Fueling Your Fire

02/26/2025

Or ask for two plates and share a meal with a friend!

02/26/2025

02/23/2025

Can't wait to try this recipe!!

Enjoy the bold flavors of a classic Greek salad with this NEW Lean & Green+ recipe*. This Chopped Greek Salad in a Mason Jar features colorful veggies, tuna, delicious feta cheese and tangy Greek vinaigrette. Layer your ingredients a mason jar for easy meal prep and convenient on-the-go meals. Makes 2 complete Lean & Green+ meals (4 oz. Lean Protein, 3 Vegetables, 1 Starch, 1-2 Healthy Fats per serving).

For more delicious recipes like this, download the OPTAVIA app today from the Apple App Store (for iPhone users) or Google Play (for Android devices).

*Lean & Green+ recipes are designed for those on the GLP-1 Nutrition Support Plan and Optimization Plan.

Ingredients:
2 cups chopped romaine lettuce or baby spinach
2 cups chopped veggies, such as cucumber, bell peppers, tomatoes, and red onions
1 cup canned chickpeas, drained and rinsed
1, (5-oz.) can or pouch of tuna (in water), drained
2 oz. reduced-fat feta
10 pitted and halved Kalamata olives (optional)
¼ cup chopped fresh parsley (optional)
2 tbsp Greek vinaigrette, store-bought or recipe below
2, (32-oz.) mason jars (optional)

Greek Vinaigrette
2 tsp olive oil
1 tsp red wine vinegar
1 tsp lemon juice
½ tsp dried oregano
¼ tsp salt & ground black pepper

Directions:
1. If making your own Greek vinaigrette, combine all the dressing ingredients in a small bowl or liquid measuring cup and whisk until blended.
2. Fill each 32-oz. mason jar in the following order: 1 tablespoon of salad dressing, ½ cup chickpeas, 2 ounces tuna, 1 ounce feta, 5 olives (optional), 2 tablespoons parsley, 1 cup chopped veggies, and 1 cup romaine lettuce.
3. Secure the lids on the mason jar and refrigerate until ready to serve (will keep for up to 3 to 4 days in the fridge).
4. When ready to serve, shake the mason jar to mix up the ingredients and enjoy straight out of the jar with a fork.

Tips:
· Using a mason jar is optional. You can make the salad on a regular plate or place in a meal prep storage container of choice.

· Swap a total of 4 ounces (2 ounces per serving) of cooked chicken or salmon for tuna. Rotisserie chicken, canned salmon or chicken (packed in water), or pre-grilled chicken strips are quick and easy options. To make vegetarian, omit the tuna and replace with 1 cup additional cooked beans or lentils.

· To save time, look for pre-cut veggies at the grocery store.

12/22/2024

So exciting!!!!!

12/15/2024

Love love love this recipe!!!

This Spaghetti Squash Lasagna puts a fresh twist on the classic comfort food we all love! With savory layers of lean ground turkey meat sauce and a creamy ricotta-cottage cheese blend, this dish is sure to satisfy your lasagna cravings! Makes 4 complete Lean & Green meals (1 Leaner, 3 Green, 1 Healthy Fat, 3 Condiments per serving).

For more delicious recipes like this, download the OPTAVIA App today from the Apple App Store (for iPhone users) or Google Play (for Android devices).

Ingredients:
1 medium spaghetti squash
4 tsp olive oil, divided
1 tsp salt, divided
1 tsp pepper, divided
2 tsp minced garlic
1 lb 95–97% lean ground turkey
1, 14.5-oz can diced tomatoes
½ tsp onion powder
1 tsp basil, divided
1 tsp whole leaf oregano, divided
½ cup part-skim ricotta
½ cup 1% cottage cheese
1 tsp crushed red pepper flakes
1 cup shredded, low-fat mozzarella

Directions:
0. Preheat oven to 400°F.
1. Prepare the spaghetti squash. Cut in half, and remove seeds and pulp strands. Rub one teaspoon olive oil into each squash half and season each with one-quarter teaspoon each of salt and pepper. Place each spaghetti squash half face down in large baking dish and bake for 40 to 60 minutes, until middle is tender and pulls apart easily.
2. Meanwhile in a large saucepan, sauté garlic in remaining olive oil over medium heat until fragrant. Add turkey. Season with one-quarter teaspoon each of salt and pepper, and cook until browned.
3. Add tomatoes, onion powder, and one-half teaspoon each of basil and oregano. When sauce starts to bubble, reduce heat to a simmer until thickened (about three to four minutes).
4. Combine ricotta and cottage cheese in a medium bowl. Season with crushed red pepper flakes and remaining basil, oregano, salt, and pepper. Lightly mix until combined.
5. When spaghetti 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.
6. Evenly divide ricotta mixture between each squash half. Repeat with meat sauce. Top each half with one-half cup of mozzarella cheese.
7. Turn oven to broil, and cook for an additional two minutes, until cheese is browned and bubbling. Serve immediately.

Tip: This has a little heat to it. For less spice, reduce the crushed red pepper.

12/11/2024

12/08/2024

Dear Friends, Family, and Kind Supporters, My name is Sheila L… Sheila Lanni needs your support for Help Alex Conquer Breast Cancer and Fulfill Her Dreams

12/04/2024

It's Taco Tuesday!! 🌮🌮🌮

Busy weeknights just got easier with this one-pan Turkey Taco Skillet Bake! Packed with lean turkey, colorful veggies, and a cheesy, satisfying topping, this recipe is as simple to make as it is delicious. The best part? Cleanup is a breeze with just one pan to wash! Developed by The Culinary Institute of America Consulting*, this NEW recipe makes 4 complete Lean & Green meals (1 Leanest, 2 Healthy Fats, 3 Green, 3 Condiments per serving).
For this Lean & Green recipe and many more, download the OPTAVIA App today from the Apple App Store (for iPhone users) or Google Play (for Android devices).
*Developed by CIA Consulting, a business unit of The Culinary Institute of America.

Ingredients:
2 tsp extra virgin olive oil
1½ lbs. 99% lean ground turkey
½ cup finely chopped green onion
½ cup finely chopped red bell pepper
½ cup finely chopped zucchini
1, (14.5-oz.) can fire-roasted diced tomatoes
2¾ cups frozen cauliflower rice, thawed
2 tsp ground cumin
2 tsp chili powder
1 tsp kosher salt
1 cup Mexican-style shredded cheese blend
½ cup mashed avocado¼ cup fresh cilantro leaves
Directions
1. Heat the olive oil in a large nonstick oven-proof skillet over medium-high heat.
2. Add the ground turkey, green onion, peppers, zucchini, ground cumin, chili powder, and kosher salt.
3. Use a spatula to break up the turkey while cooking and cook until the vegetables have softened and the turkey is cooked and slightly browned, about 7 to 8 minutes.
4. Add the tomatoes and cauliflower, then simmer and cook until most of the liquid has evaporated, about 5 to 7 minutes.
5. Remove skillet from heat, top evenly with the cheese, then transfer to the oven set to broil.
6. Broil until the cheese has melted and lightly browned, about 1 to 2 minutes.
7. Remove skillet from oven and allow to rest for 3 to 5 minutes before serving.
8. To serve, divide the skillet bake even between dishes and top each portion with 2 tablespoons mashed avocado and 1 tablespoon fresh cilantro.

12/04/2024

11/10/2024

Great healthy footballl food!!

This delicious turkey chili is made with simple ingredients, like lean ground turkey and vegetables. It’s easy to throw together any night of the week.

Lower in carbs, packed with protein and fiber, and satisfying — what’s not to love? This NEW Lean & Green recipe makes 4 servings each with 1 leaner, 1 healthy fat, 3 green and 3 condiments.
Ingredients
1 tsp oil
2 scallions, white and green parts separated, diced
1 large bell pepper (any color), diced
1 jalapeno pepper, diced
¼ tsp salt
2 garlic cloves, minced
1½ lb. 95-97% lean ground turkey
1, (28-oz.) can diced fire-roasted tomatoes
2 tsp ground cumin
2 tsp chili powder
Toppings
4 oz. sliced avocado
2 oz. reduced-fat, shredded cheddar cheese
Directions
1. Heat oil in a large soup pot over medium-high heat, and cook the white part of the scallions with the peppers and salt for 2 to 3 minutes. Add the garlic, and cook until fragrant, about 1 minute.
2. Add the turkey, breaking it up into small pieces with a wooden spoon, and continue to cook until it is cooked through.
3. Pour in the tomatoes, cumin, and chili powder; stir to combine. Cover, and simmer on low for 10 to 15 minutes.
4. Ladle into bowls and top each with an ounce of avocado and ½ ounce of cheese. Sprinkle green part of scallions on top.
Per Serving: 400 calories | 40g protein | 18g carbohydrate | 20g fat