How can a brownie taste good without sugar? Half an overripe banana. It’s like magic! 

Want something sweet in a pinch? Check out our microwave recipe that takes less than two minutes. Not in a rush? Use your oven for a fluffier brownie!  

Microwave users beware – you may be tempted to make it every night! 

NOTES: 

• We divided our batter into two oven-safe ramekins and cooked one in the oven and one in the microwave. Both versions tasted amazing! The microwave version came out a bit denser while the oven-baked version was fluffier and rose higher. But once you dig your spoon in your taste buds won’t mind the difference. 
• If you like sweeter brownies, feel free to add a teaspoon of maple syrup, honey, or coconut sugar. These are naturally sweetened with the overripe banana.  
• While most oats are gluten-free, some may contain gluten. If you have a gluten allergy, make sure to purchase gluten-free oats. 

INSTRUCTIONS

1. If cooking in an oven, preheat to 350. 
2. Add all ingredients except for the chocolate chips to a blender & blend until smooth. 
3. Lightly grease a small oven-safe baking dish. Pour batter into the dish and top with chocolate chips. 
4. If baking in an oven, bake for 20-25 minutes or until a toothpick comes out clean.  
5. If using a microwave, heat for 45 seconds, check and if it still looks raw, continue cooking ten seconds at a time until a toothpick comes out clean. 
6. Serve and enjoy! 

Makes 1-2 servings

Pineapple is a delicious tropical fruit that is rich in vitamins, minerals, and antioxidants, making it the perfect addition to your summer smoothies! It’s also known for its skin-boosting properties since it contains enzymes that can help exfoliate dead skin cells and promote a clearer complexion. Add a packet of Slim + Skin and enjoy this warm weather treat for glowing skin! 

NOTES: 

• We used frozen pineapple and banana, but if you’re using fresh, just add ice to get your desired consistency. 
• Pineapple is super sweet so there’s no need to add sugar. If you prefer a less sweet smoothie, substitute coconut milk for pineapple juice. 

Serves 1 

INSTRUCTIONS:

1. Blend all ingredients until smooth.  
2. Optional: garnish with additional pineapple, raspberries, or fruit of choice.  
3. Serve & enjoy! 

Superfood and Antioxidant Powder, a powerful supplement that defends against free radical damage and increases your body’s ability to absorb the most beneficial ingredients in your supplements and food (it even includes up to 5 servings of fruits and veggies)! The result is a tasty and nutritious slushy that is sure to quench your thirst and leave you feeling refreshed.  

INSTRUCTIONS:

1. Stir water and Youth Factor packets. Mix together until dissolved. 
2. Pour the prepared mixture into an ice cube tray and freeze for 24 hours. 
3. Garnish your glass with a lemon wedge and Youth Factor. 
4. Add the Youth Factor ice cubes to a blender.  
5. Pour the lemonade mixture into the blender. Blend on high for 30 seconds. 
6. Stop the blender and stir with a spoon. Blend again until smooth, about 5 more seconds. 
7. Garnish with a lemon wedge and enjoy! 

Cheers to good health and great taste! 

These Protein Pancakes are sweet, dense, packed with protein, and gluten-free! They come out fluffy and delicious. Just add a little butter, some fruit, a spoonful of yogurt, or maple syrup for a decadent, guilt-free breakfast! 

NOTES: 

• NeoraFit Plant-Based Protein Powder has a slightly sweet natural vanilla flavor, so with bananas, you likely won’t need to add any sweetener.  
• If you like cinnamon, add a little cinnamon to the batter! 
• Blending the eggs and bananas first can make it easier for your blender to process the oats. 
• These pancakes freeze and refrigerate well. Reheat by microwaving for about 30 seconds.  

Makes 6-8 pancakes 

INSTRUCTIONS

1. Add all ingredients to a blender & blend until smooth.
2. Heat and grease a skillet or griddle over medium-high heat. 
3. Pour batter into the pan and cook pancakes until they start to bubble, about 2-3 minutes. Flip and cook for an additional 1-2 minutes.  
4. Serve with butter, syrup, fruit, nuts, or any other toppings you like!  
5. Enjoy!  

If you’re not avoiding carbs, just throw the fish, slaw, and sauce onto a heated corn tortilla and enjoy!  

NOTES: 

• We used Tajin seasoning as my chili lime seasoning. It’s quite salty so we skipped additional salt. If you use another version of a chili lime seasoning with less salt you may need to add salt. 
• Taste and adjust the sauce as needed. You may even want to add a bit of water to thin the sauce, or an ⅛ teaspoon of sugar to tone down the tanginess.  

Serves 4 

INSTRUCTIONS

1. Season both sides of the fish with cumin and chili lime seasoning. Heat olive oil in a large skillet and cook fish for about 3-5 minutes on each side or until thoroughly cooked. 
2. Meanwhile, make your sauce by combining all the sauce ingredients listed above. Taste and adjust seasonings as needed and add water if desired in order to thin. Then refrigerate until ready to use. 
3. Combine all slaw ingredients. 
4. To assemble the bowls, divide the slaw into bowls, lay cod on top of the slaw, and drizzle sauce onto the fish. Or for tacos, heat tortillas and place ⅓ – ½ of each fish filet into a tortilla. Top with the slaw and sauce. 
5. Serve with lime wedges & enjoy! 

Did we mention it’s all made in one pan? Easy to make and easy to clean up!

NOTES:

• We used a 6.5-ounce jar of pesto for this recipe. If you have time to make homemade pesto, homemade pesto is always amazing. However, this recipe has so much flavor that even the store-bought version tastes amazing.
• We used chicken thighs, but if you prefer breast use that, but be sure to adjust your cooking time and check that your internal temp is 165.

Serves 8

INSTRUCTIONS

1. Cut chicken into bite-sized pieces and place in a bowl, then mix in lemon juice and ½ cup pesto. Let marinate at room temperature for 20-30 minutes.
2. Heat olive oil in a large skillet. Add chicken, onion, red bell pepper, and garlic to the skillet. Cook for 10-15 minutes at medium heat or until almost thoroughly cooked.
3. In a separate small pan, toast pine nuts over medium heat for about 5 minutes or until fragrant. Then set aside.
4. Add wine and allow to reduce until mostly evaporated.
5. Then add white beans, sun-dried tomatoes, and cherry tomatoes. Cook until white beans and tomatoes have softened, or about 20 minutes. Add additional broth as needed.
6. Top with pine nuts. Serve with additional pesto.
7. Serve and enjoy!

While this smoothie tastes like dessert and may even remind you of an Orange Julius, it’s a nourishing powerhouse of a smoothie with all-star ingredients! Pineapple, turmeric, and ginger are all packed with vitamins, and nutrients, and contain compounds with a slew of health benefits.  

See below for some of the nutritional benefits of pineapple, ginger, and turmeric. 

Pineapple benefits: 

• Pineapple is a good source of vitamin C, which plays a vital role in immune function, skin health, and wound healing. 
• It contains an enzyme called bromelain, which has anti-inflammatory properties and may help reduce pain and swelling. 
• Pineapple is a good source of dietary fiber, which can help regulate digestion, reduce constipation, and improve overall gut health. 
• It is also a rich source of antioxidants, which can help protect against oxidative stress. 
• Pineapple contains compounds called polyphenols, which may have beneficial effects on heart health by reducing inflammation and improving cholesterol levels. 

Turmeric benefits: 

• Turmeric contains a compound called curcumin, which has potent anti-inflammatory and antioxidant properties. These properties can help reduce inflammation and oxidative stress in the body. 
• It has been found to have a positive effect on brain health, potentially improving memory and reducing the risk of age-related cognitive decline. 
• Turmeric may also help alleviate symptoms of depression and anxiety, with some studies showing it to be as effective as prescription medications. 
• It has been found to have beneficial effects on digestive health. 

Ginger benefits: 

• Ginger has anti-inflammatory properties that can help reduce inflammation and swelling in the body. 
• It can also help alleviate nausea and vomiting. 
• Ginger has been found to have a positive effect on digestion, stimulating the production of digestive juices and enzymes that can help reduce bloating, gas, and constipation. 
• It has antibacterial and antiviral properties that can help boost the immune system. 
• Ginger has also been linked to lower levels of cholesterol and blood sugar, potentially reducing the risk of heart disease and diabetes. 

NOTES: 

• We used frozen pineapple and a fresh banana, but you can switch to fresh pineapple and a frozen banana, or add ice if using all fresh ingredients.  

INSTRUCTIONS

1. Blend all ingredients until smooth.  
2. Serve & enjoy! 

Shakshuka is a North African dish popular in the Middle East. It’s said to have originated in Tunisia. While it’s great for breakfast, you can enjoy it any time of day! There are many variations of this dish with some including cheese or even ground meat such as lamb or beef. It can be fun to experiment with different variations of Shakshuka, but this one is simple and comes together in 30 minutes!

NOTES:

• We used a can of whole peeled tomatoes, but some recipes call for a combination of tomato sauce and fresh tomatoes. If you prefer to go the fresh route, use six fresh tomatoes and ½ cup of tomato sauce.
• Fresh herbs are a must for this recipe! We used parsley and cilantro, but feel free to use whatever herbs you like best. We’ve seen it with mint and I’m sure basil would work great as well.
• Feel free to add cheese as desired!
• If you’re working on getting more protein in your diet, you could also add some ground beef to the sauce, or serve this alongside some chicken sausage.
• Bread is often served with shakshuka.

INSTRUCTIONS

1. Heat olive oil in a large skillet, then sauté onions and bell peppers until the onions are translucent.
2. Add garlic, paprika, cumin, chili powder, and red pepper flakes and cook for one minute.
3. Next, add the can of tomatoes, including the juice, and a pinch of salt and pepper. Use your spatula or a wooden spoon to break up the tomatoes. Bring the sauce to a simmer, cover, and let simmer for 15 minutes.
4. Uncover and cook a little longer to let the sauce thicken if needed. Taste and adjust seasoning as needed.
5. Make six holes or wells in the sauce using a wooden spoon. Crack the eggs into the wells. Reduce the heat to low, cover, and cook for 5-8 minutes or until the egg whites have set.
6. Uncover and remove from heat. Top with chopped parsley and cilantro.
7. Serve & enjoy!

INSTRUCTIONS

1. Preheat oven to 350°.
2. Blend eggs, cottage cheese, herbs, salt, and pepper until smooth.
3. Generously grease a muffin tin with avocado or olive oil.
4. Divide spinach and roasted veggies into each muffin slot (about one tablespoon per slot).
5. Pour egg mixture evenly into slots. Be sure to leave some room for the eggs to rise as they bake.
6. Top with crumbled bacon or prosciutto.
7. Bake for 20 minutes or until eggs are thoroughly cooked.
8. Serve and enjoy!

NOTES:

• This recipe is Slow-Carb Diet friendly since the only dairy included is cottage cheese. For vegetarians, simply skip the meat or use vegan bacon.
• Feel free to use any vegetables you have on hand. Spinach, broccoli, mushrooms, asparagus and roasted peppers are all great options. Enjoy experimenting!
• You can also use any seasonings or herbs you like. We used an Herbed Poultry blend that has rosemary, sage and thyme, though oregano, parsley, garlic powder and onion powder would work great, as well.
• Blending your cottage cheese and eggs not only saves you time, it also makes for the fluffiest egg bites. If you don’t want to have to wash your blender, you can just whisk the eggs and cottage cheese.
• Prosciutto is less thick than bacon so it gets even crispier in the oven. It won’t stay crispy inside the egg bites, but it does add flavor! Bake a few pieces in the oven at 400° for 9-12 minutes in a single layer on a baking sheet lined with parchment paper. It crumbles easily once baked, so you can sprinkle some pieces onto your egg bites before baking.
• These keep well in the refrigerator for about one week.
• To freeze, allow egg bites to cool completely, then place in a freezer safe container. Line with parchment paper to prevent sticking.

INSTRUCTIONS

1. Into a bowl, toss the blueberries with protein yogurt until fully coated.
2. Distribute into mini muffin baking sheet and top with peanut butter + chips.
3. Cool in refrigerator for 5-10. Enjoy one piece at a time!
4. Keep stored in an airtight container in the refrigerator for easy snacking.