Do you ever venture to a restaurant and devour their sweet sriracha fired Brussels and wonder why you can’t ever mimic it at home??? Unless you flash dry those suckers in a ton of oil, it isn’t going to happen. However, these little gems come pretty close with a lot less fat! If you need to up your micronutrient game, then these are the ticket!

Enjoy this Instant Pot Spaghetti Sauce recipe that’s quick and easy!

The great thing about this recipe is you can adjust the portions of the ingredients to work for your macros. I also suggest adding a little sambal oelek at a time in case you’re sensitive to spicy foods.

Mix soy sauce, brown sugar, garlic, honey, and water in a saucepan and bring to a boil. Then combine water and corn starch mixture and reduce heat. The longer you cook, the thicker the sauce will get, so cook based off of personal preference. Remove from heat and allow to cool. You can store in the fridge for 3-5 days in an airtight container.

I invited the BIN team over to my house last week for a change of scenery and we decided we needed to make something delicious for lunch. We’re a busy bunch and all had check-ins to do, so we wanted something quick. And it was a hot day so we needed something refreshing that could be served cold. Since we’re also talking about sustainability this month, we decided to get fish from a local fish market here in town. It was a group effort and it turned out fabulous. The only cooking required is the rice, and if you have a rice cooker you can just set it and forget it. Which is exactly what we did. We put the rice on and sat down to get our work done. Once the rice was finished we let it cool and piled on the toppings. If you’re looking for a simple, delicious, and healthy recipe, we’ve got you covered with this one!

This Cherry Almond Oat Muffins recipe is a great option for breakfast or snacks!

If you’re looking for a quick, easy and delicious dish to add to your menu this week, look no further! Not only is this recipe tasty, but it’s packed with vitamins and minerals. One of the things we’re talking about this month is sleep. And the foods you eat can have a huge impact on your sleep quality.

It’s officially my favorite time of year. The weather is warming up and I’m so excited for the barbecue season. And what goes better with some grilled meat or a juicy burger than a side of fries? I love french fries, but they’re one of those foods that I eat mindlessly and before I know it I’ve consumed an excessive amount of carbs! Not that there’s anything wrong with carbs, but I thought, what if I could make them a little lower carb and really indulge? Plus, at any good barbecue, there are going to be a variety of delicious options, so you’ll want to have enough carbs to try everything.

I am always trying to recreate salads at home and sometimes it can be really hard. They just never taste the same….UNTIL NOW! This salad is super simple and SO GOOD. This salad has very little sodium because I was able to control the ingredients and seasonings. You can adjust the fat content very easily as well by omitting the avocado or using a light salad dressing. It’s also a great salad to make for a large group of people at your next barbecue!

I can’t get enough of Italian food lately and it has become my mission to find healthier versions of my favorites. I love the sweetness of Spaghetti squash with the acidity of red sauce and sausage. This is a great addition to your meal prep this week.

April is here and the weather is warming up (in the Northern Hemisphere at least). And we’ve been talking a lot in the office about what that means for our clients. We start to see it in check-ins, the “Summertime Panic” to lose weight, and a lot of questions about how to handle barbecues and social gatherings. If you’re a BINer, you know our philosophy, your diet should be a part of your lifestyle, something that you can manage no matter what time of year it is.

There’s nothing worse than getting home late after a long day and realizing you have nothing in the fridge to eat. It’s times like this when a lot of us succumb to less than ideal food choices, or expensive takeaway. Having a backup plan for times like these is important. And it can be as simple as having nonperishable food items in your cupboards like pasta, rice, quinoa, canned vegetables, and frozen food in your freezer like seafood and vegetables, all of which can be cooked quickly in a pinch.

Each week we choose an ingredient and challenge our clients and community to come up with an exciting recipe featuring the ingredient. Sometimes the ingredient is more challenging and sometimes it’s quite simple to incorporate. The point of the challenge is to encourage everyone to try something new and to get comfortable with being uncomfortable in the kitchen. It’s easy to make the same things over and over out of convenience, but it can become monotonous and boring. Adding variety to our diet is so important for sustainability and overall health.

It’s the start of a new week and that means there’s a new ingredient challenge. And this week it’s the most basic fall ingredient of them all. Hello, pumpkin! Pumpkin’s incredibly versatile and I urge you to explore with it this week. It’s great in sweet and savory dishes and it’s rich in vitamin A, potassium, vitamin C, and fiber. You can’t go wrong with this one.

This gut-healing chocolate, date, and sweet potato mousse are so quick and easy to make and requires no baking! My VERY sizable serving ended up being around 20g of carbohydrates, 6g of fat, and 8g of protein, making it a great pre-workout or post-workout treat.

The ingredient challenge this week was black beans so I decided to work on my baking skills. I’ve never been the best at baking with protein powder, and I gave up for some time because it gets quite expensive if you have to continually throw away batches and batches of food. But I decided it was time to experiment again.

Another Pizza Party coming right up. This time with those fall flavors we love and that keeps us feeling all warm and cozy as the temps drop. Our ingredient challenge this week was Butternut Squash. Who doesn’t love a sweet and savory pizza tho? I mean, come on! This one did not disappoint at all. Save it for a day when you have the macro room though or for a rest day! Definitely a treat!

This week we challenged our clients and ourselves to come up with the most creative recipe using butternut squash, our ingredient of the week. I decided to keep this recipe super simple and even used a combination of Butternut Squash pasta sauce and regular tomato marinara.

I LOVE pizza! And every once in a while I get a serious craving for it. I also love cooking and eating at home because I can control what goes into my meals. Sure, eating out is great every once in a while, but pizza is rarely loaded with the amount of protein and veggies I want it to be loaded with. So I figured, if I could just come up with a killer crust recipe, I’d be set.