20 Healthy Beachbody Recipes Nutritious

Great news for anyone looking to fuel their fitness journey with delicious, nutritious meals! Our roundup of 20 Healthy Beachbody Recipes is packed with dishes that are as good for your body as they are for your taste buds. Whether you’re meal prepping for the week or seeking quick dinner solutions, these recipes will keep you on track without sacrificing flavor. Dive in and discover your new favorites!

Beachbody Shakeology Chocolate Delight

Unwrap the joy of summer with this Beachbody Shakeology Chocolate Delight, a creamy, dreamy shake that’s as nutritious as it is delicious. Perfect for those lazy beach days or when you need a quick, satisfying treat.

Ingredients

• 1 scoop Beachbody Shakeology Chocolate flavor
• 1 cup unsweetened almond milk, chilled
• 1/2 medium frozen banana, sliced
• 1 tbsp natural almond butter
• 1/2 tsp pure vanilla extract
• 1 cup ice cubes

Instructions

1. In a high-speed blender, combine the Beachbody Shakeology Chocolate flavor, chilled unsweetened almond milk, frozen banana slices, natural almond butter, and pure vanilla extract.
2. Add the ice cubes last to ensure a smooth blending process.
3. Blend on high for 45 seconds, or until the mixture is completely smooth and no ice chunks remain. Tip: For a thicker consistency, add more ice cubes one at a time until desired thickness is achieved.
4. Pour the shake into a tall glass immediately to prevent melting. Tip: Pre-chill your glass in the freezer for 10 minutes for an extra frosty experience.
5. Garnish with a light sprinkle of cocoa powder or a few banana slices on top for an Instagram-worthy presentation. Tip: Use a piping bag to drizzle almond butter on the inside of the glass before pouring for a decorative touch.

Rich in flavor and velvety in texture, this shake is a guilt-free indulgence that doubles as a post-workout recovery drink. Serve it with a side of fresh berries or a handful of granola for added crunch.

Beachbody Energizing Green Smoothie

You know those mornings when you need a quick boost but want to keep it healthy? This Beachbody Energizing Green Smoothie is your go-to for a refreshing start.

Ingredients

• 1 cup unsweetened almond milk
• 1 ripe banana, peeled and sliced
• 1 cup fresh spinach, tightly packed
• 1/2 cup frozen pineapple chunks
• 1 tbsp chia seeds
• 1 tsp spirulina powder
• 1/2 tsp freshly grated ginger
• 1 cup ice cubes

Instructions

1. Pour 1 cup unsweetened almond milk into a high-speed blender.
2. Add 1 ripe banana, peeled and sliced, to the blender.
3. Measure and add 1 cup fresh spinach, tightly packed, ensuring no stems are included for a smoother texture.
4. Include 1/2 cup frozen pineapple chunks for a tropical sweetness and natural chill.
5. Sprinkle 1 tbsp chia seeds into the mixture for an omega-3 boost.
6. Add 1 tsp spirulina powder for its superfood benefits and vibrant color.
7. Grate 1/2 tsp fresh ginger directly into the blender for a zesty kick.
8. Top with 1 cup ice cubes to thicken the smoothie.
9. Blend on high for 45 seconds, or until the mixture is completely smooth and no ice chunks remain.
10. Pour into a tall glass and serve immediately for the best flavor and nutrient retention.

This smoothie boasts a creamy texture with a perfect balance of sweet and spicy notes. Try garnishing with a pineapple wedge or a sprinkle of chia seeds for an Instagram-worthy presentation.

Beachbody Power Protein Pancakes

Vibrant mornings call for something special, and these Beachbody Power Protein Pancakes are just the ticket. You’ll love how they fuel your day without weighing you down, perfect for those busy mornings or a post-workout refuel.

Ingredients

• 1 cup oat flour, finely ground
• 2 scoops vanilla whey protein powder
• 1 tsp baking powder, aluminum-free
• 1/2 tsp sea salt, finely ground
• 1 cup unsweetened almond milk
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter, for cooking
• 1 tbsp pure maple syrup, for serving

Instructions

1. In a large mixing bowl, whisk together the oat flour, vanilla whey protein powder, baking powder, and sea salt until fully combined.
2. Add the unsweetened almond milk and lightly beaten pasture-raised eggs to the dry ingredients. Stir until the batter is smooth and free of lumps. Let it rest for 5 minutes to thicken.
3. Heat a non-stick skillet over medium heat (350°F) and add 1/2 tbsp of clarified butter, swirling to coat the pan evenly.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Repeat with the remaining batter, adding the remaining clarified butter as needed to prevent sticking.
7. Serve warm with a drizzle of pure maple syrup.

Expect these pancakes to be delightfully fluffy with a subtle sweetness from the vanilla protein. Try topping them with fresh berries or a dollop of Greek yogurt for an extra protein boost.

Beachbody Lean Turkey Meatballs

Zesty flavors and lean protein come together in these Beachbody Lean Turkey Meatballs, perfect for a healthy meal that doesn’t skimp on taste. You’ll love how simple they are to make, and they’re a hit whether you’re meal prepping or serving a crowd.

Ingredients

• 1 lb ground turkey, 93% lean
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup unsweetened almond milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp smoked paprika
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground turkey, breadcrumbs, almond milk, beaten egg, minced garlic, parsley, sea salt, black pepper, and smoked paprika. Mix until just combined to avoid tough meatballs.
3. Using a 1.5-inch scoop or your hands, form the mixture into 20 evenly sized meatballs, placing them on the prepared baking sheet.
4. Drizzle the meatballs with extra virgin olive oil to promote browning.
5. Bake for 20-22 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably moist and packed with flavor, these turkey meatballs are a versatile dish. Serve them over zucchini noodles for a low-carb option or alongside a vibrant salad for a balanced meal.

Beachbody Quinoa Salad with Avocado

Craving something light yet satisfying for those warm summer days? You’ll love this Beachbody Quinoa Salad with Avocado—it’s packed with nutrients and flavors that’ll keep you coming back for more.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 ripe avocado, diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp cilantro, chopped

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While the quinoa cooks, whisk together the olive oil, lime juice, sea salt, and black pepper in a large bowl.
4. Add the cooked quinoa to the bowl with the dressing and toss to combine. Tip: Let the quinoa cool slightly to avoid wilting the other ingredients.
5. Gently fold in the diced avocado, cherry tomatoes, red onion, and cilantro. Tip: Add the avocado last to prevent it from becoming mushy.

Fresh and vibrant, this salad offers a delightful contrast of creamy avocado and chewy quinoa, with a zesty lime dressing that ties it all together. Serve it in a hollowed-out avocado half for an Instagram-worthy presentation.

Beachbody Grilled Chicken with Sweet Potatoes

You’re going to love this Beachbody Grilled Chicken with Sweet Potatoes—it’s the perfect blend of savory and sweet, with a healthy twist that doesn’t skimp on flavor.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F.
2. In a large bowl, toss the sweet potato cubes with 1 tbsp of olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer and roast in a preheated oven at 400°F for 25 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes roast, brush the chicken breasts with the remaining olive oil and season both sides with sea salt and black pepper.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
6. In a small bowl, whisk together the maple syrup and Dijon mustard.
7. Brush the grilled chicken with the maple-Dijon glaze during the last 2 minutes of grilling.
8. Remove the chicken and sweet potatoes from heat and let the chicken rest for 5 minutes before slicing.

For a finishing touch, serve the sliced chicken over a bed of the roasted sweet potatoes. The combination of the smoky, slightly sweet chicken with the caramelized sweet potatoes is irresistible. Feel free to drizzle any remaining glaze over the top for an extra burst of flavor.

Beachbody Superfood Veggie Stir Fry

Summer’s here, and you’re probably craving something light yet packed with flavor. This Beachbody Superfood Veggie Stir Fry is your go-to for a quick, nutritious meal that doesn’t skimp on taste.

Ingredients

• 1 tbsp cold-pressed extra virgin olive oil
• 2 cloves garlic, minced
• 1 inch ginger root, finely grated
• 1 cup organic rainbow carrots, julienned
• 1 cup organic red bell pepper, thinly sliced
• 1 cup organic broccoli florets
• 1 cup organic snap peas, trimmed
• 2 tbsp tamari sauce (gluten-free)
• 1 tbsp pure maple syrup
• 1 tsp toasted sesame oil
• 1/4 cup raw cashews, roughly chopped
• 1 tbsp black sesame seeds, for garnish

Instructions

1. Heat the olive oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.
3. Toss in the julienned carrots and sliced bell pepper, stirring frequently for 2 minutes to soften slightly.
4. Incorporate the broccoli florets and snap peas, continuing to stir-fry for another 3 minutes until vibrant and crisp-tender.
5. Whisk together the tamari sauce and maple syrup in a small bowl, then pour over the vegetables, tossing to coat evenly.
6. Drizzle with toasted sesame oil and add the chopped cashews, stirring for an additional minute to combine all flavors.
7. Remove from heat and sprinkle with black sesame seeds before serving.

Kick back and enjoy the crunch of fresh veggies paired with the umami depth of tamari. Serve it over a bed of quinoa for an extra protein boost, or enjoy as is for a low-carb delight.

Beachbody Clean Eating Turkey Chili

Warm up your kitchen with this hearty Beachbody Clean Eating Turkey Chili, perfect for those days when you crave something comforting yet nutritious. You’ll love how the spices meld together, creating a dish that’s as flavorful as it is good for you.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb lean ground turkey, pasture-raised
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced red bell pepper
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, no salt added
• 2 cups low-sodium chicken broth
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Stir in the diced yellow onion, minced garlic, and diced red bell pepper, cooking until the vegetables soften, about 4 minutes.
4. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper over the turkey mixture, stirring to coat evenly, about 1 minute.
5. Add the black beans, kidney beans, diced tomatoes, and chicken broth to the pot, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, simmering uncovered for 25 minutes, stirring occasionally.
7. Season with sea salt and freshly ground black pepper, adjusting to your preference.

Vibrant and packed with protein, this chili boasts a rich, smoky flavor with just the right amount of heat. Serve it topped with avocado slices or a dollop of Greek yogurt for an extra creamy texture.

Beachbody Almond Butter Banana Oatmeal

Let’s kickstart your morning with a bowl that’s as nourishing as it is delicious. This Beachbody Almond Butter Banana Oatmeal is your go-to for a quick, satisfying breakfast that feels like a hug in a bowl.

Ingredients

• 1 cup rolled oats
• 1 1/2 cups unsweetened almond milk
• 1 ripe banana, mashed
• 2 tbsp creamy almond butter
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the rolled oats and almond milk. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce the heat to low and simmer for 5 minutes, or until the oats have absorbed most of the liquid and are creamy.
3. Stir in the mashed banana, almond butter, maple syrup, cinnamon, and sea salt. Cook for an additional 2 minutes, ensuring all ingredients are well incorporated.
4. Remove from heat and let the oatmeal sit for 1 minute to thicken slightly before serving.

And there you have it—a creamy, dreamy bowl of oatmeal with the perfect balance of sweetness and nuttiness. Top with sliced bananas or a drizzle of almond butter for an extra touch of indulgence.

Beachbody Spicy Black Bean Burgers

Summer’s here, and you’re probably craving something hearty yet healthy to fuel those beach days. These Spicy Black Bean Burgers are just the ticket—packed with flavor and a kick that’ll wake up your taste buds.

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 1/2 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/4 cup finely diced red onion
• 2 cloves garlic, minced
• 1/2 tsp sea salt

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of extra-virgin olive oil to coat the bottom evenly.
2. In a large mixing bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
3. Add the panko breadcrumbs, lightly beaten egg, smoked paprika, ground cumin, cayenne pepper, diced red onion, minced garlic, and sea salt to the bowl. Mix until well combined.
4. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
5. Place the patties in the preheated skillet and cook for 4-5 minutes on each side, or until a crispy crust forms and they’re heated through.
6. Tip: For an extra crispy exterior, press down lightly on the patties with a spatula during cooking.
7. Tip: If the mixture feels too wet, add a bit more panko to help bind it.
8. Tip: Let the patties rest for a minute after cooking to set, making them easier to handle.

Out of the skillet, these burgers boast a smoky, spicy flavor with a satisfyingly crisp outside and tender inside. Serve them on toasted whole grain buns with avocado slices and a dollop of Greek yogurt for a creamy contrast.

Beachbody Coconut Chia Pudding

Perfect for those lazy summer mornings when you’re craving something sweet yet healthy, this Beachbody Coconut Chia Pudding is a breeze to whip up. You’ll love how the tropical flavors transport you straight to paradise, no passport needed.

Ingredients

• 1 cup full-fat coconut milk
• 3 tbsp chia seeds
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of sea salt
• Fresh mango, diced, for topping
• Toasted coconut flakes, for garnish

Instructions

1. In a medium mixing bowl, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and sea salt.
2. Whisk the mixture vigorously for 2 minutes to ensure the chia seeds are evenly distributed and begin to absorb the liquid.
3. Cover the bowl with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
4. Refrigerate the mixture for at least 4 hours, or overnight, until it thickens to a pudding-like consistency.
5. Once set, give the pudding a good stir to break up any clumps and achieve a smooth texture.
6. Divide the pudding into two serving bowls and top with diced mango and toasted coconut flakes.

Just imagine the creamy texture of this pudding paired with the juicy burst of mango and the crunch of coconut flakes. It’s a delightful contrast that makes every spoonful exciting. Serve it in a hollowed-out coconut half for an extra touch of beachy vibes.

Beachbody Zucchini Noodles with Pesto

Hey, you know those days when you’re craving something light yet satisfying? This Beachbody zucchini noodles with pesto is your go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup extra-virgin olive oil
• 2 cups fresh basil leaves, tightly packed
• 1/4 cup pine nuts, toasted
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. In a food processor, combine the basil, pine nuts, and garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
3. Add the Parmesan cheese, sea salt, black pepper, and lemon juice. Process until well combined. Tip: For a creamier pesto, add a tablespoon of water.
4. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they start to soften. Tip: Avoid overcooking to keep the noodles al dente.
5. Remove the skillet from heat. Add the pesto to the zucchini noodles, tossing gently to coat evenly. Tip: For an extra kick, sprinkle with red pepper flakes before serving.

So, what you get is a dish with the perfect balance of creamy pesto and crisp zucchini noodles. Serve it with a side of grilled chicken or shrimp for a complete meal that’s as beautiful as it is delicious.

Beachbody Baked Salmon with Asparagus

You know those days when you want something healthy but don’t want to spend hours in the kitchen? This Beachbody Baked Salmon with Asparagus is your answer. It’s simple, flavorful, and packed with nutrients to keep you energized.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 bunch fresh asparagus, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet skin-side down on the prepared baking sheet.
3. Arrange the asparagus around the salmon in a single layer.
4. Drizzle the olive oil evenly over the salmon and asparagus.
5. Sprinkle the sea salt, black pepper, minced garlic, and chopped dill over the salmon and asparagus.
6. Layer the lemon slices on top of the salmon fillet.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
8. Tip: For extra flavor, let the salmon marinate with the seasonings for 10 minutes before baking.
9. Tip: Ensure the asparagus is dry before baking to achieve a perfect roast.
10. Tip: Check the salmon at the 12-minute mark to avoid overcooking.

Light and flaky, the salmon pairs beautifully with the crisp-tender asparagus. Serve it with a side of quinoa or a fresh salad for a complete meal that’s as nutritious as it is delicious.

Beachbody Cauliflower Rice Stir Fry

Feeling like you need a light yet satisfying meal that won’t weigh you down? This Beachbody Cauliflower Rice Stir Fry is your go-to for a quick, nutritious fix that’s packed with flavor and easy to whip up.

Ingredients

• 1 tbsp cold-pressed extra virgin olive oil
• 2 cups riced cauliflower, fresh
• 1/2 cup organic red bell pepper, finely diced
• 1/2 cup pasture-raised eggs, lightly beaten
• 2 tbsp tamari sauce
• 1 tsp toasted sesame oil
• 1/4 cup scallions, thinly sliced
• 1 tsp fresh ginger, minced
• 1 garlic clove, minced

Instructions

1. Heat the cold-pressed extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering, about 1 minute.
2. Add the riced cauliflower and organic red bell pepper to the skillet. Stir-fry for 5 minutes, or until the cauliflower is tender and slightly golden.
3. Push the cauliflower mixture to one side of the skillet. Pour the lightly beaten pasture-raised eggs into the other side. Scramble the eggs for 2 minutes, or until fully cooked.
4. Mix the scrambled eggs with the cauliflower mixture. Add the tamari sauce, toasted sesame oil, minced fresh ginger, and minced garlic clove. Stir-fry for an additional 2 minutes, ensuring everything is well combined.
5. Remove from heat and garnish with thinly sliced scallions.

Unbelievably light yet bursting with umami flavors, this stir fry offers a delightful crunch from the cauliflower and a slight kick from the ginger. Serve it in a bowl with a sprinkle of sesame seeds for an extra texture contrast.

Beachbody Berry Protein Smoothie Bowl

Got a craving for something refreshing yet packed with protein to kickstart your morning? This Beachbody Berry Protein Smoothie Bowl is your go-to, blending vibrant flavors with a nutritious punch to keep you energized all day.

Ingredients

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1 scoop vanilla whey protein powder
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1/2 tsp pure vanilla extract
• 1/4 cup granola
• 1 tbsp almond butter
• Fresh berries for garnish

Instructions

1. In a high-speed blender, combine the frozen mixed berries, vanilla whey protein powder, unsweetened almond milk, chia seeds, and pure vanilla extract.
2. Blend on high for 45 seconds, or until the mixture is smooth and creamy. If the mixture is too thick, add almond milk one tablespoon at a time until desired consistency is reached.
3. Pour the smoothie into a bowl. For a thicker consistency, let it sit in the freezer for 5 minutes before adding toppings.
4. Evenly sprinkle the granola over the smoothie bowl, then drizzle with almond butter.
5. Garnish with fresh berries for an extra burst of flavor and color.

Rich in texture and bursting with berry goodness, this smoothie bowl offers a delightful contrast between the creamy base and crunchy granola. Serve it immediately to enjoy the perfect balance of flavors and textures, or customize with your favorite toppings for a personal touch.

Beachbody Lentil Soup with Kale

Just imagine coming home to a warm, hearty bowl of Beachbody Lentil Soup with Kale after a long day. It’s packed with nutrients and flavor, making it the perfect comfort food that doesn’t compromise on health.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 stalk celery, diced
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cups kale, stems removed and leaves chopped
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, carrot, and celery. Sauté for 5 minutes, or until the vegetables are softened.
3. Stir in the lentils, vegetable broth, bay leaf, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
5. Remove the bay leaf. Stir in the kale and cook for an additional 5 minutes, or until the kale is wilted.
6. Finish with fresh lemon juice, and season with salt and pepper to taste.

You’ll love the creamy texture of the lentils paired with the slight crunch of kale. For an extra touch, serve with a drizzle of olive oil and a sprinkle of smoked paprika on top.

Beachbody Avocado Egg Toast

Tired of the same old breakfast routine? You’ll love this Beachbody Avocado Egg Toast—it’s quick, nutritious, and packed with flavor to kickstart your day.

Ingredients

• 2 slices of artisan whole grain bread, toasted
• 1 ripe Hass avocado, halved and pitted
• 2 pasture-raised eggs
• 1 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp crushed red pepper flakes
• 1 tbsp microgreens, for garnish

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp of extra-virgin olive oil.
2. Crack 2 pasture-raised eggs into the skillet, being careful not to break the yolks.
3. Cook the eggs for 3 minutes for runny yolks, or until desired doneness, seasoning with sea salt and black pepper.
4. While the eggs cook, toast 2 slices of artisan whole grain bread until golden and crisp.
5. Mash the flesh of 1 ripe Hass avocado onto the toasted bread, spreading evenly.
6. Place the cooked eggs on top of the avocado spread.
7. Sprinkle with crushed red pepper flakes and garnish with microgreens.

Enjoy the creamy texture of the avocado paired with the rich, runny egg yolk. For an extra kick, drizzle with hot sauce or a squeeze of lime juice.

Beachbody Sweet Potato and Black Bean Tacos

Beach days call for easy, nutritious meals that don’t skimp on flavor, and these sweet potato and black bean tacos are just the ticket. You’ll love how the smoky spices and creamy avocado balance the hearty fillings, making every bite a delight.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup red onion, finely diced
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with olive oil, smoked paprika, cumin, and sea salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes roast, heat a medium skillet over medium heat. Add the black beans, red onion, and garlic, cooking for 5 minutes until the onion is translucent.
5. Stir in the lime juice and cilantro, then remove from heat.
6. Warm the corn tortillas according to package instructions.
7. To assemble the tacos, divide the sweet potato and black bean mixture among the tortillas. Top with avocado slices and crumbled queso fresco.

Unbelievably satisfying, these tacos offer a perfect mix of textures—creamy avocado, tender sweet potatoes, and hearty beans. Try serving them with a side of pickled jalapeños for an extra kick.

Beachbody Pumpkin Spice Protein Balls

Now that the crisp autumn air is starting to sneak in, you’re probably craving something that’s both nutritious and packed with seasonal flavor. These Beachbody Pumpkin Spice Protein Balls are your go-to snack for a quick energy boost or a post-workout treat.

Ingredients

• 1 cup organic pumpkin puree
• 2 cups almond flour, finely ground
• 1/2 cup vanilla whey protein powder
• 1/4 cup pure maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp pumpkin pie spice
• 1/2 tsp sea salt
• 1/4 cup dark chocolate chips, minimally processed

Instructions

1. In a large mixing bowl, combine the organic pumpkin puree, almond flour, vanilla whey protein powder, pure maple syrup, melted coconut oil, pumpkin pie spice, and sea salt. Mix until a uniform dough forms.
2. Fold in the dark chocolate chips gently to ensure they’re evenly distributed throughout the dough.
3. Using a tablespoon measure, scoop the dough and roll between your palms to form 1-inch balls. Tip: If the dough sticks to your hands, lightly wet them with water.
4. Place the formed balls on a parchment-lined baking sheet, spacing them about 1 inch apart.
5. Refrigerate the protein balls for at least 30 minutes, or until firm. Tip: For a quicker set, you can freeze them for 15 minutes.
6. Once set, transfer the protein balls to an airtight container. Tip: Layer them between sheets of parchment paper to prevent sticking.

These protein balls offer a delightful contrast between the creamy pumpkin base and the occasional crunch of dark chocolate. Try serving them alongside a cup of hot chai tea for an extra cozy treat.

Beachbody Mediterranean Quinoa Bowl

Ready to dive into a dish that’s as nutritious as it is delicious? You’re going to love this Beachbody Mediterranean Quinoa Bowl. It’s packed with flavors that’ll transport you straight to the sunny coasts of the Mediterranean.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup cucumber, diced
• 2 tbsp feta cheese, crumbled
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• Salt, to taste

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa cooks, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
4. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork.
5. In a large bowl, combine the cooked quinoa, sautéed garlic, cherry tomatoes, Kalamata olives, cucumber, feta cheese, lemon juice, and dried oregano. Toss gently to mix.
6. Season with salt to taste and serve immediately.

Craving something fresh and vibrant? This bowl offers a delightful crunch from the cucumbers, a tangy punch from the feta, and a hearty base of quinoa. Try serving it with a side of grilled chicken or fish for an extra protein boost.

Conclusion

Great choices await in our ’20 Healthy Beachbody Recipes Nutritious’ roundup, perfect for fueling your active lifestyle with delicious, wholesome meals. We hope you’re inspired to try these recipes and find new favorites. Don’t forget to share your top picks in the comments and spread the love by pinning this article on Pinterest. Happy cooking!