Every body is a beach body! That is my favorite phrase and this blog is in honor of my 5-year anniversary as a TBB (Team Beachbody) coach! Below you will find all of my favorite Beachbody recipes that are approved for 21-day fix and 2B Mindset, Beachbody recipes with ground beef, Beachbody recipes for dinner, Beachbody recipes for Shakeology, and Beachbody recipes for lunch. As many Beachbody approved recipes as you can think of (ok maybe not because there are thousands that my Virtual Wellness Studio clients have access to and I can’t possibly fit them in this blog) will be featured right here.

Beachbody Recipes Using Ground Beef

I live in a small mountain community at 10.200 feet elevation. Needless to say, I enjoy supporting my local community and I also only eat meat that I know is consciously raised and sustainably farmed. A girlfriend of mine has a ranch and so I purchased a 1/4 cow from her, We freeze the meat and eat it throughout the year. Last year my partner had throat cancer and let’s just say I cannot eat a 1/4 cow by myself, so I have recently been making as many meals with ground beef as possible! I add it to salads, eggs, pasta, quesadillas, vegetables, you name it. I have had to get quite creative in all my ways to use beef, and Beachbody has been very helpful. Here are a few of my favorite ground beef recipes:

Skinny Beef Stroganoff

Ingredients:

• 3 tsp. olive oil, divided use
• 1½ lbs. extra lean beef sirloin, cut into thin strips
• 1 medium onion, chopped
• 8 oz. sliced mushrooms
• 3 Tbsp. whole-wheat flour
• 4 cups low-sodium organic beef broth
• ¾ tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• 5 oz. dry whole-wheat egg noodles
• ½ cup reduced-fat (2%) plain Greek yogurt
• 2 Tbsp. parsley, finely chopped

Instructions:

1. Heat 1 tsp. oil in a large nonstick skillet over high heat.
2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Remove from skillet. Set aside.
3. Heat 1 tsp. oil in the same skillet over medium-high heat.
4. Add onion; cook, stirring frequently, for 3 to 4 minutes.
5. Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until most liquid is absorbed.
6. Add the remaining 1 tsp. oil; cook, stirring occasionally, for 1 minute.
7. Add flour; cook, stirring frequently until onion mixture is evenly coated.
8. Add broth slowly, stirring constantly. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring frequently, for 8 to 10 minutes.
9. Add beef and egg noodles. Mix well; cover. Cook for 8 to 10 minutes, or until noodles are soft. Remove from heat.
10. Add yogurt; mix well.
11. Serve garnished with parsley.

Slow Cooker Beer Chili

Ingredients:

• 2 Tbsp. olive oil
• 1½ lbs. extra lean beef chuck, cut into bite-sized pieces
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 cloves garlic, finely chopped
• 1 (15-oz.) can diced tomatoes, no salt added
• ¼ cup tomato paste, no sugar added
• 2 Tbsp. chili powder
• ¾ tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• 1 (15-oz.) can kidney beans, drained, rinsed

Instructions:

1. Heat oil in a medium nonstick skillet over high heat.
2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Reduce heat to medium-high.
3. Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Place beef mixture in a 3-quart slow cooker.
6. Add tomatoes, tomato paste, chili powder, salt, and pepper. Mix well; cover. Cook on high for 3 hours.
7. Add beans; cover. Cook for 1 to 1½ hours, or until beef is tender.

*Recipe Notes: 

To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:

• Turn 6-quart Instant Pot to high sauté setting.
• Heat oil to hot.
• Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned.
• Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
• Add garlic; cook, stirring frequently, for 1 minute.
• Add 1 cup water, tomatoes, tomato paste, chili powder, salt, pepper, and beans. Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 10 minutes.
• Follow the manufacturer’s guide for quick release, and wait until the cycle is complete. Carefully unlock and remove the lid, taking care that there is no remaining steam.

Burgers with Roasted Garlic and Rosemary

Ingredients:

• 1 whole garlic bulb
• 1 lb. 95% lean ground sirloin
• 1 medium zucchini, coarsely grated
• 6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded
• 1/4 tsp. sea salt
• 1/2 tsp. cracked black pepper
• 4 whole-grain hamburger buns
• 4 slices medium tomato
• 4 lettuce leaves
• 4 red onion slices

Instructions:

1. Preheat oven to 400° F.
2. Remove the outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of the bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.
3. Preheat grill or broiler to high.
4. When cool enough to handle, peel away the foil from garlic. Squeeze garlic into a large bowl.
5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.
6. Grill or broil patties for 4 to 6 minutes on each side, or until the desired doneness.
7. Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.

Beachbody Recipes for Dinner

Dinner time can feel stressful when you’re trying to lose weight and but you also need to feed your whole family something they will enjoy! Here are some recipes to kill two birds with one stone.

Rainbow Veggie Flatbread Pizza

Ingredients:

• 1 6½- inch whole-wheat pita (or whole-wheat flatbread)
• ¼ cup marinara sauce, no sugar added
• ¼ cup shredded mozzarella cheese
• ½ cup cherry tomatoes halved
• ¼ cup orange bell pepper, chopped
• ¼ cup yellow bell pepper, chopped
• 3 Tbsp. green bell pepper, chopped
• 3 Tbsp. broccoli florets, chopped
• 2 Tbsp. red onion, chopped

Instructions:

1. Preheat oven to 350º F.
2. Place pita on a large baking sheet.
3. Spread marinara sauce evenly on pita. Top evenly with cheese.
4. Starting at the edge of the pita, place an approximately 1½-inch circle of tomatoes around the edge of the whole pita. Continue with a 1-inch circle each orange bell pepper, yellow bell pepper, green bell pepper, and broccoli. Make sure each vegetable is touching the previous one. Place onions in the middle.
5. Bake for 5 to 8 minutes, or until cheese is melted.
6. Slice each pita into 4 slices. Serve immediately.

Breaded Chicken Tenders with Lemon and Broccolini

Ingredients:

• parchment paper
• ¼ cup whole-wheat flour
• ½ cup whole-wheat panko breadcrumbs
• 8 Tbsp. Parmesan cheese, grated, divided use
• 1 tsp. dried parsley
• ½ tsp. garlic powder
• 1 dash sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• ½ cup fresh lemon juice
• 1 tsp. lemon peel (lemon zest), finely chopped
• 4 cloves garlic, finely chopped
• ¼ cup butter (preferably grass-fed), melted
• 1 lb. raw chicken tenders
• 1 Tbsp. lemon-pepper seasoning (salt-free)
• 12 oz. broccolini
• 1 medium lemon, sliced (optional)

Instructions:

1. Preheat oven to 400º F.
2. Line large sheet pan with parchment paper. Set aside.
3. Place flour on a medium plate. Set aside.
4. Combine bread crumbs, 6 Tbsp. cheese, dried parsley, garlic powder, salt, and pepper powder in a small bowl; mix well. Transfer to a plate. Set aside.
5. Combine lemon juice, lemon peel, garlic, and butter in a medium bowl; mix well. Put aside ¼ cup of lemon juice mixture.
6. Dip each chicken tender in flour, completely coating, then lemon juice mixture, then bread crumbs; coating each evenly on all sides. Place chicken on the prepared baking sheet. (Discard any lemon juice mixture that has been used with raw chicken.)
7. Sprinkle with lemon pepper.
8. Bake for 10 minutes, turn chicken tenders.
9. Place broccolini on the side of the pan. Drizzle broccolini with 2 Tbsp. reserved lemon juice mixture and sprinkle with the remaining 2 Tbsp. cheese. Top chicken with lemon slices if desired. Bake for 10 to 12 minutes, or until chicken is no longer pink in the middle, and broccolini is tender-crisp.
10. Drizzle chicken with remaining 2 Tbsp. lemon juice mixture right before serving.

Spaghetti Squash Lasagna

Ingredients:

• Parchment paper
• 1 small spaghetti squash, (approx. 3½ to 4 lbs.)
• Nonstick cooking spray
• 4 cups all-natural marinara sauce
• 3 cups part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• ¼ cup finely chopped fresh basil (optional)

Instructions:

1. Preheat oven to 375° F.
2. Line large baking sheet with parchment paper. Set aside.
3. Cut spaghetti squash in half lengthwise. Remove seeds and membranes. 
4. Place spaghetti squash, cut side down, on a baking sheet. Bake for 40 to 45 minutes, or until tender. 
5. Reduce oven temperature to 350º F.
6. Scrape spaghetti squash flesh into stringy noodles.
7. Lightly coat a 4-quart baking dish with spray. 
8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
9. Evenly top with Parmesan cheese.  
10. Bake for 30 to 32 minutes, or until golden brown and bubbly.
11. Garnish with basil (if desired).  

*Recipe Notes: Store leftover lasagna in an airtight container, refrigerated, for up to 5 days, or in the freezer for up to 3 months.

Marinated Summer Veggies with Chicken Sausage

Ingredients:

• 2 tsp. olive oil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp fresh lime juice
• 2 cloves garlic, chopped
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 1 lb. green beans ends removed
• 2 medium zucchini, sliced
• 2 medium summer (crookneck) squash, sliced
• 1 cup halved cherry tomatoes
• 1 medium green bell pepper, sliced
• 1 medium red onion, sliced
• 4 cooked chicken sausages, sliced
• 2 Tbsp chopped fresh basil

Instructions:

1. To make the marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend.
2. Season with salt and pepper, if desired; whisk to blend. Set aside.
3. Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowel). Add marinade; shake to blend. Let sit for 30 minutes.
4. Preheat grill or broiler to high.
5. Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly.
6. Grill or broil for 4 to 8 minutes, turning occasionally until vegetables begin to soften.
7. Sprinkle with basil before serving.

Beachbody Recipes for Dessert.

Dessert does not have to be a dirty word. It can be both delicious and healthy, here is how.

Peanut Butter Shakeology Cups

Ingredients:

• ¼ cup dark chocolate morsels
• 2 scoops Chocolate Plant-Based Vegan Shakeology
• 1 Tbsp. psyllium husk powder
• ½ cup pumpkin puree
• 6 tsp. all-natural smooth peanut butter, divided use

Instructions:

1. Prepare twelve mini muffin cups by lining with muffin papers.
2. Place morsels in a microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough.
4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.
5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
6. Freeze for 30 minutes, or until chocolate hardens.
7. Serve immediately, or store in an airtight container in the refrigerator for up to three days until ready to eat.!

Coco-Loco Wonder Whip

Ingredients:

• 1 cup reduced-fat (2%) plain Greek yogurt
• 1 Tbsp. unsweetened shredded coconut
• 1 Tbsp. cacao nibs
• 2 tsp. pure cacao powder
• 1 tsp. pure vanilla (or coconut) extract
• Pure maple syrup (or raw honey*) (to taste; optional)

Instructions:

1. Combine yogurt, coconut, cacao nibs, cacao powder, extract, and maple syrup (if desired) in a medium bowl; mix well.

*Recipe Notes: You can use any natural sweetener of your choice.

**Do not feed honey to children younger than 1 year.

If you feel like you are wanting more recipes, tips, and tricks to living your healthiest life, I have lots more tips where those came from. All of my meal plans include access to hundreds of recipes and short, easy, all levels workouts. If you have any specific recipes you would like or fitness program questions, always feel free to reach out to me. 

“Sarah Savino is my recommended Wellness and Nutrition Coach who resides in Colorado but has a community of clients she guides and manages nationally. She has her frequent retreats that her clients are encouraged but not required to attend and someone who knows first hand how it is to be overworked and overweight. She is a living truth that once within the right community and with the right guide, everything is possible. She can be reached thefitphilanthropist@gmail.com and facebook.com/sarah.savino IG- the_fit_philanthropist ”- Dr. Shakib, your Irvine Posture Chiropractor