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Peter’s Pantry: 5 More Healthy Recipes from Xyngular

Peter’s Pantry: 5 More Healthy Recipes from Xyngular

Product Development Manager Peter Griscom has put together more of his favorite healthy recipes, and we’d love to hear what you think of them!

  • Blueberry-Banana Lean Smoothie
  • Peach Lean Smoothie
  • Blackened Mahi Mahi Tacos
  • Power Dogs
  • Non Bake Chocolate Cookies (Paleo, Gluten Free, Grain Free)

Blueberry-Banana Lean Smoothie:

  • Blueberry-Banana Lean Smoothie:1/2 of a large frozen banana
  • 1 scoop of lean
  • 1/2 tablespoon of flaxseed oil
  • 1/4 cup of frozen blueberries
  • 1/2 tablespoon of honey
  • 1 teaspoon of psyllium seed husks
  • 8 ounces of water

Place all the ingredients into your blender, and blend until mostly smooth.

Peach Lean Smoothie:

  • 1 cup of almond milk
  • 1 scoop lean
  • 1 cup of frozen, unsweetened peaches
  • 2 teaspoons of flaxseed oil

Blend Lean, Almond milk and peaches until smooth, then add flaxseed oil

Blackened Mahi Mahi Tacos:

  • Blackened Mahi Mahi Tacos:1 lb mahi mahi
  • 2 tbsp butter, melted
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil
  • 8 whole grain tortillas
  • shredded cabbage

For the mango salsa:

  • 1 mango, diced
  • 1/2 red onion, diced
  • 3 tbsp cilantro, chopped
  • 1 lime, juiced
  • 1/2 tsp sea salt

To make the mango salsa, combine ingredients in large bowl and toss to combine. Cover and refrigerate for an hour to let flavors meld.

To prepare the fish, brush fish filets with melted butter. Sprinkle fish generously with seasoning. Heat olive oil over medium-high heat for 2 minutes. Add fish and cook, without moving, for 3 minutes. Flip filets, and cook for an additional 3 minutes, until fish is cooked through. Remove from heat, flake the meat with a fork, and set aside.

To assemble the tacos; warm whole grain tortillas in a skillet for a few moments, pile fish into tortillas, followed by the the mango salsa, and the shredded cabbage.  Serve immediately.

Power Dogs:

(courtesy of Greg Plitt)Power Dogs:  (courtesy of Greg Plitt)

  • Chicken breasts
  • Asparagus
  • Turkey bacon
  • Mozzarella cheese (I use goat cheese)
  • Olive oil
  • Salt / pepper to taste

Take your chicken breast and use a meat tenderizer to “flatten” the breast out. This allows it to easily roll up. Each “Power Dog” is made up of one chicken breast (this is the bun), 3 or 4 asparagus spears (this is the “dog”), 3 slices of turkey bacon (serves like a rubber band to hold it together), a handful of cheese and salt and pepper to taste (our condiments).

After the chicken breast has been tenderized place the “bun” on top of 3 slices of turkey bacon. Add the asparagus, cheese, salt and pepper. Starting on one side, roll up the chicken and turkey bacon around the asparagus.

Once rolled up they are ready to be placed on the grill. You can use an outside grill or a George Foreman grill. Cover surface with olive oil to prevent sticking before placing rolls on the grill. Cook about 20 minutes or until chicken is thoroughly cooked.

Non Bake Chocolate Cookies (Paleo, Gluten Free, Grain Free): 

Non Bake Chocolate Cookies (Paleo, Gluten Free, Grain Free): This is to be used on cheat days only as a healthier alternative for those with a sweet tooth. This recipe is courtesy of Living Healthy With Chocolate.


  • 2½ tablespoons cacao butter
  • ⅓ cup chocolate chips
  • 3½ tablespoons raw cacao powder
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon raw honey
  • 4 tablespoons almond butter
  • ½ cup pecans
  • ½ cup shredded coconut, unsweetened


  1. melt the cacao butter and chocolate chips in bowl over simmering water (double boiler)
  2. whisk in the cacao powder, coconut oil, honey and almond butter
  3. chop the pecans in a food processor and add it to the chocolate mixture along with the shredded coconut and mix to combine ingredients
  4. scoop 1 tablespoon of batter for each cookie onto a cookie sheet lined with parchment paper and refrigerate until cookies harden.

Recipe makes about 20 1-inch cookies. Store in the refrigerator.

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