Welcome

VIBRANCE Nutrition and Fitness offers nutrition coaching and personal training nationwide for those seeking permanent, tailored solutions to their nutrition and fitness challenges, from weight loss & gluten-free diets to nutrition for marathon training.

It’s not about diets, shakes, powders or pills. It’s about looking at your life – with your unique needs – and helping you reach your goals by receiving unparalleled support in addressing the obstacles blocking you from living the life you desire. When food and exercise changes, everything changes.

Whether you live in Seattle or San Diego, together we will meet your goals by tailoring your exercise and dietary plan to fit your life — no matter what your obstacles are.

Learn more about Vibrance

Learn more about Functional Nutrition

Learn more about our Programs and Services

Purchase products through our Fullscript virtual dispensary.

Sweet and Smoky Bacon Wrapped Piña (Paleo, AIP-friendly)

April 6, 2019
April 6, 2019

This is a paleo adaptation from a recipe I saw online that uses sugar. I found the replacement to be exquisite! Impress friends and family by bringing this to the next potluck you go to.

BONUS – if your pineapple is not perfectly fresh, the roasting process will bring out its sweetness!

Sweet and Smoky Bacon Wrapped Piña

  • 1 package of your favorite bacon (sliced pork belly can work really well if AIP bacon is unaccessible)
  • 1 fresh pineapple, peeled
  • 3 tbsp. maple syrup
  • 1 tablespoon molasses
  • 1/4-1/2 tsp smoked hot paprika
  • Toothpicks

Preheat oven to 400 degrees F.

Cut bacon in half.

Cube pineapple into bite sized chunks.

Mix maple syrup, molasses and paprika in a small dish. Using a silicon basting brush, brush both sides of a bacon slice lightly with molasses mixture.

Wrap the bacon around a pineapple chunk and spear with a toothpick to hold in place. Repeat with bacon and pineapple until you run out of bacon.

Line the bacon wrapped piña onto a baking sheet and bake for 10 minutes. Turn pina over, removing the toothpick if needed, to caramelize the other side. Cook for 5-10 minutes longer.

Remove from heat and let cool for 5 minutes before serving. Hot pineapple is HOT and can burn your mouth fiercely.

0 Comments/in Uncategorized /by

Slow Cooker Banh Mi Rice Bowls

March 13, 2019
March 13, 2019

I found this recipe on the Lotus Foods website when looking for menu ideas for Forbidden Rice, a dark purple rice varietal that is loaded with polyphenols that protect the brain and heart and feed beneficial flora in the gut. I’ve adjusted the ingredients a bit to suite my palate, but the original recipe is here. Kudos to original author Kate Kordsmeier for such a delicious dinner!

(Note: There will be leftover pork; it freezes well)

Serves 4-6

Ingredients

For the pork:

  • 1 large organic pastured pork shoulder or butt (roughly 4 pounds)
  • Salt and pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons ground ginger
  • ½ tablespoon red pepper flakes
  • ¼ cup fish sauce (Red Boat has no added preservatives or sugars)
  • 1 lime, juiced
  • ¼ cup coconut aminos or tamari
  • 1.5 tablespoons raw, unfiltered honey 
  • 4 kaffir lime leaves (typically at international markets – they freeze well; alternatively, you can use 1 tablespoon of lime zest)
  • ½ cup bone broth (or any broth of choice)

For the pickled veggies:

  • 3 cups assorted veggies diced and sliced (such as cucumber, carrot, jalapeño and red onion)
  • 1 tablespoon coconut sugar
  • 1 teaspoon sea salt
  • ¼ cup rice vinegar
  • ½ lime juiced

For the bowls:

  • 3 cups cooked rice (Forbidden Rice® is rich in polyphenols which support beneficial bacteria in the gut and provide a boatload of antioxidants for brain and heart health)
  • ¼ cup chopped herbs (mint, cilantro, and Thai basil are recommended here)
  • 4 cups shredded romaine lettuce

Optional:

  • drizzle with sriracha and/or hoisin sauce

Instructions

  1. Liberally season the pork butt on all sides with salt and pepper, garlic, ginger and red pepper flakes. Add the pork to a large slow cooker.
  2. Evenly pour the fish sauce, lime juice and soy sauce over the pork butt. Drizzle honey over the pork and throw the kaffir lime leaves into the slow cooker. Pour bone broth over top, cover the slow cooker and cook on low for 8-10 hours, flipping the pork halfway.
  3. Meanwhile, dice and slice your veggies of choice. In a medium bowl, combine sugar, salt, vinegar and lime juice and stir until sugar is dissolved. Add your veggies and toss to combine. Refrigerate for at least 30 minutes (you can go as long as you like!).
  4. When the pork is done, shred it apart with two forks.
  5. OPTIONAL STEP: place the shredded pork onto a baking sheet. Pour half of the remaining juices over the pork and broil until crispy. It should take 5-10 minutes, and it helps if you toss halfway through and flip the baking sheet so all areas are crisped equally. Pour the remaining juices over the crispy pork.
  6. In individual bowls, add ½ cup cooked rice. Top with pork, pickled veggies, lettuce and chopped herbs. Drizzle with sriracha and hoisin, if desired. Enjoy!
0 Comments/in Recipe-Summer, Recipe-Winter, Recipes /by

Spring Green Sweet Pea Hummus

March 13, 2019
March 13, 2019
Inspired by a Recipe on Vitacost.com

  • 10 ounces fresh or thawed frozen peas
  • 1/2 cups fresh basil leaves, packed
  • 1 clove garlic
  • 1 Tbsp. Almond Butter
  • Juice of half a large lemon (about 2 tbsp)
  • 2 Tbsp. olive oil
  • 1/2 tsp. pink salt, or more to taste

Instructions

  1. In food processor or blender, combine all ingredients and pulse or blend until smooth and creamy.
  2. Transfer to bowl. Serve with sliced vegetables or your favorite gluten-free crackers. Cover and refrigerate any leftovers.

Makes apx. 1.5 cups of hummus. 1/3 cup of dip contains about 1 serving of vegetables.

0 Comments/in Uncategorized /by

Recent Comments

© Copyright - Vibrance Nutrition and Fitness - Wordpress Premium Theme by Kriesi