Shakeology Sunday: Chile Mocha Shakeology

Ingredients

• 1 cup unsweetened almond milk
• 1 cup ice
• 1 scoop Café Latte Shakeology
• 2 Tbsp. unsweetened cocoa powder
• ¼ tsp. ground cinnamon
• ¼ tsp. ancho chili powder (or chili powder)

Instructions

1. Place almond milk, ice, Shakeology, cocoa powder, cinnamon, and chili powder in blender; cover. Blend until smooth.

Containers: 1/2 yellow, 1 red and 1 tsp

Foodie Friday: Apple Crisp Oats

Total Time: 28 min.
Prep Time: 10 min.
Cooking Time: 18 min.
Yield: 4 servings

Ingredients:
4 cups peeled, sliced apples
3 Tbsp. pure maple syrup, divided use
1 tsp. ground cinnamon, divided use
½ cup old-fashioned rolled oats (use gluten-free oats if desired)
¼ cup finely chopped raw walnuts

Preparation
1. Preheat oven to 375° F.
2. Combine apples, 2 Tbsp. maple syrup, and ½ tsp. cinnamon in a medium baking dish; mix well. Set aside.
3. Combine oats, walnuts, remaining 1 Tbsp. maple syrup, and remaining ½ tsp.cinnamon in a medium bowl; mix well.
4. Top apple mixture with oat mixture. Bake for 25 to 30 minutes or until apples are soft.

Containers: 1 purple, 1/2 yellow, 1/2 blue

Shakeology Sunday: Mocha Caramel Latte Shakeology

Recipe from Team Beachbody

Serves: 1 smoothie

Ingredients

• 1 cup unsweetened chocolate almond milk
• 1 scoop Café Latte Shakeology
• 1 tsp. pure caramel extract
• 1 cup ice

Instructions

1. Place almond milk, Shakeology, extract, and ice in blender; cover. Blend until smooth.

Containers: 1 red and 1/2 yellow

Foodie Friday: Gluten Free Banana Bread

Author: Beachbody

Recipe type: Dessert

Serves: 12 servings, 1 slice each

Prep Time: 20 minutes

Cook Time: 48 minutes

Ingredients

• 1¼ cups almond flour
• 1¼ cups gluten-free all-purpose flour
• 1¼ cups old-fashioned rolled oats, gluten-free
• ½ tsp. sea salt (or Himalayan salt)
• 2 tsp. baking soda
• ¾ tsp. baking powder
• ½ tsp. ground cinnamon
• 6 large ripe bananas, mashed
• 1 tsp. pure vanilla extract
• 1 large egg, lightly beaten
• 3 Tbsp. extra-virgin organic coconut oil, melted
• ½ cup pure maple syrup
• ¼ cup unsweetened almond milk
• Nonstick cooking spray

Instructions

1. Preheat oven to 350° F.
2. Combine almond flour, flour, oats, salt, baking soda, baking powder, and cinnamon in a large bowl; mix well. Set aside.
3. Combine bananas, extract, egg, oil, maple syrup, and almond milk in a medium bowl; mix well.
4. Add flour mixture to egg mixture; mix until just blended.
5. Place batter in loaf pan that has been lightly coated with spray.
6. Bake for 43 to 48 minutes, or until toothpick inserted in the middle comes out clean.
7. Cool completely before slicing.

Foodie Friday: Breakfast Quesadillas

Author: Beachbody

Serves: 4 servings, 1 quesadilla each

Ingredients

• 2 tsp. olive oil
• 1 medium onion, chopped
• 1 medium red (or orange) bell pepper, chopped
• 2 medium jalapeños, seeds and veins removed, finely chopped (optional)
• 3 large eggs, lightly beaten
• 4 large egg whites (½ cup)
• 4 (8-inch) whole wheat tortillas
• ½ cup shredded cheddar cheese

Instructions

1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.
3. Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
4. Top each tortilla evenly with egg mixture and cheese.
5. Fold each tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.
6. Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance.

Poached Eggs with Asparagus

Total Time: 14 min.

Prep Time: 10 min.

Cooking Time: 4 min.

Yield: 2 servings

Ingredients:

2 cups hot water

1 tsp. vinegar

4 large eggs

14 medium asparagus spears, steamed

Fresh ground black pepper (to taste; optional)

Preparation:

1. Bring water to boil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.

2. Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining eggs; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water.

3. Place seven asparagus spears on each serving plate. Top with two eggs and pepper (if desired).

4. Serve immediately.

Foodie Friday: Spinach, Tomato and Quinoa Casserole

Total Time: 40 min.

Prep Time: 15 min.

Cooking Time: 25 min.

Yield: 5 servings

Ingredients:

Nonstick cooking spray

2½ cups cooked quinoa

8 large eggs, lightly beaten

¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)

4 cups raw spinach

1 cup cherry tomatoes, halved

½ cup finely chopped basil

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

Preparation:

1. Heat oven to 375° F.

2. Lightly coat 9×12-inch baking dish with spray. Set aside.

3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.

4. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Christmas Morning Breakfast? I have you covered!

Total Time: 29 min.
Prep Time: 10 min.
Cooking Time: 19 min.
Yield: 2 servings

Ingredients:
2 large eggs
4 large egg whites
1½ tsp. olive oil
2 (6-inch) corn tortillas, cut into strips
¼ medium onion,chopped
¼ medium bell pepper, chopped
¼ medium tomato, chopped
½ oz. shredded cheddar cheese (2 Tbsp.)

Preparation:
1. Combine eggs and egg whites in a medium bowl; whisk to blend. Set aside.
2. Heat oil in medium nonstick skillet over medium-high heat.
3. Add tortillas; cook, stirring occasionally, for 3 to 4 minutes, or until crisp. Remove tortillas from pan.
4. Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
5. Add tomato; cook for 3 to 4 minutes.
6. Add egg mixture; cook, stirring frequently, for 3 to 4 minutes, or until eggs are almost set.
7. Add tortillas and cheese; cook, for 1 to 2 minutes or until cheese is melted.

Total Time: 30 min.

Prep Time: 10 min.
Cooking Time: 20 min.
Yield: 12 servings

Ingredients:
6 large eggs
1½ cups nonfat milk
Sea salt and ground black pepper (to taste; optional)
Non-stick cooking spray
½ medium onion, chopped
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 oz. low-sodium, nitrite-free lean ham, chopped
2 oz. cheddar cheese, grated

Preparation:
1. Heat oven to 375° F.
2. Combine eggs and milk in a medium bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
3. Lightly coat a twelve cup muffin tin with spray.
4. Evenly place onion, bell peppers, ham, and cheese into muffin cups.
5. Evenly pour egg mixture over onion mixture in cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of quiche comes out clean.

Total Time: 24 min.
Prep Time: 10 min.
Cooking Time: 14 min.
Yield: 15 servings, 1 muffin each

Ingredients:
Nonstick cooking spray (optional)
1 cup whole wheat flour
¾ cup + 2 Tbsp. all-purpose flour
¼ cup wheat germ
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. fine sea salt
1 tsp. ground cinnamon
2 large eggs
½ cup pure maple syrup
1 cup low-fat buttermilk
¼ cup coconut oil, melted
1 tsp. vanilla extract
1½ cups fresh blueberries

Preparation:
1. Preheat oven to 375° F.
2. Prepare 15 muffin cups by lining with muffin papers or coating with spray.
3. Combine flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well. Set aside.
4. Combine eggs and maple syrup in a medium bowl; whisk to blend.
5. Add buttermilk, oil, and extract; whisk to blend.
6. Add flour mixture to egg mixture; mix until just blended.
7. Gently fold in blueberries.
8. Divide batter among 15 prepared muffin cups.
9. Bake 13 to 14 minutes, or until golden brown and tester inserted into the center comes out clean.10. Transfer muffins to rack; cool.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
¾ cup brewed coffee, chilled
¼ cup nonfat milk
1 scoop Vanilla Shakeology
1 tsp. ground cinnamon
1 cup ice

Preparation:
1. Place coffee, milk, Shakeology, cinnamon, and ice in blender; cover. Blend until smooth

Want more recipes? Head over to the  Beachbody Blog: http://www.beachbody.com/beachbodyblog/nutrition/12-healthy-ideas-for-christmas-breakfast

Merry Christmas!