Recipes ​this month

SEARED SALMON WITH ​SUMMER VEGETABLES

CAMPFIRE FOIL ​PACKETS

GREEK COBB SALAD

MAKE AHEAD ​BREAKFAST PARFAIT

WATERMELON TOMATO ​CHICKEN FETA SALAD

SHRIMP & CHORIZO

BOWL

4 raw chicken thighs, bone-in, skinless

2 cups broccoli florets

2 cups radishes, halved

2 medium carrots, sliced into 1-inch coins

t Tbsp unsalted butter

1 medium lemon, juiced

2 Tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

dash sea salt

dash ground black pepper

instructions:

Preheat a grill to medium-high (or preheat oven to 350° F .

Spread 2 large rectangles 1 x 1-foot of aluminum foil.

Divide chicken, broccoli, radishes, carrots, butter, lemon juice, Worcestershire sauce, garlic ​powder, onion powder, cumin, salt, and pepper evenly between foil. Fold up each into a ​packet, pinching each together to seal. Wrap each packet a second time in foil.

Grill (or bake) for 30 to 35 minutes, turning once halfway through, or until a ​thermometer inserted into the thickest part of the chicken reads 165° F.

Carefully open packets (there will be a lot of steam). Spoon sauce from bottom of packets ​over chicken and vegetables. Enjoy!

seared salmon with ​summer vegetables

ingredients:

1 lb.raw salmon, boneless, skin-on

1 Tbsp. + 1 tsp. olive oil

1⁄4 tsp. sea salt

1⁄4 tsp. ground black pepper

1 cup sliced mushrooms

1 cup grape tomatoes

1 1/2 c rough chopped spinach

1 cup frozen corn kernels

1/2c sliced red onion

3 cloves garlic thinly sliced

instructions:

1. Rub salmon all over with 1 tsp. oil; sprinkle on both sides with 1 dash salt and 1 dash pepper.

2. Heat a large nonstick skillet over medium-high heat; lightly coat with spray. Add salmon (skin-side down); cook for 5 minutes. Flip; ​cook for an additional 2 to 3 minutes, or until just firm to the touch.

3. Remove salmon from skillet; remove skin. Set aside to rest.

4. Return skillet to medium-high heat; add remaining 1 Tbsp. oil.

Add mushrooms and tomatoes; cook, stirring

occasionally, for 2 to 3 minutes, or until mushrooms and tomatoes start to brown.

Add spinach, corn, onion, garlic,

remaining 1 dash salt, and remaining 1 dash pepper.

5. Cook, stirring occasionally, for 2 minutes, or until spinach is wilted and onion has softened; divide mixture evenly among

four serving plates.

6. Top each bed of vegetables with an equal portion of salmon; serve.

SHRIMP & ​CHORIZO ​BOWL

Watermelon Tomato ​Chicken Feta Salad

FOR DRESSING:

2 Tbsp balsamic vinegar

1 Tbsp honey

1 Tbsp olive oil

1/4 tsp sea salt

1/4 tsp black pepper

FOR SALAD:

2 cups fresh arugula

4 cups heirloom tomatoes (or whatever tomatoes look freshest in your area)

1 cup chopped watermelon

8oz rotisserie chicken chopped

2oz feta cheese crumbled up

To make dressing, add vinegar, honey, oil, salt, and pepper to a ​small mixing bowl; whisk until smooth.

To make salad, divide arugula, tomatoes, watermelon, chicken, ​and cheese evenly among 2 serving bowls. Divide dressing ​evenly over top. Enjoy!

Greek Cobb Salad

for salad:

for dressing:

instructions:

To make salad, add lettuce to a large serving bowl; top with chicken and feta. ​Arrange eggs, tomatoes, cucumber, artichokes, red peppers, and onion in six ​columns on top.

To make dressing, add oil, vinegar, oregano, salt, pepper, and garlic to a medium ​mixing bowl; whisk to combine. Drizzle dressing over salad.

Make Ahead ​Breakfast Parfait

3/4 c yogurt (choose high protein - low sugar)

1 tsp pure vanilla syrup

1/2 tsp vanilla extract

handfull blackberries

handfull raspberries

handfull blueberries

bit of granola

Add yogurt, maple syrup, and extract to a medium bowl; stir to combine.

In a mason jar (so you can screw on a lid) layer yogurt and topped ​with all your berries. Each morning just toss in the granola and head ​outside or out the door.

super easy to eat on the go as well!

I want to give my brain + body the BEST chance of feeling great every day and maximize the results I'm going in my workout PLUS making my life easier. Here is my current lineup!

Finding calm through a

transition month

August feels like the ultimate transition month.School is headed back into session thus ​bringing changes in schedules but the weather still tells us its summer and WAYYYY too ​soon to be breaking out the fall decorations.

Clean out.

This doesn't mean a major house overhaul ​but tackling one drawer or one closet can ​help you feel grounded and mentally clearer.

Fresh start.

A change in schedule is the ultimate time for a fresh ​workout routine. If you need help choosing one based on ​your new family schedule then sa great start is to check ​out this months workout -you'll see a short clip and more ​details near the end of this toolkit.

Keep a running list.

Sometimes we can feel "so busy" when we have thought "and don't want to forget" ​one thing, five times. I keep a note on my phone of the running list of things I need ​to do. That way if my 3 year old is independent playing for 5 minutes then I jump to ​that list and see what I can knock off. This also works wonders when you have a ​break at work or during the kiddos nap times. Instead of grabbing your phone and ​immediately going to instagram you are checking your list and see what can be ​knocked out. Out of your brain and "on paper" reduces mental clutter.

Focus on one thing at a time.

Nothing makes us feel more scattered then trying to do 10 things at once. Sure ​, we may get interrupted 5 times by tiny humans or by the work phone ringing ​but if you can stay singularly focused on one task at a time you will feel more ​calm, present and productive.

Grocery Shopping Tip!

If you feel lost in the grocery store and labels are confusing this will help!

Spend 90% of your time in the perimeter of the grocery store.

That is where your FRESH LIVING foods are.

For the most part the items in the middle of the store are the ​processed items.

Look at your grocery cart next time you checkout. 80% of the cart ​should have come from the perimeter of the store (mainly the produce ​section).

let me know on instagram if this tip helped ​you!

Ready for a new workout program?

Access it here!

Workout Calendar

Healthy Kids

1/2 cup Panko

1/2 cup almond milk

2 tsp olive oil

3/4 cup onion

3 cloves garlic

1 lb 93% ground turkey

2 large eggs ; beaten

1/4 cup Fresh parsley

2 TBSP Parmesan cheese

1 tsp Dried oregano

1/2 tsp salt

1/2 tsp pepper

make the meatballs ahead of time ​and store in air tight container

1. Preheat oven to 425° F.

2. Line large baking sheet with parchment paper, lightly coat with spray. Set

aside.

3. Place bread crumbs and almond milk in a small bowl. Set aside; soak for

10 minutes.

4. Heat oil in medium skillet over medium-high heat.

5. Add onion; cook, stirring frequently, for 5 to 6 minutes, or until onion is

translucent.

6. Add garlic; cook, stirring frequently, for 1 minute.

7. Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt,

pepper, and bread crumb mixture in a large bowl; mix well with clean

hands or wooden spoon.

8. With clean wet hands, form turkey mixture into twenty-five, approx. 1-inch

meatballs; arrange onto prepared baking sheet.

9. Bake for 13 to 18 minutes, or until browned and cooked through.

Turkey, Cheddar & Apple Wrap

Organic Turkey Slices wrapped around a slice ​of Cheddar Cheese and Apple

sides:

• Root Vegetable Chips

• Cucumber Spears

• Dried Bananas

and Cherries

Chicken, Provolone, and ​Bacon Wrap

Organic deli Chicken Slices, Provolone ​Cheese, organic Bacon, and Shredded ​Lettuce on a Sprouted Whole-Grain Wrap

sides::

Cucumber Slices • Strawberries

Must have

meatloaf

1/3 cup Low-sodium organic ​beef broth

1/4 tsp unflavored gelatin

1/2 cup onion

3 cloves garlic

1/3 cup carrot

1/3 cup bell pepper

1/3 cup celery

1 tbsp olive oil

1 tbsp tomato paste

1/2 tsp thyme

1/2 tsp chili powder

2 tbsp Worcestershire sauce

3/4 tsp salt

1/2 tsp pepper

1 lb Ground beef

1 egg

1/4 cup panko

this might be a little more time consuming but you make so much that it makes it worth it! and its good for 4 days (adults love this one too)

1. Preheat oven to 325º F.

2. Line baking sheet with parchment paper. Lightly coat with spray. Set aside.

3. Sprinkle broth with gelatin to let bloom before use. Set aside.

4. Place onion, garlic, carrot, bell pepper, and celery in food processor (or

blender); pulse until finely chopped. Set aside.

5. Heat oil in large saucepan over medium-high heat for 1 minute, or until

fragrant.

6. Add onion mixture; cook, stirring frequently, for 4 to 6 minutes, or until

just beginning to brown.

7. Add tomato paste, thyme, and chili powder; cook, stirring frequently, for

1 minute. Remove from heat.

8. Add Worcestershire sauce, broth mixture, salt, and pepper; mix well. Allow

to cool a few minutes before using.

9. Combine ground beef, egg, bread crumbs, and onion mixture; mix with

clean hands until combined.

10. Place ground beef mixture on prepared baking sheet; form into a loaf.

11. Bake for 38 to 42 minutes, or until brown all over.

12. Rest for 10 minutes; slice into six equal portions

Mac & Cheese Bites

1. Preheat oven to 350° F.

2. Lightly coat twelve-cup muffin pan with spray. Set aside.

3. Heat almond milk, salt, and garlic to a gentle boil in large ​saucepan over medium-low heat, stirring occasionally. Reduce heat ​to low.

4. While milk mixture is cooking, combine 1¼ cups cheese and ​cornstarch in a medium bowl; mix well.

5. Gradually whisk cheese mixture into gently boiling milk ​mixture until fully incorporated; cook, whisking frequently, ​for 3 to 6 minutes, or until all cheese has melted and ​sauce has thickened. Remove from heat.

6. Add macaroni; mix well.

7. Divide macaroni mixture evenly between muffin cups.

8. Sprinkle evenly with remaining 2 Tbsp. cheese. Bake for 10 to ​14 minutes, or until golden brown on top.

ingredients:

1½ cups unsweetened almond milk

¼ tsp. sea salt

1 clove garlic, finely chopped

1¼ cups + 2 Tbsp. grated cheddar cheese, divided use

1 Tbsp. cornstarch (preferably GMO-free)

4 oz. cooked whole-grain macaroni (approx. 2 cups)

a note from me....

access it here!