Mint Chocolate Chip Ice Cream

This homemade Mint Chocolate Chip Ice Cream gets the green color from a top-secret ingredient

(ok, I’m going to let you in on it). It’s a healthy treat and a great way to get some greens in 😉

This recipe makes 2 servings.

Ingredients
- 1 medium banana, cut into chunks
- ¼ cup canned lite coconut milk
- ¾ cup fresh spinach
- ½ tsp pure vanilla extract
- ¼ tsp pure peppermint extract
- ¼ cup mini chocolate chips

Instructions

1. Place the banana in a plastic bag and freeze for 4 hours (or until it’s completely frozen).

2. Place coconut milk and spinach in the blender; cover and blend until smooth.

3. Add the frozen banana and extracts. Blend until smooth.

4. Add chocolate chips and mix well with a spoon or spatula.

5. Pour into a freezer-safe container and freeze until set.

Portion Fix Containers: ½ Green, 1 Yellow, 1 Purple, ½ Blue
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track.

No Oven Recipes

Is it still hot where you are? Let’s take a break from the heat of the kitchen and add some No Oven Recipes to our meal plans! This PDF is a collection of my favorite breakfast, lunch, dinner, snacks and beverage recipes that are all heat free. They are great to batch meal prep, bring to your next cookout or share with a neighbor in your next recipe swap!

Let’s keep the heat outside and take a break from our ovens! What recipe looks like one you must-try??

*** click image to download recipes! ***

Coffee + Cereal Bars

It’s time for another tasty treat that you can bring along for summer adventures; I think these Coffee + Cereal Bars would be the perfect camping breakfast! 

And I swear, even if you’re not a big coffee drinker, you’re going to love the chocolatey coffee flavor, crunchy texture, and the touch of sweetness from the dates and freeze-dried strawberries. 

Ingredients

- 4 pitted dates

- ¼ cup + 1 tbsp all-natural almond butter

- 1 scoop Cafe Latte Shakeology (whey or plant-based)

- 2 tbsp unsweetened almond milk

- 1 cup high-fiber cereal flakes

- ¼ cup freeze-dried strawberries

Instructions

1. Line a loaf pan with parchment paper and set aside.

2. Place dates, almond butter, Shakeology, and almond milk in a food processor; pulse until well-combined.

3. Add cereal and pulse until just mixed (there should still be large flakes of cereal).

4. Firmly press the cereal mixture into the prepared pan. Press the freeze-dried strawberries on top in a single layer. Freeze for at least 1 hour. Cut into 6 equal portions. Store refrigerated in an airtight container for up to 4 days (or with an ice pack in your cooler on your next camping trip!)

Portion Fix Containers: 1 Purple, 2½ tsp 
2B Mindset Plate It: Enjoy as an occasional treat. Be sure to track.

Lemon Blackberry Breezer

Step 1: make this drink.

Step 2: kick back.

Step 3: relax 😎

But seriously, you are going to love the light + refreshing flavors of this Lemon Blackberry Breezer. The sweet burst of blackberries + the tarte taste of lemon juice is beautifully balanced with white rum, tequila, and fizzy club soda poured over ice. 

Ingredients

- ½ cup blackberries

- 1 fluid ounce simple syrup

- 1 fluid ounce tequila

- 1 fluid ounce white rum

- 1 fluid ounce fresh lemon juice

- 6 fluid ounces club soda

Instructions

1. Add the blackberries + simple syrup to a cocktail shaker and mash gently with the back of a spoon until blackberries release juices.

2. Add tequila, rum, and lemon juice. Fill the shaker half-full with ice and place the cover firmly on top. Shake for 15 to 20 seconds and strain into 2 glasses filled with ice.

3. Top with club soda.

This recipe makes 2 servings.

Portion Fix Containers: 1 Yellow (if you eat the fruit, remember to track the purple container)
2B Mindset Plate It: Enjoy as an occasional treat.

Peanut Butter Pretzel Bites

Gorgeous summer days + peanut butter pretzel bites = perfect match 🙌

These glorious little superfood balls will keep you energized no matter what you’re up to, so whip up this recipe and bring them along for the good times!

Ingredients

- Parchment paper

- 2 tbsp semi-sweet chocolate chips

- ⅓ cup dry rolled oats

- ⅓ cup all-natural peanut butter

- 1 scoop Chocolate Shakeology (whey or plant-based)

- 1 packet (approx ½ cup) 100 calorie pretzels

Instructions

1. Line a small baking sheet with parchment paper + set aside.

2. Place chocolate chips in a small microwave-safe bowl and microwave on high for 1 minute, or until melted. Set aside.

3. Add oats, Shakeology, and peanut butter to a small mixing bowl and stir to combine. 

4. Crush the pretzels into large chunks and add to the Shakeology mixture. Using clean hands, incorporate the pretzels into the mixture. Form into 6 balls, approximately 2 tbsp each, and place on the prepared sheet.

5. Dip a fork into the melted chocolate and drizzle over your pretzel balls. Refrigerate for at least 1 hour. Store the leftovers (not that there will be any!) in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.

Portion Fix Containers: ½ Yellow, 3 tsp
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track.

Passionfruit Superfood Shake

There’s just something about passion fruit that says tropical vacation. And if you can’t hit the beach, what better way to shake up your Shakeo routine than with a little fresh passion fruit flavor?!

First, some quick passionfruit tips for you! 

✨ If you’ve never bought passionfruit before, look for fruits that have smooth, purple, yellow, or orange skin that is free from blemishes or bruises. 

✨ Heavier pieces will have more seeds + juice.

✨ Cut the fruit with a sharp knife and scoop out the seeds + pulp like you would a kiwi.

✨ Can’t find passion fruit? You can use canned passion fruit nectar or swap pineapple into this recipe instead.

Ingredients

- 1 cup water

- 1 scoop Vanilla Shakeology 

- 3 passion fruit with peels + seeds discarded (or ¼ cup frozen passion fruit pulp)

- 2 tbsp chopped fresh mint leaves

- 1 cup ice

Instructions

1. Place water, Shakeology, passion fruit, mint, and ice in the blender; cover and blend until smooth.

Portion Fix Containers: ½ Purple, 1 Red
2B Mindset Plate It: Enjoy as part of breakfast.

Grilled Fruit Barbecue

Grilled fruit screams summer and so I have to share this recipe that is going to elevate your backyard bbq experience this year!

If you’re thinking, “Uh, that’s weird,” just trust me - grilling caramelizes the sugars in the fruit, which creates a lovely light crust with a sweet + smoky flavor.

Not a fan of peaches or cherries? Try this out with pretty much any fruit - pineapple, pears, bananas, figs… great creative!

Ingredients

- 2 tsp organic grass-fed butter, melted

- 2 tsp raw honey

- ½ tsp ground cinnamon

- 32 fresh cherries, cut in half, pitted

- 2 ripe medium peaches, cut into 1-inch pieces

Instructions

1. Combine butter, honey, and cinnamon in a small bowl; mix well and set aside.

2. Preheat your grill or broiler to high.

3. Place 16 cherry halves on each of four medium skewers and set aside.

4. Evenly place peaches on four medium skewers.

5. Brush skewers evenly with half of the butter mixture. Grill for 3-4 minutes, turning every minute, until just charred by still firm. Remove from heat.

6. Brush with remaining butter mixture and serve immediately.

This recipe makes 4 servings (2 skewers each).
Portion Fix Containers: 1 Purple, ½ tsp
2B Mindset Plate It: An FFC as part of breakfast or lunch.

Cucumber, Watermelon, and Mango salad

I’m always here for a salad that is colorful, light, and refreshing… just like this Cucumber, Watermelon, and Mango salad! The best part: it’s also super simple to make! 

You don’t even need a dressing; however, you could definitely squeeze some fresh lemon or lime juice in or even a drizzle of balsamic. Excuse me, I need to go to the grocery store and make this salad RIGHT NOW.

Ingredients

- ½ cup cubed mango

- ½ cup cubed watermelon

- 1 cup chopped cucumber

- 4 oz cooked chicken breast (boneless, skinless, sliced)

- 2 tbsp coarsely chopped fresh mint leaves

Instructions

1. Place the mango, watermelon, cucumber, and chicken in a medium bowl; toss gently to blend.

2. Top with mint leaves and enjoy! 

This recipe makes 1 serving.
Portion Fix Containers: 1 Green, 1 Purple, 1 Red
2B Mindset Plate It: Add more veggies to make a great lunch option.

Elevated Mango Lemon Energize 🍋

Who is ready for that summer fresh fruit 😋 I’m so pumped to give you some of my absolute fav recipes featuring fresh fruit flavors! 

Up first: Elevated Mango Lemon Energize 🍋 because when life gives you Lemon Energize, you should blend it up and crush your day!

Ingredients

- 1 cup water

- 1 cup ice

- 1 scoop BB Performance Lemon Energize

- ½ cup mango (fresh or frozen)

Instructions

1. Place water, ice, Energize, and mango in the blender; cover and blend until smooth.

Portion Fix Containers: 1 Purple
2B Mindset Plate It: This recipe makes a good pre-workout snacktional. Be sure to track!

It's FITNESS, meets kindness, in a game of BINGO!

I’m going to do a fun and healthy competition. See how many rows you can fill up and for each row you complete, you will be entered into a drawing for free T-Shirt from my website! Share this with your friends and up the challenge!

Summer Road Trip Food ideas...

Planning a quick weekend road trip, or venturing back into the world of travel?? Wherever this summer takes you, make sure that your snack game is strong so your nutrition and health can still have priority! Road, air or sea - travel always has unexpected surprises and delays!

Here’s a list of healthy, portable snack options to hold you over until your next meal. My top 5 are:

1) Hard-Boiled Eggs
With 77 calories and 6 grams of protein per egg, hard-boiled eggs are an easy travel snack you can eat with your bare hands in a pinch. Try sprinkling an umami seasoning, everything bagel salt or another flavored topping for some extra pizazz (at home), or save salt and pepper packets form gas stations or takeaway orders.

2) Jerky
Beef jerky provides protein along with micronutrients. To reduce the sodium try turkey, chicken, or plant-based options! There are so many varieties to try; this is an easy to eat, easy to pack must have and plenty of flavor! We always have this in our backpack when we hike!

3) Protein Bars
Protein bars are a quintessential travel snack, but the sugar and artificial flavoring can really kill your clean eating plans. Look for bars that have 6g of sugar or less and an ingredients list that you can actually read! (If you can’t pronounce it, you probably shouldn’t be eating it) #truth Granola and Protein Bars can be sneaky and have the nutrients of a Snickers candy bar so for sure READ THE LABEL. I love Beachbody’s Beachbars and there are 3 delicious options: Chocolate Cherry Almond, Chocolate Peanut Butter (both whey) or Chocolate Almond Crunch (vegan and tastes like a s’mores).

4) Nuts
Nuts are a nutrient-dense snack, so pack some before you go! Pistachios are a great option because they can be considered a complete protein, meaning they contain all nine essential amino acids in one little snack! If you like flavored nuts, skip the store-bought version and try making your own, you’ll thank yourself! You’ll be able to control the sodium levels and notice that a sprinkling of seasoning goes a long way. WATCH YOUR PORTIONS. Reasonable portion sizes are: 20 pistachios, 12 almonds, 8 cashews or walnuts, 10 pecans or 14 peanuts. Shocking how little right? I bet we are all thinking “woah, I had a week’s worth in one sitting”. That’s why portion sizes matter. We might not be getting results because we don’t know any better :) I’m here to help!

5) Cheese Sticks
Snack cheeses like string cheese and Babybel provide protein and calcium for under 100 calories per serving. These are great to pair with a piece of fruit to offset the sugar content. They are best, however, for short trips - like most perishable foods, you’ll want to eat cheese within two hours of taking it out of the fridge. Don’t overdue it or have this every single day because cheese can also stop you up in the toilet area :) That’s no fun on road trips.

Best advice when you travel and something I ALWAYS do - add veggies to EVERY SINGLE MEAL; even brekky! I find vegetables super hard to find when I’m traveling and I never get enough fiber (women want 25 grams a day and men, 35 grams) so if I eat then when they’re available, I don’t pay the price later when options are sparse.

What other tips do you have?

Summer Potluck Recipes

Click to download!

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

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

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

Mixed Berry Mango Energize Chiller

The Mixed Berry Mango Energize Chiller… because who doesn’t need a chill beverage that brings all the energy?!

Ingredients

- 1 cup water

- 1 cup ice

- 1 scoop Beachbody Performance Mixed Berry Energize

- ½ cup frozen mango

Instructions

1. Place water, ice, Energize, and mango in the blender. Cover + blend until smooth.

Portion Fix Containers: 1 Purple
2B Mindset Plate It: This recipe makes a good pre-workout snacktional. Be sure to track it!

No-Bake Blueberry Pie Bars

I’m so excited to share with you some seriously delicious recipes that you can whip up for all of your summer outings. Hitting the beach? Picnic in the park? Mountain hike? You know I got you!

Ok, and I know your first on-the-go snack thought probably isn’t pie… but these No-Bake Blueberry Pie Bars are the perfect delicious treat to bring along to any adventure 😍

Ingredients

- Parchment paper

- 2 scoops Vanilla Shakeology (whey or plant-based)

- ½ cup almond flour

- ½ cup oat flour

- ¼ cup all-natural almond butter

- ⅓ cup unsweetened almond milk

- 2 tbsp pure maple syrup

- 1 tsp pure vanilla extract

- ½ cup freeze-dried blueberries

Instructions

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

2. Add Shakeology, almond flour, oat flour, almond butter, almond milk, maple syrup, and extract to a large mixing bowl; stir until cookie-dough consistency is reached.

3. Add blueberries and gently fold to incorporate.

4. Press dough mixture into the prepared sheet, about ½-inch thick. Refrigerate for at least 2 hours.

5. Cut into 12 equal slices. Store in the fridge in an airtight container for up to 4 days or freeze for up to 2 weeks.

Portion Fix Containers: ½ Yellow, 1½ tsp.
2B Mindset Plate It: Enjoy as an occasional treat. Be sure to track it. 

Mango Margarita Shakeo

Mango Margarita Shakeo

Ingredients

- 1 cup unsweetened almond milk

- 2 tbsp fresh lime juice

- 1 cup ice

- 1 scoop Vanilla Shakeology (whey or plant-based)

- ½ cup chopped mango

- 1 tsp lime zest (finely grated lime peel)

- 1 tbsp hemp seeds

Instructions

1. Place almond milk, lime juice, ice, Shakeology, mango, lime zest, and hemp seeds in the blender. Cover and blend until smooth. 

2. Pour into a glass, take that first sip, and imagine you’re on the beach!

Strawberry Basil FE Bevvy Lemonade

Lemonade is a summer essential, am I right?! And this thirst-quenching bev is going to boost your energy + keep you feeling amazing with Focused Energy Bevvy (my newest obsession).

I swear, it’s delicious, low-calorie, helps increase energy, promotes focus and mental clarity, AND it curbs cravings! Plus, you can create drinks (like this c) that feel super-indulgent without a ton of added sugar or artificial junk.

Ingredients

- 1 cup water

- 1 cup ice

- 1 scoop Pomegranate Berry FE Bevvy

- ¼ cup strawberries (fresh or frozen)

- 2 tbsp fresh lemon juice

- 1 tbsp fresh basil, chopped

Instructions

1. Place water, ice, FE Bevvy, strawberries, lemon juice and basil in the blender; cover and blend until smooth. Serve immediately!

Portion Fix Containers: Once a day, this Bevvy cocktail counts as a Free Food. Twice a day, it counts as ½ Yellow Container and ½ Purple Container.
2B Mindset Plate It: Once a day, this Bevvy cocktail counts as a “Freebie” Beverage. Twice a day, count it toward part of your breakfast or lunch FFC. Drinking it can help you reach your daily water goal.

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.