HEALTHIER EATING on the road starts here
Named one of the most influential people in health and fitness of 2015, exercise guru Kaisa shows guests how to stay healthy while on the road. Watch her videos and discover quick and easy recipes she actually prepares from the kitchen of her Residence Inn® suite.
Kaisa has created easy to follow recipes that you can prepare right in your Residence Inn suite.
BITES Create simple and delicious treats that will tide you over throughout the day.
- Mix ingredients in bowl.
- Refrigerate for 30 minutes to 1 hour.
- Roll into 1-inch balls. Enjoy anytime.
Frozen Banana Bites
- Peel one banana and mash it with the peanut butter and yogurt. Set aside.
- Peel the other four bananas. Slice into half-inch thick slices.
- Smear the banana, peanut butter, and yogurt mixture on half the banana slices and top with the other halves, making banana sandwiches.
- Place on a plate and freeze for at least two hours.
Strawberry Banana Yogurt Bites
- Mash the banana in a bowl with a fork. Mix in the yogurt.
- Using a knife, carve out the middle of each strawberry.
- Fill the center of each strawberry with the banana-yogurt mixture and top with sliced almonds.
SALAD + VEGGIES Cool and fresh options that always seem to hit the spot.
- SOUTHWEST BLACK BEAN CORN SALAD
- KAISA'S KALE PASTA SALAD
- CHICKPEA AND BLACK BEAN SALAD
- DECONSTRUCTED STUFFED PEPPERS
Southwest Black Bean Corn Salad
- In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
- Squeeze fresh lime juice to taste and stir in olive oil.
- Marinate in the refrigerator 30 minutes.
- Add avocado just before serving.
Kaisa's Kale Pasta Salad
- Boil water and cook noodles.
- Cook breakfast sausage and cut into bite sized pieces.
- Remove kale stems and cut into strips. Add lemon juice and massage kale leaves.
- Add pasta, sausage, peppers, cranberries, parmesan, dressing and stir.
- Salt and pepper to taste. Serve immediately or refrigerate for later.
Chickpea & Black Bean Salad
- Combine chickpeas and black beans with onions, peppers, celery, garlic, red pepper flakes and cilantro in a medium bowl.
- In a small bowl, whisk together vinegar, olive oil and lime juice
- Dress salad, salt and pepper to taste.
- Cover and refrigerate for 1-2 hours before serving.
Deconstructed Stuffed Peppers
- In a large skillet, brown beef; drain.
- Add water, tomatoes, green pepper, onion and seasonings; bring to a boil.
- Reduce heat and simmer until vegetables are tender.
- Stir in rice; cover and remove from the heat. Let stand for 5-8 minutes. Stir well and serve.
STEAK + POULTRY For a more filling meal with a healthy twist, check out these great options.
Kaisa’s Chicken Fajitas
- Cut chicken into strips, heat 1 tbsp olive oil in skillet, cook chicken thoroughly, remove from pan.
- Cut peppers and onion into strips, heat 1 tbsp olive oil, add vegetables and cook for 5 minutes until tender.
- Remove from pan.
- Mash avocado, stir in salsa.
- Heat tortilla in pan (2 minutes until slightly browned), flip and heat other side, add shredded cheese to melt.
- Remove tortilla from pan, add chicken, vegetables and guacamole. Serve warm.
Balsamic Skirt Steak Skillet
- In a large skillet set to medium-high, heat 1 tbsp. oil. Add garlic, cook for 1 minute. Add zucchini and yellow squash. Saute until vegetables are tender, 5 minutes. During the last 2 minutes, add tomatoes. Transfer to a bowl.
- To the same skillet, add 1 tbsp. oil. Pat steaks dry and season with salt and pepper. Add to skillet and cook until browned, 2 to 3 minutes per side for medium rare. Transfer to a plate and let rest.
- Drain fat from skillet. Add balsamic vinegar, sugar, salt and pepper. Cook, stirring, until reduced, about 5 minutes.
- Slice steak and serve with vegetables and balsamic glaze.
Seared Skirt Steak with Arugula & Tomatoes
- Heat oil in a cast-iron skillet on medium high heat. Season steak with salt and pepper and add to the hot pan. Cook steak for 3 to 4 minutes per side, until it is caramelized and slightly firm to the touch. Remove from pan and let rest.
- Lower the heat to medium. Add garlic and tomatoes to the pan, cooking for 1 to 2 minutes. Once garlic is lightly browned, add balsamic vinegar and cook for 2 more minutes. When the skins of the tomatoes start to split, remove from heat. Season with salt and pepper, to taste.
- Thinly slice steak and place on top of arugula. Add cherry tomatoes and pan drippings.
- Serve immediately.
PASTA + PIZZA Looking for a simple lunch or lighter dinner option? Here are a few ideas to make your mouth water.
- Divide the dough in half. Lightly flour your counter and then press or roll one half of the dough into a circle that's slightly smaller than the pan.
- Place your skillet over medium-high heat and add a teaspoon of cooking oil.
- Transfer the pizza dough to the pan. Cook for about 1 minute, or until you see large bubbles forming on top and the bottom is golden.
- Use the spatula to flip the pizza to the other side. Immediately top with sauce, cheese, and other toppings.
- Cover and reduce the heat to medium. Cook the pizza for another 4 to 5 minutes (or until cheese has melted). Cover and continue cooking if needed; adjust the heat to avoid burning crust.
- Cut and serve.
One Pot Shrimp Parmesan Pasta
- Heat olive oil in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook until onions have become translucent, about 3-4 minutes.
- Stir in pasta sauce, chicken broth, red pepper flakes and fettuccine; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
- Stir in shrimp and spinach until the spinach begins to wilt and the shrimp is cooked through, about 3 minutes. Stir in Parmesan.
- Serve immediately.