Beef & Broccoli with Red Pepper

We’ve all found ourselves left with a hodgepodge of extra veggies at the end of the week. Making a weeknight stir-fry is an excellent way to make good use of those  before they go bad, which I have been guilty of a time or two lol.

I love Stir Fry in fact I buy a big cut of round steak and cut it in half and use for stir fry and for another recipe for later. These days prices go up especially beef, so I try to get my bang for the buck if you know what I mean.

So when I saw this recipe on my Tracker,  I had to give it a whirl, this healthy Beef and Broccoli with Red Bell Pepper stir-fry gets its vibrant color and a boost of vitamin C from red bell peppers ( which is a win in my books.) and rich flavor from a ginger soy glaze.

This versatile beef and broccoli recipe tastes phenomenal with bell peppers, garlic, and fresh ginger. Bok choy, asparagus tips, and mushrooms would all work well in this dish.



  • ¼ cup reduced-sodium soy sauce
  • 6 Tbsp. water, divided use
  • 2 Tbsp. corn starch, divided use
  • 1 Tbsp. raw honey
  • 1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces
  • 1 tsp. coconut oil
  • 4 cups broccoli florets
  • 2 medium bell peppers, cut into 1-inch cubes
  • 2 cloves garlic, chopped
  • 1 thin slice fresh ginger, peeled, finely chopped


  1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.

  2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.

  3. Heat oil in large skillet over medium-high heat.

  4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.

  5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.

  6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.

  7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings, 1 cup each
Calories 237 kcal
Author Beachbody

Beet and Spinach Salad

Not too many people like Beets.  I am Not one of them.  I love beets anyway, Pickled, boiled, Roasted you name it.  The nutrients in beets too its a true win win.  Did you know that:

  • Beet roots contain valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification
  • Beet greens are equally, if not more, nutritious with nutrients that may strengthen your immune system, support brain and bone health, and more!

So why wouldn’t I want to eat them, the only downfall is that beets are high in sugar so you should only eat them in moderation, if your trying to reduce your sugar intake.

If you’d like to try this amazing salad here is the recipe:

Beet Spinach Salad

You only need 5 ingredients for this delicious beet salad and here they are:

  • beets , cooked, sliced
  • baby spinach
  • cashews , roasted
  • dried cranberries
  • goat cheese


And the beet salad dressing requires only 3 ingredients:

  • olive oil
  • honey
  • lemon juice freshly squeezed


  1. Add baby spinach, sliced cooked beets, roasted cashews, and dried cranberries to a large salad bowl.
  2. Combine salad dressing ingredients in a different bowl: olive oil, honey, lemon juice. Whisk until combined.
  3. Pour the salad dressing over the beet salad, and toss to combine. Top with crumbled goat cheese.

This beet salad is so delicious and has so many ingredients that are good for you – I really recommend you make it!  It’s so simple but has so much flavor!  This salad is healthy, gluten free, full of fiber.


Avocado Crazy!!


I know this is crazy and I posted about the Avocado fries the other day.  I saw this recipe on my company’s blog and I have to share.  I think these are perfect for those mid afternoon snack, when you start to get snacky and hungry but you don’t want to always eat a granola bar.

One thing I have learned in eating healthy is that you always want to have a healthy fat or protein with either a veggie or fruit.  For example: Apple with PB, or Carrot sticks with hummus. So this is right up the alley of veggie and healthy fat, Cucumber and avocado rollups.  Can’t wait to try them.  I’m doing a live video of how to make them but if you can’t watch it here is the recipe for you to try on a nice hot day and have something cool and refreshing as well as filling.  Get you through those mid day cravings.

Avocado Rollups


  • 1 medium avocado cut into chunks
  • 1 cup fresh basil leaves
  • 1 clove garlic coarsely chopped
  • 2 tsp. fresh lime juice
  • sea salt (or Himalayan salt) and ground black pepper to taste (optional)
  • 2 large cucumbers
  • Toothpicks
  • Ground paprika for garnish (optional)


  1. Place avocado, basil, garlic, and lime juice in a food processor (or blender). Season with salt and pepper if desired; pulse until smooth and creamy. Set aside.

  2. Use a vegetable peeler to peel off long, thin slices of cucumbers.

  3. Spread avocado mixture evenly on each cucumber slice.

  4. Pick up one end of the cucumber slice and roll cucumber loosely around the filling. End with the seam on bottom and secure with a toothpick.

  5. Garnish with paprika if desired.


Avocado Fries

This Is something that I’ve never really got a love for, but to be honest I’ve never really given it a try.  One of my very dear friends loves Avocado so I did some research and found that Avocado’s are a very beneficial.  They are a healthy fat,  and the vitamins and minerals are amazing.   SO why wouldn’t I include this in my meal plan?

I found this recipe and I don’t know about you but I love fries.  So why not combine both, fries and healthy right?   So if your like me and want to try something New give this a try!!

Avocado Fries


  • 8 ounces (2 small) avocados, peeled, pitted and cut into 16 wedges
  • 1 large egg, lightly beaten
  • 3/4 cup panko breadcrumbs (I used gluten-free)
  • 1 1/4 teaspoons lime chili seasoning salt, such as Tajin Classic
For the lime dipping sauce:
  • 1/4 cup 0% Greek Yogurt
  • 3 tablespoons light mayonnaise
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon lime chili seasoning salt, such as Tajin Classic
  • 1/8 teaspoon kosher salt


Air Fryer Directions:

  1. Preheat the air-fryer 390F degrees.
  2. Place egg in a shallow bowl. On another plate, combine panko with 1 teaspoon Tajin.
  3. Season avocado wedges with 1/4 teaspoon Tajin.  Dip each piece first in egg, and then in panko.
  4. Spray both sides with oil then transfer to the air fryer and cook 7 to 8 minutes turning halfway. Serve hot with dipping sauce.

Oven Directions:

  1. Preheat the oven 425F, follow directions above and bake on a sheet pan until golden and crisp, 10 to 15 minutes.

Healthier Caesar Salad

One of my Favourite Salads and one I always prefer when we go out for supper is Caesar Salad.  I Love it maybe a little too much lol.  Especially when your on a journey of healthy eating , and some of us might think ” Hey its healthy its a salad, Right?”  Wrong sometimes salads can be masked by the dressing etc. All those extras like bacon, croutons , cheese.  So I made the decision to cut Caesar Salad out of my life.  It  was a sad time, but luckily I found this recipe and once again I can rejoice and welcome my good friend back into my life, and yes I can have it with croutons or cheese or both.

The best part about this recipe is that if I want to cut out the croutons I can and add some Protein to it! Like Chicken, Shrimp etc.

SO here is the recipe  and I hope you enjoy it as much as I do!

Healthier Caesar Salad

This Healthier Caesar Salad features savory Parmesan cheese, whole wheat garlic croutons, and a tangy lemon garlic dressing.

Course Salad
Cuisine Vegetarian
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Servings 4 Servings
Calories 254 kcal
Author Beachbody


  • 2 cloves garlic, grated, divided use
  • 3 Tbsp. fresh lemon juice
  • ¼ tsp. sea salt (or Himalayan salt)
  • 2 Tbsp. + 2 tsp. olive oil, divided use
  • 2 bunches raw kale, washed, dried (about 1 lb.)
  • 4 slices low-sodium sprouted whole-grain bread, cut into 1-inch cubes
  • ½ cup shaved Parmesan cheese


  1. Preheat grill or broiler on high.

  2. To make dressing, combine half of garlic, lemon juice, and salt in a small bowl; whisk to blend.

  3. Slowly add 2 Tbsp. oil, whisking continuously until blended. Set aside.

  4. Combine remaining 2 tsp. oil and remaining half of garlic in a small bowl; mix well. Set aside.

  5. Remove central rib and stem from each kale leaf. Brush leaves with half of oil and garlic mixture. Set aside.

  6. Brush bread with the other half of oil and garlic mixture. Set aside.

  7. Grill kale for 30 seconds to 1 minute on each side, or until slightly brown and crispy. (Kale might need to be grilled in batches.) Cut (or tear) into bite-sized pieces. Set aside.

  8. Grill bread for 1 to 2 minutes on each side, or until brown and crispy. Cut into large cubes.

  9. Combine kale and bread in a large serving bowl. Drizzle with dressing; toss gently to blend.

  10. Sprinkle with cheese.

Banana Pancakes with Yogurt & Strawberries

I have a weakness for sweets, so when we would take my parents out for brunch and I would see those belgium waffles & whipped cream oh my. Watch out there was no stopping me! But when I started my journey I knew that was something I would have to avoid. 
So I was really glad to try this recipe from the New Program, Omg it tastes just like heaven and it should be a Restriction but the fact that you can have 8 pancakes in one serving is Crazy. SO give this a try and let me know what you think?
18 MIN. 10 MIN. 8 MIN.
2 large eggs,
1lightly beaten large ripe banana, mashed
1/2 tsp pure vanilla extract
1 dash ground cinnamon
Olive oil cooking spray
1/3 cup reduced-fat (2%) plain Greek yogurt liquid stevia (optional)
1/2 cup fresh (or frozen) raspberries
1. Combine eggs, banana, extract, and cinnamon in a medium bowl; whisk to blend. Set aside.
2. Heat medium nonstick skillet, lightly coated with spray, over medium heat.
3. Spoon 2 Tbsp. egg mixture into skillet for each pancake; cook for 1 to 2 minutes, ip, and cook for another 1 to 2 minutes, or until cooked through.
4. While pancakes are cooking, combine yogurt and stevia, if desired, in a small bowl; mix well. Set aside.
5. Top pancakes with yogurt mixture and raspberries.