Friday, March 16, 2018

Roasted Garlic Parmesan Brussels Sprouts

Truth be told, I HATE brussels sprouts. The only way I've ever liked them was chopped up in a cooked or raw vegetable medley with other greens. I've tried numerous recipes and still didn't care for them but didn't give up hope! I had some inspiration last week and put this recipe together and it was the BOMB! It is simple:

Slice brussels sprouts in half
Toss with avocado oil, garlic powder (fresh garlic would taste amazing too), paprika, salt, pepper and grated parmesan cheese
Bake at 425 for 10-12 minutes until they are soft and cooked through but a little crispy on some of the edges as well
I threw a little extra parmesan cheese on at the end and even squirted a little fresh lemon juice on some which definitely gave it a fresh, summer flavor

They tasted great reheated and fresh so it has been added as another viable lunch meal prepped veggie. Enjoy and let me know how you like them!

Greek Meatballs with a Sheet Baked Balsamic Vegetable Medley

This is a quick prepped and flavor packed paleo and gluten free friendly and satisfying meal that I prepped for lunches but also makes a fabulous and easy dinner. The meatballs are greek inspired and made with grass-fed beef and the vegetable medley could be a mixture of other vegetables but this group was spot on. Give it a try and let me know how you like it! Definitely a new favorite of mine.

Prep 15 minutes
Bake 20-25 minutes
Preheat over to 400 degrees F
Makes 4 full adult size meals

1lb grass fed beef
1/4 cup diced sun dried tomatoes
1/2 tsp dried basil
1/8 cup feta cheese
1/4 cup diced fresh spinach
1 clove of fresh garlic minced
dash of salt and pepper

Mix all of the ingredients and separate and roll into 8 golf ball size meatballs

Vegetable Medley
Prep a baking sheet with parchment paper or foil
1lb of asparagus
2 zucchinis
2 roma tomatoes
8-10 portabella mushrooms
2 cups of brussels sprouts sliced
1 yellow onion sliced

Cut up all ingredients and place on prepped baking sheet. Toss vegetables with avocado oil and homemade balsamic vinaigrette (click here for recipe). Place meatballs uncooked spread out around the pan. Bake at 400 degrees F for 15-20 minutes (you may need to drain some of the juices out at the point carefully) and then broil on high for 3-5 minutes until the veggies crisp over a little.

Tuesday, October 10, 2017

Best of Dayton 2017 Finalist

THANK YOU to everyone who sent in their nominations for the Best of Dayton contest. I'm happy to announce that I received an email today stating that I am one of three finalists in the running for the Best Personal Trainer in Dayton (and the only female trainer I may add)! I am so excited and can't thank you enough for your nominations! 

Now on to the next step of the contest. In order to vote for the final winners, you have to cast your votes in person at the Best of Dayton Party on Wednesday, November 15, 2017 at the Dayton Convention Center from 5:30 pm to 8:30 pm. Needless to say, we won't be having bootcamp that Wednesday so come join me here instead 😉! This is a packed event with finalists in all areas from the best beer, burgers and fries to the best hair stylist and hiking trails. The event will be packed with tons of food and vender give aways but in the end, I am relying on your votes in person to help me get to the top! 

In order to purchase tickets to the Best of Dayton Party, please visit…/…. The cost is $30 a ticket but if you enter the promotion code: FINALISTCODE to take advantage of the exclusive Finalist’s Friends and Family Deal, it brings the cost down to $20. Note: Tickets must be purchased in advance for the discount to apply and only a limited quantity is available. They will likely sell out so don’t wait! Tickets are on sale now. 

I can't thank you all enough again for your continued support all these years, without you, none of this would be possible! Thank you!!!