Tone It Up Labor Day Recipes!
Fire up that grill because Labor Day is around the corner ☀
Today, we’re sharing some of our favorite, crowd pleasing recipes perfect for BBQs and get-togethers! The best part is these recipes are all Tone It Up Nutrition Plan approved! Get ready to sit back, relax and soak up the sun…
Mediterranean Turkey Burgers
makes 4-5 servings
- 1 pound 98% fat free organic ground turkey
- 1/2 cup egg whites
- 3 tbs olive oil
- 3 tbs fat free feta cheese
- Dried organic unsweetened cranberries
- Fresh crushed garlic
- 1/4 cup spinach
- Salt & Pepper to taste
Divide 1 pound of organic low fat ground turkey into 4-5 patties. Next, add in cranberries, feta, garlic & spinach to each patty with your hands. Combine egg whites and olive oil in separate, medium sized bowl. Take 1 patty and dip in the egg mixture the moisture. Once all ingredients are thoroughly combined, form a patty. Grill over medium heat for about 4 minutes on each side, or until fully cooked. Serve with a whole wheat bun or on portobello mushrooms with your favorite condiments.
Chickpea Patties (vegetarian)
makes 4 servings
- 2 cups Garbanzo Beans, mashed
- 1/4 cup Carrot, grated
- 1/2 Onion, minced
- 1/4 cup Ground Flaxseed
- 1 tsp. Paprika
- 1 tsp. Cumin
- 1 tsp. Turmeric
Thoroughly mix ingredients to together in a bowl. If the mixture is too crumbly add water slowly (no more than 1 Tbs at a time) until it reaches a smooth yet ﬁrm consistency. Form the mixture into 4 burger sized patties. Grill for about 3 minutes on each side or place in a greased skillet (we like using organic cooking spray or a little bit of grapeseed oil) and cook until evenly browned.
Serve with a whole wheat bun or on portobello mushrooms with your favorite healthy condiments.
Garlic & White Bean Hummus!
Featured from the NEW Love Your Body with Superfoods Edition.
Makes 6 Servings
This tasty dip includes 3 powerful superfoods filled with body-boosting benefits and it pairs perfectly with the Cayenne Kale Chips or the Coconut Flour Flatbread from the Love Your Body Superfood Edition.
- 1 1/2 cup cooked white beans
- 2 garlic cloves, minced
- 2 Tbs olive oil
- 3 Tbs lemon juice
- 1/2 tsp salt
- pepper to taste
- red pepper flakes for garnish
Add all ingredients to food processor or high speed blender and puree until smooth. Keeps for 4-5 days in a covered container in the fridge. Serve with veggies, Kale chips or healthy flatbread!
“Cheesy” Buffalo Brussels Bites
Makes 4 servings
- 3 cups of Organic Vegetable broth
- 2 -3 cups Brussels Sprouts
- 2 Tbs. grapeseed oil
- 5 Tbs. Nutritional Yeast
- 4 Tbs. Tabasco Buffalo Sauce
- 2 tsp. garlic, minced
In a medium saucepan, bring vegetable broth to a boil and add Brussels Sprouts. Allow to simmer for about 3 minutes, or until they turn bright green. Drain and rinse in cold water for 30 seconds before cutting each sprout in half.
Next, heat a sauté pan on medium with grapeseed oil. When warm, add garlic and sea salt, allowing to simmer for one minute. Add halved brussels sprouts to the pan, cut side down and allow to cook until brown, about 6-8 minutes. Allow to cool slightly before tossing with tabasco and nutritional yeast. Serve warm or cold and garnish with carrots & celery sticks! YUM.
Crispy Lentil Sliders
- 2 cups Lentils, steamed (Trader Joe’s has them ready made!)
- 1 cup Carrot Pulp
- 1/2 cup White Onion, chopped
- 3/4 cup Quinoa, cooked
- 2 Eggs
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/4 tsp Cayenne Pepper
- 1 Tbs dried Parsley
- 2 Tbs ground Flax Seed
- 2 Bunches of Kale
- 1 Mango, chopped
- 1 Cup Grapes
- 3/4 Cup Blueberries
- 1 Cup Sliced Strawberries
- 2 Lemons
- 1/2 Cup Dried Coconut (Substitute: Fresh Coconut meat)
- Sunflower Seeds
- 1/3 Cup Sprouted Lentils
- 1 Tsp Agave
- 3 Tbsp Nutritional Yeast
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Liquid Aminos
- Olive Oil
Wash and dry kale leaves. Remove the spine if you do not like it as part of your salad. Roughly chop the Kale and place into a bowl. Use the juice of one lemon and massage it into the kale with agave, let sit for 15 minutes while you prep the rest of the ingredients. This breaks down and softens the kale. Add the remaining ingredients and the juice of the second lemon. Drizzle with olive oil, toss and serve.
featured from the Beach Babe Edition of your Tone It Up Nutrition Plan!
Serves 4 to 6
- 1 Cucumber
- 1 Container of Plain Greek Yogurt
- 1 Container of Strawberries
- 1 Cup of Dried Coconut Flakes, Unsweetened
Gently wash the strawberries and cucumber, and pat dry. Slice the strawberries and cucumber into 1/4″ thick slices.
Arrange cucumber slices onto your serving platter. Take a teaspoon and place a dollop of yogurt on the slices. To finish, sprinkle the top of the strawberry with dried coconut. For a fun twist, try dusting with cinnamon or adding a mint leaf.
- 3 Large Whole Wheat or Ezekiel Tortillas
- 3/4 Cup Plain Greek Yogurt
- 6 Slices of Roasted Turkey Breast Slices
- 3/4 Cup Cooked Quinoa
- 1 Cup Spinach leafs
- 1/3 Cup Diced Roma Tomatoes
- 2 Finely Diced Scallions
- Fresh Mint
- Fresh Basil
- Olive Oil
- Red Wine Vinegar
Lay out all 3 tortillas on a flat surface. Divide the yogurt into thirds and spread evenly onto the tortillas, stop about 1/2″ from the edge.
Take the fresh mint and basil leaves together and finely cut with scissors to top the yogurt.
Divide the spinach into thirds and layer on top.
In a separate bowl, mix the cooked quinoa with tomatoes and scallions. Gently drizzle the olive oil and red wine vinegar on top. Mix together. Place 1/3 of a cup of the mixture over the spinach layer.
Slice the turkey breasts in half and add as the final layer.
Starting from one end, start to roll the tortilla making sure you keep the roll tight. Secure the end with a toothpick.
You are now ready to start cutting into rolls. Cut off each end and eyeball approximately 1 1/2″ then start cutting. Make sure to secure them with toothpicks, but don’t forget to tell your hungry guests that they are there! :)
Grilled Summer Peaches
Makes 4 – 8 servings
- 4 peaches
- 4 Tbs. grapeseed Oil
- 4 tsp. of raw honey
- Optional – Greek Yogurt for garnish
Preheat grill to medium. Halve and pit your peaches and brush them all around lightly with grapeseed oil. Place them on the grill cut side down. Grill for 3-4 minutes until grill marks appear. Flip and grill the other side. Serve warm, with a drizzle of honey. If you like add a spoonful of Greek Yogurt!
These cookies are soft, naturally sweetened and amazingly delicious. You’re going to love how easy they are to make!
Chocolate Peanut Butter Cookies
makes 12-15 cookies
- 3/4 cup natural peanut butter*
- 1/3 cup of honey or maple syrup
- 1 egg, beaten
- 1/2 cup chocolate chunks
- 1/4 tsp of baking powder
- 1/2 tsp of almond extract
- pinch of sea salt
*We used creamy peanut butter, but feel free to use crunchy! If you prefer to make this recipe peanut free, these cookies are just as delicious with almond butter!
Preheat oven to 350° degrees. Add peanut butter to a large bowl and mix with a fork until soft. Add egg (already beaten), honey or maple syrup, baking powder, almond extract and sea salt and mix well. Continue to mix with a fork until all ingredients are well incorporated. Next, carefully fold in chocolate chunks. Use a teaspoon or mini ice cream scoop to measure out a small amount of dough to drop onto your pre-greased cookie sheet. Alternatively, line the cookie sheet with parchment paper. Bake for 10-12 minutes or until golden brown. They’ll still be soft when you take them out of the oven, but will harden as they cool.
TIP: Keep these cookies on the smaller side. They are soft and don’t hold up as well if they are larger.
featured from your Summer Sizzle Edition!!
- Blood Orange or Grapefruit
- Sparkling water
- Feel free to add a little kick ;) We like to add a little fruit flavored vodka
Try some of our favorite combos or be creative and create your own: Blackberry, Grapefruit & Thyme Lemon, Cherry & Mint, Pear & Ginger. Serve in a pitcher!
What about cocktails!?
Naughty Nautical Cocktail
Serves 2 to 4
Chill a bottle of your favorite Sauvignon Blanc.
Freeze a bunch of organic grapes! Once frozen, place in the bottom of a chilled wine glass and top with your favorite wine. That way your wine doesn’t get watered down and stayed chilled :)
**Try an organic, sulphate free version like Coturri Family or Morgon by Marcel Lapierre.
Add some Spritzer: add equal parts wine & kombucha (plain or ginger flavored) and cut your calories in half
Create a refreshing summer sparkler by adding a bit of champagne to these amazing Lemonade recipes!
Watermelon Rosemary Lemonade is perfect for a summer celebration!
For more party pleasing and TONS of entertaining dishes, take a look at your Tone It Up Nutrition Plan. The Summer Sizzle Edition is perfect for celebrating!
~Join our Nutrition Program today~
Start living the healthy, happy, energetic life you’re meant to be living! Join the Tone It Up Nutrition Plan today & become a Tone It Up MEMBER!!
We’ll be sharing more Success Stories in the weeks to come!! For all of you just joining the Nutrition Program~ WELCOME!! It will truly be the best decision you’ve ever made for your health and happiness.
The Latest special edition is the Summer Sizzle Edition! You’ll love the sweet and savory taste of summer~
Read more about the SUMMER SIZZLE EDITION HERE!
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