Carmelized Roasted Veggies

There are a bajillion veggie recipes out there, with countless ways to prepare them… but oven-roasting has got to be one of the best 🤤 You’ve got that caramelized flavor, with that toasted outside… definitely a winner! Add this to any BBQ and WOW… just W O W!!!

Plus, just chop up whatever veg you have, throw it on a baking sheet, and roast it all together! This makes a perfect dinner side, an amazing salad topping, a delicious addition to a lunchtime wrap; basically, roasted vegetables are a perfect meal-prep food! Here are a few tips before I share my go-to recipe.

🥕 Cut your veggies into roughly the same-sized pieces. Things that cook faster (like onion) can be a little larger, while things that take longer to get nice and toasty can be smaller (like sweet potatoes).

🥕 You’ll want to use a little bit of oil to really get the best caramelization. Plus, this helps keep the vegetables from sticking to your pan + makes clean up a breeze!

🥕 Make sure to spread out your veggies - this works best with a large baking sheet. If they’re all stacked on top of each other, they steam instead of roast and you miss out on that incredible roasted flavor.

Ingredients

- 8 oz carrots, cut in half lengthwise + then cut into 2-inch pieces

- 8 oz beets, cut into 1¼-inch pieces

- 1 lb sweet potatoes, peeled and cut into 1¼-inch pieces

- 1 medium fennel bulb, stalks trimmed, bulb cut in half lengthwise, then cut into 1¼- inch slices

- 1 medium onion, cut in half, cut into thin wedges

- 4 tsp olive oil

- ½ tsp sea salt

- ½ tsp ground black pepper

- 2 tbsp parsley, finely chopped

Instructions

1. Preheat the oven to 450° F.

2. Place carrots, beets, sweet potatoes, fennel, and onion on a large oven-proof roasting pan or baking sheet.

3. Drizzle with oil. Season with salt + pepper and mix well. Spread the vegetables in a single layer.

4. Bake, turning twice, for 40-45 minutes, or until the vegetables are brown + tender-crisp.

5. Sprinkle vegetables with parsley and toss gently to blend.

This recipe makes 4 servings (about ½ cup each).

Portion Fix Containers: 2 Green, 1 Yellow, 1 tsp.

2B Mindset Plate It: A great veggie + FFC side as part of lunch.

Miso-glazed acorn squash

Miso-glazed acorn squash 🤤 From the name, it sounds a little complicated … but trust me when I say, you’re going to want to make this simple roasted squash recipe over and over again!

Honestly, most squashes are great for roasting - butternut squash, spaghetti squash, even pumpkin. One of the great things about an acorn squash though is that the skin is edible so you don’t even need to peel it! They’re small, easy to cut, and just so good. So, let’s jump into this great veggie side recipe that any bunny could make 🐰

Ingredients

- parchment paper

- 1 medium acorn squash, cut in half lengthwise, seeds removed, and sliced into ½-inch half moons

- 1 tbsp olive oil

- 2 tbsp white miso paste

- 1 tbsp water

- 2 tbsp mirin

- 1 tbsp coconut sugar

- 1 tbsp fresh ginger, finely grated

- 1 tsp sesame oil

- 2 tbsp reduced-sodium tamari soy sauce

- 1½ tsp rice vinegar

- ¼ cup chopped almonds, toasted

Ingredients

1. Preheat the oven to 425° F.

2. Line a large baking sheet with parchment paper.

3. Place the squash evenly on the baking sheet. Brush with olive oil. Bake for 20-25 minutes, turning once, until tender.

4. While the squash is baking, combine miso paste and water in a small bowl; whisk to blend and then set aside. Bring the mirin, sugar, ginger, sesame oil, soy sauce, and rice vinegar to a boil in a small saucepan over medium-high heat, whisking frequently. Then, add the miso mixture; cook, whisking frequently for 1 minute.

6. Preheat the oven to broil.

7. Brush the squash evenly with the mirin mixture. Broil for 3-4 minutes or until the squash begins to brown.

8. Sprinkle with almonds and serve immediately!

This recipe makes 4 servings.

Portion Fix Containers: 1 Green, ½ Blue, 1 tsp.

2B Mindset Plate It: A veggie + accessory as part of lunch or dinner.

Moroccan Carrot Salad

Today, we’re sharing Moroccan Carrot Salad, which will make your tastebuds dance with the crunch, the bold flavors, and a bit of heat. This is a recipe in the 3-Day Refresh Cleanse so you know it’s gotta not only be GOOD, but be GOOD FOR YA!

Ingredients

- 3 medium carrots, grated

- 2 tbsp extra-virgin olive oil

- 2 tbsp fresh lemon juice

- 2 tbsp chopped fresh cilantro (or swap for parsley)

- 1 clove garlic, chopped

- ¼ tsp ground cumin

- ½ tsp ground paprika

- 1 dash cinnamon

- ½ tsp Himalayan salt

- ¼ tsp cayenne pepper (to taste - totally optional!)

Instructions

1. Combine the grated carrots, oil, lemon juice, cilantro, garlic, cumin, paprika, cinnamon, salt, and cayenne in a large bowl and mix well.

2. Voila! Let the salad marinate, covered, in the fridge for 2-3 hours before serving.

This recipe makes 1 serving.

Portion Fix Containers: 3 Green, 6 tsp

2B Mindset Plate It: A great veggie side!

Spring Veggie Buddha Bow

This beautiful lunch bowl comes together with spring veggies, whole grains, and a tasty tahini sauce 😍 The ingredient list is a little long, but it is perfect for meal prepping! Just precook as necessary, portion out into your containers, and enjoy this Spring Veggie Buddha Bowl all week long! And invite friends over because this is impressive!

Ingredients

- parchment paper

- 2 tbsp tahini (sesame seed paste)

- 3 tbsp fresh lemon juice

- 2 tbsp water

- ½ tsp ground turmeric

- ½ tsp pure maple syrup

- ¼ tsp hot pepper sauce (optional - you do you!)

- ¼ tsp sea salt

- ¼ tsp ground black pepper

- 2 tbsp + 2 tsp olive oil, divided use

- 2 cups 2-inch asparagus pieces

- 2 cups sliced zucchini

- 2 cups cooked quinoa (or brown rice)

- 2 cups chickpeas, drained + rinsed

- 2 cups raw baby spinach

- 2 cups halved baby heirloom tomatoes (or cherry tomatoes)

- 2 tbsp hemp seeds

- 2 tbsp sesame seeds

- 1 cup fresh sprouts

Ingredients

1. Preheat the oven to 425º F.

2. Line a large baking sheet with parchment paper and set aside.

3. To make the dressing, place tahini, lemon juice, water, turmeric, maple syrup, hot pepper sauce (if desired), salt, and pepper in the food processor; cover and pulse to blend.

4. Slowly add 2 tbsp of oil to the food processor while it is running. Process until smooth and well-blended and then set aside.

5. Place asparagus and zucchini on the prepared baking sheet. Drizzle with the remaining 2 tsp oil and mix well. Spread evenly on the baking sheet and bake for 12-15 minutes, turning once, or until tender-crisp. Let vegetables cool.

6. Divide the quinoa, chickpeas, spinach, tomatoes, asparagus, zucchini, hemp seeds, and sesame seeds evenly between four bowls.

7. Drizzle evenly with dressing. Garnish with sprouts.

This recipe makes 4 servings.

Portion Fix Containers: 2 green, 2 yellow, ½ orange, 3½ tsp

2B Mindset Plate It: A great lunch option for the vegan plan. For non-vegans, replace beans or quinoa with a protein for lunch.

Chicken & Dumplings

Ok, if you’re in the mood for comfort food, this chicken + dumplings combo is going to be the perfect lunch or dinner that you can whip up in 30 minutes. If you’re like me growing up in the south, Chicken & Dumplings is a staple! I mean, once a week at least in our house.

Oh, and this is meal plan approved 🙌 so let’s get into it!

Ingredients

- 1 tbsp ghee

- 1 cup chopped onion (you’ll need about 1½ medium onions)

- ½ cup chopped celery (about 1½ medium stalks)

- ½ cup chopped carrots (1 medium)

- 3 garlic cloves, finely chopped

- 2 cups low-sodium organic chicken broth

- 2 cups low-fat (1%) milk

- ¼ tsp sea salt

- ¼ tsp ground black pepper

- 3 tbsp cornstarch + 3 tbsp water (combine to make a slurry)

- 3 cups cooked, shredded chicken breast

- 1 tbsp apple cider vinegar

- 1 tbsp chopped fresh parsley

- 1 cup gluten-free all-purpose flour

- ¼ tsp sea salt

- ¼ tsp baking powder, gluten-free

- 1 large egg, lightly beaten

- 3 tbsp water

Instructions

1. Add the ghee to a large soup pot and heat over medium-high heat until fragrant.

2. Add the onion, celery, carrots, and garlic; cook for 5 minutes, until vegetables begin to soften.

3. Add the broth, milk, salt, and pepper. Bring to a boil; reduce to a simmer and continue cooking while dumplings are made.

4. To make dumplings, stir together flour, salt, and baking powder in a medium mixing bowl. Add egg and water; stir until a loose dough forms.

5. Dollop tablespoon-sized lumps of dough directly into simmering soup. Cover and cook, 10 to 12 minutes, until a toothpick inserted into the center of a dumpling comes out clean.

6. Stir in cornstarch slurry and simmer, 1 minute, until soup thickens.

7. Stir in chicken, vinegar, and parsley.

8. Divide evenly among four bowls and serve immediately, or store refrigerated in an airtight container for up to 4 days.

This recipe makes 4 servings.

Portion Fix Containers: ½ Green, 2 Yellow, 1 Red, 1 tsp

2B Mindset Plate It: Add a salad or your favorite veggie side for a great lunch option.

Chicken Gumbo

Let’s break out the gumbo! This Cajun-style food is hearty and healthy when you use lean chicken breast + some of our other tricks for this Chicken Gumbo 😉

Oh, and just a note - if you can’t find fresh okra, check the frozen section! Frozen okra will work just as well.

Ingredients

- 1 tbsp olive oil

- 1 medium onion, chopped

- 2 medium carrots, coarsely chopped

- 1 medium celery stalk, chopped

- 1 medium green bell pepper, chopped

- 4 garlic cloves, finely chopped

- 1½ lbs raw chicken breast, boneless + skinless, cut into 1-inch strips

- 2 tbsp arrowroot or cornstarch

- 3 cups low-sodium organic chicken broth

- 1 bay leaf

- ½ tsp dried thyme

- ½ tsp ground black pepper

- 2 tsp hot pepper sauce

- 8 oz medium okra, sliced into ½ inch pieces (about 1 cup)

- 2 cups cooked brown rice

Instructions

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

2. Add onion, carrots, celery, and bell pepper. Cook, stirring frequently, for 5-6 minutes, or until onion softens.

3. Add garlic and chicken and cook, stirring frequently, for 4-5 minutes and then set aside.

4. Add the arrowroot (or cornstarch) to broth and whisk well to blend. Then, slowly whisk the broth into the chicken mixture. Cook, stirring constantly, for 2 minutes, or until the mixture thickens slightly. It should not be lumpy.

5. Add the bay leaf, thyme, pepper, and hot sauce. Bring to a boil, stirring frequently. Then reduce the heat to medium and cook for 10-15 minutes.

6. Add the okra and cook for 10-15 additional minutes, making sure to stir regularly.

7. Remove the bay leaf and serve about ¾ cup of gumbo over ½ cup of rice.

This recipe makes 8 servings (a great way to prep lunches for you + your partner!)

Portion Fix Containers: ½ Green, 1 Yellow, ½ Red, ½ tsp.

2B Mindset Plate It: Add a side salad for a great lunch.

Have you had okra before? What are other ways you like to use it? I grew up on fried okra and now I can’t stomach the thought of it :( ha!

Étouffée!

I’m so excited to share some feel-good foods that will also help you feel good - you’re going to get that hearty, soulful feeling, while also treating your body to that nutritious goodness it craves 🙌

Up first: Étouffée! This is a classic Creole dish that I know you’re going to love. This incredible combo of shrimp, veggies, and spicy seasonings… trust me, you’re going to want it on your meal plan next week!

Ingredients

- ¼ cup gluten-free all-purpose flour

- 1 tbsp ghee

- 1 cup chopped onions (you’ll probably need 1⅓ medium onions)

- ½ cup chopped celery (about 1½ medium stalks)

- ½ cup chopped green bell pepper (about 1 medium pepper)

- 3 cloves of garlic, finely chopped

- 2 tbsp Cajun rub (recipe below - it’s a good one!)

- 2 bay leaves

- ½ tsp sea salt

- 1½ cups low-sodium organic chicken broth (can also substitute low-sodium organic seafood broth)

- 1 lb. shrimp, peeled, deveined (can substitute diced chicken breast)

- ½ cup sliced green onions

- 2 cups cooked brown rice

CAJUN RUB

- ¼ cup ground smoked paprika

- 1 tbsp garlic powder

- 1 tbsp onion powder

- 2 tsp ground black pepper

- ½ tsp ground cayenne pepper

- 1 tsp dried oregano

- 1 tsp dried thyme

Combine the paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme in a medium bowl and mix well. Store extra cajun rub in an airtight container in a cool, dark place.

Instructions

1. Add the flour to a large, dry, nonstick skillet over medium heat. Cook, stirring constantly, for 6-8 minutes or until the flour is the color of peanut butter. Remove the toasted flour from the skillet and set aside.

2. Melt ghee in the skillet over medium-high heat; add onions, celery, bell pepper, and garlic. Cook for 4 to 5 minutes, or until the onion is translucent.

3. Add the toasted flour, Cajun Rub, bay leaves, and salt; cook for 1 additional minute.

4. Add the broth and bring to a gentle boil. Cook, stirring occasionally, for 5 minutes. Add the shrimp and cook for an additional 3 to 4 minutes, or until the shrimp are opaque.

5. Remove the skillet from heat and discard the bay leaves. Add green onions.

6. Evenly divide the étouffée between four serving bowls and top each with ½ cup brown rice.

This recipe makes 4 servings.

Portion Fix Containers: ½ Green, 1 Red, 1 Yellow, 1 tsp.

2B Mindset Plate It: Add extra veggies for lunch. Replace brown rice with cauliflower rice for dinner.

Roasted Rainbow Glazed Carrots

These roasted rainbow carrots are finished with an incredible maple glaze - I just know you’re going to love them!

Can’t find rainbow carrots? Totally fair - regular baby carrots work just as well in this recipe and sometimes I chose that just to save money!

Ingredients

- parchment paper

- nonstick cooking spray

- 2 lbs small rainbow heirloom carrots, scrubbed, tops trimmed to ½ inch and then cut in half lengthwise

- 1 tbsp + 1 tsp olive oil

- ½ tsp sea salt, divided use

- ½ tsp ground black pepper, divided use

- ¼ cup pure maple syrup

- ¼ cup balsamic vinegar

- ½ tsp ground cumin

Instructions

1. Preheat the oven to 450º F.

2. Line a large baking sheet with parchment paper; lightly coat with spray and set aside.

3. Combine the carrots, oil, ¼ tsp salt, and ¼ tsp pepper in a large bowl. Toss gently to blend.

4. Spread the carrots evenly on the prepared baking sheet. Bake for 22-25 minutes, rotating the pan once.

5. While the carrots are baking, make the glaze: combine maple syrup, vinegar, cumin, ¼ tsp salt, and ¼ tsp pepper in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and gently boil for 15-20 minutes, or until the glaze has thickened. Remove from heat.

6. Pour the glaze over the carrots. Toss gently to blend and then bake for an additional 5-10 minutes or until the carrots are tender-crisp and the glaze is shiny.

Vegan Slow-Cooker Stew

Remember our “Two Bunnies”?
🐇 Water first, veggies most
🐇 Weigh yourself each day and track your food

Today we will explore “Veggies most”! On each of the 2B Mindset plates (3 meals a day, one snack option), Ilana explains the importance of veggies! For breakfast, veggies are a bonus in addition to high protein, whole carb choices on your plate. For lunch, veggies should take up around half of your plate and for dinner, veggies are EVERYWHERE in addition to a protein!

If you follow the Ultimate Portion Fix, you may be thinking, no yellow container? How many greens in EVERYWHERE? How many proteins do you get in a day? The mind shift between the two programs is tough because they are SO different. There is no counting in 2B Mindset because the point of the program is to explore your eating habits, reconnect with what your body needs and how it feels before, during and after you eat!

Yes, carb-free dinners and full plates of veggies sounds challenging at first, but it is amazing how FULL and satisfied you can feel with the right veggies on your side!

Here is carb-free, veggies-most favorite to try!

Vegan Slow-Cooker Stew

INGREDIENTS

1 tsp. olive oil

1 medium onion, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

2 cloves garlic, coarsely chopped

2 cups low-sodium organic vegetable broth

1 (14.5-oz.) can diced tomatoes, no added salt

2 15-oz. cans chickpeas (garbanzo beans), drained, rinsed

1 Tbsp. curry powder

1 Tbsp. pure maple syrup

1 Tbsp. fresh ginger, finely chopped

½ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1 dash ground cayenne pepper (optional)

1 medium head cauliflower, cut into florets

1 (10-oz.) bag raw baby spinach

1 cup lite coconut milk

INSTRUCTIONS

Heat oil in medium nonstick skillet over high heat. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute.

Place onion mixture in 3-quart slow cooker. Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper.

Mix well; cover. Cook on high for 3 hours.

Add cauliflower. Mix well; cover. Cook on high for 1 hour.

Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.

Basil Strawberry Lemonade

Being a part of this incredible community, I hope you have explored outside of our workout library to find a nutrition program or supplement that best fits your goals. If you haven’t, you are in luck, because this month is all about makeovers and these products just might be the extra extra you need in your daily routine.

First up, Bevvy 🍹 This is our newest fit club product + it’s a low-cal drink mix that curbs afternoon cravings and gives a gentle boost to get through the rest of your day. I say “gentle” because Bevvy is not a detox drink; it is made from all-natural ingredients and a green tea caffeine extract that can be used at any time of day. So, instead of that afternoon bag of chips or late night cookie jar visit, you can mix up Bevvy and save an average of 250 snacking calories a day?! 

Here is a fun recipe for a Basil Strawberry Lemonade to mix up if you have some at home!

Ingredients

- 1 cup water

- 1 cup ice

- 1 packet Lemon Beachbody Bevvy

- ¼ cup fresh (or frozen) strawberries

- 1 tbsp fresh basil, chopped

Instructions

Place water, ice, Bevvy, strawberries, and basil in a blender. Cover + blend until smooth; serve immediately.

This recipe makes 1 serving.
Portion Fix Containers: Once a day, this Bevvy cocktail counts as a free food 🙌 Twice a day: ½ Yellow, ½ Purple

2B Mindset Plate It: Once a day, this Bevvy cocktail counts as a “Freebie” beverage. 2x a day, count it towards part of your breakfast or lunch FFC.

Cauliflower Ice Cream - it's trendy and it's worth sticking around for!

I mean, let’s be real… what can’t cauliflower do at this point? And just like this unassuming vegetable, I want you to remember - you can be anything you want to be.

You’ve seen cauliflower become pizza, nachos, rice… and we’re transforming it today into ice cream 🍨 And let me be clear - if you want real ice cream, you should eat real ice cream! Depriving yourself of the foods you love won’t makeover your mindset; it will just make you miserable. But this recipe IS a fun way to transform a vegetable into a tasty snack, especially if you need to get some extra veggies into the family.

So, will they be able to guess that their dessert is actually made from riced cauliflower?! Let’s find out 🤣

Ingredients

- 2 cups riced cauliflower
- 1 cup dry-roasted cashews, soaked
- ½ cup canned coconut milk
- ¼ cup + 1 tsp pure maple syrup
- ¼ cup unsweetened coconut milk beverage
- 1 tbsp + 1 tsp melted coconut oil
- 2 ½ tsp pure vanilla extract
- ¼ tsp sea salt

Instructions

1. To soak cashews, cover with room temperature water + soak overnight, or cover with boiling water and soak for at least 2 hours. Drain and rinse.

2. Place a pot with water over high heat. Boil cauliflower for 5 minutes; strain through a fine mesh strainer and then rinse with cold water until cool enough to handle. Wring out the excess water using a cheesecloth or a clean kitchen towel.

3. Place the cauliflower, soaked cashews, coconut milk, maple syrup, coconut milk beverage, coconut oil, vanilla, and salt in a blender. Cover and blend until smooth.

4. Pour the cauliflower mixture into an airtight container and freeze for 4 hours or until solid. Remove from the freezer 20-30 minutes before serving to let soften before scooping.

5. Store frozen in an airtight container for up to 5 days. If you have an ice cream machine, you can place the mixture in and freeze on a soft-serve setting.

This recipe makes 8 servings (½ cup each).

Portion Fix Containers: ½ Green, 1 Blue, ½ tsp

2B Mindset Plate It: A veggie + accessory snacktional.

Golden Chai Collagen Latte

Did you know that collagen levels begin to diminish in your early 20s and by age 35, most women need supplementation to have normal amounts that they used to produce on their own?

That means more lines, more wrinkles, finer hair, weaker nails… um, no thank you. Luckily, collagen is a supplement we can add to our daily routine, but we have to check for quality because there are all kinds of brands out there claiming everything under the stars, but don’t really produce any benefits!

Beachbody’s Collagen Boost is formulated with optimized bioactive collagen peptides shown to help stimulate the creation of collagen and elastin, and is 100% gluten free! It also taps out at 10 calories per serving, so you can add it to your superfoods or nightly tea.

Yup - collagen can be safely added to cold or hot drinks ☕, but all brands do not state this, so make sure and check the label if you’re drinking a different brand. Some require collagen to be mixed with cold beverages only and must be drank 30 minutes before a meal. My mornings are too busy to focus on that! Also there are 5 types so check and verify which types you’re buying!

Golden Chai Collagen Latte

Ingredients

- 1 cup unsweetened coconut milk beverage
- 1 bag chai tea blend
- 1 scoop Beachbody Collagen Boost
- ½ tsp. ground turmeric
- ¼ tsp. ground cinnamon
- ¼ tsp. ground cardamom
- ¼ tsp. ground ginger
- 1 tsp. honey (optional)

Instructions

Boil water and steep tea bags. Steep for 1 minute, toss tea bags. Stir in ginger and cardamom. In a small pan, heat brown sugar and milk until sugar has dissolved. Stir half of the milk mixture into each cup of tea. Mix in cinnamon and collagen boost. Find a quiet corner, put your feet up, grab a good book and enjoy!

This recipe makes 1 serving.

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

Flourless Chocolate Cupcake with Peanut Butter Frosting

You really can’t go wrong with chocolate + peanut butter… but what if we throw in some chickpeas? Well, then this recipe is going to transform into a delicious Flourless Chocolate Cupcake with Peanut Butter Frosting 😍

I know, I know - nobody sits around thinking that chickpeas would be the best cupcake ingredient ever, but this is a ridiculously yummy cupcake AND it’s packed with protein, fiber, and iron. Plus, the frosting is going to blow your mind with another secret ingredient: superfoods!

Ingredients

- 1 (15 oz) can chickpeas, drained + rinsed
- 3 large eggs, lightly beaten
- ⅓ cup + ¼ cup pure maple syrup, divided use
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- 3 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- ¼ cup all-natural peanut butter
- ¼ cup unsweetened almond milk
- ⅔ cup Vanilla Whey Shakeology

Instructions

1. Preheat the oven to 350° F. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray. Set aside.

2. Place chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in the blender or food processor; cover. Blend until smooth.

3. Divide the batter among 12 prepared muffin cups. Top each cupcake with about four chocolate chips; push into batter.

4. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and enjoy immediately or store in an airtight container in the refrigerator for up to 24 hours.

5. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.

6. Add almond milk and beat until well blended. Add Shakeology; beat until well blended, scraping bowl occasionally.

7. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 Tbsp. additional almond milk.) Set aside. Once cupcakes are cool, evenly spread with frosting.

This recipe makes 12 cupcakes.

Portion Fix Containers: 1½ Yellow, 1 tsp.
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track it.

Brownie Batter Recover

If you’ve been in my Virtual Fit Club community long enough, I would bet you have seen someone’s #sweatyselfie with Energize in hand. This is a pre-workout must-have and if it is not a part of your workout routine, then you’re missing out on results during your workout.

But, today is about Energize’s big sister, Recover. She doesn’t get as much screen time, but her benefits are just as great and, together, they are an unstoppable duo for serious results.

Recover helps fight post-exercise muscle soreness and jump-start recovery so you crush your next workout with the same intensity as your last. Take Recover after every workout to help combat exercise-induced muscle soreness, speed muscle recovery, support muscle growth, and restore your strength. In Chocolate, Orange, whey and plant-based formulas, there is a Recover for everyone!

Brownie Batter Recover

Ingredients

¼ cup unsweetened almond milk
1 tsp peanut butter (almond butter works, too!)
1 scoop Beachbody Chocolate Recover
Chopped almonds or granola (garnish, optional)

Instructions

Pour milk into a bowl. Slowly add and mix Chocolate Recover, making a paste. Work the peanut butter into the mixture until you have a moussey, brownie batter consistency. Add more milk if needed. Top with a sprinkle of nuts or granola and enjoy!

This recipe makes 1 serving.

Portion Fix Containers: ½ yellow, 1 blue
2B Mindset Plate It: This is a great protein rich snack!

Shakeology boosts & Butter Cookie Shakeology recipe

Last week, we talked about our newest supplement; today, we’re going to kick it old school with 3 of my favs: Shakeology boosts!

Anyone of us who drinks Shakeology feels the benefits first hand: less cravings, better digestion, clearer skin, stronger hair and nails… the list goes on and on! Did you know you can make that list even longer with a boost? (Or two… or three?!)

🥗 Power Greens - You can Google “powder greens” and find a number of other products out there, but I bet none of them have the clean, superfood ingredients of Power Greens! Spinach, chlorella, kale, cucumber, celery, and Matcha green tea come together in this incredible formula designed to up your daily veggie intake each day.

⚡ Focused Energy - Think a cup of coffee, plus a Matcha green tea latte, plus… well, actually don’t think! Just add this Focused Energy boost into your life! Called the “superfoods supercharger”, Focus Energy takes our usual superfood blend up a notch with ingredients designed to improve alertness, support mental clarity, and help your body adapt better in times of stress. Who doesn’t need that?!

🥤 Digestive Health - This boost packs a two-part punch; chicory root and pea fibers to support a regular gut + insoluble and soluble fiber to support digestion and cardiovascular health! How could so many health benefits be in one tiny scoop? You’ve heard of Chia and Flaxseeds, right? Yup, they’re in here too - amazing! On the days you’re feeling irregular, bloated, or just not right, Digestive Health has got your back!

Which Shakeology boost sounds like the one for you?! Reach out about getting your hands on them and then add it to this amazing recipe below to reap all the benefits, ASAP!

Butter Cookie Shakeology

Ingredients

1 cup unsweetened vanilla almond milk

1 cup ice

1 scoop Vanilla Whey (or Vanilla Plant-Based Vegan) Shakeology

1 scoop Shakeology boost of your choice!

½ tsp. butter extract

2 Tbsp. almond flour

¼ tsp. ground cinnamon

Instructions

Place almond milk, ice, Shakeology, boost, extract, almond flour, and cinnamon in a blender; cover. Blend until smooth.

This recipe makes 1 serving.
Portion Fix Containers: 1 Red, 1 Blue, 1 tsp.
2B Mindset Plate It: Makes a great protein as part of any meal.

Spaghetti Squash Pizza

Spaghetti squash is another one of those ingredients that can become so many things … but it’s usually a pasta dish. Well, we’re going to transform this stringy vegetable into a delicious pizza 🍕 You can get crazy with your pizza toppings once you’ve mastered this Spaghetti Squash Pizza recipe!

Ingredients

- 4 cups cooked spaghetti squash (approximately 1 small squash)
- 1 large egg, lightly beaten
- ¼ cup grated Parmesan cheese
- ½ tsp dried oregano
- ½ cup all-natural marinara sauce
- ½ cup shredded part-skim mozzarella cheese
- 8 oz cooked chicken breast, sliced
- ¼ medium red onion, thinly sliced
- 5 fresh basil leaves
- 2 cups fresh arugula

Instructions

1. Preheat the oven to 400° F. Line a large baking sheet with parchment paper and lightly coat with spray. Set aside.

2. Using a clean kitchen towel or paper towels, squeeze as much water as possible from spaghetti squash and place it in a medium mixing bowl.

3. Add egg, Parmesan cheese, and oregano to squash. Mix well.

4. Place the squash mixture in the center of the prepared baking sheet; use damp hands to press into a thin circular shape, about ¼-inch thick and 10 inches across. Bake for 20 minutes, or until the top is dry and edges begin to brown. Remove from the oven.

5. Spread the marinara sauce in an even layer on baked crust; top evenly with mozzarella cheese, chicken, and onion. Bake for 8 to 10 minutes, or until the onion softens slightly and the cheese melts.

6. Top with basil; cut in half. Divide evenly between two plates; serve each with 1 cup arugula as a side salad or additional pizza topping.

This recipe makes 2 servings.

Portion Fix Containers: 2 ½ green, 1 red, 1 blue, 1 orange
2B Mindset Plate It: This recipe makes a great dinner option!

Spring Forward!

It’s time to get in the SPRING of things, isn’t it? The spring season is upon us and this is the perfect time to click refresh on those New Year’s goals, habits and inspirations. Maybe you’re feeling great and on the right track to crush the rest of 2021! Or, maybe the first few months have felt slow and less empowering than you imagined. Get out of your head and get into these Spring Forward tips!

What goals are you still working on? Where do you feel like you’re crushing it?

Download the PDF here

Breakfast Brownies with Cheesecake Frosting

Bananas + beans = breakfast brownies… right? I haven’t lost my mind, so trust me and try this for yourself!

Whip up a batch of these on the weekend and just don’t tell anyone that the secret ingredient is black beans and I bet no one will be able to tell!

Ingredients

- nonstick cooking spray
- 6 large eggs
- 2 large ripe bananas
- ¾ cup canned black beans, drained + rinsed
- ½ cup unsweetened cocoa powder
- 2 tsp pure vanilla extract, divided use
- 1½ tsp baking powder
- ⅓ cup semisweet chocolate chips
- ¾ cup 2% cottage cheese
- 10 drops liquid stevia

Instructions

1. Heat oven to 350° F. Lightly coat an 8x8-inch baking dish with spray; set aside.

2. Add eggs, bananas, beans, cocoa powder, 1 tsp vanilla extract, and baking powder to a blender. Cover and blend until smooth.

3. Pour the mixture into the prepared baking dish. Sprinkle evenly with chocolate chips. Set aside.

4. Rinse the blender. Add cottage cheese, remaining 1 tsp vanilla extract, and liquid stevia. Cover and blend until very smooth.

5. Slowly pour the cottage cheese mixture onto the chocolate mixture in rows until most of the top is covered. Use a butter knife to marble the brownies by dragging the knife in straight lines from the left to right and then top to bottom.

6. Bake for 25 minutes or until the center is set and a toothpick inserted comes out clean. Let cool for 10 minutes before slicing.

7. Cut into 8 pieces; serve immediately or store refrigerated in an airtight container for up to 4 days.

This recipe makes 4 servings (2 brownies each) - how good is that??

Portion Fix Containers: 1 purple, 1 red, ¼ yellow, 1 blue, 1 orange
2B Mindset Plate It: A great breakfast option.

Egg Salad Avocado Toast

Ok, egg salad should be healthy. Eggs are healthy. Salad is healthy. And yet, here we are, with a tasty food held together by mayo 🤣   Not any more!

I’ve got one last toast recipe for you that actually fits your meal plan regardless whether you’re choosing of 2B Mindset or Ultimate Portion Fix.

Ingredients

• 8 large hard-boiled eggs, coarsely chopped

• 1 ripe medium avocado, slightly mashed

• 2 tbsp lemon juice

• ½ tsp sea salt

• 4 slices low-sodium sprouted whole-grain bread, toasted

• 1 cup watercress (if you can’t find watercress, substitute spinach or arugula)

Instructions

1. Combine the hard-boiled eggs, avocado, lemon juice, and salt in a medium bowl and mix well.

2. Spread ¼ of the egg mixture onto each slice of toast. Top evenly with watercress.

This recipe makes 4 servings.
Portion Fix Containers: 1 Red, 1 Yellow, 1 Blue
2B Mindset Plate It: A great breakfast option. Add veggies or a side salad for lunch.

Dark Chocolate & Sea Salt Smoothie

It’s time to throw the term cheat day out the window… because what you eat isn’t a moral reflection on who you are as a person 🙌  Cheat is a loaded word that implies that you should feel guilty for what you’re eating.

Eating a carrot doesn’t make you a better human than someone eating a chocolate bar, so I really do want to challenge you to eliminate the word CHEAT from your vocab when it comes to food… and treat yourself instead.

Having a healthy relationship with food means enjoying things you love + fitting them into this incredible lifestyle you’re creating for yourself. Ok? Ok.

Now, who doesn’t love a dark chocolate + sea salt combo 😍 Throw in some superfoods and this is an amazing way to start your day.

Ingredients

- 1 cup unsweetened almond milk

- 1 cup ice

- 1 scoop Chocolate Shakeology (Whey or Plant-Based)

- 1 tbsp unsweetened cocoa powder

- ¼ tsp sea salt (or Himalayan salt)

Instructions

1. Place almond milk, ice, Shakeology, cocoa powder, and salt in a blender; cover and blend until smooth.

Portion Fix Containers: 1 Red, 1 tsp.
2B Mindset Plate It: A protein as part of breakfast.