Recipes for Weight-Loss 101



Avocado Egg Boats


  • 2 ripe avocados, pitted and halved
  • 4 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 3 slices bacon
  • Freshly chopped chives, for garnish


Preheat oven to 350°. Place avocados in a baking dish, then crack eggs into a bowl. Using a spoon, transfer yolks to each avocado half, then spoon in as much egg white as you can fit without spilling over.

Season with salt and pepper and bake until whites are set and yolks are no longer runny, about 20 minutes. (Cover with foil if avocados are beginning to brown.)

Meanwhile, in a large skillet over medium heat, cook bacon until crisp, 8 minutes, then transfer to a paper towel-lined plate and chop.

Top avocados with bacon and chives and serve with a spoon.



FRO-yo Fruit Bites


  • 1 1/2 cup Plain yogurt
  • 1/4 cup Whole milk
  • 2 tsp. Honey
  • 1/2 tsp. Pure vanilla extract
  • 1/2 cup Blueberries
  • 1/2 cup Strawberries, quartered
  • 1/2 cup Raspberries



In a medium bowl, combine yogurt, milk, honey and vanilla and whisk until smooth.

In an ice tray, distribute fruit in each of the cube molds.

Spoon yogurt mixture over fruit, filling molds completely. Freeze for 5 hours, or until frozen solid.



Taco Stuffed Peppers


  • Extra-virgin olive oil
  • 1/2 Onion, chopped (about 1 cup)
  • 1 Clove garlic, minced
  • 1 lb. Ground beef (or any lean protein)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. Chopped cilantro
  • 1 tsp. Chili powder
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Smoked paprika
  • 3 Bell peppers, halved (seeds removed)
  • 1 cup Shredded Cheddar
  • 1 cup Shredded Monterey Jack
  • 1 cup Shredded lettuce
  • Pico de gallo, for serving
  • Hot sauce, for serving
  • Lime wedges, for serving


Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.



Boom Boom Broccoli

  • 3 tbsp. Extra-virgin olive oil
  • 2 tbsp. Sweet chili sauce
  • 1 tbsp. Sriracha
  • Juice of 1 lime
  • 2 Large broccoli heads, cut into florets
  • kosher salt
  • Freshly ground black pepper



Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha and lime juice.

On a large baking sheet, toss broccoli in sauce until fully coated. Season generously with salt and pepper. Roast until slightly charred and tender, about 20 minutes. Serve warm.



Broiled Salmon with Spinach & Feta Saute


  • 4 skinless salmon fillets
  • Coarse salt
  • Ground pepper
  • 1 tbsp. olive oil
  • 2 Bag baby spinach
  • 1/2 cup feta
  • 1/3 cup Pine nuts
  • 2 tsp. Fresh lemon juice


Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.

Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.



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