We’re still riding a high from PXP Orlando. We loved getting to spend time with you, strengthening our partnership and working together to continue powering health and prosperity around the world.
(Miss out on PXP, or just missing it? Check out the official recap here.)
One of our favorite parts of PXP were our brand-new Content Creation labs, where Brand Partners were able to engage in hands on activities that could help them learn new ways to grow their businesses.
In one of the labs, Vice President of Health & Nutrition Dr. Barbara Lovesy took the stage to show Brand Partners how to make three healthy, delicious Body Balance approved dishes that are easy to make and turn the wow factor up to 10. The best part? She was able to demo all three in just 20 minutes.
To round out the session, Brand Partners were also shown — and a lucky few were able to make them themselves — how to make a mocktail featuring Co.Lab™ Vital 1! Those that didn’t make the drink weren’t out of luck — after the session, everyone got to sample the drink.
For those wanting to relive Dr. Barbara’s session, or for those wanting to see what they missed out on at PXP, check out all six recipes below. If you make these, make sure to tag @partnercoglobal so we can admire your culinary expertise!
Breakfast — Partner.Co Power Protein Overnight Oats
Can be made the night before in a jar — excellent prep for a successful day ahead. This batch makes two servings.
Ingredients (Serves 2 — 1 batch, divided)
- 2 scoops PureNourish™
- 2 scoops Giving Greens®
- 1 scoop Power Boost™
- 1.5 oz rolled oats
- 1 tbsp. chia seeds
- 6.75 oz unsweetened almond milk
- 2 tbsp. almond butter
- .75 oz mixed almonds and walnuts, chopped
- 1.75 oz blueberries
- 1 tsp ground cinnamon
Method
- Combine the dry base — In a jar or container, mix the oats, chia seeds and cinnamon.
- Whisk in the base liquid — In a separate bowl, add the almond milk, then whisk in the PureNourish and Giving Greens until fully dissolved with no lumps. Then add it to the oat mixture and stir well.
- Chill overnight — Divide the mixture between two jars or bowls, cover, and refrigerate for at least four hours, ideally overnight. You can either add the blueberries here to the top of the mixture under the Power Boost/almond butter topping or on top when serving. The choice is yours.
- Make the power topping — Before chilling, mix the Power Boost and almond butter together in a small bowl until you have a thick, well-combined paste.
- Layer, top and serve — Spoon the Power Boost and almond butter topping over each jar in a distinct layer, then finish with the chopped nuts and blueberries (or place the blueberries first). The spoon should pull through the thick topping as you dig in. Can be made in larger batch and saved in fridge for up to three days.
Nutrition per Serving (of 2)
| Meal | Calories | Protein | Carbs (Fiber) | Fat |
|---|---|---|---|---|
| Overnight Oats | 305 kcal | 17 g | 32 g (7 g) | 14 g |
Shopping List
- Rolled Oats
- Unsweetened Almond Milk
- Giving Greens
- Almond Butter
- Blueberries
- Chia Seeds
- PureNourish
- Power Boost
- Mixed Almonds & Walnuts
- Ground Cinnamon
Lunch — Rainbow Quinoa Power Salad
A colorful, no-cook-friendly salad if you use a ready-cooked quinoa pouch
Ingredients (Serves 1 — scale up as needed)
- 3.5 oz cooked quinoa (a ready-cooked pouch works well)
- 2.75 oz chickpeas, drained and rinsed
- 2 oz cherry tomatoes, halved (approx. 6-10)
- 2 oz cucumber, diced
- 1.75 oz red bell pepper, diced (or any color)
- 1.5 oz red cabbage, finely shredded
- 1 oz carrot, grated (approx. ½ carrot)
- 1.5 oz edamame beans, cooked and shelled
- 1 oz feta cheese, crumbled
- .25 oz pumpkin seeds (approx. 2 tbsp.)
- small handful fresh parsley and mint, chopped
- 1.5 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- 1 small garlic clove, crushed (optional)
- salt and black pepper, to taste
Method
- Build the base — In a large bowl, combine the quinoa, chickpeas, tomatoes, cucumber, red pepper, red cabbage, carrot and edamame.
- Make the dressing — Whisk together the olive oil, lemon juice, crushed garlic, salt and pepper.
- Dress and toss — Pour the dressing over the salad and toss well to coat everything evenly.
- Finish and serve — Top with feta, pumpkin seeds, parsley and mint. Serve immediately or chilled.
Nutrition per Serving
| Meal | Calories | Protein | Carbs (Fiber) | Fat |
|---|---|---|---|---|
| Quinoa Salad | 643 kcal | 24 g | 61 g (15 g) | 37 g |
Shopping List
- Ready-Cooked Quinoa Pouch
- Cherry Tomatoes
- Red Bell Pepper
- Carrot
- Feta Cheese
- Fresh Parsley
- Extra Virgin Olive Oil
- Garlic (optional)
- Canned Chickpeas
- Cucumber
- Red Cabbage
- Cooked Edamame Beans
- Pumpkin Seeds
- Fresh Mint
- Lemon
Dinner — One-Pan Mediterranean Lemon-Herb Chicken
Cooked entirely in one frying pan on a single propane ring — lean protein, colorful vegetables and virtually no starchy carbohydrate.
Ingredients (Serves 1 — scale up as needed)
- 5.25 oz chicken breast, diced (this can also be a fish portion or vegetarian tempeh alternative)
- 1 tbsp. olive oil
- 3.5 oz yellow bell pepper, sliced (approx. 1 small bell pepper, any color will do)
- 3.5 oz zucchini, sliced (approx. ½ a small zucchini)
- 1.5 oz red onion, sliced (approx. 1 small onion)
- 2.75 oz cherry tomatoes, halved (approx. 8-10)
- 2 garlic cloves, minced
- .75 oz green olives, pitted, halved (approx. 10 olives)
- 1 lemon, juiced and zested (just zest ½ the lemon)
- 1 tbsp. dried oregano
- .75 oz feta cheese, crumbled
- small handful fresh basil, torn
- salt and black pepper, to taste
- 1.75 oz water
Method
- Prepare the chicken – Cut the chicken into smaller chunks, and marinate in the lemon juice, lemon zest, garlic, oregano, salt and pepper. (Leave in the fridge for an hour or more if you have time.)
- Sear the chicken (fish or vegetarian alternative) — Heat the olive oil in a large frying pan over medium-high heat on the propane ring. Then cook 5-6 minutes, turning, until golden.
- Add peppers and onion — Add the red onion, bell pepper. Cook 4-5 minutes, stirring occasionally.
- Add zucchini and finish — Add the zucchini, cherry tomatoes and olives. Cook an additional 4-5 minutes until the chicken is cooked through and the vegetables are tender-crisp. Add 1.75 oz water, then cover, turn heat off and let settle.
- Serve — Remove from the heat, top with the feta and basil, and serve straight from the pan.
Nutrition per Serving
| Meal | Calories | Protein | Carbs (Fiber) | Fat |
|---|---|---|---|---|
| One-Pan Chicken | 545 kcal | 54 g | 23 g (6 g) | 27g |
Shopping List
- Chicken Breast
- Red Bell Pepper
- Zucchini
- Cherry Tomatoes
- Kalamata Olives
- Dried Oregano
- Olive Oil
- Yellow Bell Pepper
- Red Onion
- Garlic
- Lemon
- Feta Cheese
Full Day Nutritional Summary
| Meal | Calories | Protein | Carbs (Fiber) | Fat |
|---|---|---|---|---|
| Breakfast | 305 kcal | 17 g | 32 g (7 g) | 14 g |
| Lunch | 643 kcal | 24 g | 61 g (15 g) | 37 g |
| Dinner | 545 kcal | 54 g | 23 g (6 g) | 27 g |
| TOTAL | 1,493 kcal | 95 g | 116 g (28 g) | 78 g |
Mocktails
Vital Spritz
Ingredients:
- 1 stick pack Vital 1
- 2 oz iced black tea
- 2 oz soda water
- .25 oz lime juice
- Ice
- Optional garnish: lime slice
Method:
Add Vital 1, lime juice and black tea to a shaker. Shake well. Add ice and shake again. Strain into a Collins glass with ice. Top with soda water and stir to combine. If desired, garnish with a lime slice.
Max-Jito
Ingredients:
- 1 stick pack Max2O
- 3 oz soda water
- 1 oz water
- .25 oz lemon juice
- 4-5 mint leaves
- Ice
- Optional Garnish: Sprig of Mint or Lemon Slice
Method:
Add mint leaves, lemon juice, water and Max2O to a shaker. Use a muddler to muddle the ingredients together. Add ice and shake well. Add contents of shaker (including ice) to a Collins glass. Add more ice, if necessary, and top with soda water. Stir to mix. Garnish with a sprig of mint or a lemon slice, if desired.
Florida Sunrise
Ingredients:
- 1 stick pack Max2O
- 3 oz coconut water
- 1 oz orange juice
- 1 oz pineapple juice
- Ice
- Optional Garnish: Orange Slice or Pineapple Leaf
Method:
Add all ingredients to a shaker and shake well. Add ice to a Collins glass and strain mixture into glass. Garnish with an orange slice or pineapple leaf, if desired.