You learn a lot from your audience.
A peek at Google Analytics tells me my top five most viewed posts are:
- Tips For Passing The ACE-Certified Personal Trainer Exam
- Comparing Working Against Gravity and Renaissance Periodization
- Flexible Dieting + Working Against Gravity
- Why I Fired My Nutrition Coach
- What Supplements Do I Take?
The rest of the top ten is similar – nutrition, recipes, workouts, and fitness advice. The questions I get in my DMs, emails, and client check-ins are also often nutrition-based.
What does the combination of website traffic and the content of my DMs tell me?
That the people (you) want more nutrition advice and recipes.
And that’s how and why this giant book, workbook, and book of forms landed on my doorstep earlier this week.
I’ve been flirting with the Precision Nutrition Level 1 certification for a while. I’ve been thisclose to enrolling a few times, but before I could commit, the enrollment window would close and I’d be back on the waiting list. This time, I had my mind made up and my credit card ready when PN opened up their pre-sale.
On paper, I have a nutrition certification through ACE. It’s a good certification, and what I learned helps me answer my clients’ questions and followers’ DMs. It’s not enough for me to do the type of work I want to do, however, given that I want to work in both the preventative and performance spaces. Precision Nutrition will help me do that.
I’ve talked to friends – and internet strangers, what a world – about their experience with
All of this to say, be on the lookout for more nutrition posts, as well as more recipes. I love to cook and bake, and my recipes are typically well-received, so it just makes sense to add a nutrition component to my services. Nutrition coaching, coming soon!
Speaking of recipes…
I’ve been using turmeric in the kitchen a lot lately. Turmeric is a proven anti-inflammatory and aids in heart and joint health. It’s also been shown to help regulate blood sugars and stress hormones, improve brain health, and promote radiant skin.
Basically, turmeric has a ton of benefits. While it might stain your sheet pan, it adds great flavor on top of doing a whole lot of good in the body.
My love of turmeric paired nicely with my decision to experiment with making my own Panera-inspired spicy Thai salad. While the resulting meal looks nothing like the Panera salad, it tastes just as good, if not better. The dressing was key – and it’s through the dressing that you can control the spice factor.
This Chopped Turmeric Chicken Thai Salad with Curry Peanut Dressing is full of both flavor and protein. It’s a great lunch option, or can work for a light dinner. And did I mention that its packed with protein?
Chopped Turmeric Chicken Thai Salad with Curry Peanut Dressing
For the Chicken:
- Boneless, skinless chicken breasts or tenderloins
- Garlic powder
- Salt and pepper
For the Chopped Salad:
- 1 red bell pepper, diced
- 1 cup shredded carrots (from the bag)
- ½ small head of red cabbage, chopped
- 1 can chickpeas, rinsed and drained
For the Curry Peanut Dressing:
- 2 tablespoons peanut butter
- 1/2 tablespoon ground ginger
- 1 teaspoon powdered garlic (or to taste)
- 1 teaspoon apple cider vinegar
- 1 teaspoon yellow curry powder
- ¼ teaspoon red cayenne pepper (or to taste)
- ¼ teaspoon ground turmeric
- Salt and black pepper, to taste
- 2-3 tablespoons warm water
For the chicken:
- Preheat oven to 425
- Place chicken in a baking dish and season with turmeric, garlic powder, salt, and pepper to taste
- Bake for 40 minutes, or until done, flipping chicken halfway
- Remove from oven when done and let cool for a few minutes; while chicken is still warm, shred in pan with a fork
For the salad:
- Place all ingredients, once chopped and/or drained, in a large bowl and toss; for an extra kick, consider adding a half of a jalapeno, diced, or diced spring onion
- Add in shredded chicken and toss
For the dressing:
- Place all ingredients except water in a small bowl and whisk until well-combined. Add in water by the tablespoon to thin dressing out as desired – you can use more water if three tablespoons isn’t enough.
I have been eating this salad as is for lunch, but it would be great over a bed of spinach or even in a Thai-inspired wrap.
Are you a turmeric fan? Let me know in the comments!