Strawberry Walnut and Oats Shakeology

As if Shakeology isn't already filling all on its own, add a little walnuts and oats and you got yourself a winner. Enjoy as a breakfast, lunch or dinner.

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
1 cup unsweetened almond milk
1 scoop Strawberry Shakeology
2 Tbsp. old-fashioned rolled oats
1 Tbsp. chopped raw walnuts
1 cup ice

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

Apple, Fennel and Arugula Salad in a Mason Jar

Another mason jar option for salad, packed with apples, fennel, arugula and more for plenty of crunch and flavor in each bite. Take it on the go and skip the fattier options at lunch while at the office.

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
4 cups warm water
¾ tsp. sea salt (or Himalayan salt), divided use
1 medium Granny Smith apple, cored, thinly sliced
½ cup apple cider vinegar
4 tsp. extra-virgin olive oil
2 tsp. raw honey
2 cups thinly sliced fennel
¼ cup toasted pecan pieces
4 cups baby salad greens
4 cups fresh arugula

Preparation:
1. Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.
2. Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.
3. While apple is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and honey in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
4. Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.
5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Chicken and Black Bean Burrito Salad in a Mason Jar

A perfect on-the-go salad with a healthy dose of fiber from jicama and beans, and it's a great way to use leftover rotisserie chicken. Topped with a lime juice, jalapeno, cilantro and garlic dressing, it's the freshest tasting salad you may ever have!

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
½ cup fresh lime juice
2 Tbsp. + ½ cup coarsely chopped fresh cilantro, divided use
1 clove garlic, coarsely chopped
1 medium jalapeno, seeds and veins removed, coarsely chopped
1 Tbsp. extra-virgin olive oil
2 cups canned black beans
4 oz. shredded cooked chicken breast
1 cup chopped jicama
½ cup thinly sliced radishes
1 cup thinly sliced red onion
1 cup halved cherry tomatoes
¼ cup shredded cheddar cheese
8 cups chopped romaine lettuce

Preparation:
1. Place lime juice, 2 Tbsp. cilantro, garlic, and jalapeno in a blender; cover. Blend until smooth.
2. Slowly add oil, blending continuously, until well mixed. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
3. Evenly layer beans, chicken, jicama, radishes, onion, tomatoes, cheese, lettuce, and remaining ½ cup cilantro on top of dressing in jars.
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Mushroom Barley Burgers with Sage

Why eat frozen patties when it doesn't take much time at all to make your own delicious patties that are healthy for you, too? After sinking your teeth into these burgers, you'll wonder why you ever had those frozen patties in the first place!

Total Time: 55 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 4 servings
 
Ingredients:
3 tsp. olive oil, divided use
1 medium onion, finely chopped
4 oz. finely chopped mushrooms
2 cloves garlic, finely chopped
2 Tbsp. finely chopped fresh sage (or 1 tsp. dried sage)
½ tsp. sea salt
½ tsp. ground black pepper
1½ cups cooked pearl barley (see below)
2 Tbsp. finely chopped walnuts
1 large egg, beaten
¼ cup shredded part-skim mozzarella cheese
1 Tbsp. sherry wine
4 whole wheat hamburger buns, split

Preparation:
1. Heat 1½ tsp. oil in large nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
3. Add mushrooms, garlic, sage, salt, and pepper; cook, stirring frequently, for 4 to 5 minutes, or until liquid that mushrooms give off evaporates. Remove from heat.
4. Combine onion mixture, barley, walnuts, egg, mozzarella, and sherry; mix well.
5. Shape mixture into 4 patties. Refrigerate 20 minutes.
6. Heat remaining 1½ tsp. oil in large nonstick skillet over medium-high heat.
7. Add patties; cook for 4 to 5 minutes on each side, or until evenly browned and cooked through.
8. Serve each patty on a bun.

Tip: To make 1½ cups cooked pearl barley, place ½ cup dry pearl barley in a small saucepan. Cover with water. Heat to boiling on medium-high heat. Reduce heat to medium-low; cook, covered, for 40 to 45 minutes, or until tender. Drain.

Cashew and Oat Hotcakes

Tell me you don't want to sink your teeth into this breakfast treat, served up to us by Beachbody trainer Autumn Calabrese? Cashews, oats and berries? Yes, please!

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 7 servings, 2 hotcakes each

Ingredients:
2 cups old-fashioned rolled oats
½ cup raw cashews
1 dash Himalayan salt (or sea salt)
1 large egg
1 Tbsp. coconut oil, melted
1⅓ cups distilled water
1 tsp. vanilla extract
1¾ cup mixed berries

Preparation:
1. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
2. Add egg, oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
3. Heat medium nonstick skillet over medium heat.
4. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
5. Flip with spatula and cook for 30 seconds.
6. Repeat with remaining batter.
7. Serve pancakes topped evenly with berries.

Banana Honeymoon Shakeology Pie

A chocolate peanut butter pie with 14 grams of protein per serving? Did I hear right? Yes. It's true. This version of "dessert" is decadent and something you should make a staple in your dessert repertoire.

Total Time: 1 hr. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 8 servings

Ingredients:
2 Tbsp. nonfat milk
1 (12-oz) container firm (or silken) tofu
2 scoops Chocolate Shakeology
½ cup all-natural peanut butter
2 ripe medium bananas, cut into chunks
1 Tbsp. raw honey
1 Whole Wheat Graham Pie Crust (get the recipe here)

Preparation:
1. Place milk, tofu, Shakeology, peanut butter, bananas, and honey in blender; cover. Blend until smooth.
2. Pour tofu mixture into pie crust; refrigerate for at least 1 hour, or until firm.
3. Cut into eight servings.

Whole Wheat Graham Pie Crust

Shh! Don't tell anyone, but this pie crust is healthy. Use this pie crust recipe with any pie recipe I have on my Recipe page and serve at your next party or family gathering.

Total Time: 15 min.
Prep Time: 5 min.
Cooking Time: 10 min.
Yield: 8 servings

Ingredients:
1 cup whole wheat graham cracker crumbs
1 Tbsp. coconut oil, melted
2 Tbsp. pure maple syrup
1 tsp. ground cinnamon

Preparation:
1. Preheat oven to 400° F.
2. Place graham cracker crumbs, oil, maple syrup, and cinnamon in a medium bowl; mix well.
3. Press mixture into 9-inch pie pan. Bake for 8 to 10 minutes, or until golden brown. Cool.

Corn Chowder

You don't need all the cream and butter to have a great chowder. This take on chowder takes all the fattening ingredients out but doesn't take away the flavor. Enjoy.

Total Time: 45 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 6 servings, about 1 cup each

Ingredients:
1 Tbsp. olive oil
½ medium celery stalk, finely chopped
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped green bell pepper
1 (10-oz) package frozen whole kernel corn
1 medium potato (red, white rose, or Yukon gold), peeled, cubed
3 cups low-fat milk, divided use
½ tsp. sea salt
¼ tsp. paprika
Ground white pepper (to taste; optional)
2 Tbsp. whole wheat flour
2 Tbsp. chopped fresh parsley

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add celery, onion, and bell pepper; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
3. Add corn, potato, 2½ cups milk, salt, paprika, and pepper (if desired). Bring to a boil. Reduce heat to medium; gently boil, covered, for 6 to 8 minutes, or until potatoes are tender-crisp.
4. Combine ½ cup milk and flour in a small bowl; whisk to blend.
5. Gradually add the flour mixture to the corn mixture; cook, stirring constantly, for 4 to 6 minutes, or until soup thickens.
6. Serve garnished with parsley.

Mini Denver Quiche

Nothing better than a hearty snack that you can have any time of day. Packed with nutrition and flavor, and only 10 minutes to prep.

Total Time: 30 min.
Prep Time: 10 min.
Cooking Time: 20 min.
Yield: 12 servings

Ingredients:
6 large eggs
1½ cups nonfat milk
Sea salt and ground black pepper (to taste; optional)
Non-stick cooking spray
½ medium onion, chopped
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 oz. low-sodium, nitrite-free lean ham, chopped
2 oz. cheddar cheese, grated

Preparation:
1. Heat oven to 375° F.
2. Combine eggs and milk in a medium bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
3. Lightly coat a twelve cup muffin tin with spray.
4. Evenly place onion, bell peppers, ham, and cheese into muffin cups.
5. Evenly pour egg mixture over onion mixture in cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of quiche comes out clean.

Arugula Salad with Peaches and Mozzarella

Peppery arugula with sweet peaches and creamy mozzarella -- a perfect blend of flavors. Add a little balsamic vinegar and you've got yourself a salad to die for.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
8 cups arugula (or mixed salad greens)
2 medium ripe peaches, sliced
1 oz. fresh mozzarella cheese, thickly sliced
1 Tbsp. extra-virgin olive oil
3 Tbsp. balsamic vinegar

Preparation:
1. Place rocket on a large serving plate.
2. Top with peaches and cheese.
3. Drizzle salad evenly with oil and vinegar.
4. Serve immediately.

PB&J Shakeology

A healthy take on the peanut butter and jelly sandwich. Thank you Shakeology!

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
½ cup water
½ cup unsweetened almond milk
1 scoop Vanilla Shakeology
¼ cup red grapes
2 tsp. all-natural peanut butter
1 cup ice

Preparation:
1. Place water, almond milk, Shakeology, grapes, peanut butter, and ice in blender; cover. Blend until smooth.


Nutritional Information (per serving):

Calories: 239

Fat: 9 g

Saturated Fat: 1 g

Cholesterol: 5 mg

Sodium: 302 mg

Carbohydrate: 24 g

Fiber: 4 g

Sugar: 14 g

Protein: 19 g

P90X/P90X2 Portions (per serving)

1 single snack

½ fat

½ fruit

Body Beast Portions (per serving)

1 protein liquid

1 fruit

1 fat

Hawaiian-Style Salmon

Salmon is up there as one of the best foods for you. Great healthy fat, packed with flavor and nutrients. Try this Hawaiian style version of salmon and let me know what you think.

Courtesy of www.andypost.com

Total Time: 22 min.
Prep Time: 10 min.
Cooking Time: 12 min.
Yield: 4 servings

Ingredients:
4 (4-oz.) raw salmon steaks, rinsed, patted dry
Sea salt and ground black pepper (to taste; optional)
½ cup chopped fresh pineapple
2 medium shallots, finely chopped
¼ cup finely chopped fresh cilantro

 Preparation:
1. Preheat the oven to 400° F.
2. Cut parchment paper into four circles about 12-inches in diameter each. Fold each circle in half. Place on a baking sheet. Place a salmon steak in the center of each parchment half circle. Season with salt and pepper if desired.
3. Top salmon evenly with pineapple, shallots, and cilantro. Fold the other half of the parchment over the ingredients and crimp the edges to seal. Bake for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Be careful when opening pouches as steam will be released.

Grilled Fruit Kabob

Try this dessert at your next family gathering and be ready to welcome all the compliments. After all, who wouldn't like grilled tropical fruits?

Total Time: 19 min.
Prep Time: 15 min.
Cooking Time: 4 min.
Yield: 8 servings, about 2 skewers each

Ingredients:
¼ medium pineapple, peeled, cut into 1-inch cubes
2 medium nectarines, cut into 1-inch chunks
2 medium peaches, cut into 1-inch chunks
2 medium plums, seeds removed, cut into eighths
2 medium apricots, seeds removed, cut into eighths
2 Tbsp. olive oil
½ tsp. ground cinnamon


Preparation:
1. Preheat grill or broiler on high.
2. Place a piece of pineapple, nectarine, peach, plum, and apricot (if desired) onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with fifteen remaining skewers.
3. Brush skewers evenly with oil.
4. Grill or broil skewers for 2 to 4 minutes, turning every minute, or until grill marks appear and fruit softens slightly.
5. Sprinkle evenly with cinnamon.

Classic Hummus

This hummus is fantastic with vegetables, or dipped with some whole grain bread.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 10 servings, about 2 Tbsp. each

Ingredients:
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
1/3 cup tahini paste
1 Tbsp. extra-virgin olive oil
¼ cup fresh lemon juice
3 cloves garlic, coarsely chopped
Sea salt and ground black pepper (to taste; optional)
¼ tsp. ground cumin (to taste; optional)
Water (optional)

Preparation:
1. Place chickpeas, tahini, oil, lemon juice, and garlic in food processor; pulse until blended.
2. Season with salt, pepper, and cumin if desired.
3. If mixture is too thick, add a small amount of water.

Tip: Feel free to experiment by adding different flavors. Extra garlic, chili peppers, grilled tomatoes, grilled veggies, and artichoke hearts all make healthy and delicious variations.

Nutritional Information (per serving):

Calories: 104

Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 112 mg

Carbohydrate: 10 g

Fiber: 1 g

Sugar: 0 g

Protein: 4 g

Tomato Soup

Here's a delicious soup. The simplicity is what, in my opinion, makes this a great one. You can't go wrong with a tomato soup.

Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Preparation Difficulty: Easy
Yield: 4 servings, 1 cup each

Ingredients:
1 Tbsp. olive oil
½ medium onion, chopped
5 medium tomatoes, chopped
½ cup dry white wine
2 cups low-sodium organic chicken broth (or vegetable broth)
1 tsp. lemon pepper (to taste; optional)

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is soft.
3. Add tomatoes; cook, stirring frequently, for 3 to 5 minutes, or until tomatoes are soft.
4. Add wine and broth; bring to a boil. Reduce heat to low and gently boil for 15 minutes.
5. Place soup and lemon pepper (if desired) in a blender (or food processor); in 2 or more batches, if necessary; cover with lid and kitchen towel, blend until smooth.
6. Portion into 4 serving bowls.

Tomato and Cucumber Salad

This is one of my favorite salads. If you love quick-prep meals, tomatoes and cucumbers, this is your type of salad.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
2 medium tomatoes, cut into chunks
1 medium cucumber, cut in half lengthwise, sliced
1 medium onion, sliced thin
¼ cup coarsely chopped fresh parsley (optional)
¼ cup Kalamata olives, pitted
2 Tbsp. extra-virgin olive oil
1 Tbsp. white-wine vinegar
Sea salt and ground black pepper (to taste; optional)

Preparation:
1. Combine tomatoes, cucumber, onion, parsley (if desired), and olives in a medium bowl; mix well.
2. Drizzle with oil and vinegar. Season with salt and pepper if desired; toss gently to blend.
3. Serve within 1 hour.

Nutritional Information (per serving):

Calories: 135

Fat: 12 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 289 mg

Carbohydrate: 7 g

Fiber: 2 g

Sugar: 4 g

Protein: 1 g

       P90X/P90X2 Portions (per serving)

1½ vegetables

½ fat

Body Beast Portions (per serving)

3 vegetables

1 fat

Power Oatmeal

Here's a quick and easy oatmeal breakfast that will keep you going strong through lunchtime.

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
1 cup cooked oatmeal, warm
1 tsp. flax seeds
½ cup fresh blueberries
2 tsp. chopped raw walnuts

Preparation:
1. Place oatmeal, flax seeds, blueberries, and walnuts in a medium serving bowl; mix well.
2. Serve immediately.

Neapolitan Shakeology

Have a variety of Shakeology and not know which one to pick? How about blend a little of chocolate, vanilla and strawberry and make this Neapolitan Shakeology that is to die for!

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
1 cup unsweetened almond milk
1/3 scoop Strawberry Shakeology
1/3 scoop Vanilla Shakeology
1/3 scoop Chocolate Shakeology
1 cup ice

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

Nutritional Information (per serving):

Calories: 180

Fat: 5 g

Saturated Fat: 0 g

Cholesterol: 3 mg

Sodium: 342 mg

Carbohydrate: 17 g

Fiber: 5 g

Sugar: 7 g

Protein: 17 g

P90X/P90X2 Portions (per serving)

1 double snack

Body Beast Portions (per serving)

1 protein liquid

2 balanced liquids

Chocolate Brownie Snacks

Who says brownies can't be healthy? All you need is a little chocolate Shakeology, some rolled oats, almond butter, almonds and a ripe banana and you got yourself a brownie at 102 calories. Not bad. Not bad at all.

Total Time: 1 hr., 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 12 servings, 1 brownie each

Ingredients:
½ all-natural smooth almond butter
1 scoop Chocolate Vegan Shakeology
1 medium ripe banana, mashed
¼ cup quick-cooking rolled oats
3 Tbsp. chopped almonds (or walnuts or sunflower seeds)

Preparation:
1. Combine almond butter, Shakeology, banana, oats, and almonds in a medium bowl; mix well.
2. Roll mixture into twelve 1-inch balls; place in airtight container.
3. Refrigerate for at least 1 hour before serving.

Nutritional Information (per serving):

Calories: 102

Fat: 7 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 43 mg

Carbohydrate: 7 g

Fiber: 2 g

Sugar: 2 mg

Protein: 4 g

 

 

 

                              P90X/P90X2 Portions (per serving)

1 single snack

Body Beast Portions (per serving)

1 fat

2 balanced liquids

Baba Ganoush

Nothing wrong with a great sandwich spread -- or even a dip. This Baba Ganoush is excellent -- if you like classic Mediterranean rich, smoky flavors, that is.

Total Time: 15 min.
Prep Time: 5 min.
Cooking Time: 10 min.
Yield: 5 servings, about 3 Tbsp. each

Ingredients:
1 large eggplant
3 Tbsp. tahini (sesame paste)
3 Tbsp. fresh lemon juice
1 clove garlic, finely chopped
¼ tsp. sea salt
Water

Preparation:
1. Brown eggplant in broiler or on a gas burner, turning frequently, for 5 to 10 minutes, or until completely blackened. Scoop insides into a medium bowl; discard skin.
2. Add tahini, lemon juice, garlic, and salt to eggplant; mix well.
3. Add water if consistency is too thick.