Quinoa with Pistachios and Dried Cherries

Dried cherries and pistachios taste great together in this colorful side dish. It’s festive for a holiday meal, and makes great leftovers!

Total Time: 3 hrs. 20 min.

Prep Time: 20 min.

Cooking Time: None

Yield: 8 servings, about ⅔ cup each

Ingredients:

4 cups cooked quinoa, cooled

3 green onions, thinly sliced

⅓ cup raw pistachios, coarsely chopped

¼ cup dried cherries (low sugar preferably), coarsely chopped

½ cup chopped fresh basil

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1 Tbsp. extra-virgin olive oil

¼ cup champagne (or balsamic) vinegar

Preparation:

1. Combine quinoa, green onions, pistachios, cherries, and basil in large serving bowl; mix well.

2. Season with salt and pepper; drizzle with olive oil and vinegar; toss gently to blend.

3. Refrigerate, covered, for 2 to 3 hours, or until cold. Serve cold.

Roasted Winter Vegetables

Roasting winter vegetables makes them sweeter and even more delicious.

Total Time: 1 hr. 5 min.

Prep Time: 25 min.

Cooking Time: 40 min.

Yield: 8 servings, about 1¼ cups each

Ingredients:

1 lb. winter squash, peeled, seeded, cut into 1½-inch pieces

1 lb. parsnips, peeled, cut into 1½-inch pieces

1 large sweet potato, peeled, cut into 1½-inch pieces

2 large carrots, cut into 1½-inch pieces

2 medium beets, cut into 1½-inch pieces

2 medium yellow onions, peeled, quartered

5 tsp. olive oil

2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme)

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

Preparation:

1. Preheat oven to 425°F.

2. Line two large baking sheets with foil. Set aside.

3. Combine squash, parsnips, sweet potato, carrots, beets, and onions in a large bowl; mix well.

4. Add oil, thyme, salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets.

5. Bake, mixing twice, for 35 to 40 minutes, or until tender and golden brown.

Tuscan Chicken with Olives and Capers

This chicken dish gets bold flavor from capers, tomatoes, and olives. Give it even more richness with kalamata or other specialty olives.

Total Time: 35min.

Prep Time: 15 min.

Cooking Time: 20 min.

Yield: 4 servings

Ingredients: 

2 tsp. olive oil, divided use

4 (4-oz.) raw chicken breasts, boneless, skinless

4 medium shallots, chopped

2 cloves garlic, chopped

1 (15-oz.) can diced tomatoes, no salt added

1 bay leaf

2 tsp. chopped fresh thyme

Ground black pepper (to taste; optional)

1 Tbsp. capers

2 Tbsp. sliced black olives

2 cups cooked brown rice

Preparation:

1. Heat 1 tsp. oil in medium skillet over medium-high heat.

2. Add chicken; cook for 3 minutes on each side. Remove from pan. Keep warm.

3. Heat remaining 1 tsp. oil over medium-high heat.

4. Add shallots; cook, stirring frequently, for 3 to 4 minutes, on until translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.

6. Add tomatoes, bay leaf, and thyme. Season with pepper if desired; cook, stirring occasionally, for 10 minutes.

7. Add capers, olives, and chicken; cook, stirring occasionally, for 10 minutes, or until chicken is no longer pink in the middle. Remove bay leaf.

8. Divide rice evenly between four serving plates. Top with chicken breast and sauce.

Healthier Ranch Dressing

Ranch dressing can be loaded with fat and calories. Make your own homemade ranch with this healthier recipe.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 5 servings, about 2 Tbsp. each

Ingredients:

1/3 cup nonfat plain Greek yogurt

1/3 cup low-fat buttermilk

1 Tbsp. Ranch Seasoning Blend

Preparation:

1. Combine yogurt, buttermilk, and Seasoning Blend in a small bowl; mix well.

Oatmeal Raisin Cranberry Cookies

Need a sweet treat that won’t end up on your waistline? Your healthy diet can include these delicious oatmeal cookies with sweet raisins and tangy cranberries.

Total Time: 25 min.

Prep Time: 10 min.

Cooking Time: 15 min.

Yield: 18 servings, 1 cookie each

Ingredients:

Nonstick cooking spray

1¼ cups whole wheat flour

1 cup old-fashioned rolled oats

½ tsp. baking soda

1 scoop Beachbody Whey Protein Powder, Vanilla Flavor

¾ cup thawed apple juice concentrate

½ cup unsweetened applesauce

¼ cup raisins

¼ cup unsweetened dried cranberries

Preparation:

1. Preheat oven to 350° F.

2. Lightly coat baking sheet with spray. Set aside.

3. Combine flour, oats, baking soda, and Protein Powder in a medium bowl; mix well. Set aside.

4. Combine apple juice concentrate and applesauce in a medium bowl; mix well.

5. Add the apple juice mixture to the flour mixture; mix until just blended.

6. Fold in raisins and cranberries; mix well.

7. Drop by rounded Tbsp. onto prepared baking sheet.

8. Bake for 10 to 15 minutes, or until lightly browned.

Peppermint Mocha Latte

Come the holiday season, I love peppermint mocha lattes. But, they’re full of a ton of additives. The ingredients of Starbucks version (my personal favorite) are: espresso, milk, mocha sauce (corn syrup, water, high fructose corn syrup, sugar, cocoa (processed with alkali 13%), potassium sorbate, artificial flavor), and peppermint-flavored syrup (sugar, water, natural flavors, preservative, sodium benzoate, citric acid), whipped cream, and dark chocolate.

Hmm. This prompted me to ask our incredible nutritionists to whip up their own version. I couldn’t be happier, and I think you’ll love it too. If you swap almond milk for nonfat milk and leave out the honey, you can enjoy it vegan.

Total Time: 10 min.

Prep Time: 5 min.

Cooking Time: 5 min.

Yield: 1 serving

Ingredients:

½ cup nonfat milk (or unsweetened almond milk)

2 Tbsp. unsweetened cocoa powder

½ tsp. raw honey (optional)

¼ tsp. pure peppermint extract

1 cup brewed black coffee (or 1 shot espresso)

1 fresh mint leaf (for garnish; optional)

Preparation:

1. Bring milk, cocoa powder, and honey (if desired), and peppermint extract to a boil in medium saucepan over medium heat, stirring occasionally.

2. Remove from heat; mix vigorously with a whisk until frothy.

3. Pour coffee into a large serving mug; top with milk mixture.

4. Garnish with mint leaf if desired.

Here’s the nutrition details for the vegan version:

Arugula Salad with Peaches and Mozzarella

Yum! Sweet, fresh peaches are the star of this salad. They pair perfectly with mozzarella and balsamic vinegar.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings

Ingredients:

8 cups arugula (or mixed salad greens)

2 medium ripe peaches, sliced

1 oz. fresh mozzarella cheese, thickly sliced

1 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

Preparation:

1. Place rocket on a large serving plate.

2. Top with peaches and cheese.

3. Drizzle salad evenly with oil and vinegar.

4. Serve immediately.