Need some meal ideas?

Check out some of my favorite recipes.

NEED SOME MEAL IDEAS?

Check out some of my favorite recipes

 

Spinach, Tomato, and Quinoa Breakfast Casserole

 

Whip up one pan of this veggie-packed egg and quinoa casserole and you’re set for a week’s worth of breakfasts! It makes five servings of hearty, protein-packed meals. Just reheat briefly in a microwave or toaster oven, and go. Quinoa might sound like a surprising choice for a morning meal, but its nutty flavor compliments the rest of the dish and makes it more filling and protein packed. Cottage cheese (or ricotta) gives it even more protein and cheesy goodness.
Use this recipe as a template for other delicious combinations. You can swap the spinach and tomatoes for any other vegetables you like. Try kale and mushrooms, sautéed bell peppers and onions, or asparagus and artichoke hearts. We made this breakfast casserole recipe vegetarian, but it would also taste great with cubes of lean ham, turkey bacon, or chicken breast.
Try this breakfast casserole as part of this meal prep that you can make in 90 minutes or less.
Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 5 servings
Ingredients:
Nonstick cooking spray
2½ cups cooked quinoa
8 large eggs, lightly beaten
¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
4 cups raw spinach
1 cup cherry tomatoes, halved
½ cup finely chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Preparation:
1. Heat oven to 375° F.
2. Lightly coat 9×12-inch baking dish with spray. Set aside.
3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.
4. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
NutritionalData-SpinachTomatoAndQuinoaBreakfastCasserole


 

Avocado Egg Salad Toast

 

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings
Ingredients:
8 large hard-boiled eggs, coarsely chopped
1 ripe medium avocado, slightly mashed
2 Tbsp. fresh lemon juice
½ tsp. sea salt (or Himalayan salt)
4 slices low-sodium sprouted whole-grain bread, toasted
1 cup watercress
Preparation:
1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.
2. Spread ¼ of egg mixture onto each slice of toast.
3. Top evenly with watercress.
NutritionalData-AvocadoEggSaladToast


 

Gingerbread Protein Pancakes

 

There are few things better than waking up to the smell of pancakes on a wintry morning. But, when you’re trying to get fit, pancakes are rarely on the menu. That’s why I created these Gingerbread Protein Pancakes. They’re light and fluffy like regular pancakes, but thanks to the addition of whey protein, they also pack a high-protein punch. And, since they’re made without wheat, they’re gluten-friendly too.
The spice mix of cinnamon, ginger, cloves, and nutmeg creates more than you’ll use in the pancake batter, but you can save it in an airtight container and use it on top of oatmeal or in a smoothie to infuse it with that classic gingerbread flavor.
Total Time: 20 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: Makes 3 servings, 2 pancakes each
Ingredients:
1 tsp. ground cinnamon
1 tsp. ground ginger
1 pinch ground cloves
1 pinch ground nutmeg
1 scoop whey protein powder, vanilla flavor, or equivalent (or beachbody base shake)
⅓ cup reduced fat (1%) plain Greek yogurt
4 large egg whites (½ cup)
¼ cup old-fashioned rolled oats
2 Tbsp. coconut flour
1 tsp. spice mix (see below)
½ tsp. baking powder
2 tsp. molasses (Blackstrap if possible)
Nonstick cooking spray
¼ medium pear, cut into bite-sized chunks (optional)
Preparation:
1. To make spice mix, combine cinnamon, ginger, cloves, and nutmeg in a small bowl; mix well. Set aside.
2. Combine protein powder, yogurt, egg whites, oats, coconut flour, 1 tsp. spice mix, baking powder, and molasses in a medium bowl; mix well.
3. Heat large nonstick skillet lightly coated with spray over medium heat.
4. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 1 to 2 minutes, or until golden brown and cooked through.
5. Repeat until all batter is used.
6. Serve two pancakes topped with pear, if desired; serve immediately.
NutritionalData-GingerbreadProteinPancakes

 

Slow Cooker Cheesy Chicken Enchiladas

 

Total Time: 3 hrs. 28 min.
Prep Time: 15 min.
Cooking Time: 3 hrs. 13 min.
Yield: 10 servings, about 1 cup each
Ingredients:
1 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 medium jalapenos, seeded and deveined, finely chopped
1 lb. raw ground chicken breast
1½ cups dry farro, rinsed
1 (15-oz.) can black beans, rinsed, drained
1 cup frozen corn
1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes), no salt added
1 cup water
1 (10-oz.) can red enchilada sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup shredded jack (or cheddar or Mexican blend) cheese
3 medium green onions, chopped
¼ cup finely chopped fresh cilantro
Preparation:
1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
7. Top with green onions and cilantro; serve.
NutritionalData-SlowCookerChickenFarroEnchiladaBake


 

Macaroni and Cheese with Broccoli

 

When Autumn Calabrese wants to indulge in a bowl of macaroni and cheese, this is how she does it. Get your fill of veggies and comfort food at the same time with this mouthwatering recipe from her FIXATE cookbook. Sharp cheddar cheese and almond milk make a creamy cheese sauce with just the right amount of gooey goodness.
Total Time: 37 min.
Prep Time: 20 min.
Cooking Time: 17 min.
Yield: 8 servings, approx. 1½ cups each
Ingredients:
4 oz. dry whole wheat elbow macaroni (or pasta)
4 tsp. organic grass-fed butter (or organic coconut oil)
2 Tbsp. unbleached whole wheat flour
1½ cups unsweetened almond milk
1¼ cups freshly grated extra-sharp cheddar cheese
3 cups cooked chopped chicken breast, boneless, skinless
6 cups chopped broccoli florets, steamed
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
Preparation:
1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
2. Melt butter in large saucepan over medium heat.
3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
6. Add macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Serve immediately.
Tips and Variations:
• Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
• Asparagus, green beans or Brussels sprouts can be substituted for broccoli.
• A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.
NutritionalData-MacaroniAndCheeseWithBroccoli


 

Power Turkey Meatloaf

 

Total Time: 1 hr. 30 min.
Prep Time: 20 min.
Cooking Time: 1 hr. 10 min.
Yield: 8 servings, ⅛ meatloaf each
Ingredients:
2 lbs. raw 93% lean ground turkey
1 cup all-natural mild salsa
1 cup whole wheat bread crumbs
2 large eggs, lightly beaten
3 cloves garlic, finely chopped
1 tsp. sea salt (or Himalayan salt)
Ground black pepper (to taste; optional)
Fresh chopped parsley (for garnish; optional)
Preparation:
1. Preheat oven to 375° F.
2. Combine turkey, salsa, bread crumbs, eggs, garlic, salt, and pepper (if desired) in a large bowl; mix well with clean hands or a rubber spatula.
3. Shape mixture into shape of a loaf and place on ungreased 13 x 9-inch baking pan.
4. Bake for 60 to 70 minutes, or until center is no longer pink and meat is cooked through.
5. Let stand 10 minutes before serving. Serve garnished with parsley.
Sagi’s Tips: Cut cooked meatloaf into single servings and freeze in single re-sealable plastic bags for future meals.
NutritionalData-PowerTurkeyMeatloafBodyBeast

 

Avocado Hummus

 

Take your hummus game (or your guacamole game) to the next level with this unbelievably creamy avocado hummus recipe that blends chickpeas, tahini, lemon, and lots of avocado with spices and fresh herbs. Avocado lovers may never go back to plain old hummus after tasting this addictive version garnished with fresh cilantro.
Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 16 servings, about ¼ cup each
Ingredients:
1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
¼ cup fresh lemon juice
1 Tbsp. extra-virgin olive oil
2 cloves garlic
¼ cup tahini (sesame butter)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 medium ripe avocados, cut into chunks
1 dash ground cumin
2 Tbsp. finely chopped cilantro (for garnish; optional)
Preparation:
1. Place chickpeas, lemon juice, oil, and garlic in food processor (or blender) and pulse until chickpeas are mashed.
2. Add tahini; pulse for 1 minute. If hummus is too thick, add some of the reserved chickpea liquid. Season with salt and pepper if desired.
3. Add avocados and cumin; pulse until mixture is smooth and creamy.
4. Garnish with cilantro if desired.
NutritionalData-AvocadoHummus


 

Spiced Nuts

 

These cumin, cinnamon, and cayenne spiced nuts are sweetened with a touch of honey. This light snack with only 103 calories per serving.
Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 16 servings
Ingredients:
¼ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. ground cayenne pepper
½ tsp. coarse sea salt
1 large egg white (2 Tbsp.)
2 Tbsp. raw honey
2 cups mixed raw nuts
Nonstick cooking spray
Preparation:
1. Preheat oven to 325° F.
2. Combine cumin, cinnamon, cayenne pepper, and salt in a small bowl; mix well. Set aside.
3. Combine egg white and honey in a small bowl; whisk to blend.
4. Add nuts to egg white mixture; mix until nuts are well coated.
5. Sprinkle a small amount of spice mixture over nuts, toss to coat. Repeat until all of spice mixture has been used.
6. Place nuts on baking sheet, lightly coated with spray; spread into a single layer.
7. Bake for 30 minutes, stirring every 10 minutes.
NutritionalData-SpicedNuts_jcbyh1


 

Baked Oatmeal Cups with Berries and Bananas

 

(Makes 12 servings, 1 cup each)
Total Time: 45 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Ingredients:
Nonstick cooking spray
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
2 large bananas, mashed
1 Tbsp. raw honey
2½ cups old-fashioned rolled oats
1 Tbsp. ground cinnamon
1½ tsp. baking powder
1½ cups unsweetened almond milk
1 cup fresh blueberries (or raspberries)
Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside.
4. Combine oats, cinnamon, and baking powder in a medium bowl; mix well.
5. Add oat mixture to egg mixture; mix well.
6. Add almond milk; mix well.
7. Divide oat mixture evenly between prepared muffin cups.
8. Top evenly with blueberries.
9. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.
Tip: Raisins, walnuts, pecans, sunflower seeds, pomegranate seeds, or dark chocolate chips can be substituted for blueberries.
NutritionalData-BakedOatmealwithBerriesBanana


 

Blueberry Oatmeal Blender Muffins

 

Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 12 servings, 1 muffin each
Ingredients:
Nonstick cooking spray (optional)
1 cup reduced fat (2%) plain Greek yogurt
3 Tbsp. raw honey
2 large very ripe bananas, cut into chunks
2 large eggs
½ tsp. pure vanilla extract
2 cups old-fashioned rolled oats
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt (or Himalayan salt)
2 cups fresh or frozen blueberries
⅔ cup chopped raw walnuts
Preparation:
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
3. Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.
4. Gently fold in blueberries and walnuts.
5. Evenly divide batter among prepared muffin cups.
6. Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.
7. Transfer muffins to rack; cool.
NutritionalData-BlueberryOatmealMuffins

 

Spinach and Cheese Stuffed Mushrooms

 

Despite looking like a bar snack, these stuffed mushrooms are 100 percent good-for-you. Each mushroom is filled with a mixture of finely chopped mushrooms, onion, and creamy ricotta, and topped with a sprinkling of mozzarella that bakes to a beautiful golden brown. Garlic and crushed red pepper amp up the flavor. It’s hard to believe each one has only 25 calories.
Total Time: 47 min.
Prep Time: 15 min.
Cooking Time: 32 min.
Yield: 12 servings, 2 mushrooms each
Ingredients:
2 tsp. olive oil
24 large mushrooms, cleaned, stems removed and finely chopped
½ medium onion, finely chopped
3 cups raw baby spinach
4 cloves garlic, finely chopped
1 dash crushed red pepper
½ tsp. finely chopped fresh rosemary
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
½ cup part-skim ricotta cheese
½ cup shredded mozzarella cheese
Preparation:
1. Preheat oven to 350° F.
2. Heat oil in a large skillet over medium-high heat.
3. Add mushroom stems, onion, and spinach; cook, stirring frequently, for 5 to 6 minutes until tender.
4. Add garlic, red pepper, and rosemary. Season with salt and pepper (if desired); cook, stirring frequently, for 1 minute.
5. Add ricotta cheese; mix well.
6. Evenly fill mushrooms with spinach mixture.
7. Place mushrooms on a large baking sheet. Evenly top with mozzarella cheese. Bake for 20 to 25 minutes, or until bubbly.
NutritionalData-SpinachAndCheeseStuffedMushrooms


 

Buffalo Cauliflower Bites with Blue Cheese Sauce

 

The typical basket of buffalo wings in a restaurant has an incredible amount calories, and that’s before you dip them in creamy blue cheese sauce. Each fatty, fried chicken wing basted in buttery hot sauce has about 72 calories, and they’re served by the dozen.
This lighter, vegetarian version of Buffalo wings will have even the most ardent meat lovers craving more. We smothered baked cauliflower florets in a much healthier version of Buffalo sauce that has the same tangy, spicy flavor and paired it with a two-ingredient blue cheese sauce. Grab a plateful before everyone else eats them up.
Total Time: 55 min.
Prep Time: 20 min.
Cooking Time: 35 min.
Yield: 6 servings, approximately ¾ cup Bites and 3 Tbsp. Sauce each
Ingredients:
½ cup low-fat (1%) plain yogurt
2 Tbsp. crumbled blue cheese
Nonstick cooking spray
6 cups cauliflower florets
½ tsp. sea salt (or Himalayan salt), divided use
½ cup hot pepper sauce
⅓ cup rice vinegar
1 Tbsp. cornstarch, gluten-free (preferably GMO free)
2 tsp. ground chili powder
¼ tsp. ground smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. pure maple syrup
1 tsp. olive oil
Preparation:
1. Preheat oven to 350° F.
2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.
3. Lightly coat large baking sheet with spray.
4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt.
5. Bake for 20 minutes, or until tender-crisp.
6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved.
7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend.
8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.
9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.
10. Return cauliflower to oven. Bake for 5 minutes.
11. Serve hot with sauce.
NutritionalData-BuffaloCauliflowerBitesWithBlueCheeseSauce


 

Spinach Dip

 

We created a lighter version of the classic spinach dip, perfect for parties and potlucks. Ours has only 32 calories per serving. Eat it with raw veggies like carrots, celery sticks, radishes, or sliced bell peppers. For a spicy kick, sprinkle with a red pepper flakes before serving.
Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 8 servings, ¼ cup each
Ingredients:
10 oz. fresh baby spinach (about 6 cups), steamed until wilted
1½ cups nonfat plain Greek yogurt, drained
3 cloves garlic, finely chopped
¼ cup finely chopped green onions
1 Tbsp. fresh lemon juice
Sea salt and ground black pepper (to taste; optional)
Preparation:
1. Place spinach in colander; drain of all excess water.
2. Finely chop spinach; place in a medium bowl.
3. Add yogurt, garlic, green onions, and lemon juice; mix well.
4. Season with salt and pepper if desired.
5. Refrigerate until ready to serve.
NutritionalData-SpinachDip


 

Nachos

 

These nachos made with freshly-baked tortilla chips are going to become a snack you crave—good thing they have only 258 calories per serving!
Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings
Ingredients:
4 corn tortillas, cut into wedges
2 tsp. olive oil
½ medium lime
1 dash chili powder
Sea salt (to taste, optional)
½ cup cooked pinto beans, warm
4 oz cheddar (or jack) cheese, shredded
2 medium tomatoes chopped
½ medium onion, finely chopped
½ medium green bell pepper, chopped
½ medium jalapeno, seeds and veins discarded, finely chopped
¼ medium avocado, chopped
4 fresh cilantro sprigs, chopped
2 Tbsp. nonfat plain Greek yogurt
Preparation:
1. Heat oven to 375° F.
2. Brush both sides of tortillas with oil. Arrange in a single layer on a baking sheet. Bake for 10 to 15 minutes, or until crisp.
3. Squeeze lime over chips. Sprinkle with chili powder and salt (if desired).
4. Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese. Repeat.
5. Bake chip mixture for 3 to 4 minutes, or until cheese melts.
6. Top with tomatoes, onion, bell pepper, jalapeno, avocado, cilantro, and yogurt.
NutritionalData-Nachos

 

Pita Pizza

 

Pitas make an ideal pizza crust! These pita pizzas are topped with basil, peppers and onion, or you can substitute your favorite vegetables.
Total Time: 18 min.
Prep Time: 10 min.
Cooking Time: 8 min.
Yield: 4 servings
Ingredients:
4 (6½-inch) whole wheat pitas
¾ cup all-natural spaghetti sauce, no salt added
2 fresh basil leaves, chopped
2 oz. shredded mozzarella cheese (½ cup)
¼ medium onion, sliced
1 medium yellow bell pepper, sliced into rings
Preparation:
1. Preheat oven to 350° F.
2. Top pitas evenly with spaghetti sauce, basil, cheese, onion, and bell pepper.
3. Place pitas on baking sheet. Bake for 10 to 12 minutes, or until cheese is melted.
NutritionalData-PitaPizzas


 

Pesto Zucchini Noodles with Chicken

 

Total Time: 30 min.
Prep Time: 15 min.
Cooking Time: 15 min.
Yield: 2 servings
Ingredients:
1 tsp. olive oil
½ medium red onion, chopped
2 cloves garlic, finely chopped
1 cup sliced mushrooms
4 fresh basil leaves, finely chopped
2 medium zucchini
1 Tbsp. basil pesto sauce
6 oz. cooked chicken breast, boneless, skinless, sliced, warm
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add mushrooms and basil; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid. Set aside.
5. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.
6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 4 minutes, or until heated through.
7. Add pesto; mix well.
8. Evenly divide zucchini mixture between two serving plates; evenly top with chicken.
NutritionalData-PestoZucchiniNoodlesWithChicken


 

Shrimp Scampi

 

Try this healthy version of classic shrimp scampi.
Total Time: 22 min.
Prep Time: 10 min.
Cooking Time: 12 min.
Yield: 2 servings
Ingredients:
3 oz dry whole wheat pasta
2 Tbsp. olive oil, divided use
8 oz medium shrimp, peeled, deveined
1 clove garlic, crushed
1 Tbsp. yellow bell pepper, finely chopped
1 Tbsp. red bell pepper, finely chopped
2 Tbsp. fresh lemon juice
¼ cup low-sodium, organic vegetable broth
2 Tbsp. white wine
Ground black pepper (to taste; optional)
Crushed red pepper (to taste; optional)
3 fresh parsley sprigs, finely chopped
2 fresh basil leaves, finely chopped
Preparation:
1. Bring large pot of water to boil for pasta.
2. Cook pasta according to package directions; drain. Set aside.
3. While pasta is cooking, heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque and firm. Remove shrimp from pan. Set aside.
5. Heat remaining 1 Tbsp. oil over medium-high heat. Add bell peppers; cook, stirring frequently, for 3 to 4 minutes or until soft.
6. Add lemon juice, broth, wine, black pepper, and red pepper; cook, stirring frequently, for 1 to 2 minutes.
7. Add shrimp, parsley, and basil; cook until heated through.
8. Divide pasta between 2 plates; top evenly with shrimp mixture.
NutritionalData-ShrimpScampi


 

Chicken and Black Bean Burrito Bowl

 

Make your own Mexican-inspired chicken burrito bowl with cilantro-lime rice and all the trimmings. This recipe uses black beans, but you can substitute pinto beans if you prefer. With fresh salsa, a squeeze of lime, and creamy Greek yogurt on top of crisp romaine lettuce, no other dressing is needed.
Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings
Ingredients:
2 cups cooked brown rice, warm
1 Tbsp. fresh lime juice
2 Tbsp. finely chopped fresh cilantro
3 cups chopped romaine lettuce
1 cup cooked black beans, warm
1½ cups shredded cooked chicken breast, warm
½ cup shredded Monterey jack cheese
1 cup fresh tomato salsa
½ medium avocado, sliced
4 Tbsp. low-fat plain yogurt
Preparation:
1. Combine rice, lime juice, and cilantro in a medium bowl; mix well.
2. Evenly divide lettuce between 4 serving bowls.
3. Top evenly with rice mixture, beans, chicken, cheese, salsa, and avocado.
4. Top each bowl with 1 Tbsp. of yogurt; serve immediately.
NutritionalData-ChickenAndBlackBeanBurritoBowl

 

Fudgy Avocado Brownies

 

Not only do avocados add a boost of healthy fats, they also intensify the flavor of chocolate and make these brownies ultra rich, and decadent. These gluten-free treats are so fudgy and moist, you won’t even remember how healthy they are!
Total Time: 51 min.
Prep Time: 15 min.
Cooking Time: 36 min.
Yield: 16 servings, 1 brownie each
Ingredients:
Nonstick cooking spray
1 medium ripe avocado, mashed
¼ cup extra-virgin coconut oil, melted
1 large egg, lightly beaten
½ cup pure maple syrup
1 tsp. pure vanilla extract
¾ cup unsweetened cocoa powder
½ tsp. sea salt (or Himalayan salt)
¼ cup gluten-free flour
⅓ cup dark chocolate chips
Preparation:
1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 16 squares.
NutritionalData-FudgyAvocadoBrownies


 

Oatmeal Raisin Cranberry Cookies

 

Need a sweet treat that won’t end up on your waistline? Your healthy diet can include these delicious oatmeal cookies with sweet raisins and tangy cranberries.
Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 18 servings, 1 cookie each
Ingredients:
Nonstick cooking spray
1¼ cups whole wheat flour
1 cup old-fashioned rolled oats
½ tsp. baking soda
1 scoop Beachbody Whey Protein Powder, Vanilla Flavor
¾ cup thawed apple juice concentrate
½ cup unsweetened applesauce
¼ cup raisins
¼ cup unsweetened dried cranberries
Preparation:
1. Preheat oven to 350° F.
2. Lightly coat baking sheet with spray. Set aside.
3. Combine flour, oats, baking soda, and Protein Powder in a medium bowl; mix well. Set aside.
4. Combine apple juice concentrate and applesauce in a medium bowl; mix well.
5. Add the apple juice mixture to the flour mixture; mix until just blended.
6. Fold in raisins and cranberries; mix well.
7. Drop by rounded Tbsp. onto prepared baking sheet.
8. Bake for 10 to 15 minutes, or until lightly browned.
NutritionalData-OatmealRaisinCranberryCookie


 

Pumpkin Pie with Whole Wheat Crust

 

With cinnamon, nutmeg, and pure pumpkin puree, this pumpkin pie is sure to become a Thanksgiving favorite.
Total Time: 1 hr. 25 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 10 min.
Yield: 9 servings
Ingredients for Pie Crust:
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. maple syrup (or raw honey)
¼ tsp. sea salt
3 Tbsp. coconut oil
1 Tbsp. water
Ingredients for Pumpkin Pie:
1 (15 oz) can pumpkin puree
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
¼ cup maple syrup (or raw honey)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. sea salt
⅔ cup evaporated nonfat milk
For Pie Crust:
1. Preheat oven to 425° F.
2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
For Pie:
1. Reduce oven temperature to 350° F.
2. Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
4. Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.
NutritionalData-PumpkinPieWholeWheatCrust


 

Baked Apples

 

Enjoy these for a sweet and savory after-dinner treat!
Total Time: 50 min.
Prep Time: 10 min.
Cooking Time: 40 min.
Yield: 8 servings: ½ apple each
Ingredients:
⅓ cup old-fashioned rolled oats
¼ cup brown sugar, packed
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
1 dash ground cloves
1 Tbsp. butter, cut into small pieces
4 medium apples, cored
1 cup water
Preparation:
1. Preheat oven to 350° F.
2. Combine oats, sugar, cinnamon, ginger, nutmeg, cloves, and butter in a small bowl; mix with a fork until crumbly.
3. Fill apples evenly with oat mixture.
4. Place in an 8 x 8-inch pan; add water. Cover lightly with aluminum foil.
5. Bake for 20 minutes; remove foil, continue to bake for 20 minutes, or until apples are fork tender.
NutritionalData-BakedApples


 

No-Churn Chocolate Peanut Butter Shakeology Ice Cream

 

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings
Ingredients:
1 medium banana, cut into chunks
½ cup unsweetened almond milk
2 scoops Chocolate Shakeology
2 Tbsp. all-natural smooth peanut butter
Preparation:
1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
2. Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.
3. Serve immediately.
NutritionalData-ChocolatePeanutButterIceCream

Chocolate Banana Nutter

chocolate-banana-peanut-butter-shakeology-smoothie
1 serving Chocolate Shakeology
1 cup water
1 medium banana
1 Tbsp. all-natural peanut butter

For the best taste experience, use a blender and add ice. The more ice, the thicker it gets. Enjoy!

Calories: 350


Chocolate-Covered Strawberries

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1 serving Chocolate Shakeology
1 cup fresh or frozen strawberries
1 cup water

For the best taste experience, use a blender and add ice. The more ice, the thicker it gets. Enjoy!

Calories: 188


Orange Dream

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1 serving Vanilla Shakeology
½ cup 100% orange juice
½ cup water
½ tsp. grated orange peel

For the best taste experience, use a blender and add ice. The more ice, the thicker it gets. Enjoy!

Calories: 186


Iced Mocha

screen-shot-2016-10-05-at-2-13-24-pm1 serving Vanilla Shakeology
½ cup unsweetened almond milk
½ cup brewed coffee, cooled
1 tsp. unsweetened cocoa

For the best taste experience, use a blender and add ice. The more ice, the thicker it gets. Feel free to use any kind of milk or milk substitute—the more milk, the creamier it gets! Enjoy!

Calories: 158


Strawberry-Watermelon Surprise

screen-shot-2016-10-05-at-2-14-27-pm1 serving Strawberry Shakeology
½ cup water
½ cup diced watermelon
2 Tbsp. chopped fresh mint

For the best taste experience, use a blender and add ice. The more ice, the thicker it gets. Feel free to use any kind of milk or milk substitute—the more milk, the creamier it gets! Enjoy!

Calories: 155


Mojito

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1 serving Tropical Strawberry Shakeology
1 cup water
2 Tbsp. chopped fresh mint leaves
1 Tbsp. fresh lime

Calories: 166

*Also try these flavors: Greenberry, Café Latte, Chocolate Vegan, and Tropical Strawberry Vegan!


 

 

Shakeology No Bake Balls