Ingredients 1½ pounds skinless, boneless salmon 2 tablespoons Dijon mustard 2 tablespoons capers 1 teaspoon smoked paprika ½ teaspoon black pepper 1 medium red onion 1 cup bread crumbs 1 tablespoon olive oil 6 whole wheat burger buns Tzatziki sauce ¼ cup cucumber, minced ½ cup nonfat, plain Greek yogurt 1 teaspoon red wine vinegar 1 teaspoon fresh lemon juice ¼ teaspoon salt ½ teaspoon dried dill ¼ teaspoon garlic powder Freshly ground pepper Directions Preheat oven to 375°F. Prepare a pan with aluminum foil and cooking spray, then set aside. In a food processor, place the salmon, mustard, capers, smoked paprika, and black pepper. Blend until a paste forms, then scrape the sides to make sure everything is well incorporated. Add the onion, then pulse until it is coarsely mixed in. Place the mixture in a medium bowl, then stir in the bread crumbs. Form into 6 equally sized patties. Add the oil to a pan. Cook for 2–3 minutes on each side until golden brown. Transfer to a baking sheet and bake for 15 minutes. While the salmon burgers are baking, make the tzatziki sauce. For the sauce, combine all the ingredients in a bowl and stir until combined. For best results, set aside for at least 30 minutes to let the flavors blend. To assemble burgers, place the salmon on top of the bun, then top with tzatziki sauce. Enjoy! NUTRITIONAL INFO PER SERVING Calories 390 (110 from fat) Total fat 13g Saturated fat 2g Cholesterol 65mg Sodium 700mg Carbohydrate 39g (5g dietary fiber, 6g sugar) Protein 31g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients ½ tablespoon olive oil 1 cup sweet potato, cubed ¼ teaspoon garlic ¼ teaspoon pepper 2 cups baby arugula ¼ cup artichoke hearts, roughly chopped 2 tablespoons crumbled feta 5 Kalamata olives, chopped 2 tablespoons sun-dried tomatoes, roughly chopped 1 tablespoon capers 1 tablespoon lemon thyme, chopped 1 egg Directions In a small pan, heat up the olive oil, then pan fry the sweet potato for about 5–10 minutes until brown and soft. Season with garlic, salt, and pepper. To assemble the bowl, top the arugula with sweet potatoes, artichoke hearts, feta, olives, sun-dried tomatoes, capers, and lemon thyme. Top everything with the egg, cooked to your liking. Serve immediately. NUTRITIONAL INFO PER SERVING Calories 430 (210 from fat) Total fat 24g Saturated fat 4g Cholesterol 225mg Sodium 1090mg Carbohydrate 43g (10g dietary fiber, 10g sugar) Protein 13g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 2 tablespoons olive oil 1 large onion, diced 1 red bell pepper, diced 4 garlic cloves, minced 2 (14.5-ounce) cans fire-roasted tomatoes 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon salt ½ teaspoon black pepper 6 large eggs 1 cup Parmesan cheese Cilantro, chopped (optional) Directions Preheat oven to 375°F. Heat a large, cast iron skillet over medium-high heat. Add the oil, onion, and bell pepper. Cook until the onion is golden brown, then add the garlic and cook for 1 additional minute. Add the 2 cans of tomatoes, including the juices, to the pan. Stir in the seasonings. Cook until the tomatoes are slightly thickened. Make six wells, then crack the eggs into them. Place the skillet in the oven and bake for 10 minutes, or until eggs are done to your liking. Top with Parmesan cheese and cilantro, if desired. Serve with crusty bread or pita, if desired. NUTRITIONAL INFO PER SERVING Calories 220 (120 from fat) Total fat 13g Saturated fat 4g Cholesterol 225mg Sodium 1000mg Carbohydrate 14g (2g dietary fiber, 6g sugar) Protein 12g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients Roasted Cauliflower 1 head cauliflower, divided into small florets 2 tablespoons olive oil 1½ teaspoons smoked paprika 1 teaspoon cumin 1 teaspoon salt ¾ teaspoon black pepper ½ teaspoon chipotle pepper Couscous 1½ cups chicken broth, or vegetable broth for vegan 1 cup pearl couscous, uncooked ½ cup chopped parsley 2 green onions, chopped 1 cup cucumber, peeled and diced ½ cup cherry tomatoes, quartered 2 teaspoons fresh lemon juice Directions Preheat oven to 475°F. Prepare a baking sheet with a baking mat or aluminum foil. Spread the cauliflower in a single layer on the baking sheet. Drizzle the oil over the cauliflower, then sprinkle the cauliflower with spices. Bake for 20 minutes. While the cauliflower is baking, prepare the couscous. Place 1½ cups of water and the couscous in a medium-sized pot. Stir. Allow to simmer for 5–10 minutes, or until the couscous has absorbed all the water. Add the remaining ingredients to the cooked couscous, then toss. Prior to serving, mix in the roasted cauliflower, then serve immediately. NUTRITIONAL INFO PER SERVING Calories 130 (70 from fat) Total fat 8g Saturated fat 1g Cholesterol 0mg Sodium 670mg Carbohydrate 14g (6g dietary fiber, 5g sugar) Protein 5g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients ¼ cup garlic-infused olive oil ¼ cup red wine vinegar 1 tablespoon fresh oregano, chopped ½ teaspoon salt ½ teaspoon pepper 1 teaspoon smoked paprika 2 large cucumbers, diced ½ cup red onion, diced 1 pint cherry tomatoes, halved ½ cup feta cheese ¼ cup Kalamata olives, sliced and pitted Directions In a medium bowl, whisk together olive oil, vinegar, oregano, salt, pepper, and smoked paprika. Add the remaining ingredients to the bowl, then toss until well coated in the oil and vinegar mixture. Serve immediately or cover and refrigerate. NUTRITIONAL INFO PER SERVING Calories 130 (100 from fat) Total fat 11g Saturated fat 2.5g Cholesterol 10mg Sodium 390mg Carbohydrate 7g (1g dietary fiber, 3g sugar) Protein 2g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 sweet potato, cubed 1 (14.5-ounce) can sliced beets 2 tablespoons olive oil 2 teaspoons garlic salt ½ teaspoon onion powder ½ teaspoon smoked paprika 8 cups spring mix salad 2 cups quinoa, cooked 1 (15-ounce) can garbanzo beans, drained and rinsed 1 red bell pepper, diced (about 1 cup) 1 large tomato, diced (about 1 cup) 1 cup carrot strips 1 cup hummus, your choice (I recommend avocado jalapeño hummus) ½ cup sun-dried tomatoes, chopped ½ cup artichoke hearts, chopped Directions Preheat oven to 400°F. In a medium bowl, toss sweet potato and beets with olive oil, garlic salt, onion powder, and paprika. Roast for 20 minutes until tender. Assemble salads with 2 cups spring mix, ¼ potato-beet mixture, ½ cup quinoa, ¼ can garbanzo beans, ¼ cup pepper, ¼ cup tomatoes, and ¼ cup carrots. Mix together. Top each salad with ¼ cup hummus, 2 tablespoons sun-dried tomatoes, and 2 tablespoons artichokes hearts. Enjoy! NUTRITIONAL INFO PER SERVING Calories 550 (180 from fat) Total fat 21g Saturated fat 2.5g Cholesterol 0mg Sodium 1290mg Carbohydrate 77g (20g dietary fiber, 18g sugar) Protein 19g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 pound chicken breast tenders 1 head romaine lettuce ½ cup pico de gallo ½ cup Whole30 Tzatziki Sauce (recipe below) Marinade* 1 cup ranch (Whole30-compliant)✝ 2 teaspoons coriander 2 teaspoons cumin 2 teaspoons paprika 1 teaspoon garlic 1 teaspoon turmeric ½ teaspoon freshly ground black pepper ½ teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon cayenne pepper Whole30 Tzatziki Sauce ½ cup minced cucumber 1 cup Whole30-compliant ranch* 2 teaspoons red wine vinegar 2 teaspoons fresh lemon juice 1 teaspoon dried dill ½ teaspoon garlic powder Freshly ground black pepper Directions Cut chicken into bite-sized pieces. Place the chicken in a quart-sized, resealable plastic bag or airtight container. Add ranch and all of the spices, then shake until and chicken is evenly coated. Marinate for at least 30 minutes or overnight. Combine all Tzatziki Sauce ingredients in a bowl, then stir until combined. For best results, set aside for at least 30 minutes to let the flavors blend. If using wooden skewers, soak in water for at least 20 minutes before skewering the chicken. Distribute the chicken evenly amongst 8 skewers. Preheat grill to medium-high. Cook chicken for 3–5 minutes on each side or until cooked through. Serve as a lettuce wrap with fresh pico, and tzatziki sauce, or as a salad. *Analysis done with ¼ of marinade. *I used Tessemae’s brand. NUTRITIONAL INFO PER SERVING Calories 380 (230 from fat) Total fat 26g Saturated fat 2.5g Cholesterol 95mg Sodium 460mg Carbohydrate 10g (4g dietary fiber, 4g sugar) Protein 28g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients ½ cup minced cucumber 1 cup Whole30-compliant ranch* 2 teaspoons red wine vinegar 2 teaspoons fresh lemon juice 1 teaspoon dried dill ½ teaspoon garlic powder Freshly ground pepper Directions Combine all ingredients in a bowl, then stir until combined. For best results, set aside for at least 30 minutes to allow the flavors to blend. *I used Tessemae’s brand. NUTRITIONAL INFO PER SERVING Calories 120 (110 from fat) Total fat 13g Saturated fat 1g Cholesterol 5mg Sodium 140mg Carbohydrate 1g (0g dietary fiber, 0g sugar) Protein 0g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 2 pounds chicken breasts 1 tablespoon red wine vinegar 3 tablespoons fresh lemon juice ¼ cup nonfat Greek yogurt 2 tablespoons dried oregano 1 teaspoon Italian seasoning Directions In a large bag, combine the chicken with the red wine vinegar, lemon juice, yogurt, oregano, and Italian seasoning. Marinate in the fridge for 1 hour, for best results marinate up to 24 hours. Remove the chicken from the marinade. Grill over medium heat until cooked thoroughly—about 5 minutes on each side. NUTRITIONAL INFO PER SERVING Calories 150 (30 from fat) Total fat 3g Saturated fat 0.5g Cholesterol 85mg Sodium 60mg Carbohydrate 2g (1g dietary fiber, 0g sugar) Protein 26g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.