Beachbody Ultimate Reset Week 1 Vegan Breakfast Recipes

So as you know I did the Beachbody Ultimate Reset back in January and posted my favorite recipes for the week! Well the meal plan has changed and AMAZING!!!!!! So I have been getting asked about the Reset Recipes!

Coconut QuinoaCoconut Quinoa, Vegan, Breakfast, Ultimate Reset Recipes, Vegan Recipes

  • 3/4 cups cooked Quinoa
  • 2 tbsp. of coconut milk, warmed
  • 1 tsp. pure maple syrup
  • 1/4 cup fresh pineapple chunks
  • 1 tbsp chopped raw nuts

Combine Quionoa, coconut milk, and pure maple syrup in bowl and mixed well- top with pineapple and walnuts!


Oatmeal Tropical Papaya in oatmeal, tropical oatmeal recipe, how to make oatmeal, breakfast, clean eating, weightloss

  • 1 cup of water
  • 1 pinch of himalayan salt
  • 1/2 cup rolled oats
  • 1/2 medium mango, diced
  • 1/2 medium papaya, diced
  • 2 tsp. unsweetened shredded coconut flakes
  • 1 tbsp. chopped raw walnuts

Bring water and salt to a boil, add rolled oats over medium heat for 5 minutes. Remove from heat and top with rest of the ingredients!


Fruit Saladfruit salad, fruit for breakfast, breakfast recipes, clean eating recipes

  • 1 medium kiwifruit, diced
  • 1 cup of fresh pineapple chunks
  • 1 cup of papaya, cubed
  • 2 Tbsp. of Toasted Pumpkin Seeds***
  • 1 tsp of shredded unsweetened coconut flakes

Combine fruits and top with coconut flakes and pumpkin seeds and ENJOY!

***Toasted pumpkin seeds (take 2 cups of raw shelled green pumpkin seeds and spread on cookie sheet- bake on 400 for 5-10 minutes, or until slightly brown)

I am only on Day 4- but I wanted to share these amazing recipes with you all! They are delish and filling!!!! Have you done the Ultimate Reset? Post Below and let me know your success =)

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Vegan Vegetable Soup: HOMEMADE

Vegetable soup has been a comfort food for me and my family for a while now, we live in Pittsburgh, PA and it gets COLD HERE!!!!! Some staple warmer uppers are soup and hot chocolate- so yes I needed to find a healthy recipe so my family still could get warmed up after sled riding and being in the cold!!!


So every time I make my vegetable soup the Veggies vary! I tend to just use what is looking SAD in my refrigerator!

The base is low sodium, organic, Vegetable Broth and water with garlic-himalayna salt- and a few other spices all to taste (I use parsley, cayenne pepper, and any other herb that is in front!)

The major vegetables that are a constant in my soup is 1 onion, 3 carrots, and 3 stalks of celery (i cook for the whole family so my batch is larger and we have left overs for a few days)

Then I add 2 zucchini’s, a small head of broccoli, a cup of tomatoes, and a pepper

I let that boil and when it comes to a constant boil (20 minutes) I then add 3 cups of spinach and kale then let it simmer for an hour!


***Optional and I love this, i add a lb of beans (usually kidney or black) gives it flavor and your protein!




Sometimes you don’t realize how important vegetables are or even just a well balance meal! I have a protein and complex carb with every meal! It keeps me full and I know I have the proper nutrition!!!


Please give me your feedback when you try this recipe =) Also if there is anything you would like me to try, make clean, or give you feedback on please contact me!

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Clean Eating “Build It Yourself” Vegetable Soup- my favorite!

Who doesn’t LOVE soup in the winter??? Soup is one of my FAVORITE comfort foods to stay warm in the winter! Do you love soup??? One of my favorites that my mom makes is Veggie Soup- I wanted to come up with something that might match it- and this is one good soup!

And of course my favorite clean recipe websites had the perfect recipe as always!

January 14, 2012 · by  ·

Clean Eating "Build It Yourself" Vegetable Soup

This formula is a long time in the making.

I know, I know. It’s vegetable soup. How complicated could it be?

You see there are a few recipes that have always stumped me. I pour in tons of herbs and spices and add lots of nutritious, delicious ingredients, and I end up with a complete dud that has “garbage disposal” written all over it (Thank goodness for a husband who is willing to eat most of my mistakes!).

But it finally dawned on me that the real problem was with my ratios. Spice to liquid to additions ratios. So I started from scratch and ended up with some pretty darn good soup! And the best part is, this is a formula instead of a recipe. So you can use whatever veggies you have in the fridge and still come out with a yummy, veggie soup!

Are there any recipes that just completely baffle you? Recipes you just cannot get right no matter how often you try?

Clean Eating “Build It Yourself” Vegetable Soup 

Any veggies you can put together, chopped small
Veggie broth and/or chicken broth, no sugar added, low sodium
No sodium vegetable bouillon (I use the Rapunzel brand – great stuff!)
Garlic powder
Onion powder
Cooked beans (optional)


For every cup of chopped veggies, use approximately 2 cups broth.

For every 2 cups broth, use 1 bouillon cube.

For every 2 cups broth, stir in 2 tsp. onion powder and garlic powder.

Bring everything to a boil and cook until the veggies are fully cooked.

Allow to cool and salt to taste.

Eat and Enjoy!

Note: If you are using onions and/or fresh garlic, saute them first in the soup pot using 1 tbsp. olive oil. Then add everything else in.

For my soup I used:

  • Cauliflower
  • Celery
  • Carrots
  • Green bell peppers
  • Mushrooms
  • Onions

Nutritional content not available for this recipe.

Enjoyed this recipe? Like it, Share it, Tweet it and leave a comment below!


After being sick and not being able to stand the sit of Chicken, never was a red meat or fish girl… I decided I wanted to try and do the Vegetarian thing, see how it would work. Well, My amazing coach, Lindsay, shared this VEGAN recipe with me and I LOVE them!!!

Combine all the ingredients below into your food processor:

1 cup of pecans

1/2 cup of sunflower seeds

1.5 teaspoon of cumin

1 teaspoon of chili powder

3/4 teaspoon of coriander

2 teaspoon of Nama Shoyu (or soy sauce or Bragg’s)

1/2 teaspoon of jalapeno (or your fav hot spice)

Three tablespoon of water

optional: 1/2 teaspoon of celtic sea salt

Scoop “taco meat” out onto a bib of lettuce or taco shell & top with sliced avocado and fresh salsa!