Garlic & Apricot Balsamic Shrimp are easy, simple, and best of all delicious! Nothing makes cooking quick tastier than the balsamic vinegars and oils from J. Olive Co, like this pairing of Apricot balsamic and Blood Orange olive oil. Throw it together with a quick coleslaw using the same pairing!
By Rachael Myrick
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.
Eating on the go can seem daunting if you want to eat even semi-healthy. There are so many temptations on a menu, you can get distracted!
As a general rule when going out to eat, if I want to stay on track, I try to eat low-carb.
Not that I think carbs are bad, nor do I cut them out of my daily diet, but I like to know what is in my meal if I am going to truly make a good decision.
Restaurants cook with lots of fat because fat makes things taste delicious. So what you might think as being a “healthy rice” side, could turn into a calorie bomb because it is cooked with fat, paired with your buttery fish and veggies.
You could ask for the food to be prepared without oil or butter, but again personally, that just makes for a miserable time eating out. (Fats taste so good!) You might as well have cooked at home. But feel free to ask if you find yourself eating out a lot. No harm in asking!
How to enjoy your restaurant meal without thinking you completely blew it…
…or trying to order a complicated meal, just stick to my simple rule— pass on the heavy carbs and order extra veggies. I do this every where and most places are happy to accommodate a substitution.
One of our most popular blog post is “Eating Out in the Burg,” a listing of local restaurants in Hattiesburg, Ms and what our coaches and clients order CK-Style. You’ll notice, most of the meals follow my rule above. And though we think these are helpful to get an idea of how to order at any restaurant or city, we thought we would expand our reach and into other cities!
First up is Tupelo, MS!
We’ve partnered up with FitCamp, a local women’s gym and indoor bootcamps, to give you the scouting report for local CK-approved eats. Coach Casey and her crew are living that CK-Lifestyle and ready to help Tupelo learn the CK-ways. Here’s what they have found around town!
Interested in trying out one of Coach Casey’s classes? Check out their class schedule on msfitcamp.tumblr.com!
Keep checking back, as we will update this post with more entries as they come in!
Instant Black Eyed Peas couldn’t be any easier to prepare! It’s the perfect plop-n-drop side dish, especially for your New Year menu!
- 1 pound dried black eyed peas
- 1 onion, chopped
- 1 carrot, chopped
- 6 cups bone broth
- 1 lb chopped ham
- salt and pepper to taste
Put all ingredients in Instant Pot. Manually set for 30 minutes, once timer goes off let peas stay in pot for an additional 12 minutes. Release steam.
It’s really no secret that I’ve struggled with my weight my entire life. Two years ago I was at my heaviest, and I was miserable to say the least.
I read about Clean Kitchen and all the results past clients had, but I had an abundance of excuses as to why I wasn’t going to try the program, one of the main reasons being the cost.
I took matters into my own hands and bought the CK cookbook as I, once again, ventured into a healthier version of myself. I made great progress on my own for a while, but I eventually fell back into bad habits.
I participated in the Summer 2018 Clean Kitchen 12 Week Challenge, and it taught me, for the first time in my life, how to eat to live instead of living to eat. Even though it’s all very self-driven, having your own personal coach to help guide you and hold you accountable and to answer any questions you have makes all the difference.
I have nothing but great things to say about the program and what it taught me, and the fact that I’ve been able to sustain it since the challenge ended is everything.
The absolute game changer was when I decided to try a Versus class. About 3 weeks before my CK challenge ended, I joined Anna’s outdoor class at Oak Grove. I was concerned I wouldn’t be able to do the workouts because of some old injuries, but Anna put my mind at ease, and there’s been no looking back.
Thanks to Anna’s Versus Outdoor class, I am stronger than I’ve ever been, and I’m continuing to see amazing changes in myself. Like Anna keeps telling me, “This is just the beginning.” I couldn’t be more grateful for being a part of the Versus family; their encouragement and support is like no other!
With 45 pounds gone, 17 inches lost , 2 dress sizes down, I’m a believer in this process! I truly believe this program is one of the best investments in yourself you can make. Want to learn more about the CK Challenge? Check out the FAQ page here.
Horseradish Crust Rib Roast is a recipe courtesy of Tyler Florence from foodnetwork.com. See original recipe here—though I have omitted a few things to keep it simplified and my cooking time is a little different for my oven!
I have cooked this rib roast every year for Christmas lunch for the past several years. It is so easy to prepare, with minimal ingredients. I just put it in the oven in the morning and by lunch it is done! The secret is in the salty, horseradish crust—all the yumminess just soaks right into the roast!
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.
600+ pounds gone forever.
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.
So without further ado, here is the winner of $1000 and the Fall 2018 Clean Kitchen 12 Week Challenge!!
Drinking vinegar mixed in water has long been used to help aid in digestion. For me personally, I know if I eat a big meal that doesn’t agree with me I can drink a little vinegar tonic and it helps my system.
I started thinking about this idea because I like to drink an Apple Cider Vinegar Tea occasionally. ACV is known for it’s health benefits, but did you know that other fruit based vinegars are just as beneficial? Mixing J. Olive Co White balsamics and water are very popular with clients, but why not the darks too?!
Let’s holiday this up and get cozy! It taste and smells like Apple Cider! You could even substitute the maple out for other J. Olive Co. Balsamics!
- 1 cup hot water
- 1 tbs maple balsamic
- 1 tbs unfiltered apple cider vinegar
- 1 /2 tbs honey
- dash of cinnamon