Kelsey Salton, B.S. Kinesiology & Health, Precision Nutrition L1 Coach, ACSM-CPT, NASM-CES and WHS, is a certified nutrition coach and fitness professional who emphasizes the importance of not only physical but mental health in daily practice. Her approach to nutrition focuses on creating sustainable healthy habits for every individual’s lifestyle. As the Fitness Director of Vigor Active she effectively coaches her clients to healthy lifestyles while leading her team of trainers to pursue the same effectiveness in their training.
Kelsey holds a Bachelor’s degree in Kinesiology and Health from Iowa State University. She has certification through NASM as a Women’s Health Specialist and Corrective Exercise Specialist, ACSM as a Certified Personal Trainer and Group Exercise Instructor, and Precision Nutrition as a Certified Nutrition L1 Coach. Other experience includes clinical and corporate health settings and competitive stair climbing titles.
Cucumber Dill Chicken Salad (Serving size: 1/2 cup, 8 servings per recipe)
- 3 cups rotisserie chicken, chopped and chilled
- 2/3 cup 5% Fage or similar full fat Greek yogurt
- 1 tablespoon dijon mustard
- Juice of 1/2 lemon
- 1/3 cup green onion, chopped
- 3/4 cup seedless cucumber, peeled and chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon (dried) dill
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Mix all ingredients together in a large bowl and stir until completely combined. Easy peasy!
Calories: 116
Carbs: 3g
Protein: 10g
Fat: 7g
Turkey Pumpkin Chili (Serving size: 1 3/4 cups, 4 servings per recipe)
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 small green bell pepper, chopped
- 3 cloves garlic, minced
- 1 lb ground turkey (93% or leaner)
- 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 1 (15 ounce) can unseasoned pumpkin puree
- 1 ½ cups water
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp ground pepper
- ⅛ tsp salt
- 2 cups packed chopped curly kale leaves
- 4 tbsp plain Greek yogurt
- (Chopped fresh cilantro for garnish)
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring often, until the vegetables are just tender, about 5 minutes. Add turkey and cook, stirring often, until browned, about 5 minutes. Stir in tomatoes, beans, pumpkin, water, chili powder, cumin, smoked paprika, pepper and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until the flavors meld, about 20 minutes, adding kale during the last 5 minutes of cooking. Ladle into 4 bowls; top each with 1 tablespoon greek yogurt. Garnish with cilantro, if desired.
Calories 414
Carb: 36g
Protein: 31g
Fat: 17g
Buffalo Hummus (Serves 8)
- 2 cans garbanzo beans, 1 can drained
- 1/4 cup buffalo wing sauce
- 1 teaspoon smoked paprika
- 3 – 4 tablespoons tahini
- the juice of 1 lemon
- olive oil
Combine 1 can drained garbanzo beans and 1 can un-drained (with liquid) in a food processor. Add wing sauce, smoked paprika, tahini and lemon juice. Turn on the processor and stream in olive oil until the hummus is smooth and creamy. Serve with fresh celery and carrots.
Calories: 109
Carb: 12g
Protein: 4g
Fat: 5g
To work directly with Kelsey please reach out to Vigor Active - @vigoractive.