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Exciting April Updates - Plus a Simple, Balanced Meal Prep Recipe for Spring




Hello, and cheers to the start of April - the sun is shining and I've heard birds singing pleasantly. I ran in shorts this morning, and the windows are open! I always enjoy little Springtime bits of happy like these.


I'm so thrilled to be just about moved into my new location, from here on lovingly called "The Whole Plate Wellness Studio." Some of my existing clients have already seen it (and thankfully embraced it in all of its various stages of remodeling) - and I can't wait to be fully operational!


*Note: all nutrition services (consults, sessions, coaching, and courses) are available to be done in the studio. All personal training and workshops will be available in studio beginning Monday, April 24! To view my training packages visit: https://www.jaimephealthcoach.com/plans-pricing


If you are interested in setting up personal training sessions, let's schedule a consult to get the ball rolling!


New to exercise? Not a problem! I love working 1:1 with individuals on body confidence, fundamentals, and proper form.


Are you a runner looking to strength train for injury prevention and core strength? Let's do this!


Are you someone who loves working out with dumbbells, kettlebells, resistance bands, and exploring the wide world of bodyweight exercise (barre style, Pilates style, etc.)? I've got you covered.


All training sessions will be called "movement sessions" as I am fully committed to helping clients work on many aspects of wellness:


movement (exercise, personal training),

nourishment (nutrition),

growth (workshops, informative events),

creativity (demos, hands-on, cooking),

community (small exercise classes, seasonal/social events, potlucks, etc.),

and restorative sessions (yoga, breathwork, meditation, journaling, gratitude, and more).


As an Integrative Nutrition Health Coach, I help individuals take small steps to improve and implement healthier habits in areas of life both on and off the plate.


***Every month, I will release a studio calendar that will have workshop, event, class, and open workout availability.

Links will be included.

All small exercise classes and nutrition classes will be capped at 5 participants.

Workshops will be capped at 15 participants.

Open workout will be first come, first serve for the available time slots and will cost a flat rate of $5 per hour.


All pre-scheduled nutrition classes and sessions and personal training sessions will be blocked off of this monthly schedule.


To explore my services, visit: https://www.jaimephealthcoach.com/book-online


And don't forget to RSVP for The Whole Plate Open House!





 

Here's a simple, balanced meal prep recipe to fuel your day this Spring!


Green Veggie & Chicken Meal Prep Bowls


Serves 4


Ingredients

4 organic chicken breasts

sea salt and ground pepper, to taste

1 Tbsp avocado oil or olive oil

1 bunch young asparagus, end trimmed and halved

1 small head of broccoli, broken into florets

2 fresh garlic cloves, pressed

4 green onions, sliced

2 avocados, halved, pitted and sliced

2 cups cooked quinoa or brown rice


Yogurt dressing:

1 cup plain Greek yogurt or unsweetened coconut yogurt

2 Tbsps milk of choice

2 Tbsps Dijon mustard

1 Tbsp apple cider vinegar

1 Tbsp maple syrup or raw honey

1/4 cup fresh chives, finely chopped

1/2 tsp garlic powder

1/2 tsp onion powder

sea salt and freshly ground pepper to taste


Instructions

  1. In a small bowl, whisk all of your dressing ingredients together until smooth. Taste test then add a sprinkle of sea salt and freshly ground black pepper to your taste.

  2. Season your chicken lightly with sea salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes per side.

  3. Transfer to a cutting board and allow it to cool until ready to handle, then slice it.

  4. In the same preheated skillet add your broccoli florets and asparagus spears.

  5. Add 1/4 cup of water and cover with a lid. Steam-cook the veggies for 3-4 minutes. We want our veggies still bright green and tender-crisp with a slight crunch to the bite.

  6. Remove the lid and stir in the garlic, and green onions.

  7. Divide your cooked quinoa or brown rice equally among your meal prep bowls.

  8. Top each one equally with green veggies, sliced chicken, avocado, and a dollop of your yogurt dressing.

  9. Store in a sealed container in the fridge for up to 4 days.


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