My Favorite Meal After Over Indulging

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Posted by Denise (Jennifer the RD’s sister) on January 29, 2013

I always look forward to citrus season when the navel oranges ripen on the tree.  I juice one large orange and half a banana, and add some ice in a blender for a quick pick me up.  I also like a banana shake with nonfat milk, banana, some ice, about a tsp of ground flax seeds, and a tsp of peanut butter

I also like to add coconut water in smoothies to replace electrolytes

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What I Eat to Get Myself Back on Track

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Posted by Jennifer (the RD) on January 29, 2013

Whenever I over eat, I spend a day just eating the following:  pita bread, different types of hummus, and fruit.  It’s simple, tasty, and I can get enough protein without eating any animal protein.

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Citrus Salad

Posted by Jennifer (the student) on January 29. 2013


A few years ago, I attended a boot camp and this recipe is from a friend I met at boot camp. I like this salad because it is very simple to make and is very tasty and satisfying. My favorite way to prepared this salad is with shredded chicken.

Makes 2 servings


  • 4 oz Paul Newman’s Light Raspberry Vinaigrette
  • 3 oz Mandarin orange sections
  • 2 oz pecan or almond pieces
  • 1-2 apples, diced in ¼” pieces
  • 1 bag of spinach
  • 1 avocado, diced into ¼” pieces
  • ¼ cup dried cranberries
  • ¼ cup green onions. Sliced ¼”
  • 1 ½ oz feta or blue cheese, crumbled
  • 1-2 hard boiled eggs, sliced or chopped


  1. Toss ingredients together.
  2. Serve chilled.

Optional: Add additional chopped veggies and baked salmon, tuna or chicken.

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Better Bean and Vegetable Soup

Posted by Jennifer (the student) on January 29, 2013


This is a recipe from a gym friend and she makes a huge pot of soup at least once a month. She claims the soup is a cure all. This recipe is very forgiving, I usually clean out my pantry when I make this and I use what ever I have on hand. Also, this soup freezes well.


  • 3-4 Vidalia onions, chopped
  • 2 tsp Olive Oil
  • 8 cups fat free chicken or vegetable stock
  • 8-16 cups water1/2 cup barley
  • ¾ cup lentils
  • 4-5 16 oz cans of beans (white, garbanzo, black, cannelli, etc)
  • 16 oz can red kidney beans
  • 6 oz tomato paste
  • 26-28 oz cans Italian Tomatoes, pureed style
  • 26-28 oz can chopped tomatoes
  • 3 carrots, chopped
  • 2 stalks of celery, chopped
  • 3-4 zucchini, chopped
  • 1 green bell pepper, chopped
  • ½ of a head of white cabbage
  • 3 ears of fresh corn, cut off the cobs
  • 16 oz bag of frozen peas
  • 16 oz frozen spinach
  • ½ whole-wheat pasta (small size like alphabet or orzo)
  • ½ cup fresh parsley, chopped
  • ½ cup cilantro, chopped
  • 2 TBSP cumin
  • 1 TBSP oregano (or another spice you like)
  • salt and pepper, to taste


  1. In large stockpot, sautéed onions in olive oil until translucent.
  2. Pour stock into stockpot and add 8 cups of water (add additional water as needed through the cooking process)
  3. Add barley and lentils to the stockpot and cook for 30 to 45 minutes.
  4. Add beans, tomato paste, pureed tomatoes, chopped tomatoes, carrots, celery, zucchini, bell pepper and cabbage and cook for 30 to 45 minutes.
  5. Add corn, peas, spinach, pasta, parsley, cilantro, cumin, oregano, salt and pepper and cook for at least 30 minutes.
  6. Serve and enjoy.

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Welcome to Day Two

Posted by Jennifer (the student) on January 29, 2013


Welcome to Jenmi Jenmi’s One Year Anniversary Party day two!  We are celebrating for 5 days, each day will feature a different post-sharing theme to enhance and help our “Fresh Start.” Since our anniversary coincides with the New Years celebration our theme will be “Fresh Start.” Jenmi Jenmi will be sharing recipes, hints, tips, foods, exercises and advice on how to maintain our healthy “Fresh Start: All Year Long.”

Today we will be featuring recipe and meals that have helped us get back on track with our healthy goals, after we have over-indulged in food and drink.

Check back through out the week and share in all the fun!

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