Apple Cinnamon Quesadilla

Not only is this Apple Cinnamon Quesadilla a hit with the kids, it makes for a quick breakfast, healthier dessert, or a great midday snack.

Ingredients

• 1 (6-inch) whole wheat tortilla

• 2 Tbsp. cream cheese softened

• ½ tsp. ground cinnamon

• ½ tsp. raw honey

• ½ medium apple thinly sliced

Instructions

1. Spread half of tortilla with cream cheese. 

2. Top cream cheese with cinnamon, honey, and apple. Fold tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until apple has softened and tortilla is golden brown. 

Zucchini Ravioli

What you’ll need:

4 medium zucchini
2 c. ricotta
1/2 c. finely grated parmesan, plus more for garnish
1 large egg, lightly beaten
1/4 c. thinly sliced basil, divided
1 clove garlic, minced
kosher salt
Freshly ground black pepper
1 1/2 c. marinara
1/2 c. shredded mozzarella

Directions:
PREP TIME: 0:20
TOTAL TIME: 0:50
Preheat oven to 375° and grease a large baking dish with olive oil.

Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”

Make the Filling: In a medium bowl, combine ricotta, Parmesan, egg and 2 tablespoons basil and season with salt and pepper.

Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around the zucchini and top ravioli with mozzarella.

Bake until zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 25 to 30 minutes.

Top with remaining basil and Parmesan and serve.

TIPS: Don’t stress over the zuccini noodles. It took me about 3 tries before I felt confident on how to assemble them. Also don’t stress if you run out of a certain ingenditent. I learned to just roll with it. Example: I ran out of pasta sauce so instead I added a can of tomatoes on top that I had on hand and it still turned out delicious!

Sweet Potato and Chicken Wraps

Here’s a delicious and innovative take on a collard green wrap that gives you a complete meal on-the-go. It’s kind of like a chicken salad wrap, but it uses mashed sweet potato as a binder instead of mayo, which takes it to a whole new level of flavor!

SERVES: 4 (2 wraps each) Prep Time: 35 min. 

Ingredients

• 3/4 cup extra-virgin olive oil
• 3 tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• 1 tsp raw honey
• 1/4 cup fresh basil leaves
• 1/2 tsp + dash sea salt (or Himalayan salt), divided use
• 1/2 tsp + dash ground black pepper, divided use
• 8 large collard green leaves
• 2 cups mashed cooked sweet potato (approx. 2 small)
• 1 tbsp + 1 tsp melted ghee (organic grass-fed, if possible)
• 3 cups chopped cooked chicken breast, boneless, skinless
• 1 cup chopped bell peppers (approx. 11⁄3 medium)
• 1/2 cup chopped tomato (approx. 1 medium)
• 1/2 cup sliced green onions

1. Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in blender; cover. Blend until smooth. Set aside.
2. Remove stem from each collard green leaf where it touches base of leaf. Pare down remaining stem with a vegetable peeler until it is flush with rest of leaf. Set aside.
3. Combine sweet potatoes, ghee, remaining 1⁄2 tsp. salt and remaining 1⁄2 tsp. pepper in a large bowl; mix well.
4. Add chicken, bell peppers, tomato, and green onions; mix well.
5. Lay out prepared collard leaves, dark green side down. Evenly top with (approx. 2⁄3 cup) sweet potato mixture. You may add 1 Tbsp. of dressing to each leaf, or reserve it to dip in later.
6. Roll up each leaf like a burrito, then wrap it tightly in plastic wrap.
7. When ready to serve, slice each wrap in half while still in plastic wrap; peel

RECIPE NOTES:

• To prepare sweet potatoes, pierce whole sweet potatoes multiple times with a fork and bake at 425o F for 40 minutes, or until soft to the center.

• Leftover wraps will keep in refrigerator, wrapped in plastic, for up to 5 days.

1 red, 1 green, 1 yellow, 1 orange, 1 tsp.

9 Pre-Workout Meals for 80 Day Obsession

Pre-Workout Meals for 80 Day Obsession Plans A, B, and C

If you are following plan A, B, or C, your pre-workout meal will have the following containers:

• 1 Green (vegetables)
• 1 Red (protein)
• 1 Yellow (carbohydrates)
• 1 tsp. (oils and nut butters)

Asparagus and Eggs

Top steamed or roasted asparagus with a pair of eggs. Hard-boiling the eggs makes for easy meal prep, but if you like your eggs poached or soft-boiled, the yolks will create a luscious sauce. Serve with baked sweet potato or atop a slice of whole-grain toast.

This pre-workout meal has:

• 10 large spears asparagus
• 2 eggs
• ½ cup baked sweet potato (or 1 slice whole-grain toast)
• 1 tsp. olive oil (for roasting asparagus, or drizzled on toast)

Meal Prep Tip: Bake a few small sweet potatoes, hard-boil a batch of eggs, and roast asparagus for several meals.

Breakfast Burrito

In a rush? This grab-and-go dose of protein and carbs can be eaten quickly and won’t feel heavy during those booty-burning squats you’re about to do.

This pre-workout meal has:

• 1 cup spinach
• 2 eggs, scrambled
• 1 small whole grain tortilla (6-inch)
• 1 tsp. olive oil

Meal Prep Tip: Add olive oil to a heated pan and cook the spinach until soft, then add scrambled eggs and cook until just set. Spoon the egg mixture into a warm tortilla and roll. Breakfast burritos can be made ahead and frozen. Wrap individual burritos in sheets of wax paper, place in a plastic bag or freezer-safe container and freeze. Reheat in a microwave for 2 minutes.

Spinach and Bacon Quinoa Muffins

These savory muffins are perfect for meal prep. Why not make a big batch to freeze so you always have a healthy, pre-workout meal at-the-ready?

This pre-workout meal has:

• 1 cup spinach
• 1 Tbsp. green onions
• 1 egg, scrambled
• 2 slices cooked turkey bacon, chopped
• ½ cup cooked quinoa
• 1 tsp. olive oil

Meal Prep Tip: Heat oven to 375° F. Cook the spinach with olive oil until just wilted. Transfer spinach to a bowl, add all of the remaining ingredients, and stir to combine. Then spoon the mixture into a muffin pan lined with muffin cups or coated with nonstick spray. Bake for 20 minutes. This amount of ingredients makes three muffins (one serving), and can be easily multiplied to make more. Feel free to add different veggies. I added a cup of tomotos, onions, green pepper and spinach. 

Pumpkin Parfait

Packed neatly into a Mason jar, this yogurt and roasted pumpkin parfait with cinnamon and muesli is a perfect grab-and-eat breakfast before early morning workouts. Make several of these ahead of time to store in the fridge.

This pre-workout meal has:

• 1 cup roasted pumpkin or butternut squash
• ¾ cup reduced fat (2%) plain Greek yogurt
• ¼ cup muesli
• 1 tsp. coconut oil (for roasting)
• ½ tsp. cinnamon

Meal Prep Tip: Baking pumpkins, which are smaller and sweeter, are best for this dish. Peel the pumpkin, cut it in half and scoop out the seeds, then cut it into bite-sized cubes. Place on a baking sheet, drizzle on 1 tsp. of coconut oil per cup of pumpkin, sprinkle with cinnamon, and roast in an oven heated to 375° F for about 30 minutes, or until soft. When cool, layer half of the yogurt, ½ cup pumpkin, and 2 Tbsp. muesli in a jar or other container; repeat.

Snack Style

Don’t like to eat before working out? Reach for this light combination of ingredients that will make your pre-workout meal feel more like a snack. This combination of ready-to-eat foods is perfect for days when you don’t have time to cook.

This pre-workout snack has:

• ½ cup baby carrots
• ½ cup cucumber slices
• 2 hard boiled eggs
• 2 whole-grain rice cakes
• 1 tsp. nut butter

Meal Prep Tip: All you need to prepare to make this meal ahead of time are the hard-boiled eggs. An electric egg cooker makes that fast and easy.

Breakfast Grain Bowl

Substitute any vegetables you like in this light, but satisfying grain bowl that can be prepped in advance and quickly assembled at meal time. If you prefer freshly cooked eggs with a soft yolk, try this with poached or sunny side up eggs.

This pre-workout meal has:

• ½ cup roasted broccoli
• ½ cup roasted butternut squash
• 2 eggs
• ½ cup cooked quinoa
• 1 tsp. olive oil
• 2 tsp. balsamic vinegar (optional)

Meal Prep Tip: Every ingredient in this grain bowl can be made in advance! Roast all of the vegetables together, prep quinoa (or brown rice) in a rice cooker, and make a large batch of hard-boiled eggs.

Pre-Workout Meals for 80 Day Obsession Plans D, E, and F

If you follow plan D, E, or F, your pre-workout meal has the same containers as the lower-calorie meal plans, plus an additional purple container. Simply add any fruit from the purple container food list (½ large banana, 1 cup berries, 1 small orange, etc.) to any of the meals listed above. Or, try these scrumptious Zucchini Muffins.

Zucchini Muffins

Easy to make, and so yummy it’s hard to believe that these naturally sweet zucchini muffins are good for you. And with three small muffins per serving, they’re really satisfying! The ricotta topping is reminiscent of cream cheese frosting, and adds extra protein.

This pre-workout snack has:

• 1 medium zucchini, grated
• ½ large banana, mashed
• 1 egg
• ¼ cup dry old-fashioned rolled oats
• 1 tsp. coconut oil
• ¼ tsp. cinnamon
• dash nutmeg
• dash ginger
• 6 Tbsp. part-skim ricotta

Meal Prep Tip: Heat oven to 375° F. Sauté the zucchini with 1 tsp. coconut oil until it has decreased in volume by about half. Then, mix it with the banana, oats, egg, and spices. Spoon the mixture into muffin cups or a muffin pan coated with nonstick spray (this amount makes three muffins) and top each muffin with 2 Tbsp. ricotta. Bake for 20 minutes. Let cool, then store in the fridge (or freezer) until ready to eat. The amounts listed are for one serving, but you can multiply the ingredient amounts to make multiple servings.

The riper the banana the sweeter these will be (a perfect way to use up those mushy, brown bananas). To make zucchini muffins for plan A, B, or C, omit the banana and stir the ricotta into the muffin mixture instead of spreading it on top. They will be less sweet, but still scrumptious.

Vegan Pre-Workout Meals for 80 Day Obsession

If you are following the 80 Day Obsession Vegan Plan A, B, C, D, or E, your pre-workout meal will have the following containers:

• 1 Green (vegetables)
• 1 Red (protein)
• 1 Yellow B (tubers and more processed grains)
• 1 tsp. (oils and nut butters)

For Plan F, add one extra teaspoon to any of the meals below.

Vegan Veggie Burger

We served this veggie burger with roasted sweet potatoes for easy meal prep, but you can make an open-faced sandwich by toasting half of a whole-grain English muffin instead.

This pre-workout meal has:

• ½ cup spinach
• ½ cup mushrooms
• 1 veggie burger patty
• ½ cup sweet potatoes (or 1 slice whole-grain toast)
• 1 tsp. olive oil

Meal Prep Tip: Save time by baking sweet potatoes whole, then peel and cube them, if desired. Instead of sautéing, try roasting the mushrooms at the same time as the potatoes. Arrange sliced mushrooms evenly on a baking sheet coated with nonstick spray, drizzle with olive oil, and roast in a 375° F oven for about 20 minutes

Vegan Breakfast Scramble

Protein-packed tofu takes on the flavor and texture of scrambled eggs in this yummy breakfast dish that gets its yellow color from turmeric. We like it with sautéed onion and pepper, but if you prefer something gentler on the tummy before a workout you can swap them for a cup of spinach or mushrooms.

This pre-workout meal has:

• ½ cup onion
• ½ cup bell pepper
• 1 tsp. coconut oil
• ¾ cup firm tofu, chopped
• dash ground coriander
• dash ground cumin
• dash turmeric
• 1 slice whole-grain toast

Meal Prep Tip: Sauté onion and pepper in coconut oil. Add tofu and spices and cook until heated through. Serve with toast. This vegan scramble keeps well in the fridge, so make double or triple the recipe and have your pre-workout meal prepped for several days.

2 Ingredient Pumpkin Muffins

Ingredients:

• 1 can of pumpkin puree
• 1 box of spice cake mix

Directions:

1. MIX TOGETHER (will be thick)
2. Bake at 350* 18-22 minutes or until a knife comes out clean.

Tip: Feel free to add nuts and raisins if you feel like being an overachiever!

Best Healthy Coffee Ever

1/4 to 1/2 tsp Coconut Oil - depending on amount of coffee

1/2 tsp vanilla extract

Coffee

Directions: Put the coconut oil and vanilla extract into your coffee. Place ingredients in your blender. Blend and ENJOY. So frothy and so good.

Bell Pepper Nachos!

Wife made husband approved

Ingredients:

• ¼ medium onion chopped
• 8 oz raw 93% lean ground turkey
• 1 tsp. Taco Seasoning Blend
• ¼ cup water
• 1 medium orange bell pepper cut into 1-inch wide slices
• ¼ cup shredded sharp cheddar cheese
• 1 medium jalapeño seeds and veins removed, sliced (optional)
• ½ cup pico de gallo or salsa

Instructions:

1. Cook ground turkey (I used a crock pot and cooked on low for 6 hours and added my taco seasoning)
2. Preheat oven to 375° F.
3. Arrange peppers in an oven-proof baking dish; top with turkey mixture and cheese.
4. Bake for 5 to 8 minutes, or until cheese melts.
5. Divide pepper mixture evenly between two serving plates. 
6. Pick your choice of toppings!

Healthy tip: replace sour cream with plain Greek yogurt