Rachel here… and it’s officially summer!!! That means booze and BBQ and I am all about enjoying every single minute of this ever too short season…in moderation of course.

Unfortunately, not every single day is a party though, right? I do still like to eat clean and light as much as I can and stick to a solid exercise regimen.

In my house, when I tell my husband we are having salad for dinner it quickly provokes a sarcastic “rabbit food” remark or an eye roll. Therefore, I’m always trying to surprise him with an outside the box salad option. Salad doesn’t have to be boring. It doesn’t have to just be your basic garden vegetables. You can even add tons of fruits into salads as well! I love combining different textures and flavors you may not necessarily think go well together but surprisingly do. Sometimes my salads don’t even contain lettuce at all. You can really make your own rules!

Here are a bunch of my favorite salad combinations that you have to try this summer. Simply add your favorite protein for a deliciously healthy light summer meal.

I like to refer to this blog as my Sassy Summer Salad Series!

Peach and Burrata Salad
Mixed Greens
Fresh Sliced Peaches
Cherry Tomatoes, halved or quartered depending on size
Burrata Cheese (if you’ve never tried burrata it will change your life)
A sprinkle of chopped fresh mint
Your favorite vinaigrette

Raspberry, Pecan and Goat Cheese Salad
Mixed Greens
Raspberries
Chopped Pecans
Crumbled Goat Cheese
Seedless English Cucumbers, skin on and chopped
Drizzle of good EVOO
Balsamic Glaze

Roasted Beets with Heirloom Tomato Salad
Thinly sliced roasted red beets
Sliced heirloom tomatoes in various colors
Crumbled Feta or Goat Cheese
Several dollops of basil pesto

Strawberry and Cashew Crunch Salad
Chopped Romaine Lettuce
Sliced Strawberries
Mandarin orange wedges
Shelled Edamame
Thinly sliced red onion
Chopped cilantro
Chopped cashews
Honey Lime Vinaigrette: whisk together 1 tsp sesame oil, 1 tsp honey, juice of 1 lime, salt & pepper, 1-2 tbsp Avocado Oil

Roasted Fingerling Potato & Tomato Salad
Frisee Lettuce
Shredded Radicchio
Fingerling Potatoes, halved lengthwise and roasted
Cherry Tomatoes, halved lengthwise and roasted
Thinly sliced grilled flank steak
Lemon Vinaigrette: whisk together 1 tsp dijon mustard, juice of 1 lemon, salt & pepper, 1-2 tbsp olive oil)

I am always on the lookout for a new “twist” on a homemade veggie burger. One of my favorite meals is a veggie burger over a salad or with a large side of spinach and avocado!

I found this recipe from Minimalist Baker and made a few small changes. Mostly because I am not a huge fan of barbecue sauce and also because it is difficult to find a barbecue sauce that doesn’t contain added sugar.  I used two of my favorite ingredients instead – Trader Joe’s chili lime seasoning and hot sauce!

I made these on the smaller side and was able to freeze some to use throughout the next couple weeks. I thawed one out recently and reheated it in a pan and it was just as delicious!

You can throw them over some spinach and add some fresh tomato and avocado or have them in your favorite burger bun – whichever you prefer! They are great to bring to a summer cookout or to use for a quick weeknight dinner.

Ingredients:

• 1 cup cooked quinoa
• 1 15-ounce can black beans (rinsed and dried)
• 2/3 cup raw pecans
• 1 Tbsp coconut or avocado oil (plus more for cooking burgers // or water)
• 1 heaping cup sliced and peeled sweet potato (cut into 1/4-inch rounds)
• 2 heaping cups thinly sliced portobello or button mushrooms
• 1/2 tsp sea salt (plus more to taste)
• 2 1/2 tsp chili lime powder (from Trader Joe’s) or just chili powder
• 2 1/2 tsp cumin powder
• 3 Tbsp hot sauce of choice ( I usually use Cholula because it’s always on hand)

Directions:

• Preheat oven to 350 and spread rinsed, dried black beans onto a parchment-lined baking sheet. Bake beans for 6 minutes. Then add pecans to the baking sheet and bake for 10 minutes more. Set aside to cool. Increase oven temperature to 375 degrees F (190 C).
• In the meantime, heat a medium to large cast-iron or metal skillet over medium heat. Once hot, add oil (or water) and the sweet potato. Cook about 6-8 minutes stirring occasionally until browned. Remove from pan and set aside.
• Add the sliced mushrooms and cook on medium for about 4-5 minutes, stirring frequently. Remove from pan and set aside.
• To a food processor, add beans and pecans and pulse (don’t combine completely – some texture is good)
• Next, add cooked sweet potato, mushrooms, half the quinoa, sea salt, chili powder, cumin, and hot sauce and pulse a few times to combine.
• Transfer the mixture to a mixing bowl and stir in the rest of the quinoa. Then taste and adjust flavor as needed.
• Divide the mixture into patties with your hands. I usually make them on the smaller side and it is about 8- 10 ish small burgers. You can make them larger as well. Refrigerate burgers for 30 minutes.
• Heat your pan over medium heat. Once hot, add a bit more oil (or water) and the burgers. Cook for 4-5 minutes. Then carefully flip and cook for 4-5 minutes on the other side. Bake at 375 F for 10-15 minutes more. The burgers should appear browned.
• Serve as is or with toppings of choice!

Elise & Michelle knew from the first time they met with Courtney (fancy clothes & all) that she would be the perfect addition to the crew. Her positive energy and attitude was exactly what we were looking for in a front desk staff. As the whole team got to know Courtney they all immediately felt the same! We were even more excited when she decided to audition just a short while later to become an instructor. Courtney has brought so much fun and a LOT of laughs to this team and to her classes. If you want a great sweat with little to no breaks – jump in one of her classes as soon as you can!

How did you hear about Sweat Fixx and what made you interested in being a part of the team?

If it weren’t for Jillian Sallee and crop top Tom of the Wakefield studio, I would have never stepped into the Sweat Fixx doors. After graduating from college in May 2018 and moving back home, I knew I had to figure out this “adulting” thing and begin a workout regime. I messaged Jillian about joining Sweat Fixx, since my Instagram feed was consistently filled with her raving reviews about this “Sweat Fixx” place. After my first class, Thursday night sculpt with Elise, I was immediately addicted. I still remember the moment I knew I had to be a part of this team. It was last year at the green in Lynnfield. As we were going through the workout, I remember turning to my friends and saying “I know I need to be on this team and I will work my ass off to get there, but mark my words I will join this team.” The energy at the green was unreal and every Sweat Fixx team member was all in, motivating the hell out of everyone, and I wanted nothing more than to be a part of that. And here I am- still as obsessed as I was day one.

What keeps you coming back?

It’s a simple answer- the community. It’s difficult to put into words how incredible Sweat Fixx is and I am so thankful to have found such a supportive, kick ass, motivating, and strong community outside of college. Working the front desk or teaching a class doesn’t feel like work at all. The clients at all the studios, but shout out to my Arlington crew, are so inspiring, driven, and positive that they make me want to become a stronger and a better person for them. The instructors on this crew undeniably help create this energy that resonates through all the studios. I am continually humbled time after time when taking other instructors’ classes. It is such a strong team, full of many differing and unique teaching approaches that I have found myself coming back to learn and to push myself out of my comfort zone. The clients, the instructors, this whole community has made me a better version of myself and I am forever grateful that I walked in those doors and continued coming back.

When you aren’t at Sweat Fixx, where can we find you?

If I’m not at Sweat Fixx, you can find me checking out breweries probably definitely trying to steal all the dogs, or you can find me at the airport traveling back to Chicago, DC, or to another weekend adventure.

Where is your favorite place to grab a quick snack or drink?

I am a big fan of Leaf and Ginger’s overnight oats or their chocoholic smoothie. It’s always quick and easy to grab and go.

Favorite guilty pleasure?

Monument in Charlestown has the BEST margarita pizza in the world. That pizza with a glass, or bottle, of red wine will never fail me.

What’s one thing about you, that people would NEVER guess?

Fun fact: I thought I had a formal interview for joining the Sweat Fixx team. I showed up to the studio in business casual, pink slacks, nice button down and flats, and Michelle and Elise were in their usual workout clothes. Needless to say, I felt like a literal fool. No biggie. A few seconds in Elise said “Ah so this is what you look like without workout clothes on” at which point I mentioned that I thought it was a formal job interview and yup there were definitely a few glances from Michelle and Elise. That’s me. It was a fun time. The fondest of memories. I even brought a resume with me in my bag. I wasn’t messing around. Little did I know, it was not a job interview, but rather front desk training. I had the job. Don’t we all love a first impression?

What’s one thing you are most proud of accomplishing in the past six months?

Adulting. When I graduated, I was terrified of how ominous my future looked. I didn’t have a job, I was moving home far away from all my college friends, my debit card was basically a gift card and I had no idea how much money I had. I was horrified I’d never figure life out. I felt like this “adulting thing” wasn’t for me. Reaching out to Elise, “interviewing” and joining the Sweat Fixx team was very nerve wracking for me and I was incredibly anxious to do so. I was worried that I wasn’t the right fit or what they were looking for, but after a few encouraging words from some close friends, I went for it. It wasn’t easy, but it was the kick-start I needed. Through this, I landed my first adult job as a research assistant at Brigham and Women’s Hospital and I finally felt like I was getting a grip on life. It’s scary to put yourself out there, but as a result, I came out stronger through this experience and found myself growing from this original catalyst that pushed me into adulthood. From there, auditioning to become an instructor was definitely not something I initially thought was in my “adulting plan,” but so far it has been the best decision of this new chapter of my life. I am proud of how I and others around me in this community, pushed me in a greater capacity than I could have ever envisioned for myself.

One piece of advice you would give to someone who is walking through the Sweat Fixx doors for the first time?

Your feelings are valid, welcomed, and encouraged. There is no denying that trying something new is scary, especially if you’re alone. You’re allowed to feel nervous, out of place, unfamiliar. No one likes change and that’s okay. But what I have found is that Sweat Fixx has something different. As previously mentioned, this community is overwhelming with support and welcomes everyone to come and simply put forth their best effort. My first rowfixx class, no one showed me the rower (yes, Michelle I am calling you out); however, the person next to me noticed my confusion and helped through the whole class. Time and time again, I have been in awe at our clients’ willingness to help others around them. Yes, we are there to give ourselves one hell of a workout, but we’re doing it together. We are one crew and we will become stronger together. So yes, it’s okay to feel intimidated, it’s okay to feel insecure. But I have found that Sweat Fixx can quickly crush those worries once you’re surrounded by others. That sense of fear of the unknown will start to fade and you will find yourself gradually becoming a badass, breaking personal records, lifting heavier, and improving you mind and body in every capacity.

Anything else you want to add?

Catch me in Arlington or bopping around all the other studios subbing- or catch me in class probably dancing in between rounds (really putting that dance minor degree to work). Nothing like a good dance break to help make it through class.

Nothing says Spring like a dish full of fresh veggies! One of my favorite things to do in the kitchen is take an indulgent dish and create a “lightened up” version without sacrificing any of the flavor.

I came across Banza chickpea pasta recently in the grocery store and I was immediately intrigued. Banza has double the protein, triple the fiber and half the carbs of an average pasta. That’s a win/win in my book!

This recipe really hit the mark. My chicken pasta primavera is full of flavor but with fewer calories! It’s a simple dish that the whole family is sure to love.

Ingredients

• 1 ½ lbs chicken breast, cut into bite-sized pieces
• 8 oz. Banza chickpea pasta
• 1 ½ cups unsweetened almond milk
• ½ cup grated parmesan cheese
• ½ cup asparagus, cut into 1 inch pieces
• ½ cup bell pepper (any color you prefer), cut into 1 inch pieces
• ½ cup zucchini, cut into 1 inch pieces
• ½ cup red onion, cut into 1 inch pieces
• 1 Tbsp almond flour
• Salt & Pepper
• 2 Tbsp Avocado Oil

Instructions

• Cook pasta according to instructions on box. I prefer the Banza cavatappi pasta for this dish but you can use penne or any other style pasta you like.
• While pasta is cooking, heat avocado oil on medium/high heat in large saute pan.
• While the oil is heating, season chicken with salt and pepper and toss with 1 tablespoon of almond flour to coat the chicken.
• Add chicken to pan and cook for 5-7 minutes and browned on both sides. When chicken is nearly cooked through, add all of the vegetables to the pan.
• Continue to cook for 3-4 minutes until vegetables are slightly softened. Add the almond milk to the pan and bring to a boil. When the almond milk is boiling, reduce the heat slightly, add the Parmesan cheese and simmer until thickened.
• Add cooked pasta to the chicken and vegetable mixture and toss to coat.
• Enjoy!