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Cherry Blossom Smoothie Bowl

Pro tip: To make the bowl thick enough to support the cherries and strawberries, we used three cups of ice. If making this as a shake, you may prefer to only use one cup of ice.

Cherry Blossom Smoothie Bowl

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

Ingredients:

  • ¼ cup water
  • ½ cup unsweetened almond milk
  • 1 scoop Vanilla Shakeology
  • ½ cup frozen unsweetened black cherries, pitted, divided use
  • ½ tsp matcha powder
  • 3 cups ice
  • ¼ cup strawberries, sliced
  • 1 Tbsp. unsweetened shredded coconut
  • 1 Tbsp. raw pumpkin seeds (pepitas)

Preparation:
1. Place water, almond milk, Shakeology, half of the cherries, matcha, and ice in blender; cover. Blend until smooth.
2. Place smoothie in a medium bowl. Top with remaining cherries, strawberries, coconut, and pumpkin seeds; serve immediately.

recipe provided by Team Beachbody.

Kristen 21 Day Fix Success Story

Kristen 21 Day Fix Success StoryWe are all BUSY … whether it’s a move like Kristen’s story or it’s carpooling with kids, traveling for work … we tend to eat out more than we should (want). These eating habits can catch up with us … in more ways than one! I’m so glad Kristen decided to try the 21 day fix and learned healthier habits.

Kristen went through a huge move that kept her from cooking at home. As a result, she would eat out regularly and wasn’t making the healthiest choices! Once she saw the results 21 Day Fix was giving other people, she decided to try it for herself. In 21 days, she lost 11 pounds and 13 inches!

She said, “The 21 Day Fix helped me in so many ways. Not only am I able to feel comfortable for the first time in years, but my eating habits are so much better. This program isn’t like other diets. It’s a way of life.”

Way to go, Kristen!

Do you need help with your fitness program and health goals? Join my next online challenge group!
(via team Beachbody success stories)

21 Day Fix Challenge

Join our 21 Day fix online group! Your program includes home workouts, meal guides and recipes, Shakeology, color coded food containers, access to our private FB group with other women who will be your fitness buddies, supporters and motivators!

Look at Kristy …. she had always been fit, but after having a child she found it tough to include exercise back into her routine, as a lot of moms do! But she decided to get back in the fitness game starting with with the 21 Day Fix and was hooked! She has now completed 3 rounds and lost 8 lbs, and 12 inches. Way to go Kristy!

Apply Today! I’ll respond to you within 72 hours!

Turkey Chili from the 21 Day Fix Extreme

Turkey Chili – 21 Day Fix approved: 1 red, 1/2 green and 1/2 yellow container per serving.

(Makes 6 servings, 1 cup each)

1 tsp. olive oil
1 1/2 lbs. ground turkey
1 medium onion
1 medium green bell pepper, chopped
3 cloves garlic, finely chopped
1 1/2 tsp. ground cumin
1 Tbsp. chili powder
1/2 tsp. sea salt
1/4 tsp. cayenne pepper (to taste; optional)
2 (15 oz) cans black beans (or pinto beans) drained, rinsed
1 (15 oz) can all-natural diced tomatoes, no sugar added
12 fresh cilantro sprigs, finely chopped (for garnish; optional)

Directions

  1. Heat oil in large sauce pan over medium-high heat
  2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey is no longer pink
  3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute
  4. Add beans and tomatoes (with liquid). Bring to a boil and reduce heat to low; gently bio, stirring occasionally, for 15 to 20 minutes, or until thickened.
  5. Serve warm, sprinkle with cilantro.

*** This recipe could also be assembled and placed in the crock-pot on low for an hour or so until it is time for dinner.

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Hearty Vegetable Soup Recipe

Nothing satisfies on a chilly day like a hearty homemade soup. This veggie-packed recipe makes enough for several meals and freezes well.

Total Time: 43 min.
Prep Time: 15 min.
Cooking Time: 28 min.
Yield: 8 servings, about 1½ cups each

Ingredients:

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 cloves garlic, chopped
  • 1 cup white corn kernels
  • 1 (14.5 oz) can diced tomatoes, no salt added
  • 3 cups low-sodium organic vegetable broth
  • 1 tsp. dried ground thyme
  • 2 bay leaves
  • 1 cup broccoli florets (or cauliflower florets)
  • 2 medium red or white potatoes, cut into ¾-inch cubes
  • 1 medium yellow squash, cut into ¾-inch cubes
  • 1 cup medium zucchini, cut into ¾-inch cubes

Preparation:

  1. Heat oil in large stockpot over medium-high heat.
  2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
  5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
  6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Recipe found on Team Beachbody Website: www.beachbodycoach.com/missykent

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Roast Chicken Quarters with Potatoes and Tomatoes Recipe

This succulent chicken recipe is packed with antioxidants and takes just 20 minutes to prep. Chicken quarters are the whole leg with thigh and drumstick (or the breast with backbone and wing). If you like dark meat, this is a very healthy and flavorful way to prepare it. Try the same recipe with smaller cuts of chicken and omit the first 15 minutes of cooking time.

Total Time: 1 hr. 15 min.
Prep Time: 20 min.
Cooking Time: 55 min.
Yield: 4 servings

Ingredients:

  • Nonstick cooking spray
  • 4 (6-oz.) raw chicken leg quarters
  • ¼ tsp. sea salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. fresh lime juice
  • ¼ cup low-sodium organic chicken broth
  • 1 medium lime, sliced
  • 6 fresh rosemary sprigs, leaves removed and chopped, stems discarded (reserve 2 whole sprigs)
  • 4 medium Yukon gold potatoes, cut in half lengthwise
  • 15 cherry tomatoes, cut in half
  • 5 kumquats, cut in half (or 1 lemon, sliced)
  • 6 fresh parsley sprigs, chopped

Preparation:

  1. Preheat oven to 450° F.
  2. Place chicken in large oven-proof roasting pan lightly coated with spray.
  3. Season with salt and pepper.
  4. Drizzle with lime juice and broth; top with lime slices and chopped rosemary.
  5. Bake for 15 minutes.
  6. Add potatoes, tomatoes, kumquats (or lemons), parsley, and rosemary sprigs; bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.
  7. Remove skin before serving.

Recipe found on Team Beachbody Website: www.beachbodycoach.com/missykent

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Avocado and Tomato Toast Recipe

Simple, healthy, and super tasty Avocado and Tomato Toast recipe. ‪

Ingredients:

1 ripe medium avocado, mashed
1 dash sea salt
1 dash fresh ground black pepper
2 tsp. fresh lime (or lemon) juice
4 slices low-sodium sprouted whole-grain bread, toasted
1 cup halved cherry tomatoes

Preparation:

1. Combine avocado, salt, pepper, and lime juice in a medium bowl; mash until well mixed and slightly chunky.
2. Evenly spread avocado onto each slice of toast. Top evenly with tomatoes.

Credit: Team Beachbody Website | www.beachbodycoach.com/missykent

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Shakeology Breakfast Bars

These chocolatey, fiber-rich, vegan-friendly bars will help keep you satiated until lunchtime.

Total Time: 10 min. | Prep Time: 10 min.
Cook Time: None | Yield: 12 servings, 1 bar each

Ingredients:
4 scoops Chocolate Vegan Shakeology
2 cups quick-cooking old-fashioned oats
½ cup unsweetened grated coconut
¼ cup chopped raw walnuts
¼ cup raisins
1 cup unsweetened almond milk
½ cup all-natural smooth peanut butter

Preparation:
1. Combine Shakeology, oats, coconut, walnuts, and raisins in a large mixing bowl; mix well.
2. Add almond milk and peanut butter to mixture; mix well with clean hands.
3. Press mixture into 8×8-inch baking pan; cover and refrigerate for at least 3 hours.
4. Cut into 12 bars.

Nutritional Information (per serving):
Calories: 224 | Fat: 12 g | Saturated Fat: 4 g | Cholesterol: 0 mg | Sodium: 152 mg | Carbohydrate: 21 g | Fiber: 5 g | Sugar: 6 g | Protein: 10 g

Recipe from Team Beacbhody Website

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