Introducing Nutrition Together

We are very excited to be rolling out a new program at Fitness Together.  It’s called Nutrition Together and we will be rolling it out in March 2010.

Modeled after the same one-on-one approach used for Fitness Together’s personal training, Nutrition Together provides clients nutrition guidance in tandem with fitness training to help achieve and maintain a healthy lifestyle.

With the motto “Eat healthy. Eat light. Eat often.” Nutrition Together is designed to offer sensible solutions and a common-sense approach to nutrition. The program is administered by the Fitness Together in a series of one-on-one sessions that go hand-in-hand with the client’s personal training regimen.

The science-based program was developed by Janet Brill, Ph.D., R.D., LDN [“Dr. Janet”], director of nutrition for Fitness Together, a certified nutritionist and wellness coach and a nationally-known author and speaker.

“My hope is that this program will give people the tools they need to make healthy choices in their everyday lives,” said Brill. “In today’s fast-paced society, it’s easy to let health and wellness take a backseat. Nutrition Together is a way to take back control and make healthy, informed decisions about what we eat.”

After months of surveying hundreds of Fitness Together owners and personal trainers across the nation, Brill identified key areas concerning nutrition that many current Fitness Together clients considered important. She found that most clients did not want a complicated computer-based program or intensely restrictive diets.

What clients did want was to learn how to make wise nutrition choices in their daily life.

Nutrition Together aims to educate the client to make life-long changes in the way they look at nutrition. Modeling the paradigm of personal training, a driving force of the program is accountability of the client to the trainer. Clients are provided a journal to document what they eat each day, which they review in Nutrition Together sessions for optimal success.

The program also includes a 44-page “Food & Exercise Weight Reference Guide” developed by Brill. The guide allots value, listed as “food weight,” for an extensive list of food items and common restaurant dishes. The guide also includes a corresponding “exercise weight” listing of common cardiovascular exercises, detailing how many calories per hour are burned in accordance to the individual’s weight.

We are very excited to bring this new program to our clients. So many of our clients have weight loss goals and the Nutrition Together program works perfectly with the fitness programs we develop for our clients to reach those goals. The education our clients will get through the nutrition sessions will bring life-long benefits well past their last training session. We can’t wait to see the results this brings them.

Lemony Risotto with Asparagus and Shrimp

This recipe serves: 4

1 cup asparagus, trimmed and cut into 2″ lengths
about 3 cups low-sodium chicken broth
salt to taste
freshly ground black pepper
2 teaspoons olive oil
1/3 cup diced onions
1 pound medium shrimp, peeled and deveined
1 clove minced garlic
1/2 teaspoon finely grated lemon zest
1 cup Arborio rice
1/4 cup freshly grated Parmesan cheese

1. Cook the asparagus in a pot of well salted, boiling water until it is crisp-tender, about 3 minutes. Drain. Trasfer the asparagus to a bowl of ice water. When the asparagus is cool, drain and refrigerate. (This can be done ahead and stored in the refrigerator for 1 day.)

2. Heat the stock in a saucepan, season well with salt and pepper, and keep hot over low heat.

3. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion, season lightly with salt and pepper, and cook until it turns translucent, about 5 minutes.

4. Turn the heat to high, add the shrimp and season with salt, pepper, garlic and lemon zest. Cook the shrimp until they are just opaque, about 2 minutes. Transfer the shrimp to a plate and set aside.

5. Add the rice to the onions in the pot, stir and turn the heat to low. Add about 1 cup of the hot stock to the rice mixture and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in the shrimp, half of the Parmesan cheese and half of the asparagus. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

7. Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus.

Serving Size: 1 bowl

Number of Servings: 4
Per Serving
Calories 308
Carbohydrate 38 g
Fat 7 g
Fiber 2 g
Protein 24 g
Saturated Fat 2 g
Sodium 368 mg