Although I occasionally enjoy putting together a more elaborate meal, the majority of our recipes in this season of parenting toddlers and running a business are simple, healthy and tasty.
I really try to view food as my fit fuel.
I don't want to be dragging for my workouts or the many clients I'm coaching on a daily basis.
I need my mind to be focused and alert for my to-do list, which does not happen when I eat heavy meals or sugar.
Additionally, I don't want to be tied up in the kitchen for hours (even though I love cooking) so our meals are often several different foods paired together like the ones below, or a casserole I've made ahead of time that we reheat.
We focus on keeping our grocery list short (always a work in progress, but I'm getting there) and our meals heavy in protein, fats, vegetables, and fermented foods.
Eating the right foods for your body doesn't have to be time consuming, expensive, or complicated. I'm convinced that having a plan each week is key to finding success with getting quality foods on your plate!
Grilled Chicken + Marinade (this will serve 4):
-2 lbs chicken breasts
-1/4 cup avocado oil
-1/8 cup soy sauce (I use Tamari)
-juice of 1/2 lemon
-1 T Worcestershire
-2 cloves garlic, minced
-3/4 tsp black pepper
-1 T dijon mustard
Mix all ingredients and pour over chicken breasts. Place in refrigerator for 4 hours or up to overnight.
Grill to perfection!
Garlicky Quinoa (serves 2)
1. Rinse 1 cup of quinoa (unless bag says it's already rinsed).
2. Add 1 cup of quinoa + 2 cups water or chicken broth + 1 T oil to a pan. Bring to a boil and then cover for 15 minutes. Turn heat down so it doesn't boil over.
3. Remove from heat, fluff with a fork and then add salt, pepper, grass-fed butter, and garlic salt to taste.
Blanched Spinach (serves 2)
1. Bring a small pot to a boil.
2. Add 4 cups spinach of spinach to water for 30 seconds.
3. Remove and drain water, pressing on spinach to release any extra fluid.
4. Serve with fresh squeezed lemon, a drizzle of olive oil and fresh salt and pepper.