Tracy Anderson's Nutrient Boost Week Recipes

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Chicken Salad



1 shredded boneless chicken breast

1/2 cup chopped cucumber

1/2 cup chopped tomato

1/2 cup chopped mango

1/2 cup chopped spinach

Splash rice wine vinegar



Toss all ingredients together and serve chilled.

Turkey Spinach Crumble

1 lb ground turkey (white meat)

1 cup spinach

5 basil leaves

4 cloves roasted garlic

1/2 yellow onion

1 tbsp coriander

Pinch of pepper


In food processor, pulse spinach, basil, garlic and onion until smooth. In large mixing bowl, mix the spinach/basil mixture with the turkey, coriander and pepper. Refrigerate for 6 hours. Spray non-stick skillet with cooking spray. Cook turkey mixture over medium heat, stirring continually to break down meat into small pieces until cooked.

Chocolate Pudding

Makes 2 (4-oz) Servings



1/2 cup semisweet chocolate chips

2 tbsp peeled and cooked chestnuts

1 tbsp unsweetened cocoa powder

2 whole pitted dates (you may substitute prunes or blueberries)

2 tbsp unsweetened coconut flakes

1/2 cup water


Melt the chocolate chips slowly in a double boiler. Purée the rest of the ingredients. Add the melted chocolate and pulse until all the ingredients are combined. Add the water and check the consistency. It should be soupy - don't worry, it'll thicken as it cools.