Favorite Recipes from Eight Local Nutritionists



NZ Nourish Bowl

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Ever wondered what nutritionists eat? So do we! After all, they are in the business of healthy eating and keeping fit. for a little extra inspiration to fill your own plate with some healthy eats, Here’s what these nutritionists are into at the moment.


1. Colleen Flynn, Nutritional Therapy Practitioner

Nutritional Zest 

Favorite Meal: My NZ Nourish Bowl 
It’s got it all: protein, healthy fats, loads of veggies, a variety of textures, and lots of color.

Recipe:
Chicken (or protein of choice), roasted veggies, sautéed greens, raw beet sauerkraut, and fresh sliced avocado arranged on a bed of cauli-rice and drizzled with a sweet tahini-lemon dressing.

Nutrition Nugget:
Raw beet kraut is amazing for gut health and—since 90 percent of our immune power is in our guts—this is the perfect food for immunity and flu season!


2. Brenda Gregory, Nutritionist

Energized Wellness

Favorite Meal: Tacos
You simply can’t be Texan and not love tacos—especially the breakfast kind! So, you can imagine the heartbreak I felt when my food sensitivity results came back positive for eggs. After a very real meltdown/tantrum, I got to work in the kitchen to create a void-filling taco that I could eat in the morning. My go-to is this detoxifying, protein-packed, and gluten- and egg-free taco. 

Recipe:
Ground turkey, bacon, and kale—all sautéed in olive oil with sea salt, chili powder, ground garlic, cumin, and a touch of smoked paprika. The toppings vary dependent upon what’s in my fridge, but my favorites are red onion, microgreens, fresh cilantro, avocado, and—because dairy is personally not an issue—raw, sharp cheddar. Wrap it all up in Siete grain-free tortillas! 

Nutrition Nugget: 
Not only are these tacos a yummy, filling way to get the day started, but the protein and fats help to stabilize blood sugar throughout the morning, curbing carb cravings. The kale, microgreens, and onion are wonderful detoxifiers as well!


3. Dr. Lauryn Lax, Functional Medicine Practitioner, Occupational Therapist, Nutritionist

Thrive Wellness & Recovery

Favorite Meal: Avocado Chicken Salad
I love how simple chicken salad is! It makes the perfect refreshing protein lunch and goes with everything—stuffed into a sweet potato, atop a salad, or wrapped into a collard green or coconut flour tortilla. If you add nutritional yeast on top, you can also give it a “cheesy” taste. 

Recipe:
Mix together shredded chicken and avocado oil mayo (homemade or Primal Kitchen brand) with add-ins of choice (plantain chips, diced apples or grapes, sliced cashews or pecans, dried cranberries, chopped cucumbers or celery, cilantro, dill, etc.).

Nutrition Nugget: 
When choosing your meats, remember not all meats are created equal! The words “natural” and “no antibiotics” means nothing (all meats are “natural” to some degree). Opt for “pastured” or “organic” as much as possible for birds that were raised humanely and healthfully. Lazy chef tip: Buy a pre-made organic rotisserie chicken from Whole Foods. You WILL taste and digest the difference. And one more: Nutritional yeast is a “cheese-like” seasoning packed with B vitamins (essential for energy and metabolism). It is also a great addition for vegan and vegetarians to add to their diets, since they are often deficient in vitamin B12. You can add it to soups, stews, bowls, or veggies. 


4. Kristen Files, Nutritional Therapy Practitioner

Hearts for Health

Favorite Meal: Baked Salmon 
I prepare the salmon with simple seasonings and a side of soaked quinoa and balsamic asparagus, roasted cabbage and cauliflower rice, or with a fried egg for breakfast. Not only does it taste great and feel fancy, it also boasts healthy fatty acids which are vital for regulating our inflammatory response.

Recipe:
Baked salmon is super easy but most recipes result in dry over cooked fish. The trick to a fabulous fillet is to start with a cold oven. Season your salmon with your favorite spice blend, drizzle with butter or olive oil, place on a cookie sheet, and place in a cold oven. Set oven to 400 degrees, remove salmon after 12-15 minutes (or when it perfectly flakes). Sometimes it will look almost raw, but this is when it tastes the best. 

Nutrition Nugget: 
Buyer beware: Make sure you are sourcing that salmon well. What is by nature a super food has become a toxin at the hands of big industry. Always purchase wild-caught and fresh. Look for a deep orange-red flesh color. Never buy farm-raised.


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