Balance Between Healthy Food, Fitness and Wine
Apple Quinoa Salad with Roasted Chicken Serves 4 Ingredients: 1 teaspoon toasted sesame oil 1 tablespoon extra-virgin olive oil 2 teaspoons smoked paprika Sprinkle sea salt & black pepper 1 lb. chicken breasts ½ cup quinoa 4 cups favorite mixed greens: little gems, mixed greens, …
Happy February! I have another meal plan for you this week with breakfast, lunch and dinner recipes as well as suggestions for healthy snacks. The goal of these weekly meal plans is to take the guesswork out of constructing your own healthy meals each week …
I have another meal plan for you this week with breakfast, lunch and dinner recipes as well as suggestions for healthy snacks. The goal of these weekly meal plans is to take the guesswork out of constructing your own healthy meals each week and to make grocery shopping a breeze. All of the meals in the plan focus on protein, fiber and healthy fats and are carefully crafted to keep you full, satisfied, and your body in fat burning mode. All of these recipes are *actually* delicious, comforting, and family-approved. This meal plan is for Monday through Friday so there’s room over the weekend to have leftovers or go out to eat.
This week’s meal plan includes the following recipes:
Chocolate Almond Butter Crunch Smoothie
Mixed Berry Protein Overnight Oats
Spinach & Feta Scrambled Eggs
Burrito Bowl Mason Jar
Tuna Salad Lettuce Wraps
Turkey Stir Fry
Air Fryer Sesame Salmon, Broccoli & Rice
Mediterranean Chicken Salad
As always, I am available to create a personalized meal plan for you based on macros, your favorite foods and how often you want to cook each week. Just fill out my free 15 minute consultation form and we can determine what your individual macros should look like each week taking all of the guesswork out of exactly what you should be eating for you and your goals.
Enter your info below to download this FREE Weekly Meal Plan.
(*Please check your SPAM folder in case the download goes there. It will be from FitSommRachel!)
Slow Cooker Chicken & Black Bean Taco Soup Serves 6 Ingredients: 1 1/2 lb Chicken Thighs, boneless and skinless 1/2 cup, Quinoa, dry and rinsed 1 1/2 cup Black Beans 3 tablespoons Taco Seasoning (I love Siete brand but use your favorite!) 1 can Fire …
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 …
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!
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 …
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 …
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 …
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
1/2 green onions, sliced
1 avocado, sliced
1 jalapeno pepper, thinly sliced (optional)
Directions:
1. Add brown rice to a bowl and drizzle half the sesame oil over top and mix to combine.
2. Meanwhile, in a medium-sized bowl, add the salmon, tamari, rice vinegar, and the remaining sesame oil. Place in the fridge to marinate for at least 10 minutes.
3. Assemble your bowl by adding brown rice to the bottom. Top it with salmon, cucumber, radishes, green onions, avocado, and jalapeno. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to one day.
More Flavor: Add minced ginger and chili flakes to the salmon while it’s marinating.
Additional Toppings: Sesame seeds, cilantro and/or a spicy mayo.
Make it Vegan: Use tofu or tempeh instead of salmon.
No Tamari: Use coconut aminos instead.
{Rachel’s Suggested Wine Pairings}
Grüner Veltliner from Austria
Riesling from the Okanagan Valley or Washington state
Dry Tavel Rosé from the Rhone Valley