Ground Turkey and Spinach Stuffed Mushrooms


  • 2 teaspoons coconut oil
  • 6 large portobello mushroom caps, cleaned and gills removed (gently scrape it out with a spoon)
  • 1 small onion, diced
  • 1/2 pound ground turkey
  • Handful of baby spinach leaves
  • 6-8 grape tomatoes, sliced (and roasted if you prefer)
  • Salt and pepper, to taste (Italian seasoning would be great too!)


In a large skillet over medium high heat, melt about 2 teaspoons of coconut oil. Place the mushrooms into the skillet and let cook until softened, about 5-7 minutes. Flip them halfway through. Set aside on a plate.

In the same skillet, add the onion and sauté until softened, about 3 minutes. Then add the ground turkey to the pan and break it up into small pieces with a spatula or wooden spoon. Cook until it’s all cooked through. Sprinkle salt and pepper and other seasonings, if using. Remove from heat and add the baby spinach leaves. The residual heat should wilt the spinach easily.

To assemble: use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm!

Healthy Recipes For Weight Loss

Steak Zucchini Boats


  • 4 zucchini, sliced in half lengthwise
  • 1 lb thinly sliced roast beef, chopped into small pieces
  • 1 large yellow onion, sliced
  • 2 garlic cloves, minced
  • 6 oz. button mushrooms, sliced
  • 1 bell pepper, chopped
  • 1 tbsp. olive oil
  • Sea salt and freshly ground black pepper


1. Preheat your oven to 400 F.

2. Scoop out the center of each zucchini half to create “boats” with a hollow center, but make sure to leave a thick rim

3. Brush the zucchinis with olive oil and season with salt and pepper to taste.

4. Bake the zucchini in the preheated oven for 15 to 20 minutes

5. Coat cooking pan with non-stick olive or coconut oil spray

6. Saute the onion and garlic for 2 to 3 minutes.

7. Add the bell pepper and mushrooms, and cook until soft, about 5 minutes.

8. Add in roast beef, season everything to taste, and cook for 2 to 3 minutes, stirring

9. Fill each zucchini with the beef mixture and serve.

Smoothie Recipes For Weight Loss

Peach Balsamic Chicken


  • 1 tbsp. extra-virgin olive oil
  • 4 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 shallot, chopped
  • 4 large peaches, sliced
  • 1/4 c. balsamic vinegar


1. In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.

2. Add garlic and shallot to skillet and cook 2 minutes. Add peaches and cook until softened, 5 minutes more. Pour in balsamic vinegar and simmer until slightly reduced, 2 minutes, then stir in basil.

3. Serve chicken with balsamic peaches.

Belly Fat Burning Juice Recipes

Steak Salad with Garli-Herb Dressing


  • 2 sirloin steaks
  • 2 teaspoons coconut or olive oil Juice of 1 lemon
  • Himalayan sea salt and freshly ground black pepper, to taste

Salad Ingredients

  • 2 sirloin steaks
  • 2 teaspoons coconut or olive oil Juice of 1 lemon
  • Himalayan sea salt and freshly ground black pepper, to taste

Garlid Herb Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, crushed
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh parsley, chopped
  • Himalayan sea salt and freshly ground black pepper to taste


1. Season the steak with oil, lemon juice, salt, and pepper.

2. Grill the steak in a hot griddle pan until cooked to your preference, about 5-7 minutes each side.

3. When the steak is cooked, remove from the pan and allow to rest for 5-10 minutes.

4. Grill the asparagus in the hot pan until just cooked.

5. Slice the steak and place on a bed of baby spinach leaves.

6. Add the grilled asparagus, avocado, and cherry tomatoes.

7. Combine all the ingredients for the garlic-herb dressing and mix well.

8. Pour the dressing over the salad and serve.
Serving Size = 3 ounces of steak with 2 cups of salad and 2 teaspoons of dressing

Weight Loss Breakfast Recipes

Shamrock Protein Shake


  • 1 cup unsweetened almond milk
  • 1/4 cup plain or vanilla greek yogurt (we recommend oikkos triple zero or light and fit brands)
  • 1 Scoop Pure Vitality Vanilla Protein powder ( you can also use chocolate if you prefer for more of a thin mint cookie feel!)
  • 1 Handful ripped spinach leaves (you won’t even taste them I promise!! And you need your veggies!!!)
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp pure peppermint extract Stevia to taste
  • 1 cup ice cubes


Add all ingredients to a blender and blend until completely smooth. Sit back, relax, and indulge!