Taylor Kiser has a passion for the 3 “Fs” of life: Faith, Food and Fitness. Her popular blog, “Food Faith Fitness,” strives to offer honest insight into both the 3 “Fs” of life, as well as the body image struggles that Taylor and many other young women have faced.
Her struggles with healthy body image and relationships with food and fitness began as a 12-year-old girl who was hospitalized with an eating disorder. After a healthy high school experience, Taylor once again fell into a life of trying to control her food and exercise to achieve the “perfect” body, at the expense of a social life, happiness and most importantly, a personal relationship with the Lord. With the help of her husband, and a renewed focus on proper priorities for faith, food and fitness, Taylor now uses her blog to encourage moderation in both food and exercise as keys to health and happiness. But most importantly, she encourages everyone, including herself, to learn to love the Lord, eat yummy, healthy foods and find a type of exercise you enjoy.
Taylor is passionate about keeping God first in our life so we can fully embrace and live out the amazing life he wants for each of us. That includes caring for one of the greatest gifts he has given to us—our bodies. Unashamed to admit that she loves to eat, Taylor believes that food should both taste good and be very nourishing for our bodies. Self-described fitness fanatic Taylor, who hates to run, emphasizes that the key is not what exercise you do, but rather that you find an enjoyable exercise that helps take good care of your body because it is a temple of the Lord.
Visit her website foodfaithfitness.com for a variety of workouts and exercises to get you started on a path to health and happiness rooted in the right relationship with God.
Grilled Tropical Chicken Bowls
Prep Time: 10 min | Cook time: 25 min
For the marinade:
Juice of 2 large limes (juice of 1 lime for whole30 version)
1 Tbsp Fresh mint, roughly chopped
1 Tbsp Honey (1/4 cup fresh pineapple juice for whole30)
Pinch of Salt
1/2 lb Chicken breast (2 small breasts)
For the cauliflower rice:
3 Cups Raw cauliflower, cut into florets
1/2 Tbsp Coconut oil, melted
1/4 Cup Cilantro, roughly chopped
1 Tbsp Fresh mint, tightly packed
2 Tbsp pineapple juice
2 Tbsp Unsweetened Coconut flakes toasted *
For the bowl:
1/2 a White onion, sliced into rings
4 Pineapple rings
2 Tbsp Roasted macadamia nuts
1/2 Avocado, sliced
1. In a medium bowl, combine the lime juice, mint, honey and a pinch of salt. Add the chicken to the marinade. Cover and refrigerate for at least 2 hours – overnight.
2. Preheat your grill to medium/high and place a grill basket in it. Toss the cauliflower in the coconut oil. Once the grill is hot, place the cauliflower into the basket and cook until tender and charred, stirring occasionally, about 10-15 minutes.
3. While the cauliflower cooks, grill your chicken on indirect heat (in the middle of the grill) until it is no longer pink throughout, about 6 minutes per side. Cover the chicken and set aside to let it rest. Additionally, remove your cauliflower from the basket and set it aside for later use.
4. Turn the heat up on your grill to high heat, and cook the sliced onions and pineapple rings until they have a nice char, about 1-2 minutes per side. Set aside.
5. In a small food processor, add the cooked cauliflower, chopped cilantro, mint, and a pinch of salt. Pulse until broken down and “rice like.” Transfer to a bowl and stir in the pineapple juice and coconut flakes.
6. Divide the rice between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast.
If you’re not sure how to to toast coconut flakes, I put them in a 400 degree oven on a baking sheet. They only take 2-3 mins and burn quickly, so watch them closely!
Coconut Lime Bread Recipe
Prep Time: 20 min | Cook time: 45 min
1/4 Cup Unsweetened coconut flakes
1 Tbsp Coconut sugar
1/2 Cup Coconut flour, plus 2 tablespoons, sifted (63g)
1/4 tsp Baking soda
3/4 tsp Baking powder
1/2 tsp Salt
1/4 Cup Honey, plus 1 tablespoon, divided
1/4 Cup Coconut oil, melted
6 Eggs, room temperature
Fresh lime juice, and zest of 1/2 large lime
1 tsp Pure vanilla extract
20 ounces Canned pineapple, drained (crushed pineapple)
For the Topping:
1/3 Cup Macadamia nuts, finely chopped
2 Tbsp Coconut flour
2 Tbsp Coconut sugar
1 Tbsp Coconut oil, melted
1. Preheat your oven to 400°F and line the bottom of a loaf pan with parchment paper, spraying the sides with cooking spray. Set aside.
2. On a small parchment paper lined cooking tray, place the coconut flakes in the oven until lightly browned, about 3-4 minutes. Place the toasted flakes in a small bowl and mix with 1 tablespoon coconut sugar. Set aside and turn the oven to 350°F.
3. In a large bowl, mix together the sifted coconut flour, baking soda, baking powder, salt and toasted coconut/coconut sugar mixture. Set aside 1 tablespoon of the flour mixture in a small bowl for later use.
4. Beat together 1/4 cup of the honey, the melted coconut oil, eggs, lime juice/zest and the vanilla extract in a large bowl. Set aside.
5. Empty the drained pineapple into a large kitchen towel and ring out the excess moisture.
6. Place the dry pineapple into a medium bowl and mix with the reserved 1 tablespoon of the flour mixture and the remaining 1 tablespoon of honey. Use a spoon to slightly separate the pineapple chunks.
7. Slowly add the dry ingredients into the wet ingredients, beating until well combined. Stir in the pineapple mixture and let stand for 10 minutes.
8. While the batter stands, mix together the finely chopped macadamia nuts, the coconut flour, sugar and oil. Mix until the oil coats the mixture to make a streusel.
9. Once the batter has set, pour it into the prepared loaf pan and sprinkle with the macadamia streusel, gently pressing it in to adhere to the loaf.
10. Bake for 30 minutes and then tent the loaf with a piece of tinfoil to avoid burning the top. Bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean.
Tomato Grilled Moroccan Chicken
Prep Time: 10 min | Cook time: 15 min
2 Tbsp Tomato paste
1/4 tsp Salt
Pinch of pepper
1/2 tsp Smoked paprika
1/4 tsp Cumin powder
1/2 tsp Garlic, minced
1/8 tsp Cinnamon
1 tsp Olive oil
1/2 lb Boneless skinless chicken breast, cut into bite sized pieces
1 Medium yellow onion, cut into chunks.
For the mint yogurt dip:
1/2 Cup Non-fat plain Greek yogurt (or coconut yogurt for paleo)
1/4 Cup Cucumber, grated
1/4 tsp Salt
1/2 tsp Fresh garlic, minced
Pinch of pepper
2 Tbsp Fresh mint, roughly chopped, plus additional mint for garnish (optional)
1. In a large bowl, combine the tomato paste, salt, pepper, smoked paprika, cumin powder, garlic, cinnamon and olive oil. Mix well.
2. Add in the cut-up chicken and stir to coat. The mixture is very thick, and I found it much easier to use my hands to really rub the tomato paste mixture all over the chicken. Cover and refrigerate for at least 4 hours – overnight (the longer the better!).
3. Preheat your grill to medium heat and lightly spray with cooking spray.
4. Using sharp skewer sticks, alternate between pieces of chicken and onion, piercing each piece and sliding it to the end, building a “stack” of skewered ingredients as you go.
5. Place the skewers on the grill and cook until no longer pink inside, about 12 minutes, turning every 3 minutes so you cook the chicken on each side.
6. While the chicken cooks, place the grated cucumber into a kitchen towel and ring out the excess water.
7. Add the cucumber, and all the other sauce ingredients, into a medium food processor and blend until smooth, well mixed, and the mint gets broken down.
8. Garnish the skewers with fresh mint and serve with yogurt sauce.