Cauliflower Rice with Grilled Shrimp and Spicy Drizzle

Meet our February Member of the Month

Corinne loves working out at the Core Club.

She says, “It is close to home and convenient for my busy lifestyle. The friendly atmosphere of the staff and members are always welcoming, and I enjoy socializing with the friends I have made. I never get bored because of the excellent instructors and variety of classes. I recently completed the “Maintain Don’t Gain” program and was pleased with the results. I will be turning 50 this year and wanted to challenge myself with something new and decided to personal train with Dave and Will. I love the customized workouts and was surprised how strong I am. When I am at the Core Club there are no phones ringing, no texts, no emails and no to do lists, just me taking care of myself.

Way to go Corinne!!

Brussel Sprouts, Cranberry and Quinoa Salad Recipe

Ingredients:

SALAD:

1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise

2 cups cooked quinoa

1 cup dried cranberries

2/3 cup chopped pecans, toasted

orange vinaigrette (see below)

ORANGE VINAIGRETTE:

1/4 cup freshly-squeezed orange juice

1/4 cup olive oil

2 tablespoons apple cider vinegar

pinch of salt and pepper

Directions:

Whisk all ingredients for the dressing together until combined.

Toss all ingredients together until combined.

Serve warm!

Roasted Red Pepper Quinoa and Lentil Soup

Prep time: 15 mins

Cook time: 25 mins

Serves: 2-4

Ingredients

4 cups low sodium vegetable broth + 1 cup reserved

1.2 Tbsp. organic grapeseed/canola oil

1 organic tomato paste

1 can organic pizza sauce

¾ cup diced roasted red peppers

½ cup chopped fresh spinach

½ large yellow onion, diced

1 cup frozen green peas, thawed

1 cup french cut green beans

1 1/2 cups cooked green lentils

1 1/2 cups cooked quinoa

2 Tbsp. minced garlic

1 tsp. chipotle powder

1 Tbsp. liquid aminos

1 Tbsp. hot sauce

1 Tbsp. dried basil

1 tsp. thyme

½ – 1 tsp. granulated garlic

Pink Himalayan salt to taste

Instructions

1. In a large pot, simmer on medium/high heat, the oil, prepared onion, roasted red peppers, garlic and spinach. Cook until onion is translucent.

2. Add in 4 cups of low sodium vegetable broth, thawed green peas and green beans and bring to a slight boil.

3. Add in tomato paste and whisk until thoroughly combined, then add in pizza sauce, hot sauce, liquid aminos, liquid smoke, granulated garlic, dried basil and thyme.