Recipe of the week

Below you'll find the four latest recipes. These recipes are healthy and fulfilling meals.

Loaded Sweet Potatoes

Ingredients: (for 1 serving)

  • 1 sweet potato
  • 2 eggs
  • Salt, pepper, and crushed red pepper flakes to taste


1. Preheat your oven to 200°C (400°F). Place the sweet potato on a baking sheet lined with parchment paper. Bake it for approx. 45 minutes until it is soft.

2. Then cut the potato in half and scoop out most of the flesh, leaving a 5 mm layer of potato. But don’t throw the tasty flesh away – you can use it as an extra side dish or turn it into mashed sweet potatoes.

3. Carefully crack an egg into each sweet potato half and bake your skins for an additional 15-20 minutes. Sprinkle with salt, pepper and some crushed red pepper flakes before enjoying your orange-colored snack ????

*One serving contains about 400 calories, 60 g of carbohydrates, 20 g of protein and 10 g of fat*

'Easy Peas-y' Guac

Prep Time: 20 minutes
Serves: 8-10 people
Yield: Approximately 3 cups


1/2 cup fresh green peas (shelled)
3 avocados, pitted and peeled
1 tomato, chopped
1/2 diced red onion
2 serrano or jalapeño peppers, chopped
2 cloves garlic, peeled and chopped
1/4 cup cilantro, finely chopped
Juice of 2 limes
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt


1. In a blender or food processor, purée peas.
2. Combine the peas, lime juice, spices and avocado in the blender or food processor and blend until smooth.
3. Add red onion, serrano peppers, tomato and cilantro and blend together.
4. Remove from the mixer and put in a bowl to chill in the fridge. Serve cold, and enjoy with baby carrots, celery and broccoli. And OK, maybe some (organic) corn chips. (Choose organic chips if you want to avoid GMO corn – 88 percent of the corn grown in the U.S. is GMO.

5. Enjoy!

'Easy Peas-y' Guac

Serves: 4

Prep time: 10 minutes

Cook time: None


  • 1 head cauliflower, steamed

  • 2 tbsp tahini

  • 2 tbsp olive oil

  • 1 clove garlic

  • juice from 1 lemon

  • dash of sea salt and black pepper

  • pinch of cumin, paprika, garlic powder, turmeric, and onion powder


  1. Throw all of the ingredients into a food processor and blend until smooth.

  2. Taste and add more seasoning as you see fit.

  3. Serve with sliced veggies, olives and homemade almond flour crackers or even as a dip for finger foods

Spinach-Stuffed Turkey Patty

  • Makes: 4 servings
  • Prep: 15 mins
  • Cook Time: 15 mins


  • 12 oz Ground Turkey
  • 3 cups Fresh Baby Spinach
  • 1/3 cup Rolled Oats (optional)
  • 1 garlic clove, minced
  • 1 egg, beaten
  • 2 tsp 100% Lemon Juice
  • 3/4 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1 pinch Nutmeg (Ground)
  1. In a medium bowl, combine all of the ingredients.
  2. Spritz a large nonstick skillet with cooking spray and place over medium heat. Form mixture into 4 (5-inch wide) patties and cook in the skillet until well done and browned, about 7 to 8 minutes per side.
  3. Serve as desired.

Lean and Green Recipes

The Lean and Green recipes go along with the various Take Shape For Life program and are also a great alternative to your daily meals to help maintain a healthy diet. All these recipes are low in fat and are a good source of protein.

Oven Baked Fajitas

8 oz boneless, skinless chicken breasts, cut into strips
2 Tbsp Vegetable Oil (I use Extra Virgin Olive Oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1/2 cup of diced tomatoes with green chilies
1/3 red onion, sliced thin
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, onions and peppers to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Stuffed Red Pepper

4 oz Cheese, Ricotta, Part-Skim
1 cup Morningstar Sausage Style Recipe Crumbles
1 cup Cooked Peppers, Red, fresh
1/4 cup Cooked Squash, Summer, fresh
1/4 cup Cooked Zucchini, fresh
1 tbsp Sugar free catsup
1 tbsp Paremesan Cheese
1/4 tsp Garlic Powder
1/4 tsp Onion Powder

Preheat oven to 350. Barely spray 1-2 short squirts of Pam into bottom of baking dish to prevent pepper from sticking to pan. Set aside.

Dice or julienne the veggies. In a plain, non-stick skillet, lightly heat and soften the MSF crumbles and julienned zucchini and squash. (Oil or sprays are NOT necessary for this step.)

Cut Red Pepper in half lengthwise, including stem. Remove and discard seeds and ribs. Combine all ingredients; except Parmesan; mix well, and stuff into peppers.

Cover baking dish with foil and bake for 25-35 minutes. Remove foil, add Parmesan sprinkles to top, and bake an additional 10-15 minutes. Enjoy!

*Per serving this recipe provides 1 Lean, 3 Green, and 3 Condiments.

Fish Tacos

(serves 4)

Spice Mix (1-1/2 condiments): 1/2 tsp each chili powder, cumin, and mexican oregano leaves crushed (regular oregano is fine)

4-5 tilapia fillets, thawed (about 4 lean — weigh after cooking)

12 lettuce leaf cups (2 green — 3 leaves per serving)

2 cups shredded cabbage (4 green — 1/2 cup per serving)

1 cup chopped fresh cilantro (1 condiment — 1/4 cup per serving)

8 lime wedges (1 condiment — 2 per serving)

Tartar Sauce: 1/2 cup light mayo (8 healthy fat), 1 tsp lemon juice (1

condiment), 1 Tbsp diced dill pickle (part of a snack) ; 2 T per


Sprinkle spice mix over the tilapia and bake for 25

minutes at 400 degrees. While it is cooking, mix up tartar sauce. When

the fish is cooked, shred the meat with a fork and weigh out your

portion (7 oz for a full meal or 3.5 oz for a half). Assemble the tacos

by putting 3 lettuce leaves on a plate for each serving and dividing

ingredients between the 3 tacos; Put a scant tablespoon of tartar sauce

(2 T for all three tacos in a serving) down the center, top with 1/3 of

the fish, 1/3 of the cilantro, squeeze of lime (1/2 wedge about for

each taco, and top with 1/2 C of cabbage divided between your 3 tacos.

Wrap them up and enjoy.

Again, this is 4 servings If you have this as a full meal, you

Asparagus and Chicken Fricassee

(serves 4)

2 Tbsp olive oil
1 lb think-sliced boneless, skinless chicken breast, cut into 1 1/2%u201D pieces
1 small onion, chopped
8 oz sliced mushrooms
2 cloves garlic, minced
1/2 cup chicken broth
1 bunch asparagus, cut into 1 1/2%u201D pieces

Heat oil in large nonstick skillet over medium-high heat. Cook chicken in batches, turning until golden brown and cooked through, 4 minutes. Transfer to plate. Season to taste with salt and pepper. Add onion and until golden brown 3 minutes. Stir in mushrooms and cook until golden, 6 minutes. Add garlic and cook 1 minute. Pour in chicken broth and simmer until reduced by half, about 2 minutes. Stir in Asparagus and cook until tender, 6 minutes. Return chicken to skillet and heat through. Serve immediately.

Find Colorado Healthy Body

Offices at Southglenn
6590 S. Vine St. #112
Centennial, CO 80121
(720) 249-2720

Book Now

Try A Medifast Recipe:

Sugar Cookies

Makes: 2 servings

Prep: 10 mins
Cook time: 10 minutes
Counts for: 1 Medifast Meal, 1 3/4 condiments


1 packet Medifast Maple and Brown Sugar Oatmeal
1 packet Medifast Vanilla Pudding
1/2 teaspoon baking powder
1 teaspoon vanilla extract
3 Tablespoons sugar-free cookie dough syrup
1/8 cup cold water


1. Mix dry ingredients in medium bowl.
2. Mix wet ingredients in small bowl.
3. Add the wet ingredients to the dry, and mix until well combined.
4. Refrigerate 1-2 hours.
5. Preheat oven to 350 degrees.
6. Make six balls of dough, and place on a non-stick baking pan. Gently press with fingers to form a cookie shape.
7. Bake 10 minutes; let cool.


Recipe 1 of 21