Category Archives: Recipes

Here is where you can find some of the healthy recipes we have tried and enjoyed. You can also find tips on meal preparation and nutrition bites. Hope you enjoy them as much as we do!

Figs with Honey, Ricotta, and Balsamic


I fully intended to make a peach cobbler when I stopped at the Tuesday evening farmers market in Culver City, but I got distracted by a table topped with baskets of luscious mission and calimyrna figs. They were set apart from the other fruit, merchandised like precious jewels. A man in a bright blue Arnett Farms t-shirt and denim apron stood guard over them to make sure they weren’t roughly poked and squeezed by shoppers. There was no need to manhandle them, samples were sliced and set out with toothpicks to prove that they were indeed perfectly ripe and lightly sweet. I bit into a wedge of mission fig, felt the crunch of tiny seeds and tasted the honey-flavored fruit, and I forgot all about peach cobbler.

Figs are just coming to the markets in Southern California and they’ll be around until early October. We’re lucky. In some parts of the country, figs are elusive, ephemeral crops that  appear for mere weeks. Snatch them up! These ruby gems should be enjoyed. They are versatile ingredients that are as delicious in desserts as they are in savory meals (try them in salads, and with pork loin or chicken). Figs are also really good for you. Thanks to their seeds and meaty flesh, figs are very high in fiber, plus they are a good source of calcium and potassium. Ayurvedic medicine recommends eating figs every morning to strengthen teeth and gums and regulate digestion.

Perfectly ripe figs are one of the most perishable fruits. They’re picked after they ripen and bruise easily, so they can be hard to find in supermarkets. Farmers markets are the best place to buy figs, and most vendors will even let you sample the goods first (my favorite part)! If you get figs that are a little too hard, try leaving them in a sunny spot for a day, then eat them right away.

Look for plump figs with intact stems and flesh that isn’t torn or bruised. You want soft fruit that gives ever so slightly when squeezed, anything softer will be mushy. Figs spoil quickly, so plan to eat them within a day or two, if not in the car on the way home. Store them unwashed and covered on a shelf in the fridge where they won’t get bruised. Wash just before serving.

When they’re this beautiful, I like to eat figs just as they are. They shine in simple preparations like this dish with a honey and ricotta “cream” made with yogurt. I topped them with a drizzle of really good aged balsamic vinegar from Los Olivos, which is a rich, dark syrup with complex flavor and none of the acid tang of salad dressing. Splurge on the best balsamic you can afford, but if the grocery store variety is all you can find, you can make a syrup of balsamic vinegar by simmering a 1/4 cup over low heat until it reduces by half. Let cool completely before using in this dish.

Figs with Honeyed Ricotta and Balsamic Vinegar
(Makes 3 servings, about ¼ cup each)

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None

⅓ cup part-skim ricotta
⅓ cup nonfat plain yogurt
1½ tsp. raw honey
6 fresh figs, cut in half
3 tsp. aged balsamic vinegar

1. Combine ricotta, yogurt, and honey in a small bowl; mix well.
2. Divide ricotta mixture into three small serving dishes; top each evenly with figs.
3. Drizzle each dish with 1 tsp. balsamic vinegar. Serve immediately.

from Beachbody Blog


White Fish with Tomato Salsa

This flaky white fish is easy to make and high in protein. Cooking it with fresh tomatoes and herbs gives it tons of flavor.

White Fish with Tomato Salsa

Total Time: 19 min.

Prep Time: 10 min.
Cooking Time: 9 min.
Yield: 4 servings

1 medium red tomato, finely chopped
1 medium yellow tomato, finely chopped
5 fresh basil leaves, chopped
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
Sea salt and ground black pepper (to taste; optional)
4 (4-oz.) each white fish fillets (like cod, halibut, or tilapia)

1. Preheat grill or broiler on high.
2. Combine tomatoes, basil, oil, and vinegar in a medium bowl; mix well.
3. Season with salt and pepper if desired; mix well. Set aside.
4. Top baking sheet with foil. Top with fish and tomato salsa. Pull up sides of foil and close, leaving a small opening at the top.
5. Grill or broil for 7 to 9 minutes. Open foil carefully (steam will come out). Fish should flake easily when tested with a fork.

Nutritional Information: (per serving)

Calories: 140
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 49 mg
Sodium: 76 mg
Carbs: 3 g
Fiber: 1 g
Sugars: 1 g
Protein: 21 g


P90X/P90X2 Portions (per serving)

1 protein
1 vegetable


P90X3 Portions (per serving)

½ carb
1 protein

Body Beast Portions (per serving)

2 proteins
1 vegetable

21 Day Fix Portions(per serving)

1 green container
½ red container
1 tsp.
21 Day Fix - Couscous with Sun-Dried Tomatoes and Carrots

21 Day Fix – Couscous with Sun-Dried Tomatoes and Carrots

21 Day Fix – Couscous with Sun-Dried Tomatoes and Carrots

This festive couscous recipe is packed with fresh vegetables, chickpeas, and herbs. It keeps well in the fridge for a week’s-worth of lunches or dinners.

Couscous with Sun-Dried Tomatoes and Carrots
 Total Time: 30 min.

Prep Time: 15 min.
Cooking Time: 15 min.
Yield: 6 servings, about 1 cup each


6 cups hot water, divided use
½ medium carrot, chopped
¼ cup green beans, ends trimmed, cut in half
½ medium red bell pepper, chopped
2 cups dry whole wheat couscous
¼ cup canned chickpeas (garbanzo beans), drained, rinsed
½ medium mango, chopped
2 Tbsp. raisins
2 Tbsp. sun-dried tomatoes, finely chopped, reconstituted in hot water for 10 minutes, drained
Fresh cilantro (or mint or Italian parsley) (for garnish; optional)

1. Boil 4 cups water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place carrot in steamer basket; cook for 1 to 3 minutes.
2. Add green beans and bell pepper; cook for 2 to 3 minutes, or until tender-crisp. Remove from heat. Set aside.
3. Meanwhile bring remaining 2 cups water to a boil. Add couscous, stirring constantly. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
4. Add carrot mixture, chickpeas, mango, raisins, and sun-dried tomatoes to couscous; mix well.
5. Garnish with cilantro if desired.

Nutritional Information: (per serving)

Calories: 254
Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 29 mg
Carbs: 53 g
Fiber: 4 g
Sugars: 5 g
Protein: 8 g


P90X/P90X2 Portions (per serving)

1 carbohydrate/grain
1 vegetable


P90X3 (per serving)

3 carbohydrates


Body Beast Portions (per serving)

2½ starch
2 vegetables


21 Day Fix (per serving)

2 yellow containers
1 green container