The Triple Boost Shake

Get your cameras ready, friends, this is a recipe you want to save! When you’ve had one too many cookies, cocktails, or chips this holiday season, have the ingredients for this shake on hand and get ready to feel a boost like you wouldn’t believe!

The Triple Boost Shake is a super-efficient way to start the day! Water first, veggies most, protein, and FFCs, plus three Shakeology Boosts, make a fast and delicious addition to breakfast that will keep you full and satisfied well into your busy day. This shake is also a great way to incorporate our Shakeology Boost line into your routine.

Ingredients

1 cup water

1 cup ice

1 scoop superfood protein powder (We use any Shakeology flavor!)

1⁄2 large banana, cut into chunks

1 cup of fresh or frozen spinach

1⁄2 cup chopped carrots (or grated, shredded, or steamed)

1 tsp. fresh ginger

1⁄2 scoop Shakeology Boost: Power Greens

1 scoop Shakeology Boost: Digestive Health

1 scoop Shakeology Boost: Focused Energy

Instructions

1. Place water, ice, Shakeology, banana, lettuce, carrots, ginger, Power Greens Boost (if desired), Digestive Health Boost (if desired), and Focused Energy Boost (if desired) in blender; cover. Blend until smooth.

2. Eat slowly with a small spoon.

Servings: 1

Portion Fix Containers: 1 Red, 1 Green

2B Mindset: A great breakfast option!

Ham and Cheese Waffles

Not sure what to do with your holiday ham leftovers? This recipe is perfect for your morning-after brunch and comes together quickly with ingredients you probably have in your pantry!

A sweet classic gets a savory twist with Ham and Cheese Waffles. Perfect for a cozy weekend breakfast, yet easy enough to make for days when you’re on the go, each bite is a melt-in-your-mouth treat. Add ham (you can do store-bought, deli ham, too!) and shredded cheese to your batter, fire up the waffle maker, and in a few quick minutes, you’ll be ready to dig into the toasty golden brown goodness that’s as satisfying and healthy as it is tasty and delicious.

Servings 8 servings (½ waffle each)

INGREDIENTS
2 cups unsweetened organic soy milk

1 large egg

1 Tbsp. ghee, melted

2 cups whole wheat flour

1 Tbsp. light brown sugar

1½ tsp. Baking powder

½ tsp. Sea salt (or Himalayan salt)

12 slices ham, chopped

1 cup shredded cheddar cheese

¼ cup pure maple syrup

INSTRUCTIONS
1. Add soy milk, egg, and ghee to a medium mixing bowl; whisk to combine. In a separate mixing bowl, add flour, brown sugar, baking powder, and salt; stir to combine. Add dry mixture to wet mixture; stir to incorporate. Gently fold in ham and cheese.

2. Preheat waffle iron on high; lightly coat with spray.

3. Add 1 cup batter to waffle iron; cook for 6 to 7 minutes, or until steam begins to subside

and the waffle is golden-brown on both sides. Remove waffle to a plate; repeat with remaining batter.

4. Cut each waffle in half; serve each half drizzled with 1½ tsp. maple syrup.

Container Equivalents: ½ Red, 1 ½ Yellow, ½ Blue, ½ Tsp
2B Mindset Plate It! Add protein for a great breakfast idea!

Sweet Cranberry Granola Bars

As you prepare for company this holiday season, you’ll want these granola bars on hand!

These chewy, kid-friendly bars are the ideal grab-and-go treat to have on hand a sudden snack attack hits. Store-bought breakfast favorites can be loaded with refined sugars, preservatives, and other less-than-healthy ingredients. These little beauties are tart and savory, thanks to the addition of cranberries, walnuts, and cinnamon. They would be great on a platter in your kitchen or individually wrapped in your car for your next road trip!

INGREDIENTS
1 cup low-fat granola

1 cup dry old-fashioned rolled oats

½ cup whole-wheat flour

1 tsp. ground cinnamon

1 large egg, beaten

1 cup unsweetened applesauce

¼ cup raw honey

½ cup dried cranberries

½ cup walnuts, chopped

INSTRUCTIONS
Preheat the oven to 350° F.

Combine granola, oats, flour, and cinnamon in a large bowl; mix well. Set aside.

Combine egg, applesauce, and honey in a medium bowl; mix well.

Add oat mixture to egg mixture; mix until just blended.

Fold in cranberries and walnuts.

Spread mixture into an 8 x 8-inch baking pan. Bake for 20 to 22 minutes, or until firm.

Cut into 18 bars.

Container Equivalents: 1 Yellow
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it.

Vegan Stuffing - gobble gobble

As you prepare for Thanksgiving, you will want this at your table so add the ingredients to your shopping list! Yes, it is nutritious, filling and, IT IS YUMMY so don’t doubt, go make!

And Happy Thanksgiving!

INGREDIENTS

4 cups gluten-free bread of choice (Fixate Gluten-Free Recipe is a great recipe to try!)

2 Tbsp. olive oil, divided use

2 cups sliced mushrooms (approx. 16 medium)

1 cup finely chopped onion (approx. 1¹⁄³ medium)

1 cup chopped celery (approx. 2 medium stalks)

2 Tbsp. finely chopped fresh sage (or 1 Tbsp. dried sage)

1 Tbsp. fresh thyme leaves (or 1½ tsp. dried thyme)

1 cup chopped unsalted nuts (like almonds or walnuts)

¼ cup chopped pitted dates

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

1 cup low-sodium vegetable broth

Fresh chopped parsley

INSTRUCTIONS

1. Preheat the oven to 400° F.

2. Cut bread into 1-inch cubes. Place on a baking sheet lined with parchment paper; bake for 10 minutes, stirring occasionally, or until evenly toasted. Set aside.

3. Heat 1 Tbsp. oil in a large skillet over high heat until the first wisp of smoke appears. Add mushrooms; cook for 3 minutes, stirring every minute, or until lightly browned. Transfer mushrooms to a mixing bowl.

4. Reduce heat to medium; add remaining 1 Tbsp. oil. Add onion and celery; cook for 3 minutes, or until tender. Add sage and thyme and cook for another 30 seconds, or until herbs are fragrant; transfer to a bowl with mushrooms.

5. Add toasted bread, nuts, dates, salt, and pepper to bowl; toss to combine.

6. Add broth to bowl a little at a time, stirring until bread is evenly moistened but not soggy (it shouldn’t drip when lifted).

7. Lightly coat a 12 x 9-inch baking dish with spray; spread stuffing in an even layer. Cover with foil; bake for 20 minutes.

8. Uncover stuffing; bake for 10 more minutes, or until golden brown on top.

9. Garnish with parsley (if desired) and serve immediately, or store refrigerated in an airtight container for up to 3 days.

Serves 8
Container Equivalents (per serving): ½ Green, 1 Yellow, 1 Blue
2B Mindset Plate It: Add protein for a lunch option or track it as the occasional treat!

Pumpkin Spice Smoothie Bow

Treat yourself to a Pumpkin Spice Smoothie Bowl and enjoy a morning pick-me-up packed with 25 grams of protein and plenty of whole + healthy carbs to keep you full and energized. This wholesome breakfast bowl nourishes your body with creamy Plant-Based Vegan Shakeology and a nutritious mix of toppings like banana, pomegranate seeds, and pumpkin seeds—plus a serving of veggies mixed in for extra credit! Top with a sweet yogurt swirl for a tasty finishing touch.

Ingredients
1 cup unsweetened coconut milk beverage

1 cup frozen cauliflower rice

1 cup ice

1 tsp. pumpkin pie spice

1 scoop Plant-Based Vegan Shakeology (We love Vanilla for this recipe!)

½ large banana, sliced

2 Tbsp. pomegranate seeds (or ¼ small pomegranate, seeds removed and reserved)

2 tsp. unsalted pumpkin seeds

Instructions
1. Add coconut milk, cauliflower rice, ice, pumpkin spice and Shakeology to a blender; cover. Blend until smooth.

2. Pour smoothie into a serving bowl. Garnish with banana, pomegranate seeds, pumpkin seeds, and enjoy!

Servings: 1

Portion Fix Containers: 1 Red, 1 Green
2B Mindset: A great breakfast option!

Chicken and Dumplings

Is there anything more comforting than Chicken and Dumplings? Outside of the Cinnamon Rolls from last week, nothing feels like more of a warm hug than knowing a pot of Chicken and Dumplings is waiting for you in the kitchen.

Brimming with protein-packed chicken, sautéed vegetables, and light, fluffy dumplings, this thick, creamy, and nutritious soup is the perfect lunch or dinner your whole family will love any day of the week. Whip it up in about 30 minutes.

INGREDIENTS

FOR SOUP:

1 Tbsp. ghee (organic, grass-fed, if possible)

1 cup chopped onion (approx. 1½ medium)

½ cup chopped celery (approx. 1½ medium stalks)

½ cup chopped carrots (approx. 1 medium)

3 cloves garlic, finely chopped

2 cups low-sodium organic chicken broth

2 cups low-fat (1%) milk

¼ tsp. sea salt (or Himalayan 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

FOR DUMPLINGS:

1 cup gluten-free all-purpose flour

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. baking powder, gluten-free

1 large egg, lightly beaten

3 Tbsp. water

INSTRUCTIONS

1. Add ghee to a large soup pot and heat over medium-high heat until fragrant. Add onion, celery, carrots, and garlic; cook for 5 minutes, until vegetables begin to soften.

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

3. 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.

4. 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.

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

6. Stir in chicken, vinegar, and parsley.

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

Serves 4
Container Equivalents (per serving): ½ Green, 2 Yellow, 1 Red, 1 Tbsp
2B Mindset Plate It: Add a side salad for a great lunch option!

Cauliflower Grilled Cheese with Creamy Tomato Soup

Did anyone try the Breakfast Shepherd’s Pie from last week? Well, this time around we are going to show gratitude for LUNCH. Nutritionist Ilana Muhlstein shares that lunch is her favorite meal. It has to fuel you for the largest chunk of your day and has so much room for creativity and yumminess!

So for lunch this month, let’s try Cauliflower Grilled Cheese with Creamy Tomato Soup, Yes, please!

INGREDIENTS

FOR CAULIFLOWER GRILLED CHEESE:
Parchment paper
Nonstick cooking spray
1 large egg
2 bags (10-oz. each) frozen cauliflower rice
Cheesecloth (or paper towels)
¼ tsp. + 1 dash sea salt (or Himalayan salt), divided use
½ tsp. garlic powder (optional)
½ tsp. onion powder (optional)
½ cup reduced-fat shredded cheddar cheese

FOR TOMATO SOUP:
½ tsp. coconut oil
½ medium onion, finely chopped
1 (14.5-oz.) can no-salt-added tomato puree
¼ tsp. ground paprika
¼ tsp. dried oregano
1 dash ground black pepper
¾ cup reduced-fat (0 or 2%) plain Greek yogurt

INSTRUCTIONS
1. Preheat the oven to 400° F (205 °C).
2. Line a large baking sheet with parchment paper; lightly coat with spray.
3. To make cauliflower grilled cheese, add egg to a large mixing bowl; lightly beat.
4. Place cauliflower rice in a microwave-safe dish; microwave on high for 6 to 7 minutes. Let cool; place cauliflower in cheesecloth; twist and squeeze cloth until almost all liquid has been expressed. Add cauliflower and ¼ tsp. salt to egg; add garlic powder and onion powder (if desired). Stir to combine. Divide the cauliflower mixture evenly into 4 portions; using clean hands, form 4 “bread slices” on the prepared sheet, pressing the cauliflower mixture together.
5. Bake for 20 minutes, or until the top is dry and edges begin to brown.
6. While cauliflower bread bakes, make tomato soup by heating oil in a medium soup pot over medium-high heat.
7. Add onion; cook, stirring occasionally, for 7 to 8 minutes, or until translucent. Add tomato puree, paprika, oregano, remaining 1 dash salt, and pepper; stir to combine. Bring to a gentle boil; remove from heat. Add yogurt; whisk to combine.
8. When cauliflower bread finishes baking, heat a large nonstick skillet over medium-high heat; lightly coat with spray.
9. Place 2 cauliflower bread slices in a skillet; top each with ¼ cup cheese and remaining cauliflower bread slices. Cook for 2 minutes; flip sandwiches. Cook for an additional 2 minutes, or until the cheese is melted. Serve each sandwich with 1 cup of tomato soup.

Serves 2
Container Equivalents (per serving): 1 1/2 Green, 1 Red, 1 Blue
2B Mindset Plate It: A great lunch or dinner option!

Cinnamon Roll Muffins

It’s a cold, cozy morning in late fall and your house is filled with a warm aroma of spices. Cinnamon, coconut sugar, sweet, fresh dough… fresh cinnamon roll muffins are ready in the oven!

These are gluten-free and made from clean ingredients that will fill you up without leaving you full of guilt. Here are our Cinnamon Roll Muffins! Do you feel like you can already smell it too? I need to quit drooling and get to cooking!

INGREDIENTS

FOR MUFFINS:
½ cup coconut sugar
½ cup unsweetened coconut milk beverage
⅓ cup pure maple syrup
¼ cup ghee (organic grass-fed, if possible), melted
1 large egg
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1½ cups gluten-free all-purpose flour
½ cup almond flour
1½ tsp. baking powder, gluten-free
½ tsp. sea salt (or Himalayan salt)

FOR ICING:
3 Tbsp. + 1 tsp. reduced-fat sour cream
3 Tbsp. + 1 tsp. powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350° F.
2. Line a twelve-cup muffin pan with muffin liners and lightly coat with spray. Set aside.
3. To make muffins, place sugar, coconut milk, maple syrup, ghee, egg, cinnamon, and extract in a blender; cover. Blend until smooth. Set aside.
4. Combine flour, almond flour, baking powder, and salt in a medium bowl; mix well.
5. Add flour mixture to the blender; cover. Blend until a smooth batter forms, scraping sides of the blender with a rubber spatula as needed.
6. Evenly divide batter among prepared muffin cups.
7. Bake for 18 to 20 minutes, rotating the pan after 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool completely before topping with icing.
8. While muffins are baking, make the icing. Combine sour cream and powdered sugar in a small bowl; whisk to blend. Refrigerate until muffins are cool. Top each with 1 tsp. icing.

Serves 10 (1 muffin / serving) Container Equivalents: 1 ½ Yellow, 1 Blue, 1 Tbsp
2B Mindset Plate It: Track it as the occasional treat!

Breakfast Shepherd's Pie

Fueling our bodies with nutritious, FILLING foods is a great way to show gratitude for your body.

Our culture wears under-eating, cutting calories, and “feeling full” on less as badges of honor. But, the truth is, feeling full and energized after you eat is a GOOD thing. We pulled some of our favorite filling, fall recipes and will be sharing one each week!

Let’s get started with a Breakfast Shepherd's Pie - yum!

INGREDIENTS

1 Tbsp. ghee, divided use

½ lb. turkey sausage

¼ cup water

1 cup chopped tomatoes

½ cup chopped onion

½ cup chopped bell pepper (approx. 2⁄3 medium, any color)

2 cloves garlic, finely chopped

2 tsp. chili powder

¾ tsp. sea salt (or Himalayan salt), divided use

8 large eggs, lightly beaten

2 cups peeled, grated russet potatoes (approx. 2 medium)

1 cup grated cheddar cheese (optional)

INSTRUCTIONS

1. Preheat oven to 425° F. Lightly coat a 9 x 9-inch baking dish with spray; set aside.

2. Heat ½ Tbsp. ghee in a large nonstick skillet over medium-high heat. Add sausage; cook,

breaking up with a wooden spoon, for 3 to 4 minutes, or until crumbled and cooked most of the way through.

3. Add water, tomatoes, onion, bell pepper, garlic, chili powder, and ¼ tsp. salt; cook, stirring frequently, for 3 minutes, or until onion is translucent.

4. Transfer the contents of the skillet to the prepared baking dish.

5. Wipe out the skillet, spray with cooking spray, cook eggs to soft scramble, and add to the baking dish.

6. Wrap grated potatoes in a clean kitchen towel (or paper towels); wring out as much liquid as possible.

7. Add potatoes to a medium bowl; combine with remaining ½ Tbsp. ghee and remaining ½ tsp. salt. Spread potatoes evenly over top of egg mixture.

8. Bake for 25 to 30 minutes, or until potatoes are brown and crisp. Top with cheese (if desired); bake for an additional 2 to 3 minutes, or until the cheese has melted.

Serves 4
Container Equivalents (per serving): ½ Green, 1½ Red, 1 Yellow, 1 Blue
2B Mindset Plate It: Add a carb for a great breakfast option!

Healthy Halloween Recipes

Let’s remix Halloween night to be a little more - healthier! You can still have fun with your family and friends without trashing your nutrition plan and waking up sluggish, bloated, and guilty about your night out. Here are some of my favorite Healthy Halloween Tips + Tricks!

Happy Halloween, to you! What are you dressing up as this year?!

Click to download recipes

CROCK-tober Slow Cooker Recipe

Let’s warm up your kitchen with some slow cooker recipes - welcome to CROCK-tober! This PDF is full of breakfast, lunch, and dinner options that are all slow cooker friendly. There is nothing better than not having to prepare dinner after a long day!

Click image to open the PDF and take a look! What crockpot recipe are you going to try first?

Chai Apple Butter

Apple butter is a unique way to enjoy apple season and you can eat it with pretty much anything. This slow cooker recipe is so versatile and screams fall!

Spread this chai apple butter on toast, spoon it into your morning oatmeal, use it in place of maple syrup on pancakes, stir into barbecue sauce, or take grilled cheese to the next level!

Store apple butter in the fridge, or use a proper canning process to make them safe to store at room temperature. This also makes a great gift for friends and family as we enter the holiday season!

INGREDIENTS

• 5 medium cooking apples, cored, cut into quarters

• 5 medium cooking apples, peeled, cored, cut into quarters

• ¼ cup coconut sugar

• 2- inch slice lemon peel

• 10 bags chai tea

INSTRUCTIONS

1. Place apples, sugar, lemon peel, and tea bags in a 2 to 3-quart slow cooker.

2. Cook on low for 12 hours or until apples are completely broken down.

3. Remove lemon peel and tea bags.

Container Equivalents: 1 Purple

2B Mindset Plate It! Can be used as an FFC as part of breakfast.

Peanut Butter Cookie Shakeology

Our last shake up of the month is a classic Peanut Butter Cookie shake! This Peanut Butter Cookie Shakeology puts all of the flavors of decadent, nutty cookies into your smoothie so you can indulge without guilt.

Try cashew or almond butter for a milder flavor, or sprinkle with cinnamon just before serving. Make it a chocolate peanut butter cookie — yes, we went there — with Chocolate Shakeology. Wow, the options are limitless!

Peanut Butter Cookie Shakeology

INGREDIENTS

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Vanilla Shakeology

• 1 Tbsp. all-natural peanut butter

• 1 pinch sea salt (or Himalayan salt)

• 1 Tbsp. Graham cracker crumbs (reserve a small amount for garnish)

INSTRUCTIONS

1. Place almond milk, ice, Shakeology, peanut butter, salt, and Graham cracker crumbs in blender; cover. Blend until smooth.

2. Garnish with remaining Graham cracker crumbs.

Container Equivalents: 1 Red, 4 tsp.

2B Mindset Plate It! Enjoy as part of breakfast.

Butternut Squash Mac and Cheese

If you love the fall season, fall foods might be a huge reason why! The cozy, comforting, warmth of recipes around this time of year feels like a huge hug, but are not always on track to help us meet our goals 🙅‍♀️ so let’s meet halfway! Every Friday we will share a fall recipe that is on track with our nutrition plans, meal prepping needs, and #foodgoals 🙌

First up, Butternut Squash Mac and Cheese! This healthier take on macaroni and cheese is made even creamier with butternut squash for under 300 calories per serving.

INGREDIENTS

• 1 lb. dry whole-wheat macaroni

• 1 tsp. olive oil

• 1 medium onion, chopped

• 2 medium red bell peppers, chopped

• 3 cups cubed butternut squash

• 1¾ cups low-sodium organic chicken broth

• 1 cup low-fat (1%) milk

• 2 Tbsp. low-fat (1%) plain Greek yogurt

• 1 cup shredded Gruyere (or Swiss) cheese

• 1 cup shredded sharp cheddar cheese

• Sea salt and ground black pepper (to taste; optional)

• Nonstick cooking spray

• Finely chopped fresh parsley (for garnish; optional)

INSTRUCTIONS

1. Preheat oven to 375° F.

2. Cook macaroni according to package directions. Drain and set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.

5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.

6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.

7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.

8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling. Garnish with parsley if desired.

Container Equivalents: ½ Green, 2 Yellow, 1 Blue

2B Mindset Plate It! An FFC as part of lunch.

Brownie Batter Recover

We have been firing up our muscles each Sunday with a little extra love + care!

Foam rolling is being featured in more and more BOD programs as a bonus recovery workout, and we are hoping you are loving it as an added workout to your week!

In addition to foam rolling, we can’t talk enough about our Recover product line and the huge effects this two-punch combo has on our bodies recovery.

Beachbody Recover comes in two flavors and is now available in plant-based options!

Here is my favorite way to use Recover post-workout - my Recover Brownie Batter! If you are following Portion Fix, this counts as 1 red container. If you are following 2B Mindset, track this as a post-workout snack!

Brownie Batter Recover

INGREDIENTS

• 1 scoop of Beachbody Recover in Chocolate (whey or plant-based blend)

• ¼ c. of unsweetened almond milk

• 1 tsp. Organic nut butter

INSTRUCTIONS

1. Place 1 scoop of Recover in a bowl. Add nut butter and mix together to a paste.

2. Slowly add milk a little at a time until your batter reaches desired consistency!

This is delicious topped with berries or granola if you want to build it into more of a meal!

Slow Cooker Chicken Enchiladas

Did you try our breakfast slow cooker recipe last week? We love the ease of using the slow cooker and nothing feels better than coming home to a fridge full of food your family will love!

Today’s recipe is perfect for today because it is Taco Tuesday and we are serving up some Slow Cooker Chicken Enchiladas! This recipe can be served on its own or with tortillas for more of a taco vibe. This slow cooker version of Chicken Enchiladas makes enough servings to feed a family without much work!

INGREDIENTS

• 1 tsp. olive oil

• 1 medium onion, chopped

• 2 cloves garlic, finely chopped

• 2 medium jalapenos, seeded and deveined, finely chopped

• 1 lb. raw ground chicken breast

• 1½ cups dry farro, rinsed

• 1 (15-oz.) can black beans, rinsed, drained

• 1 cup frozen corn

• 1 (15-oz.) can diced fire-roasted tomatoes (or diced tomatoes), no salt added

• 1 cup water

• 1 (10-oz.) can red enchilada sauce

• 2 Tbsp. chili powder

• 1 Tbsp. ground cumin

• 2 tsp. ground coriander

• Sea salt (or Himalayan salt) and ground black pepper, to taste; optional

• 1 cup shredded jack, cheddar, or Mexican blend cheese

• 3 medium green onions, chopped

• ¼ cup finely chopped fresh cilantro

INSTRUCTIONS

1. Heat oil in medium nonstick skillet over medium-high heat.

2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.

3. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

4. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.

5. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.

6. Top with green onions and cilantro; serve.

Container Equivalents: 1 Green, ½ Red, 2 Yellow, ½ Blue

2B Mindset Plate It! Add more veggies and protein to this FFC as part of lunch.

Chocolate Caramel Delight Smoothie

This week’s shake up is a sweet coconut, caramel-ly chocolate dupe of a favorite candy bar! You know the one you bite into and the caramel pulls out of? YUM!

This Chocolate Caramel Delight Smoothie has all the delicious candy flavors we want without all the sugar! Don’t have caramel extract at home? No problem! You can sub 2 tbsp. of cocoa powder and still have a delicious result!

Chocolate Caramel Delight Smoothie

INGREDIENTS

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Chocolate Shakeology

• 1 tsp. pure caramel extract

• 2 Tbsp. shredded unsweetened coconut toasted

INSTRUCTIONS

Place almond milk, ice, Shakeology, extract, and coconut in blender; cover.

Blend until smooth.

Container Equivalents: 1 Red, 1 Orange, 1 tsp.

2B Mindset Plate It! Add an FFC to make a great breakfast.

Turkey Meatballs

Today, let’s FIRE UP Italian night!

This Turkey Meatball recipe may seem overwhelming, but it is easy and we encourage you to try it! There’s nothing better than coming home to the smell of a delicious dinner that’s been slowly cooking all day. You can throw all the ingredients for these Slow Cooker Turkey Meatballs into a slow cooker in the morning, set the timer, and you’ll have a warm, hearty meal ready when you come home.

If you have a large slow cooker, you might want to make a double batch so you have extra to store in the freezer. They defrost easily in your favorite sauce and are a perfect make-ahead meal!

INGREDIENTS

• 1 lb. raw 93% lean ground turkey

• ½ tsp. sea salt or Himalayan salt, divided use

• ½ tsp. ground black pepper

• 1 large egg, lightly beaten

• ½ cup whole-grain panko (Japanese-style breadcrumbs)

• 2 cloves garlic, finely chopped

• 2 Tbsp. fresh parsley, finely chopped

• 2 Tbsp. grated Parmesan cheese

• 2 tsp. olive oil

• 1 medium onion, chopped

• 1 (28-oz.) can crushed whole tomatoes

• 1 tsp. dried oregano leaves

INSTRUCTIONS

1. Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.

2. Roll mixture into eighteen 1½-inch meatballs. Set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.

5. Repeat with the remaining meatballs. Set aside.

6. Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.

7. Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

Container Equivalents: 1 Green, 1 Red, 1 tsp.

2B Mindset Plate It! Add more veggies to this protein as part of lunch or dinner.

Slow Cooker Banana Bread Oatmeal

We are coming in HOT with some slow cooker recipes to fire up your month!

Why mess with the stove + oven when a few hours of prep can get you a quick dinner for your whole family? Why waste money on ordering out when you can offer clean, nutritious meals to your table for way less?

Let’s start with breakfast! This Slow Cooker Banana Bread Oatmeal recipe will fill your whole house with warm, fall feels and can be quickly heated up for a week of meals! If you know your whole family will love this, your slow cooker probably has room to double the recipe!

INGREDIENTS

• 3 cups water

• 4 cups unsweetened almond milk, divided use

• 1 cup dry steel-cut oats

• 3 large ripe bananas mashed

• 6 Tbsp. ground flaxseed

• 1 tsp. ground cinnamon

• ½ tsp. sea salt (or Himalayan salt)

• ½ tsp. ground nutmeg

• ¼ cup pure maple syrup

• 6 Tbsp. chopped raw walnuts

INSTRUCTIONS

1. Place water, 1 cup almond milk, oats, bananas, flaxseed, cinnamon, salt, and nutmeg in a 3-quart slow cooker; cover. Cook on low for 6 to 8 hours, or until oats are soft but chewy.

2. Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.

Container Equivalents: 1 Purple, 1½ Yellow, ½ Blue, ½ Orange, ½ tsp.

2B Mindset Plate It! Add a protein to make a great breakfast option.

Shepherd’s Pie

There is no need to wait until Thanksgiving time to break out this shepherd’s pie recipe! This recipe uses all your favorite fall foods to create a perfectly delicious Mason jar meal. Enjoy your favorite holiday flavors in a fun, creative, and delectable way all year round!

INGREDIENTS

• 1 tsp. olive oil

• 12 oz. raw 93% lean ground turkey

• 1 medium onion, chopped

• 1 medium carrot, chopped

• 4 oz. sliced mushrooms

• 2 cloves garlic, finely chopped

• 1 tsp. fresh thyme, finely chopped

• 1 Tbsp. whole-wheat flour

• ½ cup low-sodium organic vegetable broth (or beef broth)

• ½ tsp. sea salt (or Himalayan salt), divided use

• ½ tsp. ground black pepper, divided use

• ½ cup frozen peas

• Hot water

• 12 oz. Yukon gold potatoes, peeled, cut into cubes

• ½ small head of cauliflower, cut into florets

• ¼ cup reduced-fat (2%) milk, warm

• 1 Tbsp. organic grass-fed butter

INSTRUCTIONS

1. Heat oil in large nonstick skillet over medium heat.

2. Add turkey; cook, stirring frequently, for 4 to 5 minutes. Remove turkey from pan. Set aside.

3. Add onion and carrot to same skillet; cook, over medium-high heat, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

4. Add mushrooms, garlic, and thyme; cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are soft and most of the liquid has evaporated.

5. Add turkey and flour; cook, stirring frequently, for 2 minutes.

6. Add broth, ¼ tsp. salt, and ¼ tsp. pepper; bring to a boil, stirring frequently.

7. Add peas; mix well. Evenly divide turkey mixture between 3 pint-size (16 oz.) Mason jars. Set aside.

8. Preheat oven to 350° F.

9. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place potatoes in steamer basket; cook for 10 minutes.

10. Add cauliflower; cook for 8 to 10 minutes, or until potatoes and cauliflower are tender. Remove from heat.   

11. Mash potatoes, cauliflower, milk, butter, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a medium bowl with a potato masher until smooth. (Add additional milk if mixture is too dry.) 

12. Evenly top meat mixture with potato mixture. Bake for 15 to 20 minutes, or until heated through. Serve immediately or cover and refrigerate for up to 4 days.

Container Equivalents: 2 Green, 1 Red, 1 Yellow, 1 tsp.

2B Mindset Plate It! This recipe makes a great lunch.