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Healthy
Recipes
It feels good to eat well (and healthy)
We have tons of delicious recipes that taste great, fuel your body, and give you plenty of energy to get you through your busy days. Here are just a few of our favorites.
Avocado Banana Smoothie
1 ripe avocado
1 frozen banana
2 Tbsp honey
1 C unsweetened coconut, almond, or 1% milk
1 Tbsp chia seeds
cinnamon, to taste
3/4 C crushed ice
Blend until smooth. Enjoy!
Appetizer: Sweet Potato Bites
olive oil
2 sweet potatoes, peels on (scrub clean)
1 1/4 tsp kosher salt
3/4 tsp black pepper
1/3 c grated sharp cheddar cheese
2 avocados, peeled, pitted, diced
2 Tbsp plain greek yogurt
1 Tbsp fresh lime juice
1/2 tsp paprika
4 slices bacon, cooked and chopped
chopped fresh cilantro
Preheat oven to 425 degrees. Line two baking sheets with foil. Brush each sheet with olive oil. Slice potatoes into 1/4" slices. Arrange slices on baking sheets and brush with additional olive oil. Sprinkle slices with salt and pepper. Roast for 20-25 minutes, turning halfway through. Remove from oven and sprinkle with cheddar. Roast for additional 3 minutes to melt cheese.
Meanwhile, in small bowl, combine avocado, yogurt, lime juice, paprika and salt. Mash with fork until slightly chunky.
Top the baked potato slices with dallop of avocado mixture. Sprinkle with chopped bacon and fresh cilantro.
Serve warm. Yum!
Dessert: Greek Yogurt Chocolate Cake
3/4 c. plain greek yogurt
1/4 c. skim milk
1/2 c. cocoa powder
1/2 c. old fashioned oats
1/2 c. stevia
1 egg
1/3 c. applesauce
1 tsp. baking powder
1 pinch salt
Preheat oven to 400 degrees. Grease 8x8 pan. Combine all ingredients in blender, and blend until smooth. Pour into prepared pan. Bake 15 minutes. Cool for 15 minutes. Top with a little powdered sugar and raspberries.
You can have your cake and eat it too...with this recipe!
Breakfast: Banana Oatmeal Pancakes
2 1/2 c. old fashioned oats
1 c. whole wheat flour
4 tsp. baking powder
1 tsp. kosher salt
3 c. milk
4 ripe bananas
Mix all ingredients, except the bananas, in blender. Add bananas and blend until smooth. Pour onto hot griddle. Top with banana slices and a small amount of real maple syrup. Enjoy hot!
Lunch: Homemade Vegetable Soup
Olive Oil
1 1/2 c. chopped onion
2 c. chopped carrots
1 1/4 c. chopped celery
4 cloves garlic, minced
4 cans chicken broth
2 cans diced tomatoes
3 c. diced potatoes
chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
salt & pepper to taste
1 1/2 c. canned, fresh, or frozen green beans
1 1/4 c. canned, fresh, or frozen corn
1 c. fresh or frozen peas
Heat olive oil in large pot over medium heat. Add onions, carrots and celery. Sauté 3-4 minutes. Add garlic and sauté another 30 seconds. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, thyme, salt & pepper. Bring to boil, then add green beans. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20-30 minutes. Then add corn and peas and cook 5 minutes longer. Serve with chopped fresh parsley.
Dinner: Sweet Potato & Black Bean Chili
2 lbs. sweet potatoes, cut into cubes
1/2 tsp. dried chipotle pepper
1 1/2 tsp. salt, divided
2 Tbsp. olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, sliced
2 Tbsp. chili powder
2 cans (10 oz. each) diced tomatoes w/ green chilies
1 c. water
1 Tbsp. cornmeal
1 tsp. sugar
1 tsp. cocoa powder
2 cans (15 oz. each) black beans, rinsed and drained
Pinch cayenne pepper (to taste, optional)
Cilantro, non-fat plain greek yogurt for garnish (optional)
Toss the sweet potato cubes with the chipotle pepper, 1/2 tsp. salt and 1 Tbsp. olive oil. Bake at 400 degrees for 20 minutes.
Cook 1 Tbsp. olive oil, onion, garlic, red pepper, jalapeno, chili powder, cumin, oregano in large pot over medium heat for about 5 minutes.
Mix the tomatoes and water into the onion mixture. Add cornmeal, 1 tsp. salt, sugar, cocoa powder. Simmer for 30 minutes.
Stir black beans and sweet potatoes into onion mixture. Add more water if needed. Simmer for 15 minutes. Season with salt and cayenne to taste (be careful...too much cayenne will make it very spicy!). Serve with cilantro and non-fat plain greek yogurt.
Snack: Peanut Butter Energy Bites
2 c. oats
1 c. peanut butter
3/4 c. dark mini chocolate chips
2/3 c. honey
1 c. unsweetened coconut
Mix all ingredients well. Refrigerate for 15 minutes. Remove from refrigerator and roll into balls. Place balls onto baking sheet and refrigerate another 15 minutes. Store balls in airtight container in refrigerator.
Breakfast: Mueslix (Overnight Oatmeal)
3 c. old fashioned oats
1c. quick oats
1/3 c. brown sugar
2 tsp. cinnamon
Raisins to taste
4 c. milk
Mix all ingredients together. Refrigerate in airtight container overnight. Enjoy cold in the morning.
Post Workout: Mocha Protein Smoothie
1 c. chilled strong black coffee
1/2 frozen banana
1 scoop chocolate protein powder
Splash of milk
Handful of ice
Blend all ingredients in blender. Pour into glass and enjoy after your workout.
Lunch: Apple Walnut Salad
Handful of mixed greens and spinach
1/2 green apple, diced
1/4 c. walnut pieces
1/4 c. gorgonzola or feta cheese, crumbled
1/4 c. dried cranberries
Apple Cider Vinaigrette (store leftovers in fridge):
1/4 c. olive oil
1/4 c. apple cider vinegar
1/2 tsp dijon mustard
1/4 tsp garlic powder
1/4 tsp dried oregano
/4 tsp dried basil
1/4 tsp freshly ground black pepper
And start living healthy TODAY
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