We want to encourage you to finish August strong! Make the most of this last week in August and find time for movement each day! We will be excited to see your August ACTIVE Calendar on Friday to be entered to win a FREE month of sessions!
School is back in session and we realize your schedule is filling up! The secret weapons to success in reaching your whole body health goals is planning, prepping, and praying! Try to carve out time to plan ahead for your week so that you can meal plan and set aside time to schedule in your exercise and to have reflection time! We want to help you feel organized and start the school year on a positive, healthy note. In order to help you meal plan, we are sharing recipes for a delicious, healthy full meal for dinner that everyone will love! Add these new recipes to your meal plan this week!
Broiled Salmon with Marmalade-Dijon Glaze
- 1/2 cup orange marmalade
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground ginger
- 4 (6-ounce) salmon fillets
- Cooking spray
Preheat broiler. Combine first 6 ingredients in a small bowl, stirring well. Place fish on a pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Enjoy!
Superfood Brussels Sprout Slaw with Pecans and Apples
Serves 8 (3/4 cup each serving)
- 1 pound Brussels sprouts
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- ¼ cup Rice or Tarragon Vinegar
- 1/2 teaspoon crushed red pepper
- 1 diced Granny Smith apple
- 2 ounces shredded Parmesan cheese
- 1/3 cup toasted and chopped pecans
- 1 teaspoon kosher salt & pepper
Thinly chop 1 lb. Brussels sprouts using a food processor (or pulse the blender) until Brussels are chopped finely. They should be finely chopped like coleslaw. Transfer chopped Brussels sprouts to a large bowl. Add 5 Tbsp. extra-virgin olive oil, 1 Tbsp. lemon zest, 1/4 cup fresh lemon juice, ¼ cup Vinegar, and 1/2 tsp. crushed red pepper; toss to coat. Add 1 diced apple, Parmesan cheese, 1/3 cup toasted and chopped pecans, salt and pepper; toss to coat. Let stand 5 minutes to allow the Brussels sprouts to wilt slightly. Enjoy!
Roasted Apples and Sweet Potatoes
- 3 sweet potatoes, chopped or cubed
- 2 pink lady apples, seeded and cubed
- 2 TBSP melted coconut oil
- 1 tablespoons finely chopped fresh rosemary
- salt, to taste
Preheat oven to 400 degrees. Cube sweet potatoes and apples and place on a foil lined baking sheet. Pour coconut oil over the sweet potatoes and apples along with rosemary and salt. Toss with hands to fully coat. Place in oven and bake for 35-40 minutes or until sweet potatoes are soft and cooked through.
We have another amazing resource for you and your whole body nutrition and health! Perfect Portions is run by registered dietitian, Kaeti Shurling. Kaeti is dedicated to preparing healthy, well-balanced meals for your family in portions perfect for most. The portions are smaller than we are used to, but in most cases provide just what we need! NOTE: Our meals may not be large enough for growing children, athletes or those with rapid metabolisms. Keep in mind for your family, and remember to order extra portions for those who need it. Meals are served up Monday-Thursday of each week! For more information, you can find more information on Kaeti's website HERE!
We hope that you enjoy these new recipes! Send us a picture, if you cook these recipes! If you would like to meet with one of our nutrition consultants, Katie Woodall or Caroline Ward, or purchase a month's worth of healthy family meal plans, recipes, and shopping lists please email us to set up an appointment or purchase it on our app!