2b mindset


This program was created by Registered Dietitian and Nutritionist, Ilana Muhlstein, as a practical and simple weight loss solution after her own years of yo-yo dieting. 2B Mindset is NOT a diet – it’s about understanding how to lose weight, without feeling deprived, counting calories or cutting out entire food groups. You’ve heard the phrase “abs are made in the kitchen,” right? That’s why 2B Mindset focuses on food, Vegetables in particular, as a means of weight loss while still keeping it enjoyable!

Instead of adopting the mindset of “I can’t have that food for 3 weeks because I’m on a diet,” you’ll be focusing on what you CAN have and saying YES to the foods you want!


This is simply a more positive and sensible approach to a healthy water first, veggies most. lifestyle that allows you to shift your mindset and adopt a more positive perspective on how you view food and food preparation, overcome emotional eating, and make life-long changes with results that LAST!


  • Those who are unable to workout due to illness, immobility or simply do not have the time. This program follows a “food first approach” – meaning that you’ll focus on the food first, shed some weight, then feel empowered to exercise. I know from personal experience that it’s HARD to exercise when you have 50, 60 70+ lbs of extra weight on you and feel disconnected from your body and unable to even begin to know where to start with exercise. And some of you are simply unable to exercise but for optimal health need to drop some pounds and learn an approach to food that’s easy and sustainable. With the 2B Mindset approach, you are NOT required to exercise. Exercise is considered “extra credit,” so you can do it, but it’s not a requirement.
  • Even though as a Vegetarian (or Vegan) I have been successful doing the Ultimate Portion Fix, when it comes to a more user friendly approach, 2B Mindset wins for me in the category. Since Veggies most is one of the key elements of the programs, it’s easy to utilize Vegetarian and yes, Vegan recipes and I can supply you with them!
  • If you want a healthy relationship with food. Are you an emotional eater? Have you struggled with eating disorders and need something that’s healthy and sustainable? As always if you are under a doctors care, or feel you need help with an eating disorder, please consult with a physician. I can give you all the materials you would need to present to your doctor!
  • If you struggle with sugar cravings.
  • If you’re working out and still not losing weight.
  • If you don’t like rigid nutrition plans.

“What I wanted was a way to eat a lot of food, be satisfied, and still lose weight. Nothing existed, so I figured it out myself. I studied and became a Registered Dietitian Nutritionist, all the while refining my approach.” ~ Ilana Muhlstein


You’ll get recipe ideas and meal prep help, plus tips for conquering emotional eating and more.  Ilana has been working on this program with Beachbody for the past 2 years along with many years of researching and testing on her own to develop this program! Ilana Muhlstein has built a reputation as a renowned public speaker, active media personality and influencer. She proudly sits on the prestigious Executive Leadership Team for the American Heart Association, and holds lectures for the Bruin Health Improvement Program at UCLA. Ilana acts as a nutrition consultant for several prominent companies, including Beachbody, Whole Foods Market, Curves Gyms, PIMCO, Zevia, BFree, and The Wonderful Company. And after a lifetime of weight struggles and summers at “fat camp” herself, she dropped everything traditional weight loss programs teach and lost 100 lbs with her own mindful eating concepts! 


An integral component of the 2B Mindset program is Shakeology, which is unlike any other shake because it’s made from over 70 whole superfoods from around the world. It will replace your vitamin and probiotic, fill you up, give you natural energy (without caffeine), and tastes delish! Plus it helps your hair, skin, and nails! And it has nothing artificial! It’s literally what gets me out of bed in the morning and keeps me going. It’s my morning meal MON – SUN. What sets it apart is that there are NO GMOs, soy, artificial colors, sweeteners, flavors, or preservatives! It’s seriously delicious and improves your energy, digestion, cravings, hair, nails, and skin. The ingredients are sourced from all over the world and the Shakeology creators regularly visit the farmers to test the soil and ensure the best farming practices are being followed. READ MORE ABOUT SHAKEOLOGY HERE.


*This post may contain affiliate links which means I earn a small commission if you purchase something by clicking my link. Thank you!

egg white pizza

This Egg White Pizza Omelet recipe is the grown-up (and healthier) version of eating pizza for breakfast! From prep to plate, this omelet only takes a total of 22 minutes to make, so get cooking! Get the recipe below:

• 4 large egg whites (½ cup)
• ¼ cup all-natural marinara sauce
• 2 Tbsp. shredded part-skim mozzarella cheese
• ¼ cup cooked chopped kale (optional)
• ¼ cup cooked sliced mushroom (optional)
• Nonstick cooking spray

1. Heat small skillet, lightly coated with spray over medium-high heat.
2. Add egg whites. Do not stir. As eggs set, lift edge, letting uncooked portions flow underneath—cook for 1 to 2 minutes, or until set.
3. Spread marinara sauce evenly over top of omelet. Top with cheese, kale (if desired), and mushrooms (if desired); cook, covered, for 1 to 2 minutes, or until cheese melts.
4. Cut into four slices. 

slow cooker vegetable stew⁣

Slow Cooker Vegetable Stew⁣


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⁣


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⁣


Heat oil in medium nonstick skillet over high heat.⁣ Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.⁣ Add garlic; cook, stirring frequently, for 1 minute.⁣ Place onion mixture in 3-quart slow cooker.⁣ 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.⁣ Add cauliflower. Mix well; cover. Cook on high for 1 hour.⁣ Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.⁣

Recipe Notes
To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:⁣
Turn 6-quart Instant Pot to high sauté setting.⁣
Heat oil to hot.⁣ Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.⁣ Add garlic; cook, stirring frequently, for 1 minute.⁣ Add broth, tomatoes, chickpeas, curry powder, maple syrup, ginger, salt, black pepper, cayenne pepper (if desired), and cauliflower. Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 12 minutes. Follow manufacturer’s guide for natural release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam. Add spinach and coconut milk; mix well. Cover and wait for spinach to wilt, approximately 5 minutes Serve immediately.

Container Equivalents

2 Green

1½ Yellow

½ Blue

½ tsp.

2B Mindset Plate It!

A great dinner option for the vegan plan. For non-vegans, add a serving of protein for lunch.

Amount Per Serving (1 serving)

Calories 274

Calories from Fat 72

sweet potato hash with eggs

Sweet Potato Hash with Eggs

This sheet pan sweet potato hash with eggs is an easy, high-protein breakfast!

Course Breakfast

Keyword gluten free, High in Fiber, High in Protein, Made Without Dairy, vegetarian

Prep Time 20 min

Cook Time 30 min

Total Time 50 min

Servings 4 servings

Calories 353 kcal

Author Beachbody


  • Parchment paper
  • 2 medium sweet potatoes, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 medium red bell pepper, chopped
  • 1 cup black beans, drained, rinsed
  • 1 cup corn kernels
  • 1 Tbsp. + 1 tsp. olive oil
  • 1 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground smoked paprika
  • 1/2 tsp. sea salt (or Himalayan salt), divided use
  • 1/2 tsp. ground black pepper, divided use
  • 8 large eggs
  • 2 Tbsp. finely chopped fresh cilantro


  1. Preheat oven to 400º F.
  2. Line large sheet pan with parchment paper. Set aside.
  3. Combine sweet potatoes, onion, garlic, bell pepper, beans, corn, oil, chili powder, cumin, paprika, ¼ tsp. salt, and ¼ tsp. pepper in a large bowl; toss gently to blend.
  4. Place sweet potato mixture on pan. Bake for 18 to 20 minutes, stirring after 10 minutes.
  5. Create eight wells in sweet potato mixture. Gently crack an egg into each well. Season eggs with remaining ¼ tsp. salt and remaining ¼ tsp. pepper. Bake for 8 to 10 minutes, or until eggs are set.
  6. Garnish with cilantro; serve immediately.


The Nutrition Facts box below provides estimated nutritional information for this recipe.

P90X2 Portions
½ Fat
1½ Protein
¾ Grain/Tuber Carb
½ Vegetable

P90X3 Portions
2 Carbs
1½ Protein
½ Fat

Body Beast Portions
1 Starch
½ Legume
1 Vegetable
3 Proteins
½ Fat

Container Equivalents
1 Red
2 Yellow
1 tsp.**

2B Mindset Plate It!
**A great breakfast option. Add veggies or a side salad for lunch.



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

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

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

Container Equivalents
1 Yellow
1 tsp.