-1 red pepper
– thin stripes of Chicken breast (400 g in total for 6)
*Make the 6 skewers with 3 long chicken stripes per skewer, weaving them onto the skewer (this is way easier than you think!). Add the red pepper pieces at the end of each and grill or bake. For more flavour you can soak them in hot sauce or spray them with flavoured olive oil.
Ingredients for the satay sauce:
-Juice of two oranges
-3/4 cup of natural peanut butter
*If it’s too thick make it lighter with water
Serve the chicken squewers with this Satay sauce on the side.
Don’t let “THE WAGON” run you over!
A common phrase when people derail from a nutrition plan goes a little like this, “Well, I fell off the wagon…and I didn’t get back on track so I gave up”.
OK, here’s the secret:
When you fall off the proverbial wagon you GET BACK ON or else the wagon will run you over (and it will hurt!).
That one bad choice can lead to a day, a couple days or a week of putting garbage into your body and slow down your progress, and really, who wants that?!
Depending on your goal, here are a few strategies to help you stay focused and keep your eye on the prize (your ultimate goal!).
- Give yourself a “free” meal or snack once a week so you can enjoy something you really love. Have it, enjoy it, then go right back to your plan.
- Intermittent fasting is becoming increasing popular, and for good reason. Strategies such as including a high calorie day following by a fasting day give you more options to plan out and include food choices that wouldn’t be considered ‘eating clean’. If you are interested in trying intermittent fasting work with a nutrition coach to help you create a plan.
- Speaking of nutrition coaches…hire a coach to help you on stay focused and be accountable for your food intake. A coach might have you send them your daily intake or track your food selections in a journal. This is a great way to stay focused and keep track of your progress. It is also a great way to stay motivated.
- ENJOY FOOD! There are SO many amazing clean eating recipes on the net (and on this page). Experiment with food, try new things and you will be amazed at how eating clean can taste!
This is a recipe that one of our Taylored Training Members shared with me – thanks Shannon!
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)or other spices that you have handy
To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray or use olive oil with aluminum foil.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
For the tex mex pizza I used salsa as the base sauce, then spicy chicken, then red onions, red peppers, a couple tbsps of shredded cheddar, a tbsp of crumbled goat cheese. Place back in oven on broil for 5-6 min. then enjoy
-1 cup unsweet. almond milk
-2 tsp vanilla extract
-1/2 cup coconut flour
-1 tsp baking soda
-1/2 tsp sea salt
-cinnamon (as much as you like)
-preheat pan over med-low heat
-beat eggs in a mixer until frothy and mix in almond milk and vanilla
-in another bowl combine coconut flour, baking soda and sea salt with the cinnamon and whisk
-combine both dry and wet mixes until coconut flour is mixed in (add in a little more coconut flour if you prefer your pancakes thicker)
-cook 2- 3minutes flip and cook another 2-3minutes