Food to keep you fit, lean, healthy and on track.

Drunken Thai Noodles


1 tablespoon low-sodium soy sauce
2 tablespoons sweet chili sauce
2 tablespoons coconut oil
1 pound boneless, skinless chicken breasts cut into pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons chili garlic sauce
2 garlic cloves, minced
1 red bell pepper, sliced
1 small onion, sliced
1-2 scallions, diced
2 medium zucchini, spiraled or julienned
2 teaspoons sriracha sauce
1/4 cup chopped peanuts


In a bowl, whisk together sweet chili sauce, olive oil and sriracha until combined.

Add the coconut oil to a skillet and warm over medium heat. Season the chicken with the salt and pepper and add to your skillet, cooking until browned on all sides.  Add chili mixture to the chicken. Stir well and cook for 1-2  minutes and transfer the chicken to a plate and set aside.

Add onions, garlic and red pepper to the skillet and cook until softened. Add chicken back to the skillet and cook for another 2 minutes. Add in the scallions and the zucchini, tossing well to combine.  Let cook for 2 to 3 minutes and once noodles are tender, add peanuts and toss together.  Serve warm and drizzle with sweet chili sauce.

Kari’s Peanut Butter Protein Cookies

This recipe comes from the kitchen of our New Member Success Coach, Kari! She has labored over perfecting the recipe and they are pretty darn good.  They have a good balance of protein, carbs and fat to satisfy the sweet tooth without going totally overboard. They are totally awesome – thank you KARI!


  • 2 large eggs
  • 3 scoops Vanilla Protein Powder
  • 3/4 cup Extra Protein Peanut Butter (or regular)
  • 1 tsp baking soda
  • 2  3/4 cups almond flour
  • 1/4 cup of raw honey
  • 4 tbsp of coconut oil (melted)
  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Combine dry ingredients in one bowl.
  4. Combine wet ingredients (except coconut oil) in another bowl.
  5. Mix the wet into the dry and then add the melted coconut oil.
  6. Scoop small amounts onto baking sheet and use fork to make “cookie” markings.
  7. Bake for 10 – 11 minutes.
  8. Place on rack to cool. Store in freezer.
*if the mix is too dry – add some peanut butter, if the mix is too wet – add some almond flour*

Two Ingredient Healthy Chocolate Mousse


  • 1 cup egg whites
  • 140 g dark (70% cocoa) chocolate chips


Melt chocolate slowly over a water bath until smooth and set aside to cool off.  In a large bowl, whip egg whites until they form stiff peaks with an electric mixer.  Check that the chocolate has cooled down – it should not be warm to the touch or else chocolate may seize up and you will wind up with grainy mousse.   Gently fold melted chocolate into whipped egg whites using a soft spatula. Using 4 smaller cups or bowls, divide the mixture up, stirring between each pour, the chocolate may sink to the bottom a little bit.  Put in the fridge to chill overnight (if you can wait that long to eat it).

Optional: Add a tsp of hot chili powder during the last step for fun.

Cucumber Hummus Bites


  • 1 english cucumber, washed and sliced into rounds
  • 6 ounces hummus of choice
  • 1 large ripe avocado, diced into 1/2 inch chunks
  • 1-2 tbsp sesame seeds
  • 1 tsp smoked paprika
  • fresh black pepper (optional)


Lay cucumber slices flat, season with sea salt and top each one with a tsp of hummus, top with avocado and sprinkle with sesame seeds and paprika. Serve cold!

Coach Molly’s Overnight Oats


  • 1 cup plain nonfat Greek yogurt
  • 1/2 cup almond milk
  • 1/2 cup Bob’s Red Mill rolled oats
  • 2 T coconut palm sugar
  • 1 t vanilla
  • 2 T chia seeds

any toppings you want:

  • berries
  • toasted walnuts
  • cinnamon
  • toasted coconut
  • bananas


  1. In a medium bowl, mix yogurt, almond milk, oats, sugar, vanilla and chia seeds together.
  2. Divide into 3 jars or containers with lids. Sprinkle the tops with cinnamon and berries.
  3. Refrigerate over night or at least 6 hours.
  4. Add walnuts, bananas, etc right before eating.