Join Fitness Chef Christine as she takes you on a journey through the Union County Farmer's Market, meeting local farmers, discovering fresh, seasonal produce, and sharing the benefits of supporting local agriculture Here are five benefits of eating in season: Better Flavor: Seasonal produce is fresher and more flavorful because it’s harvested at its peak. Higher Nutritional Value: Fruits and vegetables have more nutrients when they're picked and consumed in season. Cost-Effective: In-season produce is often less expensive due to the abundance of supply. Supports Local Farmers: Buying seasonal produce helps local farmers and stimulates the local economy. Eco-Friendly: Eating in season reduces the carbon footprint since the produce doesn't require long-distance transportation. Check out PeacefulMeadowsfarm.com No website for Alexander Family Farm but you can visit at 7626 Alexander Farm Rd Monroe NC 28110 Rocky River Farm - RockyRiverFarmNC.com 704-256-0203 Beef, Cheese Curds, Olive Oil, Raw Honey Heaven's Dew Farm - Fresh Produce. heavensdewfarm.com De La Vega Tortilla https://www.dlvtortillas.com/ Wholesome Provisions https://www.facebook.com/profile.php?... Winding Brook Farms Mushrooms 704-305-3672 Please send emails to me ChrisNoelHealthCoach@gmail.com Purchase one my cookbooks : https://fitnesschefchristine.etsy.com... Join my free groups Macros and Movement FREE group https://www.facebook.com/groups/menop... Lean and Clean Recipes/ cooking lessons https://www.facebook.com/groups/67607...https://fitnesschefchristine.etsy.com... Follow me 👇🏽 https://linktr.ee/Chrisnoelhealthcoach Wishing you the best health! Chris The Fitness Chef

Once the roast is seared, add the salsa mixture to the pot. Then add the roughly chopped onion and the entire jar of sun-dried tomatoes. Sprinkle with spicy Italian seasoning. Cook: Seal the Instant Pot lid and set it to the stew setting. Cook for 35 minutes under pressure. Allow the pressure to naturally release. Final Steps: Check the tenderness of the roast. If it needs to be more tender, cook for an additional 5 minutes under pressure. Once tender, remove the roast and let it cool slightly before shredding. Serve and Enjoy: Use the shredded beef for tacos, burritos, sandwiches, or any other dish you prefer. The cooking liquid and vegetables can be strained and used as toppings or incorporated into sauces. This versatile braised chuck roast is perfect for multiple meals throughout the week, making it a convenient and delicious option for hot summer days. Do you have an idea for a new episode ? Please send emails to me ChrisNoelHealthCoach@gmail.com Purchase one my cookbooks : https://fitnesschefchristine.etsy.com/listing/1462150067 Join my free groups Macros and Movement FREE group https://www.facebook.com/groups/menopausemacrosandmovement/ Lean and Clean Recipes/ cooking lessons https://www.facebook.com/groups/676076752958384/ https://fitnesschefchristine.etsy.com/listing/1470050425 Follow me 👇🏽 https://linktr.ee/Chrisnoelhealthcoach Wishing you the best health! Chris The Fitness Chef

Discover a flavorful way to increase your vegetable intake with these spicy roasted cauliflower and broccoli tacos, topped with a creamy avocado crema and a smoky chipotle yogurt sauce.

Recipe:

Ingredients:

1 package of pre-cut broccoli and cauliflower florets

1 cup full-fat Greek yogurt (or vegan yogurt alternative)

1 chipotle pepper in adobo sauce

1 tsp adobo sauce (from the chipotle can)

Salt and pepper to taste

1 tsp maple syrup

Juice of 1 lime

1 avocado

2 tbsp cottage cheese (optional, for added protein)

1 tbsp dried cilantro (or fresh if available)

Corn or flour tortillas

Optional toppings: fresh cilantro, additional lime wedges

Instructions:

Prepare the Vegetables:

Preheat your oven to 400°F (200°C).

Break the broccoli and cauliflower into bite-sized pieces if they aren’t already. Chop off broccoli stems if desired for quicker cooking.

Make the Yogurt Sauce:

In a bowl, mix together the Greek yogurt, chipotle pepper, adobo sauce, salt, pepper, maple syrup, and lime juice. Blend until smooth. Add a bit of water if the mixture is too thick.

Coat the Vegetables:

In a large bowl, toss the broccoli and cauliflower florets with the yogurt sauce until evenly coated.

Spread the coated vegetables on a baking sheet lined with parchment paper.

Roast the Vegetables:

Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.

Make the Avocado Crema:

In a blender or food processor, combine the avocado, cottage cheese (if using), lime juice, cilantro, salt, and pepper. Blend until smooth, adding a little water if necessary to achieve a creamy consistency.

Assemble the Tacos:

Warm the tortillas in a dry skillet or microwave.

Spread a layer of avocado crema on each tortilla.

Top with the roasted cauliflower and broccoli.

Add any additional toppings you like, such as fresh cilantro or extra lime juice.

Serve:

Enjoy your tacos immediately while they’re warm and fresh.

Feel free to get creative with this recipe by using other vegetables or adjusting the spice level to your liking. Let me know how yours turn out!

Do you have an idea for a new episode ?

Please send emails to me ChrisNoelHealthCoach@gmail.com

Purchase one my cookbooks : https://fitnesschefchristine.etsy.com/listing/1462150067

Join my free groups

Macros and Movement FREE group

https://www.facebook.com/groups/menopausemacrosandmovement/

Lean and Clean Recipes/ cooking lessons https://www.facebook.com/groups/676076752958384/

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Follow me 👇🏽

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Wishing you the best health!

Chris The Fitness Chef