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Bren&Michele Recipe Blog:)
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Bren&Michele Recipe Blog:)
10/18/12 4:07 AM
Hi. I'm Bren Harmon a new Beachbody Coach. I signed up under Michelle Howard. We are starting this thread to collect recipes for the whole family. I don't know about you, but we get tired of having to fix one meal for our family and one for ourselves. We are busy moms and don't have time to mess with that.

Our goal is to collect as many healthy recipes here to help our ourselves and other busy moms and dads.

We are looking forward to seeing your kitchen creativeness come alive on this thread.

Bren & Michelle
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RE: Bren&Michele Recipe Blog:)
10/18/12 5:40 AM as a reply to Newmerocks.
Spinach Tomato Pesto Pizza


| Print |


User Rating: / 1

Recipes - Vegetarian

Incorporating vegetables is a great way to make a family favorite a lot healthier. This pizza is a delicious way to make sure that kids get their veggies!


1 garlic clove, peeled

3 cups spinach leaves, chopped

2 cups fresh basil, chopped

¼ cup walnuts or pine nuts

½ cup freshly grated Parmesan cheese

¼ cup extra virgin olive oil

1 (16 oz) package fresh whole wheat pizza dough

1 cup shredded part skim mozzarella cheese

1-2 medium tomatoes, diced or sliced


Put garlic in a food processor and mince. Add spinach, basil, nuts and Parmesan. Puree. Slowly add olive oil and scrape down sides of bowl as needed. Salt to taste.

Preheat oven to 425 degrees. On a floured surface, roll out pizza dough into one large pizza or cut off a few pieces and roll out small individual pizzas. Spread with about three fourths of the spinach basil pesto and top with mozzarella cheese and tomato. Bake for 10 – 12 minutes until cheese has melted and crust is browned. Makes 6 servings.

Nutritional Information (per serving): Calories: 382, Carbs: 36 g., Fat: 18 g., Protein: 16 g., Fiber: 5 g.
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Fast & Yummy Stir Fry
recipe healthy
10/18/12 11:17 AM as a reply to Newmerocks.

Bag of Uncle Ben's microwave rice: wild and whole grain is my favorite.

*1 bag works for my family of 3. If your family is bigger get enough bags to feed everyone because they will LOVE this.

Bag of stir fry veggies from the frozen section OR my favorite a mixture of fresh veggies pre chopped by our grocery store.

*Again, make sure to get enough for the size of your family!


Chicken fajitas meat in the frozen meat section of your local grocery store.

*Make sure to get enough to feed your family.

Olive oil.

*I prefer the extra virgin olive oil, but what ever your preference is...USE THAT!

*Sea salt to taste.

*Black pepper if you like it a little spicy!

*Soy sauce reduced sodium. I prefer NO soy. My daughter, Megan, loves the soy.



In a large skillet pour 2 table spoons of the olive oil and heat up the pan. *I usually use medium heat because the hot oil combined with the chicken splatters.

Once the oil gets hot add in your chicken. *Chicken cooks faster when it's covered, but be careful and don't let it stick to the bottom of the pan. If your pan gets too dry add a little water to keep your meal from sticking to the pan.

Once the chicken is nice and hot add in your veggies. Stir it all together and cover for 2 minutes then stir the veggies and meat until the veggies get hot enough.

Cook the rice in the microwave according to the directions.

Once every thing is cooked: Put a cup of rice on each plate and then spoon the veggies and chicken over it.

And waaaa have a yummy healthy dinner in 15 minutes or less and NOT a lot of dishes. I know this mom LOVES THAT!!


To figure up calories, fat, carbs, protein, etc... Look at the packages you purchase to calculate that.


Next time I make it I'll try to remember to take a picture and post it here with the recipe.

In His Name,
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RE: Primal PASTA
10/18/12 12:24 PM as a reply to mhoward.
well. this one is very simple.

make a nice meaty spaghetti sauce. Use good cheese and make it thick. thicker the better. use grass fed beef (ground) if you are one of the low fat wienies, you can substitute ground turkey. yuch. lol

instead of noodles, we use one of 3 different option:

1) Steamed Broccoli. make sure it is well steamed and drained. only downside of broccoli is that you will get more water.

2) shredded steamed cabbage. (or boiled cabbage) again, water is bit of an issue, but not bad if you drain well.

3) best is of course spaghetti squash. it is pretty much seasonal, but if you bake the squash, it is perfect complement to the sauce. it is our favorite option.

It really eats more like a good stew than spaghetti, but still yummy when you are doing low carb. very filling and give you that warmth.
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RE: Primal PASTA
10/21/12 3:41 PM as a reply to primalfamily.
figured with the hoildays approching and dessert that is only 120 calories per bar.

pumpkin spice bars.. 2 cups sugar(i used steveie) 4 eggs 1 cup oil 1 can pumpkin 2 cup flour, 2 teaspoon baking power, 2 teaspoon cinnamon 1 cup raisns . mix all together sift in flour little at a time. bake 350 cook for 45 mintutes. cool on wire rack for 2 hour .
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RE: Primal PASTA
10/22/12 3:40 AM as a reply to Newmerocks.
Spicy Lentils and Rice in Cabbage Leaves (modified a few things from a recipe I have) 3 cups green lentils 1 bunch chard 2 large shallots 1 jalepeno pepper, seeded 3 cloves garlic 2 tbsp fresh ginger 1 tbsp coconut oil 2 teaspoons mustard seeds 2 teaspoons curry powder 1 teaspoon garam masala cooked brown rice napa cabbage leaves (or whatever cabbage leave you want) add lentils and water to a large pot and bring to a boil. reduce heat to a simmer, cover, and cook for 40 minutes. drain lentils through a fine mesh colander once cooked. place the chards, shallots, jalepeno pepper, garlic, and ginger into a food processor fitted with the s blade. proces until all of the ingredients are minced. set aside. heat a large deep skillet over medium heat. add the oil and mustard seeds, saute for a few seconds, add the curry powder and garam masala, saute for a few more seconds. add the processed chard mixture to the skillet and saute for a few minutes, stirring frequently. add cooked lentils into the skillet, and stir. serve with brown rice and cabbage leaves, I topped mine with fresh mango slices.

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RE: Bren&Michele Recipe Blog:)
10/22/12 3:41 AM as a reply to Newmerocks.
Banana Hemp Avocado Oats 1/3 cup oats dash of nutmeg dash of cinnamon 1 banana 1 medium avocado mashed 1 tbsp hemp hearts (also called hemp seeds) 1/4 cup egg whites mix your oats, nut meg, cinnamon with 1/2 cup water and microwave. mix in half a mashed banana, and mashed avocado, add liquid egg whites, add some of your hemp hearts, microwave for another 40 seconds. Top with rest of banana, sprinkle rest of hemp hearts, and more nut meg.
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RE: Bren&Michele Recipe Blog:)
10/22/12 3:42 AM as a reply to Newmerocks.
Spiced Butternut Squash Bread (adopted from a recipe I found - gluten and dairy free for any of you who are gluten and dairy free) Dry Ingredients 2 1/2 cups freshly ground buckwheat flour 3/4 cup tapioca flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 tbsp pumpkin pie spice Wet ingredients 2 cups cooked butternut squash 3/4 cup coconut sugar 1/2 cup melted coconut oil 3/4 cup apple cider or apple juice 1/4 cup ground chia seeds 2 teaspoons vanilla extract Preheat oven to 350 degreens. Grease a loaf pan. In a large bowl whisk all the dry ingredients together. Place all the wet ingredients into a blender, puree until smooth, don't add all the apple cider into the blender at this point. Pour the wet into the dry and whisk together well. Add the extra apple cider into the batter at this time (you may need more). Pour batter into prepared loaf pan. Bake for 35-40 minutes. To test if bread is cooked put a toothpick into the middle of the loaf and see if it comes out clean. Let sit to cool.
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RE: Bren&Michele Recipe Blog:)
10/22/12 3:44 AM as a reply to Newmerocks.
Roasted Vegetable No Noodle Lasagna (Found a recipe and just made a few changes) that I already changed on the one Im posting) cooking spray 1 medium eggplant(s), trimmed, sliced lengthwise or rounds in 1/4-in thick slices 2 large uncooked zucchini, trimmed, sliced lengthwise or in rounds in 1/4-in thick slices 1 large egg(s), beaten 3/4 pound(s) part-skim ricotta cheese 1/4 cup(s) basil, fresh, cut into thin strips 1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided 2 cup(s) store-bought marinara sauce, divided 1/2 pound(s) shredded part-skim mozzarella cheese, divided Directions To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside. Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside. When vegetables are done, reduce oven temperature to 350°F. To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture, mozzarella and then sprinkle with remaining Parmesan cheese. Bake for 30 minutes. Let sit for 10-15 minutes. Yields 8 slices
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RE: Bren&Michele Recipe Blog:)
10/22/12 3:46 AM as a reply to Newmerocks.
Pineapple Peach Cottage Cheese Parfait ½ cup 1% cottage cheese
¼ cup Ezekiel cereal (or any type of granola, museli, cereal you want) Unsalted walnuts crushed (100 calories worth – about 8 halves) 1 medium peach diced Half a cup fresh pineapple Layer in a bowl.
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RE: Bren&Michele Recipe Blog:)
10/22/12 7:20 AM as a reply to Newmerocks.
That pesto pizza sounds awesome!
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RE: Bren&Michele Recipe Blog:)
10/22/12 8:42 AM as a reply to Newmerocks.
if there is a recipes i\you looking for let me know might have something up my shelve
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RE: Bren&Michele Recipe Blog:)
10/22/12 8:45 AM as a reply to Newmerocks.
Prep/Total Time: 30 min.

1 medium spaghetti squash (2 pounds)
1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 tablespoon Extra Virgin Olive Oil
1 cup fresh baby spinach
1/2 cup marinated artichoke hearts, drained
1/3 cup chopped pitted Greek olives
2 tablespoons light crumbled feta cheese

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted.
When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.) Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 cup chicken mixture with 1 cup squash equals 369 calories, 24 g fat (5 g saturated fat), 51 mg cholesterol, 824 mg sodium, 19 g carbohydrate, 4 g fiber, 21 g protein.
Yield: 2 Servings
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RE: Bren&Michele Recipe Blog:)
10/22/12 1:22 PM as a reply to Newmerocks.
oatmeal prune cookies


1/2 cup sugar
1/2 brown sugar
1/2 chopped prunes
1/4 cup orange juice
1 teaspoon vanille

1/1/4 all purpose flour
1/1/4 uncooked oats..
1/2 teaspoon baking powder
1/2 baking soda
1/4 salt


heat oven 350 light greese cookie sheet set aside .. in large mixing bowl, combine sugars,prunes. juice and vanilla beat in medium bowl speed of electric mixer until well blended add remaining ingredients beat at low speed until soft dough forms

drop dough by heaping teaspoons 2 inches apart onto prepared sheets bake 10-12 minutes or until set let cool for 1 minute before removing.

Please don't judge by name of cookie very good..
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RE: Bren&Michele Recipe Blog:)
10/23/12 8:36 AM as a reply to Newmerocks.
I also make lasagna the eggplant. My husband doesn't like ricotta so I skip that part. Next time I make it I'm going to try to use the zucchini too. When I make this I have to make several batches because both of my brothers and their families love it too. I have some recipes that I'm add when I get a chance, I'm always looking for low carb recipes...
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RE: Bren&Michele Recipe Blog:)
10/23/12 8:48 AM as a reply to Newmerocks.
you can try to use cottage cheese.
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RE: Bren&Michele Recipe Blog:)
10/23/12 8:56 AM as a reply to Newmerocks.
so glad we can help, i will post more low carb's next week. i have ton's
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RE: Bren&Michele Recipe Blog:)
10/29/12 11:57 AM as a reply to Newmerocks.
Hi Bren,
Do you have the nutritional facts to the oatmeal cookies?
I love prunes, my kids are repulsed by them, but love plums, so I thought I'd put them in cookies to see if anyone noticed.

Karen (bjjc)
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RE: Bren&Michele Recipe Blog:)
10/30/12 1:40 PM as a reply to Newmerocks.
Olive Garden's Zuppa Toscana has been one of my favorite soups. but it is pretty high in carbs due to potato. so, this is variation that we make at home

Makes: 6-8 servings

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cup of chicken broths
1 cup heavy cream
1 lb cauliflower (or brocolli. normal recipe uses potato)
a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken brothe to the pot and heat until it starts to boil.
Add the brocolli/cauliflower and cook until soft.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!

hits the spot in that cold winter day.
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RE: Bren&Michele Recipe Blog:)
11/6/12 9:35 AM as a reply to Newmerocks.
Karen the plume cookies are very healthy only 40reason calories per cookie! Very low in sodium &sugar once i get my laptop back thursday i will post anything eelse u neeedd
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