recipes


Starters

Roasted Grape and Goat Cheese Crostini

Ingredients:

  • Parchment paper
  • 1lb. seedless red grapes, stems removed
  • 1 Tbsp. + 1 tsp. olive oil, divided
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. + 1 dash freshly ground black pepper, divided
  • 16 ½-inch whole-grain baguette slices, (approx. 8 oz.)
  • 1 cup soft goat cheese
  • 1 Tbsp. finely chopped fresh thyme

Instructions

  1. Preheat oven to 400º F. Place one rack high and one rack low in the oven.
  2. Line one large and one small baking sheet with parchment paper. Set aside.
  3. Combine grapes, 1 tsp. oil, salt, and ¼ tsp. pepper in a medium bowl; toss gently to blend. 
  4. Place grapes on prepared small baking sheet. Bake, on lower oven rack, for 20 to 22 minutes, or until grapes are tender and skins are lightly wrinkled.
  5. While grapes are baking, brush both sides of bread lightly with remaining 1 Tbsp. oil. Place on large baking sheet in an even layer. Bake, on higher oven rack, for 8 to 10 minutes, turning after 4 minutes.
  6. Spread each slice of toasted bread with 1 Tbsp. cheese. Top evenly with grapes, remaining 1 dash pepper, and thyme; serve immediately. 

Prep Time-15 mins
Cook Time-22 mins
Total Time-37 mins
Servings-8 Servings (2 pieces each)
Calories-185 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Dairy
½ Carb Grain
½ Fruit

P90X3 Portions
1½ Carb
½ Protein
½ Fat

Body Beast Portions
1 Starch
½ Fruit
1 Protein
½ Fat

Container Equivalents
½ Purple
1 Yellow
½ Blue

2B Mindset Plate It!
Makes a great FFC as part of breakfast or lunch.

Thai Hummus With Peanuts

Ingredients

  • 1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
  • 2 Tbsp . all-natural peanut butter
  • 1 Tbsp . hot pepper sauce (like Sriracha)
  • ¼ tsp. ground ginger
  • 2 cloves garlic, coarsely chopped
  • 1½ tsp. raw honey (or pure maple syrup)
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 1 Tbsp. extra-virgin olive oil
  • 3 to 4 Tbsp. iced water
  • ¼ cup chopped raw peanuts
  • 2 medium green onions, finely chopped
  • 2 Tbsp fresh cilantro, finely chopped
  • Fresh lime juice

Instructions

  1. Place chickpeas, peanut butter, hot sauce, ginger, garlic, and honey in food processor (or blender); pulse until chickpeas are mashed.
  2. Season with salt and pepper if desired. Pulse until well blended.
  3. With food processor running, slowly add oil and water until smooth. If hummus is too thick, add reserved liquid 1 Tbsp. at a time.
  4. Fold in peanuts, green onions, and cilantro; mix well.
  5. Drizzle with lime juice.

Prep Time-15 mins
Cook Time-0 min
Total Time-15 mins
Servings-10 servings, about ¼ cup each
Calories-101 kcal

P90X/P90X2 Portions
1 Single Serving Snack

P90X3 Portions
1 Carb
½ Fat

Body Beast Portions
½ Legume
½ Fat

Container Equivalents
½ Yellow
1 tsp.


Teriyaki Salmon Bites

Ingredients

  • ¼ cup reduced-sodium soy sauce
  • 2 Tbsp. water
  • 1 thin slice fresh ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 Tbsp. raw honey
  • 1 lb. raw salmon, cut into 1-inch cubes
  • 1 Tbsp. coconut oil
  • 1 tsp. sesame seeds
  • 1 green onion, thinly sliced (for garnish; optional)

Instructions

  1. Combine soy sauce, water, ginger, garlic, and honey in a medium bowl; whisk to blend.
  2. Add salmon; toss gently to coat. Refrigerate, covered, for at least 1 hour.
  3. Heat oil in a medium saucepan over medium heat.
  4. Place salmon in an even layer in saucepan; cook for 2 minutes, turn each salmon cube, cook for an additional 1 to 2 minutes, or until salmon flakes easily when tested with a fork.
  5. Place salmon on a serving plate. Sprinkle with sesame seeds and green onion (if desired). Place a toothpick in each piece of salmon.

Prep Time-10 mins
Cook Time-5 mins
Total Time-1 hr 15 mins
Servings-6 servings
Calories-147 kcal

P90X/P90X2 Portions
1 Protein
1 Condiment

P90X3 Portions
1 Protein
1 Fat

Body Beast Portions
2 Proteins
1 Fat

Container Equivalents
½ Red
½ Yellow
½ tsp.

2B Mindset Plate It!
A great protein as part of lunch or dinner.

Fixate Pretzel Chips

Ingredients

  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1 Tbsp. water
  • 1 Tbsp. reduced-sodium tamari soy sauce
  • ½ tsp. coarse sea salt (or Himalayan salt)
  • Parchment paper
  • Nonstick cooking spray

Instructions

  1. Preheat oven to 350° F.
  2. Lightly coat two 16 x 12-inch pieces of parchment paper with spray. Set aside.
  3. Place rice, quinoa, water, and soy sauce in food processor; process until mixture forms a smooth paste.
  4. Place rice mixture on the spray-coated side of one piece of parchment paper. Top with second piece of parchment paper, spray-coated side down. Roll parchment paper with rolling pin until rice mixture is very thin and has evenly spread to the edges of the parchment paper.
  5. Place parchment paper onto large baking sheet. Remove top piece of parchment paper and discard.
  6. Sprinkle rice mixture with water. Bake for 30 to 35 minutes, rotating pan after 15 minutes, or until brown and crisp.
  7. Cool and then break into pieces

Prep Time-10 mins
Cook Time-35 mins
Total Time-45 mins
Servings-4 servings, approx. ½ cup each
Calories- 114 kcal
Author -Autumn Calabrese

Container Equivalents
1 Yellow

Hummus-Filled Eggs

Ingredients

  • 8 hard-boiled eggs, cut in half lengthwise, yolks discarded
  • ½ cup prepared hummus
  • 10 Kalamata olives, chopped
  • Ground smoked paprika (to taste; optional)

Instructions

  1. Fill each egg white half with 1½ tsp. hummus.
  2. Sprinkle evenly with olives and paprika. Serve immediately.

Prep Time-10 mins
Cook Time-0 mins
Total Time-10 mins
Servings-2 servings, 8 egg halves each
Calories-223 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Fat
½ Protein
1 Single Serving Snack

P90X3 Portions
1½ Carb
½ Protein
1 Fat

Body Beast Portions
1 Legume
1 Protein
1 Fat

Container Equivalents
½ Red
½ Blue
½ Orange

2B Mindset Plate It!
A great protein and FFC as part of lunch or snack(tional).

Tomato-Thyme Pita Crisps

Ingredients

  • 5 fresh basil leaves, finely chopped (or 2 tsp. dried)
  • ½ tsp. ground black pepper
  • ½ tsp. dried thyme leaves
  • 2 Tbsp. grated Parmesan cheese
  • 4 (6½-inch) whole wheat pitas, split (tops removed from bottoms), cut into quarters
  • 1 Tbsp. olive oil
  • 4 cups chopped tomatoes (or sliced cherry tomatoes)

Instructions

  1. Preheat oven to 350° F.
  2. Combine basil, pepper, thyme, and cheese in a small bowl; mix well. Set aside.
  3. Spread pita wedges evenly on baking sheet. 
  4. Lightly brush each wedge with oil.
  5. Sprinkle basil mixture evenly over pita wedges. Bake for 6 to 8 minutes, or until golden brown.
  6. Top pita wedges evenly with tomatoes. Serve immediately.

Prep Time-10 mins
Cook Time-8 mins
Total Time-18 mins
Servings-8 Servings
Calories-124 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Grain Carb
½ Vegetable

P90X3 Portions
1½ Carb

Body Beast Portions
1 Starch
1 Vegetable

Container Equivalents
½ Green
1 Yellow
½ tsp.

2B Mindset Plate It!
A great snackional or enjoy as part of breakfast or lunch.


Mains

Spaghetti Squash Lasagna

Ingredients

  • Parchment paper
  • 1 small spaghetti squash, (approx. 3½ to 4 lbs.)
  • Nonstick cooking spray
  • 4 cups all-natural marinara sauce
  • 3 cups part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • ¼ cup finely chopped fresh basil (optional)

Instructions

  1. Preheat oven to 375° F.
  2. Line large baking sheet with parchment paper. Set aside.
  3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. 
  4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. 
  5. Reduce oven temperature to 350º F.
  6. Scrape spaghetti squash flesh into stringy noodles.
  7. Lightly coat 4-quart baking dish with spray. 
  8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
  9. Evenly top with Parmesan cheese.  
  10. Bake for 30 to 32 minutes, or until golden brown and bubbly.
  11. Garnish with basil (if desired).  

Prep Time-15 mins
Cook Time-1 hr 17 mins
Total Time-1 hr 32 mins
Servings-4 servings
Calories-474 kcal
Author-Beachbody

Container Equivalents
1 Green
2 Purple
1 Red
1 Blue

2B Mindset Plate It! A great dinner option. Add an FFC for lunch.


Hawaiian Salmon

Ingredients

  • 4 4-oz. raw salmon steaks rinsed, patted dry
  • Sea salt (or Himalayan salt) and ground black pepper to taste (optional)
  • 1 cup chopped fresh pineapple
  • 2 medium shallots finely chopped
  • ¼ cup finely chopped fresh cilantro
  • Parchment paper

Instructions

  1. Preheat oven to 400° F.
  2. Cut parchment paper into four circles about 12 inches in diameter each. Fold each circle in half. Place on baking sheet. Place a salmon steak in the center of each parchment half circle. Season with salt and pepper if desired. 
  3. Top salmon evenly with pineapple, shallots, and cilantro. Fold other half of parchment over ingredients and crimp edges to seal. Bake for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Be careful when opening pouches as steam will be released.

Prep Time-10 mins
Cook Time-12 mins
Total Time-22 mins
Servings-4 Servings
Calories-179 kcal

Container Equivalents
1 Red

2B Mindset Plate It!
A great protein option as part of lunch or dinner. If eating with dinner, you may omit the pineapple FFC or leave it as it is such a small quantity.

Cauliflower Pumpkin Casserole

Ingredients

  • 1 large cauliflower, cut into florets
  • Nonstick cooking spray
  • Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
  • ¾ cup unsweetened almond milk
  • ⅓ cup shredded sharp cheddar cheese
  • ½ cup pure pumpkin puree
  • 1 tsp. Dijon mustard
  • ¼ cup whole-wheat panko breadcrumbs

Instructions

  1. Preheat oven to 425° F.
  2. Place cauliflower on baking sheet that has been lightly coated with spray. Season with salt and pepper if desired.
  3. Bake for 24 to 28 minutes, or until golden brown. Set aside.
  4. While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low.
  5. Add cheese, pumpkin, and mustard; cook, stirring frequently, for 3 to 4 minutes, or until well blended.
  6. Add cauliflower; mix well.
  7. Pour cauliflower minute into 8 x 8-inch casserole dish that has been lightly coated with spray.
  8. Top with bread crumbs.
  9. Bake for 18 to 20 minutes, or until hot and bubbly.

Prep Time-10 mins
Cook Time-48 mins
Total Time-58 mins
Servings-6 servings, about ¾ cup each
Calories-83 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Protein
½ Vegetable

P90X3 Portions
½ Carb
½ Protein

Body Beast Portions
1½ Vegetable
1 Protein

Container Equivalents
1 Green
½ Blue

2B Mindset Plate It!
Makes a great veggie side as part of lunch or dinner.

Tempeh Power Bowl

Ingredients

  • 2 Tbsp. fresh orange juice
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. reduced-sodium soy sauce
  • 2 tsp. raw honey (or pure maple syrup)
  • 2 cloves garlic, finely chopped
  • 1 tsp. finely chopped fresh ginger
  • 4 tsp. sesame oil
  • 12 oz. organic tempeh, cut into squares or triangles
  • 8 cups mixed salad greens
  • ½ medium red onion, thinly sliced
  • 2 small oranges (like mandarins or clementines), peeled, separated into sections
  • 1 cup cubed cooked sweet potatoes
  • 1 medium avocado, cut into cubes

Instructions

  1. Preheat oven to 400° F.
  2. To make dressing, combine orange juice, vinegar, soy sauce, honey, garlic, ginger, and oil in a medium bowl; whisk to blend. Set aside.
  3. Place tempeh in a glass casserole dish. Top with half of dressing; toss gently to blend. Cover tightly with aluminum foil.
  4. Bake for 15 minutes, stirring once. Remove foil; cook for 5 more minutes. Do not let tempeh dry out. Cool.
  5. While tempeh is baking, assemble bowls by evenly dividing salad greens, onion, oranges, sweet potatoes, and avocado between four serving bowls.
  6. Top bowls evenly with tempeh and drizzle evenly with remaining dressing.

Prep Time-15 mins
Cook Time-20 mins
Total Time-35 mins
Servings-4 servings
Calories-408 kcal
Author-Beachbody

P90X/P90X2 Portions
1 Fat
1½ Protein
¼ Tuber/Legume Carb
2 Vegetable

P90X3 Portions
2½ Carb
1½ Protein
2 Fat

Body Beast Portions
1 Starch
4½ Vegetable
3 Protein
2 Fat

Portion Fix Containers
Green
1 Red
½ Yellow
1 Blue
1 tsp.

2B Mindset Plate It!
A great lunch option. Sub maple syrup in place of honey for the vegan plan.


BBQ Chicken Flatbread Pizza

Ingredients

  • 2 whole-wheat flatbreads or 6½-inch whole wheat pitas
  • ½ cup reduced-sugar barbecue sauce
  • 1½ cups cooked chicken breast, shredded
  • ½ cup canned black beans, drained, rinsed
  • ½ cup corn kernels
  • ½ medium red onion, chopped
  • ½ cup shredded cheddar cheese
  • ¼ cup fresh cilantro, finely chopped
  • 1 Tbsp. fresh lime juice

Instructions

  1. Preheat oven to 350º F.
  2. Place flatbreads on a large baking sheet.
  3. Spread barbecue sauce evenly on flatbreads.
  4. Top flatbreads evenly with chicken, black beans, corn, onion, and cheese.
  5. Bake for 5 to 8 minutes, or until cheese is melted.
  6. Top evenly with cilantro and drizzle with lime juice. Serve immediately

Recipe tips:

Look for barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.

Or use this healthier barbecue sauce!

Prep Time-15 mins
Cook Time-8 mins
Total Time-23 mins
Servings-4 servings, 1/2 flatbread each
Calories-308 kcal
Author-Beachbody

Container Equivalents
½ Red
2 Yellow
½ Blue

2B Mindset Plate It!
Enjoy as part of a great lunch.


Pita Pizza

Ingredients

  • 4 (6½-inch) whole wheat pitas
  • ¾ cup all-natural spaghetti sauce, no salt added
  • 2 fresh basil leaves, chopped
  • 2 oz. shredded mozzarella cheese (½ cup)
  • ¼ medium onion, sliced
  • 1 medium yellow bell pepper, sliced into rings

Instructions

  1. Preheat oven to 350° F.
  2. Top pitas evenly with spaghetti sauce, basil, cheese, onion, and bell pepper.
  3. Place pitas on baking sheet. Bake for 10 to 12 minutes, or until cheese is melted.

Prep Time-10 mins
Cook Time-8 mins
Total Time-18 mins
Servings-4 Servings
Calories-248 kcal
Author-Beachbody

P90X/P90X2 Portions
1 Protein
½ Grain Carb
½ Vegetable
½ Condiment

P90X3 Portions
2 Carb
1 Fat
½ Protein

Body Beast Portions
1 Starch
1 Vegetable
2 Protein
1 Fat

Container Equivalents
½ Green
2 Yellow
½ Blue

2B Mindset Plate It!
Add protein and more veggies for lunch.

Pad Thai With Spaghetti Squash

Ingredients

  • 1 medium spaghetti squash about 3 lbs.
  • 2 Tbsp. tamarind paste or rice wine vinegar
  • 2 Tbsp. fish sauce
  • 1 tsp. raw honey
  • 2-4 Tbsp. water
  • 12 oz. extra-firm tofu, cut into small cubes
  • 3 Tbsp. cornstarch preferably GMO free
  • 8 tsp. peanut oil divided use
  • 1 medium onion thinly sliced
  • 2 large eggs lightly beaten
  • 4 cloves garlic finely chopped
  • 3/4 cup fresh bean sprouts
  • 4 medium green onions cut into 1-inch pieces
  • 2 Tbsp. chopped peanuts
  • Lime wedges
  • Cilantro sprigs
  • Crushed red pepper

Instructions

  1. Preheat oven to 350° F.
  2. Place squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.  
  3. To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.
  4. Coat tofu in cornstarch in a small bowl; mix well.
  5. Heat a large wok (or skillet) over high heat.
  6. Add 2 tsp. oil, swirling to cover surface of pan. Add tofu; cook, stirring constantly, for 2 to 3 minutes, or until all sides of tofu are brown. Remove tofu from pan and place on a large plate. Set aside.
  7. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with tofu. Set aside.
  8. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.
  9. Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.
  10. Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.
  11. Add sauce; mix well.
  12. Add bean sprouts and green onions; mix well.
  13. Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.
  14. Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.

Recipe Notes

If you can’t find tamarind paste, you can substitute rice wine vinegar. Thai fish sauce is Nam Pla, but you can use another kind if you have it.

Prep Time-20 mins
Cook Time-1 hr 30 mins
Total Time-1 hr 50 mins
Servings-6 servings
Calories-231 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Fat
½ Protein
2 Vegetable
1 Condiment

P90X3 Portions
2 Carb
½ Protein
1 Fat

Container Equivalents
Green
½ Red
½ Yellow
1½ tsp.

2B Mindset Plate It!
Add a side salad or veggies for dinner. Add an FFC for lunch.



Desserts

FIXATE Peanut Butter Sweet Potato Cookies

Ingredients

  • 1½ cups mashed cooked sweet potato (approx. 3 small)
  • ½ cup gluten-free all-purpose flour (preferably Bob’s Red Mill® All-Purpose Baking Flour, red label)
  • ¼ cup + 2 Tbsp. coconut sugar
  • ¼ cup all-natural peanut butter
  • 1½ tsp. pumpkin pie spice
  • 1 tsp. pure vanilla extract
  • ½ tsp. xanthan gum
  • ½ tsp. baking powder, gluten-free
  • 1 dash sea salt (or Himalayan salt)

Instructions

  1. Preheat oven to 375° F.
  2. Line two large baking sheets with parchment paper and lightly coat with spray. Set aside.
  3. Place sweet potato, flour, sugar, peanut butter, pumpkin pie spice, extract, xanthan gum, baking powder, and salt in food processor; process until a smooth batter forms, scraping down sides as needed.
  4. Dollop twelve balls, approximately 2 Tbsp. each, onto each prepared pan. Lightly flatten with back of a fork that has been dipped in water (or coated with spray).
  5. Bake for 14 to 16 minutes, rotating pan after 7 minutes, or until lightly browned. Allow cookies to cool on pan before serving.

Recipe Notes

Xanthan Gum is a thickening and stabilizing agent often used in gluten-free baking to provide structure to baked goods that typically comes from gluten. Xanthan gum is also used in sauces and dressings to help thicken and emulsify ingredients. It can be found in the grocery store with the gluten-free baking ingredients or online.

To prepare sweet potatoes, pierce whole sweet potatoes multiple times with a fork and bake at 350° F. for 45 minutes, or until soft to the center.

Store leftover cookies in an airtight container for up to 5 days.

Prep Time-15 mins
Cook Time-16 mins
Total Time-31 mins
Servings-12 servings (2 cookies each)
Calories-104 kcal
Author-Beachbody

Container Equivalents
1 Yellow
1 tsp.

Vegan Container Equivalents
1 Yellow, B
1 tsp.


No-Bake S’mores Bars

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 Whey Shakeology divided use
  • ¾ cup part-skim ricotta cheese
  • 1 scoop Vanilla Whey Shakeology
  • 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 Shakeology, 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 Whey Shakeology, 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 Whey Shakeology and oil in a small bowl; mix until smooth. 
  8. Evenly spread Chocolate Whey Shakeology 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 an airtight container in the refrigerator for up to three days.

Recipe Notes

You can find marshmallow flavor on-line or in specialty cake decorating stores. You can substitute pure vanilla extract for marshmallow flavor.

P90X/P90X2 Portions
1 Fat
½ Protein
½ Single Serving Snack

P90X3 Portions
½ Carb
½ Protein
2 Fat

Body Beast Portions
½ Starch
1 Protein
2 Fat

Container Equivalents
½ Red
3 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat.

Apple Cinnamon Quesadilla

Ingredients

  • 1 (6-inch) whole wheat tortilla
  • 2 Tbsp. cream cheese softened
  • ½ tsp. ground cinnamon
  • ½ tsp. raw honey
  • ½ medium apple thinly sliced

Instructions

  1. Spread half of tortilla with cream cheese. 
  2. Top cream cheese with cinnamon, honey, and apple. Fold tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until apple has softened and tortilla is golden brown. 

Prep Time-10 mins
Cook Time-5 mins
Total Time-15 mins
Servings-1 serving
Calories-234 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Fruit
1 Dairy
½ Grain Carb

P90X3 Portions
1 Protein
2 Carb

Body Beast Portions
½ Fruit
2 Protein
1½ Starch

Container Equivalents
½ Purple
1 Yellow
1 Blue

2B Mindset Plate It!
Enjoy as an occasional treat (includes a bonus FFC). Be sure to track it.

Slow Cooker Baked Apples

Ingredients

  • 5 medium Cortland (or Honey Crisp, Macintosh or Mutsu) apples
  • ½ cup whole-wheat flour
  • ½ cup dry old-fashioned rolled oats
  • ¼ cup coconut sugar
  • ½ tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp sea salt (or Himalayan salt)
  • 2 tbsp organic grass-fed butter (or extra-virgin organic coconut oil)
  • ¾ cup water

Instructions

  1. Core apples using an apple corer (or sharp knife).
  2. Add water to a 3-quart slow cooker and carefully place apples in slow cooker so that they are standing upright.
  3. Combine flour, oats, sugar, cinnamon, pumpkin pie spice, salt, and butter in a small bowl; mix with a fork until crumbly.
  4. Fill apples evenly with oat mixture.
  5. Cook on low for 2 hours, or until apples are fork tender. Remove apples from slow cooker. Cool for 5 to 10 minutes.

Prep Time-15 mins
Cook Time-2 hrs
Total Time-2 hrs 15 mins
Servings-5 servings, 1 apple each
Calories-251 kcal
Author-Beachbody

P90X/P90X2 Portions
1 Fruit
½ Carb Grain
½ Single Serving Snack

P90X3 Portions
2 ½ Carb
1 Fat

Body Beast Portions
2 Starch
1 Fruit
1 Fat

Ultimate Portion Fix Containers
1½ Purple
1 Yellow
1 tsp.

2B Mindset Plate It!
Enjoy this as an occasional FFC treat.


Strawberry Frozen Yogurt Bites

Ingredients

  • ½ cup almonds, finely chopped
  • 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. honey
  • 1½ cups fresh strawberries, finely chopped

Instructions

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

Prep Time-15 mins
Cook Time-0 mins
Total Time-6 hrs
Servings-6 servings
Calories-129 kcal
Author-Beachbody

Container Equivalents
½ Purple
½ Yellow
½ Blue
½ tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.


Blueberry Bread Pudding

Ingredients

  • 8 large eggs lightly beaten
  • 2½ cups unsweetened almond milk
  • ¼ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground nutmeg
  • ¼ tsp. sea salt (or Himalayan salt)
  • 8 slices low-sodium sprouted whole grain bread cut into 1-inch cubes
  • 4 cups fresh (or frozen) blueberries
  • Nonstick cooking spray
  • Hot water

Instructions

  1. Combine eggs, almond milk, maple syrup, extract, nutmeg, and salt in a medium bowl; whisk to blend. Set aside.
  2. Place bread and blueberries in a 13 x 19-inch baking dish that is lightly covered in spray.
  3. Top with egg mixture; mix well to blend. Refrigerate, covered, for 30 minutes.
  4. Preheat oven to 350° F.
  5. Place baking dish in roasting pan. Add water to roasting pan to come an inch up the side of baking dish. (Baking dish will be sitting in water.) Tent aluminum foil over roasting pan so that foil does not touch bread pudding. Cut two slashes in foil to allow steam to escape. Bake for 35 minutes. 
  6. Remove foil. Bake an additional 35 to 45 minutes, or until bread pudding is puffy and custard is set.
  7. Cut into eight pieces.

Recipe Notes

No Dairy, High Protein, Lacto-Ovo Vegetarian

Prep Time-15 mins
Cook Time-1 hr 20 mins
Total Time-2 hrs 5 mins
Servings-8 servings
Calories-235 kcal
Author-Beachbody

P90X/P90X2 Portions
1 Protein
½ Carb Grain
½ Fruit

P90X3 Portions
2 Carb
1 Protein

Body Beast Portions
1½ Starch
½ Fruit
2 Protein

Container Equivalents
½ Purple
½ Red
Yellow

2B Mindset Plate It!
Add more protein to make a great breakfast option.