Stay in the Know

For questions, email Courtneydrushing@gmail.com

Follow Me

rushingtothekitchen

View

May 18

I make an excellent tour guide 🇺🇸

rushingtothekitchen

View

May 16

@nasa if you need a nutritionist in space, just say the word 🪐👩🏼‍🚀

rushingtothekitchen

View

Apr 24

Imagine if they made Dippin’ Dots look like tiny baseballs ⚾️

rushingtothekitchen

View

Apr 16

Isn’t it strange how an imperfection to one person can be progress to another? ⠀
⠀
I had no clue I had stretch marks on my glutes until I saw this picture. Oddly enough, when I saw them, I was so proud of them. I have worked my butt off to grow my glutes. I do two glute focused workouts a week, I stay on top of nutrition, I eat at maintenance for a majority of the year and I train hard implementing progressive overload. So, when I see these stretch marks, I see progress, nothing but hard work and determination to get stronger, not smaller. ⠀
⠀
Perspective is strange isnt it? Imagine if you saw the good in your “flaws”. Imagine if you saw the progress instead of focusing on the bad? Imagine if you learned to love all faucets of you, including the ones that don’t just focus on appearance. ⠀
⠀
Perspective.

rushingtothekitchen

View

Apr 15

3 blondes walk into a bar

rushingtothekitchen

View

Apr 13

Game anyone? ♦️♠️♥️♣️

rushingtothekitchen

View

Feb 10

Shredding ⛷

rushingtothekitchen

View

Jan 10

Pasta Primavera⠀
⠀
Looking for more meal prep ideas with tons of veggies? I’ve got you covered with these easy pasta primavera! As a reminder, I encourage all TT members to be tracking their fiber along with macros! Fiber should be no less than 25g a day from whole foods for women and 35g a day for men!⠀
⠀
Ingredients⠀
224 g dry weight, rotini⠀
256 g gold cherry tomatoes⠀
100 g snap peas⠀
100 g red onion, cubed⠀
4 clove, garlic, minced⠀
16 oz chicken breast⠀
75 g broccoli florets, raw ⠀
100 g red bell pepper, sliced⠀
Fresh basil ⠀
Salt and pepper⠀
⠀
1/3 cup your choice of dressing ⠀
I used Ken’s Lite Caesar vinaigrette, but am not including the macros so you can add your own or make your own and log with the recipe! I love doing lemons with olive oil, garlic, salt and pepper but my boyfriend has an unhealthy obsession with caesar (IYKYK). ⠀
⠀
Instructions⠀
Start by coating your chicken in salt, pepper and 2 cloves of the minced garlic. ⠀
⠀
Spray a grill pan with olive oil cooking spray and cook chicken throughly on each side. ⠀
⠀
Allow to rest and then slice. ⠀
⠀
Bring a large pot of water to a boil and add your pasta. Allow to cook for about 8 minutes or until al dente. Drain. ⠀
⠀
In a large sauté pan, add some spay olive oil and the onions and the remaining garlic. Allow to cook for 2 minutes. ⠀
⠀
Add the peppers, peas and broccoli. Allow to cook for 4 minutes. ⠀
⠀
Add your sliced chicken and drained pasta. Stir.⠀
⠀
Add tomatoes and remove from heat. ⠀
⠀
This is when you would add your choice of dressing and stir. ⠀
⠀
Finish with fresh basil and salt and pepper to taste!⠀
⠀
Serves 5⠀
About 243 grams per serving⠀
297 calories ⠀
2 fat | 41 carb | 28 protein | 5 fiber

Search Rushing to the Kitchen Pasta Primavera on Myfitnesspal

Happy day one of TT!! Who has done the workout yet?! I’m heading to the gym around 11! 💪🏻👊🏻

rushingtothekitchen

View

Jan 8

Hey hi hello!⠀
⠀
2 days before @madeline_moves Tighter Together starts (2 more days till sign ups close!) and I thought I would touch on one of the most important secrets to success with this challenge- mindset! ⠀
⠀
If you’ve watched the Top Tips from a Nutritionist video (in your TT Groups tab under video resources), you’ll know mindset and gratitude are on the list. I highly recommend finding the smalls wins each day, counting your blessings and living with intention to be better, to do better. ⠀
⠀
Let’s go into this phase with grace, kindness and a desire to help and encourage both yourself and others. Remember, your physical health is nothing without your mental health, so lets use these 4 weeks to not just focus on pushups and squats, but also mindset and positivity. ⠀
⠀
Tell me some things you’re grateful for!

rushingtothekitchen

View

Jan 3

New year, still me making burgers ⠀
⠀
Chili Cheese Burgers ⠀
⠀
Ingredients ⠀
75g white onion, diced⠀
1/2 cup, petite diced tomatoes⠀
1/2 cup, black beans, reduced sodium⠀
1 tsp, chipotle chili powder⠀
1 tsp, cumin⠀
3 clove garlic, minced⠀
16 oz, 93/7 lean ground turkey⠀
2 oz, reduced fat cheddar cheese⠀
4 Daves Killer Burger Buns⠀
Salt and pepper⠀
⠀
Optional toppings ⠀
Candied jalapeños⠀
Cilantro ⠀
Fried onions⠀
⠀
Instructions⠀
⠀
Start with the chili. ⠀
⠀
In a small pot, add some olive oil spray and cook the onions until translucent. Add in one clove of minced garlic and stir. ⠀
⠀
Add your tomatoes, black beans and spices. ⠀
⠀
Add salt and pepper to taste. Cook for about 6 minutes over medium low heat. ⠀
⠀
Use an immersion blender to pulse the chili a bit to get a thicker consistency. This is key. If you dont have an immersion blender, you will need to remove the chili and blend in a blender but be careful as its hot. Allow it to cool slightly before you put in a blender. Do not over blend. Just a few pulses. ⠀
⠀
In a bowl, combine the ground turkey, remaining garlic, and salt and pepper. ⠀
⠀
Shape into 4 patties. ⠀
⠀
Cook on a grill or griddle over medium heat until cooked throughly. ⠀
⠀
Divide the cheese on top of the four burgers and cover to allow it to melt thoroughly. ⠀
⠀
Toast your buns and place each patty down, evenly divide the chili among the burgers and top with cilantro and jalapeños if desired. ⠀
⠀
Macros without the bun so you can use whatever you would like! ⠀
⠀
Serves 4⠀
242 calories ⠀
Macros per burger without bun⠀
11 fat | 3 carb | 27 protein ⠀
⠀
Search Rushing to the Kitchen Chili Cheese Burgers on Myfitnesspal

rushingtothekitchen

View

Dec 28

Goat Cheese Chicken ⠀
⠀
Trust me, this will be your new favorite chicken recipe! This is a great option on top of pasta, along side some roasted potatoes or even put in in between two buns and make a sandwich. The possibilities are endless when it tastes this good. ⠀
⠀
⠀
Ingredients ⠀
5, 4 oz chicken breast ⠀
1 tbsp, Italian extra virgin olive oil⠀
1 tbsp lemon juice ⠀
4 cloves garlic, minced ⠀
1 tbs fresh oregano, chopped⠀
1 tbs fresh basil, chopped⠀
5 oz goat cheese⠀
2 oz sun dried tomatoes in oil, chopped⠀
⠀
Instructions⠀
⠀
Preheat grill to 400F. ⠀
⠀
In a bowl, whisk the olive oil, lemon juice, garlic, herbs and salt and pepper. ⠀
⠀
Add the chicken and allow to marinate for at least 30 minutes. ⠀
⠀
Grill your chicken about 8 minutes per side. Once you flip chicken once, add a few pieces of sun dried tomatoes and 1 oz of goat cheese to each piece. ⠀
⠀
When chicken is done or reaches an internal temp of 165F, remove from grill and allow to rest for 5 minutes. ⠀
⠀
Top with more fresh basil and enjoy!⠀
⠀
Serves 5⠀
262 calories⠀
11 fat | 5 carb | 32 protein ⠀
⠀
Search Rushing to the Kitchen Goat Cheese Chicken on MFP.

rushingtothekitchen

View

Dec 25

It’s fitting that your birthday shares such a special holiday. Happy birthday and Merry Christmas to my best friend & love of my life. I love you so much!

Wishing you all a very Merry Christmas ❤️

rushingtothekitchen

View

Dec 21

Pizza Crust Sandwiches ⠀
⠀
Stepped away from our traditional pizza night and opted for soup and sandwiches instead. Let me tell ya, pizza crust makes for a phenomenal sandwich 🤌🏻. ⠀
⠀
Ingredients ⠀
⠀
Chicken ⠀
16 oz, Chicken Breast⠀
1 tbsp, Olive Oil⠀
1 tbsp, Olive Oil⠀
Salt and pepper⠀
⠀
Sauce⠀
1 Tbsp, Light Mayo⠀
2 heaped Tbsp Dijon Mustard⠀
1/2 lemon juice ⠀
1 tsp fresh rosemary⠀
⠀
Crust⠀
12 oz fresh pizza dough (we use the Publix bakery dough)⠀
⠀
Toppings ⠀
2 slices provolone cheese, halved⠀
112 g, Roasted Red Pepper⠀
75 g, Red onion⠀
1/2 cup, Arugula, raw⠀
⠀
Instructions ⠀
Marinate your chicken in the minced garlic, olive oil and salt a pepper. ⠀
⠀
Grill about 8 minutes per side or until throughly cooked. ⠀
⠀
Allow to rest and then slice thinly. ⠀
⠀
Slice the dough in half and roll each half out into a rectangle onto a floured surface. ⠀
⠀
Bake in an oven preheated to 400F for about 8 minutes. ⠀
⠀
Cool and slice each half in 4ths. You should have 8 slices of crust for 4 sandwiches.⠀
⠀
Combine the ingredients for the sauce in a small bowl. ⠀
⠀
Place the sauce on each piece of crust. Add the cheese 4 crusts and toast in the oven until melted. ⠀
⠀
Place the arugula down on one crust, then the chicken, red onion, roasted bell pepper, salt and pepper and then place cheese crust on top. ⠀
⠀
Macros per sandwich ⠀
449 calories⠀
10 fat | 47 carb | 36 protein ⠀

rushingtothekitchen

View

Dec 20

Upgrade your Christmas cookie box to include some Christmas brownies this year!⠀
⠀
Ingredients ⠀⠀⠀
2 sticks melted butter⠀⠀⠀
1/2 cup cocoa powder⠀⠀⠀
2 cups sugar⠀⠀⠀
3 eggs⠀⠀⠀
1 tsp vanilla extract ⠀⠀⠀
1/2 tsp sea salt⠀⠀⠀
1 cup all purpose flour⠀⠀⠀
1/2 cup chocolate chips (or measure with your heart)⠀⠀
⠀
Optional toppings⠀
Powdered sugar glaze ⠀
Red and white sprinkles⠀
⠀⠀⠀
Instructions⠀⠀⠀
Preheat oven to 350F.⠀⠀⠀
⠀⠀⠀
Spray a 9x13 glass dish with nonstick cooking spray.⠀⠀⠀
⠀⠀⠀
Combine butter, sugar, eggs and vanilla into a bowl. Whisk. ⠀
⠀
Shift cocoa powder and flour together and then add to the bowl, whisking thoroughly. ⠀
⠀
Toss in salt and chocolate chips. ⠀
⠀
Pour into prepared pan.⠀⠀⠀
⠀⠀⠀
Bake 30-35 minutes. Do not over bake! ⠀⠀⠀
Are you team cookies or brownies?? Can I be both?⠀⠀

rushingtothekitchen

View

Dec 17

Battle of the better pants ❤️🖤

rushingtothekitchen

View

Dec 15

Throwing a holiday party? This easy focaccia bread can be ready in under 20 minutes!⠀
⠀
Ingredients⠀
Pizza dough (store bought from Publix bakery)⠀
1 1/2 tbs extra virgin olive oil⠀
1/2 tsp dried basil⠀
1/2 tsp dried oregano⠀
1/2 tsp dried parsley ⠀
1 clove garlic, minced ⠀
Handful of cherry tomatoes ⠀
4 oz fresh mozzarella⠀
Plenty of salt and fresh cracked black pepper⠀
⠀
Instructions⠀
Preheat the dough to 400F. ⠀
⠀
Roll out your dough onto a floured surface and place onto a tray prepped with a bit of cornmeal (so it won’t stick). ⠀
⠀
Drizzle 1 tbs of olive oil over the top and add the garlic, herbs and the salt and pepper.⠀
⠀
Slice the tomatoes and gently press down into the dough. Drizzle with a touch more oil and place into the oven for 15-20 minutes. ⠀
⠀
When your dough is golden, remove the focaccia from the oven and add the mozzarella cheese. ⠀
⠀
Place back into the oven and broil for 2-3 minutes.

10 days till Christmas!!!!! Who’s not done shopping 🙋🏼‍♀️

rushingtothekitchen

View

Dec 13

Shredded brussel sprout salad⠀
⠀
Recipe inspired from @halfbakedharvet Brussels Sprout and Prosciutto Salad! I switched out a few things to make this a bit more macro friendly, but still a crowd pleaser!⠀
⠀
Ingredients ⠀
⠀
Dressing⠀
2 Tablespoon extra virgin olive oil⠀
2 Tablespoon Dijon Mustard⠀
1 clove garlic, minced⠀
1 lemon, juiced⠀
1/4 tsp salt ⠀
1/4 tsp freshly cracked black pepper⠀
Dash of red pepper flakes (optional)⠀
⠀
Chicken ⠀
16 oz Chicken Breast⠀
1/2 tbs extra virgin olive oil⠀
4 cloves garlic⠀
1/2 lemon juiced⠀
Salt and pepper⠀
⠀
Salad⠀
1lb Brussel sprouts, shredded⠀
7 oz tuscan kale, shredded⠀
80g 50% Less Sugar Dried Cranberries⠀
1 medium avocado, cubed⠀
1 oz parmesan cheese, shaved⠀
⠀
Instructions⠀
⠀
Toss the chicken in with the olive oil, garlic, lemon juice, salt and pepper. Let marinate for at least 15 minutes. Grill for about 8 minutes per side depending on the thickness of your breast. ⠀
⠀
To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the shredded greens (I used a food processor to shred easily). Really spend a good 3-5 minutes massaging the dressing into the greens. This will help with the digestion of the raw kale and sprouts.⠀
⠀
Add the grilled chicken, cranberries and cheese – toss.⠀
⠀
Enjoy!⠀
⠀
Serves 6 ⠀
279 calories per serving ⠀
12 fat | 24 carb | 23 protein | 9 fiber⠀
⠀
Search Rushing to the Kitchen Shredded brussel sprout salad on Myfitnesspal

rushingtothekitchen

View

Dec 7

Easy Chicken Alfredo bowls⠀
⠀
I wouldn’t consider this much of a recipe, just a simple and easy weeknight meal idea to throw together. ⠀
⠀
I start planning a meal as I would plan my day on Myfitnesspal. I’m not tracking much these days since I am in maintenance, but the same rules I give to clients apply here. Start by picking a protein. For me, that was chicken. Okay, now let’s add a carb. I knew I had a hefty amount of carbs to hit, plus I date someone whose favorite food happens to be a carb, so pasta won. I always look at the carb source and evaluate if it has adequate fiber. Pasta does not, so I knew I had to throw in some veggies. Enter, broccoli and sun-dried tomatoes. Alright, so lastly, let’s take a look at fat. I knew I was cooking the chicken in olive oil, and knew the sun dried tomatoes had fat, so I had the option of opting for a red sauce, with less fat, or a higher fat cream sauce. Again, I am at maintenance, so higher fat won this battle. Alfredo it is. Also, my boyfriend is the guy that stocks up on pasta sauce when its BOGO, so I knew he had plenty of Alfredo. ⠀
⠀
Ingredients for one serving so you can double or triple this with ease ⠀
56 g/2 oz penne pasta, raw dry weight⠀
4oz chicken breast ⠀
1 clove garlic, minced⠀
1 tsp extra virgin olive oil⠀
1 cup broccoli, chopped ⠀
10 grams sun-dried tomatoes (I used Bella Sun Luci packed in oil)⠀
1/4 cup @giarussabrands - alfredo sauce⠀
Salt and pepper to taste ⠀
⠀
Instructions ⠀
⠀
Start by bringing a large pot of water to a boil. Salt it and add pasta. Cook 8 minutes or so until al dente. Drain. ⠀
⠀
Coat your chicken in the minced garlic, olive oil and plenty of salt and pepper. Grill on an indoor grill pan like my cast iron grill pan @lodgecastiron . Cook throughly and allow to rest for 5 minutes. ⠀
⠀
Blanch the broccoli. Bring a pot of water to a boil. Add in chopped broccoli and let boil for 1-2 minutes. Remove and place into an ice bath. Drain and add to the cooked pasta noodles. ⠀
⠀
Add chicken, Alfredo, sun-dried tomatoes and plenty of freshly cracked black pepper, red chili flakes (optional) and salt to taste. ⠀
⠀
Serves 1⠀
536 calories ⠀
53 carb | 18 fat | 39 protein | 4 fiber

rushingtothekitchen

View

Dec 1

Broccoli Cheddar Stuffed Chicken⠀
⠀
⠀
Ingredients⠀
4 chicken breasts boneless and skinless, 4 ounces each⠀
2 cups steamed broccoli finely chopped⠀
4 ounces non fat cream cheese softened⠀
3 ounces cheddar cheese I used the Rushing Review winner- @tillamook ⠀
1 tsp granulated garlic ⠀
1 tsp paprika⠀
salt and pepper to taste⠀
Instructions⠀
Preheat oven to 400 degrees F.  ⠀
In a large bowl, combine the softened cream cheese, cheddar cheese, cooked broccoli, tsp granulated garlic, salt, and pepper. Mix well. You can use a food processor to pulse and blend quickly. ⠀
In a small bowl combine the paprika and more salt and pepper. ⠀
You can either pound your chicken out (put in between 2 pieces of parchment paper and pound out with a heavy pan or rolling pin OR you can butterfly your chicken breast. To butterfly the chicken, place your hand on top of the chicken breast, slice horizontally, and stop about a half-inch from the opposite side. ⠀
⠀
Season the chicken breasts on both sides with the salt, pepper and paprika blend.  ⠀
Spread about 1/4 of the broccoli and cheese mixture on one side of the chicken. Close the chicken breasts and use toothpicks. ⠀
Heat olive oil spray in an oven-safe skillet over medium-high heat. I used cast iron. Cook the chicken for 3-4 minutes on each side and then place it in the oven and cook for 12-15 minutes or until the thickest part of the chicken reaches an internal temperature of 165 degrees F.  ⠀
Remove the toothpicks and enjoy warm!⠀
⠀
⠀
I served this with rice and it was such a hit!⠀
⠀
Serves 4⠀
289 calories per serving⠀
11 fat | 6 carb | 35 protein⠀
⠀
Search Rushing to the Kitchen Broccoli Cheddar Stuffed Chicken on Myfitnesspal ⠀

rushingtothekitchen

View

Nov 30

Greek chicken pitas⠀
⠀
This Greek chicken is so versatile! Eat it as is or pair in a pita with fresh veggies, my homemade tzatziki and plenty of feta cheese.⠀
⠀
Greek chicken⠀
4, 4 ounce chicken breasts⠀
2 tbs good quality extra virgin olive oil ( @botticellifoods is my new fav)⠀
2 cloves garlic, minced⠀
1 lemon, juiced⠀
1 Tbs fresh oregano, chopped⠀
1 Tbs fresh dill, chopped ⠀
1 Tbs fresh parsley⠀
2 tsp fresh basil, chopped⠀
1/4 tsp salt⠀
1/2 tsp fresh cracked black pepper⠀
⠀
Which the ingredients for the marinade in a bowl until combined. Toss in your chicken. ⠀
⠀
I grill this outside (of course, remember when I won @foodnetwork Grill of Victory? Same), but you can grill inside using a cast iron grill pan like the one I have from @lodgecastiron . ⠀
⠀
Serve this with whenever you like! ⠀
⠀
I love chopping it, once it’s cooked a bit, and adding it to Joseph pitas and making Greek pitas. ⠀
⠀
Serves 4⠀
182 calories per breast⠀
8 fat | 1 carb | 26 protein ⠀
⠀
Recipe for my tzatziki ⠀⠀
200g non-fat greek yogurt (I use Fage 0)⠀
1/2 lemon, juiced⠀⠀
1/2 small cucumber, peeled and shredded ⠀⠀
1 clove garlic, minced⠀⠀
30g fat free feta crumbles (or full fat feta)⠀⠀
1-2 tbs fresh dill, chopped⠀⠀
Good pinch of salt and pepper⠀⠀
Crushed red pepper flakes (optional)⠀
⠀
Serves 5⠀⠀⠀
63 g per serving ⠀⠀⠀
1 fat 3 carb 5 protein⠀
⠀
Search Rushing to the Kitchen Greek Chicken and Rushing to the Kitchen Tzatziki on Myfitnesspal

Load More Follow on Instagram