When transforming your life, you may find yourself missing some of your favorite foods. While it’s okay to indulge every once in a while, finding healthier ways to make those recipes means you don’t have to give them up as often! Check out these healthy renditions of some of your favorite foods!


This recipe is a spin on a classic meatloaf, filled with vegetables! This is perfect for your Meal Day.


-2 tablespoons extra-virgin olive oil

-1 small zucchini, finely diced

-1 red bell pepper, finely diced

-1 yellow bell pepper, finely diced

-5 cloves garlic, smashed to a paste

-½ teaspoon red pepper flakes

-Salt and freshly ground pepper

-1 large egg, lightly beaten

-1 tablespoon finely chopped thyme

-¼ cup chopped parsley

-1 ½ pounds 90 percent lean ground turkey

-1 cup panko

-½ cup grated parmesan cheese

-¾ cup ketchup (look for a brand with low sugar)

-¼ cup plus 2 tablespoons balsamic vinegar


-Preheat oven to 425 degrees. In a large saute pan, heat the extra-virgin olive oil and add the zucchini, bell peppers, garlic paste, and ¼ teaspoon red pepper flakes. Season with salt and pepper and cook for five minutes, or until vegetables are soft. Set aside to cool.

-Whisk the egg and fresh herbs into a bowl. Once combined, add turkey, panko, cheese, ½ cup ketchup, 2 tablespoons balsamic vinegar, and vegetables. Mix until combined.

-Press the mixture into a lightly greased loaf pan. Mix the remaining ketchup, balsamic vinegar, and pepper flakes, then brush over the entire loaf. Bake for 1 to 11/4 hours. Rest 10 minutes before slicing and serving. Enjoy!


This frozen treat is all fruit and no added sugar! Make this on your Meal Day for a sweet treat. Substitute different fruits depending on the flavor you want!


-1 16-ounce package frozen pineapple chunks

-1 cup frozen mango chunks or 1 large peeled and chopped mango

-1 tablespoon lemon or lime juice


-Process all ingredients in blender or food processor until smooth and creamy. Add water if needed to fully blend everything. Serve immediately for best texture, or put in the freezer to enjoy later!


This mac and cheese is loaded with veggies! The ingredients tint it green, so it’s perfect for a whimsical dinner for the kids and adults alike!


-1 pound elbow macaroni

-3 cups milk

-1 cup fresh spinach

-3 tablespoons unsalted butter

-2 tablespoons flour

-4 cups white cheddar cheese

-2 cups chopped broccoli florets

-1 cup peas


-Preheat oven to 350 degrees

-Cook pasta in salted water until al dente. Reserve half a cup of pasta water, then strain.

-While pasta is cooking, place the milk and spinach in a blender. Blend on high speed until smooth

-In a large pot, melt the butter then add flour, whisking continuously over low heat for 2-3 minutes. Once a roux has formed, slowly whisk in the spinach and milk mixture. Bring to a boil.

-Once boiling, reduce heat and simmer, stirring occasionally until the sauce has thickened and is gently bubbling.

-Add pasta water and cheese. Whisk until melted. Add in pasta and remaining vegetables.

-Once combined, add to a greased baking dish. Bake for 20 minutes, or until pasta is set and cheese is bubbling. Serve and enjoy!

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