PERSONAL TRAINING STUDIO

1 15 oz can of black beans, drained
4 cloves of garlic, minced
1 head romaine lettuce, chopped
1 large tomato chopped
1/4 red onion, finely chopped
1 avocado, pitted, peeled & chopped
1/2 cup cooked quinoa 

California Chipotle Chopped Salad

2 teaspoons chili powder
2 teaspoons packed brown sugar
2 teaspoons grated lime peel
1/2 teaspoon salt

In a small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and cayenne pepper.  Rub both sides of chicken with oil, then with spice mixture.

Refrigerate chicken for 20 to 30 minutes to enhance flavor.

Chicken may be grilled over medium heat for 10 to 15 minutes, or baked in a foil-lined shallow baking pan at 375 degrees for 25 to 30 minutes.

 Lime & Chili Rubbed Chicken Breasts

Jessica's Healthy Chili

In a small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and cayenne pepper.  Rub both sides of chicken with oil, then with spice mixture.

Refrigerate chicken for 20 to 30 minutes to enhance flavor.

Chicken may be grilled over medium heat for 10 to 15 minutes, or baked in a foil-lined shallow baking pan at 375 degrees for 25 to 30 minutes.

5 oz of chicken breast, cooked and shredded
3 1/2 cups cooked spinach
3 cups mushrooms, chopped
1 cup onion, chopped
1 orange on the side

Add all ingredients, except the lime juice and garnishes to the crock pot and cook on low for 5-6 hours.  Add lime juice when finished cooking.  Serve with cilantro and avocado slices.

2 tablespoons cilantro, minced
1 tablespoon chili power
2 teaspoons cumin
2 teaspoons black pepper
1 teaspoon salt
2 teaspoons hot sauce
1/2 of a lime's juice
chopped cilantro & avocado for garnish

1 46 oz carton chicken broth
1 15 oz can tomato sauce
1 15 oz can diced tomatoes
3 cups cooked chicken
2 green chilies, diced
1 jalapeno pepper, diced
1 onion, diced
3-4 large tomatoes, diced
2 cloves garlic, minced

Chicken and Spinach

Crock Pot Chicken Tortilla Soup

No-Bake Protein Bars

4 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar
1/4 cup freshly squeezed lime juice
1/4 teaspoon chipotle chile powder
1/2 teaspoon salt
2 tablespoons finely chopped cilantro

1/4 teaspoon garlic power
1/8 teaspoon cayenne pepper
4 bonless skinless chicken breasts
2 teaspoons olive oil

 In large pot, brown all ground meat with onion, and drain any fat.
 
Add all dry ingredients and stir to coat meat.
 
Add water and beans. Bring to a boil, then lower heat and simmer for at least an hour.

1/4 teaspoon garlic power
1/8 teaspoon cayenne pepper
4 bonless skinless chicken breasts
2 teaspoons olive oil

2 cups quick cooking oats
1/2 cup natural peanut butter
4 scoops vanilla protein powder

1 tablespoon ground flaxseeds
1/2 cup water 

Knead all ingredients in a large bowl

Line square baking pan with wax paper.


Spread dough into pan using a spatula.

Freeze for 30 minutes.  Remove from freezer and cut into bars 

Puree 3 tablespoons of the oil, and the vinegar, nectar, lime juice,  chile powder, & salt to make vinaigrette

In a small saucepan, heat remaining oil over medium heat.  Saute black beans and garlic for 5 minutes.  Let cool.

In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture & cilantro.

Toss gently with vinaigrette to coat.

1 pound lean ground turkey
1 pound lean ground pork
1 pound ground sirloin
5 tablespoons chili powder
6 cups of water

3 heaping tablespoons flour

3 teaspoons ground cumin
3 teaspoons onion powder or one small onion finely chopped
3 teaspoons garlic pepper
2 cans of beans of your choice