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Wholesome & Satisfying Recipes

These are all recipes that I have personally made and 10/10 recommend!

I've added my own healthy twist to both satisfy your sweet tooth and nourish your body.

After all, the goal is to create sustainable lifestyle changes.

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Energy Bites



Rolled Oats

Chia Seeds

Cashew or Almond Butter


Matcha Powder

Vanilla Protein Powder

Almond Milk

Health Benefits:

High in antioxidants

Boost your immune system

Boost brain function

Promote healthy heart

Help you lose weight

Granola in Bowl

Home Made



Rolled Oats


Sliced Almonds

Chopped Walnuts


Coconut Oil


Compared to Store-Bought Granola:

Less Calories 


Less Sugar

No Preservatives

Fun to make with friends and family!

Taco Bowl


Ground Turkey

Avocado Oil

Smoked Paprika



Chilli Powder

Garlic Powder

Bell Peppers

Grape Tomatoes


Cilantro Leaves

Brown Rice

Black Beans

Whole Wheat Taco Shell

Full Recipe at

Hard Shell Tacos

Quinoa Salad





Cooked Quinoa



*Add your favorite source of protein (shrimp, chicken, salmon, eggs)

Health Benefits:

High in Fiber


High in Protein

Contains all the Essential Amino Acids

Low Sugar Index

Heart Healthy

Great source of antioxidants, vitamins, and minerals

Full Recipe at

Quinoa Salad

Fruit Tart


  • 15 Medjool dates, soaked in warm water for 10 minutes*

  • 1 and 1/2 cups raw unsalted cashews*

  • 1 cup Greek yogurt (I use vanilla, but any flavor works)

  • Assorted sliced fresh fruit


  1. Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don’t mind the taste of nonstick spray on the crust, you don’t have to use parchment. Just spray the pan with the nonstick spray and add the crust.)

  2. Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.

  3. Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.

  4. Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.


  1. Make Ahead Instructions: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.

  2. Dates: Instead of dates, try 1 and 1/2 cups raisins or dried cranberries.

  3. Nuts: Instead of cashews, try walnuts. A smooth, softer nut is best. I don’t recommend almonds. Use salted nuts for a salty/sweet crust.

Overnight Oats

Step One: Fill up 1/2 bowl with "Quick Oats" oatmeal

Step Two: Add your favorite protein powder

Step Three: Add your blueberries, raspberries, bananas, peaches AND/ OR apples

Step Four: Add Almond Milk, stir thoroughly to mix in the protein powder

Step Five: Top with nuts (almonds, walnuts, pecans,etc) and flax or chia seeds, cinnamon is also a flavorful spice full of antioxidants

(Spice up the fruit and nuts daily to keep your taste buds satisfied. Some flavorful combo ideas: Apples and Cinnamon, Peach Brown Sugar, Strawberry Banana, Blueberry Raspbery with a hint of Dark Chocolate Granola)



Satisfy your cravings in a healthy way!

A nutritious alternative to a cookie or

sugar-packed protein bar.

Recipe BELOW.


Zoe's Signature Snack

Your main ingredient is always oatmeal and bananas. The other ingredients you can mix and match until you find a combination you enjoy!



  • 3 RIPE bananas

  • 3 cups of oatmeal

  • 1⁄2 cup almond milk

  • 1⁄2 cup applesauce

  • 2 scoops of protein powder or

  • Casein

  • 1 egg

  • 1⁄2 cup almonds and/ or pecans

  • and/ or walnuts -optional


  • 1⁄2 cup blueberries

  • 1⁄2 cup raspberries

  • 1⁄2 cup black raspberries


  • Heat oven to 375 F

  • Mix up the ingredients until a “cookie- like texture” is formed

  • Roll the batter into 2 inch “cookie-like” dough balls

  • Space out on a baking sheet

  • Cook for 12-15 minutes, or until

  • warm, crispy texture is desired

  • You can mix and match different ingredients such as the fruit, nuts, seeds. Always use bananas and oatmeal as your base

  • Play around with the ingredients until you find a texture and flavor that you ENJOY!

An original RxFitneZZ recipe
Healthy Bowl
  • 1 can pinto beans

  • 1 can black beans

  • 1 can corn (or frozen bag)

  • 1 bag frozen broccolli

  • 3 bell peppers

(one orange, red, and yellow)

  • 1/2 yellow onion

  • 1 large avocado

  • 3 cups spinach

  • 1 cup quinoa

Add grilled slamon or chicken for extra protein.


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Air Fryer Sweet Potatoes


An excellent source of fiber, potassium, and  beta carotene! 

  • Preheat air fryer to 375F

  • Slice up sweet potatoes

  • Sprinkle with cinnamon

  • Cook for 35-40 minutes

Baked Brussel Sprout

     Air Fryer Brussel Sprouts

Rich source of potassium and

many vitamins!

  • Preheat air fryer to 375F

  • Lay out brussel sprous 1/2 inch apart

  • Sprinkle with oregano

  • Cook for 22-25 minutes

Eggplant Lasagna


  • 2 large eggplants

  • 2 peppers

  • olive oil, to taste

  • 5 cloves garlic, minced

  • 1 large egg

  • 15 oz ricotta cheese, 1 container

  • 2 cups shredded mozzarella cheese

  • 2 teaspoons italian seasoning

  • 1 teaspoon sea salt

  • ½ teaspoon red pepper flakes

  • 28 oz crushed san marzano tomato, OR 2 cans marinara sauce

  • 6 leaves fresh basil, thinly sliced, plus more for garnish

  • 3/4 cup parmesan cheese

Prep Time: 25 minutes
Bake Time: 45 minutes

Organic Vegetables


1. Preheat the oven to 375°F (190°C).


2. Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick. Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture.


3. Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side. Remove from the pan and set aside.


4. In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stir well.


5. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.

6. In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.


7. Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. Add a layer of peppers. 


8. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.


9. Bake for 45 minutes, until cheese is fully melted.

10. Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.

  • Serve garnished with fresh basil

  • ENJOY!

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