Category: Nutrition

Ingredients:

• ¾ cup Unsweetened Almond Milk
• ½ Frozen Banana
• 3 tbsps Oats
• 1 ½ tsps. Almond Butter
• 1/8 tsp Vanilla Extract
• ¼ tsp Cinnamon

1 serving, 5 minutes

Directions:

1. Add all ingredients into a blender and blend until smooth. Pour into a glass and enjoy!

Notes:

• Leftovers: Best enjoyed immediately. Refrigerate in an airtight container for up to two days.
• No Almond Milk: Use another type of milk as oat, coconut, or dairy milk.
• Nut-Free: Use tahini.
• Protein Powder: Add a scoop of vanilla protein powder.

Ingredients

• 1 piece Naan
• 1 tbsps Water
• 2 cups Baby Spinach
• 1 tbsp Tomato Sauce
• 28 grams Mozzarella Cheese (shredded)
• 3 tbsps Sun Dried Tomatoes (sliced)
• ¼ cup Feta Cheese (crumbled)

1 serving, 15 minutes 

Directions

1. Preheat the oven to 425F (220C) and line a baking sheet with parchment paper. Once preheated, put the naan on the baking sheet and bake for five minutes.
2. Meanwhile, heat the water in a pan over medium-high heat. Cook the spinach until wilted, about one to two minutes. Pat dry and set aside.
3. Spread the tomato sauce evenly over the naan. Top with mozzarella, sauteed spinach, sun dried tomatoes, and feta cheese. Return to the oven and bake for six to eight more minutes, or until the cheese is melted and the crust is crispy.
4. Cut into slices and enjoy!

Notes:

• Leftovers: Refrigerate in an airtight container for up to three days.
• Gluten-Free: Use a cauliflower crust or brown rice tortilla instead of naan, and adjust the baking time accordingly.
• Dairy-Free: Use vegan cheese.
• More Flavor: Add red pepper flakes or top with chili oil.
• Naan: One piece of naan is 3.2 oz or 90 grams.

8 Servings / 45 minutes 

Ingredients:

• 620 grams Pizza Dough (store bought)
• 113 grams Chicken Breast, Cooked (shredded)
• 1 cup Barbecue Sauce (divided)
• 16 grams Unbleached All Purpose Flour
• ½ cup Red Onion (sliced)
• 99 grams Mozzarella Cheese (shredded)
• 100 grams Cheddar Cheese (shredded)
• 2 stalks Green Onion (chopped)

Directions:

1. Place the dough in a large bowl and cover it with a tea towel. Leave it on counter for at least 30 minutes to rise and com to room temperature. 
2. Preheat the oven to 500F (260C)
3. In a small bowl, add the chicken and half of the BBQ sauce. Mix to combine.
4. Lightly dust a clean surface on the counter with flour. Roll the dough out to approximately one inch in thickness. Transfer it to a baking sheet or pizza pan. 
5. Spread the remaining barbecue sauce onto the dough. Add the red onion, mozzarella cheese, cheddar cheese, and barbecue chicken. Bake for 15 to 20 minutes or until the cheese has melted and the dough is browned and cooked through. 
6. Top the pizza with green onions and cut into slices. Enjoy!

Notes:

• Leftovers: Refrigerate in an airtight container for up to three days.
• Serving Size: One serving is one slice.
• Gluten-Free: Use gluten-free dough. 
• Dairy-Free: Use dairy-free cheese.

2 Servings / 5 Minutes

Ingredients:

• 2 cups Strawberries (stems removed, plus more for garnish)
• 2 cups Water
• 1 Lime (juiced)
• 1 tbps Maple Syrup
• 2 tbsps Basil Leaves
• 1-2 Ice Cubes

Directions:

1. Add the strawberries, water, lime juice, maple syrup, and basil to a blender and blend until smooth.
2. Divide the ice cubs into cups. Pour the blended beverage into cups and enjoy! 

Notes:

• Leftovers: Refrigerate in a glass bottle or pitcher for up to three days.
• No Maple Syrup: Use raw honey or coconut sugar.
• Make it Sparkling: Use some sparkling water to top off your agua fresca.
• Make it Smoother: Strain before serving.

2 Servings / 5 Minutes 

Ingredients:

• 1 Banana (sliced and frozen)
• 1 cup Pineapple (cut into chunks and frozen)
• ¼ cup Canned Coconut Milk

Directions: 

1. Add all ingredients to food processor and blend. Occasionally scrape down the slides and continue to blend until smooth (approximately 3 minutes).
2. Scoop into a bowl and enjoy immediately as soft serve or for firmer ice cream, place in an airtight, freezer-safe container and freeze for at least 1 hour before scooping.

Notes: 

It’s 5 O’Clock Somewhere: Add rum.

For the month of January, your MOVATI Café is offering MANGO MADNESS & SUNRISE SHAKES! 

Take a sip of these delicious and refreshing protein shakes before or after your workout. They are also fully loaded immunity boosters!

Here is how our MANGO MADNESS SHAKE is made:

• 9oz Tropical Juice
• Vanilla Protein
• 2 Scoops Mango
• Froyo 

Here is how our SUNRISE SHAKE is made:

• 9oz Orange Juice
• Vanilla Protein
• Strawberry
• Banana
• Mango

Get ready to be refreshed! We hope you enjoy our January featured shakes. We look forward to seeing you at the Café.

1 serving, 3 hours

Ingredients:

• 1 cup Unsweetened Almond Milk
• 2 tbsps All Natural Peanut Butter
• 2 tbsps Cocoa Powder
• ½ tsp Stevia Powder (or to taste)
• 3 tbsps Chia Seeds
• 1 ½ tbsps Ground Flax Seed
• 1 ½ tbsps. Unsweetened Shredded Coconut (plus more for topping)

Directions:

1. Add all ingredients to a jar and shake well until combined. Refrigerate overnight or for at least three hours until all liquid is absorbed.
2. Stir well before serving. Enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for up to three days.

Nut Free: Use oat milk instead of almond milk and sunflower seed butter instead of peanut butter.

Additional Toppings: Cacao nibs, chopped peanuts, chopped strawberries, and/or sea salt.

No Stevia Powder: Use liquid stevia, monk fruit sweetener drops, or liquid sweetener of choice to taste.

2 servings, 15 minutes

Ingredients:

• 1 Egg
• ¼ cup Almond Butter
• 2 tbsps Unsweetened Almond Milk
• 1 ½ tsps Maple Syrup
• ½ tsp Baking Powder
• ½ tsp Coconut Oil (for the pan)
• ½ cup Blueberries (fresh or frozen)

Directions:

1. In a mixing bowl, whisk the egg, almond butter, and almond milk together until smooth. Stir in the baking powder and maple syrup.
2. Heat a pan over medium heat. When the pan is hot add the oil. Spoon the batter into the pan in a scant ¼ cup portions to form small pancakes. Divide the blueberries between pancakes and cook for about three to give minutes per side or until golden brown and cooked through. Repeat with any remaining batter, adding more oil to the pan as needed.
3. Divide pancakes between plates and enjoy! 

Notes:

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is equal to two pancakes. 

More Flavor: Add vanilla extract or more maple syrup to taste.

Additional Toppings: Maple syrup, honey, jam, butter, or fresh fruit.

No Coconut Oil: Use another oil for frying, like avocado oil.

No Maple Syrup: Omit or use another sweetener instead.

…and enjoy!

Ingredients:

• 240 grams Cauliflower Pizza Crust (baked)
• 2/3 cup Marinara Sauce
• 142 grams Mozzarella Cheese (shredded)
• 1 tsp Chili Flakes
• 2 tbsps Basil Leaves

Directions:

1. Preheat the oven to 425F (220C) and line a baking sheet with parchment paper.
2. Place the baked pizza crust on the baking sheet and spread the marinara sauce on top. Top with mozzarella and bake in the oven for seven to eight minutes or until the cheese has melted.
3. Sprinkle with chili flakes and top with basil leaves. Slice the pizza and enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for up to three days. To freeze, wrap the baked pizza tightly with plastic wrap and freeze for up to a month. Reheat in the oven before serving.

Serving Size: One serving is 120 grams (4.2 ounces) of pizza crust before adding your toppings.

Additional Toppings: Add your favorite pizza toppings.

2 servings, 15 minutes

Join MOVATI Today and get Started with This Special Offer. Already a member? To customize programming and help you improve your training, consult with one of our Personal Trainers in club and complete your Game Plan Session or join seminars with one of our fitness professionals.

*MOVATI’s trainers and/or consultants are not health care providers, and do not provide any medical diagnosis, treatment or advice, and any trainer and/or consultant tips are not intended to replace the advice of a health care professional.

Ingredients:

• 2 eggs
• ¼ cup Unsweetened Almond Milk
• 1 tbsp Coconut Aminos
• 4 slices Gluten-Free Bread
• 1 tbsp Extra Virgin Olive Oil
• 2 tbsps Maple Syrup

Directions:

1. In a bowl, whisk together the egg, milk, and coconut aminos.
2. Dip the bread into the mixture, coating both sides evenly.
3. Heat the oil on a non-stick griddle or skillet over medium heat. Cook the bread slices for about 3 to 5 minutes per side, or until browned. Repeat the process until all the bread is cooked.
4. Divide onto plates and top with maple syrup.
5. Enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for one day or freeze up to one month.

Nut-Free: Use any nut-free milk instead of almond milk.

More Flavor: Add cinnamon or vanilla extract.

Additional Toppings: Scrambled eggs, bacon, sausage or fresh fruit.

No Coconut Aminos: Use soy sauce or tamari instead.

Serving Size: One serving is equal to two pieces of French toast.

2 SERVINGS, 15 MINUTES