Lunchbreak: Low carb lunches with 5 ingredients or less

Midday News

Andrea Metcalf, Owner of Studios FUSE and Celebrity Fitness Expert

STUDIOSFUSE, 2215 N. Halsted, Lincoln Park – Chicago


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Pan Seared Salmon & Arugula Salad

• • • • • • • • • •


2 pieces of salmon about 4-6 oz each

Olive Oil


pecorino cheese slices to garnish

Salt, pepper, Lemon


1. Place olive oil in pan and heat slowly. Medium heat.

2. Salt & Pepper both sides of the salmon before adding to the pan

3. Sear and cook about 6 minutes on each side.

4. Fill 2 bowls with arugula, ( about 2 cups ) add salmon and garnish with salt, pepper, lemon squeeze, lemon slice and pecorino cheese.

Lentils with Onions and Bell Peppers (Low Carb Cookbook with 4 ingredients, Pascale Naessens)

• 10 1/2 oz. (just over 1 ¼ cups) cooked lentils

• 1 large onion

• 2 red bell peppers

• 1 1/2 oz. (3T) flat leaf parsley, chopped


Slice the onion and bell pepper into thin rings and cook them for approximately 6 minutes in olive oil.

Season with salt and pepper. Add the lentils and coarsely chopped parsley once the vegetables are cooked through.


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