No-Bake S’mores Bars

Made with real Graham crackers, these toasty No-Bake S'mores Bars are satisfying sweet treats that taste like they just came off the campfire.

Ingredients

• 2 whole-wheat graham crackers (1 cracker sheet each) broken into large pieces

• 1 large ripe banana mashed

• ½ cup all-natural almond butter

• 2 Tbsp. unsweetened cocoa powder

• 4 scoops Chocolate Shakeology divided use

• ¾ cup part-skim ricotta cheese

• 1 scoop Vanilla Shakeology

• 2 to 3 drops marshmallow flavor (optional)

• 3 Tbsp. extra-virgin organic coconut oil melted

Instructions

1. Place graham crackers in food processor (or blender); process continuously until crackers are crushed into fine crumbs. Set aside.

2. Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Evenly sprinkle ⅓ of graham cracker crumbs in bottom of pan. Set aside.

3. Combine banana, almond butter, cocoa powder, 2 scoops Chocolate Shakeology, and ⅓ of graham cracker crumbs in a medium bowl; mix well with clean hands or a rubber spatula.

4. Press chocolate mixture into prepared pan. Cover with plastic wrap and press down to flatten into pan. Refrigerate for 1 hour to set.

5.  Place cheese, Vanilla Shakeology, and marshmallow flavor in food processor (or blender); process until smooth and well blended.

6. Evenly spread cheese mixture over chocolate mixture. Set aside.

7. Combine remaining 2 scoops Chocolate Shakeology and oil in a small bowl; mix until smooth. 

8. Evenly spread Chocolate Shakeology mixture over cheese mixture.    

9. Sprinkle top with remaining ⅓ of graham cracker crumbs. Lightly press graham cracker crumbs into top. Refrigerate for 1 hour, or until set. 

10. Cut into twelve bars (approx. 2½ x 2-inches). 

Skinny Buffalo Chicken Dip

To make this healthier Buffalo Chicken Dip, we've combined cayenne pepper hot sauce with two creamy cheeses, and yummy blue cheese crumbles.

Ingredients

• 2 oz . Neufchatel cheese , softened

• 1½ cups reduced fat (2%) plain Greek yogurt

• ¾ cup shredded part-skim Mozzarella cheese

• ⅓ cup cayenne pepper hot sauce

• ¼ cup crumbled blue cheese

• 1½ cups shredded cooked chicken

• Nonstick cooking spray

• 4 cups raw vegetables (like celery sticks, carrots sticks, jicama sticks, cherry tomatoes, and cucumber slices)

Instructions

1. Preheat oven to 350º F.

2. Combine Neufchatel cheese, yogurt, mozzarella cheese, hot sauce, blue cheese, and chicken in a medium bowl; mix well.

3. Place in a 1½-quart baking dish that is lightly coated with spray. Bake for 25 to 30 minutes, or until cheese is melted and edges begin to slightly brown.

4. Serve immediately with raw vegetables for dipping.

Slow Cooker Steel-Cut Apple Cinnamon Oatmeal

Slow Cooker Steel-Cut Apple Cinnamon Oatmeal. Set and forget it and wake up to a delicious healthy breakfast.

Ingredients

• Nonstick cooking spray

• 1½ cups water

• 1½ cups unsweetened almond milk

• 3 cups dry steel-cut oats

• 5 small apples chopped

• ¼ tsp. sea salt (or Himalayan salt)

• 1 tsp ground cinnamon

• 2 Tbsp. pure maple syrup

• 2 Tbsp. ground flax seed

Instructions

1. Lightly coat inside of slow cooker with spray.

2. Add water, almond milk, oats, apples, salt, cinnamon, maple syrup, and flax seed; mix well. Cook for 5 to 7 hours on low (or 2 to 3 hours on high), or until edges are brown but not burned.

Recipe Notes

• Times can vary. In order to make sure oatmeal doesn’t burn, test it out the first time during the day to see how long it takes the oatmeal to cook in your slow cooker.

• Leftover oatmeal can be stored in the refrigerator for up to 4 days, or frozen in individual portions.

Mediterranean Turkey Burgers

Topped with crunchy veggies and a tangy yogurt sauce, these Mediterranean turkey burgers will fill you up on good stuff without weighing you down.

Ingredients

• ¾ cup reduced-fat (2%) Greek yogurt

• 2 Tbsp. fresh lemon juice

• 2 cloves garlic finely chopped, divided use

• ¼ tsp. dried dill weed

• 1½ lbs. 93% lean ground turkey

• 1 medium red onion thinly slice half, finely chop half, divided use

• ¼ cup finely chopped sun-dried tomatoes

• 2 oz. frozen spinach thawed, squeeze out liquid using a kitchen towel, chopped

• 6 Tbsp. crumbled feta cheese

• 1 tsp. dried oregano

• ½ cup whole grain bread crumbs

• 1 large egg

• Sea salt and ground black pepper to taste; optional

• 1 medium cooked beet sliced thin

• ¼ medium cucumber sliced thin

Instructions

1. To make yogurt sauce, combine yogurt, lemon juice, 1 clove garlic, and dill in a small bowl; mix well. Refrigerate, covered, until needed.

2. Preheat grill or broiler to high.

3. Combine turkey, chopped onion, sun-dried tomatoes, spinach, cheese, remaining 1 clove garlic, oregano, bread crumbs, and egg in a medium bowl. Season with salt and pepper if desired; mix well with clean hands. Form turkey mixture evenly into six patties.

4. Grill or broil patties for about 5 minutes on each side, or until no longer pink in the middle.

5. Serve patties topped evenly with yogurt sauce, onion slices, beet, and cucumber.

Instant Pot Beef Stew

This Instant Pot Beef Stew recipe makes a richly flavored, hearty stew in less than half the time of a traditional recipe. 

Ingredients

• 2 Tbsp. olive oil

• 1½ lbs. raw lean beef stew meat

• 3 Tbsp. whole wheat flour

• 1 medium onion sliced thin

• 2 medium celery stalks cut diagonally into 2-inch pieces

• 6 medium carrots cut in half lengthwise, cut into 2-inch pieces

• 2 bay leaves

• ¾ tsp. sea salt (or Himalayan salt)

• ½ tsp. ground black pepper

• 3 cups low-sodium organic beef broth

Instructions

1. Turn Instant Pot to sauté. Add oil and beef; cook, stirring frequently, for 5 to 6 minutes, or until beef starts to brown.

2. Add flour; cook, stirring frequently, for 1 minute.

3. Add onion, celery, carrots, bay leaves, salt, pepper, and broth to Instant Pot. Cover and seal Instant Pot; cook, on stew/meat setting, for 35 minutes. Release pressure to vent immediately. Let sit for 10 minutes. Remove lid and discard bay leaves.

Chicken and White Bean Soup

Tender leeks, freshly chopped sage, and hearty cannellini beans give this Chicken and White Bean Soup a deep aroma and rich flavor profile.

Ingredients

• 2 tsp. olive oil

• 2 medium leeks, washed, cut into ¼-inch rounds (white and light green parts only)

• 1 tsp. finely chopped fresh sage (or ¼ tsp. dried sage)

• 3 cups low-sodium organic chicken broth

• 2 cups water

• 12 oz. rotisserie chicken meat, boneless, skinless, shredded

• 1 (15-oz.) can cannellini (white) beans, drained, rinsed

• 8 Tbsp. reduced-fat (2%) plain yogurt

• 4 Tbsp. microgreens (for garnish; optional)

Instructions

1. Heat oil in large saucepan over medium-high heat. 

2. Add leeks; cook, stirring frequently, for 3 to 4 minutes, or until soft.

3. Add sage; cook, stirring frequently, for 30 seconds, or until aromatic. 

4. Add broth and water. Bring to a boil, covered. Reduce heat; cook for 5 minutes.

5. Add chicken and beans; cook, uncovered, stirring occasionally, for 5 minutes, or until heated through.

6. Divide soup evenly between 8 bowls. Top evenly with a dollop of yogurt and microgreens.

Chocolate Eggnog Shakeology

Go ahead, curl up by the tree in your flannel pajamas with a mug of Chocolate eggnog.

Ingredients

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Chocolate Shakeology

• ½ tsp. ground allspice

• 1 tsp. pure rum extract

Instructions

1. Place almond milk, ice, Shakeology, allspice, and extract ice in blender; cover. Blend until smooth.

Baked Vanilla Oatmeal with Nutmeg

This easy oven Baked Oatmeal recipe features old-fashioned rolled oats, raw honey, and unsweetened applesauce for a touch of natural sweetness.

Ingredients

• Nonstick cooking spray

• 3 cups dry old-fashioned rolled oats

• 1½ tsp. baking powder

• 1 tsp. ground nutmeg

• ¼ tsp. sea salt (or Himalayan salt)

• 3 cups unsweetened almond milk

• 1 tsp. pure vanilla extract

• 2 large eggs

• ¼ cup unsweetened applesauce

• 2 Tbsp. raw honey*

Instructions

1. Preheat oven to 400° F.

2. Lightly coat a 2-quart baking dish with spray. Set aside.

3. Combine oats, baking powder, nutmeg, and salt in a medium bowl; mix well. Set aside.

4. Combine almond milk, extract, eggs, applesauce, and honey in a large bowl; whisk to blend.

5. Add oat mixture to milk mixture; mix well.

6. Pour mixture into prepared baking dish.

7. Bake for 35 to 40 minutes, or until top has browned.

Pesto Zucchini Noodles With Chicken

This savory zucchini noodles recipe is topped with pesto, sautéed mushrooms, and chicken for an ultra-low in calorie, low-carb substitute for pasta.

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. prepared pesto sauce

• 2 (4 oz. each) cooked chicken breast, boneless, skinless, sliced, warm

Instructions

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.

Sheet Pan Sweet Potato Hash With Eggs

This sheet pan sweet potato hash with eggs is an easy, high-protein breakfast!

Ingredients

• Parchment paper

• 2 medium sweet potatoes cut into 1-inch cubes

• 1 medium onion chopped

• 2 cloves garlic finely chopped

• 1 medium red bell pepper chopped

• 1 cup black beans drained, rinsed

• 1 cup corn kernels

• 1 Tbsp. + 1 tsp. olive oil

• 1 1/2 tsp. chili powder

• 1/4 tsp. ground cumin

• 1/4 tsp. ground smoked paprika

• 1/2 tsp. sea salt or Himalayan salt divided use

• 1/2 tsp. ground black pepper divided use

• 8 large eggs

• 2 Tbsp. finely chopped fresh cilantro

Instructions

1. Preheat oven to 400º F.

2. Line large sheet pan with parchment paper. Set aside.

3. Combine sweet potatoes, onion, garlic, bell pepper, beans, corn, oil, chili powder, cumin, paprika, ¼ tsp. salt, and ¼ tsp. pepper in a large bowl; toss gently to blend.

4. Place sweet potato mixture on pan. Bake for 18 to 20 minutes, stirring after 10 minutes. 

5. Create eight wells in sweet potato mixture. Gently crack an egg into each well. Season eggs with remaining ¼ tsp. salt and remaining ¼ tsp. pepper. Bake for 8 to 10 minutes, or until eggs are set.

6. Garnish with cilantro; serve immediately. 

Spaghetti Squash Lasagna

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Ingredients

• 1 small spaghetti squash (approx. 3½ to 4 lbs.)

• Nonstick cooking spray

• 4 cups all-natural marinara sauce

• 3 cups part-skim ricotta cheese

• 1 cup grated Parmesan cheese

• ¼ cup finely chopped fresh basil (optional)

Instructions

1. Preheat oven to 375° F.

2. Line large baking sheet with parchment paper. Set aside.

3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. 

4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. 

5. Reduce oven temperature to 350º F.

6. Scrape spaghetti squash flesh into stringy noodles.

7. Lightly coat 4-quart baking dish with spray. 

8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

9. Evenly top with Parmesan cheese.  

10. Bake for 30 to 32 minutes, or until golden brown and bubbly.

11. Garnish with basil (if desired).  

Wonder Whips

Ingredients: 
-1 cup plain Greek yogurt
-2 tsp PB2
-1 packet of stevia
-A cap full of vanilla extract or 1 pump of skinny girl syrups (I like salted caramel) 
-1/2 tsp cacao powder (optional) 

Topping ideas: 
-Fiber one cereal
-Snack bar (I like the extra crunch) 
-Handful of dark chocolate chips

Eat right away OR place in freezer for around 20-30 min and eat! Don’t leave in freezer it will be too hard to eat!

This is great for people that have a sweet tooth and want dessert without the guilt! 

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!

Whole Wheat Waffles

Just because you’re eating healthy doesn’t mean you can’t have waffles. This recipe is a pretty classic waffle recipe with whole wheat flour swapped for standard all-purpose flour, but the addition of flaxseed takes its healthy factor up that extra notch. Make them ahead of time, freeze, and pop one in the toaster when the waffle craving strikes.

Portion Fix containers: 1½ Yellow, 1 tsp

Ingredients

• 2 cups whole wheat flour

• 1 cup all-purpose flour

• 1 Tbsp. baking powder

• ¼ cup ground flax seed

• ½ tsp. sea salt (or Himalayan salt)

• 4 large eggs lightly beaten

• 2¾ cups unsweetened almond milk

• ¼ cup pure maple syrup

• 2 Tbsp. sunflower oil

• Nonstick cooking spray

Instructions

1. Combine flours, baking powder, flax seed, and salt in a medium bowl; mix well. Set aside.

2. Combine eggs, almond milk, maple syrup, and oil in a large bowl; mix well. Add flour mixture. Mix until blended.

3. Pour ¾ cup of batter at a time onto hot waffle iron, lightly coated with spray. Cook waffles until golden brown and crisp.

4. One serving equals one waffle; leftover waffles can be wrapped up and frozen.

**EASY TIP: Don’t want to mix the flour and add all the extra ingredients just buy the Kodiak cakes. I add less water to make it thicker or I’ll add some PB2 to make the batter thicker to make waffles. Break out your waffle iron and BAMMMMMM!!! Yummy breakfast is served!   

Turnip Fries

Ingredients:

• 4 turnips
• 1-2 tablespoons coconut oil
• ½ teaspoon garlic powder
• sea salt and black pepper, to taste

(Feel free to get creative with this and add seasonings you love)

Directions:

1. Preheat oven to 425 F.
2. Peel turnips and cut into steak fries, about ½ inch thick.
3. In a large bowl, toss all ingredients until turnip fries are well coated.
4. Place in a single layer on a cookie sheet lined with parchment paper.
5. Bake for 20 minutes.
6. Flip fries and bake an additional 15-20 minutes.

Egg White Pizza

Ingredients:

• 4 egg white

• 1/3 cup pizza sauce

• 1/2 cup mozzarella cheese

• Turkey Pepperoni

Directions:

1. In a nonstick skillet over medium heat, add the egg white and allow to begin cooking.

2. Place the lid on top to allow the top to cook.

3. Gently flip the egg white and place sauce, cheese and pepperoni on top.

4. Place lid back on top with burner off to melt the cheese.

5. ENJOY

Have fun with recipe! So many options you could play around with. You could do a taco pizza, all meat pizza, hawaiian pizza...you get my point. Never be afraid to get creative in the kitchen.

Simple BLT Salad

Ingredients:

• 2 handfuls of romaine lettuce
• 1 medium tomato chopped cup
• 4 slices of turkey bacon chopped

I personally love ALL the Bolthouse dressings.

Extra tips to save time and calories: I like to get the bags of lettuce already washed and chopped and mini tomatoes all I have to do is rinse off. When I make my turkey bacon I’ll make a full package at a time and put the rest in the refrigerator for the following day. I’m all about saving time.

Calorie tip: Put the salad dressing on the side and dip instead of pouring the dressing all over your salad. You'll be surprised at how much less dressing you’ll use the calories you’ll save.

Breakfast Quesadilla

These breakfast quesadillas are easy to prep and are a great grab-and-go breakfast during the week!

Ingredients

• 2 tsp. olive oil
• 1 medium onion chopped
• 1 medium red or orange bell pepper chopped
• 2 medium jalapeños seeds and veins removed, finely chopped (optional)
• 3 large eggs lightly beaten
• 4 large egg whites ½ cup
• 4 8-inch whole wheat tortillas
• ½ cup shredded cheddar cheese

Instructions

1. Heat oil in medium nonstick skillet over medium-high heat.

2. Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.

3. Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.

4. Top each tortilla evenly with egg mixture and cheese.

5. Fold each tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.

6. Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance.

Carrot Cake Smoothie

This Carrot Cake Smoothie recipe has all the flavors of a beloved carrot cake, without all the unnecessary fats and sugars.

Ingredients

• 1 cup unsweetened almond milk
• 1 cup ice
• 1 scoop Vanilla Shakeology
• 1 medium carrot cut into chunks
• ½ cup crushed pineapple in juice
• 2 Tbsp. chopped raw walnuts
• ½ tsp. ground cinnamon

Instructions

1. Place almond milk, ice, Shakeology, carrot, pineapple, walnuts, and cinnamon in blender; cover. Blend until smooth.

Baked Apple Chips

Ingredients

• parchment paper

• 4 small red apples

• 1 tsp. ground cinnamon

Instructions

1. Preheat oven to 275° F.

2. Line baking sheet with parchment paper. Set aside.

3. Place apples in a medium bowl. Sprinkle evenly with cinnamon; toss to blend.

4. Place apples on prepared baking sheet. Bake for 45 minutes, turn, bake for an additional 45 minutes, turn, bake for 30 to 45 minutes, or until apples have dried and are starting to get crisp.