5 ELEMENTS COACHING
  • Home
  • Meet Linnette
  • Nutrition Services
    • Meal Plans & More
    • Specialized Workshops- Coming Soon!
    • Community Work
    • MUIH Students Only
  • Health & Wellness
  • Blog
  • Recipes
  • Videos
  • Resources
  • Connect
  • Home
  • Meet Linnette
  • Nutrition Services
    • Meal Plans & More
    • Specialized Workshops- Coming Soon!
    • Community Work
    • MUIH Students Only
  • Health & Wellness
  • Blog
  • Recipes
  • Videos
  • Resources
  • Connect

5 Elements Coaching

Creating Healthy Habits for Life With Linnette Johnson

Surprise... Yummy One Pan Dish.. Enjoy!!

1/22/2021

0 Comments

 
Picture

One Pot Cheeseburger Pasta

This recipe is-beef, dinner, egg free, gluten free, low glycemic, nut free, one pan, pasta, soy free
Ingredients:  6 servings, 20 minutes &  9  ingredients

  • 1 tsp Extra Virgin Olive Oil
  • 1 1/2 lbs Extra Lean Ground Beef
  • 1 Carrot (medium, finely diced)
  • 2 tsps Dried Basil
  • 1/2 tsp Sea Salt
  • 3 1/2 cups Diced Tomatoes (with juices)
  • 1 1/2 cups Water
  • 3 1/2 cups Brown Rice Fusilli (dry)
  • 4 ozs Cheddar Cheese (shredded)

Directions:
  1. In a large pot or Dutch oven, heat the oil over medium heat. Add the ground beef, carrot, basil, and salt. Cook for five minutes, stirring often. Drain any excess oil.
  2. Add the diced tomatoes, water, and brown rice fusilli. Stir until well combined and the fusilli is mostly submerged. Cover with a lid and cook for 10 to 12 minutes or until the pasta is cooked through.
  3. Open the lid and stir the pasta again. Top with the shredded cheese and close the lid until melted. Divide between bowls and enjoy!

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days.

Serving Size-One serving equals approximately 1 1/2 to 2 cups.

Dairy-Free- Use vegan cheese, nutritional yeast, or omit.

More Flavor- Add fresh basil, oregano, onion, and/or garlic.

Additional Toppings- Sliced green onions, chopped pickles, avocado and/or plain yogurt.

Make it Vegan- Use lentils instead of ground beef.

More Veggies- Stir in finely chopped spinach before topping with cheese.
0 Comments

Yummy, Yes what I post we do make from time to time...

1/2/2021

0 Comments

 
Look what I made for dinner...

Zoodles with red sauce, meat and 2 cheeses... Yummy

What's for dinner at your house??
0 Comments

Day 11- 12 Days of Healthy Easy Meals

12/22/2020

0 Comments

 
Picture

Maple Glazed Chicken Wings

This recipe is- appetizer, barbecue, chicken, dairy free, dinner, egg free, gluten free,
grain free, low FODMAP, lunch,  nightshade free, nut free
Ingredients:  4 servings, 30 minutes &  6  ingredients
  • 2 lbs Chicken Wings
  • 2 tbsps Extra Virgin Olive Oil
  • 1/4 tsp Sea Salt
  • 1/4 cup Maple Syrup
  • 1/4 cup Tamari
  • 4 stalks Green Onion (sliced)

Directions:
  1. In a bowl, combine the chicken with oil until well coated. Season with salt.
  2. In a separate bowl, whisk together the maple syrup and tamari.
  3. Grill the chicken over medium-high heat, turning frequently until golden brown, about 20 minutes.
  4. Brush the maple tamari mixture onto the chicken and grill for 1 to 2 minutes per side. Divide onto plates, top with green onions and enjoy!

Side Notes:

Leftovers-Refrigerate in an airtight container for up to three days. For best results, reheat in the oven at 350ºF (177ºC) for 8 to 10 minutes.

Serving Size-One serving is equal to approximately seven chicken wings.

More Flavor- Add some chili flakes for spice. Use garlic-infused oil.

No Tamari- Use coconut aminos or soy sauce instead.

No BBQ- Cover the chicken wings in oil and bake in the oven at 400°F (200°C) for 35 minutes or until cooked. Glaze and broil the wings for 1 to 2 minutes per side.

0 Comments

Day 10- 12 Days of Healthy Easy Meals

12/21/2020

0 Comments

 
Picture

Zucchini Noodle Carbonara

This recipe is- anti-candida, chicken, dairy free, dinner, egg free, elimination, gluten free, grain free, ketogenic, low glycemic, nightshade free, paleo, soy free, sugar free
Ingredients:  4 servings, 30 minutes &  13  ingredients
  • 1/3 cup Cashews
  • 2 2/3 tbsps Extra Virgin Olive Oil (divided)
  • 10 2/3 ozs Chicken Breast (cubed)
  • 5 1/3 slices Bacon, Cooked (chopped)
  • 2/3 White Onion (diced)
  • 1 1/3 cups Mushrooms (sliced)
  • 2 2/3 Zucchini (medium, spiralized into noodles)
  • 2 2/3 tbsps  Nutritional Yeast
  • 1/3 cup Unsweetened Almond Milk
  • 1 1/3 Garlic (clove, minced)
  • 1 1/3 tbsps Arrowroot Powder
  • 1 1/3 tsps Sea Salt
  • 1 1/3 tbsps Parsley (chopped)

Directions:
  1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the meat.
  2. In a pan over medium heat, add half of the oil. Once heated, add the chicken breast and bacon and cook for 7 to 10 minutes or until cooked through. Discard the fat and set the bacon and chicken aside.
  3. To the same pan, add the remaining oil, along with the onions and mushrooms. Cook on medium heat for 5 minutes or until soft.
  4. While the mushrooms and onions are cooking, prepare the sauce. Drain the cashews and add them to a blender along with the nutritional yeast, almond milk, garlic, arrowroot powder and sea salt. Blend until smooth and creamy.
  5. In the same pan as the onions and mushrooms, add the zucchini noodles, chopped chicken and bacon. Pour the sauce into the pan and mix well to combine. Keep everything in the pan until it is warmed through.
  6. Divide between bowls and top with fresh parsley. Enjoy!

Side Notes:

Refrigerate in an airtight container for up to three days.

More Flavor-Season with black pepper or chili flakes.

Make it Vegan- Use cauliflower in place of the chicken, and tofu bacon in place of the bacon.

0 Comments

Day 7- 12 days of Healthy Easy Meals

12/18/2020

0 Comments

 
Picture

Seared Cod & Lemon White Beans

This recipe is- anticandida,  dairy free, dinner, egg free, gluten free, grain free,
low glycemic,  lunch, nut free, one pan, seafood, soy free, sugar free
Ingredients:  4 servings, 20 minutes & 11  ingredients
  • 4 Cod Fillet
  • 1/4 tsp Sea Salt
  • 2 tbsps Avocado Oil
  • 2 Garlic (cloves, minced)
  • 2 tsps Thyme (fresh, minced)
  • 3/4 cup Cherry Tomatoes (halved)
  • 3/4 cup Chicken Broth
  • 2 cups White Navy Beans
  • 5 cups Arugula
  • 2 tbsps Lemon Juice
  • 1/3 cup Pitted Kalamata Olives

Directions:
  1. Season the cod with sea salt and preheat a skillet over medium heat. Add the avocado oil to the pan then add the cod. Cook for 4 minutes per side, until cooked through. Remove from the pan and set aside.
  2. In the same pan, reduce the heat to medium-low and add the garlic. Cook for one minute, then add the thyme and cherry tomatoes. Cook for 2 to 3 minutes. Add the chicken broth and beans and let it simmer for 3 to 5 minutes. Add the arugula, lemon juice and olives and stir until the arugula is wilted.
  3. Divide the bean and vegetable mix between plates and top with the cod. Enjoy!

Side Notes:

Leftovers- Refrigerate in an airtight container for up to two days.

No Chicken Broth- Use vegetable broth instead.

No Avocado Oil- Use extra virgin olive oil instead.

No Arugula- Use spinach or kale instead.

Fillet Size- One fillet is equal to 231 grams or 8 ounces.

0 Comments
<<Previous

    Categories

    All
    Anticandida
    Appetizer
    Autoimmune
    Ayurvedic Wellness
    Beef
    Breakfast
    Chicken
    Dairy Free
    Dessert
    Dinner
    Egg Free
    Fermentation Foods
    Gluten Free
    Grain Free
    Herbal-products
    Herbal Remedies
    Ketogenic
    Low FODMAP
    Low Glycemic
    Lunch
    Misc
    Nightshade Free
    Nut Free
    One Pan Dishes
    Paleo
    Pasta
    Pescatarian
    Salads
    Shakes
    Snacks
    Soup
    Soy Free
    Vegan
    Vegetarian

    Archives

    January 2021
    December 2020
    November 2020
    September 2020
    August 2020
    July 2020
    June 2020
    April 2020
    March 2020
    February 2020
    November 2019
    January 2019
    March 2018
    December 2017
    November 2017
    July 2017
    May 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016

Location

I am located in Hagerstown, Maryland.
**Due to COVID this practice has transitioned to seeing clients virtually through Healthie video chat, or by phone only.
**Still taking new clients!!

OFFICE HOURS

New Hours -By appointment only. 
Monday: 8 am - 12pm
Tuesday: Closed 
Wednesday: 8 am - 12 pm
Thursday: 12 pm - 8 pm
Friday: 8 am - 12 pm
Saturday: 10 am - 2 pm
Sunday: Closed 
**If there is a time not mentioned above that works best for you please reach out because I may be able to accommodate the request!

Contact

Linnette Johnson, MS, MA CNS-Candidate
Integrative Functional Nutrition
Health & Wellness Coach

Tel: ​240. 406. 4857
info@5ElementsCoaching.org
Hagerstown, Maryland
Any questions? Send me a message! ​

Non-Discrimination Statement: We do not discriminate based on race, age, religion, ability, marital status, sexual orientation, sex,
gender identity, height, weight, national origin, language, education, or HIV status.

Medical Disclaimer: I am not a medical doctor and cannot diagnose medical conditions, prescribe, or discontinue medication, though I am happy to work in collaboration with your primary physician as part of a complete care team. The information on this website is for educational purposes only and is not intended to serve as medical advice. Please consult your doctor for medical advice

Privacy Policy
Terms & Conditions
5 ELEMENTS COACHING LLC © COPYRIGHT 2015-2021. ALL RIGHTS RESERVED.