Winter Fitness: Healthy Eating


Winter 2017

As much as he loves the gym, celebrity trainer Dolvett Quince is well aware that the “internal workout” is at least half the battle. Quince is a huge proponent of eating clean, 365. Below, he shares a couple of favorite recipes he uses to look and feel his best!


Quinoa Apple Salad


2 cups water

1 cup quinoa, rinsed and drained

1 cup peeled, chopped apples

3/4 cup sliced almonds, toasted

1 tablespoon olive oil

2 tablespoons raspberry vinegar

1 teaspoon Truvia®


In a medium saucepan, bring the water to a boil and add the quinoa. Cook for 10-15 minutes over medium to low heat, until the water is absorbed and the quinoa is tender. Let the quinoa cool before adding the apples and almonds.

Combine the olive oil, vinegar and Truvia in a small bowl. Toss it with the quinoa mixture and chill for at least 30 minutes before serving.

Makes 4 servings.




4 cups fat-free, sodium-free chicken broth

1 cup water

1 (15-oz) can tomato sauce

1 (14-oz) can diced tomatoes

1 bay leaf

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

2 cloves garlic, minced

2 cups chopped cabbage

1 cup chopped cauliflower

1 cup frozen green beans

2 cups chopped fresh kale

6 tablespoons fat-free Parmesan cheese


Add the broth, water, tomato sauce, tomatoes and bay leaf to a large soup pot and cook over medium heat. Add the onion, celery, carrots and garlic. Cook everything together for about 15 minutes, stirring frequently until the veggies are tender.

Add the cabbage, cauliflower and green beans. Cook them, stirring occasionally, for about 10 minutes. Simmer for another 20-25 minutes. Stir in the kale and simmer for 10 more minutes.

Discard the bay leaf. Spoon the soup into bowls and top each portion with 1 tablespoon of Parmesan cheese.

The soup will remain fresh in the fridge for four to five days, or in the freezer for up to six months.

Makes 6 servings.

Read more about Dolvett Quince in Winter Fitness: Healthy Habits, published Winter 2017.