3 Super Healthy and Super Easy Dinner Recipes from a Scottsdale Celeb Trainer

Mix up dinner tonight with one of these easy clean-eating recipes from Scottsdale personal trainer, Karen Mullarkey!

Nutrition is HUGE when it comes to getting healthy and fit. As a trainer, I’ve noticed over the years that it’s not the workouts most of my clients struggle with, but nutrition. We have to constantly be aware of making healthy food choices daily in a fast-paced world, and cooking at home and preparing meals ahead of time are both great ways to save time in the long run AND stay on track nutrition-wise!

Many of my clients don’t know where to start and ask me for recipe ideas, so here are a few of my current favorites to try at home:

Grilled BBQ Salmon + Asparagus

Salmon is one of my favorite dishes to grill. I highly recommend eating less red meat and more fish to my clients because it’s a very lean meat that’s high in protein and packed with omega-3’s and vitamin D.  Not to mention if you’re trying to shed some unwanted fat quickly — fish is the way to go!

For the salmon, you’ll need:

  • 8 oz wild-caught salmon
  • 3 tablespoons of your favorite BBQ sauce
  • 1 tablespoon of extra virgin olive oil

Instructions: Heat your grill to medium heat. Place the salmon fillet on a large sheet of aluminum foil. Spread the olive oil over the fillet as well as the BBQ sauce. Seal the foil completely and place it on the grill. Cook on medium heat for approximately 10-12 minutes or until flaky, but pink on the inside.

For the asparagus, you’ll need:

  • 10 asparagus stalks (cut or break about an inch off the bottom)
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of pepper
  • 1 tablespoon of Mrs. Dash Garlic and Herb Seasoning

Instructions: Lay the stalks flat on a plate, drizzle the olive oil and balsamic vinegar evenly and top with pepper and seasoning. Place directly on the grill, flip once for approximately 5 minutes.

Voila! You have one quick and easy, healthy dish packed with omega-3’s, protein and fiber. Not to mention, the fishy smell is outdoors since you cooked it on the grill. You’re welcome!

Southwest Chicken Fajitas

A protein-packed dinner with a Mexican flare! 

You will need:

  • 2 pounds of chicken breast tenders
  • 1 pack of low sodium fajita seasoning
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 of a red onion
  • 4 tablespoons of extra virgin olive oil

Instructions: Chop up the onion and bell pepper into strips. Your chicken should be good to go if you purchased chicken breast tenders. If not, chop into strips as well. Heat 2 tablespoons of olive oil in a skillet and cook the chicken until it’s no longer pink inside. Remove the chicken and begin to heat the other 2 tablespoons of olive oil. Add the bell peppers and onion and brown lightly. Add the chicken back in as well as the fajita seasoning and follow the directions on the seasoning pack.

If you are avoiding carbs, eat on a bed of lettuce. If you are gluten-free, load up a corn tortilla or two. If you are carb-loading, pair it with a whole wheat tortilla. You can also add avocado, guacamole, and salsa for extra flavor. 

Enjoy your delicious fajitas in a matter of 20 minutes total prep time!

Mexican Cauliflower Rice

Looking for a great low-carb alternative for rice? If you haven’t tried riced cauliflower, it’s a game-changer! It can now be found frozen or fresh in most major grocery stores. This recipe is so simple almost anyone can make it and it can be totally customized to your taste.

You will need:

  • 1 package of riced cauliflower (fresh or frozen)
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 clove fresh garlic
  • 1/2 of a white or yellow onion
  • 1 bell pepper
  • 1/2 cup zucchini 
  • 1/2 cup mushrooms
  • 1/4 cup jalapenos (topping)

Instructions: Start with one bag of riced cauliflower – frozen or fresh. If frozen, follow the instructions on the package for heating and then place in a skillet with a dash of olive or coconut oil. If fresh, heat a pan with oil and saute until soft.

Once in the pan, add any of the following chopped veggies: garlic, onions, jalapenos, bell peppers, zucchini or even mushrooms.

Add in cumin and paprika to taste and for some heat, cayenne pepper! Add salt and pepper to taste and bam! you’ve got a great side for a Mexican feast. I like to top mine with fresh sliced jalapeno and cilantro and maybe a squeeze of lime. Enjoy!

Never forget: you can still make clean eating taste delicious! For more recipe ideas and fitness tips follow her on Instagram, @karenmullarkey and contact her for a free consultation!

About Karen Mullarkey

No Mullarkey Personal Training was founded by Scottsdale health and fitness expert, personal trainer, and 4X fitness cover model, Karen Mullarkey. In addition to one-on-one, group, in-home, and virtual training sessions, Karen offers nutrition consulting and fitness competition preparation to women (and men!) throughout the Valley. Karen is a former professional fitness competitor, IFBB/WBFF Pro, and donates a percentage of her business proceeds to Prostate Cancer Research in memory of former mentor, Gary Cruz. Follow Karen on Instagram and Facebook for daily health & fitness advice, videos, and to follow her American Ninja Warrior 2020 training journey!

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