The Un-Diet Nutrition Program!
We hope these recipes will inspire you to try new ingredients and approaches in the kitchen, even—and especially—if you haven’t done much cooking in the past. We’ve tried to make all the recipes simple and easy to prepare, so you shouldn’t need any prior kitchen experience to whip up a delicious meal on the very first try. Remember, it doesn’t have to look beautiful, it just has to taste good and leave you feeling happy and satisfied!
For the complete 2BMindset Nutrition Program Guide visit our Membership Course Library.
See you in the kitchen!
Tempeh Veggie Bowl
½ medium red onion, chopped
3 oz. organic soy tempeh, cut into ½-inch thick triangles
3 Tbsp. all-natural barbecue sauce, divided use
1½ cups baby salad greens
½ cup finely shredded red cabbage
½ cup sprouts
¼ medium avocado, chopped
½ cooked medium sweet potato, cut into 1-inch cubes
1. Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.
2. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove onion from skillet. Set aside.
3. Add tempeh; cook for 2 minutes, and turn. Brush tempeh with 1 Tbsp. barbecue sauce. Cook for 1 to 3 minutes, or until edges get crisp. Turn and cook for 1 to 2 minutes.
4. Place greens in medium serving bowl. Layer with onion, cabbage, sprouts, avocado, sweet potato, and tempeh.
5. Drizzle evenly with remaining 2 Tbsp. barbecue sauce.
Overnight Carrot Cake Oats
1/2 cup dry old-fashioned rolled oats
1 pinch sea salt or Himalayan salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 scoop Vanilla Vegan Shakeology
1 cup unsweetened almond milk (divided)
1/4 cup grated carrot
2 tbsp chopped raw walnuts
1. Combine oats, salt, cinnamon, ginger, nutmeg, and Shakeology in a medium bowl; mix well.
2. Add ⅔ cup almond milk; mix well. Soak, covered, in the refrigerator overnight.
3. In the morning, add carrot, walnuts, and remaining ⅓ cup almond milk; mix well. Serve immediately.
Avocado Zucchini Alfredo with Shrimp
1/2 medium ripe avocado, mashed
1/4 cup reduced fat (2%) plain Greek yogurt
1/2 tsp ground black pepper, divided
1/2 tsp garlic powder, divided
1/2 tsp onion powder, divided
Nonstick cooking spray
24 raw medium shrimp, peeled, deveined, tails removed (approx. 12 oz)
4 medium zucchinis, spiralized (approx. 4 cups)
2 tsp grated Parmesan cheese
1. Combine avocado, yogurt, ¼ tsp. pepper, ¼ tsp. garlic powder, and ¼ tsp. onion powder in a medium bowl; mix well. Set aside.
2. Heat large nonstick skillet, lightly coated with spray, over medium heat.
3. Add shrimp. Season with remaining ¼ tsp. pepper, remaining ¼ tsp. garlic powder, and remaining ¼ tsp. onion powder; cook, stirring frequently, for 1 minute.
4. Add zucchini; cook, stirring frequently, for 2 to 3 minutes. Drain excess liquid from skillet.
5. Add avocado mixture; cook, stirring frequently, for 1 to 2 minutes, or until shrimp is firm and opaque, and mixture is heated through.
6. Evenly divide zucchini mixture between two serving plates. Evenly top with cheese; serve immediately.
Bean Pasta Lo Mein
2 tsp reduced sodium soy sauce
2 tsp toasted sesame oil
1/4 freshly grated ginger (or 1 dash ground ginger)
1 clove garlic, finely chopped
Nonstick cooking spray
1 cup sliced veggies (like mushrooms, bell peppers, snap peas and/or sprouts
1 (12 oz bag) coleslaw mix or shredded cabbage
1 cup cooked black bean spaghetti (or bean pasta), warm
1 medium green onion, finely chopped
1. To make dressing, combine soy sauce, oil, ginger (if desired), and garlic in a small bowl; whisk to blend. Set aside.
2. Heat large nonstick skillet, lightly coated with spray, over medium-high heat.
3. Add veggies and coleslaw mix; cook, stirring frequently, for 3 to 5 minutes, or until veggies are tender-crisp.
4. Combine spaghetti, veggies, and dressing in a medium bowl; toss gently to blend.
5. Garnish with green onion and enjoy!