Sunday, November 23, 2014

Favorite Shakeology Recipes!

Fair warning - these are mostly dessert - y type recipes, because that's how I enjoy my Shakeology :)

Chocolate Peanut Butter
1 scoop chocolate Shakeology
2 tbsp. PB2 or 1 tbsp. natural peanut butter
Handful of ice cubes
8 oz. unsweetened vanilla almond coconut milk

Chocolate Peanut Butter Banana
1 scoop chocolate Shakeology
1 tbsp. PB2 or 1/2 tbsp. natural peanut butter
1/2 frozen banana
8 oz. unsweetened vanilla almond coconut milk

Almond Joy
1 scoop chocolate Shakeology
4 oz. unsweetened vanilla almond coconut milk
4 oz. light coconut milk
1/2 tsp. almond extract
1 tsp. shredded coconut
Handful of ice cubes

Strawberry Banana
1 scoop vegan tropical strawberry Shakeology
1/2 frozen banana
8 oz. unsweetened vanilla almond coconut milk

Chocolate Peanut Butter Cake
1 scoop chocolate Shakeology
1/2 tsp. butter extract
2 tbsp. PB2 or 1 tbsp. natural peanut butter
8 oz. unsweetened vanilla almond coconut milk

Pina Colada
1 scoop vanilla Shakeology
1/2 frozen banana
1/2 cup frozen pineapple
4 oz. unsweetened vanilla almond coconut milk
4 oz. light coconut milk

Enjoy :)

Thursday, November 13, 2014

Skinny Baked Broccoli Macaroni and Cheese

Because who doesn't like comfort food in the winter time?  Okay, it's technically still fall, but it's cold!

I found this recipe on The Comfort of Cooking and really only made a few changes.  One big change I made was using coconut oil as a substitute for butter.


This didn't make the dish taste like coconut, but it did add a slight sweetness in the background that I felt worked well with the tangy sauce.  And oh yes, I added mustard.  Because you have to add mustard to mac and cheese!

 Skinny Baked Broccoli Mac and Cheese
(Makes 8 1 cup servings)
(Adapted from The Comfort of Cooking)

12 oz. pasta of choice (I used a gluten free which was delicious!)
12 oz. fresh or frozen broccoli spears
1 cup vegetable broth
2 cups skim milk
1/4 cup flour
2 tsp. Dijon mustard
2 tbsp. coconut oil
2 cups reduced fat cheddar cheese (I used a Mexican blend)
1/4 cup panko bread crumbs
Salt and pepper to taste

Preheat oven to 375.  Spray 13x9 pan with cooking spray.

Cook the pasta and broccoli together in the same pot, according to the directions for the pasta.


With the pasta and broccoli in the strainer, melt coconut oil.  Add flour and whisk for a minute to lose the raw flour taste.  Whisk in milk and chicken broth.  Bring to a boil over medium - high heat.  Then reduce the heat to about medium and cook for about five minutes, whisking often, until the sauce thickens.  Add mustard, and salt and pepper to taste.

Remove sauce from heat and add in the cheese.  Mix until cheese is blended in, then add pasta and broccoli and mix well.  Transfer the mixture to your baking pan and top with the 1/4 cup of panko.

Bake for 15-20 minutes.  Then broil for 2-4 to crisp up the top.

(P.S. - this is a great make on Sunday dish and have leftovers for lunch for a few days!)

Sunday, November 2, 2014

Fantastic Flatbreads!

I've been a bit flatbread crazy lately.

So I thought I'd compile my inventions into one post :).  Bonus, these are also pretty 21 Day Fix friendly for those who are doing that!  If not, they are delicious nonetheless!

Pumpkin / Turkey / Goat Cheese Flatbread
So it sounds like a bizarre combination but the tartness of the goat cheese pairs perfectly with the sweetness of the pumpkin.

1/2 whole grain Naan (1 yellow)
1/4 cup of pumpkin mixed with 1 tsp. of organic honey (1/4 green + 1 tsp)
2 oz. of shredded / cut turkey breast (1 red)
1 oz. crumbled goat cheese (1 blue)
Sprinkle of dried thyme

Spread the pumpkin mixture on the flatbread and top with turkey and goat cheese and thyme.  Bake at 425 for about 12-15 minutes (I kept an eye on it, when the goat cheese started to brown I took it out).

Serve with a side of veggies for a filling and delicious meal!

The next night I made this same thing, but added a handful of fresh arugula on top after it came out of the oven.  Really brightened up the flatbread and added some nice crisp crunch!

And now the next one....

Turkey / Black Pepper Goat Cheese and Egg Flatbread

1/2 Whole grain Naan (1 yellow)
1 oz shredded or cut turkey breast (1/2 red)
Handful of arugula (1/4 green)
1 oz. goat cheese (1 blue)
1 egg (1/2 red)
Freshly ground black pepper

In a bowl, combine goat cheese and black pepper (to taste).  Spread on Naan and top with handful of arugula and turkey.  Bake at 425 for about 10-12 minutes.

Meanwhile, cook up your egg however you like it.  I just did a sunny side up because I love breaking the yolk over the flatbread.

When the flatbread is done, top with egg and sprinkle a bit more black pepper.  Add a side of veggies to complete your meal!