February Focus Sweat Challenge
Recipe Archive

STOVETOP GRANOLA

INGREDIENTS
serves one
1 TSP coconut oil
1/3 C rolled oats
2 TBSP chopped nuts
< 1 TBSP honey
big sprinkle cinnamon
pinch salt

DIRECTIONS
Melt coconut oil in a skillet, then add rolled oats and nuts. Stir to coat, then sprinkle in cinnamon. Drizzle honey over the top, add a pinch of salt, and stir until completely combined. Taste; add more honey or salt if needed. Let cool on a sheet of parchment paper or a plate before storing. Granola can be stored in a tightly lidded jar for up to a week.

THE BEST PANCAKES EVER

These pancakes are full of fiber and have almost 40 grams of protein per recipe. They taste just like buttermilk pancakes, but are actually good for you and won’t leave you wanting to take a nap afterwards. They also take about 2 minutes to throw together.

INGREDIENTS
serves 1-2

3 large eggs
1/2 C cottage cheese
1/2 C rolled oats
1 date or 1/2 TBSP honey
pinch salt

DIRECTIONS
Combine all ingredients in a blender and blend on high until completely smooth. Make pancakes as you usually would!

RAINBOW SCRAMBLE

4 servings of veggies in one awesome breakfast.

INGREDIENTS

1 small bell pepper, seeded and finely chopped
1 TBSP olive oil
2 large eggs
squeeze lemon juice (optional)
1 large handful spinach
1 oz of your favorite cheese (optional)
1 handful fresh arugula
salt and pepper
Smoked paprika and/or cayenne (optional)

DIRECTIONS
Steam the spinach by wrapping it in a damp paper towel and microwaving on high for 45-50 seconds. Let cool slightly, then roughly chop.

Heat olive oil in a large skillet and add bell pepper when hot; cook, stirring often, until pepper is tender and slightly charred, 4-5 minutes.

Meanwhile, whisk eggs together in a medium bowl and add a squeeze of lemon juice (it keeps them fluffy). Add a big pinch of salt and pepper, the cheese (optional) and the spinach and whisk again. Add the eggs to the bell pepper in the pan, and scramble until cooked through.

Eat eggs hot atop a bed of fresh arugula, sprinkled with smoked paprika and/or cayenne.

“BANANA BREAD” OATMEAL

INGREDIENTS
serves 2

1 C old-fashioned rolled oats
water
1 very ripe or frozen and thawed banana, mashed
cinnamon
pinch salt
fruit, nuts and seeds

DIRECTIONS
Add rolled oats to a medium sauce pan and cover with 1/2 inch of water. Bring to a simmer over medium heat, adding more water if needed, until cooked. Mix the banana, a big pinch of cinnamon, and a small pinch of salt into the oatmeal. Top with fruit, nuts, and seeds of your choice.

TURKEY BURGER MEATBALLS

INGREDIENTS
makes 20-24

16 oz ground turkey (shoot for 94%-ish fat and try to avoid 100% ground turkey breast; they won’t be as moist if there isn’t a bit of fat in there)
2 garlic cloves, minced
5-6 oil-packed sun-dried tomatoes (without oil), finely chopped
1 extra large handful spinach, steamed and finely chopped
3-4 sprigs parsley, finely chopped (optional)
1.5 TSP salt
Pinch black pepper

DIRECTIONS
Preheat oven to 350 F and line a rimmed baking sheet with parchment paper. Combine all ingredients in a medium bowl and mix together completely. Using a melon baller or your hands, form turkey into meatballs slightly smaller than a golf ball and place 2 inches apart on the baking sheet. Bake for 20 minutes, then let cool slightly.

Enjoy fresh out of the oven, or store in the fridge for up to 3 days and enjoy cold. Meatballs can also be made in batches over a few days; store the turkey mixture in a lidded container until ready to bake.

Optional dipping sauce: in a small bowl, mix together a large spoonful greek yogurt, the juice of half a lemon, one grated garlic clove, and a pinch salt. Thin with a bit of water if needed.

HOMEMADE PEANUT BUTTER CUPS

INGREDIENTS
makes 6 large or 10-12 small

1/4 C pure maple syrup
1/4 C coconut oil
1/3 C raw cacao powder or unsweetened cocoa powder
All natural, unsweetened peanut butter

DIRECTIONS
Whisk together maple syrup and coconut oil in a small sauce pan over medium heat until melted and combined. Add cacao/cocoa powder; whisk until combined. Remove from heat and let cool 1-2 minutes.

Line a muffin tin with cupcake liners (about 6 if using a large muffin tin, or 10-12 if using a small muffin tin). Using a spoon, divide about 1/3 of the chocolate mixture between the liners. Freeze for 15-20 minutes or until firm.

Remove from freezer and place a dollop of peanut butter in each cup (about 1 - 2 TSP each) and smooth with the back of a spoon. Divide remaining chocolate mixture over the top of each cup to cover the peanut butter. Freeze another 15-20 minutes until set. Sprinkle with sea salt before enjoying (optional) and keep the peanut butter cups stored in the freezer - they should be eaten frozen.

STRAWBERRY “SOFT SERVE”

INGREDIENTS

24 oz frozen strawberries
14 oz sweetened condensed milk
pinch salt

Toss all ingredients in a food processor except about 1/3 of the strawberries and process until almost smooth. Then, add the remaining strawberries and process until completely smooth. Taste, and add more salt if needed. Keep stored in the freezer for up to a month.

HEALTHIER CHOCOLATE CHIP COOKIES

INGREDIENTS
makes 6-8

1.25 C almond flour
1/2 C pure maple syrup
1/4 C + 1 TBSP all-natural, unsweetened peanut butter (or any other nut butter of choice)
1 TSP vanilla extract
1/2 TSP baking soda
Pinch salt
Chocolate chips (any amount, although we like to use a lot!)

Preheat oven to 350 F. In a medium bowl, mix together all ingredients except chocolate chips until smooth. Add chocolate chips and mix until combined.

Line a baking sheet with parchment paper. Roll cookies into golf ball-sized balls and place 2 inches apart on cookie sheet. With the back of a greased spoon or fork, flatten balls into cookies. Bake for 9-11 minutes or until golden.

BANANA PEANUT BUTTER “ICE CREAM”

INGREDIENTS
serves one

1 medium frozen banana, broken into a few pieces
2-4 TBSP oatmilk or any type of milk
Big scoop unsweetened peanut butter

Blend frozen banana and 2 TBSP oatmilk/milk in a high powered blender until combined but still chunky, adding in more milk if needed. Add the peanut butter and blend until completely smooth. Enjoy immediately - this “ice cream” will not keep in the freezer.

VANILLA CHIA PUDDING

INGREDIENTS
serves 4-6

1 C raw cashews, soaked in water for 4-6 hours* then drained
3 C water
3-4 pitted dates (start with 3, and add a 4th only if needed)
1 TSP pure vanilla extract
1 TSP cinnamon
Pinch salt
1/3 C chia seeds

Make cashew milk by blending all ingredients except chia seeds together in a blender until completely smooth. Taste for sweetness and salt and add another date/pinch more salt if needed.

Pour the cashew milk into a large bowl and whisk in the chia seeds until combined. Let rest for a few minutes, then whisk again, ensuring no chia seeds remain stuck to the bottom of the bowl.

Cover and refrigerate for 2+ hours to allow the chia seeds to bloom and the pudding to thicken. When ready to enjoy, top with fresh berries, toasted nuts, and/or cinnamon. Pudding will keep in the fridge for up to 4 days.

*soaking cashews makes them more digestible and also results in a much smoother pudding. However, the soaking step can be skipped if needed - just blend the cashew milk for a bit longer for a smooth consistency.

TURKEY BOLOGNESE

INGREDIENTS
serves 4

2 TBSP olive oil
1/2 medium onion, finely chopped (about 1/2 - 3/4 C)
5 cloves garlic, peeled and very thinly sliced
2 TBSP tomato paste
16 oz ground turkey
1-15 oz can crushed tomatoes (or half of a 28 oz can)
2 large handfuls spinach
4 oz fresh mozzarella (or more), chopped
Fresh basil, chopped (optional)
Salt

In a large saute pan, heat 2 TBSP olive oil over medium heat. Add the onion and saute until translucent, stirring often, 7-8 minutes.

Meanwhile, steam the spinach by wrapping it on all sides in a damp paper towel and microwaving on high for 45-50 seconds. Let cool slightly, then chop.

When the onion is translucent, add the garlic and stir until fragrant, about 1 minute, then add the tomato paste and stir to mix completely. Add the turkey and a pinch salt to the pan and cook until browned, stirring often and breaking up into very small pieces with a wooden spoon or similar. Add tomatoes, stirring often, until hot.

Reduce heat to low, add the spinach and mozzarella and another pinch salt and toss to combine. Continue heating the sauce over low until the mozzarella is melted, about 1 minute. Taste and add more salt if needed.

Enjoy with a big bowl of pasta, or atop roasted squash (see recipe, below!) and top with basil (optional). Extra bolognese can be kept in the fridge for up to 3 days.

ROASTED WINTER SQUASH

We love it with quinoa, chopped green onion, parsley and good olive oil; tossed into a hearty green salad; and eaten in place of pasta with turkey bolognese (see above recipe) or homemade tomato sauce.

INGREDIENTS

2 delicata squash, cut lengthwise, seeded, then cut crosswise into half moons (you don’t need to peel it!)
OR any other type of winter squash, peeled and cut into 1 inch cubes
2 TBSP olive oil
Salt

Preheat the oven to 375 F. In a medium bowl, toss squash with olive oil and a generous pinch of salt. Spread in one even layer on a rimmed baking sheet, or use two baking sheets if needed to avoid overcrowding, which will cause the squash to steam rather than roast.

Bake for 20-25 minutes, tossing once, until tender. Then, turn the broiler on to high and broil for 1-2 minutes, until squash is slightly browned and bubbly.

Enjoy immediately or store in the fridge for up to 5 days.

AVOCADO TOAST WITH JAMMY EGGS

INGREDIENTS

1 slice good bread (our pick: dense whole wheat or a crusty french loaf)
1-2 large eggs
1/2 ripe avocado
Red pepper flakes
Salt (we recommend flaky sea salt if you have it)
Drizzle olive oil

Fill a small sauce pan with water and bring to a boil over medium-high heat. When boiling, reduce heat to medium, and carefully add egg(s) to the pot using a spoon (dropping them in, even carefully, may cause them to crack). For soft boiled eggs, cook for 6 minutes. For jammy eggs, cook for 7-8 minutes.

Remove egg(s) from heat and submerge in cold water to cool, about 5 minutes. Carefully peel the eggs under cold running water and pat dry.

Meanwhile, toast the bread. When hot, smear it with the avocado. Top with the egg(s) and smash with a fork or slice with a knife. Top with salt, a sprinkle of red pepper flakes, and a drizzle of olive oil.

Tip: make a batch of eggs ahead of time and store in the fridge for up to 4 days. To warm the eggs slightly before eating, submerge them in a glass of hot water for a few minutes before peeling.

KALE, RADICCHIO + FARRO SALAD

We shared this salad in the ONX Insider last month, and wanted to share it here again in case you forgot about it (or haven’t made it yet). It’s truly our favorite salad, and even better, it can be made ahead (dressed!) and stored in the fridge for up to 5 days for the easiest, veggie-packed lunch.

Feel free to sub red cabbage for radicchio!

INGREDIENTS
serves 4-6

1 bunch green kale, de-ribbed and chopped
1 small head radicchio or red cabbage, cored and sliced
1 cup farro, rinsed
1/4 C pine nuts or chopped walnuts
Avocado and freshly-grated parmesan (optional)

3 garlic cloves, minced or finely chopped
1/3 C fresh lemon juice
3 TSP white miso paste
1/2 C extra virgin olive oil
1/2 TSP-ish salt

Place farro in a medium saucepan and cover with an inch of water. Bring to a boil, then reduce to a simmer, stirring occasionally and adding 1/4 C water as needed until farro is tender and slightly creamy. Stir in a pinch of salt and cool completely.

Meanwhile, make the dressing: place garlic, lemon juice, miso and salt in a lidded jar (like a mason jar) and whisk and mash together with a fork or small whisk until miso is softened and incorporated into the juice. Add the olive oil, cap the jar, and shake vigorously until completely combined.

Place kale in a large bowl and drizzle with about 1/3 of the dressing. Massage the dressing into the kale leaves for 30-45 seconds until kale is coated and tender (important step for flavor, as the dressing will not cling to the kale if this isn’t done). Add the radicchio, farro and nuts to the kale and pour on remaining dressing. Toss well to coat.

When ready to eat, top with chopped avocado and fresh parmesan cheese. Store extras in the fridge (without avocado and parm) for up to 5 days.

Recipe adapted from Run Fast, Eat Slow