Recipes

Use this white bean hummus instead of creamy dressings or cheese in your sandwich. The hummus is filled with healthy protein and fiber.

Servings: 8
Here’s what you need…
2 cans white beans, drained and rinsed
1 small onion, chopped
3 cloves garlic, minced
1/2 cup whole wheat bread crumbs
1 Tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
dash of salt
Throw everything into the food processor and blend until smooth and creamy.
Spread onto bread or use as a dip for cut veggies.

Nutritional Analysis: One serving equals: 124 calories, 1.6g fat, 20g carbohydrate, 5.5g fiber, and 7g protein.

This recipe is simple, healthy and delicious. Braised figs make a stunning display, and their delicate warm taste will not disappoint. Add braised figs to your oatmeal, on cottage cheese or even throw a few onto a salad. Not only are figs high in fiber, they are also loaded with potassium—a mineral important in controlling blood pressure.

Servings: 6
Here’s what you need…
Non-stick cooking spray
1 Tablespoon raw honey
12 figs, sliced in half
Heat a large non-stick sauté pan and spray with cooking spray. Add the raw honey.
Place the figs, sliced side down in the pan. Cook for 3-5 minutes over medium heat. The figs will become slightly sticky and golden around the edges.
Remove from pan and place sliced side up on a plate. Drizzle with remaining juice from the pan.

Nutritional Analysis: One serving equals: 70 calories, .2g fat, 18g carbohydrate, 2.4g fiber, and .6g protein.

Here it is, my favorite recipe for fall! Enjoy these tasty pumpkin pancakes without guilt. Made with almond meal and packed with protein from eggs, these pancakes are sure to satisfy without shortchanging your results.

Servings: 2
Here’s what you need…
4 large eggs
¾ cup egg whites
1 (15oz) can of pumpkin
1 cup almond meal
1 teaspoon baking powder
1 teaspoon vanilla extract
dash of nutmeg
1 teaspoon ground cinnamon
cooking spray
In a medium bowl, mix all of the ingredients together.
Heat pancake griddle to medium heat and coat with cooking spray.
Cook each side about 3 minutes until brown, then flip and cook remaining side. Enjoy!
Nutritional Analysis: One serving equals: 255 calories, 15g fat, 112mg sodium, 11g carbohydrate, 5g fiber, and 19g protein.

Gone are the days when tuna melts were laden with fat and served on slabs of bread with a pile of French fries – this recipe gives you all of that comforting taste without the guilt. Oh and did I mention that it only takes a few minutes to make? Serve your healthy tuna melts up with a side of whole grain rice and steamed veggies for an all around winner of a meal.
Servings: 2
Here’s what you need…
6 oz can of albacore tuna (in water), drained and flaked
1 egg white
2 Tablespoons oatmeal
2 Tablespoons diced onion
¼ teaspoon garlic powder
2 teaspoons low-fat shredded cheese
Salt and pepper to taste
Blend all of the ingredients (not the cheese) in a bowl. Pre-heat a frying pan and coat with cooking spray. Form two patties.
Cook one side until brown and then turn. When the second side is nearly done, sprinkle cheese over it.
Nutritional Analysis: One serving equals: 138 calories, 2g fat, 4.5g carbohydrate, 1g fiber, and 25.5g protein

Eating healthy does not need to be boring! This Chicken & Veggie Stir Fry with Mango will wake up your taste buds, feed your muscles and satisfy your fiber needs, all in one delicious bowl! Meals like this, built around lean protein and veggies, are the way to eat in order to get your best fitness results possible. Enjoy!

Servings: 6
Here’s what you need…
1 pound organic, boneless, skinless chicken breast
2 Tablespoons Olive oil
1 clove garlic, minced
1 yellow onion, chopped
2 heads broccoli, chopped
2 carrots, cut in half and then into 2 inch segments
2 heads baby bok choy, chopped
1 zucchini, chopped
1 teaspoon fresh ginger, minced
3/4 cup chicken broth (divided)
2 Tablespoons arrowroot starch
2 Tablespoons toasted sesame seed oil
1 Tablespoons ume plum vinegar
1 Tablespoon coconut aminos
1 ripe, organic mango, peeled, pitted and chopped
Rinse the chicken and cut into 1 inch cubes.
Place the olive oil in a large skillet over medium heat. Add the garlic and onions, sauté for about 10 minutes, until soft. Add the broccoli, carrots and chicken and cook an additional 10 minutes. Add the bok choy and zucchini. After 5 minutes add 1/4 cup of chicken broth, cover, and cook an additional 10 minutes.
In a small bowl combine the remaining 1/2 cup chicken broth, arrowroot, sesame oil, vinegar and coconut aminos. Add the seasoned mixture to the skillet, along with the chopped mango, and cook for another 5 minutes, stirring constantly until the mixture thickens.
Nutritional Analysis: One serving (without rice) equals:  243 calories, 11g fat, 675mg sodium, 15g carbohydrate, 4g fiber, and 19g protein

Craving something sweet? This recipe is the perfect summer dessert. If you don’t have nectarine or pear on hand, be creative and use other fresh fruits. Servings: 2
Here’s what you need…
1 white nectarine, chopped
1 pear, chopped
1 Tablespoon chopped pecans
1 Tablespoon chopped dates
Dash of cinnamon
Mix the nectarine, pear, pecans, and dates in a medium sized bowl. Sprinkle with cinnamon and mix until well coated.
Nutritional Analysis: One serving equals: 119 calories, 3g fat, 24g carbohydrate, 4.5g fiber, and 1.5g protein

Open-faced sandwiches are great for cutting out extra calories while trying to lose weight. This recipe calls for sprouted grain bread, which is flourless bread that is densely packed with nutrients. Store your sprouted grain bread in the freezer, since it is made without preservatives or chemicals to promote shelf life. Servings: 2
Here’s what you need…
1 sprouted grain bun
2 Tablespoons hummus
½ cup arugula
Half of an avocado, peeled, pitted and sliced
6 oz smoked salmon
2 thin slices of onion
4 slices of heirloom tomato
Salt and pepper to taste
Spread each piece of the bun with 1 Tablespoon of hummus. Top each with half the arugula, avocado, salmon, onions, and tomato.
Season with freshly ground sea salt and pepper.
Nutritional Analysis: One serving equals: 267 calories, 9g fat, 25g carbohydrate, 6g fiber, and 22g protein.

Here’s a muffin that isn’t sugary, starchy and devoid of nutrients – like the muffins at your favorite coffee shop. These muffins are rich in beta-carotene and contain half an egg’s worth of high quality protein. The delicately sweet flavor will satisfy and have you coming back for more.
Servings: 12
Here’s what you need…
½ cup coconut flour (find at natural foods store)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
½ cup canned pureed pumpkin
6 eggs, beaten
3 Tablespoon coconut oil, melted
⅓ cup honey
1 teaspoon vanilla extract
12 pecans for topping
Preheat oven to 400 degrees F. Oil muffin pans.
In a medium bowl, combine the coconut flour, spices, baking soda and salt.
In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition. Add melted coconut, honey and vanilla and mix until well combined.
Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
Spoon into prepared muffin pan, filling each muffin 2/3 full. Bake for 18-20 minutes or until golden.
Place on wire rack to cool.
Nutritional Analysis: One serving equals: 127 calories, 7g fat, 230mg sodium, 11.7g carbohydrate, 3g fiber, and 5g protein.

Wild caught catfish is delicate and flaky, with loads of flavor. Catfish contains healthy fatty acids, provides complete protein, is a source of vitamin B-12, and is low in mercury. Pair it with dark leafy greens and some fruit for the perfect fitness meal.
Servings: 4
Here’s what you need…
2 teaspoon olive oil
4 fillets wild caught catfish
blackened seasoning (try Cajun’s Choice)
1 lemon, sliced
Preheat oven to 350. Lightly oil a glass pan.
Coat the catfish fillets in the olive oil. Generously apply the seasoning to both sides of each fillet.
Line the fillets in prepared pan, and top with sliced lemon.
Bake for 25-30 minutes, until flaky.
Nutritional Analysis: One serving equals: 160 calories, 9g fat, 120mg sodium, 0g carbohydrate, 0g fiber, and 17g protein.

Here is a simple, wholesome meal that is ready in 30 minutes – perfect for busy weekday dinners. There’s no reason to hit the take-out line when you have this quick and delicious recipe on hand. Eating simple, wholesome meals like this and exercising regularly will get you to your goal weight. Servings: 2
Here’s what you need…
1 cups cooked quinoa
1 tsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 ear of corn, kernels cut from cob
Handful of asparagus stalks, cut into 1 inch pieces
2 cups baked chicken breast, cut into small cubes
1 can of organic black beans, drained and rinsed
splash of lemon juice
splash of lime juice
dash of salt and pepper
splash of soy sauce
1/4 cup fresh parsley, finely chopped
Cook the quinoa and set aside. Place a large saucepan over medium heat. Add the oil, onion and garlic. Sauté for about 3 minutes. Add the bell peppers, corn and asparagus, cook until the vegetables are tender. Add the chicken and beans, cook for another 10 minutes, adding the rest of the ingredients.
Place a serving of quinoa on each plate and top it with the vegetable mix.
Nutritional Analysis: One serving equals: 293 calories, 5g fat, 32g carbohydrate, 4.6g fiber, and 29.4g protein.