¼ Cup Chia Seeds
1 Tsp Cinnamon
3 Tbsp Cocoa Powder
1 Cup Unsweetened Almond Milk
1 Tbsp Real Maple Syrup
1 Apple
Whipped Topping
Fresh Raspberries

Chocolate Peanut Butter “Ice Cream”
Mix chia seeds, cinnamon, and cocoa powder in a bowl. In a separate bowl mix maple syrup and unsweetened almond milk. Add liquid to dry chia seed mixture. Stir until smoothly blended. Slice apple. Layer apple with chia pudding and refrigerate for 4 hours. Top with healthy whipped topping and fresh raspberries! Delicious and nutritious!

Megan Says
“Chia seeds are a good source of healthy fats, protein and fiber! What a combination! This recipe is a wonderful option for a snack or a sweet snack after dinner.”

Sesame Oil
1 White Onion
1 Head of Cauliflower
Frozen Mixed Vegetables (Corn, Carrots, Peas)
Olive Oil

Chocolate Peanut Butter “Ice Cream”
Add sesame oil to saucepan over medium heat. Dice onion and add to pan. Cut and rinse head of cauliflower. Grind cauliflower in food processor or blender until pieces are roughly the size of rice. This cauliflower has ten times fewer calories than rice! Add to pan and stir with onion. Splash in a few drops of water. Add 1 cup of frozen mixed vegetables to pan. Drizzle soy sauce over mixture. Clear an empty space in the pan, add a drop of olive oil, and crack egg onto pan. Stir the egg into the mixture. Plate fried “rice” and top with diced green onion. We love the taste of fried rice at a fraction of the calories!

Megan Says
“Cauliflower rice is one of my favorite healthy swaps – it really tastes like rice and it’s so versatile you can make it in any recipe you like. Because cauliflower is so low in calories, you’re able to have a nice big portion!”

½ Tsp Cocoa Powder
1 Tsp Peanut Butter Powder
1 Cup Rolled Oats
1 Cup Walnuts
Coconut Oil
2 Cups Dark Chocolate Chips
½ Cup Pistachios
½ Cup Almonds
½ Cup Hearts of Palm

Chocolate Peanut Butter “Ice Cream”
Freeze banana chunks for 2 hours. Blend until smooth. Remove from freezer and add to blender or food processor. Blend frozen banana chunks until smooth. Without any added ingredients the blended bananas are creamy like ice cream! Add cocoa powder and peanut butter powder to blender. Blend until thoroughly mixed. Yum!

Megan Says
“Chocolate, peanut butter and banana are a match made in flavor heaven! This recipe naturally low in sugar, and perfect for vegans or those who avoid dairy.”

Banana Oatmeal Cookies

Megan Says
“These cookies are delicious and naturally gluten free. They are a great (portion controlled!) snack when you’re looking for something sweet.”

Chocolate Dipped Banana Pops
Cut bananas in half or in thirds. Cut straws in half and put banana pieces on straws like pops! Place pops on tray covered with parchment paper and freeze for 10 minutes. Melt dark chocolate chips in microwave for 30 seconds with 1 tbsp raw coconut oil, stir thoroughly. Chop almonds and pistachios into tiny pieces. Take chocolate banana pops out of the freezer, dip in melted chocolate and chopped nuts. Try dipping some in delicious hearts of palm! Place tray back in freezer to harden quickly! Enjoy!

Megan Says
“This is a great way to get your chocolate fix without overdoing it! Even better: dark chocolate is rich in antioxidants.”


Cube watermelon and add to bowl. Dice a bundle of fresh mint and sprinkle over watermelon. Sprinkle crumbles of feta over watermelon. Mix well. Enjoy the taste of summer!

Megan Says
“What is more refreshing than watermelon? This sweet and salty combination is perfect and so satisfying. Plus, watermelon is source of good-for-you nutrition including: lycopene, vitamin C and antioxidants.”

1 Cup Whole Wheat Flour
2 Tbsp Protein Powder
1 Tsp Baking Powder
¾ Cup Egg Whites
4 Tbsp Plain Greek Yogurt
½ Cup Unsweetened Almond Milk
½ Tsp Coconut Oil
1 Banana
1 Tbsp Honey

Megan Says
“Traditional pancakes can be heavy, especially when they’re served alone without any protein. Adding protein powder and Greek yogurt to the recipe helps you stay fuller longer! Using whole wheat flour instead of white processed flour.”

¼ cup olive oil
1 tsp red pepper flakes
1 tsp cumin
½ tsp salt
Juice of ½ a lime
⅓ cup sliced red onion
⅓ cup corn
⅓ cup edamame
⅓ cup black beans
⅓ cup diced tomato
1 hard boiled egg
2 cups chopped romaine lettuce
cotija cheese

In a large mason jar, make the dressing by combining ingredients and stirring well. Start to assemble to salad by adding red onion, corn, edamame, black bean, tomato, egg and top with lettuce. Cover the mason jar and refrigerate. Pour the salad onto a plate and top with cotija cheese.

Megan Says
“I always suggest my clients bring meals and snacks to work, and this is a perfect option to make ahead and enjoy at your desk (and it’s loaded with protein and fiber!)”