Cookie Dough Overnight Oats

I encourage you to take 10 minutes today to whip up a few servings of this recipe to enjoy throughout the week and see just how easy it is to get in a truly fast balanced breakfast!

Prep time: 5 mins

Total time: 5 mins Serves: 1

Ingredients:

• ½ cup rolled oats (certified gluten free if needed)
• 1 tablespoon chia seeds
• 1 tablespoon pure maple syrup
  
• ¾ cup unsweetened vanilla almond milk
• 1 tablespoon cashew butter
• 1-2 tablespoons mini dark chocolate chips

Instructions:

1. In a mason jar add the oats, chia seeds, cashew butter, maple syrup, and almond milk. Mix well to combine. Top with Chocolate Chips.
2. Place the jar in the fridge and leave overnight.
3. Dig in!

Fudgy Avocado Brownies

Get a boost of nutrition from these decadent Avocado Brownies with pure maple syrup, unsweetened cocoa powder, and dark chocolate chips.

Course Dessert, gluten free, Made Without Dairy, vegetarian

 Prep Time 15 mins Cook Time 36 mins Total Time 51 mins Servings 16 servings, 1 brownie each Calories 116 kcal 

Ingredients

• Nonstick cooking spray
• 1 medium ripe avocado, mashed
• ¼ cup coconut oil, melted
• 1 large egg, lightly beaten
• ½ cup pure maple syrup
• 1 tsp. pure vanilla extract
• ¾ cup unsweetened cocoa powder
• ½ tsp. sea salt (or Himalayan salt)
• ¼ cup gluten-free flour
• ⅓ cup dark chocolate chips

Instructions

1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into sixteen squares.

Cauliflower Bread

Cauliflower bread has a savory flavor that makes regular bread seem bland. And it's versatile - make open-faced burgers, tartines, mini pizzas, or simply top it with a sunny-side-up egg.

Side Dish Cuisine American, gluten free, vegetarian

 Prep Time 20 mins Cook Time 25 mins Total Time 45 mins Servings 4 servings, 1 piece each Calories 97 kcal Author Beachbody

Ingredients

• Parchment paper
• Nonstick cooking spray
• Cheesecloth
• 1 medium cauliflower head, cut into bite-sized pieces (or 3 cups cauliflower rice)
• 1 large egg, lightly beaten
• ½ cup shredded part-skim mozzarella cheese
• ¼ tsp sea salt (or Himalayan salt)
• ¼ tsp ground black pepper

Instructions

1. Preheat oven to 450º F.
2. Line large baking sheet with parchment paper. Lightly coat with spray. Set aside.
3. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Place in microwave-safe bowl.
4. Microwave cauliflower on high for 6 to 8 minutes, or until cooked.

5. Place cauliflower on cheesecloth, in small batches; squeeze dry. (No cheesecloth? Use a heavy-duty paper towel.) Don't skip this step -cauliflower needs to be dry.

6. Combine cauliflower, egg, cheese, salt, and pepper in a medium bowl; mix well.
7. Place cauliflower mixture onto baking sheet in four even portions. Form into squares.
8. Bake for 15 to 17 minutes, or until golden. Cool for 10 minutes before carefully removing from baking sheet.

HEALTHY BUFFALO CHICKEN BOWLS

Prep Time 10 minutes

Cook Time 3 hours 20 minutes

Total Time 3 hours 30 minutes

INGREDIENTS

• 2 cans corn
• 2 cans black beans
• 3 avocados
• a pint of cherry tomatoes halved
• 6 chicken breasts
• 1 cup of your favorite buffalo sauce I use Franks
• 1 TBS garlic minced
• 2 TBS your favorite ranch dressing

• NSTRUCTIONS

  • Cook chicken, garlic and hot sauce to slow cooker and cook on low for 6 hours or on high for 3 hours. When chicken is cooked through, shred it and set aside.
  • Next, drain and rinse your corn and black beans and add them to a bowl. Rinse and half your cherry tomatoes and add them to the bowl as well. Lastly, dice your avocados and add them to the mix!
  • Assemble your bowls by adding your veggie mixture, topping with chicken, and finishing them off with some healthy yogurt based ranch dressing (or whatever your favorite ranch dressing is). 

Baked Ziti with Spinach

This Baked Ziti with Spinach is a no-fuss weeknight dinner loaded with delicious vegetables, herbs, and three kinds of cheese.

 Main Course Cuisine Italian

 Keyword High in Fiber, High in Protein, vegetarian Prep Time 20 mins Cook Time 1 hr 7 mins Total Time 1 hr 27 mins Servings 4 Servings (about 1½ cups each) Calories 372 kcal

Ingredients

• 4 oz dry whole wheat ziti (or penne) pasta
• 2 tsp. olive oil
• 4 cloves garlic finely chopped
• 1 (10-oz.) bag raw spinach
• 1½ cups whole peeled tomatoes (like San Marzano or Cento) crushed or pureed in blender or food processor.
• ¼ cup finely chopped basil leaves
• ½ tsp. sea salt (or Himalayan salt)
• ¼ tsp. ground black pepper
• 1 dash crushed red pepper flakes (optional)
• ¾ cup part-skim Mozzarella cheese divided use
• ¼ cup grated Parmesan cheese
• 1½ cups part-skim ricotta cheese
• Nonstick cooking spray

Instructions

1. Cook pasta according to package directions; drain. Set aside.
   

2. Preheat oven to 375º F.
   

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

4. Add garlic; cook, stirring frequently, for 1 minute.
   

5. Add spinach, tomatoes, and basil. Season with salt and pepper; cook, stirring frequently, for 4 to 5 minutes.
   

6. Combine spinach mixture, pasta, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well.
   

7. Place in a 2½ to 3-quart casserole that is lightly coated with spray. Bake, covered with aluminum foil, for 35 minutes. Remove foil.
   

8. Top evenly with remaining ¼ cup mozzarella cheese. Bake an additional 10 to 15 minutes, or until cheese is bubbly.

Slow Cooker Vegetable Stew

This vegan Slow Cooker Vegetable Stew is packed with chickpeas, cauliflower, spinach, and other yummy veggies.

Main Course Cuisine American, gluten free, High in Fiber, Made Without Dairy, Vegan, Vegetarian

 Prep Time 15 mins Cook Time 4 hrs 17 mins Total Time 4 hrs 32 mins Servings 6 servings, approx. 2 cups each Calories 274 kcal 

Ingredients

• 1 tsp. olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 cloves garlic, coarsely chopped
• 2 cups low-sodium organic vegetable broth
• 1 (14.5-oz.) can diced tomatoes, no added salt
• 2 15-oz. cans chickpeas (garbanzo beans), drained, rinsed
• 1 Tbsp. curry powder
• 1 Tbsp. pure maple syrup
• 1 Tbsp. fresh ginger, finely chopped
• ½ tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• 1 dash ground cayenne pepper (optional)
• 1 medium head cauliflower, cut into florets
• 1 (10-oz.) bag raw baby spinach
• 1 cup lite coconut milk

Instructions

1. Heat oil in medium nonstick skillet over high heat.
2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Place onion mixture in 3-quart slow cooker.
5. Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper. Mix well; cover. Cook on high for 3 hours.
6. Add cauliflower. Mix well; cover. Cook on high for 1 hour.
7. Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.

No-Bake S'mores Bars

Made with real Graham crackers, these toasty No-Bake S'mores Bars are satisfying sweet treats that taste like they just came off the campfire.

Course Snack Cuisine American

 Prep Time 15 mins Cook Time 0 mins Total Time 2 hrs 15 mins Servings 12 servings (1 each) Calories 199 kcal 

Ingredients

• 2 whole-wheat graham crackers (1 cracker sheet each) broken into large pieces
• 1 large ripe banana mashed
• ½ cup all-natural almond butter
• 2 Tbsp. unsweetened cocoa powder
• 4 scoops Chocolate Protein divided use
• ¾ cup part-skim ricotta cheese
• 1 scoop Vanilla Protein
• 2 to 3 drops marshmallow flavor (optional)
• 3 Tbsp. extra-virgin organic coconut oil melted

Instructions

1. Place graham crackers in food processor (or blender); process continuously until crackers are crushed into fine crumbs. Set aside.

2. Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Evenly sprinkle ⅓ of graham cracker crumbs in bottom of pan. Set aside.
   

3. Combine banana, almond butter, cocoa powder, 2 scoops Chocolate Protein, and ⅓ of graham cracker crumbs in a medium bowl; mix well with clean hands or a rubber spatula.
   

4. Press chocolate mixture into prepared pan. Cover with plastic wrap and press down to flatten into pan. Refrigerate for 1 hour to set.
   

5. Place cheese, Vanilla Protein, and marshmallow flavor in food processor (or blender); process until smooth and well blended.
   

6. Evenly spread cheese mixture over chocolate mixture. Set aside.
   

7. Combine remaining 2 scoops Chocolate Protein and oil in a small bowl; mix until smooth.
   

8. Evenly spread Chocolate Protein mixture over cheese mixture.
   

9. Sprinkle top with remaining ⅓ of graham cracker crumbs. Lightly press graham cracker crumbs into top. Refrigerate for 1 hour, or until set.
   

10. Cut into twelve bars (approx. 2½ x 2-inches).
    

11. Serve immediately, or store in a tightly covered container in the refrigerator for up to three days.

Breakfast Banana Muffins

These delicious banana muffins made with wholesome ingredients are healthy and satisfying enough to eat for breakfast. Plus, they taste like banana bread!

 Made Without Dairy, vegetarian

 Prep Time 15 mins Cook Time 23 mins Total Time 38 mins Servings 12 servings, 1 muffin each Calories 165 kcal 

Ingredients

• Nonstick cooking spray (optional)
• 2 cups whole-wheat flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt (or Himalayan salt)
• 1 large egg, lightly beaten
• ¼ cup honey
• ¾ cup unsweetened almond milk
• ¼ cup organic coconut oil, melted
• 1½ tsp pure vanilla extract
• 3 medium ripe bananas, mashed

Instructions

1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
3. Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.
4. Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.
5. Add egg mixture to flour mixture; mix until just blended.
6. Gently fold in bananas.
7. Evenly divide batter among prepared muffin cups.
8. Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.
9. Transfer muffins to rack; cool.

Slow Cooker Chicken Tacos

Bring the flavor of your favorite Mexican restaurant home with this recipe for moist and juicy Slow Cooker Chicken Tacos.

 Main Course Cuisine Mexican, gluten free, High in Fiber, High in Protein, Made Without Dairy

 Prep Time 20 mins Cook Time 3 hrs Total Time 3 hrs 20 mins Servings 4 Servings (2 tacos each) Calories 333 kcal

Ingredients

• 1 cup low-sodium organic chicken broth
• 4 cloves garlic, finely chopped
• 2 medium jalapeño peppers, seeded and deveined, chopped (optional)
• 2 Tbsp. chili powder
• 2 Tbsp. ground cumin
• 2 tsp. ground smoked paprika
• ½ tsp. sea salt (or Himalayan salt)
• 2 bay leaves
• 1 lb. raw chicken breast, boneless, skinless
• 8 (6-inch) corn tortillas, warm
• 1 cup pico de gallo (or fresh tomato salsa)
• 1 medium ripe avocado, sliced
• 1 medium lime, cut into 4 wedges
• ¼ cup finely chopped fresh cilantro

Instructions

1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.

2. Transfer chicken to a cutting board and shred with 2 forks.
   

3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately. 

Spinach, Tomato, and Quinoa Breakfast Casserole

Whip up one dish of this veggie-packed egg and quinoa casserole and you're set for a week's worth of breakfasts! It makes five servings of hearty, protein-packed meals.

Course Breakfast

 Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Servings 5 Servings Calories 272 kcal 

Ingredients

• Nonstick cooking spray
• 2½ cups cooked quinoa
• 8 large eggs, lightly beaten
• ¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
• 4 cups raw spinach
• 1 cup cherry tomatoes, halved
• ½ cup finely chopped basil
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Instructions

1. Heat oven to 375° F.

2. Lightly coat 9x12-inch baking dish with spray. Set aside.

3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.
   

4. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.