When it comes to living a happy, healthy and fit lifestyle, what you eat is as important as how you exercise. Do one without the other, and you may never truly succeed on your body transformation goals..
A proper nutrition plan, comprised of nourishing, whole foods, should provide the right balance of macro- and micro-nutrients needed to properly fuel your workouts. Whether fat-burning or muscle-building, optimum nutrition will improve the quality of your workout — and the results.
The following infographic outlines the key pillars of our nutrition philosophy at Koko FitClub, and can help you create some good eating habits to fuel your workouts, too.
Stay Koko Fit!
COO & Master FitCoach, Koko FitClub
The tail end of winter is typically the time where we realize that swimsuit season is coming up fast!
Seeing as how it is National Nutrition Month, we decided to use this month to share our philosophies by giving you some healthy ‘get ready for Spring’ recipes and provide valuable nutrition advice that can be found in our Koko Fuel program. Little by little, we can help you fix your broken diet and jumpstart a healthier lifestyle.
To start, here is an asparagus risotto that will have your mouth watering during the entire prep period.
Spring Asparagus Risotto
4 cups (1-inch) slices asparagus, divided
3 cups fat-free, less-sodium chicken broth, divided
1 1/2 cups water
1 tablespoon butter
2 cups chopped onion
2 cups uncooked Arborio rice or other medium-grain rice
1/2 cup dry white wine
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.
Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.
Risotto can be a bit time consuming, but if you take the time and have the patience you can end up with an absolutely delicious dish!
Do you like this recipe? Let us know by dropping your comments below!
President & Co-Founder, Koko FitClub
A few weeks ago, I read a Facebook post from Roy B., a member of Koko FitClub in Wyckoff, New Jersey. His post included a before-and-after photo, proof of his dedication to health and fitness, with results that were nothing short of amazing.
I asked Roy, “What three things do you know now that you wish you knew three years ago when you first started Koko? Continue reading
These vegetarian burgers are perfect for replacing ground beef and ground pork. While they are mostly plant-based, these burger pack a whopping 12g of protein per serving. 3
And they taste great with relish and mustard!