Sweet Potato Salad

This salad is topped with hearty sweet potatoes. They’re a superfood high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch!

Sweet Potato Salad Recipe

Sweet Potato Salad

Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 2 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, diced
½ medium red bell pepper, diced
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.
Set aside.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Nutritional Information (per serving):
Calories: 236
Total Fat: 11 g
Total Carbs: 32 g (Fiber: 6 g; Sugar: 16 g)
Protein: 5 g

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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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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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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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Mixed Berry Protein Popsicles

These popsicles are a blast of berry flavor with sweet blueberries, raspberries, and blackberries and a hint of tart cranberry.

Mixed Berry Protein Popsicles Recipe

Mixed Berry Protein Popsicles

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings, 1 pop each

Ingredients:
¾ cup unsweetened cranberry juice
½ cup fresh or unsweetened frozen raspberries
½ cup fresh or frozen blueberries
½ cup fresh or unsweetened frozen blackberries
1 scoop Tropical Strawberry Shakeology (or sub your favorite brand of protein powder)

Preparation:
1. Place cranberry juice, raspberries, blueberries, blackberries, and Shakeology in blender; cover. Blend until smooth.
2. Pour mixture evenly into four ice pop molds; freeze for at least four hours, or until set.

Nutritional Information (per serving):
Calories: 90
Total Fat: 1 g
Total Carbs: 16 g (Fiber: 3 g; Sugar: 11 g)
Protein: 5 g

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