Rachael's Good Eats

Rachael's Good Eats Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Rachael's Good Eats, Health & Wellness Website, Santa Barbara, CA.
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My name is Rachael, a Dietitian and personal trainer promoting whole foods and an active lifestyle :) I want to show that eating healthy and moving your body can be fun and something to look forward to!

06/03/2026

Make my Mini Apple Tarts with 8g of protein per cup 😍🍎 one of my favorites from the dessert chapter of my cookbook, The High-Protein Plate

Comment ‘RECIPE’ and I’ll DM you the link to my cookbook — 33% off now!

This one is perfect for hosting/entertaining, a fun weekend baking project with your family, or honestly, keep them in the fridge for yourself throughout the week 😌 Made with nutrient-dense ingredients, per usual ❤️

05/31/2026

HOT HONEY HARISSA STEAK BOARD WITH CHARRED PEACHES + HERBY CHOP 🔥

This is definitely one of the best grilling dinners I’ve made in a while—and makes a PERFECT Father’s Day meal comin’ up!
We made everything on our BBQ Board and honestly, this thing is genius for grilling season. The super groove around the outside catches all the juices while you slice and chop, so you’re not making a complete mess all over the counter. Epicurean’s Paper Composite material is made in the USA, knife safe, dishwasher safe, naturally antimicrobial, and one of those gifts that actually gets used all summer [year] long.

Comment “BOARD” below and I’ll DM you the link to shop it 🤍

Recipe below 🙂

Marinade:
2 tbsp harissa
1 tbsp hot honey
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp kosher salt
½ tsp black pepper
1½–2 lb flank steak
2–3 semi-ripe peaches, halved & pitted
Optional: 1-2 cobs of corn, grilled
2 cups arugula
½ cup fresh herbs (basil, mint, parsley), roughly chopped
⅓ cup crumbled feta
½ lemon

Whisk marinade ingredients together and rub all over steak. Let sit while grill heats.
Grill peaches cut-side down 3–4 mins until charred.
Grill steak 4–5 mins per side or until desired doneness. Rest 5–10 mins.
Slice steak against the grain directly on the board and rough chop. Slice peaches and layer over top. Add grilled corn, if using.
Add arugula, herbs, feta, lemon juice, drizzle olive oil + extra hot honey. Toss gently right on the board and serve.

05/28/2026

Pesto Beef + Spinach Whipped Ricotta Stuffed Shells 😍 okkkkkk add it to your list and save this recipe! It’s such a comforting, filling and delicious one your whole fam will love. And makes for the best leftovers

Full recipe below, make sure to like, comment, and follow for more healthy recipes 💛

Serves 5-7

Ingredients:
8-9 oz GF jumbo pasta shells (~30 shells)
1 lb grass-fed ground beef
1 tbsp olive oil
3 garlic cloves, minced
1 tsp Italian seasoning
½ tsp red pepper flakes
¾ tsp kosher salt
½ tsp black pepper
2 cups fresh spinach, chopped
1 cup whole milk ricotta (or dairy-free! I used kite hill)
1 cup cottage cheese (sub lactose free)
1 egg
½ cup grated parmesan
¼ cup basil pesto
½ tsp salt
¼ tsp black pepper
2 cups marinara
1 cup shredded mozzarella
Fresh basil + olive oil, for finishing

Directions
Preheat oven to 375°F.
Cook shells until al dente. Drain and run under cold water for 30 seconds.
Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add beef, Italian seasoning, red pepper flakes, salt, and pepper. Cook until browned. Stir in spinach and cook until wilted.
Blend ricotta, cottage cheese, egg, parmesan, pesto, salt, and pepper until smooth. Fold in beef + spinach mixture.
Spread 1 cup marinara in a 9x13 baking dish. Fill shells with the mixture and arrange in dish. Spoon remaining marinara over top and sprinkle with mozzarella.
Bake 20–25 mins until bubbly and golden. Finish with fresh basil + olive oil before serving ✨

05/26/2026

This and 70-degree days 🌞

Easiest 30-minute grilled summer pasta salad on the menu every single week from here on out (til sept!) 🤌 Grilled chicken, corn, onion, asparagus & your favorite pasta with a simple pesto vinaigrette 🍃

I used Italian vinaigrette and fresh lime juice on the chicken to marinate for 5 minutes while the grill heats (or up to an hour in the fridge if you have time). Toss corn, asparagus and onion in olive oil and sea salt and grill until slightly charred. Boil your fav pasta on the stove, drain and rinse with cold water. Make your dressing with about 1/3 cup extra virgin olive oil and 2-3 heaping tbsp store-bought pesto. Build your pasta salad 😍 add fresh ground pepper and sea salt

Whole fam loved it 🫶 enjoy!

05/21/2026

Creamy Green Chicken Enchiladas 😍🍴 trust me, these will become your new favorite in rotation. Plus, it makes the best leftovers and turns into the perfect freeze-ahead meal 😊

Follow for more healthy recipes like this 👆, grab my cookbook, The High-Protein Plate 📕, and visit my blog rachaelsgoodeats.com for all my recipes + workouts

Serves: 4-5
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients:
2 tsp avocado oil
½ yellow onion, diced
1 red or yellow bell pepper, diced
3 garlic cloves, minced
3 cups cooked shredded chicken
1 (4-ounce) can mild diced green chiles
½ tsp sea salt, plus more to taste
½ tsp cumin
Juice of 1 small lime
⅓ cup sour cream
2 cups shredded Monterey Jack cheese, divided (any similar works)
½ cup shredded sharp cheddar cheese, divided
8 tortillas
1 (15-ounce) can green enchilada sauce (or salsa verde)
½ cup chicken bone broth

Optional toppings:
Sliced avocado, fresh cilantro, green onion, lime wedges

Directions:
Preheat oven to 400°F and lightly grease a 9x13-inch baking dish.
Heat the oil in a large skillet over medium heat. Add the onion & bell pepper and sauté for 5–6 minutes, until softened. Stir in the garlic and cook for another 1 minute.
Add the shredded chicken, green chiles, salt, cumin, lime juice, sour cream, 1½ cups Monterey Jack cheese, and ¼ cup cheddar cheese. Stir until creamy and combined. Remove from the heat.
In a saucepan over low heat, combine the green enchilada sauce and chicken broth. Stir until warmed through and smooth.
Pour small amount of the sauce into the bottom of the baking dish.
Warm tortillas slightly so they’re easier to roll. Spoon 1–2 tbsp of sauce onto each tortilla, then fill with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
Pour remaining sauce over the enchiladas, leaving some of the tortilla edges exposed so they can crisp up while baking.
Top with the remaining cheese and bake uncovered for 20–25 minutes, until bubbly and golden around the edges.
Let cool slightly, then top with avocado, cilantro, green onion, and a squeeze of lime before serving 🍋‍🟩

05/20/2026

Sloppy Joe Bowls (or sandwiches 😇) because I needed a healthier version from what I grew up on, plus it takes 30 minutes, which makes it the best weeknight dinner!

Sharing the full recipe below so make sure to like and save this post 💛 You can find 100 other recipes like this one, from breakfast to dessert, in my new cookbook, The High-Protein Plate. Available wherever books are sold & at the link in my bio 😊 do you have it yet???

Ingredients:
1 tbsp extra virgin olive oil
¼ cup diced yellow onion
1 green bell pepper, diced
3 garlic cloves, minced
1 lb ground beef
1 tbsp apple cider vinegar
3 tbsp unsweetened ketchup
2 tbsp tomato paste
½ cup bone broth
1 tsp chili powder
1 tsp yellow or Dijon mustard
½ tsp paprika
½ tsp sea salt
¼ tsp black pepper
Fresh chives, for garnish
Avocado, for garnish

Directions:
1. Heat oil in a large skillet over medium heat. Add onion + bell pepper and cook 4–5 mins, until softened. Stir in garlic and cook 30 secs.
2. Push veggies to one side and add ground beef. Cook 6–8 mins, breaking it up as it browns. Stir everything together, then mix in ACV, ketchup, and tomato paste. Add bone broth, chili powder, mustard, paprika, salt, and pepper. Bring to a simmer and cook 5–7 mins, until thickened.
3. Top with fresh chives and serve.
✨✨

05/13/2026

No Added Sugar Banana Muffins for toddlers 🍌🤗 when you accidentally order 5 bunches of bananas instead of 5… get ready for some banana recipes lol

We loved these 😍 as a dietitian and mama I’m always looking for more ways to fit in nutrient-dense ingredients to his snacks and meals. These check all the boxes, while having no added sugar (but definitely sweet enough 🤏)

Send this recipe to a mama friend 🤍

Makes: 10–12 muffins�Prep Time: 10 minutes�Cook Time: 18–23 minutes�Total Time: 30–35 minutes

Ingredients
3 very ripe bananas, mashed well�2 eggs�1/3 cup avocado oil or melted butter�1 teaspoon vanilla extract
1 1/4 cups oat flour�1/2 cup almond flour�1/4 cup tapioca flour
2 tablespoons h**p seeds�2 tablespoons ground flaxseed
1 teaspoon cinnamon�1 teaspoon baking soda�1/2 teaspoon baking powder�1/4 teaspoon sea salt
Optional:�1/3 cup chopped walnuts

Directions
Preheat oven to 350°F. Line a muffin tin or grease well.

In a large bowl, mash bananas until mostly smooth. Whisk in eggs, avocado oil, and vanilla extract until combined.

Add oat flour, almond flour, tapioca flour, h**p seeds, ground flaxseed, cinnamon, baking soda, baking powder, and sea salt. Stir until just combined. Do not overmix.

Divide batter evenly into muffin cups, filling each about 3/4 full. Bake for 18–23 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.

Let cool in the pan for 10 minutes before removing.

*Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

the end of an era 🤍After 5 years, we’ve made the decision to close Recreation Sweat later this summer.What started as a ...
05/12/2026

the end of an era 🤍

After 5 years, we’ve made the decision to close Recreation Sweat later this summer.

What started as a small workout accessory & activewear brand turned into something so much bigger than we ever imagined. It started during the pandemic years working out in our kitchen and became such a special way for all of us to stay connected and build community through fitness.

As many of you probably noticed, things have been a little quieter over there the last couple years. Between becoming a mom, shifting my focus more into recipe creation / my cookbook the last two years, and everything that goes into running a business, Rec Sweat deserves so much more time and energy than I can give it right now.

I’m so proud of what we built with such a small team (3 of us!), and so grateful for every single one of you who supported us along the way. Truly 🫶🏻

We’re doing one final goodbye sale before we officially close, with our biggest markdowns ever. Lots of pieces starting at $5 & everything has to go

Comment ‘SHOP’ and I’ll send you the DM to recreationsweat.com to pick your final pieces ❤️

Impossible to sum up how happy these last 2 years have made me 🤍 Happy Mother’s Day to all the moms out there 🫶🏻My reque...
05/10/2026

Impossible to sum up how happy these last 2 years have made me 🤍 Happy Mother’s Day to all the moms out there 🫶🏻

My request this year was family photos and it might just have to be every year while Hayes is young 🥲

Photos by ✨

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Santa Barbara, CA
93101–93103, 93105–93111, 93116–93118, 93120–93121, 93130, 93140, 93150,

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