Optavia Recipe Guide

Table of Contents LEAN & GREEN: MEAT MINI MAC IN A BOWL PHILLY CHEESESTEAK STUFFED PEPPERS BACON CHEESEBURGER BITES BIBIMBAP BOWLS CHEESEBURGER PIE INSTANT POT BBQ PULLED PORK WITH GREEK YOGURT SLAW ITALIAN WEDDING SOUP ZUCCHINI PIZZA CASSEROLE

LEAN & GREEN: POULTRY

CHEESY CHICKEN CAULIFLOWER SKILLET BUFFALO CHICKEN SPAGHETTI SQUASH BOATS CAPRESE CHICKEN CAULIFLOWER CRUST PEPPERONI PIZZA CHICKEN CRUST MARGHERITA PIZZA CHICKEN ENCHILADA ROLLUPS CHICKEN ENCHILADA SPAGHETTI SQUASH BOATS CURRIED CHICKEN SALAD WRAPS INSTANT POT CHICKEN TIKKA MASALA INSTANT POT CHIPOTLE CHICKEN & CAULIFLOWER RICE BOWLS INSTANT POT MOROCCAN CHICKEN LEMON CHICKEN SPAGHETTI SQUASH WITH SPINACH & TOMATOES MASON JAR CHICKEN PARM SOUP NOODLESS EGGPLANT & ZUCCHINI LASAGNA PESTO ZUCCHINI NOODLES WITH GRILLED CHICKEN SHEET PAN CHICKEN FAJITA LETTUCE WRAPS BUFFALO CHICKEN MEATBALLS TURKEY STRACCIATELLA SOUP CHICKEN COBB SALAD

LEAN & GREEN: SEAFOOD

5 6 7 8 9 10 11 12 13

14

15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33

34

LOW-CARB LOBSTER ROLL 35 NO-FUSS SALMON BURGERS WITH CUCUMBER SALAD 36 ONE-PAN LEMON PEPPER SALMON WITH GARLIC PARMESAN ASPARAGUS 37 SALMON FLORENTINE 38 SHEET PAN SHRIMP SCAMPI 39 SHRIMP & CAULIFLOWER GRITS 40 SHRIMP & AVOCADO CAULIFLOWER RICE SUSHI 41 PAN-SEARED SCALLOPS AND ZUCCHINI NOODLES WITH ROASTED RED PEPPER SAUCE 42

LEAN & GREEN: VEGETARIAN CAULIFLOWER LATKES CHEESE STUFFED PORTABELLA MUSHROOMS CREAMY MASHED CAULIFLOWER & GRAVY CURRY ROASTED CAULIFLOWER EGG MUFFINS THREE WAYS FOOTBALL DEVILED EGGS GREEN BEAN CASSEROLE

43 44 45 46 47 48 49 50

MEXICAN BELL PEPPER CASSEROLE PERSONAL PORTOBELLO MUSHROOM PIZZAS ROSEMARY CAULIFLOWER ROLLS SPAGHETTI SQUASH GRATIN SPAGHETTI SQUASH WAFFLE GRILLED CHEESE SWEET SPASHETTI SLASH KUGEL TOFU NUGGETS TOFU POWER BOWL ZUCCHINI SPINACH MANICOTTI

FUELING HACKS

HOLIDAY BREAKFAST CASSEROLE HOLIDAY TURKEY MEATLOAF HONEY CINNAMON BAKED OATMEAL HONEY MUSTARD CHICKEN NUGGETS WITH MUSTARD DIPPING SAUCE LEMON MERINGUE BITES MINI PEANUT BUTTER CUPS MINT CHOCOLATE CHEESECAKE MUFFINS NEOPOLITAN FROYO POPSICLES PEANUT BUTTER BROWNIE WHOOPIE PIES PERSONAL BISCUIT PIZZA PUMPKIN CHOCOLATE CHEESECAKE PUMPKIN PIE FRAPPE PUMPKIN SPICED LATTE RED VELVET WHOOPIE PIES SILKY PEANUT BUTTER COOKIES SMASHED POTATO GRILLED CHEESE SPINACH PESTO STUFFED BABY BELLA CAPS SUPREME CAULIFLOWER PIZZA BITES SWEET POTATO PECAN MUFFINS SWEET POTATO SHEPHERD'S PIE SWEET POTATO, GOAT CHEESE & ROSEMARY QUICHE CUPS THIN MINT COOKIES THREE-CHEESE JALAPENO POPPERS TIRAMISU MILKSHAKE TROPICAL CHIA SEED PUDDING TROPICAL SMOOTHIE BOWL YOGURT BERRY BAGELS WITH CREAM CHEESE ZESTY TORTILLA CHIPS WITH GUACAMOLE ZOMBIE FRAPPE 2-INGREDIENT PEANUT BUTTER ENERGY BITES AVACADO TOAST BLUEBERRY ALMOND BREAKFAST SCONES BOO-NILA SHAKE BUFFALO CAULIFLOWER WINGS CAPRESE PIZZA BITES CAULIFLOWER & BISCUIT STUFFING CHEDDAR & CHIVE SAVORY SMASHED POTATO WAFFLES CHEESY SPINACH SMASHED POTATOES CHERRY MOCHA FROYO POPS CHIPOTLE MAC AND CHEESE WAFFLES CHOCOLATE CHIP FUNNEL CAKE FRIES WITH CANNOLI DIP CHOCOLATE COCONUT CREAM PIE

51 52 53 54 55 56 57 58 59

60

61 62 63 64 65 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103

CHOCOLATE PEANUT BUTTER DONUTS CINNAMON BUN BLONDIES COCONUT & HEMP GREEN SMOOTHIE COCONUT COLADA DARK CHOCOLATE BERRY DESSERT PARFAIT DARK CHOCOLATE COCONUT CURRY SANDWICHES EGG & CHEESE BAGEL SANDWICH EGGNOG FRENCH TOAST STICKS FROSTY MINT CHOCOLATE FRAPPE GINGERBREAD TRIFLE GINGERSNAPS WITH CREAM CHEESE FROSTING GREEK YOGURT BREAKFAST BARK GREEK YOGURT COOKIE DOUGH GRASSHOPPER PARFAITS HAMBURGER MAC

SNACK HACKS

CARAVEL CRUNCH PARFAIT CHICAGO STYLE SNACK MIX CHICKEN CAESAR SALAD SHRIMP COBB SALAD SRIRACHA BUTTER POPCORN TACO SALAD

104 105 106 107 108 109 110 111 112 113 115 116 117 118 119 120

121 122 123 124 125 126 127

LEAN

MINI MAC IN A BOWL

INGREDIENTS:

DIRECTIONS:

❑

1. Heat a small, lightly greased skillet over medium-high heat. Add the onion and cook until fragrant, about 2 to 3 minutes. Add the beef and cook until fully browned.

2. Meanwhile, mix together dressing vinegar, and onion powder.

3. To assemble: Top lettuce with ground beef and sprinkle with cheese. Top with pickle slices, drizzle with sauce, and sprinkle with sesame seeds.

❑

❑ ❑ ❑ ❑ ❑

❑ ❑ ❑

2 Tbsp diced yellow or white onion 5 Pi sit cd% lean ground beef 2 Tbsp Wish.Bone Light Thousand Island Dressing tsp white vinegar 'is tsp onion powder 3 cups shredded romaine lettuce 2 TbSP reduced•fat shredded cheddar cheese 1 oz. dill pickle slices 1 tsp sesame seeds Cooking spray

YIELD: 1 SERVING PER SERVING: 1LEANER 13 GREENS I 1 HEALTHY FAT I 3 CONDIMENTS IY2 OPTIONAL SNACK TOTAL TIME: 15 MINUTES

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LEAN Er

PHILLY CHEESESTEAK STUFFED PEPPERS YIELD: 4 SERVINGS (2 BELL PEPPER HALVES PER SERVING) PER SERVINO: 1 LEAN 13 GREEN 13 CONDIMENTS TOTAL TIME: 30 MINUTES

INGREDIENTS: 4 medium green bell

DIRECTIONS:

Preheat oven to doeF. Slice peppers In half lengthwise, remove ribs and seeds and set aside. o 2 garlic cloves, minced 3. In a large skillet, sauté the onions and garlic in broth ❑ ki cup low sodium beef broth over medium-high heat for about s minutes, or until o 6 oz. sliced baby bella onions are translucent. Add the mushrooms, and mushrooms • ib. thinly shaved, deli roast continue to cook until mushrooms are tender. beef 4. Mix in the roast beef and heat through, about 3 to 5 o 4 Tbsp low•fat cream minutes. Remove skillet from heat, and stir In cream cheese O 4, poz. slices reduced.fat cheese. provolone cheese 5. Line the inside of each bell pepper with a quarter slice of cheese. Next, fill each pepper with an eighth of the roast beef mixture, then top with the another quarter slice of cheese. Repeat for remaining bell pepper halves. Bake for Is to 20 minutes until peppers are tender and cheese on top is melted and bubbly. ❑

1.

2 peppers onion yellow ❑ 1/3 cup diced

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LEAN Et

BACON CHEESEBURGER BITES YIELD SERVES 4 (6 B TES PER SERVING) PER SERVING: 1 LEAN I 1 GREEN 13 CONDIMENTS TOTAL TIME: 30 MINUTES

INGREDIENTS:

DIRECTIONS:

❑ i lb lean ground beef 03% fat free) ❑ I. cup finely chopped yellow onion ❑ r clove garlic. minced ❑ r Tbsp. yellow mustard ❑ i Tbsp. Worcestershire sauce ❑ 1/2 tsp salt ❑ Cooking spray ❑ 4 ultra•thin slices cheddar cheese each cut into 6 evenly.si2e0 rectangular pieces ❑ 3 pieces turkey bacon.. cooked according to package directions. each cut into a evenysized rectangular pieces ❑ 24 dill pickle chips ❑ 4 - G large green leaf lettuce leaves. torn into 24 (total) small square•shaped pieces ❑ 12 cherry tomatoes, sliced in half

1. Preheat oven to 400°F. 2. Combine the beef, onion, garlic, Worcestershire sauce, and salt In a medium-sized bowl, and mix well.

Form mixture Into 24 small meatballs (about one tablespoon mixture per). Place meatballs onto a Poll-lined baking sheet, and bake until cooked through, about 15 minutes. Leave oven on.

3. Top each meatball with a piece of cheese, then return to the oven until cheese melts, about 2 to 3 minutes. Let meatballs cool.

4. To assemble bites: on a toothpick layer a cheese-covered meatball, piece of bacon, pickle chip, piece of lettuce, and tomato half, In that order.

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LEAN El

BIBIMBAP BOWLS

INGREDIENTS:

DIRECTIONS:

❑ tsp olive oil ❑ s cups baby spinach ❑ tsp toasted sesame oil ❑ SLtspsalt ❑ lb. 95.97's lean ground beef ❑ 2 Tbsp chili garlic sauce ❑ Tbsp reduced sodium soy sauce ❑ 2 cups riced cauliflower ❑ cup thinly sliced cucumber ❑ 4 fried or hard•bolled eggs ❑ v2 cup chopped green onions ❑ Tbsp sesame seeds

1. Heat the olive oil in a skillet over medium-high heat.

Add the spinach, and cook for a few minutes, or until Just wilted. Drizzle the sesame oil over top, and lightly season with salt. Remove spinach from skillet. and set aside.

2. Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned. Stir in the chill garlic sauce and soy sauce, cook for one minute, and then remove skillet from heat.

3. Steam the riced cauliflower In the microwave with one tablespoon water until tender, about 3 to 4 minutes.

4. Build the bowls by first adding a 1/2 cup of raced cauliflower to each one. Arrange a quarter of each on top: spinach, ground beef, and cucumber. Add an egg to each bowl, and garnish with green onions and sesame seeds.

YIELD 4 SERVINGS PER SERVING: 1 LEANER 1 1 HEALTHY FAT 1 3 GREEN 1 2 CONDIMENTS TOTAL TIME: 15.20 MINUTES

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LEAN

CHEESEBURGER PIE YIELD. 4 SERVINGS PER SERVING: 1 LEAN 13 GREEN 13 CONDIMENTS TOTAL TIME: 90 MINUTES

INGREDIENTS:

DIRECTIONS:

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large spaghetti squash 1. Preheat oven to goo °F. lb. lean ground beef 2. Cut spaghetti squash in half lengthwise; remove seeds ki cup diced onion and pulp. Lightly spray insides with cooking spray.

2 eggs '/3 cup low.fat. plain Greek 3. Place squash halves cut-side- down onto a foil-lined yogurt baking sheet, and bake for 3o minutes. Once cooked, 2 Tbsp. tomato paste let cool to before gently scraping squash flesh with a 34 tsp Worcestershire sauce 2/3 cup reduced•fat. fork to remove spaghetti-like strands; set aside. Press shredded cheddar cheese squash strands Into bottom and up sides of ❑ 2 oz. dill pickle slices lightly-greased pie pan, creating an even layer. ❑ Cooking spray 4. Meanwhile, prepare pie filling, In a lightly-greased, medium-sized skillet, cook beef and onion over medium heat 13 to lo minutes, stirring occasionally, until beef is brown; drain. Remove from heat.

5. In a medium-sized bowl, whisk together eggs, Greek yogurt, tomato paste, and Worcestershire sauce. Stir in ground beef mixture. Pour pie filling over squash crust.

Sprinkle meat filling with cheese. and then top with dill pickle slices.

6. Bake for 40 minutes.

LEA N

INSTANT 9 T BE PULLED P RIK WITH GREEK YOGURT SLAW YIELD: SERVES 4 PER SERVING: 1FUELING (OPTIONAL) I 1LEAN I 3 GREEN 13 CONDIMENTS TOTAL TIME: 75 MINUTES

INGREDIENTS:

DIRECTIONS:

❑ 1, 11/2 lb pork tenderloin. cut in half o Cooking spray ❑ s 12 02. Can diet root beer O 3 cups shredded green cabbage

1. Spray inside of Instant Pot with cooking spray. Set to high sauté setting, and brown pork pieces on all sides, about 3 minutes per side.

2. Add diet root beer, secure lid and close pressure valve. Set to 6o minutes at high pressure. Allow pressure to release naturally before opening.

3. Meanwhile, prepare slaw. in a medium-sized bowl, combine the next eight ingredients.

4. Discard liquid from Instant Pot, transfer pork to a bowl, and shred. Add barbecue sauce and toss to combine.

5. Optional: Bake Buttermilk Cheddar Herb Biscuits according to package directions. Serve pulled pork and slaw atop biscuits or serve without biscuit.

O 3 CUPS shredded red

cabbage 13 14 cup plain loynfat Creek yogurt 1 13 Tbsp apple cider vinegar O 2 tsp lemon juice o 1 tsp Dijon mustard O y tsp celery salt O Pinch stevia O /2 cup sugar•free barbecue sauce O

Optional: 4 sachets OPTAVIA Buttermilk Cheddar Herb Biscuit

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LEAN

ITALIAN WEDDIN3 SOUP

INGREDIENTS:

DIRECTIONS:

o 6 cups thicken broth 1:I I% II% 93% lean ground beef O legg ❑ % cup grated parmesan cheese. divided ▪ tsp Italian seasoning, divided ❑ yti tsp salt O 4 cups raced cauliflower O a cups raw spinach

1. Bring half of broth to a boil in a large pot.

YIELD: 4 DERV NGS PER SERVING: 1 LEAN 13 GREEN I 3 CONDIMENTS TOTAL TIME: 20 MINUTES

2. Meanwhile, combine beef, egg, half of parmesan cheese, half of Italian seasoning, and salt in a medium-sized bowl. Form mixture Into small meatballs, about -inch in diameter.

3. Add meatballs to broth, and simmer until meatballs are cooked through, about s minutes.

4. Add remaining broth and Italian seasoning, and bring to a boll. Add cauliflower rice, and simmer until tender, about s minutes.

5. Add spinach, and stir until wilted, about 2 minutes.

6. Serve soup topped with remaining parmesan.

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LEAN F

ZUCCHINI PIZZA CASSEROLE YIELD 4 SERVINGS PER SERVING EAN I 3 GREEN 1214 CONDIMENTS TOTAL TIME: 60 MINUTES

INGREDIENTS:

DIRECTIONS:

O 31/2 CUPS Shredded.

1. Preheat oven to 400• F. unpeeled zucchini (about 2 Place zucchini in a strainer, and sprinkle with salt. Let 2 medium zucchinis) stand to minutes, and then press to release moisture.

O /A tsp salt ❑ 2 eggs 3. Combine zucchini with eggs, parmesan, and half of O 'It cup grated parmesan the mozzarella and cheddar cheese. cheese ❑ 4 oz. reduce:Hat shredded 4. Press mixture into a lightly greased baking dish. Bake, mozzarella cheese divided uncovered, for zo minutes. ❑ 4 oz. reduced•fat, shredded c Meanwhile, cook the beef and onion in a medium cheddar cheese. divided skillet until done. Drain any liquid, and then stir in the Cooking spray O II) 9.3.949s ground O 34 lean tomatoes. beef 6. Pour beef mixture over the zucchini and sprinkle with 0 cup chopped onion the remaining cheddar and mozzarella cheese. Top o r. 14.5.02. can petite diced Italian tomatoes with green pepper.

O Ismail green bell pepper. 7 Bake for an additional zo minutes or until heated chopped through.

LEAN El

CHEESY CHICKEN CAULIFLOWER SKILLET YIELD 4 SERVINGS PER SERVINII: 1 LEAN 13 GREEN I 1 CONDIMENT TIME: 20 MINUTES

INGREDIENTS:

DIRECTIONS:

o

1. Cook mushrooms, cauliflower, and garlic in oil for 3 to 4 minutes. Pour In broth, and bring to a boll.

2. Add chicken, reduce heat, and simmer for et to 5 minutes or until vegetables are tender and chicken Is heated through. Stir in mozzarella and oregano; top with scallions.

GS cups (4 oz.) sliced mushrooms O i, 12.0Z. bag frozen aced cauliflower o 2 cloves garlic minced o 2 tsp olive oil o 14 cup chicken broth o r. izioz. can shredded chicken breast, drained O 8 oz. reduced fat, shredded mozzarella cheese O .Y2 tsp dried oregano O 2 scallions, chopped

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LEAN El

BUFFALO CHICKEN SPAGHETTI SQUASH BOATS YIELD: SERVES 4 PER SERVING: 1 LEANER 13 GREEN I 1 HEALTHY FAT I I CONDIMENT TOTAL TIME: 60-75 MINUTES

INGREDIENTS:

DIRECTIONS:

ci

1.

❑ O ❑

❑ O O

medium spaghetti squash la oz. cooked chicken breast. shredded cup shredded cabbage 4 oz reduced•fat. shredded cheddar cheese 1..4 cup diced scallions 1.4 cup hot sauce Y. Clip • 2 Tbsp reduced•fat ranch dressing

Preheat oven to 400 °F. Prepare the spaghetti squash; cut in half, and remove seeds and pulp strands. Place each spaghetti squash half face down on a foil-lined baking sheet, and bake for ao to 45 minutes, until easily pierced with a fork. When squash is fully cooked, flip in the baking dish so that It is now skin-side down. Lightly scrape flesh with a fork to create spaghetti-like strands. Place spaghetti squash shells back on the baking sheet, and set aside. Reduce oven temperature to 350 °F. 2. In a large mixing bowl, combine cooked squash with chicken, cabbage, cheese, scallions, hot sauce, and dressing.

3. Stuff each spaghetti squash shell with half of the mixture, and place baking sheet back In the oven.

Bake for is to zo minutes, or until heated through.

Serve immediately.

LEAN

CAPRESE CHICKEN

INGREDIENTS:

DIRECTIONS:

❑ 2 tsp olive oil ❑ 2 garlic cloves. minced ❑ 2 cups grape tomatoes. halved CI 3 Tbsp balsamic vinegar o S. tsp each salt & pepper o IA cup fresh basil leaves. torn into small pieces ❑ 4. 4.02. boneless skinless chicken breasts. buttertlied then pounded very thin We to Winch thick) ▪ cups reduced•fat shredded mozzarella

1. Heat olive oil in a large skillet over medium-high heat.

Add garlic, and stir for one minute. Add tomatoes, balsamic vinegar, salt and pepper. Cover and cook 2. for 8 to io minutes, until tomatoes have softened.

Remove from heat and stir in fresh basil.

Grill or sauté chicken breasts over medium-high heat for a few minutes on each side until fully cooked.

Transfer to a baking sheet. Top chicken with tomato mixture and mozzarella cheese, as if It were a pizza.

Broil for 2 to s minutes, or until cheese Is melted.

YIELD: 4 SERVINGS PER SERVING: 1 LEANER I 1 GREEN 13 CONDIMENTS I 1 HEALTHY FAT TOTAL TIME: 30 MINUTES

Tip: Serve with a vegetable, such broccoli or asparagus (t cup of either option per serving), to make a complete lean and green meal.

LEAN Et

CAULIFLOWER CRUST PEPPERONI PIZZA YIELD: SERVES 2 (HALF PIZZA PER SERVING) PER SERVING: I LEAN 13 GREEN 13 CONDIMENTS TOTAL TIME: 45 MINUTES

INGREDIENTS:

DIRECTIONS:

o 2 cups riced cauliflower O p1/3 cup reduced-fat, shredded mozzarella cheese divided ❑ 14 cup grated parmesan cheese ci egg O Y2 tsp Imlian seasoning ❑ 1/8 tsp salt O !A cup no sugar added tomato sauce (such as Rao's Homemade) O io slices turkey pepperoni

1.

2.

3.

4.

5.

6.

Preheat oven to 425 F. Place riced cauliflower in a microwave safe dish, uncovered. Microwave for io minutes, stirring halfway through. Let cool, and then mix in 1/3-cup mozzarella, parmesan, egg. Italian seasoning, and salt.

Form cauliflower mixture into a circle, about 'A-inch thick, onto a parchment-lined baking sheet.'

Bake until edges are browned, about zo minutes.

Top crust with tomato sauce, remaining mozzarella, and pepperoni slices.

Bake until cheese is melted, about 7 to 10 minutes.

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LEAN

CHICKEN CRUST MARGHERITA PIZZA

INGREDIENTS:

DIRECTIONS:

o O O

O ❑ O O ip ❑

1' lb ground chicken breast egg 2 Tbsp grated parmesan cheese lei tsp Italian seasoning Cooking spray 14 cup nosugandded tomato sauce (such as Rao's Homemade) 14 cup reduced•rat shredded Mozzarella cheese 2 plum tomatoes, sliced ki cup chopped basil

YIELD 2 SERVINGS PEA SERVING: 1 LEAN 12 GREEN 12 CONDIMENTS TOTAL TIME: 30 MINUTES

1. Preheat oven to 400 °F. 2. Combine first four Ingredients In medium-sized bowl.

Form the chicken mixture Into a thin, circular crust shape onto a parchment-lined, lightly greased baking sheet. Bake until golden, about zo minutes.

3. Top with sauce, cheese, and tomato slice, and bake until cheese Is melted, about 7 to lo minutes.

4. Top with fresh basil before serving.

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LEAN

CHICKEN ENCHILADA ROLLUPS YIELD: 4 SERVINGS PER SERVING: 1 LEANER I 1 HEALTHY FAT 13 GREEN I 11/2 CONDIMENTS TOTAL TIME: 45.50 MINUTES

INGREDIENTS:

DIRECTIONS:

❑ itsp cumin ❑ i tsp dried oregano ❑ tsp garlic powder ❑ i tsp chili powder io•oz. can mild red ▪ enchilada sauce 4•oz. can mild green ▪ chilies ❑ !A cup diced tomatoes 6.02. raw boneless ❑ skinless chicken breasts. butterf lied ❑ I cup reduced-fat shredded Mexican cheese blend. divided ❑ 3 cups grated cauliflower ▪ 4.14 -oz. avocado. cubed ❑ 54 cup chopped cilantro (optional)

1. Preheat oven to 373°F. 2. In a small bowl, combine the cumin, oregano, garlic powder, and chili powder. Rub on both sides of each chicken piece.

3. In a lightly greased baking dish, pour a thin layer of enchilada sauce on the bottom of the dish.

4. Lay thicken, cut side up on a work surface. Top each piece, In the center, with about 2 teaspoons chilies, tablespoon chopped tomatoes, and 2 tablespoons cheese. Roll each one up and set them seam side down In the baking dish. Top with remaining sauce, chilies, tomatoes, and cheese.

5. Cover with foil and bake for 30 minutes. Remove foil and continue to bake to to is minutes more, or until chidcen is cooked through.

6. Meanwhile, microwave grated cauliflower with tablespoon water in the microwave 6 to 8 minutes or until tender.

7. Place each chicken roll-up on a bed of cauliflower rice, and top with avocado and fresh cilantro.

LEAN Et

CHICKEN ENCHILADA SPAGHETTI SQUASH BOATS YIELD: SERVES 4 PER SERVINO: 1LEANER 13 GREEN I1 HEALTHY FAT 13 CONOIMC‘iS TOTAL TIME: 60 MINUTES

INGREDIENTS:

DIRECTIONS:

o

1,

medium spaghetti squash o 14 tsp salt • cup diced canned tomatoes o 14 cup chicken both O " Tbsp olive oil o ' smailialaPeno. stem and seeds removed O clove garlic O Tbsp chili powder ID Y2 tsp cumin ID htsp oregano 13 14 tsp onion powder O db. cooked chicken breast. shredded O cup shredded. reduced•fat cheddar cheese O 14 cup cilantro. chopped

2.

3.

4.

5.

Preheat oven to 400 °F. Prepare the spaghetti squash; cut In half, and remove seeds and pulp strands. Place each spaghetti squash half face down on a foil-lined baking sheet, and bake for go to 43 minutes, until middle Is tender and pulls apart easily. When squash Is fully cooked, flip in the baking dish so that it is now skin-side down. Lightly scrape flesh with a fork to create spaghetti-like strands. Place spaghetti squash shells back on the baking sheet, and set aside. Change oven setting to broil.

Meanwhile, In a blender or food processor, combine tomatoes, chicken broth, olive oil, alapeno, garlic, chili powder. cumin, oregano, onion powder. and salt.

Blend until smooth.

In a medium-sized skillet, simmer sauce, stirring constantly, until reduced, about 5 to 7 minutes. Add shredded chicken, and stir until evenly coated in sauce; remove from heat.

Evenly divide chicken mixture between the squash halves. Top each with a half cup of cheddar cheese.

Broil for 3 to 5 minutes, until cheese is melted. Garnish with cilantro. Serve Immediately.

LEAN

LARIED DHIGKEN SALAD WRAPS

INGREDIENTS:

DIRECTIONS:

▪ ❑ ❑ ❑ ❑

❑ ❑ ❑ ❑

+o•oz an of chicken breast. packed in water >I cup low•fat plain Greek yogurt 'A cup diced celery 2 tsp curry powder 2 Tbsp fresh parsley. chopped Sei tsp salt V4 tsp ground pepper 8 large green leaf or romaine lettuce leaves 2/3 oz. chopped peanuts

YIELD: 2 SERVINGS PER SERVING: 1 LEANER 13 GREEN I I HEALTHY FAT 13 CONDIMENTS TOTAL TIME: 5 MINUTES

1.

2.

Mix the chicken, yogurt, celery, herbs and spices together in a medium bowl.

Prepare wraps by topping lettuce leaves with chicken salad, sprinkling with peanuts, and rolling wraps.

LEAN Et

INSTANT POT CHICKEN TIKKA MASALA YIELD 4 SERVINGS PER SERVING: 1 LEANER I 1 HEALTIIY FAT 13 GREEN 13 CONDIMENTS TOTAL TIME: 30 MINUTES

DIRECTIONS:

O 1. 14-toz. can diced tomatoes ❑ 1..4 cup full-fat canned coconut milk 2 tsp garam masala tsp cumin tsp grated fresh ginger V2 tsp onion powder 1/2 tsp garlic powder tsp smoked paprika tsp turmeric Y. tsp cayenne tsp salt lbs boneless skinless chicken thighs. cubed O 4 cups frozen aced cauliflower O 'A cup chopped fresh cilantro

1. Combine first ti ingredients In a medium-sized bowl.

2. Place chicken in Instant Pot, and pour sauce over top.

Secure lid and close pressure valve. Set to zo minutes at high pressure. Allow pressure to release naturally before opening.

3. Meanwhile, microwave raced cauliflower according to package directions.

4. To serve: Divide riced cauliflower and chicken evenly amongst four bowls. Garnish with cilantro.

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INGREDIENTS:

LEAN

I \iSTANT POT CHIPOTLE CHICKEN B CAULIFLOWER RICE BOWLS YIELD: 4 SERVINGS PER SERVING: 1 LEANER I 1 HEALTHY FAT 13 GREEN I 3 CONDIMENTS TOTAL TIME: 30 MINUTES

INGREDIENTS:

DIRECTIONS:

O 1. 14.5-02. can fire-roasted diced tomatoes ❑ I/3 Cup salsa o I canned chipotle pepper in adobe sauce • I tsp sauce o t tsp cumin O 16 tsp dried oregano o tsp salt O r Y2 lbs boneless skinless chicken breasts O 4 cups frozen aced cauliflower CI r cup reduced-fat shredded Mexican cheese blend O Y2 mediumilzed avocado. sliced

1. Combine first six ingredients In a blender, and blend until smooth.

2. Place chicken in Instant Pot, and pour sauce over top.

Secure lid and close pressure valve. Set to zo minutes at high pressure. Allow pressure to release naturally before opening. Remove chicken and shred, and then toss back in sauce.

3. Meanwhile, microwave rIced cauliflower according to package directions.

4. To serve: Divide riced cauliflower, chicken, cheese, and avocado evenly amongst four bowls.

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LEAN

INSTANT POT MOROCCA \ CHICKEN

INGREDIENTS:

DIRECTIONS:

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1. Combine first nine ingredients In a large, re-sealable

YIELD: 4 SERVINGS PER SERVING: 1LEANER I 1 HEALTHY FAT 13 GREEN 121CONDIMENTS TOTAL TIME: 30 MINUTES

tsp nutmeg tsp cumin tsp coriander tsp allspice 14 tsp ground ginger 1/8 tsp cayenne i/8 tsp cinnamon tsp salt !A tsp pepper 2 pounds boneless skinless chicken breast. cubed ❑ t. tasoz. can diced tomatoes ❑ 'A cup chicken broth ❑ 20 green. pitted olives ❑ 34 Tbsp olive oil ❑ a cups frozen riced cauliflower

2. plastic bag. Acid chicken, and toss to coat.

Place chicken in instant Pot, and top with canned tomatoes and juices, chicken broth, olives, and olive oil.

3. Secure lid and close pressure valve. Set to zo minutes at high pressure. Allow pressure to release naturally before opening.

4. Meanwhile, microwave or sauté (using a little cooking spray) riced cauliflower according to package directions.

5. Serve chicken and sauce atop cauliflower rice.

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LEAN Et

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LEMON CHICKEN SPAGHETTI SQUASH WITH SPINACH Et TOMATOES YIELD: 4 SERVINGS PER SERVINO: 1 LEANER 13 GREEN I 1 HEALTHY FAT I 3 CONDIMENTS TOTAL TIME: 45 MINUTES

INGREDIENTS: o

❑ ❑ o ❑ o

o ID o o ❑

DIRECTIONS:

2 lbs. boneless, skinless

1. Season chicken breast with Wi teaspoon salt and chicken breast, cubed pepper. Heat olive oil in a large skillet over 3/2 tsp salt. divided medium-high heat. Sauté chicken breast until cooked Iscol>uPPef 1 Tbsp olive oil through, about 7 to lo minutes. Remove chicken 1/4 cup diced yellow onion from skillet and set aside.

2 cloves garlic, minced 2. Add onion and garlic to skillet and sauté until .1 cup cherry tomatoes. halved fragrant, about' to 2 minutes. Add tomatoes and 2 cups fresh baby spinach cook until they begin to soften, about 2 to 3 minutes.

1 cup chicken broth 3. Add chicken broth, lemon Juice, and remaining salt, 1.4 lemon. juiced 4 cups cooked spaghetti reduce heat and cook until liquid is reduced by half. squash about Is minutes.

4. Add chicken and spinach and cook until spinach is wilted, about 2 minutes.

5. Serve contents of skillet atop spaghetti squash!

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LEAN

MASON JAR CHICKEN PARM SOUP

INGREDIENTS:

DIRECTIONS:

❑

1. Pour tomato sauce and Italian Dressing Into the bottom of a large mason Jar. Layer zucchini noodles. chicken breast, parmesan, and basil on top.

2. To serve: pour hot water Into mason Jar, cover, and let sit for s minutes.

❑

❑ ❑ ❑

❑ ❑

'A cup no sugar•added tomato sauce (such as Rao's Homemade') 2 Tbsp Italian salad dressing (less than 5g cart) per 2 Tbsp) r small zucchini. cut sliced, or aspirakzed" into noodie•like strands 6 oz. cooked chicken breast. chopped 2 Tbsp grated Parmesan cheese r Tbsp chopped fresh basil 8 oz. very hot water

YIELD: 1 SERVING PER SERVING: 1 LEANER 13 GREEN I 1 HEALTHY FAT I 2 CONDIMENTS TOTAL TIME: 10 MINUTES

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LEAN El

NOODLESS EGGPLANT & ZUCCHINI LASAGNA YIELD SERVES 4 PER SERVING: 1 LEAN 13 GREEN 13 CONDIMENTS TOTAL TIME: 60-75 MINUTES

INGREDIENTS:

DIRECTIONS:

❑ 1/2 pound 9496 lean ground turkey ❑ 11/2 cups Italian Tomato Sauce ❑ 2 medium zucchini, ends removed ❑ 1 large eggplant, ends removed, widest section only (save remainder for other recipe) ❑ 1 Si cups part•skim ricotta ❑ rib cups shredded. reduced•fat Mozzarella cheese ❑ 1/3 cup grated Parmesan cheese ❑ egg ❑ Cooking spray

1. Preheat oven to 375 °F. 2. Using a mandoline slicer or knife, slice zucchini vertically Into 1/4-Inch thick slices (may not use some zucchini slices if not wide or long enough, save for another recipe). Slice widest section of eggplant horizontally into 1/4-Inch thick rounds (save rest for another recipe).

3. Lay vegetable slices onto baking sheets, and salt. Let rest for is minutes.

4. Meanwhile, in a medium-sized skillet, brown meat.

Remove from heat, and add tomato sauce. Stir to combine; set aside.

5. In a medium-sized mixing bowl, combine ricotta. one cup of mozzarella. Parmesan, and egg.

6. Using paper towels, blot vegetable slices to remove as much moisture and salt as possible.

7. To assemble lasagna: Spread one-third of tomato meat mixture onto bottom of lightly-greased square glass baking dish. Top with a single layer of zucchini slices. followed by a single layer of eggplant rounds. Top with one-half of ricotta mixture. Repeat layers twice more, alternating the direction of the zucchini slices, and ending on the last layer of eggplant rounds exposed (do not top with ricotta, you should be out of the mixture by this point). Sprinkle remaining mozzarella on top.

8. Bake for as minutes. Let sit for at least is minutes prior to serving.

LEAN

PESTO ZUCCHINI N "AL _s WITH GRILLED CHICKEN YIELD 4 SERVINGS PER SERVING: 1 LEANER I 1 HEALTHY FAT 13 GREEN 13 CONDIMENTS TOTAL TIME: 20.25 MINUTES

INGREDIENTS:

DIRECTIONS:

o 1/3 cup reduced fat Italian

1.

salad dressing . /2 cup chopped fresh basil ❑ 1 o Y2 cup parmesan cheese divided 2. ❑ ib oz. pine nuts (-55 kernels) O Cooking spray ❑ 2 medium to large zucchinis (about tk4 lbs), cut, sliced, or *spiralizeit into noodle-like strands (should 3. yield a cups zucchini noodles) lbs grilled boneless O skinless chicken breast. cubed or cut into strips ❑ 2 cups cherry tomatoes. halved O .Pitsp crushed red pepper flakes (optional)

To make pesto, combine the salad dressing, basil. 2 tablespoons parmesan cheese, and pine nuts in a food processor. Blend until smooth.

In a lightly greased skillet over medium heat, cook zucchini noodles until Just tender about 3 to 5 minutes. Stir in pesto and remaining parmesan cheese, then remove from heat.

Add tomatoes, top with grilled chicken, and garnish with crushed red pepper flakes.

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LEAN El

SHEET PAN CHICKEN FAJITA LETTUCE WRAPS YIELD: 2 SERVINGS PER SERVING: 1 LEANER I 3 GREEN I1 HEALTHY FAT I 3 CONDIMENTS TOTAL TIME: 45 MINUTES

INGREDIENTS: ▪ ❑ ❑ ❑ ❑ ❑ ❑

lb. chicken breast. thinly sliced into strips 2 bell peppers. thinly slice into strips 2 tsp oiive oil 2 tsp fajita seasoning Juice of halt a lime 6 leaves from a romaine heart Optional cup plain nonfat Greek yogurt

DIRECTIONS: Preheat oven to 400°F. 2. Combine all ingredients except for lettuce in a large, resealable plastic bag. Mix well to evenly coat chicken and vegetables with oil and seasoning.

3. Spread contents of the bag evenly on a foil-lined baking sheet. Bake for 25 to 3o minutes, until chicken, is cooked through.

4. Serve on lettuce leaves, topped with Greek yogurt if desired.

LEAN

BUFFALO CHICKEN MEATBALLS YIELD: 4 SERVINGS PER SERVING: 1 LEANER I 1 HEALTHY FAT (WITH DRESSING] 3 CONDIMENTS I 1 OPTIONAL SNACK TOTAL TIME: 45 MINUTES

INGREDIENTS:

DIRECTIONS:

3 sachets OPTAVIA Multigrain Crackers O lbs 9.3.9796 lean ground chicken or turkey o 3 medium celery stalks. finely diced in tegg o 'fitspgarlicpowder O tsp onion powder El IA cup buffalo wing hot sauce ❑ ffeduced•fat or light blue cheese or ranch dressing fonzionaly

1.

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In a food processor. pulse crackers into

breadcrumb-like pieces.

2. Combine all ingredients, including the cracker crumbs, In a mixing bowl, and mix with hands.

3. Shape mixture Into 12 meatballs, and place on a lightly greased baking sheet.

4. Bake for 3o minutes. Serve with dressing if desired.

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TURKEY STRACCIATELLA SOUP YIELD: 4 SERVINGS PER SERVING: W LEANEST I I GREEN I 3 CONDIMENTS 14 HEALTHY FAT TOTAL TIME: 30 MINUTES

INGREDIENTS:

DIRECTIONS:

tsp minced garlic L Heat olive oil in skillet over medium heat. Cook garlic oil O 2 tsp olive about one minute, until fragrant. ❑ i lb. 9996 lean ground turkey 2. Add turkey. Season with salt and pepper, and cook ❑ 'A tsp Salt ▪

❑ lits9 PePPei ❑

6 Cups reduced• sodium

3.

chicken broth Vi cup liquid egg whites ❑ ❑ 2 Tbsp. grated Parmesan 4. cheese ❑ 2 Tbsp. chopped fresh basil 5. ❑ 4 cups lightly packed spinach leaves. cut in thin strips

6.

7.

until browned.

Meanwhile, bring the broth to a boil in a large saucepan over medium-heat.

Combine the egg whites. Parmesan cheese, and basil in a small bowl.

Reduce heat of saucepan to medium-low, and stir broth In a circular motion. Gradually drizzle egg mixture Into moving broth, and stir mixture gently with fork, about one minute, to form strands of egg.

Stir In spinach, cooked ground turkey, and remaining salt.

Ladle into soup bowls and serve.

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LEAN

CHICKEN COBB SALAD YIELD 2 SERVINGS PER SERVING: REANER I 3 GREEN I I REALER/ RI 12 CEREDIGENIS i i OPTIONAL SNACK TOTAL TIME: 20 MINUTES

INGREDIENTS:

DIRECTIONS:

❑

1. Divide lettuce among two salad bowls. Divide remaining salad toppings amongst both salad bowls.

2. To prepare dressing: Combine yogurt, avocado, ranch mix, and water in a small bowl, and mix until smooth.

3. Top salads with dressing and Puffed Ranch Snacks, and serve immediately.

❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑

a cups romaine or spring mix 34 lb. cooked chicken breast. cubed or sliced 2 hard•boiled eggs, sliced h cup cherry tomatoes. halved 2 slices cooked turkey bacon, chopped Ws cup nonfat. plain Greek yogurt Si avocado, mashed htspdryranchmix Water to thin h sachet OPTAVIA Puffed Ranch Snacks

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LEAN Et

LOW-GARB LOBSTER ROLL YIELD: 4 SERVINGS PER SERVING: 1 LEANEST 13 GREEN I 2 HEALTHY FATS I 1 CONDIMENT TOTAL TIME: 15 MINUTES

INGREDIENTS:

DIRECTIONS:

❑ 2 small hearts romaine 1. Preheat grill. lettuce 2. Slice romaine hearts in half lengthwise. Remove a few ❑ i Tbsp. butter. melted of the inner leaves from each half to create a boat-like ❑ 1/3 cup plain, low.fat Creek yogurt shape for the lobster filling. Lightly coat the insides and ❑ 2 Tbsp. olive oif based edges of each "boat" with butter, and grill mayonnaise cut•side•down to get a slight char and bring out the ❑ i small stalk celery. finely diced flavors of the lettuce, about 2 to 3 minutes. ❑ 2 tsp lemon juice 3. In a medium•sized bowl, mix remaining ingredients ❑ Tbsp. chopped fresh except for the lobster meat. Once ingredients are well chives ❑ $4 tsp Old Bay seasoning combined, fold in the lobster meat until completely ❑ .14 tsp salt coated. ❑ ks tsp pepper ❑ 12 oz. cooked lobster meat 4. Divide lobster mixture evenly among the boats, and

serve immediately!

LEAN El

NO-FUSS SALMON BURGERS WITH CUCUMBER SALAD YIELD: 2 SERVINGS PER SERVING: 1 LEAN 13 GREEN 13 CONDIMENTS I V2 SNACK TOTAL TIME: 25 MINUTES

INGREDIENTS:

DIRECTIONS:

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SALMON BURGERS

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egg. slightly beaten Y2 Tbsp light mayo 1/2 tsp lemon Juice

Tbsp minced onion Y. tsp dried parsley Dash of pepper koz. can drained skinless and boneless pink salmon, packed In water I packet Multigrain Crackers, crushed Cooking spray

1. In a small bowl whisk together the egg. mayo, lemon Juice, onion, parsley, and pepper. Gently fold In salmon and crushed crackers. Divide mixture In half, and shape Into two patties. Cook on a lightly greased skillet ova medium-high heat until golden brown on both sides, about 5 minutes per side.

2. Meanwhile, whisk together the yogurt, vinegar, dill, salt and pepper. Pour over cucumber slices, and stir tomix in. Chill until ready to serve.

CUCUMBER SALAD ▪ o

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5.3.01container low•fat plain Greek yogurt 2 Tbsp apple cider vinegar I Tbsp fresh dill (or 1/2 tsp dried) Dash of salt and pepper 3 cups peeled, thinly sliced cucumber

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LEAN Er

ONE-PAN LEMON PEPPER SALMON WITH GARLIC PARMESAN ASPARAGUS YIELD: 4 SERVINGS PER SERVING: 1 LEAN I 3 GREEN I 3 CONDIMENTS TOTAL TIME: 25 MINUTES

INGREDIENTS:

DIRECTIONS:

❑ Vs lbs. salmon, skin on ❑ Cooking spray O 2 tsp salt•free lemon pepper seasoning O tsp salt o SS cup grated parmesan cheese ❑ tsp garlic powder o lbs. asparagus, tough ends trimmed ❑ Lemon slices to garnish

1. Preheat oven to 400 ° F. 2. Place salmon In center of foil-lined, lightly greased baking sheet. Lightly spray top of salmon with cooking spray, sprinkle with lemon pepper seasoning and salt, and top with lemon slices.

3. In a small bowl, combine parmesan and garlic powder. Arrange asparagus spears around salmon.

Lightly spray with cooking spray and sprinkle with parmesan and garlic powder.

4. Bake until salmon has cooked through, about is to zo minutes.

LEAN

I SALMON FLORENTINE YIELD 4 SERVINGS PER SERVING: 1 LEAN 13 GREEN 13 CONDIMENTS TOTAL TIME: 35 MINUTES

INGREDIENTS: o ❑ ❑

❑ ❑ ❑ ❑ ❑ ❑

❑

DIRECTIONS:

Y.k cup chopped green 1. onions 2. ltsp olive oil 2 garlic doves, minced t 12.02. package frozen chopped spinach, thawed and patted dry 11/2 cups chopped cherry tomatoes tsp crushed red pepper 3. flakes 'A tsp each salt & pepper 14 cup partskim ricotta cheese 4. 514.oz. wild salmon fillets Cooking spray

Preheat oven to 350°F.

In a medium skillet, cook onions In oil until they begin to soften, about 2 minutes. Add garlic, and cook 1 minute more. Add the spinach, tomatoes, red pepper flakes, salt and pepper. Cook, stirring, for 2 minutes.

Remove from heat, and let cool io minutes. Stir In the ricotta.

Place a quarter of the spinach mixture on top of each salmon fillet. Place fillets on a lightly greased rimmed baking sheet, and bake for is minutes, or until salmon is cooked through.

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LEAN

SHEET PAN SHRIMP SCAVPI YIELD 2 SERVINGS PER SERVING: 1 LEANEST 13 GREEN 12 HEALTH FATSI 3 CONDIMENTS TOTAL TIME: 15 MINUTES

INGREDIENTS:

DIRECTIONS:

❑ 3 small zucchini. ends 1. Preheat oven to goot removed 2 zucchini Into thin a ❑ lb. raw shrimp, peeled and . Using vegetable peeler, peel ribbons. develned ❑ 2 Tbsp. grated Parmesan 3. In a large resealable plastic bag, combine zucchini cheese ribbons and remaining ingredients. Seal bag, and toss ❑ Juice of half a lemon well to evenly coat zucchini and shrimp. ❑ i Tbsp. unsalted butter, melted 4. Spread mixture In an even layer onto a foil-lined baking ❑

2 [Sp olive Oil

clove garlic, minced ❑ ❑ 'A tsp salt

sheet. Bake until shrimp are pink and cooked through, about 8 minutes.

LEAN Et

I

SHRIMP 8 CAULIFLOWER GRITS YIELD: 2 SERVINGS PER SERVING: 1 LEANEST 13 GREEN 12 HEALTHY FATS 13 CONDIMENTS TOTAL TIME: 20 MINUTES

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INGREDIENTS:

❑ ❑ ❑

❑ ❑

.1 lb raw. peeled and deuelned shrimp 1/1Tbsp Cajun seasoning Cooking spray Tbsp lemon juice Si cup chicken broth Tbsp butter 21/2 cups finely riced cauliflower 1..4 cup unsweetened original almond or cashew milk Y.tspsalt 2 Tbsp sour Mani 1/3 cup reduced.fat, shredded cheddar cheese 34 cup thinly sliced scallions

DIRECTIONS: 1. Place shrimp and Cajun seasoning into a large, resealable plastic bag. Close bag, and toss to coat shrimp evenly In seasoning.

2. Spray a medium-sized skillet with cooking spray, and heat over medium heat Cook shrimp until pink, about 2 to 3 minutes per side. Add lemon juice and chicken broth, scraping any bits off of the bottom of the pan, and simmer for i minute, set aside.

3. In a separate skillet, heat butter over medium heat.

Add riced cauliflower, and cook for 5 minutes. Add milk and salt, and cook an additional s minutes.

4. Remove from heat, and stir in SOUf Cream and cheese until melted.

5. Serve shrimp atop cauliflower grits, and top with scallions.

LEAN Er

SHRIMP S AVOCADO CAULIFLOWER RICE SUSHI YIELD: 2 SERVINGS (2 ROLLS PER SERVING) PER SERVINO: 1 LEANEST I 3 GREEN 12 HEALTHY FATS I 3 CONDIMENTS TOTAL TIME: 20 MINUTES

INGREDIENTS:

DIRECTIONS:

ip 2 34 cups riced cauliflower In a medium-sized, microwave-safe bowl, microwave o Tbsp. rice vinegar cauliflower "rice for 5 minutes, stirring halfway through. Mix ▪ tsp zeroscalorie sugar in rice vinegar and sugar substitute; set aside. substitute 2.

In a medium-sized bowl, mix chopped shrimp. Greek yogurt, O 12 oz. cooked and peeled and sriracha; set aside. shrimp. finely chopped ❑ 1/3 cup low.fat. plain Creek 3. Assemble sushi: Lay a sheet of nod on a sushi rolling mat yogurt and spread one quarter of the cauliflower rice mixture in an o 2 tsp sriracha even layer onto the half of the sheet closest to you (cover O 34 medium avocado. cut into only half of the sheet, and leave a one-inch rim around the S even slices other sides of the cauliflower). Add the fillings (one slice O 14 medium cucumber, cut cucumber, two slices avocado, and one quarter shrimp lengthwise into 4 even slices mixture per roll), placing them horizontally on the O 4 sheets non O Tbsp. sesame seeds cauliflower rice, and leaving some cauliflower rice exposed both behind and in front of them. Roll the sushi by folding the side of exposed non closest to you over the filling. tucking all of the filling into the first complete roll. Continue rolling until you get to the end of the nod sheet.

4. Repeat with remaining non sheets, cauliflower rice, and fillings (you should end up with four rolls). Slice rolls into pieces using a clean, sharp knife. Sprinkle with sesame

seeds, and enjoy!

LEAN a

PAN-SEARED SCALLOPS AND ZUCCHINI NOODLES WITH ROASTED RED PEPPER SAUCE YIELD: 2 SERVINGS PER SERVING: 1LEANEST 13 GREENI 2 HEALTHY FATS 12 CONDIMENTS TOTAL TIME: 15 MINUTES

INGREDIENTS:

DIRECTIONS:

o

1. In a blender, combine roasted red peppers, milk, avocado, lemon Juice, garlic, crushed red pepper, and quarter-teaspoon salt. Puree until smooth.

2. Heat roasted red pepper sauce in a skillet over medium heat, stirring occasionally, until heated through, about 3 to s minutes. Add zucchini noodles, stir to incorporate, and continue cooking until cooked to your liking, another 3 to s minutes.

3. Meanwhile, melt butter in large skillet over medium-high heat. Season scallops with remaining salt. Cook scallops until golden brown on each side and translucent in the center, about t to 2 minutes per side.

4. Serve scallops atop zucchini noodles.

6 oz. jarred roasted red peppers, drained (look for ones without any added sugar) ❑ 'A cup unsweetened original almond or cashew milk ❑ 2 oz. avocado ❑ 2 tsp lemon juice clove garlic ❑ O 14 tsp crushed red pepper (optional) O 14 tsp tsp salt ❑ 2 small zucchini, ends removed, cut into spaghetti•like strands with speaker. mandolin, or julienne peeler ❑ 14 Tbsp. butter O h lb. raw scallops

LEAN

CAULIFLOWER LATKES YIELD: 2 SERVINGS PER SERVING: S4 LEAN 13 GREEN I 3 CONDIMENTS I I OPTIONAL SNACK TOTAL TIME: 25-30 MINUTES

DIRECTIONS:

CI 2 sachets Rosemary Sea

1. Combine first six ingredients in a medium-sized bowl.

2. Heat a large, lightly-greased skillet over medium heat.

Take one-third of the cauliflower mixture, and divide into two mounds on the skillet. Flatten each mound into a circular patty, approximately 4-inch thick. Cook until golden brown, about 3 to 5 minutes per side.

Repeat with remaining mixture.

3. Garnish with green onion, and serve with Greek yogurt.

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INGREDIENTS: Salt Crackers, ground to a flour-like consistency 2Y2 cups riced cauliflower egg !A cup diced yellow onion tsp salt tsp Pepper Cooking spray Y2 cup sliced green onion cup low-fat, plain Greek yogurt

LEAN El

CHEESE STUFFED PORTABELLA MUSHROOMS

INGREDIENTS:

DIRECTIONS:

❑ 4 large portabella mushroom caps. stemmed ❑ i Tbsp lemenJulce ❑ Tbsp soy sauce ❑ tsp olive oil, divided ❑ 2 cups reduced•fat. shredded mozzarella cheese ❑ cup chopped fresh tomato ❑ 14 LW Italian seasoning ❑ i clove garlic• minced ❑ Tbsp chopped fresh cilantro

1. Preheat oven to 400°F. 2. Using a spoon, scoop out Interior of mushroom caps to create "bowls".

3. In a small bowl, combine lemon Juice, soy sauce, and half of olive oil. Brush both sides of the mushroom caps with mixture. Place onto a foil lined baking sheet, and bake until soft, about to to 12 minutes.

4. Meanwhile, in a medium-sized bowl, combine mozzarella, tomatoes, Italian seasoning, garlic, and remaining olive oil.

5. Divide cheese mixture evenly amongst the mushroom caps, and bake until cheese is melted, an additional 5 to 7 minutes.

6. Serve topped with cilantro.

YIELD 2 SERVINGS PER SERVING: I LEAN 13 GREEN I 2 CONDIMENTS TOTAL TIME: 25 MINUTES

L EAN a L

CREAMY MASHED CAULIFLOWER & GRAVY

INGREDIENTS:

DIRECTIONS:

4 cups cauliflower florets ki cup light cream cheese softened • Tbsp unsalted butter, melted clove garlic ❑ ▪ Tbsp fresh rosemary O 'A tsp salt • tsp pepper

1. Bring a large saucepot or stockpot of water to a boil.

Boil cauliflower until easily pierced with a fork, about to minutes. Drain, and then let cool slightly.

2. Add cooked cauliflower and remaining ingredients to a blender or food processor, and blend until smooth.

3. Prepare gravy according to package directions.

O O

YIELD: 4 SERVINGS PER SERVING: 2 GREEN I I HEALTIIY FAT I 3 CONDIMENTS TOTAL TIME: 20 MINUTES

For gravy: ❑ 3 Tbsp McCormick's' 30% Less Sodium Brown Gravy Mix or Mushroom Gravy Mix ❑ 34 cup cold water

CURRY ROASTE

INGREDIENTS:

DIRECTIONS:

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LEAN

6 cups cauliflower florets 4 tsp coconut oil, melted Tbsp lemon juice 2 tsp curry powder tsp garlic powder 16 tsp turmeric Ys up cayenne 34 tsp salt Y4 cup chopped cilantro to garnish

CAUL

YIELD: 4 SERVINGS PER SERVING: 3 GREEN I 1 HEALTHY FAT 13 CONDIMENTS TOTAL TIME: 40 MINUTES

1. Preheat oven to 450 °F. 2. In a large bowl or re-sealable, plastic bag, toss cauliflower with coconut oil, lemon Juice, curry powder, garlic powder, turmeric, cayenne and salt.

3. Spread cauliflower in one layer onto a large, roll-lined baking sheet, and roast, stirring and turning over occasionally, until tender and golden brown, about 25 to 35 minutes.

4. Garnish with fresh cilantro, and serve.

LEAN

I EGG MUFFINS THREE WAYS YIELD: 4 SERVINGS. 5.6 MUFFINS PER SERVING PER SERVING: 1 LEANER I 1 HEALTHY FAT 13 GREEN I 1 CONDIMENT TOTAL TIME: 30 MINUTES

INGREDIENTS:

DIRECTIONS:

BASIC EGO MUFFIN o 9 eggs o 1cup liquid egg whites

1. Preheat oven to 375° F. 2. Whisk together the eggs, egg whites, Greek yogurt, ❑ 3.4 cup plain, low•fat Creek salt, and cheese In a large bowl until well mixed. yogurt O 'A tsp salt 3. Stir in vegetables.

O Cooking spray 4. Divide mixture evenly among 20 to 24 slots of two, SPINACH, MUSHROOM. 0 BRIE standard-size, lightly-greased muffin tins.

L-3 nu le 5. Bake for 20 to 25 minutes, until set In the middle and O I. 10. oz. package frozen, knife inserted into the center comes out clean. spinach, O

chopped thawed and patted dry 2 cups CS OZ.) mushrooms, chopped

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2 oz. goat cheese I, io.-oz. package frozen, chopped kaie• thawed and patted dry O 2 medium red bell peppers, chopped CAIILFLOWER. TOMATO. B MOZZARELLA ci

2 OZ. part skim mozzarella cheese 0 1, 12•oz. package frozen, riced cauliflower, cooked per package directions and patted dry O 2 cups chopped cherry tomatoes

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LEAN

FOOT3ALL DEVILED EGGS

INGREDIENTS:

DIRECTIONS:

o

1. Remove yolks from egg halves. In a medium-sized bowl, mix egg yolks and remaining ingredients until smooth.

2. Spoon or pipe egg yolk mixture into egg white shells.

Garnish with chives to resemble football laces, if desired.

3. Optional: serve eggs atop a bed of shredded kale to resemble a football field.

O O

❑ O O ❑ ❑ ▪ ❑ O

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.

6 hard boded eggs. sliced in half lengthwise Tbsp. reduced•fat mayonnaise with olive oil 2 Tbsp. nonfat or lowlat plain Greek yogurt I tsp Dijon mustard r tsp pickle juice 34 tsp Worcestershire sauce 54 • 1 /2 tsp hot sauce 1/8 tsp salt tsp pepper Chives for garnish Kale for garnish

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YIELD: 2 SERVINGS PER SERVING: 1LEAN 11 HEALTHY FAT 12 CONDIMENTS TOTAL TIME: 10 MINUTES

LEAN

GREEN BEAN CASSEROLE YIELD 4 SERVINGS PER SERVING: 14 LEANER 13 GREEN I Y2 HEALTHY FAT I 3 CONDIMENTS TOTAL TIME: 45 MINUTES

INGREDIENTS:

DIRECTIONS:

o I. 16.oz. bag frozen whole green beans O Cooking spray O 2 cups mushrooms. chopped O 14 cup diced yellow onion ▪ clove garlic. minced O 3.4 cup nonfat plain Creek yogurt ❑ '/4 cup reduced•fat sour cream O 1 tsp cornstarch O 14 packet stevia O tsp salt ID 'A PePPer O 1/2 cup reduced.fat. shredded cheddar cheese O 2 Tbsp grated parmesan cheese

1. Preheat Oven to 350"F. 2. Microwave green beans according to package directions.

3. Lightly grease a medium-sized skillet, and heat over medium heat. Cook mushrooms, onion, and garlic until tender, about5 to 7 minutes. Combine mushroom mixture with green beans in a medium-sized bowl, and let cool.

4. Meanwhile, combine Greek yogurt, sour cream. cornstarch, stevia, salt, and pepper in a small bowl.

Toss vegetables In sauce mixture until evenly coated.

Add cheddar cheese, and mix until well combined.

5. Spread into a lightly-greased baking dish, top with parmesan, and bake until topping is golden brown, about 3o to 35 minutes.

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LEAN Et

MEXICAN BELL PEPPER CASSEROLE I

YIELD: 4 SERVINGS PER SERVIND: I LEAN I 3 GREEN I 3 CONDIMENTS TOTAL TIME: 60 MINUTES

INGREDIENTS:

DIRECTIONS:

o o

1. Preheat oven to 375' F. 2. Beat together the eggs and yogurt set aside.

3. In a medium skillet, cook onions and garlic In oil with spices until onions are translucent. Add peppers, and continue to cook over low heat, 4 to 5 minutes If using frozen and 8 to io If using fresh.

4. Spread half the pepper mixture In a deep casserole dish, and top with half the cheese; repeat the layers.

Pour yogurt mixture over top.

5. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes.

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3 large eggs iz oz. low•fat plain Creek yogurt !A cup thinly sliced onion clove garlic minced tsp olive oil tsp salt tsp cumin 'A tsp coriander tsp dry mustard Sea tsp cayenne pepper t zo.oz bag frozen chopped bell peppers. thawed per package instructions' ❑ 8 oz. reduced•fat, shredded cheddar or mozzarella cheese 'Should contain bell pepper's only: avoid products with onion, sauces. or other Ingredients. If you can't find a frozen option or prefer to use fresh, use 6 medium bell peppers (any color chopped) instead.

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LEAN El

PERSONAL PORTOBELLO MUSHROOM PIZZAS

INGREDIENTS:

DIRECTIONS:

❑ Cooking spray ❑ 2. z•oz. Portobello mushroom caps. stems removed and gills scraped out ❑ l4 cup no sugar added Italian tomato sauce (such as Rao's Homemade) 0 4 oz. reduced•rat shredded mozzarella cheese ▪ Tbsp shredded basil Optional/

1. Preheat broiler.

2. Place the mushroom caps on a lightly-greased baking sheet lined with foil. Spray tops with cooking spray.

Broil 3 to 4 minutes on each side until tender.

3. Evenly spread the tomato sauce into each cap, and then top with cheese and basil. Broil again for 2 to 3 minutes until cheese is melted.

YIELD: I SERVING PER SERVING: 1 LEAN 13 GREEN 13 CONDIMENTS TOTAL TIME: 10.15 MINUTES

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LEAN

ROSEVARY CAULIFLOWER ROLLS YIELD: 4 SERVINGS (3 BISCUITS PER SERVING) PER SERVING: u LEAN 12 GREEN 13 CONDIMENTS TOTAL TIME: 40 MINUTES

INGREDIENTS:

DIRECTIONS:

4 cups riced cauliflower 1/3 cup almond Hour O O 2 eggs ❑ 1/3 cup reduced-fat. shredded mozzarella or cheddar cheese ❑ 2 Tbsp fresh rosemary. finely chopped ❑ .14 tsp salt

1. Preheat oven to <too "F. 2. Combine all ingredients in a medium-sized bowl.

3. Scoop cauliflower mixture into twelve evenly-sized biscuits/rolls onto a lightly-greased, foil-lined baking sheet.

4. Bake until golden brown, about 3o minutes.

Optional: To crisp outside of biscuits/rolls. broil for a few minutes before serving.

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I SPAGHETTI SQUASH GRATIN YIELD: SERVES 2 PER SERVINO: 1 LEAN 13 GREEN 13 CONDIMENTS TOTAL TIME: 60.75 MINUTES

INGREDIENTS: ▪

2.16 lb spaghetti squash (to yield about 3 Cups of spaghetti squash)

❑

2 eggs

❑

cup reduced•fat. shredded cheddar cheese 'A cup plain low• fat Greek yogurt 2 cloves garlic minced Tbsp fresh thyme 14 tsp each salt & pepper SS cup reduced•fat. grated parmesan cheese Cooking spray

❑ ❑

❑ ❑ ❑ ❑

DIRECTIONS: 1. Preheat oven to 400°F. 2. Halve the squash and scoop out the seeds. Bake face down on a baking sheet lined with parchment paper until squash Is easily pierced with fork, about 3o minutes. Allow to cool, then scoop out spaghetti strands and place in a large bowl.

3. Meanwhile, in a medium-sized bowl, mix remaining Ingredients except for the parmesan cheese. Stir mixture into the spaghetti squash strands.

4. Spread into a lightly greased casserole dish. Top with parmesan, and press down to moisten. Bake uncovered for 3o minutes.

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LEAN El

SPAGHETTI SQUASH WAFFLE GRILLED CHEESE YIELD: 2 SERVINGS PER SERVING: I LEAN 13 GREEN 13 CONDIMENTS TOTAL TIME: 15 MINUTES

INGREDIENTS:

DIRECTIONS:

❑ 3 cups cooked spaghetti squash ❑ 2 eggs ❑ 1/3 cup grated parmesan cheese ❑ 1/8 tsp salt ❑ Cooking spray ❑ I cup reduced•fat. shredded pepper jadc cheese

1.

Place cooked spaghetti squash (In two batches) into a cheesecloth or clean, thin dishtowel, and squeeze out as much liquid as possible.

2. In a medium-sized bowl, combine spaghetti squash, eggs, parmesan, and salt, and mix until well-combined.

3. Preheat a waffle iron to medium-high heat. Spread mixture In an even layer in greased waffle iron, and cook until golden brown and set, about to minutes.

4. Sprinkle pepper Jack cheese onto one half of spaghetti squash waffle, and fold over other half oil top. Close waffle Iron gently and continue cooking until cheese is melted to your liking. Serve immediately!

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LEAN

SWEET SPASHETTI SLASH <UGEL

INGREDIENTS:

DIRECTIONS:

❑

1. Preheat oven to 375° F.

medium sized spaghetti squash ❑ 3 eggs ❑ ileS cups 06 cottage cheese ❑ S packets zero•calorie sugar substitute ❑ tsp cinnamon ❑ Pinch salt ❑ Pinch nutmeg

YIELD 2 SERVINGS PER SERVING: 1 LEAN I 3 GREEN 13 CONDIMENTS TOTAL TIME: 60-75 MINUTES

2. Halve the squash and scoop out the seeds. Bake face down on a baking sheet lined with parchment paper until squash Is easily pierced with fork, about 3o minutes. Allow to cool, then scoop out 3 cups of spaghetti strands and place in a large bowl (save any remaining for another dish).

3. Add remaining ingredients to the bowl, and stir until well combined.

4. Spread into a lightly greased casserole dish, and bake uncovered until golden around the edges, about 3o to 35 minutes. Let sit for lo minutes before serving.

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TOFU NUGGETS

INGREDIENTS:

DIRECTIONS:

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is oz. extra.firm tofu 2 Tbsps almond hour Tbsp nutritional yeast tsp garlic powder N tsp salt Cooking spray cup no.sugar•added tomato sauce (such as Rao Homemade"

YIELD: 2 SERVINGS PER SERVING: h LEANER I 1 GREEN I 3 CONDIMENTS TOTAL TIME: 50 MINUTES

1. Preheat oven to 400' F. 2. Press tofu: Place tofu onto multiple layers of paper towel or a clean dishcloth on top of a plate or cutting board. Place another layer of paper towels or another clean dish towel on top of the tofu. Place a weight on top of this second layer (this could be a large plate with canned foods on top or a stack of plates or hardcover books). Let sit for at least Is minutes, and then cut the tofu into nugget-shaped pieces.

3. Combine almond flour, nutritional yeast, garlic, and salt in a large, resealable plastic bag. Add tofu pieces, and toss until evenly coated.

4. Place tofu nuggets onto a greased, foil-lined baking sheet, and spray tops with cooking spray. Bake until lightly browned, about 25 to 3o minutes, flipping halfway through.

5. Serve with tomato sauce.

LEAN El

TOFU POWER BOWL YIELD: 1 SERVING PER SERUM& 1 LEANER I 1 HEALTHY FAT 13 GREEN 13 CONDIMENTS TOTAL TIME: 30 MINUTES

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INGREDIENTS: is ca. extra•firm tofu tsp sesame oil 34 cup cubed eggplant A cup grated cauliflower A cup chopped kale 2 Tbsp soy sauce tsp rice vinegar

DIRECTIONS: 1. Press tofu: Place tofu strips onto multiple layers of paper towel or a clean dishcloth on top of a plate or cutting board. Place another layer of paper towels or another clean dish towel on top of the tofu. Place a weight on top of this second layer (this could be a large plate with canned foods on top or a stack of plates or hardcover books). Let sit for at least is minutes, and then cut the tofu into Finch cubes.

2. Heat sesame oil in large skillet. Place cubed tofu on one half of the skillet and the cubed eggplant on the other half. Cook both until lightly browned and tender, about io to 12 minutes. Remove from skillet, and set aside. Add kale, soy sauce, and rice vinegar and saute until wilted, about 3 to s minutes.

3. Microwave the grated cauliflower in a small bowl with one teaspoon of water for 3 to 4 minutes or until tender.

4. Arrange cauliflower -rice" with tofu, eggplant, and kale in a bowl.

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LEAN I

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ZUCCHINI SPINACH MANICOTTI YIELD. 4 SERVINGS PER SERVING: 1 LEAN I 3 GREEN I 1 CONDIMENT TOTAL TIME: 45 MINUTES

INGREDIENTS:

DIRECTIONS:

o

2 large zucchini

O

I V2 cups part•sklm ricotta

1. Preheat oven tO 375 'F. 2. Using a mandoline slicer, slice zucchini lengthwise into t/8-Inch thick slices; set aside.

3. In a medium-sized bowl, combine ricotta, egg, spinach, cup mozzarella, parmesan, salt, and nutmeg.

4. Layer three slices of zucchini parallel to each other, and so that they are slightly overlapping one another. Place a large spoonful of ricotta mixture on one end of the zucchini slices, and roll up the zucchini. Place the stuffed zucchini next to each other Into a lightly-greased gxg-inch baking dish.

5. Pour tomato sauce over top of zucchini, and then sprinkle with cheese.

6. Bake for 25 minutes.

O egg O 1cup frozen spinach, thawed and patted dry ID 'A cups reduced•fat. shredded mozzarella. divided o se, cup grated parmesan ❑ yg tsp salt o Pinch nutmeg O 1 cup lowsugar tomato sauce

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YIELD 4 SERVINGS PER SERVING: IFUELING I I LEAN I t CONDIMENT TOTAL TIME: 75 MINUTES

4 sachets OPTAVIA Select Buttermilk Cheddar Herb Biscuit 3 /1 cup cold water

Preheat oven to 350 ° F. In a medium-sized bowl, combine biscuits and water. Pour Into a lightly-greased bread loaf pan and bake until golden brown on the edges, about 18 to 20 minutes. Once cooled, cut biscuit Into one-inch cubes.

Meanwhile, combine whisk together eggs, milk, and ground mustard In a medium-sized bowl.

Combine biscuit cubes and cheese In a greased baking dish. Pour egg mixture over top, and sprinkle with bacon. Bake until set and golden around the edges, about 45 to so minutes.

5 eggs 2 cups unsweetened almond or cashew milk tsp ground mustard Cooking spray 11/2 cups reduced-fat, shredded cheddar cheese 3 oz. raw turkey bacon. cooked (according to package directions) and chopped

C •PTAVIA

HOLIDAY TURKEY MEATLOAF VI 0 S /WINGS P R SERPI : Is FUELING I 1 LEA! I 1 GREEN 13 CONDIMENTS TOTAL IN :G0 MINUTES

DIRECTIONS: 1. Preheat oven to 375 • F.

INGREDIENTS:

2 In a large bowl, combine Buttermilk Cheddar Herb Biscuits and milk. Let sit for s minutes. Stir in egg, egg white, celery, mushrooms, onion, poultry seasoning. Worcestershire sauce, and salt. Add ground turkey, and mix well. Pat mixture Into a lightly-greased sixs-in. loaf pan. Bake for 25 minutes.

3. Meanwhile, prepare cranberry sauce. Add cranberry Juice to a small saucepan, and bring to a simmer.

Continue simmering until reduced by half. Remove from heat, and stir in ketchup and hot sauce. Spread mixture over meatloaf, and bake until no pink remains and a meat thermometer reads 165 °F, about 20 to 25 minutes.

o 2 sachets OPTAVIA Select Buttermilk Cheddar Herb Biscuit ❑ 14 cup unsweetened almond milk o I egg. lightly beaten o I egg white o icup chopped celery o rcupchopped mushrooms El 'A cup diced yellow onion o 1 tsp poultry seasoning ▪ ❑ ❑ o o ID

tsp Worcestershire sauce 1/2 tsp salt Wx lbs. 93% lean groi I( turkey Cooking spray 'A cup diet cranbei y Juice IA cup reduced sugar

ketchup ❑ tsp hot sauce

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2017 OPTAVIA LLCM' Rights Resectd

HONEY CINNAMON BAKED OATMEAL

HK

YIELD 4 SERVINGS PER SERVING: I FUELING I !HEALTHY FAT 11 CONDIMENT TOTAL TIME: 30 MINUTES

DIRECTIONS: 1. Preheat oven to 350 °F. 2. In a large bowl, combine Indonesian Cinnamon and Honey Hot Cereal and baking powder. Add liquid egg white and almond milk: stir until milk is fully absorbed. Fold In nuts. Divide mixture evenly between 4 lightly-greased mason Jars, leaving about 1/2-Inch at the top. Sprinkle tops with cinnamon.

INGREDIENTS: o

4 sachets OPTAVIA Indonesian Cinnamon and Honey Hot Cereal

▪

tsp baking powder

Bake for 20 to 25 minutes on a small baking sheet, until slightly firm and golden on top. Allow to cool completely. Place on lid, refrigerate, and use within 5 days.

1:1 3 Tbsp liquid egg whites o

1 cup unsweetened almond or cashew milk

o

114 oz chopped pecans or walnuts

ID Cooking spray o

tsp cinnamon

❑ 4 mini mason jars (125 m114.2 oz.)

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HONEY MUSTARD CHICKEN NUGGETS

HK

WITH MUSTARD DIPPING SAUCE YIELD: 2 SERVINGS PER SERVING: 1 FUELING I 1 LEANER 12 CONDIMENTS TOTAL TIME: 25 MINUTES

DIRECTIONS:

INGREDIENTS: ❑ 12 oz boneless, skinless chicken breast, cubed ❑

1 egg, beaten

❑ 2 sachets OPTAVIA Essential Honey Mustard & Onion Sticks, finely crushed to breadcrumb-like consistency ▪

cup plain low-fat Greek yogurt

❑ 2 tsp spicy brown mustard ❑ 'A tsp garlic powder ❑ Cooking Spray

1. Preheat oven to 400 °F. 2. Place egg and crushed Honey Mustard & Onion Sticks into two separate small, shallow bowls. Dip each chicken piece into the egg, and then roll In the crushed Honey Mustard & Onion Sticks until completely coated. Place chicken pieces onto a lightly-greased, foil-lined baking sheet Spray tops with cooking spray.

3. Bake until coating turns golden and internal temperature reaches 165°F, about i8 to zo minutes, flipping halfway through.

4. Meanwhile, combine Greek yogurt, mustard, and garlic powder in a small bowl. Serve nuggets with yogurt dip.

LEMON MERINGUE BITES

HK

YIELD. 2 SERVINGS PER SERUM: 1FUELING I 15 LEANER 1 112 OPTIONAL SNACK TOTAL TIME: 10 MINUTES + TIME TO CHILL

DIRECTIONS: 1.

INGREDIENTS:

Line a muffin tin with six cupcake liners. Break each Zesty Lemon Crisp Bar into thirds. Microwave for to to is seconds. Press each bar piece into six cupcake liners to form a thin crust.

In a microwave-safe bowl, mix together the yogurt and gelatin powder. Microwave on high for two minutes; stirring after each minute. Pour Wi cup of the yogurt mixture on top of each crust.

3. Allow to chili for at least one hour. Garnish with lime zest if desired.

o 2 OPTAVIA Essential Zesty Lemon Crisp Bars ❑ 0cups low-fat, plain Greek yogurt 1:1 t cia-oz. box sugar-free lemon gelatin o 1/2 tsp lime zest (optional/

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MINI CRANBERRY ORANGE SPICED CHEESECAKES YIELD 4 SERVINGS (2 CHEESECAKES PER SERVING] PER SERVING: 'FEELING I IS LEANER I 3 CONDIMENTS TOTAL TIME: 10 MINUTES + FREEZING TIME

DIRECTIONS: I.

Line a standard-sized muffin tin with eight cupcake liners.

2. Break each Honey Chili Cranberry Nut Bar in half.

Place bar halves crunch-side down on a microwave-safe plate, and microwave for 20 to 30 seconds, until softened. Place each half into the bottom of a cupcake liner, and press down to form INGREDIENTS: a thin crust. Repeat until all cupcake liners are filled. ❑ 4 OPTAVIA HoneyChili 3. In a large bowl, mix Greek yogurt, and pudding mix until well combined.

Cranberry Nut Bars 4. Evenly distribute yogurt mixture among cupcake O 11/2 cups plain, low-fat liner, and garnish tops with orange zest.

Greek yogurt 5. Freeze for 30 to 60 minutes, until solid. o 2 Tbsp sugar-free, fat-free Serve immediately. cheesecake-flavored pudding mix 1:1 itsp orange zest

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YIELD. 2 SERVINGS PER S RV 103 1 UELING I If CONDIMENT 1 OPTIONAL SNACK TOTAL TIME: 2 HOURS IIHCLUOES FREEZE TIME)

2 sachets OPTAVIA Essential Decadent Double Chocolate Brownie 9 - a Tbsp. unsweetened vanilla almond or cashew milk, divided 'A cup powdered peanut butter

In a small bowl, combine Decadent Double Chocolate Brownie with 6 tablespoons almond milk until smooth; set aside.

In a separate small bowl, combine powdered peanut butter and remaining almond milk until smooth and creamy but not too thin.

Place brownie and peanut butter mixtures into separate medium to large-sized resealable plastic bags. Cut off a small portion from one tip of each bag to create piping bags.

Pipe brownie mixture to nil bottom third of zo slots of a mint circular or heart shaped silicone baking mold. Pipe a small amount of peanut butter on top of the brownie in the center of each slot. Pipe remaining brownie mixture on top of the peanut butter to cover the peanut butter and fill each slot.

Freeze until firm, at least two hours.

MINT CHOCOLATE CHEESECAKE MUFFINS

HK

YIELD 4 (2 MUFFINS PER SERVING) PER SERVING: 1 FUELING Ili LEANER 13 CONDIMENTS TOTAL TIME: 10 MINUTES + FREEZING TIME

DIRECTIONS: 1. Line a standard-sized muffin tin with eight cupcake liners.

INGREDIENTS: ❑ 4 OPTAVIA Essential Chocolate Mint Cookie Crisp Bars

2. Break each Chocolate Mint Cookie Crisp Bar In half.

Place bar halves crunch-side down on a microwave-safe plate. and microwave for 20 to 30 seconds, until softened. Place each half into the bottom of a cupcake liner, and press down to form a thin crust. Repeat until all cupcake liners are filled.

3. In a large bowl, mix Greek yogurt and pudding mix until well combined.

❑ 12 oz. low-fat plain Greek yogurt

4. Evenly distribute yogurt mixture among cupcake liner.

❑ 2 Tbsp sugar-free, fat-free chocolate pudding mix

5. Freeze for 30 to 60 minutes, until solid. Garnish tops with mint If desired, and serve immediately.

❑ j4 tsp peppermint extract ❑ Fresh mint leaves for garnish (optional)

1

NEOPOLITAN FROYO POPSIGLES YIELD: 6 SERVINGS PER SERVING: W FUELING I IA LEANER I 112 CONDIMENT TOTAL TIME: 25 MINUTES +FREEZE TIME

INGREDIENTS: ❑ k cup unsweetened vanilla almond or cashew milk, divided ❑ ❑ ❑ ❑ ❑

2 cups plain, low-fat Greek yogurt, divided k sachet OPTAVIA Essential Creamy Chocolate Shake i sachet OPTAVIA Essential Creamy Vanilla Shake k sachet OPTAVIA Essential Wild Strawberry Shake k packet zero-calorie sugar substitute

DIRECTIONS: 1. Add 1/3 cup milk, 2/3 cup Greek yogurt, Creamy Chocolate Shake. and 1/3 packet sugar substitute to a blender; blend until smooth.

2. Distribute mixture evenly among the bottoms of 6 large popsicle molds, and place In the freezer for is minutes (to help set a bit).

3. Repeat steps 1 & 2 with the Creamy Vanilla Shake. and then the Wild Strawberry Shake. Freeze until set, at least 4 hours or overnight.

PEANUT BUTTER BROWNIE WHOOPIE PIES YIELD: 2 SERVINGS (2 WHOOPIE PIES PER SERVING) PER SERVING: 1FUELING I $ HEALTHY FAT I 1 CONDIMENT I 1 OPTIONAL SNACK TOTAL TIME: 25 MINUTES

DIRECTIONS: 1. Preheat oven to 350° E

a INGREDIENTS: o 2 sachets OPTAVIA Decadent Double Chocolate Brownie o

Lsp baking powder

2. In a medium-sized bowl, combine Decadent Double Chocolate Brownie mixture, baking powder, egg substitute, 'A cup milk, and oil, and mix until a batter-like consistency.

3. Divide batter evenly among four slots of a lightly-greased muffin tin (should fill only a third of each slot). Bake until a toothpick inserted In centers comes out clean, about 18 to 20 minutes.

4. Meanwhile. combine powdered peanut butter and remaining milk.

5. Once cooled, slice each muffin in half horizontally.

Spread one tablespoon of peanut butter filling onto the bottom half of each muffin, and top with the o 6 Tbsp. unsweetened, remaining muffin halves. Enjoy! vanilla almond or cashew o 3 Tbsp. liquid egg substitute

milk, divided o 1tsp vegetable oil ❑ 'A cup powdered peanut butter ID Cooking spray

2017 OPTAVIA LLC

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PERSONAL BISCUIT PIZZA YIELD: I SERVING PER REARMS 1 FUELING I A LEAN 12 CONDIMENTS TOTAL TIME: 15 MIN

HK

DIRECTIONS:

INGREDIENTS:

1. Preheat oven to 350' F. 2 Mix biscuit and water, and spread mixture Into a small, thin, circular crust shape onto a lightly-greased, foil-lined baking sheet. Bake for to minutes.

3. Top with tomato sauce and cheese. and bake until cheese is melted, about 5 minutes.

o 1 sachet OPTAVIA Select Buttermilk Cheddar Herb Biscuit o 2 Tbsp cold water o Cooking spray o 2 Tbsp no-sugar-added tomato sauce (such as Ftao's Homemade) 1: 1 I% cup reduced-fat shredded cheese

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PUMPKIN CHOCOLATE CHEESECAKE YIELD: 2 SERVINGS PER SERVING: 1FUELING I of LEANER I1HEALTHY FAT 13 CONDIMENTS TOTAL TIME: 60 MINUTES

DIRECTIONS: 1.

Preheat oven to 3so° F. 2 In a small bowl, combine Decadent Double Chocolate Brownies, butter, and water.

3. Divide brownie mixture evenly amongst two lightly-greased mini springform pans. Press brownie mixture into the bottom of the pans to form thin crusts. Bake for Is minutes.

INGREDIENTS: 4. Meanwhile, combine remaining ingredients in a medium-sized bowl. Mix until smooth. Divide OPTAVIA 2 sachets O mixture evenly amongst the two springform pans.

Essential Decadent 5. Lower oven temperature to 300°F. Bake cheesecakes until golden on the edges and centers Double Chocolate are almost set, about 3S to ao minutes. Let cool Brownie before removing rims. ❑ y2 Tbsp unsalted butter. melted o 2 Tbsp cold water O Cooking spray O 1cup nonfat plain Greek yogurt o 3 Tbsp light cream cheese, softened o 3 Tbsp pumpkin puree o tegg o 2 packets stevia or other zero-calorie sugar substitute o 1/2 tsp pumpkin pie spice tsp vanilla extract ▪ o Pinch salt

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OPTAVIN C 2017 OPTAVIA U.C. All Rights Reset‘td.

PUMPKIN PIE FRAPPE -

ACK

YIELD: ISERVING PER SERVING: IFUELING 12 GONOIMEN1S TOTAL TIME: 5 MIN

DIRECTIONS: 1. Combine first five ingredients In a blender, and blend until smooth.

2. Top with whipped topping, and serve!

INGREDIENTS: ❑ 1 sachet OPTAVIA Essential Spiced Gingerbread ❑ 4 oz. unsweetened vanilla, almond or cashew milk ❑ 4 oz. strong brewed coffee. chilled ❑ I/2 cup Ice ❑ 1/8 tsp pumpkin pie spice ❑ 2 Tbsp pressurized whipped topping

PUMPKIN SPICED LATTE YIELD: I SERVING PER SERVING: I FUELING 12!, CONDIMENTS TOTAL TIME: 5 MIN

DIRECTIONS: 1.

Combine milk and pumpkin puree In a microwave safe mug. Microwave for one minute, and stir.

2 Add coffee and contents of Spiced Gingerbread sachet, and stir until smooth. Serve Immediately!

INGREDIENTS: ❑ 1 sachet OPTAVIA Essential Spiced Gingerbread cup unsweetened vanilla ❑ almond or cashew milk ❑ 2 Tbsp pumpkin puree ❑ A I cup strong brewed coffee

2077 OPTAVIA LLC. All Rights Reseishd

RED VELVET WHOOPIE PIES TIE 0: SERVIN S PER SERVING: IFUELING I t HEALTHY FAT I IH? CONDIMENTS TOTAL IME: 25 MUTES

INGREDIENTS: o o o ▪ o ID o ID o o o

2 sachets OPTAVIA Essential Golden Chip Pancakes 2 sachets OPTAVIA Essential Chewy Chocolate Chip Cookie Y2 Tbsp unsweetened cocoa powder tsp baking powder cup unsweetened vanilla almond or cashew milk 6 Tbsp liquid egg substitute 1 tsp apple cider vinegar Red food coloring Cooking spray 4 cup low-fat cream cheese 1- 2 packets zero.calorle sugar substitute (to taste)

DIRECTIONS: 1. Preheat oven to 3so °F. 2. Combine Golden Pancakes, Chewy Chocolate Chip Cookies, cocoa powder, and baking powder in a medium-sized bowl. Add milk, egg and apple cider vinegar, and mix until a batter-like consistency. Optional, add red food coloring.

3. Divide batter evenly among eight slots of a lightly greased regular or heart-shaped muffin tin (should fill only a third of each slot). Bake for about is to zo minutes, until a toothpick Inserted In centers comes out dean.

4. Meanwhile, combine cream cheese and sugar substitute.

5. Once cooled, slice each muffin in half horizontally.

Spread one tablespoon of cream cheese filling onto the bottom half of each muffin, and top with the remaining muffin halves. Enjoy!

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OPTAVIA' OPTAV:b

SILKY PEANUT BUTTER COOKIES YIELD: 4 SERVINGS (2 COOKI S PER SERVING PER SERVIRS: I UE ING I 1 HEAL HY FAT I if CONDIMENT II Si CONDIMENTS IF SE VE D WITH MILK) TOTAL TIME: 20 MINUTES

DIRECTIONS:

INGREDIENTS: ❑ 4 sachets OPTAVIA Essential Silky Peanut Butter Shake ❑ tsp baking powder ❑ 'A cup unsweetened original or vanilla almond or cashew milk ❑ 1 Tbsp butter of margarine, melted or softened tsp vanilla extract ▪ ❑ Cooking Spray ❑ Vs tsp sea salt

1. Preheat oven to 330 °F. In a medium-sized bowl, mix together the first two 2. ingredients. Add the milk, butter or margarine, and vanilla extract, and stir until well combined (it will appear dry, but continue mixing until a dough forms - add another tablespoon of milk if necessary).

3. Using a small cookie scoop, scoop out dough into eight small balls, and place onto a foil-lined, lightly greased baking sheet. Using a fork, flatten the mounds to create a criss-cross pattern. Sprinkle tops with salt.

4. Bake until edges are lightly browned, about io to 12 minutes. Serve with unsweetened original or vanilla almond milk if desired (one cup =1 condiment).

For serving: 4 cups unsweetened original or vanilla almond or cashew milk (optional)

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SMASHED POTATO GRILLED CHEESE YIELD: 2 SERVINGS PER SERVING 1FUELING 114 LEANER TOTAL TIME: 15 MINUTES

DIRECTIONS:

INGREDIENTS: o 2 sachets OPTAVIA Essential Smashed Potatoes (either kind) ❑ 1cup water o 1 cup reduced-fat. shredded cheese, like cheddar, mozzarella. or pepper lack

1. In a medium-sized, microwave-safe bowl, mix OPTAVIA Essential Smashed Potatoes and water until well combined. Microwave on high for minutes, then stir.

2. Pour mixture on all four triangles of a circular, hot, lightly greased waffle Iron. Close lid, and cook until done, about to to 12 minutes.

3. Open lid, and sprinkle cheese on one half of waffle (two of the four triangles). Fold over the other half of the waffle, close the lid of the waffle iron, and continue cooking until cheese is melted, about 1 to 2 minutes.

SPINACH PESTO STUFFED BABY BELLA CAPS YIELD 4 SERVINGS (NUMBER OF MUSHROOM CAPS PER SERVING VARIES) PER SERVING: 1FUELING I $ HEALTHY FAT I 1 CONDIMENT I 1 OPTIONAL SNACK TOTAL TIME: 45 MINUTES

DIRECTIONS: 1. Preheat oven to 350 T.

INGREDIENTS: ❑ 4 sachets OPTAVIA Spinach Pesto Mac & Cheese ❑ 2 cups raw spinach, torn into small pieces ❑ 'A cup fresh basil, tom into small pieces ❑ 8 oz. cold water ❑ 2 packages (10 -12 oz.) baby bella mushrooms, rinsed and stemmed ❑ 2 sachets Rosemary Sea Salt Crackers, finely crushed ❑ 2 lbsp. grated PeC Romano ❑ 2 tsp oll ❑ Cooking spray

2. In a medium-sized. microwave-safe bowl, mix Spinach Pesto Mac & Cheese, spinach, basil, and water until well combined. Microwave on high for P4 minutes; stir, and let stand 1 minute. Microwave on high for an additional minute; stir, and let sit until cooled.

3. Meanwhile, prepare breadcrumb topping. In a small bowl, mix crushed Rosemary Sea Salt Crackers.

Pecorino Romano cheese, and olive oil.

4. Place baby bella mushroom caps cavity-side-up onto a lightly-greased, foil-lined baking sheet. Fill each cavity with mac and cheese mixture. Top each with breadcrumb topping, and press lightly with fingers to secure.

5. Bake for 20 to 25 minutes, until topping is golden brown.

LEAN Er

SUPREME CAULIFLOWER PIZZA BITES

INGREDIENTS:

DIRECTIONS:

2Y2 cups riced cauliflower o 2 eggs ❑ 114 cup reduced.fat

1. Preheat oven to 400 °F. 2. Add cauliflower rice to a medium-sized, microwave-safe bowl. Microwave for to minutes, stirring halfway through.

3. Let cool, then add eggs, 'A cup mozzarella, parmesan, Italian seasoning, and salt.

4. Divide mixture evenly amongst 12 slots of a lightly greased standard sized muffin pan. Press down lightly to form mini crusts. Bake for 20 minutes.

5. Top each mini cauliflower crust with tomato sauce, remaining cheese, pepperoni, bell pepper, onion, and olives. Bake until cheese is melted, about s to 7 minutes.

o

shredded mozzarella. divided 3 Tbsp. grated parmesan 34 tsp Italian seasoning 1/8 tsp salt Cooking spray 6 turkey pepperoni slices, chopped o 14 cup no sugar added tomato sauce (such as Rao:s Homemade) ❑ ki small green bell pepper, diced ci Tbsp. diced red onion i o Tbsp. sliced black olives

o o 1:1 O o

YIELD: 2 SERVINGS PER SERVING: I LEAN 13 GREEN I 3 CONDIMENTS TOTAL TIME: 45 MINUTES

SWEET POTATO PECAN MUFFINS YIELD: 4 SERVINGS 2 MUFF NS PER SERVING) PER SERVING: 1 FU LING I 1 HEALTHY FAT I 1 CONDIMENT TOTAL TIME: 30 MINUTES

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INGREDIENTS: 2 sachets OPTAVIA Select Honey Sweet Potatoes cup cold Water 2 sachets OPTAVIA Essential Spiced Gingerbread 6 Tbsp liquid egg substitute 'A cup unsweetened vanilla almond or cashew milk tsp pumpkin pie spice tsp vanilla extract 1/2 tsp baking powder Cooking Spray 11/3 oz. chopped pecans

DIRECTIONS: 1. Preheat oven to 3S0' F. 2 Prepare Honey Sweet Potatoes according to package directions. Let cool slightly.

3. In a medium-sized bowl, combine cooked Honey Sweet Potatoes and remaining ingredients (except for the pecans).

4. Divide mixture amongst eights slots of a lightly-greased standard sized muffin pan. Sprinkle tops with chopped pecans. Bake for zo minutes.

0PTA -71E Th

C20T7OPTAVIA LLCM Rights Relayed.

SWEET POTATO SHEPHERD'S PIE YIELD: 2 SERVINGS PER SERVING: 1 FUELING I i4 LEAN 114GREEN I IV/ CONDIMENTS TOTAL TIME: 30 MIN

DIRECTIONS:

INGREDIENTS: o Tbsp diced onion o iclove garlic, minced o 6 oz raw po-94% lean ground turkey O 3A cup chopped mushrooms o 3A, cup frozen cut green beans o 'A cup chicken broth tsp thyme or O rosemary CI 2 sachets OPTAVIA OPTAVIA Honey Sweet potatoes

1. Preheat oven to 375°F, 2. Brown the turkey In a medium skillet with onions and garlic; drain any liquid when done.

3. Add the mushrooms, green beans, broth, and thyme/rosemary to the turkey mixture, and bring to a boll. Reduce heat and simmer for io minutes. or until liquid has evaporated. Transfer mixture to a baking dish.

4. Meanwhile, prepare the Honey Sweet Potatoes according to package directions.

5. Spoon sweet potatoes on top of turkey and veggie mixture; spread evenly. Bake for is to 18 minutes or until edges start to brown.

SWEET POTATO, GOAT CHEESE 6 ROSEMARY QUICHE CUPS YIELD: 4 SERVINGS (3 QUICHE CUPS PER SERVING) PER SERVINR: I FUELING I B LEAN I 1/2 HEALTHY FAT I 2 CONDIMENTS TOTAL TIME: 45 MINUTES

DIRECTIONS:

INGREDIENTS: O 4 sachets OPTAVIA Honey Sweet Potatoes o 1 cup unsweetened almond or cashew milk

1 Preheat oven to 375 °F. 2. In a large, microwave-safe bowl, mix Honey Sweet Potatoes and milk until well combined. Microwave on high for minutes: stir, and let sit until thickened and cooled.

3. Add remaining ingredients, and mix until well combined.

4. Divide mixture evenly among 12 slots of a standard-sized, lightly-greased muffin tin.

5. Bake for 25 to 30 minutes, until filling is set and edges brown.

O 4 eggs o

%cup part-skim ricotta

o 1 oz crumbled goat cheese O IA cup diced yellow onion o 1Tbsp fresh chopped rosemary •

tsp nutmeg

o

Cooking spray

OPTAVIALLC.

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THIN MINT COOKIES YIE 0 S RV NGS PER S R INC: 1 EU LING I 1 CONDIMENT TOTA TIME: 20 MINUTES

INGREDIENTS: ❑ 2 sachets OPTAVIA Essential Decadent Double Chocolate Brownie ❑ 2 OPTAVIA Essential Chocolate Mint Cookie Crisp Bars o 1 Tbsp. liquid egg substitute o 2 Tbsp. unsweetened almond or cashew milk ❑ Ws tsp mint extract

DIRECTIONS: Preheat oven to sso °F. 2. Microwave Chocolate Mint Cookie Crisp Bars for is to zo seconds, until softened.

3. In a small bowl, combine Decadent Double Chocolate Brownies, egg substitute, milk, and mint extract. Stir in microwave crunch bars (will break apart into tiny pieces).

4. Form mixture Into eight, cookie-shaped pieces onto a parchment-lined baking sheet.

S. Bake for 12 to is minutes, until firm.

THREE-CHEESE JALAPENO POPPERS YIELD: 2 SERVINGS PER SERVING: 5 FUELING I'M LEAN I I GREEN I I HEALTHY FAT 1214 CONDIMENTS TOTAL TIME: 25 MINUTES

DIRECTIONS: 1.

2

INGREDIENTS: o 2 oz. light cream cheese. softened o 'A cup plain low-fat Greek yogurt o 1/2 cup reduced-fat, shredded cheddar jack cheese tsp garlic powder o tsp chill powder o 1 41 tsp salt O o 6 jalapetios, halved lengthwise, seeds and membranes removed O Cooking spray o 1 sachet OPTAVIA Essential Jalapeno Cheddar Poppers, finely crushed to breadcrumb-like consistency

Preheat oven to 350 • F. In a medium-sized bowl, beat together cream cheese, Greek yogurt, cheddar jack cheese, garlic powder. chili powder, and salt 3. Spoon cheese mixture into each jalapeno cavity.

4. Place stuffed jalapenos onto a lightly-greased. foil-lined baking sheet. Sprinkle tops with crushed Jalapeno Cheddar Poppers.

5. Bake for 15 to 20 minutes.

HK

TIRAMISU MILKSHAKE VIE 0: I SERVING PER SERVING: UELING I K LEANER 1215 CONDIMENTS TOTAL TIME: 5 A NOTES

DIRECTIONS: 1. Combine all ingredients in a blender, and blend until smooth.

2. Pour into a glass or mason jar. Drizzle with syrup, and top with whipped topping.

INGREDIENTS: ❑ 1 sachet OPTAVIA Frosty Coffee Soft Serve Treat ❑ 1/2 cup ice ❑ 6 oz. plain low-fat Greek yogurt ❑ 1/2 cup unsweetened almond or cashew milk ❑ 2 Tbsp. sugar-free chocolate syrup ❑ 2 Tbsp. pressurized whipped topping

OPTAVIA LLC . A I Rights Reamed.

TROPICAL CHIA SEED PUDDING

HK

TIE 0:2 SERVINGS PER SERVING: 1 FUELING 12 HEALTHY FATS 12 CONDIMENTS TOTAL TIME: 5 MINUTES • REFRIGERATION TIME

DIRECTIONS: 1. Combine all ingredients in a mixing bowl, and stir until blended. Pour mixture into a jar or glass container and refrigerate overnight.

INGREDIENTS: 1:1 2 sachets OPTAVIA Chia Bliss Smoothie 1:1 14 cup chia seeds o 1 cup refrigerated, unsweetened coconut milk ❑ 1/2 tsp lemon zest (optional)

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TROPICAL SMOOTHIE BOWL TIE 0: SERV NG PER SERV NB. t FUELING 12 HEALTHY FATS 12 TOTAL TIME: 5 MINUTES

CONDIMENTS

DIRECTIONS: 1. Add Tropical Fruit Smoothie, milk, and ice to a blender: blend until smooth.

2. Pour smoothie into a small, shallow bowl.

3. Top with remaining ingredients, and serve.

INGREDIENTS: ❑ 1 sachet OPTAVIA Essential Tropical Fruit Smoothie ❑ Vi cup unsweetened, original coconut milk ❑ Y2 cup ice ❑ 1/2 oz macadamias or cashews, chopped ❑ 1 Tbsp. shredded, unsweetened coconut ❑ I/2 Tbsp. chia seeds ❑

tsp lime zest

YOGURT BERRY BAGELS WITH CREAM CHEESE YIELD: 2 SERVINGS PER SERVING: I FUELING I Yr HEALTHY FAT 1115 CONDIMENTS TOTAL TIME: 20 MINUTES

DIRECTIONS:

INGREDIENTS: o

2 sachets OPTAVIA Essential Yogurt Berry Blast Smoothie

o

cup unsweetened. original almond or cashew milk

o

2 Tbsp. liquid egg substitute

o o

1. Preheat oven to 350 °F. 2. In a medium-sized bowl, combine packets of Yogurt Berry Blast Smoothie, milk, egg substitute, and baking powder.

3. Divide mixture among four, lightly-greased slots of a donut pan.

4. Bake until mixture Is set. about 12 to 15 minutes.

5. Let cool slightly before serving with cream cheese.

tsp baking powder Cooking spray

o 1 oz light cream cheese

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ZESTY TORTILLA CHIPS WITH GUACAMOLE YIELD: 2 SERVINGS PER SERVING: 1 FUELING I IHEALTHY FAT I1 CONDIMENT TOTAL TIME: 30 MINUTES

DIRECTIONS:

INGREDIENTS: ❑ 2 sachets OPTAVIA Hearty Red Bean & Vegetable Chili ❑ 'A cup water ❑ Cooking spray

GUACAMOLE ❑ 3 oz peeled, pitted, and mashed avocado ❑ 1Tbsp pico de gallo ❑ I/2 tsp lemon or lime Juice ❑ Ys tsp salt

1. Preheat oven to 350°F. 2. Empty contents of Hearty Red Bean & Vegetable Chili into a food processor, and pulverize into a fine powder.

3. Transfer flour Into a small mixing bowl. Add water, and whisk until smooth.

4. Place dough onto a piece of lightly greased parchment paper, and use fingers to press Into a g-inch thick circle. Use a pizza cutter to cut tortilla-shaped pieces.

5. Place parchment paper with chips on a baking sheet.

Bake for lo minutes, flip, and bake an additional To to 15 minutes or until chips are crispy.

6. Meanwhile, prepare the guacamole. Place mashed avocado In a small mixing bowl, and stir in remaining ingredients. Refrigerate until ready to serve.

ZOMBIE FRAPPE YIELD: I SERVING PER SERVING: 1 FUELING 13 GONOIMENIS TOTAL TIME: 10 MIN

DIRECTIONS:

( INGREDIENTS: ❑ 1 sachet OPTAVIA Essential Creamy Vanilla Shake ❑ 1 cup unsweetened vanilla, almond or cashew milk ▪ cup ice ❑ 1 Tbsp Walden Farms", Caramel Syrup ❑ 1 tsp espresso powder (optionaD McCormick. Color From Nature"' Food Colors - blue, yellow, and red ❑ 2 Tbsp plain, lowfat Greek yogurt ❑ 1 Tbsp unsweete vanilla, almond or cashew milk ❑ 2 Tbsp pressuriz whipped topping

1. Combine the first five ingredients In a blender, and blend until smooth.

2. Add equal portions of blue and yellow food coloring until the desired shade of green is achieved.

3. In a small bowl, mix Greek yogurt and equal portions of blue and red food coloring until the desired shade of purple is achieved.

4. In a separate small bowl, mix the tablespoon of milk with equal portions of blue and red food coloring until the desired shade of purple is achieved.

5. To assemble Frappe: Drizzle purple Greek yogurt mixture down the sides of a dear plastic cup. Fill cup with green shake mixture. Top with whipped topping, and sprinkle with purple milk mixture.

Enjoy immediately!

2-INGREDIENT PEANUT BUTTER ENERGY BITES YIELD SERVING PER SERVO'S: 1 FUELING I 1 OPTIONAL SNACK TOTAL TIME:5 MINUTES

DIRECTIONS: 1.

INGREDIENTS: ❑ 1 OPTAVIA Essential Creamy Double Peanut Butter Crisp Bar 2 Tbsp powdered ❑ peanut butter ❑ Tbsp water

Mix the powdered peanut butter and water in a small bowl to form a smooth paste.

2 Place the Creamy Double Peanut Butter Crisp Bar on a microwave safe plate, and microwave for is seconds or until soft 3. Combine warm pieces of the bar with the peanut butter to form a dough.

4. Use a cookie scoop or your fingers to form four, bite-sized balls. Refrigerate until ready to serve.

OPTAVIA 2017 OPTAVIA L LC M Rights Reamed.

YIELD: IS VING PER SERVING: 1 FUELING I 1 HEALTHY FAT TOTAL TIME 20 MINUTES

1. Bake Buttermilk Cheddar Herb Biscuit according to package directions. Tor best results, bake in a lightly-greased ramekin.

2. Let cool, then top with mashed avocado.

❑ 1 sachet OPTAVIA Select Buttermilk Cheddar Herb Biscuit ❑ 4/2 oz. avocado, mashed

BLUEBERRY ALMOND BREAKFAST SCONES YIELD: 4 SERVINGS (2 SCONES PER SERVING) PER SERVIN8 1 FUELING 12 HEALTHY FATS 12 CONDIMENTS TOTAL TIME: 25 MINUTES

DIRECTIONS:

INGREDIENTS: ❑ 4 sachet-, OPTAVIA Blueberry Almond Hot Cereal ❑ 14 cup ground flaxseed ❑ 1-2 packets zero-calorie sugar substitute ▪

1. Preheat oven to 400 °F. 2. Add Blueberry Almond Hot Cereal, ground flaxseed, sugar substitute, and baking powder to bowl of food processor; pulse several times to combine.

3. Add frozen butter, and pulse several times until mixture resembles a coarse meal (do not over-mix; small, rice-sized pieces of butter should remain to give structure to the scones).

4. Add egg white, Greek yogurt, milk, and almond extract, and pulse until dough Just comes together (dough will be sticky and moist).

5. Form dough into a six-inch circle onto a parchment-lined baking sheet. Sprinkle top with cinnamon.

6. Bake for 15 to zo minutes, until golden brown.

7. Once cooled, cut evenly into eight wedges

tsp baking powder

❑ 3 Tbsp unsalted butter, frozen and cut into /2-inch pieces ❑ 3 Tbsp liquid egg white ❑ 3 Tbsp plain, low-fat Greek yogurt

1/. tsp almond extract (optional) tsp cinnamon

BOO-NILA SHAKE VIE 0 I SERI N PER SERVING. I FUELING 12 CONDIMENTS TOTAL TIME: 5 MINUTES

DIRECTIONS:

(

1. Combine first three ingredients in a blender, and blend until smooth.

2. Using a black permanent marker, decorate a clear glass or plastic, mason Jar or cup with a ghost face (optional). Top with whipped topping, and serve!

INGREDIENTS: o 1 sachet OPTAVIA Essential Creamy Vanilla Shake 13 8 oz unsweetened vanilla. almond or cashew milk ❑ Y2 alp Ice O 2 Tbsp pressurized whipped topping

As1/2 HK

BUFFALO CAULIFLOWER WINGS YIELD: 2 SERVINGS PER SERYIN8: I FUELING 13 GREENS 115 HEALTHY FAT 13 CONDIMENTS TOTAL TIME: 35 MINUTES

DIRECTIONS:

INGREDIENTS:

1. Preheat oven to 425 'F. 2. In a medium-sized bowl, mix buttermilk cheddar herb biscuits and water. Add cauliflower florets, and toss until evenly coated in batter.

3. Place cauliflower florets onto a lightly greased, foil-lined baking sheet_ Bake for 20 minutes.

4. In a separate, medium-sized bowl, combine hot sauce and butter. Add baked cauliflower and toss to coat. Place back onto the baking sheet and bake an additional 7 to to minutes.

5. In a small bowl, combine yogurt and ranch mix.

Serve cauliflower wings with ranch dip.

o 2 sachets OPTAVIA Select Buttermilk Cheddar Herb Biscuit ▪ cup water o 3 cups cauliflower florets o Cooking spray 13 'A cup hot buffalo sauce Tbsp butter, melted ▪ o cup nonfat or low-fat plain Greek yogurt o r tsp dry ranch dressing •

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CAPRESE PIZZA BITES YIELD: 4 SERVINGS (3 PIZZA BITES PER SERVING]

PER SERVING. 1FUELING I If LEAN 114 GREW 114 HEALTHY FM 12 CONDIMENTS TOTAL TIME: 20 MINUTES

DIRECTIONS: 1. Preheat oven to 450 W. 2. In a medium-sized bowl, mix Buttermilk Cheddar Herb Biscuit, milk, and oil until well combined.

3. Divide biscuit mixture evenly among 12 slots of a standard-sized, lightly-greased muffin tin.

4. Layer a slice of mozzarella, followed by a slice of tomato, and top with a few pieces of basil Into INGREDIENTS: each slot.

5. Bake for 10 to 12 minutes, until biscuit mixture is o 4 sachets OPTAVIA browned and cheese is bubbly.

Buttermilk Cheddar Herb 6. Drizzle tops with balsamic vinegar before serving.

Biscuit o 1/2 cup unsweetened almond or cashew milk o

2 tsp olive oll

❑ Cooking spray ❑ 1 cup basil leaves, julienned o

4.oz. fresh mozzarella log. cut into 12 small pieces

o

3 Roma or plum tomatoes, thinly sliced

o

2 lbsp balsamic vinegar

OPTAVI

CAULIFLOWER S BISCUIT STUFFING

HK

YIELD: 2 SERVINGS PER SERVING: IFUELING 13 GREEN 19r HEALTHY FAT 13 CONDIMENTS TOTAL TIME: 40 Luta

DIRECTIONS: 1. Preheat oven to 3so 'F. 2 In a medium-sized bowl, combine Buttermilk Cheddar Herb Biscuits and water. Pour into a lightly-greased bread loaf pan and bake until golden brown on the edges, about 18 to zo minutes.

3. Cut cooked biscuit Into small cubes. and spread onto a lightly greased baking sheet Increase oven INGREDIENTS: temperature to 400 'F, and bake until toasted, about io minutes.

OPTAVIA ❑ 2 sachets 4. Meanwhile, melt butter In a large skillet over Select Buttermilk medium heat Add celery, onion, and garlic, and cook until soft, about s to 7 minutes. Add Cheddar Herb Biscuit cauliflower, mushrooms, poultry seasoning, salt, and ❑ 2/3 cup cold water pepper, and cook until tender, about 8 to 'o ❑ Cooking spray minutes. ❑ 1Tbsp unsalted butter 5. Add chicken broth and toasted biscuit cubes, and ❑ icup chopped celery stir to incorporate. Cook an additional ito 2 onion yellow diced 1/3 cup ❑ minutes. ❑ t clove garlic 6. Remove from heat, and cover with a lid. Let sit io minutes before serving. ❑ 4 cups cauliflower, roughly chopped ❑ cup chopped mushrooms ❑ 2 tsp poultry seasoning ❑ Y2 tsp salt • tsP pepper ❑ Yr cup chicken broth

CHEDDAR a CHIVE SAVORY SMASHED POTATO WAFFLES

HK

YIELD:4 SERVINGS PER SERVES: 1FUELING I 1£ LEAN I 1CONDIMENTS TOTAL TIME:15 MINUTES

DIRECTIONS: 1. In a medium-sized bowl, mix Garlic Creamy Smashed Potatoes, milk, cheese, and egg substitute until well combined. Fold in remaining Ingredients.

2. Pour mixture onto a hot, lightly greased waffle iron.

Close lid, and bake for 5 to 7 minutes, until golden brown. Carefully remove waffle from waffle iron, and serve.

INGREDIENTS: ❑ 4 sachets of OPTAVIA Essential Roasted Garlic Creamy Smashed Potatoes ❑ I/2 cup unsweetened almond or cashew milk ❑ IA cup shredded, reduced-fat

cheddar cheese ❑ k cup liquid egg substitute ❑ 2 slices turkey bacon, cooked according to package directions and chopped into small pieces ❑

cup chopped scallions

❑ Cooking spray

Or -

Optional topping: 4 cup low-fat, plain Creek yogurt Tbsp per serving)

CHEESY SPINACH SMASHED POTATOES YIELD: 1 SERVING PER SERVING: I FUELING I ,5 LEAN I 1 HEALTHY FAT I 1 GREEN! 1 CONDIMENT TOTAL TIME: 10 MINUTES

DIRECTIONS: 1. Prepare Roasted Garlic Creamy Smashed Potatoes according to package directions.

Steam the spinach with water in the microwave for one minute or until wilted.

2. Combine Roasted Garlic Creamy Smashed Potatoes, spinach, mozzarella, and parmesan cheese.

INGREDIENTS: ❑ 'sachet OPTAVIA Essential Roasted Garlic Creamy Smashed Potatoes ❑ cup baby spinach ❑ i tsp water ❑ 1/2 cup reduced-fat shredded mozzarella cheese ❑ Tbsp grated Parmesan cheese

/41\

OPTAVIA 02017 OPTAVLYCCC All kght: Reser.td

CHERRY MOCHA ROY() POPS YIELD: 6 SERVINGS PER SEAM: 1,7 FUELING I '.1 LEANER I 1 CONDIMENT TOTAL TIME: 10 MINUTES • FREEZING TIME

HA

DIRECTIONS:

INGREDIENTS:

1. Microwave milk in a microwave-safe mug or bowl for 45 seconds. Immediately add espresso powder, and stir until completely dissolved.

2. Once cooled, add espresso milk and remaining ingredients to blender or food processor. Blend until well combined and smooth.

3. Distribute mixture evenly among 6 large popsicle molds, and freeze overnight.

❑ 1cup unsweetened vanilla almond or cashew milk ❑ 1Tbsp instant espresso powder ❑ 3 sachets OPTAVIA Dark Chocolate Covered Cherry Shake ❑ 2 cups plain, low-fat Greek yogurt ❑ 1- 2 packets zero-calorie sugar substitute ❑ 1 tsp vanilla extract

EOPTAVIA

6,4,5 A CK

CHIPOTLE MAC AND CHEESE WAFFLES YIELD: 2 SERVINGS PER SO1111118 1FUELING I 2-3 CONDIMENTS TOTAL TIME: 10 MINUTES

DIRECTIONS: 1. In a medium-sized, microwave-safe bowl, mix Chipotle Mac & Cheese and water until well combined. Microwave on high for 144 minutes; stir, and let stand 1 minute. Microwave on high for an additional minute; stir, and let sit until cooled. Whisk in liquid egg whites.

2. Pour mixture onto a hot, lightly greased waffle iron.

Close lid, and bake 3 to 5 minutes, until cooked throughout. Carefully remove waffle from waffle iron, and serve with hot sauce or maple syrup if INGREDIENTS: desired. ❑ 2 sachets OPTAVIA Select Chipotle Mac & Cheese ❑ a cz cold water ❑ 6 Tbsp liquid egg whites ❑ Cooking spray ❑ 1 tsp hot sauce (optional) ❑ 2 Tbsp sugar-free maple syrup (optional)

CHOCOLATE CHIP FUNNEL CAKE FRIES WITH CANNOLI DIP

NAK

YIELD: 2 SERVINGS PER SERVING: IFUELING 114 LEANER I IHEALTHY FAT 1119 CONDIMENTS TOTAL TINE: 15 MINUTES

DIRECTIONS:

INGREDIENTS: o 2 sachets OPTAVIA Essential Golden Chocolate Chip Pancakes

1. In a small bowl, combine Golden Chocolate Chip Pancakes and egg substitute, and mix until a batter-like consistency. Pour batter into a quart-sized, re-sealable plastic bag. Cut off a small part of one tip of the bag.

2. Heat oil In medium-sized skillet over medium heat.

Pipe batter In long, straight lines into skillet. Cook 1 to 2 minutes per side.

3. Meanwhile, prepare cannoll dip by combining remaining Ingredients in a small bowl.

4 Serve funnel cake sticks with cannoll dip, enjoy!

o 14 cup liquid egg substitute o 2 tsp vegetable oil 13 'A cup low-fat, plain Greek yogurt o 2 Tbsp. part-skim ricotta o 2 packets zero-calorie sugar substitute tsp vanilla extract .143 tsp cinnamon Pinch of allspice

Sea

CHOCOLATE COCONUT CREAM PIE YIELD: 2 SERVINGS PER SERVING: 1 FUELING 114 LEANER I !HEALTHY FAT 1114 CONDIMENTS TOTAL TIME: 40 MINUTES

DIRECTIONS: 1. Place bar on a small, microwave-safe plate, and microwave for 15 to 20 seconds. Press bar into the bottom of a small, lightly-greased ramekin.

2. In a small bowl, combine Chocolate Fudge Pudding and milk. Pour mixture over top of bar in ramekin.

Refrigerate until set, about 30 minutes.

3. Top with whipped topping and sprinkle with coconut flakes prior to serving.

INGREDIENTS: ❑ I OPTAVIA Drizzled Chocolate Fudge Crisp Bar ❑ 1 sachet OPTAVIA Essential Chocolate Fudge Pudding ❑ Cooking spray ❑ 1/2 cup unsweetened, original coconut milk

❑ 2 Tbsp pressurized whipped topping ❑ 1 1/2 lbsp shredded, unsweetened coconut (optional: toast coconut) Tip: To toast coconut, spread coconut flakes onto a baking sheet in an even layer. Bake at 325 °F for 5 to 7 minutes, until lightly browned.

CHOCOLATE PEANUT BUTTER DONUTS

HK

YIELD: 4 SERVINGS PER SERVING: IFUELING I ICONOIMENT 114 OPTIONAL SNACK TOTAL TIME: 20 MINUTES

INGREDIENTS: 2 OPTAVIA Essential Golden Chocolate Chip Pancakes 2 OPTAVIA Essential Decadent Double Chocolate Brownie 6 Tbsp. liquid egg substitute Itt cup unsweetened vanilla almond or cashew milk 1/2 tsp vanilla extract o y2 tsp baking powder o Cooking spray o o o ❑ o

For glaze: ID v cup powdered peanut butter o 3-4 Tbsp unsweetened vanilla almond or cashew milk, to thin

DIRECTIONS: 1.

•

Preheat oven to 35o° F, Sift out chocolate chips pancakes and set aside (optional). In a medium-sized bowl, combine pancakes, brownies, egg substitute, milk, vanilla extract, and baking powder. Divide mixture evenly amongst four slots of a donut pan, and bake until mixture Is set, about 12 to is minutes. Let cool before glazing.

3. Meanwhile, prepare peanut butter glaze. In a small shallow bowl, combine powdered peanut butter and milk until smooth and slightly runny. Dip each donut into the glaze, and top with chocolate chips.

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CINNAMON BUN BLONDIES YIELD: 4 SERVINGS (2 BLONDIES PER SERVING) PER SERVING: IFUELING 12 HEALTHY FATS 13 COMMENTS TOTAL TIME: 25 MINUTES

DIRECTIONS: 1. Preheat oven to 350 °F. 2. In a large bowl, combine Cinnamon Cream Cheese Swirl Cake, cinnamon, and baking powder. Add milk, butter, and two tablespoons of liquid egg whites; stir until well combined. Fold In pecans.

3. Pour batter Into a lightly-greased bread loaf pan.

4. In a small bowl, mix cream cheese, sugar substitute, INGREDIENTS: vanilla extract, and remaining one tablespoon of egg white until well combined. Dollop cream cheese O 4 sachets OPTAVIA mixture over batter, and swirl with a knife.

Cinnamon Cream Cheese Swirl Cake 5. Bake for 18 to 20 minutes, until batteris.set and lightly browned.

O I/2 tsp dnnamon O

tsp baking powder

O % cup unsweetened, vanilla almond or cashew milk o 2 Tbsp unsalted butter, melted o 3 Tbsp liquid egg whites, divided O Ws oz. pecans, chopped O Cooking spray O IA cup light cream cheese, softened o 1- 2 packets zero-calorie sugar substitute O 1/2 tsp vanilla

I/

e. OPTAVIA' 02017 OPTAVIA LLC.

RjgNs Reserved.

COCONUT 6 HEMP GREEN SMOOTHIE YIELD: 1 SERVING PER SERVING: I FUELING 13 GREEN I 1 HEALTHY FAT I 'CONDIMENT TOTAL TIME: 5 MINUTES

DIRECTIONS: 1.

Place all ingredients in blender, and blend on high for 1 to 2 minutes or until desired consistency is reached.

INGREDIENTS: ❑ 1 sachet OPTAVIA Green Renewal Shake ❑ Vi cup chopped cucumber ❑ 1 medium stalk celery, chopped ❑ 1 cup raw baby spinach or kale ❑ 1 Tbsp fresh mint ❑ 1 Tbsp hemp seeds ❑ 1/2 cup refrigerated, unsweetened coconut milk ❑ Ice cubes, as desired

COCONUT COLADA YIELD: SERVING PER SERVING. if FUELING 13 CONDIMENTS TOTAL TIME: 5 MIN

DIRECTIONS: 1.

2

Combine all of the ingredients in a blender, blend until smooth and icy.

Divide mixture amongst two pina colada glasses, and top with remaining shredded coconut. Serve immediately.

INGREDIENTS: 1 sachet OPTAVIA Essential Creamy Vanilla Shake O 6 oz unsweetened, original coconut milk o

O 6 oz diet ginger ale o 2 Tbsp shredded. unsweetened coconut + 2 tsp for topping o 1/$ tsp rum extract ❑ 1/2 cup ice

0 \VP It\ OPTAVIA

C 2017 OPTAVIA LLC. All Rights Resehtd

DARK CHOCOLATE BERRY DESSERT PARFAIT YIELD: 2 SERVINGS PER SERIN& Vi FUELING I 16 LEANEST 12 HEALTHY FATS I 3 CONDIMENTS TOTAL TIME: 5 MINUTES

DIRECTIONS: 1. Place all ingredients In blender, and blend on high for 1 to 2 minutes or until desired consistency is reached.

INGREDIENTS: ❑ 11/2 cups plain, non-fat Greek yogurt ❑ '/4 cup strawberry-flavored, light cream cheese ❑ 1 Tbsp unsweetened cocoa powder ❑ 1- 2 packets zero-calorie sugar substitute ❑ 1 OPTAVIA Chocolate Cherry Ganache Bar ❑ % oz. sliced almonds

DARK CHOCOLATE COCONUT CURRY SANDWICHES YIELD: 4 SERVINGS PER SERVING: I FUELING I 1 HEALTHY FAT 12 CONDIMENTS TOTAL TIME: 20 MINUTES • FREEZE TIME

DIRECTIONS: 1. Preheat oven to 375°F. 2. Break bars In half and place on a baking sheet lined with foil. Bake for 3 to 5 minutes until soft. Allow to cool slightly, then gently press each piece into a cookie-shaped piece or rectangle about Winch thick.

3. Beat together cream cheese with Greek yogurt, INGREDIENTS: lemon Juice, and vanilla extract until smooth.

4. Divide mixture into four equal portions. Scoop a ❑ 4 OPTAVIA Dark portion onto one bar and top with another to form Chocolate Coconut Curry Bars a sandwich. Sprinkle one tablespoon shredded coconut around exposed filling of each sandwich. ❑ 'A cup light cream cheese 5. Serve Immediately, or wrap individual servings In ❑ 1,53 oz container plain, plastic wrap and/or foil and freeze until ready to non-fat Greek yogurt serve. tsp lemon Juice ❑ ▪

tsp vanilla extract

❑ 'A cup shredded unsweetened coconut, divided

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02017 OPTAMA LLCM Rkghts Reserved.

EGG 8 CHEESE BAGEL SANDWICH YIELD: I SERVING PER SERVING 1FUELING I S4 LEAN I 3 CONDIMENTS TOTAL TIME: 15 MIN

DIRECTIONS:

INGREDIENTS:

1. Preheat oven to 35o • F. 2. Mix biscuit and water, and divide mixture evenly amongst two slots of a donut pan. Sprinkle tops with seasoning and bake until edges are golden brown, about 12 to Is minutes.

3. Meanwhile, cook egg in a lightly-greased skillet.

4. Top one "bagel" piece with cheese and egg, and then top with the other "bagel" piece.

❑ 1 sachet OPTAVIA Select Buttermilk Cheddar Herb Biscuit ❑ 3 Tbsp cold water ❑ Cooking spray ❑ 1 tsp everything bagel seasoning ❑ l egg ❑ 1 slice reduced-fat cheddar cheese

11/ --4 -7"

OPTAVIN 03017 OPTAVIA LLC.AII Rights Reamed

EGGNOG YIELD: I SERVING PER SERVINtIFUELING 11/3 LEAN I *CONDIMENTS TOTAL TIME: 10 MINUTES

DIRECTIONS:

.4\ i INGREDIENTS:

1. Combine Creamy Vanilla Shake, milk, and egg yolk In a blender, and blend until smooth.

2. In the bowl of a stand mixer or in a medium-sized bowl with a hand mixer, beat egg white until stiff peaks form.

3. Place beaten egg white Into a glass, and pour shake mixture over top. Sprinkle with nutmeg.

❑ 1 sachet OPTAVIA Essential Creamy Vanilla Shake ❑ 8 ox. unsweetened vanilla almond or cashew milk ❑ t pasteurized egg separated ▪ tsp rum extract ❑ Pinch nutmeg

11/ OPTAVIN AVIA /LC. All Rights Reserved.

FRENCH TOAST STICKS YIE 0: 2 S RY NG I ST CKS PER SERVING) PER SERVING: IFUE INC 13 CONDIMENTS TOTAL TIME: 20 M NUTES

DIRECTIONS: 1

INGREDIENTS: ❑ 2 sachets OPTAVIA Essential Cinnamon Crunchy Os Cereal ❑ 2 Tbsp. low-fat cream cheese, softened ❑ 6 lbsp. liquid egg substitute ❑ Cooking spray ❑ 2 Tbsp sugar-free syrup (optional)

Process Cinnamon Crunchy as In blender or food processer until fine breadcrumb-like consistency.

2. Add the cream cheese and liquid egg substitute, and mix well until dough forms.

3. Form six French toast stick pieces with the dough.

4. Heat a lightly greased skillet over medium high heat, and cook the French toast sticks until warm and lightly browned on all sides.

5. Serve with syrup if desired.

FROSTY MINT CHOCOLATE FRAPPE YIELD ISERVING PER SERYIN8 1RIELING 13 CONDIMENTS TOTAL TIME: 5 MINUTES

DIRECTIONS: 1

Combine the Frosty Mint Chocolate Soft Serve Treat, milk, coffee, Ice, peppermint extract, and one tablespoon of the chocolate syrup In a blender; blend until smooth and Icy. 2. Pour into a glass or cup. Top with whipped topping, and drizzle with remaining chocolate syrup.

INGREDIENTS: o 1sachet OPTAVIA Essential Frosty Mint Chocolate Soft Serve Treat ID 4 Oz unsweetened, vanilla almond or cashew milk 1:1 4 oz. strong brewed coffee, chilled o IA cup Ice 13 tsp peppermint extract o 2 Tbsp sugar-free chocolate syrup, divided ❑ 2 Tbsp pressurized whipped topping -1 , 416 11

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GINGERBREAD BISCOTTI YIE 0: SERVINGS (2 RISC I TI PER SERVING) PER SERVIR : I FUELING I 1 CONDIMENT TOTAL TIME: I HOUR

DIRECTIONS:

INGREDIENTS: ❑ 1 sachet OPTAVIA Essential Spiced Gingerbread ❑ tsp baking powder ❑ 2 egg whites ❑ 2 Tbsp sugar-free maple syrup ❑ Cooking spray

1. Preheat oven to 350° F. 2. Combine dry ingredients In a mixing bowl, and then stir in the wet ingredients to form a smooth dough.

3. Using a rubber spatula and lightly greased hands, scoop the dough out of the bowl and onto a baking sheet lined with parchment paper. Shape the dough In to a log about 8 Inches long.

4. Bake for 25 to 3o minutes until the top of the biscotti log Is firm. Remove baking sheet from oven and allow to cool for s to io minutes. Cut the log diagonally into approximately 8,1-inch thick slices and place each one, cut side down, on the baking sheet. Reduce the oven temperature to 325° F and bake for irs minutes.

Allow biscotti to cool completely before serving.

GINGERBREAD TRIFLE VIE 0: SERVINGS PER SERVIN : 1 FUELING 1 'A LEANER 1 1W CONDIMENTS TOTAL TIME: 15 MINUTES

INGREDIENTS: ❑ 2 sachets OPTAVIA Essential Spiced Gingerbread ❑ 2 sachets OPTAVIA Essential Creamy Vanilla Shake ❑ 12 oz. plain, low-fat Greek yogurt ❑ 1/2 cup pressurized whipped topping such as Reddi-whip ❑ 'A cup sugar-free salted caramel, toffee, or gingerbread syrup

DIRECTIONS: 1. Prepare Spiced Gingerbread according to package directions. Allow to cool, and then cut into small cubes.

2. In a mixing bowl, beat Creamy Vanilla Shake with Greek yogurt.

3. Evenly divide the yogurt mixture and cake cubes amongst four small trifle or parfait dishes. Top with whipped topping and drizzle with syrup.

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GINGERSNAPS WITH CREAM CHEESE FROSTING YIELD: I SERVING PER SENN: I FUELING I 1 HEALTHY FAT 12 CONOIMENTS TOTAL TIME: 25 MINUTES

DIRECTIONS:

INGREDIENTS: ❑ I sachet OPTAVIA Essential Spiced Gingerbread ❑ 2 Tbsp cold water ❑ Cooking spray ❑ 2 Tbsp reduced-fat whipped cream cheese spread 1/8 tsp vanilla extract drops liquid Stevia (optional)

1. Preheat oven to 3so'F. 2. Combine the Spiced Gingerbread and water in a mixing bowl; whisk until smooth.

3. Use a small cookie spoon or tablespoon to make gingersnaps on a lightly greased baking sheet (should yield about 3 cookies). Bake for 18 to zo minutes, flipping halfway through, or until crisp.

Allow to cool completely.

4. Meanwhile, whip together the cream cheese, vanilla extract, and stevla. Use a piping bag or icing spatula to frost the gingersnaps.

GREEK YOGURT BREAKFAST BARK YIELD 2 SERVINGS PER SERVING: VS FUELING 111 LEANER I I CONDIMENT TOTAL TIME: 10 MINUTES

DIRECTIONS: 1. In a medium-sized bowl, combine Greek yogurt and sugar substitute.

2. Line an 8-x8" baking dish with non-stick toll. Spread Greek yogurt In an even layer In the bottom of the baking dish.

3. Sprinkle the Red Berry Crunchy Os Cereal on top of the yogurt.

INGREDIENTS: 4. Freeze for 4 to 5 hours or overnight, until bark is hard. ❑ 12 oz. plain low-fat 5. Break bark with a sharp knife Into smaller pieces.

Greek yogurt Store leftovers in freezer-safe bags or containers In the freezer. ❑ 1-2 packets zero-calorie sugar substitute ❑ 1 sachet OPTAVIA Essential Red Berry Crunchy as Cereal

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GREEK YOGURT COOKIE DOUGH YIELD: I SERVING PER SERI/INS: 1 FUELING I If LEANER TOTAL TIME: e5 MINUTES

DIRECTIONS: 1.

Combine the contents of the Chewy Chocolate Chip Cookie sachet with the Greek yogurt, and chill until ready to serve.

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GRASSHOPPER PARFAITS YIELD: 2 SERVINSS PER SERVING: 1;UELING 11LEANER I 1 CONDIMENT TOTAL TIME: IC MINUTES

INGREDIENTS: •., OPTAVIA Essential Decadent Double Choc.otate Brownit.

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DIRECTIONS: Cook decadent double chocolate browse accord TIg 10 package directions. Let cool, and then crumble into small pieces 2 In a medium-sized bowl, combine creamy vanilla shake, Creek yogurt, milk, peppermint extract, and green food

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coloring, and mix until smooth.

Place onequarter of the brownie crumbles into each of the bottoms of two, pint-sized mason jars Top each with one quarter of yogurt mixture Repeat layers once more Top with whipped topping,, and serve!

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HAMBURGER MAC VI LO: 1 SERVIN P R SERVIN : 1 UELING I if LEAN I 3 CONDIMENTS TOTAL TIME: 10 (1INUTES

DIRECTIONS 1. Prepare Cheesy Buttermilk Mac according to package directions.

2. While mac is still hot, stir in tomato paste until smooth. Stir in beef and seasonings.

INGREDIENTS: ❑ 4 sachets OPTAVIA Cheesy Buttermilk Mac ❑ 1/2 Tbsp tomato paste ❑ 3 oz. cooked g5-97% lean ground beef ❑ 1% tsp chili powder ▪ tsp garlic powder ❑ tsp onion powder

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CARAVEL CRUNCH PARFAIT YIELD: 1 SERVING PER SERVING: I FUELING I TOTAL TIME: 5 MINUTES

LEANER 12 CONDIMENTS I I OPTIONAL SNACK

DIRECTIONS: 1. Combine yogurt, vanilla extract, and stevla In a mason jar or small bowl.

2. Crush Puffed Sweet & Salty Snacks into small pieces (optional).

3. Top yogurt with whipped topping and crushed puffed snacks. Drizzle with syrup.

INGREDIENTS: O O O O O O

6 oz. plain low.fat Creek yogurt 34 tsp vanilla extract !A packet stevia or 2.3 liquid drops (optional) 1 sachet OPTAVIA Puffed Sweet & Salty Snacks 2 Tbsp light pressurized whipped topping t Tbsp sugacfree caramel syrup (or any flavor of sugar.free syrup)

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CHICAGO STYLE SNACK MIX

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YIELD 1 SERVING PER SERVING: 1 OPTIONAL SNACK 13 CONDIMENTS

INGREDIENTS: ❑ >i sachet OPTAVIA Sharp Cheddar & Sour Cream Popcorn ❑ Vi sachet OPTAVIA Puffed Sweet & Salty Snacks • tsp Walden iarmso Caramel Syrup ❑ tsp grated parmesan cheese

DIRECTIONS: 1. Combine Sharp Cheddar & Sour Cream Popcorn and Puffed Sweet & Salty Snacks in a quart-sized. resealable plastic bag or small bowl. Drizzle with syrup and sprinkle with cheese.

2. Toss or mix, gently to evenly coat snack pieces.

CHICKEN CAESAR SALAD

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YIELD 1 SERVING PER SERVING: 1 LEANER 13 GREEN I 1 HEALTHY FAT I 2 CONDIMENTS I 1 OPTIONAL SNACK

DIRECTIONS: 1. In a medium-sized bowl, combine lettuce, shrimp, tomatoes, egg, turkey bacon, and avocado.

2. Top salad with dressing and Puffed Ranch Snacks, and serve immediately.

INGREDIENTS: O i sachet OPTAVIA Puffed Ranch Snacks ❑ 2 cups romaine lettuce ❑ 6 oz. cooked chicken breast. cubed or sliced ❑ h cup cherry or grape tomatoes, halved ❑ 2 Tbsp shredded parmesan cheese O 2 Tbsp light Caesar dressing

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SHRIMP COBB SALAD

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YIELD 1 SERVING PER SERVING: 1 LEANER 13 GREEN I 1 HEALTHY FAT I I OPTIONAL SNACK

DIRECTIONS: 1. In a medium-sized bowl, combine lettuce, shrimp, tomatoes, egg, turkey bacon, and avocado.

2. Top salad with dressing and Puffed Ranch Snacks, and serve immediately.

INGREDIENTS: i sachet OPTAVIA Puffed Ranch Snacks ❑ 2 cups romaine lettuce ❑ 4 oz. cooked and peeled shrimp ❑ Vi cup cherry or grape tomatoes. halved O i hard•Doiled egg. sliced O slice turkey bacon, chopped avocado, diced ▪ Tbsp light Ranch dressing O O

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YIELD. 1 SERVING PER SERVING: 1 OPTIONAL SNACK 12/3 HEALTHY FAT I 1 CONDIMENT

DIRECTIONS: 1. Mix butter, srlracha, and stevia.

2. Put Sharp Cheddar & Sour Cream Popcorn In a quart-sized, resealable plastic bag or small bowl.

Drizzle with butter mixture.

3. Toss or mix gently to evenly coat popcorn.

INGREDIENTS: O r sachet OPTAVIA Sharp Cheddar & Sour Cream Popcorn O tsp unsalted butter, melted ❑ tsp srlracha ❑ Pinch stevia

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YIELD: 1 SERVING PER SERVING: 1 LEANER 13 GREEN I 1 HEALTHY FAT 3 CONDIMENTS I 1 OPTIONAL SNACK

DIRECTIONS: 1.

2.

INGREDIENTS: O

i sachet OPTAVIA Puffed

Ranch Snacks 2 cups romaine lettuce 5 oz. cooked extra-lean ground turkey seasoned with Yi tsp taco seasoning o V2 medium orange bell pepper, chopped O IA cup reduced-fat. shredded Mexican-blend cheese ❑ 2 Tbsp pico de gallo ❑ 2 Tbsp lime vinaigrette o CI

In a medium-sized bowl, combine lettuce, ground turkey, pepper, cheese, and pico de gallo.

Top salad with dressing and Puffed Ranch Snacks, and serve immediately.