Personal Training & Nutrition Coach

WINNER WINNER CHICKEN DINNER (as my 6 year old would say :)) or should I say shrimp dinner (but it pairs great with chicken, shrimp or fish. This recipe is really good and was quick to make.

Serves 2

10oz package of frozen riced cauliflower
1 tablespoon coconut aminos
2 tablespoons avocado oil
1/2 cup chopped onion
2 minced garlic cloves
3 cups of sliced mushrooms (I would recommend more)
2 cups spinach

Saute the onion & mushrooms until soft then add garlic. Toss in the riced cauliflower and cook until warm. Add the coconut aminos, spinach, salt & pepper. Turn off the heat and let the spinach wilt into your dish.

My shrimp were frozen so I quickly put them in hot water to un-thaw. Then I put enough coconut aminos to cover the pan, put the shrimp into the pan and sprinkled them with salt, pepper and about 1 teaspoon of raw local honey. I flipped them to brown on each side.

In your bowl put a big green salad, a huge scoop of the cauliflower rice and 6-8 shrimp. DELICIOUS!!!

Thank you Stylish Cravings for this simple great recipe!

Share on Facebook

Tweet This Post

For those of you on Keto or Whole30 this recipe will fit into your meals well! For those of you who just eat clean and want a dinner that is grain free but more than just a salad this is also for you!!

Ingredients:
(3) 6-ounce chicken breasts or thighs
1 tablespoon avocado oil
1 onion, chopped
8 ounces mushrooms, sliced
1 teaspoon salt
1 teaspoon pepper
3 cloves of garlic, grated or finely minced
1 bunch of kale, stems removed, chopped (about 3 cups)
3 cups bone broth or chicken stock
1 cup raw cashews, soaked overnight
3 teaspoons salt
(3) 12-ounce bags frozen cauliflower rice
1/3 cup pork rinds

Instructions:
1. Preheat oven to 425. Line a rimmed baking sheet with parchment paper for easy cleanup. Set in the wire baking rack. Place the chicken breasts on the wire rack, season with salt and pepper. Roast for 25 minutes. Remove from the oven and chop into bite size pieces.

2. Reduce your oven temperature to 350 degrees.

3. While the chicken is roasting, heat your cast iron skillet over medium heat. Add the oil, onion and mushrooms. Season with 1 teaspoon salt & pepper. Saute, stirring occasionally, until caramelized and golden brown. About 10 minutes.

4. Add in the garlic, and cook for 30 seconds until fragrant. Then add in the kale, and saute until soft, about 5 minutes.

5. To make the sauce, in your high speed blender combine the chicken stock, soaked cashews and salt. Blend on high for 60 seconds until completely smooth.

6. When the kale is soft, stir in the frozen cauliflower rice and chopped chicken. Stir until completely combined. The cauliflower rice will still be frozen. The oven will do all of the cooking of it!

7. Pour the sauce all over the top of the casserole. Use a spatula to gently nudge it to be completely absorbed.

8. Top the casserole with crushed pork rinds.

9. Bake in the 350 degree oven for 20-25 minutes (mine took 40 min but I’m not sure why…), until bubbling and golden brown.

10. Remove from the oven and let rest for 5-10 minutes. Serve warm.

11. Leftovers will keep in an airtight glass container refrigerated for 5 days.

Notes:
If you don’t have a cast iron skillet you can pour it all into a 9×13 or 6 quart baking dish.

You can pour the cauliflower rice in straight from frozen! No need to thaw.

Thank you TastesLovely for this awesome recipe!!!

Share on Facebook

Tweet This Post

My friend introduced a version of this on our New Years camping trip and I can’t get enough of it!! It’s a perfect lunch option and offers a fresh new recipe with a ton of nutrients to start 2020 off right!!!

Ingredients:
1/2 cup cooked sprouted quinoa
1/2 cup bone broth
1/2 cup water
1 bag or bin of organic arugula
baby tomatoes – as many as you desire
1/2 large cucumber chopped
1 green onion – optional
1/2 bell pepper chopped – optional

Dressing:
dash of olive, avocado or algae oil
juice of 1/2 lemon
dash of rice vinegar
dash of balsamic vinegar
dash of apple cider vinegar
salt / pepper

Cook the 1/2 cup of quinoa in the bone broth & water (1 cup of liquid needed) and cool. Add the arugula, chopped tomatoes, onion, bell pepper, cucumber and the cooled quinoa. Whisk the dressing (taste & make it yours!), top and toss together. Serve immediately or place into a glass container for a lunch option!

I am SO excited to get back to training all of you next week – Happy New Year!!!!

PS…never wait until Monday to clean up your diet & get back to your workouts. Those who wait typically fail. Please start NOW and make your changes a lifestyle of health & fitness instead of a roll coaster. I am proud of you!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post

My sister Teri recommended this recipe so I gathered the few ingredients I didn’t have, modified it to my liking and whipped it up in 20 minutes this week!! One tip I have is instead of using just “matchstick carrots” (which is what the original recipe calls for) use broccoli slaw and more of it than asked. After we ate dinner I added the rest of the bag to the leftovers and stirred it into the pan. Once cooled I put it in a glass container and the next day the mixture was great – a bit crunchy and very flavorful.

Ingredients:
1 lb grass fed beef, ground turkey or bison (bison is pictured above)
1 sweet onion, diced
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons minced fresh garlic
1 teaspoon ground ginger
1/4 cup coconut aminos
1 head napa or green cabbage (OR 1 x 16oz bag coleslaw mix)
1/2-1 cup matchstick carrots or broccoli slaw
2 green onions, thinly sliced
Salt and pepper, to taste

Heat a large skillet or wok over medium-high heat. Add the ground meat and cook, stirring, until no longer pink. Drain, return meat to skillet. Add diced onion, sesame oil, and rice vinegar to the wok. Cook, stirring, for a few more minutes (until onion is tender). Add garlic, ginger, coconut aminos, cabbage and carrots or broccoli slaw to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted. Remove the skillet from the heat. Stir in green onions and season with salt and pepper, to taste.

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post

Before you read this recipe please know that you can add your own touch. A few fun ideas are add pumpkin or apple spice, any nuts or dried fruit or even raw cocoa powder! I do not measure when I make these so please bear with me and as you are making yours it’s all about getting the right consistency before you bake them. This recipe is similar to my oat bars but I like that these are portioned (portion control anyone :)) and at lunch I was burnt out of my baked sweet potato so I often grab 1-2 of these after I eat my salad or as a quick breakfast. They freeze great but after a few days on your counter I suggest you keep them in a glass container in your fridge.

Ingredients:
2-4 ripe-ish bananas (it’s ok if they are not super ripe they just won’t be as sweet)
Big scoop organic peanut butter or raw almond butter (prob 2-3 tablespoons depending on how many bananas you started with)
Cinnamon – as much as you like
1 tsp vanilla
Gluten free oats – I add these until it has the consistency of muffin mix
Enjoy Life (dairy free) chocolate chips – optional – top a few with these if you want a sweet treat or have a 5 year old 🙂
Organic raw local honey – sometimes I will add a spoonful of this if I want them a tad sweeter

Preheat your oven to 350 deg. Into your Kitchen Aid or mixing bowl add the bananas, nut butter, cinnamon and vanilla & mix well (if you are adding the honey add this now). As the mixer is going add the gf oats until the mixture has the consistency of muffins. Grease your mini muffin tin with avocado or coconut oil (I often use avocado oil spray)  or put small muffin liners into your muffin stone or tin (I use both types of pans as you can see above). Bake for 15-20 minutes or until the muffins are golden brown on top and you can put a clean toothpick through the center. Do not overcook as the small ones will dry out quickly.

Please let me know when you try my recipe and I would love to hear what twist you added!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post