Rachael

Aba Restaurant: sister restaurant to Ema, located in West Loop, Mediterranean food, cool vibes Au Cheval: icon burger, very popular so go at off-hours because they don’t take reservations Ave Chicago: in West Loop Beatnik Beatrix: in River North, great brunch Brown bag seafood co: great for a quick bite, fresh ingredients & so healthy/casual Butcher and the burger: little butcher shop with great burgers Cabra: Peruvian cevicheria ono the top of the Hoxton hotel Café Babareeba: tapas and sangria Chicago pizza and oven grinder: “best” pizza, near Lincoln Park Chicago Raw: on Huron, all raw, vegan Cindy’s rooftop: great restaurant, brunch + view of the bean *Ema: the best mediterranean food!! Make a reservation on Open Table and order everything on the menu, you won’t regret it. My favorite was the King Salmon Kebabs

As a certified personal trainer, I’m always in the gym creating new GOOD SWEAT workouts to share (scroll down for a killer at-home circuit workout + post workout recipe! ), in addition to keeping myself motivated. The Echo Look also connects to Alexa—which, if you’re not familiar, is a cloud-based voice service—to ask questions, set alarms and timers, check your calendar, weather, traffic, manage to-do and shopping lists, control smart home devices, play music… it basically has the ability to get you any info you need to know. I left the full recipe below 🙂 Ingredients: Base of mixed greens 4-oz organic ground turkey (or lean protein of choice) 3 stems broccolini 1 small sweet potato, sliced into ¼-inch thick pieces In a separate skillet, sauté sliced sweet potato and broccolini in 1-2 tbsp olive or avocado oil, sea salt and ground pepper, until tender, about 10 minutes.

The only thing I changed was the dressing– it calls for a dijon balsamic vinaigrette, but I love a good extra virgin olive oil + fresh lemon juice combo on salads, especially this one. tbsp dijon mustard 1/4 cup red onion, diced 1 tbsp light brown sugar (I would sub for coconut sugar) 1/2 tsp ground pepper 2 tbsp fresh basil, finely chopped Directions: combine balsamic vinegar, dijon mustard, diced red onion, and brown sugar (or coconut sugar) into blender. With the blender running, slowly add extra virgin olive oil in a thin steady stream, forming a vortex swirling effect until all the oil is absorbed, approximately 2 minutes.

Thinly slice sweet potato into 1/4-inch thick rounds or triangles and saute in skillet with extra virgin olive oil for about 4-6 minutes, or until slightly turning brown. Add in diced bell pepper, handfuls of roughly chopped swiss chard, pink salt & pepper and saute for another 1-2 minutes. Serve in bowls and top with flax oil, avocado, hemp seeds, red chili flakes, shredded cheese & hot sauce. Turn on your JavaScript to view content Turn on your JavaScript to view content Subscribe to get healthy, delicious recipes and nutrition information by email!