Recipes on this page:

  • Cinnamon Bun Smoothie
    Prep time: 5 minutes. Start your day off with a rich, decadent, calorie-rich breakfast will likely make you feel like crawling back into jammies and snuggling on the couch instead of powering through a busy day of work.
  • Vega Nog
    Prep time: 5 minutes. We’ve adapted a good ol’ punch recipe into a nutritious Vega One smoothie. Adding bourbon or rum is 100% up to you!
  • Spicy Chai Smoothie
    Prep time: 5 minutes. If you’d rather not drink a warm smoothie, but you’re still craving heat, whip up this Spicy Chai Smoothie!
  • Quest Cookie Dough Fruit Dip
    Prep time: 5 minutes. A deliciously simple Chocolate Chip Fruit Dip.
  • Quest Stuffed French Toast Roll
    Prep time: 5 minutes. Treat your taste buds to this delicious and fun twist on french toast!
  • Pecan-Crusted Chicken
    Prep time: 5 minutes. Contains just enough pecans to really taste and enjoy them without adding an exorbitant amount of fat or calories.
  • BBQ Turkey Breast Roast
    Prep time: 5 minutes. Not only flavorful, but with 248 milligrams of sodium per serving, it’s a very low-sodium option.

Pecan-Crusted Chicken

Recipe by Devin Alexander

Photo Credit: Mitch Mandel

Though it is best not to overindulge in nuts because of their high fat content, they are great in small quantities as they’ve been found to lower cholesterol levels. I love this dish because it contains just enough pecans to really taste and enjoy them without adding an exorbitant amount of fat or calories. Store any remaining pecans in the freezer; they’ll stay fresh there, and you won’t be tempted to over-munch on them—even if you love them as much as I do.

Ingredients

  • 1 large egg white
  • 2 tablespoons minced toasted pecans
  • 1 teaspoon chopped fresh parsley leaves
  • 1/4 teaspoon salt
  • 2 small (1/4-pound) boneless, skinless chicken breasts, trimmed of visible fat
  • Low-sugar, low-fat honey mustard salad dressing or Dijon mustard to taste (optional)

Preparation

  1. Preheat the oven to 350°F. Lightly mist a small nonstick baking sheet with olive oil spray.
  2. In a small, shallow bowl, beat the egg white with a fork.
  3. In a small bowl, combine the pecans, parsley, and salt. Spread half of the mixture on a sheet of waxed paper. Dip 1 chicken breast into the egg white to coat. Place the smooth side of the breast on the nut mixture. Press to adhere. Place the breast, nut-side up, on the prepared baking sheet. Repeat with the second breast and place on the baking sheet, not touching the other breast.
  4. Bake for 20 minutes or until no longer pink. Let stand 5 minutes. Serve with honey mustard dressing or Dijon mustard for dipping, if desired.
  5. To toast the pecans, spread them in a single layer on a small nonstick baking sheet. Place on the top rack in a preheated 350°F oven. Bake, watching closely, for 2 to 4 minutes, or until lightly browned. Remove and let stand to cool.

Makes 2 servings

Nutrition Information

Per serving: 183 calories, 28 g protein, 1 g carbohydrates, 7 g fat (less than 1 g saturated), 66 mg cholesterol, less than 1 fiber, 379 mg sodium 

For more recipes like this, visit Devin’s site at www.devinalexander.com


BBQ Turkey Breast Roast

Recipe by Devin Alexander

Photo Credit: Mitch Mandel

I love making this roast and/or the Rosemary-Grilled London Broil (page 159) on Sunday afternoons, then later in the week slicing them to use in sandwiches and salads, or even to cube them for healthy munching. This turkey is not only flavorful, but with 248 milligrams of sodium per serving, it’s a very low-sodium option.

Ingredients

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds Jennie-O Turkey Store Boneless, Skinless Turkey Breast Roast
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons barbecue sauce (7 grams carbs or less per 2 tablespoons)
  • 1/4 cup water

Preparation

  1. Preheat the oven to 350˚F. 
  2. Lightly mist an 8″ x 8″ glass baking dish or nonstick baking pan with olive oil spray. In a small bowl, combine the garlic powder, salt, and pepper.
  3. Place the turkey on a cutting board. With a fork, pierce each side deeply about 25 times. Drizzle on the oil and rub to coat evenly on both sides. Sprinkle on the reserved seasoning mixture. Rub to coat evenly on both sides. With the smooth side of the breast down, drizzle on half of the barbecue sauce, rubbing to coat. Place the turkey, smooth side up, in the prepared pan. Rub the remaining barbecue sauce over the smooth side of the breast. Pour the water into the pan, taking care not to pour it over the turkey.
  4. Bake for 35 to 40 minutes, or until a thermometer inserted in the thickest portion registers 160˚F and the juices run clear.
  5. Remove from the oven. Let stand for 10 minutes. Place the turkey on a clean cutting board. Carve, against the grain, into thin slices. Serve immediately.

Slice only the portion you are eating for one meal and refrigerate the remainder. Just before using, slice the turkey as thinly as possible for sandwiches or cube it for munching or to use in salads.

Make 5 (4-ounce) servings

Nutrition Information

Per serving: 160 calories, 34 g protein, 2 g carbohydrates, 3 g fat (trace saturated), 54 mg cholesterol, trace fiber, 248 mg sodium

For more recipes like this, visit Devin’s site at www.devinalexander.com


Dessert: Pumpkin Mousse With Coconut Whip Cream (90 calories)

Recipe by Donatella Arpaia
Restauranteur, celebrity chef, and Iron Chef America judge

(Serves 6)

Ingredients

Pumpkin Mousse:

  • 1 can 100% pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla
  • 1 tablespoon ground chia seeds (blend in a coffee grinder or food processor)

Coconut Whipped Cream:

  • 1 can coconut milk (or unsweetened dairy-free milk), chilled overnight
  • 1 tablespoon xylitol sweetener (or sucanat if you can treat yourself to 2 g carbs) (optional)

Preparation

Pumpkin Mousse:

  • Blend all ingredients together.

Coconut Whipped Cream:

  • Chill can of coconut milk overnight.
  • Drain off excess clear liquid and whip. Add sweetener if preferred.
  • Layer mousse and whip cream in bowls or martini glasses, and top with a dollop of whipped cream.

Cinnamon Bun Smoothie

Recipe by Vega
Prep Time: 5 Minutes | Total Time: 5 Minutes

cinnamonBunSmoothie

There are few things that scream snowy winter morning like a cinnamon bun does. But starting your day off with a rich, decadent, calorie-rich breakfast will likely make you feel like crawling back into jammies and snuggling on the couch instead of powering through a busy day of work. So instead, try blending up this nutrient dense smoothie to energize your day.

Ingredients

  • 1 serving Vega Sport Performance Protein Vanilla or Vega One French Vanilla
  • 1 large frozen banana
  • ¼ cup gluten free rolled oats
  • 1 Tbsp almond butter
  • 2 – 3 pitted dates
  • 1 cup unsweetened almond milk
  • 1 tsp cinnamon or more to taste
  • 1 tsp vanilla extract
  • 1 tsp Vega Maca
  • Pinch of pink sea salt
  • Optional toppings: cinnamon sprinkle, cinnamon stick, chopped pecans


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Preparation

  1. Add all ingredients to blender.
  2. Blend until smooth!
  3. Optional garnish of topping is highly recommended. Enjoy!

Vega Nog

Recipe by Vega
Prep Time: 5 Minutes | Total Time: 5 Minutes

vegaNog

Nothing says Happy Holidays like egg nog, right? We’ve adapted a good ol’ punch recipe into a nutritious Vega One smoothie. Adding bourbon or rum is 100% up to you!

Ingredients


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Preparation

  1. Add all ingredients to a blender and blend until well combined. Pour into two glasses and top with a pinch of cinnamon.

Spicy Chai Smoothie

Recipe by Vega
Prep Time: 5 Minutes | Total Time: 5 Minutes

spicyChaiSmoothie

If you’d rather not drink a warm smoothie, but you’re still craving heat, whip up this Spicy Chai Smoothie!

Ingredients

  • 2 frozen bananas
  • 1 serving Vega One Vanilla Chai
  • 1 ½ cups coconut milk
  • ½ inch fresh ginger
  • ¼ tsp cayenne pepper
  • Ice, if desired


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Preparation

  1. Blend and enjoy!

Quest Cookie Dough Fruit Dip

Recipe by Quest
Prep Time: 5 Minutes | Total Time: 5 Minutes

Try this deliciously simple Quest Nutrition Chocolate Chip Fruit Dip #15SecondRecipe! A perfect addition to your upcoming holiday parties.

Ingredients

  • 2 Chocolate Chip Cookie Dough Quest Bars, broken into small pieces
  • 3/4 cup unsweetened coconut almond milk
  • 2 teaspoons peanut butter 2 tablespoons granulated sugar substitute
  • 1 ½ scoop cookie dough or vanilla protein powder
  • 1 tablespoon sugar-free chocolate chips
  • 1 small green apple, sliced
  • 1 cup strawberries, sliced in half
  • ½ cup raspberries


Preparation

In a small saucepan, begin warming the milk with Quest Bar pieces. Stir constantly over a medium-low flame until fully melted (about 2 minutes). Remove from heat and stir in the PB, sweetener and protein powder until smooth. Cool slightly. Top with chocolate chips. Serve with skewered fruit. Serves 4.

Calories: 217. Protein: 21.5g. Net carbs: 12g. Fat: 7.25g.


Quest Stuffed French Toast Roll

Recipe by Quest
Prep Time: 5 Minutes | Total Time: 5 Minutes

Treat your taste buds to this delicious and fun #CheatClean twist on french toast! Full of fiber and protein, these are the perfect Autumn breakfast. Eat them with a cup of coffee and watch the leaves fall.

Ingredients

  • 1 White Chocolate Raspberry Quest Bar
  • 2 slices Ekekial bread, crusts cut off
  • 1 tablespoon fat free cream cheese
  • 1⁄2 serving vanilla protein powder
  • 1 tablespoon almond milk
  • 1 teaspoon granulated sugar substitute
  • 4 raspberries
  • 1 egg white, lightly beaten
  • Cinnamon and sugar substitute for dusting


Preparation

Roll each slice of bread thin with a rolling pin. Break Quest Bar into two long pieces. Stir cream cheese, milk, protein powder and 1 teaspoon sugar substitute. Spread a small spoonful on each slice of bread. Mash two raspberries and spread on top. Lay 1⁄2 bar at end of bread. Roll up. Dip in egg white. Cook on a lightly sprayed pan over medium heat on all sides. Sprinkle with your ‘cinnamon and sugar.”

Nutrition Info per roll (makes two): Calories: 215, Protein: 23g, Net Carbs: 14g, Fat: 5g, Fiber: 11.6g