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Lemon & Herb grain salad topped with Rosemary Honey Roasted Carrots

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About Me

I'm Rachael DeVaux-- a registered dietitian, certified personal trainer and lover of all things health and holistic wellness! My goal is to show people that eating healthy can be enjoyable and most definitely, doable! You don't have to skip out on your favorite foods, just find healthier alternatives. Thanks for stopping by, make sure to take a look around my site,
xx

Instagram

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jumping into hump day with that FULL BODY SWEAT💦 — who’s taking time for themselves today?? it’s not selfish, it’s self-CARE! not to mention the best natural energy booster— I always leave in a better mood than I walked in with 💪
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you guys prefer these full body workouts more over isolated muscle groups, which i’ll keep in mind for my next project😏 but i’ll share both don’t worry!
like, comment & save for laterrrr 💛
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CIRCUIT:
1️⃣ 180-degree jump squats with pulse x 8 each side
2️⃣ side plank reach through’s x 12 each (I used a yoga block, but you can use a light weight or no weight at all! keep your hips stacked & remember to engage your core💥)
3️⃣ med ball slams x 12
4️⃣ 4 point straight leg extension + lateral tap x 12 each
5️⃣ weighted overhead tricep extension (2) + plank back (1) x 12 (keep your elbows in tight close to your ears!) —> try for 3-4 rounds for a killer session 💪💪
#rachaelsgoodeats #train #dailyworkout #goodsweatguide

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‘tis the season to match your POM POMS 😏 #POMWonderfulPartner no but seriously, we love the ready-to-eat @pomwonderful pomegranate arils for a quick healthy snack 🙆‍♀️ our fridge is legitimately stocked from now through January with them 😂 they’re a good source of fiber & are known for their antioxidant goodness, so why not?!
#rachaelsgoodeats #pomseason

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PSA @cocokind’s letting me GIVE AWAY 2 of their newest (& unreleased!) resurfacing sleep masks💤!!!! I tried it last night after our event and i’m seriously obsessed 🙊 adding it to the collection, ya know? it goes on so smooth, absorbs into your skin overnight & is made with bakuchiol, a gentler natural version of retinol 🙌
GIVEAWAY DEETS:
- follow @cocokind (they have the best stories fyi) and @rachaelsgoodeats - tag a friend below👇 and comment your fav bedtime ritual
*open to U.S. and Canadian residents
choosing the winner on Wednesday, Nov. 13th! 💛💛
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by the way, loved meeting you guys yesterday in seattle!! it honestly felt like such a chill panel- I used to be terrified of public speaking, even just 2 years ago and the more I do these, the more comfortable I feel because it’s really like we all know each other 😊 plus, i’ve known @priscilla.tsai @cocokind for 4 years now and so it’s inspiring to see what she’s done with her company. proud to call you my friend, P! ✨ let’s do more of these!!
#rachaelsgoodeats #cocokind

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never miss an opportunity 😇🍧 even if that means eating ✌️scoops at 830am after breakfast ^^
missing bali like crazyyyy but to be honest it’s been nice laying low at home the past few weeks and getting back into my routine 💆‍♀️ relax mode is on before our next trip to thailand next month for my sisters birthday 🥳 but also, planning mode is FULL FORCE bc #wedding and I also have a few exciting things in the works, make sure you weigh in on my stories later today!!!!! 🤫🙊
#rachaelsgoodeats #bali #kyndcommunity

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decision time... butter pecan or cookies n’ cream ice cream sandwich for a Thanksgiving dessert swap?? 😏🍦 kept my OG cookie skillet mini recipe the same and sandwiched some @so_delicious Dairy Free frozen desserts in between 🤤 there’s honestly tons of flavors available and they’re each gluten-free, vegan, and Non-GMO Project verified 🙌
I know their Cookies n’ Cream Almondmilk & Butter Pecan Coconutmilk Frozen Dessert flavors (made from organic coconuts) make these little sandwiches unbelievable 😍 try it for your Thanksgiving contribution this year to switch it up! You can find my cookie skillet individual recipe on my blog (refrigerate the cookies once done to harden), then slice through the pint from the bottom, making ice cream rounds (check my insta stories!!). sandwich together and freeze 😋 can be made ahead of time & will last about a week in the freezer in an airtight container. enjoy!
#rachaelsgoodeats #ad #SoDeliciousDairyFree

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I’ve been in a lunch and dinner funk this past week so I’ve been going back to what’s easy and takes no thought at all 😏 I grew up on egg salad sammies, we always used to take them camping. but now I like to make them a little different (and way better in my opinion bc we used to sandwich them between two slices of good ol’ wonder bread, thanks dad 🙃😂). so here’s my AVO EGG SALAD 🥑🥚
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1/2 avo, mashed
1 tbsp spicy brown mustard
1 dill pickle, cubed
2 hard boiled eggs, cubed
pink salt + pepper
red chili flakes
fresh dill
directions: mix all ingredients together and top over toast ( @awgbakery GF bread toasted with ghee ) and add fresh dill 🌿
easiest protein-filled meal/snack!
#rachaelsgoodeats

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SALTED CARAMEL DIP of your dreams!!!! 😍 just in time for fall/apple szn 😏 honestly it’s so good I can’t handle it. you guys will love! only 5 ingredients, dairy free & deeeeelicious
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Ingredients
3 tbsp coconut sugar
1 cup full-fat canned coconut cream (if using full-fat coconut milk, use as much of thick meaty part)
1 tbsp arrowroot starch
1 tsp vanilla extract
1/2 tsp flakey sea salt
directions: Heat a medium saucepan on medium until warm. Add coconut sugar, then coconut cream (or milk) and arrowroot starch over the top. Whisk together thoroughly. Turn up heat and bring to boil. Once gently boiling, turn heat to low, cover saucepan and let cook for 15 minutes. Remove from heat, stir using silicone spatula, lifting any darker caramel stuck-on pieces from bottom of pan. Add in vanilla and sea salt and whisk vigorously for several minutes. Can use immediately when warm, or let cool, then store in glass container/mason jar in fridge for up to 2 weeks. when ready to use, heat up over the stove or in microwave. YES, it does have a coconut flav for those asking. Enjoy! 😘😘🍏 p.s. drizzle lemon juice over the apples to keep from turning brown!
#rachaelsgoodeats #caramelapples

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HAPPY HALLOWEEN(ie)🌭🌭 ellie and I are ready to hand out treats but more importantly, who wants to win a month’s supply of @smartsweets?? 🤤👇 honestly bridger has never been happier that there’s a #KickSugar version of his favorite candy 😂🍬 the peach O’s are so freakin good!!!
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Giveaway deets {CLOSED}
- follow @smartsweets and @rachaelsgoodeats
- tag a friend below and tell me what your fav #halloween candy is
- open to US and Canadian residents (excluding alaska and hawaii)
...choosing the winner at the end of the weekend!!!😘
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but also they’re giving you guys 15% off $30 or more on https://smartsweets.com/ with code ‘rachaelsgoodeats’ ‼️ (valid now through Dec. 1st!)
#rachaelsgoodeats #smartsweets

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CHOCOLATE PB TRUFFLES 🙊🍫🥜 honestly my absolute favorite 10-min healthy treats to make!! they’re no-bake, you just roll the dough into a ball, freeze, drizzle with dark chocolate, sprinkle with flakey sea salt and that’s it 😍 whip these out at any holiday gathering and you’ll be the hero, trust me 😎 plus, they’re packed with amino acids from @vitalproteins collagen! #ad
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1/2 cup creamy peanut butter
2 tbsp maple syrup
2 tbsp melted coconut oil
1 tsp vanilla extract
3 tbsp collagen
1/2 cup + 2 tbsp almond flour (or about 5-6 tbsp coconut flour)
outer chocolate layer:
1 tbsp coconut oil
1/4 dark chocolate bar
directions: whisk together pb, maple syrup, coconut oil and vanilla in medium-sized bowl. pour in collagen, almond flour & stir thoroughly. form dough into smaller, 1-inch thick balls and lay flat on parchment paper. once all dough has been shaped (should make 10-12), place in freezer for 10 minutes to chill/harden. meanwhile, melt chocolate + coconut oil and stir. remove balls from freezer and drizzle chocolate over the top with a spoon. immediately sprinkle with sea salt and place back in freezer ✨ ENJOY! *store in airtight container in the freezer for up to several weeks
#rachaelsgoodeats

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copycat @nordstrom café niçoise salad for dinner tonight 🤤🤤 it’s the only thing I get whenever I go, I’m obsessed! so naturally, I made a DIY version home🍴seriously though, the chef gave me the recipe. it’s legit😏
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serves 2!
ingredients:
two 6oz wild-caught salmon fillets
5-7 medium red potatoes (i used fingerling), quartered
2 hard-boiled eggs
1/2 cup cherry tomatoes, halved
1/3 cup kalamata olives
1-2 handfuls fresh green beans
6 cups mixed greens
1-2 tbsp fresh capers
1 fresh lemon, quartered
herb crust for salmon
1/4 cup fresh basil, finely chopped
1/4 cup fresh oregano, finely chopped
1/4 cup fresh italian parsley, finely chopped
3 tbsp chopped green onion
1/4 cup extra virgin olive oil
pink salt, to taste
ground pepper, to taste
directions: Preheat oven to 425 degrees F. Cover baking sheet with parchment paper. Add quartered potatoes & spray (or toss) lightly with olive or avocado oil and pink salt & pepper. Bake for 30 minutes, tossing 10 minutes before done. Once cooked, set aside. Steam green beans and cut into 2-inch pieces. Set aside. can cook salmon in the oven: set oven to broil, 500 degrees F. To prepare crust for salmon, make sure all fresh herbs are finely chopped, then mix together in a bowl until well-combined. spoon mixture over salmon, then lay lay flat over parchment paper on baking sheet and broil for 5-7 minutes. OR in a skillet: heat avocado oil on medium until hot. place herb crust-side down into skillet. let cook on med. for about 5-6 minutes, or until starting to brown/crisp. flip and cook an additional 4-5 minutes before turning off the heat. Layer salad ingredients on plate (or toss in large bowl), leaving the salmon & capers. Drizzle with olive oil and garnish with lemon. Enjoy! 🙂
#rachaelsgoodeats

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