Shakeology Recipes

Shakeology Recipes

Shakeology Recipes

Chocolate Vegan

Click to see all Chocolate Vegan Recipes 

Almond Spice

  • 1 serving of Chocolate Vegan Shakeology
  • 1 cup almond milk
  • ½ cup water
  • 1 tsp. almond butter
  • 2 tsp. pure maple syrup
  • ½ tsp. ground nutmeg
  • Ice

BLEND IN A BLENDER AND ENJOY

 

Chocolate-Covered Strawberry

  • 1 serving of Chocolate Vegan Shakeology
  • 1 cup unsweetened almond milk
  • ½ cup of water
  • ½ cup sliced strawberries
  • Ice

BLEND IN A BLENDER AND ENJOY

 Coconut Delight

  • 1 serving of Chocolate Vegan Shakeology
  • 1 cup coconut milk beverage
  • ⅛ tsp. coconut extract
  • 2 tsp. Honey
  • Ice

BLEND IN A BLENDER AND ENJOY

Tropical Vegan

Click here to see all the Tropical Vegan Recipes

 Mojito

  • 1 serving of Tropical Strawberry Shakeology
  • 1 Tbsp. fresh lime
  • 2 Tbsp. chopped fresh mint leaves
  • 1 1/2 cups water
  • Ice

BLEND IN A BLENDER AND ENJOY

Orange Sunshine

  • 1 serving of Tropical Strawberry Shakeology
  • ½ cup 100% orange juice
  • 1 cup water
  • Ice

BLEND IN A BLENDER AND ENJOY
Mixed Berries

  • 1 serving of Tropical Strawberry Shakeology
  • 1 cup skim milk
  • ½ cup water
  • ¼ cup blueberries
  • ¼ cup raspberries
  • ¼ cup blackberries
  • Ice

BLEND IN A BLENDER AND ENJOY

Regular Chocolate

Click here to see all of the Chocolate recipes

 Chocolate Minty

  • 1 serving of Chocolate Shakeology
  • 1 tsp. mint extract
  • 1 ½ cup water
  • Ice

BLEND IN A BLENDER AND ENJOY

Chocolate Spice

  • 1 serving of Chocolate Shakeology
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 cup skim (nonfat) milk
  • ½ cup water
  • Ice

BLEND IN A BLENDER AND ENJOY

Pumpkin Pie

  • 1 serving of Chocolate Shakeology
  • ½ cup unsweetened canned pumpkin
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 cup skim (nonfat) milk
  • ½ cup water
  • Ice

BLEND IN A BLENDER AND ENJOY

Chocolate Banana Nutter

  • 1 serving of Chocolate Shakeology
  • 1 Tbsp. natural peanut butter
  • 1 medium banana
  • 1 ½ cups Almond Milk
  • Ice

BLEND IN A BLENDER AND ENJOY

Greenberry

Click here to see all of the Greenberry Recipes

Mojito Lemonade

  • 1 serving of Greenberry Shakeology
  • 1 cup organic lemonade
  • ½ cup water
  • 2 Tbsp. chopped fresh mint (or basil) leaves
  • Ice

BLEND IN A BLENDER AND ENJOY

Smooth Coconut

  • 1 serving of Greenberry Shakeology
  • 2 Tbsp. mashed avocado
  • ¼ tsp. coconut extract (optional)
  • 1 cup coconut milk beverage
  • ½ cup water
  • Ice

BLEND IN A BLENDER AND ENJOY

Berry Surprise

  • 1 serving of Greenberry Shakeology
  • ½ cup fresh or frozen raspberries
  • 1 cup unsweetened rice milk
  • ½ cup water
  • Ice

BLEND IN A BLENDER AND ENJOY

 Pineapple a Go-Go

  • 1 serving of Greenberry Shakeology
  • ½ cup pineapple juice
  • ½ medium banana
  • 1 cup water
  • Ice

BLEND IN A BLENDER AND ENJOY

Vanilla

Click here see all of the Vanilla recipes

Vanilla Latte

  • 1 serving Vanilla Shakeology
  • 1 ½ cup almond milk
  • 1 tsp pure maple syrup
  • Ice

BLEND IN A BLENDER AND ENJOY

Pina Colada

  • 1 serving Vanilla Shakeology
  • 1 cup organic all natural pineapple juice
  • 1/2 c pineapple chunks
  • 1/2 c water
  • Ice

BLEND IN A BLENDER AND ENJOY

Apple Pie

  • 1 serving Vanilla Shakeology
  • 1/2 cup unsweetened applesauce
  • 1 tsp cinnamon
  • 1/2 cup almond milk
  • 3/4 cup water
  • Ice
  • (optional- add in a few walnuts)

BLEND IN A BLENDER AND ENJOY

 Vanilla Nutter

  • 1 Scoop Vanilla Shakeology
  • 1 tbsp Peanut Butter
  • 3/4 cup water
  • 1/2 cup almond milk
  • Ice

BLEND IN A BLENDER AND ENJOY

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Dinner Recipes

Dinner Recipes

16 DINNER RECIPES

Use these during the Clean Eating Challenge

Roasted Root Medley

¼ medium sized yam
½ large carrot, washed and cut into 1 inch chunks
½ large beet, washed and cut into 1 inch chunks
¼ yellow onion, peeled and cut into large wedges
2 tsp. Extra virgin olive oil
Himalayan salt to taste
1 cup Steamed Broccoli
Directions: Preheat oven to 400 degrees. In a bowl toss all ingredients together. Spread on a cookie sheet and bake for 40 to 50 minutes or until tender, turning once or twice to prevent burning. Serve with Steamed broccoli.

 

Baked Cod with Steamed Veggies

4 oz. Cod fillet
1 tsp. Olive oil
2 Tbsp. Seasoned bread crumbs salt and pepper to taste
1 cup mixed carrots, corn, and cauliflower, steamed
Directions: Dip cod in olive oil; coat with crumbs, salt and pepper. Bake at 375 for 12 to 15 minutes, or until it flakes easily with a fork. Serve with steamed vegetable medley.
TIP- You can use steamed veggies for a side with any meal. If you buy the frozen veggies then you will not have to worry about them going bad before it is used.

 

Poached Halibut with Wilted Greens and Shredded Carrot

2 cups mixed greens( like kale, spinach, or chard)
1 tbsp. Shredded carrot
1 cup Vegetable broth
6 oz. Halibut (or other firm white fish) Freshly squeezed lemon juice (to taste) Salt and Pepper (to taste)
Directions: Heat ½ inch water in steamer or sauce pan, then steam greens and carrot for about
2-4 minutes, or until just soft. Remove from sauce pan and place in the bottom of a soup bowl. In a separate saute’ pan heat vegetable broth over medium high heat, just before it boils, add fish. Cover and lower heat to medium. Cook fish for approximately 6 to 8 minutes, or until fish is cooked through and flakes easily. Pour broth over greens and carrots, top with fish, season as desired with lemon juice, salt and pepper and serve.

 

Black Beans and Rice Served With Kale & Pine Nuts

1 6 inch corn tortilla
¼ cup fresh corn
2 tbsp fresh salsa
¼ cup cooked brown rice
½ cup canned low sodium black beans
¼ tsp extra virgin olive oil
1/8 tsp chili powder
1 pinch ground cumin
¼ tsp ground coriander
1 tsp Bragg liquid aminos
Himalayan salt to taste
Directions: While rice is cooking, heat beans gently in a saucepan until very hot. Drain and return to pan. Add oil, spices, aminos, and salt. Stir well. Gently fold beans into cooked rice. Place rice and beans with salsa, corn and guacamole on tortilla.
Kale w/ Pine Nuts
½ medium bunch green kale
2 tbsp toasted pine nuts
1 tbsp lemon juice
Himalayan salt to taste
Directions: Wash Kale and remove ribs from the center of each leaf. Tear into bite sized pieces and steam for 3 to 5 minutes. Don’t overcook; kale should remain bright green. Toss with lemon, pine nuts, and Himalayan salt.

 

Tomato Basil Salmon w/ Garbanzos

1/3cup canned crushed tomatoes with basil, with juice
1 tsp. Capers
½ clove garlic, finely chopped
5 oz, salmon filet nonstick cooking spray
1 pinch sea salt (optional) Ground black pepper
1/3 cup chickpeas(garbanzo), drained
Directions: Combine tomatoes, garlic, and capers in a small bowl and set aside. Season
both sides of the filet with salt and pepper if desired. Heat medium skillet lightly coated with cooking spray over medium-high heat. Add salmon and cook for 2 minutes on one side , turn. Layer tomato and chickpeas over salmon in skillet, cook covered for 5 minutes or until salmon is cooked through and flakes easily with a fork.
Spicy Tomato and Lintel Soup

1 tsp. Extra virgin olive oil
Small onion, chopped
2/3 cup cooked lentils
½ cup low-sodium organic vegetable broth
1 cup canned crushed tomatoes
¼ tsp. Ground cayenne pepper sea salt to taste
Directions: Heat oil in a nonstick skillet over medium-high heat. Add onion , cook stirring frequently; for 2 to 3 minutes. Add lentils, broth, tomatoes, and cayenne, cook stirring frequently for 5 minutes. Or until heated through. Season with salt if desired.

 

Honey Dijon Chicken With Parmesan Broccoli

6 oz Chicken breast halve
1/3 cup Dijon mustard
3 Tbsp. Honey
1 Tbsp. Parsley flakes
Salt, to taste
1 cup broccoli
1 Tbsp. Parmesan cheese garlic salt, to taste
Directions: Mix Dijon mustard with honey, add parsley flakes and salt. Coat chicken in mixture. Cook on a grill for about 7 minutes on each side. Steam frozen or fresh broccoli and top with ¼ Tbsp. Olive oil, ½ tsp. Garlic salt, and 1 Tbsp. Parmesan cheese.
Vegetable Farfalle Pasta

2 1/2 ounces pasta, farfalle, dry
1 tablespoon extra virgin olive oil
1 portabella mushroom
2 tablespoons green peas, cooked
1/4 cup chopped fresh tomatoes
1/4 cup garbanzo beans (canned or fresh cooked)
3 tablespoons basil, fresh, chopped
2 tablespoons balsamic vinegar
1/8 teaspoon black pepper

Directions: Prepare pasta per package direction. Drain and place in a bowl. Cut mushroom into bite-sized pieces. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until tender. Mix with remaining vegetables, basil, vinegar and pepper. Combine thoroughly. Season with additional herbs as desired. Add pasta to skillet and stir gently until cooked
Basil Chicken with 3 Bean Salad

2 tablespoons basil, fresh, chopped
1 fluid ounce chicken broth, fat-free, low-sodium
2 teaspoons garlic, chopped
2 teaspoons extra virgin olive oil
1/8 teaspoon thyme, ground
1/8 teaspoon black pepper
1/8 teaspoon salt
8 1/2 ounces chicken breast, boneless/skinless, raw
Directions: Preheat oven to 425°F. Spray a shallow baking dish with non-stick cooking spray. In a food processor or blender, combine the basil leaves, broth, garlic, olive oil, thyme, pepper and salt, and process until pureed. Place the chicken in the baking dish and rub both sides with
1/2 of the basil mixture; set aside. Bake for 20 to 25 minutes, or until chicken is no longer pink inside.
Three Bean Salad
1/4 cup green beans, cooked
1/4 cup yellow beans, cooked
2 tablespoons kidney beans, canned, reduced sodium
2 tablespoons vinegar, cider
1/8 teaspoon black pepper
Directions: Toss beans with vinegar and fresh cracked pepper. Refrigerate until ready to serve.

 

Turkey Burger and Carrot Fries

7 1/2 ounces lean ground turkey
1 tablespoon green onion, chopped
1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper

Directions: Preheat broiler or start grill. Combine turkey with onion, garlic powder, worcestershire sauce and black pepper ; mix well. Form into a patty; set aside. Grill or broil turkey burgers until turkey is no longer pink inside and juices run clear.
Carrot Fries
2/3 cup carrots, fresh, peeled, sliced
1/4 teaspoon extra virgin olive oil
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
1/4 teaspoon garlic powder
Directions: Preheat oven to 425°. Coat a baking sheet with cooking spray.
Toss carrots sticks with olive oil and spices. Place on baking sheet and bake for approximately 15-20 minutes until carrots

 

Rosemary-Roasted Turkey with Porcini Pan Sauce

1/4 cup chopped fresh rosemary
2 tbsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tsp fresh ground black pepper, plus additional to taste
1 10- to 12-lb turkey (thawed if frozen), neck and giblets removed
3 cups low-sodium chicken broth, divided, plus additional if needed
1/2 oz dried porcini mushrooms, cut or torn into 1/4-inch pieces
1/4 cup arrowroot powder, dissolved in 1/4 cup cold water
Sea salt, to taste

In a medium bowl, combine rosemary, oil, garlic powder, onion powder and 1 tsp pepper. Place turkey on work surface, gently slip your fingers under the skin and work in herb mixture, distributing evenly over meat. Set turkey aside for an hour at room temperature, or if preparing in advance, overnight in the refrigerator. (NOTE: If turkey is marinating in the refrigerator, remove from fridge about an hour before continuing to Step Two.)
Preheat oven to 400°F. Arrange turkey, breast side up, on a roasting rack set in a roasting pan. Tie legs together (if they aren’t already) and tuck in wings. Add about 2 cups broth to roasting pan, enough to fill pan 1/4-inch deep. Loosely cover turkey with foil and roast for 1 hour.
Remove foil and baste turkey with pan juices. Continue roasting uncovered, basting every 20 to 30 minutes, until an internal thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F, about 2 1/4 to 2 3/4 hours total cooking time. (NOTE: If pan gets dry, add water or additional broth to maintain about 1/4 inch of liquid. If any part of the turkey gets too brown, cover it loosely with foil.)
Meanwhile, in a small saucepan on medium-high, combine remaining 1 cup broth with mushrooms and bring to a boil. Remove from heat and cover; set aside.
Transfer turkey to a cutting board and let rest, loosely covered with foil, for 20 to 30 minutes.
Meanwhile, carefully pour pan drippings from roasting pan into a measuring cup and set aside to let fat separate. Add porcini mixture to roasting pan and place pan on medium heat, straddled over two burners if necessary. Bring to a boil, scraping up any browned bits in the pan with a spoon. Skim and discard fat from pan drippings, add remaining liquid to the roasting pan and return to a boil. Whisk in arrowroot mixture and cook until sauce thickens, 30 to 60 seconds. Add salt and additional pepper and transfer sauce to a gravy boat.
Remove skin and carve turkey. Serve sauce on the side.

 

Spaghetti Squash with Chicken, Pears & Parmesan

3 lb spaghetti squash, quartered and seeded
1 tsp olive oil
1 lb boneless, skinless chicken breasts, trimmed and cut into 1/2-inch-thick strips
1 Bosc pear, cored and sliced 1/4 inch thick (TIP: To prevent sliced pear from browning, place in a bowl of cold water; drain when ready to use.)
1 tsp dried sage
2 tbsp minced fresh chives
3 oz shaved Parmesan cheese

Preheat oven to 375°F. Place squash cut side up on a foil-lined, rimmed baking sheet. Add 1/4 inch water to sheet. Bake until edges are golden brown and squash is easily pierced with the tip of a sharp knife, about 35 minutes. Set aside until just cool enough to handle.
In a large nonstick skillet, heat oil on medium. Add chicken and cook for 2 minutes. Flip chicken and add pear and sage. Sauté, stirring occasionally, until chicken is cooked through, about 5 minutes. Transfer chicken, pears and pan drippings to a large bowl.
With 2 forks, scrape stringy squash flesh from skin, separating into strands. Add squash flesh to bowl with chicken mixture. Add chives and toss to combine. To serve, top with cheese.

 

Roasted Pepper & Avocado Soup

1 tbsp safflower oil, divided
1 1/2 cups diced yellow onion
4 poblano chile peppers, seeded and quartered
2 yellow bell peppers, seeded and quartered
4 cloves garlic, peeled
2 tsp chile powder
1 tsp ground cumin
1 avocado, pitted, peeled and roughly chopped
3 cups skim milk
3/4 tsp sea salt
2/3 cup low-fat sour cream
1 large lime, cut into wedges
RELISH:

1 poblano chile pepper, seeded and finely chopped
1 tomato, diced
1/4 cup chopped fresh cilantro leaves
1/8 tsp sea salt

In a large nonstick skillet on medium-high, heat 1 tsp oil. Add onion and cook until very browned, about 8 minutes. Transfer to a 4- to 6-qt slow cooker.
To slow cooker, add 4 poblano peppers, bell peppers, garlic, chile powder, cumin and remaining 2 tsp oil. Stir well, cover and cook on low for 7 hours (or on high for 3 1/2 hours).
Transfer pepper mixture to a blender along with avocado; puree until smooth. (Remove plastic lid in cover and cover top with a kitchen towel to allow steam to escape.) Return to slow cooker and stir in milk and salt. (If necessary, cover and cook on high for 15 minutes more to reheat.)
In a small bowl, combine relish ingredients. Divide soup among serving bowls and top with relish, sour cream and lime wedges.

 

Italian Meatball Sliders

Olive oil cooking spray
1 lb lean ground turkey
2 cloves garlic, minced
1 egg white
1/4 cup minced yellow onion
1/4 cup minced roasted red bell peppers (packed in water and drained)
2 tsp Italian seasoning
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1/2 cup natural jarred marinara sauce
1/2 cup shredded part-skim mozzarella cheese
24 cocktail-size whole-grain pitas or buns, split, toasted lightly if desired

Preheat oven to 400°F. Line a large, rimmed baking sheet with foil and mist with cooking spray.
In a medium mixing bowl, combine turkey, garlic, egg white, onion, bell peppers, Italian seasoning, salt and black pepper. Gently mix until combined. Using a spoon or small scooper, from into patties about 1 scant tbsp each, making about 24 sliders; place on sheet. (MAKE AHEAD: Prepare patties up to one day in advance, wrap tray in plastic wrap an refrigerate.)
Transfer to oven and bake for 10 minutes. Remove from oven and flip patties over. Bake for 5 more minutes. Remove patties from oven; spoon marinara over each patty and sprinkle each with cheese, dividing evenly. Switch oven to broiler setting on high, return to oven and broil for 4 to 5 minutes, until cooked through and cheese is bubbling. Using a fork or tongs, transfer each patty into a pita or bun.

 

3-Cheese Stuffed Shells with Roasted Red Pepper Sauce

SAUCE:

3 cups chopped tomatoes (TRY: Pomi Chopped Tomatoes)
12 oz roasted red bell peppers (packed in water), drained, patted dry and roughly chopped
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/4 tsp red pepper flakes
Fresh ground black pepper, to taste
1/2 packed cup whole parsley sprigs, roughly chopped
SHELLS:

4 ears corn, husked
Olive oil cooking spray
30 large whole-grain pasta shells (TRY: Tinkyada Brown Rice Grand Shells)
1 1/2 cups low-fat ricotta cheese
3 oz goat cheese
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley leaves or chives, plus additional for garnish
1 large egg, lightly beaten
Fresh ground black pepper, to taste
3 oz part-skim mozzarella cheese, grated

Prepare sauce: In a medium saucepan, combine tomatoes, roasted peppers, rosemary, oregano, red pepper flakes and black pepper. Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally. Transfer to a blender and add parsley. Remove plastic center from blender lid to allow steam to escape, hold a kitchen towel loosely over the opening and purée. (NOTE: Exercise caution when blending hot liquids.)
Prepare shells: Preheat broiler. Mist corn with cooking spray and place on a rimmed baking sheet. Broil 8 to 10 inches from heat until light golden brown on all sides, turning as needed, about 8 minutes. Remove from oven and let sit until cool enough to handle. Carefully remove kernels: Hold corn upright on a cutting board and use a chef’s knife to cut off kernels, starting at the top of the cob and carefully sliding knife downward. Transfer kernels to a bowl.
Preheat oven to 350°F. Meanwhile, prepare pasta shells according to package directions, cooking until just al dente. Drain thoroughly. In a large bowl, combine ricotta, goat cheese, mint, parsley, egg and half of corn (about 1 1/2 cups). Season with black pepper.
Spread 1 cup sauce on the bottom of a 9 x 13-inch baking dish. Fill each of 24 pasta shells (6 additional were cooked to allow for damaged shells) with about 1 rounded tbsp ricotta mixture and place in baking dish, stuffed side up. Cover shells with remaining sauce, remaining corn and mozzarella. Bake, uncovered, for 30 minutes or until sauce is bubbling. Let cool for 10 minutes, garnish with additional parsley and serve.

 

Chicken with Peanut Sauce & Sweet Potatoes

1/4 cup unsalted natural creamy peanut butter
1/4 cup light coconut milk
2 tbsp rice vinegar
2 tbsp chopped fresh cilantro leaves, 
plus additional for garnish
1 tbsp raw honey
1 tbsp fresh lime juice
1 tbsp minced fresh ginger
1 tsp reduced-sodium soy sauce or tamari
1/2 tsp red pepper flakes
1 clove garlic, minced
Olive oil cooking spray
12 oz green beans, trimmed
2 sweet potatoes, peeled and diced into 1/2-inch chunks (NOTE: Make sure to dice potatoes no larger than directed, as they should cook through in the same amount 
of time as the chicken.)
1 red onion, sliced into 1/4-inch slices
1 lb boneless, skinless chicken breasts, 
cut into 1-inch pieces

Preheat grill to medium-high or preheat oven to 450ºF.
In a medium bowl, whisk together peanut butter, milk, vinegar, 2 tbsp cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.
Cut 4 12 x 16-inch pieces of foil and mist with cooking spray. Divide green beans, potatoes and onion evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top vegetables. Bring the short edges of the foil together, then fold inward a few times along each long edge to seal.
Place foil packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for 25 to 30 minutes, until chicken is cooked through and potatoes are tender. (NOTE: Carefully open a single packet to check, then reseal if needed.) Transfer contents of packets to serving bowls and garnish with additional cilantro.

Lunch Recipes

Lunch Recipes

16 LUNCH RECIPES

Use these during the Clean Eating Challenge

Tuna Salad

3 cups mixed salad greens or choice of lettuce
4 oz. Water packed tuna, drained
5 cherry tomatoes
1 stalk celery, chopped
3 scallions, diced
2 tbsp, clean eating ranch dressing
Directions: Fill a large bowl with lettuce. Top it off with cherry tomatoes and tuna mixed with chopped celery, diced scallions, and fat free ranch dressing.

 

Chicken and Arugula salad

8 oz chicken Breast
3 cups Arugula
½ pint cherry tomatoes
¾ cup canned artichoke hearts
3 tbsp of balsamic vinaigrette
Directions: Grill or broil Chicken until done, approximately 7 to 10 minutes on each side.
Cool and cut into 1 inch thick slices. Toss together the arugula, tomatoes, and artichoke hearts and arrange on plate. Top with steak and drizzle with balsamic vinaigrette.

Balsamic Vinaigrette dressing

1 ½ cups balsamic vinegar
2 tbsp fresh lemon juice
6 tbsp Dijon mustard
4 tsp shallots, chopped
4 fresh basil leaves, chopped
2 tsp Olive oil
black pepper to taste
Directions: Whisk together all ingredients in a small bowl. Store covered in refrigerator.

 

Salmon Nicoise Plate

3 oz. Salmon
2 cups mixed salad greens
1 cup green beans , steamed
1 small red potato, boiled
5 black olives
Fresh lemon juice, salt and pepper, to taste
Directions: Grill, poach, bake, or broil salmon. Pile salad greens onto a large dinner plate and top with beans, potato, olives and salmon. Season with lemon juice, salt and pepper.

 

Turkey Hummus Wrap

Store bought hummus
Whole wheat tortilla
3 oz cooked turkey breast
¼ sliced avocado
2 slices of tomato
Shredded romaine lettuce
½ cup watermelon cubes
Directions: Spread 3 Tbsp. Hummus on whole wheat wrap, layer 3 oz turkey, avocado, tomato slices, and lettuce and roll. Serve with the watermelon on the side.

 

Brown Rice Bowl

2/3 cup cooked brown rice
4 oz. Grilled chicken breast, boneless, skinless, sliced
¼ cup green peas, cooked
2 Tbsp. Corn kernels, fresh or frozen, cooked
1 ½ Tsp. Sesame oil
1 Tsp. Low sodium tamari soy sauce
1 Tsp. Chili sauce.
Directions: Top brown rice with chicken, peas, and corn in medium serving bowl. Drizzle with oil, soy sauce, and chili sauce.
TIP-1 cup of uncooked brown rice usually yields 3 cups of cooked rice. As a convenience you can cook up a bunch in advance, store it in the fridge and use it for up to 4 days.
DIY Salad

4 oz. Lean protein
2 cups of mixed greens
½ cup chopped cucumber
5 cherry tomatoes
¼ avocado
1 Tbsp. Fresh lemon juice
Salt and pepper to taste
Directions: Cook your choice of protein and cut into bite sized pieces. Toss together with greens, veggies, and avocado with protein and top with fresh lemon juice. Season as desired with salt and pepper.

 

Chicken Waldorf Salad

5 oz. Cooked chicken breast, cut into 1 inch cubes
¼ medium granny smith apple, sliced
1 Tbsp. Raw almonds, chopped
¼ cup halved red grapes
1 Tbsp Citrus Vinaigrette
Dressing
3 Tbsp. Balsamic vinegar
2 Tbsp. Fresh lemon juice
½ tsp. Raw honey
1 tsp. Dijon mustard
3 Tbsp. Extra virgin olive oil
Directions: Combine vinegar, lemon juice, and honey in a medium bowl ; whisk to blend. Stir in mustard ; mix well. Slowly add oil while whisking; mix well.
TIP-Store leftover dressing covered in the fridge. If dressing thickens then hold at room temperature for 30 minutes then stir and serve.

 

Avocado-Veggie Burger

1 Veggie Burger patty
1 whole grain hamburger bun
1/8 medium ripe avocado, mashed
1 Tbsp. Prepared salsa
¼ medium apple sliced
Directions: Preheat grill or broiler to high. Grill or broil patty for 3 to 4 minutes on each side, or `to desired doneness. Place avocado on the bun, then burger then salsa. Serve with apple on the side.
Fish Tacos

1 tablespoon lime juice
1/2 teaspoon garlic, chopped
2 teaspoons fresh cilantro
1 1/2 teaspoons extra virgin olive oil
1/8 teaspoon black pepper
7 ounces tilapia, cooked
2 low carb flour tortillas, 6″
1/2 cup lettuce, shredded
1/2 cup tomato, chopped
3 tablespoons avocado, fresh, sliced
2 tablespoons salsa
1/2 cup pineapple chunks, canned in water
Directions: Combine the juice, garlic, cilantro, oil and pepper in a shallow dish. Add fish; coating well with the marinade. Let sit in refrigerator to for 15 minutes. Heat grill or oven broiler. Remove fish from marinade and cook until opaque or fish flakes easily with a fork. Divide fish into 2 portion and place evenly on tortillas. Top tortillas with lettuce and tomato, avocado and salsa. Roll or fold in half and enjoy with pineapple chunks and your favorite calorie-free beverage.

 

Chicken Bruchetta Salad Wrap

5 ounces chicken, cooked
1/2 ounce fresh mozzarella
1/2 cup mixed salad greens
1/4 cup tomato, chopped
1/2 ounce peppers, red, flame roasted
2 tablespoons basil, fresh, chopped
2 tablespoons balsamic vinegar
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon black pepper
1 low carb whole wheat tortilla, 10″
4 fluid ounces milk, fat-free
Directions: Dice chicken and cheese. Toss with next 7 ingredients. Place on tortilla. Wrap or fold and enjoy for lunch. Serve with a small

 

Tri-Color Pasta Salad with Tuna

1/4 cup tri-color brown rice fusilli or rotini pasta
2 tbsp balsamic vinegar
1/4 tsp dried Italian seasoning
2 tbsp finely chopped sun-dried tomatoes (dry-packed)
1 tsp olive oil
Sea salt and fresh ground black pepper, to taste
2 oz BPA-free unsalted canned tuna, in water (TRY: Wild Planet Wild Albacore Tuna – No Salt Added)
1/4 cup mixed baby greens
1/2 cup grape or cherry tomatoes, halved
1/4 loosely packed cup fresh basil leaves
1 tbsp low-fat shredded mozzarella cheese, optional
1 2-cup glass jar with lid

Cook pasta according to package directions, until slightly more cooked than al dente. Drain and spread pasta on a small baking sheet to cool. (NOTE: Spreading pasta on a baking sheet prevents it from becoming a solid mass.) Meanwhile, prepare dressing: In a small saucepan, combine vinegar, Italian seasoning and 2 tsp water and bring to a boil. Remove from heat immediately and add sun-dried tomatoes. Whisk in oil and salt and pepper. Set aside to cool slightly. Build salad: Add dressing to bottom of jar. Layer tuna, pasta, greens, tomatoes, basil and mozzarella, if desired. Cover with lid and refrigerate. Just before serving, shake jar to distribute dressing. Make up to 1 day in advance.

 

Edamame Salad

10 oz frozen shelled edamame
2 green onions, sliced
1 sheet nori (seaweed), crumbled
1/4 cup rice wine vinegar
1 tbsp olive oil
1/4 tsp sea salt
1/4 tsp Nanami Togarashi (Asian seasoning blend)

Cook edamame according to package directions; set aside.
In a medium bowl, combine edamame with onions and nori.
In a small bowl, whisk together vinegar, oil, salt and Nanami Togarashi; add to edamame mixture and combine thoroughly. Refrigerate for 2 to 3 hours before serving, for best results; can be kept in fridge for up to 4 days.

 

Chicken Egg Rolls with Red Cabbage, Mango & Lime

4 bone-in skinless chicken breasts
1/4 cup brown rice
1 cup shredded red cabbage
1 cup peeled and diced mango
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1 1/2 tbsp low-sodium soy sauce
1 tsp sesame oil
8 egg roll wrappers

Preheat oven to 375°F. Mist a large baking sheet with olive oil cooking spray. Place chicken breasts on sheet and roast until cooked through and no longer pink inside, 25 to 30 minutes. Maintain oven temperature.
Meanwhile, cook brown rice according to package directions.
When chicken is cool enough to handle, use a fork to shred meat from the bone, making 2-inch pieces. Combine chicken, cabbage, mango, rice, cilantro, lime juice, soy sauce and sesame oil; mix well.
Spoon mixture diagonally onto centers of wrappers, dividing evenly. Fold both short corners up and over filling. Fold 1 long corner to center; roll towards remaining corner. Transfer rolls to baking sheet, seam side down, and mist with cooking spray. Bake for 10 to 15 minutes, or until golden brown.

 

Lentil & Sweet Potato Stew

2 tsp olive oil
1 yellow onion, finely diced
1 stalk celery, diced
1 carrot, peeled and finely diced
2 cloves garlic, minced
Pinch each sea salt and fresh ground black pepper
2 cups dry green lentils, picked over
1 large sweet potato, peeled and cubed
1 bay leaf
4 cups low-sodium vegetable broth
2 plum tomatoes, seeded and diced
1/4 cup chopped fresh Italian parsley

In a large, heavy-bottomed pot, heat oil on medium. Add onion, celery, carrot and garlic and sauté, stirring occasionally, until softened, 3 to 4 minutes. Add salt, pepper, lentils, potato, bay leaf, broth and 2 cups water; stir to combine. Bring to a simmer and cook until lentils and potatoes are tender, 12 to 15 minutes. Remove from heat and stir in tomatoes and parsley. Remove bay leaf and divide stew among serving bowls.

 

Lobster Grilled Cheese

1/4 cup low-fat plain Greek yogurt
1 tbsp chopped fresh chives
1 tbsp fresh lemon juice
Sea salt and fresh ground black pepper, to taste, optional
4 slices whole-grain bread
2 oz grated low-fat cheddar cheese
5 oz cooked and chilled lobster meat, cut into small pieces
Olive oil cooking spray

In a small bowl, combine yogurt, chives, lemon juice and, if desired, salt and pepper. Spread mixture on 2 slices bread and top with cheese, lobster and remaining 2 slices bread, dividing evenly. Lightly press sandwiches together.
Preheat a greased grill or nonstick skillet on medium Add sandwiches and cook, turning occasionally, until golden and cheese melts, about 5 minutes.

 

Avocado, Endive & Apple Salad with Grapefruit Vinaigrette

GRAPEFRUIT VINAIGRETTE
Makes 3/4 cup vinaigrette (including grapefruit segments)

1 ruby red grapefruit (about 10 oz)
1 tbsp olive oil
1 tsp raw honey
1 tbsp thinly sliced basil (about 4 basil leaves)
1/8 tsp kosher salt
Fresh ground black pepper, to taste
SALAD

2 Belgian endive, core removed and thinly sliced
1 crisp apple, julienned
2 radishes, thinly shaved
1/3 cup pomegranate seeds
1/8 tsp kosher salt
Fresh ground black pepper, to taste
1 ripe avocado

Prepare Grapefruit Vinaigrette: Cut skin from top and bottom of grapefruit and set grapefruit on a cutting board so it stands upright on one of the flat ends. Remove skin and pith from grapefruit with a sharp knife, cutting to the flesh from top to bottom all the way around. Hold skinned grapefruit over a medium bowl and cut in a “V” to remove individual segments from between the visible membrane “walls.” Reserve juices in bowl as you cut, then squeeze remaining membrane to release the rest of the juice once all segments are cut free. Discard membrane. Cut segments crosswise into quarters. Whisk oil and honey into juice, then stir in grapefruit segments and basil. Season with salt and pepper.
Prepare Salad: Gently toss endive, apple, radishes and pomegranate seeds with grapefruit vinaigrette. Season with salt and pepper and set aside.
Cut avocado in half and remove pit. Cut each side in half again, creating 4 quarters. Scoop flesh from skin with a large spoon. Thinly slice each quarter of avocado lengthwise and fan pieces onto 4 plates. Top avocado slices with about 1 cup salad and serve.

Recipe/Support Group

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This journey to being healthier is hard, especially if you are doing it alone! I just started a new Recipe/Support group on Facebook.  It is open to anyone and it’s FREE! Click HERE to join! Be sure to READ the PINNED post at the top of the group!

Cranberry Brussels Sprouts with Dijon Mustard Vinaigrette

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I had never had Brussels Sprouts until about 2 years ago.  The first time I made them I roasted them and added bacon!  They were a hit with the kids…after all doesn’t bacon make everything better!

Now we usually make them roasted with a little coconut oil and salt/pepper & garlic.  I have to fight the kids to even get any!  I know, most Mamma’s would love to have my problem!  Right before Christmas fresh cranberries where on sale, buy one, get one free.  So I thought I would get some and try to make up a new recipe!  This turned out amazing, but I have to say I didn’t use any measurements.  Next time I will be sure to measure so I can give you accurate 21 day fix container counts.

Cranberry Brussels Sprouts with Dijon Mustard Vinaigrette

Brussels Sprouts, washed and cut in half

Fresh cranberries, washed

Melted coconut oil

salt/pepper

Dijon Mustard Vinaigrette

Dijon Mustard

Olive Oil

Apple cider Vinegar

Roast Brussels Sprouts at 400 degrees for about 20 minutes.  Add cranberries and place back in oven for about 10 minutes.  When done drizzle with the vinaigrette and stir.

Meal Planning 1/1-1/14

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This is pretty much how I feel when I have to start meal planning!  It isn’t easy to please everyone in the family, eat healthy and stay on budget.  

 

As you know I like to plan out my meals to not only make the process of knowing what is for dinner easier, but it also helps me to stay on a budget!  We already spend WAY more than I would like for our family of 7.  We don’t each much “junk” food or processed foods, unfortunately those are usually the items that have coupons!  I usually shop every 2 weeks (payday).  Some times I try to go every week, but that doesn’t always work.  In the summer months that worked out great because the extra produce I would buy I could store in the garage refrigerator, but now that it is winter the food freezes out there.  Trust me, frozen romaine lettuce doesn’t make a great salad!  So I have been buying more frozen fruits and vegetables since I can’t store them out there.  I think fresh is always the best route, but I know that isn’t always possible due to seasons or budget.  So, if you can’t buy fresh produce then opt for frozen, and lastly canned.  I say to have canned as a last option only because of all the sodium that is in most canned vegetables or the sugary syrup that is added to fruits.

So how to I go about making my menu and shopping list?  I start by grabbing my Weekly Menu planner sheets and my Shopping list sheets. On the weekly menu planner I write the date at the top of each day.  On each day I write B, S, L, S, D, S (Breakfast, snack, lunch, snack, dinner, snack), since I usually eat 6 small meals a day.  I will check the weekly ads for the stores that I shop. Every time I go shopping I stop at these three store: Sprouts, King Soopers, and Costco.  It makes for a very long day, since I usually have all 5 kids with me!  At least the older 3 are great helpers and they get to learn about price comparing and using their math skills in action!   I will see which produce or meat items are on sale at each store.  I have found that the skinless boneless chicken breast has been cheaper at Sprouts lately…I used to always buy it at Costco.  I have a habit of buying pretty much the same items every 2 weeks.  So I get very familiar with the prices from each store.  Just a quick reminder that for the healthiest foods, stick to foods on the perimeter of the store…items that are down the isles are usually all processed things!

When planning my meals, I turn to my favorite cookbook, the Fixate  (you can order yours with the link provided) cookbook, my blog for past ideas, and pinterest!  You can follow me on pinterest for ideas as well!  On my weekly menu sheet I know that each day I will have a Shakeology, that is usually my morning snack.  Breakfast is usually Overnight Steel Cut Oats of some sort or scrambled eggs with veggies!  I try to make enough dinner to have leftovers for lunch the following day.  I plan my dinners according to what is on sale.  For my afternoon snack, I usually have some nuts and veggies or sorts.  The last snack of the day is Greek yogurt with a chopped apple and cinnamon…most nights!  It helps to keep me full during the night since I am still nursing!

 

So here is what is on our menu for the next 2 weeks.

Breakfast:

Overnight Steel Cut Oats (I have 3 different recipes, let me know which one you like best!) Banana Nut, Strawberry Cream, or Peaches n Cream.  I also like it with just a cut up apple.

Strawberry Protein Pancake Rollups with yogurt filling

Protein Waffles

Scrambled Eggs with Veggies

Coffee…if you know me I have to have my morning coffee!

Snacks:

Shakeology

Greek Yogurt with Chopped Apple

Carrots with Nuts

Cucumbers with Hummus

Lunch:

Leftovers from the night before, I know pretty easy!  Some days I make the kids a green smoothie too.

Dinner:

Chicken Broccoli Bake

Pesto Baked Chicken with Gluten-free Pasta

Cafe Rio Sweet Pork with Rice (not 21 day fix approved, but I am working on adjusting it)

Bacon Cheeseburgers with Sweet Potato Fries

Butternut Squash Casserole

Un-Stuffed Cabbage Rolls

Chile Chicken Tortillas

Steak Fajitas

Orange Chicken

Butternut Squash Soup with Grilled Chicken Breast

Creamy Chicken Salad with Rice

Steak Salad

Caprese Chicken with Gluten-free Pasta

Fritta

 

If you are interested in joining my latest Challenge group, please register here!

 

 

 

 

Meal Planning Week of 8/3 to 8/9

I know meal planning can be a struggle if you have never done it before.  I started planning out my menu and grocery shopping list when the twins were babies.  I am not super strict to keeping each meal on the day I have listed it, but I at least know what items I have in the fridge or pantry to make meals with.  Plus it helps to keep the grocery bill down by only going to the grocery store once a week. (I use to go shopping every 2 weeks, but I found produce would not stay good that long.)

I will be using my new meal planner and shopping list sheets. Just click on the links to open!  21 Day Fix Shopping List    Weeklymenu21dayfix      Mealplanner21dayfix

When I sat down to start planning this week, I grabbed my new Fixate cookbook!  I have to say every recipe I have tried so far is SOOO good!  The kids and the husband all love them!  So if you haven’t ordered your book yet,  STOP what you are doing right now and order it here!

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As you can tell, I have tagged away at my book!  I like to flag the pages of what I am going to make for the week.  Many of the recipes I am making this week are from the book and due to copyright I can not share the recipes.

I pulled out the Weeklymenu21dayfix and divided each day up into Breakfast, Snack, Lunch, Snack, Dinner, Snack.  I know not everyone eats 6 times a day, but I feel my best when I spread all my containers out over 6 meals per day.  I encourage you to play around with the number of meals you have a day and track how you feel.

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We are a family of 7!  The 2 youngest don’t eat much…well the baby is still nursing, but I will be introducing good soon.  And our 20 month old is pretty picky, so she doesn’t eat much either.  My husband is a firefighter and I need to send meals with him to work, so many dinners I try to double or triple so I can have some for lunch the next day and he can takes some to work.

This week we are eating:

Breakfast

Scrambled eggs with peppers & toast

Healthy French Toast from Fixate

Peaches & Cream Steel Cut Oats 2x

Pancakes with Blueberry Jam from Fixate

Portabello Mushroom & Goat Cheese Omelet from Fixate

Vanilla Protein Pancakes with Pears & Cinnamon  from Fixate

Shakeology  I have my Shakeology once a day.  Usually after my workouts!  I like to add 1 green of kale/spinach & 1 purple of fruit…maybe 1/2 banana or some berries.

Lunch

Steel Cut Overnight Oats with Berries I like to get berries when they are on sale!

Creamy Chicken Salad from Fixate 

Caprese Chicken from Fixate

Quinoa & Black Bean Salad from Fixate with added Chicken breast

Chicken Parmesan from Fixate

Creamy Chicken Salad Wrap from Fixate 2x

Dinner

Creamy Chicken Salad from Fixate 

Caprese Chicken from Fixate

Quinoa & Black Bean Salad from Fixate with added Chicken breast

Chicken Parmesan from Fixate

Open Meatball Sub from Fixate

Omelet 2x

Snacks

Greek yogurt with cinnamon chopped apple & sunflower seeds

Cut up raw vegetables

Sides

Spicy Cauliflower Bites from Fixate

Cucumber Hummus Roll-ups from Fixate

Potatoe Sides from Fixate

Roasted Acorn Squash from Fixate

Treats

Almond Chocolate Protein Squares from Fixate

Raspberry Filled Cookie Bites from Fixate

Things I buy in bulk at Costco:

Frozen berries

Frozen vegetables

Chicken breast

Brown Rice

Quinoa

Almond Milk

Greek yogurt

Rotisserie Chicken

Coconut Oil

If you have any questions, please contact me by email tonistoothoff@hotmail.com or below!