Why Slim + Glow? 

Our Slim + Glow combo features the dynamic duo of Youth Factor® Superfood and Antioxidant Boost Powder and NeoraFit Slim + Skin Collagen Powder. Together, they pack a punch of superfood nutrients and collagen to revive your skin from the inside out. These products are designed to support overall skin health, enhance hydration, and help combat the effects of sun damage, making your skin glow and your energy levels soar.  

The Slim + Glow Strawberry Cheesecake Smoothie Recipe 

Want to get all these benefits in one delicious sip? Try our scrumptious Strawberry Cheesecake Smoothie! This smoothie offers the delightful taste of strawberry cheesecake without the calories, sugar, or fat. It’s the perfect treat to help you sip your way to sun damage recovery. 

INSTRUCTIONS

1. Simply add all the ingredients to a blender, blend to your desired consistency, and enjoy! 

INSTRUCTIONS

1. Blend and enjoy!

NOTES: 

• You can use either chicken breast or thighs. Use a thermometer to check for chicken doneness, especially if you use thighs. It should read 165 when the chicken is fully cooked. Dice the chicken before marinating. 
• If you’re marinating the chicken for a few hours, leave it in the refrigerator until about 30 minutes before you’ll be cooking it so it can come to room temperature. This helps it cook more evenly.  
• We believe garlic should be measured with your heart so feel free to add more if you’d like! 
• For the tzatziki, if you don’t want a watery dip, squeeze the excess juice out of your cucumber. We peeled the cucumber, put it through the shredder attachment on the food processor, and then squeezed out the juice with a cheesecloth.  
• If avoiding dairy, opt for an unsweetened vegan Greek yogurt.  
• We used vegetable broth instead of water when making the rice so it would be more flavorful, but the rest of the bowl is flavorful enough that you can skip this if you don’t have broth on hand.  
• This bowl is also great served cold! 

INSTRUCTIONS

1. Combine the chicken marinade ingredients (olive oil, garlic, lemon juice, red wine vinegar, oregano, Greek yogurt, and salt and pepper) in a large freezer bag. Add the chicken into the bag and massage the marinade into it until evenly coated and let it marinate for at least 30 minutes.  
2. Meanwhile, make the cucumber salad by mixing the lemon juice, vinegar, olive oil, garlic, and oregano. Toss in the cucumber and cherry tomatoes and season with salt and pepper. Refrigerate.  
3. To make the tzatziki, combine the cucumber, Greek yogurt, garlic, dill, lemon juice, salt, and pepper. Stir to combine. Taste and adjust seasoning as needed. Refrigerate.  
4. Cook your rice as directed on the package.  
5. Heat a large skillet over medium-high heat and add olive oil. Drain the excess liquid from the chicken marinade, then add chicken to the skillet. Chicken breasts will likely take about 6-8 minutes to cook, while thighs may take 12-18 minutes. Flip halfway through and use a meat thermometer to check for temperature.  
6. To assemble the bowls, divide up the rice, top it with chicken, and place the cucumber salad and tzatziki right on top. If meal prepping, leave the salad and sauce on the side so you can heat the chicken and rice before serving. 
7. Garnish with some thinly sliced red onion if desired.  
8. Serve, & enjoy! 

We love making cheesecake, but don’t love all the extra effort it takes to make a good one, which is why we went with cheesecake bars for this recipe rather than a traditional cheesecake.  

This recipe is so festive and much higher in protein than a regular cheesecake.

NOTES: 

• We baked the cheesecake alongside the apples to save time and rotated the baking dishes about halfway through so they would bake evenly. You could also add the apples to the oven about halfway through the cheesecake’s baking time since the cheesecake needs ample time to cool before you can top it with the baked apples.  
• We used gluten-free graham crackers to make the crust but you can easily substitute regular graham crackers. 
• We like Granny Smith apples for this for how the tartness balances the creaminess of the cheesecake, but you could also substitute Honeycrisp apples or use a combination of the two.

INSTRUCTIONS

1. For the crust, preheat the oven to 375. Line a 9-inch baking dish with heavy-duty aluminum foil with an overhang on at least 2 sides. Spray lightly with nonstick cooking spray. Mix all crust ingredients together in a medium bowl, making sure there are no chunks of graham crackers or lumps of brown sugar. Then pour the crust mixture into the dish and press into the bottom and sides of the pan. Bake the crust for ten minutes, then remove it from the oven and let cool slightly.  
2. Meanwhile, blend cottage cheese and Greek yogurt in a food processor until completely smooth. In a medium bowl, whisk eggs, vanilla, maple syrup, and almond flour. Add cottage cheese mixture to the bowl and stir well.  
3. Reduce oven temperature to 350. Pour the filling into the baking dish and bake for one hour.  
4. For the apples, peel, core, and thinly slice apples. Mix the rest of the apple topping ingredients in a large bowl. Toss apples in the mixture, then transfer to a baking dish. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil, then bake for another ten minutes.  
5. Allow the cheesecake to cool completely before topping it with the apples. Refrigerate until cold, at least six hours, or overnight. Then use the foil overhang to remove the cheesecake from the pan. Cut into squares, wiping the knife clean after each cut with a damp cloth.  
6. Serve & enjoy!