Eating healthy doesn’t have to be tasteless. Try some of our go-to recipes!
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.
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 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
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
Store in a Ziplock bag in the fridge
Makes about 15 balls
1 T. natural peanut butter
½ cup strawberries
1 cup water
Ice (optional if desired)
Blend together in blender
½ cup unsweetened canned pumpkin
½ t. cinnamon
½ t. nutmeg
1 cup skim milk
1 T. natural Peanut butter
8 oz water
½ c. skim milk (or chocolate almond milk)
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.
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.
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
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 diced tomatoes and green chilies
4 chicken breasts, cooked and shredded
1 package McCormick white chicken chili seasoning packet