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Macro Bowl Recipe – ONE OF MY FAVS

Macro Bowl Recipe – ONE OF MY FAVS

This continues to be a go to for me. I love it because it fills me up and is filled with nutrient rich food and lots of fiber.

You can essentially use any dressing or marinade you like but I love Primal Kitchens Honey Mustard for this one personally, you could also use their Thousand Island or Ranch.

You can find the original recipe here. 

Please note this is NOT my recipe and all credit is due to Primal Kitchen- it is just one of my favorites. You can also save on ANY of their products at checkout with code CANDICECFITNESS .

What you need:

 

  • 2 purple sweet potatoes cut into cubes
  • 2 red potatoes cut into cubes
  • Cauliflower or Broccoli about 12-16oz
  • Primal Kitchen Avocado Oil (or another brand)
  • 2 spiraled zucchini
  • 1/2 tsp tumeric
  • 1/2 tsp garlic
  • salt and pepper
  • nitrate free bacon
  • Dinosaur Kale chopped
  • Primal Kitchen Thousand Island or Honey Mustard Marinade/Dressing
  • 1-2 lbs chicken breasts

How to:

  • Take chicken and place in small dish and coat with salt and pepper and  Primal Kitchen Honey Mustard Marinade
    • Allow to sit in fridge for 1 hour or overnight
  • Preheat oven to 400 degrees.
  • Take chopped up potatoes and coat with avocado oil and salt and pepper, place on baking sheet
  • Toss cauliflower or broccoli in bowl with avocado oil , turmeric and garlic and distribute on same baking pan OR another to put in oven.
  • Place in oven for 30-35 minutes until brown and soft
  • Heat cast iron or other pan on stove and cook bacon
  • Once bacon is cooked remove chicken from fridge and place in pan with an additional tbsp of Avocado Oil- cook about 6-8 minutes/side until cooked through (check internal temp to 175 degrees).
  • Remove chicken from pan and add in zucchini if it needs to be prepped/cooked (I love Trader Joes frozen brand).
  • After noodles are done remove from pan and add 1-2 TBSP of Avocado Oil again and this time saute kale until wilted and coated add in garlic and nutritional yeast. 
  • Once everything is cooked assemble the bowl with kale first, followed by zucchini, then potatoes (both kinds), bacon then chicken and broccoli or cauliflower and then top with 1 -2 TBSP of Thousand Island Dressing.

Yields 2 servings.

  • Prep bacon as indicated on package

 

Please note that I may receive a small commission from some of the links within this post. Also note that I would never affiliate with any company or product that I do not believe in or use whole heartedly.

Not sure of what to get at the grocery store?

Feel like you do not have enough hours in the day to finish working, take care of the kids, prep dinner, eat, take care of you, workout, and what about grocery shopping??

I have helped numerous women find the time and the results you want – and you can start with this! A free anti inflammatory based grocery shopping list. Try it this weekend!

Primal Kitchen Tex Mex Chicken Bowl Recipe

Primal Kitchen Tex Mex Chicken Bowl Recipe

I love this recipe because it is simple and tasty. Literally anyone can make it.

 

I prefer to use cauliflower rice vs. normal and I use Trader Joes frozen cauliflower rice on that note. Then I always use Primal Kitchen Marinade/Dressing and Oils. So for this one it is no different.

 

You can find the original recipe here. 

Please note this is NOT my recipe and all credit is due to Primal Kitchen- it is just one of my favorites.

What you need:

 

  • 1-2 Chicken Breasts or Thighs (whichever you prefer)
  • 1/2 Onion cut into strips
  • 1/2 bell pepper of your choice cut up into strips
  • 1 tsp Ghee
  • Primal Kitchen Avocado Oil (or another brand)
  • Primal Kitchen Cilantro Lime Marinade
  • 1 tsp Cilantro chopped + a few loose pieces
  • 1 tsp lime juice
  • salt and pepper to taste
  • 1/2 avocado
  • 1/2 cup salsa

How to:

  • Take chicken and place in small dish and coat with salt and pepper and  Primal Kitchen Cilantro Lime Marinade
    • Allow to refrigerate for an hour or overnight
  • Prep rice as desired and add in lime juice and cilantro thats chopped and mix together
  • Use a cast iron skillet and heat to medium-high heat along with 1 tablespoon of Avocado Oil  –  .
  • Add in onions and peppers and allow to cook until soft 
  • Once they are cooked add a little more Avocado Oil and cook Chicken about 6-7 minutes/side with onions and peppers still in the pan – add salt and pepper as needed
  • Allow chicken to cool and then chop up and divide among bowls with rice, peppers and onions, avocado, and more cilantro lime dressing.

 

Please note that I may receive a small commission from some of the links within this post. Also note that I would never affiliate with any company or product that I do not believe in or use whole heartedly.

Stressed by what is best to get at the store?

Feel like you do not have enough hours in the day to finish working, take care of the kids, prep dinner, eat, take care of you, workout and know what to get at the grocery store?

Ever find yourself just throwing whatever seems appealing into your cart?

Well no more! 

I have helped so many women achieve the balance they want and need by taking the guess work out of workouts and meal prep. Get a FREE grocery shopping list to help decrease inflammation and try it this weekend!

Blackened Cod Taco Bowl with Cilantro Lime Cabbage Slaw

Blackened Cod Taco Bowl with Cilantro Lime Cabbage Slaw

Super Easy – Super Yummy – Super Healthy 

As you may or not know I am NOT a cook. I pride myself on finding things that are easy, taste good and are healthy.

This meal is exactly that. It is packed with omega 3’s, higher in protein, and easy to prepare.

I use cod typically for things like this, mainly because it has a light flavor and cooks easily. It is also pretty easy to find wild caught filets.which I always try to get so they are not with the added hormones, or antibiotics some farmed might be containing.

The sauce is from Primal Kitchen (use code CandiceCFitness to save at checkout ) – it is light and made with avocado oil which I love as it mixes well and is full of healthy fat as well.

Cabbage is great for a variety of reasons – it is packed with vitamin K, C and is great for digestion too. 

I tend to put this all on top of cauliflower rice, I like to buy the pre riced variety lol – again not a cook! Trader Joe’s is my favorite.

 

How to Cook This Dish –

Prepare the riced cauliflower as package directs.

To prepare the fish – 

Simply heat a non stick skillet to medium high heat with about ½ TBL of Avocado or Olive Oil.  You can also use a cast iron pan for a little different flavor.

Prepare the blackened coating by mixing all ingredients listed below.

Add a small amount of oil to each filet of fish then coat with seasoning. 

Once pan is heated place filet in pan and saute 3-4 minutes on each side until flaky.

 

While that is cooking prepare the slaw- 

You need a big ziplock bag, purple cabbage (again I buy pre cut lol) the primal kitchen marinade (Cilantro Lime) and red onion plus pickled jalapenos. Add everything to the bag (use about ¼ cup of marinade) and seal bag and shake until it is coated.

 

Assemble the bowls with rice, fish and slaw and add a little bit more marinade along with juice of ½ a lime to each. 

 

Enjoy!

 

Be sure to tag me when you make it! @CandiceCFitness and let me know how ya did! Stay in the know too! Weekly tips and help to your mailbox for all things health, fitness and wellness. Sign up below!

Stressed by what is best to get at the store?

Feel like you do not have enough hours in the day to finish working, take care of the kids, prep dinner, eat, take care of you, workout and know what to get at the grocery store?

Ever find yourself just throwing whatever seems appealing into your cart?

Well no more! 

I have helped so many women achieve the balance they want and need by taking the guess work out of workouts and meal prep. Get a FREE grocery shopping list to help decrease inflammation and try it this weekend!

Like sweets??? Add these to your next get together (and skip the guilt)

Like sweets??? Add these to your next get together (and skip the guilt)

Yallllll these guys are amazing.

No seriously I have not had a complaint yet. Now I am NOT claiming to have come up with these on my own. That comes from paleorunningmama.com.

Here is the original recipe – /Almond Butter Fudge

I changed mine up a bit to not include any nuts so here is what I did:

  • For bottom
    • 1.5 cups of dark chocolate morsels ( I use dairy free like Enjoy Life)
    • 1/2 cup of sunflower butter
    • 1 tbsp of raw honey
    • 1 tsp of vanilla extract
    • 1/4 cup of coconut oil melted
  • Melt chocolate in pan on stove and then add in other ingredients and stir continuously until melted through. Let cool slightly then transfer to a 8×8 or larger pan lined with parchment paper and put in refrigerator for 30 minutes.
  • For top
    • Mix 1 1/4 cup sunflower butter
    • 1/2 cup melted coconut oil
    • 5 tbsp of raw honey
    • 2 tsp pure vanilla extract
    • 2 pinches of sea salt
  • Smooth top layer over bottom in pan and let cool in fridge for 2 + hours before serving.
  • Remove from pan still on parchment paper and then slice into squares and serve. Keep refrigerated if not using

These things have gotten rave reviews and hopefully you think the same. Feel free to swap out the sunflower butter for any you like and the chocolate chips as well.

Enjoy!

 

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