The countdown to summer is on. Are you ready to kickstart your health and fitness journey? Anytime Fitness Wentworth Point recently opened their brand-new space on Level 1 with more room for fitness classes, new equipment and the same smiling team.
The experts will tell you that exercise is just part of the wellbeing equation. It’s also about how you fuel your body. So are you wondering where to start with nutrition and healthy eating? We’ve picked a couple of our favourite healthy recipes for you. Try these simple meals from the Anytime Fitness playbook and you’ll be ready to train in no time.
For an explosion of flavour, try the Southwestern Quinoa Stuffed Capsicum. With a mix of cumin, garlic and fajita seasoning, this recipe is the perfect crowd-pleaser.
Makes: 6 – 8 servings
6 to 8 capsicums
1 can of black beans, drained and rinsed
1 can of corn, drained and rinsed
250 grams of cherry tomatoes
1/3 cup of spring onion, diced
1 cup of quinoa (dry)
500 grams of chorizo
2 tablespoons of olive oil
1 teaspoon of cumin
2 teaspoons of fajita seasoning
2 garlic cloves, minced
2 tablespoons of fresh coriander, coarsely chopped
½ lime juice
¾ cup of low-fat shredded cheese
Optional garnishes: avocado, salsa, plain Greek yogurt
Preheat oven to 200 degrees.
Bring 2 cups of water to boil in a saucepan with 1 cup of quinoa. Once boiling, cover the pot and turn down the heat to simmer until all water has been absorbed. This takes approximately 15 minutes.
Add the olive oil to a skillet over medium heat. Cook the chorizo and season with cumin, fajita spice and garlic. Cook until meat is uniformly brown.
Add meat, quinoa and veggies to a large bowl. Sprinkle with coriander and lime juice, stirring until combined.
Cut the tops off the capsicum. Remove hearts and seeds.
Place capsicum in greased pan. Stuff with the mixture. Bake in the oven for 20 minutes. Top with cheese and bake for another 5-10 minutes or until cheese has melted and capsicums have softened. Garnish and serve.
If you’re looking for a lunch that is quick and easy to put together, this Green Veggie Pasta Salad is the perfect recipe. It is full of healthy fats and an array of tasty veggies. All you need to do is cook the pasta, drain and mix all the ingredients together.
Makes: 6 servings
12 ounces whole-wheat rotini (or other medium-sized pasta), cooked and drained
1 small red onion, diced
1 cup cherry tomatoes, halved
1 red bell pepper, diced
½ cucumber, diced
½ cup black olives, halved
½ cup fresh parsley, minced
2 tablespoons fresh dill, minced
Zest and juice of 1 lemon
1 cup crumbled feta cheese
1 can chickpeas, drained and rinsed
2/3 cup Greek salad dressing
Salt and pepper to taste
For more recipe ideas, visit Anytime Fitness nutritional blog and sign up to their 7-day free trial today.