Recipe of the Week: Pineapple Ginger Turmeric Protein Smoothie

The perfect warm weather alternative to the Turmeric Latte.  This smoothie is packed with vitamins, minerals, and anti-inflammatory agents PLUS contains the protein you need to stay full and support lean muscle development.  

Serves: 1


  • 1 cup unsweetened almond milk
  • 1 tablespoon chia seeds
  • ½ teaspoon fresh grated ginger
  • ½ teaspoon turmeric
  • 1 scoop protein powder*
  • ½ frozen banana
  • 1 cup frozen pineapple chunks


  1. Add all the ingredients to a blender, blend until smooth, and enjoy!

Recipe of the Week: Sweet Potato Nachos

If you’re anything like a human you most likely love taco anything and everything.  We took it to another level with this week’s Recipe of the Week which comes courtesy of Coach Joe.  It’s the Sweet Potato Nachos!  Make this super easy dish with your favorite protein and taco seasonings and you’ve got yourself and excellent meal for strength training days with the complex carb goodness from the sweet potatoes and black beans plus the benefits of building lean muscle from the lean protein of choice.

Servings: 4

Here’s what you need:

  • 2 sweet potatoes, thinly sliced
  • 1-2 Cups of shredded cheese
  • 1 lb of lean protein (lean ground beef/chicken/turkey or shredded chicken breast)
  • 1 Can black beans
  • Taco seasonings of choice
  • Veggies of choice (nacho fixings)
  • 8 Tbsp of plain nonfat Greek yogurt (instead of sour cream)
  • 8 Tbsp of salsa (optional)
  1. Preheat oven to 400 degrees F.  Place parchment paper on baking sheet and spray lightly with cooking spray.  Place sliced sweet potatoes evenly on parchment paper.  Bake 10 minutes and flip or 20 minutes if you don’t want to flip.  Keep an eye on these as cooking time varies on thickness of the slice.
  2. Cook protein and season how you like it.  Rinse black beans with water.  Once sweet potatoes are cooked, top with your cheese, seasoned protein, and black beans.  Broil for 5 minutes or under cheese is completely melted.
  3. Top with any veggies to your liking.  Use 2 Tbsp of yogurt rather than sour cream and salsa if you desire.

Nutritional Analysis: One serving approximately equals: 437 calories, 13g fat,  39g carbohydrate, 8g fiber, and 41g protein

Recipe of the Week: Baked Veggie & Chicken Scewers

These delicious Baked Veggie and Chicken Skewers are a quick and simple dinner that’s filled with fiber and protein, plus it’s just in time for grilling season! Dinners like this will get you well on your way to transforming your body. Pack the leftovers for a wholesome, fat burning lunch.

Servings: 8

Here’s what you need:

  • 15 bamboo skewers, cut in half
  • 1 cup coconut aminos
  • 1 cup filtered water
  • 1/2 cup pure maple syrup
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons olive oil
  • 1 Tablespoon onion powder
  • 2 teaspoon garlic powder
  • 1 Tablespoon minced ginger root
  • 1 lb organic chicken breast tenders, cut into 2-inch pieces
  • 1 orange bell pepper, cut into 1 inch pieces
  • 1 green bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces
  1. Soak the bamboo skewers in water for an hour.
  2. Combine all of the ingredients, except the bell peppers, in large ziplock bag. Marinate in the fridge for 1 hour.
  3. Preheat the oven to 375 degrees F. Thread the chicken pieces, alternating with bell pepper pieces, on the skewers. Line on a lightly greased pan and bake for 30 minutes, or until fully cooked through.

Nutritional Analysis: One serving equals: 103 calories, 2g fat, 130mg sodium, 8g carbohydrate, 1g fiber, and 14g protein

Recipe of the Week: Chocolate Protein Pudding

Here is a protein packed snack that the whole family will love!  It’s important to enjoy snacks that are low in carbohydrates and sugar, and high in protein in order to shed body fat and develop healthy muscles.  It’s also a great substitute for that chocolate craving!  This recipe delivers on all fronts, without sacrificing flavor.

Servings: 1

Here’s what you need…

  • 6 oz Greek Yogurt, plain, fat free
  • 1 scoop high quality chocolate protein powder
  • Sprinkle of unsweetened cocoa powder
  1. In a small bowl use a whisk to combine the yogurt and protein powder. Mix until all lumps have disappeared.
  2. Garnish with a sprinkle of unsweetened cocoa powder.

Nutritional Analysis: One serving equals: 220 calories, 0g fat, 445mg sodium, 11g carbohydrate, 0g fiber, and 42g protein.

Recipe of the Week: Super Green Smoothie Bowl

Simple SUPER green smoothie bowls packed with tons of greens and customizable toppings! The healthiest and easiest way to turn a smoothie into a meal.

Prep time: 10 Minutes
Serves: 2


• 1/4 ripe avocado
• 2 medium ripe bananas, previously sliced and frozen
• 1 cup fresh or frozen mixed berries (organic when possible) – use strawberries/raspberries for a greener
smoothie, darker berries for a purple smoothie
• 2 large handfuls spinach (organic when possible)
• 1 small handful kale (organic when possible), large stems removed
• 1 1/2 – 2 cups unsweetened non-dairy milk (will depend on if your berries are frozen)
• 1 Tbsp flax seed
• Optional: 2 Tbsp salted creamy almond or peanut butter

• Roasted unsalted sunflower seeds
• Granola
• Raw or roasted nuts (almonds, pecans, walnuts, etc.)
• Shredded unsweetened coconut
• Fresh berries
• Hemp seeds

1. Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
2. Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach
for a bright green hue, or almond milk for creaminess.
3. For the green smoothie I used strawberries, which let the green color come through more. For the purple bowl I
used darker berries (raspberries, blackberries, blueberries).
4. Divide between 2 serving bowls and top with desired toppings!
5. Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.

Recipe from The Minimalist Baker