Balance Between Healthy Food, Fitness and Wine
Although my beloved 49er’s did not make it to the Superbowl this year (but oh we were sooooo close!), that doesn’t mean I won’t be cooking up some flavorful and delicious, yet healthy game day recipes! This FREE Football Food recipe ebook contains the following …
Crispy Prosciutto and Leek Soup Ingredients: 1/2 teaspoon avocado oil 2 leeks, white and light green parts only; trimmed and roughly chopped 1/2 yellow onion, chopped 1/2 head large cauliflower head, cut into florets 4 cups chicken broth 1/2 teaspoon sea salt 4 ounces prosciutto, …
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 unsweetened almond milk
1 garlic clove, minced
1 tablespoon, arrowroot powder
1 teaspoon Pink Himalayan salt
1 tablespoon Italian parsley, chopped
Directions:
1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the meat.
2. In a pan over medium heat, add half of the oil. Once heated, add the chicken breast and bacon and cook for 7 to 10 minutes or until cooked through. Discard the fat and set the bacon and chicken aside.
3. To the same pan, add the remaining oil, along with the onions and mushrooms. Cook on medium heat for 5 minutes or until soft.
4. While the mushrooms and onions are cooking, prepare the sauce. Drain the cashews and add them to a blender along with the nutritional yeast, almond milk, garlic, arrowroot powder and sea salt. Blend until smooth and creamy.
5. In the same pan as the onions and mushrooms, add the zucchini noodles, chopped chicken and bacon. Pour the sauce into the pan and mix well to combine. Keep everything in the pan until it is warmed through.
6. Divide between bowls and top with fresh parsley. Enjoy!
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 …
The weather is finally getting cooler, leaves are changing color and falling which means it’s time for some fall and autumn recipes! Although I love summer and summer produce, I do love making warm dishes filled with yummy spices! This FREE Fall Recipe Ebook includes …
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
Back-to-school season is here! If you’ve been on the search for easy, healthy snacks that are perfect for taking to school or after school, then this recipe ebook of 10 Healthy School Snacks is for you. Homemade recipes that are simple and wholesome, these snacks …
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 …
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 nutrition and what to eat. I thought what better way than to offer this recipe ebook for all of you!
This January 2022 Kickstart meal plan includes the following recipes:
My morning elixir (good for the gut that I swear by!)
Vanilla Blueberry Protein Smoothie
Chocolate Almond Butter Crunch Protein Smoothie
Turkey bacon, eggs and greens
Breakfast Protein Bowl
Tuna Salad Lettuce Wraps
Air-Fryer Chicken Tenders & Sweet Potato Fries
Spicy Sweet Potato, Turkey & Kale Bowl
Chicken, Broccoli & Cashew Stir-Fry
Thai Turkey Burgers with Almond Cabbage & Carrot Slaw
Tofu, Broccoli & Brown Rice
One Pan “Everything” Salmon & Brussels
Winter Buddha Bowl
Spaghetti Squash Burrito Bowls
Enter your info to download this FREE Weekly Meal Plan to kickstart your nutrition this year!
Chopped Tahini Salad Ingredients: 1/4 cup tahini 1/3 cup water 1/4 cup chives Pink Himalayan salt & fresh ground black pepper 2 heads romaine hearts, chopped 1 medium cucumber, chopped 2 medium carrots, peeled and chopped 2 red bell peppers, chopped 2 cups broccoli, chopped …
Tofu Veggie Fried Rice Ingredients: 1 cup brown jasmine rice (uncooked) 1 1/2 tablespoons toasted sesame Oil (divided) 1 pound tofu (extra firm, drained and diced) Pink Himalayan salt & fresh ground black Pepper (to taste, divided) 2 cups broccoli, chopped 1 cup purple cabbage, …
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