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Recipes + Nutrition

Recipe: Healthy Cake Batter Balls

Recipe: Healthy Cake Batter Balls

Balls make a perfect bite-sized snack and these balls are sure to not disappoint. These little cookie dough like balls are essentially just healthy truffles on crack. They are perfectly sweet, but only made with natural sugar, which in this case is maple syrup, and are actually packed with protein. They are perfectly chewy, soft, and literally taste like cake batter cookie dough. Plus, who doesn’t love sprinkles?!

Carrot Cake Muffins

Carrot Cake Muffins

These muffins are a healthy and delicious twist on everyone’s spring-time favorite...carrot cake!  They are great for breakfast or a quick snack to grab on-the-go. They taste amazing by themselves or with nut butter spread on top!  You can also make them into carrot cake cupcakes by adding homemade cream cheese frosting (found at the end of this recipe). This frosting is definitely more of a treat- great if you’re having guests to celebrate and need a quick and healthier dessert.

Challenge Nutrition: Whole Food Plant Based Eating

Challenge Nutrition: Whole Food Plant Based Eating

The Spring Training Challenge is coming up in a few weeks, and we want to drop some extra knowledge for you heading into the challenge specifically related to the nutrition piece.  The upcoming challenge focuses on a whole food, plant-based way of eating.  Curious to learn more?  Read on!   

Meal prep like a boss.

Meal prep like a boss.

How many times have you gotten done with work, felt super hangry and impatient, and decided to stop and pick-up food at a drive-thru?  We’ve heard it before: Failing to plan is planning to fail.   We can prevent the stop at the drive-thru by planning and prepping our meals in advance.  Here are some tips and tricks to help get you started with your journey into meal prep.

Recipe: Creamy Thai Carrot Soup

Are you ready for this? We give you… Creamy Thai Carrot Soup!

Fly Feet Running - Creamy Thai Carrot Soup


  • ½ large yellow onion, chopped 

  • 3 cloves garlic, dic ed 

  • 1 T C oconut or Oliv e Oil 

  • 1 pound carrots, scrubbed (or peeled) and chopped (4 cups ) 

  • Salt and Pepper 

  • 2 cups Veggie Stock 

  • 2 cups water 

  • ⅓ cup sunflower butter 

  • 2 tsp chili garlic sauce 


  • Fresh basil, cilantro, or mint 

  • coconut milk 

  • agave nectar 

  • Sriracha hot sauce 



  1. Heat a large pot over medium heat, add coconut oil, diced onion and garlic. 

  2. Add carrots and cook for 5 minutes 

  3. Season with a healthy pinch of salt and pepper, and stir in veggie stock and water 

  4. Bring to a low boil, then reduce heat to a simmer 

  5. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease ) 

  6. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy 

  7. Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it 

  8. Taste and adjust seasonings as needed. For a touch of added sweetness, add a T or so of brown sugar or agave nectar 

  9. Add more chili garlic sauce for more heat 

  10. Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat