Eating healthy doesn’t have to be tasteless. Try some of our go-to recipes!

Honey Glazed Salmon
4 salmon filets
Salt and pepper
4 T. whole wheat flour
4 T. honey
2 T. olive oil
Zest of 1 lime
(Put some red pepper on for spice also)

1. Preheat oven to 400 degrees
2. Season salmon with salt and pepper. Dredge each salmon filet with 1tablespoon flour and drizzle with 1 tablespoon of honey.
3. Heat olive oil in a large oven-proof skillet over medium high heat. Add salmon to the skillet and sear both sides until golden brown (1-2 min. per side)
4. Place in oven and cook until done (about 10 min.)

Optional: Brown Butter Lime Sauce
6 tablespoons unsalted butter
2 cloves garlic, pressed
1 T. honey
Juice of 1 lime
Salt and pepper to taste

Melt butter in a medium saucepan. Cook whisking constantly, until the butter turns a golden brown (about 3 min.). Stir in garlic, honey, lime juice, salt and pepper and set to the side.

Brussels Sprouts
1 ½ lb Brussels sprouts
3 T. olive oil (separated)
¾ t. kosher salt
½ t. pepper
2 T. balsamic vinegar
2 t. honey

1. Preheat oven to 425 degrees
2. Trim off outer dry leaves and cut the bottoms off.
3. In a large bowl, toss with 2 tbsp olive oil, basil, salt and pepper.
4. Transfer to baking sheet and roast until tender and caramelized (about 20 minutes).
5. Put back in bowl and toss with remaining olive oil, balsamic vinegar, and honey.
6. Serve Quinoa – Cook according to directions on package!

One box of spice cake mix
One whole egg
One 15 oz can of pumpkin
One scoop of Beverly UMP protein (vanilla or chocolate)
Mix with fork.
Bake at 350 degrees for 20 minutes
Mix together:
1/2 c low-fat cottage cheese
1 scoop chocolate protein powder (UMP)
1 tbsp peanut butter (PB2 is an awesome alternative to keep calories and fat low)
Water (for consistency)
Place in refrigerator for 1 hour
2/3 cup of unsalted almond butter
1/4 cup honey
1.5 scoops of chocolate UMP
3 T. ground flax seed
3 T. cocoa powder or dark cocoa bits (70 percent or higher)

Mix all of the ingredients together (consistency should be like cookie dough, but thicker)
Roll into small balls
Refrigerate overnight
Store in a Ziplock bag in the fridge

Makes about 15 balls

1 serving of Chocolate UMP
1 T. natural peanut butter
½ cup strawberries
1 cup water
Ice (optional if desired)
Blend together in blender
1 scoop of Chocolate or Vanilla UMP
½ cup unsweetened canned pumpkin
½ t. cinnamon
½ t. nutmeg
1 cup skim milk
Ice (optional)
1 scoop of Chocolate UMP
1 T. natural Peanut butter
8 oz water
½ c. skim milk (or chocolate almond milk)
Makes approximately 6 cookies

1/2 cup of Better Than Peanut Butter (this can be found in the organic section of Kroger or Trader Joe’s)
1 scoop of chocolate Muscle Provider
1/3 cup old fashioned oats

Microwave peanut butter for around 30 seconds. Mix in the muscle provider. You can microwave the mix a little more (about 15 seconds) after adding the muscle provider to reach a smooth mixture. Do not over-microwave. Fold in the oats and drop tablespoonfuls onto wax paper. Refrigerate for 30 minutes or more and enjoy.

2 scoops UMP (1 for females)
1 egg
1/2 teaspoon baking powder
Enough water to make pancake batter consistency.

Mix all ingredients
Spray pan with cooking spray and fry

Top off with Sugar Free syrup

Morning Recipe Variation: Add 1/2 cup oats (I crush them up in my hand first), and 1/2 piece of favorite chopped fruit–I add this to the batter and then fry using PAM and top with Sugar free Syrup.

1 scoop chocolate UMP
½ c. instant oats
1 T. natural peanut butter

Mix oats and protein together
Add hot water, then microwave on high for 45 secs
Add peanut butter

½ c pumpkin puree
¼ c whole flour
½ c oatmeal
3 scoops Beverly UMP
1 whole egg
1 egg white
1 tsp vanilla
Water for consistency

Drop onto a nonstick cookie sheet and bake at 350 for 8-10 minutes

2 cans low sodium chicken broth
2 cans diced tomatoes and green chilies
4 chicken breasts, cooked and shredded
1 package McCormick white chicken chili seasoning packet