20 Healthy Beyond Body Recipes Nutritious

Looking for healthy, delicious meals that won’t leave you feeling deprived? You’re in luck! We’ve rounded up 20 Beyond Body-approved recipes that are as nutritious as they are satisfying. From quick weeknight dinners to vibrant seasonal dishes, these meals prove that eating well doesn’t mean sacrificing flavor. Ready to upgrade your meal rotation? Let’s dive in!

Grilled Lemon Herb Beyond Body Chicken

This juicy plant-based chicken gets a summery lift from bright lemon and fresh herbs—perfect for tossing on the grill any night of the week.

Ingredients:

• 2 Beyond Meat Chicken strips (or 1 package)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp rosemary, 1 tbsp thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Coat Beyond Meat Chicken strips evenly with the marinade and let sit for 10 minutes (or up to 30 minutes for deeper flavor).
3. Preheat grill or grill pan to medium-high (about 400°F). Grill chicken for 3–4 minutes per side, until grill marks form and edges are slightly crispy.

The lemon zest and fresh herbs create a fragrant, caramelized crust that makes this plant-based chicken taste irresistibly charred and savory.

Tip: For extra tang, squeeze fresh lemon over the strips right before serving.

Beyond Body Quinoa Salad with Avocado

This protein-packed quinoa salad is creamy, crunchy, and bursting with fresh flavors—perfect for a light lunch or meal-prep superstar.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, gently toss cooled quinoa with avocado, cherry tomatoes, cucumber, red onion, and cilantro.
3. Whisk together lime juice, olive oil, salt, and black pepper in a small bowl. Drizzle over the salad and toss lightly to coat.
4. Serve immediately or chill for 30 minutes to let flavors meld.

The creamy avocado and zesty lime dressing cling to every bite of quinoa, while the crisp veggies add a refreshing crunch—no sad, soggy salads here!

Tip: For extra protein, add a handful of chickpeas or crumbled feta cheese.

Spicy Beyond Body Black Bean Tacos

These smoky, spicy black bean tacos pack a protein punch and come together in under 30 minutes—perfect for a weeknight win!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 6 small corn tortillas, warmed
• Toppings: diced avocado, crumbled cotija cheese, hot sauce

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add diced onion and cook for 3 minutes until soft. Stir in minced garlic and cook 30 seconds until fragrant.
2. Add black beans, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp cayenne. Cook for 1 minute, then pour in 1/2 cup vegetable broth. Simmer for 5 minutes, mashing beans slightly with a fork.
3. Remove from heat. Stir in 1 tbsp lime juice and 1/4 cup cilantro. Season with salt to taste.
4. Serve on warmed tortillas with toppings of choice.

The trick here? Simmering the beans in broth deepens the spices while keeping them juicy—no dry fillings allowed!

Tip: Char tortillas directly over a gas flame for 10 seconds per side for extra smoky flavor.

Beyond Body Kale and Spinach Smoothie

This vibrant green smoothie is packed with nutrients but tastes like a tropical escape—perfect for a quick breakfast or post-workout refresher.

Ingredients:

• 1 cup packed fresh kale (stems removed)
• 1 cup packed fresh spinach
• 1 frozen banana (sliced)
• 1/2 cup frozen pineapple chunks
• 1 tbsp chia seeds
• 1 tbsp almond butter
• 1 cup unsweetened almond milk
• 1/2 tsp ground cinnamon

Instructions:

1. Add 1 cup kale, 1 cup spinach, frozen banana, 1/2 cup pineapple, 1 tbsp chia seeds, 1 tbsp almond butter, 1 cup almond milk, and 1/2 tsp cinnamon to a high-speed blender.
2. Blend on high for 45–60 seconds, stopping to scrape down the sides if needed, until completely smooth and creamy.
3. Pour into a glass and enjoy immediately for the best texture.

The almond butter and cinnamon add a cozy depth that balances the bright fruit—no “green” aftertaste here!

Tip: For extra creaminess, swap almond milk with coconut water or oat milk.

Roasted Beyond Body Sweet Potato Wedges

These crispy, caramelized sweet potato wedges are seasoned with a smoky-sweet spice blend that makes them downright addictive.

Ingredients:

• 2 large sweet potatoes (about 1.5 lbs), scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp maple syrup
• 3/4 tsp kosher salt

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Toss sweet potato wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp cayenne (if using), and 3/4 tsp salt until evenly coated.
3. Arrange in a single layer on the baking sheet. Roast for 20 minutes, flip wedges, then drizzle with 1 tbsp maple syrup.
4. Return to oven and roast another 10–15 minutes until deeply caramelized and fork-tender.

The maple syrup glaze creates a sticky, crackly crust that contrasts perfectly with the fluffy interior—no ketchup required!

Tip: For extra crispness, space wedges at least 1/2-inch apart on the baking sheet.

Beyond Body Lentil and Vegetable Stew

This hearty, plant-packed stew is a cozy hug in a bowl—loaded with protein-rich lentils and vibrant veggies, it’s satisfying without feeling heavy.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, roughly chopped
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add carrots and celery, cooking for 5 minutes until slightly softened. Stir in 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Pour in lentils, diced tomatoes (with juices), and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
4. Fold in spinach and 1 tbsp lemon juice, cooking just until wilted (about 2 minutes). Taste and adjust seasoning if needed.

The smoky cumin and bright lemon make this stew anything but boring—it’s a flavor powerhouse that even lentil skeptics will love!

Tip: For extra creaminess, stir in a spoonful of coconut milk or tahini before serving.

Beyond Body Chia Seed Pudding with Berries

This creamy, nutrient-packed chia pudding is like dessert for breakfast—minus the guilt. Fresh berries add a juicy pop of color and flavor!

Ingredients:

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk (or milk of choice)
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp sliced almonds (optional, for crunch)

Instructions:

1. In a large bowl, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and sea salt until fully combined.
2. Let the mixture sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours (or overnight) until thick and pudding-like.
3. Divide the pudding into bowls and top with fresh berries and sliced almonds (if using). Serve chilled.

The magic? Chia seeds plump up into a luscious, custardy texture while keeping it dairy-free and loaded with omega-3s.

Tip: For a fun twist, layer the pudding and berries in a jar for an on-the-go breakfast!

Beyond Body Zucchini Noodles with Pesto

Light, fresh, and packed with vibrant flavor, these zucchini noodles are a guilt-free way to enjoy a pesto pasta night without the carbs.

Ingredients:

• 4 medium zucchini, spiralized into noodles (about 4 cups)
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Stir in 1 tbsp lemon juice.
3. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes, just until tender but still crisp.
4. Remove from heat and toss with the pesto until evenly coated. Serve immediately.

The bright lemon and garlic in the pesto make these noodles pop, while the zucchini keeps it light and refreshing—perfect for a quick summer dinner.

Tip: For extra protein, top with grilled shrimp or shredded rotisserie chicken.

Beyond Body Turkey and Quinoa Stuffed Peppers

These protein-packed stuffed peppers are a wholesome twist on a classic, with lean turkey, fluffy quinoa, and a hint of smoky paprika for depth.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1/2 cup low-sodium chicken broth

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add diced onion and sauté for 3 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Add ground turkey, breaking it up with a spoon. Cook until no pink remains, about 5 minutes. Stir in 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Remove skillet from heat and fold in cooked quinoa and 1/2 cup shredded cheese.
5. Stuff peppers with the turkey-quinoa mixture and place in the baking dish. Pour 1/2 cup chicken broth into the dish around the peppers. Cover with foil and bake for 30 minutes.
6. Uncover, top peppers with remaining 1/2 cup cheese, and bake for another 10 minutes until cheese is bubbly and peppers are tender.

The quinoa keeps the filling light yet satisfying, while the smoked paprika adds a subtle warmth that pairs perfectly with the sweet peppers.

Tip: For extra color, use a mix of red, yellow, and orange peppers—they’re sweeter than green ones!

Beyond Body Cauliflower Rice Stir-Fry

This light yet satisfying stir-fry swaps traditional rice for cauliflower, packing in flavor without the carbs—perfect for a quick weeknight meal.

Ingredients:

• 1 tbsp avocado oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 4 cups riced cauliflower (fresh or frozen)
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat avocado oil in a large skillet over medium-high. Add onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add bell pepper and carrots, stirring for 4 minutes until slightly softened. Toss in cauliflower rice and cook for 5 minutes, breaking up any clumps.
3. Pour in coconut aminos, sesame oil, ginger, red pepper flakes, and salt. Stir-fry for 2 more minutes until everything is evenly coated and heated through.
4. Garnish with green onions and serve immediately.

The sesame oil and coconut aminos create a rich umami glaze that clings to every bite, while the cauliflower stays satisfyingly crisp-tender.

Tip: For extra protein, toss in shredded chicken or tofu with the veggies in step 2.

Beyond Body Oatmeal with Almond Butter and Banana

Start your day with this creamy, protein-packed oatmeal that feels like a hug in a bowl—perfect for busy mornings when you need lasting energy.

Ingredients:

• 1/2 cup rolled oats
• 1 cup unsweetened almond milk
• 1 tbsp almond butter
• 1/2 banana, sliced
• 1 tsp honey
• 1/4 tsp cinnamon
• Pinch of sea salt

Instructions:

1. In a small saucepan, combine the rolled oats, almond milk, and sea salt. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 5–7 minutes, stirring occasionally, until the oats are thick and creamy.
2. Remove from heat and stir in the almond butter, honey, and cinnamon until fully blended.
3. Top with banana slices and an extra drizzle of almond butter if desired.

The almond butter melts into the oats for a luxuriously smooth texture, while the banana adds just the right touch of natural sweetness. It’s a breakfast that keeps you full and satisfied.

Tip: For extra crunch, sprinkle with toasted sliced almonds or chia seeds before serving.

Beyond Body Salmon with Dill and Asparagus

This elegant yet simple salmon dish is packed with bright flavors and comes together in under 30 minutes—perfect for a healthy weeknight dinner that feels special.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1 lb asparagus, trimmed
• 3 tbsp olive oil, divided
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Arrange in a single layer on one side of the baking sheet.
3. Rub salmon fillets with remaining 2 tbsp olive oil, then sprinkle evenly with garlic powder, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Place skin-side down on the other side of the baking sheet.
4. Bake for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
5. Drizzle salmon with lemon juice and sprinkle with fresh dill before serving.

The lemon-dill combo cuts through the richness of the salmon beautifully, while the roasted asparagus adds a satisfying crunch. It’s a restaurant-worthy meal with minimal effort!

Tip: For extra crispy skin, sear salmon skin-side down in a hot skillet for 2 minutes before transferring to the baking sheet.

Beyond Body Chickpea and Spinach Curry

This hearty Beyond Body Chickpea and Spinach Curry is a protein-packed, flavor-rich dish that comes together in under 30 minutes—perfect for busy weeknights!

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 4 cups fresh baby spinach
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• Fresh cilantro, for garnish

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and ginger; cook for 1 minute until fragrant.
2. Add the chickpeas, diced tomatoes, coconut milk, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well and simmer for 10 minutes.
3. Fold in the spinach and cook for 2–3 minutes until wilted. Remove from heat, stir in 1 tbsp lime juice, and garnish with cilantro.

The creamy coconut milk balances the earthy spices, while the lime adds a bright finish—making this curry anything but ordinary!

Tip: For extra richness, swirl in a spoonful of plain yogurt before serving.

Beyond Body Avocado and Egg Toast

This protein-packed toast balances creamy avocado with a perfectly runny egg—a satisfying breakfast that keeps you fueled all morning.

Ingredients:

• 1 slice sourdough bread
• 1/2 ripe avocado, mashed
• 1 large egg
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp lemon juice

Instructions:

1. Toast the sourdough bread until golden and crisp.
2. In a small bowl, mash the avocado with 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Heat 1 tbsp olive oil in a nonstick skillet over medium-low heat. Crack in the egg, sprinkle with 1/4 tsp red pepper flakes, and cook for 3–4 minutes until whites are set but yolk is still runny.
4. Spread the mashed avocado over the toast, top with the fried egg, and serve immediately.

The contrast of the crunchy toast, velvety avocado, and silky yolk makes every bite irresistible. Bonus? It’s ready in under 10 minutes!

Tip: For extra crunch, sprinkle everything bagel seasoning over the avocado layer.

Beyond Body Protein Pancakes with Blueberries

Fluffy, protein-packed pancakes studded with juicy blueberries—these are the perfect way to fuel your morning without sacrificing flavor.

Ingredients:

• 1 cup oat flour
• 1 scoop vanilla protein powder (about 1/4 cup)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 3/4 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 cup fresh blueberries
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a bowl, whisk together 1 cup oat flour, 1 scoop vanilla protein powder, 1 tsp baking powder, and 1/4 tsp salt.
2. Add 1 large egg, 3/4 cup almond milk, and 1 tbsp maple syrup, stirring until just combined (a few lumps are okay). Gently fold in 1/2 cup blueberries.
3. Heat a nonstick skillet over medium-low and melt 1 tbsp coconut oil. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form on top. Flip and cook for another 1–2 minutes until golden.

The protein powder gives these pancakes a satisfying chew, while the blueberries burst with sweetness in every bite. No one will guess they’re secretly wholesome!

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Beyond Body Roasted Vegetable Medley

This vibrant roasted veggie mix is a weeknight lifesaver—toss everything on one pan, pop it in the oven, and let the caramelized edges work their magic.

Ingredients

• 1 medium sweet potato, peeled and cubed (1-inch pieces)
• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 small red onion, cut into wedges
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add sweet potato, broccoli, bell pepper, and red onion; toss until evenly coated.
3. Spread vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway, until sweet potatoes are tender and edges are crispy.

The balsamic glaze clinging to the veggies adds a tangy-sweet depth that makes this medley way more exciting than your average roast. Tip: For extra crunch, broil for 2–3 minutes at the end—just watch closely!

Beyond Body Greek Yogurt Parfait with Granola

This protein-packed parfait is a dreamy breakfast or snack—creamy yogurt, crunchy granola, and juicy berries layered for a bite of heaven in every spoonful.

Ingredients:

• 1 cup plain Greek yogurt (full-fat or 2%)
• 1/2 cup granola (homemade or store-bought)
• 1/2 cup mixed fresh berries (blueberries, raspberries, or strawberries)
• 1 tbsp honey
• 1/4 tsp vanilla extract
• 1 tbsp chia seeds (optional)

Instructions:

1. In a small bowl, stir together the Greek yogurt, 1 tbsp honey, and 1/4 tsp vanilla extract until smooth.
2. In a glass or jar, layer half the yogurt mixture, followed by 1/4 cup granola and 1/4 cup berries. Repeat the layers once more.
3. Sprinkle 1 tbsp chia seeds on top for extra crunch and nutrients, if using.
4. Serve immediately, or refrigerate for up to 2 hours before eating to let the granola soften slightly.

The magic here is in the contrast—silky yogurt against the granola’s crunch and the berries’ burst of sweetness. It’s a breakfast that feels indulgent but keeps you fueled all morning.

Tip: For meal prep, store the granola separately and add it just before eating to keep it crisp.

Beyond Body Shrimp and Quinoa Bowl

Packed with protein and vibrant flavors, this shrimp and quinoa bowl is a light yet satisfying meal that comes together in under 30 minutes—perfect for busy weeknights.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 1/4 cups water
• 1/2 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 avocado, diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. Meanwhile, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper. Heat a skillet over medium-high and cook shrimp for 2–3 minutes per side until pink and opaque.
3. Divide cooked quinoa between bowls. Top with shrimp, cherry tomatoes, avocado, and cilantro. Drizzle with lime juice.

The smoky paprika shrimp pairs beautifully with the creamy avocado and zesty lime—a combo that feels indulgent but stays light.

Tip: For extra crunch, sprinkle with toasted pumpkin seeds before serving.

Beyond Body Spinach and Feta Stuffed Chicken

This protein-packed stuffed chicken is a flavorful weeknight winner, with creamy feta and earthy spinach tucked inside juicy chicken breasts.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup fresh spinach, 1/2 cup feta, 2 cloves minced garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Slice a pocket into the side of each chicken breast. Stuff evenly with the spinach-feta mixture, securing with toothpicks if needed.
4. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden, then transfer to the baking sheet.
5. Bake for 15–18 minutes or until internal temperature reaches 165°F.

The tangy feta melts into the spinach, creating a luscious filling that keeps the chicken incredibly moist. A quick sear before baking locks in all those juices!

Tip: For extra crispness, broil for the last 2 minutes—just watch closely to prevent burning.

Beyond Body Chocolate Banana Protein Shake

This creamy, protein-packed shake tastes like dessert but fuels your body like a champ—perfect for post-workout recovery or a satisfying breakfast on the go.

Ingredients:

• 1 large ripe banana (frozen for extra creaminess)
• 1 cup unsweetened almond milk
• 1 scoop chocolate protein powder (about ¼ cup)
• 1 tbsp unsweetened cocoa powder
• 1 tbsp almond butter
• ½ tsp vanilla extract
• 4-5 ice cubes

Instructions:

1. Add the frozen banana, almond milk, chocolate protein powder, cocoa powder, almond butter, and vanilla extract to a blender.
2. Blend on high for 30 seconds until smooth, scraping down the sides if needed.
3. Add the ice cubes and blend again for 15–20 seconds until thick and frothy.
4. Pour into a glass and enjoy immediately!

The almond butter adds a rich, nutty depth that balances the sweetness of the banana—no added sugar needed! For an extra indulgent twist, top with a sprinkle of cacao nibs or dark chocolate shavings.

Tip: Freeze peeled bananas in chunks ahead of time to streamline your morning routine.

Conclusion

With these 20 nutritious Beyond Body recipes, eating well has never been easier—or tastier! Whether you’re craving a hearty breakfast, a satisfying lunch, or a cozy dinner, there’s something here for everyone. Give them a try, and don’t forget to share your favorite in the comments or pin this roundup for later. Happy cooking!