Shakeology Sunday: Smores Chocolate Shakeology

Ingredients

• 1 cup unsweetened vanilla almond milk
• 1 tsp. pure vanilla extract
• 1 scoop Chocolate Shakeology
• 2 tsp. ground whole wheat graham cracker crumbs, divided use
• 1 cup ice

Instructions

1. Place almond milk, extract, Shakeology, 1 tsp. graham cracker crumbs, and ice in blender; cover. Blend until smooth.
2. Pour into a serving glass and garnish with remaining 1 tsp. graham cracker crumbs; serve immediately.

Shakeology Sunday: Chocolate Hazelnut Smoothie Bowl

Author: Beachbody

Serves: 1 serving

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

• ¾ cup unsweetened almond milk
• 1 scoop Chocolate Shakeology
• 2 Tbsp. chopped raw hazelnuts
• 1 cup ice
• 1½ tsp. unsweetened shredded coconut
• 1½ tsp. sesame seeds
• 1 Tbsp. chopped dark chocolate

Instructions

1. Place almond milk, Shakeology, hazelnuts, and ice in blender; cover. Blend until smooth.
2. Place smoothie in a medium bowl. Top with coconut, sesame seeds, and chocolate; serve immediately.

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.

Shakeology Sunday: Strawberry Overnight Oats

Author: Beachbody

Serves: 1 serving

Ingredients

• ½ cup dry old-fashioned rolled oats
• 1 pinch sea salt (or Himalayan salt)
• 1 scoop Strawberry Shakeology
• 1 Tbsp. chia seeds
• 1 cup unsweetened almond milk, divided use

Instructions

1. Combine oats, salt, Shakeology, and chia seeds in a medium bowl; mix well.
2. Add ⅔ cup almond milk; mix well. Soak, covered, in the refrigerator overnight.
3. In the morning, add remaining ⅓ cup of almond milk, if desired; serve immediately.

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.