Foodie Friday: Gluten Free Baked Pumpkin Donuts

Ingredients

• 1½ cups gluten-free all purpose flour
• ⅓ cup coconut sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. sea salt (or Himalayan salt)
• ¾ tsp. pumpkin pie spice
• ¼ tsp. ground nutmeg
• ⅓ cup pumpkin puree
• 4 Tbsp. extra-virgin organic coconut oil, melted, divided use
• ½ cup canned coconut milk
• Nonstick cooking spray
• ¼ cup pure maple syrup
• ¼ cup coconut butter, softened
• 2 Tbsp. water

Instructions

1. Preheat oven to 350º F.
2. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
3. Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.
4. Add pumpkin mixture to flour mixture; mix until just blended.
5. Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
6. While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.
7. Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze sets.

Containers: 2 yellow

Foodie Friday: 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.

Containers: 1 1/2 purple, 1 yellow, 1 tsp

Foodie Friday: Peanut Butter Chocolate Chip Cookies

Ingredients
Nonstick cooking spray
2 cups cooked quinoa
½ cup all-natural peanut butter
5 Tbsp. pure maple syrup
1 dash sea salt (or Himalayan Salt)
1 tsp. pure vanilla extract
1 large egg
⅔ cup dark chocolate chips

Instructions
Preheat oven to 350° F.
Lightly coat two large baking sheets with spray. Set aside.
Combine quinoa, peanut butter, maple syrup, salt, extract, and egg in a large bowl; mix well.
Fold in chocolate chips; gently mix until blended.
Drop by rounded Tbsp. onto prepared baking sheets.
Bake for 18 to 22 minutes, or until set.
Allow to cool for 5 minutes on baking sheets; remove from sheets and cool completely on a wire rack (or on parchment paper).

Containers: 1 yellow

Foodie Friday: Cranberry Crumble Bars

Ingredients

• Parchment paper
• Nonstick cooking spray

Crust

• 1 cup dry old fashioned oats, gluten-free
• 1 cup whole raw almonds
• ¼ tsp. sea salt (or Himalayan salt)
• 3 Tbsp. coconut sugar
• ¼ cup + 1 Tbsp. extra-virgin organic coconut oil, melted
  
  

Filling

• 3 cups coarsely chopped cranberries
• ¼ cup 100% orange juice
• 1 Tbsp. finely grated orange peel (orange zest)
• 2 Tbsp. coconut sugar
• 1 Tbsp. cornstarch, preferably GMO-free
  
  

Topping

• 3 Tbsp. coconut sugar
• 2 Tbsp. gluten-free all-purpose flour
• ¼ cup dry old fashioned oats, gluten-free
• 1 Tbsp. + 1½ tsp. extra-virgin organic coconut oil

Instructions

1. Preheat oven to 350° F.
2. Line an 8 x 8-inch pan with parchment paper. Lightly coat with spray. Set aside.
3. To make crust, place oats, almonds, salt, and sugar in food processor (or blender); pulse into a fine meal. Make sure no large pieces remain.
4. Add oil; pulse to mix. It should form a loose dough that sticks together when squeezed between two fingers. Add more oil if too dry.
5. Spread oat mixture into prepared pan. Press into an even layer with your fingers or a flat object (like a drinking glass).
6. Bake for 15 minutes. Increase heat to 375º F. Bake an additional 5 minutes, or until crust is fragrant and edges are slightly golden brown. Set aside.
7. Reduce oven temperature to 350º F.
8. To make filling, heat cranberries, orange juice, orange peel, sugar, and cornstarch in medium saucepan over medium heat, stirring frequently, for 5 to 7 minutes, or until bubbly. Set aside.
9. To make topping, combine sugar, flour, oats and oil in a small mixing bowl; mix with fork until mixture resembles coarse meal. Set aside.
10. Add cranberry mixture to crust; cover evenly.
11. Top with crumble topping; cover cranberries evenly.
12. Bake for 15 to 20 minutes, or until cranberry filling is warm and bubbly and topping is golden brown.
13. Cool completely for 1 to 2 hours. Lift parchment paper from pan; cut into 12 bars.

Containers: 1 1/2 yellow, 1 blue, 1 tsp

Shakeology Sunday: Mocha Caramel Latte Shakeology

Recipe from Team Beachbody

Serves: 1 smoothie

Ingredients

• 1 cup unsweetened chocolate almond milk
• 1 scoop Café Latte Shakeology
• 1 tsp. pure caramel extract
• 1 cup ice

Instructions

1. Place almond milk, Shakeology, extract, and ice in blender; cover. Blend until smooth.

Containers: 1 red and 1/2 yellow

Foodie Friday: Tilapia Grilled Tacos

Recipe from Team Beachbody

Serves: 4 servings, 1 taco each

Ingredients

• ½ medium mango, chopped
• ¼ medium red onion, finely chopped
• ½ medium avocado, chopped
• ½ medium jalapeno pepper, seeds and veins removed, chopped
• 2 Tbsp. finely chopped fresh cilantro
• ½ tsp. sea salt (or Himalayan salt), divided use
• 1 Tbsp. fresh lime juice
• 1 lb. raw tilapia (or cod, halibut, or mahi mahi), washed, patted dry
• 4 (6-inch) corn tortillas, warm
• 1 cup shredded red cabbage
• 4 lime wedges (for garnish; optional)

Instructions

1. Preheat grill or broiler on high.
2. To make mango avocado salsa, combine mango, onion, avocado, jalapeno, cilantro, ¼ tsp. salt, and lime juice in a medium bowl; toss gently to blend. Set aside.
3. Season tilapia with remaining ¼ tsp. salt.
4. Grill or broil fish for 3 to 5 minutes on each side, or until tilapia flakes easily when tested with a fork.
5. Evenly top tortillas with tilapia, cabbage, and salsa. Serve with lime wedges.

Containers: 1 yellow, 1/2 green, 1/2 red, 1/2 blue

Foodie Friday: Lettuce Wrapped Turkey Burgers

Lettuce Wrapped Bahn Mi Turkey Burgers

Via the Team Beachbody Blog

Servings: 4 (1 burger each)

Ingredients

• 1 (4-inch) piece daikon radish, peeled, grated
• 1 medium carrot, peeled, grated
• 3 Tbsp. rice wine vinegar
• 2 Tbsp. palm sugar
• ¼ cup reduced-fat (2%) plain Greek yogurt
• 1 Tbsp. + 2 tsp. hot pepper sauce (like Sriracha), divided use
• 1 lb. raw 93% lean ground turkey
• 1½ tsp. cornstarch (preferably GMO-free)
• 2 tsp. fish sauce (like Nuroc Mam)
• 3 cloves garlic, finely chopped
• 3 Tbsp. finely chopped fresh basil leaves
• 1 tsp. sesame oil
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 4 large Bibb (or butter) lettuce leaves
• 1 jalapeno pepper, seeds and veins removed, sliced thin (optional)
• ¼ cup fresh cilantro leaves

Instructions

1. Combine radish, carrot, vinegar, and sugar in a medium bowl; mix well. Marinate at room temperature, covered, for 15 minutes. Drain well before using.
2. Combine yogurt and 1 Tbsp. pepper sauce in a small bowl; mix well. Set aside.
3. Preheat grill or broiler to high.
4. Combine turkey, remaining 2 tsp. pepper sauce, cornstarch, fish sauce, garlic, basil, and oil in a medium bowl. Season with salt and pepper if desired; mix well with clean hands. Form turkey mixture evenly into four patties.
5. Grill or broil patties for about 5 minutes on each side, or until no longer pink in the middle.
6. Place each patty on a lettuce leaf. Top evenly with yogurt sauce, radish mixture, jalapeno (if desired), and cilantro.

Container approved meal: 1 green, 1 red, 1/2 yellow

Foodie Friday: Gluten Free Banana Bread

Author: Beachbody

Recipe type: Dessert

Serves: 12 servings, 1 slice each

Prep Time: 20 minutes

Cook Time: 48 minutes

Ingredients

• 1¼ cups almond flour
• 1¼ cups gluten-free all-purpose flour
• 1¼ cups old-fashioned rolled oats, gluten-free
• ½ tsp. sea salt (or Himalayan salt)
• 2 tsp. baking soda
• ¾ tsp. baking powder
• ½ tsp. ground cinnamon
• 6 large ripe bananas, mashed
• 1 tsp. pure vanilla extract
• 1 large egg, lightly beaten
• 3 Tbsp. extra-virgin organic coconut oil, melted
• ½ cup pure maple syrup
• ¼ cup unsweetened almond milk
• Nonstick cooking spray

Instructions

1. Preheat oven to 350° F.
2. Combine almond flour, flour, oats, salt, baking soda, baking powder, and cinnamon in a large bowl; mix well. Set aside.
3. Combine bananas, extract, egg, oil, maple syrup, and almond milk in a medium bowl; mix well.
4. Add flour mixture to egg mixture; mix until just blended.
5. Place batter in loaf pan that has been lightly coated with spray.
6. Bake for 43 to 48 minutes, or until toothpick inserted in the middle comes out clean.
7. Cool completely before slicing.

Shakeology Sunday: Peanut Butter Fudge Pops

Recipe from the Team Beachbody Blog

Serves: 4 servings

Prep Time: 3 hours 10 minutes

Ingredients

• 1 cup reduced-fat (2%) milk
• 1½ scoops Chocolate Shakeology
• 1 Tbsp. all-natural peanut butter

Instructions

1.  Place milk, Shakeology, and peanut butter in blender; cover. Blend until smooth.
2. Pour evenly into four ice pop molds; freeze until hard.

Foodie Friday: Breakfast Quesadillas

Author: Beachbody

Serves: 4 servings, 1 quesadilla each

Ingredients

• 2 tsp. olive oil
• 1 medium onion, chopped
• 1 medium red (or orange) bell pepper, chopped
• 2 medium jalapeños, seeds and veins removed, finely chopped (optional)
• 3 large eggs, lightly beaten
• 4 large egg whites (½ cup)
• 4 (8-inch) whole wheat tortillas
• ½ cup shredded cheddar cheese

Instructions

1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.
3. Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
4. Top each tortilla evenly with egg mixture and cheese.
5. Fold each tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.
6. Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance.

Shakeology Sunday: Cafe Latte Shakeology Chocolate Chip Ice Cream

Author: Beachbody

Serves: 2 servings

Ingredients

• 1 medium banana, cut into chunks
• ½ cup unsweetened almond milk
• 2 scoops Café Latte Shakeology
• 1 Tbsp. cacao nibs

Instructions

1. Place banana in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.
2. Place banana, almond milk, and Shakeology in blender (or food processor); cover. Blend until smooth.
3. Fold in cacao nibs; mix well.
4. Serve immediately.

Foodie Friday: Pistachio Crusted Halibut

Recipe from The Team Beachbody Blog

Serves: 4 servings

Ingredients

• 2 Tbsp. Dijon mustard
• 1 tsp. finely grated lemon peel
• 1 dash sea salt
• Ground black pepper (to taste; optional)
• 4 (4-oz.) raw halibut fillets
• ¼ cup raw, unsalted pistachios, finely chopped
• 1 Tbsp. corn meal
• 1 Tbsp. finely chopped parsley

Instructions

1. Preheat oven to 400° F.
2. Combine mustard, lemon peel, salt, and pepper (if desired) in a small bowl; mix well.
3. Spread mustard mixture evenly on top side of each halibut fillet. Set aside.
4. Combine pistachios, corn meal, and parsley in a medium bowl; mix well.
5. Press pistachio mixture evenly into top side of each halibut fillet.
6. Place halibut in baking dish, pistachio side up. Bake for 8 to10 minutes, or until halibut flakes easily when tested with a fork.

Shakeology Sunday: Birthday Cake Energy Balls

Birthday Cake Energy Balls

Author: Beachbody

Serves: 16 servings, 1 ball each

Ingredients

• 1½ scoops Vanilla Shakeology
• 1¼ cups dry old-fashioned rolled oats
• ⅓ cup all-natural smooth almond butter
• 4 Medjool dates, coarsely chopped
• ¼ cup chopped raw almonds
• ½ cup mashed banana (about 1 large banana)
• ½ tsp. pure vanilla extract

Instructions

1. Combine Shakeology, oats, almond butter, and dates in food processor; pulse until dates are incorporated.
2. Add almonds, banana, and extract; pulse until just blended.
3. Roll into sixteen balls, about 1-inch in diameter each.

Foodie Friday: Summer Veggies and Chicken Sausage

Author: Beachbody

Serves: 4 servings

Ingredients

• 2 tsp. olive oil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. fresh lime juice
• 2 cloves garlic, chopped
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 1 lb. green beans, ends removed
• 2 medium zucchini, sliced
• 2 medium summer (crookneck) squash, sliced
• 1 cup halved cherry tomatoes
• 1 medium green bell pepper, sliced
• 1 medium red onion, sliced
• 4 cooked chicken sausages, sliced
• 2 Tbsp. chopped fresh basil

Instructions

1. To make marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend.
2. Season with salt and pepper, if desired; whisk to blend. Set aside.
3. Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes.
4. Preheat grill or broiler to high.
5. Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly.
6. Grill or broil for 4 to 8 minutes, turning occasionally, until vegetables begin to soften.
7. Sprinkle with basil before serving.

Tips:

1. Look for all-natural chicken sausage that does not have preservatives and is not high in sodium.
2. You can start with raw or cooked sausage, just make sure it’s cooked when you add it to the veggies.

Foodie Friday: Mexican Chicken Zucchini Boats

Author: Beachbody

Serves: 8 servings, 1 boat each

Ingredients

• 4 large zucchini, cut in half lengthwise
• 4 tsp. olive oil, divided use
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup tomato sauce, no sugar added
• 2 Tbsp. tomato paste, no sugar added
• 1 Tbsp. ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)
• 1 tsp. ground cumin
• ½ tsp. ground paprika
• 3 cups shredded cooked chicken breast
• 1⅓ cups corn kernels
• 1 cup shredded cheddar (or Monterey jack) cheese
• 2 Tbsp. finely chopped cilantro
• 1 medium tomato, chopped
• 2 green onions, thinly sliced

Instructions

1. Preheat oven to 400º F.
2. Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.
3. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.
4. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
7. Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.
8. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.
9. Bake for 5 to 8 minutes, or until cheese has melted.
10. Sprinkle evenly with cilantro, tomato, and green onions; serve immediately.