Asian Green Beans and Ground Turkey

It's no secret that we eat a LOT of Asian food in our house. My dear hubby could eat rice and noodles EVERY day and never get sick of it! 

So I'm forever trying to create healthy Asian dishes that pack flavor and spice. I hate feeling gross after eating a meal and that usually happens to me when I eat MSG-laden take-out! Plus, most Chinese sauces are filled with sugar as well, so eating Asian food can definitely derail your fitness goals!

Luckily, this Asian Green Been and Ground Turkey Recipe is to die for! It fills your mouth with an explosion of flavor, but doesn't leave you feeling greasy and icky afterwards! 

It's a weeknight go-to in our home and I hope you'll like it too! I serve it with brown rice and it's a definite take-out take DOWN! 

Total Time:
30 Min

Prep: 5 min
Cook: 25 min


Yield: 2
Level: Easy


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2 servings

Asian Green Beans and Ground Turkey


Ingredients:

  • 1 tablespoon sesame oil
  • 2 sprigs of green onion (green and white parts), sliced thin
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons chili garlic sauce (I use Siracha)
  • 2 tablespoons hoisin sauce
  • 1 teaspoon minced fresh ginger
  • 1 pound washed and trimmed green beans
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar

Directions:

  1. Heat large skillet over high heat. Add sesame oil, and sauté green onions and garlic for about 2 minutes.
  2. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.
  3. Stir in chili garlic sauce, hoisin sauce, and ginger.
  4. Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.
  5. Stir in rice vinegar, and cook one minute longer.
  6. Serve over cooked brown rice.

Mother of Dragons Fire Grilled Steak with Garlic Veggies

Who here is a Game of Thrones fan?! Last night was the season 7 finale and in honor of my favorite dragon-riding, slave-freeing heroine, Daenerys, I whipped up this GOT-inspired dinner! 

Cooked on the grill and served in a big cast-iron skillet, it's a perfect tribute to the Unburnt Queen! {If you're a fan, you know what I'm talking about! If you're not a fan, well girlfriend, you need to hop on the GOT train!} 

This is a hearty meal to fill the belly...you know, since "Winter is coming." {Okay, I couldn't resist!} And there's just something about a cast iron skillet that makes me feel like I'm in a great hall drinking ale with a sword on my back and dead animal fur around by shoulders. 

I made this dinner with ribeye steaks once and that was well... freaking amazing. But last night I switched it up and used strip steaks. Both were delicious, so the cut is entirely up to you! 

And now, before the White Walkers come, here is the recipe!

Total Time:
40 Min

Prep: 15 min
Cook: 20 min


Yield: 2
Level: Easy


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2 servings

Mother of Dragons Fire Grilled Steak with Garlic Veggies


Ingredients:

  • 2 ribeye or strip steaks
  • 1 package baby bella mushrooms
  • 1 8 oz package baby zucchini (halved lengthwise)
  • 1 8 oz package baby corn (halved lengthwise)
  • 1 bell pepper, sliced
  • 8 oz cherry tomatoes (halved)
  • 1 small red onion, sliced
  • 1 bag baby potatoes, quartered
  • Garlic Herb Seasoning (or a mixture of garlic powder, parsley, salt, pepper)
  • Olive oil
  • Salt & Pepper

Directions:

  1. Add veggies to a bowl and season with olive oil and garlic herb seasoning.
  2. Season steaks with salt and pepper.
  3. Heat grill over high heat.
  4. Sear steaks 1 minute each side or until desired grill marks appear.
  5. Remove steaks and set on plate.
  6. Add 1 TB olive oil to cast iron skillet and set on grill for 5-10 minutes.
  7. Add veggies to pan, place steaks on top, cover lid, cook for 10 minutes.
  8. Remove from grill using oven mitts and enjoy!

Watermelon Frosé

Watermelon Frosé...because some days you just want to feel fancy! 

This, my friends, is my new signature drink! It's simple and wanna be chic! Just like me. 

You can make it fun by serving it in a mini watermelon! And seriously, can we talk about how adorable this is?! You'll obvi need a spoon or straw for that icy sweet deliciousness. 

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Or you can class things up and serve it in a martini glass! You know...for when you want to feel fancy schmancy! Get it, girlie! 

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Let's talk ingredients:
frozen watermelon
rosé
lime juice
ice

That's it. My kinda bevvy! 

The first time I made these, I was super impatient and only froze the watermelon cubes for an hour or two. {Because when you want a drink, you want a drink. Am I right?!} Well guess what?! That was enough time! I just popped the finished product back in the freezer for a few minutes after blending because it started to melt a little too quickly! {It was also a 95 degree summer day!}

After that first cocktail hour, I left my remaining watermelon cubes in the freezer and they were frozen solid the next time I whipped up these refreshing libations. That yielded a much thicker slushy that didn't require a return stint in the freezer. {Which also meant less waiting and faster drinking! ;) }

So if you're short on time, an hour or two will freeze the watermelon enough! But if you have the time, let them freeeeeeeze.

Now if you need me, I'll be over here with a brain freeze from slurping down these beauties! 

Cheers, gorgeous!
xo,
Ashly

Total Time:
2 Min


Yield: 1 servings
Level: Easy


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Total Time:

Yield: 1 serving

Watermelon Frosé


Ingredients:

  • 1 cup frozen watermelon cubes
  • 1/2 cup rosé wine
  • juice of 1/2 lime
  • 1 cup ice

Directions:

  1. Add ingredients to blender and puree until it's a slushy-like consistency.
  2. Pour into glass or watermelon shell.
  3. Slurp and smile!

California Chicken Flatbreads

Give up carbs? Over my bread body! 

I'm madly in love with pizza, flatbread, sandwiches, and all other carb-based delicacies! So naturally, this flatbread is one of my favorite dinners! Serve it with a side salad (or just eat 2 servings like I did) and you'll be happy, happy! 

There's something about flatbread that just makes me smile...I think it's the chewiness. But when you add the cheese, and chicken and avocado, and chipotle ranch...OH MY WORD! Pure bliss in my mouth! 

Total Time:

Prep: 10 min
Cook: 30 min


Yield: 4 servings
Level: Easy


ashly-locklin-california-chicken-flatbreads.jpg
Total Time:

Yield: 4 servings

California Chicken Flatbreads


Ingredients:

  • 4 individual whole grain flatbreads
  • 2 cups shredded mozzarella cheese
  • 2 boneless skinless chicken breasts (or 4 thighs)
  • 1 avocado, cubed
  • 1 red pepper, diced
  • 1/2 small red onion, diced
  • ¼ cup ranch dressing
  • 1 teaspoon chipotle seasoning
  • Salt and pepper

Directions:

  1. Preheat grill to medium-high heat. Season chicken with salt and pepper to taste. Grill chicken until cooked through. Dice and set aside.
  2. While chicken is cooking, sprinkle cheese on each flatbread then top with red peppers and red onion.
  3. Add chicken when cooked. Turn down the grill heat to LOW.
  4. Place flatbreads on grill and close the lid for a few minutes until the cheese has melted. Make sure the bottoms don't burn! Remove from grill and top with avocado.
  5. Whisk the ranch dressing with the chipotle seasoning and drizzle over the flatbreads.
  6. Enjoy!

*Note: you could add a few slices of crumbled bacon to this, but it's just as good without it!

Pesto Chicken Stuffed Spaghetti Squash

Pasta is life. There I said it! 

I was briefly following a meal plan that didn't allow for real pasta, and ladies, I CAN'T live without pasta! I was raised by Italian grandparents, so pasta is like water to me. It's a matter of survival! 

So I got creative and satisfied my cravings with this delicious feast! The pesto muted the sweetness of the squash and it was absolutely delightful! 

I know this recipe says that it yields 4 servings...but can I be honest with ya? I had 2 servings! And I have NO shame either! It's packed with lean protein and veggies, so it's pretty much guilt-free! 

My dear hubby, well he was good and only had 1 serving! He took the remaining serving to work for lunch the next day and said it was just as good! 

Believe me, this one is a winner! 

Total Time:
40 min

Prep: 10 min
Cook: 30 min


Yield: 4 servings
Level: Easy


ashly-locklin-pesto-chicken-stuffed-spaghetti-squash.jpg

Pesto Chicken Stuffed Spaghetti Squash


Ingredients:

  • 2 small spaghetti squash
  • 1 lb ground chicken
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 6 TB basil pesto
  • 1/4 cup grated parmesan cheese
  • 2 TB chopped fresh basil
  • 2 TB olive oil
  • salt and pepper

Directions:

  1. Preheat the oven to 400 degrees F. Split the squash in half (lengthwise) with a sharp knife and scrape out the seeds. Line a tray with aluminum foil and season the inside of the spaghetti squash with a light drizzle of olive oil, salt, and pepper. Place squash flesh side down and roast for 25 minutes.
  2. Remove tray from oven and use a fork to scrape out the squash into long threads.
  3. While the squash is baking, heat 1 TB olive oil in a large nonstick skillet over medium-high heat. Add the chicken. Season with salt and pepper to taste and cook until chicken is no longer pink. Transfer to a bowl.
  4. Turn the heat down to medium and add the remaining TB of olive oil to the skillet. Add the onion and cook until tender, stirring frequently, about 5 minutes. Add the red pepper and cook until tender, about 2 minutes.
  5. Add the chicken and spaghetti squash strands to the pan. Sir in the pesto and cook until heated through, about 1 minute.
  6. Scoop the spaghetti squash mixture into the squash shells and top with parmesan cheese and fresh basil.
  7. Enjoy!

89 Strawberry Shakeology Recipes

Strawberry-Shake.jpg

Notes:

  • All recipes are for 1 serving or 1 scoop of Shakeology  (unless noted).
  • Feel free to substitute any liquid ingredient for your preference (water, almond milk, coconut water, etc.).
  • All recipes call for 1/2 cup ice (or 7ish ice cubes). 
  • Best made with a blender!

 

 

4 ingredients or less

  1. Creamy Strawberry Vanilla - Strawberry Shakeology + 1 cup unsweetened almond milk + ice
  2. Easy Vanilla Strawberry - Strawberry Shakeology + 1 tsp. vanilla extract + 1 cup water + ice
  3. Strawberry Green Tea Shake - Strawberry Shakeology + 1 cup cooled green tea + ice
  4. Strawberry Hazelnut - Strawberry Shakeology + 1 tsp. hazelnut extract + 1 cup water + ice
  5. Cool Strawberry Mint - Strawberry Shakeology + 1 tsp. mint extract + 1 cup water + ice
  6. Double Strawberry - Strawberry Shakeology + 1 cup strawberries + 1 cup water + ice
  7. Frozen Strawberry - Strawberry Shakeology + 1 cup of water + 1 cup frozen strawberries
  8. Frozen Strawberry Banana - Strawberry Shakeology + 1 cup water + 1 frozen banana
  9. Orange Sunrise - Strawberry Shakeology + ½ cup orange juice + ½ cup water + ice
  10. Strawberry Raspberry - Strawberry Shakeology + 1 cup raspberries + 1 cup water + ice
  11. Strawberry Blueberry - Strawberry Shakeology + 1 cup blueberries + 1 cup water + ice
  12. Strawberry Bee - Strawberry Shakeology + 1 Tbsp. honey + 1 cup milk + ice
  13. Strawberry Cherry - Strawberry Shakeology + ½ cup black cherries, pitted + 1 cup vanilla almond milk + ice
  14. Strawberry Ginger - Strawberry Shakeology + 1 tsp. ground ginger + 1 cup milk + ice
  15. Strawberry Almond - Strawberry Shakeology + 1 cup unsweetened almond milk + 1 Tbsp. all-natural almond butter + ice
  16. Strawberry Chia - Strawberry Shakeology + 1 cup coconut water + 1 tsp. chia seeds + ice
  17. Berry Vanilla Cooler - Vanilla Shakeology + 1 cup water + 1 cup frozen wild berry mix + ice
  18. Strawberry Peanut Butter - Strawberry Shakeology + 1 cup water + 1 tbsp. peanut butter + 1/2 cup ice
  19. Strawberry Sea Salt - Strawberry Shakeology + 1 cup milk + dash sea salt + ice
  20. Strawberry Avocado - Strawberry Shakeology + I cup unsweetened almond milk + ¼ cup avocado + ice
  21. Strawberries and Cream - Strawberry Shakeology + 1cup unsweetened almond milk + ¼ cup ricotta cheese + ice
  22. Blueberry Strawberry Chiller - Strawberry Shakeology + 1 cup water + 1 cup frozen wild blueberries + ice
  23. Peaches, Strawberries and Cream - Strawberry Shakeology + 1 cup frozen sliced peaches + 2/3 cup milk + ice
  24. Frozen Strawberry Mint - Strawberry Shakeology + Fresh mint + 1 cup water + 1 cup ice
  25. Strawberry Chai - Strawberry Shakeology + 1 cup unsweetened chai tea (cooled) + 2 teaspoons raw honey + ice
  26. Vanilla Strawberry Peach Dream - Strawberry Shakeology + Handful frozen peaches + 10 oz. unsweetened almond milk/rice milk + 2 oz. crushed ice
  27. Strawberry Shake - Strawberry Shakeology + 1 scoop vanilla frozen yogurt + ½ cup water + Ice

5+ Ingredient Recipes

  1. Strawberry Lemonade - Strawberry Shakeology + 1 cup water + 2 Tbsp. fresh lemon juice + 1 tsp. maple syrup + ice
  2. Strawberry Pecan Cream - Strawberry Shakeology + 1 cup milk + 2 Tbsp. chopped pecans + ice
  3. Strawberry Basil Delight - Strawberry Shakeology + 1 cup water + ¼ cup chopped basil + 1 Tbsp. fresh lime juice + ice
  4. Agua Fresca - Strawberry Shakeology + ¾ cup water or club soda + ½ medium cucumber (peeled and chopped) + 1 Tbsp. fresh lime juice + ice
  5. Strawberry Watermelon Surprise - Strawberry Shakeology + ½ cup water + ½ cup diced & seeded watermelon + 2 Tbsp. fresh mint + ice
  6. Mayan Blast - Strawberry Shakeology + 1 cup unsweetened almond milk + 1 tsp. ground cinnamon + dash cayenne pepper + ice
  7. Neapolitan - 1/3 serving Strawberry Shakeology + 1/3 serving Vanilla Shakeology + 1/3 serving Chocolate Shakeology + 1 cup unsweetened almond milk + ice
  8. Strawberry Spice - Strawberry Shakeology + 1 tsp. cinnamon + ½ tsp. nutmeg + 1 cup milk + ice
  9. Greek Strawberry Banana - Strawberry Shakeology + 1 cup water + ½ cup plain Greek yogurt + ½ banana + ice
  10. Strawberry Kale - Strawberry Shakeology + 1 cup unsweetened almond milk + 1 cup kale leaves + ½ banana + ice
  11. Chocolate Covered Strawberry - ½ serving Strawberry Shakeology + – ½ serving Chocolate Shakeology + 1.5 cup water + 1/2 frozen banana + ice
  12. Strawberry Apple Pie - Strawberry Shakeology + 1 cup water + ½ cup unsweetened applesauce + ½ tsp. ground cinnamon + ice
  13. Strawberry Piña Colada - Strawberry Shakeology + ½ cup water + ½ cup 100% pineapple juice + ½ tsp. coconut extract + ice
  14. Spiced Strawberry Orange Blossom - Strawberry Shakeology + 1 cup water, 4 tsp. cooled orange herbal tea, 1/2 tsp cinnamon + ice
  15. Strawberry Shortcake - Strawberry Shakeology + 1.5 cups pineapple chunks + 1/2 cup strawberries + 1 cup almond milk + ice
  16. Berry Works - Strawberry Shakeology + 1 cup almond milk + 1/4 cup blueberries + 1/4 cup strawberries + ice
  17. Piña-Strawberry-Banana Cream - Strawberry Shakeology + ½ medium banana + ½ cup pineapple juice + ½ cup water + ice
  18. Strawberry Coconut - Strawberry Shakeology + 1 tsp. coconut extract + ½ cup coconut milk + ½ cup water + ice
  19. Strawberry Raspberry Orange - Strawberry Shakeology + ½ cup raspberries + ½ cup orange juice + ½ cup water + ice
  20. Strawberry Spice - Strawberry Shakeology + 1 tsp. cinnamon + ½ tsp. nutmeg + 1 cup milk + ice
  21. Berry Love - Strawberry Shakeology + 1 cup strawberries + ½ cup blueberries + 1 cup water + ice
  22. Strawberry Banana Nut - Strawberry Shakeology + 1 Tbsp. natural peanut butter + 1 medium banana + 1 cup water + ice
  23. Blueberry Strawberry Blast - Strawberry Shakeology + ½ cup frozen blueberries + 1/2 cup water + ½ cup unsweetened almond milk + ice
  24. Nuts and Berries - Strawberry Shakeology + 1 Tbsp. almond butter + ½ tsp. almond extract + 1 cup almond milk + ice
  25. Strawberry Almond Joy - Strawberry Shakeology + 1 cup light coconut milk + 1 Tbsp. almond butter + Ice + water, as needed
  26. Maple Strawberry Cream - Strawberry Shakeology + 1 tsp. pure maple syrup + 1/2 cup strawberries + 1 cup skim milk + ice
  27. Vanilla Almond Spice - Vanilla Shakeology + 1 tsp. cinnamon + 1/2 tsp. nutmeg + 1/2 tsp. almond extract + 1 cup almond milk + ice
  28. Strawberry Iced Latte - Strawberry Shakeology + 1 cup cold coffee + ½ cup unsweetened vanilla almond milk + 1 tsp. pure maple syrup + ice
  29. Berry Cantaloupe Cream - Strawberry Shakeology + 1 cup cubed Cantaloupe + 1/2 cup almond milk + 3/4 cup water + ice
  30. Mango Strawberry Lassi - Strawberry Shakeology + ½ cup ripe mango + ½ cup plain yogurt + 1 cup milk or coconut milk + ice
  31. Strawberry Coconut Lime - Strawberry Shakeology + ¾ cup unsweetened coconut milk + 2 Tbsp. fresh lime juice + ½ tsp. pure coconut extract + ice
  32. Banana Nut - Vanilla Shakeology + 1 Tbsp. natural peanut butter + 1 medium banana + 1 cup water + ice

6+ Ingredient Recipes

  1. Strawberry Mojito - Strawberry Shakeology + 1 cup sparkling water + 1 tsp. lime peel + 3 Tbsp. fresh lime juice + 2 Tbsp. mint leaves + ice
  2. Strawberry Garden - Strawberry Shakeology + 1 cup unsweetened almond milk + 1 cup fresh spinach + 2 Tbsp. fresh lime juice + 1 tsp. raw honey + ice
  3. Strawberry Iced Mocha - Strawberry Shakeology + ½ cup unsweetened vanilla almond milk + ½ cup cooled coffee + 1 tsp. unsweetened cocoa + ice
  4. Mango Refresher - Strawberry Shakeology + ⅓ cup cubed mango + ⅓ cup pineapple chunks + ½ medium banana + ½ cup water + ice
  5. Nutty Strawberry Butter - Strawberry Shakeology + 1 cup milk + ½ medium banana + ¼ cup coarsely chopped raw walnuts + 1 Tbsp. peanut butter + ice
  6. Strawberry Maple Pecan - Strawberry Shakeology + 1 cup unsweetened almond milk + 1 Tbsp. coarsely chopped raw pecans + 1 Tbsp. coarsely chopped raw cashews + 1 tsp. pure maple syrup + ice
  7. Strawberry Oatmeal - Strawberry Shakeology + ½ cup chopped strawberries + ½ cup unsweetened vanilla almond milk + 1 packet instant oatmeal + 1 tsp. ground cinnamon + ice
  8. Greek Strawberry Basil - Strawberry Shakeology + 1 cup plain Greek Yogurt + ½ cup pomegranate juice + ½ cup berries of your choice + 2 fresh basil leaves + ice
  9. Fruit and Nuts - Strawberry Shakeology + 1 Tbsp. peanut butter + ½ cup raspberries + ½ cup strawberries +1 cup almond milk + ice
  10. Strawberry Banana Honey - Strawberry Shakeology + ½ medium banana + 1 Tbsp. peanut butter + 1 Tbsp. honey + 1 cup water + ice
  11. Strawberry Almond Spice - Strawberry Shakeology + 1 tsp. cinnamon + 1/2 tsp. nutmeg + 1/2 tsp. almond extract + 1 cup almond milk + ice
  12. Strawberry Bomb - Strawberry Shakeology +1 cup almond milk, 1/2 cup chopped strawberries, 1/4 cup water, 1 tsp. cocoa powder + ice
  13. Ripping Strawberry - Strawberry Shakeology + 8 oz. water + 4 oz.  Ice + ½ cup Raspberries + ½ cup Strawberries + ice
  14. PB&J - Strawberry Shakeology + ½ cup unsweetened almond milk + ½ cup water + ½ cup red grape juice + 2 tsp. natural peanut butter + ice
  15. Strawberry Daiquiri - Strawberry Shakeology + 1 banana + ¾ cup coconut milk + 2 Tbsp. fresh lime juice + ½ tsp rum extract + Ice
  16. Banana Strawberry Nutter - Strawberry Shakeology + 1 cup unsweetened almond milk + 1 Tbsp. peanut butter or 2 Tbsp. PB2 + 1/2 banana + 1 tsp. coconut oil + ice
  17. Strawberry Lemon Bar - Strawberry Shakeology + ¾ cup milk + ¼ cup water + 2 Tbsp. fresh lemon juice + 1 tsp. vanilla extract + lemon zest + 1 cup ice
  18. Strawberry Peanut Butter Split - Strawberry Shakeology + 1 Tbsp. peanut butter + 1/2 banana + 1 fresh pineapple ring + 2 large strawberries + 1 cup water + ice
  19. Strawberry Cheesecake - Strawberry Shakeology + 1/4 cup fat-free ricotta cheese + 1/4 cup plain nonfat yogurt + 1/2 cup strawberries + 1/4 cup water + 1/2 cup skim milk + ice

Shakeology DESSERT Recipes

  1. Strawberry Ice Cream Recipe - Strawberry Shakeology + 6 ice cubes + 1/2 banana + 1 1/2 cups of almond or coconut milk+ 1 tablespoon of peanut butter or almond butter (I used PB2). Mix in blender, pour into bowl, and freeze for 2 hours.
  2. Frozen White Strawberry Bark - 5 tbsp. coconut oil, melted + 5 tbsp. Strawberry Shakeology, stirred until blended. Pour into tinfoil-lined pan and freeze until hard. Store in refrigerator.
  3. Strawberry Mousse - Strawberry Shakeology + 2 egg whites, whipped + ¼ cup strawberries + ½ cup water + ice
  4. Strawberry Peanut Butter Cheesecake - Strawberry Shakeology + ¼ cup fat-free ricotta cheese + ¼ cup plain nonfat yogurt + 2 Tbsp. peanut butter + ½ cup skim (nonfat) milk + ¼ cup water + Ice
  5. Strawberry Almond Fudge - Strawberry Shakeology + 1 Tbsp. almond butter + 1 tsp. vanilla extract + 4 dashes cinnamon + 1 cup milk
  6. Banana Split - Strawberry Shakeology + ½ medium banana + 2 fresh pineapple rings + 2 large strawberries + 1 tsp. unsweetened cocoa powder + 1 cup water + ice
  7. Berry Crunch Ice Cream - (2 servings) 1 scoop Strawberry Shakeology + 2 frozen bananas + splash almond milk + ½ tsp. vanilla extract + handful of strawberries, raspberries, blueberries + 2 tsp. goji berry seed mix + 2 cups granola. Blend and top with extra granola and berries.
  8. Nutty Strawberry No-bake Cookies - 1 cup of almond butter + 1 tsp. almond extract + 1 cup quick-cooking rolled oats + ½ cup raw honey + 1 cup Strawberry Shakeology + walnut pieces (optional). Combine almond butter, almond extract, oats, honey and Shakeology in a medium sized bowl. Mix together and roll into 24 1-inch balls. Flatten slightly on a cookie sheet and top with walnut crumbles. Refrigerate for 1 hour.
  9. No–Bake Strawberry Almond Cookies - ½ cup smooth almond butter + 2 Tbsp. unsweetened almond or coconut milk + ¼ cup quick-cooking rolled oats + 1 ½ scoops Strawberry Shakeology + ¼ cup finely chopped almonds (pulsed in a food processor). Combine almond butter, milk, oats, cranberries and Shakeology in a food processor and pulse until it forms a dough. Shape into 15 1-inch balls and flatten slightly into a cookie shape. Press each cookie into almonds on both sides. Refrigerate for 1 hour.
  10. Strawberry Pumpkin Protein Pancakes - 1 scoop of Strawberry Shakeology + ½ cup pure canned pumpkin + 2 egg whites + 1 drop Sweet Drops vanilla sweetener + 1 teaspoon cinnamon. Mix ingredients together and scoop pancake-sized dollops onto a hot griddle, flipping them over when the top begins to bubble.
  11. Strawberry Protein Squares - 2 cups old fashioned oats + 4 scoops Strawberry Shakeology + ½ cup natural almond butter + ¼ cup unsweetened almond milk. Puree oats and Shakeology in blender for 1 minute. Add almond butter and milk and blend until it forms a wet dough (1 min). Press into 8×8” dish so bottom is covered. Refrigerate for 2 hours until firm. Cut into 8 1” squares.

80 Chocolate Shakeology Recipes

80 Chocolate Shakeology Recipes

80 delicious recipes you can make with chocolate Shakeology!

Read More

90 Vanilla Shakeology Recipes

Notes:

  • All recipes are for 1 serving or 1 scoop of Shakeology  (unless noted).
  • Feel free to substitute any liquid ingredient for your preference. (water, almond milk, coconut water, etc.)
  • All recipes call for 1/2 cup ice. 
  • Best made with a blender!

 

3 ingredients or less

  1. Plain – Vanilla Shakeology + 1 cup water
  2. Vanilla Latte – Vanilla Shakeology + 1 cup cold coffee + ½ cup unsweetened almond milk
  3. Double Vanilla – Vanilla Shakeology + 1 tsp. vanilla extract + 1 cup water
  4. Vanilla Hazelnut – Vanilla Shakeology + 1 tsp. hazelnut extract + 1 cup water
  5. Peanut Butter Cream - Vanilla Shakeology + 1 cup water + 1 tbsp. peanut butter
  6. Iced Hazelnut Coffee – Vanilla Shakeology + 1 tsp. almond extract + 1 cup cold coffee
  7. Cool Vanilla Mint – Vanilla Shakeology + 1 tsp. mint extract + 1 cup water
  8. Strawberry Vanilla – Vanilla Shakeology + 1 cup strawberries + 1 cup water
  9. Frozen Strawberry –Vanilla Shakeology + 1 cup of water + 1 cup frozen strawberries
  10. Frozen Banana – Vanilla Shakeology+ 1 cup water + 1 frozen banana
  11. Vanilla Orange – Vanilla Shakeology + ½ cup orange juice + ½ cup water
  12. Vanilla Raspberry – Vanilla Shakeology + 1 cup raspberries + 1 cup water
  13. Vanilla Blueberry – Vanilla Shakeology + 1 cup blueberries + 1 cup water
  14. Vanilla Bee – Vanilla Shakeology + 1 Tbsp. honey + 1 cup milk
  15. Vanilla Cherry – Vanilla Shakeology + ½ cup black cherries, pitted + 1 cup vanilla almond milk
  16. Creamy Candy Cane – Vanilla Shakeology + 2/3 drops peppermint extract + 1 cup almond milk
  17. Vanilla Ginger – Vanilla Shakeology + 1 tsp. ground ginger + 1 cup milk
  18. Orange Crème — Vanilla Shakeology + 1/2 cup orange juice, 1/2 cup almond milk
  19. Vanilla Almond – Vanilla Shakeology + 1 cup unsweetened almond milk + 1 Tbsp. all-natural almond butter
  20. Vanilla Cranberry – Vanilla Shakeology + 1/2 cup cranberry juice + 1/2 cup water
  21. Vanilla Almond Chai – Vanilla Shakeology + 1/2 tsp. almond extract + 1 cup chilled unsweetened chai tea

4 Ingredients

  1. Berry Vanilla Cooler — Vanilla Shakeology + 1 cup water + 1 cup frozen wild berry mix
  2. Blueberry Vanilla Chiller — Vanilla Shakeology + 1 cup water + 1 cup frozen wild blueberries
  3. Apple Pie – Vanilla Shakeology + 1 cup water + ½ cup unsweetened applesauce + ½ tsp. ground cinnamon
  4. Piña Colada – Vanilla Shakeology + ½ cup water + ½ cup 100% pineapple juice + ½ tsp. coconut extract
  5. Egg Nog – Vanilla Shakeology + 1 cup milk + 1 tsp. rum extract + ¼ tsp. ground nutmeg
  6. Peaches and Cream – Vanilla Shakeology + 1 cup frozen sliced peaches + 2/3 cup milk
  7. Spiced Orange Blossom – Vanilla Shakeology + 1 cup water, 4 tsp. cooled orange herbal tea, 1/2 tsp cinnamon
  8. Cherry Bomb – Vanilla Shakeology + 1 cup almond milk, 1/2 cup cherries, 1/4 cup water, 1 tsp. cocoa powder
  9. Strawberry Shortcake – Vanilla Shakeology + 1.5 cups pineapple chunks + 1/2 cup strawberries + 1 cup almond milk
  10. Berry Works – Vanilla Shakeology + 1 cup almond milk + 1/4 cup blueberries + 1/4 cup strawberries
  11. Piña-Banana Cream – Vanilla Shakeology + ½ medium banana + ½ cup pineapple juice + ½ cup water
  12. Vanilla Coconut – Vanilla Shakeology + 1 tsp. coconut extract + ½ cup coconut milk + ½ cup water
  13. Vanilla Raspberry Orange – Vanilla Shakeology + ½ cup raspberries + ½ cup orange juice + ½ cup water
  14. Vanilla Spice – Vanilla Shakeology + 1 tsp. cinnamon + ½ tsp. nutmeg + 1 cup milk
  15. Berry Love – Vanilla Shakeology + 1 cup strawberries + ½ cup blueberries + 1 cup water
  16. Coconut Banana – Vanilla Shakeology + 1 tsp. coconut extract + 1 medium banana + 1 cup milk
  17. Maple Butter – Vanilla Shakeology + 1 Tbsp. almond butter + 1 cup milk + 1 tsp. maple syrup
  18. Banana Nut – Vanilla Shakeology + 1 Tbsp. natural peanut butter + 1 medium banana + 1 cup water
  19. Cherry Banana – Vanilla Shakeology + ½ cup black cherries + ½ medium banana + 1 cup milk
  20. Frozen Mint – Vanilla Shakeology + Fresh mint + 1 cup water
  21. Vanilla Frappuccino – Vanilla Shakeology + 1/2 cup cappuccino flavored soy milk + 1 cup cold coffee
  22. Vanilla Chai – Vanilla Shakeology + 1 cup unsweetened chai tea (cooled) + 2 teaspoons raw honey
  23. Blueberry Blast – Vanilla Shakeology + ½ cup frozen blueberries + 1/2 cup water + ½ cup unsweetened almond milk
  24. Nuts for Almond – Vanilla Shakeology + 1 Tbsp. almond butter + ½ tsp. almond extract + 1 cup almond milk
  25. Maple Berry Cream – Vanilla Shakeology + 1 tsp. pure maple syrup + 1/2 cup strawberries + 1 cup skim milk
  26. Cherry Spice – Vanilla Shakeology + 1/2 cup pitted black cherries + 1 tsp. cinnamon + 1 cup water
  27. Vanilla Peach Dream – Vanilla Shakeology + Handful frozen peaches + 10 oz. unsweetened almond milk/rice milk
  28. Vanilla Shake – Vanilla Shakeology + 1 scoop vanilla frozen yogurt + ½ cup water
  29. Strawberry Chia – Vanilla Shakeology + 1 cup coconut water + 1 tsp. chia seeds
  30. Vanilla Iced Latte – Vanilla Shakeology + 1 cup cold coffee + ½ cup unsweetened vanilla almond milk + 1 tsp. pure maple syrup
  31. Cantaloupe Cream – Vanilla Shakeology + 1 cup cubed Cantaloupe + 1/2 cup almond milk + 3/4 cup water
  32. Watermelon Breeze – Vanilla Shakeology + 1 cup watermelon, 1 cup rice milk, 2 fresh basil leaves
  33. Cinna-Latte – Vanilla Shakeology + 1 cup almond milk, coconut milk or water + 1/4 – 1/2 tsp cinnamon + 1 tbsp. instant coffee
  34. Mango Lassi – Vanilla Shakeology + ½ cup ripe mango + ½ cup plain yogurt + 1 cup milk or coconut milk
  35. Coconut Lime – Vanilla Shakeology + ¾ cup unsweetened coconut milk + 2 Tbsp. fresh lime juice + ½ tsp. pure coconut extract
  36. Fruit and Nuts – Vanilla Shakeology + 1 Tbsp. peanut butter + ½ cup raspberries + ½ cup blackberries +1 cup almond milk
  37. Blue Banana – Vanilla Shakeology + 8 oz. water + 1/2 cup Blueberries + 1 banana
  38. Raspberry Ripping Strawberry – Vanilla Shakeology + 8 oz. water + ½ cup Raspberries + ½ cup Strawberries
  39. Iced Mocha – Vanilla Shakeology + ½ cup unsweetened vanilla almond milk + ½ cup cooled coffee + 1 tsp. unsweetened cocoa

5+ Ingredients

  1. Morning Refresher – Vanilla Shakeology + ⅓ cup cubed mango + ⅓ cup pineapple chunks + ½ medium banana + ½ cup water
  2. Nutty Butter – Vanilla Shakeology + 1 cup milk + ½ medium banana + ¼ cup coarsely chopped raw walnuts + 1 Tbsp. peanut butter
  3. Maple Pecan – Vanilla Shakeology + 1 cup unsweetened almond milk + 1 Tbsp. coarsely chopped raw pecans + 1 Tbsp. coarsely
  4. chopped raw cashews + 1 tsp. pure maple syrup
  5. Apple Oatmeal – Vanilla Shakeology + ½ cup unsweetened applesauce + ½ cup unsweetened vanilla almond milk + 1 packet instant oatmeal + 1 tsp. ground cinnamon
  6. Greek Basil – Vanilla Shakeology + 1 cup plain Greek Yogurt + ½ cup pomegranate juice + ½ cup berries of your choice + 2 fresh basil leaves
  7. Banana Honey – Vanilla Shakeology + ½ medium banana + 1 Tbsp. peanut butter + 1 Tbsp. honey + 1 cup water
  8. Vanilla Almond Spice – Vanilla Shakeology + 1 tsp. cinnamon + 1/2 tsp. nutmeg + 1/2 tsp. almond extract + 1 cup almond milk
  9. Honey Berry Banana – Vanilla Shakeology +  1/2 banana + 1 tsp. honey + 1/2 cup blueberries + 1 cup skim milk
  10. PB&J – Vanilla Shakeology + ½ cup unsweetened almond milk + ½ cup water ½ cup red grape juice + 2 tsp. natural peanut butter

Desert Time!

  1. Lemon Bar – Vanilla Shakeology + ¾ cup milk + ¼ cup water + 2 Tbsp. fresh lemon juice + 1 tsp. vanilla extract + lemon zest
  2. Yummy Rummy – Vanilla Shakeology + 1 banana + ¾ cup nonfat milk + ½ tsp cinnamon + ½ tsp rum extract
  3. Snowflake Candy Crush – Vanilla Shakeology + 1 tsp vanilla extract + 1 cup skim milk + Crushed candy canes (for garnish)
  4. Peanut Butter Split – Vanilla Shakeology + 1 Tbsp. peanut butter + 1/2 banana + 1 fresh pineapple ring + 2 large strawberries + 1 cup water
  5. Raspberry Cheesecake – Vanilla Shakeology + 1/4 cup fat-free ricotta cheese + 1/4 cup plain nonfat yogurt + 1/2 cup raspberries + 1/4 cup water + 1/2 cup skim milk
  6. Vanilla Ice Cream Recipe – Vanilla Shakeology + 6 ice cubes + 1/2 banana + 1 1/2 cups of almond or coconut milk  + 1 tablespoon of peanut butter or almond butter – Mix in blender, pour into bowl, and freeze for 2 hours
  7. Peanut Butter Ice Cream – Vanilla Shakeology + 1.5 cups of Almond Milk or Fat Free Milk + 1/2 Banana + 1 Tbsp. Peanut butter + 1 cup (or more) of Ice. Blend until smooth and thick
  8. Frozen White Chocolate Bark – 5 tbsp. coconut oil, melted + 5 tbsp. Vanilla Shakeology, stirred until blended. Pour into tinfoil oil-lined pan and freeze until hard. Store in refrigerator
  9. Pecan Cinnamon Roll – Vanilla Shakeology + 1 tsp. cinnamon + 1/2 tsp. vanilla extract + 8 pecan halves + 1 cup skim milk
  10. Banana Nutter – Vanilla Shakeology + 1 cup unsweetened almond milk + 1 Tbsp. peanut butter or 2 Tbsp. PB2 + 1/2 banana + 1 tsp. coconut oil
  11. S’mores – Vanilla Shakeology + ½ cup unsweetened vanilla almond milk + ½ cup brewed coffee, chilled + 1 tsp. pure vanilla extract + 2 tsp. ground whole wheat graham cracker crumbs + 1 tsp. cocoa powder + 1 cup ice
  12. Vanilla Mocha Mousse – Vanilla Shakeology + 2 egg whites, whipped + ¼ cup blueberries + 1 Tbsp. instant coffee crystals + ½ cup water
  13. Vanilla Almond Joy  – Vanilla Shakeology + 1 cup light coconut milk + 1 Tbsp. almond butter + Ice + Water, as needed
  14. Banana Bread – Vanilla Shakeology + 1 medium banana + 2 Tbsp. dry quick oats + 1 Tbsp. chopped pecans + 1 tsp. vanilla extract + ½ tsp. cinnamon + ½ cup milk + ½ cup water
  15. Peanut Butter Cheesecake – Vanilla Shakeology + ¼ cup fat-free ricotta cheese + ¼ cup plain nonfat yogurt + 2 Tbsp. peanut butter + ½ cup skim (nonfat) milk + ¼ cup water + Ice
  16. Bananas Foster – Vanilla Shakeology + 1 medium banana + ½ tsp. cinnamon + ½ tsp. rum extract + 1 cup milk
  17. Vanilla Almond Fudge – Vanilla Shakeology + 1 Tbsp. almond butter + 1 tsp. vanilla extract + 4 dashes cinnamon + 1 cup milk
  18. Banana Split – Vanilla Shakeology + ½ medium banana + 2 fresh pineapple rings + 2 large strawberries + 1 tsp. unsweetened cocoa powder + 1 cup water
  19. Cinnamon Bun – Vanilla Shakeology + ½ cup almond milk + ¾ cup water + ½ tsp. cinnamon + ½ graham cracker + 4 ice cubes
  20. Pumpkin Pie – Vanilla Shakeology + ¾ cup unsweetened vanilla almond milk + ½ cup canned pumpkin puree + 1 Tbsp. coarsely chopped raw pecans + 1 tsp. maple syrup (or raw honey) + 1 tsp. pumpkin pie spice
  21. Tiramisu – Vanilla Shakeology + 1 cup brewed coffee, cooled + 1 Tbsp. mascarpone (or ricotta cheese) + 1 tsp. unsweetened cocoa + ½ tsp. rum extract

Pork Fried Cauliflower Rice

Have you heard cauliflower is the new kale? Well I've been obsessed with cauli for years, so I consider myself ahead of the trend! ;)

This fried "rice" is packed with flavor and fiber that will keep you full! I buy Trader Joe's Harvest Hodgepodge and it's the perfect mix of frozen veggies. But use whatever you can find, fresh or frozen will work! This has become a weekly staple on our dinner table and I hope you enjoy it as much as we do!

Total Time:
35 min

Prep: 10 min
Cook: 25 min


Yield: 4 servings
Level: Easy


4 servings

Pork Fried Cauliflower Rice


Ingredients:

  • 1 large head of cauliflower
  • 2 large eggs
  • 1 lb pork, sliced into thin strips (or meat of choice)
  • 1 package frozen mixed vegetables
  • Olive oil
  • 2 TB soy sauce
  • 2 tsp worcestershire sauce
  • 2 scallions, sliced
  • Sesame seeds for garnish

Directions:

  1. Chop the cauliflower into medium-sized florets. In small batches, pulse in a blender or food processor until it reaches a rice consistency. Don't over-process!
  2. Gently whisk eggs in a small bowl. Season with salt and pepper.
  3. Heat 1 tsp of oil in a nonstick pan over medium-high heat. Add eggs and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut into thin strips.
  4. Add another tsp of oil to the pan, add pork, season with salt and pepper, and cook until brown. Remove from pan and set aside.
  5. Add a tsp of oil to the pan then saute the vegetables until tender-crisp. Remove from pan and set aside.
  6. Heat another 2 tsps of oil then saute the cauliflower "rice" until slightly tender (don't let it get soft and soggy).
  7. Add the soy sauce and worcestershire sauce to the cauliflower. Mix thoroughly.
  8. Divide the rice among 4 bowls then top with cooked egg, pork, and vegetables.
  9. Garnish with sliced scallions and sesame seeds.

Forbidden Rice Bowls

Have you had forbidden rice yet? It's black and mysterious, super cool huh?! But more importantly, it packs a higher level of vitamins, minerals, and fiber than any other rice.

I buy Lotus Foods Forbidden Rice at Whole Foods, but many other grocery stores are carrying it now. If you can't find it, just use brown rice in these delicious bowls instead. 

Total Time:
35 min

Prep and Cook: 30 min
Assemble: 5 min


Yield: 4 servings
Level: Easy


4 servings

Forbidden Rice Bowls


Rice Bowl Ingredients:

  • 3 cups hot, cooked black ("forbidden") rice
  • 4 large eggs, hard-boiled and halved
  • 2 cups kimchi
  • 1 cup shredded carrots
  • 1 medium avocado, sliced
  • 1 TB olive oil
  • 1 package fresh spinach
  • 4 TB sesame seeds
  • 2 scallions, thinly sliced

Sauce Ingredients:

  • 1/4 cup soy sauce
  • 2 TB unseasoned rice vinegar
  • 2 TB olive oil
  • 2 tsp toasted sesame oil

Directions:

  1. In a small bowl mix together the soy sauce, rice vinegar, olive oil, and sesame oil. Set sauce aside.
  2. Heat 1 TB olive oil over medium high heat and saute spinach until wilted.
  3. Assemble the rice bowls by placing 3/4 cup rice in each bowl. Arrange spinach, 2 egg halves, kimchi, carrots, and avocado on each bed of rice. Sprinkle with sesame seeds and scallions. Drizzle each with 2 TB of sauce.
  4. Enjoy!

 

 

Korean Beef Bulgogi


This is one of our favorite dishes! The flavors are delightfully complex: sweet, spicy, and savory. I'm sure you'll love it. 

I typically buy a few chuck steaks (especially when they are buy one get one free), slice them into thin strips, then freeze them in the marinade. When we need a quick dinner, I let the marinated bag of deliciousness thaw in the fridge throughout the day, then cook it up in a flash at night. Pair this with some brown rice and a green veggie or wrap in lettuce leaves for a satisfying dinner. 

Notes: 

  • Gochugaru are Korean hot pepper flakes. I bought a huge bag off Amazon. However, you can use red pepper flakes as an alternative. 
  • You can use other meats, but beef is my fav. Try pork loin, chicken thighs, or chicken breast. 

Total Time:
50 min

Prep and Marinate: 40 min
Cook: 10 min


Yield: 4 servings
Level: Easy


4 servings

Korean Beef Bulgogi


Ingredients:

  • ¼ pear, grated
  • 1 garlic clove, grated
  • 1 TB fresh ginger, peeled and grated
  • 2 TB soy sauce
  • 1 TB gochugaru
  • 1 TB light brown sugar
  • 1 TB sesame oil
  • 1 lb chuck steak, sliced into thin strips
  • 1 TB olive oil
  • Sliced scallions

Directions:

  1. In a bowl or Ziplock bag, combine the pear, garlic, ginger, soy sauce, gochugaru, sugar, and sesame oil.
  2. Add the meat to the marinade and coat thoroughly.
  3. Let meat sit at room temperature for 30 minutes or refrigerate for several hours.
  4. Heat the olive oil in a large skillet over medium high heat. Add the meat to the skillet and cook until the liquid is absorbed and meat becomes caramelized with crisp edges, tossing occasionally.
  5. Top with sliced scallions and enjoy.

Cookie Dough Yogurt

Cookie Dough Yogurt

Battle those sweet tooth cravings with this delicious protein-rich treat! 

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Tofu Miso Ramen

Sean and I love us some Asian noodle soups! He prefers udon noodles, but I'm more of a ramen fan myself. 

And did you know that miso is one of the healthiest foods you can consume? The list of benefits is long, but here are a few of my favorites: 

  • reduces risk of breast, lung, prostate, and colon cancer
  • strengthens the immune system
  • offers anti-aging properties through high antioxidant activity
  • provides protein, vitamin B12, vitamin B2, vitamin E, vitamin K, choline, linoleic acid, lecithin, and dietary fiber
  • helps preserve skin beauty through its content of linoleic acid, an essential fatty acid that helps skin stay soft and free of pigment

I love to add miso paste to scrambled eggs and other Asian dishes. I hope you enjoy it in this soul-warming soup!

Total Time:
30 min

Prep: 5 min
Cook: 25 min


Yield: 4-6 servings
Level: Easy


Tofu Miso Ramen



Soup Ingredients:

  • 1 TB sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced or grated
  • 8 oz sliced baby bella or shitake mushrooms
  • 4 cups vegetable broth
  • 4 cups water
  • 2 TB miso paste
  • 8 oz ramen noodles, cooked according to package directions
  • 1 cup baby spinach
  • Chili oil to taste
  • 2 TB chopped green onion

Tofu Ingredients:

  • 1 package extra firm tofu cubes, drained and patted dry
  • 1 tsp powdered ginger
  • 1 tsp paprika
  • 1 dash red pepper flakes
  • salt and pepper to taste
  • 1 TB olive oil

Directions:

  1. Heat sesame oil in a large pot over medium heat then add the garlic and ginger. Cook for 2 minutes, until fragrant.
  2. Add the mushrooms, stir, and cook for 3-5 minutes until slightly brown and tender.
  3. Add the broth and water, simmer for 10-15 minutes.
  4. Meanwhile, heat olive oil in a skillet over medium high heat. Toss the tofu with the ginger, paprika, red pepper flakes, salt, and pepper then add to the skillet.
  5. Cook tofu, stirring frequently, until brown and crispy, about 10 minutes.
  6. Once the noodles and tofu are finished, remove the broth from the heat. Stir in the miso paste and whisk until completely dissolved.
  7. Add the spinach to the broth and stir until wilted.
  8. To assemble, ladle broth into bowls, add noodles, top with tofu, garnish with green onion and a light drizzle of chili oil.
  9. Enjoy!

Butternut Squash Soup with Coconut Milk Drizzle and Spicy Chickpeas

This is by far my favorite butternut squash soup yet!  It's slightly spicy yet rich and creamy.

And can we talk about the presentation here?! My dear husband was quite impressed when I put this bowl down in front of him! Hey, you eat with your eyes first...so might as well make it pretty! 

I hope you enjoy this perfect autumn dinner!

Total Time:
1 hr

Prep: 10 min
Cook: 50 min


Yield: 4 servings
Level: Easy


Butternut Squash Soup with Coconut Milk Drizzle and Spicy Chickpeas



Soup Ingredients:

  • 2 TB olive oil
  • 1 medium onion, diced
  • 1 pinch red pepper flakes
  • 1 tsp salt
  • 4 cloves of garlic, minced
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/8 tsp nutmeg
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 3 cups organic chicken stock
  • 1 cup full-fat coconut milk, plus extra for drizzling
  • 2 TB chopped green onion

Chickpea Ingredients:

  • 1 can chickpeas, drained, rinsed, and dried with a paper towel
  • 1/2 TB olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/8 tsp nutmeg

Directions:

  1. Preheat oven to 425 degrees F. Place chickpeas on a baking sheet and toss with olive oil and spices.
  2. Roast chickpeas for 15 minutes, shake pan and roast for another 15 minutes.
  3. Heat oil in a dutch oven over medium heat. Add onions, red pepper flakes, and salt. Cook until softened, about 5 minutes.
  4. Add the garlic, black pepper, paprika, and nutmeg. Stir and cook for 1 minute.
  5. Add the butternut squash and stir until coated. Cover the pot and cook the squash until it has softened, about 6 minutes.
  6. Pour in the chicken stock and bring the mixture to a simmer. Cook for about 10-15 minutes, until squash is tender.
  7. Use an immersion blender to puree until smooth. Stir in the coconut milk and simmer for 1 minute.
  8. Ladle the soup into bowls, drizzle with remaining coconut milk, and top with green onions and roasted chickpeas.
  9. Enjoy!

*Note: Adapted from howsweeteats.com

3 Ingredient Shakeology Reese's Cups

Happy Halloween!

With my sweet tooth, it's a real struggle to stay on track today! So in order to keep my hand outta the candy bowl, I made these healthy peanut butter cups! 

They satisfy the craving and actually fill the belly with superfoods and nutrients! So it's a win-win!

Total Time:
40 min

Prep: 5 min
Freeze: 35 min


Yield: 4 servings
Level: Easy


4 servings

Shakeology Reese's Cups


Ingredients:

  • 1 heaping TB coconut oil, melted
  • 2 tsp peanut butter, melted
  • 1 scoop/packet Chocolate Shakeology

Directions:

  1. Mix the melted coconut oil with the Shakeology powder. If it is too thick, add a little more melted coconut oil.
  2. Place paper liners in a muffin tin.
  3. Cover the bottom of each liner with a thin coat of the chocolate mixture.
  4. Place pan in the freezer for 5 minutes.
  5. Remove from freezer and spoon a thin layer of melted peanut butter on top of the hardened chocolate.
  6. Cover the peanut butter with the remaining chocolate mixture.
  7. Place pan in the freezer for 30 minutes.
  8. Remove paper liners from peanut butter cups and enjoy!
add chocolate mixture

add chocolate mixture

add peanut butter to hardened chocolate

add peanut butter to hardened chocolate

top with remaining chocolate

top with remaining chocolate

freeze for 30 minutes

freeze for 30 minutes

remove liners and enjoy

remove liners and enjoy

Butternut Squash Soup: Slow Cooker Style

Hello, fall!

I'm on a total soup craze and whipped up a batch of this fall goodness to enjoy for lunch this week! 

 I like mine with a little kick, so adjust the spices to your preference and enjoy!

Total Time:
4 hr 15 min

Prep: 15 min
Cook: 4 min


Yield: 6-8 servings
Level: Easy


Butternut Squash Soup: Slow Cooker Style



Ingredients:

  • 1 medium butternut squash, peeled, seeded, and diced
  • 4 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 Granny Smith Apple chopped
  • 2 carrots, peeled and chopped
  • 1/2 tsp dried sage
  • 1/4 tsp cayenne
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 tsp ground black pepper
  • 1/2 tsp sea salt
  • 32 oz vegetable broth
  • 1 cup coconut milk
  • Goat cheese and pumpkin seeds for garnish

Directions:

  1. Add all ingredients except the coconut milk, goat cheese, and pumpkin seeds to a slow cooker.
  2. Cook on high for 3-4 hours or low for 6-8 hours.
  3. Use an immersion blender to puree until smooth.
  4. Stir in the coconut milk.
  5. Ladle into bowls and garnish with goat cheese and pumpkin seeds.
  6. Enjoy!
add your chopped veggies

add your chopped veggies

spice it up!

spice it up!

cover with broth

cover with broth

cook, puree, then add coconut milk

cook, puree, then add coconut milk

enjoy

enjoy

Pad Ka Prao

By now you know that I love Thai food! This gem is actually my husband's favorite Thai dish and I hope you fall in love with it too. Not only is it great for dinner, but it's a fabulous brunch recipe as well!

I always buy rice that takes 40 minutes to cook, but if you buy an instant rice, you will reduce your cooking time significantly. 

Total Time:
40 min

Prep: 10 min
Cook: 30 min


Yield: 4 servings
Level: Easy


Pad Ka Prao



Ingredients:

  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 lb ground chicken
  • 4 dried bird’s eye chilies, chopped and pounded with a mortar and pestle, or 1-2 fresh jalapeno cut into slivers
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon coconut sugar or sugar to taste
  • 1 tablespoon dried Thai basil
  • Black pepper to taste
  • 4 eggs
  • 3 cups cooked brown Jasmine rice (typically 1 cup dry)

Directions:

  1. Prepare rice according to package directions and let it cook while you prepare the rest of the dish.
  2. Heat olive oil over medium-high heat in a deep skillet or wok. Add the garlic and shallots and cook for 2-3 minutes, stirring occasionally.
  3. Add the bell pepper and cook for 2 minutes.
  4. Toss in the ground chicken and break apart with a wooden spatula.
  5. Once the chicken is cooked through, add the chilies, soy sauce, sugar, basil, and black pepper.
  6. Stir to combine and add a splash of water or chicken broth if the mixture becomes too dry. Reduce heat to low and keep warm.
  7. In a separate skillet, prepare your sunny side up eggs.
  8. Assemble your plates by placing a serving of rice down first, adding the chicken mixture next, then topping with a sunny side up egg.
  9. Enjoy!

Easy Peasy French Dip Sammies

I've been craving a French Dip sandwich something fierce lately! 

While this isn't my healthiest recipe, it sure is delicious, quick, and easy! <<< And those are three winners in my book! 

True story: my husband wasn't looking forward to these sandwiches at all, they just aren't his jam. But he devoured two and raved about them all night long. So I'd say that's a: winner winner French dip dinner! ;)

 

Total Time:
20 min

Prep: 5 min
Cook: 15 min


Yield: 4 servings
Level: Easy


Easy Peasy French Dip Sammies



Ingredients:

  • 1 TB olive oil
  • 1 shallot, sliced
  • 1 TB flour (I use almond flour)
  • 32 oz beef broth
  • 1 lb. roast beef, thinly sliced
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp black pepper
  • 1 baguette, cut into fourths
  • 8 slices of Swiss cheese

Directions:

  1. Heat olive oil over medium heat in a large deep skillet. Add the shallots and cook for 2-3 minutes, stirring occasionally.
  2. Add the flour, stir, and cook for 2 minutes.
  3. Slowly whisk in the beef broth, bring to a boil, then reduce heat and simmer.
  4. Stir in the spices.
  5. Add the roast beef slice by slice, then simmer until warm.
  6. Slice open each quarter of the baguette and place a slice of cheese on the bottom.
  7. Top with roast beef, shaking each piece as you remove it from the au jus. Add another piece of cheese to the top.
  8. Place open sandwiches under the broiler, on low, for a few minutes until cheese has melted.
  9. Pour the au jus into four bowls for dipping and enjoy!

Chocolate Coconut Trifle

If you're anything like me, you can eat sweets all day 'ery day! {No seriously, I could never eat another savory thing for the rest of my life and be totally content!}

But as you know, I'm on this endless journey of health and wellness, so balance is key. 

This trifle is P.E.R.F.E.C.T. It's vegan, filled with tons of superfoods (thank you very much, Shakeology), and is incredibly decadent and filling! 

If you have healthy guests coming over, I highly recommend making these pretty little treats! 

Total Time:
10 min

Prep: 10 min


Yield: 2 servings
Level: Easy


Chocolate Coconut Trifle



Ingredients:

Directions:

  1. Layer the mousse, whipped cream, strawberries, and chocolate pieces in two pretty cups.
  2. Enjoy!

Italian Vegetable Soup

Italian Vegetable Soup

The pancetta and sun dried tomato paste are the secret weapons that give this soup an extra special touch and deep complex flavor. Plus using butternut squash instead of potatoes makes it lighter and healthier!

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