeno with remaining yogurt mixture. Season slaw with salt and pepper, as needed.

6. To make mango salsa toss together mango, red onion, remaining diced jalapeno, cilantro, and lime juice with salt and pepper to taste. Set aside.

7. Warm tortillas according to package instructions. Add fresh spinach or other greens to tortillas. Fill with tortillas with fish and fresh spinach, if using.

8. Drizzle with reserved yogurt mixture and top with mango salsa. Serve slaw on the side.


Angela runs a gluten-free/dairy-free food blog. She’s a master food preserver, gluten- and dairy-free cooking instructor, and mother of three kids and a flock of spunky chickens. 

Sweet Potato and Quinoa Burger Recipe

By: Snap Fitness

These sweet and spicy patties are a great way to switch up your usual burger routine. They're vegan, gluten free, and made with wholesome ingredients like quinoa, sweet potato, white beans, and oat flour. I like serving them on whole grain buns with smashed avocado and hot sauce, but they also work well crumbled over your favorite salad. This recipe serves six.



1/2 teaspoon olive oil

1 1/2 teaspoon fine sea salt, divided

1/2 cup quinoa, uncooked (tri-color or white)

1 medium sweet potato

1 15-ounce can cannellini beans, rinsed and drained

1 shallot, diced

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground cayenne

1/4 cup oat flour



1. Heat the oil in a medium-sized sauce pan. Add the quinoa and toast for 2-3 minutes. Pour in the water and 1/4 teaspoon salt and bring to a boil, then cover, reduce heat to low, and simmer for 15-20 minutes (until all liquid is absorbed). Set aside and allow to cool.

2. While the quinoa is cooking, cook the potato. Poke holes in the potato and microwave for a few minutes, until softened. Push the potato through a potato ricer. If you don't have a ricer, peel the potato before you microwave it, and then mash with a fork.

3. Preheat oven to 350 degrees.

4. Mash the beans with a fork in a large bowl. Add the cooled quinoa and cooked sweet potato, and stir in the spices, remaining salt, and oat flour.

5. Form the dough into 6 patties (about 1/2 cup each) and place on a parchment-lined baking sheet.

6. Bake for 8-10 minutes on each side.

7. Serve on a burger bun (gluten free, if desired), with your favorite toppings; I love smashed avocado and a drizzle of hot sauce.


Katie is the creator of a food blog with hearty vegetarian meals, decadent desserts, and everything in between. A vegetarian since age three, she loves developing healthy, veggie-packed recipes that even her meat-eating boyfriend will devour.

Greek Lentil Soup

By: Snap Fitness


2 carrots

1 can fire roasted tomatoes

7 cups vegetable broth

½ onion

2 cloves garlic

1T oregano

8 ounces green lentils

Olive oil



Red wine vinegar




1.) Place lentils in a strainer and rinse them well, checking to be sure they are clear of debris. Place the lentils in a stockpot and pour four cups of veggie broth over them. Bring to a boil over medium-high heat and cook for 10 minutes.


2.) As the lentils are cooking, prep the vegetables. Remove the outer layer of the onion and chop. Remove skins from garlic and finely dice. Peel carrots and chop into half-moons.


3.) Swirl a few tablespoons of olive oil in a saucepan. Add garlic, onion, and carrot and hook over medium-high heat for about 5 minutes.


4.) Transfer veggies to stockpot with lentils. Add the remaining three cups of veggie broth, oregano, and tomatoes. Bring to a boil and cover. Reduce heat and simmer for about 20 minutes, stirring occasionally.


5.) After 20 minutes, the lentils will start to break apart slightly. Be mindful of this and remove from heat before they become overcooked. Serve soup in bowls, topped with a drizzle of olive oil and red wine vinegar.


Nikki is the author of the recipe e-book, musician, artist, and recipe developer. She began writing her vegan and vegetarian blog in 2011 as a way to connect with people over a shared love of good food.  

Eggplant Parmesan

By: Snap Fitness

Enjoy the rich flavor and texture of eggplant parmesan with less work and fat. The eggplant are broiled then baked with a layer of cheese, sauce, and breadcrumbs, making this a healthier dish you can whip up on a busy night.



2 medium eggplant

Olive oil

3 cups marinara sauce

8 ounces fresh mozzarella, thinly sliced

1 cup plain or whole wheat panko bread crumbs

1/2 cup freshly shredded Parmesan cheese

Coarse kosher salt and freshly ground black pepper

1 pound spaghetti noodles

Parsley, finely chopped (optional)




1. Preheat the broiler on your oven to high and place an oven rack in the highest position.


2. Remove the ends of the eggplant and cut them into slices about 1/4-inch thick. Arrange the slices in a single layer on a large baking sheet and brush both sides lightly with olive oil or spray with cooking spray.


3. Broil 5-7 minutes per side or until soft and just beginning to brown. When the eggplant is done, move the oven rack down to the middle position and heat the oven to bake at 425ºF.


4. Thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. Set aside.


5. Coat a 9x13 inch baking dish with cooking spray. Pour a little marinara in the bottom of the pan and spread around evenly. Arrange the eggplant slices in the dish. They will be slightly overlapping.


6. Cover with remaining marinara sauce. Arrange mozzarella slices on top of the sauce.


7. Sprinkle bread crumb mixture evenly over the top and sprinkle with salt and pepper to taste.


8. Bake for 25-30 minutes or until bubbly and beginning to brown.


9. Meanwhile, bring a large pot of water to a boil.


10. Cook spaghetti according to package directions and drain.


11. Serve spaghetti topped with a scoop of the eggplant and sprinkled with chopped parsley, if desired. Makes about six servings.



Lindsay is a food blogger and stay-at-home mom of three small children. She's all about doing what needs to be done to keep everyone fed, happy, and healthy.

Cauliflower Pizza Crust

By: Snap Fitness

If you’re looking for a grain-free alternative to traditional pizza crust, we’ve got the golden ticket. Let’s talk cauliflower crust! Not only is it easy to make, but the end result is a gooey texture with crisp edges that will blow you away. If you’re not a huge cauliflower fan, please don’t write this recipe off just yet. Oddly enough, the crust doesn’t taste like cauliflower at all. Add your favorite toppings and you’ll be pleasantly surprised. We guarantee you won’t be able to eat just once piece.


1 small head cauliflower
1/4 cup Parmesan cheese
1/4 cup mozzarella cheese
1/4 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 whole egg


1. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil or coconut oil.

2. Wash and thoroughly dry a small head of cauliflower. Cut off the florets—you don’t need much stem, just stick with the florets.

3. Pulse florets in a food processor for about 30 seconds until it has a snow-like consistency. You should end up with two to three cups of cauliflower.

4. Place the cauliflower in a microwave safe bowl and cover. Cook for four minutes. Dump cooked cauliflower onto a clean towel and let cool.

5. Once the cauliflower is cool enough to handle, wrap it up in the dish towel squeeze out as much water as possible. This will help you get a chewy pizza crust, which is the consistency you want.

6. Dump squeezed cauliflower into a bowl. Add parmesan cheese, mozzarella cheese, salt, dried basil, dried oregano, and garlic powder. Lastly, add the egg and mix. Feel free to add a dash of cornmeal if the consistency is watery. This will allow the mixture to thicken.

7. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it the cauliflower ball down thoroughly; make sure it is spread evenly on the parchment paper.

8. Next step, baking time! Slide the parchment paper onto a baking sheet and place in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven to cool.

9. Finally, it’s toppings time! Add however much sauce, cheese, and other goodies you want. Slide parchment with topped pizza back in the hot oven and cook for another five to seven minutes until the cheese is melted, bubbly, and slightly golden.

Congratulations! You’ve just made a tasty grain-free cauliflower crust pizza

Detox Salad

By: Snap Fitness

It's the perfect time to give your body a clean slate, but detox mode isn't defined by a starvation diet of lettuce and lemon water. This recipe is perfect for lunch on-the-go or as a side to your favorite fish or chicken recipe. The dynamic duo of red and savoy cabbage combined with apples and a light dressing creates a fiber-filled meal that aids digestion. The addition of cayenne pepper boosts your metabolism and gives this recipe the perfect bite. Enjoy!

1/2 head Savoy cabbage
1/2 head red cabbage
1 Fuji apple
1/4 red onion
1/2 cup walnuts, roughly chopped (optional)
1/2 cup golden raisins


2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper
1/3 cup nonfat Greek yogurt
2 teaspoons agave nectar
1/2 teaspoon sea salt


1. Thinly slice the cabbage, apple, and red onion. Transfer to a large bowl.

2. Add the walnuts and raisins. Toss gently to combine.

3. In a small bowl, whisk all the ingredients together for the dressing.

4. Top the salad with the dressing. Mix until evenly dressed.

Brussels Sprouts With Pomegranates

By: Snap Fitness

Brighten up your Brussels Sprouts recipe by adding pomegranate seeds for a sweet boost this holiday season. Roasting your Brussels sprouts is the easiest way to make them, and brings out the most flavor. These taste great right out of the roasting pan, but can be kicked up a notch by adding a splash of balsamic vinegar or lemon juice and zest. Add this dish to your seasonal menu for a quick, healthy treat!


2 pints Brussels sprouts, cleaned, trimmed and halved
3 Tbsp olive oil
salt & pepper
3/4 c pomegranate seeds
drizzle of balsamic vinegar, optional


1. Preheat oven to 375 degrees. Toss Brussels sprouts with olive oil, salt and pepper. Roast for about 45 minutes, or until they are cooked through and caramelized and crisped in spots.

2. Toss roasted sprouts with pomegranate seeds and a drizzle of vinegar.

The final product should be slightly charred and crunchy in just the right spots.


5 Tips To A Healthier Thanksgiving

By: Snap Fitness

While Thanksgiving is certainly a time to be grateful and spend time with those we who mean the most to us, the festivities tend to add a few extra pounds to our waistline. To help avoid tipping the scale this holiday season, follow these 5 healthy Thanksgiving tips:

1. Eat small, before you eat big- There is no greater temptation than a buffet full of delectable Thanksgiving dishes. Eating something small an hour before meal time will fill your stomach just enough so you won’t pile your plate too high. Stick to your normal, daily routine to keep your blood sugar level.

2. Hit the gym before you eat- Even a quick 15 minute workout can help release endorphins and increase your metabolism. Don’t have time for the gym? Get outside for a walk or toss around the football. Something is better than nothing!

3. Take your time eating- Slow-down and enjoy every bite. Try setting down your fork after each bite and chewing thoroughly. Also, drink a glass of water or milk with your meal, to fill you up. Listen to your body and ask yourself if you’re full and satisfied.

4. Limit leftovers- We know this is the best part, but limiting leftovers will help you not to overindulge later on. Taking home a few healthier items, such as: turkey and vegetables is fine, but try to be aware of the amount you bring home. It is important to keep healthy foods around in order to be successful, when it comes to your eating habits.


5. Use a smaller plate- Try using a salad plate instead of a full size dinner plate. If there is less food on your plate, you are likely to eat less food. You’ll be surprised how full you actually feel after eating off a smaller plate.


Happy Thanksgiving!

Featured Recipe: Gluten-Free Wild Rice Quinoa "Stuffing"

By: Snap Fitness

For those with a gluten allergy, the holidays can be a challenge. Thankfully there are plenty of gluten free alternatives on the market, which makes holiday cooking a snap!


This recipe tastes like real-stuffing and would be a treat for any gluten-free guest at your seasonal feast.





  • 1/2 c. uncooked quinoa (for 1 c. cooked)
  • 1/2 c. uncooked wild rice (for 1 1/2 c. cooked)
  • 2 tbsp. olive oil
  • 1/2 large onion, diced
  • 1 celery stalk, diced
  • 1/2 bunch dino kale, stems removed and thinly sliced (about 2 c.)
  • 3/4 tsp. oregano
  • 1 hearty tsp. garlic powder
  • 1/2 tsp. sage
  • 3/4 tsp. thyme
  • 1/2 c. craisins
  • 1/2 c. slivered almonds
  • zest of half a lemon
  • 1/2 c. vegetable stock
  • salt and pepper to taste
  • (optional: 1/2 lb. chicken breast, cubed)





Place quinoa in a 3-quart pot. Add water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, about 15-20 minutes. Quinoa should be tender, but still have a crunch to it.

Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.

In another 3-quart pot, bring 1 cup wild rice, 3 cups water, and 1/2 tsp. salt to a boil. Cover, reduce the heat to maintain a steady simmer, and cook until the rice is tender, about 45 to 60 minutes. Uncover the rice and fluff it with a fork.  Cooked wild rice has many popped kernels and a very tender texture.

Pour olive oil into a large sauté pan over medium heat. Add the onions and celery and saute for about 3 minutes, stirring occasionally. Then add in the kale, and saute it all together for another 2 minutes.

Lower the heat to medium-low, and add in your oregano, garlic powder, sage, and thyme. Lastly, add the craisins, slivered almonds, and lemon zest. Stir to combine. Mix in the cooked quinoa, cooked wild rice, and vegetable stock. Season with salt and pepper to taste.

Preheat oven to 375*. Transfer the mixture to a GREASED 8x8" pan. Bake, uncovered, for 15 minutes.

*This recipe tastes great warm or cold

Posts 21 - 30 of 87