Salad Dressings

I used to buy my salad dressings and seasoning mixes but now that I’ve learned how easy it is to make my own, I’m hooked! Plus, they are delicious and you know what all the ingredients are so you know they are healthy. I hope you enjoy these as much as I do <3

BALSAMIC VINAIGRETTE

(Makes 8 servings, about 2 Tbsp. each)

6 Tbsp  balsamic vinegar
1⁄4 cup  fresh lemon juice
1 tsp  raw honey (or pure maple syrup)                                                                                      
2 tsp Dijon mustard
6 Tbsp. extra-virgin olive oil

1. Combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.
2. Stir in mustard; mix well.
3. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:
Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken and beef. 

CREAMY GARLIC DRESSING

(Makes 8 servings, about 2 Tbsp. each)

1/2 cup extra-virgin olive oil                                                                                                      
1/4 cup apple cider vinegar                                                                                                          
3 cloves garlic, crushed                                                                                                                
3 Tbsp. fresh lemon juice                                                                                                            
2 Tbsp. chopped fresh parsley                                                                                                    
1 tsp. Himalayan salt                                                                                                                  
1/2 tsp. Dijon mustard                                                                                                          
1 Tbsp. raw honey (or pure maple syrup)

Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard, and honey in a blender or food processor; cover with lid. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 miutes. Stir before serving.

CREAMY HERB DRESSING

(Makes 12 servings, about 2 Tbsp. each)

1 medium avocado, cut into chunks                                                                                            
1 ½ cups nonfat plain Greek yogurt
4 Tbsp. finely chopped herbs (like tarragon, parsley, mint, or cilantro)
3 Tbsp. fresh lemon juice
¼ tsp. sea salt (or Himalayan salt)
1 dash ground white pepper
1/3 cup extra-virgin olive oil

1. Place avocado, yogurt, herbs, lemon juice, salt, and pepper in a blender; cover. Blend until smooth.
2. Continue blending avocado mixture, slowly adding oil until well blended.
3. Store in the refrigerator, tightly covered, until ready for use.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator.  This dressing is wonderful on salads, but also great as a dip for raw vegetables.

GREEK DRESSING

(Makes 8 servings, about 2 Tbsp. each)

 ½ cup extra-virgin olive oil

¼ cup red wine vinegar

1 Tbsp. balsamic vinegar

¼ cup fresh lemon juice

2 tsp. dried oregano

1 clove garlic, crushed

1 tsp. Dijon mustard

½ tsp. Himalayan salt

1 tsp. herbal seasoning blend

2 Tbsp. chopped fresh parsley

1. Place oil, red wine and balsamic vinegars, lemon juice, oregano, garlic, mustard, salt, seasoning blend, and parsley in a blender or food processor, in 2 or more batches, if necessary; cover with lid.
2. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before serving.

LEMON TARRAGON VINAIGRETTE

(Makes 6 servings, about 2 Tbsp. each)

¼ cup fresh lemon juice
¼ cup finely chopped shallot
6 fresh tarragon sprigs, leaves removed and chopped, stem discarded
4 tsp. Dijon mustard
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
6 Tbsp. extra-virgin olive oil

1. Combine lemon juice, shallot, tarragon, mustard, salt, and pepper in a medium bowl; whisk to blend.
2. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken and beef.

DIJON VINAIGRETTE

(Makes 8 servings, about 2 Tbsp. each)

 3 Tbsp. red wine vinegar
3 Tbsp. fresh lemon juice
3 Tbsp. Dijon mustard
2 cloves garlic, chopped
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
6 Tbsp. extra-virgin olive oil

1. Combine vinegar, lemon juice, mustard, garlic, salt, and pepper in a medium bowl; whisk to blend.
2. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken, beef, and pork.  

ASIAN CITRUS VINAIGRETTE

(Makes 6 servings, about 2 Tbsp. each)

¼ cup 100% orange juice
¼ cup rice vinegar
2 Tbsp. reduced-sodium soy sauce
2 tsp. raw honey
½ inch fresh ginger, peeled, finely grated
¼ cup sesame oil

1. Combine orange juice, vinegar, soy sauce, honey, and ginger in a medium bowl; whisk to blend.
2. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for
30 minutes and stir before serving.

This dressing is wonderful on Asian salads or in a stir-fry, but it’s also great drizzled over grilled chicken, beef, and pork.

Clean Eating Desserts

Fudgy Avocado Brownies

Yield: 16 servings

Container Equivalents: 1/2 Yellow, 2 tsp

Ingredients:
• Nonstick cooking spray
• 1 medium ripe avocado, mashed
• ¼ cup extra-virgin 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

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 16 squares.

Recipe originally posted on the Team Beachbody Blog.

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Shakeology Mug Cake

Yield: 1 Serving

Container Equivalents: 1.5 Red, 1 tsp. (if you use peanut butter)

Ingredients:
1/4 tsp baking powder
1 scoop Chocolate Shakeology
pinch of sea salt
1 Tbsp. unsweetened cocoa powder
2 tsp. honey
1 egg
5 Tbsp. Unsweetened vanilla almond milk (or water)

-optional mix in: 1 tsp. peanut butter or almond butter (I used the peanut butter and it made it really, really good!)

1. Spray mug with nonstick spray
2. Combine Shakeology, baking powder, salt and cocoa powder
3. Add egg, honey and almond milk  
4. Mix until dry ingredients are wet.
5. Add half of the batter to the bottom of the prepared mug
6. Drop 1 tsp. peanut butter in the center of the batter. Add remaining batter to the mug.
7. Microwave for 90 sec. (Microwave times will vary.  Start with 1 minute. Mine only took about 60-70 sec)
8. When it is done the edges will pull from the sides.
9. Remove from the microwave and allow to cool for 1-2 minutes.
   

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Café Latte Coconut Popsicles

Serves: 4 servings, 1 pop each

Container Equivalents: 1/2 Red, 1 Yellow, 1/2 Orange, 1/2 tsp.

Ingredients

• 1 cup unsweetened almond milk
• 2 scoops Cafe Latte Vegan Shakeology
• ½ large banana
• Popsicle sticks
• Parchment paper
• ⅓ cup semi-sweet (or dark) chocolate chips, no dairy added (approx. 2½ oz.)
• 2 tsp. extra-virgin organic coconut oil
• ¼ cup unsweetened shredded coconut
• 2 Tbsp. finely grated orange (or lemon) peel (orange zest) (optional)

Instructions

1. Place milk, Shakeology, and banana in blender; cover. Blend until smooth.
2. Pour evenly into four ice pop molds; insert a popsicle stick into each pop. Freeze for 3 hours, or until hard.
3. Line baking sheet with parchment paper. Set aside.
4. Place chocolate chips and oil in microwave-safe container. Microwave on 50% power for 30 seconds; stir. Microwave for an additional 30 to 45 seconds, or until just melted. Do not overcook. Place in small re-sealable plastic bag. Squeeze out most of the air; seal top. Set aside.
5. Place frozen pops on prepared baking sheet.
6. Cut off a tiny corner of plastic bag containing chocolate. Evenly pipe chocolate over pops.
7. Sprinkle evenly with coconut and orange peel (if desired).
8. Freeze for 15 minutes

Recipe originally posted on the Team Beachbody Blog.

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Peanut Butter Shakeology Cups

Yield: 12 servings, 1 cup each

Container Equivalent: 1/2 Yellow, 1/2 tsp.

Ingredients:

¼ cup dark chocolate morsels
2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
½ cup pumpkin puree
6 tsp. all-natural smooth peanut butter, divided use

Preparation:

1. Prepare twelve mini muffin cups by lining with muffin papers.

2. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.

3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough.

4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.

5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.

6. Freeze for 30 minutes, or until chocolate hardens.

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Vanilla Shakeology Cookie Dough

(Makes 13 servings, 1 spoonful each)

Container Equivalent: 1 Yellow, 1 tsp.

• ½ cup all-natural almond butter
• ¼ cup raw honey
• ½ cup finely chopped raw almonds
• 2½ scoops Vanilla Shakeology
• 2 Tbsp. mini semi-sweet (or dark chocolate) chocolate chips

1. Combine almond butter, honey, almonds, Shakeology, and chocolate chips in a medium bowl; mix well.
2. Spoon 13 equal-sized dollops of dough onto plate (or into the mouths of you and your friends), about 1-inch in diameter each.

Recipe originally posted on the Shakeology Blog

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Homemade Energy Bars

Yield: 12 servings, 1 bar each

Container Equivalents: 1 Yellow, 1/2 Blue

Ingredients:

1 cup whole pitted dates (or prunes)
1 cup dried fruit (like apricots, prunes, figs, raisins, cranberries, blueberries, or cherries)
1 cup chopped nuts (or seeds) (like almonds, walnuts, cashews, sesame seeds, flax seeds, chia seeds, or sunflower seeds)
2 scoops Shakeology, any flavor

Preparation:

1. Place dates, fruit, and nuts in a food processor. Pulse for 1 to 2 minutes; scrape sides of bowl.

2. Add Shakeology; process for 2 to 3 minutes, or until mixture becomes tiny crumbs that can come together to form a loose ball.

3. Line an 8 x 8-inch pan with cellophane. Press mixture into pan until flat. Cover tightly and refrigerate for 1 hour.

4. Cut into 12 bars. Store in refrigerator.

Tip: For additional flair add one or more of the following: ½ tsp. rum extract, ½ tsp. cinnamon, 1 Tbsp. raw honey, ½ tsp. vanilla extract, 1–2 oz dark chocolate chips, or 2 tsp. grated fresh ginger. Adding any of these items may change the nutritional information.

Recipe originally posted on the Beachbody Blog

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Strawberry Frozen Yogurt Bites

Yield: 6 Servings

Container Equivalents: 1/2 Purple, 1/2 Yellow, 1/2 Blue,       1/2 tsp.

Ingredients:
½ cup finely chopped raw almonds
1 tbsp. coconut sugar
1 tbsp. extra-virgin organic coconut oil melted
½ tsp. ground cinnamon
¾ cup reduced-fat (2%) plain Greek yogurt
2 tbsp. raw honey
1½ cups finely chopped fresh strawberries

Instructions:
Prepare 6 muffin cups by lining with silicone or parchment cupcake liners. Set aside. 
Combine almonds, sugar, oil, and cinnamon in a small bowl; mix well. 
Divide almond mixture evenly between muffin cups. Set aside.
Combine yogurt and honey in a small bowl; mix well.
Evenly top almond mixture with yogurt mixture and strawberries. 
Freeze for 6 hours, or until firm.
Remove from cupcake liners to serve.

Recipe originally posted on the Beachbody Blog

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Peanut Butter Protein Balls

INGREDIENTS
1/3 cup natural peanut butter
1/4 cup honey
1 scoop chocolate whey protein powder (I use chocolate Shakeology)
3 tablespoons ground flaxseed
3 tablespoons dark chocolate chips

DIRECTIONS
Mix all the ingredients together in a large bowl. Roll into 10 balls (about 1 heaping tablespoon per serving).
Refrigerate to firm up balls, overnight for best results. Enjoy!

Yield Makes 10 balls (5 servings)

Seasonings

Here’s a fast and easy way to bring your savory foods to life! Just combine these herbs, mix well, and store them in an airtight container.

Use them as:
• A rub for roasting or grilling chicken, meat, or fish
• A way to spice up ground chicken, turkey, or beef
• A way to flavor rice, lentils, beans, quinoa, and vegetables

(NOTE: These mixes are all-you-can-eat)

ALL-PURPOSE SEASONING

4 tsp. onion powder
2 tsp. garlic powder
2 tsp. mustard powder
¼ tsp. dried thyme
¼ tsp. ground black pepper
1 tsp. sea salt (or Himalayan salt)

SMOKY SOUTHWESTERN SEASONING

1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. coriander
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. dried oregano
½ tsp. smoked paprika
1 tsp. sea salt (or Himalayan salt)

MEDITERRANEAN SEASONING

4 Tbsp. dried parsley, crushed
4 tsp. dried onion flakes
2 tsp dried basil, crushed
1 tsp. ground oregano
1 tsp. ground thyme
1 tsp. garlic powder
1 tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper

ADOBO SEASONING

1 Tbsp. paprika
1 Tbsp. coriander
1 Tbsp. turmeric
1 Tbsp. finely grated lemon peel 2 tsp. ground black pepper
11⁄2 tsp. onion powder
11⁄2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. saffron
1 tsp. sea salt (or Himalyan salt)

TACO SEASONING BLEND

Yield: 15 servings, about 1 tsp. each

2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground black pepper
2 tsp. sea salt (or Himalayan salt)
1 tsp. onion powder
½ tsp. garlic powder
½ tsp. dried oregano

Clean Eating Lunches

CHICKEN FAJITAS

Makes 4 servings, 2 fajitas each

Container Equivalents 2 Green, ½ Purple, 1 Red, ½ Blue

Ingredients:

1 tsp. chili powder
½ tsp. sea salt or Himalayan salt
½ tsp. ground cumin
½ tsp. garlic powder
2 tsp. olive oil, divided use
4 (5 to 6 oz) raw chicken breasts, boneless, skinless, cut into 1⁄2-inch strips                                      
1 medium red (or green) bell pepper, cut into thin strips                                                                    
1 medium onion, thinly sliced
1 Tbsp. fresh lime juice
8 large romaine (or butter) lettuce leaves
½ medium avocado, thinly sliced
1 cup fresh salsa
Lime wedges (for garnish; optional)

1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp. oil in large resealable plastic bag.

2. Add chicken, bell pepper, and onion; mix gently to coat. Refrigerate for 15 minutes.

3. Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.

4. Empty contents of bag into skillet; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

5. Remove from heat. Add lime juice.

6. Evenly top lettuce leaves with chicken mixture, avocado, and salsa.

7. Garnish with lime wedges if desired.

Variations: Substitute beef sirloin for chicken and cook to desired doneness. Shrimp is also a perfect substitution for chicken; simply use 1 lb. peeled and deveined shrimp and add a flavorful ground chipotle chili powder instead of regular chili powder.

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COBB SALAD

Makes 1 serving

Container Equivalents 3 ½ Green, 1 Red, ½ Blue, 1 Orange

Ingredients:

2 cups mixed salad greens
1 cup fresh spinach, cut into bite-sized pieces
½ cup sliced cucumber
½ cup sliced tomato
½ cup sliced carrots
1/8 avocado, cubed
1/3 cup cooked rotisserie chicken breast, skinless, boneless (3 oz)                                                    
1 hard-boiled large egg, sliced
sea salt or Himalayan salt and ground black pepper (to taste; optional)
Balsamic Vinaigrette dressing 

1. Combine greens, spinach, cucumber, tomato, carrot, avocado, chicken, and egg in a large bowl; toss gently to blend.

2. Season with salt and pepper if desired.

3. Drizzle with dressing; toss gently to blend

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TURKEY LETTUCE WRAPS

Makes 6 servings, 1 wrap each

Container Equivalents 1 Green, 1 Red

Ingredients:

1 ½ lbs. raw 93% lean ground turkey breast      
1 tsp. garlic powder
1 tsp. ground cumin
½ tsp. sea salt or Himalayan salt                                                   1 tsp. chili powder                                                                                                                                  
1 tsp. paprika
½ tsp. dried oregano
½ medium onion, finely chopped                                                                                                          
½ green bell pepper, finely chopped                                                                                                      
¾ cup water
¾ cup tomato sauce, no sugar added (4 oz)                                                                                        
6 large lettuce leaves, washed, dried                                                                                                    
1 medium tomato, chopped
1 cup chopped fresh cilantro

1. Heat large nonstick skillet over medium heat. Add turkey; cook, stirring frequently, for 5 minutes, or until no longer pink.

2. Add garlic powder, cumin, salt, chili powder, paprika, and oregano; mix well.

3. Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

4. Add water and tomato sauce. Bring to a boil. Reduce heat to low; cook, covered, for 10 to 12 minutes.

5. Top each lettuce leaf evenly with turkey mixture, tomato and cilantro

Recipe originally posted on the Team Beachbody Blog.

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BALSAMIC STEAK SALAD

Makes 4 servings, approximately 4 cups each

Container Equivalents 3 Green, 1 Red, 1 tsp.

Ingredients:

4 (5 to 6 oz) raw extra-lean beef tenderloin steaks, trimmed (3⁄4-inch thick)
1 tsp. sea salt or Himalayan salt                                                                                                              
½ tsp. ground black pepper                                                                                                                  
4 tsp. olive oil
½ cup balsamic vinegar
8 cups mixed salad greens
2 cups sliced red onion
2 cups cherry tomatoes, cut in half

1. Season steaks with salt and pepper. Set aside.

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

3. Add steaks; cook for 3 minutes on each side for medium rare, or to desired doneness.

4. Remove steaks from pan; keep warm by covering with aluminum foil.

5. Add balsamic vinegar to skillet. Bring to a boil. Reduce heat to low; gently boil for 3 to 5 minutes, or until vinegar thickens into a glaze.

6. Cut each steak into 1⁄4-inch thick slices. Set aside.

7. Place 2 cups of mixed greens, 1⁄2 cup onions, and 1⁄2 cup tomatoes on each serving plate.

8. Top with steak slices; drizzle evenly with balsamic glaze. 

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APPLE, FENNEL, AND ARUGULA SALAD IN A MASON JAR

(Makes 4 servings)

Ingredients:
4 cups warm water
¾ tsp. sea salt (or Himalayan salt), divided use
1 medium Granny Smith apple, cored, thinly sliced
½ cup apple cider vinegar
4 tsp. extra-virgin olive oil
2 tsp. raw honey
2 cups thinly sliced fennel
¼ cup toasted pecan pieces
4 cups baby salad greens
4 cups fresh arugula

Preparation:
1. Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.
2. Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.
3. While apple is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and honey in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
4. Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.
5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

2 green, ½ purple, ½ blue/orange

Recipe originally posted on the Team Beachbody Blog.

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BLUE CHEESE, PEAR, AND SPINACH SALAD IN A MASON JAR

Makes 4 Servings

Ingredients:
4 cups water
½ tsp. sea salt (or Himalayan salt), divided use
2 medium pears, cored, thinly sliced
½ cup sherry wine vinegar
4 tsp. extra-virgin olive oil
¼ tsp. ground black pepper
½ cup fresh pomegranate seeds
3 Tbsp. toasted pecan pieces
8 cups baby spinach
2 Tbsp. crumbled blue cheese (or feta cheese)

Preparation:
1. Combine water and ¼ tsp. salt in a medium bowl; mix to dissolve salt.
2. Submerge pear slices in water. Let sit for 5 minutes; drain water. Set aside.
3. While pear is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and pepper in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
4. Evenly layer pears, pomegranate, pecans, spinach, and blue cheese on top of dressing in jars.
5. Serve immediately or cover and refrigerate for up to 2 days. Shake before serving.

1 green, ½ purple, 1 blue/orange

Recipe originally posted on the Team Beachbody Blog.

Clean Eating Breakfasts

BANANA PROTEIN PANCAKES

I make these banana protein pancakes all the time! They are so good and I love knowing how healthy they are!

Makes 1 Serving Container Equivalent 1 Purple, 1 Red

Ingredients:

½ banana

1 egg

½ Scoop Chocolate Shakeology

1 tsp. baking powder

splash of almond milk

1. Mash half banana and then mix with 1 egg.
2. Blend in ½ scoop of chocolate Shakeology and 1 tsp. baking powder. Add a little unsweetened almond milk to get the batter to the consistency you want.  Cook and enjoy!

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OVERNIGHT OATS

Overnight oats are a no-cook method of making oatmeal. Instead of cooking your oats with liquid on the stove or in the microwave, you mix oats with the liquid and other mix-ins, and let it rest in the refrigerator overnight. They are one of my favorite things to make when I travel because they keep so well. I use mixed berries in mine most of the time but you can use any fruit and add ins you like.

Makes 1 serving

Container Equivalents 1 Yellow, 1 Red, 1 Purple

Ingredients:

1/4 cup old fashioned oats or steel cut oats (whatever you prefer)

1/4 cup water or unsweetened vanilla almond milk

¾ cup plain Greek yogurt

½ tsp. cinnamon

1 tsp. honey or maple syrup

1 cup mixed berries (can be fresh or frozen)

Mix all ingredients thoroughly in a wide mouth pint size mason jar. Put the lid on and store overnight.  Serve warm or cold.

Variations: You can also add ½ tsp. vanilla extract, an orange container of flax seeds or chia seeds, or use different fruit. There are many, many recipes for overnight oats. This is just a basic recipe that I use a lot.

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APPLE CINNAMON PROTEIN PANCAKES

Yield: 3 servings, 2 pancakes each

Container Equivalents: ½ Yellow, ½ Red, 1 Purple

Ingredients:
Nonstick cooking spray
1 medium apple, peeled, sliced
¾ tsp. ground cinnamon, divided use
4 large egg whites (½ cup)
½ cup unsweetened applesauce
¼ cup unsweetened almond milk
1 scoop whey protein powder, vanilla flavor
¼ cup old-fashioned rolled oats
2 Tbsp. coconut flour
½ tsp. baking powder
½ tsp. ground ginger
1 dash ground nutmeg

1. Heat medium nonstick skillet lightly coated with spray over medium-low heat.
2. Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
3. Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
4. Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
5. Add applesauce mixture to oat mixture; mix until just blended.
6. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
7. Divide pancakes between three serving plates. Top evenly with cooked apple slices.

Recipe originally posted on the Team Beachbody Blog.

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BLUEBERRY MUFFINS

Yield: 9 servings

Container Equivalents: ½ Blue, ½ Yellow, ½ Purple

Ingredients:
• 1.5 cups almond flour
• 1/8 tsp salt
• 3/4 tsp baking soda
• 1 tbsp coconut oil, melted
• 2 eggs
• 3/4 cup bananas, mashed (about 1.5 bananas)
• 1/2 cup blueberries

1. Preheat oven to 350 degrees.
2. Mix together the flour, salt and baking soda.
3. In another bowl, mix together the coconut oil and eggs.
4. Add the egg mixture to the dry ingredients and stir.
5. Stir in the bananas and gently fold in the blueberries.
6. Divide equally into lined muffin pans (makes 9).
7. Bake for 30 minutes, until toothpick comes out mostly dry.

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SPINACH, TOMATO, AND QUINOA BREAKFAST CASSEROLE

Makes 5 servings
Container Equivalents: 1 Green, 1 Red, 1 Yellow
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)

1. Heat oven to 375° F.
2. Lightly coat 9×12-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.

Recipe originally posted on the Team Beachbody Blog.

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PB AND STRAWBERRY OATMEAL

Makes 1 serving

Container Equivalent 1 Purple, 1 Yellow, 1 tsp.

Ingredients:

1 cup water
1 pinch sea salt or Himalayan salt
¼ cup steel-cut oats
1 tsp. smooth all-natural peanut butter,no sugar added
2 Tbsp. unsweetened almond milk (optional)

1. 1 cup  sliced strawberries
2. Bring water and salt to a boil in medium saucepan over medium-high heat. Reduce heat to low.
3. Add oats; cook, stirring frequently, for 15 to 20 minutes, or until water is just absorbed. Remove from heat. Let stand for 5 minutes.
4. Add peanut butter; mix well. If too thick, add almond milk.
5. Add strawberries

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CASHEW ’N’ OAT HOTCAKES

Makes 10 servings, 2 hotcakes each

Container Equivalent per serving ½ purple, 1 yellow, 1 tsp.

Ingredients: 

Nonstick cooking spray
2 cups old-fashioned rolled oats
½ cup raw cashews
1 dash sea salt or Himalayan salt
1 tsp. ground cinnamon
1 large egg
1 Tbsp. coconut oil, melted
1 1/3 cups water
1 tsp. pure vanilla extract
5 cups mixed berries

1. Place oats, cashews, salt, and cinnamon in food processor or blender; pulse until coarsely ground.
2. Add egg, oil, water, and vanilla extract; pulse until well blended.
3. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
4. Heat medium nonstick skillet, lightly coated with spray, over medium heat.
5. Spoon about 1⁄4 cup batter into skillet for each pancake;
6. cook for 1 to 2 minutes or until bubbles form on top.
7. Flip with spatula and cook for 30 seconds.
8. Repeat with remaining batter.
9. Serve pancakes topped evenly with berries.

Recipe originally posted on the Team Beachbody Blog.

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VEGETABLE EGG CUPS

Makes 6 servings, 2 vegetable egg cups each

Container Equivalent 1 Green, 1 Red

Ingredients: 

Nonstick cooking spray
12 large eggs
sea salt or Himalayan salt and ground black pepper (to taste; optional)
1 (10-oz) bag baby spinach, finely chopped
1 medium red bell pepper, finely chopped
2 green onions, finely sliced

1. Heat oven to 375° F (190° C).
2. Lightly coat a twelve-cup muffin tin with spray.
3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper if desired.
4. Add spinach, bell pepper, and onions; mix well.
5. Evenly pour egg mixture into muffin cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

Recipe originally posted on the Team Beachbody Blog.

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GREEK YOGURT PARFAIT

Makes 1 serving

Container Equivalents 1 Purple, 1 Red, 1 Blue

Ingredients: 

¾ cup nonfat plain Greek yogurt
1 cup sliced green apple
8 walnut halves, chopped
¼ tsp. ground cinnamon

1. Layer half yogurt and half apples in a tall glass; repeat layers.
2. Top with walnuts and cinnamon.

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EGG AND SPINACH SCRAMBLE

Makes 1 serving  

Container Equivalents 2 Green, 1 Red, 1 tsp.

1 large egg
4 large egg whites
1 pinch sea salt or Himalayan salt
1 pinch ground black pepper
1 tsp. olive oil
2 cups fresh baby spinach

1. Combine egg, egg whites, salt, and pepper in a medium bowl; whisk to blend. Set aside.
2. Heat oil in medium nonstick skillet over medium-low heat.
3. Add spinach; cook for 1 minute. Add egg mixture; cook, stirring frequently, for 4 to 5 minutes, or until eggs are cooked through.