My Shakeology Top 15!

After Eden was born and Jude started pre school, I found myself in a funk. Scrambling to get out the door with a newbie and a pre schooler oftentimes ended in a hot mess. I would grab a banana on my way out, inhale it at drop off, and then run home to get the baby to bed. Queue the mad mama nap rush of trying to vacuum floors, fold clothes, pick up messes and every other thing that you can think of doing before the baby wakes up. You know the drill. Then suddently I had to pick up Jude. And I forgot to eat. So now I'm crazed, hangry mama at the Dunin Donuts drive thru. Large iced cookie dough extra extra and a bagel with cream cheese? Yes, please. Aaaand here comes the crash by lunchtime where I clean my kids' plates of leftover macaroni and cheese. Something had to giiiive.

For me the answer came in the form of my adorbs little friend Allison, a Texan whom we befriended in Michigan before we moved to the Jerz. She introduced me to Shakeology, and BOOM. This chick was hooked. No more hangry morning rush, no more Dunkin runs in desperation, no more day long bingeing and shitty food choices. 

I started with vanilla and quickly branched out. I love variety, and I love food, so I needed to have an arsenal of options. Almost a year of drinking Shakeology has led me to a handful of favorites, and I'm constantly coming up with new things. Inspiration is all over, like the Australian Nutella Bella Milkshake that exploded the internet a few weeks back. Yeah, I had to have that. And now you can, too, but with the added benefits of super foods and protein and zero guilt. You're welcome.

So here they are! My top 5 favorite Shakeology recipes for each of my three favorite flavors:) No pudding powders, no added sugars, no added fats. Like any recipe, you may want to play with measurements, since I generally eyeball it. You may like your shake thicker, or colder, so add whatever amount of liquid or ice ou need to fit your taste.

Have some favorites of your own? I'd love to see them!

THIS.

Chocolate

Black Forest

Scoop of chocolate shakeology

1 c. pitted cherries

8 oz. almond milk

ice

Almond Joy

Scoop of chocolate shakeology

1/2 tsp. almond extract

1/4 c almonds

8 oz. coconut milk

1/4 c. flaked unsweetened coconut

ice

Sea Salt Caramel

Scoop of chocolate shakeology

1/8 tsp. caramel extract

8 oz. almond milk

dash of sea salt

ice

Instead of THIS!

Samoa

Scoop of chocolate shakeology

8 oz coconut milk

1/4 c. flaked, unsweetened coconut

1/2 tsp caramel extract

ice

Vanilla

Nutella Donut Shakeology
Scoop of vanilla shakeology1 tsp Drostes Cocoa

1/2 whole wheat graham cracker6 oz. almond milk 6 oz. cold water
1/2 c. hazelnuts
1/2 tsp each cinnamon and vanilla extractIce 

The Elvis

Scoop of vanilla shakeology

8 oz. almond milk

1 frozen banana

1 Tbls peanut butter

1/2 tsp. cinnamon

Frappucino

Scoop of vanilla shakeology

1 cup coffee ice cubes

8 oz vanilla almond milk

1/2 tsp. chai spice

Pumpkin Spice

Scoop of vanilla shakeology

1/4 cup pumpkin puree

1 tsp. cinnamon

dash of nutmeg

drizzle of raw honey

8 oz. almond milk

ice

Vanilla Berry

Scoop of vanilla shakeology

1 cup frozen berries and kale (Waldman's makes a great mix!)

8 oz. vanilla almond milk

dash of cinnamon

Strawberry

Vacation Mode

Scoop of strawberry shakeology

8 oz. coconut water (fresh is awesome!)

1/2 frozen banana

1/2 c. pineapple

Citrus Burst

Scoop of strawberry shakeology

1 clementine

1/2 cup pineapple

8 oz. cold water 

ice

Strawberry Mojito

Scoop of strawberry shakeology

1/4 cup mint leaves

8 oz water

ice

Strawberry Cheesecake

Scoop of strawberry shakeology

1/2 c. cottage cheese

8 oz. vanilla almond milk

dash of cinnamon

ice

Dark Chocolate Covered Strawberry

Scoop of strawberry shakeology

1 tsp. dark cocoa powder

8 oz. almond milk

1 cup coffee ice cubes

Clean Grillin'

Today is the first day of my 5 Day Clean Eating Challenge! I can't believe it, but over 100 people have joined the group, and so far we are off to a great start. This dish above is the lip smackin' first dinner, and it's a keeper. Grilled Chicken and Eggplant Parmesan, fresh grilled tomato sauce and fresh mozzarella. Drooool. I kept the pasta (whole wheat here, but you can do quinoa, garbanzo, rice, whatever) because my kids, heck, most kids, love pasta, and I didn't want to overwhelm anyone with a super strict meal plan the first go-round! Yes, I know pasta is processed, as is cheese, cooked oats, whatever. For this challenge the focus is more about limiting the processed foods and making healthier choices, not banning them entirely, You just have to decide where to draw the line for yourself, and start there! I'd start with this dish. 

It is so good, you won't miss that greasy breaded crust at all, Not one bit.

Grilled Chicken and Eggplant Parmesan

Ingredients:

4 chicken breasts, sliced in half lengthwise

1 large eggplant, peeled and sliced crosswise 1/4 inch thick

4 large tomatoes, sliced crosswise 1/4 inch thick

Extra-virgin olive oil, for brushing

Salt, Pepper, Cayenne Pepper

1 clove minced garlic

1/4 cup finely shredded basil

6 ounces mozzarella cheese, thinly sliced

WW Pasta of your choice

Fire roasted tomatoes, 1 can

Optional seasonings: dried oregano, red pepper flakes, thyme

Preparation:

Heat up your grill and set oven temperature to 450 degrees. Brush the chicken, eggplant and tomato slices with olive oil and season lightly with cayenne, salt and pepper. Grill the chicken until cooked through, about 5-6 minutes. Grill eggplant over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.

Line a large baking dish with parchment paper or grease with a little oil. In the center, arrange half of the eggplant and chicken, overlapping the slices slightly. Top with half of the grilled tomatoes, sprinkle with half the basil and mozzarella. Repeat with the remaining ingredients, ending with the cheese. Bake in the center of the oven for about 10 minutes, until bubbling and golden. Boil pasta while eggplant bakes. Drain and toss with canned tomatoes, garlic, additional seasonings of your choice and reserved basil.

NOTE – Do you have a cast iron pan? If so you can skip the oven! Layer your ingredients in the cast iron pan after grilling and put it back on the grill over low heat. Lower the lid and let bake for about 8-10 minutes. You can even put the pasta and tomato in the bottom of the pan and then layer your ingredients on top!