Let's be real.... when I chose Iceland I was at a loss. what grows there?! All I know about Iceland is the Dottirs and how amazing they are at CrossFit. I have never been, but I know it is one of the most amazing countries from word of mouth. Except you never hear much about the food. 

I learned SO much when researching our Icelandic meal. We all know Iceland is cold, but did you know that WAYYYY back in the day they couldn't grow grain and would have to import it from the Danish!? This was so expensive that only the filthy rich could afford it. So what did everyone do!? Well instead of bread they would dry fish, thinly slice it and use THAT as bread! Fruits and Veggies?! Nah, root vegetables were a go though. Good hearty, stick to your ribs, keep you warm sorts of foods... and fish! Lots and lots of fish!

Appetizer: Smoked and dried Mackerel
Main Course: Plokkfiskur
Dessert: Kleina
Cocktail: Not So Secret Garden (I bluffed a little on this one)

This week I cooked about 5 pounds of chicken in the crockpot to set myself up for some amazing and VERY different meals throughout the week! This veggie and chicken casserole is the first of the dishes that I made and it lasted me and my boyfriend FOUR meals each! Thats insane!

Ingredients:
1 medium red onion, chopped
2 red bell peppers, chopped
3 cloves garlic, chopped
2 c. fresh corn kernels, cooked (frozen works here too)
2 c. slices kale
4 c. shredded chicken breast
salt and pepper for taste
a little cheese to sprinkle on top, because why not!?

Directions:

1. Preheat oven to 350 degrees
2. While oven is heating, saute onion, bell peppers and garlic with olive oil until translucent and fragrant. Once cooked transfer to a large bowl. 
3. In bowl combine onion & bell pepper mixture, corn, kale, chicken, salt and pepper and mix to combine
4. Transfer chicken to a 3 quart casserole dish and sprinkle with cheese
5. Bake in oven for 30 minutes and dinner is ready!

In one serving:
Protein - 23g
Fat - 4g
Carbs - 11g

​Calories - 162

If you haven't quite caught on yet, I am ALL about easy and simple meals! Working a full time job, running this amazing nutrition business, and training to compete mean a lot of go-go-go. So making my meals, simple, healthy, and things I can make in bulk are key! This recipe will be to make this in bulk- if you're not keen on that idea, just shrink it down a bit!

Ingredients:
3 lb. ground turkey
1 garlic clove, chopped
olive oil to sauté
​1 lb. green beans, washed and trimmed (frozen works great)
1.5 tbs chili paste
1 tsp ground ginger
1 tbs coconut aminos
1 tbs rice wine vinegar
cauliflower rice, frozen or fresh (heat while turkey is cooking)

Directions:

1. Saute the chopped garlic in olive oil in large pan, when fragrant add in ground turkey and cook until browned
2. Add in chili paste (more or less depending on heat preference) and ground ginger and mix well
3. Once seasoning is mixed add in green beans and coconut aminos, stir to coat and cook until green beans are tender
4. Remove from heat and mix in rice wine vinegar, serve over cauliflower rice. 

One Serving:
P-24g
F-10g
C-16g

​Calories - 263

I was SO excited when we picked Argentina! For one, I love wine so much (fun fact: I use to work for a winery!) and who can't get behind steak and meat pies!? I mean come on...

Okay.. this may not be the most plant based friendly week, but it was all delicious and so much fun! There is a decent amount of prep this week to make sure everything is seasoned and set properly, so plan in advance!

Second on our around the world trip: Argentina

Appetizer: Empanadas
Main Course: Chimichurri steak, cold potato salad, and a Argentinian style green salad
Dessert: Alfajores 
Wine: Malbec I used Espuela Del Gaucho Malbec