hello fall
the month the seasonal clients return…
Two of my in person clients returned this month and that naturally helps me enjoy a better hospital-life balance. As I have been gearing up for their return it felt like a good time to finalllllllly revamp Enlighten’s website. Its been fun getting the creative juices flowing again. Long overdue as I know I haven’t even attempted to create an Instagram post in two years or a blogpost in over five … L O L!
One of the biggest ways Enlighten has evolved in the last five years is the transition to a passion project versus full time career. I couldn’t be more thankful to have a creative outlet that incorporates my love for holistic health and wellness.
October started off with a long weekend trip to North Carolina to hike the Appalachian Trail, camp, and spend some quality sister time. Blessssssss ❣ Seeing the leaves change colors is the epitome of fall. It ’twas wonderful! As the month ends, I feel like we can finally start to embrace the Arizona ‘fall’ with crisp cool mornings, keeping the front door open, and savoring all the soups!
This month I made a big ol batch of bison chili and not once…but twice, I made this Lemon Chicken Rice Soup. Inspired by a recipe from Marina Georgallides, queen of Eat Like a Greek. I have enjoyed having a bulk soup prepped to quickly reheat after work without any effort. In true fall fashion, I’ve been using a little more miso, maple, and tahini in my weekly food prepped meals this month! I am looking forward to being a little more engaging with Enlighten, show off some clients here and there, and share some inspo along the way in the upcoming months. Until next time, enjoy some nutrition inspiration by seeing what helped fuel me this past month 👇🏼
FOOD INSPO
I gave my classic ‘work breakfast’: blueberries, yogurt, and granola a little breather and this Protein Pancake and chicken apple sausages was heavy in the rotation on hospital days!
- Bulk Prep 1: I made a sheet of Chicken Zucchini Herby Meatballs that I paired with the ultimate green goddess salad (green cabbage, arugula, cucumber, basil) + the infamous NDA salad dressing. (Never dove into who/what restaurant requested the NDA for their employees…but if you’re protecting a salad dressing recipe that well…that’s enough for me to give it a twirl)
- Bulk Prep 2: I marinated (a lot of) chicken thighs in a maple-y miso-y concoction and paired it with some spiced up carrots!
- Bulk Prep 3: Lastly, this bulk prep included one of my go-to’s 👉🏼 flank steak. A nice garlic balsamic marinade off the grill felt extra healthy over a bed of in season spinach. For a lack of effort and time, but not flavor…I used my roasted garlic olive oil and mango balsamic dressing and waaah lah you have the most simple meal! **If you haven’t visited the Spirits & Spice store in Sedona, you’re missing out! My favorite infused olive oils and balsamic vinegars are from here**
The theme for how I like to cook is high protein, nutrient dense, in season, and full of flavor. If you’re just tuning in, you can expect that. Happy fall y’all 💕🍂
SOMETHING TO TAKE THE EDGE OFF
THE ONLY WAY
TO MAKE RICE KRISPIES
I LOVE a good dessert. My freezer has a nice array of Van Leeuwen and Jeni’s ice cream pints for when the sweet tooth needs some attention. I’m not ashamed to say I made these bars twice this month as well 🙃 I made these first for a girlfriends birthday. The second time I added a little chocolate topper with the pistachio sprinkle! Safe to say, I will only make rice krispies this way moving forward haha, my only note from the recipe is mine did not need anytime in the freezer or fridge. The perfect little gluten free treat ✨