December Recipe

Chocolate Mousse

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Servings: 5


2 cans (13.66 oz each) coconut cream

2 tablespoons Swerve confectioners sweetener (or stevia in the raw)

4 tablespoons dark chocolate or cacao powder

1 tablespoon choice of extract (i.e., chocolate, almond, vanilla, etc)


  1. Refrigerate the cans of coconut cream for at least 4 hours or more.
  2. Scoop out just the coconut cream – no liquid – into a chilled bowl, preferably a metal bowl.
  3. Add the remaining ingredients and blend with a hand mixer for at least 15 minutes or until peaks form. For the final 5 minutes of mixing, change the mixing attachment to a whisk to make the mousse a little more voluminous.
  4. Garnish and enjoy!

Low Carb | Vegan


November Recipe


Prep Time: 15 mins

Total Time: 30 mins

Servings: 12 - 15


Pecan crust:

  • 1 cup pecans
  • 1 cup almonds
  • 1 cup packed (approx. 8 large) pitted soft medjool dates (if not soft & juicy, soak in warm water for 10min then drain)
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin spice
  • 1 tsp. coconut oil melted
  • Pinch of Himalayan salt
  • 1 tsp. water (optional if mixture is still dry)

 Pumpkin filling:

  • 3 cups pumpkin puree
  • 1 ½ cups raw cashews
  • 1 tsp. pumpkin spice
  • 1 tsp. vanilla extract
  • 2 tablespoons organic coconut oil
  • 3 tablespoons maple syru


  1.  Combine all crust ingredients in a food processor until combined. The desired texture is a chunky and sticky “dough”. You should be able to squeeze the dough in your fingertips and it create a firm crust.
  2. Grease tart cases lightly with coconut oil and press mixture into the tart cases to make a crust about 5-10mm thick. We used 6 smaller spring form tart cases.
  3. Place tart cases in the freezer to set while you make the filling.
  4. Place pumpkin and remaining ingredients in a high powered blender and blend until smooth and silky.
  5. Remove crust from freezer and pour pumpkin filling in. Top with pecans.
  6. Place in fridge until ready to eat, pop out of tart cases and serve with coconut cream or eat it on its own.
  7. Enjoy the festive / fall goodness!

 Author: Move.Nourish.Believe

October Recipe

Jack-O'-Lantern Stuffed Peppers Recipe

Prep Time: 25 mins

Cook Time: 35 mins

Servings: 4


  •  4 medium orange bell peppers
  • 2 tsp. avocado oil
  • 1 lb. raw 93% lean ground turkey or beef
  • 1 medium onion chopped
  • 1 clove garlic finely chopped
  • 1 Tbsp. chili powder
  • ½ tsp. ground cumin
  • Ground black pepper and seasoning salt to taste
  • 1 (8-oz.) can tomato sauce, no sugar added
  • 1 cup black beans drained, rinsed
  • 1 cup cooked brown rice or quinoa
  • ¼ cup water
  • ½ cup shredded sharp cheddar cheese


  1. Preheat oven to 400º F.
  2. Slice stem end off peppers. (Reserve for later use.) Remove seeds and veins from peppers. Cut a jack-o-lantern face out of one side of each pepper. Stand peppers upright in baking dish. Set aside. 
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add meat; cook, stirring frequently, for 4 to 5 minutes, or until almost browned.
  5. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  6. Add garlic; cook, stirring frequently, for 1 minute.
  7. Add chili powder, cumin, seasoning salt, pepper, tomato sauce, and beans; cook, stirring occasionally, for 4 to 5 minutes. Remove from heat.
  8. Add rice; mix well.
  9. Fill peppers with turkey mixture. Top with reserved stem end of peppers Add water to the baking dish. Cover with foil.
  10. Bake peppers for 12 to 15 minutes, or until tender-crisp.
  11. Remove stem top of peppers, sprinkle evenly with cheese. Bake for 2 to 3 minutes, or until cheese is melted.
  12. Replace tops and serve.

Author: Beachbody