Variety is the spice of life and it pairs well when fueling your fitness needs as a part of your Booty Builder 45-Day Challenge!

Scroll down to choose from any of the following meals created by our Registered Dietician, Kelli Curtiss!

Stuffed Acorn Squash 

¼ lb Ground Turkey 

½ acorn squash 

½-1c Kale, chopped 

1 Tbsp Italian seasoning 

1/8tsp pink Himalayan salt 

1. Preheat oven to 375 

2. Cut squash in half, remove seeds and place face down in oven proof dish.  

3. Add ½-1c water to dish with squash 

4. Place in the oven and cook 15-20 or until squash is cooked through 

5. Brown ground beef in pan over medium heat 

6. Chop kale and add to beef once it’s browned 

7. Cook until kale is wilted 

8. Add spices 

9. Scoop beef mixture into squash and enjoy! 

Carrot and Rutabaga Mash 

3lbs Rutabaga 

2 carrots 

1/4c butter 

Pink salt and pepper to taste 

1. Combine rutabaga and carrots in a pot of cold salted water 

2. Bring to a boil, reduce heat to a simmer and cook uncovered until for tender, about 15 minutes 

3. Drain well and mash with a potato masher or hand mixer until smooth. Add butter 

4. Season with salt and pepper to taste 

Chicken and Spaghetti Squash 

1 ¼ lbs chicken, diced 

1 lemon 

1/2c fresh parsley 

1 spaghetti squash 

Pink salt and pepper to taste 

1Tbsp olive oil 

1. Preheat oven 375 

2. Cut squash length wise and rub with oil, season with salt and pepper 

3. Place cut side down on baking sheet, bake 40-50min 

4. Cut chicken into cubes, grease pan and add chicken  

5. Brown chicken on all sides 

6. Add half of the lemon juice to the chicken and cook for 30 sec more 

7. When squash is done, allow to cool 5 min 

8. Scoop out strands with fork, add to pan with chicken and mix 

9. Stir in parsley, salt and pepper and top with rest of lemon  

Sweet Potato Waffle 

4 cups sweet potato grated 

2 large eggs 

1/4t pink salt 

1. Heat waffle iron and grease if necessary 

2. In a bowl, mix sweet potatoes, eggs and salt 

3. Add potato mixture to your waffle iron, use crisper button if you have one, cook until crisp 

4. Enjoy! 

Mayonnaise Dill Sauce 

1/4c dill, fresh or dried 

1Tbsp lemon juice 

1c mayo or use half mayo half sour cream 

Pink salt and pepper to taste 

1. Place all ingredients into a small mixing bowl and stir to combine 

2. Top your salmon or poultry and enjoy! 

Wild Rice Meatballs 

• 1/4c wild rice 
• 1 tbsp olive oil 
• 1/2c onion, finely chopped 
• 2 cloves garlic, minced 
• 1tbsp Italian seasoning 

• 1 tsp pink salt 
• 1/8 tsp pepper 
• 2 Tbsp beef broth 
• 1 egg 
• 1lb grass fed ground beef  

1. Cook rice according to package, set aside 

2. Preheat oven 350 

3. Sautee onion and garlic till tender  

4. In a large bowl combine onion, garlic, cooked rice, Italian seasoning, pink salt, pepper, beef broth and egg  

5. Add in the beef, using your hands to mix well 

6. Form 1-inch meatballs and place in baking dish 

7. Bake for 25-30min 

Salmon Deviled Eggs 

Dozen organic cage free eggs 

6oz Canned wild caught salmon, drained and flaked 

1/2c Mayonnaise 

1 shallot, finely diced 

Pink salt and pepper to taste 

1. Hard boil eggs, peel and cut lengthwise. Place cooked yolks in a medium bowl. Place egg whites on a serving plate 

2. Add the shallots, salmon, 1/2c mayo, salt and pepper 

3. Mix well. If too dry add more mayo 

4. Spoon mixture into egg white halves, chill and enjoy! 

Thai Slaw  

1-2-3 Thai Slaw: Open a bag of shredded carrots; dress lightly with toasted sesame oil, lime juice, olive oil, 

honey and a dash of cayenne pepper. Toss in chopped salted peanuts.