Amber Elizabeth - October 2011


Amber's Quick Facts

She’s a true Cancer: 28 years old, born July 8, 1983. “I’m a Cancer. I hate to admit my sensitivity, but it’s inevitable. More than anything, I’m a nurturer.”

She’s a small town girl: Born in Lima, NY. “It has one stop light and nothing happens there except farming and backyard BBQs.”

Her dogs have funny names: “I have two small mutts I rescued in LA: Dougie Fresh and Randi Pants!”

She’s a neat freak: “I take pleasure in laundry and fold my t-shirts perfectly.”

She’s a little dorky: “I do or say something weird, funny or embarrassing on a daily basis. The people in my life love me for the dork that I am.”

Model Meal Plan

Breakfast: Turkey bacon, Ezekiel toast and two poached eggs or cereal with almond milk.

Lunch: Reduced sodium turkey breast wrap with arugula and roasted red peppers or a tuna melt on Ezekiel toast.

Snack: Roasted red pepper hummus and veggies.

Dinner: Grilled chicken, roasted asparagus and a side of brown rice or steak filet and sweet potato.

Amber’s Roasted Brussels Sprouts with Balsamic Reduction

Try her amped-up recipe for a classic veg side dish. It’ll make you a Brussels believer!

Ready in 45 minutes • Makes 4 servings

  • 3 cups Brussels sprouts, cut into quarters
  • 2 tbsp pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • Balsamic Reduction
  • 3 cups balsamic vinegar


  1. Lightly roast pine nuts over low heat and set aside.
  2. Toss sprouts with 1/2 cup of extra virgin olive oil, and 1/2 cup of balsamic vinegar. Put sprouts evenly on a baking sheet and into the oven at 350 for about 30 minutes (more for crispy).
  3. While baking, pour 3 cups of balsamic into a pan and continuously whisk on medium heat until boil and during boil to avoid burning, once the vinegar reaches a syrup consistency reduce heat and mix in a tablespoon of brown sugar. This will make about 1.5 cups of balsamic reduction to pour over finished sprouts.
  4. After sprouts are finished baking add them to a bowl with roasted pine nuts and drizzle with reduction sauce.

Nutrients per serving: Calories: 510, Total Fats: 32 g, Saturated Fat: 4.5 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 75 mg, Total Carbohydrates: 45 g, Dietary Fiber: 3 g, Sugars: 35 g, Protein: 4 g, Iron: 3 mg