Chocolate Peanut Butter Cookie

Treat your sweet tooth to pure deliciousness for breakfast with this good-for-you High-Protein Chocolate Peanut Butter Cookie. Made with fiber-filled ingredients like rolled oats and chickpeas, each soft, chewy slice of peanut butter cookie is topped with a yummy, protein-packed chocolate frosting you’ll love! It’s the sweetest way to start your day!

Chocolate Peanut Butter Cookie

Servings: 3-4 

INGREDIENTS

½ cup dry rolled oats 

1 can chickpeas, drained (reserve liquid) 

¼ cup powdered peanut butter 

1 Tbsp. + 2 tsp. pure maple syrup 

1 tsp. baking powder 

2 tsp. pure vanilla extract, divided use 

¼ tsp. sea salt (or Himalayan salt) 

¾ cup reduced-fat (0 or 2%) plain Greek yogurt 

¾ cup reduced-fat (1%) cottage cheese 

1 scoop Chocolate Shakeology

5 drops liquid stevia (optional)

INSTRUCTIONS

1. Preheat the oven to 350° F.

2. Lightly coat a 10-inch cast-iron skillet with spray; set aside.

3. Add oats to a food processor; cover. Pulse until superfine.

4. Add chickpeas, powdered peanut butter, 2 Tbsp. reserved chickpea liquid (reserve remaining liquid for another recipe), maple syrup, baking powder, 1½ tsp. extract, and salt; cover. Pulse until smooth; press mixture into prepared skillet.

5. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean (it should still be a little gooey in the middle, as well).

6. While cookie bakes, add yogurt, cottage cheese, Shakeology, remaining ½ tsp. extract, and stevia to a blender; cover. Blend for 2 to 3 minutes, or until very smooth.

7. Slice cookie into thirds; top each slice with ¾ cup chocolate frosting. Enjoy!

Cannoli Bites

Cookouts and pool parties are right around the corner, so I wanted to share some recipes that are easy to make and feed a crowd! These Cannoli Bites are perfect - and you probably won’t believe me when I say they are meal plan approved!

Cannoli Bites

Servings: 24 (1 bite each)

INGREDIENTS:

FOR DOUGH:

2 cups gluten-free all-purpose flour

1 tsp. xanthan gum

¼ tsp. sea salt (or Himalayan salt)

2 Tbsp. unsalted organic grass-fed butter, chilled, cubed

1 large egg yolk

½ cup white wine

FOR FILLING:

2¼ cups part-skim ricotta cheese

¼ cup + 2 Tbsp. powdered sugar

¼ cup + 2 Tbsp. semisweet mini chocolate chips

INSTRUCTIONS:

1. Preheat oven to 400° F.

2. Lightly coat a mini-muffin pan with spray; set aside.

3. To make dough, add flour, xanthan gum, and salt to a food processor; pulse to combine.

4. Add butter; pulse until broken down to pea-sized pieces. Add yolk and wine; pulse until dough forms.

5. Turn dough out onto your work surface; knead for 7 to 8 minutes, or until smooth. Flatten into a ½-inch-thick disk; wrap in plastic wrap. Refrigerate for 30 minutes.

6. To make filling, add ricotta, sugar, and chocolate chips to a medium bowl; mix well.

7. Add ricotta mixture to a resealable plastic bag; refrigerate until ready to use.

8. Unwrap dough; lightly dust with flour. Roll out to 1⁄8-inch thickness; cut into rounds with a 2½-inch cookie cutter. Re-form scraps into a ball; roll out ball. Cut into rounds until all dough is used up.

9. Press dough rounds into wells of muffin pan, molding them evenly up the sides of each cup, flattening the areas where they fold and overlap.

10. Lightly coat the top of the dough with spray; bake for 10 to 12 minutes, or until crisp and golden brown.

11. Transfer to rack to cool completely.

12. Once shells have cooled completely, remove ricotta mixture from fridge and snip one corner off of plastic bag; pipe approximately 2 Tbsp. mixture into each cup. Enjoy!

Portion Fix Containers: 1 yellow, 1 tsp.
2B Mindset Plate It!: A great occasional treat - be sure to track it

Lucky Green Smoothie

Happy St. Patrick’s Day, friends! 🍀 I wish lots of luck + love to each of you today and always.

Holidays like today may tempt us to switch up our routine, but think about your progress and goals before you do! One of the best ways to reap the benefits of a workout is to make healthy choices ALL day long, not just after our workouts.

If you have plans to celebrate today, remember to keep your water intake high, your fatty foods intake low and that BALANCE is key!

In the meantime, here is a fun St. Patty’s Day superfood recipe to shake up your day!

Lucky Green Smoothie

Servings 1 serving

Ingredients

• 1 cup water

• 1 cup ice

• 1 scoop Vanilla Shakeology

• ½ cup fresh spinach

• 1 medium kiwifruit, peeled, cut into chunks

• ¼ medium banana, cut into chunks

• 1 Tbsp. finely grated orange peel (orange zest)

Instructions

1. Place water, ice, Shakeology, spinach, kiwifruit, banana, and orange zest in blender; cover. Blend until smooth. Enjoy immediately!

Portion Fix Containers: 1 red, 1 purple, ½ green

2B Mindset Plate It: Enjoy this as an occasional treat. Be sure to track!

The Extreme Cobb Salad

So you put in the work and are now STARVING! What should you eat post-workout to 1.) Actually REFUEL your body and 2.) Stick to your nutrition goals?

The best answer depends on your workout type + intensity. Our post-workout meals are not a one-size-fits-all suggestion, but here is a great tip to get started on the right track - skip alcohol or high-fat foods within the first hour of your workout. 

🍺 Alcohol can halt your recent training gains and stall your muscles from recovering properly. 

🍟 Healthy fats, like sliced avocado, are okay, but high fat/low nutrient foods that are greasy will leave you feeling sluggish + bloated, not fueled.

The Extreme Cobb Salad

Servings: 4
Ingredients

• 1 (8-oz.) raw chicken breast, boneless, skinless

• 2 ears corn on the cob, shucked

• ½ tsp. sea salt (or Himalayan salt)

• 4 cups chopped romaine lettuce

• 4 large hard-boiled eggs, chopped

• 1 cup chopped cucumber (approx. 2⁄3 medium)

• 1 cup chopped tomatoes (approx. 1½ medium)

• 1 medium avocado, chopped

• 8 slices cooked turkey bacon, chopped

• ½ cup FIXATE Ranch Dressing (search separate recipe for FIXATE Ranch Dressing or choose any clean dressing of your choice)
  

Instructions

1. Heat grill (or grill pan) to medium-high.

2. Lightly coat chicken and corn with spray; season with salt.

3. Place chicken and corn on grill (or grill pan); cook for 10 minutes, turning as needed, until cooked through and slightly charred. Let cool until they can be handled.

4. Chop chicken; cut kernels from cob.

5. Evenly divide lettuce among four serving bowls; top evenly with chicken, corn, eggs, cucumber, tomatoes, avocado, and turkey bacon, arranging each in individual rows on top of lettuce.

6. Serve each bowl with 2 Tbsp. dressing.

Portion Fix Containers: 1 ½ Green, 1 ½ Red, ½ Yellow, ½ Blue
2B Mindset Plate It: Enjoy this as an occasional treat. Be sure to track!

Turkey Meatballs over Zoodles

There is lots of talk of fasting in the health + wellness world today, and I want to highlight that post-workout is not the time to not eat! You just put your body through some serious WORK and it needs to be replenished for all it went through.

Skipping a meal and waiting several hours after working out to eat is the worst strategy to losing weight or gaining muscle. When you workout, your muscles lose glycogen which is restored through that post-workout meal. Stick to our tips for a hydrating drink and plate full of carbs + healthy proteins for the best results!

Turkey Meatballs over Zoodles 🍝

Servings: 4

Ingredients

• Parchment paper

• Nonstick cooking spray

• 1⁄4 cup bran cereal (low-sugar)

• 1 lb. raw 93% lean ground turkey breast

• 3 green onions, chopped

• 1 Tbsp. reduced-sodium soy sauce (or tamari)

• 1 Tbsp. toasted sesame oil

• 1 large egg, lightly beaten

• 1 1⁄2 tsp. garlic powder

• 1 1⁄2 tsp. onion powder

• 1⁄2 tsp. sea salt (or Himalayan salt)

• 1⁄2 tsp. ground black pepper

• 6 medium zucchini, spiralized

• 1 cup all-natural marinara sauce

• Finely chopped fresh parsley

Instructions

1. Preheat oven to 425° F.

2. Place parchment paper on baking sheet. Lightly coat with spray. Set aside.

3. Place cereal in food processor; pulse until coarsely ground. Set aside.

4. Combine turkey, green onions, soy sauce, oil, egg, ground cereal, garlic powder, onion powder, salt, and pepper in a large mixing bowl. Mix well with clean hands.

5. Roll mixture into 16 approx. 1½-inch meatballs. Bake for 15 to 18 minutes.

6. While meatballs are baking, heat large nonstick skillet, lightly coated with spray, over medium-high heat.

7. Add zucchini; cook, stirring frequently, for 1 to 2 minutes.

8. Add marinara sauce; cook, stirring frequently, for 3 to 4 minutes, or until heated through.

9. Evenly divide zucchini mixture between four serving plates. Top each with 4 meatballs.

10. Garnish with parsley, if desired; serve immediately

Portion Fix Containers: 1 green, 1 red, 1 tsp.

2B Mindset Plate It: Makes a great dinner choice!

Mediterranean Turkey Burgers

Mediterranean Turkey Burgers

Servings: 6

Ingredients

¾ cup reduced-fat Greek yogurt

2 Tbsp. fresh lemon juice

2 cloves garlic finely chopped, divided use

¼ tsp. dried dill weed

1½ lbs. 93% lean ground turkey

1 medium red onion, divided use - finely chop half, thinly slice half

¼ cup finely chopped sun-dried tomatoes

2 oz. frozen spinach, thawed, squeeze out liquid using a kitchen towel, chopped

6 Tbsp. crumbled feta cheese

1 tsp. dried oregano

½ cup whole grain bread crumbs

1 large egg

Sea salt and ground black pepper to taste; optional

1 medium cooked beet, sliced thin

¼ medium cucumber, sliced thin

Whole wheat bun or side of roasted sweet potatoes (optional)

Instructions

1. To make yogurt sauce, combine yogurt, lemon juice, 1 clove garlic, and dill in a small bowl; mix well. Refrigerate, covered, until needed.

2. Preheat grill or broiler to high. Combine turkey, chopped onion, sun-dried tomatoes, spinach, cheese, remaining 1 clove garlic, oregano, bread crumbs, and egg in a medium bowl. Season with salt and pepper if desired; mix well with clean hands. Form turkey mixture evenly into six patties.

3. Grill or broil patties for about 5 minutes on each side, or until no longer pink in the middle.

4. Serve patties topped evenly with yogurt sauce, onion slices, beet, and cucumber.

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

2B Mindset Plate It! Serve open-faced on a whole-grain hamburger bun with a side salad or veggies for lunch. Serve with veggies for dinner.

Midnight Moon Chocolate Recover

I have loved sharing post-workout tips + recipes with you each week! I saved a bunch for my future meal preps and hope you found them useful, too.

I saved the best for last with this quick and easy “one and done” shake that includes protein, carbs, and recovery all in one PUNCH! 🫐

Midnight Moon Chocolate Recover

Servings 1 serving

Ingredients

• 1 cup cold water

• 1/2 scoop Beachbody Performance Chocolate Recover

• 1/2 scoop Chocolate Shakeology

• ½ cup unsweetened frozen blackberries

• ½ cup unsweetened frozen blueberries

• ½ cup rolled oats

Instructions

1. Combine water, Recover, Shakeology, rolled oats, blackberries, and blueberries in a blender; cover. Blend until smooth, enjoy immediately.

Portion Fix Containers: 1 red, 1 purple, 1 yellow

2B Mindset Plate It: Enjoy this as an occasional treat. Be sure to track!

Salted Chocolate Maple Pecan Bars

This layered chocolate bar recipe hits all the right notes with a cookie-like crust, gooey chocolate interior, and crunchy nuts on top. It looks like a fancy store-bought chocolate treat, but it’s actually pretty simple to make!

These homemade bars are the perfect pick-me-up for that afternoon slump — skip the junk food and nibble on these salty-sweet, chocolatey, crunchy bars instead.

Salted Chocolate Maple Pecan Bars
Servings 9 servings

Ingredients

FOR CRUST:

• ½ cup almond flour

• ¼ cup raw pecans

• 2 dates, pitted

• 1 Tbsp. extra-virgin coconut oil

• ⅛ tsp. sea salt (or Himalayan salt)

FOR CHOCOLATE LAYER:

• ¼ cup all-natural almond butter

• ¼ cup pure maple syrup

• 2 Tbsp. water

• 1 scoop Chocolate Shakeology

FOR TOPPING:

• 2 Tbsp. chopped unsalted pecans

• 1 Tbsp. semi-sweet chocolate chips

• ¼ tsp. extra-virgin coconut oil, melted

Instructions

1. To make the crust, place almond flour, pecans, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Set aside.

2. Line an 8 x 8-inch (20 x 20-cm) baking dish with parchment paper. Using clean hands (or a rubber spatula) press the crust mixture into the dish to form an even layer. Set aside.

3. To make the chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.

4. Press chocolate mixture on top of crust to form chocolate layer.

5. Gently press chopped pecans into a chocolate layer.

6. Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.

7. Using a fork, drizzle chocolate over the prepared pan. Refrigerate for 1 hour before serving. Refrigerate in an airtight container for up to 1 day.

Container Equivalents: 1 Yellow, ½ Blue, 1½ tsp.
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it.

Chocolate Shakeology Cake Pops - Happy Valentine’s Day!

This chocolate cake pop recipe couldn’t be easier or more delicious, so grab your popsicle sticks and start not baking. Yup, that’s right! Turn your ovens off and turn the delicious up with this super quick, super fun, healthy dessert!

Cake Pop Pro Tips:

🧁 If you don’t have lollipop or cake pop sticks, you can use popsicle sticks, toothpicks, or make cake balls — no sticks required!

🧁 To decorate cake pops, immediately after dipping in chocolate dip them in finely chopped nuts, graham cracker crumbs, finely chopped coconut, or rainbow sprinkles!

🧁 Make an easy, DIY cake pop stand by poking small holes into the lid of a small cardboard box.

Chocolate Shakeology Cake Pops

Servings 6 servings, 1 pop each

Ingredients

• 2 scoops Chocolate Shakeology

• 4 pitted dates

• ¼ cup almond flour

• ¼ cup unsweetened almond milk

• 6 lollipop sticks (or alternative)

• ¼ cup semisweet chocolate chips

• 2 tsp. coconut oil

Instructions

1. Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.

2. Shape mixture into six equal balls; insert a lollipop stick into the center of each, pressing the ball firmly around the stick. Set aside.

3. Add chocolate chips and oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more if needed.

4. Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (see tips above) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes. 

5. Transfer to an airtight container and refrigerate for up to 1 day.

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

Love Your Food

As I prepare for our new gut health + low-impact movement programs coming next month, I started reflecting on the foods that my body loves. Yes, the first things that come to mind are cakes and cookies and greasy, fast food cravings that I THINK my body loves. But do those foods make me feel like I love myself? Not. At. All. 

Foods that my body loves are WHOLE. They are clean and fresh and provide fuel and energy to my ever-changing day. I did some research (aka opened up my recipe library 😍) and found recipes to support this new love of food and eating to love my body.

Open up the free guide below and let me know which one you’re excited to try! My mouth is watering!

Click image to get recipes!

Tiramisu Breakfast Bowl

This gorgeously flavored Tiramisu Breakfast Bowl tastes like dessert for breakfast and provides protein and fiber that will satisfy you all day long! Once you spoon out the last bit of this breakfast smoothie bowl, you’ll wish breakfast came twice a day!

Tiramisu Breakfast Bowl
Servings 1 bowl

Ingredients

¾ cup unsweetened chocolate almond milk

1 cup ice

1 scoop Café Latte Shakeology

10 unsalted pistachios, chopped

1 Tbsp. unsweetened shredded coconut

1 Tbsp. chopped dark chocolate

Instructions

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

Pour into a medium bowl. Top with pistachios, coconut, and chocolate; serve immediately.

Container Equivalents: 1 Red, ½ Yellow, 1 Blue, ½ Orange, 1 tsp.
2B Mindset Plate It! This recipe makes a decadent protein as part of breakfast. Be sure to track it!

Mini Strawberry Cheesecakes With Gingersnap Crust

If you’re looking for a delicious, easy treat, then these mini strawberry cheesecakes are going to be your new best friend! Grab your favorite strawberry Shakeology and blend with a surprisingly creamy ricotta cheese + almond milk blend. Serve in wee crunchy gingersnap crusts, add fresh strawberries on top and you’ve got a mouthful of yum in less than 30 minutes.

Mini Strawberry Cheesecakes With Gingersnap Crust
Servings 6 servings

Ingredients

• 1 cup gingersnap cookies (or graham crackers)

• 1 Tbsp. + 1 tsp coconut oil

• 2 scoops Strawberry Shakeology

• 1 cup part-skim ricotta cheese

• 2 Tbsp. unsweetened almond milk

• 2 strawberries, sliced

Instructions

1. Line 6 muffin cups with muffin liners (or use silicone muffin cups); set aside.

2. Add cookies and oil to a food processor; cover. Pulse to blend.

3. Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.

4. Add ricotta cheese, Shakeology, and almond milk to the food processor; cover. Pulse until smooth.

5. Evenly divide ricotta mixture among prepared muffin cups; top each with a strawberry slice. Refrigerate for at least 20 minutes before serving.

6. Refrigerate in an airtight container for up to 1 day, or freeze for up to 4 days. If frozen, set out at room temperature for 15 minutes before serving.
   

Container Equivalents ½ Red, 1 Yellow, 1 tsp.
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it!

Non-dairy Clam Chowder

This savory, flavorful Nondairy Clam Chowder is hearty without being heavy, and so easy to make. Our recipe uses four vegetables—onions, celery, potatoes, and turnips— plus flour, chicken stock, and canned clams in broth. It gets even easier because you’ll do it all in one pot. Grab a big spoon and enjoy!

INGREDIENTS
1 Tbsp. + 1 tsp. olive oil

½ cup chopped onion

½ cup chopped celery

¼ cup all-purpose flour

2 cups low-sodium organic chicken broth

3 cans chopped clams in juice, drained, juice reserved

1 cup potatoes, chopped into ½-inch cubes

1 cup peeled turnips, chopped into ½-inch cubes

½ cup unsweetened almond milk

2 bay leaves

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

INSTRUCTIONS
1. Heat oil in a large pot over medium heat.

2. Add onion and celery; cook, stirring occasionally, for 3 to 5 minutes, or until onion is translucent. Add flour; cook, stirring occasionally, for 2 minutes.

3. Add broth, clam juice, potatoes, turnips, almond milk, bay leaves, salt, and pepper. Bring to a gentle boil; gently boil, stirring occasionally, for 8 to 10 minutes, or until potatoes and turnips are tender.

4. Add clams; cook for an additional 2 minutes.

Serves 4

Container equivalents: ½ Green, ½ Red, 1 Yellow
2B Mindset Plate It!: Serve with a side salad for a great lunch option!

Miso Ramen Noodles

Time to FIX your ramen with Autumn and Bobby’s (her brother) new Miso Ramen Noodles recipe! This delicious dish brings you noodles topped with miso broth, marinated pork tenderloin, mushrooms, and baby bok choy. The perfect dish for a chilly day. Give it a try?

INGREDIENTS

FOR PORK:
1 cup sake (or dry sherry or dry white wine)

½ cup reduced-sodium soy sauce

½ cup water

½ cup light brown sugar

4 green onions, roughly chopped

3 cloves garlic, smashed

1-inch piece ginger, sliced

1 lb. raw pork tenderloin

FOR BROTH:
4 cups organic chicken broth, no salt added

3 packets unflavored gelatin

3 Tbsp. miso paste

1 Tbsp. tahini paste

1 Tbsp. reduced-sodium soy sauce

1 clove garlic, finely chopped

½ cup sliced mushrooms

FOR NOODLES:
5 quarts water

3 Tbsp. baking soda

1 Tbsp. sea salt (or Himalayan salt)

6 oz. dry whole-wheat spaghetti

FOR TOPPINGS:
2 medium heads baby bok choy, sliced in half lengthwise, steamed

4 large soft-boiled (or hard-boiled) eggs

4 green onions, thinly sliced

1 tsp. sesame seeds

INGREDIENTS
1. Preheat the oven to 275° F.

2. To make pork, add sake, soy sauce, water, brown sugar, green onions, garlic, and ginger to an oven-safe pot over medium-high heat; stir to combine. Bring to a boil; remove from heat.

3. Add pork; cover. Bake, turning once halfway through, for 45 minutes. Drain; discard liquid. Set aside.

4. While pork bakes, make broth by adding broth and gelatin to a large saucepan. Bring to a boil. Remove from heat.

5. Add miso, tahini, soy sauce, and garlic to a small mixing bowl. Spoon in 2 Tbsp. warm broth; stir to form a thin paste (add extra broth, if needed). Add miso mixture and mushrooms; whisk to combine. Cover; set aside.

6. When pork finishes cooking, make noodles by adding water, baking soda, and salt to a large pot over medium-high heat; bring to a boil. Add spaghetti; cook according to package directions. Drain; rinse under cold water. Divide evenly among 4 serving bowls.

7. Slice pork thinly; divide pork and mushrooms evenly among bowls. Top each with ½ head bok choy, 1 egg, 1 green onion, and ¼ tsp. sesame seeds. Pour 1 cup hot broth over each bowl. Enjoy!

Serves 4

Container equivalents: ½ Green, ½ Red, 1 Yellow
2B Mindset Plate It!: Serve with a side salad for a great lunch option!

Ricotta Pancakes with Mixed Berry Compote

Start your day on a delicious note with rich, tender, and oh-so-flavorful Ricotta Pancakes with Mixed Berry Compote. Made with the creamy goodness of low-fat buttermilk and part-skim ricotta cheese, these super-moist, golden-brown pancakes topped with naturally sweet mixed berry syrup are so delectably decadent, you’ll be glad they’re meal plan approved! Plus, this quick treat comes together in about 20 minutes!

INGREDIENTS

FOR COMPOTE:
2 cups fresh mixed berries, divided use

¼ cup water

2 Tbsp. pure maple syrup

1 pinch sea salt (or Himalayan salt)

1 tsp. cornstarch + 1 tsp. water (combine to make a slurry)

FOR PANCAKES:
1 cup gluten-free all-purpose flour

1 tsp. baking powder, gluten-free

¼ tsp. sea salt (or Himalayan salt)

1 cup part-skim ricotta cheese

¾ cup low-fat (1%) buttermilk

2 large eggs

2 Tbsp. pure maple syrup

1 tsp. pure vanilla extract

INSTRUCTIONS
1. Combine 1 cup berries, water, maple syrup, and salt in a medium nonstick skillet over medium-high heat. Cook for 10 minutes, or until boiling. Reduce to a gentle boil and cook for 6 to 8 minutes, or until berries have broken down.

2. While berries are cooking, combine flour, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together cheese, buttermilk, eggs, maple syrup, and extract. Pour dry mixture into wet; mix until a smooth batter forms. Set aside.

3. When the berries have finished cooking, stir in remaining 1 cup berries and cornstarch slurry. Simmer for 30 seconds, or until thickened; set aside.

4. Heat a large nonstick skillet over medium-high heat; lightly coat with spray.

5. Add ¾ cup batter to pan, cook for 3 minutes, or until golden brown on bottom; flip and cook for 3 minutes more, or until golden brown on both sides. Transfer pancake to plate. Repeat with remaining batter to make 4 pancakes.

6. Serve each pancake topped with ¼ cup berry compote, or store refrigerated in separate airtight containers for up to 5 days.

Serves 4

Container equivalents: 1 Purple, ½ Red, 2 Yellow
2B Mindset Plate It!: Add protein for a great breakfast option!

Easy Bread Pudding

Here’s a yummy comfort food recipe that’s perfect for a Sunday brunch or anytime you want a tasty treat—Easy Bread Pudding. Made with simple, healthier ingredients, this Fix-ed version of the classic dessert has all the sweet-and-savory goodness you love without all the extra calories.

INGREDIENTS
6 slices day-old bread (egg-based breads like challah work well here)

2 Tbsp. unsalted butter, melted

4 large eggs, beaten

2 cups unsweetened coconut milk

½ cup light brown sugar

1 tsp. Ground cinnamon

1 tsp. Pure vanilla extract

¼ tsp. Sea salt (or Himalayan salt)

INSTRUCTIONS
1. Preheat the oven to 350° F.

2. Lightly coat an 8 x 8-inch baking dish with spray.

3. Tear bread into bite-sized pieces; spread evenly on the bottom of the prepared dish. Pour butter over bread.

4. Add eggs, coconut milk, brown sugar, cinnamon, extract, and salt to a medium mixing bowl; whisk to combine.

Pour mixture over bread.

5. Bake for 55 to 60 minutes, or until edges of bread are browned and pudding is springy. Serve warm.

Serves 9

Container equivalents: 1 Yellow, 1 tsp.
2B Mindset Plate It!: Add protein for a great breakfast option!

Dark Chocolate Superfood Bites

If you’re doing last-minute things today, like us, we want to give you a recipe that comes together easily, will “Wow!” a crowd, and is meal plan approved!

These Dark Chocolate Superfood Bites are bright and cheery! First, pick out toppings that you like. Look for nuts, seeds, and dried fruit that doesn’t have added sugar (we love the red and greens of cranberries and pistachios!) Hit up the bulk section to find ingredients. Since you don’t need much of each ingredient, you’ll save money and you might also be able to choose from a wider variety of toppings.

For this particular recipe, we used goldenberries, goji berries, almonds, pepitas (pumpkin seeds), almonds, Himalayan sea salt, and cranberries, but you can swap in and out what you like!

Servings 24 servings

INGREDIENTS
8 oz. dark chocolate, chopped into small pieces

12 Tbsp. raw pistachio pieces

12 Tbsp. pumpkin seeds (pepitas)

12 Tbsp. unsweetened dried cranberries

1 tsp. coarse sea salt (or Himalayan salt) (optional)

INSTRUCTIONS
Line a large baking sheet with parchment paper. Set aside.

Place chocolate in a microwave-safe glass measuring cup. Microwave for 60 seconds on 50%; stir. Microwave for another 30 seconds on 50%; stir until chocolate is completely melted. If needed, microwave for an additional 30 seconds on 50%. Do not overcook. Chocolate will melt as you stir it.

Use a spoon to make twenty-four small rounds of chocolate onto the parchment paper.

Working while chocolate is still warm, sprinkle chocolate rounds evenly with nuts, pumpkin seeds, cranberries, and salt (if desired).

Let the chocolate set at room temperature, or put the bites in the refrigerator to speed things up.

Container Equivalents: ½ Yellow, ½ Blue, ½ Orange
2B Mindset Plate It! Enjoy these as an occasional treat. Be sure to track it.

Coconut Macaroons

No matter how hard you try to stay on a healthy path, it can be nearly impossible to avoid sweet temptations. Luckily, we’ve learned you don’t have to and making your treats is a great way to stay in control of the sugar you take in through the holidays!

Made with whey protein and shredded coconut, these Coconut Macaroons are naturally low in sugar and satisfy your sweet tooth without sacrificing your waistline.

Servings 5 servings

INGREDIENTS
2 large egg whites

2 Tbsp. whey protein (We suggest Vanilla or Chocolate Shakeology!)

⅔ cup unsweetened shredded coconut

2 Tbsp. dark chocolate morsels

INSTRUCTIONS
Preheat the oven to 325° F.

Place egg whites in a clean medium mixing bowl; beat until stiff peaks are formed.

Gently fold in whey protein and shredded coconut. Drop by rounded Tbsp. onto a prepared baking sheet.

Bake for 13 to 15 minutes or until browned; cool.

Melt chocolate in a small microwavable bowl for 30 seconds at 50% heat. Stir and repeat until nibs melt.

Drizzle melted chocolate over cooled macaroons.

Container Equivalents: ½ Yellow, 1 Orange
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it.

Cinnamon Roll Super Shake

We hope you get to experience waking up to fresh cinnamon rolls baking in your home this holiday season, but if that day is not today, this will be the next best thing! Treat yourself to the sinfully sweet flavor of cinnamon rolls without giving up on your weight-loss goals. Try this palate-pleasing superfood recipe as part of your breakfast. It tastes every bit as good as it is good for you!

Ingredients

1 cup water

1 1⁄2 cups ice

1 scoop Chocolate (or Chocolate Vegan) Shakeology

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1 scoop Shakeology Boost: Digestive Health (optional)

Instructions

1. Place water, ice, Shakeology, extract, cinnamon, and Digestive Health Boost (if desired) in blender; cover. Blend until smooth.

Servings: 1

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

Holiday Eggnog!

Here’s a recipe that screams holidays: Holiday Eggnog! You don’t have to wait for Christmas to drink eggnog and this recipe won’t bust all your hard work in the gym!! Keep reading…

This lighter version of eggnog is all-natural, all vegan, and all yum! The fresh flavor of homemade almond milk is wonderfully light and creamy, and it's really not that much work. You’ll be using this recipe for years to come, but be sure to make a copy! Your guests will want it, too.

INGREDIENTS

4 cups raw almonds

Filtered water for soaking almonds

6 cups filtered water

⅓ cup pure maple syrup

¼ cup raw almond butter

1½ tsp. pure vanilla extract

2 tsp. rum extract (or to taste, optional)

1 tsp. ground cinnamon

½ tsp. ground nutmeg

1 dash ground cloves

INSTRUCTIONS

Soak almonds overnight in water (8 hours or more)

Rinse and drain soaked almonds.

Place soaked almonds and 6 cups of filtered water in a blender or food processor (may need to be done in 2 batches). Blend on highest speed for 1 to 2 minutes.

Strain milk through a fine mesh strainer or cheesecloth; discard solids.

Place almond milk back into the blender; add almond butter, extracts, cinnamon, nutmeg, and cloves. Blend for 30 seconds; pour into large pitcher with cover.

Cover and refrigerate until cold.

Recipe Notes:

1. Almond solids can be dried out in the oven at a low temperature (225° F) and used as almond flour in baking recipes.

2. Eggnog can be stored in the refrigerator for 3 to 4 days.

Yields 6 servings: Portion Fix Containers: 1 Yellow, 2 tsp.

2B Mindset: Enjoy occasionally as a treat; be sure to track it!