Balance Between Healthy Food, Fitness and Wine
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 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 …
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 …
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
1 lb cooked chicken breast, chopped
Directions:
1. Add the tahini to a small bowl and stir in the water. Add the chives and season with salt and pepper to taste.
2. Divide the lettuce between bowls and top with cucumber, carrot, red pepper, broccoli, and chicken.
3. Pour the dressing over top and enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Serve with lemon wedges or add fresh lemon juice or maple syrup to the dressing.
Additional Toppings: Add other chopped veggies or fresh herbs.
No Cooked Chicken: Use cooked shrimp, salmon, or tofu instead.
No Chives: Use fresh parsley instead.
{Rachel’s Suggested Wine Pairings}
Sauvignon Blanc from Sancerre
Fiano di Avellino from Campania, Italy
Viognier from Northern Rhone
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, …
Easy Salmon Poke Bowl Serves 4 Ingredients: 2 cups cooked brown rice 1 1/2 tablespoons toasted sesame oil, divided 1 lb Wild-Caught salmon fillet, sushi-grade, skinless, diced into cubes 1/4 cup tamari 2 teaspoons rice vinegar 1 English cucumber, sliced 1/2 cup radishes, thinly sliced …
Ingredients:
1/2 cup dry quinoa
1 cup frozen edamame
2 stalks green onion, thinly sliced
1 red bell pepper, thinly sliced
1 small Persian cucumber, sliced into half-moons (about 1 cup)
1 cup shredded purple cabbage
1 cup shredded carrots
1/2 cup cilantro, rough chopped
Dressing Ingredients:
3 tablespoons avocado oil
1 tablespoon fresh squeezed lime juice
1 tablespoon tamari
2 teaspoons toasted sesame oil
1 teaspoon maple syrup
Pink Himalayan salt and fresh ground pepper to taste
Directions:
1. Cook the quinoa according to package directions. Set aside to cool.
2. Bring a small pot of water to a boil and add the edamame. Cook for 3-4 minutes just until the edamame are cooked through. Drain and set aside to cool.
3. Add the avocado oil, lime juice, tamari, sesame oil, and maple syrup to a jar. Cover and shake well to combine.
4. In a large mixing bowl, add the cooked quinoa, edamame, green onion, red pepper, cucumber, purple cabbage, carrots, cilantro, and dressing. Stir well to combine.
5. Divide between plates and enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately 1 1/2 cups of salad.
More Flavor: Add garlic, ginger or hot sauce to the dressing.
More Protein: Add hard boiled eggs, grilled chicken, shrimp or tofu
No Tamari: Use coconut aminos instead.
{Rachel’s Suggested Wine Pairings}
Sauvignon Blanc from New Zealand
Gruner Veltliner from Austria
Riesling from Australia
Happy Fall & Holiday Season! Tis the season to eat delicious, comforting food and enjoy some warming drinks filled with spice! Enjoy this FREE November Recipe Book that includes the following recipes: Healthier Loaded Baked Potato Soup Moroccan Cauliflower Soup Clean & Hearty Vegetable Soup …
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! Enjoy this FREE October Recipe Book …
Serves 4
Ingredients:
2 2/3 cups green or brown lentils (cooked, drained and rinsed) *
1/3 cup tahini (divided)
1/2 cup cilantro (finely chopped)
1 teaspoon cumin
1 Tablespoon apple cider vinegar
1 teaspoon sea salt (divided)
1/4 cup unsweetened coconut yogurt
1/4 cup water
8 cups mixed greens
1 cup sauerkraut *
*Ingredient Notes*
Directions:
1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
2. In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.
3. Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.
4. Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.
5. Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing. Enjoy!