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    Peak8Fitness + Nutrition Blog


September 21, 2016

Butter Lettuce Chicken Wraps


(Makes 6 wraps)
4oz chicken breast
6 leafs of butter lettuce
1/4 of an apple, chopped
2tbs raw walnuts, chopped
1/2 avocado, mashed
3 tbs 0% Fage Greek yogurt
3 tbs dried cranberries
Cracked pepper
Sea salt
Red pepper flakes
1/2 lemon, squeezed

1. Prepare chicken how you desire (grilled or baked).
2. Prepare creamy avocado mixture while your chicken is cooking: In a small bowl mash avocado, toss in chopped walnuts, chop and mix in apples, sprinkle dried cranberries, mix in Greek yogurt. Season to taste.
3. Wash butter lettuce.
4. Once chicken is grilled, allow to cool, then dice into small bits, and add into creamy avocado mixture.
5. Take a few tablespoons of mixture and place onto 1 piece of lettuce and roll.
6. Enjoy!

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April 13, 2016

Recipe: Power-Packed Smoothie


Try this smoothie recipe for a refreshing, power-packed morning or mid-afternoon pick-me-up!

1 cup frozen berries
1 cup fresh spinach
2 tbsp Bob Red Mill’s Flax Seed Meal
1 tsp raw unsalted almond butter
1/2 cup 100% orange juice
2 pitted dates
1 scoop Wilderness Athlete Green Infusion

Blend and enjoy!

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March 31, 2016

Peak8 Burger Night!



1/2 pound elk burger (or bison, lean hamburger, turkey burger)
1/2 egg plant (cut vertically into thin slices)
1/4 fresh avocado
1/2 yellow bell pepper
1 small vine tomato
1 thin slice of Jarlsberg cheese
3 baby bella mushrooms, sliced

1. Fire up the BBQ. While the grill is warming up, prep the burger into a patty (about 1-1 1/2 inch thick), season with some garlic powder and cracked pepper.
2. Slice cheese, mushrooms, and bell peppers.
3.  Drizzle bell pepper with EVOO, set on grill plate.
4. Put burgers and bell peppers on the grill. When burgers are at the halfway point, bring a small skillet to medium heat with a drizzle of EVOO and sauté the mushrooms. Grill burgers to your desired temperature.
5. Once burgers are cooked, immediately spoon the sautéed mushrooms onto burger, topping with one slice of Jarlsberg cheese. Pull grilled bell peppers off and set on dinner plate.

Enjoy your tasty burger and grilled peppers with avocado and fresh tomatoes!

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March 24, 2016

Egg Bake on the Go

6 whole eggs
4 egg whites
2 cups chopped spinach
1/2 cup chopped tomato
1/4 minced red onion
1/2 chopped red bell pepper
4 oz elk sausage or meat of choice
Cracked pepper and garlic pepper (season to taste)
1. Preheat oven to 350F.
2. Begin sautéing meat of choice.
3. While the meat is cooking, wash and chop veggies.
4. In a medium size mixing bowl, crack eggs, and whisk until mixed.
5. Add the chopped veggies and cooked meat into the mixing bowl.
6. Pour mixture into 3Qt glass baking dish and bake for 25min.
7. Once it’s cooked (edges will be slightly brown), let cool for 5 minutes. Serve hot or let cool and store in air tight container. Cut into 3×3 squares for breakfast on the go!
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February 9, 2016

Nutrient-Packed Salmon Salad

salmon saladThis salad is power-packed with protein, vitamins, potassium, fiber, omega-3 fatty acids, and rich nutrients.
(Serves 1)
1/2 cup organic spinach
1/4 cup diced organic butternut squash
1/4 cup diced yellow bell peppers
1/4 avocado
4oz baked balsamic salmon filet
2 tbs chopped pecans
pinch dried cranberries
2 tbs balsamic vinegar
cracked pepper (to taste)
organic extra virgin, cold-pressed coconut oil
1. Set oven to 375 degrees. While oven is heating, marinade salmon filet in balsamic vinegar, cracked pepper, and garlic powder.
2. In a small pan bring stove to medium heat, use 1/2 tsp of coconut oil. Once the sauté pan is hot, toss in diced butternut squash. Season to taste with pepper.
3. While butternut squash is sautéing, place salmon filet in glass baking dish & bake until salmon is cooked all the way through (~23minutes).
4. In large bowl, toss spinach, diced bell peppers, dried cranberries, chopped pecans, avocado, in seasoning and balsamic vinegar.
5. Once the butternut squash is cooked (it will be slightly soft and golden) add to salad.
6. Once salmon is cooked, add to salad, and enjoy!
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