World’s Fittest Mom, Nita Marquez, shares her secrets to stay fit at 40 – Food Exposed

This episode of Food Exposed is all about looking Fit and Fabulous at Forty! Jackie reveals the best anti-aging foods and the best foods to counteract environmental factors that affect aging!

Jackie’s recipe this week is Lentil Vegetable Salad! This yummy dish features an ultra-healthy blend of lentils, vegetables and signature spices. Not only do lentils help lower cholesterol with their high fiber content, but are also high in folate, important for regulating metabolic processes, as well as Vitamin B and magnesium. On top of that, lentils are also extremely low in calories and a great, heart-healthy component of this dish!

Jackie’s guest this week is Nita Marquez – mother of three, athlete, public speaker and fitness advocate. Her branded motivational mantra, “Be Phenomenal! You are Worth the Work”, has inspired people to share her love of fitness. Nita won the Fitness Nationals to earn her professional status in 2008, which lead to the release of her book, Fit for Combat (available on Amazon and at  This week, she shares her top tips to stay fit and look great at all stages of life.

Jackie Keller has dedicated her life to helping people improve their health and lives. On this segment, she shares her best diet advice for high active people and athletes.

Learn the health benefits of each ingredient in her NutriFit recipe for Lentil Vegetable Salad and make them in your kitchen along with Jackie!

Lentil Vegetable Salad (4 servings)


2 med carrots, chopped
2 stalks celery, chopped
1 tbsp dijon mustard
1 ½ cups dried lentils, rinsed and picked over to remove stones
1 tsp thyme leaves
¼ cup fresh Italian parsley, chopped
½ tsp ground allpsice
¼ tsp ground black pepper
1 tbsp extra virgin olive oil
1 sml red onion, chopped
¼ cup red wine vinegar
½ tsp salt
5 cups water


1.  In a medium saucepan over medium-high heat combine the water, lentils, onion, thyme, and allspice.  Bring to a boil, reduce the heat to low, and simmer until the lentils are tender but still intact, about 15 minutes.
2.  Drain the lentil mixture and transfer to a large bowl.  Add the vinegar, mustard, olive oil, celery, carrots, parsley, salt, and pepper.  Refrigerate the salad for at least 15 minutes to allow the lentils and vegetables to marinate in the dressing, then bring to room temperature to serve.

Nutritional Information:

310 cal               45 cal from fat
5 g fat        0.5 g sat fat                0 g trans fat
0 mg cholesterol
410 mg sodium
48 g carbs                 12 g fiber             4 g sugar
20 g protein

Be sure to tune in Tuesdays for full episodes of Jackie’s show – Food Exposed – where she discusses the latest news in health and wellness; share recipes, tips & coaching advice as well as interview top guests in the health and fitness world!

Connect with Jackie on Twitter (@Jackie_Keller) and on Facebook ( Learn more about Jackie’s company, NutriFit, at and

Meet Jackie (Creator, Host):  Jackie Keller is the Founding Director of NutriFit, LLC, Los Angeles’ premiere healthy food company. Since 1987, Jackie has dedicated her life to helping others live longer and healhier lives.

Meet Nita (Guest): Nita began her professional body building career in 1998, and is not only an athlete, but a public speaker and fitness advocate. She’s a Top Five National Fitness Competitor with the National Physique Committee, and won the Fitness Nationals to earn her professional status in 2008. She as been featured in three fitness and motivational books by others, and her book, entitled Fit for Combat, and her branded professional mantra, “Be Phenomenal! You are Worth the Work!”, give us some  idea of her explosive enthusiasm for optimal fitness at any age. Nita is also the mother of 3, and balances single parenting with a busy career.


Leave a Comment

You must be logged in to post a comment.