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.

Shakeology Sunday: Peanut Butter Fudge Pops

Recipe from the Team Beachbody Blog

Serves: 4 servings

Prep Time: 3 hours 10 minutes

Ingredients

• 1 cup reduced-fat (2%) milk
• 1½ scoops Chocolate Shakeology
• 1 Tbsp. all-natural peanut butter

Instructions

1.  Place milk, Shakeology, and peanut butter in blender; cover. Blend until smooth.
2. Pour evenly into four ice pop molds; freeze until hard.

Shakeology Sunday: Cafe Latte Shakeology Chocolate Chip Ice Cream

Author: Beachbody

Serves: 2 servings

Ingredients

• 1 medium banana, cut into chunks
• ½ cup unsweetened almond milk
• 2 scoops Café Latte Shakeology
• 1 Tbsp. cacao nibs

Instructions

1. Place banana in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.
2. Place banana, almond milk, and Shakeology in blender (or food processor); cover. Blend until smooth.
3. Fold in cacao nibs; mix well.
4. Serve immediately.

Foodie Friday: Zucchini, Ham and Cheese Quinoa Cups

 

Zucchini, Ham, and Cheese Quinoa Cups

Total Time: 39 min.
Prep Time: 24 min.
Cooking Time: 15 min.
Yield: 8 servings, 2 each

Ingredients:
Nonstick cooking spray
2 cups cooked quinoa
2 large eggs, lightly beaten
2 large egg whites (¼ cup)
1 cup shredded zucchini (about 1 medium)
1 cup shredded sharp cheddar cheese
2 Tbsp. grated Parmesan cheese
½ cup diced lean ham
¼ cup finely chopped parsley
2 medium green onions, chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Preparation:
1. Heat oven to 375° F.
2. Lightly coat two regular twelve-cup muffin tins with spray. Set aside.
3. Combine quinoa, eggs, egg whites, zucchini, cheddar cheese, Parmesan cheese, ham, parsley, and green onions in a large bowl; mix well. Season with salt and pepper, if desired.
4. Evenly pour quinoa mixture into muffin cups.
5. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of cups comes out clean.