Weekly Roundup #9

Can you believe it’s already the holiday season?

I guess from the looks of it, it starts immediately after Halloween these days. And I can already feel my shoulders creeping up towards my ears.

Don’t get me wrong…I love it all! The hustle and bustle. The parties. So much fun!

But, I also have to pay really close attention to how I’m taking care of myself so as to not get run down or sick.

That’s why I’ve decided to run a FREE 5-day challenge coming up next week (starting the 15th) to kick this holiday season off right.

It will include a quick dose of mindfulness each day on how to not only stay healthy, but how to glow from the inside out.

If you’d like to give this gift to yourself and join me, you can opt in HERE.

Okay, without further ado, let’s get to it…

Here is your weekly roundup!

PESTO BAKED SEA BASS

Simply top your favorite fish with pesto and bake. So easy (especially if you always have prepared pesto on hand like I do). And delicious.

Serve alongside roasted vegetables or cauliflower rice and a green salad.

PREVENTIONISTA’S TIP: Make sure to always purchase ‘wild-caught’ fish and seafood as the factory-farmed fish are pumped with hormones and antibiotics just as the poultry and beef animals. Factory farming is also contaminating our waters.

AVOCADO CHICKEN SALAD LETTUCE WRAPS

Eat these wraps for lunch or load the chicken salad onto a bed of greens for dinner. Either way…yum!

Pair them with a bowl of soup and you’re good to go.

This is a great way to use up that leftover chicken in the fridge!

OVEN FRIED BUFFALO CAULIFLOWER BITES WITH DAIRY-FREE RANCH

You can easily make these cauliflower bites the star of your dinner table…

Create your own buffalo ‘cauli’ salad and top with the ranch dressing OR serve them alongside some roasted chicken or tofu.

And these would make a great appetizer to share!

DAIRY-FREE VEGAN CREAM OF MUSHROOM SOUP

Another dairy-free option for you this week.

And it’s soup, which is the only thing I want to eat right now with the frigid weather we’re having.

Pair this with the Fathead Rosemary Garlic Flatbread from last week’s roundup.

 

 


PREVENTIONISTA’S TIP: Always use the highest quality ingredients. This includes:

  • organic, as much as possible
  • wild-caught fish and seafood
  • free-range, organic eggs and poultry
  • grass-fed beef

Now, go forth and take charge in your kitchen.

And if you like this weekly roundup, share it with a friend.

Have a great week!

Michelle