Spring Wellness Renewal Challenge

A full day of recipes!

I know that not everyone here participates in every single challenge we offer so we thought it would be good to put together a full challenge day of recipes to share the love!

We are 2 weeks into our Spring Challenge, and the recipes below have been some fan favorites! Did you know it’s never too late to join a challenge? You will receive all the same content and information dripped out over the same time as our live challenge participants. So you can always purchase a challenge and go at your own pace!

Let’s dig in:

Breakfast

SUPER BLUE SMOOTHIE

• ½ cup frozen mango

• 1 cup frozen wild blueberries

• 4 cubes or pucks of steamed greens

• 2 Tablespoons flax seed

• 6 ounces of unsweetened almond or nut milk

• Blue spirulina powder (optional)

• Drizzle local honey

• Scoop of collagen

• Ice, if needed

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Lunch

TZATZIKI CHICKEN SALAD

Ingredients

• 1 medium cucumber, peeled, grated, and squeezed of excess moisture

• ¾ cup plain Greek yogurt

• 2 Tablespoons freshly chopped dill

• 1 Tablespoon fresh lemon juice

• 1 clove garlic, minced

• Sea salt and black pepper, to taste

• 4 cups cooked, shredded chicken breast (Vegetarian: 4 cups chickpeas, roughly chopped)

• ½ small red onion, diced

• ½ cup grape tomatoes, chopped

For serving:

• 2 brown/wild rice cakes or a handful of gluten-free crackers

• Tomato slices

On the side: Unlimited, raw, colorful, non-starchy veggies

Directions

Add all ingredients except the chicken, onion, and tomatoes to a large mixing bowl and stir to combine well. Add the remaining ingredients and toss everything until well-coated. Have 1½ servings of salad on 2 brown/wild rice cakes topped with a slice of tomato (or with a handful of gluten-free crackers) and, on the side, veggies.

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Snack

GLUTEN-FREE PIZZA BITES

Makes 12 pizza bites; 2-3 bites per serving

Ingredients

For the crust:

• 1½ cups finely ground almond flour

• 1 cup arrowroot flour

• 1 teaspoon baking powder

• ½ teaspoon sea salt

• 2 eggs

• 2 Tablespoons olive oil

• 1-2 Tablespoons cold filtered water, as needed

For the pizza:

• Marinara sauce

• Italian seasoning

• Green onion, chopped

• Uncured pepperoni or turkey pepperoni chopped (Vegetarian: omit pepperoni and serve with 2 hard-boiled eggs or ½ cup roasted chickpeas)

• Mozzarella cheese, shredded

Directions

Preheat the oven to 400 degrees. Line a muffin tin with silicone baking cups. Set aside.

In a medium bowl, add the almond flour, arrowroot flour, baking powder, and salt. Mix until combined. Then add the eggs and olive oil. Add the cold water if needed, one tablespoon at a time. The final dough should be slightly stickier and biscuit-like.

Split the dough evenly between the 12 muffin cups (about 1 tablespoon each). Press the dough down into the cups using oiled hands or a spoon. Bake the crust for 10 minutes.

Once the crust is baked, remove from the oven and spread marinara sauce on the top of each of the 12 crusts. Next, sprinkle on Italian seasoning, green onion, pepperoni, and mozzarella cheese. Bake the pizza bites for another 5 minutes or until the cheese is melted and the crust is slightly golden around the edges.

Allow the pizza bites to cool for 1-2 minutes before removing from the pan. Enjoy!

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Dinner

SHEET PAN BEEF & BROCCOLI

Serves 4

Ingredients

For the marinade:

• 3 cloves garlic, grated

• 1-inch knob fresh ginger root, grated

• ¼ cup fresh cilantro, chopped

• 2 Tablespoons chives or green onions (plus more for garnish)

• ¼ cup coconut aminos

• ¼ cup avocado oil

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

For the meat and veggies:

• 1.5 lbs grass-fed beef steak (flank, flat iron, or skirt), thinly sliced against the grain into bite-size pieces

• 4 cups broccoli florets

• 2 cups baby bella mushrooms, quartered

For serving: 2 cups jasmine/basmati/brown rice, extra chives/green onion, toasted sesame seeds

Directions

Preheat the oven to 425 degrees. Line an extra-large sheet pan or two medium sheet pans with parchment paper and set aside.

Add the ingredients for the marinade to a high-power blender or food processor. Pulse until smooth.

Place the beef in a shallow dish or gallon Ziploc bag and pour ½ the marinade over it. Marinate for at least an hour, but preferably overnight.

Spread the veggies over the sheet pan, drizzle the remaining marinade over them, tossing to coat. Add the beef, making sure to space everything evenly so the ingredients roast rather than steam. Place the pan(s) in the oven and cook for 10-12 minutes. Then turn the oven to broil and cook for another 2 minutes.

Serve over rice, garnish with chopped chives/green onion, and a sprinkle of toasted sesame seeds.