Best 25 Healthy Recipes - Burn Boot Camp
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Best 25 Healthy Recipes

September 24, 2013

Best 25 Healthy Recipes

We’ve put together our top 25 recipes (tested and trainer approved!) that we think you could use to create an easy, healthy, and delicious lifestyle! These recipes come from BBC members, food blogs, and our kitchen!


Breakfast Recipes

Sweet Potato Egg Casserole

What you’ll need:

  • 1 pound ground lean turkey
  • 2-3 medium sweet potatoes, chopped
  • 1 green bell peppers, chopped
  • 1 sweet onion, chopped
  • 8 egg whites
  • 4 whole eggs
  • Salt & Pepper to taste

Get started by cooking turkey in a large skillet, adding in peppers and onions. Coat bottom of a baking dish with diced sweet potatoes and layer cooked turkey mixture. Beat eggs together and pour in baking dish and season with salt/pepper.. Bake in oven at 375 degrees for 30-45 minutes or until egg mixture is baked through. Serve warm and enjoy!

Mini-Egg White Cups

What you’ll need:

  • Egg whites (Pre-Mixed in carton is best)
  • Coconut Oil spray
  • Fresh Veggies (peppers, onions, spinach, mushroom, asparagus, etc.)
  • Protein of your choice (Lean Turkey, Grass-fed Bacon, Sausage, Ham)

To prepare, chop up all your veggies and cooked meats. Using a mini-size muffin sheet, spray coconut oil to avoid sticking and add equal parts of vegetables/protein into each cup, filling about 3/4 of the way. Pour egg white mixture into muffin cups filling all the way. Bake at 350 degrees for 20-30 minutes until egg white cups are crispy on the edges.

Pumpkin Protein Pancakes

What you’ll need:

  • 1 Scoop Shaklee Energizing protein powder
  • 2 Egg Whites
  • Cinnamon Spice
  • 1 tsp vanilla extract
  • 4 tbsp Canned Pumpkin Puree
  • 1/2 cup almond flour or meal
  • 1/4 almond milk
  • Raw Honey (optional)
  • Almond Butter (optional)

Pre-heat griddle to medium heat. Mix protein, almond flour, and cinnamon in a small mixing bowl. Add all wet ingredients together (eggs, pumpkin, and almond milk) and combine with dry ingredients. Spray griddle with Coconut Oil and pour 1/4 cup batter onto griddle cooking 3-5 min. each side. Serve with a dollop of almond butter and drizzle raw honey on top with a dash of cinnamon!

Lunch/Dinner Recipes

Avocado Chicken Salad

What you’ll need:

  • 4-6 cooked chicken, shredded
  • 2 Avocados
  • ¼ cup Vegenaise
  • 1 Chopped Green Onion
  • ¼ Cilantro
  • 1 Lime for juicing
  • Salt/Pepper to taste

Combine all ingredients and season to taste! Serve in a lettuce wrap or enjoy it alone!

Quinoa Naked Burritos

*recipe adapted from Earning Your Apron

What you’ll need:

  • 2 cups cooked Quinoa
  • 1lb Grass-Fed ground beef
  • Wildtree Taco Seasoning
  • ½ white onion
  • 1 avocado
  • Diced tomatoes
  • Salsa
  • 1 can black beans (optional)
  • Chopped romaine

Cook up ground beef with ½ cup onion, using taco seasoning as directed. Dice tomatoes, avocado, lettuce, and any other toppings you desire. Once meat and quinoa is cooked, fix burrito bowl starting with lettuce, quinoa, beans, beef and top with fixings.

Paleo Meatloaf

What you’ll need:

  • 2 lb ground beef
  • 1 ½ tsp sea salt
  • 1 tsp ground black pepper
  • 1 egg
  • 1 medium onion, finely chopped
  • 2 cups white button mushrooms, finely chopped
  • 1 tsp chili pepper flakes
  • 3 tsp fresh thyme, minced
  • 1 tsp fresh oregano, minced
  • 3 cloves garlic, minced

Sauce to put on top

  • ½ cup organic ketchup
  • 1 tbsp honey, optional
  • ½ tbsp Worcestershire sauce, optional
  • ½ can diced tomatoes (optional)
  1. Preheat your oven to 350 F
  2. Put a medium-sized skillet on a medium heat, and start to melt coconut oil, add the mushrooms and for around three minutes or until they are soft.
  3. Combine the meat, eggs, onion, salt, pepper, thyme, oregano, garlic, and chili pepper you need to mix well and make sure that you breakup the meat. Now add the cooked mushrooms to the mix it is very important that you distribute the mushrooms out evenly as this helps bond the meatloaf together.
  4. Lightly grease your loaf pan with additional oil and fill it with your mixture then place it in the oven and cook for approximately 15 minutes.
  5. Combine ketchup, honey and Worcestershire sauce to make the sauce that you are going to spread on top of your meatloaf.
  6. After cooking for around 15 minutes you need to gently spread your sauce over the top of your meatloaf.
  7. Continue cooking for around another 40 minutes

Paleo Chili

*adopted from Ultimate Paleo Guide

What you’ll need:

  • 1 lb ground beef.
  • 1 lb stew beef.
  • 1 onion, chopped.
  • 4 cloves of garlic minced.
  • 1 can diced tomatoes.
  • 1 cup of beef broth.
  • 3 tbs chili powder.
  • 1 tbs Italian seasoning.
  • 1 tsp red pepper flakes.
  • 1 tsp cayenne pepper.
  • 1 tsp paprika.
  • 1 tsp Tabasco sauce
  1. In a skillet or pan, brown the ground beef with one clove of garlic and 1/2 tsp of red pepper flakes.
  2. Add the ground beef and uncooked stew beef to the crockpot.
  3. Add remaining ingredients to the crockpot and cook on low heat for 8 hours.  Now that is easy.

Crock Pot Chicken Taco Stew

*adapted from

What you’ll need:

  • 1 1/2 cups vegetable broth
  • 1/3 cup taco seasoning mix
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 can pinto beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 (10 ounce) cans Rotel tomatoes & chilies
  • 1 large can diced tomatoes
  • 1 red pepper, chopped
  • 1 yellow onion, chopped

Stir the taco seasoning with vegetable broth in a crock-pot and add the chicken.
Cook on high for about two hours and shred chicken using two forks.
After that time add all other ingredients to crock-pot.
Cook on low for 3-4 more hours

Stuffed Basil & Garlic Chicken

*adapted from Fitness Magazine

What you’ll need:

  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh basil
  • 1tbsp olive oil
  • 2 cloves garlic, minced
  • 4 skinless, boneless chicken breast halves
  • 1/2 tsp  finely shredded lemon peel
  • 2 tbsp  lemon juice
  • 1 tbsp  olive oil
  1. In a small bowl combine Parmesan cheese, basil, 1 tablespoon olive oil, and garlic; set aside.
  2. Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to about 1/8-inch thickness. Remove plastic wrap. Spread cheese mixture on chicken. Fold in sides of each chicken breast; roll up, pressing edges to seal. Fasten with wooden toothpicks.
  3. For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon olive oil; set aside
  4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on the grill rack over drip pan. Cover and grill for 25 to 30 minutes or until chicken is no longer pink (170 degrees F), brushing occasionally with sauce the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Grill as above.)

Quinoa & Turkey Zucchini Boats

*adapted from E is for Eat

What you’ll need:

  • 4 large zucchinis
  • salt & pepper
  • olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 6 crimini mushrooms, chopped
  • 2 tomatoes, seeded & chopped
  • 1/3 pound ground turkey, cooked
  • 1/2 cup dry quinoa, cooked
  • 1 tablespoon parsley, chopped
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon Italian seasoning
  • 1 (8 ounce) can of tomato sauce
  • parmesan cheese, grated
  1. Pre-heat oven to 400 degrees.
  2. Cut each zucchini in half lengthwise. Scoop out the insides, leaving “walls” in tact. Save the scooped out zucchini flesh and chop. Brush each zucchini boat with a little olive and sprinkle with salt and pepper. Bake in oven 8-10 minutes, or until zucchini starts to soften.
  3. Heat a tablespoon of olive oil in a large saute pan over medium heat. Saute onions until translucent. Add garlic and mushrooms and saute until mushrooms release their liquid. Stir in chopped zucchini insides and tomatoes and cook a few minutes longer.
  4. Stir in cooked ground turkey, cooked quinoa, parsley, Italian seasoning and red pepper flakes. Pour in one can of tomato sauce and cook until everything is heated through. Season with salt and pepper.
  5. Spoon filling into zucchini boats and sprinkle with Parmesan cheese. Bake for an additional 10-15 minutes, or until zucchini is done to your liking.

Stuffed Peppers

*adapted from PaleoPot

What you’ll need:

  • 1 pound of ground Italian hot sausage.
  • 5 assorted bell peppers. I went with 2 green, 2 red, 1 yellow.
  • 1/2 head of cauliflower, grated or chopped into a “rice” consistency.
  • 1 small (8 ounce) can of tomato paste.
  • 1 small white onion, medium dice.
  • 1/2 head of garlic, minced.
  • 1 small handfull of fresh basil, minced (or 2 tsp. dried).
  • 2 tsp dried oregano.
  • 2 tsp dried thyme.
  1. Cut the tops off of your peppers and scoop out and discard the seed, yet do save the tops!
  2. Process or chop about half a head of cauliflower into “rice” and put in a large mixing bowl.
  3. Add your minced garlic, basil, and dried herbs, and onion to your cauliflower and mix by hand.
  4. Use a very hot skillet to lightly brown your sausage. This step is entirely optional based on your motivational level. The sausage will cook just fine in your slow cooker, yet I personally like to hit it with a little sear to take the flavor up a notch.
  5. Add your sausage and can of tomato paste to your bowl of seasoned cauliflower and mix by hand. Let the kids do this part, getting hands messy in necessary, a spoon just won’t cut it.
  6. Fit as much of your sausage mixture into your peppers as you can. Place your peppers into your slow cooker and loosely place the pepper tops back on. If you have extra meat and cauliflower mixture, just jam in between your peppers and let it cook. You could save it for a breakfast scramble too if you are awesome, yet I’d just feed the slow cooker more.
  7. Cook on low for 6 hours. I set my slow cooker to shut off once it’s temperature probe hit 180 degrees. Maybe I just like using that feature. Just cook it on low for 6 hours.

Spaghetti Squash

*This winter squash can be used for so many recipes including a side dish with spices and olive oil, or as a main course with tomato sauce!

How to cook:

1. Cut the squash in half lengthwise with a sharp knife.

2. Scoop out and discard the seeds.

3. Preheat the oven to 375°F. Place squash halves cut side up on a heavy-bottomed roasting pan with 1/2 cup water. Brush with olive oil and season with salt and pepper.

4. Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily. If the squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.

5. Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy “noodles” with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.

Sweet Potato Cauliflower Soup

*adapted from Allyson Kramer 

What you’ll need:

  • 1 large head cauliflower (the one I used was at least 7″ in diameter
  • olive oil for drizzling
  • Few dashes garam masala (optional)
  • 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
  • 1 sweet onion, diced
  • 2 cloves garlic
  • 7 cups filtered water

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.

Cauliflower Crust Pizza

What you’ll need:

  • 1 head of cauliflower  chopped fine in food processor
  • 4 eggs
  • 2 Cups of shredded mozzarella
  • Italian seasonings
  • Freshly sliced tomato
  • Fresh Basil
  • Fresh Mozzarella
  1. Preheat oven to 450
  2. Line sheet pan with tin foil, coat with cocunut oil or spray to keep the mixture from sticking to pan
  3. Once mixed and kneaded lay it out on the sheet pan foil 1/4 to 1/2 inch thick
  4. Bake for 20 minutes or until the top is very browned
  5. Take out and let cool 15 minutes to harden
  6. When ready to cook, re-lign sheet pan with new foil, oil, and place the crust brown side face down
  7. Top with what you like, and cook until cheese is melted (tomato, fresh basil, and fresh mozzarella, and your favorite veggies!)

Side Dish Recipes

Fresh Quinoa Salad

What you’ll need:

  • 3 cups cooked Quinoa
  • 1 large cucumber
  • 1 avocado
  • 1 package grape tomatoes
  • ½ cup feta cheese
  • olive oil
  • salt & pepper

Cut up cucumber, tomatoes, and avocado into bite size pieces, combine with cooked quinoa and feta and coat with olive oil, salt, & pepper. Enjoy with a lean protein as a side dish or serve in lettuce wraps!

Simple Hummus

*adapted from 360yourlife

What you’ll need:

  • 1 Can Organic Chickpeas, drained & rinsed (or 1 1/2 Cup cooked Chickpeas)
  • 1 Tbs. Lime
  • 1/2 Tsp. Cumin
  • 1/2 Tsp. Dried Oregano
  • 1 Garlic Clove Sea Salt & Pepper (to taste)
  • 2 -3 Tbsp. Olive Oil

Combine all ingredients in a food processor or blender. Blend until smooth. If you like a thinner dip, add a little water. Serve with veggies or use as a spread on your sandwich!

Additional Add in’s:

  • Roasted Red Pepper
  • Red Pepper Flakes for spice
  • Pesto for an Italian twist
  • Roasted Garlic
  • Tahini for a more Mediterranean flare

Sweet Potato Casserole

What you’ll need:

  • 6 medium sweet potatoes
  • 2-3 tbsp. ground cinnamon
  • ¼ cup almond milk
  • ½ cup chopped almonds

Cook and peel sweet potatoes, mash up in baking pan and add almond milk & cinnamon, even spread out and add additional ground cinnamon and chopped almonds. Bake at 350 degrees for 30 minutes.


Cajun Carrot “Fries”

(Can also be used with Sweet Potatoes!)

What you’ll need:

  • 8-10 Large Carrots
  • 1 tbsp. olive oil
  • 1 tsp. cayenne pepper
  • Salt & Pepper

Slice carrots in to fry-like pieces, toss with olive oil, cayenne pepper, and salt and pepper to taste. Bake at 400˚ for 30 minutes, flipping once. Serve warm


Protein Balls

What you’ll need:

  • 1 cup almond butter
  • 1 cup Shaklee Energizing Protein
  • 1 cup Shaklee Energizing Protein
  • 1 1/4 cup Gluten Free Rolled Oats
  • 1 cup raw honey
  • 1 tsp pure vanilla
  • 1/2 cup Flax Meal

Optional Add in’s

  • 1 cup almond slivers
  • 3 tspn Cocoa Powder
  • 1 cup organic chocolate chips
  • 1 cup coconut
  1. Bring honey to a boil and add almond butter.
  2. Mix in all other ingredients to wet mix and let stand for 10 minutes to cool.
  3. Roll into little bite size balls, or lay flat on a baking pan and cut into squares
  4. Refrigerate

Brooke’s Black Bean Brownies

*adapted from 360yourlife

What you’ll need:

  • 1 can black beans, drained
  • 1/2 c. cocoa
  • 4 Tbsp. extra-virgin coconut oil
  • 1/2 c. xylitol
  • 2 level tsp. stevia powder
  • 1 tsp. organic vanilla extract
  • 3 large free range eggs
  • 1/2 c. Shaklee’s Instant Protein Mix
  • 1/4 tsp. sea salt
  • 1/4 c. water
  • Dark Chocolate Chips (optional) *Be sure to add these after blending, on top of mixture
  1. Blend together all ingredients in blender
  2. Grease muffin tin or baking dish with coconut oil spray and pour in ingredients
  3. Bake at 350 degrees for 30-40 minutes

Paleo Chocolate Chip Cookies

What you’ll need:

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • ½  tsp sea salt
  • ½ tsp baking soda
  • 1 tbsp vanilla extract
  • 1/4 cup almond butter
  • ¼ cup coconut oil
  • ½ cup raw honey
  • ¾  cup dark chocolate chips

On your stovetop, heat the almond butter and raw honey on medium heat until creamy. Combine all wet ingredients in a separate bowl & dry ingredients in separate bowl. Combine wet ingredients to dry and mix well. Spray baking sheet with coconut oil spray and place dough in balls on sheet. Cook at 350 degrees for 10 minutes. Serve warm with almond milk!

Pumpkin Muffins

What you’s need:

  • 1½ cups almond flour
  • 3/4 cup canned pumpkin
  • 3 large eggs
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • 1½ tsp pumpkin pie spice
  • 1/8 tsp sea salt
  • 1/4 cup raw honey (optional)
  • 2 tsp almond butter
  1. Preheat oven to 350℉.
  2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
  3. Mix all ingredients and pour evenly into tins.
  4. Bake for 25 minutes on the middle rack.
  5. Sprinkle almonds on top immediately after taking them out of the oven (optional)

Paleo Lemon Bars

*adapted from Delighted Momma

What you will need for the crust:

  • 2 cups of raw almonds
  • 1/4 cup of honey
  • 1/2 cup of melted coconut oil
  • 2 tbs of coconut flour
  • 2 eggs

What you will need for the topping:

  • 6 eggs
  • 1 cup of fresh lemon juice
  • 1/2 cup of honey
  • 1/2 cup of coconut oil
  • a dash of sea salt
  • Unsweetened coconut flakes for topping (optional)

Directions for crust:

  1. Preheat oven to 350 degrees.
  2. Place your almonds in a food processor and pulse until you have small chucks.  Do not over pulse or you will end up with almond flour or almond butter.
  3. In a medium bowl mix together the almonds with the honey, coconut oil. coconut flour and eggs.
  4. Line a 8×12 baking dish with parchment paper and and spread your mixture evenly on the bottom of the dish, pressing it down with the back of the spoon to make it nice and compact.
  5. Bake for 15 minutes or until the edges are lightly brown.
  6. After your crust is done put it aside and let it cool.

Directions for topping:

  1. In a small saucepan, whisk together your eggs, lemon juice, honey and sea salt over medium heat.
  2. Slowly stir in the coconut oil and keep stirring it up until it is fully melted.
  3. Now whisk whisk whisk until the mixture starts to thicken.  If you start to feel like you are a failure and your mixture is still liquid just know you did NOT fail and you just need to stir longer.
  4. Once your mixture starts to thicken it should resemble pudding.  When it is nice and thick,  remove it from heat and and let it cool.
  5. Once cool pour the topping over the crust and sprinkle the unsweetened coconut on top.  Place in the freezer to let it set and harden.  Once it has set you can place it in the fridge.
  6. Enjoy!

Gluten-Free Granola Bars

*adapted from Gabbys G Free

What you’ll need:

  • 2 cups oatmealgluten-free
  • 1 1/2 cups almond meal *
  • 1/2 cup dried cranberries or other dried fruit, processed or chopped
  • 1/2 cup shredded coconut
  • 1/2 cup coarsely ground/chopped hazelnuts or other nut of choice
  • honey to taste
  • pinch of salt
  • approx. 1/3 cup water – this will vary greatly
  1. Preheat the oven to 350F. Line your baking pan with parchment or a silicon baking sheet (I used a large cake pan, but feel free to use a jelly roll pan, brownie pan, or whatever pan you would like!).
  2. In a large bowl, combine all ingredients except honey and water.
  3. Add your desired amount of honey or other liquid sweetener and stir to combine.
  4. Add water sparingly until the mixture is moist and holds together when squeezed. Add the water slowly as you don’t want the mixture to be too wet.
  5. Pour the mixture into the pan and firmly press down into the pan.  Really press down and make sure it is all compacted.
  6. Using a sharp knife, cut the bars into your desired shape.
  7. Pop the bars in the oven for around 25 minutes until the bars are golden brown.

Sweet Potato Bites

*adapted from Gabbys G Free

What you’ll need:

  • 1 cup mashed sweet potato
  • 8 egg whites
  • 1 teaspoon cinnamon, plus extra for topping

1. To make mashed sweet potato: Bake sweet potatoes in oven (or microwave) until fork tender. Let cool and scrape out flesh and mash gently with fork until smooth.

2. Preheat oven to 375F. Combine all ingredients in a blender or large, immersion blender-friendly bowl. Blend together until very smooth – about 30 seconds.

3. Pour into lightly greased mini muffin tins (or you can line with liners), filling each tin about 2/3 of the way full.

4. Bake for 20-25 minutes until toothpick inserted in center comes out clean. Remove from oven, let cool completely, then remove from tin and store in refrigerator.

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