To get into detail about this recipe's superpowers....Cabbage is such a wonderful vegetable to use that I don't think we use enough! This recipe is bold in flavors and textures - plus it's super easy if you are already using pre-shredded bags of produce! Try this delicious (and healthy) Shredded Slaw in Peanut-Thai dressing!Read More
Zucchini in a smoothie? YES, that's right! It's so delicious and tasty and I was surprised I couldn't really taste the zucchini itself, I was more memorized with the beautiful purple color from the blueberries and the creamy cold taste. Zucchini is excellent for boosting immunity as it's a great source of vitamin C. It even has a bit of protein, and is excellent for fiber which will help to promote satiety and hunger as well as helping with overall digestion. Get this recipe and try it today!
ZUCCHINI IN A SMOOTHIE!
- 1/2 zucchini (fresh or freeze ahead of time into cubes)
- 1/2 cup blueberries (fresh/frozen)
- 1 cup water
- 1 Tbsp Flax Seeds
- Squeeze of 1 orange
1. Add fresh or frozen zucchini and blueberries to blender. Add water, flax seeds and squeeze the juice from 1 orange into your blender. Blend on high for 60-90 seconds until smooth.
*TIME TIP: Wash and slice zucchini and put in the freezer in a sealed bag, mason jar or large glass container. This helps time saving and also prevents any zucchini from going bad in the fridge!
*OPTIONAL ADD-INS: For extra healthy fats/more creamy texture add 1/4 avocado. For extra protein, add 1 scoop vanilla or plain protein powder.
Creamy, mouthwatering, a hits-the-spot weeknight dinner. Instead of using a grain based pasta and a cream-based alfredo, I switched it up and went for a much healthier version that tastes delicious!Read More
Breakfast Egg Pizzas?! My clients are always looking for easy ways to make breakfast happen which is why I'm posting this! Whether its a breakfast, pre or post workout meal/snack, I've even used this recipe as an easy & delicious grab and go option for a meal or snack!Read More
So my first experience of the traditional French Niçoise Salad was actually in the south of France, in a beautiful town called Nice (one of my most treasured trips and experiences). I was traveling with a nutrition study abroad group and we learned how to make this traditional dish from a local registered nutritionist in that area of the country. All local ingredients we picked up at the market, and then we prepared on the rocks overlooking a beautiful landscape of beach, water, and blue skies. This meal holds a special place and I hope you enjoy it as much as I did - and still do!
- 8-16 oz. Tuna Steaks (1 Large Piece)
- 2-4 Hard-boiled Eggs
- 2 cups Green Beans (boiled for ~3-5 minutes until turn bright green)
- 4-6 cups mixed lettuce greens (micro-greens, arugula, or mix of romaine lettuces)
- 1 Lemon (zest/squeeze on top)
- ½ cup Kalamata Olives
- 1-2 Roma Tomatoes, sliced (seeds removed)
- 1/2 red onion, sliced thinly
- Traditional Nicoise Salad is served with anchovies and fingerling potatoes and artichokes.
- Dressing: Lemon-Oil-Garlic-Salt-Pepper Vinaigrette (homemade or drizzle vinegar and a good olive oil on top
- First get 2 small pans boiling with hot water.
- Chop your red onion, wash and roughly chop lettuces.
- The water should be boiling soon, so drop in your eggs to cook for 12 minutes, additionally boiling your green beans for about 5 minutes (or until vibrant green).
- Once green beans are bright green remove from heat, strain and blanch with ice cubes/cold water to stop them from continuing to cook.
- Sear your steaks on a medium-hot pan or grill (~3-4 minutes on one side and about 1-2 minutes on the opposite side). These cook very quickly and the key is to not cook them all the way through - they should be slightly pink in the center. While cooking the steaks, have your green beans boiling in hot water for about 5 minutes.
- Add all ingredients to two salad bowls. Toss with salad dressing (olive oil-lemon juice-crushed garlic-salt-pepper). Serve seared tuna steaks over the prepared salad.
This juice has incredible detoxifying properties for the liver and may help prevent and reduce cancer cell growth due to its cruciferous veggie - broccoli!Read More
Make these sweet little candied favorites to have on stock in your fridge all week. Perfect for a post-workout snack, pre-workout fuel, to add to a seasonal winter salad, whip up into a soup, or just toss as a side with your morning eggs or dinner rotisserie chicken.Read More
This plant-based appetizer will be the all-star at your next get together (if you don't gobble it down yourself before you get there that is!)Read More
5 Ingredients, 20 minutes, and chock full of nutrition and creamy deliciousness... I call that WINNING!Read More