April Recipe



  • 11 small orange & purple (rainbow) carrots
  • 1 tablespoon avocado oil
  • 2 tablespoons sugar-free maple syrup
  • 2 teaspoons thyme
  • 2 teaspoons cinnamon
  • pinches of sea salt & pepper to taste.


  1.  Set oven to 450F.
  2. Slice carrots down the middle – vertically – to make two thin pieces. Place the halves in a bow.
  3. Add avocado oil, 1 tablespoon maple syrup, thyme, cinnamon and sea salt & pepper. Rub the slices in the spices, then place them on a baking sheet with parchment paper.
  4. Roast in the oven for 10 minutes, or until the edges are brown but have not burned.
  5. Drizzle the remaining syrup over the carrots and serve immediately.

Best paired with a savory or spicy main dish

 Author: Fitmencook.com 


March Recipe



Mix all dry ingredients together. Then add nut butter, vanilla extract, and maple syrup then mix again. Once combined, form into small balls. Store in fridge or freezer.


February Recipe

Chocolate Covered Strawberry Protein Shake



Blend all ingredients in blender until silky smooth, then enjoy!


January Recipe




1 cup quinoa

1 ½ cups of water or broth

1/4 teaspoon sea salt (optional)

Sweet Potatoes:

2 sweet potatoes, diced

2 Tablespoons avocado or olive oil

1/2 teaspoon sea salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon paprika


1 Tablespoon avocado or olive oil

3 cups fresh kale

1/2 cup vegetable stock or water 

1-2 Tablespoons of minced garlic

1 small onion, diced 

Sea salt and pepper to taste

Addition Ingredients:

1 can black beans, drained and rinsed


Preheat the oven to 400 degrees.

Start by making the quinoa. Rise quinoa with cold water. Transfer quinoa to pot, add water (or broth) and salt if desired. Bring quinoa to a boil. Turn heat down to simmer and cook for 10-12 minutes with lid on.

While the quinoa is cooking prepare the sweet potatoes. Place diced sweet potatoes onto large non-stick baking sheet, and pour the avocado oil on top of the potatoes. Sprinkle on the salt, pepper, onion powder, cumin, garlic powder, and paprika. Toss the potatoes around on the pan, then spread them out in a single layer. Bake for 25 minutes.

For the kale, heat up 1 tablespoon of avocado oil in a large skillet over medium high heat. Add diced onion and garlic into pan, cook until soft. Add the kale and broth and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste.

Once all of the component are finished toss the quinoa, sweet potatoes, kale, and black beans together and enjoy!

Author: thehungrywaitress


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

Author: Fitmencook.com


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