I know. I know. I do a million things, but one of the things I love the most is teaching people how to look and feel great, through nutrition, exercise and a healthy mind. Today was a busy work day. I got up and taught my yoga class, the class mantra today was, ” I release what doesn’t serve my greater good.” Very powerful class. We hold onto to so much in our lives that doesn’t serve us, God or the ones we love. Why not just let it go with lovingkindness. When we clear up space within in ourselves the right stuff comes in naturally.
Here is where my personal chef bliss comes into play. I love my clients, because they want to know how to Set their Tables with Love by eating and feeding their loves ones with natural, organic whole foods. Today I took one of my clients to Sprouts to shop for quick, easy whole food meals for two. We bought food for snacks, breakfast and lunch/dinner. I created meals for her that are all natural, organic and whole and they will last her family for over a week for a little over a hundred bucks.
You can do this. You can shop local and buy what is in season and it eat homemade gourmet meals on a budget. The reality of it is this, foods that are in season and local are cheaper and much healthier for you. The best part you are supporting our local farmers and community.
Today we made several meals she can freeze and prep easily since she has a three month old gorgeous son.
I made and prepped her dinner for tonight and for tomorrow.
Here’s her menu for the week:
Turkey Tuscan meatballs, Spicy White Bean and Kale Soup, Organic skinless chicken thighs ( grill these for salad or just keep them whole), Fish two ways, Lemon Pepper and Parmesan Crusted and she loves to snack we made Dark Chocolate Chip and Cranberry Coconut Granola Bars from scratch. We used freezer bags to separate the meals.
The soup and granola bars were so good I made some for myself.
Recipe Below:
Dark Chocolate Chip and Cranberry Coconut Granola Bars
2 cups gluten free oats
1 cup dark chocolate chips
3/4 cup cranberries
1/3 cup dehydrated coconut flakes
1/3 cup brown rice flour
1 tsp cinnamon
pinch of salt ( to taste)
2 organic eggs
1/4 cup organic honey
3 tbsp coconut oil (melted)
Preheat oven to 350.
Add all the dry ingredients to a large bowl and mix together. In another bowl add all the wet ingredients, eggs, honey, coconut oil
( make sure oil has cooled before adding eggs). Add the dry to the wet and stir until the mixture is easily crumbly. If it is too sticky add a little more brown rice flour. If it is too dry add a little water.
Once you have the mixture well incorporated. Pour the mixture into a 13×9 baking pan coated with cooking spray. Press the mixture into the baking pan. Bake 15-18 minutes, until edges are golden brown. Score surface with shallow cuts to make bars. Cool on wire rack then finish cutting into bars. If you need more sweetness drizzle them with honey after they have cooled.
Spicy White Bean and Kale Soup
Ingredients
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup of red bell pepper
1 cloves garlic, minced
4 cups of chopped kale
4 cups chicken or vegetable broth ( low sodium)
1 can (15 ounces) white beans, (cannelloni beans)
1/4 cup Campanelle pasta ( or any hearty pasta you prefer)
1/2 tsp salt, or to taste
1/2 tsp of dried basil
1/2 tsp of oregano
1/4 tsp of cayenne pepper
1/4 tsp ground black pepper
Preparation:
In a large skillet heat olive oil over medium-high heat. Add onions and bell pepper
Sauté, stirring, until onion is tender and transparent. Reduce heat to medium-low.
Add kale and garlic; cover and continue cooking for 1-2 minutes. Add remaining
ingredients; cover and cook for 20 minutes, until vegetables are tender.
This recipe and many more like it can be found in my cookbook, SET THE TABLE WITH LOVE on Amazon.com
Click on the link below
Set the Table with Love 
