Rosemary Honey Fig Cake

This soft, sweet oh-so-perfectly fall cake is so moist and delicious that if you don’t tell your guests it’s gluten-free they’ll never know.

Total Time: 1 hr.
Prep Time: 20 min.
Cooking Time: 40 min.
Yield: 16 servings, 1 slice each

Ingredients:
3 cups almond flour
¼ cup coconut flour
1½ tsp. baking powder
½ tsp. baking soda, gluten-free
½ tsp. sea salt (or Himalayan salt)
2 Tbsp. finely chopped fresh rosemary
2 tsp. finely chopped orange peel (zest from 1 orange)
½ cup canned coconut milk, full-fat (shake well before using)
2 tsp. pure vanilla extract
3 large eggs
½ cup + 3½ tsp. coconut oil, divided use
16 medium figs, stems removed, sliced in quarters
2 Tbsp. + ½ cup raw honey, divided use

Preparation:
1. Preheat oven to 350° F.
2. Grease the bottom and sides of a 9-inch round springform pan with ½ tsp. oil; line bottom with parchment paper. Set aside.
3. Combine almond flour, coconut flour, baking powder, baking soda, and salt in a medium bowl; mix well.
4. Add rosemary and orange zest; mix well. Set aside.
5. Mix ½ cup oil, coconut milk, ½ cup honey, and extract in a medium bowl; whisk until well blended.
6. Add oil mixture to flour mixture and mix until just blended. (If using a stand mixer, mix on low.)
7. Add eggs one at a time, beating until each is just incorporated.
8. Pour batter into prepared pan. The batter will be slightly lumpy, like a carrot cake batter.
9. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack and let cool completely.
10. Heat remaining 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
11. Add figs; cook, stirring frequently, for 2 to 3 minutes or until figs begin to caramelize.
12. Stir in remaining 2 Tbsp. honey. Remove from heat. Spoon figs and remaining liquid on top of cake. Serve.

Fig Salad with Honey-Lemon Dressing

Figs add dimension and sweetness to this easy salad. Serve this fig salad alongside your favorite protein for a delicious meal.

Total Time: 15 min.

Prep Time: 15 min.

Cooking Time: None

Yield: 2 servings

Ingredients:

2 Tbsp. extra virgin olive oil

½ cup fresh lemon juice

1 tsp. raw honey

1 clove garlic, finely chopped

1/4 tsp. sea salt

1/4 tsp. ground black pepper

4 cups mixed organic greens

1 cup baby spinach leaves

4 medium ripe figs, cut in quarters

20 raw almonds, coarsely chopped

Preparation:

1. Combine oil, lemon juice, honey, garlic, salt, and pepper in small bowl; whisk to blend. Set aside.

2. Combine greens, spinach, figs, and almonds in serving bowl. Drizzle with dressing; toss gently to blend. Serve immediately.

Sweet Potato Salad

This salad is topped with hearty sweet potatoes. They’re a superfood high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch! 

Total Time: 1 hour 15 min.

Prep Time: 15 min.

Cooking Time: 30 min.

Yield: 2 servings

Ingredients:

1 Tbsp. extra-virgin olive oil

1½ tsp. red wine vinegar

1 tsp. fresh lemon juice

½ tsp. raw honey (or pure maple syrup)

1 dash Himalayan salt (or sea salt)

1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)

1 medium baked sweet potato, peeled and cut into ½-inch cubes

1 medium green apple, diced

½ medium red bell pepper, diced

1 stalk green onion, finely sliced

2 Tbsp. finely chopped fresh cilantro

4 cups fresh arugula

2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:

1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.

Set aside.

2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.

3. Drizzle dressing over sweet potato mixture; toss gently to blend.

4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Grilled Honey Cumin Chicken

Spice up your chicken with a touch of cumin.

Total Time: 25 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 4 servings

Ingredients:
2 Tbsp. raw honey
2 Tbsp. 100% orange juice
4 4-oz each raw chicken breast, boneless, skiness
1 Tbsp. olive oil
1 tsp. ground cumin
Sea salt and ground black pepper (to taste; optional)

Preparation:
1. Preheat grill to medium.
2. Combine honey and orange juice in a small bowl; whisk to blend. Set aside.

3. Brush each chicken breast lightly with oil. Sprinkle both sides evenly with cumin, salt (if desired), and pepper (if desired).
4. Place chicken on grill; cook, without turning, for 5 minutes. When chicken releases easily from the grill, turn and cook for an additional 3 minutes.
5. Reduce grill heat to low. Brush chicken evenly with honey mixture. Be careful, honey will burn if exposed to flames. Grill until a meat thermometer inserted into the center of each breast reads 160° F. Remove from grill. Let chicken rest 5 minutes before serving.

Note: The FDA suggests cooking chicken to a temperature of 165° F. Chicken will continue to cook after it is removed from heat, so we recommend that it be removed from the grill at 160° F to prevent drying out.

Nutritional Information (per serving):

Calories: 184

Fat: 7 g

Saturated Fat: 1 g

Cholesterol: 67 mg

Sodium: 439 mg

Carbohydrate: 10 g

Fiber: 0 g

Sugar: 9 g

Protein: 23 g

Frozen Yogurt Cupcakes

These strawberry-banana flavored frozen yogurt cupcakes are a perfect sweet treat and less than 100 calories each!

Total Time: 4 hrs. 20 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 12 servings, 1 cupcake each
Ingredients:
3½ cups nonfat plain Greek yogurt
2 Tbsp. raw honey
6 medium strawberries, pureed
½ medium ripe banana, pureed
36 dark chocolate morsels (about 2 Tbsp.)
 Preparation:
1. Place 12 silicone baking cups on a baking sheet. Set aside.
2. Combine yogurt and honey in a medium bowl; mix well.
3. Place 3 Tbsp. yogurt mixture in each baking cup.
4. Top evenly with strawberries, banana, and 2 additional Tbsp. yogurt mixture.
5. Top each cupcake with 3 morsels.
6. Freeze for 4 hours, or until firm.
7. Remove from freezer 10 minutes before serving.

Tip: You can make this recipe using silicone baking cups, a silicone muffin pan, or a regular muffin pan. When using the regular muffin pan, to remove cupcakes, dip the bottom of the pan in hot water for 20 seconds.

Nutritional Information (per serving):

Calories: 63

Fat: 1 g

Saturated Fat: 0 g

Cholesterol: 5 mg

Sodium: 24 mg

Carbohydrate: 9 g

Fiber: 0 g

Sugar: 8 g

Protein: 7 g

Strawberry Popeye Shakeology

Pack even more vitamin-rich vegetables into your diet by adding spinach to this Shakeology recipe. Trust us, it's delicious

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving
Ingredients:
1 cup unsweetened almond milk
2 Tbsp. fresh lime juice
1 scoop Strawberry Shakeology
1 cup fresh spinach, coarsely chopped
1 tsp. raw honey
1 cup ice
Preparation:
1. Place almond milk, lime juice, Shakeology, spinach, honey, and ice in blender; cover. Blend until smooth.

Nutritional Information (per serving):

Calories: 205

Fat: 4 g

Saturated Fat: 0 g

Cholesterol: 5 mg

Sodium: 330 mg

Carbohydrate: 26 g

Fiber: 5 g

Sugar: 13 g

Protein: 18 g

P90X/P90X2 Portions (per serving)

½ carbohydrate/legume and tuber snack

½ protein

1 vegetable