Ginger Soy Flank Steak

Ginger, garlic, soy sauce, and honey combine to create an umami sauce that takes lean flank steak to another level of delicious.

Ingredients

• 2-inch slice fresh ginger, peeled, finely chopped

• 3 cloves garlic, finely chopped

• 1 Tbsp. crushed red pepper

• 2 Tbsp. fresh lime juice

• 1 Tbsp. raw honey

• ¼ cup reduced-sodium soy sauce

• 1 tsp. sesame seed oil

• 1½ lbs. flank steak (or tenderized round steak)

Instructions

1. Combine ginger, garlic, red pepper, lime juice, honey, soy sauce, and oil in a small bowl; whisk to blend.

2. Place steak in a shallow dish. Pour ginger mixture over steak; marinate, covered, turning once, for 1 hour in the refrigerator.

3. Preheat grill or broiler on high.

4. Grill or broil steak for 5 to 8 minutes on each side, or until the internal temperature reaches desired temperature on your meat thermometer (rare is 125° F., medium rare is 130° F., medium is 140° F.). Remove from heat; let steak rest for 5 to 10 minutes before slicing.

5. Slice steak thinly against the grain.

Vanilla Yogurt Bowl

This is no ordinary bowl of yogurt! We amped up the nutrition with a scoop of Vanilla Shakeology and topped it with fresh strawberries, bananas, and sliced almonds.

Ingredients

• ¾ cup reduced fat (2%) plain yogurt

• 1 scoop Vanilla Shakeology

• 4 medium strawberries, chopped

• ½ large banana, chopped

• 1 tsp. sliced raw almonds

Instructions

1. Combine yogurt and Shakeology in a medium serving bowl; mix well.

2. Top with strawberries, banana, and almonds.

Jamaican Coconut Shrimp and Cauliflower Rice

This flavor-rich Coconut Shrimp and Cauliflower Rice dish is a filling, healthy dinner!

Ingredients

• 24 raw medium shrimp, peeled, deveined, tails removed (approx. 12 oz.)

• 2 tsp. mild Jamaican jerk seasoning

• 2 tsp. extra-virgin organic coconut oil, divided use

• 3 cups cauliflower rice

• ¼ cup green onions, chopped

• ¾ cup green (or red) bell pepper, chopped

• ⅓ cup canned lite coconut milk

• 1 Tbsp. fresh cilantro, chopped

• 2 Tbsp. unsweetened shredded coconut

• 2 wedges fresh lime (for garnish; optional)

Instructions

1. Season shrimp with seasoning. Set aside.

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

3. Add cauliflower; cook, covered, stirring occasionally, for 4 to 6 minutes, or until cauliflower is tender. Set aside and cover to keep warm.

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

5. Add green onions and bell pepper; cook, stirring frequently, for 3 to 4 minutes.

6. Add coconut milk; cook, stirring frequently, for 1 to 2 minutes, or until most of coconut milk is absorbed.

7. Add shrimp; cook, stirring occasionally, for 2 to 3 minutes, or until shrimp is firm and opaque.

8. Evenly divide cauliflower rice between two serving plates. Evenly top with shrimp, cilantro, coconut, and lime wedges (if desired).

Recipe Notes

• Cauliflower rice may be found at your favorite grocery store.

• To make cauliflower rice, place half a medium head of cauliflower, cut into florets, in food processor; pulse until cauliflower is cut into pieces about the size of rice. Repeat with the other half. Place cauliflower on cheesecloth (or a heavy-duty paper towel), in small batches; squeeze dry.

Lentil and Feta Salad

This lentil salad is a winner in so many ways. It takes a little bit of effort to chop all of those fresh veggies and herbs, but once you’re done, you’ve got enough food for a week’s worth of meals.

Eat it in winter, spring, summer, or fall. It’s a good vegetarian source of protein and fiber and has only 221 calories per serving.

Ingredients

• ⅓ cup fresh lemon juice

• 2 Tbsp extra-virgin olive oil

• ½ tsp dried thyme (or 1½ tsp. chopped fresh thyme)

• sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

• 3 cups cooked lentils

• ½ cup crumbled feta cheese

• 1 medium cucumber finely chopped

• 3 medium celery stalks finely chopped

• 2 cups quartered cherry tomatoes

• 1 medium red bell pepper finely chopped

• ¾ medium red onion finely chopped

• ½ cup fresh parsley chopped

• ¼ cup cup fresh mint leaves chopped

Instructions

1. Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.

2. Season with salt and pepper if desired. Set aside.

3. Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.

4. Drizzle with dressing; toss gently to blend. Refrigerate, covered, for at least 1 hour (and up to 12 hours).

5. You can eat it after an hour, but the next day is the best!

Lemonade Popsicles

What's more refreshing than lemonade on a hot summer day? We've created an easy recipe for lemon popsicles using just three ingredients.

Ingredients

• 1½ cups water divided use

• 3 Tbsp. raw honey

• ½ cup fresh lemon juice

Instructions

1. Heat ½ cup water and honey in small sauce pan over medium-high heat; cook, stirring frequently, for 5 minutes or until well blended. Cool to room temperature.

2. Combine honey mixture and lemon juice in a bowl or pitcher. Gradually add remaining water to desired taste.

3. Pour evenly into four ice pop molds; freeze for at least four hours, or until set.

Buffalo Chicken Tenders With Blue Cheese Dip

These tangy, spicy chicken tenders dipped in creamy blue cheese sauce are delicious enough to make you forget they're only 158 calories per serving.

Ingredients

• 4 Tbsp hot pepper sauce (like Frank's®) divided use

• 2 Tbsp white vinegar

• 1 tsp garlic powder

• 1 tsp ground paprika

• 1 dash ground cayenne pepper to taste (optional)

• 1 lb raw chicken breast tenders

• ¼ cup reduced-fat (2%) plain yogurt

• 1 Tbsp crumbled blue cheese

• 4 medium celery stalks, cut into sticks

Instructions

1. Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne (if desired) in a small bowl; mix well.

2. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.

3. Preheat oven to 375° F.

4. Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.

5. While chicken is baking, combine yogurt and cheese in a small bowl; mix well. Set aside.

6. Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.

7. Serve chicken with dip and celery.

S’mores Shakeology

Love the evocative flavor of s’mores but don’t want to eat an actual s’more every day? This S’mores Shakeology recipe captures the summer's iconic flavor in a healthy smoothie!

Ingredients

• 1 cup unsweetened vanilla almond milk

• 1 tsp. pure vanilla extract

• 1 scoop Chocolate Shakeology

• 2 tsp. ground whole wheat graham cracker crumbs, divided use

• 1 cup ice

Instructions

1. Place almond milk, extract, Shakeology, 1 tsp. graham cracker crumbs, and ice in blender; cover. Blend until smooth. 

2. Pour into a serving glass and garnish with remaining 1 tsp. graham cracker crumbs; serve immediately.  

Watermelon and Feta Salad With Mint

This refreshing watermelon and feta salad is a great addition to any meal this summer — and it’s only 172 calories per serving!

Ingredients

• 2 Tbsp. extra-virgin olive oil

• 2 Tbsp. fresh lemon juice

• 1/4 tsp. sea salt

• 1/4 tsp. ground black pepper

• 1 dash hot pepper sauce, like Tabasco (optional; to taste)

• 3 1/2 cups cubed watermelon

• 2/3 cup crumbled feta cheese (about 2 1/2oz.)

• 3 Tbsp. sweet onion (like Maui or Vidalia), chopped

• 1/3 cup fresh mint leaves, chopped

Instructions

1. Combine oil, lemon juice, salt, pepper, and hot sauce (if desired) in a medium bowl; whisk to blend. Set aside.

2. Combine watermelon, cheese, onion, and mint in a large serving bowl.

3. Drizzle with dressing; toss gently to blend.

Healthy Taco Salad

Taco salads sound like a good choice, but they can have more than 1500 calories! We gave the classic taco salad a makeover that's light, healthy, and tasty.

Ingredients

• 2 tsp. olive oil

• 1 lb. raw 93% lean ground turkey

• 1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)

• ¼ cup water

• Nonstick cooking spray

• 8 (6-inch) corn tortillas, cut into strips

• ½ medium ripe avocado

• 1 Tbsp. lemon juice

• 1 dash garlic powder

• Sea salt (or Himalayan salt) (to taste; optional)

• 6 cups shredded lettuce

• 4 medium tomatoes, chopped

Instructions

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

2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.

3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.

4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.

5. Mash avocado in a small bowl with a fork.

6. Add lemon juice, garlic powder, and salt (if desired); mix well.

7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

Grilled Pork Chops with Peach and Jalapeño Salsa

This flavorful peach and jalapeño salsa makes a superb summertime topping. It's quick and easy to make, and is ready in minutes. All you have to do is grill the meat! 

Ingredients

• 2 medium ripe peaches peeled, chopped

• ¼ medium red onion choppped

• 1 medium jalapeño pepper seeds and veins removed, chopped

• ¼ tsp. crushed red pepper flakes

• 2 Tbsp. fresh lime juice

• ½ tsp. hot pepper sauce (like Tabasco®)

• 2 Tbsp. finely chopped fresh cilantro

• 4 raw center-cut pork chops lean, boneless

• ¼ tsp. sea salt (or Himalayan salt)

• ¼ tsp. ground black pepper

Instructions

1. Combine peaches, onion, jalapeño, red pepper flakes, lime juice, hot pepper sauce, and cilantro; mix well. Set aside.

2. Preheat grill or broiler on high.

3. Season pork chops with salt and pepper.

4. Grill or broil  chops for 4 to 5 minutes on each side, or until desired doneness.

5. Top pork chops evenly with salsa; serve immediately.

Slow Cooker Banana Bread Oatmeal

While birthday cake for breakfast might sound like the stuff of dreams, it certainly won’t help you fit into your skinny jeans. But this Slow Cooker Banana Bread Oatmeal might do the trick.

Ingredients

• 3 cups water

• 4 cups unsweetened almond milk divided use

• 1 cup dry steel-cut oats

• 3 large ripe bananas mashed

• 6 Tbsp. ground flaxseed

• 1 tsp. ground cinnamon

• ½ tsp. sea salt (or Himalayan salt)

• ½ tsp. ground nutmeg

• ¼ cup pure maple syrup

• 6 Tbsp. chopped raw walnuts

Instructions

1. Place water, 1 cup almond milk, oats, bananas, flaxseed, cinnamon, salt, and nutmeg in a 3-quart slow cooker; cover. Cook on low for 6 to 8 hours, or until oats are soft but chewy.

2. Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.

Recipe Notes

To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:

• Lightly coat inside of 6-quart Instant Pot with nonstick cooking spray.

• Add 2 cups water, 1 cup almond milk oats, bananas, flaxseed, cinnamon, salt, and nutmeg.

• Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 10 minutes. (Cook for 12 to 13 minutes for creamy oatmeal.)

• Follow manufacturer’s guide for natural release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.

• Evenly top each serving with remaining almond milk, maple syrup, and walnuts.

General Tso’s Chicken

 This Healthier General Tso's Chicken is made with tender chicken breast, a host of authentic aromatics and spices, and sweetened with pure maple syrup.

Ingredients

• 1 lb. raw chicken breast, boneless, skinless, cut into 2-inch pieces

• 2 Tbsp. + 1 tsp. cornstarch, divided use

• ¼ tsp. sea salt

• 1 tsp. sesame oil

• 2 cloves garlic, finely chopped

• 1 thin slice fresh ginger, peeled, finely chopped

• 2 Tbsp. reduced-sodium soy sauce

• ½ cup low sodium chicken broth

• 1 Tbsp. rice wine vinegar

• 2 Tbsp. tomato paste, no added sugar

• 2 tsp. hoisin sauce

• 1 tsp. pure maple syrup (or raw honey)

• 2 Tbsp. cold water

• 2 green onions, sliced

• 1 Tbsp. toasted sesame seeds

• 1 Tbsp. dried Thai chiles (optional)

Instructions

1. Preheat oven to 375° F.

2. Line baking sheet with parchment paper; set aside.

3. Place chicken, 2 Tbsp. cornstarch, and salt in a medium bowl; toss until well coated. 

4. Place chicken in a single layer on prepared baking sheet; bake for 12 to 15 minutes, or until cooked through. 

5. While chicken is baking, heat oil, garlic, and ginger in large skillet over medium heat; cook for 1 to 2 minutes.  

6. Add soy sauce, broth, vinegar, tomato paste, hoisin sauce, and maple syrup. Bring to a boil. Reduce heat to medium-low; cook for 4 to 5 minutes. 

7. Dissolve remaining 1 tsp. cornstarch in cold water; add to soy sauce mixture. Gently boil, stirring frequently, for another 3 to 4 minutes, or until sauce begins to thicken.
   

8. Add cooked chicken to sauce, coating thoroughly. 

9. Serve chicken sprinkled with sesame seeds, green onions, and chiles (if desired).
   

Blackberry Walnut Chocolate Shakeology

Blackberries give this Blackberry Walnut Chocolate Shakeology shake lots of fiber, and a generous serving of walnuts provide healthy fats, to keep you feeling satisfied longer.

Ingredients

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Chocolate Shakeology

• ½ cup fresh (or frozen) blackberries

• 2 Tbsp chopped raw walnuts

Instructions

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

Blueberry Chocolate Birthday Truffle Balls

There’s no better way to celebrate a milestone birthday (or any birthday, really!) than with a sweet treat.

Ingredients

• 1 oz. freeze-dried blueberries

• 2 scoops Chocolate (or Chocolate Vegan) Shakeology

• ¼ cup almond flour

• 1 medium cooked white sweet potato, cut into chunks

• ¼ cup reduced-fat (2%) plain Greek yogurt

• 2 Medjool dates, pitted, chopped

• 1 tsp. pure butter extract (optional)

• ¼ cup unsweetened cocoa powder

Instructions

1. Place blueberries, Shakeology, and almond flour in food processor; pulse to blend, or until blueberries are finely ground. 

2. Add sweet potato, yogurt, dates, and extract (if desired); pulse to blend. 

3. Place cocoa powder in a small bowl. Scoop 1 Tbsp. of blueberry mixture and roll into balls.

4. Place balls in bowl, rolling in cocoa powder to coat. 

Recipe Notes

• Freeze-dried fruit can be found at your local supermarket (Trader Joe’s has a great selection) or purchased online. No blueberries? Try a different freeze-dried fruit in the same amount, like bananas, dragon fruit, or strawberries.

• Substitute freeze dried raspberries for blueberries.

• Can’t find white sweet potato? You can also use yams. White sweet potato lends color to the truffle balls, but you can also use your meal-prepped sweet potato.

Homemade Guacamole

This guacamole recipe is simple and bursting with bright flavors like tomatoes, onions, fresh lime juice, and cilantro.

Ingredients

• 2 cups mashed ripe avocado (approx. 2 large)

• ¾ cup seeded, chopped Roma tomatoes (approx. 2 medium)

• ½ cup chopped onion, (approx. ¾ medium)

• ¼ cup fresh lime juice (approx. 2 limes)

• ¼ cup fresh cilantro, finely chopped

• 2 Tbsp. seeded, chopped jalapeno pepper (approx. 1 medium) (optional)

• 1 Tbsp. lime peel (lime zest) finely grated, (approx. 2 limes)

• 1 Tbsp. extra-virgin olive oil

• ½ tsp. sea salt (or Himalayan salt)

• ¼ tsp. ground black pepper

Instructions

1. Combine avocado, tomatoes, onion, lime juice, cilantro, jalapeno (if desired), lime peel, oil, salt, and pepper in a medium bowl; mix well.

2. Serve immediately, or refrigerate, covered tightly, for a few hours to let the flavors meld.

Recipe Notes

• The myth that leaving an avocado stone in the guacamole will keep it from turning brown began because people noticed that the guacamole directly under a stone stayed green, but this is because that was the part not exposed to the air. So, if you want to keep your guac bright green while storing, press a piece of plastic wrap directly over the top, squeezing out all the air bubbles so that the plastic is in direct contact with the guacamole, and voilà, no more browning!

• Mashing avocados can be done with a potato masher, the back of a fork (for a chunkier guacamole), or in a food processor (for a smoother guacamole).

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. 

Southwest Chicken and Black Bean Salad

Goodbye, sad salad. This vibrant Southwest Chicken and Black Bean Salad is bursting with flavor, makes meal prep a breeze, and stays fresh for days.

Ingredients

• 3 Tbsp. balsamic vinegar

• 2 Tbsp. fresh lemon juice

• ½ tsp. lemon pepper

• 4 tsp. extra-virgin olive oil

• 2 cups black beans

• 3 cups sliced orange bell peppers

• 3 cups sliced red bell peppers

• 1 cup thinly sliced red onion

• 2 cups chopped tomatoes

• 3 cups sliced grilled chicken breast

• ½ cup shredded sharp cheddar cheese

• 1 cup chopped fresh cilantro

Instructions

1. To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.

2. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

3. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars. 

4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 

Garlic Basil Shrimp With Zucchini Noodles

Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. We're getting hungry just thinking about this recipe.

Ingredients

• Hot water

• 5 medium zucchini spiralized (approx. 5 cups)

• 1 Tbsp. olive oil

• 8 oz. raw medium shrimp peeled, deveined

• 6 cloves garlic crushed

• ¼ cup prepared pesto sauce

• 4 fresh flat leaf (Italian) parsley sprigs, finely chopped

• 5 fresh basil leaves finely chopped

• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

• 4 Tbsp. sliced raw almonds

Instructions

1. Boil water in steamer (or large saucepan) over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat. Set aside.

2. Heat oil in large nonstick skillet over medium-high heat.

3. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.

4. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.

5. Add parsley and basil; toss gently until blended.

6. Season with salt and pepper if desired.

7. Divide zucchini between four serving plates; top evenly with shrimp mixture.

8. Garnish each serving with 1 Tbsp. almonds.

Chicken Piccata

This healthier chicken piccata recipe is prepared in the classic style and topped with flavorful mushrooms, artichokes, and capers.

Ingredients

• 4 (4-oz.) each raw chicken breasts, boneless, skinless

• 1 Tbsp. whole wheat flour

• 2 Tbsp. olive oil

• 1 clove garlic, finely chopped

• 2 Tbsp. fresh lemon juice

• ½ cup low-sodium, organic vegetable broth

• 6 Tbsp. capers

• 1 (14-oz.) can quartered artichoke hearts, packed in water, drained

• 2 cups sliced mushrooms

Instructions

1. Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.

2. Heat oil in a large skillet over medium-high heat.

3. Add chicken, cook for 3 minutes on each side, or until browned.

4. Add garlic; cook for 1 to 2 minutes or until tender.

5. Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle. 

Chocolate Matcha Energy Balls

Matcha, a powdered potent version of green tea, adds an extra boost of nutrition to these energy balls.

• ½ cup pitted Medjool dates

• ½ cup whole raw almonds

• ¼ cup Chocolate Vegan Shakeology

• 2 Tbsp. unsweetened matcha powder, divided use

• 1 tsp. pure vanilla extract

• 1 tsp. pure maple syrup

Instructions

1. Place dates, almonds, Shakeology, and 1 Tbsp. matcha in food processor. Pulse until well mixed.

2. Add extract and maple syrup. Pulse until well mixed.

3. Roll into 14 balls about the size of a Tbsp.

4. Roll balls in remaining 1 Tbsp. matcha.

5. Enjoy or store in refrigerator until ready to eat.