Summer Challenge Healthy Recipes: Roasting, Baking and a Little Blending

This summer we don’t only want to challenge you in the studio, but we want to challenge you in the kitchen! Therefore, each week for our #summerchallenge we will be uploading 4 healthy recipes: breakfast, lunch, dinner and a snack. We want you to challenge yourself to incorporate these new, healthy recipes into your lifestyle as you not only take care of your body with physical activity but with what you place inside your body. These recipes are fun and healthy, so grab your grocery list, gather your girls and let us know which recipes you like best!




Strawberries and Cream Overnight Porridge


·       1 cup gluten-free rolled oats

·       1 cup unsweetened almond milk

·       2 tablespoon coconut cream (optional)

·       1 6-ounce container plain yogurt (coconut or grass-fed dairy)

·       1 teaspoon vanilla extract

·       2 tablespoons flax meal

·       2 tablespoons chia seeds

·       1 pinch of salt

·       1 tablespoon coconut sugar

·       ¾ cup frozen or fresh strawberries


·       Combine all ingredients in a high-speed blender or food processor and puree until smooth.

·       Empty in a bowl.

·       Cover and refrigerate overnight before consuming.

·       Optional toppings-

o   Sliced banana

o   Sliced strawberries

o   Coconut flakes

o   Almond butter

o   Peanut butter

o   Chocolate chips

o   Cinnamon

o   Sunflower seeds

o   Other berries




Roasted Vegetables with Quinoa (serves 2)


·       ½ butternut squash, peeled and diced

·       20 brussels sprouts, trimmed and halved

·       ¼ cup melted coconut oil or extra-virgin olive oil

·       Coarse salt and freshly ground pepper

·       1 teaspoon smoked paprika (pimenton)

·       ¼ cup plus 2 tablespoons water

·       ½ cup quinoa, rinsed and drained

·       1 garlic clove

·       2 tablespoons tahini

·       3 tablespoons apple cider vinegar

·       ¼ cup snipped fresh chives

·       ¼ cup chopped fresh flat-leaf parsley leaves

·       ¼ cup chopped fresh cilantro leaves

·       2 ½ cups baby spinach


·       Preheat oven to 425 degrees fahrenheit. On a rimmed baking sheet, toss squash and brussels sprouts with 2 tablespoons oil; season with salt and paprika. Roast vegetables, tossing halfway through, until golden and tender, 25 to 30 minutes

·       Meanwhile, bring ¾ cup water, the quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat, cover, and simmer until liquid has been absorbed and quinoa is tender but still chewy, about 15 minutes. Transfer to a bowl; fluff with a fork.

·       Pulse garlic, tahini, vinegar, remaining 2 tablespoons oil, remaining 2 tablespoons water, the chives, parsley and cilantro in a food processor until smooth. Season with salt and pepper. (vegetables and sauce can be refrigerated, in separate airtight containers, up to 3 days.)

·       In a bowl, toss roasted vegetables with quinoa and 2 tablespoons sauce. Toss each serving with spinach, and season with salt and pepper.




Baked Lemon Chicken


·       4 boneless skinless chicken breasts

·       3 tablespoons butter

·       ⅓ cup chicken broth

·       4 tablespoons fresh lemon juice

·       1 tablespoon honey

·       2 teaspoons minced garlic

·       1 teaspoon italian seasoning

·       Salt and pepper to taste

·       Optional: fresh rosemary and lemon slices for garnish


·       Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.

·       Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.

·       In a small bowl whisk together chicken broth, lemon juice, honey, garlic, italian seasoning, and salt and pepper.

·       Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.

·       Garnish with fresh rosemary and lemon slices if desired and serve.





No Bake Energy Bites (makes 20-25 balls)


·       1 cup (dry) old fashioned oats

·       ⅔ cup toasted coconut flakes

·       ½ cup peanut butter

·       ½ cup ground flax seeds

·       ½ cup semisweet chocolate chips (or vegan chocolate chips)

·       ⅓ cup honey or agave nectar

·       1 tablespoon chia seeds

·       1 tablespoon vanilla extract


·       Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour (or until chilled).

·       Once chilled, roll into balls of whatever size you like (typically about 1 inch in diameter)

·       Store in an airtight container and keep refrigerated for up to 1 week.


We hope you enjoy these recipes! Make sure to tag us on social media if you make them to earn that extra sticker!