One of the most popular components of our 60day Challenge program plan is the recipes. Our current library of 150-plus delicious and healthy recipes gets added to each challenge, with this run offering 10 new and seasonal recipes for participants to enjoy.
When it comes to recipes, there tends to be three categories that are often the most popular: breakfasts, snacks, and desserts. As a dietitian and personal trainer, I would say that these categories also tend to be the most troublesome for those trying to maintain a healthy-eating routine.
I’d love to share a sneak peek of a few of the new recipes coming out for our next 60day — including healthy options for each of those potentially problematic categories. I’m particularly excited about the kid-friendly (and egg-free!) breakfast recipe that’s currently on heavy rotation in my household.
Try the recipes below. If you enjoy them and are interested in getting more, you can find information on and details around registering for the 60day Challenge here.
Oatmeal Cream Pie Shake
Makes one serving
Prep time: 5 minutes
- 1/3 banana
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 tbs. almond butter
- 1 serving vanilla Life Time Grass-Fed Whey Protein Powder
- 1/4 cup instant rolled oats
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1 tbs. brown sugar replacement, such as erythritol or stevia
- 1 cup almond milk
- 3 to 5 ice cubes
- Combine all of the ingredients in a blender and blend on high until smooth. Note: Additional liquid (almond milk or water) may be needed if using vegan protein powder.
Nutritional Info: Calories 390 | Protein 31 | Carbs 35 | Fat 16
Rocky Road Protein Squares
Makes 12 bars
Prep time: 10 minutes
Cook time: 30 minutes refrigeration time
- 2 servings chocolate Life Time Vegan Protein Powder
- 1/4 cup powdered natural sweetener, such as erythritol or stevia
- 1/4 cup coconut flour
- 2 tbs. pastured butter or coconut oil
- 1/4 cup mini marshmallows
- 1/4 cup mini dark chocolate chips (low sugar if possible)
- 1/2 cup nut butter, unsweetened and warmed
- 1 tsp. vanilla extract
- 1/4 cup pecans, finely chopped
- In a medium bowl, mix together the protein powder, sweetener, and coconut flour.
- In a saucepan over low heat (or double boiler), melt together the butter or coconut oil with the marshmallows and chocolate chips, stirring frequently to prevent burning.
- Add the nut butter and vanilla to the saucepan, mix vigorously, then quickly fold the mixture into powders. Use oil on your hands or a spatula to prevent sticking.
- Press into an 8×8 pan lined with parchment paper, sprinkle with pecans for garnish, and refrigerate for 30 minutes before cutting into squares.
Nutritional Info: Calories 166 | Protein 7 | Carbs 8 | Fat 12
Oven-Roasted Sausage, Sweet Potatoes, and Grapes
Makes four servings
Prep time: 4 minutes
Cook time: 20 minutes
- 1 pound spicy Italian sausage, cut into 1-inch cubes
- 3 sweet potatoes, peeled, cut into 1-inch cubes
- 1/2 bag (8 oz.) red seedless grapes
- 5 tbs. balsamic vinegar
- 1 tsp. coconut oil or ghee
- Salt and pepper to taste
- Preheat oven to 400 degrees F. Line two baking sheets with foil and grease with coconut oil or ghee (you can also use one baking sheet and make two batches).
- In a large bowl, combine the Italian sausage, sweet potatoes, and grapes, and mix in about 2.5 to 3 tablespoons of the balsamic vinaigrette. Stir the ingredients and gradually add more balsamic vinaigrette as needed until the mixture is well coated (avoid overcoating with excess vinaigrette).
- Pour half of the ingredients onto the baking sheet. Pour enough so that it’s an even layer, and use the remaining ingredients on the second pan (or make as a second batch). Bake for 15 minutes, stir the mixture, and then bake for another 15 to 20 minutes, or until sweet potatoes can be easily pierced with a fork.
Nutritional Info: Calories 315 | Protein 25 | Carbs 31 | Fat 12