During Pistons FIT, which is part of NBA FIT Live Healthy Week

the Pistons organization is joining community members to highlight the importance of living an active, healthy lifestyle through grassroots programs and events, special oncourt apparel, and in-arena and online programming.


Recipe of the Day

Corn tortilla vegetarian soup
Servings: 1 ½ gallons

1/4 cup Vegetable oil
3 lb onions, julienne
3/4 lb.
1 Tbl garlic, minced
6- 6” corn tortillas, julienne
2 Tbl lime juice
1 gallon vegetable stock
1 ½ tsp cumin, ground
1 ½ tsp chili powder
1 ½ tsp chipotle pepper, pureed
1 Tbl salt
1 tsp pepper

  • Heat oil in a pot
  • Add carrot and sauté until tender
  • Add onion & garlic, sauté until translucent
  • Add stock and bring to a simmer
  • Add remaining ingredients and simmer for 45 minutes

Moroccan style braised chicken

2 boneless skinless chicken breasts
4 oz. Olive oil
1 tsp saffron threads
1 Tbl salt
2 oz. onion, sliced thin
½ bunch cilantro, stems removed
½ bunch Italian parsley, stemmed
1 oz. ginger root, grated
1 tsp cumin seeds
4 cups chicken broth

  • Sauté the chicken breasts in olive oil, until golden brown.
  • Crush saffron threads with the salt. Add saffron-salt mixture, onion, garlic, cilantro, parsley, ginger, cumin, add broth.
  • Cover the pan and cook over low heat until chicken is tender, about 30 minutes.
  • Remove chicken from the pan.
  • Reduce broth by 1/3 to use a sauce.

Crispy mushroom & tofu parcels
Servings: 8 each

8 ea. rice paper, 6” diameter
8 oz. shitake mushrooms
1 Tbl olive oil
1 pkg extra firm tofu
1 ea. lime juice, fresh
2 tsp honey
1 tsp Tabasco
½ gup green onion, sliced
1 Tbl ginger, peeled, finely diced
½ each Jalapeno, seeded, finely diced
¼ cup cilantro, chopped
¼ cup Panko bread crumbs
salt & pepper, to taste
½ cup sesame seed oil

Place mushrooms in a large bowl, add olive oil & season with salt & pepper. Chargrill mushrooms until they slightly wilt (approx. 5 mins)_ Remove and let cool. Chop coarsely and set aside

In a food processor blend tofu, honey, lime juice until smooth

In large bowl mix together mushrooms, tofu mix, green onion, Tabasco, ginger, jalapeno, cilantro, and bread crumbs. Adjust seasoning with salt & pepper

To prepare rice papers, fill a large bowl with warm water. Dip one rice paper round at a time into the water. Do not exceed 10. When sheets become softened place onto towel lined work area. Flip once to dry. Place ¼ cup. of mix in center of rice paper round, fold sides and ends to form a package

Line on a sheet pan, with wax paper. Heat a sauté pan with sesame seed oil on medium-high and gently place each parcel in the pan and be careful not to splash oil on your hand. Turn heat down to medium and let completely brown before flipping over once brown on the other side remove and serve. You can serve with ponzu dipping sauce

Spinach and lentil salad

2 cups lentils, cooked
1 tsp garlic, minced
2 Tbl onion, diced
2 Tbl red pepper, diced
2 Tbl green pepper, diced
¼ cup vinegar, red wine
1 Tbl Basil, fresh chop or 1 tsp dry
¼ tsp salt
¼ tsp black pepper
1/8 tsp
3 Tbl parsley
2 Tbl canola oil
2 Tbl honey
2 cups baby spinach

  • In a large mixing bowl combine lentils, onion and diced peppers, tossing to combine. In another bowl whisk vinegar, cumin, garlic, basil, salt, pepper, parsley and honey together. Slowly pour oil while whisking. Pour dressing over the lentils and toss to combine. Allow to sit overnight.
  • When ready for service, combine spinach & lentils together.

Tuscan kale salad

1 bunch tuscan kale
1 Tbl pecorino romano cheese, shredded
1 Tbl Italian seasoned panko bread crumbs
¼ cup olive oil
1 each juice of lemon
pinch kosher salt
pinch black pepper

Take the kale & remove all of the stems, so you only have the green leaf left & wash well and drain. Take the leaves and julienne out them and place in a bowl. In a separate bowl mix the olive oil and lemon juice together with a whisk. Pour over the kale and add the bread crumbs, cheese, salt & pepper and toss together until mixed thoroughly.

Organic Soy Milk and Wild Berry Smoothie
Servings: 12 oz. portion

8 oz. organic soy milk
2 ½ oz. frozen organic wild berry mixed fruit
1 ½ Tbl organic honey

  • Place all ingredients in a blender and turn on the highest setting until blended thoroughly
  • You can substitute almond, rice or regular milk if you want different flavors. You can substitute agave nectar or pure maple syrup for the honey as well.

Veggie Burgers
Servings: 8 burgers

2 oz. BBQ sauce
1.5 Tbl molasses
1.5# canned black bean
2 cups cooked brown rice
1 cup oat bran
2 oz. diced onion
1 Tbl beets, chopped
1 Tbl beet juice
2 tsp chili powder
1 tsp ground cumin
1 Tbl kosher salt
1 Tbl pickled jalapeno minced
4 each egg whites

  • Cook rice until done, cool, set aside
  • Grind black beans in a food processor
  • Mix all ingredients well
  • Let set over night
  • Form 6 oz. patties and place on a wax paper lined tray and chill until firm. Lightly dust with flour and pan fry on medium heat until heated thoroughly.

Turkey Chili

1 lb. ground turkey
12 oz. chicken broth
1 can chili beans, undrained
1 can diced tomato
1 oz. vegetable oil
2 oz. flour
1 Tbl chili powder
1 ½ tsp cumin
1 ½ tsp oregano
½ tsp Ancho dried pepper powder
1 tsp Kosher salt

  • In a medium size sauce pot heat oil and then brown off ground turkey. Turn down heat to med-low and add the flour
  • Stir well & often as it will start to stick to the bottom of the pot, cook for 2 minutes
  • Add all the broth, canned tomato & beans (with all their juice), mix to combine thoroughly
  • Once combined, turn heat to a low simmer, add all the spices and mix well
  • Simmer for 30 minutes, then it’s ready to serve