Clean Chimichurri for Contest Prep

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homemade-chimichurriIf you’re going to commit to something, you need to just fully commit. Leaving yourself an out, just lets you get away with maybe or maybe not putting 100% effort in. I decided to stop hemming and hawing and just make a commitment. As of today, I am officially registered for my next competition on October 26th. Figure class this time, baby. This schtuff just became real.

There’s lots to do between now and then, but I’m really excited to be on the way again. Upcoming tasks besides working out and prep diet are suit selection, tanning appointments, make up appointments, and much more. Yes, I’m going to have to be a girl once again. I hate HATE that tan… more than the heels. Being weirdly tan for less than a week is a small price to pay. I’m aiming for that trophy. I’ve never gotten a trophy for anything.

This time I’m going into it knowing so much more about how to eat clean yet still make it tasty. I don’t plan to suffer this time around. I’m going to be busy concocting healthy and great tasting prep recipes so look for them on here. I’d love your feedback. The other night, The Kid and I were eating Friday Night Dinner at California Pizza Kitchen. I decided to get the chicken and grilled veggies with a side of chimichurri sauce.

In case you’ve never heard of it, chimichurri is a spicy, pesto-like sauce that originates from South American cultures. You can use it as a sauce on grilled chicken, steak, veggies, eggs, pasta. It’s pretty much multi-purpose. The version at CPK was awesome and spicy! We’ve been going there for years so our server was more than happy to write down the official recipe for me.

“Real” chimichurri has quite a bit of olive oil in it. Yes, olive oil is a healthy variety but I love to eat directly from a spoon to pile on the chimichurri so I set about making a version that I could use in large amounts. I started with the CPK version and changed the portions up. It turned out perfectly. I had some on my chicken, hamburger, egg sandwich. Told you I had chimichurri issues.

The only complaint I had was that I didn’t start with a larger batch. I went small in case it didn’t turn out right.Tonight I’m blending up another batch. This time I might add in some lime juice.


  • 1 cup fresh parsleychimichurri-before-blending
  • 1 cup fresh cilantro
  • 1 clove garlic
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 2 Tbsp water
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper

Mix all ingredients into a food processor or blender and blend until smooth. I just tossed everything into the cup on my Magic Bullet. It couldn’t have been any easier. Makes approximately 8 – 1 Tbsp servings at 18 calories each. Yes, EIGHTeen. Seriously.

So pile on the chimichurri. Eat it from a spoon. Smear it on everything. Experiment with your herbs too. That’s always fun. If you’re more partial to pesto, I’ve got a recipe for that too. Have you ever tried chimichurri or are you a pesto person?

I hope you’ll join me on my journey back to the stage. There’s sure to be plenty of panic between now and then. I could use a few voices of reason and a bit of pep talking from time to time. Almost 6 months out! I got this. 🙂


  1. Wow!! Good for you – and good luck with your training (and eating!).

    • Thanks, Kim! I’m actually more excited now that the decision is made. I shouldn’t have waited so long. 🙂

  2. I tried this receipe but it tastes so different from CPK’s chimichurri sauce. Can you post the original you got from them to compare? Thanks!

    • I made this a couple years ago and I didn’t keep their recipe since I didn’t use it. It had a lot of olive oil in it. If you call your local CPK, they should give it to you. They were happy to write it down for me from their recipe book. 🙂

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