From Theory to Table: BODYSIM Recipes in Action

Following our introduction to the BODYSIM recipe philosophy, we’re excited to showcase how these principles translate into delicious, macro-friendly meals that anyone can prepare at home. You don’t have to be stuck eating the same thing over and over again. As we shared on Great Day St. Louis this morning, it’s possible to deliver both nutrition and flavor with a little creativity.

Principles in Practice

In our previous post, we outlined the core principles that make BODYSIM recipes special:

Flavor without fat using acid, umami, sugar, and spice based ingredients
Smart cooking techniques like air fryer, nonstick, or sous vide that eliminate unnecessary fats
Strategic ingredient swaps that maintain texture and taste

Today, we’re showing how these principles come together in real meals that are transforming our users’ relationship with food.

BODYSIM Principles at Work in This Recipe

This Almost Lobster Mac & Cheese showcases several key BODYSIM principles:

Smart Swapping:

Using protein-enhanced Goodles pasta instead of regular macaroni
Crawfish as an affordable, lean alternative to lobster
Greek yogurt instead of heavy cream for creaminess without the fat
Part-skim cheese blend instead of full-fat options

Flavor Without Fat:

Acid: Tomatoes and lemon juice brighten the dish without adding calories
Umami: Truffle salt and the cheese blend provide depth without excess fat
Spice: Old Bay seasoning and Tabasco add complexity and interest
Technique: The cornstarch slurry creates a thick, creamy sauce without butter or cream

Nutrient Boosting:

Added spinach incorporates vegetables seamlessly
Scallions add flavor and nutritional value
Grape tomatoes bring vitamins and acidity

Building Your BODYSIM Pantry

To create recipes like our Almost Lobster Mac & Cheese, these pantry staples make all the difference:

Flavor enhancers: Truffle salt, Old Bay seasoning, hot sauces
Smart pasta options: Protein-enhanced pasta like Goodles
High protein, low fat dairy: Fat-free ultra-filtered milk, non-fat Greek yogurt
Thickening agents: Cornstarch (for creating creamy textures without cream)

Almost Lobster Mac and Cheese

1 serving

795

P 69 g

F 26 g

C 76 g

Ingredients

1 box (170g) White cheddar Goodles noodles
You can use any goodles you want for this recipe, but make sure they have a white (as opposed to yellow) sauce, like the “Shella Good” flavor recommended here.
0.25 cup Fat-free ultra-filtered milk
2 tsp cornstarch
1 tbsp unsalted butter
60 g scallions, chopped
10 oz. grape tomatoes, halved
5 oz. fresh baby spinach
1 cup shredded Italian style part-skim cheese
0.75 tsp black truffle sea salt
0.5 tsp Old Bay seasoning
12 oz. cooked crawfish tail meat, thawed
0.5 cup plain nonfat Greek yogurt
0.5 tsp Tabasco sauce
1 tbsp Lemon juice

Preparation

1. Gather equipment and ingredients

You’ll want your chef’s knife and a cutting sheet for the onions, a big mixing bowl to thaw the crawfish, measuring spoons, a spatula, scissors, a big spoon to dish the yogurt, a colander to drain the pasta, and a 3 quart sauce pan with a lid.

2. Thaw crawfish

Plunk the crawfish down in a big bowl of cool water to thaw completely while you prep.

3. Boil water

While you prep, bring a large pot of salted water to a full boil.

4. Prep vegetables

Wash the vegetables. Trim the scallions (green onions) and slice both white bottoms and green tops together. Cut the tomatoes in half. Until the water boils or after pasta cooking begins, measure out all other ingredients and set aside. Add the cornstarch to the milk and mix into a slurry.

5. Boil pasta

Once at a full boil, cook the pasta for 10 minutes. Drain and leave in the colander. Measure out other ingredients and set aside if you haven’t already, including adding the cornstarch to the milk and mixing into a slurry.

6. Soften vegetables

Back in the now empty pasta pot, add the butter, scallions (green onions) and tomatoes. Cook stirring occasionally over high heat for several minutes until softened and tomatoes begin to break down and half of their juice has evaporated.

7. Build Mac

Mix in all but the garnish in three steps in this order: 1. Switch to medium high heat. Add the pasta back to the pot along with the spinach. Stir just until wilted. 2. Add the pasta cheese packet contents, the shredded cheese and the truffle salt and old bay seasonings. Add the milk and cornstarch slurry. Stir until melted and slight boiling causes cornstarch to thicken. 3. Add in the crawfish and yogurt. Mix thoroughly and continue cooking only to just warm through. Finally, add the lemon juice. Correct seasoning with salt and pepper if necessary.