Recipes & More

Banana Bread (Gluten Free if you please)

Live Cooking Show:

Find the Recipe Here (by Anguel Dimov):


1 1/4 cups almond flour (gluten free)

1 1/4 cups all-purpose flour (gluten free)

1 1/4 cups old-fashioned rolled oats (gluten free)

1/2 tsp. sea salt

2 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. ground cinnamon

6 large ripe bananas

1 tsp. pure vanilla extract

1 large egg, lightly beaten

3 Tbsp. extra-virgin organic coconut oil, melted

1/2 cup pure maple syrup

1/4 cup unsweetened almond milk

Non stick cooking spray


1) Preheat oven to 350 degrees F.

2) Combine all dry ingredients. (almond flour, flour, oats, salt, baking soda, baking powder, and cinnamon) in a large bowl and mix well.

3) Combine wet ingredients. (bananas, extract, egg, oil, maple syrup, and milk) in a bowl and mix well.

4) Add dry and wet mixtures and mix until just blended

5) Pour mixture into lightly greased loaf pan

6) Bake 45 minutes or until toothpick inserted in the middle comes out clean

7) Cool before slicing


1 Purple

1 1/2 Yellow

1/2 Blue


Greek Lemon Chicken Soup

Live Cooking Show:

Find the Recipe Here:


3/4 cup dry whole wheat penne

1lb. raw chicken breast, cut into bite size pieces

Olive Oil

Garlic Powder

3 large eggs

6 TBSP lemon Juice

4 cups low-sodium chicken broth

1 cup chopped fresh spinach


1. Cook pasta according to package directions until al dente; drain. Cool.

2. Heat medium nonstick skillet, add a TBSP of olive oil

3. Add chicken, sprinkle with Garlic Powder to taste.  Stir frequently until cooked thoroughly.

4. Whisk together eggs and 6 TBSP lemon juice in a large bowl. Slowly add broth, wisking constantly.

5. Transfer egg mixture to mediu saucepan. Add chicken, spinach, pasta, and any remaining broth; cook over medium heat, stirring frequently until it starts to boil.

6. Turn heat off and serve. Season as desired.

Protein Apple Cobbler


4 Apples

1/2 cup cottage cheese

1/2 cup water

2 scoops of vanilla protein powder

1/4 cup whole wheat flour

4 tbsp Natural Maple Syrup

1/2 tsp vanilla extract (split in half)

1/2 tsp cinnamon (split in half)

1/2 cup oats

1 tbsp honey


preheat oven to 350 degrees.  Dice apples into bit size pieces and put into a pan.  Turn stove on medium and soften the apples.  Add 2 tbsp natural maple syrup, 1/4 tsp vanilla extract and 1/4 tsp cinnamon.  Stir until soft.  Then place apple pieces in 8" x 8" oven safe pan.  In a bowl combine cottage cheese, water, protein powder, flour, and the rest of the of the maple syrup, vanilla extract, and cinnamon.  Stir until there are no clumps, then spread evenly on top of apples.  In the same bowl combine oats and honey.  Stir together and then spread on top of mixture.  Place in the oven and cook for 30 minutes or until the oats have browned.  Take out and let it cool 10-20 minutes before serving.  ENJOY

Homemade Nachos

LIVE Cooking Show Video:


  • 2 - 6" tortillas
  • Prepared Taco Seasoned Ground Turkey
  • Black Beans
  • Chopped Onions
  • Chopped Peppers
  • Chedder Cheese
Preheat oven to 375 degrees.  Cut the torillas into six sections.  Place on cookie sheet and cook in the oven for 10 or so minutes.  Take them out when they are crispy!  Place the tortilla chips in an oven safe bowl and top with hot Taco meat, Black Beans and Cheese (and onions and peppers if you like although I like adding them after).  Place the covered chips in the oven until cheese is melted.  Top with the rest of the ingredients and enjoy!

Cranberry Sauce

Author: Beachbody

LIVE Cooking Show Video:

  • ½ cup 100% orange juice
  • ½ cup unsweetened apple juice
  • 1 tsp. finely chopped orange peel
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • 1 (12 oz) bag fresh cranberries, rinsed
  • 1 cup chopped raw pecans
  • ½ cup raisins
  • ⅔ cup canned crushed pineapples, packed in juice
  • 2 Tbsp. pure maple syrup
  1. Bring orange juice, apple juice, orange peel, cinnamon, nutmeg, and ginger to a boil in medium saucepan over medium-high heat.
  2. Add cranberries. Reduce heat to medium-low; cook, uncovered, for about 10 to 12 minutes.
  3. Add pecans, raisins, and pineapple; cook for 2 minutes, or until heated through. Remove from heat.
  4. Add maple syrup; mix well.
  5. Cool before serving.

Chicken Pot Pie

Author: Spencer Jones

LIVE Cooking Show Video:


-2 1/2 cups of Chicken (or Shredded Turkey, Ground Turkey, Ground Beef, Shredded Beef)

- 1 Cup Frozen Peas

-3 Cups of Broccoli (cut into smaller pieces)

-1 Large Carrot (cut into bite size pieces)

-1 Medium Onion(chopped)

-1 Clove Garlic

-1 1/2 Cups Milk

-1 Cup Chicken Stock (If you are using beef, use beef broth)

-2 TBSP Whole Wheat Flour

-1 TBSP Coconut Oil


Preheat the oven to 375 degrees.  Turn on the burner on medium high.  Add the oil.  After it melts add the Garlic, Onion, and Carrots.  When the onions turn translucent add the Milk, Broth, and Flour.  Turn the burner on high and let it boil for a bit, letting it reduce slightly.  Then add the rest of the ingredients. (Chicken, Broccoli and Peas)  Let them heat up and wait until right before the liquid turns into a thick gravy.  

Make a crust, using the recipe from the Pecan pie below.  Feel free to make one whole recipe if you want a bottom and top crust or cut the recipe in half for just a top crust. When it turns into a gravy texture pour it into the crust.  Then add the top crust.  Fold the edges in.  Place in the oven for 30 minutes or when the top starts to brown.  Let it cool for 5 minutes and enjoy!  

Quinoa Stuffing

Author: Autumn & Bobby Calabrese


Live Cooking Show Video: 

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 8 medium celery stalks, chopped (about 4 cups)
  • 2 medium green apples, with peel (about 2 cups)
  • 4 cups low-sodium organic vegetable broth
  • 2 cups dry quinoa, rinsed
  • 1 tsp. sea salt
  • 1 tsp. ground cumin
  • ½ tsp. ground black pepper
  • ½ cup dried cranberries
  • ½ cup chopped fresh cilantro
  • ½ cup pine nuts
  1. Heat oil in medium saucepan over medium-high heat.
  2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
  3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
  4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
  5. Add cranberries. Cover and let stand for 5 minutes.
  6. Add cilantro and pine nuts; fluff with fork and serve.

Pecan Pie

Author: Jamie Callahan


Live Cooking Show video:

Recipe makes one 9" pecan pie.

For the Crust:
1 1/2 cups whole wheat pastry flour (optional, white whole wheat flour)
1/2 cup oat flour
1 TBSP coconut sugar
1/2 tsp salt
2/3 cup Cold Coconut oil (optional, organic pure unsalted butter)
Ice cold Water

Crust directions:
Make the crust by combining the wheat flour with the oat flour, sugar, and salt in a large bowl.  Add the coconut oil or butter and work it through the flour mixture with your hands until it's crumbly.
Slowly add ice water, about 2 TBSP at a time, until you have a stiff dough.  Form the dough into a ball, wrap in plastic, and refrigerate until firm, about a half hour.
Roll the pie crust out, lightly flouring the dough and work surface. Carefully lay the dough in your pie pan.

Pie Filling:
1/2 Cup Honey for a less sweet pie OR
2/4 Cup Honey for a medium sweet pie OR
1 cup honey for a SUPER sweet pie
3 egg whites, whipped with a fork
2 TBSP safflower or other light flavored oil
1 cup raw pecan pieces
4 tsp vanilla extract
1 tsp cinnamon
3 TBSP whole wheat pastry flou

Preheat oven to 400 degrees F.
Mix all ingredients together in a large mixing bowl.
Pour batter into raw pie crust and bake for 10 minutes.  Reduce heat to 350 degrees F, and continue to bake for 20-25 minutes. The pie shoudl raise in the oven and have small cracks in the top when it's done.
Remove from oven and allow to cool overnight

21 Day Fix Containers: 1 Yellow, 1 tsp, and 1/2 blue per slice

Halloween Special - Witches Vomit AKA Broccoli Cheese Soup

Author: Stephanie


Live Cooking Show video:


- 2 tsp Butter

- 1 medium onion, chopped

- 1 cup chopped carrots (about 2 medium)

- 4 cups low-sodium chicken broth

- 4 cups broccoli, roughly chopped

- 2 cups cauliflower, roughly chopped

- 1/2 tsp salt & pepper, to taste

- 2 cups broccoli, chopped into small pieces

-1 1/3 cups shredded sharp or extra sharp cheddar cheese


1) In a large pot, melt the butter over medium heat, then add the onions and carrots.  Cook, stirring occasionally until they start to soften 

2) Add roughly chopped broccoli (not the finally chopped broccoli), cauliflower, salt, and broth

3) Cover and let boil (stirring frequently) until all veggies are soft

3.5) As veggies are boiling, steam the finely chopped broccoli in a pan or in a microwave

4) Once veggies are soft, puree the mixture in the blender

5) Put blended mixture in pot on low heat.  Add shredded cheese and soft finally chopped broccoli.  Add pepper to taste and enjoy!

Container Equivalents: 1 1/2 Green, 1 Blue, 1/3 Red, 1/2 Tsp

Pumpkin Custard Bars

Author: Stephanie



    -1 1/2 cups pumkin puree (1 can)

    -3 Tbs Almond Butter

    -1 tsp vanilla

    -1 Tbs Pumpkin pie Spice

    -3 Tbs Maple Syrup

    -3/4 tsp baking soda

    -2 eggs

    -Dash of Salt

    -Optional: Pecans


    1) Preheat Oven to 350 degrees.  Spray an 8x8 baking dish with cooking spray.

    2) Whisk all ingredients together until well combined and spread into the baking dish. Bake for about 40 minutes or until a toothpick comes out clean from the center. Let cool, then cut into 9 bars.

    3) Refigerate any leftovers


Container Equivalents: 1/6th PURPLE, 1/9 RED, 1 TSP, 1 TSP Maple Syrup

Almond Energy Bars

Author: Sam Woods

Live Cooking Show:



2 cups ground raw almonds

1 cup unsweetened coconut flakes

1 cup flaxseed meal

3 scoops whey protein

½ cup of almond butter

1 cup of melted coconut oil

3 tbs. of coconut sugar (the recipe calls for stevia, but I don’t like the weird aftertaste in my mouth.)



1 full slab of cooking chocolate, 100% cacao

½ cup of coconut oil

½ stick of butter

2 tbs. of cinnamon( more or less according to taste)

Sweeten to taste, more coconut sugar, like ¼ cup maybe…

Mix all base dry ingredients in a bowl first. Then add the melted coconut oil and almond butter. Sometimes I melt the almond butter with the coconut oil so it mixes with the dry ingredients better. Make sure the oil is mixed throughout and press into a 13x9 pan. Should be about ¾ inch thick, maybe more. Not exact science happening in a guy’s kitchen!  HA!  Refrigerate for about an hour.

While the base is cooling, put the frosting ingredients in a pan and on LOW heat slowly  melt the chocolate. Once it is melted turn off the heat and let it set until the hour is up for the base to cool. Pour the chocolate stuff over the base until all is coated and refrigerate for another hour or so. Then you can serve up and power up!!

Because of the coconut oil, these bars need constant refrigeration. If you set them out, they’ll last a little while, then they get crumbly. Still good, but messy. Let me know what you think.

Peanut Butter Chicken

Author: CHANDRA6


LIVE Cooking Show:

Special Jonesin' to get Fit Directions:

-Cube up Chicken and Dice 1-2 cloves of Garlic

-Place cubed chicken and garlic in a preheated pan with a little bit of oil

-Cut up 1 Bell Pepper, 2 cups of Broccoli, and noodle 1 Squash

-After the Chicken is 90% cooked, add teh veggies to the chicken and mix them in

-Add 2 tbsp lime juice, 3 tsp soy sauce, and 1/4 cup Peanut Butter (or other nut butter) to the pan.  Feel free to add a little more oil if you wish.

-Let it simmer until the sauce just starts turning thicker

-Serve and enjoy!

Quinoa Pizza Crust

Author: Amanda Finks


Watch my video of me making it here:

This recipe is awesome for a delicious and very healthy pizza crust!  It does take a little bit of time to make, but well worth it!  Here's what you do!

-Preheat the oven to 425 degrees

- Put 2 tsp of olive in a hot pan. Rinse off 1/2 cup quinoa and put in the oil.  Stir around for 5-6 minutes just lightly browning the outside.  Then add 1 cup water (1 part quinoa to 2 parts water)

-After Quinoa is cooked, let it cook a little more to help get all the water soaked up or evaporated.

-Cool for 10 minutes.

-As the Quinoa is cooling, mix together:

    -2 eggs

    -1 tsp garlic

    -1/2 tsp basil

    -1/2 tsp oregano

    -1/2 tsp baking powder

- Mix above mixture with cooled quinoa.  Add 1/4 cup of shredded cheese.  Mix well

-Place parchment paper on a cookie sheet or pizza pan.  Spread the mixture across the paper and even it out until it's about 1/4" thick.  

-Place in oven for 15-20 minutes (when it looks cooked)

-Take out and add favorite sauce and toppings. Pop back into the oven for 5-10 minutes until the toppings are done the way you like.


Peanutty Peanut Butter Squares

Author: Fixate Cookbook


2 eggs (room temperature)

2 tsp vanilla extract

1/2 tsp Baking Soda

1 1/2 Cups Peanut Butter

1/2 Cup Honey or Natural Maple Syrup

Directions: Preheat Oven to 350 degrees. Mix all the ingredients together until they are well combined.  Spray an 8"x8" pan.  Pour mixture into pan and spread evenly.  Place pan in oven and let it cook for 20-23 minutes.  Cook until a toothpick or knife comes out clean.  Cut into squares and enjoy!

Stuffed Peppers

Author: Valorie Woeste


 21 Day Fix Recipe Stuffed Peppers

What you'll need:

4 Sweet Bell Peppers

1 Yellow container of cooked quinua

1/2 Yellow container of black beans, (canned) rinsed and drained

1/2 Yellow container of frozen corn

2 Red containers of browned low fat ground turkey with taco seasoning

1 Green container of diced tomatoes 

1 Green container of tomato sauce

1 Blue container of your favorite cheese

What You'll Do:

1. Cook quinoa according to directions in your eating plan.

2. While quinoa is simmering, brown ground meet with taco seasoning.

3. Drain and Rinse black beans

4. Portion out diced tomatoes, corn, and tomato sauce, and cheese.

5.Combine meat, tomatoes, corn, quinoa, beans, and sauce in a large bowl.

6. Cut caps off of peppers and pull out ribs and core. Rinse excess seeds out.

7. Stuff peppers with filling

8. Sprinkle with cheese

9. Bake at 375 Fahrenheit for 40-45 minutes, depending on the strength of your oven. Cheese should be melted and filling should be heated all the way through.

DIVE In! This recipe serves 4 with the following counts per stuffed pepper: 1 Red, 1/2 Yellow, 1 Green, 1/4 Blue.

Protein Crepes

Author: Autumn Calabrese (Fixate cookbook)

To make this delicious recipe you'll only need a couple ingredients.  You will need:

1 cup of eggs (egg white or an entire egg)

1/8 cup of Greek Yogurt

1 scoop of protein powder

1/2 tsp of vanilla extract

Sprinkles of Cinnamon

Whisk the ingredients together.  Pour into a hot pan creating a rough 3-4 inch circle.  Then lift up the pan and tilt around spreading the batter around.  When the edges brown, flip over. When that side browns, set it on the plate.  

Add desired filling and topping and enjoy!

Check out my LIVE Cooking Show making this great recipe here:

Watermelon Fruit Pizza

Author: Rebecca Pardess

For this Watermelon Pizza, Greek yogurt acts as the “sauce,” adds a teeny burst of protein, and works as a tart and creamy contrast to the fruit. Without it, this recipe would essentially be a stacked fruit salad, and let’s be honest…that also sounds pretty tasty. Finally, we topped the pizza with blueberries, blackberries, strawberries, and kiwi. Talk about a brilliant flavor profile. The toppings add a powerful punch of antioxidants and bold, bright flavors — the pepperoni to the crust, if you will and kiwifruit orbs boast a level of tang that can’t be found in other fresh produce and packed with vitamin C and fiber, making them the cherry (or kiwi) on top of this recipe.

Watermelon Fruit Pizza

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


1½-inch thick slice fresh watermelon, cut into 4 wedges (quarters)
4 Tbsp. reduced fat (2%) plain Greek yogurt
4 medium strawberries, sliced
2 Tbsp. fresh blueberries
¼ cup fresh blackberries
1 kiwi fruit, cut into 4 slices
4 fresh mint leaves


1. Spread each watermelon wedge with 1 Tbsp. yogurt. Top evenly with strawberries, blueberries, blackberries, and a kiwi slice.
2. Garnish with mint leaves; serve immediately.

Variation: Eliminate kiwi and increase blackberries to ½ cup.

Banana Berry Smoothie Bowl
Author: Beachbody

YouTube Video

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

¾ cup almond milk
1 scoop Strawberry Shakeology
¼ cup fresh or frozen blueberries (reserve some for garnish)
1 cup ice
¼ large banana, cut into thick slices
¼ cup fresh or frozen blackberries
2 Tbsp. sliced raw almonds
1 Tbsp. chia seeds
2 tsp. raw pumpkin seeds (pepitas)

1. Place almond milk, Shakeology, blueberries, and ice in blender; cover. Blend until smooth.
2. Place smoothie in a medium bowl. Top with remaining blueberries, banana, blackberries, almonds, and chia seeds; serve immediately.