Tag: recipe

Zoodle Carbonara

Zoodle Carbonara

Zoodle Carbonara Ingredients: 1/4 cup cashews 2 tablespoons extra virgin olive oil, divided 8 ozs chicken breast, cubed 4 slices turkey bacon, cooked and chopped 1/2 white onion, diced 1 cup mushrooms, sliced 2 zucchini, medium, spiralized into noodles 2 tablespoons nutritional yeast 1/4 cup 

Lemongrass Chicken Vermicelli Bowl

Lemongrass Chicken Vermicelli Bowl

Lemongrass Chicken Vermicelli Bowl Ingredients: 1 lb chicken thighs, boneless, skinless 1/2 ounce lemongrass, peeled, chopped into large pieces 3 tablespoons fish sauce, divided 1/4 cup lime Juice, divided 1/4 cup coconut sugar, divided 1 tablespoon avocado oil 2 tablespoons tamari 8 ounces Rice Vermicelli 

Grilled Mediterranean Chicken Kabobs

Grilled Mediterranean Chicken Kabobs

Grilled Mediterranean Chicken Kabobs

Serves 4

Ingredients:
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon dried oregano
2 tablespoons extra virgin olive oil, divided
1 lb chicken breast, boneless, skinless, diced into cubes
1 large zucchini
1 yellow bell pepper
1 cup red onion
2 cups cherry tomatoes
8 barbecue skewers
Salt/Pepper to taste

Directions:
1. Combine the lemon juice, red wine vinegar, oregano and 1/2 of the olive oil in a mixing bowl. Add in the cubed chicken breast and mix well. Place in the fridge and let marinate while you prep the vegetables, at least 20 minutes.

2. Dice the zucchini, yellow bell pepper, and red onion into large chunks. Toss in the remaining olive oil.

3. Slide the marinated cubed chicken, zucchini, yellow bell pepper, red onion and cherry tomatoes onto the skewers.

4. Preheat the grill to medium heat.

5. Grill the kabobs for 8 to 10 minutes per side or until chicken is cooked through.

6. Remove the kabobs from the grill and divide onto plates. Enjoy!

Notes:
Leftovers: Store covered in an airtight container in the fridge up to three days.
Serving Size: One serving is equal to approximately two kabobs.
Serve With: Rice, quinoa, grilled potatoes and/or tzatziki sauce. Add to leafy greens to make a salad.
Vegan & Vegetarian: Omit the chicken and use marinated tofu or whole mushrooms instead.
Wooden Skewers: If grilling with wooden skewers, be sure to soak them in water before using to avoid them catching fire on the grill.

{Rachel’s Suggested Wine Pairings}

Bandol Rosé
Assyrtiko from Santorini, Greece
Vermentino from Sardinia, Italy

Rainbow Lettuce Wrap with Spicy Mango Dressing

Rainbow Lettuce Wrap with Spicy Mango Dressing

Rainbow Lettuce Wrap with Spicy Mango Dressing Serves 4 Vegetable Ingredients: 1 1/2 cups purple cabbage, thinly sliced 1 red bell pepper, thinly sliced 1 medium carrot, shredded 2 stalks green onion, thinly sliced 1 head romaine hearts, large leaves separated, washed and dried 2 

January 2022 Meal Plan

January 2022 Meal Plan

Welcome to 2022! As I was planning my meals to get a jumpstart on my nutrition this January, I decided to share my 1st week week meal plan for all of you for FREE! I get asked daily about recipes, meal plans and advice on 

Grilled Watermelon & Honeydew Salad

Grilled Watermelon & Honeydew Salad

Grilled Watermelon & Honeydew Salad

Ingredients:

1/2 medium honeydew melon, peeled, seeds removed, cut into wedges
1/4 medium seedless watermelon, cut into wedges
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon Pink Himalayan salt
1 1/2 teaspoons balsamic vinegar
1/3 cup mint leaves, torn
1/3 cup basil leaves, torn
1/3 cup, pumpkin seeds, toasted with avocado oil spray

Directions:

1. Place the honeydew and watermelon in a large baking dish or on a baking sheet. Drizzle the oil on all sides and sprinkle with salt.

2. Heat the grill to medium-high heat. Place the honeydew and watermelon directly on the grill and char for three minutes per side, until charred. Remove and place back on the tray or baking dish. Let cool.

3. Once cooled, chop the melon wedges into chunks and place in a large salad bowl.

4. Drizzle with balsamic vinegar and top with mint, basil, and pumpkin seeds. Enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for up to two days
Serving Size: One serving is about 1 1/2 cups salad
Additional Toppings: Top with feta cheese

{Rachel’s Suggested Wine Pairings}
Rosé of Pinot Noir from Napa Valley, Mira Winery
Vermentino from Italy
Albariño from Spain

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies Serves 12 Ingredients: 1 1/2 cups almond flour 1 1/2 teaspoons baking powder 3 tablespoons coconut oil (melted) 3 tablespoons maple syrup 1 teaspoon vanilla extract 2 tablespoons unsweetened almond milk 1/3 cup organic dark chocolate chips (or semi-sweet) Directions: 1. 

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad Ingredients: 1/4 cup apple cider vinegar 2 tablespoons extra virgin olive oil 1/2 teaspoon pink Himalayan salt or sea salt 1/2 teaspoon cayenne Pepper 2 cups broccoli (chopped into small florets) 1/2 English cucumber (diced) 1 cup matchstick carrots 1 yellow bell 

Blueberry Crumble

Blueberry Crumble

Blueberry Crumble

Ingredients:
1/4 cup coconut oil
4 cups blueberries (fresh or frozen)
1 1/2 cups almond flour
1 cup pecans (chopped)
1/4 tsp sea salt
1/4 cup maple syrup

Directions:

1. Preheat oven to 350ºF and grease a pie pan with a bit of the coconut oil.

2. Spread blueberries in the pie pan.

3. Combine remaining ingredients in a bowl. Mix with your hands or a spatula and crumble over the blueberries.

4. Bake for 40 to 45 minutes until golden brown and blueberries are bubbling. Let cool before serving.

4 Layered Mason Jar Salads

4 Layered Mason Jar Salads

Liven up that same old salad by layering those fresh ingredients into a mason jar! Perfect for your summer get-together or grab and go for lunch, these layered salad jars are jammed packed with flavor. Grab, go and enjoy! Mason jars are useful for a 

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl Ingredients: 4 cups broccoli florets 1 teaspoon avocado oil 2 cups shredded carrots 1 red bell pepper, thinly sliced 2 scallions, chopped 1 tablespoon black sesame seeds (optional, for garnish) 1 block tempeh, cubbed 1 1/2 teaspoons toasted sesame oil 1/4 cup 

Raspberry Apple Crisp

Raspberry Apple Crisp

Raspberry Apple Crisp

Serves 4

Ingredients:

1 cup raspberries
2 apples (chopped)
1/4 cup cinnamon (divided)
2 tablespoons coconut oil
1/2 cup cashews (chopped)
1/2 cup almonds (chopped)
1/3 cup almond Flour
2 tablespoons maple Syrup
2 tablespoons mint Leaves (optional)

Directions:

1. Preheat the oven to 350ºF. Add the raspberries and apple to a small baking dish.

2. Mix half of the cinnamon into the raspberries and apples and top with coconut oil.

3. In a small bowl add the cashews, almonds, almond flour, maple syrup and the remaining cinnamon. Mix together until evenly combined. Add this crumble over the raspberries and apples and place in the oven.

4. Bake for 25 to 30 minutes or until golden brown. Remove from the oven and cool slightly.

5. Once cooled, top with mint leaves, if using. Divide evenly between bowls and enjoy!