Welcome to week 1!

We understand if you aren’t used to eating as prescribed by the Pure21 Program Book. Keeping meals delicious and interesting can be a bit of a challenge itself. Don’t worry. We’re here to help! We’ve put together 7 days of bonus recipes to spice things up in your kitchen and help you stay on track! From entrees to smoothies to side dishes, there’s something for everyone to try!


Cauliflower Rice – 2-3 Servings

  • Head of cauliflower “riced”
  • 1 TBSP Coconut Oil
  • 2-3 Carrots, chopped
  • 1 Green Onion, chopped
  • 2 Garlic Cloves, minced
  • 1 Egg
  • Optional – 1/2 Pound Ground Turkey

In a large skillet, sauté the garlice in coconut oil over medium heat. Add the carrots and a splash of water to prevent sticking. Cook for 8 minutes or until crisp-tender. Then ass the green onion and egg, which will cook quickly.  Add in the cauliflower rice and stir to combine and heat through, about 4-6 minutes.


Breakfast Egg Cups – 3 Servings

  • Cooking Spray
  • 6 Large Eggs
  • 1/8 TSP Salt
  • 1/8 TSP Black Pepper
  • 1 Medium Bell Pepper, red
  • 3/4 Cup Spinach

Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F. Whisk the eggs in a bowl. Season with salt and pepper. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. Add the peppers and spinach to the egg mixture. Fill muffin cups 3/4 full and bake for 20-25 minutes until the centers are set and no longer runny. Allow to cool slightly before serving.


Lemon Mustard Herb Chicken – 4 Servings

  • 4 Boneless, Skinless, Chicken Breasts (4 oz. Each)
  • 1/3 Cup Lemon Juice
  • 1/3 Cup Dijon Mustard
  • 1 TBSP Sage
  • 1 TBSP Dried Thyme
  • 3 Cloves Garlic, Crushed
  • 2 Scallions

Mix together the lemon juice, mustard, sage, thyme, and garlic. Put the chicken breasts on a plate. Spread half of the mixture over both sides and let sit for 10 minutes. Coat a large skillet with cooking spray and cook chicken breasts for 5 minutes on each side. Use hale the mixture to cook and the other half to coat as it cooks. Slice up the scallions, including the crisp part of the green and scatter the scallions over it before serving.


Cinnamon Chai Latte Smoothie – 1 Serving

  •  1 Scoop Vanilla Pro-Whey Powder
  • 1 Cup Cold Cinnamon Chai Tea
  • Pinch of Stevia
  • Pinch of Cinnamon
  • 5 Ice Cubes

Blend & Enjoy!



Spicy Tempeh Scramble – 1 Serving

  • 3 oz. Tempeh, Cubed
  • 2 TSP Olive Oil
  • 1/2 Cup Red Bell Pepper, Diced
  • 1 Cup Spinach
  • 1/2 Cup Mushrooms
  • Pinch Cayenne Pepper
  • Pinch Chili Powder
  • 1/4 Cup Fresh Cilantro
  • 2 TBSP Water

In a large pan, cook tempeh, red pepper and mushrooms with olive oil for 3 to 4 minutes or until tempeh cubes begin to turn golden. Add spinach and 2 TBSP water, stir and cook for another 2 minutes. Add cayenne, chili powder, and cilantro and stir together.


Kale Chips – 2 Servings

  • 2 Handfuls Kale Leaves
  • 1 TSP Cayenne Pepper
  • Cooking Spray
  • Pinch Sea Salt

Preheat oven to 350°F. Arrange kale on a non stick baking sheet. Very lightly coat kale with cooking spray and a bit of sea salt. Sprinkle cayenne pepper on top of the kale and bake for 10 minutes of until crispy.