INSTRUCTIONS

1. Blend and enjoy!

We love a good Caesar salad for lunch in the summer, but not all Caesar’s are created equal. Considering the salad is mostly lettuce, the dressing is what makes or breaks a Caesar salad. 

This Ultimate Caesar Dressing is low calorie, high protein, and packed with flavor. It only takes a few minutes to put together and keeps well in the fridge for about a week. Once you try this dressing, you’ll never go back to store-bought Caesar dressing again! 

NOTES:

If you’re vegan or vegetarian, substitute capers for anchovies to keep that briny flavor. If you’re vegan, swap out the parmesan cheese for nutritional yeast or for a vegan parmesan.  

INSTRUCTIONS

1. Add all ingredients to a high-powered blender or food processor and blend until smooth. 
2. Toss as much as you’d like into some fresh romaine lettuce.
3. Top with parmesan, grilled chicken, salmon, croutons, or anything else you’d like. 
4. Serve and enjoy! 

If you love crab cakes but need a gluten-free option, these are perfect for you and are easy to make – about ten minutes of prep time and ten minutes of cook time! But give yourself at least an hour as they do need to be refrigerated for at least 30 minutes before cooking.  

Cocktail sauce and tartar sauce both go great with crab cakes, but this remoulade sauce brings in a little Cajun flair and spice that complements the crab cakes really well. These are great for a quick dinner for two at home or as an appetizer for dinner with friends.  

NOTES: 

• You can use fresh or frozen crab meat. You can find fresh at the seafood counter at your grocery store. Frozen or canned tend to be less pricey if you want to keep it budget-friendly. 
• We used avocado oil mayonnaise but whatever you have on hand works! 
• We used tamari in this recipe but you can also substitute coconut aminos, or soy sauce if you’re not gluten-free. 
• I used almond flour but feel free to use regular flour if you’re not gluten-free. 
• When mixing the crab meat into the mixture, do your best to keep the crab pieces together. I used a spatula to fold them into the mixture to avoid breaking them apart. This will help the crab cakes keep their shape.  
• Don’t skip the refrigeration step! Chilling the crab mixture for at least 30 minutes will help the crab cakes stay together and not fall apart.  
• For the remoulade sauce, we used Louisiana Hot Sauce but you can substitute Crystal, Tabasco, or any other Creole/Cajun hot sauce. 
• The sauce also calls for Creole seasoning. Our favorite is Slap Ya Mama, but Tony Chachere’s is a good substitute.

INSTRUCTIONS

1. Mix mayonnaise, egg, Old Bay, lemon juice, tamari, mustard, and parsley in a large bowl. 
2. Gently stir in the crab meat and almond flour. Use a spatula so that the crab meat pieces don’t fall apart.  
3. Refrigerate the crab mixture for at least 30 minutes or overnight.  
4. To make the remoulade sauce, whisk all the ingredients until fully combined and refrigerate until ready to use.  
5. Once you’re ready to cook the crab cakes, preheat your oven broiler. Line a baking sheet with parchment paper and grease with half of your melted butter, or one tablespoon. 
6. To form the crab cakes, scoop out ⅓ cup of the crab mixture and gently press using your hands to form the cake. You should have about 6 crab cakes.  
7. Brush the rest of the melted butter onto the tops of the crab cakes. 
8. Broil for about 8-12 minutes, or until golden brown.  
9. Garnish with additional parsley if desired. Serve with remoulade sauce and a lemon wedge and enjoy! 

Servings: 6 crab cakes

Packed with nutritious ingredients and a boost of protein powder, this Banana Split Smoothie is not only a delightful indulgence but also a smart choice for your health and fitness goals. So, if you’re craving the classic flavors of a banana split but want a healthier alternative, this recipe is just what you need! 

This Banana Split Smoothie recipe takes the best elements of this beloved dessert and transforms them into a refreshing and nutritious smoothie. Whether you’re starting your day on a high note or looking for a post-workout treat, this Banana Split Smoothie is the perfect way to indulge your senses while nourishing your body. 

Bananas are not only a great source of natural sugars for energy, but they also contain essential vitamins and minerals like potassium and vitamin C. Cacao not only provides a rich chocolate taste but also offers antioxidants and may contribute to heart health. And let’s not forget the plant-based protein powder, which helps support muscle growth and repair, making this smoothie an ideal choice for fitness enthusiasts or anyone looking to incorporate more protein into their diet. So, bust out your blender and treat yourself to a guilt-free Banana Split Smoothie that satisfies your cravings and fuels your body. 

NOTES: 

• We used a fresh banana but you can sub frozen and use less ice if you prefer.  
• This recipe is sweetened with one date, but you can sub maple syrup, honey, coconut sugar, or skip the sweetener all together. 
• If you want a more chocolatey smoothie, add more cacao powder. 
• If you like peanut butter (who doesn’t?) we recommend drizzling peanut butter into your glass for an extra decadent smoothie 
• Makes 1 serving 

INSTRUCTIONS

1. Blend all the ingredients until smooth, adding as much ice as needed to get the desired consistency. 
2. Garnish with toppings of your choice such as cherries, coconut flakes, cacao nibs, or peanut syrup. 
3. Serve and enjoy! 

If you’re looking to nourish your body with wholesome ingredients while juggling the demands of a busy life, this recipe is designed with you in mind! In this fast-paced world, finding time to prepare healthy meals can be a challenge, but fear not! The Teriyaki Chicken Bowl is a perfect solution for those seeking a quick and nourishing option. By swapping traditional rice for cauliflower rice, we’re reducing the carb content while boosting the vegetable intake. Plus, the homemade teriyaki sauce ensures we have full control over the ingredients, minimizing unnecessary additives and sugars commonly found in store-bought options. 

With its vibrant colors and incredible flavors, this bowl will not only satisfy your hunger but also keep you on track with your fitness goals. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that supports your well-being. Whether you’re a fitness enthusiast or a busy mom looking for nutritious meals for the whole family, this Teriyaki Chicken Bowl recipe is here to make your life easier and tastier. Let’s get cooking and fuel our bodies with deliciousness! 

NOTES: 

• You can use any vegetables you like for this bowl. We roasted one head of broccoli, one red bell pepper, one yellow bell pepper, and four carrots. Bok choy would be great for this as well.  
• We used cauliflower rice for this bowl and bought it frozen. You can also skip the rice entirely or use regular rice. 
• We love this homemade teriyaki sauce and sometimes double it to make teriyaki salmon or stir-fry some veggies and tofu with it later in the week. It keeps in the fridge for about a week.  

INSTRUCTIONS

1. Preheat the oven to 425. Prep your vegetables, toss in olive oil, season with salt and pepper and roast for 15-20 minutes. 
2. In a medium skillet, heat olive oil on medium-high heat. Add chicken to the skillet once hot and cook for 3-4 minutes on each side. Check to make sure the internal temperature reaches 160 and if not, cook for another 3 minutes or until done. 
3. Meanwhile, make your sauce by whisking together tamari, water, honey, brown sugar, rice vinegar, peanut oil, ginger, garlic, and cornstarch.  
4. Once the chicken has been cooked, pour the sauce into the pan with the chicken and thicken the sauce by cooking for about another minute or so. Stir throughout to avoid sticking. 
5. To assemble the bowls, place ⅓-½ cup of cauliflower rice (optional) into the bowl, and top with roasted vegetables and chicken. Spoon additional sauce over if desired and garnish with green onions, avocado, hot sauce, or anything else you’d like. 
6. Serve and enjoy! 

Makes 4-6 servings 

Whether you’re looking for a quick weeknight dinner or a fun new dish to impress your guests, this Chana Masala recipe is a surefire winner. So, grab your apron and get ready to indulge with this easy and approachable recipe. 

NOTES: 

• Garlic ginger paste is such a wonderful thing to have on hand and so incredibly easy to make by processing garlic, ginger, oil, and rice vinegar in a food processor. In this recipe, we take that one step further by processing your jalapenos too! 
• This recipe calls for tamarind paste which is not always easy to find! If you’re in a pinch, sub lemon juice. 

INSTRUCTIONS

1. Add garlic, ginger, jalapenos, sunflower oil, and rice vinegar to a food processor and blend until smooth to create a paste. 
2. Heat coconut oil in a large pot over medium heat. Sauté onions, cumin, and a pinch of salt for about one minute or until fragrant. 
3. Add the garlic paste to the pot and continue to sauté for another minute or two.  
4. Add coriander, chili powder, turmeric, garam masala and stir well. Add additional oil if needed.  
5. Add tomatoes – if using diced, simmer for about 5 minutes so tomatoes have extra time to soften. If using pureed, add the chickpeas with the tomatoes. Add the rest of the salt and simmer for 15-20 minutes uncovered, stirring occasionally. During cooking, you may need to add some water, We added about ¼ cup of water about halfway through when it started to look too thick. This will cook down to a thick stew.  
6. While the pot is simmering, add tamarind paste or lemon juice if substituting.  
7. Taste and adjust seasonings. If you prefer to keep it spicier, add just one teaspoon of sugar at a time and taste before adding more. To make it even spicier, add more garam masala or chili powder. Adding lemon juice can help balance the spice too, so play with it until you’re satisfied! 
8. Serve over rice or cauliflower rice and garnish with cilantro and enjoy! 

Makes 4-6 servings 

The star ingredient of this dish is undoubtedly kimchi, a traditional Korean side dish made from fermented vegetables like cabbage, radishes, and scallions. With its pungent, sour flavor and fiery kick, kimchi adds a unique depth of flavor to this fried rice dish, while the bacon adds a satisfying crunch and smoky flavor. 

Kimchi is rich in probiotics, which help to support a healthy gut microbiome and can help to improve digestion and boost overall immune function. 

Kimchi is also low in calories and fat, but high in fiber, vitamins, and minerals. It is particularly rich in vitamins A and C, which are important for immune function and skin health, as well as calcium, iron, and magnesium. Additionally, some studies have suggested that kimchi may have anti-inflammatory properties, although more research is needed in this area. Adding kimchi to your diet can be a delicious and nutritious way to support your overall health and well-being. 

 So, if you’re looking for a quick and easy way to add some excitement to your dinner routine, give this easy Kimchi Fried Rice a try! 

NOTES: 

• If you’re vegetarian, skip the bacon and add mushrooms instead! Or opt for vegetarian bacon. 
• We love green onions so we used two but you can add more or less depending on your preference. 
• Feel free to add in some additional vegetables like mushrooms or Bok choy. Add them after you’ve cooked your bacon or sauté in a separate pan and add in when you add the kimchi.  

INSTRUCTIONS

1. Heat olive oil in a large pan over medium heat.  
2. Add garlic to the pan and sauté for 10-15 seconds. 
3. Add bacon and cook for about 5 minutes or until almost done. 
4. Add kimchi and sauté an additional minute or two or until soft. 
5. Add rice, peanut oil, and kimchi liquid or rice vinegar. Stir thoroughly and sauté an additional minute. 
6. Garnish with green onions. 
7. Serve and enjoy! 

Makes 4-6 servings 

The star ingredient of this shake is undoubtedly the cinnamon mocha flavor combination. The warm, spicy notes of cinnamon perfectly complement the rich, chocolatey flavor of the cacao, creating a truly decadent taste experience. And with the added protein powder, you can feel good about indulging in this delicious treat, knowing that it will help keep you satisfied and full of energy for hours to come. 

So fire up your blender and get ready to whip up a delicious and nutritious Cinnamon Mocha Protein Shake!

NOTES:

• I used freshly brewed espresso and stirred one teaspoon of honey in, but you may find this sweet enough with just the sweetness of the banana and NeoraFit Plant-Based Protein Powder in Natural Vanilla.

INSTRUCTIONS

1. Add all ingredients to a blender & blend until smooth.
2. Sprinkle with additional cinnamon, cacao nibs, or other garnishes if desired. 
3. Serve and enjoy!

Makes 1 serving

We love making cheesecake, but don’t love all the extra effort it takes to make a good one, which is why we went with cheesecake bars for this recipe rather than a traditional cheesecake.  

This recipe is so festive and much higher in protein than a regular cheesecake.

NOTES: 

• We baked the cheesecake alongside the apples to save time and rotated the baking dishes about halfway through so they would bake evenly. You could also add the apples to the oven about halfway through the cheesecake’s baking time since the cheesecake needs ample time to cool before you can top it with the baked apples.  
• We used gluten-free graham crackers to make the crust but you can easily substitute regular graham crackers. 
• We like Granny Smith apples for this for how the tartness balances the creaminess of the cheesecake, but you could also substitute Honeycrisp apples or use a combination of the two.

INSTRUCTIONS

1. For the crust, preheat the oven to 375. Line a 9-inch baking dish with heavy-duty aluminum foil with an overhang on at least 2 sides. Spray lightly with nonstick cooking spray. Mix all crust ingredients together in a medium bowl, making sure there are no chunks of graham crackers or lumps of brown sugar. Then pour the crust mixture into the dish and press into the bottom and sides of the pan. Bake the crust for ten minutes, then remove it from the oven and let cool slightly.  
2. Meanwhile, blend cottage cheese and Greek yogurt in a food processor until completely smooth. In a medium bowl, whisk eggs, vanilla, maple syrup, and almond flour. Add cottage cheese mixture to the bowl and stir well.  
3. Reduce oven temperature to 350. Pour the filling into the baking dish and bake for one hour.  
4. For the apples, peel, core, and thinly slice apples. Mix the rest of the apple topping ingredients in a large bowl. Toss apples in the mixture, then transfer to a baking dish. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil, then bake for another ten minutes.  
5. Allow the cheesecake to cool completely before topping it with the apples. Refrigerate until cold, at least six hours, or overnight. Then use the foil overhang to remove the cheesecake from the pan. Cut into squares, wiping the knife clean after each cut with a damp cloth.  
6. Serve & enjoy! 

The miso-glazed salmon is the star of this bowl. The miso glaze is sweet and savory and the salmon is perfectly seared and tender. The marinated cabbage is slightly tangy and crunchy, while the shiitake mushrooms are earthy, rich, and buttery. Add buttery avocado and bright, citrusy cilantro and you have yourself a dynamic, well-balanced meal. 

NOTES: 

• We used peanut oil for this recipe. If you’re allergic to peanuts, swap for sesame oil, walnut oil, or coconut oil.  
• We used white rice but feel free to sub cauliflower rice, brown rice, quinoa, or any grain you’d like.  
• Although the salmon was quickly marinated, it was still very flavorful. If you have time to prep the salmon and cabbage ahead of time, marinate those both for longer for an even more flavorful dish.  
• If shiitake mushrooms aren’t your favorite, feel free to substitute any mushroom you prefer, or try adding edamame instead! 
• We used pre-shredded to save time on chopping. You could also use kimchi – however, the fresh, crunchy cabbage gave this bowl a little more complexity and texture. 

INSTRUCTIONS

1. In a medium bowl, mix together all the ingredients for the Miso Glaze. Marinate salmon in the glaze while you work on the next steps.  
2. To make the marinated cabbage, whisk together the juice of one lime, peanut oil, honey, and salt in a large bowl. Then add shredded cabbage and toss to coat. 
3. Heat 1 tablespoon of peanut oil and olive oil in a medium skillet over medium-high heat. Sauté shiitake mushrooms with a pinch of salt for about 3 minutes or until soft. Remove from the pan and place in a separate bowl. 
4. Add another 1 tablespoon each of peanut oil and olive oil to the same pan on medium-low heat. Place salmon skin side down and cook for 2-3 minutes. Flip and cook for another 2-3 minutes or until thoroughly cooked. Remove from heat once cooked.  
5. To assemble the bowls, add rice, top with salmon, then add cabbage, avocado, and cilantro.  
6. Serve & enjoy!