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Healthy Recipes

Thai Coconut Curry Carrot & Butternut Squash Soup

2 Butternut Squashes

6 Carrots

1 can of Coconut Milk

Thai Coconut Curry Carrot & Butternut Squash Soup

Thai Coconut Curry Carrot & Butternut Squash Soup

1 1/2 cups of Chicken Broth

1 T. Minced Onion

1 T. Fresh Ginger

2 tsp. Agave Nectar

2 tsp. Thai Curry Paste

2 tsp. Curry Powder

2 T. Fresh Lime Juice

1 tsp. Sea Salt

1 T. Olive Oil


Preheat oven to 400 degrees.  Clean out squash and peel carrots.  Place carrots and the squash skin side up in a broiler pan with water.  Bake for about 45-50 minutes.  The skin on the squash should be turning golden brown.   Take them out of the oven and let them cool for at least 5 minutes.  Saute the garlic and onion in the olive oil for about 5 minutes until they begin to turn golden brown.  Set aside.  In a food processor puree squash, carrots, garlic, onion, and coconut milk until smooth then place in soup pot on medium heat.  Stir in fresh ginger, agave nectar, curry paste, curry powder, lime juice, and sea salt.  Then slowly add the chicken broth in small amounts constantly stirring.  Reduce heat and simmer for 45 minutes stirring occasionally.  Then serve!!

Homemade & Healthy Dark Chocolate Protein Bars

3 cups old-fashioned oatsHomemade & Healthy Dark Chocolate Protein Bars

1/2 cup ground flax

1/2 cup unsweetened coconut

1 tsp. cinnamon

1 tsp. sea salt

1/4 cup splenda brown sugar blend

2 cups greek yogurt

1/4 cup plus 2 T. agave nectar, honey, or maple syrup

1/2 cup peanut butter

1 tsp. vanilla extract

< 1/4 cup coconut oil melted

1 cup 72% cacao dark chocolate crushed

1 cup almond flour

1  cup protein powder (optional)

Homemade & Healthy Dark Chocolate Protein Bars


Preheat oven to 350 degrees.  Spray 9×13 baking dish.  Combine dry ingredients oats thru brown sugar, almond flour, and protein powder.  In seperate bowl combine wet ingredients (greek yogurt thru coconut oil).  Mix the wet and dry ingredients together until thoroughly combined.  Then add dark chocolate chips.  Spread mixture in baking dish and bake for 15 minutes.   Remove pan from oven and let cool for 10-15 minutes.  Then cut into squares.

Roasted Red Pepper and Curry Shrimp

1 lb. of shrimp

1 bunch of broccoli

Roasted Red Pepper & Curry Shrimp served with Himalayan Red Rice

3 large red peppers

1 large sweet onion

6 cloves of garlic

Olive oil

1 1/2 T. curry paste

1 tsp. onion powder

1 tsp. garlic powder

1/4 tsp. cumin

sea salt & pepper to taste

1 fresh lemon


Preheat oven to 450 degrees.  Make sure shrimp is thawed.  Clean out the red peppers, cut the onion in half & remove outer layer, and remove skin on garlic.  Brush with olive oil and place in broiler pan.  Roast in oven until edges turn golden brown–about 15 minutes.  Remove from oven and let cool for about 5 minutes.  Place all ingredients EXCEPT for the lemon juice in a food processor and pulse until smooth.  Place pureed sauce into a skillet and begin to heat on medium for about 5 minutes.  Steam the broccoli for 3-5 minutes and let sit in steamer until ready to toss in with the shrimp.  Peel and devein shrimp if needed.  Rinse the shrimp and toss into the sauce.  Cook for about 2-2 1/2 minutes per side or until opaque.  Add the broccoli and cook for another minute.  Serve with fresh lemon juice squeezed on top.

Butternut Squash Ginger Pear Soup

1 large Butternut Squash

Butternut Squash & Ginger Pear Soup

4 Pears

1/2 large Sweet Onion

4 cloves of Garlic

1/2″ of Ginger grated

3 cups Chicken Broth or Vegetable Broth

Sea salt & Cracked Pepper to taste


Set oven temp at 375 degrees.  Halve the butternut squash, clean it out, and place it face down in a baking dish with some water.  Halve the pears and remove seeds,  remove peel from onion & garlic cloves.  Place the pears face down and the onion & garlic in a baking dish with water.  Bake the butternut squash, pears, onion, and garlic for an hour.  The last 10 minutes of baking get a large soup pot and add 3 cups of chicken broth and begin heating it up on low.  Scoop the squash and pear into a food processor and add the garlic & onion.  Puree the mixture until smooth.  Add the puree mixture to the chicken broth and stir.  Grate the ginger into the soup and add sea salt & cracked pepper to taste.  Simmer for 30 minutes.


Acorn Squash, Sweet Potato, and Apple Casserole

4 sweet potatoes

1 acorn squash

2 apples

cinnamon to taste

2 T. agave nectar

1 T. butter


Bake sweet potatoes in foil at 450 degrees for at least an hour.  At the same time bake acorn squash halved and cleaned out face down in baking dish with water at 450 degrees for at least an hour.  When finished remove skin from sweet potatoes and mash.  Spoon out acorn squash and mash then blend with the sweet potatoes.  Place the mixture in a glass baking dish.  Grate 2 apples into the mixture.  Add cinnamon to taste, 2 T. agave nectar, and 1 T. butter and stir into mixture.  Bake at 350 degrees for 1 hour.  Serves 2-4 people.

Garlic Split Pea Soup

2 1/4 cup dry split peas

2 quarts organic chicken broth

3 slices of cooked turkey bacon

1 ham bone

2 T. fresh garlic

1 T. onion powder

1/2 tsp. sea salt

1/4 tsp. black pepper

1 pinch dry marjoram

2 onions chopped

3 stalks of celery chopped

3 carrots chopped

2 potatoes chopped


Simmer split peas for 2 minutes, then soak for 1 hour.  Place chicken broth and ham bone in deep soup pot and set it on a low boil for about an hour.  Saute garlic, onions, celery, carrots, and potatoes until soft and lightly browned.  Set aside to cool while split peas are expanding.  Drain split peas then put in food processor with sauteed items.  Blend until smooth.   Place pureed mixture into deep soup pot with the chicken broth and ham bone, then add remaining ingredients—-turkey bacon, onion powder, sea salt, black pepper, and dry marjoram.  Simmer for about 1/2  hour, stirring occasionally so it doesn’t stick to the bottom .  Should be a thick consistency.

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