Gluten Free Asian Noodle Salad

Gluten Free Asian Noodle Salad via Linda Wagner

This Gluten-Free Asian Noodle Salad instantly became a favorite of mine! It’s an even lighter take on my traditional Chinese Chicken Salad. I’ve added gluten free “rice stick” noodles which give it really nice texture. I found these rice stick noodles at Porno my local health food store (Central Market if you are in Texas) but you can also find them at Asian groceries or online. Here are the ones I used, also known as vermicelli.

The great thing about these noodles is that they are super clean and made of simply rice and water. That’s it! They are very versatile and can be eaten hot or cold and added to soups, salads, and spring rolls.

Gluten Free Asian Noodle Salad via Linda Wagner

This awesome recipe takes just minutes to throw together and will fit with almost any dietary needs or restrictions. It’s great for weight loss as well as being:

  • gluten free
  • dairy free
  • low sugar
  • low cal
  • low fat
  • vegan

My mom said that she always used these rice noodles as her secret weapon to lose weight when she was young! These noodle salads taste absolutely amazing while still being filling and satisfying.

Gluten Free Asian Noodle Salad via Linda Wagner

Gluten Free Asian Noodle Salad

(printable recipe at the bottom of this post)

For the salad you’ll need:

  • 8 ounces rice stick noodles (also known as vermicelli)
  • 4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
  • 1 zucchini, shredded in the food processor
  • 1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
  • 1/2 cup chopped cilantro
  • 1 Tbs black sesame seeds as garnish (optional)
  • 1 hot pepper, sliced as garnish (optional) – I used a Fresno chili for the pretty red color but jalapeno would work as well

For the dressing you’ll need:

  • 1/4 cup Tamari (tamari is a gluten free soy sauce), you could also use regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processor to mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil 
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 5 chopped green onions, green and white parts

Gluten Free Asian Noodle Salad via Linda Wagner

*pictured here with Goji Detox Tea

In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.

Next, fill a large pot with salted water and bring to a boil. Add rice stick noodles and cook for 3 minutes then drain.

Gluten Free Asian Noodle Salad via Linda Wagner

Finally, in a large mixing bowl add cabbage, shredded carrots, shredded zucchini, cilantro, cooked noodles and enough dressing to coat and mix until well incorporated (kitchen tongs work well for this). Taste and adjust amount of dressing as needed.

Garnish with sesame seeds and hot peppers. You can also top with more cilantro and green onion if you like!

Divide into bowls or onto plates and enjoy!! Serves 4.

Gluten Free Asian Noodle Salad via Linda Wagner

If you’re getting bored of the same old salads over and over, this one is sure to spice things up! It’s so easy to throw together on a busy weeknight and you can feel great about eating it since it’s dairy free, gluten free, well combined, and vegetarian friendly. I hope you enjoy it as much as I did! Enjoy!!

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Gluten Free Asian Noodle Salad
 
Prep time
Cook time
Total time
 
This Gluten Free Asian Noodle Salad takes just minutes to make and is gluten free, dairy free, low sugar, low cal, low fat, vegetarian, and vegan friendly!
Author:
Recipe type: Asian, Gluten free, salad, appetizer, lunch, vegan
Cuisine: Asian
Serves: 4
Ingredients
  • 8 ounces rice stick noodles (also known as vermicelli)
  • 4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
  • 1 zucchini, shredded in the food processor
  • 1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
  • ½ cup chopped cilantro
  • 1 Tbs black sesame seeds (optional)
  • 1 hot pepper - I used a Fresno chili for the pretty red color but jalapeno would work as well (optional)
  • ¼ cup Tamari (tamari is a gluten free soy sauce), you could also use regular soy sauce
  • ¼ cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processorto mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • ½ tsp sea salt
  • 5 chopped green onions, green and white parts
Instructions
  1. Fill a large pot with salted water and bring to a boil. Add rice stick noodles and cook for about 3 minutes then drain.
  2. In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.
  3. Gluten Free Asian Noodle Salad via Linda Wagner
  4. Next, in a large mixing bowl add cabbage, shredded carrots, cilantro, cooked noodles and enough dressing to coat and mix until well incorporated (kitchen tongs work well for this). Taste and adjust amount of dressing as needed.
  5. Garnish with sesame seeds and hot peppers. You can also add more cilantro and green onion if you like!
  6. Divide into bowls or onto plates and enjoy!!

Lemony Paleo Chicken & Veggie Soup

Lemony Paleo Chicken & Veggie Soup

Have you all been enjoying your summer? I’ve been having a great time with the new pups, spending time on the lake, and cooking yummy seasonal recipes like this one! I was really inspired by this recipe and decided to add my own seasonal twist and ramp up the intensity of the flavors a bit! I also wanted to make sure that it was properly combined (nothing worse than a bloated tummy in the summertime, or anytime for that matter!).

I had some gorgeous local yellow squash and couldn’t decide what to do with it. I thought about making my favorite zucchini noodle recipe but then found this soup and decided it would be the perfect recipe to highlight my gorgeous speckled yellow squash.

Lemony Paleo Chicken & Veggie Soup

This recipe is very healthy and extremely nutritious. The lemon gives it a wonderful uplifting flavor and it also helps to cleanse the body.

Here are 10 health benefits of lemon water that you may not have known! (via LifeMojo)

  1. Good for stomach Lemon can help relieve many digestion problems when mixed with hot water. These include nausea, heartburn and parasites. Due to the digestive qualities of lemon juice, symptoms of indigestion such as heartburn, bloating and belching are relieved. By drinking lemon juice regularly, the bowels are aided in eliminating waste more efficiently. Lemon acts as a blood purifier and as a cleansing agent. The intake of lemon juice can cure constipation. It is even known to help relieve hiccups when consumed as a juice. Lemon juice acts as a liver tonic and helps you digest your food by helping your liver produce more bile. It decreases the amount of phlegm produced by your body. It is also thought to help dissolve gallstones.
  2. Excellent for Skin Care Lemon, being a natural antiseptic medicine, can participate to cure problems related to skin. Lemon is a vitamin C rich citrus fruit that enhances your beauty, by rejuvenating skin from within and thus bringing a glow on your face. Daily consumption of lemon water can make a huge difference in the appearance of your skin. It acts as an anti-aging remedy and can remove wrinkles and blackheads. Lemon water if applied on the areas of burns can fade the scars. As lemon is a cooling agent, it reduces the burning sensation on the skin.
  3. Aids in Dental Care Lemon water is used in dental care also. If fresh lemon juice is applied on the areas of toothache, it can assist in getting rid of the pain. The massages of lemon juice on gums can stop gum bleeding. It gives relief from bad smell and other problems related to gums.
  4. Cures Throat Infections Lemon is an excellent fruit that aids in fighting problems related to throat infections, sore throat and tonsillitis as it has an antibacterial property. For sore throat, dilute one-half lemon juice with one-half water and gargle frequently.
  5. Good for Weight Loss One of the major health benefits of drinking lemon water is that it paves way for losing weight faster, thus acting as a great weight loss remedy. If a person takes lemon juice mixed with lukewarm water and honey, it can reduce the body weight as well.
  6. Controls High Blood Pressure Lemon water works wonders for people having heart problem, owing to its high potassium content. It controls high blood pressure, dizziness, nausea as well as provides relaxation to mind and body. It also reduces mental stress and depression.
  7. Assist in curing Respiratory Disorders Lemon water assists in curing respiratory problems, along with breathing problems and revives a person suffering from asthma.
  8. Good for treating Rheumatism Lemon is also a diuretic and hence lemon water can treat rheumatism and arthritis. It helps to flush out bacteria and toxins out of the body.
  9. Reduces Fever Lemon water can treat a person who is suffering from cold, flu or fever. It helps to break fever by increasing perspiration.
  10. Acts as a blood purifier The diseases like cholera or malaria can be treated with lemon water as it can act as a blood purifier. (via LifeMojo)

Lemony Paleo Chicken & Veggie Soup

Lemony Paleo Chicken & Veggie Soup

You’ll need:

  • 3 medium yellow squash, cut into quarters
  • 2 small red onions, diced
  • 1 bag (2 cups) shredded carrots
  • 1 bag (2 cups) frozen peas
  • 6 large cloves garlic, chopped
  • 2 organic free range chicken breasts – I used pre cooked breasts from a rotisserie chicken and shredded them by hand. You could also use raw breasts cut into strips.
  • 64 ounces organic, free range chicken broth
  • juice of 2 large lemons, about 5-6 Tbs
  • 2 tsps lemon zest – I use one of these
  • 1 Tbs herbs de provence
  • 1 Tbs organic butter
  • sea salt & pepper to taste

In a large pot over medium heat, melt your butter then add chopped onions, garlic, and shredded carrots and let sweat for about 4-5 mins.

Next add diced yellow squash, herbs de provence, sea salt and pepper to taste. Stir veggies so the herbs are evenly combined and let cook for a minute or so, then add chicken broth (if you are using raw chicken breasts, you can also add them at this time).  Cover, and let cook for about 20 mins, until carrots are soft (and raw chicken is fully cooked).

Then turn off heat. Add lemon juice, lemon zest, peas, and shredded chicken. Adjust sea salt and pepper to taste and let sit a few mins.

Use a large ladle to serve and enjoy!!

Lemony Paleo Chicken & Veggie Soup

This soup is full of bright lemony flavor! It is perfect for spring or summer as it’s light yet still very filling. You’ll have plenty of leftovers to enjoy throughout the week as a meal, snack, or appetizer. This recipe is gluten free, sugar free, dairy free, paleo friendly, and low carb so should suit most dietary restrictions. You could also make it vegan by substituting olive oil, veggie broth, and white cannellini beans instead of the chicken. I also think subbing shrimp for the chicken would be lovely! Enjoy!

If you’re looking for more ways to cleanse with lemon, check out my Lemon Goji Detox Tea, Ginger Turmeric Detox Tea, and Almond Milk Kefir with Lemon.

Did you know that you can lose weight quickly by going on a soup diet?! It’s an easy and satisfying way to get slim! You can find more of my healthy soup recipes here!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

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Lemony Paleo Chicken & Veggie Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American, French
Serves: 6-8
Ingredients
  • 3 medium yellow squash, cut into quarters
  • 2 small red onions, diced
  • 1 bag (2 cups) shredded carrots
  • 1 bag (2 cups) frozen peas
  • 6 large cloves garlic, chopped
  • 2 organic free range chicken breasts - I used pre cooked breasts from a rotisserie chicken and shredded them by hand. You could also use raw breasts cut into strips.
  • 64 ounces organic, free range chicken broth
  • juice of 2 large lemons, about 5-6 Tbs
  • 2 tsps lemon zest - I use one of these
  • 1 Tbs herbs de provence
  • 1 Tbs organic butter
  • sea salt & pepper to taste
Instructions
  1. In a large pot over medium heat, melt your butter then add chopped onions, garlic, and shredded carrots and let sweat for about 4-5 mins.
  2. Next add diced yellow squash, herbs de provence, sea salt and pepper to taste. Stir veggies so the herbs are evenly combined and let cook for a minute or so, then add chicken broth (if you are using raw chicken breasts, you can also add them at this time). Cover, and let cook for about 20 mins, until carrots are soft (and raw chicken is fully cooked).
  3. Then turn off heat. Add lemon juice, lemon zest, peas, and shredded chicken. Adjust sea salt and pepper to taste and let sit a few mins.
  4. Use a large ladle to serve and enjoy!!
  5. This soup is full of bright lemony flavor! It is perfect for spring or summer as it's light yet still very filling. You'll have plenty of leftovers to enjoy throughout the week as a meal, snack, or appetizer. This recipe is gluten free, sugar free, dairy free, paleo friendly, and low carb so should suit most dietary restrictions. You could also make it vegan by substituting olive oil, veggie broth, and white cannellini beans instead of the chicken. I also think subbing shrimp for the chicken would be lovely! Enjoy!

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

Swimsuit season is upon us and staying low carb is a great way to slim down quickly. Carbs (even healthy carbs) can cause inflammation and water retention so I’ve been switching it up with veggie noodles like in this Zucchini Noodle with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken dish. It’s SOOOO good. The chicken is amazing and the pesto is a huge favorite of mine!

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

For the Pecan Crusted Chicken you’ll need:

Preheat oven to 400 deg, line a large baking sheet with foil, and set aside.

You will need 2 large bowls. In the first bowl, add your pecan meal, salt, pepper, spices and mix thoroughly.

In a second large bowl, crack 1 egg and beat with a fork or whisk until combined.

Dip each chicken breast into the egg mixture and coat both sides. Then dip the coated chicken into the pecan meal mixture, coat both sides and place on a large baking sheet lined with foil. You can see a picture tutorial for a similar recipe here.

Bake your chicken and for about 20 mins or until cooked through.

On the same baking sheet you can add your oven roasted tomatoes using this method.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

For the zucchini noodles you’ll need:

  • 4 medium sized zucchini (you could also use yellow summer squash)

Use a spiral slicer to slice the noodles into a “spaghetti” shape. If you don’t have a spiral slicer, a vegetable peeler can be used to make long, flat fettuccine style “noodles” or you can shred the zucchini using a grater or food processor.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

Sprinkle you noodles lightly with sea salt and use your hands to toss.

Place your zucchini noodles on a large baking sheet lined with parchment paper or foil, and place in the oven with your chicken for about 5-10 mins. Just enough to heat the noodles and dry them out just a little.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

 For the Spicy Kale Pesto you’ll need:

  • 1/2 cup raw walnuts
  • 5 leaves of kale, stems removed
  • 2 cloves garlic
  • juice and zest of 1 lemon
  • 1/2 inch slice of jalapeno, diced
  • drizzle of olive oil, about 2 Tbs
  • sea salt & pepper to taste
  • water as needed

In a food processor, process all ingredients until smooth adding more water as needed to blend. Adjust flavors as needed and set aside.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

In a large bowl, toss your warm zucchini noodles with pesto until well combined.

Then top with roasted tomatoes and pecan crusted chicken.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

This recipe is great as a low carb meal. You could also sub hard boiled eggs or baked salmon for more protein. It’s also gluten free, dairy free, paleo, low carb, and sugar free so should be suitable for almost anyone! You can use any extra pesto to spread on veggie sandwichessaladseggs, or toasted Ezekiel bread!

You can see some of my other favorite veggie pasta recipes here and here.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

I hope you enjoy this meal as much as my friends and I did! Pairs great with a light white wine like Pinot Grigio! Happy Friday!

If you want to learn more here’s some great weekend reading:

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Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • ½ cup raw walnuts
  • 5 leaves of kale, stems removed
  • 2 cloves garlic
  • juice and zest of 1 lemon
  • ½ inch slice of jalapeno, diced
  • drizzle of olive oil, about 2 Tbs
  • sea salt & pepper to taste
  • water as needed to blend
  • 4 medium zucchini
  • cherry tomatoes, halved
  • 2-4 organic, skinless chicken breasts
  • 1 cup pecan meal – you could also use coconut flour or leftover almond pulp from making homemade almond milk!!
  • 1 Tbs spices of choice, for this recipe I used organic steak seasoning to give it a more intense flavor.
  • 1 egg, beaten
Instructions
  1. For the Chicken: Preheat oven to 400 deg, line a large baking sheet with foil, and set aside.
  2. You will need 2 large bowls. In the first bowl, add your pecan meal, salt, pepper, spices and mix thoroughly.
  3. In a second large bowl, crack 1 egg and beat with a fork or whisk until combined.
  4. Dip each chicken breast into the egg mixture and coat both sides. Then dip the coated chicken into the pecan meal mixture, coat both sides and place on a large baking sheet lined with foil. You can see a picture tutorial for a similar recipe here.
  5. Bake your chicken and for about 20 mins or until cooked through.
  6. For the pesto: In a food processor, process walnuts, kale garlic, lemon, jalapeno, olive oil, salt and pepper, and water until smooth adding more water as needed to blend. Adjust flavors as needed and set aside.
  7. For the pasta: Use a spiral slicer to slice the noodles into a “spaghetti” shape. If you don’t have a spiral slicer, a vegetable peeler can be used to make long, flat fettuccine style “noodles” or you can shred the zucchini using a grater or food processor.
  8. Sprinkle you noodles lightly with sea salt and use your hands to toss.
  9. Place your zucchini noodles on a large baking sheet lined with parchment paper or foil, and place in the oven with your chicken for about 5-10 mins. Just enough to heat the noodles and dry them out just a little.
  10. In a large bowl, toss your zucchini noodles with pesto until well combined. Then top with sliced tomatoes.

 

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

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Weight Loss Soup Recipes

Rustic Rice & Vegetable Soup

This past weekend it rained for 3 days straight. It was a great time to stay inside, watch movies, and eat soup! With all the craziness in my life I had come down with a bit of a sore throat and the only thing that sounded good was homemade rice & vegetable soup. Easy to make, healthy and delicious – perfect for a rainy night in 🙂

You’ll need:

  • local seasonal vegetables chopped roughly – I used carrots, celery, onion, zucchini, yellow summer squash, cabbage, tomatoes, 1 large sweet potato, garlic and fresh peas.
  • rice – I used 1/2 cup white rice and 1/2 cup brown rice
  • water
  • sea salt

This is pretty much the easiest recipe of all time. There is no specific quantity of vegetables that you need. Just use what you have on hand and it will come together very nicely. I usually always try to use a soffritto or as the French call it mirepoix – a combination of carrot, celery, & onion as a base. The soffritto will ensure great flavor!

Chop your veggies roughly. Then in a large pot over med-high heat, add chopped veggies, a generous amount of sea salt to taste, and enough water to cover your vegetables. For a thinner soup add more water, for a thicker stew type consistency add less. Cover and let simmer for 30mins or until veggies are somewhat soft. Next add rice, stir, cover and let simmer until fully cooked, usually another 30mins or so. You can add more water  at this point if needed. Taste and add more salt if necessary. That’s it! Once the rice is cooked, it’s ready to eat!

I served mine with a couple slices of toasted Ezekiel Bread (you can find Ezekiel Bread in the freezer section of your local grocery or health food store). I made a huge batch of this soup so I froze half and kept the other half to have as left overs during the week. I always try to have some frozen homemade meals on hand for those times when life is just too busy or hectic to cook!

This soup, although simple, is really hearty and filling! People always think that healthy food doesn’t fill you up but recipes like these prove otherwise! I hope you enjoy! If you decide to make the recipe, leave me a comment and let me know what you think!

 If you are interested in one-on-one Nutrition & Lifestyle Coaching, please click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, follow me on Instagram (@lovelindawagner) OR if you are interested in a one-on-one consultation, shoot me an email!

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Online Nutrition Coaching and Weight Loss that Works!

Ready For Something New

I’ve had a lot of inquiries about my services lately and wanted to give you all a clear picture of my approach and what’s involved in a consultation with me. I have been hearing from numerous people that it’s been a crazy summer and it sounds like many of you have slipped up or gotten into a rut. Take a deep breath, relax, it’s ok. We can fix it! Now is a GREAT time to get back on track! The end of summer is almost here and school will be starting before you know it! What better time to reanalyze your goals and formulate a plan to get back on track and onto the next level!

If you are having challenges, let me reassure you that I know exactly what it’s like first hand to be struggling with food, energy, digestive issues, bad skin, depression, and just not feeling good in your own skin. I have worked with so many talented, smart, and fabulous people who were all struggling as a result of not knowing the simple rules of how the body works. It can be so frustrating!! It is quite tragic that we never really learn how to take care of ourselves (I know I never did) and so many of us, myself included, spend years suffering as a result. I would be more than happy to help you learn the 4 Basic Principles to health and weight loss. Understanding these 4 principles is key to breaking free from yo-yo dieting, constant cravings, low energy, incessant sweet tooth, digestive issues, bad skin, and bad mood once and for all!

I work with clients all over the world and do Skype or phone consults with my remote clients. Here is a breakdown of what’s included in the session and costs involved.

The first session is 90mins and includes:

  •  In depth one on one coaching
  • Review of client questionnaire
  • Thorough evaluation of eating history
  • Transitional diet plan developed to adhere to your lifestyle
  • Identifying your biggest inhibitors to success
  • Nutritional supplementation program (if needed)

You will learn about:

  • Acid/Alkaline balance and how it effects the body
  • Certain foods that will always make you gain weight
  • How to get rid of cravings once and for all!
  • Principles and importance of proper Food Combining
  • How the body’s digestive system works
  • Principles of detox and cleansing
  • Time Saving Techniques and how to be prepared
  • How emotions play a role in the physical conditions of the body
  • Self Care Techniques to support your mind, body & spirit

You will also get printouts of the following:

  • Personalized program developed to adhere to your lifestyle & specific needs
  • Example 30 Day Menu
  • Recipes
  • Transitional foods & grocery lists
  • Guide to Dining Out

The Initial 90min Consultation is $150 USD. After purchase you will receive an email with your intake form and information on setting up your appointment. Click the tab below to purchase your 90min Initial Consultation:

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My most successful clients have always been those who utilize the 4 Session Package which includes the Initial 90min Consult + 3 One hour follow up sessions. There is a $50 discount, making the cost $400 USD (a $50 savings). This helps keep you on track, address issues as they arise, and help the client to really fine-tune the principles to fit their lifestyle long term. I strongly recommend this package as it is the best monetary deal and it is also the most comprehensive. For long term results, you simply need more than just one session. To purchase click the tab below, the $50 discount will be included at checkout:

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I taper each session to meet your individual needs. For most people, the 4 session package provides the best all around support but take a look and let me know what you think will be the best to meet your needs. For most people we start with a large focus on nutrition and get that in line during the first 2 sessions, then focus on maintaining those aspects in life, career, relationships, through times of stress, travel, emotions, and other circumstances for the last 2 sessions. 

I hope this gives all of you a clear picture of what I do and how I can help. Please don’t hesitate to email me if you have any questions!

xo

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Gluten Free Pasta Recipes

Zucchini Noodles with Asparagus, Cherry Tomatoes, Garlic and Fresh Peas

Who doesn’t love a big ‘ol bowl of spaghetti?! I LOVE spaghetti but it doesn’t love me…although I’m not gluten intolerant, I don’t typically react well to grains. They leave me bloated and make my joints swell; not fun and not attractive either!

This gluten-free, carb-free pasta is just as good as the real thing but WAY healthier and bursting with all kinds of nutritious flavor! If weight loss is a goal, substituting zucchini or spaghetti squash for pasta will make a HUGE difference!

You’ll need:

  • 3 medium zucchini
  • 1 pint cherry tomatoes, cut into halves
  • 1 bunch asparagus, sliced into 1 inch pieces
  • 1 cup peas (I used frozen)
  • 3 cloves garlic
  • small pat of organic butter
  • sea salt & pepper to taste
  • 1/2 cup shredded Parmesan reggiano
  • 6 basil leaves cut into thin strips

First, use a spiral slicer to make your zucchini noodles. For this recipe, I wanted a fine pasta so I used a Saladacco Spiral Slicer. If you prefer spaghetti style noodles you will want to use the Tri-Blade Spiral Slicer. If you don’t have a spiral slicer, a vegetable peeler can be used to make long, flat fettuccine style “noodles” or you can shred the zucchini using a grater or food processor.

Spread zucchini noodles over a large dish cloth or paper towel to absorb some of the excess moisture.

In a skillet (I always use cast iron) over medium heat add a small pat of butter and 3 minced cloves of garlic (get a garlic press if you don’t already have one, makes it SO much easier!). Let cook until fragrant, about 1 min.

Next, add the asparagus, season with the salt and pepper, and cook for 3-4 minutes until slightly soft.

Then add the halved cherry tomatoes and peas. Cook for 3-4 minutes. Transfer the hot asparagus mixture to a large serving bowl. Add zucchini noodles and 3/4 of the shredded Parmesan Reggiano. Mix well. The warm vegetable mixture will melt the cheese and soften and coat the zucchini. Taste and adjust sea salt and pepper to taste if needed.

Garnish with remaining Parmesan and basil.

I think you’re going to LOVE this dish! It is SO good! I’ve had so many zucchini pasta dishes that just left me feeling unsatisfied. This one is different. It’s warm, hearty yet light, full of flavor and still ridiculously healthy!

For picky eaters or kids use 1/2 good quality pasta and 1/2 zucchini noodles. Olives also make a lovely addition as do red pepper flakes for a little spice! You can serve this as a main course or as a side. For meat eaters it goes great with Balsamic Chicken.

I hope you enjoy this recipe as much as I did! On a hot 100 degree day like today, it really hits the spot! Try it out and let me know what you think!

 

Be sure to take advantage of my SUMMER SALE now through tomorrow Wednesday, June 27th!! Only 1 day left!

 If you are interested in one-on-one Nutrition & Lifestyle Coaching, please click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper right hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!