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Delicious Roasted Zucchini & Chickpeas with Cottage Cheese Tomato Sauce

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A veggie-forward dinner with a creamy bourbon-tomato sauce, chickpeas, roasted zucchini and just enough bacon to keep things interesting.

Sometimes the best recipes happen when you start with something classic and take a few delicious detours. That’s exactly what happened with this Roasted Zucchini & Chickpeas with Creamy Cottage Cheese Tomato Sauce (it’s like a healthy riff on vodka sauce that I like to call Joe’s sauce because that just rolls off the tongue better, lol).

I started with Don Pepino Pizza Sauce, an OG sauce that’s been around since 1950. It’s made with vine-ripened Jersey tomatoes and has no added sugar or additives, so it brings plenty of rich tomato flavor without needing a long ingredient list.

I wasn’t in a pizza mood, so I took a little inspiration from vodka sauce—but gave it my own twist. Bourbon replaces the vodka, and blended cottage cheese takes the place of heavy cream. The cottage cheese makes the sauce creamy while sneaking in extra protein.

The finished dish is saucy, savory, slightly indulgent and loaded with roasted zucchini and chickpeas. And yes, I finished it with  bacon crumbles. Because “veggie-forward” does not mean “bacon-forbidden.” 😂 LOL – but if you’d like to keep it vegetarian friendly, just omit the bacon crumbles (easy-peasy).

Why You’ll Love It

It’s veggie-forward—but actually satisfying. Roasted zucchini brings caramelized edges and tons of flavor. The roasted grape tomatoes add color while chickpeas add fiber, plant-based protein and enough substance to make this feel like a real dinner and not a sad pile of vegetables.

The sauce does the heavy lifting. Don Pepino’s tomato sauce gives this dish a rich, tomato-forward base right from the start. That means less work for me (I don’t have to stand over a simmer pot all day) but still get lots of old-world tomato flavor in the finished dish. Add bourbon, garlic and seasonings, then blend in cottage cheese and you get a creamy sauce that tastes MUCH more decadent than the ingredient list suggests.

 Cottage cheese = creamy + protein. Blending cottage cheese into the sauce is one of my favorite tricks for adding creaminess without relying on heavy cream. It also helps bump up the protein, giving this dinner 20 grams of protein per serving.

Leftovers are FIRE. Honestly, I think this might be even better the next day. The flavors have time to hang out, the sauce gets even more delicious and it reheats beautifully. Make it for dinner and you’ve got an easy lunch waiting for you.

Easy to customize. Want to push the protein even higher? Stir in about 1 cup of cooked, chopped chicken breast for a heartier meal. Cooked shrimp would also be delicious, or you could add another protein you love. This is one of those recipes that gives you a great starting point and plenty of room to make it your own.

Great macros. This recipe makes 4 servings, with approximately 417 calories, 32g carbohydrates, 18g fat and 20g protein per serving.

To learn more about Don Pepino Pizza Sauce

This roasted zucchini and chickpeas recipe features a creamy bourbon tomato sauce made with cottage cheese for a delicious, protein-packed veggie-forward dinner.
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Roasted Zucchini and Chickpeas with Creamy Cottage Cheese Tomato Sauce
Prep Time
10 mins
Cook Time
5 hrs 30 mins
Total Time
40 mins
 

This roasted zucchini and chickpeas recipe features a creamy bourbon tomato sauce made with cottage cheese for a delicious, protein-packed veggie-forward dinner.

Servings: 4 people
Calories: 417 kcal
Ingredients
  • For veggies:
  • 1 lb. zucchini cut crosswise in 1/3s and then cut into ‘sticks’
  • 1 15 oz. can chickpeas drained and rinsed
  • 4 oz grape tomatoes halved lengthwise
  • 2 tbsp olive oil divided
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 2 tbsp Italian seasoning divided
  • For Sauce:
  • 1.2 Tbsp. olive oil
  • 1 tbsp minced garlic
  • ½ cup finely chopped onion
  • 1 teaspoon crushed red pepper
  • 3 oz. bourbon
  • 1 tbsp honey
  • 15- oz can Don Pepimo pizza sauce
  • 12 ounces cottage cheese blended
  • Garnish:
  • 2.5 oz bacon crumbles
  • 1/3 cup grated Parmesan cheese
  • ¼ cup chopped fresh Italian parsle
Instructions
  1. Preheat oven to 400F.
  2. Slice zucchini in 1/3s crosswise, and then slice each 1/3 into half. Next to make “sticks”, cut each half into approx. 4 to 5 cuts lengthwise. Set aside in large bowl
  3. Drain and rinse chickpeas; set aside in the large bowl.
  4. Cut the tomatoes in half, lengthwise. Set aside in the large bowl.
  5. Drizzle veggies in the bowl with the 2 tbsp of olive oil. The sprinkle on salt, pepper, and 1 Tbsp. of the Italian seasoning and stir until evenly coated.
  6. Pour out prepared vegetables onto rimmed baking sheet and roast in oven for 20-25 minutes, shaking up halfway through for even cooking.
  7. While veggies are roasting, prepare the sauce.
  8. Add cottage cheese to the blender and process until mostly smooth (a few lumps okay); set aside.
  9. In 10” skillet, add ½ tbsp olive oil, along with minced garlic and onion and sauté until softened and fragrant; approx. 2-3 minutes. Next add in red pepper flakes and remaining 1 tbsp Italian seasoning and stir until bloomed, approx. 30 seconds.
  10. Pour in the bourbon and deglaze the pan quickly; stirring for 30 seconds.
  11. Next pour in the pizza sauce. Stir around for 2 minutes or so until heated.
  12. Next add the blended cottage cheese. Stir continuously for another 2 minutes, or until heated through.
  13. Garnish with Parmesan cheese, chopped parsley and bacon crumbles
Recipe Notes

417 cal, 32g carb, 18g fat, 20g protein

Mexican-Style Pot Roast: Easy Protein Meal Prep

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If you love a fork-tender pot roast with big flavor but don’t love a recipe that requires a sink full of dirty dishes and an hour of chopping, this Mexican-Style Pot Roast needs to go on your list.

It’s hearty, delicious, protein-packed (30g per serving) and incredibly easy to make, thanks to a few smart shortcuts: canned corn, black beans and tomatoes, plus prepared pico de gallo and picante sauce. No chopping or tedious prep work required. Dust the beef with a seasoned flour, and brown in a Dutch Oven. Then it’s a dump-and-forget-about-it recipe – just cover and let it slowly braise until the chuck roast is tender enough to pull apart with a fork. That’s pretty much it.

And once you have that flavorful shredded beef, you’ve got the foundation for tacos, salads, bowls, loaded sweet potatoes and plenty more. It’s also an excellent meal-prep recipe, giving you a protein-packed option that can be reinvented throughout the week. Also, you can freeze it in meal-sized portions for up to six months.

Why This Pot Roast Works

Pantry friendly: Canned corn, black beans and tomatoes are easy to keep on hand, while prepared salsa and pico add plenty of flavor without a lot of prep.

Minimal prep: No need to chop a mountain of vegetables or stand over a pan stirring.

Fork tender: Chuck roast is ideal for low-and-slow cooking. Given enough time, the connective tissue breaks down and the beef becomes tender and shreddable.

Versatile: Make tacos one night, a taco salad the next and a loaded sweet potato after that. One pot can become several completely different meals.

High protein: Beef provides high-quality protein along with nutrients such as iron, zinc and vitamin B12, making it a satisfying choice for an active lifestyle and supporting muscle maintenance and repair.

Choosing a Chuck Roast

I recommend a 2½- to 3-pound chuck roast for this recipe. It’s a good size for fitting comfortably in your pot while keeping the ratio of beef to the other ingredients just right. That said, a slightly larger roast will work, too. Just make sure your pot is large enough and allow additional cooking time if needed. The real test is tenderness: when you can easily pull the beef apart with a fork, it’s done.

Can You Make It in a Slow Cooker?

Absolutely, but with an asterick!*  Instead of braising the roast in the oven, add the ingredients to your slow cooker and cook on LOW for about 7–8 hours, or until the beef is tender enough to pull apart easily with a fork. Cooking time is a guideline rather than a hard deadline. If the beef isn’t shredding easily, give it more time. *You will not be able to brown the roast in a slow cooker per the recipe, but you have two choices: 1) skip the step, it will still cook and shred up fine without browning (just a little flavor will be lost). Or, 2) brown in a skillet before adding to the slow cooker (the only con is that it dirties another dish).

Easy Ingredient Swaps

This recipe is flexible, but there are a couple of things to keep in mind.

  • Fresh corn: Substitute fresh-shucked corn or frozen kernels for canned if you prefer.
  • Fresh tomatoes: Fresh chopped tomatoes and peppers can replace the canned.
  • Beans: Stick with canned beans or beans you’ve already cooked. Don’t use dry beans — there isn’t enough cooking liquid in this recipe to cook them properly.
  • Beer: Use whatever beer you prefer. If you don’t want to use beer, substitute an equal amount of beef or vegetable broth.
  • Flour: This pot roast browns in the first step with a bit of seasoned all-purpose flour. However if gluten-free swaps are needed, try rice flour or potato starch instead.

So Many Ways to Serve It

The original recipe calls for serving the shredded beef in flour tortillas with Mexican cheese, but don’t stop there. Basically, if it can hold shredded Mexican-style beef, you’re in business.

  • Tacos with avocado, cilantro, lime, cheese and extra salsa
  • Taco salad over greens with corn, beans, tomatoes and avocado
  • Loaded sweet potatoes topped with beef, salsa and avocado
  • Burrito bowls with rice, lettuce, beans, corn and your favorite toppings
  • Quesadillas with melted cheese and shredded beef
  • Nachos layered with beef, beans, corn and cheese
  • Stuffed peppers with the beef mixture and a little melted cheese

Why I Love It for Meal Prep

This is exactly the kind of meal prep I can get behind. Instead of making five identical meals and eating the same thing every day, make one big batch of really good beef and change how you serve it (see above).

Tacos on Monday. Salad on Tuesday. A loaded sweet potato on Wednesday. Burrito bowls later in the week. The beef is already cooked, seasoned and ready to go, so getting a satisfying, protein-rich meal on the table becomes much easier. And because chuck roast reheats beautifully, this is one of those recipes that may actually make you look forward to leftovers.

Tips for the Best Mexican-Style Pot Roast

  • Brown the roast first. That quick sear adds another layer of flavor.
  • Keep the shortcuts. Using prepared pico and salsa isn’t cheating — it’s what makes this recipe so easy.
  • Don’t cook dry beans in the pot. Use canned or previously cooked beans.
  • Don’t rush it. Low and slow is what transforms chuck roast from tough to fork tender.
  • Let the beef rest before shredding. A short rest makes it easier to pull apart and gives the juices a chance to settle.
  • Shred Test: Most importantly, don’t pull the roast out just because the timer says it’s done. If the fork doesn’t slide in easily and the meat won’t pull apart, it needs more time.
This easy Mexican-Style Pot Roast turns a chuck roast and a handful of pantry-friendly ingredients into tender, flavorful shredded beef you can use ALL week. Tacos tonight, taco salad tomorrow, loaded sweet potato the next day. Now that's my kind of meal prep!
This easy Mexican-Style Pot Roast turns a chuck roast and a handful of pantry-friendly ingredients into tender, flavorful shredded beef you can use ALL week. Tacos tonight, taco salad tomorrow, loaded sweet potato the next day. Now that's my kind of meal prep!
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Mexican-Style Pot Roast
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 30 mins
 
This easy Mexican-style pot roast is fork-tender, flavorful and protein-packed, with pantry-friendly ingredients and prepared salsa for minimal prep. (Adapted from BeefLovingTexans.com)
Course: dinner, entree
Cuisine: Mexican
Keyword: beef, one pot, pot roast
Calories: 400 kcal
Ingredients
  • 2 ½-3 lbs. Chuck Roast
  • 2 Tbsp. avocado oil or grapeseed or vegetable
  • 3 Tbsp. all-purpose flour or rice flour or potato starch if gluten-free
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 cup Mexican beer recipe tested with Tecate but use what you prefer or swap with broth
  • 1 can 10 oz. diced tomatoes and green chilies
  • 1 can 15 oz. corn, drained
  • 1 can 15 oz. black beans, drained and rinsed
  • 1 cup prepared pico de gallo
  • 1 cup prepared picante sauce
  • Taco optionals: tortillas shredded cheese, cilantro, avocado, sour cream, etc.
Instructions
  1. Preheat oven to 325°F. Heat oil in 3.5 to 5.5 quart Dutch oven over MEDIUM-HIGH heat, until hot.
  2. Combine flour, salt, pepper and cumin in small bowl and mix. Sprinkle/ pat onto roast and turn to coat evenly. Place roast in hot pan. Brown on both sides for 2-3 minutes each.
  3. Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover tightly with lid and place in preheated oven. Cook 3 -3 ½ hours, or
  4. Remove from oven, allow to cool 10-15 minutes. Pull roast from pot and shred beef with fork, removing any remaining fat.
  5. Stir back in all of the cooking veggies and some of the liquid into pot roast. Season with additional salt and pepper as needed.
  6. For tacos, serve with tortillas, shredded cheese, chopped cilantro, avocado, sour cream and/or whatever you prefer.
  7. Store leftovers in air-tight container in fridge for up to 5 days or in freezer for up to 6 months.
Recipe Notes

Nutrition information per serving: 400 Calories; 180 Calories from fat; 20.3 g Total Fat (7.1 g Saturated Fat; 8.1 g Monounsaturated Fat); 110 mg Cholesterol; 674.8 mg Sodium; 20.1 g Total Carbohydrate; 4.7 g Dietary Fiber; 30.1 g Protein; 3.4 mg Iron; 430 mg Potassium; .1 mg Thiamin; 0.2 mg Riboflavin; 7.8 mg Niacin (NE); 0.3 mg Vitamin B6; 2.0 mcg Vitamin B12; 6.5 mg Zinc; 26.7 mcg Selenium; 112.9 mg Choline.

Teriyaki Beef & Sweet Potato Meal Prep | 36g Protein

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Looking for an easy meal prep that is high in protein, balanced with carbohydrates, delicious, and ready in about 15 minutes? This Teriyaki Beef & Sweet Potato Meal Prep checks all the boxes.

Lean ground beef is browned with onion and garlic, tossed with teriyaki sauce, and paired with spiralized sweet potato for a meal that delivers 36 grams of protein per serving along with satisfying carbohydrates. It’s flavorful enough to keep meal prep interesting but simple enough to make on a busy weeknight or prep day. With three servings per batch, it’s an easy way to get a few grab-and-go meals ready for the week.

Why You’ll Love This Teriyaki Beef Meal Prep

Ready in about 15 minutes: No complicated meal-prep marathon required. Brown the beef, quickly steam the sweet potato noodles, divide everything into containers and you’re done.

High in protein: Each serving provides 36 grams of protein, thanks to lean ground beef. Protein is an important part of a balanced eating pattern, especially for active adults looking to support muscle health and recovery.

Balanced with carbohydrates: Sweet potatoes provide carbohydrate-rich fuel to complement the protein-rich beef. I love this combination for an active lifestyle because a satisfying meal doesn’t have to mean choosing between protein and carbs.

Big on flavor: Teriyaki sauce gives the beef a delicious sweet-and-savory glaze, making this meal prep anything but boring.

Gluten-free friendly: Choose a gluten-free teriyaki sauce and this meal can easily fit into a gluten-free eating pattern. Be sure to check labels, since some traditional soy-based sauces and prepared teriyaki sauces contain wheat.

Easy to customize: Add extra vegetables, turn up the heat with Sriracha or gochujang, or finish with your favorite toppings. There are plenty of ways to make this recipe your own.

Great for grab-and-go lunches: Portion the finished beef and sweet potato into three containers and refrigerate. When you’re ready to eat, simply reheat in the microwave. This is a lifesaver for me when I get home from the gym!

spiralized sweet potato

Tips for Making Teriyaki Beef & Sweet Potato Meal Prep

Use lean ground beef: For a leaner meal prep, I recommend using 93% lean ground beef or leaner. You’ll still get plenty of beefy flavor without adding unnecessary fat. Of course, you can use the ground beef you prefer, but remember that the fat percentage will affect the nutrition information. One hack I swear by when buying a less lean option (like 80/20) is to place it in a colander after browning and rinse with warm water.

Peel the sweet potato before spiralizing: Sweet potato skin can be tough, particularly when you’re making sweet potato noodles. A quality vegetable peeler makes quick work of removing the skin before spiralizing. And, a hand spiralizer can be a lot of work on this sturdy root vegetable — I invested in the spiralizing kit for my Kitchen Aid Stand Mixer and it was worth every dollar!

Once peeled, spiralize the sweet potato into long, noodle-like strands. A quick steam in the microwave softens them just enough to finish the meal without turning them mushy.

Take a shortcut with store-bought teriyaki sauce: Could you make homemade teriyaki sauce? Absolutely. And it does give you precise control over the ingredients. But, the practical side of me realizes that I’m only using a half cup and the store-bought options are hard to beat for convenience without noticeable flavor issues. You’ll also find sauces made for a variety of dietary preferences, so choose one that works for your needs. If you’re following a gluten-free or soy-free diet, look for a sauce specifically labeled as such. I like this one HERE.

Add more vegetables: Want to add even more vegetables? Easy! Sauté sliced mushrooms or julienned carrots with the onions before adding the beef. You could also toss in bell peppers, broccoli, snap peas or other vegetables you have hanging around in the refrigerator. That’s one of the reasons I love meal prep recipes like this—they’re flexible enough to clean out the produce drawer.

Make it spicy: For a little heat, add Sriracha or gochujang to the teriyaki beef. You can mix it directly into the skillet or drizzle it over your portion when serving.

Customize the toppings: Have fun with the finishing touches. A sprinkle of sesame seeds, sliced green onions, cilantro or microgreens adds color, texture and fresh flavor.

Macro Boss Meal Prep That Doesn’t Feel Like a Punishment

There’s something about sweet potato noodles and glossy teriyaki beef that makes this feel a little more exciting than the usual meal-prep rotation. You get savory, sweet, tender and satisfying all in one container, with a nice balance of protein and carbohydrates.

Each serving is approximately 406 calories, 36g protein, 11g fat and 40g carbohydrates, making it an easy fit for a balanced meal plan. And because the recipe makes three servings, you’ve got several meals ready to go with very little effort.

Easy Teriyaki Beef Meal Prep with lean ground beef and spiralized sweet potato. Ready in 15 minutes with 36g protein per serving!
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Teriyaki Beef with Sweet Potato Spirals
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Easy Teriyaki Beef Meal Prep with lean ground beef and spiralized sweet potato. Ready in 15 minutes with 36g protein per serving!
Course: dinner, lunch, meal prep
Cuisine: Asian, high protein, Paleo
Keyword: beef, meal prep, sweet potato, teriyaki
Servings: 3 servings
Calories: 406 kcal
Ingredients
  • 1 lb 93/7 Ground Beef
  • ½ cup chopped onion
  • 1 tbsp. minced garlic
  • ½ cup prepared Teriyaki Sauce
  • 1 + lb sweet potato peeled and spiralized
Instructions
  1. In large skillet, brown 1 lb lean ground beef with ½ cup chopped onion and 1 Tbsp minced garlic.
  2. Stir in ½ cup teriyaki sauce, heat a minute until warmed. Set aside.
  3. Meanwhile, peel and spiralize 1 lb+ sweet potato, add to a microwave-safe bowl with 1 Tbsp water and steam for about 2-4 minutes.

  4. Divide beef and sweet potato between 3 lidded containers and garnish however you like.

  5. Store, covered, in fridge for up to 4-5 days. To reheat, crack lid and cook on HIGH in microwave for 2 minutes. Stir and bring to desired temp further, if needed, in 15 second increments.

Recipe Notes

Best Hyperwear Workout Gear (How I Actually Use It For Functional Fitness)

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When it comes to fitness equipment, I don’t want a garage full of gadgets that collect dust—I want versatile gear that helps me train smarter, move better, provides functional resistance and prepare for whatever adventure comes next. That’s why I keep reaching for Hyperwear, whether I’m lifting in my home gym, walking the neighborhood, hiking trails, training for DEKA or Spartan races, or simply looking to make my workouts more efficient. From weighted vests and ruck packs to sandbells, battle ropes, sandbags, and wearable weights, Hyperwear makes equipment that’s built to move with your body—not fight against it.

Whether your goal is building strength, improving endurance, supporting bone health after 50, or simply getting more out of the workouts you’re already doing, there’s a piece of Hyperwear gear that can help. Here’s what I use most often and why each one has earned a permanent place in my training routine.

Hyperwear Weighted Vests – Fit, Elite and Pro  

This is the Elite Vest, I have it loaded to 15 pounds. The FIT vest in top picture goes up to 10 pounds and is perfect entry level.

If I had to choose just one piece of equipment, it would be a Hyperwear Weight Vest – I personally have the Hyper FIT Vest and the Hyper Elite Vest.

Unlike bulky weighted vests that bounce around or feel stiff, all three of these vests are designed specifically to move with your body. Its slim, body-hugging fit keeps the weight close to your center of gravity, making it comfortable for everything from walking and hiking to bodyweight workouts and stair climbing. The FIT vest, specifically, is designed for a woman’s body. All these vests features adjustable weights, so you can start lighter and gradually increase resistance as you get stronger—a huge advantage if you’re new to weighted training or want room to progress. The stretchy, breathable fabric helps keep you cool, and because it fits close to your body, it doesn’t restrict your range of motion.

I wear mine for:

  • Neighborhood walks
  • Incline treadmill sessions
  • Bodyweight strength workouts
  • Hiking
  • Mobility circuits
  • DEKA and Spartan conditioning workouts

Best for: Anyone wanting one piece of equipment that can make almost every workout more challenging. Great for muscular skeletal strength and upping your cardio a bit!

Hyperwear Sandbags

Don’t let the simple design fool you—Hyperwear’s soft sandbags deliver a serious workout. Unlike rigid barbells or dumbbells, the shifting sand creates an unstable load that forces your core and stabilizer muscles to work harder with every rep. They’re ideal for carries, squats, cleans, presses, lunges, and rotational movements that mimic real-life lifting. The soft-shell construction is comfortable to shoulder and hug, making them a great tool for functional strength training at home or outdoors.

Best for: Functional strength, total-body workouts, carries, rotational power, and athletic conditioning.

Hyperwear Battle Ropes

Battle ropes are one of my favorite ways to combine strength and cardio into one efficient workout. In just a few minutes, they can elevate your heart rate while challenging your shoulders, arms, back, core, and legs. Hyperwear’s battle ropes are built for durability and designed to withstand repeated waves, slams, circles, and power movements, making them perfect for HIIT workouts, conditioning circuits, or adding a high-intensity finisher to a strength session. What makes them stand out from other battle ropes is that the use of an anchor is optional– you can slam them anywhere, and I do!

Hyperwear Wrist Weights

When I want just a little extra challenge without picking up dumbbells, I grab my Hyperwear wrist weights. They look “innocent” but trust me the burn is real!

Unlike traditional strap-on ankle weights that tend to slide or feel bulky, Hyperwear’s ergonomic design stays comfortably in place while allowing your arms to move naturally. They’re an easy way to increase the intensity of walking workouts, dance fitness, shadow boxing, cardio intervals, or light strength sessions without changing your routine.

Because they’re lightweight and compact, they’re also easy to toss into a gym bag or suitcase when traveling. I especially like using them when I want a little extra upper-body work during cardio without committing to a full strength workout.

Best for: Walking, cardio, travel workouts, active recovery, and beginners looking for a small progression.

Hyper Ruck Backpack

If you already enjoy walking or hiking, the Hyper Ruck is one of the easiest ways to level up your fitness.

This isn’t just a backpack with weight tossed inside—it’s purpose-built for rucking. It features padded sleeves that keep weight plates positioned high and close to your back for better comfort and balance, plus an adjustable chest strap and removable hip belt to stabilize heavier loads. It even includes a hydration sleeve for longer adventures and enough storage for everyday gear, making it practical beyond workouts.

One feature I really appreciate is its versatility. The Hyper Ruck also includes multiple grab handles, so it can double as a functional training tool for carries, squats, lunges, and other strength exercises—not just walking. I’m using mine to train for a Grand Canyon adventure coming up.

I use mine for:

  • Neighborhood rucks
  • Trail hikes
  • Airport travel  (without the weights!)
  • Outdoor conditioning
  • Long walks when I want more of a challenge

Best for: Walkers, hikers, outdoor athletes, and anyone wanting a low-impact conditioning workout.

Hyperwear SandBell

The SandBell might be the most versatile piece of equipment in my garage gym. Imagine combining the best features of a medicine ball, sandbag, slam ball, and kettlebell into one piece of equipment.

Because the SandBell is filled with sand and made from soft neoprene, the weight shifts as you move. That creates a unique training stimulus by forcing your stabilizer muscles to work harder than they would with rigid equipment. You can safely toss, slam, drag, carry, swing, squat, rotate, and lunge without worrying about damaging your floors or equipment. Hyperwear offers SandBells in a wide range of weights, making them suitable for beginners all the way to advanced athletes.

I use mine for:

  • SandBell tosses
  • Rotational core work
  • Loaded carries
  • Over-the-shoulder throws
  • Conditioning circuits
  • Functional strength workouts

If you’ve watched my social media, you’ve probably seen plenty of SandBell tosses—they’re one of my favorite exercises for building explosive power while making workouts feel more like play than work.

Best for: Functional fitness, home gyms, athletic conditioning, HIIT workouts, and total-body strength.

Which One Should You Buy First?

If you’re only buying one piece, here’s how I’d decide:

  • New to weighted training? Start with the Hyper Vest FIT. It’s the easiest way to make the workouts you’re already doing more effective.
  • Love walking or hiking? The Hyper Ruck is a fantastic upgrade that adds strength and endurance without adding impact. I’m using mine to train for a Grand Canyon hike
  • Want one tool for dozens of exercises? Go with the SandBell. It’s incredibly versatile and works for strength, power, core, and conditioning. I’ve even used mine for assisted stretching.
  • Looking for a simple add-on? Wrist weights are an affordable way to increase the challenge of cardio and mobility workouts. They look harmless but, believe me, the burn is real!

Personally? I use all six mentioned here because each serves a different purpose in my training, and together they keep my workouts fresh, functional, and challenging. Shop my favorite Hyperwear gear HERE and save 10% with code THEFITFORK.

Irresistible Nectarine Avocado Caprese Salad (A Fresh Summer Twist!)

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If summer had an official salad with my name on it, this this Nectarine Avocado Caprese Salad might just be it! Taking everything I love about a traditional Caprese and gives it a fresh, fruit-forward makeover. Sweet, juicy nectarines step in for tomatoes while creamy avocado, fresh mozzarella pearls, crisp red onion, and cool mint create layers of flavor and texture in every bite.

Finished with fragrant mint and a drizzle of rich balsamic syrup, it’s a light yet satisfying dish that’s elegant enough for entertaining but simple enough for an everyday lunch. The combination of sweet fruit, creamy cheese, and tangy balsamic creates the perfect balance of flavors that feels both refreshing and a little indulgent.

Even better? There’s no cooking required, making it one of those recipes you’ll reach for all summer long when it’s too hot to turn on the stove.

Why You’ll Love This Nectarine Caprese Salad

  • No cooking required. Perfect for hot summer days when you want something fresh without heating up the kitchen.
  • Ready in minutes. Just chop, assemble, and serve.
  • Naturally colorful and beautiful. It’s almost too pretty to eat—and always disappears fast.
  • Perfect for entertaining. Great for backyard BBQs, potlucks, brunches, showers, or weeknight dinners.
  • Meal prep friendly. Assemble everything ahead of time, then add the avocado and balsamic drizzle just before serving for the freshest presentation.

A Fresh Take on Traditional Caprese

Classic Caprese is all about ripe tomatoes, basil, fresh mozzarella, olive oil, and balsamic. This version keeps the spirit of that iconic Italian salad while celebrating one of summer’s best fruits – nectarines and avocado (yes, it’s a fruit!). Juicy nectarines provide a naturally sweet, slightly tangy bite that pairs beautifully with creamy mozzarella. Instead of relying on basil, fresh mint adds an unexpected burst of coolness that complements the fruit especially well.  It’s familiar enough to satisfy Caprese lovers while feeling entirely new.

Can I use Peaches Instead of Nectarines?

Yes, peaches make a natural substitution. In fact, did you know that nectarines and peaches are the exact same species (Prunus persica). The only difference between the two genetically is a  a single recessive gene variant prevents nectarines from growing the fuzzy skin that peaches are known for. And, to be honest – I prefer that! Smooth skin means there’s no peeling is required, and I find them to have a tangier, slightly bolder flavor than peaches.

Both are naturally sweet and provide vitamin C, fiber, potassium, and antioxidants. Choosing ripe—but still slightly firm—nectarines or peaches helps the salad maintain its texture even if it’s prepared ahead of time.

Creamy Avocado Makes It Extra Satisfying

Avocado adds more than just beautiful color. The buttery texture contrasts perfectly juicy fruit while contributing heart-healthy monounsaturated fats that help make this salad surprisingly filling. Combined with protein-rich mozzarella and savory prosciutto, the salad easily works as a light lunch or a substantial side dish. Just wait to add the avocado until serving time to keep it looking vibrant and fresh.

Tips for the Best Nectarine or Peach Caprese Salad

  • Choose nectarines or peaches that are ripe but still slightly firm.
  • Add avocado just before serving to prevent browning.
  • Wait until the last minute to drizzle with balsamic syrup for the freshest appearance.
  • Fresh mozzarella pearls make serving easy, but torn fresh mozzarella (or chopped) works beautifully too.
  • Don’t skip the fresh mint—it gives this version its unique, refreshing flavor.
Sweet nectarines, creamy avocado, fresh mozzarella, mint, and balsamic syrup come together in this easy no-cook salad that's perfect for BBQs, potlucks, and weeknight dinners.
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Nectarine Avocado Caprese Salad
This colorful Caprese-inspired salad is packed with juicy nectarines, avocado, mozzarella pearls, red onion and fresh mint. An irresistibly summer-sweet side dish!
Course: Appetizer, Salad, Side Dish
Cuisine: summer
Keyword: avocado, caprese, nectarine, no cook, summer
Servings: 4 servings
Calories: 217 kcal
Ingredients
  • 2 nectarines ripe yet slightly firm
  • 1 large avocado ripe yet slightly firm
  • ¼ cup diced red onion
  • 4 oz fresh mozzarella “pearls ” drained
  • 1 Tbsp lime juice
  • ¼ cup fresh mint chopped
  • 2 Tbsp balsamic syrup
Instructions
  1. Wash nectarines; remove pits. Chop into ½-inch pieces.
  2. Pit and peel avocado; chop into similar-sized pieces.
  3. Add nectarine and avocado to serving bowl along with mozzarella, red onion, and mint.
  4. Gently stir in lime juice as to not damage the fruit.
  5. Drizzle with balsamic vinegar and serve!
Recipe Notes