Shakeology Chocolate Peanut Butter Oat Bars

posted in: Recipes, Shakeology | 0

Shakeology Chocolate Peanut Butter Oat Bars

 

Shakeology ch and PB

 

Total Time: 3 hrs., 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 8 servings, 1 bar each

Ingredients:
1 scoop Chocolate Shakeology
½ cup old-fashioned rolled oats
1 scoop Beachbody Whey Protein Powder, Chocolate or Vanilla Flavor (or equivalent)
½ cup all-natural peanut butter
½ ripe medium banana, mashed
Nonstick cooking spray

Preparation:
1. Combine Shakeology, oats, and Whey Protein Powder in a large bowl; mix well.
2. Add peanut butter and banana; mix well with a spatula or clean hands.
3. Place in an 8 x 8-inch pan that is lightly coated with spray. Cover with plastic wrap and press down to flatten into pan. Freeze for 3 hours.
4. Cut into 8 bars. order your shakeology at www.facebook.com/fitatanyagewithdeb

 

 

Your Partner in health,

Debi

Chocolate Shakeology Ice Cream

posted in: Beachbody, Recipes, Shakeology | 0

 

                                         Summer and Ice Cream

 

 

I love posting good Shakeology recipe, and what better way to make a comeback than with ice cream just in time for summer! I absolutely love ice cream, and part of my fitness motto is finding healthy substitutions for the foods you love. After all, diets are rarely sustainable, but clean and healthy eating always is. So for those of you on the 21 Day Fix who are having a hard time breaking old habits, you may want to try this delicious Chocolate Shakeology ice cream recipe instead of giving in to your ever-present Coldstone craving.

If you’re not familiar with Shakeology, it’s a nutrient-rich shake that has enough protein to help you feel full like you’ve eaten a meal, but also contains all your daily essential vitamins. Over time, Shakeology helps build immunities, gives you strength and energy, and keeps you lean! I’ve been drinking it daily for about 4 months now, and have not been sick this entire time! ::knock on wood::.

Read about all the amazing things Shakeology is made of: Just click the Shakeology tab..

This recipe is quick and easy, and consists of all the same ingredients I already use in my shake. The best part is, there’s no need for an ice cream machine. You simply blend (make sure it is a good blender) I used a cheap blender didn’t turn out so good.. the ingredients together, pour into a mold, freeze and enjoy. If you’d like, you can even use popsicle molds to make fudge pops. The options are endless, and any way you go, you’re getting a healthier treat! Here’s the what you need:

 

Chocolate Shakeology Ice Cream

 

 

 

Shakeology ice

 

Ingredients:

  • 6 ice cubes
  • 1 scoop of Chocolate Shakeology
  • 1/2 banana
  • 1 1/2 cups of almond, coconut milk
  • 1 tablespoon of peanut butter or almond butter (I used PB2)

Directions:

1. Mix all ingredients thoroughly together in a blender.

2. Pour into a bowl, dish, or mold, and cover tightly.

3. Place into the freezer for two hours.

4. Serve and garnish with fresh fruit, nuts, or a tablespoon of dark chocolate chips.

5. Enjoy!

 

For more information on how to get Shakeology feel free to contact me.

Your Partner in Healthy Living,

Debi

Shakeology Oatmeal Bars

posted in: Beachbody, Recipes, Shakeology | 0

 Shakeology Oatmeal Bars

 

 

Think that Beachbody is boring. Look for our amazing recipes using Shakeology

 

 

energy bars

 

Preparation:

1. Combine Shakeology, oats, cocoa powder and cinnamon in a large bowl; mix well.

2. Add milk, peanut butter and vanilla extract; mix well with a spatula or clean hands.

3. Place in an 8 x 8-inch pan that is lightly coated with spray. Cover with plastic wrap and press down to flatten into pan. Refrigerate for 3 hours.

4.Cut into 12 squares. You can add nuts to these as well if you like!

Gluten Free Pancake Mix

posted in: Recipes | 0

 

DIY Gluten Free Pancake Mix

Pancakes have always been one of my favorite foods. There’s something about a fluffy stack of pancakes covered in butter and syrup that makes getting up just a little bit easier.

I have been asked for a gluten free pancake mix not only for gluten free eaters, but also for those who hope to experiment with gluten free eating or are just looking for a more wholesome, home-made everyday pancake mix.

Though I’m not a gluten free cooking crazing person. I am trying to learn to be healthier.. I do know one thing about baking gluten free: mixing/blending flours is a must. It provides diversity and complexity, which (hopefully) provides the final product with a density and texture that is similar to that of gluten-containing goods.

A wholesome gluten free pancake mix for everyday use. Customizable, simple and so delicious you’d never guess they’re gluten free.

 

pancakes

 

Serves: 8-10

Ingredients
  • 1 cup brown rice flour
  • 3/4 cup white rice flour
  • 1 cup GF oat flour
  • 1 cup buckwheat flour (ground from raw buckwheat groats)
  • 1/4 cup yellow cornmeal
  • 3/4 tsp xanthan gum
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 Tbsp baking soda
  • 1/4 cup granulated sugar*
  • FOR PANCAKES
  • 1 cup GF Pancake Mix
  • 1 egg
  • 1 Tbsp butter, melted
  • 1 – 1 1/2 cups low-fat buttermilk (or non-dairy milk)*
Instructions
  1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it’s thoroughly mixed.
  2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
  3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren’t too brown. Adjust heat as needed.
  4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
  5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.
Notes
* If you’d rather not use granulated sugar, you can alternatively grind raw sugar to a fine consistency.
* Sub non-dairy milk for buttermilk if preferred. Start with 1 cup in the batter and if it appears too thick, add up to another 1/2 cup.
* If you can’t get your hands on any of the flours I list, play around with the other GF flours to compensate.
However, I would recommend staying away from bean flours as they can give off an offensive flavor.
*I tried making these vegan, subbing a flax egg for the chicken egg, and almond milk + lemon for the buttermilk. The pancakes did cook up but they were a bit more grainy than the egg version. I much preferred the version with an egg, but it is possible to make them vegan.
Note:  You can make up batches and keep them in a dry cover jar or plastic container. No one wants to miss with this every time they want to make pancakes..
Your Partner in Healthy Living,
Debi
https://www.facebook.com/fitatanyagewithdeb
1 2 3 4 5