Spinach & Berry Salad

Topped with fresh blueberries and strawberries and dressed with a tangy, homemade vinaigrette (recipe here!), this salad tastes like summertime!

Spinach and Berry Salad Recipe

Spinach & Berry Salad

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
8 cups fresh baby spinach
1 medium orange bell pepper, thinly sliced
½ cup fresh blueberries
½ cup sliced fresh strawberries
¼ cup slivered almonds
8 Tbsp. Strawberry Vinaigrette

Preparation:
1. Combine spinach, bell pepper, blueberries, strawberries, and almonds in a large serving bowl; toss gently to blend.
2. Drizzle salad evenly with Strawberry Vinaigrette; toss gently to blend.
3. Serve immediately.

Nutrition Facts (per Serving):
Calories: 107
Total Fat: 6 g
Total Carbohydrates: 13 g (Fiber: 4 g; Sugars: 8 g)
Protein: 3 g

Strawberry Watermelon Surprise

This smoothie tastes like summer! It’s a great way to use up extra watermelon.

Strawberry Watermelon Surprise Shake Recipe

Strawberry Watermelon Surprise

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
½ cup water
½ cup diced watermelon
1 scoop Strawberry Shakeology (or your preferred protein powder)
2 Tbsp. chopped fresh mint
1 cup ice

Preparation:
Place water, watermelon, Shakeology, mint, and ice in blender; cover. Blend until smooth.

Nutrition Facts (per Serving):
Calories: 155
Fat: 1 g
Carbohydrates: 21 g (Fiber: 4 g; Sugars: 12 g)
Protein: 17 g

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Spicy Shredded Pork Tacos with Pineapple Salsa

Sweet pineapple and crunchy radishes go perfectly with tender, slow-cooked pork loin in these mouth-watering tacos.

Spicy Shredded Pork Tacos Recipe

Spicy Shredded Pork Tacos with Pineapple Salsa

Total Time: 4 hrs. 30 min.
Prep Time: 10 min.
Cooking Time: 4 hours
Yield: 4 servings, 2 tacos each

Ingredients:
1 lb. raw pork loin, boneless, visible fat removed, cut into 4 large pieces
1 (7-oz.) can sliced jalapeños (optional)
1½ cups tomatillo salsa (or salsa verde)
½ cup finely cubed fresh pineapple
2 medium shallots, finely chopped
2 Tbsp. fresh lime juice
¼ tsp. ground cumin
8 corn tortillas (or 6-inch whole wheat tortillas), warm
½ cup thinly sliced radishes

Preparation:
1. Place pork loin, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until pork is no longer pink and shreds easily.
2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
3. Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.
4. Top each tortilla evenly with pork, salsa, and radishes.

Nutrition Facts (per Serving):
Calories: 301
Fat: 7 g
Carbohydrates: 31 g (Fiber: 5 g; Sugars: 4 g)
Protein: 25 g

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Green Coconut Shakeology

Popeye would love this mighty spinach shake lightly sweetened with coconut water.

Green Coconut Shakeology Recipe

Green Coconut Shakeology

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
1 cup coconut water
1 scoop Greenberry Shakeology
¾ cup packed fresh spinach leaves
1 cup ice

Preparation:
Place coconut water, Shakeology, spinach, and ice in blender; cover. Blend until smooth.

Nutrition Facts (per Serving):
Calories: 169
Fat: 1 g
Carbohydrates: 21 g (Fiber: 4 g; Sugars: 13 g)
Protein: 18 g

Watermelon and Tomato Gazpacho

Watermelon is a unique twist that makes this chilled gazpacho soup even more flavorful and refreshing. This tasty recipe requires no cooking. Just put everything into a blender and push the button!

Watermelon and Tomato Gazpacho Recipe

Watermelon and Tomato Gazpacho

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings, about ¾ cup each

Ingredients:
1 medium tomato, chopped
4 cups cubed watermelon
½ medium cucumber, chopped
1 medium shallot, chopped
1 Tbsp. red wine vinegar
1 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh basil
2 Tbsp. chopped Italian parsley (reserve a small amount for garnish)
½ tsp. sea salt
Thinly sliced carrots (for garnish; optional)
Thinly sliced radishes (for garnish; optional)

Preparation:
1. Place tomato, watermelon, cucumber, and shallot in blender; cover. Pulse until chunky.
2. Add vinegar, oil, basil, parsley, and salt; pulse until chunky.
3. Remove ⅓ of tomato mixture; place in medium serving bowl.
4. Blend remaining tomato mixture until smooth. Add to serving bowl; mix well.
5. Divide into 4 serving bowls. Garnish with carrots, radishes, and parsley if desired.

Nutrition Facts (per Serving):
Calories: 90
Fat: 4 g
Carbohydrates: 14 g (Fiber: 1 g; Sugars: 11 g)
Protein: 2 g

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Spinach & Avocado Salad

Yum! I love the sweet and tart dried cranberries paired with creamy avocado in this delicious salad. Poppy seeds give it extra texture and peppery flavor.

Spinach and Avocado Salad Recipe

Spinach & Avocado Salad

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
3 Tbsp. red wine vinegar
2 Tbsp. finely chopped shallot
¼ tsp. sea salt
¼ tsp. ground black pepper
1 tsp. poppy seeds
1 Tbsp. extra-virgin olive oil
8 cups fresh baby spinach
¼ cup dried cranberries
2 Tbsp. sliced raw almonds, toasted
½ medium avocado, sliced

Preparation:
1. Combine vinegar, shallot, salt, pepper, and poppy seeds in a small bowl; whisk to blend.
2. Slowly add oil, whisking continuously, until blended. Set aside.
3. Combine spinach, cranberries, and almonds in a large serving bowl; mix well.
4. Drizzle salad evenly with dressing; toss gently to blend.
5. Top with avocado; serve immediately.

Nutrition Facts (per Serving):
Calories: 129
Total Fat: 9 g
Total Carbohydrates: 11 g (Fiber: 4 g; Sugars: 6 g)
Protein: 3 g

Chicken and Veggie Fajitas

It’s officially summer… and today is TACO TUESDAY! Let’s celebrate with this Mexican-inspired delicious restaurant favorite that is easy to make at home! Our fajita version is healthy and packed with a rainbow of vegetables.

Chicken and Veggie Healthy Fajitas Recipe

Chicken & Veggie Fajitas

Total Time: 53 min.
Prep Time: 15 min.
Cooking Time: 7 min.
Yield: 4 servings, 2 fajitas each

Ingredients:
1 tsp. chili powder
1 dash sea salt
½ tsp. ground cumin
½ tsp. garlic powder
2 tsp. olive oil, divided use
4 (4-oz.) raw chicken breasts, boneless, skinless, cut into ½-inch strips
½ medium green bell pepper, cut into thin strips
½ medium red bell pepper, cut into thin strips
½ medium yellow bell pepper, cut into thin strips
½ medium red onion, thinly sliced
1 yellow (or orange) carrot, sliced thin
1 Tbsp. fresh lime juice
8 (6-inch) whole wheat (or corn) tortillas, warm
½ cup fresh tomato salsa (pico de gallo)
Lime wedges (for garnish; optional)

Preparation:
1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp. oil in large re-sealable plastic bag.
2. Add chicken; mix gently to coat. Refrigerate for 30 minutes.
3. Heat remaining 1 tsp .oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet; cook, stirring frequently, for 2 to 3 minutes.
4. Add bell peppers, onion, and carrot; cook, stirring frequently, for 3 to 4 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.
5. Add lime juice; mix well.
6. Top each tortilla evenly with chicken mixture and salsa; garnish with lime wedges if desired.

Nutrition Facts (per serving):
Calories: 326
Total Fat: 9 g
Total Carbs: 32 g (Fiber: 3 g; Sugars: 3 g)
Protein: 28 g

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Chunky Rainbow Salsa

It’s easy to “eat the rainbow” with this vibrantly colored salsa made with tomato, mango, avocado and bell peppers. Want to make it spicy? Add finely chopped jalapeño or habanero. Serve with baked corn tortilla chips, eat as a side salad, or spoon onto grilled fish, chicken, or pork chops.

Chunky Rainbow Healthy Salsa Recipe

Chunky Rainbow Salsa

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 8 servings, about ⅓ cup each

Ingredients:
1 medium tomato, coarsely chopped
1 medium green (or red or yellow) bell pepper, coarsely chopped
1 medium mango, peeled, cut into ¾-inch cubes
1 medium red onion, coarsely chopped
3 fresh cilantro sprigs, finely chopped
2 Tbsp. fresh lime juice
1 medium avocado, cut into ¾-inch cubes

Preparation:
1. Combine tomato, bell pepper, mango, onion, cilantro, and lime juice in a medium bowl; mix well.
2. Gently fold in avocado.
3. Serve immediately.

Nutritional Information (per serving):
Calories: 68
Total Fat: 4 g
Total Carbs: 9 g (Fiber: 3 g; Sugar: 5 g)
Protein: 1 g

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Greek Islander Protein Smoothie

This smoothie’s vibrant color comes from antioxidants in the pomegranate juice and blackberries. And, it’s loaded with protein!

Greek Islander Protein Smoothie Recipe

Greek Islander Protein Smoothie

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
¾ cup water
¼ cup 100% pomegranate juice
½ cup nonfat plain Greek yogurt
1 scoop Vanilla Shakeology (or sub your favorite protein powder)
½ cup fresh or frozen blackberries
2 fresh basil leaves, chopped
1 cup ice

Preparation:
1. Place water, pomegranate juice, yogurt, Shakeology, blackberries, basil, and ice in blender; cover. Blend until smooth.

Nutrition Facts (per serving):
Calories: 259
Total Fat: 2 g
Total Carbs: 35 g (Fiber: 7 g; Sugars: 24 g)
Protein: 28 g

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Scrambled Egg Whites with Steamed Sweet Potato

By adding sweet potatoes as a side to your scrambled egg whites, you add even more nutrients to your breakfast plate. Rosemary adds great, fresh flavor. If you don’t have rosemary you can use any fresh herb you like; try thyme, chives, or cilantro.

Save time by making this breakfast with leftover roasted or baked sweet potatoes. Or, instead of steaming, you can quickly cook one in a microwave while you prepare the rest of this breakfast.  Pierce a sweet potato four to five times with a fork, and microwave it on high for 4 to 5 minutes, or until tender. Peel it and cut into pieces, or slice it in half and scoop out the center.

Sweet Potato and Eggs Healthy Recipe

Scrambled Egg Whites with Steamed Sweet Potato

Total Time: 16 min.
Prep Time: 5 min.
Cooking Time: 11 min.
Yield: 1 serving

Ingredients:
Water
½ large sweet potato, peeled, cut into 1-inch pieces
4 large egg whites
1 large egg
1 tsp. olive oil
2 fresh rosemary sprigs, leaves removed and chopped, stems discarded

Preparation:
1. Fill bottom of steamer with 2 inches of water; bring to a boil over high heat. Place sweet potato in top of steamer; steam for 5 to 7 minutes, or until fork-tender. Set aside.
2. Combine egg whites and egg in a small bowl; whisk to blend.
3. Heat oil in medium skillet over medium heat.
4. Add egg mixture; cook, stirring frequently, for 3 to 4 minutes, or until set.
5. Place eggs and sweet potato on a serving plate. Sprinkle sweet potato with rosemary; serve immediately.

Tip: Sweet potato can also be cooked in a microwave. Pierce clean sweet potato 4 to 5 times with a fork. Microwave on high for 4 to 5 minutes, or until tender. Peel and cut into pieces.

Nutritional Information (per serving):
Calories: 238
Total Fat: 10 g
Total Carbs: 15 g (Fiber: 2 g; Sugar: 4 g)
Protein: 22 g

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