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Strawberry Balsamic Summer Salad with Grilled Lemon Chicken

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Can you tell I’m on a strawberry kick? I think this is my second post in a row centered around strawberries! What can I say? It’s screaming hot in Dallas right now and anything “citrusy” and refreshing sounds amazing!

And, when I can make a meal without having to turn the oven on or stand over the stove, COUNT. ME. IN!

I know you’ve read my salad schpeal before so I’ll keep this short for anyone who hasn’t read previous salad posts… I LOVE salad. Would eat it almost daily. But I don’t just love any salad, I love BIG salads that have lots of ingredients and textures and feel like a meal vs bird food. THAT is a salad in my book!

And this recipe will not disappoint that criteria. This recipe was actually started by Mo and then I swooped in and amp’d it up a bit.

We really believe in eating seasonally and we practice coaching out clients the same way. When you eat seasonally you get far more nutrition out of the food and you’re body is able to operate cyclically. Meaning, when you begin to pay attention to eating per the season, you will notice that you will crave lighter, brighter foods in the spring and summer months and heavier, more rich foods in the fall and winter months. Unless of course you live in SoCal and you have one season per year. Okay, okay, maybe one and a half. 😉

This salad recipe is super quick to make and is so refreshing and light. It is perfect for the hotter months!

If you’re practicing strict Paleo, feel free to sub the couscous with cauliflower rice. I offer directions on how to cook the cauliflower rice in the Notes section.

Hope you enjoy!

Strawberry Balsamic Summer Salad with Grilled Lemon Chicken

Serves 2

Ingredients:

  • 2 free range boneless, skinless chicken breasts
  • 1 large lemon, zest and juice
  • 2 tsp paprika
  • ¾ cup dry couscous*
  • ½ large container pre-washed baby spinach
  • 8-10 fresh strawberries, leaves removed and sliced
  • 1 avocado, diced
  • 2-3 tbsp crumbled goat cheese
  • 1/3 cup walnuts, halved and toasted
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper, to taste

Directions:

  • Place chicken breasts into a large Ziploc bag with the lemon zest and juice, paprika and a good pinch or two of salt and pepper. Seal the bag, toss well to coat the chicken and place in the fridge to marinate for 30 minutes, up to overnight.
  • When you’re ready to make the couscous and put the salad together, get the chicken out of the fridge and place a grill pan sprayed with avocado oil cooking spray over medium heat. Once hot but not smoking, place the chicken breasts onto the pan and grill for approx. 5 minutes per side or until a meat thermometer reads 160 degrees F.
  • While the chicken is grilling, make the couscous. In a medium pot, combine 1 cup filtered water and a good pinch of salt. Bring to a boil and then stir in couscous (do not just dumb the couscous in without stirring or it will all clump together – stir as you pour it in…). Cover, remove from heat immediately and set aside for 5 minutes. Uncover, gently fluff with a fork and set aside until ready to assemble the salad.
  • While the couscous is cooking, place the spinach, sliced strawberries, avocado and goat cheese into a large salad bowl. Pour approx. ½ cup of the cooked couscous (while still warm) on top. Top with a good drizzle of olive oil and balsamic, salt and pepper to taste and toss gently to combine.
  • Slice the chicken and place on top or dice into bite-sized pieces and toss with the salad. Serve!

Notes:

  • To make this Paleo, sub couscous with approx. 1 1/2 cups uncooked cauliflower rice – saute in a nonstick skillet over medium heat until softened and slightly browned.
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Instructions
  1. Place chicken breasts into a large Ziploc bag with the lemon zest and juice, paprika and a good pinch or two of salt and pepper. Seal the bag, toss well to coat the chicken and place in the fridge to marinate for 30 minutes, up to overnight.
  2. When you’re ready to make the couscous and put the salad together, get the chicken out of the fridge and place a grill pan sprayed with avocado oil cooking spray over medium heat. Once hot but not smoking, place the chicken breasts onto the pan and grill for approx. 5 minutes per side or until a meat thermometer reads 160 degrees F.
  3. While the chicken is grilling, make the couscous. In a medium pot, combine 1 cup filtered water and a good pinch of salt. Bring to a boil and then stir in couscous (do not just dumb the couscous in without stirring or it will all clump together – stir as you pour it in…). Cover, remove from heat immediately and set aside for 5 minutes. Uncover, gently fluff with a fork and set aside until ready to assemble the salad.
  4. While the couscous is cooking, place the spinach, sliced strawberries, avocado and goat cheese into a large salad bowl. Pour approx. ½ cup of the cooked couscous (while still warm) on top. Top with a good drizzle of olive oil and balsamic, salt and pepper to taste and toss gently to combine.
  5. Slice the chicken and place on top or dice into bite-sized pieces and toss with the salad. Serve!
Recipe Notes

To make this Paleo, sub couscous with approx. 1 1/2 cups uncooked cauliflower rice - saute in a nonstick skillet over medium heat until softened and slightly browned.

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Blood Orange Summer Salad

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Salad’s can be boring. We get it. But when it is 7000 degrees in Dallas (not really, obviously – but good-ness it feels like it!) and the LAST thing you want is something hot to eat – salad’s can make the perfect meal! That’s right… To all my manly men out there – I just referred to a salad as a “meal…”

When Mo and I first met and I offered to make dinner and told him we were going to have “a big salad…” he almost broke up with me right there on the spot. (Look what he’d be missing out on today! Ha! 🙂 ) Nevertheless, he indulged me and all but licked his bowl clean. This girl can make a mean salad… And one that does not leave you feeling like you just ate “rabbit food…”

The key is loading it up with different textures and temperatures and then tossing it with a really yummy dressing.

First you’ve got to start with really good greens – none of this iceberg lettuce crap. I’m talking spinach, arugula, kale, mixed baby lettuces, mache, etc. Anything but iceberg!

Then, you pick out your protein – be it salmon, as on this salad, or perhaps roasted chicken, ground beef or bison, if you’re vegan – maybe some tempeh… And season whatever you choose really well! THIS is key!

Now lets talk temperatures – I love to toss a salad with some vegetables (anything in season) I’ve just roasted or a just cooked protein source – this way the warmth from the cooked item gently wilts the greens… I know this may sound odd but THIS is what brings the whole salad together and makes it really feel like a true meal vs just greens and vegetables on a plate.

So you have the crisp from the greens, the warmth from the vegetables and/or protein and now we need something chilled that when you bite into it along with the greens and protein creates this awesome experience in your mouth… Stop! Get your minds out of the gutter! I’m talking about FOOD! 😉 This is where avocado or fruit, like the blood oranges in this salad come into play…

Now the dressing… It really depends on what season we’re in for me. So, if it’s cold outside and I am craving greens but want something really hearty – I will make a creamy dressing with Primal Kitchen Avocado Oil Mayo as the base. If it’s hotter than hell outside and I want anything BUT hearty – I will simply use good extra virgin olive oil or avocado oil and either with a vinegar – red wine vinegar, balsamic vinegar or my fav: apple cider vinegar.

Last but absolutely not least – something crunchy – this should go on the salad after you’ve dressed it so that it doesn’t get the crunchy item soggy. I love to toast up sourdough croutons or roast some chickpeas or black beans. Toasted pumpkin seeds or almonds, pecans, cashews, etc. are great too! In this salad, the crunch actually comes from the way I cooked the salmon – because it is seared, it gets this wonderful crust! Mmmm… It’s SO good! You could also make your own tortilla chips by slicing up Ezekiel brand Sprouted Corn Tortillas or Siete brand Almond Flour or Coconut Flour Tortillas and toasting in the oven to get them crisp!

See? Salads don’t have to be boring! They are AWESOME if you follow these steps!

Now make this one and you can thank me later! 😉

Enjoy!!!

Blood Orange, Avocado & Goat Cheese Salad with Salmon

Serves 1

Ingredients:

  • 5-7oz wild caught salmon, skin on
  • 2 tsp ghee butter
  • 3-4 handfuls raw spinach, arugula or mixed greens
  • 2 tbsp crumbled goat cheese
  • ½ small avocado, diced
  • ½ blood orange, segments only
  • 1-2 tbsp chopped chives
  • 1 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • sea salt and black pepper, to taste

Directions:

  • Heat ghee butter in a large nonstick skillet over medium-high heat. Season top of salmon with salt and pepper. Once ghee is melted, place salmon into the skillet skin-side-up. Let cook for 4 minutes and then flip and cook another 3-4 minutes, based on preferred doneness.
  • While the salmon is cooking, place the orange segments into the bottom of a large bowl (this is so the juice does not make the greens soggy) and then place greens, goat cheese, avocado and chives on top. Sprinkle with salt and pepper and drizzle olive oil and vinegar over the top. Toss gently to combine.
  • To serve, place salad onto a plate or bowl. Gently peel skin of salmon off and place on top of prepared salad, skin-side-down.
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  1. Heat ghee butter in a large nonstick skillet over medium-high heat. Season top of salmon with salt and pepper. Once ghee is melted, place salmon into the skillet skin-side-up. Let cook for 4 minutes and then flip and cook another 3-4 minutes, based on preferred doneness.
  2. While the salmon is cooking, place the orange segments into the bottom of a large bowl (this is so the juice does not make the greens soggy) and then place greens, goat cheese, avocado and chives on top. Sprinkle with salt and pepper and drizzle olive oil and vinegar over the top. Toss gently to combine.
  3. To serve, place salad onto a plate or bowl. Gently peel skin of salmon off and place on top of prepared salad, skin-side-down.
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Slow Cooker Lemon Chicken Bowls with Cauliflower Rice and Avocado

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My Slow Cooker Lemon Chicken Bowls are the ultimate easy, weeknight recipe! And, it screams SPRING!

I cannot even believe how easy this is to make. Really. I can’t. It took me 5 minutes to get it into the slow cooker and another 5 minutes to finish it up and serve.

Everything is made in the slow cooker – no extra dishes for prep… Well, except a whisk and a knife. Okay, are you convinced yet? It’s SO easy! 🙂

But aside from being easy, it is DE-licious!

I made this one evening for dinner and it had just gotten up to about 84 degrees in Dallas. It’s been in the 40’s in the mornings so 84 felt hot! So honestly? The last thing I wanted was a bowl of something hot. And I was kind of bummed that I had chosen this dish for dinner. I wanted something cool and refreshing. But guess what? This was that exactly! I served it over raw greens (I chose spinach because we LOVE spinach, but you could use any dark, leafy greens you like…) and it was so good – astringent, if you will. Which is how we should be eating this time of year… Cleansing, astringent foods.

This is the time of year for citrus, fresh fruits, raw produce, etc. You’ll see so much beautiful produce in the grocery stores right now! We LOVE this time of year!

We hope you enjoy this recipe as much as we do!

Slow Cooker Lemon Chicken Bowls with Cauliflower Rice and Avocado

Serves: 4-6

Ingredients:

  • 2lbs organic chicken breasts
  • 1 quart low sodium, organic chicken bone broth
  • zest and juice of 2 large lemons
  • 1 yellow onion, chopped
  • 1 tbsp raw/local honey
  • 1 tsp garlic powder
  • 1 tbsp ground coriander
  • 1 tsp dried oregano
  • pinch of cayenne pepper
  • real salt and black pepper, to taste
  • 1 pre-washed container spinach or baby kale
  • 2, 10oz bags cauliflower rice
  • 1 large avocado
  • several cilantro or parsley leaves

Directions:

  • In the bowl of your slow cooker, place the broth, zest and juice of the lemons, onion, honey, garlic powder, coriander, oregano, cayenne, salt and black pepper. Whisk well to combine.
  • Place the chicken into the slow cooker and “nuzzle” down into the sauce so the chicken is almost completely covered.
  • Set slow cooker to low for 6 hours or high for 4 hours.
  • Approximately 1 hour before the crockpot tells you it’s done, take two forks and gently shred the chicken to pull apart into desired-size pieces and add in cauliflower rice and stir to combine. Cover again and let it continue to cook.
  • To serve, place 1 handful spinach/baby kale on the bottom of a bowl and top with a big helping of the lemon chicken/cauliflower rice. Garnish with avocado and fresh cilantro or parsley leaves.
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Instructions
  1. In the bowl of your slow cooker, place the broth, zest and juice of the lemons, onion, honey, garlic powder, coriander, oregano, cayenne, salt and black pepper. Whisk well to combine.
  2. Place the chicken into the slow cooker and “nuzzle” down into the sauce so the chicken is almost completely covered.
  3. Set slow cooker to low for 6 hours or high for 4 hours.
  4. Approximately 1 hour before the crockpot tells you it’s done, take two forks and gently shred the chicken to pull apart into desired-size pieces and add in cauliflower rice and stir to combine. Cover again and let it continue to cook.
  5. To serve, place 1 handful spinach/baby kale on the bottom of a bowl and top with a big helping of the lemon chicken/cauliflower rice. Garnish with avocado and fresh cilantro or parsley leaves.
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A Healthier Panzanella Salad

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Ok – so let me preface with – this is not a “true” Panzanella salad in every sense of the word. There is not near the amount of bread that is in a typical Panzanella and I’ve added greens in lieu of all of the bread. Nor did I marinade the croutons in tomato juices, etc. BUT, it eats like a Panzanella. Everything is in big pieces and the juices from the roasted tomatoes create some of the dressing and that seeps into the croutons and mmm… I mean, I can’t get enough!

This is one of those salads I crave at least once a week. It is one of my favorite and easiest meals to make. And yes, I just called a salad a meal and I promise you will feel this way once you’ve had this one!

Mo and I are eaters. Foodies for sure. But we really like to eat food. 🙂 So if you haven’t made any of my other salads and therefore you’re not “in the know” yet – you can trust that my salads are not for the faint of heart. This definitely took some convincing with Mo when I first started cooking for him. This is where the “inside joke” of “We’re having a ‘big salad’ for dinner…” came from. When I was racing triathlon a bunch and had a full load of clients, etc., etc. salads were an almost nightly thing at our house! But if you ask Mo – he loves them. They are filling, full of nutrition and full of flavor and texture! …I’m big on texture! Gotta have some crunch!

So this salad pulls out my Italian heritage. As I said, it is not an exact replica of a true Panzanella salad. But, the anti-inflammatory nutritionist in me cannot help myself, plus, we really like it better this way!

Hope you enjoy this as much as we do!

Primal Panzanella Salad

Serves 2-4

Ingredients for the Salad:

  • 1lb free range chicken breast, cubed
  • 1/3 cup + 2 tbsp balsamic vinegar, divided
  • zest and juice of 1 lemon
  • 1 tsp dried oregano
  • ¾ large container pre-washed baby spinach
  • 8-10 fresh basil leaves, julienned
  • 1 large shallot, very thinly sliced
  • ½ cup goat cheese crumbles
  • 1 large avocado, diced into large pieces
  • 1 ½ cups baby cherry tomatoes
  • 2-3 pieces good sourdough bread, cut into large pieces
  • 2 tbsp extra virgin olive oil, divided
  • Real Salt and black pepper, to taste
  • ½ – 1 tsp red pepper flakes (optional)

Directions for the Salad:

  • Place chicken a large Ziploc baggie with 1/3 cup balsamic vinegar, lemon zest and juice, oregano and ½ tsp salt and ¼ tsp black pepper. Seal bag and gently toss (over the sink – yes, I’ve learned the hard way! J) to combine. Marinade for 30 minutes, up to overnight. Pull out of the fridge 30 minutes prior to cooking.
  • Preheat the oven to 425 degrees F and line two small sheet pans with foil.
  • While oven is heating up, on one sheet pan, place the tomatoes and on the other sheet pan, lay the sourdough out, in an even layer. Drizzle the tomatoes and sourdough with ½ tbsp olive oil each and sprinkle both with salt and black pepper. Set the croutons aside and place the tomatoes into the oven to roast for 7-10 minutes until slightly browned and starting to burst open.
  • Using tongs, pull the chicken out of the bag and place each piece in an even layer, without touching, onto a large nonstick skillet over medium heat; discard the remaining marinade. Let cook for 2-3 minutes per side, until each piece is cooked through.
  • Meanwhile, in a large salad/serving bowl place spinach, basil, goat cheese and avocado.
  • When you’re ready to pull the tomatoes out of the oven, place sourdough on the top rack of the oven to toast for 2-3 minutes and pour the tomatoes, while hot, in with the spinach and then add the chicken.
  • Drizzle remaining olive oil and balsamic over the top and toss gently to combine and coat with the dressing. Sprinkle with salt, black pepper and red pepper flakes (if using) and place croutons on top. Toss again to combine and serve!
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Instructions
  1. Place chicken a large Ziploc baggie with 1/3 cup balsamic vinegar, lemon zest and juice, oregano and ½ tsp salt and ¼ tsp black pepper. Seal bag and gently toss (over the sink – yes, I’ve learned the hard way! J) to combine. Marinade for 30 minutes, up to overnight. Pull out of the fridge 30 minutes prior to cooking.
  2. Preheat the oven to 425 degrees F and line two small sheet pans with foil.
  3. While oven is heating up, on one sheet pan, place the tomatoes and on the other sheet pan, lay the sourdough out, in an even layer. Drizzle the tomatoes and sourdough with ½ tbsp olive oil each and sprinkle both with salt and black pepper. Set the croutons aside and place the tomatoes into the oven to roast for 7-10 minutes until slightly browned and starting to burst open.
  4. Using tongs, pull the chicken out of the bag and place each piece in an even layer, without touching, onto a large nonstick skillet over medium heat; discard the remaining marinade. Let cook for 2-3 minutes per side, until each piece is cooked through.
  5. Meanwhile, in a large salad/serving bowl place spinach, basil, goat cheese and avocado.
  6. When you’re ready to pull the tomatoes out of the oven, place sourdough on the top rack of the oven to toast for 2-3 minutes and pour the tomatoes, while hot, in with the spinach and then add the chicken.
  7. Drizzle remaining olive oil and balsamic over the top and toss gently to combine and coat with the dressing. Sprinkle with salt, black pepper and red pepper flakes (if using) and place croutons on top. Toss again to combine and serve!
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Cleansing Spring Vegetable Soup

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Spring is here and tis the season for cleansing! As holistic nutritionists, one of the things Mo and I focus on in educating clients is eating seasonally and the importance of that for the body!

If you think about it intuitively – as the seasons change, you likely crave different things. For example: when it’s cold outside you want a big bowl of chili or a hearty plate of creamy cauliflower rice risotto… Okay, okay, or maybe just good ‘ol risotto! 😉 And when the warmer months come around, a shake or smoothie might start sounding really good for Breakfast or perhaps a chilled soup or more vegetables and/or fish than heavy meats.

Now, think about it ancestrally – “back in the day” so to speak, there were no year-round-fully-stocked produce sections or butchers that carried any kind of meat any time of year, like we have access to now. The food people ate was because it was available per the season.

I’m not saying that in the colder months you should never have something that might not have been available to our ancestors. But what I am saying is that you should at least consider it. And know that when something is not in season, you will get very little of the nutritional value out of said thing but when it is in season, that is when it is chalked full of it’s nutrients!

Alllll of that to say: I came up with this Spring Vegetable Soup recipe while I was doing a spring detox – nothing major – only 4 days – just with the goal of resetting a bit and cleansing my liver from toxins, etc. I honestly haven’t been feeling right hormonally, emotionally, etc. for the last few months and with spring upon us it seemed like a welcome invitation to do some bodily spring cleaning, if you will! And no, before anyone asks – I’m not pregnant! Ha! 😉

This soup comes together very simply and make wonderful leftovers! It is just as good chilled as it is warm! But the best part? It is FULL of anti-inflammatory, cleansing foods! The mung beans in particular are chalked full of fiber and they taste amazing on their own too! My recipe calls for bone broth – which, I’ve gotta say, if I had to pick one food that I thought would nourish me more than any other food – it would be bone broth. If you’re unfamiliar with it’s benefits – check out this article from Cognitune.

So while you may not be inclined to a liver detox of sorts, I hope you will make this and incorporate some cleansing foods into your spring!

We hope you enjoy as much as we do!

Cleansing Spring Vegetable Soup

Serves 2-4

Ingredients:

  • 1 cup mung beans, soaked for 30 minutes
  • 1-2 strips kombu dashi (optional)
  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 4 stalks celery, thinly sliced
  • 4 carrots, unpeeled and thinly sliced into coins
  • 2 yellow squash, halved and thinly sliced
  • 4 small zucchini, halved and thinly sliced
  • Real Salt and black pepper, to taste
  • 2 pinches dried oregano
  • 1 pinch dried thyme
  • 1 tbsp cumin
  • 1 tsp ground turmeric
  • pinch of cayenne pepper
  • 1 can low sodium diced tomatoes
  • 1 quart beef or chicken bone broth or vegetable broth
  • 1-2 cups filtered water
  • 1 small container pre-washed baby spinach

Directions:

  • Place mung beans and kombu into a medium pot with 3 cups filtered water and a good pinch of salt, bring to a boil and reduce to a simmer – continue to simmer, uncovered until beans are softened – approx. 25 minutes. Set aside.
  • While beans are cooking, chop all vegetables.
  • Warm olive oil in a large soup pot over medium heat. Place all vegetables (this can be done one by one as you finish chopping them…) into the pot with a pinch of salt. Let the vegetables cook down a bit, until softened – approx. 10 minutes + another 5 minutes once all vegetables are added to the pot, if adding as you chop.
  • Add in remaining seasonings and stir well to combine.
  • Then add diced tomatoes, broth and water. Stir to combine and bring to a boil. Turn heat to low and simmer, uncovered, for 15 minutes.
  • Drain mung beans and stir into the soup and let continue to simmer for 5 more minutes.
  • Turn heat off and add in spinach – stir to combine and wilt spinach.
  • Serve in big bowls as is or with a crusty piece of good sourdough bread or my 5-minute Grain Free Bread!

 

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  1. Place mung beans and kombu into a medium pot with 3 cups filtered water and a good pinch of salt, bring to a boil and reduce to a simmer – continue to simmer, uncovered until beans are softened - approx. 25 minutes. Set aside.
  2. While beans are cooking, chop all vegetables.
  3. Warm olive oil in a large soup pot over medium heat. Place all vegetables (this can be done one by one as you finish chopping them…) into the pot with a pinch of salt. Let the vegetables cook down a bit, until softened – approx. 10 minutes + another 5 minutes once all vegetables are added to the pot, if adding as you chop.
  4. Add in remaining seasonings and stir well to combine.
  5. Then add diced tomatoes, broth and water. Stir to combine and bring to a boil. Turn heat to low and simmer, uncovered, for 15 minutes.
  6. Drain mung beans and stir into the soup and let continue to simmer for 5 more minutes.
  7. Turn heat off and add in spinach – stir to combine and wilt spinach.
  8. Serve in big bowls as is or with a crusty piece of good sourdough bread or my 5-minute Grain Free Bread!
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Cleansing Hormone Balancing Breakfast Shake

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I’ve just finished up a hormone/liver detox. It lasted 7 days and I’ve gotta tell you – I feel awesome. Who wouldn’t, right? And the biggest plus? I really enjoyed all of the food the detox asked me to eat. I, of course – because I can’t help myself – add my own tweaks to the program/recipes – and they turned out absolutely delicious.

So I know what you’re thinking… How can a detox of ANY sort involve actual FOOD that involves chewing on top of which TASTES good? Well, for starters – the detox is all about getting the right nutrition in order to cleanse the body. So often we have clients come to us with trouble losing weight in spite of “juice cleansing” once a week or trying to eat very little. Listen to me: the body needs nutrition to survive and function as it should + to keep up with all of the demands we ask of it. Juicing is sugar. THERE, I said it. That is almost all it is. Is there a place for it? Sure. But that is another topic for another time.

My goal for this detox was to set a reset button of sorts. To do something a little drastic for a short period of time that would get me back on my game mentally and therefore physically. Due to my past struggle with anorexia (still comes and goes some days) I have to be very cautious that I do not over-restrict. So careful monitoring is important for me – if you fall into this category, please be aware of this for yourself.

You know what? I accomplished my goal. When a detox is done correctly, it should leave you feeling a little hungry for sure, but coming off of it should be with ease – not with a binge a bag of potato chips or cookies. It should help get blood sugar and cravings back in order and THIS is what will ultimately help reset any hormone dis-regulation and mental fog, anxiety, cravings, etc. When done correctly, it is a wonderful thing for the body every 4-6 months or so.

So, back to the recipe 🙂 – given how much I enjoyed the food, I wanted to share some of the recipes I used. This shake is the easiest thing in the world to throw together – it is creamy and thick and made me feel so good every morning – not full, not hungry, very cleansing and nourishing. It was the exact fuel I needed to get through my mornings! I will definitely continue with this as a new go-to for Breakfast and Pre or Post Workouts!

Here’s the low down and the ingredients and why each one if important:

  • The Bone Broth Protein is one of the most nutrient dense items you can take in. It is incredible for skin, hair, nails, joints, gut health – you name it!
  • The psyllium is to help cleanse, as is the flax seed – which will also offer some Omega 3 benefits!
  • The maca powder is a wonderful superfood for a hormone and energy boost!
  • The spinach is there because we could all use some more greens in our lives, additionally the greens will help with digestion and keeping the gut in a balanced/non-acidic state.
  • And the berries? Berries are the lowest in sugar among all fruits and full of free-radical fight anti-oxidants. Talk about a cleansing food, huh?

Hope you make this a part of your routine! You’ll feel all the cleaner for doing so! 🙂

Cleansing Hormone Balancing Breakfast Shake

Ingredients:

Directions:

  • Place all ingredients into blender and blend on high for 45-60 seconds.

Notes:

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  1. Place all ingredients into blender and blend on high for 45-60 seconds.
Recipe Notes

If you prefer a plant-based protein, we suggest Pure Encapsulations Pure Lean.

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Cauliflower Chowder with Spiced Chickpeas

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I get on these kicks sometimes… Recently, it’s chowders. I literally wake up thinking about making chowder. I’ve never made a chowder. Never really had a burning desire to. But then for whatever reason, and this is how it works with me, I see something on TV or I have something at a restaurant and suddenly I am fixated on this one thing.

Chowder can be defined in different ways. But from what I understand, it ultimately means that potatoes are involved in some capacity. This recipe incorporates a potato for texture and creaminess – but some chowders leave them whole/diced. Does it really matter? No, not really.

My version of chowder (this time – stay tuned, there will be more where this came from!) is smooth and creamy… It is almost silky in texture. And I gotta say, one of the easiest recipes, quite possibly, ever!

I’ve posted several meatless recipes to demonstrate yummy ways of incorporating a meatless meal into the weekly routine (if you’re not already…) It makes life so much easier when you don’t have to cook a protein + it’s so good for digestion when we give it a little break from time to time. For all of my plant-based eaters, this is is a no-brainer for you. But for all of my carnivores, I’d be willing to bet you rarely if ever consider eating a meal that doesn’t involve meat of some sort. I’m here to tell you – try it! Once a week. Give it a shot and I promise you will feel good from it!

Over the last few weeks I’ve posted some great meals that I can speak for Mo (aka the ultimate carnivore) in saying that the meatless state of those meals was lost on him. Had I not told him there was no meat involved, I am 98% sure he never would’ve noticed.

That being said, this chowder will be a giveaway. Its meatless-ness (I know, not a word, but it works well here… Go with it!) will be noticed. But it is warm and filling and full of good nutrition. I served, yes, you guessed it: a “Big Salad” to go along with, which I kept meatless as well. We were completely satisfied, not wishing for more. It was a great meal.

That being said, this would be the most wonderful start to a meal vs being the main dish as I served it as. Or, served with a big piece of my 5-minute Grain Free Bread. Either way, it is wonderful!

We hope you enjoy as much as we do!

Cauliflower Chowder with Spiced Chickpeas

Serves 4

Ingredients:

  • 1 large head cauliflower
  • 1 Yukon gold potato
  • 5 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1, 15oz can low sodium chickpeas, drained, rinsed and divided
  • 3 cups low sodium vegetable broth
  • 1 cup, light, canned coconut milk
  • 2 tsp miso paste
  • 2 tsp nutritional yeast
  • sea salt and black pepper, to taste
  • ½ tsp smoked paprika
  • 1 bunch chives, finely chopped

Directions:

  • Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.
  • Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.
  • Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.
  • Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.
  • While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.
  • Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.
  • Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  • Serve warm topped with chives and roasted chickpeas.

Recipe adapted from Alyssa at simplyquinoa.com

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Instructions
  1. Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.
  2. Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.
  3. Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.
  4. Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.
  5. While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.
  6. Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.
  7. Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  8. Serve warm topped with chives and roasted chickpeas.
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Paleo Teriyaki Mushroom Egg Fried “Rice” Bowls

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A funny fact about me, and don’t judge my mother for this… I grew up eating White Rice with Butter and Soy Sauce for Breakfast. True story. I mean, from the time I was, I don’t know, 4 years old to maybe 8 or 9 years old. Oh my goodness – I can taste it right now! I can smell it! The sticky-ish rice with the salty soy sauce and the creamy, fatty goodness from the butter to bring it all together. Holy moly. It is so good!

I’ve been reminiscing about it a little so I decided I’d try to make something that took me back a bit. This recipe is obviously a bit more fitting to the way we practice Nutrition as it is a complete meal and void of MSG. If it weren’t for Mo, frankly I would’ve left it at the cauliflower fried rice and been done with it – I mean, I probably would’ve eaten the whole batch — I could live on rice of any kind! But Mo would fire me as his chef 😉 if I did that. He needs PROTEIN! LOL! …he does. He really does. I do! YOU do! We all do! This is just a little inside-joke between the two of us because he tends to get a little fixated on his protein intake at times. And if you know Mo, you know that he gets fixated on nothing! Anyway…

This turned out really well! It is completely meatless and who doesn’t love an over easy egg on top of just about anything!?! The mushrooms bring the whole thing together and the cauliflower fried rice really does taste like fried rice. It’s awesome! If you’re not feeling the meatless thing, grilled grass fed flank steak would be great with this… As would grilled wild caught shrimp! But I’ve got to say, I don’t think you’ll miss the meat and without it – this comes together so quickly! It’s the perfect satisfying weeknight meal!

Hope you enjoy!!!

Paleo Teriyaki Mushroom Egg Fried “Rice” Bowls

Serves 4

Ingredients:

Mushrooms

  • ½ tbsp coconut oil
  • approx. 16 medium/large shitake mushrooms, thinly sliced
  • ½ tbsp raw/local honey
  • 1 tbsp rice wine vinegar
  • 2 tbsp coconut aminos or tamari
  • approx. thumb size of fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • black pepper

Cabbage

  • 1 small head napa cabbage (or chinese cabbage), roughly sliced
  • 2 tbsp water
  • ¼ tsp chinese five spice
  • 1/8 tsp cayenne pepper

Egg Fried “Rice”

  • ½ tbsp coconut oil
  • 3 eggs, lightly beaten
  • 3, 12-16oz bags pre-riced cauliflower rice
  • 1 tbsp coconut aminos or tamari
  • ½ bunch fresh chives, finely chopped

To Serve

  • 1 tsp toasted sesame seeds
  • several leaves fresh cilantro
  • 4 over easy eggs (optional)

Directions:

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper – spray with a light coating of coconut oil cooking spray.
  • Place the cauliflower rice onto the baking sheet in an even layer and sprinkle with a couple of pinches of sea salt. Toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  • While the cauliflower is roasting, make the mushrooms. Heat the coconut oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet and cook over for 5 minutes or until softened.
  • While the mushrooms are cooking, in a small bowl, add the honey, rice wine vinegar, coconut aminos/tamari, ginger, garlic, and a couple of pinches of black pepper. Whisk well to combine, and pour over the mushrooms. Cook over medium heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky. Pour mushrooms into a bowl and set aside.
  • Now prepare the cabbage. Place the cabbage into the same skillet you used for the mushrooms with approx. 2 tbsp water and bring to a simmer. Steam for approx. 5 minutes or until tender but still bright green in color. Pour off excess liquid, pour into a separate bowl, season with chinese five spice and cayenne pepper and set aside.
  • Now, make the egg fried rice. Using the same skillet you used for the cabbage, heat coconut oil and add the eggs. Cook over a fairly low heat for 2 minutes, stirring regularly, until the eggs are fully cooked. Add the roasted cauliflower rice and coconut aminos/tamari and cook until warmed completely through. Pour chives in and stir well to combine.
  • Serve in bowls starting with the cabbage, egg fried rice and then the teriyaki mushrooms. Sprinkle with toasted sesame seeds and cilantro.

 

Recipe adapted from Becca at amuseyourbouche.com

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Instructions
  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper – spray with a light coating of coconut oil cooking spray.
  2. Place the cauliflower rice onto the baking sheet in an even layer and sprinkle with a couple of pinches of sea salt. Toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  3. While the cauliflower is roasting, make the mushrooms. Heat the coconut oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet and cook over for 5 minutes or until softened.
  4. While the mushrooms are cooking, in a small bowl, add the honey, rice wine vinegar, coconut aminos/tamari, ginger, garlic, and a couple of pinches of black pepper. Whisk well to combine, and pour over the mushrooms. Cook over medium heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky. Pour mushrooms into a bowl and set aside.
  5. Now prepare the cabbage. Place the cabbage into the same skillet you used for the mushrooms with approx. 2 tbsp water and bring to a simmer. Steam for approx. 5 minutes or until tender but still bright green in color. Pour off excess liquid, pour into a separate bowl, season with chinese five spice and cayenne pepper and set aside.
  6. Now, make the egg fried rice. Using the same skillet you used for the cabbage, heat coconut oil and add the eggs. Cook over a fairly low heat for 2 minutes, stirring regularly, until the eggs are fully cooked. Add the roasted cauliflower rice and coconut aminos/tamari and cook until warmed completely through. Pour chives in and stir well to combine.
  7. Serve in bowls starting with the cabbage, egg fried rice and then the teriyaki mushrooms. Sprinkle with toasted sesame seeds and cilantro.
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Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing

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I’m a Nutritionist. And what that means is: I am supposed to be head over heels for KALE. All hale KALE. But… I’m not. I actually think it tastes a bit like a banana… And if you know me or follow me at all, you know that I loathe bananas. Always have. I’m sorry if I’ve now ruined the kale experience for you. Next time you eat it (hopefully this salad) you’re probably going to think of bananas. But, perhaps that will be a great thing, because maybe you really like bananas. All I know is – while I really don’t care for kale, I’ve learned that if I let it marinade in dressing for a bit or if I roast it and get it crispy, THEN I really enjoy it. Hence the birth of this salad. Well, and the fact that I am trying to incorporate more meatless dinners into our mix for Mo’s sake. The man loves meat. A lot. And left to his own devices, would probably eat it at every meal in spite of believing whole-heartedly that there is no need for it at every meal. I, on the other hand, would eat meat once a week, if left to my own devices. I’m not opposed to it, I would just much rather have vegetables!

So, we compromise………

I ALWAYS use spinach in the “Big Salads” I make. It’s my favorite. It’s dark green, it’s leafy, it’s antgi-inflammatory, it’s full of nutrition and man. It’s SO easy when you buy the pre-washed organic stuff. AND, it isn’t bitter like some other greens… Ehemmm KALE!

But, like we coach our clients, variety is the spice of life! 🙂 So I try to use other greens when I’m feeling the motivation to do so. I’ve never made a “massaged kale salad” before. But I have eaten them and really enjoyed them, in spite of my apparent distaste for kale. Mo loves kale, so I thought I’d up my compromise game and throw some kale and try the whole “massage the leaves technique” and let it sit for a few before adding the other ingredients. You know? It’s super easy… A little messy on your hands, but who cares? And, here’s the kicker – I really liked it. Annnnd, a little bonus – kale is 3g of protein per 1 cup chopped, so when you’re going meatless, this is an important point to consider!

Will kale be the new spinach for me? Heck no! But, now I have an easy way to make it something I think is delicious! Hope you enjoy as much as we did!

Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing

Serves 2 as a meal or 4 as a side…

Ingredients:

Roasted Vegetables

  • 12-16oz bag pre-riced cauliflower rice
  • ½ tbsp smoked or regular paprika
  • ½ tsp ground turmeric
  • 1lb baby new potatoes (any color), cut into ¼” thick rounds
  • 3 small carrots (any color), cut into ¼” thick rounds
  • 1, 15oz can organic chickpeas, drained and rinsed
  • drizzle of extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • 1/8 tsp ground cumin

Dressing

  • ¼ cup Primal Kitchen Avocado Oil Mayo
  • 1 tbsp Dijon mustard
  • 1/8 tsp garlic powder
  • 1/8 tsp mustard powder
  • 2 pinches sea salt
  • 1 pinch black pepper
  • 1 large lemon, zest and juice

Greens

  • 1 bunch dinosaur or lacinto kale, stems removed and thinly sliced
  • 2 large handfuls baby spinach
  • 1 tbsp sesame seeds, toasted
  • 1 jalapeno, thinly sliced (optional)

Directions:

  • First, make the dressing by combining all dressing ingredients into a medium bowl – whisk until well combined and smooth. Pour ½ of the dressing over the chopped kale and massage with your hands so that all pieces of kale are coated evenly. Set aside.
  • Preheat oven to 425 degrees F and line one large, one medium and one small baking sheet with parchment paper and spray with a light coating of coconut oil cooking spray.
  • Place the cauliflower rice onto the medium baking sheet in an even layer. Sprinkle with sea salt, paprika and turmeric – toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  • While the cauliflower is roasting, in a large bowl, combine cut potatoes and carrots. Add in drizzle of olive oil and spices, mix well until everything is evenly coated. Place in the oven to roast for 20-30 minutes, until slightly browned and tender.
  • Spread chickpeas onto the small baking sheet in an even layer. Sprinkle with sea salt and place in the oven, under the potatoes/carrots, to roast for approx. 15 minutes or until slightly browned and crisped.
  • Remove potatoes/carrots and chickpeas from oven and pour potatoes/carrots and cauliflower rice into the bowl with the dressed kale. Add the spinach and remaining dressing and toss well to combine.
  • Top with chickpeas and toss once more to combine.
  • Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.
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Instructions
  1. First, make the dressing by combining all dressing ingredients into a medium bowl – whisk until well combined and smooth. Pour ½ of the dressing over the chopped kale and massage with your hands so that all pieces of kale are coated evenly. Set aside.
  2. Preheat oven to 425 degrees F and line one large, one medium and one small baking sheet with parchment paper and spray with a light coating of coconut oil cooking spray.
  3. Place the cauliflower rice onto the medium baking sheet in an even layer. Sprinkle with sea salt, paprika and turmeric – toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  4. While the cauliflower is roasting, in a large bowl, combine cut potatoes and carrots. Add in drizzle of olive oil and spices, mix well until everything is evenly coated. Place in the oven to roast for 20-30 minutes, until slightly browned and tender.
  5. Spread chickpeas onto the small baking sheet in an even layer. Sprinkle with sea salt and place in the oven, under the potatoes/carrots, to roast for approx. 15 minutes or until slightly browned and crisped.
  6. Remove potatoes/carrots and chickpeas from oven and pour potatoes/carrots and cauliflower rice into the bowl with the dressed kale. Add the spinach and remaining dressing and toss well to combine.
  7. Top with chickpeas and toss once more to combine.
  8. Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.
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Meatless Mushroom Meatballs

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Ahhhhh Meatless Monday’s. I really enjoy them! Sometimes it turns into a “Meatless Thursday” – nevertheless, while protein is obviously an incredibly important macronutrient, it is so wonderful on the body’s digestive system to take a break from animal protein sometimes – specifically meats – as these are toughest on the bloodstream and gut to break down. This is not a bad thing. Hear me: I am NOT advocating a meatless LIFE. but it is a great thing to offer the body a chance to break from it on occasion.

Mo and I spent the last 8 days in Maui, Hawaii. It was AMAZING. I will spare you the details so as to not rub it in 🙂 but suffice to say, we lived on fresh fruit smoothies and wild caught fish every day! It was fabulous!

Given that, we came back feeling pretty good… Sometimes travel can really take it out of you – especially when you don’t stick to your typical routine of clean-eating or perhaps drink alcohol more than normal, etc. Plus, travel in and of itself can be tough on the body… Plus, we’ve had a TON going on with LINK Endurance over the past month. So many WONDERFUL things that we are thrilled to share with all of you (are you signed up for our weekly newsletters!?!?) but nonetheless, I feel like we’ve been go-go-go for weeks now, even in Maui.

When we got back to Dallas we both decided it would be a good idea to give our bodies a little break and an easy way to do that would be going meatless at dinner for 5 days.

One of the greatest things I took away from practicing plant-based a few years ago is just because meat is available doesn’t mean I actually need it or want it. It’s just the American way right? We have a protein at every meal. I think it is SO important (and you know this if you follow us!) to LISTEN TO YOUR BODY! Before you order at a restaurant or decide what to cook for dinner – really think about it: do you WANT meat? Are you actually hungry for it? If so, YES! By all means! Have it! But if not, consider going meatless. Our bodies are so wise… If we listen consistently enough and actually adhere to, we will balance ourselves out so naturally. Okay now I’m getting on one of my favorite tangents! Back to the recipe!

These meatballs were absolutely delicious! All the texture and meatiness of the typical meatball but – no meat. And if you want to make them vegan, omit the optional cheese (perhaps use nutritional yeast instead…) and omit the 2 eggs and replace with 2 tbsp ground flax seeds mixed with 6 tbsp filtered water, set aside to “set” for 5 minutes and then mix into the “meatball batter” as you would whole eggs.

Last weeks recipe: Spinach and Egg Stuffed Sweet Potatoes started us off on our 5 days of meatless dinners! Follow along for next weeks recipe! Perhaps you use these for at least one meatless meal each week!? I served ours with a simple salad, but you could also serve with Zucchini Noodles or Cauliflower Rice or perhaps your favorite Pasta or White Rice!

Hope you enjoy these as much as we did!

Meatless Mushroom Meatballs

Makes 16-18 small meatballs, Serves 4-6

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • approx. 20oz baby portabella mushrooms, finely chopped
  • 2 cloves garlic, minced
  • ½ cup gluten free instant oats
  • ½ cup almond flour
  • ½ bunch flat leaf parsley, finely chopped
  • 2 cage free eggs*
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • dash cayenne pepper
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1, 24oz jar marinara sauce*
  • parsley to garnish, leaves only
  • 1/3 cup grated raw/unpasteurized parmesan, pecorino or manchego cheese

Directions:

  • In a large skillet, sauté the onion in olive oil and a pinch of sea salt on medium-low heat for about 7 minutes, until completely softened.
  • Add mushrooms and increase the heat to medium-high. Cook for 10-15 minutes until completely cooked down – you’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
  • To the mushrooms, add garlic, stir, and transfer the mushrooms into a large mixing bowl. Set aside to cool for 15 minutes.
  • Add the remaining ingredients, excluding marinara, to the mushrooms. Stir the mixture to combine and cover with plastic wrap. Refrigerate for at least 2 hours, up to overnight for the flavors (and texture!) to develop.
  • When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of olive oil until they turn brown or bake them in a preheated oven at 400 degrees F for 15 minutes on a parchment lined baking sheet.
  • Add marinara sauce to a medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on low heat for about 15 more minutes after either cooking method.
  • Garnish with fresh parsley and/or grated cheese of choice. Serve with Zucchini Noodles, Cauliflower Rice, White Jasmine Rice or your favorite pasta!

Notes:

  • My favorite marinara is The Vine. They are the cleanest and best-tasting I have found! You can purchase in the LINK Endurance Shop or at Central Market.
  • If you want to make this entirely plant-based, omit the 2 eggs and replace with 2 tbsp ground flax seeds mixed with 6 tbsp filtered water, set aside to “set” for 5 minutes and then mix into the “meatball batter” as you would whole eggs.

Recipe adapted from Tania at cooktoria.com

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Instructions
  1. In a large skillet, sauté the onion in olive oil and a pinch of sea salt on medium-low heat for about 7 minutes, until completely softened.
  2. Add mushrooms and increase the heat to medium-high. Cook for 10-15 minutes until completely cooked down - you'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
  3. To the mushrooms, add garlic, stir, and transfer the mushrooms into a large mixing bowl. Set aside to cool for 15 minutes.
  4. Add the remaining ingredients, excluding marinara, to the mushrooms. Stir the mixture to combine and cover with plastic wrap. Refrigerate for at least 2 hours, up to overnight for the flavors (and texture!) to develop.
  5. When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of olive oil until they turn brown or bake them in a preheated oven at 400 degrees F for 15 minutes on a parchment lined baking sheet.
  6. Add marinara sauce to a medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on low heat for about 15 more minutes after either cooking method.
  7. Garnish with fresh parsley and/or grated cheese of choice. Garnish with fresh parsley and/or grated cheese of choice. Serve with Zucchini Noodles, Cauliflower Rice, White Jasmine Rice or your favorite pasta!
Recipe Notes

My favorite marinara is The Vine. They are the cleanest and best-tasting I have found! You can purchase in the LINK Endurance Shop or at Central Market.

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