My journey towards being healthy and having a healthy relationship with food has been years in the making. As a child, I struggled with being overweight until I hit my awkward pre-teen growth spurt.
Flash forward to college years, I competed in Miss Mississippi and dropped to the low weight of 100lbs to get ready for swimsuit competition. I severely limited my caloric intake and worked out like a madwoman. Sadly, this is actually what it took to win the swimsuit competition.
My experience then definitely clouded my judgment of what eating healthy looked like. Less calories= less weight in my view.
Honey Balsamic Brussels Sprouts is a recipe I can not take full credit for! I found a similar recipe a while back, but of course changed up a few things to make it more inline with the CK-way and how we coach our clients to cook in the Clean Kitchen 12 Week Challenge. It is also a perfect recipe to use some of the J. Olive Co. Balsamic Vinegars! This recipe is featured as apart of our Christmas Dinner Giveaway with Corner Market!
2 pounds Brussels sprouts, trimmed and halved
6-8 cloves garlic, thinly sliced
Grated parmesan cheese for topping
1/4 cup extra-virgin olive oil
Kosher salt to taste
ground pepper to taste
3/4 cup white balsamic vinegar — or any of the J. Olive Co. White Balsamic Vinegars
2 tbs honey (if using J. Olive Co. Balsamic, cut honey by half)
1/2 tsp Red pepper flakes
Preheat the oven to 400 degrees F.
Trim and halve brussels sprouts.
Toss the brussels sprouts with oil in a mixing bowl; season with salt and pepper.
Spread brussels sprouts out on baking pan in an even layer. I like to lay flat side down.
Roast brussels sprouts about 35 minutes, until tender and a few burnt edges.
Meanwhile, combine the vinegar and honey in the saucepan and whisk until
Combine in a sauce pan, white balsamic, red pepper flakes, and honey.
Simmer over medium-high heat, whisking occasionally, until slightly syrupy, about 10 minutes or less.
Remove from the heat and let cool. The balsamic will thicken as it cools down.
Transfer the Brussels sprouts to a platter; drizzle the Honey Balsamic on top and sprinkle with parmesan cheese.
135+ inches, from their waist alone, gone forever.
Weight-loss is a big draw for anyone to do a “challenge,” but ours is more of a brain-retrain. When you know better, you do better. But sometimes knowing what to do is not enough. You need accountability and a system in place to keep you consistent. This is what we coach and teach.
The Clean Kitchen 12 Week Challenge is not a “challenge to lose the most weight.” It is a challenge to change your life. And all our clients go through a life-changing experience during the 12 weeks. The by-product are the amazing results you see below.
Average weight-loss is about 10-15 pounds of body fat. But what is not measured on the scale is measured by the massive amounts of inches lost, and the boat-load of confidence all our clients, not just the ones you see here, gained during their time with us.
We coach people from the inside out and change not only their bodies, but their perspective about healthy living too.
Salad bowls (or bowl meals) have long been a favorite around Clean Kitchen because they are fast, versatile, and fill all the CK habits! Now we have a restaurant in Hattiesburg, MS dedicated to just that, and we couldn’t be more excited.
We’ve partnered up with The Salad Station to create not only 5 yummy bowl combinations, but also the CK Lemon Parm Vinaigrette dressing! Menu cards will be available at all locations to help you build you CK-Bowl!
The Salad Station is a “build your own salad” place. Pile as much as you want in the bowl in any combination. You pay by weight of your bowl contents—which can be problematic if you do not have a plan. So naturally we wanted to help you navigate their huge selection on the salad bar.
In Clean Kitchen we plan! So here are 5 CK-Approved-bowls that won’t break the bank. All bowls were under $8, with dressing and tax included! After all, it’s all about portion sizes and having a plan!
The bowls you see here are the actual bowls I made, weighed, priced AND ate!
Always use the serving cups for your dressings so you don’t over pour and add $$ to your bowl.
It’s not a bad idea to “meal prep” for several meals while you are there! If you plan to make multiple salads, just go before the busy hours around 10-11am or after lunch.