Banana Fudge Baked Oatmeal

Last week I talked about using our pre-workout Energize in a bite-size sweet treat! Talk about mixing it up 😝 Today, we’re going to do it again by remixing our post-workout Recover supplement into another incredible breakfast idea!

Banana Fudge Baked Oatmeal

Servings: 4

INGREDIENTS

1¼ cups dry rolled oats

1 large ripe banana, halved

1 cup unsweetened almond milk

2 tsp. pure maple syrup

1 tsp. baking powder

1 tsp. pure vanilla extract

½ tsp. ground cinnamon

½ tsp. sea salt (or Himalayan salt)

4 scoops Beachbody Performance Chocolate Recover

2 cups water

INSTRUCTIONS

1. Preheat oven to 400° F.

2. Lightly coat a loaf pan with spray; set aside.

3. Add oats, banana, almond milk, maple syrup, baking powder, extract, cinnamon, and salt to a blender; cover. Blend until combined.

4. Pour oat mixture into the prepared pan. Bake for 25 minutes.

5. While the oats bake, add Recover and water to a small mixing bowl; whisk to combine.

6. When the oats finish baking, slice into 4 portions. Top each with ¼ Recover mixture. Serve warm.

Portion Fix Containers: ½ yellow, ½ purple, 1 red, 1 tsp.

2B Mindset Plate It!: A great breakfast idea!

Cookie Dough Bites

I have one more mini recipe for you to enjoy! This one brings the deliciousness and childhood joy of taking a spoon to some cookie dough, without any unwanted judgment 😆 There’s a secret ingredient in there that I’m not sure you would guess, and I can’t wait to taste test to see if this one is too good to be true!

Cookie Dough Bites

Servings: 4 (3 bites each)

INGREDIENTS:

1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

¼ cup peanut butter powder

3 Tbsp. dry rolled oats

2 Tbsp. unsweetened almond milk

2 tsp. pure vanilla extract

1 to 2 tsp. liquid monk fruit sweetener (or 1 to 2 packets powdered stevia)

¼ tsp. ground cinnamon

¼ tsp. sea salt (or Himalayan salt)

3 Tbsp. cacao nibs

INSTRUCTIONS:

1. Add chickpeas, peanut butter powder, oats, almond milk, extract, sweetener, cinnamon, and salt to a food processor; blend until smooth, scraping down sides as needed.

2. Transfer to a small mixing bowl. Add cacao nibs; stir to combine.

3. Roll into 12 balls, approx. 1½ inches each. Enjoy immediately, or store refrigerated in an airtight container for up to 4 days.

Lemon Raspberry Froyo Bites

Did you hear that there is a new, energy punch flavor launching this summer?! If you’ve been around here for more than a day, you know that Energize is my must-have supplement all year round. It gives me the perfect pre-workout boost, afternoon surge, or cooldown drink before I have to super focus on any task. It’s made from all-natural ingredients and green tea extract - so the caffeine + sugar doesn’t give you a crazy crash!

In honor of our newest flavor coming soon, I wanted to share a sweet, refreshing recipe to use the Energize you have at home, OR entice you to try your own.

Lemon Raspberry Froyo Bites

Servings: 10 (2 bites each)

INGREDIENTS

1 cup reduced-fat (2%) plain Greek yogurt 

2 cups frozen raspberries 

1 scoop Lemon Energize

2 Tbsp. finely grated lemon peel (lemon zest) 

INSTRUCTIONS

1. Prepare twenty muffin cups by lining with muffin papers. Lightly coat with spray, if desired. Set aside. 

2. Place yogurt, raspberries, Energize, and lemon peel in blender; cover. Blend until smooth. 

3. Fill each muffin cup to just below the rim with yogurt mixture (approx. 2 to 3 Tbsp.). Freeze for 2 to 4 hours, or until solid. Enjoy!

Portion Fix Containers: ½ red, ½ purple, 1 tsp
2B Mindset Plate It!: A perfect occasional snack - remember to track it!

Chocolate Cherry Froyo Cup

We are mixing things up each week to get some new ideas on preparing our favorite supplements! I love that our supplements can be added to water and are great on the go, but also LOVE the creativity these recipes bring. Here’s a fun way to use your chocolate superfoods as things heat up outside!

Chocolate Cherry Froyo Cup

Servings: 12

INGREDIENTS

¾ cup raw cashews

¾ cup pitted dates

¼ tsp. sea salt (or Himalayan salt)

2 cups reduced fat (2%) plain Greek yogurt

¼ cup raw honey

1 tsp. pure vanilla extract

1 scoop Chocolate Shakeology

1 cup fresh (or unsweetened frozen) cherries, pitted

INSTRUCTIONS

1. Prepare twelve muffin cups by lining with muffin papers. Lightly coat with spray, if desired. Set aside.

2. Place cashews, dates, and salt in a food processor; pulse until a fine crumb forms.

3. Divide cashew mixture evenly (approx. 1 Tbsp. + 1 1⁄2 tsp.) into the bottom of each muffin cup. Pack firmly. Set aside.

4. Clean food processor.

5. Combine yogurt, honey, extract, and Shakeology in food processor; process until well mixed.

6. Add cherries; pulse until cherries are coarsely chopped.

7. Fill each muffin cup to ¼-inch below the rim with cherry mixture (approx. 2 to 3 Tbsp.). Freeze for 4 to 6 hours, or until solid. Enjoy!

Cannoli Bites

Cookouts and pool parties are right around the corner, so I wanted to share some recipes that are easy to make and feed a crowd! These Cannoli Bites are perfect - and you probably won’t believe me when I say they are meal plan approved!

Cannoli Bites

Servings: 24 (1 bite each)

INGREDIENTS:

FOR DOUGH:

2 cups gluten-free all-purpose flour

1 tsp. xanthan gum

¼ tsp. sea salt (or Himalayan salt)

2 Tbsp. unsalted organic grass-fed butter, chilled, cubed

1 large egg yolk

½ cup white wine

FOR FILLING:

2¼ cups part-skim ricotta cheese

¼ cup + 2 Tbsp. powdered sugar

¼ cup + 2 Tbsp. semisweet mini chocolate chips

INSTRUCTIONS:

1. Preheat oven to 400° F.

2. Lightly coat a mini-muffin pan with spray; set aside.

3. To make dough, add flour, xanthan gum, and salt to a food processor; pulse to combine.

4. Add butter; pulse until broken down to pea-sized pieces. Add yolk and wine; pulse until dough forms.

5. Turn dough out onto your work surface; knead for 7 to 8 minutes, or until smooth. Flatten into a ½-inch-thick disk; wrap in plastic wrap. Refrigerate for 30 minutes.

6. To make filling, add ricotta, sugar, and chocolate chips to a medium bowl; mix well.

7. Add ricotta mixture to a resealable plastic bag; refrigerate until ready to use.

8. Unwrap dough; lightly dust with flour. Roll out to 1⁄8-inch thickness; cut into rounds with a 2½-inch cookie cutter. Re-form scraps into a ball; roll out ball. Cut into rounds until all dough is used up.

9. Press dough rounds into wells of muffin pan, molding them evenly up the sides of each cup, flattening the areas where they fold and overlap.

10. Lightly coat the top of the dough with spray; bake for 10 to 12 minutes, or until crisp and golden brown.

11. Transfer to rack to cool completely.

12. Once shells have cooled completely, remove ricotta mixture from fridge and snip one corner off of plastic bag; pipe approximately 2 Tbsp. mixture into each cup. Enjoy!

Portion Fix Containers: 1 yellow, 1 tsp.
2B Mindset Plate It!: A great occasional treat - be sure to track it

Salted Chocolate Maple Pecan Bars

This layered chocolate bar recipe hits all the right notes with a cookie-like crust, gooey chocolate interior, and crunchy nuts on top. It looks like a fancy store-bought chocolate treat, but it’s actually pretty simple to make!

These homemade bars are the perfect pick-me-up for that afternoon slump — skip the junk food and nibble on these salty-sweet, chocolatey, crunchy bars instead.

Salted Chocolate Maple Pecan Bars
Servings 9 servings

Ingredients

FOR CRUST:

• ½ cup almond flour

• ¼ cup raw pecans

• 2 dates, pitted

• 1 Tbsp. extra-virgin coconut oil

• ⅛ tsp. sea salt (or Himalayan salt)

FOR CHOCOLATE LAYER:

• ¼ cup all-natural almond butter

• ¼ cup pure maple syrup

• 2 Tbsp. water

• 1 scoop Chocolate Shakeology

FOR TOPPING:

• 2 Tbsp. chopped unsalted pecans

• 1 Tbsp. semi-sweet chocolate chips

• ¼ tsp. extra-virgin coconut oil, melted

Instructions

1. To make the crust, place almond flour, pecans, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Set aside.

2. Line an 8 x 8-inch (20 x 20-cm) baking dish with parchment paper. Using clean hands (or a rubber spatula) press the crust mixture into the dish to form an even layer. Set aside.

3. To make the chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.

4. Press chocolate mixture on top of crust to form chocolate layer.

5. Gently press chopped pecans into a chocolate layer.

6. Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.

7. Using a fork, drizzle chocolate over the prepared pan. Refrigerate for 1 hour before serving. Refrigerate in an airtight container for up to 1 day.

Container Equivalents: 1 Yellow, ½ Blue, 1½ tsp.
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it.

Chocolate Shakeology Cake Pops - Happy Valentine’s Day!

This chocolate cake pop recipe couldn’t be easier or more delicious, so grab your popsicle sticks and start not baking. Yup, that’s right! Turn your ovens off and turn the delicious up with this super quick, super fun, healthy dessert!

Cake Pop Pro Tips:

🧁 If you don’t have lollipop or cake pop sticks, you can use popsicle sticks, toothpicks, or make cake balls — no sticks required!

🧁 To decorate cake pops, immediately after dipping in chocolate dip them in finely chopped nuts, graham cracker crumbs, finely chopped coconut, or rainbow sprinkles!

🧁 Make an easy, DIY cake pop stand by poking small holes into the lid of a small cardboard box.

Chocolate Shakeology Cake Pops

Servings 6 servings, 1 pop each

Ingredients

• 2 scoops Chocolate Shakeology

• 4 pitted dates

• ¼ cup almond flour

• ¼ cup unsweetened almond milk

• 6 lollipop sticks (or alternative)

• ¼ cup semisweet chocolate chips

• 2 tsp. coconut oil

Instructions

1. Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.

2. Shape mixture into six equal balls; insert a lollipop stick into the center of each, pressing the ball firmly around the stick. Set aside.

3. Add chocolate chips and oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more if needed.

4. Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (see tips above) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes. 

5. Transfer to an airtight container and refrigerate for up to 1 day.

Container Equivalents: 1 Yellow, 2 tsp.
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it!

Love Your Food

As I prepare for our new gut health + low-impact movement programs coming next month, I started reflecting on the foods that my body loves. Yes, the first things that come to mind are cakes and cookies and greasy, fast food cravings that I THINK my body loves. But do those foods make me feel like I love myself? Not. At. All. 

Foods that my body loves are WHOLE. They are clean and fresh and provide fuel and energy to my ever-changing day. I did some research (aka opened up my recipe library 😍) and found recipes to support this new love of food and eating to love my body.

Open up the free guide below and let me know which one you’re excited to try! My mouth is watering!

Click image to get recipes!

Dark Chocolate Superfood Bites

If you’re doing last-minute things today, like us, we want to give you a recipe that comes together easily, will “Wow!” a crowd, and is meal plan approved!

These Dark Chocolate Superfood Bites are bright and cheery! First, pick out toppings that you like. Look for nuts, seeds, and dried fruit that doesn’t have added sugar (we love the red and greens of cranberries and pistachios!) Hit up the bulk section to find ingredients. Since you don’t need much of each ingredient, you’ll save money and you might also be able to choose from a wider variety of toppings.

For this particular recipe, we used goldenberries, goji berries, almonds, pepitas (pumpkin seeds), almonds, Himalayan sea salt, and cranberries, but you can swap in and out what you like!

Servings 24 servings

INGREDIENTS
8 oz. dark chocolate, chopped into small pieces

12 Tbsp. raw pistachio pieces

12 Tbsp. pumpkin seeds (pepitas)

12 Tbsp. unsweetened dried cranberries

1 tsp. coarse sea salt (or Himalayan salt) (optional)

INSTRUCTIONS
Line a large baking sheet with parchment paper. Set aside.

Place chocolate in a microwave-safe glass measuring cup. Microwave for 60 seconds on 50%; stir. Microwave for another 30 seconds on 50%; stir until chocolate is completely melted. If needed, microwave for an additional 30 seconds on 50%. Do not overcook. Chocolate will melt as you stir it.

Use a spoon to make twenty-four small rounds of chocolate onto the parchment paper.

Working while chocolate is still warm, sprinkle chocolate rounds evenly with nuts, pumpkin seeds, cranberries, and salt (if desired).

Let the chocolate set at room temperature, or put the bites in the refrigerator to speed things up.

Container Equivalents: ½ Yellow, ½ Blue, ½ Orange
2B Mindset Plate It! Enjoy these as an occasional treat. Be sure to track it.

Coconut Macaroons

No matter how hard you try to stay on a healthy path, it can be nearly impossible to avoid sweet temptations. Luckily, we’ve learned you don’t have to and making your treats is a great way to stay in control of the sugar you take in through the holidays!

Made with whey protein and shredded coconut, these Coconut Macaroons are naturally low in sugar and satisfy your sweet tooth without sacrificing your waistline.

Servings 5 servings

INGREDIENTS
2 large egg whites

2 Tbsp. whey protein (We suggest Vanilla or Chocolate Shakeology!)

⅔ cup unsweetened shredded coconut

2 Tbsp. dark chocolate morsels

INSTRUCTIONS
Preheat the oven to 325° F.

Place egg whites in a clean medium mixing bowl; beat until stiff peaks are formed.

Gently fold in whey protein and shredded coconut. Drop by rounded Tbsp. onto a prepared baking sheet.

Bake for 13 to 15 minutes or until browned; cool.

Melt chocolate in a small microwavable bowl for 30 seconds at 50% heat. Stir and repeat until nibs melt.

Drizzle melted chocolate over cooled macaroons.

Container Equivalents: ½ Yellow, 1 Orange
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it.

Mint Chocolate Chip Ice Cream

This homemade Mint Chocolate Chip Ice Cream gets the green color from a top-secret ingredient

(ok, I’m going to let you in on it). It’s a healthy treat and a great way to get some greens in 😉

This recipe makes 2 servings.

Ingredients
- 1 medium banana, cut into chunks
- ¼ cup canned lite coconut milk
- ¾ cup fresh spinach
- ½ tsp pure vanilla extract
- ¼ tsp pure peppermint extract
- ¼ cup mini chocolate chips

Instructions

1. Place the banana in a plastic bag and freeze for 4 hours (or until it’s completely frozen).

2. Place coconut milk and spinach in the blender; cover and blend until smooth.

3. Add the frozen banana and extracts. Blend until smooth.

4. Add chocolate chips and mix well with a spoon or spatula.

5. Pour into a freezer-safe container and freeze until set.

Portion Fix Containers: ½ Green, 1 Yellow, 1 Purple, ½ Blue
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track.

No-Bake Blueberry Pie Bars

I’m so excited to share with you some seriously delicious recipes that you can whip up for all of your summer outings. Hitting the beach? Picnic in the park? Mountain hike? You know I got you!

Ok, and I know your first on-the-go snack thought probably isn’t pie… but these No-Bake Blueberry Pie Bars are the perfect delicious treat to bring along to any adventure 😍

Ingredients

- Parchment paper

- 2 scoops Vanilla Shakeology (whey or plant-based)

- ½ cup almond flour

- ½ cup oat flour

- ¼ cup all-natural almond butter

- ⅓ cup unsweetened almond milk

- 2 tbsp pure maple syrup

- 1 tsp pure vanilla extract

- ½ cup freeze-dried blueberries

Instructions

1. Line a large baking sheet with parchment paper and set aside.

2. Add Shakeology, almond flour, oat flour, almond butter, almond milk, maple syrup, and extract to a large mixing bowl; stir until cookie-dough consistency is reached.

3. Add blueberries and gently fold to incorporate.

4. Press dough mixture into the prepared sheet, about ½-inch thick. Refrigerate for at least 2 hours.

5. Cut into 12 equal slices. Store in the fridge in an airtight container for up to 4 days or freeze for up to 2 weeks.

Portion Fix Containers: ½ Yellow, 1½ tsp.
2B Mindset Plate It: Enjoy as an occasional treat. Be sure to track it. 

Cauliflower Ice Cream - it's trendy and it's worth sticking around for!

I mean, let’s be real… what can’t cauliflower do at this point? And just like this unassuming vegetable, I want you to remember - you can be anything you want to be.

You’ve seen cauliflower become pizza, nachos, rice… and we’re transforming it today into ice cream 🍨 And let me be clear - if you want real ice cream, you should eat real ice cream! Depriving yourself of the foods you love won’t makeover your mindset; it will just make you miserable. But this recipe IS a fun way to transform a vegetable into a tasty snack, especially if you need to get some extra veggies into the family.

So, will they be able to guess that their dessert is actually made from riced cauliflower?! Let’s find out 🤣

Ingredients

- 2 cups riced cauliflower
- 1 cup dry-roasted cashews, soaked
- ½ cup canned coconut milk
- ¼ cup + 1 tsp pure maple syrup
- ¼ cup unsweetened coconut milk beverage
- 1 tbsp + 1 tsp melted coconut oil
- 2 ½ tsp pure vanilla extract
- ¼ tsp sea salt

Instructions

1. To soak cashews, cover with room temperature water + soak overnight, or cover with boiling water and soak for at least 2 hours. Drain and rinse.

2. Place a pot with water over high heat. Boil cauliflower for 5 minutes; strain through a fine mesh strainer and then rinse with cold water until cool enough to handle. Wring out the excess water using a cheesecloth or a clean kitchen towel.

3. Place the cauliflower, soaked cashews, coconut milk, maple syrup, coconut milk beverage, coconut oil, vanilla, and salt in a blender. Cover and blend until smooth.

4. Pour the cauliflower mixture into an airtight container and freeze for 4 hours or until solid. Remove from the freezer 20-30 minutes before serving to let soften before scooping.

5. Store frozen in an airtight container for up to 5 days. If you have an ice cream machine, you can place the mixture in and freeze on a soft-serve setting.

This recipe makes 8 servings (½ cup each).

Portion Fix Containers: ½ Green, 1 Blue, ½ tsp

2B Mindset Plate It: A veggie + accessory snacktional.

Flourless Chocolate Cupcake with Peanut Butter Frosting

You really can’t go wrong with chocolate + peanut butter… but what if we throw in some chickpeas? Well, then this recipe is going to transform into a delicious Flourless Chocolate Cupcake with Peanut Butter Frosting 😍

I know, I know - nobody sits around thinking that chickpeas would be the best cupcake ingredient ever, but this is a ridiculously yummy cupcake AND it’s packed with protein, fiber, and iron. Plus, the frosting is going to blow your mind with another secret ingredient: superfoods!

Ingredients

- 1 (15 oz) can chickpeas, drained + rinsed
- 3 large eggs, lightly beaten
- ⅓ cup + ¼ cup pure maple syrup, divided use
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- 3 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- ¼ cup all-natural peanut butter
- ¼ cup unsweetened almond milk
- ⅔ cup Vanilla Whey Shakeology

Instructions

1. Preheat the oven to 350° F. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray. Set aside.

2. Place chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in the blender or food processor; cover. Blend until smooth.

3. Divide the batter among 12 prepared muffin cups. Top each cupcake with about four chocolate chips; push into batter.

4. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and enjoy immediately or store in an airtight container in the refrigerator for up to 24 hours.

5. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.

6. Add almond milk and beat until well blended. Add Shakeology; beat until well blended, scraping bowl occasionally.

7. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 Tbsp. additional almond milk.) Set aside. Once cupcakes are cool, evenly spread with frosting.

This recipe makes 12 cupcakes.

Portion Fix Containers: 1½ Yellow, 1 tsp.
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track it.

Breakfast Brownies with Cheesecake Frosting

Bananas + beans = breakfast brownies… right? I haven’t lost my mind, so trust me and try this for yourself!

Whip up a batch of these on the weekend and just don’t tell anyone that the secret ingredient is black beans and I bet no one will be able to tell!

Ingredients

- nonstick cooking spray
- 6 large eggs
- 2 large ripe bananas
- ¾ cup canned black beans, drained + rinsed
- ½ cup unsweetened cocoa powder
- 2 tsp pure vanilla extract, divided use
- 1½ tsp baking powder
- ⅓ cup semisweet chocolate chips
- ¾ cup 2% cottage cheese
- 10 drops liquid stevia

Instructions

1. Heat oven to 350° F. Lightly coat an 8x8-inch baking dish with spray; set aside.

2. Add eggs, bananas, beans, cocoa powder, 1 tsp vanilla extract, and baking powder to a blender. Cover and blend until smooth.

3. Pour the mixture into the prepared baking dish. Sprinkle evenly with chocolate chips. Set aside.

4. Rinse the blender. Add cottage cheese, remaining 1 tsp vanilla extract, and liquid stevia. Cover and blend until very smooth.

5. Slowly pour the cottage cheese mixture onto the chocolate mixture in rows until most of the top is covered. Use a butter knife to marble the brownies by dragging the knife in straight lines from the left to right and then top to bottom.

6. Bake for 25 minutes or until the center is set and a toothpick inserted comes out clean. Let cool for 10 minutes before slicing.

7. Cut into 8 pieces; serve immediately or store refrigerated in an airtight container for up to 4 days.

This recipe makes 4 servings (2 brownies each) - how good is that??

Portion Fix Containers: 1 purple, 1 red, ¼ yellow, 1 blue, 1 orange
2B Mindset Plate It: A great breakfast option.

Fudgy Avocado Brownies

It’s Transformation Tuesday 🙌 And this month, we’re all about transforming ingredients into recipes you’d never imagine. We’re kicking things off with these delicious brownies with a secret ingredient: avocado!

With the boost of healthy fats from the avocado, these brownies are ultra-rich and chocolatey. No one will ever guess that these Fudgy Avocado Brownies are healthy 😉

Ingredients

- nonstick cooking spray

- 1 medium ripe avocado, mashed

- ¼ cup coconut oil, melted

- 1 large egg, lightly beaten

- ½ cup pure maple syrup

- 1 tsp pure vanilla extract

- ¾ cup unsweetened cocoa powder

- ½ tsp sea salt

- ¼ cup gluten-free flour

- ⅓ cup dark chocolate chips

Instructions

1. Preheat the oven to 350° F. Line an 8x8 baking pan with aluminum foil. Lightly coat with spray and set aside.
2. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.

3. Combine the cocoa powder, salt, and flour in a medium bowl; mix well.

4. Add the cocoa powder mixture to the avocado mixture; mix well. Add chocolate chips; mix until blended.

5. Pour batter into prepared pan; spread to make even. Bake for 33 to 36 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool for an hour before removing from the pan. Cut into sixteen squares.

This recipe makes 16 servings. 
Portion Fix Containers: 1 Yellow, 1 tsp.
2B Mindset Plate It: Enjoy this as an occasional treat. Be sure to track!

Chocolate Mousse

“Calories don’t do something to me. They are the energy to do something for me.”

How crazy is it that diet culture has us fearing calories, when in reality, calories are the energy we need to live this wild, amazing, beautiful life?! Calories are what help you focus at work, carry your body through a yoga flow, take care of your kids, have a conversation with your best friend, push hard through a workout. 

So, as you sit down to eat (maybe this Chocolate Mousse 😍)... thank the calories you’re putting into your body for everything they support you in doing!

Ingredients

- 4 oz soft tofu

- 1 scoop Chocolate Shakeology

- ¼ cup unsweetened almond milk

- 1 tbsp all-natural nut butter (almond, peanut, cashew)

- 1 medium strawberry, sliced (for garnish, optional)

Instructions

1. Place the tofu, Shakeology, almond milk, and nut butter in a food processor or blender - pulse until smooth.

2. Place mousse in a medium serving bowl; garnish with strawberry if you want! Other fun toppings could be shredded coconut, other sliced fruits, or even cacao nibs.

This recipe makes 1 serving.

Portion Fix Containers: 1½ Red, 3 tsp.
2B Mindset Plate It: A great protein + accessory as part of breakfast.

Avocado Brownies

3 Ways to Eat Like You Love Yourself

❤️ Have fun + be creative - from meal planning to grocery shopping to cooking… have fun with your food! For example, you can take out a new cookbook from the library, hit up the farmer’s market, or cook a beautiful breakfast for your family!

❤️ Take time to enjoy your food - put down the cell phone + turn off the TV, friends! When you focus entirely on what you’re doing (in this case, eating), your body will be more in tune with what you’re eating... and when you are full. 

❤️ Be mindful - don’t overcrowd your kitchen… not with chocolate bars + chips nor broccoli + salads either! Instead, take time each week to plan + prep. That way, you don’t feel bad having to throw out perfectly good food because it’s gone bad before you can eat it (I’ve been there) or force yourself to eat something that doesn’t feel good to you.

I’ve got one more delicious recipe for you this month, so let me know if you try these Avocado Brownies (and see if your fam can guess the secret ingredient!)

Ingredients

- ½ cup gluten-free, all-purpose flour

- ¼ cup unsweetened cocoa powder

- 2 cups semisweet chocolate chips

- 1 tbsp extra-virgin coconut oil

- 1 cup mashed avocado

- ½ cup + 2 tbsp pure maple syrup

- 2 large eggs

- 2 tsp pure vanilla extract

- 1 dash sea salt

Instructions

1. Preheat the oven to 400° F. Line a 9x12 baking dish with parchment paper, with paper coming up the sides of the dish. Coat with cooking spray + set aside.

2. Whisk together flour + cocoa powder in a medium mixing bowl. Set aside.

3. Place a double boiler over low heat with water 1-inch deep in the bottom. Add the chocolate and coconut oil to the top of the double boiler and stir occasionally until melted. Set aside.

4. Place the avocado, maple syrup, eggs, extract, and salt in the blender; cover and blend until smooth. Transfer mixture to a mixing bowl.

5. Stir melted chocolate into avocado mixture. Fold in flour mixture, adding ⅓ of the mixture at a time, until fully combined.

6. Spread mixture evenly in the prepared baking dish. Bake for 13 to 15 minutes, or until firm on top. Allow the brownies to cool completely in the baking dish.

Cut into 12 pieces and serve right away or store in an airtight container in the fridge for up to 4 days!

This recipe makes 12 servings.

Portion Fix Containers: 2 Yellow, 1 Blue 
2B Mindset Plate It: Enjoy as an occasional treat. Be sure to track!

Chocolate + Caramel + Peanut Butter No-Bake Superfood Cookie

You are not on a diet… and so, it’s time to say peace out to that diet culture mentality ✌️ 

When foods are completely off-limits, you actually give up control over your food choices… and you become more likely to overeat whatever your favorite “cheat food” is when you’ve been severely restricting what you are “allowed” to eat.

This is absolutely a practice that takes time, but if you can tune into your body and what it needs, you are able to eat intuitively and enjoy the foods you love, while still getting the results you want in your health journey. 

Today’s delicious recipe is an incredible Chocolate + Caramel + Peanut Butter No-Bake Superfood Cookie that is sure to be a new family favorite once you whip up a batch!

Ingredients

- 1 cup all-natural peanut butter

- 1 tsp pure caramel extract

- 1 cup dry quick-cooking rolled oats

- ½ cup honey

- 1 cup Chocolate Whey Shakeology

- 2 tbsp unsweetened shredded coconut

Instructions

1. Combine peanut butter, extract, oats, honey, and Shakeology in a medium bowl and mix with a spatula or clean hands.

2. Roll mixture into 24 balls (about 1 inch in size). Flatten each slightly so that it is shaped like a traditional cookie. 

3. Refrigerate for at least 1 hour before serving. 

You can store these in an airtight container in the fridge for up to 5 days.

Portion Fix Containers: ½ Yellow, 2 tsp.
2B Mindset Plate It: Enjoy as an occasional treat, be sure to track!

Chocolate + Banana + Peanut Butter = L O V E

This recipe is a perfect treat when you’re craving dessert (only 300 cal, 7 g protein, 3 g fiber) with macros I can totally get behind. Don’t undo all the work on the gym; in your kitchen. You’ve worked too hard and we are moving forward!

Ingredients
* 1 (6-inch) whole wheat tortilla
* 1 tbsp all-natural smooth peanut butter
* ½ large banana, thinly sliced
* 1 tbsp dark or semi-sweet chocolate chips

Instructions
1) Spread half of the tortilla with peanut butter.
2) Top the peanut butter with banana and chocolate chips.
3) Fold the tortilla in half and cook in a medium, nonstick skillet over medium-high heat, for 4-5 minutes, turning once, until the chocolate is melted and the tortilla is golden brown.
1 serving.

Portion Fix Containers: 1 purple, 1½ yellow, 3 tsp
2B Mindset Plate It: Enjoy as an occasional treat (with a bonus FFC). Be sure to track it!

Do you have a healthy-ish dessert recipe that you love? Id love to see it, share the link below! What’s your go-to sweet treat?