New Recipes and Lunch & Learn You Don't Want to Miss!

Sweet friends, 

Wow! It has been a wonderful week at TransFit! We are so proud of each of you for showing up and giving it your best, both in and out of the studio! One hour, one day at a time - yes you can transform!  If one of your 2018 goals is to eat more nutritious foods our TransFit Team is excited to share new recipes this year! So bookmark our recipes section of the website for new healthy favorites! 

Today, we have a few new, amazing healthy recipes that you and your family are going to LOVE! Kelly and I had this dish with the cauliflower rice and we served the kids with regular rice. The salad will keep great for days so you can make a big batch and eat all week long (anyone's goal meal prep?)! Save these recipes and add them to your meal plan! 

asian kale salad and stir fry ginger cashew chicken wordswag.PNG

Stir Fry Ginger Cashew Chicken

Total time- 20 mins

Serves: 2


For the cauliflower rice:

  • ½ tablespoon coconut oil
  • 1 head of cauliflower
  • Salt and pepper, to taste
  • OR purchase already riced cauliflower 

For the sauce:

  • 3 tablespoons cashew butter
  • 3 tablespoons coconut aminos
  • 1 tablespoon freshly grated ginger
  • 1 cloves garlic, minced
  • 3 tablespoons warm water, to thin the sauce
  • spicy: add a few bits red pepper flakes

For the stir fry:

  • 1 pound boneless skinless chicken breast, cut small 
  • 1 tablespoon coconut oil, divided
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1 bunch green onions, sliced
  • 1 medium head broccoli, cut into small florets
  • 1 red bell pepper, sliced thin
  • 1 large carrot, shredded

To garnish:

  • extra green onion
  • 2 tablespoons chopped cilantro
  • ¼ cup raw cashews


Remove all greens from cauliflower and break into florets. You can either use a box grater, or a food processor to process the cauliflower into rice. If using a food processor (the easier method), simply add half of cauliflower florets to bowl of the food processor with a blade attachment. Pulse until cauliflower resembles rice. Add in remaining florets and process again until cauliflower becomes rice-like. Set aside in a large bowl until ready to cook.

OR- cook already riced cauliflower! 

Next prepare your stir fry sauce: In a medium bowl, whisk together the cashew butter, coconut aminos, ginger, garlic, warm water and red pepper flakes if desired. Set aside.

Now you’re ready to cook your stir fry: Add coconut oil to a large wok or pot and place over medium high heat. Once oil is hot, add chicken and generously sprinkle with salt and pepper. Cook chicken for 5-6 minutes or until fully cooked and no longer pink. Once chicken is cooked, transfer to a bowl.

Add in the other ½ tablespoon of coconut oil to the skillet and reduce heat to medium. Add minced garlic and cook for 30 seconds or until fragrant, then add in green onions, red bell pepper, shredded carrot and broccoli florets. Stir fry for 5 minutes or until onions cook down and broccoli becomes a little tender. Reduce heat to low, add in chicken and your sauce, gently stirring to coat veggies. and cook for another few minutes while you make the cauliflower rice.

When veggies are cooking, make your cauliflower rice: Add ½ tablespoon coconut oil to a separate large skillet and place over medium heat. Once oil is hot, add in cauliflower rice and cook for 5 minutes, stirring occasionally. Season with salt and pepper.

There are four servings: Serve ¼ of stir fry with about 1 cup of cauliflower rice. Garnish with green onion, cilantro and cashews. Yummmm!

asian kale salad.PNG

Asian Kale Slaw with Ginger Cashew Dressing

Total Time: 20 Minutes

Servings: 6


For the Salad

  • 4 cups chopped curly kale, thick stems removed 
  • 3 cups  shredded red cabbage
  • 2 cups  shredded carrots
  • 1 red bell pepper, sliced small
  • 3/4 cup chopped  cashews
  • 1/2 cup chopped fresh cilantro

For the Dressing

  • 3 tablespoons creamy cashew butter
  • 4 tablespoons brown rice vinegar
  • 1 tablespoon fresh lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon liquid coconut amino acids 
  • 2 tablespoons honey
  • 1 large clove garlic, chopped
  • 1-inch square piece fresh ginger, peeled and chopped
  • 3/4 teaspoon salt
asian kale salad not mixed.jpeg


Combine all of the ingredients for the salad in a large mixing bowl. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy. Pour the dressing over the salad and toss well. Let sit 10- 15 so kale and cabbage can wilt some.  Add in extra rice vinegar and more cracked black pepper if needed at end!  Serve & enjoy.

Today is the last day to sign up for our Lunch and Learn! We would love to see you 12:30 Friday!  The program for the Goals workshop will help you to make a plan and teach you how to achieve your goals and dreams for an amazing year! 

 Please sign up by 1 PM today on our FREE app under SPECIAL EVENTS! We look forward to seeing you! 

If you have any questions, please email us at 


Team TransFit