Ingredients ⅔ cup fresh lime juice ¼ cup brown sugar ⅓ cup peanut butter ¼ cup squeezable ginger (look for the tube in the produce section) ¼ cup squeezable garlic (look for the tube in the produce section) 1 tablespoon soy sauce (I use low-sodium) 2 teaspoons Sriracha (more or less to taste) Directions In a small bowl, add lime juice and brown sugar. (It’s important to do this first, so peanut butter doesn’t stick to bowl) Add in remaining ingredients, then mix well with a fork. For a smoother sauce, blend with immersion blender. NUTRITIONAL INFO PER SERVING Calories 60 (25 from fat) Total fat 3g Saturated fat 0g Cholesterol 0mg Sodium 50mg Carbohydrate 7g (0g dietary fiber, 4g sugar) Protein 1g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 onion, diced 1 bell pepper, diced 2 tablespoons olive oil 3 tablespoons chipotle sauce (vegan) 2 15 ounce cans of black beans 2 cups fresh, frozen or canned corn 1 cup salsa 1 pack extra firm tofu, drained and patted dry 2 tablespoons taco seasoning (vegan) 1 tablespoon cumin 4 cups romaine lettuce 2 cups brown rice, cooked Directions In a large, cast iron pan, sauté the onion and pepper in the olive oil until the onions are translucent. Add in the the chipotle sauce, black beans, corn, salsa, and tofu. Use your spatula to break up the tofu and stir it until heated through. Sprinkle in the taco seasoning and cumin. Stir thoroughly, so the seasoning is well mixed. To assemble the salad, top 1 cup of lettuce with ½ cup of brown rice and ¼ of the bean mixture. NUTRITIONAL INFO PER SERVING Calories 580 (130 from fat) Total fat 14g Saturated fat 2g Cholesterol 0mg Sodium 1150mg Carbohydrate 88g (23g dietary fiber, 10g sugar) Protein 29g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients ½ cup cocoa powder ½ cup brown sugar 1 ¼ cup sugar 1 (14.5 oz) can beets, drained 2 teaspoons vanilla ½ teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda 8 ounces chocolate, melted Directions Preheat oven to 375°F. Prepare a springform pan. I usually place parchment paper on the bottom, then spray it with cooking spray, but you can also just use cooking spray. In a food processor, add all of the ingredients, then blend until smooth. Pour into the springform pan, then bake for 30 minutes. The torte will not be set. Remove from the oven, then cool to room temperature before placing in the fridge. Chill for at least an hour, or until it is set. NUTRITIONAL INFO PER SERVING Calories 300 (80 from fat) Total fat 9g Saturated fat 5g Cholesterol 0mg Sodium 400mg Carbohydrate 61g (4g dietary fiber, 54g sugar) Protein 3g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 teaspoon olive oil 2 ounces bacon tempeh, diced ½ cup quinoa, cooked 2 cups arugula ½ cup grape tomatoes, halved 1 ounce vegan cheese Fresh basil, to taste 1 teaspoon balsamic vinegar 1 teaspoon fresh lemon juice Directions Heat olive oil in a skillet, sauté bacon tempeh until browned and heated through—about 5 minutes. Assemble salad with remaining ingredients. Enjoy! NUTRITIONAL INFO PER SERVING Calories 350 (150 from fat) Total fat 17g Saturated fat 1.5g Cholesterol 0mg Sodium 610mg Carbohydrate 38g (9g dietary fiber, 7g sugar) Protein 15g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 zucchini, sliced 1 cup snow peas, sliced diagonally 1 cup matchstick carrots 1 cup bell peppers, sliced 1 (14-ounce) can lite coconut milk 3 tablespoons yellow curry powder 2 tablespoons squeezable ginger (you can find these tubes in the produce section) 2 tablespoons squeezable garlic (you can find these tubes in the produce section) ½ teaspoon salt 14 ounces tofu, cubed 1 cup quinoa, cooked 1 cup brown rice, cooked ¼ cup green onions, chopped Directions In a large skillet, over medium heat, cook zucchini, snow peas, carrots, peppers, and coconut milk. Add in curry powder, ginger, garlic, and salt, then mix well to incorporate. Bring coconut milk mixture to a simmer, then let the sauce thicken slightly as the vegetables soften (about 5–7 minutes), stirring intermittently. When vegetables are almost done, add in tofu and gently stir to cover tofu with sauce. Try to not break up the tofu too much. Divide rice and quinoa mixture into 4 bowls (¼ cup quinoa and ¼ cup brown rice in each bowl). Once tofu is heated through, remove from heat, then serve over rice-quinoa mixture. Top with green onions. NUTRITIONAL INFO PER SERVING Calories 350 (120 from fat) Total fat 14g Saturated fat 6g Cholesterol 0mg Sodium 3400mg Carbohydrate 38g (8g dietary fiber, 6g sugar) Protein 17g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 cup quinoa, cooked 1 cup brown rice, cooked 1 tablespoon sesame oil 1½ cups matchstick carrots 1½ cups broccoli slaw 3 ounces shredded Brussels sprouts 2 cups snow peas, diagonally sliced 1 cup edamame beans ½ cup cilantro, diced ¼ cup peanuts, chopped Thai Peanut Sauce ⅓ cup lime juice 2 tablespoons brown sugar 2½ tablespoons peanut butter 2 tablespoons squeezable ginger (look for the tube in the produce section) 2 tablespoons squeezable garlic (look for the tube in the produce section) ½ tablespoon soy sauce (I use low sodium) 1 teaspoon Sriracha, more or less to taste Directions In a rice cooker or instant pot, cook rice and quinoa according to package directions. Pro pressure cooker tip: Rinse quinoa and rice, add 3 cups water, cook on high pressure for 4 minutes, let pressure naturally release for 10 minutes (instant pot will read L0:10), then manually release pressure. Heat a large skillet to medium heat. Add sesame oil, carrots, broccoli slaw, and Brussels sprouts. Cook uncovered for 3–5 minutes, stirring periodically. Mix up Thai Peanut Sauce. When veggies are almost done, add in snow peas, edamame, rice, quinoa, and sauce. NUTRITIONAL INFO PER SERVING Calories 410 (150 from fat) Total fat 17g Saturated fat 2g Cholesterol 0mg Sodium 150mg Carbohydrate 50g (9g dietary fiber, 13g sugar) Protein 15g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1½ cups sweet potato, grated (about ½ a sweet potato) ½ cup red onion, diced 3 large cloves of garlic, minced ½ cup cilantro, chopped 2 teaspoons ginger paste ½ cup peanuts ½ cup oat flour 2 tablespoons flaxmeal 3 tablespoons water 1 (15-ounce) can chickpeas, drained and rinsed ½ teaspoon sesame oil 1 tablespoon soy sauce 1 teaspoon fresh lime juice 1 teaspoon coriander 1 teaspoon salt ½ teaspoon black pepper Directions In a large bowl, mix together the potato, red onion, garlic, cilantro, ginger, peanuts, and oat flour. In a small bowl, combine the flax meal and water, then set aside. Add the chickpeas to the food processor. Blend until some of it is a paste, but leave it so there are still some pieces. Add the chickpeas and flax meal “egg” to the sweet potato mixture and mix well. Prepare a pan with a silicone mat or cooking spray. Form the mixture into 10 patties and place in the freezer for at least 20 minutes. Preheat oven to 350°F. Bake for 35 minutes. Broil each side of the patty for about 3 minutes on each side. Watch carefully to avoid burning. Remove from oven and enjoy! NUTRITIONAL INFO PER SERVING Calories 140 (50 from fat) Total fat 6g Saturated fat .5g Cholesterol 0mg Sodium 390mg Carbohydrate 17g (5g dietary fiber, 3g sugar) Protein 6g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 (14-ounce) block extra-firm tofu 2 tablespoons soy sauce 1 teaspoon crushed red pepper ¼ cup agave (or honey, if not vegan) ½ teaspoon salt ¼ teaspoon pepper 1 tablespoon rice vinegar 1 teaspoon sesame oil Directions Remove tofu from its container, wrap with a paper towel, and gently press the excess water out. Slice into thin strips or cubes (whichever you prefer) and place in 9x13” pan in single layer. In a small bowl, mix together everything except the tofu. Pour sauce over the tofu and marinate for at least 15 minutes. While marinating tofu, preheat oven to 375°F and line with a baking sheet or a silicone mat. Place tofu in a single layer on the baking sheet. Brush excess marinade on the top. Bake for 20 minutes, or until it starts to turn golden brown. Flip tofu and bake for another 20 minutes. Enjoy! NUTRITIONAL INFO PER SERVING Calories 180 (60 from fat) Total fat 6g Saturated fat 1g Cholesterol 0mg Sodium 640mg Carbohydrate 20g (1g dietary fiber, 16g sugar) Protein 11g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 (15-ounce) can chickpeas, drained and rinsed 1 stalks celery, finely chopped 1 apple, diced ½ cup grapes, halved ¼ cup sliced almonds ¼ cup vegenaise 1 tablespoon lemon juice ¼ teaspoon salt ⅛ teaspoon pepper Directions In a large bowl, mash the chickpeas with a potato masher. Mix in the remaining ingredients, then stir until well combined. Serve on bread, lettuce leave, crackers, wraps, or on its own! NUTRITIONAL INFO PER SERVING Calories 130 (60 from fat) Total fat 7g Saturated fat 0g Cholesterol 0mg Sodium 190mg Carbohydrate 13g (3g dietary fiber, 5g sugar) Protein 3g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.