7 Taco Recipes Under 310 Calories

Article reposted from Team Beachbody

Make any night taco night with these delicious recipes that are loaded with bold flavors, and low in fat and calories.
Steak Tacos with Red Peppers and Onions
Steak lovers are in for a treat with these hearty tacos made with seasoned beef, sautéed peppers and onions, and fresh cilantro. Get the recipe.



Shrimp Tacos
These mildly spicy shrimp tacos get flavor from cumin and chili powder and are topped with lots of fresh veggies. Get the recipe.



Chicken Tacos
Even though these simple chicken tacos taste like delicious comfort food, they have only 248 calories and 6 grams of fat per serving. It’s OK to add shredded lettuce or cabbage and salsa! Get the recipe.



Crunchy Spicy Shredded Pork Tacos with Pineapple Salsa
These are a real crowd-pleaser. Sweet pineapple and crunchy radishes go perfectly with tender, slow-cooked pork loin in these mouthwatering tacos. Impress your family with these gourmet tacos that are surprisingly easy to make. Get the recipe.



Chipotle Vegan Tacos
Keep it fresh with these chipotle-spiced tacos wrapped in cabbage leaves instead of tortillas. They are low in carbs, and with only 166 calories per serving, they’ll keep you feeling light. Get the recipe.



Mexi-Cal Tacos
These versatile tacos are made with tofu, but feel free to swap in your favorite protein. They feature a lime and cilantro sauce and fresh salsa that can be as spicy or mild as you like. Get the recipe.



Black Bean and Veggie Tostadas
Top a baked whole wheat tostada with black beans and other veggies to get a filling, fiber-packed meal! Substitute pinto or kidney beans if you prefer them. Get the recipe.

Healthy Cinco de Mayo Snacks

5 Healthy Cinco de Mayo Snacks

Article reposted from Team Beachbody

Have a healthy Cinco de Mayo fiesta with these recipes for fresh salsas, guacamole, and homemade corn tortilla chips that will let you indulge in the holiday without derailing your diet. Not only do these salsas and guac taste amazing, they don’t have any of the hidden sugars, sodium, and preservatives that are often found in prepared versions from the grocery store.

Roasted Tomato Salsa
Fresh tomato salsa can be whipped up in minutes, but with just a little extra effort (hardly any), you can enjoy the rich, smoky flavor of this roasted tomato salsa. Get the recipe.



Salsa Verde
This fresh, vibrantly flavored salsa verde is great on everything from tacos, burgers, and fish to baked potatoes and omelets. Tomatillos are widely available at larger grocery stores, and often are quite inexpensive at ethnic markets and produce stands. Get the recipe.



Guacamole
Whether you’re adding it to a sandwich, enjoying it with Mexican food, or eating it as a snack, get ready to love this guacamole. Get the recipe.



Chunky Rainbow Salsa
It’s easy to “eat the rainbow” with this vibrantly colored salsa made with tomato, mango, avocado, and bell peppers. Want to make it spicy? Add finely chopped jalapeño or habanero. Get the recipe.



Baked Corn Tortilla Chips
These easy baked corn tortilla chips have a satisfying crunch you’ll love, without the guilt. Dress them up with a squeeze of fresh lime and a touch of salt. Get the recipe.

Fixate Roasted Acorn Squash

This is a delish and super easy side dish.  It made the house smell so good too!!  I had never cooked acorn squash before but it was super easy and my hubby and I loved it! Be careful when you cut it in half though.  It's a little awkard.

Fixate Roasted Acorn Squash

Serves 4 (1/2 squash each)

Container Equivalents 3 green 1 tsp

Ingredients

• Nonstick Spray
• 2 medium acorn squash, halved, seeded
• ½ tsp sea salt (or Himalayan salt)
• ½ tsp ground black pepper
• 4 tsp unsalted organic grass-fed butter
• 4 tsp pure maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg

Instructions

1. Preheat oven to 350 degrees farenheight
2. Coat large baking sheet with spray. Place squash, cut side down, on baking sheet.
3. Bake for 30 to 35 minutes, or until tender crisp.
4. Turn cut side up. Season with salt and pepper. Dot each half with 1 tsp. butter: drizzle with 1 tsp. maple syrup. Sprinkle evenly with cinnamon and nutmeg.
5. Bake for 15 to 20 additional minutes, or until tender.

Fixate Creamy Chicken Salad with Honey Mustard Dressing

I loved this and this will be a go-to lunch for me!  It makes enough for a few days and I think it was actually better the next day.  Make it super easy on yourself and get a rotisserie cooked chicken at the grocery store.  Makes the prep of this super fast and you have more chicken for other recipes for the week.

Creamy Chicken Salad with Honey Mustard Dressing

Serves 4 (1 1/4 cup each) and you will have plenty of dressing for other things.

Container Equivalents  1 green 1 red 1/2 purple 1/2 blue 1/2 orange

 Ingredients:

• 3 cups chopped rotisserie chicken breast (boneless / skinless)
• 1/2 cup chopped green apple
• 1/2 cup seedless red grapes, cut in half
• 1/2 cup sliced almonds
• 2 green onions, sliced (I did not use as I don't care for them)
• 2 Tbsp chopped fresh tarragon (I did not use)
• 1/4 cup Honey Mustard Dressing (see below)
• 8 cups shredded romaine lettuce

Directions:

1. Combine chicken, apple, grapes, almonds, green onions, tarragon, and Honey Mustard Salad Dressing in a large bowl.  Mix well, cover and refrigerate for 2 hours.
2. Serve 1 1/4 cup Creamy Chicken Salad over 2 cups of romaine lettuce per serving.   

Honey Mustard Dressing
** Serves 8 with 2 Tbsp per serving
** 1 Orange Container

• 1/2 cup reduced fat plain Greek yogurt
• 3 Tbsp Dijon mustard, gluten-free
• 3 Tbsp raw honey
• 3 Tbsp rice vinegar
• 1/4 cup extra-virgin olive oil
• Sea Salt to taste (optional) 

Directions: Combine yogurt, mustard, honey, and vinegar in a medium bowl and mix well. Slowly add the oil, whisking constantly until well blended.  

Fixate Beef Stew with Sweet Potatoes

My entire family absolutely LOVED this recipe.  It takes some prep and planning for time.  You need to let it simmer on the stove for 2 hours.  Total time is about 3 hours but most of that it is simmering and you can go do other things, like maybe workout?  :)

I made a couple of changes so I'll note those below.

Beef Stew with Sweet Potatoes
Serves 6
Container Equivalents 1/2 green  1/2 yellow  1  1/2 red

Ingredients:

1 tsp olive oil
1 lb. 10 oz. raw lean beef stew meat
1 medium onion chopped
1 medium carrot, sliced
2 medium celery stalks chopped
4 cloves garlic finely chopped
8 cups low sodium organic beef broth
1/2 cup red wine
1/4 tsp sea salt or Himalayan salt
1 tsp ground black pepper
1 tsp ground paprika
3 bay leaves (I did not have any so I left them out)
2 medium tomatoes chopped
2 large sweet potatoes cut into 1 inch cubes (I used cubed butternut squash that I found already cut for me at the grocery store)
2 tsp cornstarch
lukewarm water

Directions:

1.  Heat oil in large pot (I used a dutch oven) over medium high heat.

2.  Add stew meat; cook, stirring frequently, for 4-5 minutes, or until browned.

3.  Add onion, carrot and celery; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.

4.  Add garlic; cook, stirring frequently, for 1 minute.

5.  Add 1 cup broth and the wine; cook, stirring constantly, scraping bottom of pan so beef doesn't stick, for 5-8 minutes, or until liquid is reduced in half.

6.  Add salt, pepper, paprika, bay leaves and tomatoes.  Bring to a boil.  Reduce heat; gently boil, stirring occasionally, for 5-8 minutes, or until liquid has almost completely evaporated, and tomatoes begin to break down.

7.  Add remaining 7 cups broth.  Bring to a boil over medium high heat.  Reduce heat; gently boil, stirring occasionally, for 2 hours.

8.  Add sweet potatoes, cook, stirring occasionally, for 20-25 minutes, or until sweet potatoes are tender.

9.  Combine cornstarch and water in a small bow; whisk to blend.

10.  Add cornstarch mixture to stew; cook, stirring constantly, for 2-3 minutes, or until stew has thickened slightly.

Enjoy!

Chocolate, peanut butter and banana sweet treat!

Here's a delish "cheat clean" sweet treat that is even Fix approved!! For something so decadent and delish, it only has 300 calories and provides 7 grams of protein and 3 grams of fiber.

Ingredients:
1 (6-inch) whole wheat tortilla
1 Tbsp. all-natural smooth peanut butter
½ large banana, thinly sliced
1 Tbsp. dark chocolate (or semi-sweet) morsels

Preparation:
1. Spread half of tortilla with peanut butter.
2. Top peanut butter with banana and chocolate morsels. Fold tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until chocolate is melted and tortilla is golden brown.

Sit down and enjoy your clean cheat!!

Recipe from Team Beachbody

Pumpkin Bread Transformation

Before & After:

Pumpkin Bread Recipe

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Original article from Team Beachbody

It’s October already! This is a popular month to justifiably go crazy with pumpkin-flavored everything. Before you head out and pile on the seasonal treats, take a step back and understand what is really in the “treats” that can make them more like “tricks.”

Let’s look at a fall favorite: pumpkin bread. Pumpkin bread might seem like a good idea because it isn’t advertised as a muffin or cake, but in most instances, it’s a pumpkin-flavored sugar fest. We decided to give the typical pumpkin bread you would see in most bakeries/stores a Beachbody makeover so we can save the flavor and say good-bye to the junk!

BEFORE:

  

This is the nutritional info and ingredient list for one Starbucks Pumpkin Bread slice.

Nutrition Facts Per Serving:

• Calories: 410
• Total Fat: 15 g
• Saturated Fat: 3 g
• Cholesterol: 55 mg
• Sodium: 500 mg
• Total Carbohydrates: 63 g
• Dietary Fiber: 2 g
• Sugars: 39 g
• Protein: 6 g

Ingredients:

sugar, pumpkin, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), egg, soybean oil, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, pepitas (pepitas, safflower oil, salt), food starch-modified, sea salt, spice, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), baking soda, soy lecithin.

As you can see, even with “enriched” flours, the ingredients still consist of sugars, processed wheat flours, and something called “food starch-modified.” One slice also brings in a whopping 63 g carbohydrates, 39 g sugar, and 500 mg sodium (on top of the 410 calories for a slice)!

AFTER:

Shakeology had an intervention with this slice of trickery and came up with this recipe:

Ingredients:

• 1 cup almond flour
• ¼ cup coconut flour
• 1 Tbsp. pumpkin pie spice
• ½ tsp. sea salt (or Himalayan salt)
• ½ tsp. baking powder
• ½ tsp. ground cinnamon
• 4 large eggs, lightly beaten
• ⅓ cup coconut oil, melted
• 2 Tbsp. pure maple syrup
• ¾ cup pure pumpkin puree
• Nonstick cooking spray

Nutrition Facts Per Serving:

• Calories: 156
• Total Fat: 13 g
• Saturated Fat: 7 g
• Cholesterol: 62 mg
• Sodium: 104 mg
• Total Carbohydrates: 7 g
• Dietary Fiber: 3 g
• Sugars: 3 g
• Protein: 5 g

We were able to switch the enriched processed flours with almond and coconut flours to reduce the carb and sugar count. We also used a small amount of pure maple syrup to bring out the sweetness of the bread without the crazy sugar spike. We also did you a solid and gave you the recipe so you can make this yummy treat yourself!

Directions:

1. Preheat oven to 350° F.
2. Combine almond flour, coconut flour, pumpkin pie spice, salt, baking powder, and cinnamon in a medium bowl; mix well. Set aside.
3. Combine eggs and oil in a large bowl; mix well. Add maple syrup and pumpkin; mix well.
4. Add flour mixture to egg mixture; mix until just blended.
5. Place batter in small loaf pan that has been lightly coated with spray.
6. Bake for 35 to 45 minutes, or until toothpick inserted in the middle comes out clean.

It was so good, we made extra! A few pro tips: Use a smaller loaf pan so it cooks evenly throughout. You could make pumpkin muffins out of these by using a muffin pan.

Snack time for mom?

6 Snacks for the Busy Mom

via Team Beachbody: http://www.shakeology.com/blogs/2015/05/20/6-snacks-busy-mom/?TRACKING=SOCIAL_SHK_FB

A handful of cereal. A half-frozen microwavable sandwich thing you didn’t have time to fully heat. Three cookies and a spoonful of peanut butter. These are a few less-than-satisfying snacks of a busy mom. Between bringing her to dance class and dropping him off at daycare and making sure she gets to practice on time, there is little time for actually eating in mom world, so whatever you can grab the fastest is going to have to do, right? Not exactly!

Busy moms, we hear you! We have come up with a list of six snacks that will satisfy your hunger and make your mouth happy. So next time you’re about to reach for the powdered cheese puffs, grab one of these instead:

1. Vanilla Energy Balls (Recipe Here) are made from none other than Shakeology. These delicious little treats only pack 80 calories per serving and are absolutely delicious. Trust us, we have sampled a few.

 

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2. Avocado Toast with Hummus and Cucumber (Recipe Here) takes no time at all and is super easy to make.

 

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3. Shakeo Banana “Nice” Cream. If you want to satisfy your sweet tooth, we give you “ice cream” as a late night snack. Except the ingredients are actually good for you so indulge on this yummy treat.

 

(Makes 1 serving)

• 1  ripe medium bananas, peeled, frozen, cut into chunks
• ½  scoop Vanilla (or any flavor) Shakeology
• ¼ cup unsweetened vanilla almond milk

1. Place banana, Shakeology, and  almond milk in blender; cover. Blend until smooth..
2. Serve immediately or freeze.

Calories: 180, Total Fat: 2 g. Saturated Fat: 0 g. Cholesterol: 3 mg, Sodium: 146 mg, Carbohydrates: 34 g, Fiber: 5 g, Sugar: 18 g, Protein: 10 g

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4. Healthy Popcorn approved by trainer Autumn Calabrese.

 

 

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5. Extra Peanut Buttery Shake-O. Sometimes a big heaping scoop of PB tastes so good, but peanut butter in large quantities really racks up the calories. Here’s a shake that can give you the flavor you’re craving without the effects of overindulging:

 

(Makes 1 serving)

• ½ cup unsweetened vanilla almond milk
• 1 scoop Vanilla (or Chocolate) Shakeology
• ½ ripe medium banana, peeled, frozen, cut into chunks
• 1 Tbsp  all-natural peanut butter
• 2 Tbsp organic peanut butter powder

1. Place almond milk, Shakeology, banana, peanut  butter, and peanut butter powder in blender; cover. Blend until smooth.
2. Tip: Powdered peanut butter can be found online, or at a natural food store.

Calories: 342, Total Fat: 13 g Saturated Fat: 2 g Cholesterol: 5 mgSodium: 458 mg Carbohydrates: 37 g Fiber: 8 g Sugar: 17 g Protein: 26 g

 

6. BONUS: We actually have 12 under 200 calorie snacks that require little to no prep time. Click here!

 

image via Live Learn Love Eat (http://livelearnloveeat.com)

Now that you actually have 17 ideas for snacking, you busy moms can still stay on the go without having to worry about how snacking might derail your nutrition and health goals. What’s your favorite snack?