Summer Potluck Recipes

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There’s nothing like the dreaded “Bring your own…” at the end of a summer invite to really get you sweating! What does the host like? What is the theme of the party? Should I bring hot or cold?

Look no further because the ultimate Potluck Recipe Guide is here! Flip through the PDF below to get my favorite summer recipes to serve a crowd. Whether it’s a cookout, birthday party, barbecue or beachy lunch - I think you will find something that you love!

Open the PDF and let me know, what recipe are you excited to try?

Spicy Butternut Squash Soup

I love a good soup for meal prep and this one makes enough for the whole family or a week of lunches! You can whip up a pot of this Spicy Butternut Squash Soup on the weekend and then look forward to eating this flavorful, rich soup all morning 😉 If you don’t love spicy foods, just omit the red pepper flakes, it’s super easy to modify!

Ingredients

• 2 tbsp olive oil

• 3 medium onions, chopped

• 4 garlic cloves, finely chopped

• 1 medium butternut squash, peeled and seeded, cut into 1” pieces

• 5½ cups low-sodium organic vegetable broth

• 1 tsp crushed red pepper flakes

• 3 fresh thyme sprigs, leaves removed and chopped, stem discarded (divided use)

• 6 tsp reduced-fat (2%) plain yogurt 

Instructions

1. Heat oil in a large saucepan over medium-high heat.

2. Add onions; cook, stirring frequently, for 8-10 minutes or until onion is translucent.

3. Add garlic and cook, stirring frequently, for 1 minute.

4. Add squash, broth, and red pepper flakes; bring to a boil. Reduce the heat and gently boil, covered, for 25-30 minutes or until squash is soft. Remove from heat.

5. Place soup in a blender or food processor in 4 or more batches, as necessary; cover with lid and kitchen towel. Blend until smooth.

6. Return soup to saucepan over medium heat. Add 1 tsp thyme and cook, stirring constantly, until soup is hot.

7. Season with salt and pepper if desired.

8. Ladle soup into 6 serving bowls. Garnish each with 1 tsp yogurt and sprinkle all bowls with remaining 2 tsp of thyme.

Yields: 6 servings.

Ultimate Portion Fix Containers: 3 Green, 1 tsp

2B Mindset Plate It: A great FFC as part of lunch

Turkey chili - hello fall!

Turkey chili - the perfect meal to pull together on a cool Sunday in the Fall. 😍 Who is with me?! Maybe you can try this tomorrow! This is also a great recipe to make ahead for a quick, high-protein lunch, or to freeze for a busy weekday dinner when you’re too busy to cook! 

This recipe has 2 cans of kidney beans… but you can use any beans you like, or ne wild and try 2 different types of beans.

Ingredients

• 1 tsp olive oil

• 1 large onion, chopped

• 1 medium red bell pepper, chopped

• 1 medium yellow or orange bell pepper, chopped

• 1 lb raw 93% lean ground turkey

• 1 (28 oz) can chopped tomatoes

• 2 (15 oz) cans kidney beans, rinsed + drained

• 1 tsp chili powder

• ½ tsp sea salt

• Crushed red peppers (to taste, optional)

• 12 sprigs of parsley, chopped

Instructions

1. Heat oil in a large saucepan over medium-high heat.

2. Add the onion and bell peppers. Cook, stirring frequently, for 4-5 minutes, or until the onion is soft.

3. Add the turkey and cook for 4-5 minutes, or until the turkey is browned.

4. Add tomatoes, beans, chili powder, salt, and crushed red peppers. Cook, stirring frequently, for 10-15 minutes.

5. Divide turkey chili into 6 serving bowls and garnish with parsley if desired.

Yield: 6 servings
Ultimate Portion Fix Containers: ½ Green, ½ Red, 1½ Yellow
2B Mindset Plate It: Add a side salad or veggies for a great lunch option.

Peppermint Patty Shakeology

Peppermint Patty Shakeology

Ingredients

• 1 cup unsweetened almond milk

• 1 cup ice

• ½ scoop Chocolate Shakeology (whey or vegan will do)

• ½ scoop Vanilla Shakeology (either forumla)

• ½ tsp pure peppermint extract

• 1 tsp shaved dark chocolate

• Fresh mint leaves, for garnish, optional

Instructions

1. Place almond milk, ice, Shakeology, and peppermint extract in a blender; cover and blend until smooth.

2. Pour into glass and garnish with chocolate + mint leaves, if desired.

Yield: 1 serving

Ultimate Portion Fix Containers: 1 Red, 1 tsp
2B Mindset Plate It: Enjoy as an occasional snack(tional) or enjoy as part of breakfast.

Chocolate Recover Shake

After you’ve done your actual cooldown, what is your post-workout routine?

For me, I like to make my Recover shake (cools me down, literally) while checking in here! Recover speeds muscle recovery, combats exercise-induced muscle soreness, reduces muscle breakdown, and improves your muscle strength recovery. The fact that it tastes like a Frosty is an added bonus 🤣 If you’re in a rush, you can just “shake” it up in your blender bottle that you got free with your order, but if you have 60 seconds, blending it is OH-SO-GOOOOOOD!!

Here’s my current go-to recipe to cool down post-workout!

Ingredients

• 1 cup unsweetened almond milk (or soy milk)

• 1 scoop Chocolate Recover (I use vegan formula so it’s dairy free)

• ½ large banana (for men, use 1 full banana post-workout)

• 1 cup frozen cauliflower

• 1 tsp ground cinnamon

Instructions

1. Combine almond milk, Recover, banana, cauliflower, and cinnamon in a blender; cover and blend until smooth. That’s so stinking easy, amiright??

Yield: 1 serving.

Portion Fix Containers: 1 Green, 1 Purple, 1 tsp (does not count as a Red if you drink it within 30 m minutes of exercise. any other time it is 1 Red)

2B Mindset: For more information on how to incorporate Beachbody Performance into 2B Mindset, see the “2B Mindset and Exercise” video in the 2B Mindset Program Materials section on BOD - incorporating Recover will vary based on the intensity of the program you’re doing!

Pumpkin Spice Breakfast Yogurt

It’s time for a tasty treat … and this time of year is perfect for Pumpkin Spice! You may have seen a wonder whip recipe from 2B Mindset but this one is made for October!

Ingredients

• 3 tbsp pumpkin puree

• 1 tsp pumpkin pie spice

• ¾ cup plain Greek yogurt

• 1 tsp honey (or maple syrup)

• 2 tbsp granola here’s a great “clean” option)

Instructions

1. Mix pumpkin puree, pumpkin pie spice, Greek yogurt, and honey together in a bowl. Top with granola and enjoy!

Yield: 1 serving.

Ultimate Portion Fix Containers: 1 Red, ½ Yellow, 1½  tsp
2B Mindset Plate It: Eat as a healthy breakfast option!

Turmeric Latte

The weather continues to get cooler (depending where you are!) and I’m loving this warm Turmeric Latte on cool mornings 😍 This recipe makes 2 servings, so whip one up for you and a loved one!

Ingredients

• 2 cups unsweetened vanilla almond milk

• ½ tsp pure vanilla extract

• 4 tsp honey

• 1 tsp ground turmeric

• ¼ tsp ground cinnamon

• Pinch of ground nutmeg

• Pinch of cardamom

• Extra ground cinnamon to sprinkle on top!

Instructions

1. In a small pot, add almond milk, vanilla, honey, ground turmeric, cinnamon, nutmeg, and cardamom over medium-high heat.

2. Whisk together and bring ingredients to a boil; then, reduce heat to low and simmer for 3-5 minutes to reduce the mixture, stirring occasionally.

3. Pour into 2 small mugs, then sprinkle with ground cinnamon.

Ultimate Portion Fix Containers: 1 tsp
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track it.

Chia pudding

Chia pudding: tastes like dessert, delivers protein, fiber, and antioxidants #WinWin! If you haven’t tried it yet… it’s time! You can prep on the weekend and then eat it for breakfast, a midday snack, or for a sweet dessert to end the day, but it’s a great thing to have on hand for when life hands you curve balls!

The possibilities are ENDLESS! Make it with almond milk, coconut milk, soy milk, or oat milk. Sprinkle with cinnamon or get wild with pumpkin spice. Add your favorite fruits. You do need to have the right ratios of seeds to liquid, so here you go!

Ingredients

• 1½ c unsweetened almond milk (or fav milk alternative)

• 1 tbsp raw honey

• ⅓ cup chia seeds

• ½ tsp pure vanilla extract (optional)

Instructions

1. Combine almond milk, honey, chia seeds, and vanilla in a medium bowl and mix well.

2. Cover the bowl and refrigerate for at least 4 hours or overnight, mixing after 2 hours.

3. Divide evenly into 2 servings.

So, that’s the basics. But let’s elevate this, shall we; try my favorites below and let me know which is your favorite! 

✨ Citrus Chia Pudding Parfait

✨ Raspberry Chia Pudding

✨ Coconut Mango Chia Pudding

✨ Chia Pudding with Tumeric, Almonds, and Goji Berries

Salmon + Grilling = Best summer niiiiiiights!

✨Honey Mustard Salmon with Roasted Veggies✨

This is a salmon lovin’ recipe 😂 Anyone else obsessed with Salmon? I’m fine if it’s just me, leaves me with more food to eat and leftovers for tomorrow! ha!

Ingredients Parchment paper Olive oil Cooking spray
* 2 lbs mini bell peppers, assorted colors
* 1 lb medium asparagus spears, ends trimmed (approximately 30 spears)
* 1 tsp seasoning blend of your choice
* 1 tsp fresh lemon juice
* 2 (6 oz each) raw salmon fillets
* 1 tsp garlic powder
* 2 tsp Dijon mustard
* 2 tsp raw honey

Instructions
1) Preheat the oven to 400° F. Place parchment paper on one large baking sheet and one small baking sheet. Lightly coat with spray. Set aside.
2) Spread bell peppers and asparagus spears evenly on the large baking sheet. Season with seasoning blend and drizzle asparagus with lemon juice.
3) Lightly coat veggies with spray. Bake veggies for 10 minutes. While veggies are baking, top the small baking sheet with salmon and sprinkle with garlic powder.
4) Spread mustard evenly over salmon and drizzle with honey. Place salmon in the oven.
5) Bake veggies for an additional 10 to 20 minutes, or until tender-crisp.
6) Bake salmon for 15 to 20 minutes, or until salmon flakes easily when tested with a fork. Serve salmon with veggies.

Portion Fix Containers: 2 Green, 1½ Red
2B Mindset Plate It: A great dinner option

What is your favorite veggie to roast for a tasty summer evening dinner?

Avocado Smash

In Australia we call it Avocado Smash and it’s just about as good as gold! So delicious and filling. I chose this, with wholemeal sourdough and add 2 poached eggs on top. The macros are perfect for a balanced breakfast and if they have rocket on the menu, add that for flavor and spice!

Ultimate Portion Fix = 1R (with opt 2 eggs), 1Y, 1G (with opt rocket), 2B (chose ¼ avocado for just 1B and stir with lime juice and it will cover more area!). I never get more than 1B so I get creative!

Miso glazed Eggplant

This picture doesn’t do it justice to how delicious it is. It is so flavorful, super filling and such a great serving of vegetables. My entire family loves it which I never dreamed my 6 yr old son would TOUCH. AN. EGGPLANT. There are so many recipes on Pinterest, but a lot have unnecessary sugar. The miso is so strong, I’d let it speak for itself. So often people take a vegetable and douse it in sauces and it’s no longer healthy. What’s the point in that? Fried okra? Why not grill it? I digress…

Cut eggplant in 1/2 lengthwise and soak in a bowl of water, any temperature fro 5 minutes. Meanwhile make the sauce.

SAUCE:
1 TBSP miso glaze
2 tsp cooking sake
1 tsp olive oil (1/2 for sauce and 1/2 for frying pan)
Cook over medium to light heat and stir together until well blended.

Drain bowl with eggplant and slice eggplant meat in criss-crosses (make sure not to cut too deep so skin is cut). Microwave for 4-5 minutes (1000 watts vs 750 watts) and remove carefully. Divide sauce evenly amongst eggplant halves and cook face down on frying pan on medium. Only needs 1-2 minutes on stove. Remove from heat and enjoy with your favorite protein. I ate both halves which was enough vegetables and carbs (~26 carbs per eggplant) so this with Tuna was my dinner portion. I was VERY satisfied.

Let me know if you try it and any modifications you make!

Paleo, GF, DF Lemon Cookies!

When I hear all those “free” words I think, “hummmm, what’s left? can these be good?” Well, let me be the one to tell you, YES. THEY. CAN. They are FODMAP approved cookies and my kids devoured them in no time flat. Don’t believe me? I made 14, and before I could get the picture of them straight from the oven, this is what happened… LOL 8 left!

3 ingredients and super easy so read this and then let your kids make them! Maybe they’ll even clean up, but that might be pushing your luck :)

1 cup almond flour
1/2 cup maple syrup (not Aunt Jemimas, get the real stuff!)
1 lemon zested
1 lemon juiced, seeds removed

Add all ingredients to a bwl and stir. Put in ziplock bag and freeze for one hour. I froze mine overnight so weather bland looking, but they tasted just as good. Use a fork to make texture marks if you want, adds flair :) Cook at 160 celsius / 350 farenheit for 8-9 minuets. Let them cool before removing from silicon sheet.

Makes 14 cookies, 116 calories each, 8g fat, 7.5 g carbs, 3.7g protein. Ultimate Portion Fix containers = 1 tsp, .5y

Kid-friendly Sweet Potato Maple Bread

If you’ve been following me on Facebook, my blog, or we hang out, you KNOW I LOVE PUMPKIN and you know that it is hard as hell to find in Australia. And if I”m able to find it, it’s a small fortune (think $14.95 / can compared to $1.99 in USA). So, I’ve been on a mission to find something my kids love just as much that I can bake with for breads, muffins and cookies. This bread was an amazing find and my kids review was “FANTASTIC!!!” If you chose Gluten free flour then this will be GF, and it’s vegetarian and dairy free as well. let me know if you made it and modified it. I love hearing new ideas! I doubled this and froze a loaf because we blow through this in 2 breakfasts (for 4) or 1 breakfast (for 4) and snacks for 2 hungry boys after school.

Ingredients

• 1 cup almond flour, 3/4 cup (less 2 TBSP) whole wheat flour

• 1/2 cup maple syrup

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1/2 tsp ground sea salt

• 2 tsp pumpkin pie spice

• 1/4 tsp ground cloves

• 2 eggs

• 1 1/2 cup boiled sweet potatoes, mashed

• 1/4 cup avocado oil + 1/4 c olive oil (could sub 1/2 cup coconut oil, but I’m allergic and the combo of these saves money and 1/2 cup olive oil would be too strong a taste)

Instructions

1) Mix all dry ingredients in Kitchenaid mixer, or the like. Add eggs, maple syrup, and oils.
2) Fold in sweet potatoes. Do not use mixer.
3) Use spray olive oil on 9x5 loaf pan and make sure to spread to walls of pan as well. You don’t want this delicious bread to break when you turn it upside down because part sticks to the sides.
4) Pour batter in greased pan adn top with raisins or chocolate chips if you wish.
5) Bake at 175 celsius for 30 minutes. Depending on the width of your it could be deeper bread and need more time. Check around 30 minutes with a toothpick.

Before - going in the oven - I can tell you this smells sooooooo good!

After - oh man, I coudln’t want to dive in and my whole house smells like fall. I don’t care that it’s summer, it’s amazing :)

Sweet Potato Muffins - MAJOR HIT!

First let me say, this recipe can be made many different ways. I rencently made this for our babysitter’s birthday because she requested a healthy, nut-free, dessert-like baked good and since most things I make are clean, but have nut butter of some sort, I modified this. I’ll show you how below…

Ingredients the way I prefer it most:

• 1 cup pealed orange sweet potatoes / yams (cook and allow to cool first. they should mash fairly easily so you can squish in measuring cup if you like, no need to dice or get all fancy here - cram it in ;)

• 1 cup non-dairy milk. I prefer unsweetened almond milk (you’ll get enough sweetness from the potatoes, but if you need this to be nut free, you can use coconut milk, soy or rice milk)

• 1/2 cup pure maple syrup (PURE, not Aunt Jemima’s here!)

• 1 tsp vanilla extract (not imitation)

• 2 TBSP hemp / chai seeds (these can be pricey and some kids don’t like the texture so it’s not do-or-die, I omitted them and they turned out just as well)

• 2 cups less 2 TBSP wholewheat flour (if you need this to be nut-free), or 1 cup almond flour AND 1 cup whole wheat flour (this is my preference and what I used in the recipe)

• 2 tsp baking powder

• 2 tsp cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp baking soda

• 1/4 tsp ground sea salt

• 1/2 cup miniature chocolate chips (then you have prettier muffins and isn’t that half the purpose? with my kids eating it, yes!) or use non-dairy chocolate chips if you need this to be dairy free.

Preheat oven to 170 celsius and fill muffin tins with 12 liners. If you want more, fill a little less and you can get 18 easily.

Combine cooled sweet potato, hemp seeds (opt) and all wet ingredients in a blender and puree until smooth. Takes less than 2 minutes. In a large bowl, add remaining dry ingredients and stir thoroughly until well combined. Add wet mixture to dry and stir until completely mixed and then add chocolate chips (you could add sultanas instead, but lets live on the wild side and use dark chocolate chips here - there are health benefits you’re gaining too!).

Scoop mixture into muffin pan and bake for 15-18 minutes (if you made 18, cook on lesser side). Check doneness around 12 minutes. Remove and let cool a few minutes in the pan and then transfer to a cutting board to cool completely. Serve 1 muffin (if 12 servings) or 2 muffins (if smaller) with 2 eggs for a complete breakfast! ENJOY and share your thoughts below! These freeze well too!

Containers simplified!

Vegan Vanilla Shakeology (1R) + ⅓ cup water stirred, blueberries (1P) on top

Let’s talk about these containers and see if I can simplify them. I know so many see all the colors and think… how will I know how much to eat, how much of each food group I need, how much more to I need if I do intense exercise, or don’t exercise at all? Or what if I’m nursing and need extra calories for the baby and I? I’ve got you covered and can help you know with all these questions! It takes 21 days to start a new habit and make it stick and by 30 days, your body will be craving it!!!

I started with containers 3 years ago and have never looked back, and still use them daily. If I don’t measure cheese for example, I could eat a whole block and call it 1 serving. The more I like something, the more tempting it is to just keep eating and eating and then regret it the next day when I’m bloated, low energy for my kids or workout, or clothes are feeling tight. It' feels amazing to wake up feeling proud of your choices and feeling good.

This one-pot-wonder is a hodgepodge of ingredients I had in my fridge which a client actually inspired me to make. It’s clean 6 chicken sausages, 4 medium sized zucchini, 6 portobello mushrooms, served over cauliflower rice (for me) and fried rice (for my kids). You can add onions and garlic too which would taste amazing, but those don’t sit well with my stomach :( I used Italian Seasoning and it was amazing. This served a family of 4 for 2 nts and 1 more lunch for myself and the whole thing was under $15! My plate on right is 1 red and 2 greens. If you’re doing 1B Mindset you’d want a few more veggies so your ratios are 25% protein and 75% veggies (#veggiemost), and make sure to drink 16 oz water (#waterfirst).

Let me know if you try this and what you think!

Power Muffins - prep ahead ;)

I’ve written about these before, but they’ve been so popular amongst my challengers, that I was to share about them again. And there are so many ways to modify these Superfood / Power muffins, that I don’t want you to limit yourself to the recipe I shared HERE. Try adding 1 packet / scoop Vegan Vanilla Shakeology, or chopped apples / pears . When I made these this time I used liners to save on dishes and it made 14 instead of 12, so I’ll change the serving to 4.5 muffins for 3 days with an extra .5 muffin on a hungry day or later for snack.

These are great for any day, but I esp love them for 80-Day Obsession, LIIFT4 and Transform 20 where I find containers more helpful to follow. As written it’s 1R, 1G, 1Y and whether or not you use liners, the oil spray would be negligible so don’t count a tsp. If you add 1 fruit add .5P to each serving, or if you add Shakeology, add .5 R (rounding). I love warming them and adding 1 tsp peanut butter across the top. YUMMMM ;)

Let me know what you think! Here’s the batch I made today while on the phone…talk about multi-tasking! And it prevented me from tossing veggies we wouldn’t be able to eat before they were over due! #winning

NOTE - If you’re following 2B Mindset nutrition this would be a great breakfast with your FFCs and protein being equal and veggies for extra credit. Remember to drink 16 oz water first. :) #2bunnies

No Bake Cookies

Granola bar options (great for school lunches, morning tea, afternoon tea, etc)

I’ll be honest, I’m not usually a fan of “no bake cookies” so I was skeptical of these and only made 1/2 of the recipe in case they weren’t good. I am not throwing good food away so it pains me to waste peanut butter or chocolate, let alone BOTH in the same recipe. I mean, who does that?!?!? That being said, these were AMAZING and D E V O U R E D the same day we made them, so take my advice, make the full recipe, or double it :) I imagine these will freeze well and I’ll test it out with the next batch since we start school again Monday.

I am very cautious searching for 21-day fix recipes on Pinterest because you have NO IDEA what the person knows who posted it and I see recipes ALL THE TIME with brown sugar, white flour, etc which right there tell me… NOT 21 DAY FIX APPROVED. I hate to see my clients get derailed and waste their time, so this is why Fixate Cookbook is money in the bank! It covers all your meals, snacks and treats. TREATS y’all, not cheats. Lets use the proper mindset so we enjoy life and don’t punish ourselves or think it’s not ok for a treat here or there. Every day is an issue, but none of us are doing that. If you are, chat me up so we can talk and I can help!

Here’s the recipe as I modified it:
-1 cup creamy peanut, or almond, butter (watch ingredients, should only be peanuts, possibly salt, but not added sugar or oil!!)
-2/3 cup honey (*fun tip - buy local honey to prevent allergies!)
-1/3 cup olive oil (or 1/2 cup coconut oil)
-2 tsp vanilla
-6 TBSP cocoa powder
-2 1/4 cup QUICK oats (I find old fashioned soaks up the honey and makes this too dry)

Combine nut butter, oil and honey over low heat in a saucepan until all creamy and mixed well. Remove from heat and pour in oats, vanilla and cocoa powder. When everything is mixed well you can drop in round balls for “cookies”, pour into an 8x8 pan for “granola bars”, or roll into balls to serve as finger foods for afternoon tea.

21 day fix container counts: Cookies - makes 24-30 and roughly 1 yellow container.

Step 1 (maybe after you licked the spoon - just saying!)

Step 2 - oh my word this looks scrumptious

Step 3 - Yeah, I want to dig right in too. I do usually for QC. :)

Sundays are prep days!!

You might not like to prep, but you can’t dislike it more than me. Sundays I’m like…really? it’s been 7 days already? But, Monday thru Saturday NEVER EVER go as planned. When that happens, Uber Eats sounds convenient, something from the freezer, etc and I always wish I had food on hand. I’m a huge fan of leftovers since I don’t enjoy cooking and it saves my butt S E V E N days a week. Try it.

Here’s my secret… Give the kids a game in the other room or an outdoor activity, pour yourself a glass of wine, turn on some good music and prepare to knock out a lot in 1-2 hours.

My go to list is:
-boil 6 eggs
-wash & chop veggies (leave 1/2 raw, bake 1/2)
-steam sweet potatoes
-grill 4-6 chicken breasts (depending on how busy the week is and if I’ll be home for lunch, also I prefer thighs so I mix it up)
-cook bacon (I do this Sunday morning so we can enjoy it fresh and then cook an extra 8-10 pieces for the week and do this about every other week.
-we also double our Saturday and Sunday breakfasts if we do something using the stove (ie pancakes, waffles, french toast, dutch baby - I like to have extra on hand for fast breakfast before school).

These smell just as amazing as they taste and I use the veggies in omelettes, as sides, in salads, on wraps, the options are really endless and they’re gone before they go back. For a family of 4, this baking sheet lasts us about 3 days. I use ANY veggie I have on hand in the fridge: zucchini, carrots, peppers, cauliflower, broccoli, mushrooms, and beets. It’s a great way to use up veggies that are close to turning too and it keeps it exciting by always being different. I spray olive oil on it and sea salt, italian herb seasoning and in the oven it goes. Let me know if you try it and what you think.

breakfast taco with sautéed veggies

leftover Florentine Meatloaf (see earlier post) and sautéed veggies

This North Carolinian #nailedit - 1st slaw attempt!

4 skinless organic chicken thighs. sliced in 1/2 long way so thin and long (won’t fall out of bread as easily)

I know I’m NO FOOD BLOGGER and these pictures are messy, but my sense of pride is 🤗🤗🤗. I made my first slaw and it was good!!! If you’re from North Carolina, making good slaw is A. BIG. DEAL. 💁🏼‍♀️💁🏼‍♀️ And something you must get right. You now are very aware that I like to eat clean. I feel better and my body responds better so I didn’t want a super creamy, mayonnaise based slaw because I’d feel bad afterwards and what’s the fun in that??

This is also 100% 2B Mindset approved and I used the “plate it” methodology. That means you don’t measure and that means FREEDOM! I didn’t measure the slaw or the chicken or worry about any points, calories, containers, etc. Winning for sure!!!

Prep time: 5 minutes if you buy the slaw per-made ;)

INGREDIENTS:
- 1 TBSP honey
- 1 TBSP plain mustard (I tried the first batch with grainy mustard as recipe said and didn’t find it rich in flavor). you could opt for honey mustard and forgo adding a full TBSP of honey above (I found it to be too much anyways
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- salt & pepper to taste
- 1 tsp celery seed, optional (I didn’t have any and it was fine without)

DIRECTIONS:
1) add all wet ingredients and stir well, then stir into slaw a little at a time. I didn’t need all the marinade so I saved some of it for my salad at lunch the next day (with the leftover chicken). Total win in my book to cook once and eat 2-3 meals from it!
2) Cook chicken breasts, chicken thighs, pulled pork, or whatever you fancy and add BBQ sauce.

For my husband I served these on burger rolls, but for the kid I used Orowheat “Thins” so they could finish it all. To make mine 2B Mindset approved I served the chicken over slaw and it was delightful!! I don’t eat carbs with my dinner because I’m winding down my day and not looks for carbs for more energy. That will be first thing tomorrow morning.

marinade - didn’t need this much for the amt of slaw I used

pre-made slaw with dressing on top. Serves 4.

Cookie dough - thank me later!

I know you’re thinking, yeah right. I would be too had I not tried it. If you know me well, you know that giving me baked cookies is like a mic drop. WHAT? I’ve literally had people drop off tubs of Tollhouse cookie dough and I think … “these people get me!” haha

Ingredients:
-1 packet / scoop Vegan Vanilla Vanilla Shakeology *whey doesn't turn out as well
-tsp melted coconut oil
-2 tsp nut butter
-¼ cup unsweetened almond milk
-dash of salt (optional)
-1-2 TBSP dark chocolate chips (depending on your plan, you know how much you can have ;)

Mix it all together until it's the consistency of cookie dough and add a little more liquid if you prefer.  Then top with chocolate chips and enjoy!