Lunchbox Pizza Bites

Today’s recipe is a small bite with a big punch your whole family is going to love! Welcome to the virtual recipe library, Lunch Box Pizza Bites. Yes, just like those bites you love with a healthier twist. I love this recipe because it can be made with almost any topping mix-ins you like. So excited to try this one!

Lunchbox Pizza Bites

Servings: 7 (3 muffins each)

INGREDIENTS:

¾ cup whole wheat flour (or gluten-free flour)

1 tsp. dried oregano

¾ tsp. baking powder

½ tsp. garlic powder

½ tsp. onion powder

¾ cup unsweetened almond milk

1 large egg

¼ cup + 2 Tbsp. finely chopped turkey pepperoni, nitrate-free

¼ cup shredded low-moisture part-skim mozzarella cheese

¼ cup Parmesan cheese

1 cup of your favorite sauce (optional, for dipping!)

INSTRUCTIONS:

1. Preheat oven to 375° F.

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

3. Add flour, oregano, baking powder, garlic powder, and onion powder to a large mixing bowl; stir to combine.

4. Add almond milk and egg to a small mixing bowl; whisk to combine. Add almond milk mixture to flour mixture; stir until well combined. Add pepperoni, mozzarella cheese, and Parmesan cheese; stir to combine.

5. Divide batter evenly among prepared pan (approximately 1 Tbsp. + 1 tsp. per cup); bake for 15 to 18 minutes, or until lightly browned. Let cool until you can handle the pan.

6. Remove pizza bites by cutting straight down around edges with a paring knife. Serve with sauce for dipping (if desired).

Portion Fix Containers: 1 yellow, ½ blue, 1 tsp.
2B Mindset Plate It!: Serve with a salad for a complete lunch!

Chocolate Cherry Froyo Cup

We are mixing things up each week to get some new ideas on preparing our favorite supplements! I love that our supplements can be added to water and are great on the go, but also LOVE the creativity these recipes bring. Here’s a fun way to use your chocolate superfoods as things heat up outside!

Chocolate Cherry Froyo Cup

Servings: 12

INGREDIENTS

¾ cup raw cashews

¾ cup pitted dates

¼ tsp. sea salt (or Himalayan salt)

2 cups reduced fat (2%) plain Greek yogurt

¼ cup raw honey

1 tsp. pure vanilla extract

1 scoop Chocolate Shakeology

1 cup fresh (or unsweetened frozen) cherries, pitted

INSTRUCTIONS

1. Prepare twelve muffin cups by lining with muffin papers. Lightly coat with spray, if desired. Set aside.

2. Place cashews, dates, and salt in a food processor; pulse until a fine crumb forms.

3. Divide cashew mixture evenly (approx. 1 Tbsp. + 1 1⁄2 tsp.) into the bottom of each muffin cup. Pack firmly. Set aside.

4. Clean food processor.

5. Combine yogurt, honey, extract, and Shakeology in food processor; process until well mixed.

6. Add cherries; pulse until cherries are coarsely chopped.

7. Fill each muffin cup to ¼-inch below the rim with cherry mixture (approx. 2 to 3 Tbsp.). Freeze for 4 to 6 hours, or until solid. Enjoy!

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

Spring into Action Workouts

It is SPRING and that means it is time to get moving! The warmer weather (or hope it) makes me want to move my body - so I have SEVEN free workouts (well one is a meditation - but that works out your mind!) for you. These are some of my favorite programs that I have completed recently and I think you will love them. Not sure where to start? I included a fun flowchart to help you pick - but don’t discount certain workouts - you never know what you will love!

Click image to download pdf.

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!

I'm so excited for this - SAY NO TO SUGAR - challenge

I don’t know if your holidays looked like mine, but the champagne was flowing, the dark chocolate (it’s still chocolate y’all) was around and there were appetizers out ALL. THE. TIME. Oh man, just writing about it makes me feel like I’m not doing it justice. It was plentiful and frequent. We weren’t helping feed any starving nations. BAD.

But, this is a new month and a new year and newness always brings positivity for change. If you break up the word CHAlleNGE you see the word “change” is in there, so I’m not saying it’ll be easy, but I can promise you it will be worth it! YOU ARE WORTH IT!!! So message me to reserve a spot. I ran this group in Jan and it filled up before I could even share it on my blog (sorry). So this is your 2nd chance, don’t blow it, K? LOL

You’ll get:
* 10 Superfood vegan protein shakes —> GF, DF, GMO free, Casein free & Carrageenan free!!! Check the cheaper brands, or even your alternative milk in your fridge, you do not want this! It’s a toxin for your IG tract.
* professionally written menu by a dietician focusing on flavorful, delicious, EASY meals that will please the entire family and be focused on minimal sugar. Trust me, your taste buds will still be happy!
* private accountability group - what you say here stays here, kind of like Vegas :)
* coaching by ME!!!! I’m limiting the group to 50 so I can get to all the questions and provide feedback and motivation
* bonus —> 10-day de-stress challenge b/c life has been crazy these past 2 yrs. This has been a hit in my January group!

What you can expect:
* weight loss. so far we are on Day 6 and most have lost between 2-4 lbs. Generally avg is 5-11 lbs in 10 days. We aren’t looking for massive weight loss, but depending on how bad your body needs this, you will lose fat, water weight and inflammation. I”m here for that!!
* better sleep —> falling asleep faster, deeper and longer. This is what I’ve enjoyed the most.
* more energy —> the first 2 days are hard to adjust, but then it’s a natural perkiness not having sugar in your system. Who doesn’t want more energy???
* reflection —> a lot of us have been surprised with what “triggers” us to want sugar. Emotions, disappointment, even positives can make us grab to cope or to celebrate. Some have realized it’s when the kids come home from school and are having snack, or the habits we’ve formed “after dinner” just because.

I can’t wait to hear what your takeaways are! This group will fill up, I know it. We have 10 already signed up and it’s more than a month away (Feb 28th)! email me stephanievining@gmail.com to get signed up and send $70 via Venmo or PayPal!

Tabata at The Bay Club-Carmel Valley

I did it!!! I taught my first class since 2016 in Houston TX when I used to teach outdoor bootcamp 3 x week. I’ll admit, the San Diego sunshine at 8:15am is much preferred over the 40 degree mornings in Houston at 5:45am. 37 people attended and I *think* they liked it because I heard complaints about quads, and being sore tomorrow , so I’ll take that as a win. That’s what every trainer wants to hear!

Find me again Saturday 15th, in Studio B for 50 minutes of GLUTES! It’s going to be a burner!

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!