<![CDATA[KACIE LEIGH NUTRITION

<![CDATA[KACIE LEIGH NUTRITION - Recipes]]>Sun, 12 May 2024 06:38:32 -0400Weebly<![CDATA[5 Whole 30 Sunday Football Recipes]]>Fri, 08 Oct 2021 00:15:19 GMThttp://kacieleighnutrition.com/recipes/5-whole-30-sunday-football-recipesSundays in the Fall in our house mean two things-football and food. While I'm not as big on the football as my husband is, I am very big on being a part of the menu planning for all the delicious foods we'll make that week. We start cooking as soon as we wake up (I've been woken up many times to the smell of Craig caramelizing onions for French Onion Soup) and take the day to relax, eat good food and get ready for the week ahead.

I have a lot of favorite football-watching foods, and these five Whole 30-compliant paleo, dairy and gluten-free recipes will not disappoint! All of them are the perfect blend of indulgence mixed with loads of nutrient-dense foods to keep you full and satisfied.

1. Buffalo Chicken Strips with Buffalo Ranch

Photo and Recipe by The Real Food Dietitians

2. Air Fryer Bacon Wrapped Jalapeno Poppers

Photo and Recipe by Wholesome Delicious

3. Instant Pot Chili

Photo & Recipe by Against All Grain

4. Slow Cooker Pulled Pork

Photo and Recipe by The Real Simple Good

5. Bacon Ranch Deviled Eggs

Photo and Recipe by Mary's Whole Life

]]><![CDATA[10 Savory Plant-Based Fall Recipes (Healthy!)]]>Sun, 26 Sep 2021 19:59:51 GMThttp://kacieleighnutrition.com/recipes/10-savory-plant-based-fall-recipes-healthyOne of my favorite things about Fall is getting back into the kitchen after a Summer of al fresco dining and easy dinners and digging into the cozy and warm foods that I love. These recipes are filled with the season's best fruits and vegetables including apple, butternut squash, pumpkin and sweet potato.

A couple years back when I did my first round of Whole 30 I discovered a new appreciation for Fall vegetables and these 10 plant-based recipes will let you savor all the tastes of Autumn!

1. Roasted Butternut Squash and Caramelized Onion Pizza with Cashew Ricotta

Photo: Plantiful Emma

2. Sheet Pan Oven Roasted Vegetables

Photo: The Chunky Chef

3. Ve gan Roasted Butternut Squash and Brussels Sprout Risotto

Photo: Short Girl Tall Order

4. Wild Rice Pilaf Stuffed Squash

Photo: Pure and Plant Based

5. Fennel Fig and Apple Stuffing

Photo: Clean Food Dirty Girl

6. Fall Harvest Vegetable Soup

Photo: Joyous Health

7. Roasted Red Pepper And Tomato Soup

Photo: Vanilla and Bean

8. Vegan Sweet Potato and Lentil Chili

Photo: Stacey Homemaker

9. Sweet Potato and Mushroom Gnocchi

Photo: Plantiful Kiki

10. Balsamic Roasted Root Vegetables

Photo: Cozy Peach Kitchen

]]><![CDATA[Fat Fueled Blueberry Smoothie]]>Wed, 21 Aug 2019 10:00:00 GMThttp://kacieleighnutrition.com/recipes/fat-fueled-blueberry-smoothie

So, I love the idea of smoothies-but somehow, they've always let me down. They've let me down in the sense that I want to be one of those people who can drink a smoothie for breakfast and be satisfied until lunch, but that's just never the case. I'm always hungry immediately after drinking one, as delicious as it might be. That was until I discovered the secret-I simply wasn't adding enough healthy fat or protein to my smoothies! Healthy fats are especially important when it comes for satiation. Think of them as the low, slow energy that keeps you going between meals (or that prevent you from getting "hangry" if you get stuck in traffic on the way to dinner).

This blueberry smoothie will not disappoint. Loaded with healthy fats and just a touch of sweetness, it's perfect for a meal replacement at home or to take on the go. Let me know what you think in the comments below!

-Kacie Leigh

Fat Fueled Blueberry Smoothie

1/4 cup frozen blueberries
1/4 avocado (I like mine frozen, but fresh works too!)
1 cup unsweetened cashew milk (or milk of choice)
1 tbsp unsweetened almond butter (I like www.maranathafoods.com/ )
1 tbsp ground flax
1 tbsp ground hemp hearts (I like https://manitobaharvest.com/products/hemp-hearts/ )
1/2 tsp coconut oil
Water to blend (if desired)

346 Calories 28.5g Fat/11.3g Protein/15.6g Carbs

]]><![CDATA[Rainbow Chicken Salad]]>Sun, 21 Jul 2019 18:23:33 GMThttp://kacieleighnutrition.com/recipes/rainbow-chicken-salad

This is one of my favorite meal prep ideas, especially in the Summer when it's too hot to cook! I call this Rainbow Chicken Salad because there are so many vibrant colors-and plenty of room to add more!

Rainbow Chicken Salad
2 large cooked, cooled and cubed chicken breasts, approximately 16 ounces (Tip: Cook chicken in the Instant Pot to cook quickly and keep kitchen cool!)
1 small red cabbage, chopped (approx 4'' diameter)
1 can of Eden Black Soy beans (15 ounces), drained and rinsed
1 large bell pepper (I like orange or yellow), chopped
1 large cucumber, chopped
2 tablespoons avocado oil
Salt, pepper to taste

Mix all ingredients and store in airtight container. Feel free to add other ingredients such as cherry tomatoes, green onion or avocado!

Makes 4 servings.
344 Calories/serving. 15.6g Fat, 22.7g carbohydrates, 34.6g protein

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