The REAL RESULTS and Wendoh Media (VEGAS SEVEN and Life is Beautiful) families are closely intertwined in Downtown Las Vegas. When I saw a Wendoh Media crew was doing the REAL 90 together I got excited. Then they started posting pictures and recipes of homemade REAL 90-approved meals that made my mouth water and stomach growl.
They were going above and beyond the REAL 90 requirements. They were holding each other accountable, creating and sharing healthy recipes and doing healthy activities outside of the gym together like exploring Red Rock and Mt. Charleston.
The group got together, came up with their favorite recipes and are kind enough to share them here!
Farro Grain and Kale-Pesto Breakfast Bowl
By Cierra Pedro
“For this recipe, I was inspired by Sqirl LA’s Sorrel Pesto Rice Bowl, and ever since I found the recipe online, I fell in love and have made different versions of it to suite what was available to me at the local grocery stores. The farro and toppings can be made before for meal prep, but I prefer a fresh poached egg, so prepare right before serving.”
For the Grains:
- 1 cup Farro
- 1 cup loosely packed kale leaves (ribs removed)
- 1/4 cup olive oil
- 1 Tablespoon fresh dill
- Kosher Salt
- Freshly ground pepper
For the Poached Egg:
- 1 Tablespoon white vinegar
- 4 large eggs
- 8 strips bacon
- 1 Avocado
- 2 cups assorted mushrooms
- 1/4 bunch asparagus
- Farmers Market baby carrots
- 4 Tablespoons Greek yogurt
- Hot sauce (optional)
- Flaky Maldon Sea Salt (optional)
For the Grains: Rinse and drain the farro. Place in pot and cover with 3 cups water. I use a 3:1 ratio. Bring to a boil, cover and reduce heat to medium-low. Cook for 25-30 mins. Drain excess water and let cool completely. (You may also use brown rice but increase the cooking time to 45mins).
To prepare the pesto, puree kale, olive oil, and 1 tablespoon water in a food processor until smooth. Season with salt & pepper. (omit salt if on the Real 90). Toss pesto with cooled farro and fresh dill.
Toppings *These are interchangeable to individuals taste and ingredients available.
Bacon: Fry/bake bacon until crispy. (If in the Real90, go with turkey bacon or the healthiest bacon you can find. I used the Whole 30 bacon I found at Sprouts) I have also made this dish using baked salmon, so use any protein you desire.
Mushrooms: Cook mushrooms in pan with a little olive oil (for extra flavor, cook in a little bacon fat or vegan butter)
To blanch veggies: Bring 2″ water to a boil in large saucepan. Prepare ice bath in a separate bowl (water and ice) to shock vegetables once blanched. Cut asparagus into 1″ pieces; wash and peel carrots. Once water is boiling, blanch veggies for 2-3 mins; remove with slotted spoon and add to ice bath to stop the cooking process.
Poached egg: (If preparing eggs in advance to meal prep) To save on dish duty later, using same boiling water, add vinegar and reduce heat to a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are a tad bit runny, about 4 mins. Using a slotted spoon, transfer eggs to paper towels as they’re done. If you’d prefer fresh poached eggs each morning, prepare single egg as instructed daily before assembly.
Avocado: Cut in half and remove pit. Slice into slivers and separate into 4 portions.
Divide farro pesto mix into 4 separate bowls. Place 1 tablespoon greek yogurt on top of each. If using hot sauce, place some on top of yogurt for some heat. Add poached egg to center, and surround with toppings. Season with pepper and flaky sea salt (if using)
*Note: “I know this recipe is quite the process, but is totally worth it. My toppings usually are based off whatever fresh vegetables I can find at the farmer’s market that week.” – Cierra
Green Smoothie for Breakfast
By Genevie Durano
“It took me a long time to come up with a good combination of ingredients for a breakfast smoothie. I wanted something that would power me through a morning workout, but I didn’t want something too sweet. This hits the spot. It keeps me full for hours!”
- 1 c. Almond milk (homemade or store-bought)
- 1 scoop Vega Protein & Greens
- 2 tbsp. Peanut butter powder
- 1 tbsp. Chia seeds
- 1 tbsp. Hemp powder or hemp seeds
- 2 tsp. Maca powder
- 2 tsp. Ground flaxseeds
- A handful of kale or spinach
- Ice cubes
Directions: Place all ingredients in a blender and blend until smooth.
Seared Tuna with Asian Slaw
By Dorreen Chatfield
Soy Mustard Sauce
- ½ tsp Low Sodium Gluten Free Soy Sauce
- ½ tsp Rice Vinegar
- ½ tsp Spicy Mustard
Whisk all ingredients together and set aside
- ¾ cup Cabbage
- ¾ cup Rainbow Mix Slaw
- 2 tbsp Rice Vinegar
- ½ tsp Low Sodium Gluten Free Soy Sauce
- ½ tsp Sesame Oil
- ¼ tsp Grated Ginger
- ¼ tsp Agave
- Freshly cracked pepper
Mix all ingredients together and set aside
- 1 piece Tuna Steak (4-5 oz)
- ¼ tsp Black Sesame Seeds
- ¼ tsp White Sesame Seeds
- ¼ tsp Tajin Seasoning
- Add 2 tsp Avocado Oil in a non-stick pan
- Heat on medium high until hot (1 minute)
- Sear on each side for 30 seconds (I literally count up to thirty :))
- Take off the pan and rest on a plate until ready to slice
- Green Onions
- Sliced Radishes
- Black Sesame Seeds
- Spoon mustard soy around the plate
- Place all of the slaw on the plate
- Slice tuna thinly against the grain and arrange on the side
- Garnish with green onions, radishes and sprinkle with black sesame seeds
Spinach salad with Warm Dijon dressing and a Poached egg
By Cierra Pedro
“I came across this recipe while trying to find some sort of poached egg salad, and this one seemed simple enough for a quick lunch.”
- 2 handfuls of baby spinach
- 1 egg
- 1 Tablespoon distilled white vinegar
- 1 small shallot, diced
- 1 Tablespoon olive oil
- 1 teaspoon dijon mustard
- 1 Tablespoon apple cider vinegar
- ¼ teaspoon dried thyme
- Freshly ground pepper
Wash and dry spinach.
In a small saucepan, bring 2” of water to a gentle simmer and add distilled white vinegar. Crack an egg into a small bowl, then gently slide egg into water. Poach until whites are set and yolks are a tad bit runny, about 4 mins. Using a slotted spoon, transfer egg to a paper towel to drain.
Meanwhile, heat ½ teaspoon olive oil and saute shallots 4-5 mins until tender. Add remaining oil, apple cider vinegar, mustard, thyme and pepper. Cook for another minute, until hot.
Pour warm dressing on spinach and toss to combine completely. Top salad with poached egg and sprinkle with pepper. Serve warm and enjoy that goldeny, creamy yolk.
Steak with avocado chimichurri and a heirloom tomato salad with balsamic vinaigrette
By Krystal Ramirez
I would suggest Filet Mignon for a fully Real 90 approved meal, at the time I was doing my shopping there were no good cuts of Filet Mignon so I treated myself to Rib Eye. For all recipies I found online and adjusted the salt by only using a third of what it asked for or replaced with amino acids.
- Liquid Aminos (or salt) to taste
- Cracked Pepper to taste
- 2Tbs. Lemon juice
- 2Tbs. Red wine vinegar
- 3 cloves garlic, minced
- ¼ tsp salt
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ¼ tsp ground black pepper
- ¼ cup olive oil
- ¼ cup chopped cilantro
- ¼ cup chopped fresh parsley
- 2 avocados, peeled, pitted, and cubed
(With the Balsamic Vinaigrette if you are using a high quality balsamic vinegar you shouldn’t need any sugar but if you’d like to sweeten i’d add a 1 tsp of agave)
- ¼ cup balsamic vinegar
- 1 clove garlic, minced
- ½ teaspoon ground black pepper
- ¾ olive oil
- Pre-washed bag of mixed greens
- 2 Heirloom Tomatoes washed and cubed
Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes.
Place all the ingredients in a screw-top jar and shake to combine
Set oven to 400 degrees. Heat pan (iron skillet preferable but not necessary) until hot, spray with coconut oil spray, Place Filet Mignon in pan, sear both sides 2-3 minutes each side. Place in oven and cook 12-15 minutes for Medium Rare add more or less time depending on how you like your steak
Edamame Pasta with chicken, turnip greens and mushrooms
By Cierra Pedro
I’m not sure if I was really inspired by something in particular for this dish, I just knew that I still wanted to enjoy pasta after joining the Real 90, so I got creative with what we could eat. During a Costco trip, I had come across some Organic Edamame Spaghetti a few months before starting the program, but had never used it. I figured this would be the best time if any to give it a go. I had also made some Cashew cheese a couple of nights before in hopes that it would satisfy my cheese cravings (which it absolutely did not, but what the hell). This dish, honestly just came together based on what I had at the time. I had no idea if it would even turn out that good. Haha, but in the end, I actually enjoyed it some. Just want to apologize beforehand, in case the ingredient measurements are off.
- Dried Edamame Pasta (I used Organic Edamame Spaghetti)
- 2 chicken breasts
- 2 Tablespoon olive oil
- Freshly ground pepper
- 1 Tablespoon vegan butter
- 2 cups turnips greens
- I package baby bella mushrooms
- 1-2 cloves garlic
- 2 Tablespoons creamy miso cashew cheese (recipe follows)
- Almond Milk
Bring a large pot of water to a boil. Add the pasta and cook according to directions on package, until al dente.
Clean mushrooms to remove any dirt, and slice. Cut turnip green crosswise to make it easier to eat once cooked. Slice chicken breasts into bite-sized pieces.
Meanwhile, heat pan over medium-high heat and add 1 tablespoon olive oil. Add sliced chicken breasts and cook until no longer raw. Remove chicken from pan and set aside. In same pan, add remaining olive oil, mushrooms, garlic and turnips greens. Cook until greens and wilted and mushrooms are soft, about 6 mins. Add chicken and pasta back into the pan and stir in cashew cheese, vegan butter, and thin with almond milk to the consistency of your liking (you can also sub the almond milk out and use pasta water instead) to create a creamy sauce. Once combined and coated, serve and enjoy.
Miso Cashew-Cheese sauce recipe:
- 1 cup raw cashew nuts (soaked overnight in water)
- ½ cup nutritional yeast flakes
- 1 teaspoon white miso
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- A pinch of ground nutmeg
- Approximately 1 cup unsweetened almond milk
Drain the cashews and discard soaking water. Add all ingredients to a high-powered blender and blend until smooth. For a thicker cheese, use less almond milk. For thinner, add more.
Spicy Tahini Kale Chips
By Cierra Pedrom
“I originally found this recipe on a blog called Savory Simply when searching for healthy snacks. These kale chips are so damn addictive. I could probably eat an entire bunch of kale in one sitting hahaha.”
- 1 large bunch of kale, inner ribs removed
- 2 Tablespoons fresh lime juice
- 2 Tablespoons olive olive
- 4 Tablespoons tahini
- 1 teaspoon nutritional yeast flakes
- 1 teaspoon crushed red pepper flakes
Preheat oven to 200 degrees F. Line a baking sheet with foil or parchment paper.
Wash and thoroughly dry the kale, then remove leaves from tough inner steam. Slip or rip into large pieces, as they’ll shrink as the dehydrate so don’t make them too small. Place in a large bowl.
In a small bowl, whisk together the remaining ingredients. Pour over the kale and coat each leaf thoroughly. It’s messy , but works best if done with your hands to really massage the sauce into the kale.
Spread chips in a single layer on the baking sheet, and bake for 1 hour (start checking at 30mins) They are ready when the seasonings are completely dry and the kale is crispy.