Here’s a delicious salad recipe to serve with your dinner. Tender asparagus, sweet beets and crunchy apples make this salad far from ordinary. The simple recipe below for homemade dressing contains none of the chemicals and preservatives of store bought dressing. Servings: 6

Here’s what you need:

For the Healthy Salad Dressing

• 1 Tablespoon Dijon mustard, organic
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 Tablespoons fresh orange juice
• 1 Tablespoon dried, ground mint
• 1 packet Stevia

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For the Beet & Asparagus Salad

• 3 beets
• 1 bunch asparagus
• 1 apple, chopped
• 2 celery stalks, chopped
• 4 cups mixed greens

1. For the dressing: Combine all the ingredients in a small bowl and whisk until well combined. Set aside.
2. Trim the ends from each beet. Place in a small pot of water and boil for 10-15 minutes. Remove from the water and allow to cool before peeling and slicing. Set aside.
3. Trim the ends from the asparagus and cut into 1-inch pieces. Bring a small pot of water to boil and fill a medium bowl with ice and cold water. Add the asparagus pieces and boil for about 3 minutes, until bright green. Remove from the hot water and throw into the ice bowl for 20 seconds. Remove from the water and set aside.
4. Place the mixed greens in a large salad bowl and top with the beets, asparagus, apple and celery. Drizzle with the dressing and serve.

Nutritional Analysis: 134 calories, 9g fat, 131mg sodium, 10g carbohydrate, 4g fibre, and 4g protein

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Think that cooking healthy is difficult or time consuming? This recipe will make you think again. Simply combine the flavorful marinade ingredients, brush over the fillets and bake. That’s it! Add a side of veggies and a dark green salad for a delicious fitness approved meal. Servings: 4

Here’s what you need:

• 4 halibut fillets
• 1 Tablespoon coconut aminos
• Juice from one lime
• 2 garlic cloves, minced
• 2 teaspoons fresh ginger, minced
• 1 Tablespoon olive oil
• 1 teaspoon toasted sesame oil
• 2 Tablespoons fresh cilantro, chopped
• 1/4 teaspoon sweet paprika

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1. Preheat the oven to 350 degrees F. Lightly grease a baking pan with olive oil.
2. Rinse the fillets and pat dry. Place in the prepared pan.
3. In a small bowl combine the remaining ingredients. Brush over the fillets.
4. Bake for 15 minutes, then turn the oven to broil for an additional 3 minutes.

Nutritional Analysis: One Serving equals: 201 calories, 7g fat, 250mg sodium, 3g carbohydrate, 1g fibre, and 30g protein

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Eating plenty of vegetables will help you cleanse. Here’s an awesome recipe for roasted broccoli and cauliflower that is quick to make and tastes great. Serve this with a piece of lean meat for a well-balanced, fitness approved meal. Makes: 4 Servings

Here’s what you need…

• 1 bunch broccoli
• 1 bunch cauliflower
• 1 Tablespoon olive oil
• dash of sea salt
• dash of pepper
• 4 garlic cloves, minced
• juice from 1 lemon

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1. Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil.
2. Wash the broccoli and cauliflower heads and then pat dry. It’s important to dry thoroughly so that it will roast properly. Cut into small florets.
3. In a medium bowl combine the florets, olive oil, salt, pepper and garlic cloves. Toss until well combined and then spread over the prepared baking sheet.
4. Roast for 25 minutes, stirring halfway through. Remove from oven once the florets are tender with crispy bottoms.
5. Drizzle the lemon juice over the cooked florets and serve immediately.

Nutritional Analysis: 160 calories, 4g fat, 98mg sodium, 8g carbohydrate, 4g fibre, and 4g protein

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Here’s a pasta salad recipe that you can indulge in while still getting flat abs! The secret is to use a vegetable peeler to turn zucchini into long pasta-like strands. This recipe is filled with fiber and is the perfect side to a lean chicken breast. Servings: 4

Here’s what you need:

• 3 organic zucchini
• 1/2 cup organic cherry tomatoes, quartered
• 2 Tablespoons olive oil
• 1 clove garlic, crushed
• juice from 1/2 a lemon
• 1 teaspoon dried basil
• dash of salt and pepper

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1. Trim the zucchini ends. Peel down the length of each zucchini until you reach the seeded center, creating long, noodle strands.
2. Place the noodles in a medium bowl, add the quartered cherry tomatoes.
3. In a small bowl combine the oil, garlic, lemon juice, dried basil, salt and pepper. Pour over the noodles and mix to combine.
4. Chill for at least 20 minutes in the fridge.
5. *Optional, garnish with drops of balsamic vinegar glaze before serving.

Nutritional Analysis: 92 calories, 7g fat, 68mg sodium, 7g carbohydrate, 2g fibre, and 2g protein

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These meatballs are packed with protein and veggies, making it the perfect snack, breakfast, lunch or dinner. Make a quick batch on the weekend, and then enjoy throughout your week. Makes: 24 Meatballs

Here’s what you need…

• 2 lbs ground pork
• 1/2 teaspoon salt
• 1/2 teaspoon ground fennel
• 1/4 teaspoon ground sage
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• dash of pepper
• 2 teaspoons coconut oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 1/4 cup pecans, finely chopped
• 1/4 cup fresh parsley, finely chopped

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1. Preheat oven to 425 degrees F.
2. In a medium bowl combine the ground pork with all of the spices. Don’t be afraid to get your hands dirty!
3. Place a skillet over medium heat and warm the coconut oil. Add the garlic, onion, celery, carrots, pecans and parsley. Cook for about 3 minutes, until soft. Set the mixture aside to cool.
4. Add the vegetable mixture into the ground pork and combine well. Use your hands to form golf ball sized meatballs.
5. Place the meatballs in an oven-safe baking dish. Bake for 30 minutes, or until cooked all the way through.

Nutritional Analysis: 77 calories, 4g fat, 76mg sodium, 1g carbohydrate, .5g fibre, and 8g protein

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Here’s a slice of cake that won’t mess with your brain chemistry. The wholesome and lightly sweet flavor will satisfy your sweet tooth and power your day with real energy. Servings: 20

Here’s what you need:

Caramel Topping:

• 1/4 cup coconut oil, melted
• 1/4 cup coconut crystals
• 1/2 teaspoon ground cinnamon
• 2 organic apples, thinly sliced and chopped

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Apple Cake:

• 1/3 cup coconut flour
• 1/3 cup blanched almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 5 organic eggs
• 2 teaspoons vanilla extract
• 1/4 cup pure maple syrup, grade B
• 1/4 cup organic, full fat coconut milk
• 2 Tablespoons coconut oil, melted

1. Preheat oven to 325 degrees F. Grease an 8×8 pan with coconut oil.
2. Caramel Topping: In a small bowl combine the melted coconut oil, coconut crystals and cinnamon. Pour into the prepared pan. Evenly sprinkle the chopped apples over the caramel.
3. In a medium bowl combine the coconut flour, almond flour, salt, baking powder, cinnamon and nutmeg.
4. In another medium bowl combine the eggs, vanilla, syrup, and coconut milk. Blend well.
5. Add the wet ingredients to the dry ones, and then slowly mix in the melted coconut oil.
6. Carefully spread the cake batter over the apples and caramel in the pan.
7. Bake for 35 minutes. Remove from oven and cool for 15 minutes.
8. Loosen the edges of the cake with a knife. Invert the cake by placing a plate over the top of the pan and then flipping it over.
9. Slice, serve and enjoy!

Nutritional Analysis: One serving equals: 105 calories, 7g fat, 44mg sodium, 7g carbohydrate, 1g fibre, and 3g protein

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Here’s a delicious weeknight dinner recipe that’s quick to throw together. With lots of fiber and protein, this is the type of meal that will help make your fitness goals a reality. Servings: 6

Here’s what you need…

• 2/3 cup coconut aminos or low-sodium soy sauce
• 1 1/2 Tablespoons fresh ginger, minced
• 4 garlic cloves, minced
• 1/2 cup filtered water
• 1/3 cup pure maple syrup, grade b
• 3 Tablespoons arrowroot starch
• 2 Tablespoon Olive oil, divided
• 1 bunch green onions, chopped
• 4 cups organic broccoli, cut into small pieces
• 1.5 lbs grass-fed flank, skirt or minute steak, cut into very thin strips

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1. In a medium bowl combine the coconut aminos, ginger, garlic, water, syrup and arrowroot. Set aside.
2. Heat 1 tablespoon of the olive oil, on high, in a large skillet or wok. Add the green onions and broccoli, saute for 5 minutes. Remove from skillet.
3. Heat the remaining 1 tablespoon of olive oil and stir-fry the steak until almost done, about 4 minutes.
4. Return the veggies to the skillet and add the sauce. Heat until the sauce boils and thickens, about 3 minutes. Serve and enjoy.

Nutritional Analysis: 371 calories, 14g fat, 684mg sodium, 15g carbohydrate, 2g fiber, and 34g protein

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