Pumpkin Bread

Try to look away and not drool! Pumpkin lovers, you out there?? Try this recipe!!

But first, I want to hear your guess … in the US a can of pumpkin is $1.99… in Australia guess the cost of can. **hint “what would be expensive making it not worth it to buy?”

I’ll send Shaklee samples to whoever is closest to the correct answer ;)

Ingredients:

1 15oz. can pumpkin puree

1/4 c cup coconut milk yogurt, unsweetened

1/4 cup coconut oil

2 eggs

1 cup coconut sugar

1 cup almond flour

1/2 cup GF all purpose flour

1/2 cup vanilla Life Shake

1 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. pumpkin pie spice (you can make your own if you don’t have this)

1 tsp. baking powder

1 tsp. baking soda

1/3 cup semi-sweet chocolate chips (Guittard or Ghirardelli are my favorite brands)

Directions:

1. Preheat over to 350 degrees. Line a loaf pan with parchment paper.

2. Mix wet ingredients in a small bowl.

3. Mix dry ingredients in a large bowl, then add the wet. Mix well.

4. Pour into loaf pan and top with more chocolate chips.

5. Bake for 40-45 minutes or until a toothpick inserted comes out clean.

6. Let cool on a baking rack for at least 30 minutes.

Snickers smoothie

Fun sized candy are a crucial part of Halloween… but you also don’t want to be eating 20 Snickers in a single sitting… everyday! So, pencil in smoothies somedays! 

I love this Snickers smoothie recipe because it tastes seriously amazing and, of course, it has all the superfood goodness anyone could ask for!

Ingredients

• 1 scoop Chocolate life shake

• 8 oz unsweetened almond milk

• 1 tsp all-natural peanut butter

• ½ a banana

• 1 tsp caramel extract

• 1 cup of ice

Instructions

1. Add all ingredients into the blender. Cover and blend until smooth.

This recipe makes 1 serving.

Caramel Apple Super Shake

Are you a caramel apple lover? The standard, caramel and nut dipped apple treat runs at about 300 calories and over 70g of sugar! Now, I’m all about treating yourself, but you can get the caramel apple flavors you love with a whole lot healthier option! This swap runs at about 200 calories, 17g of protein and only 13g of sugar!

Ingredients

1 cup unsweetened almond milk

2 scoops Vanilla life shake

1 dash sea salt (or Himalayan salt)

1 tsp. pure caramel extract

½ cup unsweetened applesauce

1 cup ice

Instructions

Add all ingredients into the blender. Cover and blend until smooth.

This recipe makes 1 serving.

High Protein Healthy Recess’s Cup

This is my most requested recipe of August. It's no surprise when 2 of the 4 ingredients are peanut butter and chocolate. That is never wrong! These are also Gluten Free, Dairy Free (depending on the Chocolate Chips you use), and Nut Free (use Sunflower Butter if this is a requirement)! This is very allergy friendly so it's been a hit with 100% that have tried it! The original recipe is HERE.

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But I re-vamped this to include more protein and it was just as much a hit!! TRY THIS OUT!

New ingredient list (directions are the same):

1 cup quick oats (don’t use old fashioned)

2 scoops Life Protein (adds 20g protein) can be chocolate or vanilla, but I’ve always used vanilla

2 TBSP Pumpkin Seeds (any seeds are fine)

1 cup Nut Butter of choice (I used ½ almond butter, ½ peanut butter because that’s what I had on hand)

¼ cup honey

2 TBSP pure maple syrup (NO LITE syrup here, if you don't have PURE maple syrup, use extra honey or agave instead)

½ cup Chocolate chips of choice (choose DF if that's your goal)

Enjoy and let me know if you make these! If you have any questions, post them below.

You can make these “bars” or “balls”. Now that school is back in session I am rolling balls more so I can take them to the bus stop and they can eat on the way to sport a little quicker.

Irish Stew Recipe

I love having a good stew recipe on hand, and this is a repeat winner for me, for sure! Stew freezes beautifully and could not be easier to make - this whole recipe can be done in one pot; yes, please!

Irish Stew Recipe

Servings 4

INGREDIENTS

2 tsp. olive oil

12 oz. raw leg of lamb, boneless, fat removed, cut into ¾-inch cubes

1 medium onion, chopped

3 medium carrots, peeled, chopped

2 medium leeks, sliced

2 medium parsnips, sliced

6 cups water

2 cups low-sodium organic beef (or vegetable) broth

1 bay leaf

1 tsp. dried thyme

½ tsp. sea salt (or Himalayan salt)

2 medium Yukon gold (or Peruvian blue) potatoes, cut into ¾-inch cubes (approx. 12 oz.)

2 cups cabbage, coarsely cut

¼ cup chopped fresh parsley

INSTRUCTIONS

Heat oil in a large saucepan over medium-high heat. Add lamb; cook, stirring frequently, for 3 to 4 minutes, or until browned. Add onion, carrot, leeks, and parsnips; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add water, broth, bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; gently boil, covered, for 30 minutes. Add potatoes and cabbage; cook, uncovered, stirring occasionally, for 10 to 15 minutes, or until lamb and potatoes are tender. Remove bay leaf; add parsley and enjoy!

Chickpea Curry with Chicken

Today’s recipe is great for lunch or dinner, and tastes better and better as it sits through the week! Feel free to double up and freeze for another week - I do this all the time!

Chickpea Curry with Chicken

My family loves curry so when I find a good recipe for it, I must share!!! Let me know if you try it and if you have other favorite curry recipes too!

INGREDIENTS

1 Tbsp olive oil
1 lb raw chicken breast tenders
1 medium onion, chopped
3 cloves garlic, crushed
½ tsp mustard seed
1 tsp ground turmeric
1 tsp ground cumin, divided use
1 tsp ground coriander
1 tsp chili powder
1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1 (14.5-oz.) can low-sodium diced tomatoes
1 cup low-sodium organic chicken broth (or vegetable broth)

INSTRUCTIONS

Heat oil in a large skillet (or wok) over medium-high heat. Add chicken; cook, for 4 to 5 minutes, turning once, until golden brown. Remove from the pan. Set aside. Add onion, garlic, ½ tsp. cumin, and mustard seed to the same skillet; cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften. Add turmeric, remaining ½ tsp. cumin, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.

4 servings

Butternut Squash Mac n’ Cheese

Ready for some more “Make and Take” meal prep inspo? How does Mac n’ Cheese sound? 🤤 Delicious!

Butternut Squash Mac n’ Cheese

Servings 10 (Prep and freeze half for another week)

INGREDIENTS

1 lb. dry whole-wheat macaroni

1 tsp. olive oil

1 medium onion, chopped

2 medium red bell peppers, chopped

3 cups cubed butternut squash

1¾ cups low-sodium organic chicken broth

1 cup low-fat milk

2 Tbsp. low-fat plain Greek yogurt

1 cup shredded Gruyere (or Swiss) cheese

1 cup shredded sharp cheddar cheese

Sea salt and ground black pepper (to taste; optional)

Nonstick cooking spray

Finely chopped fresh parsley (for garnish; optional)

INSTRUCTIONS

Preheat the oven to 375° F. Cook macaroni according to package directions. Drain and set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until the sauce is bubbling. Garnish with parsley if desired.

Vanilla Peach Pumpkin Oats

Each week, I am going to share a meal prep recipe that you can “Make, and Take!” Think simple ingredients, easy to package and reheat, and cozy, comforting deliciousness in every bite! Save these recipes each week to build your next meal prep adventure 🙌

First up, breakfast! This Vanilla Peach Pumpkin Oats recipe is the perfect transition recipe from summer to fall and requires no reheat - aka perfect for whatever mornings bring your way!

Vanilla Peach Pumpkin Oats

Servings 1 (Make 3-4 servings to fill your fridge! These will keep for 4 days in an airtight container)

INGREDIENTS

½ cup dry rolled oats

2 scoops vanilla Life Shake powder

⅔ cup water

½ tsp. pure vanilla extract

1 medium peach, chopped

2 Tbsp. pumpkin puree (no sugar added, just pumpkin!)

INSTRUCTIONS

Combine oats and protein powder in a medium bowl; mix well. Add water, extract, and pumpkin puree; mix well. Soak, covered, in the refrigerator overnight. In the morning, top with peach; serve immediately.

Unicorn Bark

If you’re someone who believes that the magic of unicorns exists, then you’re my people 🦄 This recipe recreates the magic of a unicorn without any mystery - you probably have most of the ingredients in your kitchen already!

Unicorn Bark looks decadent and delicious, but is made from protein powder, yogurt, and fresh fruit! A win, win for you and the whole family 🙌

Ingredients

Parchment paper

2¼ cups reduced-fat (2%) plain yogurt, divided use

6 scoops vanilla Life Shake, divided use

4½ tsp. honey, divided use

½ cup medium strawberries, chopped

½ cup fresh blueberries

½ cup chopped mango or pineapple

¼ cup + 2 Tbsp. unsweetened shredded coconut

Instructions

Line 13 x 9-inch pan with parchment paper. Set aside.

Place ¾ cup yogurt, 2 scoops Life Shake, 1½ tsp. honey, and strawberries in a blender; cover; blend until smooth. Place in a medium bowl. Set aside

Place ¾ cup yogurt, 2 scoops Life Shake, 1½ tsp. honey, and blueberries in a blender; cover; blend until smooth. Place in a medium bowl. Set aside

Place remaining ¾ cup yogurt, remaining 2 scoops Life Shake, remaining 1½ tsp. honey, and mango in a blender; cover; blend until smooth. Place in a medium bowl. Set aside.

Place large dollops of strawberry mixture randomly around the prepared baking sheet. Repeat with blueberry and mango mixtures, making sure dollops are touching. Gently swirl through yogurt mixtures with a knife in a circular motion to create marbling. Sprinkle top with coconut. 

Cover with plastic wrap. Freeze for two hours, or until firm, then cut (or break) into bite-sized pieces. Serve immediately, or freeze in an airtight container for up to five days until ready to eat.

Servings: 6

Peanut butter ice cream

I am wrapping up our Sweet Treat series with the sweetest, summer treat of them all - ice cream! This peanut butter ice cream is made from all-natural peanut butter, unsweetened almond milk, and chocolate Life Shake. The gluten-free, mini cookies are sweetened with just two tablespoons of maple syrup and can be paired with any ice cream you like!

For today, though, we’re keeping things peanut buttery and delicious 😋

Ingredients

Ice Cream

3 Tbsp. unsweetened almond milk

1 large banana, frozen, cut into chunks

2 Tbsp. all-natural peanut butter

2 scoops chocolate Life Shake

Cookies

1 cup almond flour (sift after measuring)

1 dash sea salt or Himalayan salt

1 dash baking soda

2 Tbsp. pure maple syrup

1 Tbsp. extra virgin organic coconut oil, melted

1 tsp. pure vanilla extract

2 tsp. unsweetened almond milk

Parchment paper

Instructions

For Ice Cream

Place almond milk, banana, peanut butter, and Life Shake in a food processor (or blender). Process until smooth. Immediately freeze and store in a tightly covered container for up to five days until ready to eat.

For Cookies

Preheat the oven to 325° F. Lightly coat a large baking sheet with spray. Set aside. 

Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.

Combine maple syrup, oil, and extract in a small bowl; mix well. 

Add maple syrup mixture to almond flour mixture. Add almond milk, mixing to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm.

Cut the log into twelve slices. Spread slices out on a prepared baking sheet. Bake for 8 to 10 minutes, or until set. Cool for 10 minutes on a baking sheet. Loosen with metal spatula, remove from baking sheet and cool completely on a wire rack (or on parchment paper).

For Ice Cream Sandwiches

Place 2 Tbsp. ice cream on one cookie. Top with a second cookie. Repeat with remaining cookies. Freeze for one hour; serve immediately.

Servings: 6

Chocolate, Peanut Butter, Banana Quesadillas! - YEEESSS Please!

Ready for another sweet treat? I know I am!

Chocolate, peanut butter, and banana are all delicious on their own, but put them together and you have this incredible quesadilla - SWOON! 😍 For something so decadent, a serving has only 300 calories, and provides 7 grams of protein and 3 grams of fiber.

I present to you…

Chocolate, Peanut Butter, Banana Quesadillas!

Ingredients

1 (6-inch) whole wheat tortilla

1 Tbsp. all-natural smooth peanut butter

½ large banana, thinly sliced

1 Tbsp. dark chocolate (or semi-sweet) morsels

Instructions

Spread half of the tortilla with peanut butter. Top peanut butter with banana and chocolate morsels. Fold tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until chocolate is melted and tortilla is golden brown.

Servings: 1

No-Bake S’mores Bars!

For me, the only thing sweeter than summertime is summertime + a sweet treat in hand! I pulled out a few of my favorite sweet recipes to try this month, and I think I did a pretty fabulous job, if I do say so myself! 🤤

First up,

No-Bake S’mores Bars!

Ingredients

2 whole-wheat graham crackers (1 cracker sheet each), broken into large pieces

1 large ripe banana, mashed

½ cup all-natural almond butter

2 Tbsp. unsweetened cocoa powder

8 scoops Life Shake chocolate (divided use)

¾ cup part-skim ricotta cheese

2 scoops vanilla Life Shake

2 - 3 drops marshmallow flavor (optional, available at specialty baking stores)

3 Tbsp. extra-virgin organic coconut oil melted

Instructions

Place graham crackers in a food processor (or blender); process continuously until crackers are crushed into fine crumbs. Set aside.

Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Evenly sprinkle ⅓ of graham cracker crumbs in the bottom of the pan. Set aside.

Combine banana, almond butter, cocoa powder, 4 scoops chocolate Life Shake, and ⅓ of graham cracker crumbs in a medium bowl; mix well with clean hands or a rubber spatula.

Press chocolate mixture into the prepared pan. Cover with plastic wrap and press down to flatten into a pan. Refrigerate for 1 hour to set.

Place cheese, 2 scoops vanilla Life Shake, and marshmallow flavor in a food processor (or blender); process until smooth and well blended.

Evenly spread cheese mixture over chocolate mixture. Set aside.

Combine remaining 4 scoops chocolate Life Shake and oil in a small bowl; mix until smooth.

Evenly spread mixture over cheese mixture. Sprinkle top with remaining ⅓ of graham cracker crumbs. Lightly press graham cracker crumbs into the top. Refrigerate for 1 hour, or until set. Then, cut into twelve bars and serve! Enjoy immediately, or store in an airtight container in the refrigerator for up to three days.

Servings: 12

Banana Pancake Bites

There is no easier way in the meal prepping world to make your mark than to be on your meal prep game at the start of the week. Having recipes on hand that you already know are meal plan approved and approved by your family? Such a win, win! I think this recipe is going to be a winner, for sure.

Banana Pancake Bites

Servings: 12 (2 bites each)

INGREDIENTS:

1½ cups gluten-free all-purpose flour

1½ tsp. baking powder

½ tsp. sea salt (or Himalayan salt)

3 large ripe bananas

¼ cup melted coconut oil

1 large egg

3 Tbsp. pure maple syrup

1 tsp. pure vanilla extract

INSTRUCTIONS:

1. Preheat oven to 375° F. 

2. Coat mini-muffin tin with cooking spray. Set side. 

3. Combine flour, baking powder, and salt in a large mixing bowl; whisk to blend. Set aside. 4. Place bananas, coconut oil, egg, maple syrup, and extract in a blender; cover. Blend until smooth. 

5. Add dry mix to blender; cover. Blend until smooth and lumps are gone. 

6. Divide batter evenly among muffin cups. 

7. Bake 12 to 15 minutes, rotating once halfway through, until a toothpick inserted into center of muffin comes out clean. 

8. Serve immediately, or store refrigerated in an airtight container for up to 5 days.

Portion Fix Containers: 1 yellow, 1 tsp.

2B Mindset Plate It!: A great occasional treat or addition to a protein-packed breakfast!

Tacos on Tacos!

My favorite way to meal prep is to take time ONE day and bulk prep tons of veggies, carbs, protein, sauces, and sides that can mix or match to make meals all week long. Yes, taking 2 hours out of your already busy Sunday sounds insane at first, but it will be so worth it when there are OPTIONS in your fridge! Eating the same thing for days is sometimes cost and time-efficient, but, when my meals aren’t boring, I am so much less likely to look forward to them!

For this week’s newsletter, I’ve revamped my nutrition plan’s weekly meal plan into a buffet-style guide all about TACOS! Yup, you read that right - you can eat some variation of tacos, every day and still keep things meal plan approved. I love it! Let’s celebrate Cinco de Mayo all month long! 

Click the image to grab your guide and start prepping for your next meal plan today.

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!

Lunchbox Pizza Bites

Today’s recipe is a small bite with a big punch your whole family is going to love! Welcome to the virtual recipe library, Lunch Box Pizza Bites. Yes, just like those bites you love with a healthier twist. I love this recipe because it can be made with almost any topping mix-ins you like. So excited to try this one!

Lunchbox Pizza Bites

Servings: 7 (3 muffins each)

INGREDIENTS:

¾ cup whole wheat flour (or gluten-free flour)

1 tsp. dried oregano

¾ tsp. baking powder

½ tsp. garlic powder

½ tsp. onion powder

¾ cup unsweetened almond milk

1 large egg

¼ cup + 2 Tbsp. finely chopped turkey pepperoni, nitrate-free

¼ cup shredded low-moisture part-skim mozzarella cheese

¼ cup Parmesan cheese

1 cup of your favorite sauce (optional, for dipping!)

INSTRUCTIONS:

1. Preheat oven to 375° F.

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

3. Add flour, oregano, baking powder, garlic powder, and onion powder to a large mixing bowl; stir to combine.

4. Add almond milk and egg to a small mixing bowl; whisk to combine. Add almond milk mixture to flour mixture; stir until well combined. Add pepperoni, mozzarella cheese, and Parmesan cheese; stir to combine.

5. Divide batter evenly among prepared pan (approximately 1 Tbsp. + 1 tsp. per cup); bake for 15 to 18 minutes, or until lightly browned. Let cool until you can handle the pan.

6. Remove pizza bites by cutting straight down around edges with a paring knife. Serve with sauce for dipping (if desired).

Portion Fix Containers: 1 yellow, ½ blue, 1 tsp.
2B Mindset Plate It!: Serve with a salad for a complete lunch!

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!

Chocolate Peanut Butter Cookie

Treat your sweet tooth to pure deliciousness for breakfast with this good-for-you High-Protein Chocolate Peanut Butter Cookie. Made with fiber-filled ingredients like rolled oats and chickpeas, each soft, chewy slice of peanut butter cookie is topped with a yummy, protein-packed chocolate frosting you’ll love! It’s the sweetest way to start your day!

Chocolate Peanut Butter Cookie

Servings: 3-4 

INGREDIENTS

½ cup dry rolled oats 

1 can chickpeas, drained (reserve liquid) 

¼ cup powdered peanut butter 

1 Tbsp. + 2 tsp. pure maple syrup 

1 tsp. baking powder 

2 tsp. pure vanilla extract, divided use 

¼ tsp. sea salt (or Himalayan salt) 

¾ cup reduced-fat (0 or 2%) plain Greek yogurt 

¾ cup reduced-fat (1%) cottage cheese 

1 scoop Chocolate Shakeology

5 drops liquid stevia (optional)

INSTRUCTIONS

1. Preheat the oven to 350° F.

2. Lightly coat a 10-inch cast-iron skillet with spray; set aside.

3. Add oats to a food processor; cover. Pulse until superfine.

4. Add chickpeas, powdered peanut butter, 2 Tbsp. reserved chickpea liquid (reserve remaining liquid for another recipe), maple syrup, baking powder, 1½ tsp. extract, and salt; cover. Pulse until smooth; press mixture into prepared skillet.

5. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean (it should still be a little gooey in the middle, as well).

6. While cookie bakes, add yogurt, cottage cheese, Shakeology, remaining ½ tsp. extract, and stevia to a blender; cover. Blend for 2 to 3 minutes, or until very smooth.

7. Slice cookie into thirds; top each slice with ¾ cup chocolate frosting. Enjoy!