Instagram Recipes Week of 9/4/17

Dark Chocolate Peanut Butter Fruit Dip


  • ¼ cup + 4 Tbsp. unsweetened almond milk divided use
  • 1 Tbsp. + 1 tsp. all-natural smooth peanut butter

  • 1 scoop Chocolate Vegan Shakeology


  1. Combine ¼ cup almond milk, peanut butter, and Shakeology in a medium bowl; mix well.

  2. Add remaining almond milk, 1 Tbsp. at a time; mix until well blended and smooth.

Spring Green Salad with Strawberries, Walnuts and Blue Cheese


  •  cup fresh baby spinach
  • 4 oz cooked chicken breast boneless, skinless, sliced
  • 1 cup sliced strawberries
  • 8 raw walnut halves


  1. Place spinach in a medium serving bowl.

  2. Add chicken, strawberries, and walnuts; toss gently to blend.

  3. Top with your favorite dressing and enjoy!

Chicken Breast with Tomato, Olive and Feta Salad


  • 1/2 cup nonfat plain yogurt
  • 4 cloves garlic finely chopped
  • 1 tsp. dried oregano
  •  tsp. fresh lemon juice
  • 1 tsp. ground black pepper
  • (5-oz. each) raw chicken breasts, boneless, skinless
  • 1/2 cup crumbled feta cheese
  • ½ cup cherry tomatoes, cut in half
  • 1/4 cup kalmata olives, cut in half
  • 3 Tbsp. finely chopped fresh basil


  1. Combine yogurt, garlic, oregano, lemon juice, and pepper in a medium bowl; whisk to blend.
  2. Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerator, covered, turning once, for at least 1 hour and up to overnight.
  3. Preheat grill or broiler on high.
  4. Combine feta cheese, tomato, olives, fresh basil, in a large bowl; mix well. Set aside.
  5. Grill or broil chicken for 4 to 5 minutes on each side, or until no longer pink in the middle. Set aside.
  6. Heat oven 350° F.
  7. Place chicken on a baking pan lightly coated with spray. Top each piece with 1 rounded Tbsp. of cheese mixture. Bake for 5 to 8 minutes, or until the cheese is lightly browned.

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