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5 Ingredient Thai Cabbage Salad

Cabbage, a mildly sweet flavored vegetable with many health benefits. You can find green or red cabbage at your local grocery store, normally sold by the pound. You can also find it bagged pre-shredded. It has health-promoting sulfur compounds and red cabbage contains an extra boost of phytonutrients. All varieties of cabbage are a low calorie, high fiber and vitamin packed, making it a great choice when it comes to weight loss.

I’m always looking for simple recipes that I can whip together quickly. This salad is just that! I’ve been meal planning for a long time blind to portion sizes, especially when it comes to vegetables. I was always under the impression that more was better. When beginning the Beachbody meal plan, I was finally able to put into perspective what a serving of vegetables looks like making it easy to make single or double serving portions.

Most of the time when I make this salad I make it single serving in a glass lock container to take with me to work. You can easily double, triple or quadruple this recipe to make it accommodate more people or to just have a container of it in the fridge. I know my boyfriend loves having cold salads in the fridge and because the cabbage isn’t cooked the dressing doesn’t make it soggy so it’s a great go-to recipe for that.


  • 1 cup of mixed cabbage, red and green shredded
  • 1/2 carrot, shredded *optional
  • 1/2 tsp sesame seed oil
  • 1 tsp coconut amino’s or low sodium soy sauce
  • 2 tsp rice vinegar
  • Sprinkle with toasted sesame seeds


Mix everything in a bowl. See, I told you it was simple! 😉

Yields: 1 serving

For my fellow fixers: 1 green, 1/2 orange + 1 tsp


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Hemp Heart Tzatziki

What’s the first thing you think of when you hear the word superfood?

It’s great for you, right? Right, but also wrong. Many “Superfoods” that get spoken about are amazing for you, however, because they are so nutrient-dense this also means they are most of the time very calorie dense.

I’m always trying to get as much of that good stuff in as possible without breaking the calories. Hemp hearts are an amazing example of this. Just 3 tablespoons are 170 calories, 13 grams of fat, 3 grams of carbs, 3 grams of fiber, and 10 grams of protein! They’re also packed with vitamins and minerals. They can be added to your shakes, yogurt or recipes.

I found a lot of recipes online for Hemp heart tzatziki, however when calculating out how many calories per serving I almost hit the roof. In an attempt to lighten up this recipe up…


  • ½ cup hemp hearts
  • ½ cup plain Greek yogurt
  • 2 lemons, juiced
  • 2 garlic cloves
  • 2 Tbsp tahini
  • 1 Tbsp dill
  • 1 Tbsp mint
  • ½ English cucumber, julienned
  • Water (only if you need to adjust the thickness, 1 tbsp at a time)


Add the first 5 ingredients to your food processor or blender. I used my Blendtec twister jar since it’s a small recipe. Once everything is blended add fresh herbs and diced cucumber, sprinkle with a bit more spices as garnish and serve!

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Spaghetti Squash Veggie Bake

Do you ever look in your fridge and realize you have way too many veggies? I’m sure it’s happened to the best of us, I know I’ve been there one too many times. Thanks to my new meal-planning app this doesn’t happen to me as often as it used to!

I made this recipe for the first time about 3-4 years ago when I was living with a bunch of roommates. We had all these extra zucchini, peppers, broccoli and spaghetti squash. So I cooked everything, put a jarred pasta sauce on it put cheese on top and threw it in the oven! It was actually really good.

I figured I could make it better if I put some more planning into it the next time I made it. Here’s what I came up with, hope you enjoy!

Remember this recipe is highly customizable to use whatever ingredients you have on hand and if you don’t want to go through the trouble of making your own sauce from scratch you can use your favorite jarred pasta sauce!


  • 1 large spaghetti squash, cooked
  • 3 bell peppers, diced
  • 1 head broccoli, diced and lightly steamed
  • ½ recipe “Mushroom meat sauce”
  • ½ cups Tex Mex cheese, shredded


Start by cooking your spaghetti squash, either in the oven or in the microwave. Make the mushroom meat sauce recipe, set aside to simmer. Once your spaghetti squash is cooked remove from the oven and let cool for a few minutes, then shred it with a fork. Place it in a glass baking dish, spreading across the bottom, then add bell peppers and lightly steamed broccoli. Add the sauce, then cheese. Bake for 15-20 minutes. Set oven on broil until the cheese is how you like it. (I like mine a bit crispy, I find it adds a lot of extra flavors!)

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Baby Spinach with Strawberries, Toasted almonds, and Poppy seed dressing

I never used to be a big fan of spinach, but I’ve been eating salads at work for lunch for about 4-5 months now.  I’ve slowly gained more appreciation for it. Also knowing that it’s packed with Vitamin A, vitamin C, iron, and calcium makes eating it feel good. It also doesn’t taste as bad as I remember. I guess it’s true that your taste buds change.

As for most of the recipes I post, I changed up the recipe that I had originally found and posted the original link below! Loved this salad and I look forward to making it more!

Ingredients for Salad

  • 1 package baby spinach
  • 1-2 pints Strawberries
  • 1/2 cup toasted almond slivers

Ingredients For Poppy Seed Dressing

  • 1/4 cup olive oil
  • 1/4 cup avocado oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tbsp. sesame seeds
  • 1 tbsp. poppy seeds
  • 1 tsp. minced onion
  • 1/4 tsp. Worcestershire sauce


In a small saucepan, toast almond slivers until lightly browned. In a big mixing bowl put washed baby spinach with strawberries. I served the toasted almonds on the side but you could definitely add it to the top of the salad if you know everyone eating it likes almonds.

In a small mixing bowl, combine all ingredients and stir.


Source: Jeanette’s healthy living


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Broccoli Rice Cheddar Bites – Healthy & Delicious

I’m constantly on a search to find delicious recipes to make healthy food that much more enjoyable! I saw this recipe and it looked really good so I thought I would give it a try.

I only had 1 head of broccoli, which weight out to be able 6oz. The original recipe it calls for thawed broccoli, I personally prefer to use fresh I rarely ever (okay, never) keep frozen vegetables in my house. So I steamed the vegetables just a bit, still hard and crunchy enough that once I baked them they wouldn’t be complete mush!

I put the eggs and ranch together then added the chicken broth, the rice, the broccoli, & the cheddar cheese. Put them in the oven at 375 and let them cook for 25 minutes and voila!


  • 1  head lightly steamed fresh broccoli
  • 1 cup chicken broth
  • 1 cup white rice (I used 5-minute rice)
  • 1/4 cup Ranch Dressing
  • 2 eggs, lightly beaten
  • 3/4 cup grated cheese (I used old cracker barrel)
  • 1/2 tsp salt and pepper – to taste


Boil rice. Move cooked rice onto a plate and spread it thin so it cools down quickly. Throw all the other ingredients in a bowl, but only mix in half of the cheese. Grease muffin tin. I got approx. 10 muffin tins. Put in the oven at 375 and bake for 25 minutes or until golden brown. See link before for original recipe.

Source: Daydreamkitchen.com