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:
Ingredients: • 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
Directions: 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.
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 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.
2B Mindset Plate It!
A great dinner option for the vegan plan. For non-vegans, add a serving of protein for lunch.
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 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.
Pumpkin Spice Latte – 1 cup unsweetened almond milk + 1 scoop Cafe Latte Shakeology + 1 tablespoon pure pumpkin puree + ½ teaspoon cinnamon + ½ teaspoon pumpkin pie spice + ice. Mix in a blender until smooth.
Pumpkin Nog – Pumpkin Spice Shakeology + 1/2 cup almond milk + 1/2 cup heavy whipping cream + 1 tsp. rum extract + ¼ tsp. ground nutmeg + ice. Mix in blender until smooth. Pumpkin Apple Butter – 1 scoop Pumpkin Spice Shakeology+ 1/3 to ½ cup apple butter + 1 cup unsweetened cashew or almond milk + water + ice. Mix in blender until smooth.
Creamy Pumpkin Almond Chai – Pumpkin Spice Shakeology + 1/2 tsp. almond extract + 1 cup chilled unsweetened chai tea + ice . Mix in blender until smooth.
Pumpkin Apple Oatmeal – Pumpkin Spice Shakeology + ½ cup unsweetened vanilla almond milk + 1/4 cup oats + 1/4 cup applesauce + 1 tsp. pure maple syrup + ice. Mix in blender until smooth.
Chocolate Pumpkin Pie – ½ cup unsweetened almond milk + ½ cup water + 1 scoop Chocolate Shakeology + ½ cup canned pumpkin puree + ½ teaspoon cinnamon + ½ teaspoon ground nutmeg + ice. Mix in a blender until smooth.
Pumpkin Pecan Cinnamon Roll – Pumpkin Spice Shakeology + 1 tsp. cinnamon + 1/2 tsp. vanilla extract + 8 pecan halves + 1 cup vanilla almond milk + ice . Blend until smooth and top with coco whip (optional).
Pumpkin Coffee Cheesecake – 1 scoop Cafe Latte Shakeology + 1 cup canned pumpkin puree + ½ cup plain Greek yogurt + 1 teaspoon cinnamon + dash of vanilla extract + water + ice. Mix in blender until smooth. (Note: you could optionally use Vanilla Shakeology and brewed chilled coffee instead of Cafe Latte Shakeology and water)
Pumpkin Spice Tiramisu – 1/2 scoop Cafe Latte Shakeology + 1/2 scoop Chocolate Shakeology + 1/2 cup pumpkin puree + 1/2 tsp pumpkin spice + 1 Tbsp. ricotta cheese + ½ tsp. rum extract + ice. Mix in blender until smooth.
Pumpkin Banana Bread – Pumpkin Spice Shakeology + 1/2 banana + 2 Tbsp. oats + 1 Tbsp. chopped pecans + 1 tsp. vanilla extract + ½ tsp. cinnamon + 1 c. almond milk + ice. Mix in blender until smooth.
Pumpkin “Pie” Bites – Combine 1 can pumpkin puree + 2 very ripe bananas + ½ cup coconut sugar + 1 ½ teaspoon cinnamon + ¼ teaspoon ginger + ¼ teaspoon nutmeg + ½ teaspoon Himalayan salt or sea salt in a food processor and mix until smooth, scraping down the sides as needed.
Scoop the mixture into muffin pan liners or a silicone muffin pan and bake at 350 degrees for 20 to 25 minutes. After removing the bites from the oven, refrigerate until firm. Meanwhile, whip together 1 can full-fat coconut milk that has been refrigerated overnight (remove the fatty white surface layer) + 2 tablespoons maple syrup + 1 teaspoon vanilla extract or vanilla beans until the mixture forms a cream. Top pumpkin pie bites with cream. Store in the fridge for the best results. Makes approximately 12 muffins. (From the kitchen of 21 Day Fix’s Autumn Calabrese).
21 Day Fix Pumpkin Muffins – 2 eggs + ¼ cup canned pumpkin puree + 1 large banana + ½ cup natural peanut butter + ¼ cup honey + 2 scoops Vanilla or Chocolate Shakeology + ½ teaspoon baking powder + ½ teaspoon pumpkin pie spice + ¼ teaspoon sea salt.
In a blender, mix eggs, pumpkin, banana, peanut butter and honey for 30 seconds. Add Shakeology, baking powder, pumpkin pie spice and sea salt and blend until smooth.
Divide the batter evenly in a lined muffin pan – add five dark chocolate chips to each muffin to change it up if you want – and bake at 350 degrees for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. (Two muffins count as ½ red and 1/3 purple 21 Day Fix containers. Recipe from the kitchen of Autumn Calabrese.)
Pumpkin Protein Pancakes – 1 scoop of Vanilla Shakeology + ½ cup pure canned pumpkin + 2 egg whites + 1 drop Sweet Drops vanilla sweetener + 1 teaspoon cinnamon. Mix ingredients together and scoop pancake-sized dollops onto a hot griddle, flipping them over when the top begins to bubble
Pumpkin Spice Cookies
INGREDIENTS: • 1 cup chopped raw pecans, toasted • 10 Medjool dates, pits removed • ½ tsp. pumpkin pie spice • ¼ tsp. ground ginger • 2 packets Pumpkin Spice Plant-Based Vegan Shakeology • ½ cup pure pumpkin puree INSTRUCTIONS: 1. Place pecans, dates, pumpkin pie spice, and ginger in food processor; process until blended. 2. Add Shakeology and pumpkin puree; process until well blended. 3. Roll mixture into 20 balls, approximately 1 Tbsp. each. 4. Flatten each slightly so that it’s shaped like a traditional cookie. 5. Serve immediately (or store in an airtight container for up to 3 days.)
10 servings, 2 cookies each
Pumpkin Spice Cake
INGREDIENTS • 1 cup pumpkin puree • 1/3 cup unsweetened applesauce • 2 large eggs • 1 cup maple syrup • 1/2 cup pumpkin spice Shakeology • 1 2/3 cup oat flour (grind oats in a blender or replace with whole grain flour) • 1 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • (optional) 1/2 cup dark chocolate chips, at least 60% cocoa . . INSTRUCTIONS Preheat the oven to 350°F. Mix wet ingredients (pumpkin puree, applesauce, eggs & maple syrup) in a large bowl until blended. In a separate bowl, whisk together dry ingredients (Shakeology, flour, baking powder, baking soda & salt). Add to the wet ingredients. Fold in chocolate chips. Fill baking vehicle (baking dish, loaf pan, muffin tin, etc.) about 2/3rds full. Bake 25-30min for muffins; 35-40min for bigger vehicles or until toothpick inserted into the middle comes out clean.
1 lb. raw wild-caught salmon fillets, boneless, skinless, cut into 1-inch chunks
Finely grated peel (lemon zest) of 1 medium lemon
Juice of ½ medium lemon
1 Tbsp. Dijon mustard
1 large egg white (2 Tbsp.)
1½ tsp. finely chopped fresh dill
1½ tsp. finely chopped fresh chives / spring onion
½ tsp. fine sea salt (or Himalayan salt)
¼ tsp. ground black pepper
Gluten-free / wholemeal burger buns
2 cups kale
Nonstick cooking spray or EVOO
Breadcrumbs (totally optional and isn’t part of the original recipe)
First, make the wasabi cream cheese, just add both ingredients and mix well. Add whipped cream cheese and just mixed it well by hand. Once done, pop it into the fridge
To make the patties, buy salmon fillets without skin to make this process easier. Slice them up into pieces and toss them into a food processor with the rest of the ingredients above. Its super important to use the pulse mode with the mix as you would want it to blend well but not be mushy. You can also use a blender but remember – pulse!
Now is the fun part: Assembling the patties! Since the mix will be quite sticky, be sure to coat your palms with a bit of oil to help shape them into patties and set them on the parchment paper / foil squares. (You can used breadcrumbs to help shape the patties but you can skip this part). Up to you how big the patties are. You can get about 6 medium sized patties. Let it set for 30 mins – 1 hour.
When ready to cook, heat up the skillet with a drizzle of EVOO but wipe off the access with a paper towel to limit how much oil the patties absorb. Once the skillet is smoking hot, place patties onto the skillet by using the parchment paper / foil to pick up, invert them onto skillet, then gently peel off the parchment / foil. Cook for 2½ to 3 minutes on each side, or until golden on the outside. While its cooking, begin to set up your burger buns.
Spread each bottom bun with 1 tsp. wasabi cream cheese. Top with salmon patty, kale, and finish with top bun.
pounds ground turkey, chicken or beyond beef
1/2 cup finely chopped yellow onion
2 T Worcestershire sauce
1 T (rounded) Steak Seasoning Blend
Extra virgin olive oil, for drizzling
8 slices of cheese (optional)
8 thin whole grain buns (optional)
Combine all ingredients to the steak seasoning in a bowl. Mix well.
Form meat into patties and place on a foil lined plate or baking tray to prep for the grill
Grill to desired doneness on both sides
BURGERS WITH GOAT CHEESE AND CITRUS MAPLE DIJON
For the dressing you will need:
1/4 cup Dijon mustard
2 T maple syrup (or sub honey)
1 T fresh orange juice
1/2 tsp orange zest
1 tsp fresh lemon juice
1/2 tsp lemon zest
salt and pepper
To make the burgers it is so simple! You will need:
1 lb lean ground turkey, chicken or beyond beef
2/3 cup crumbly goat cheese
salt and pepper
For the Citrus Maple Dijon: Whisk together in a small bowl the mustard, maple syrup, orange juice, lemon and orange zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Taste and add more maple if desired.
For the burgers: Preheat the grill to high or an oiled grill pan/cast iron pan to medium high. Form the meat into four, 4-ounce burgers. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add goat cheese to each burger, cover the grill/pan with foil and let the cheese soften slightly, about 1 minute. Place cooked burgers on a bed of arugula and drizzle with the Maple Citrus Dijon. Enjoy!
Bacon Cheeseburger Meatloaf
4 slices low-sodium sprouted whole-grain bread torn into large pieces
½ cup unsweetened almond milk
1½ lbs. raw 93% lean ground turkey or beyond beef
8 slices turkey bacon or vegan bacon cooked, chopped, divided use
1 cup shredded cheese
¼ cup dill pickle relish
1 large egg or egg substitute
1 clove garlic finely chopped
1 medium onion chopped
¼ cup all-natural ketchup
Preheat oven to 350° F.
Place bread in food processor; pulse for 10 to 20 seconds, or until bread turns into coarse bread crumbs.
Combine bread and almond milk in a large bowl. Set aside for 5 minutes.
Add turkey, ¾ of turkey bacon, cheese, pickle relish, egg, garlic, and onion to bread mixture; mix well with clean hands (or a rubber spatula).
Place turkey mixture in loaf pan. Spread ketchup evenly over meatloaf. Sprinkle evenly with remaining turkey bacon.
Bake for 50 to 60 minutes or until internal temperature reaches 160º F, and meatloaf is cooked through.
Cheeseburger SaladFor One
1 burger (chicken, turkey or beyond beef), grilled and diced
1¾ cups Spinach
5 baby carrots, chopped
1 hard boiled egg, sliced
ingredients For Dijon Vinaigrette
3 tbsp red wine vinegar
3 tbsp lemon juice fresh is best
3 tbsp Dijon mustard
2 cloves garlic minced
1/4 tsp sea salt
1/4 tsp black pepper
6 tbsp extra virgin olive oil
In a large bowl, add your spinach, chopped carrots, shredded cheddar, and diced burger. Arrange the sliced egg and top with vinaigrette.
Directions For Dijon Vinaigrette
In a glass mason jar (or a medium Tupperware bowl works fine as well) combine all the ingredients.
Place lid and shake until it’s mixed. If you’re using a bowl, just whisk it for a few seconds.
Store in the fridge, covered, and take out 30 minutes prior to serving so it softens a bit.
Healthy “Big Mac” In A BowlFor 4
1.5 Lb ground turkey, chicken or beyond beef
8 Cups of romaine lettuce
Bolthouse Farms Thousand Island Dressing(1-2 tbsp for each bowl)
4 no salt pickles spears chopped
1/2 cup red onion diced
1 cup tomatoes chopped
1 cup shredded cheese (divided into each bowl)
Salt and Pepper to taste
*A little onion and garlic powder if using animal meat
Brown ground meat until cooked through (*add optional garlic and onion powder while cooking)
Chop romaine lettuce into bowls
Chop tomatoes, pickles ,and red onions then set aside
Pour 1-2 Tbsp of dressing into each bowl of lettuce
Mix the lettuce and dressing until evenly coated
Add ground meat and chopped veggies to lettuce and dressing mix until evenly coated
This Chopped Thai Salad with Sesame Garlic Dressing is THE BEST! A rainbow of power veggies with a yummy homemade dressing.
FOR THE DRESSING:
1/3 cup EVO or coconut oil
3 cloves garlic, peeled
3 tablespoons low sodium GF soy sauce
2 tablespoons water
2 tablespoons white distilled vinegar
2 tablespoons alternative sweetner or honey
1 tablespoon sesame oil
1 tablespoon lemongrass paste (ginger would also work)
a squeeze of lime juice
FOR THE SALAD:
16 ounces snow peas
5–6 cups baby kale
1 to 3 carrots depending on carb intake
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)
Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
Cook the snow peas by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.
The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. Agave nectar or sugar would work in place of the honey for vegans. Those 3 cloves of garlic pack a spicy garlicky punch, so if you don’t love garlic, use less. Nutrition Info: Serves 6 Calories Per Serving: 306
% DAILY VALUE
28%Total Fat 21.7g0%Cholesterol 0mg13%Sodium 294.3mg8%Total Carbohydrate 22.7g (based on edamame rather than snow peas)19%Dietary Fiber 5.3gSugars 11.8g19%Protein 9.3g50%Vitamin A 450.8µg87%Vitamin C 78mg
Año Nuevo/New Years’ (Dec 31) EveDía de Reyes/Epiphany/Three Kings Day (Jan 6) Candelaria (Feb 2) Día de la Constitución/Constitution Day (Feb 5) Día de la Bandera/Flag Day (Feb 24) Natalicio de Benito Juárez/Benito Juárez’s birthday (March 21) Semana Santa/Holy Week (Varies every year) Día del Trabajo/Labor Day (May 1) Cinco de Mayo/Batalla de Puebla (May 5) Día de las Madres/Mothers’ Day (May 10) Día de la Independencia/Independence Day (Sep 15-16) Día de Muertos/Day of the Dead (Nov 1-2) Día de la Revolución/Mexican Revolution Day (Nov 20) Día de la Virgen de Guadalupe/Day of the Virgin of Guadalupe (Dec 12) Navidad y las Posadas/The Christmas Season (Dec 16-25)
Slow Cooker Chicken Tacos
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
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.
Transfer chicken to a cutting board and shred with 2 forks.
Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.
Prep Time 20 mins Cook Time 3 hrs Total Time 3 hrs 20 mins Servings 4 Servings (2 tacos each) Calories 333 kcal Author Beachbody
2B Mindset Plate It!Makes a great veggie side as part of lunch or dinner. Also makes a great snack(tional).
Slow Cooker Cheesy Chicken Enchiladas
1 tsp. olive oil
1 medium onion chopped
2 cloves garlic finely chopped
2 medium jalapenos seeded and deveined, finely chopped
1 lb. raw ground chicken breast
1½ cups dry farro rinsed
1 (15-oz.) can black beans rinsed, drained
1 cup frozen corn
1 (15-oz.) can diced fire-roasted tomatoes (or diced tomatoes) no salt added
1 cup water
1 (10-oz.) can red enchilada sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
Sea salt (or Himalayan salt) and ground black pepper to taste; optional
1 cup shredded jack, cheddar, or Mexican blend cheese
3 medium green onions chopped
¼ cup finely chopped fresh cilantro
Heat oil in medium nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
Top with green onions and cilantro; serve.
Prep Time 15 mins Cook Time 3 hrs 13 mins Total Time 3 hrs 28 mins Servings 10 serv, about 1 cup each Calories 320 kcal Author Beachbody
½ Grain Carb
1. Mini tostada Spread ¼ cup of nonfat refried beans on a corn tortilla that’s been toasted in the oven. Top with shredded lettuce, ½ diced medium tomato, and 1 Tbsp. of your favorite shredded cheese.
2. Frozen grapes Freeze 1 cup of grapes and enjoy them as if they’re sorbet.
3. Greek yogurt with honey Mix 1 tsp. of honey into ½ a cup of plain, nonfat Greek yogurt. Sprinkle with cinnamon (if desired)m.
4. Cinnamon apple Sprinkle an apple with cinnamon for a treat that tastes more decadent than it is.
5. Strawberries and chocolate Dip 4 or 5 (depending on their size) strawberries into 2 squares of melted dark chocolate.
6. Almost apple pie Try 1 cup of unsweetened applesauce with a hint of cinnamon.
7. Jicama Chop 1½ cups of jicama and add a splash of lemon juice and a pinch of salt for a tangy, refreshing treat.
8. Café Au Lait Enjoy 8 oz. of skim milk with a shot of espresso.
9. Carrots with hummus Crunch on 9 or 10 baby carrots with a side of 2 Tbsp. of hummus.
10. Nuts A handful of 20 pistachios, 12 almonds, or 14 peanuts makes for a nice “good” fat and protein snack.
11. Eggs with guacamole Hard-boil an egg and replace the yolk with 2 Tbsp. of guacamole for a protein-packed snack.
12. Edamame Boil or steam ½ cup of unshelled edamame with a pinch of salt for a fiber-rich snack.
13. Bitter chocolate Enjoy 1 large block or 3 small squares of dark chocolate.
14. Mediterranean tomato Dice 1 medium tomato and top with 2 Tbsp. feta cheese and a pinch of salt.
15. Kale Chips Make your own kale chips for a fraction of the price with this recipe.
16. Bell peppers with balsamic vinegar Drizzle 2 Tbsp. of balsamic vinegar on top of 2 cups of sliced bell peppers.
17. Eggs with spinach Scramble 3 egg whites with ½ cup of raw spinach and 1 Tbsp. of feta cheese.
18. Corn with garlic Coat ½ of an ear of corn with 1 tsp. of olive oil and 1 minced garlic clove. Grill until tender.
19. Santa Fe black beans Combine ¼ cup black beans, ¼ tsp. of salt, and 1 Tbsp. of nonfat Greek yogurt for a hearty snack.
20. Chocolate banana Drizzle ½ of a large banana with 1 square of melted dark chocolate.
21. Caprese Top 1 oz. of mozzarella cheese with ½ cup of cherry tomatoes and 2 tsp. of balsamic vinegar.
22. Tuna salad Mix together 2 oz. of water-packed tuna with 1 tsp. of extra virgin olive oil and 1 tsp. Dijon mustard.
23. Sweet potato Enjoy 1 small baked sweet potato with a pinch of salt and a sprinkle of cinnamon and nutmeg.
24. Popcorn Munch on 2 cups of air-popped popcorn.
25. Olives For a salty snack, enjoy 9 kalamata olives.
26. Greek watermelon Top 1 cup of watermelon with 2 Tbsp. of crumbled feta and a drizzle of balsamic vinegar (if desired).
27. Peanut butter Even on its own, 1 Tbsp. (3 tsp.) of peanut butter makes for a treat full of good fats, and you can make your own homemade peanut butter or other nut butter in less than five minutes.
28. Cottage cheese and melon Combine ¾ cup of melon with ½ cup of low-fat cottage cheese for a sweet dessert.
29. Strawberry and spinach salad For a savory and sweet salad, mix together 1 cup of baby spinach with ½ cup of sliced strawberries. Drizzle with 1 Tbsp. of balsamic vinegar. Add a few slices of red onion, if you like.
30. Shakeology Mix 1 scoop of your favorite Shakeology flavor with water. Add cinnamon, nutmeg, ground ginger, mint leaves, or orange or lemon zest.
31. Spiced cottage cheese Mix ¾ cup nonfat cottage cheese with a pinch of chili powder and a pinch of curry powder. Top with chopped scallions (if desired).