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Greek Yogurt Whipped Cream

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Some desserts simply require a sweet, whipped topping to top them off​. It’s pretty, it’s yummy and it’s nostalgic. However…traditional whipped cream is NOT part of any fitness-focused diet that I’ve ever heard of!

This creamy, dreamy Whipped Greek Yogurt is the solution. It gives you that whipped topping that you crave without ruining your fitness results. Regulate the amount of sugar in this recipe by choosing between liquid stevia (no sugar) and pure maple syrup, based on your dietary goals.

Courtesy of RealHealthyRecipes.com

What you need
Serves 12

1 Cup Plain Greek Yogurt, full fat
¼ cup coconut cream
2 Tablespoons pure Maple syrup OR ¼ teaspoon liquid stevia
½ teaspoon vanilla extract
pinch of sea salt


1. Place all of the ingredients in the bowl of your stand mixer with the whisk attachment.

2. Mix on low for 20 seconds, to allow everything to combine, and then increase to high speed.

3. Continue to mix on high speed for 2 minutes, until peaks form. Chill until you serve. Keeps in an airtight container for up to 5 days.

One serving equals 119 calories, 5g fat, 54mg sodium, 5g carbs, 0g fiber, 13g protein

Bacon and Caramelized Onion Egg Muffins

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Egg muffins have been a go-to favorite in my kitchen for years, and for good reason. These savory muffins are packed with wholesome egg protein, can conveniently be made ahead of time, and have an endless array of possible add-ins. Think of it like tiny little omelets. Cute and tasty.

Using the base of 6 eggs, get crazy and add whatever meats, veggies, spices or fresh herbs that you love and have available. Think of the eggs as a blank backdrop against which you can add any array of flavors. And you don’t even have to confine yourself to savory items. I’ve been known to add ground cinnamon and sautéed apples to egg muffins for a healthy spin on apple fritters!

Courtesy of RealHealthyRecipes.com

What you need
Serves 4

2 strips Nitrate free bacons
1/3 cup yellow onion, finely chopped
6 eggs
sea salt and black pepper
1 Tablespoon minced chive, for garnish


1. Preheat oven to 350 degrees F. Line 6 muffin tins with paper liners or grease with coconut oil.

2. Cook the bacon in a skillet over medium high heat. Once crisp, remove from the skillet, cool and crumble. Add the sliced onion to the hot skillet and sauté for 10 minutes, until soft and caramelized.

3. In a medium bowl combine the crumbled bacon and caramelized onion. Add the 6 eggs and season with salt and pepper. Whisk until fully combined. Fill the muffin tins two-thirds of the way full.

4. Bake for 20-22 minutes, or until the egg is fully set.

One muffin equals:  109 calories, 7g fat, 251mg sodium, 3g carbohydrate, 3g fiber, and 9g protein

Perfectly Seasoned Oven Baked Chicken Breast

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When you’ve got chicken breast to prepare and want a surefire way to do it quickly, simply and deliciously then look no further than this simple recipe.

The seasoning blend has a touch of coconut sugar in it – this caramelizes towards the end of the baking time, locking the moisture in and creating perfectly tender chicken that you’ll enjoy eating!

Courtesy of RealHealthyRecipes.com

What you need
Serves 4

4 chicken breasts
olive oil spray
1 tablespoon coconut sugar
1 teaspoon sweet paprika
1 teaspoon Dried Oregano
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh parsley, minced


1. Preheat the oven to 425 degrees F and line a baking pan with foil and parchment paper.

2. Pound the chicken breast down to ½ and inch thickness.

3. Mix the coconut sugar, paprika, oregano, garlic, salt and pepper together.

4. Place the chicken in a single layer in the prepared pan. Spray lightly with olive oil and sprinkle with half of the seasoning mixture. Flip the chicken and repeat by spraying with olive oil and sprinkling the remaining seasoning mixture.

5. Bake for 18 minutes. You’ll know it’s done with the seasoning on the chicken looks perfectly caramelized. Sprinkle with fresh parsley and enjoy immediately.

One serving equals 335 calories, 7g fat, 385mg sodium, 4g carbs, 0g fiber, 59g protein

Easy Chopped Chicken Salad

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This quick and simple salad is a delicious solution to the age-old question, “What’s for dinner?” It’s filled with wholesome ingredients, protein and fiber to enhance your hard-earned fitness results.

Enjoy as a nutritious lunch, dinner, or after-workout meal.

Courtesy of RealHealthyRecipes.com

What you need
Serves 6

For the Salad

2 cooked chicken breasts, chopped
½ cup cherry tomatoes, quartered
1 Tablespoon red onion, minced
½ cup cucumber, chopped
4 cups romaine lettuce, chopped
4 strips, cooked nitrate-free bacon, chopped
1 avocado, chopped

For the Dressing

⅛ cup olive oil
2 Tablespoons lemon juice
1 packet stevia
1 teaspoon crushed garlic
1 teaspoon Dijon mustard


1. Combine all of the salad ingredients in a large salad bowl. Mix to combine.

2. Combine all of the dressing ingredients in a small bowl. Drizzle over the salad and serve.

One serving equals 218 calories, 12g fat, 189mg sodium, 5g carbohydrate, 4g fiber, and 22g protein

200 days of food logging

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Did you know that our lead trainer Andrew Bustos has a podcast show? Andrew gives his audience simple tips to follow and encouragement while on their fitness journey. This week his guest was our director Ron Richert.

Ron has been in the fitness industry over 25 years and to celebrate his accomplishment Andrew sat down with him to discuss his fitness journey as well as his career.

You can click the link to watch on YouTube, listen on the Apple podcast app or on Spotify.




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We are so proud of @cmstegenga weight loss journey. She is an incredible person and we wanted to take a minute to brag on her hard work and success!

Cristy has lost over 105 pounds and her journey started two years ago. She loves to strength train, and her favorite exercise is the barbell deadlift!

She’s ready to conquer more she says! Her message is “it takes time, consistency, discipline, and never giving up!” You will have hard days, but if I can do it, anyone can do it!”


Garlic Mashed Cauliflower with Kale

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If you love mashed potatoes then this recipe is for you! It’s got all the flavor and the right consistency without the regrettable carbs and fat that end up around your waist in unwanted pounds.

This recipe is a really lightened up replacement for mashed potatoes, with the enhanced flavors of garlic and kale. It’s incredibly quick and simple to throw this side dish together, and there are many ways in which the flavor could be tweaked and adjusted to your liking.

What you need
Serves 6

1 head cauliflower
1 bunch curly kale
4 cloves garlic, smashed
3 Tablespoons coconut cream
1 Tablespoon coconut oil
¼ teaspoon sea salt
black pepper to taste
2 Tablespoons chives, snipped


1. Bring a large pot of salted water to boil.

2. Separate the cauliflower into florets and chop the stem. Stem the kale and chop the leaves.

3. Add the cauliflower and garlic to the boiling water for 8 minutes. Stir in the kale and continue to boil for 5 minutes. Drain thoroughly.

4. Place the drained cauliflower, kale and garlic in a food processor along with the remaining ingredients. Pulse until a creamy consistency is reached. Taste for salt and add more as needed. Enjoy

One serving equals 76 calories, 5g fat, 8g carbohydrate, 3g sugar, 112mg sodium, 3g fiber, and 3g protein.


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“I’ve lost 70 pounds since joining Hendrick Health Club. After having my son, I didn’t recognize myself in my own skin. I realized quickly that I needed to become healthier for my kids, increase my physical, emotional, and spiritual strength to better serve my patients. Thank you to the amazing staff at the Hendrick Health Club, I felt welcomed and encouraged daily, making my goals fun and easy! A very special shoutout to my friend Patrick who made sure I never gave up.”
—- Molly Wright

We love our members and very proud of Molly! Thank you for allowing us to be a part of your story.

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HEALTHY French Fries


Yes, this is happening! Real healthy fries that taste AMAZING and are made with BAKED PARSNIPS!

Most people love fries, however, regular fries really are so bad for our fitness. All that unhealthy fat and all of those calories are hard to justify eating very often. And having a belly full of greasy fries never feels too awesome.

Nothing comes as close to tasting like real, authentic fries than these baked parsnip fries. If you are a fry lover, please try this recipe and let me know what you think!

What you need
Serves 6

2 large parsnips
1 tablespoon fresh rosemary, minced
2 garlic cloves, chopped
3 tablespoons extra-virgin olive oil
sea salt and black pepper to taste
½ teaspoon sweet paprika
natural ketchup


1. Preheat the oven to 450°F. Line an 18 × 26-inch rimmed baking sheet with parchment paper.

2. Peel the parsnips and trim the ends. Cut each parsnip in half horizontally, then make 2 cuts in each direction to create 9 sticks out of each half. In a large bowl, toss the parsnip sticks with the rosemary, garlic, olive oil, sea salt, pepper, and sweet paprika.

3. Spread the fries over the prepared baking sheet. Roast for 10 minutes, flip, and then roast for another 10–15 minutes, until browned and crispy. Serve with the ketchup.

One serving equals: 128 calories, 8g fat, 37mg sodium, 15g carbohydrate, 15g fiber, 3g sugar and 1g protein.