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Fellow Foodie: Kiwi and Carrot Guest Post & Recipe

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Fellow Foodie: Kiwi and Carrot Guest Post & Recipe

Southwest Turkey Burgers with Chipotle-Lime Sauce

I'm so excited to introduce you guys to my friends and fellow foodies over at Kiwi and Carrot! I've known these two amazing gals for many years and I was so excited when they started this blog. They share my love for health, fitness, cooking and for eating :)

Today they're sharing one of their mouthwatering recipes with us. Since we're coming up on July 4th, make sure you add these burgers to your BBQ menu! 


Hello from Kiwi and Carrot! We’re Sarah and Elizabeth, a mother-daughter cooking duo based in Salt Lake City, Utah. We started our food blog, Kiwi and Carrot, a few years ago because we LOVE sharing our (mostly) healthy recipes with YOU! And we love to eat. Like, we really, really love to eat. 

A little about us:

Sarah: Britt was one of the people who inspired me to become a personal trainer, so I love following all of the awesome things she’s doing! A little about me: when I’m not photographing food or whipping up a new recipe with my mom, I’m working as a personal trainer, traveling with my husband or filming for our media company. I feel very strongly that nutrition and exercise should be used in a way to make you feel healthy and strong, rather than restricted and run down. Moderation is everything!   

What I’m into right now?  Epic bars and rock climbing. 

Elizabeth: I've known Britt since her jr. high days, and she continually inspires me! Me in a nutshell: Family, God, Food, Travel, Books, Outdoors. I am passionate about everything FOOD: cooking, eating, and especially discovering flavors from different cultures. I love living in a place where I can get outside and MOVE year-round! Exercise is like a job: If you find something you love to do, it's not really considered work. Hike, swim, run, bike, just get out there and move! 

What I'm into right now? My kitchen garden, body-weight workouts, my kids (always!)

When it comes to food, we’re all about using fresh and natural ingredients. We love our fruit and veggies! We try to create recipes that are simple to make, use healthy ingredients, but taste fresh and delicious. 

These Southwest Turkey Burgers with Chipotle-Lime Sauce (PDF download) are one example of a healthy dinner that can be on the table in 30 minutes. You just chop up some veggies, open a can or two, mix it all together and throw it on the grill!  

For more healthy recipes, check out our blog at http://www.kiwiandcarrot.com or find us on social media: Pinterest , Instagram , Facebook 

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Carob - Healthier than Chocolate?

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Carob - Healthier than Chocolate?

First off, what is Carob? Carob comes from the pod of a tree that grows along the Mediterranean Sea. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is ground into a powder called carob flour (but more commonly referred to as "carob powder"). It's similar to cocoa powder in color and can be substituted one-for-one in recipes, but carob is unique with its own special flavor and texture. You may want to swap out your Cacao for Carob if you are sensitive to caffeine or theobromine. Carob does not contain either of these like chocolate does. 

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RECIPE: Skinny Enchiladas {Butternut - Pork}

So I bought a big old bag of pre-peeled & cubed butternut squash at Costco last week (game changer for those of us wanting to cut out the squash prep process!) 

I started looking for butternut squash recipes and found a real gem from www.thewholesmiths.com  but of course I wanted to put my own little spin on them. If you want a vegetarian version, check hers out, they're amazing and she's a foodie genius!

I wanted a little more substance for feeding a group so I added the Shredded pork, and the combo was divine. I also changed up the seasonings a bit, flavors and amounts, and unfortunately didn't have goat cheese (which I love) so I did shredded pepper jack instead. 

This recipe is proof that enchiladas do not need to be full of creamy canned crap, and can be vegetarian, paleo, whatever, and still taste amazing! I also think black beans would be a great addition to these bad boys, maybe next time I'll give that a go! But for now, give these a shot. PS This recipe made about 12 small corn tortilla enchiladas.

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Friday Favorites: How to get in your Veggies!

If you've worked with me, done my programs, or have been following me for some time now, you know that I'm always preaching to get your veggies in at every meal! Well today for my Friday Favorites post I wanted to share with you my 5 favorite ways to sneak in those veggies, especially the green ones! Click the links to download my recipe PDF's and if you want more of these amazing recipes along side an awesome, kick butt workout program, sculpting your body in 8 weeks, click HERE to get my Sculpted for Summer program! Available no until the end of April, soooo don't miss it! 

Ok so here we go, my 5 favorite ways to get in your veggies!

1) Replace those Grains with Veggies! It's a simple step but can make a huge difference. You can make veggies the base to any meal! Some of my favorites are Cauliflower rice, Spiralized Zoodles, Shredded Carrots, and of course just a bed of leafy greens with all the delicious toppings (spinach, arugula, kale, etc.) (Check out one of my favorite veggie based recipes HERE)

2) Frozen in my smoothies. Did you know that you can freeze veggies? I've heard the concern of not wanting to buy too much produce for the fear it will go bad before you get the chance to eat it. Weeeell Fear no more! Just before that tipping point of going bad, take those green leafy vegetables and put them in a zip-lock and stick them in the freezer! You can also do this with Cucumbers and zucchini. Peel, cut in half, and freeze. These greens will be perfect to throw into your morning smoothie, adding good texture and bulk without sugar or a lot of calories.  (Check out some of my favorite Green Smoothie Recipes HERE)

3) Shredded in my Oats. This one may sound a little crazy. Why would you every put vegetables in your oatmeal? But trust me, it adds bulk without the sugar, and you can't even taste it! You can still have a sweeter breakfast with veggies included, best of both worlds. Some of my favorite ways to do this are shredded up Zucchini, or those frozen greens I was talking about. Stir them up in your oats, add in your other flavoring & liquids and heat them up in the microwave or stove top. (Here's a recipe for some Zucchini Oats to try out - plus some more of my favorite oaties.

4) Shredded in baked goods. I love to bake, and I also love to eat what I've baked :) So lets make this a win win and sneak some veggies into those baked goods! If you have little kids who don't like eating veggies this is a great way to get around that. You can put shredded or blended veggies into pancake batter, quick bread, muffins, waffles, etc. Some favs are zucchini and carrots. Here's one of my favorite carrot muffin recipes.

5) And of course, the easy way out, Super green powders! If you just need something quick, extremely easy, and feel like you're not getting enough veggies in your meals, or you rather drink your greens than create a meal with vegetables, you may want to try a green powder. The trick is picking the right one. I'm not an expert on this stuff, because I love cooking and eating whole veggies, but I've recruited some back up. Check out this article from Barbend.com that ranks the best super green powders out there! Lots of good information so make sure to check it out. 

Well thanks for following along and reading. I'd love to hear what your favorite ways are to sneak in some extra veggies, comment below! 

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ZUCCHINI BREAD: A little bit naughty, with a healthy twist....

If you haven't completely switched into pumpkin mode quite yet, and you still have Zucchinis coming out of your ears, then indulge yourself with these Zucchini Chocolate Chip Muffins!

I brought these muffins to my cabin retreat getaway this past week and they were the perfect little treat for the drive, or after dinner, or anytime haha. Your friends and family will love them.

Disclaimer: Don't treat these as a Health Food. I am clearly stating that they are a treat with a healthy twist, so don't go overboard eating the whole batch because your "trainer britt suggested them" (yes, they're that good, you have been warned!) haha just sayin ;)

I've adapted this recipe from the original recipe on joyfulhealthyeats.com - awesome foodie blog!

zucchinibread

Ingredients: 

• 1.5 C whole wheat flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 C raw honey

• 1/4 C Organic Brown Sugar

• 1/2 C unsweetened applesauce

• 1/3 C coconut oil, melted

• 1 Egg

• 2 tsp vanilla extract

• 1.5 C grated zucchini

• 3/4 C dark chocolate chips

zucchiniBread

Directions:

• Preheat oven to 350 degrees

• Prepare 8x8 loaf pan, or 3 smaller loaf pans, or 12-16 muffin tins, by greasing the bottom and sides with coconut oil spray, lightly dust with flour and shake (or use muffin paper cups to line)

• In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir all these dry ingredients together.

• In a large bowl, add honey, applesauce, coconut oil, egg, and vanilla. Whisk all together until smooth. Slowly add the dry ingredients to the wet ingredients until everything is combined. 

• Fold in the zucchini and chocolate chip.

• Pour batter into the prepared dishes. Fill about 3/4 full, or to the rim of the muffin tins. 

• Bake 8x8 loaf for 45-50 minutes, the mini loafs for about 35-40 minutes, and the muffins for about 20-25 minutes. Always check with a toothpick to make sure when they are done. If it comes out clean you're good to go! 

These make a great gift for a special someone to make sure they know you're thinking of them!

 

 

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Chocolate Chicken in Paris!

This past Saturday I was lucky enough to go to a cooking class in Paris. It was right at one of the booths at the street market. We learned how to make Chicken with a Spicy Chocolate sauce. I know, doesn't seem very french. It's actually a South American Dish, kind of ironic huh! haha but wherever it's from it is delicious! And healthy too! you get all the benefits of the dark cacao, with its antioxidents and nutrients, with the protein in the chicken, and pair it with some brown rice for a complete meal! Plus, who doesn't want more excuses to add chocolate to their life?

I put together the recipe here for you so you can try it on your own, let me know how it goes! I tried to do my best with the measurement conversions since they use grams here, so feel free to adjust it according to taste if its not quite right. Bon appétit!!

INGREDIENTS:

20g / 1.5 TBS ground almonds (almond flour)

20 g / 1.5 TBS toasted sesame seeds

½ teaspoon ground cinnamon

4 cloves

¼ teaspoon of Espelette

¼ teaspoon paprika

120 g/ 1/2 C / 1 small white onion

1 garlic clove

50 g/2 long carrots 

8 fresh cilantro stems

5 grinds of 5 bay seasoning

50 cl chicken stock (or water + cube poultry)

salt

40 g/ 1/4 C dark chocolate 80%

40 g/ 1/4 C dark chocolate pastry

200 g/ 1 C brown rice

 

DIRECTIONS:

For sauce-

chop the white onion.

Peel, grate and then finely chop the carrots.

Heat a frying pan (deep enough) over medium heat, pour a trickle of oil. Saute the chopped white onion.

Add spices: cinnamon, cloves, paprika, Espelette pepper, 3 grinds of 5 bays.

Then add: chopped carrots, almonds, sesame seeds. Mix well. Add the chicken broth. Season with a little salt if necessary.

Simmer for approximately 15 minutes.

Mix everything in a blender or with a hand blender.

Return the sauce to the heat. Add the chocolate, stir to dissolve. Adjust seasoning.

 

For Chicken:

Season the chicken with salt and supreme few grinds of 5 bays, color them in a hot pan with a drizzle of oil. Transfer to a baking dish.

Fifteen minutes before serving, place your chicken supremes in preheated oven at 200 ° C (400 F) Cook for 10 minutes.

 

For Rice-

1. Rinse the rice. In a pan put 1 part rice to 2 parts cold water + a little salt. Bring to a boil (starting with cold water). Once the water is absorbed, reduce heat (thermostat 2) and cook for 10 minutes.

2. Chop coarsely coriander and mix the cooked rice.

To serve:

Arrange the chicken on top of 1/2 C rice and cover with chocolate sauce. Sprinkle with toasted sesame seeds & cilantro.

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Easy Black Bean Soup

This Recipe is so easy and so delicious! Its perfect to pull together on weeknight when you just need something to warm you up. Its packed with protein and fiber and so many good flavors. The sweet and savory combo is my favorite, and theres a secret spice...... Cinnamon! Yep, who would've thought right? Well try it out and let me know how it goes! I'd also love to here any additions you make on your own! Happy cooking :)

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My Top 10 Frugal Health Foods

My approach to nutrition is focused on real, whole foods, and how they fit into your real, everyday life. I don’t think that we should be cutting out any sort of food group (unless you have a diagnosed disease or sensitivity to the foods). I think the mainstream media “health” people do a good job of finding key words and getting them out to the public saying why this one food is the answer to all of your problems, or that one food will make you fat. These are catchy headlines, but far from reality. My approach has always been the same, make vegetables the focus of your diet, create balanced meals with protein, healthy fats, and carbohydrates, and avoid packaged foods if you can, but they aren’t going to kill you. If you are doing packaged foods, stick to the ones with the shorter ingredient lists. Keep your Grains & wheat products to whole wheat and whole grains, and you don’t need grains with every meal. Grains and Wheat get a bad rep, but remember, everyone is different and what could be harmful for one person, could be perfectly fine for the next person. Finally, eating healthy doesn’t have to brake the bank!! I think so many people get discouraged or overwhelmed thinking that they have to shop at Whole Foods and buy all organic products to be healthy, so they just don’t even try. McDonalds & Mac & Cheese are cheap, but what if I told you that you could eat better and feel better for the same cost? Well its true. 

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Carrot Ginger Soup Recipe

Its officially winter people, snow is falling, its almost christmas, and its cold! I love making soups for dinner in the winter because they can be a healthy way to fill that comfort food craving. This soup is really creamy but it doesn't even have any cream in it! Pretty much just vegetables make up this amazing concoction. If you don't have an immersion blender yet, I highly recommend it if you're in to making soups. If not, the blender works just fine! Try this soup out and let me know what you think and if you make any genius adjustments!Carrot Ginger Soup

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Cauliflower Chowder

I love this recipe because it makes a veggie full dinner full of flavor and warmth that fills that comfort food craving without leaving you feeling heavy and guilty....

The Cauliflower is a delicious and healthy substitute for starchy potatoes in a traditional chowder (I'm kind of on a Cauliflower kick lately because its such a great healthy alternative),  and the smoky flavor of the cooked bacon is the perfect topper.  Make sure to buy the lean, uncured bacon, you don't want the kind thats doused with all that sugar.  Best part of this recipe is that its husband approved :) 

Cauliflower Chowder, A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!

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The Scoop about Fats: Bad, Good, Better, Best

I have been researching cooking fats for a while now because I feel like there’s is always confusion on which fats/oils to use and why, so I wanted the answer on my own. after searching many different resources, I’ve concluded a pretty good list from other dietitians and experts in the field. I’ll make it short and sweet and give you a nice overview and key points to use one your own.

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Best Ways to Cook your veggies! + Easy Warm Veggie Dinner Recipe

One of my main weight loss rules is to eat more vegetables!  Typically vegetables aren’t something you’ll over eat, and with all of those vitamins and fiber you will feel so much better inside and out!  There are two main rules for getting the most out of vegetables – one is eat lots of different colored veg (not just the green ones) and the other is never ever boil them. Boiling vegetables is a food crime. Besides nuking important nutrients, it also kills off delicate flavours, giving good vegetables like broccoli and Brussels sprouts a bad name.

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The Label Equation + Sugar Content

So we hear a bunch of mumble jumble all the time about Carbs vs Fats vs Proteins, how much of this should I eat, or what carbs are really bad, how much protein should I have, etc etc. It can be a little overwhelming at times and a little discouraging if you’re not listening to the right sources.  This week I have two simplifying guidelines that if you stick to, can make a big difference, and help you towards weight loss or fitness goals.  I’m not saying this is the answer to it all, but just some simple guidelines that are easy to follow. I find that with my clients if we focus on one or two things at a time instead of a whole list of do's and don'ts, they are a lot more successful and less stressed! So if you don't know where to start, here a couple of tips you can start with today:

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Date Paste Sweetener + Sweet Potato Brownies

This week I needed to make a dessert for some friends we were having over.  The problem with me making desserts is I usually find myself eating more of the dough or batter than I planned on and end up with a sugar hangover.  I always try and find a healthy alternative to somewhat avoid this when I am planning on providing a treat for something.  I think that food should be enjoyed, and treats should be enjoyed, the key is moderation and deciding whats really worth the indulgence. I think its important to avoid constantly feeling deprived. I think that when we feel deprived, we end up OVER compensating later on with a sugar binge, or we just aren’t happy. If you allow yourself a little flexibility in your eating I have found it's better for long term commitment and results. This week I experimented with homemade "Date Paste" after hearing some great things about this alternative to sugar.  I like this alternative because its easy to make, its packed with nutrients rather than the empty calories from your average white sugar, and a little goes a long ways!

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Sweet Potato Patties

Looking for a new appetizer or side dish idea?  This recipe is the perfect compliment to any meal.  

I want to talk about why I'm loving replacing butter in recipes with Ghee.  

What is Ghee you may ask? Ghee is a form of butter made from grass-fed cows.  It is pure butter fat with out the water, protein, and carbs that can be problematic for some.  Ghee is cooked longer and in a certain way that removes the harmful components that can cause inflammation, sensitivities and intolerances to some people with other dairy products, and gives it a delicious nutty flavor.  Ghee has a healthier make up of vitamin K2, beta carotene (which is why its so vibrant yellow), vitamin A and a better Omega-3 fatty acid ratio than other butter options.  Enjoy!

Sweet Potato Patties:

Makes about 15 patties

 

Ingredients-

-3 lbs. sweet potatoes

-1 C frozen corn kernels

-2 green onions, chopped

-a handful of cilantro, chopped (more or less depending on your liking)

-1/4 tsp chile powder

-1 tsp cumin

-1 tsp salt

-1 large egg

-1 C almond meal

-1/3 C Ghee

 

Dipping Sauce-

-1 C plain nonfat greek yogurt

-1 clove garlic minced

-chopped cilantro and green onion to taste

-dash of chile powder


Directions-

-First preheat oven to 400 and bake sweet potatoes (I used medium size) for about 35-40 minutes. You can also cook them in the microwave by poking the skin of each potato with a fork, wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes.  Remove and check for softness, then cook the other 2.  Cut each potato down the middle and scoop out the soft orange center into a large mixing bowl.  

-chop up the green onions and cilantro.  Mash up the sweet potatoes and mix in the green onions, cilantro, corn kernels, salt, cumin, and chili powder.  Mix well

-Add the Almond meal and egg to the mixture.  Cover the bowl and refrigerate for 30 minutes.

-While the mixture is cooling in the fridge, make the dipping sauce.  Mix together the yogurt, minced garlic, chopped cilantro, green onion, and chile powder.  Add as much flavor as you like!

-Heat up Ghee in a frying pan.  Make patties about 3" round, flatten into palm.  Cook about 4 at a time, about 2 minutes per side.  After cooking set on a plate with a paper towel.  Enjoy with the dipping sauce as a delicious appetizer or side dish. 

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Healthy Cooking and Baking Substitutes + Alfredo Spaghetti Recipe

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Healthy Cooking and Baking Substitutes + Alfredo Spaghetti Recipe

I love to cook and bake, and one of my favorite parts is finding the "mommas cookbook recipes" and adjusting them with healthy substitutes to be lower calories, more nutritious, less fat, less processed sugar, and still taste great!  Today I'm sharing some of my favorite healthy substitutes that can be used in most recipes and to me taste just as good if not better than the original!

Remember, healthy food can still be delicious!

Original Ingredient---> Healthy Sub

Baking:

oil ---> applesauce (1:1)

sugar---> applesauce (1:1)

sugar ---> raw honey (1:3/4)

sugar ---> Stevia (1:1 tsp; 1 TBS:5 drops)

white flour ---> nut flour (1:1 but add extra baking powder/soda) (best for cookies, sweet breads, 

cakes)

white flour ---> coconut flour, whole wheat flour combo (1:1/4+1/2 C Whole wheat)

sour cream/Mayonnaise ---> nonfat plain Greek yogurt (1:1)

Butter/oil--->mashed banana/mashed avocado (1:1)

White flour ---> black beans (best in brownies) (1:1)

Cream Cheese ---> nonfat plain greek yogurt (1:1)

Heavy Cream ---> canned coconut milk (1:1)

Buttermilk ---> nonfat plain Greek Yogurt (1:1)

Peanut Butter ---> PB2 + water (1:1) add water for desired consistency 

Cooking:

Mashed Potatoes with cream and butter---> Mashed cauliflower with nonfat plain greek yogurt

Pasta ---> Spaghetti squash or veggie noodles

Creamy sauce ---> soaked cashews blended

Cheesy Flavor ---> Nutritional Yeast flakes

Rice ---> Quinoa

Rice ---> Grated Cauliflower

Recipe

Dairy Free Alfredo Sauce with Spaghetti Squash:

1 C cashews soaked in water (covered and soaked for atleast 30 min) 

Blend until smooth in food processor or blender

Add:

4 tsp lemon juice

1/4 tsp nutmeg

1 tsp minced garlic

1/2 tsp black pepper

1/2 tsp salt

1/4 C water or almond milk

Blend until smooth


Sauté 1/2 white onion and about 1 C sliced mushrooms in a Tbs of EVOO until yellow

Add mixture from the blender to the sauté pan on low heat. Add almond milk or water until 

desired consistency.  Stir all together. 

Suggested serving: on top of spaghetti squash and ground turkey meat (browned)

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Pistachio Crusted Salmon

I love this recipes twist on a classic salmon dinner.  the Pistachio crust is amazing and 

combined with  the Lemon, Dill, pepper, and sugar combines a delicious sweet and 

savory combination to die for.  I've already preached about the health benefits for 

runners eating salmon {link to other post}, so heres some of the reasons this recipe in 

particular is going to be amazing for your health:

My top 3 health benefits from eating more Pistachios:

1) Healthy Blood

Pistachios are an incredibly rich source of vitamin B6. Vitamin B6 is essential to make 

hemoglobin, the protein responsible for carrying oxygen through the blood stream to 

cells, and is also shown to increase the amount of oxygen carried.  Healthy blood is 

crucial for peak performance.

2) Heart Health

Pistachios have been shown to reduce LDL ("bad") cholesterol and increase the good 

HDL cholesterol after only a short period of regular consumption. High in antioxidants 

such as vitamins A and E, they fight inflammation, protecting blood vessels and 

reducing risk of heart disease. These benefits reducing heart disease can come from 

even just a small amount of pistachios in your diet. 

3) Weight Management

Pistachios are very high in the mineral Phosphorus which aids in protein breakdown to 

amino acids, helping with metabolism.  Also Eating pistachios aids in glucose tolerance, 

keeping your body fat percentage low which is ideal for performance in an endurance 

sport.

Enjoy the recipe!  I combined my salmon with a side spinach salad full of veggies, and 

mashed sweet potatoes.

Pistachio Crusted Salmon:

Ingredients:

3-4 Salmon Filets (I get the Wild caught Alaskan Sockeye Salmon thats individually wrapped 

and frozen) -thaw out in the fridge throughout the day so its ready for dinner time)

-1/2 cup Pistachio Nuts, chopped coarsely

-1/4 cup Brown Sugar or Honey

-2 T Lemon Juice 

-1/2 tsp fresh dill, chopped finely

-1/2 tsp freshly ground black pepper

-dash of salt

Directions:

-Pre-heat oven to 425 F, line a baking dish with tin foil or cooking spray

-mix all of the ingredients together for the topping

-arrange the salmon filets on the dish and spoon the topping on tops and spread to cover each 

filet.

-bake uncovered for about 12-15 minutes.

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Apple, Bacon, Broccoli Salad with Rosemary Vinaigrette Dressing

INGREDIENTS

2 heads broccoli, florets only, chopped

1 large red apple, diced

1 cup toasted almonds, chopped

½ cup pomegranate seeds (can buy pre packaged and ready to go seeds at costco, highly recommend!)

¼ cup dates, chopped (about 10)

4 slices crispy bacon

 

For the vinaigrette:

2 cloves garlic, minced

the juice of 2 limes (about 1/4 cup)

¼ cup avocado oil (or extra-virgin olive oil)

2 tbsp Dijon mustard

1 tbsp white wine vinegar (or apple cider vinegar)

2 tbsp raw/unpasteurized honey

½ tsp salt

½ tsp black pepper

1 tbsp fresh rosemary, chopped


INSTRUCTIONS

Steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Plunge the cooked broccoli in icy cold water to stop the cooking process and set it in a colander covered with a paper towel to drain and dry, place in fridge until time to use.

In a separate pan, cook the bacon strips until nice and crispy (I like mine well done as you can see).  Remove to a plate lined with a paper towel to absorb excess fat. Reserve. Chop up toasted almonds, dates, and apples, and set aside.

In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.

In a large mixing bowl, add broccoli, pomegranates, apples, chopped dates, chopped almonds and vinaigrette and mix until thoroughly combined. Break the bacon into pieces and mix it right in.

Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.

*Bonus* I used some left over dressing, added with a dash of balsamic vinegar, as a glaze to some Fish that I had on the other half of my plate with the salad, it was divine!  Pour glaze on raw fish in a pan and bake at 400 F for 15 min.  

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Roasted Rainbow Carrots

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Roasted Rainbow Carrots

If you’ve ever thought carrots are just plain and boring, think again.  This recipe is so simple, but so delicious.  The colors alone are enough to make your mouth water.  Perfect side dish for any meal.  Warm vegetable dishes are perfect for winter dinners because you still get that warmness of comfort foot but without the unnecessary unhealthy sugar and carbs.  Enjoy!

roasted rainbow carrots.body design by brit

 

Rainbow Roasted Carrots

 

Ingredients:

-about 10 oz of Rainbow Carrots (I got my bag from Sprouts. yellow, purple, and orange, so pretty!), peel, cut of the ends, and cut into thick slices/wedges.

-1 Tbsp dried thyme

-1/2 tsp Ground cumin

-1/2 tsp paprika

-1/2 tsp Turmeric

-1 1/2 Tbs Olive Oil

-Salt and Pepper to taste 


What to do:

-Preheat Oven to 425 F

-place sliced carrots into a mixing bowl, drizzle with olive oil and stir in all of the spices, make sure all carrots have spices on them.

-spread carrots out on a cookie sheet

-bake in the oven for about 7-10 minutes, or until carrots are tender to the fork but not mushy

-These make a fabulous side dish to any meal!


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Avocado Salsa Salmon

This is hands down one of my favorite dinner recipes!  I've been a salmon lover my whole life and grew up on some pretty amazing recipes, but as of right now this one is my favorite, which is saying a lot!  

This recipe provides a good source of protein, healthy fats, and tons of nutrients you need to refuel your body during training season.  Bonus: I even had left over avocado salsa and had it for lunch the next day on top of a baked sweet potato!  Which is an awesome source of carbohydrates for athletes.  

My top 3 reasons why athletes and everyone should eat more salmon:

1. Eating Salmon improves bone density and strength, combating inflammatory joint conditions such as osteoarthritis.  (thanks to small proteins called bioactive peptide)

2. Eating Salmon can help increase your cardiovascular health.  With its high levels of Omega-3 fats, EPA, and DHA you'll reduce inflammation and keep your blood flowing nice and smooth.

 

3. Salmon is an excellent source of vitamin D which is crucial on the path to obtaining optimal health and performing your best, while fighting cancer and other life threatening diseases.  

 

I hope you enjoy this recipe as much as I did, here ya go!

 

Grilled Salmon with Avocado Salsa:

 

You will need....

 

-2 lbs Salmon, 4 pieces

-1 Avocado

-1 Tbsp chopped Cilantro

-Juice from 2 limes

-1 tsp Onion Powder

-1/2 Red onion, small

-1/2 tsp Ancho chili powder

-1 tsp black pepper

-1 tsp Salt (+ extra for taste)

-1 Tbsp Olive Oil

-1 tsp ground cumin

-1 tsp paprika powder

-a grill or panini make 

 

Here's what you do...


1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix

2. refrigerate for at least 30 minutes

3. Pre-heat the grill

4. Combine the avocado, chopped onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.

5. Grill the salmon to desired doneness. (I grilled for about 5 minutes on my panini maker and they turned out divine!)

6. Top with Avocado Salsa and enjoy

This post can also be seen on Altra Runnings Blog { http://blog.altrazerodrop.com } Which I am now the official recipe guru of I guess ;) But if you're looking for running shoes, you need to try Altra's! {altrarunning.com} Seriously you won't find a more comfortable shoe, its all I wear!  

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