Balance Between Healthy Food, Fitness and Wine
Mango Avocado Salsa Shrimp Lettuce Wraps Serves 4 Ingredients: 2 heads Boston or butter lettuce (leaves pulled apart) For the mango salsa: 2 mango, diced 2 avocado, diced ½ cup red onion, diced ½ cup red bell pepper, finely chopped 1 jalapeno, finely diced 1/3 …
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 …
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 Noodles
3 tablespoons rice vinegar
1/2 cup water
2 carrots, shredded
3 cups green cabbage, sliced thin
1/2 cup cilantro, roughly torn
Directions:
1. In a large baking dish or large zipper-lock bag, place the chicken thighs inside. In a small bowl, combine the lemongrass, 1/3 of the fish sauce, half of the lime juice, half of the coconut sugar, oil, and tamari. Whisk well to combine. Pour over the chicken and toss well to mix everything. Let it marinate for one hour.
2. Cook the rice vermicelli noodles according to the directions on the package. Rinse under cold water and drain. Set aside.
3. Heat a large skillet over medium heat. Once hot, add the chicken along with any leftover marinade and cook until charred on one side. Flip and cook the other side, about 10 minutes total. Remove and discard the lemongrass pieces and let cool slightly on a plate. Once cool, slice into strips.
4. In a medium-sized bowl, add the remaining lime juice, fish sauce, and coconut sugar. Then add the rice vinegar and water, and whisk to combine until the sugar is dissolved.
5. Divide the noodles into bowls along with the carrot, cabbage, and cilantro. Top with the sliced chicken. Serve with the dipping sauce and spoon it over top of each bowl. Enjoy!
Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Add chili flakes or Thai chilis to the chicken.
Additional Toppings: Add sliced cucumber, Thai chilis, or fresh mint on top.
Make it Vegan: Omit the chicken and use tofu instead.
No Cabbage: Use iceberg lettuce instead.
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 …
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!
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 …
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. …
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 pepper (finely sliced)
1 cup cherry tomatoes (halved)
1 cup chopped purple cabbage
2-3 scallions, chopped
2 cups brown lentils (cooked, drained and rinsed)
Directions:
1. Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
2. Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well. Cover and refrigerate until ready to eat. Toss before serving. Enjoy!
*I like to marinate veggies for at least 2 hours before serving. Delicious up to 3-4 days in fridge!
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 …
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 …
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 tamari
1 1/2 tablespoons freshly squeezed lime juice
Serve over brown rice, quinoa or cauliflower rice
Peanut Dressing Ingredients:
1 1/2 tablespoons toasted sesame oil
1/4 cup tamari
1 1/2 tablespoons freshly squeezed lime juice
1 tablespoon maple syrup
1/3 cup natural peanut butter
2-4 tablespoons water (add 1 time at a time until you reach desired consistency)
Directions:
1. Cook the brown rice, quinoa or cauliflower rice according to the directions on the package.
2. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Add the broccoli and avocado oil and toss to combine. Bake for 15 to 20 minutes. Remove and set aside.
3. In a bowl, add the tempeh along with the sesame oil, tamari and lime juice. Let marinade soak in for at least 5-10 minutes. The longer time it marinades, the more flavor! Heat a non-stick pan over medium heat and add the tempeh. Cook for about 8 to 10 minutes, flipping halfway through. Remove and set aside.
4. In a blender or food processor make the peanut butter dressing by adding toasted sesame oil, tamari, the lime juice, maple syrup and peanut butter and blend until smooth and creamy.
5. Divide the rice/quinoa/cauliflower rice, broccoli, tempeh, carrots and bell pepper evenly between bowls. Drizzle the peanut sauce on top and sprinkle with sesame seeds and scallions, if using. Enjoy!
Notes:
Meat and seafood lovers can substitute either grilled chicken or shrimp for the tempeh! Both are delicious with this dish!