Optimal Body LLC

09/06/2026

Sunday Reset:

“Of all the judgments we pass in life, none is more important than the judgment we pass on ourselves.”

How can you show yourself some more kindness and grace today?

09/06/2026

Guacamole Chicken Salad

2 avocados medium
1/3 cup onion minced
2 cloves garlic minced
1-2 jalapeno pepper minced (adjust for spice preference)
2-3 tbsp fresh lime juice or to taste
2 tbsp chopped fresh cilantro plus more for garnish
Himalayan sea salt to taste�
1 lb chicken breast seasoned with salt and pepper and cooked (about 2-2.5 cups cooked)

1. Cook Chicken (This step should be done ahead of time so the chicken has time to cool.)
Preheat your oven to 400 degrees and line a baking sheet with foil. Drizzle olive oil over chicken and turn to coat. Season on both sides with sea salt, black pepper, plus onion + garlic powder, if desired. Bake in the preheated oven for 20 minutes or until cooked through (no longer pink in the middle and juices run clear.)

2. Allow chicken to cool completely, then either dice or shred depending on what you prefer for chicken salad.

Assemble Salad:
1. In a large bowl, add the cooked diced chicken with all remaining ingredients except for the salt. Mix well, mashing avocado as you mix. Once fully combined, add sea salt to taste. Serve immediately, leftovers will keep for about a day in the refrigerator but because the avocado will brown, it won’t last much longer than that. Enjoy!

*Reference your nutrition guide for serving sizes*

09/05/2026

09/04/2026

Triple Berry Avocado Grilled Chicken Salad

Dressing:
1 cup berries of choice sliced, if using strawberries
1/3 cup avocado oil
2 1/2 tbsp balsamic vinegar, no sugar added
1 tsp stone ground mustard
1/2 tsp onion powder
Himalayan sea salt and pepper to taste

Chicken:
1.25 lbs chicken breast 2-3, breasts pounded to even thickness
Himalayan sea salt and black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp avocado oil

Remaining Ingredients:
8 oz baby spinach chopped if desired
1 cup strawberries sliced
1 cup blueberries
1 cup raspberries
1 large avocado
Almonds, optional

1. Prepare the dressing first. Place all ingredients, except for salt and pepper, in a blender and blend until smooth. Taste and add salt and pepper as desired.

2. Drizzle grill chicken with avocado oil and brush to coat. Season with the sea salt, black pepper, garlic and onion powder. Preheat your grill to medium and cook chicken covered, 6-7 minutes on each side or until cooked through (no longer pink in the center), set aside.

Assemble the Salad:
1. Layer the spinach with the berries, peel and slice your avocado and arrange all around, then top with grilled chicken, almonds, and drizzle with dressing before serving. Enjoy!

*References your nutrition guide for serving sizes*

09/03/2026

Baked Salmon in Foil with Garlic, Rosemary and Thyme

3 lb salmon fillet
Himalayan sea salt and black pepper
6 tbsp butter melted
4 cloves garlic minced
2 tsp fresh rosemary minced
2 tsp fresh thyme leaves
1 tbsp Lemon juice
1 tbsp parsley minced, for garnish

1. Preheat your oven to 400° F and line a large baking sheet with foil, extra long to wrap the salmon later on. Spray the foil with avocado oil cooking spray.

2. In a bowl, whisk together the butter, garlic, rosemary, and thyme. Pat the salmon dry and sprinkle all over on both sides with sea salt and black pepper.

3. Pour the butter mixture over the salmon to evenly coat, rubbing the butter on the skin underneath too to coat (it will crisp up a little this way). Sprinkle the lemon juice over the top of the salmon.

4. Wrap the salmon with the foil, using extra to cover the top. Bake near the bottom of the preheated oven for about 18-20 minutes or until just cooked through (exact cook time with depend on thickness).

5. Unwrap the salmon so the top is completely exposed and switch the oven to “broil”. Place the unwrapped salmon under the broiler for about 3-4 minutes, watching it to prevent burning, until the top is browned to preference.

6. Remove from the oven, sprinkle with minced parsley and serve immediately. Enjoy! Store leftovers in a sealed container in the refrigerator for up to 3-4 days.

*Reference your nutrition guide for serving sizes*

09/02/2026

8 Healthy Habits to Improve Your Self-Esteem

Discover simple, everyday habits that support your physical and mental well-being to boost self-esteem.

09/02/2026

Lemon Chicken and Kale

8 bone-in skin-on chicken thighs
Himalayan sea salt and pepper
1 tsp oregano
1 tsp paprika
3 tbsp butter or avocado oil
3 cloves garlic minced
1 cup broth of choice
2/3 cup full fat coconut milk, unsweetened
2 tbsp nutritional yeast optional, for flavor
Zest of 1 lemon grated
2 tbsp fresh lemon juice about 1 lemon
4 cups kale chopped (about 6 oz)
Himalayan sea salt and black pepper to taste
1/4 tsp thyme optional
1/4 tsp sage optional
Additional lemon zest and lemon wedges for garnish

1. Preheat oven to 425° F. Season the chicken all over with sea salt and pepper, paprika, oregano.

2. Heat a large oven-proof skillet over medium high heat and add the oil or butter. Add the chicken, skin-side down, and sear both sides until golden brown, about 3-4 minutes per side; set aside on a plate. Lower heat to medium low.

3. If you wish, drain excess fat but reserve at least 2-3 tbsp in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in the broth, coconut milk, nutritional yeast, lemon juice and zest.

4. Bring to a boil; reduce heat, and cooking, stirring for 3-5 minutes. Add the kale and coat with sauce, stir just to wilt. Nestle the chicken back into the skillet over the kale.

5. Place the skillet in oven and roast until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 18-20 minutes.

6. Garnish with lemon zest and wedges and serve right away. Enjoy!

*Reference your nutrition guide for serving sizes*

09/01/2026

https://www.click2houston.com/houston-life/2026/08/31/the-hidden-reason-youre-struggling-to-lose-weight-ater-40/

Losing weight after 40 can come with new challenges. National weight loss expert Dr. Cory Aplin with Optimal Body explains "metabolic friction," what it means and how it may affect your body's ability to lose weight. Plus, we take a look at three client's weight-loss transformations and th...

09/01/2026

Spaghetti Squash Bolognese

1 medium spaghetti squash
Avocado oil or avocado oil spray
Himalayan sea salt and black pepper
2 large stalk celery finely diced
2 tbsp garlic infused oil (if on plan) or avocado oil
1 lb grass fed ground beef
Himalayan sea salt and black pepper
1/4 tsp oregano
2 cups marinara sauce, no sugar added
1/3 cup unsweetened coconut milk full fat (optional)
Fresh parsley or basil for garnish

For the Squash:
1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds and strings. Spray the inside of the squash with avocado oil spray or brush with oil, and sprinkle with sea salt and black pepper.

2. Place squash face down on the baking sheet and roast in the preheated oven for 20-25 minutes, depending on size and preference for softness. I prefer my squash al dente and roast for about 20-22 minutes. You can press down gently on the back of the squash to see if it’s tender.

For the Sauce:
1. While the squash roasts, heat a large skillet over medium-hi heat and add the garlic infused oil. Once heated, add the celery to the skillet and cook until tender - about 3 minutes.

2. Crumble the ground meat into the skillet and sprinkle with sea salt, black pepper and the oregano. Cook, stirring, to brown.

3. Once the meat is browned, add in the tomato basil or marinara sauce and the coconut milk, if using. Bring to a boil while stirring occasionally, then lower the heat and simmer for 5-10 more minutes to thicken and allow the flavors to blend.

4. Use a fork to scrape the “spaghetti” strands from the squash and place in a serving bowl. Serve topped with the Bolognese sauce and garnish with parsley or basil if desired. Enjoy!

*Reference your nutrition guide for serving sizes*