Not Your Average Quinoa Salad

Easy, full of good stuff, can make ahead, and yummy! Give this salad a try!

• 1 cup cooked quinoa

• 1 apple diced

• 1 bell pepper diced

• 1/2 cup diced cilantro or parsley

• 1 can garbanzo beans, drained

• 1/2 cup diced purple cabbage

• 1/4 cup crumbled feta

• 1/4 cup toasted Pumpkin seeds

• 2T tahini

• 1/2 lime

• Salt & pepper

Coaching: Combine all ingredients in a bowl, stir, enjoy!

Quinoa Power Salad

Fresh, tasty, and full of color! (Also, did I mention easy?)

• 1 cup cooked Quinoa

• 1 can Black Beans rinsed and drained

• 1 cup Corn

• 1 large Tomato diced

• 1 large Bell Pepper diced

• 1 cup Peas

• Juice of 1 Lime

• Salt & Pepper to taste

• Greens as base

• Avocado

• *Shredded Chicken optional for additional protein

Coaching: Cook and cool quinoa. Combine all ingredients except greens and avocado. Chill before serving. Place on a bed of greens with diced avocado on top! Enjoy.

Grecian Olympiad Salad

When we were in Greece, we couldn’t get enough of this amazingly simple, yet super delish summertime fav. I asked how to make it, and was shocked by how easy it has been to replicate!

• 4 medium tomatoes

• 1 cucumber

• 1/2 sweet onion

• 1/2 cup pitted olives

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• salt & pepper

• Optional feta for on top!

Coaching: chop all veggies into bite size pieces. Mix all ingredients except feta in a large bowl. Add feta on top, serve immediately.

*If by chance you have leftovers, try them in a wrap with some lettuce and hummus as lunch the next day!

Instant Pot Chili

After having Athens, I soon realized I needed an instant pot to have healthy meals with minimal work and time. This has been a go-to recipe for us the past few months, hope you enjoy it!

• 1lb meat (we use turkey or bison)

• 1 bell pepper chopped

• 1 onion chopped

• 1 jalepeno chopped

• 1 cup frozen corn

• 1 sweet potato diced

• 1 cup chicken or veggie broth

• 1 can kidney beans

• 1 can black beans

• 2 cans diced tomatoes

• salt, pepper, chili power to taste

Coaching: Chop all ingredients and turn instant pot to saute setting for 15minutes. Cook the veggies, meat, and spices until the meat is browned and the veggies look softened. Stir frequently. Add in the broth, beans, and stir once more. Lastly, add in the tomatoes on top and don’t stir! Just put the lid on, and pressure cook for 10minutes. Release the steam once the cooking is complete, stir to combine and add your favorite chili toppings!

Champion Corn Chowder

My husband grew up with traditional comfort foods of America. Nothing wrong with that, but now I have to find ways to make them, but make them healthy and wholesome. This corn chowder was a winner. Made with bone broth, packed with veggies, and satisfyingly filling with protein and flavor. You’re bound to conquer your next run like a champ after this meal.

2 cups bone broth (put bones from 1 rotisserie chicken in a crock pot. Cover by 2in with water, add himilayan salt and a spoonful of vinegar and cook on low for 12hrs. Save liquid, discard bones, and you have your broth full of minerals!

• 2 carrots
• 2 celery stalks
• 1/2 onion
• 1/2 bell pepper
• 1 small potato
• 10oz frozen corn (or 3 fresh cobs)
• 1/2 cup milk
• 1 tablespoon flour
• 1/2 cup shredded chicken
• 1 tablespoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Coaching: Add carrots, celery, onion, and bell pepper to a medium sized pot. Cook on medium heat for 4min using a few spoons of the broth to keep it from sticking. Add potato, corn, and rest of the broth, and bring to a boil. Reduce heat to medium and simmer for 4min (until potato is soft). Mix milk and flour together and then pour into the pot. Add spices and meat, cook another 4min, stirring constantly as soup thickens. Pour half into a blender and blend for 30sec, add back to the pot and serve!

California Grilled Salad

Mix up your salads my adding this flavorful combination of fresh and grilled to your weekly menu. The dressing is a perfect mixture of sweet and tangy, making this salad perfect for any time of season! (Husband approved.)

Dressing:

• 2 lemons, squeezed
• 3 tablespoons Dijon Mustard
• 3 tablespoons Honey (I use local and raw for the best health benefits)
• 1 tablespoon Olive Oil
• Ground Pepper

Directions: Shake all ingredients in a jar.

Salad:

• Grilled chicken, diced
• Tomatoes, diced
• Avocado, diced
• Pineapple, diced
• Cucumber, diced
• Asiago cheese, shredded
• 2 hearts of Romaine Lettuce sliced in half and grilled

Coaching: Prepare all the ingredients. Slice the romaine hearts in half length wise and grill on the stove top at high heat for 1minute immediately before serving. Sprinkle the above ingredients on top of the grilled lettuce and drizzle with the dressing!

Chicken Corn Soup

My all time favorite go-to soup for a cold day or when I’m feeling a little under the weather. Sweet corn, homemade stock, and a “secret” ingredient will be sure to warm you to the bones!

• 1 rotisserie chicken (6cups of broth from the bones, plus all the meat minus the breast.. save that for a nice salad)
• 1 bag of frozen corn or 3 ears of fresh corn
• 8 stalks of celery diced
• 8 large carrots diced
• 1 large onion diced
• Salt and Pepper
• Nutmeg
• OPTIONAL: a nice crusty baguette from your favorite bakery

Coaching: The night before, remove all the meat from the chicken and put the bones, skin etc in a crock pot. Cover 2in above the bones with water and add a tablespoon of vinegar. Cook on low overnight. The next morning, cool to remove the bones and strain the stock. Pop it in the fridge until you’re ready to make your soup! (This step can be taken out and you may add ready made broth, this way provides awesome minerals from the bone marrow that are great for athletes and has the nutrient healing properties to ward off illness.)

In a large pot, add ¼ cup of the stock and on medium heat sauté your carrots, onions, and celery. Once brightly colored and the onions are smelling sweet, add 6 cups of stock to the pot. Bring to a boil and add in corn, salt, pepper, and the chicken meat. Simmer for 30min and add a few sprinkles of nutmeg (my secret ingredient). Serve with warm bread and relax.

Jalapeno Bison Chili

My husband told me, “the best chili is made of meat, meat, and meat”. Such a dude thing. So I concocted this thick and tasty protein filled chili and it met the high standards of Mr. Gracey. Feel free to use ground beef or turkey instead, but we live in Colorado so Bison is sort of a must 🙂

• 2lbs ground bison
• 2 cloves garlic
• 2 diced jalapenos
• 1 can (8oz) tomato sauce
• 1 teaspoon oregano
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1 cup water divided
• 1/4 cup masa flour (corn flour for thickening)
• 2 cans kidney beans rinsed and drained
• 1 can diced tomatoes

Coaching: Add minced garlic, jalapenos, and bison to a large pot and brown the meat on medium. Drain. Add the tomato sauce, spices, and water and simmer on low for 1 hour. Mix the masa with 1/2 cup water and add to the chili along with the rest of the ingredients. Simmer an additional 10minutes. Top with your favorite add-ons and enjoy! Serves 6.

Winter Salad

• Pomegranate Seeds
• Goats Cheese
• Kale
• Roasted Root Vegetables (I used a mix of golden beets, red beets, turnips, and parsnip)
• Roasted Grapefruit
• Candied Pecans
• Balsamic Drizzle

Coaching: Roast Root Veggies in the oven at 300 for an hour. Add the grapefruit, peeled and sliced for the final 15min. In a bowl combine balsamic and kale then add in the warm roots and grapefruit. Toss. Add in the rest of the ingredients and combine then serve immediately.
*Please feel free to add/subtract ingredients to suit your taste buds. My husband doesn’t like the roasted grapefuit so he got steak on his instead. Adding meat to boost protein intake is a great idea, I just didn’t feel like cooking that too.