Shrimp Salad

 

This is a super refreshing salad that is perfect as a main dish or as a side for your next bbq.  

For the shrimp
1 - 1.50 lbs of shrimp peeled and deveined
1/4 cup of grass-fed butter
3 tbs chopped garlic
Juice of 1 lemon
Sea salt

Melt the butter and add the garlic and lemon juice.  Mix with shrimp and place on cookie sheet with parchment paper.  Bake at 425 for 7-8 minutes. 

For the Salad
1 head of arugula, cut into 1 inch pieces
1 bag of organic sweet corn, cooked
1 bag of Edamame, cooked
1/2 of an english cucumber, quartered
1.5 cups of cherry tomatoes, cut in halves
1/4 of a red onion, diced
2 green onions, sliced
1 poblano, diced
1/2 bunch of cilantro, cut
Sea salt

Dressing
1/4 cup olive oil
1/4 cup lime juice
2 tbs raw honey
1 tbs chopped garlic
1 tbs jalapeno (optional)

Mix everything together and enjoy!

 

Paleo Bowls

I was inspired to create some bowls that were easy to make and pretty much used what you had in the fridge or what was in season.  I encourage you to try combos that you never thought would work well. You never know you might totally surprise your tastebuds.  

Pick your ingredients

Greens
lettuce - all varieties
arugula
watercress
mache
radicchio
kale - baby and big
swish chard
cabbage
spinach
beet greens

Protein (grass-fed/finished)
chicken
steak
canned fish - tuna, sardines, and salmon.  
fresh fish - salmon, white fish, carb
naturally cured meats - all beef hotdogs, bacon, sausage, pepperoni, salami
eggs (hard-boiled, poached or fried)

Vegetables and Herbs
radishes
squash - kobocha, winter, summer, acorn, spaghetti
snap,snow, english and sugar peas
tomatoes
scallions
carrots
brussel sprouts
green or yellow beans
avocado
herbs - dill, parsley, basil, cilantro, tarragon...

Cheese (raw, organic when possible)
feta
goat
parmesean
cheddar

Nuts
almonds
macadamia nuts
walnuts
pecans
seeds - pumpkin, sunflower

Wild cards
grilled peaches
dried berries
black cherries
kimchi
kraut
artichokes
olives
capers
sprouts - radish, broccoli, sunflower....

Dressings

 

Chicken Bowl

This bowl had grilled chicken breast that I soaked in salt water for an hour then grilled with garlic and onion powder.  I added peaches, watercress, slivered almonds, hard boiled egg (put eggs in lukewarm water, bring to a boil and boil for 7 minutes.  Remove from the heat and put in cold running water for 5 minutes), cucumber, sugar peas, avocado and honey lime dressing. 

Tuna Bowl

This bowl had Wild Planet canned tuna, cucumber, plantains (mandolin sliced plantains, fried in coconut oil), green onions, carrot, sugar peas, spinach, parsley, dill, capers, pine nuts, celery with green goddess dressing. 

Steak Bowl

Grilled steak marinated over night in olive oil, coconut sugar, shallots, and sea salt with radishes, grilled asparagus, walnuts, grilled green onions, grilled sweet potatoes, grilled pearl onions, parmesan cheese and no need for a dressing. 

Salmon Bowl

This salmon bowl comes from the talented Michelle.  I follow her lovely creations on Instagram.  I hope you enjoy this beautiful bowl. 

2-3 handfuls Mache lettuce
1-2 tbsp homemade mayo (I like mine with avocado oil)
2 tbsp homemade macadamia-nut pesto (handful of basil, handful of macadamia nuts and a good dose of olive oil, flavor with sea salt.  Blend together and taste, see if you a little more of this or that.)
3 oz smoked salmon
2 tbsp sauerkraut 
1 pastured egg (hard boiled, soft boiled or fried)
1 tsp lard
Microgreens for extra nutrition and garnish

 


 

Short Rib Pasta with an Egg

This is such an easy dish that is such a soul food for me.  I love this dish.  Feel free to use broccoli, zucchini or spiralized potatoes instead of these Capellos Grain-Free pasta. 

4-6 grass-fed short ribs
1 onion, cut into fours
4 bay leaves
2 tbs peppercorns
1 bunch of fresh thyme
Sea salt

Put all in crock-pot and cover with water or if you have frozen left over beef broth put that on top of it.  Cook on low for 8-12 hours. 

Gravy

3 cups mushrooms, sliced
1 shallot, thinly sliced
4 cloves of garlic, chopped
4 tbs grass-fed butter
2 tbs olive oil
2 tbs potato starch
Salt and pepper
1 tsp each sage and thyme (you may like more, try this first than adjust)

Put butter and oil in a skillet over medium heat. Add the mushrooms and shallot.  Cook for about 10 minutes or until the mushroom are browned.  Add garlic and stir for 1 minute.  Add potato starch and stir.  Add 2 cups of the broth from the crock pot and simmer until it thickens. Season with salt and pepper. While this is simmering take the meat off of the bones of your short ribs.  Put in the gravy. 

Cook your Capellos noodles in boiling salt water. 

While gravy is thickening make your over easy egg.  I like to use grass-fed butter over medium high heat with salt and pepper. 

Top your noodles with the meat and gravy and top that with your egg. 

Author: Christine Straley

Author: Christine Straley

Rooted In Nutrition Workshops

Event Details: Live the life YOU find worthy of living

"Wholehearted living is about engaging in our lives from a place of worthiness.  It means cultivating the courage, compassion, and connection to wake up in the morning and think, No matter what gets done and how much is left undone, I am enough.  It's going to bed at night thinking, Yes, I am imperfect and vulnerable and sometimes afraid, but that doesn't change the truth that I am brave and worthy of love and belonging."

-Brene Brown

This workshop is for YOU, the loving and compassionate woman who is overworked and under nourished.  In this workshop we will discuss the pulls that modern society puts on women and how we can get back to a more authentic way of doing things.  We will discuss a path for you to show up everyday with energy, compassion and be exactly who you need to be for each day.  

 

Hi! My name is Christine.  I was once living a life addicted to sugar, exhausted from working long hours at a job I hated, crying while stuck in horrific traffic, getting migraines, an increasing waistline and wishing it would all change.  And so….I changed it.  I have been in your shoes.  I feel your pain, depression and exhaustion. It is in my own story of "modern life addictions", and the struggles of my beautiful family and close friends alcohol and drug addiction that makes me 100% commitment to helping you restore, revive and rebuild your health. I hear you and so desire to help you.  Each of my programs are designed to bring a laser focused, step-by-step, approach for your unique needs, so you can make the most of your health potential and begin living a life full of energy, clarity, joy and compassion.

 

Please join me in this workshop, take a step, a leap of fatih and start moving toward the path to living the life you find worthy of living. 

July 23rd from 6-7:30 pm
3775 Chase St. Wheat Ridge, CO
 

Sign up here
http://www.eventbrite.com/e/live-the-life-you-find-worthy-of-living-tickets-11575688195?aff=es2&rank=1

Event Details: Letting go of exhaustion 

If we desire to live a Wholehearted, Authentic life, we have to become intentional about cultivating a life that allows us to let go of exhaustion as a status symbol and productivity as self-worth.  -The Gifts of Imperfections


This workshop will focus on YOU, the beautifully exhausted woman.  To often we live a day-to-day of digging deep, pushing through and gotta get it done, but why? In this workshop we will discuss the key factors affecting your energy and how making the right lifestyle, emotional and nutritional choices makes all the difference in the world.  If you feel that your daily habits are cultivating a life of exhaustion then I encourage you to join me in this workshop.

 

Hi!  My name is Christine and I am a recovering type A personality. I know the road of doing as much as you can, do more, do it perfectly and pretend you have all the energy in the world to be your own hero (who needs help? Not me!), be the one to help others, be the one who always has the energy to go out, be in the hustle and bustle of friends and life.  I made a very specific choice to make it stop and to start practicing and cultivating a life I found worthy of living.  Will you make the step today to change your path?  

 

Please join me in this workshop - Letting go of exhaustion

August 6th from 6-7:30 pm
3775 Chase St. Wheat Ridge, CO

Sign up here 
http://www.eventbrite.com/e/letting-go-of-exhaustion-tickets-11952723919

 

Event Details: Let's talk about cravings and addictions

This workshop is for YOU, the beautifully addicted/craving woman.  If you can't start your day without your caffeine, or have to have your take the edge off drink or smoke at the end of the day, or crave sugar with every fiber of your being, or are a recovering addict that finds herself addicted and craving other substances, then I urge you to please join me in this workshop.  In this class we will explore the physical and emotional reasons behind why we crave and become addicted to substances, and discuss the vicious cycle that perpetuates cravings. 

 

Hi my name is Christine.  I was once living a life addicted to sugar, exhausted from working long hours at a job I hated, crying while stuck in horrific traffic, getting migraines, an increasing waistline and wishing it would all change.  And so….I changed it.  I have been in your shoes.  I feel your pain, frustration and exhaustion. It is in my own story of "modern life addictions", and the struggles of my beautiful family and close friends alcohol and drug addiction that makes me 100% commitment to helping you restore, revive and rebuild your health. I hear you and so desire to help you.  

Please join me 

August 27th from 6-7:30 pm
3775 Chase St. Wheat Ridge, CO

Sign up here

http://www.eventbrite.com/e/lets-talk-about-cravings-and-addictions-tickets-11952168257?aff=es2&rank=3

 

Grilled Salad

This is a super easy salad with a bit of a flare.  I took a head of romaine lettuce, cut it in half (keep the nub on the bottom in tact.  It will hold the lettuce together.) and place in a veggie grill basket.  You can also just put it on the grill if you don't have a veggie basket.  I then topped it with pea pods, green onions, carrots and grilled chicken.  PS I always soak the chicken breast in water and a good dose of sea salt for at least an hour. This helps with keeping it really juicy and flavorful.  You can put any veggies you like on it. Top it with one of these dressings or try one of Tessemae's All Natural Dressings

Author: Christine Straley

Author: Christine Straley