No Bake Shakeology Snowballs

How many of you are guilty of buying any of those 100 calorie snack packs thinking you were being healthy? Well, surprise....you're NOT! Those little packs are full of sugar, refined carbohydrates and empty calories that your bodies cannot use. They don't have an ounce of protein in them! All they'll do is leave you feeling hungry and wanting more in an hour or so, if not sooner. Let's get to the real star of this post....the recipe for these delicious Shakeology Protein Snow Balls! 

These can be made with any flavor Shakeology, so they're super versatile! They're what I like to reach for when I'm hungry and want something sweet. They're dense, nutritious and CLEAN!  Not to mention they're easy to make and involve no baking! So, have at it and tell me how you like them!  

No Bake Shakeology Vanilla Snowballs

Ingredients

• 1-1/2 servings Vanilla Shakeology
• 1/2 cup almond flour (or any gluten-free flour or whole wheat flour)
• 1/2 cup old-fashioned rolled oats
• 1/4 cup natural peanut butter or almond butter
• 1/3 cup unsweetened almond milk (can use low-fat milk)
• 1/4 cup unsweetened shredded coconut

Instructions

1. Combine vanilla Shakeology, almond flour, and oats in a medium bowl. Mix together.
2. Add almond butter and almond milk and mix well with a rubber spatula or clean hands until it forms a thick batter.
3. Roll mixture into 16 balls, each about 1-inch in size.
4. Roll balls in coconut (optional). For the "snowball" effect!

Approximate Macros

Cal: 80 Fat: 5g Protein: 4g Carbs: 5g Fiber: 2g 

Prep Time: 15 minutes

Serving Size: 1 ball

Total Time: 4 minutes

Yield: 16 balls

If using the Portion Fix container system: 1 serving is 4 balls, and is 1 yellow, 1/2 red, 1/2 orange, & 2 tsp!

Weekly Meal Prep

Don't we all hate coming home from work, being dead on our feet and as soon as you're ready to relax for the evening you hear, "Honey, what are you making for dinner?". AHH!! Cooking the last thing on my mind after I've been busy and on my feet all day. That's exactly why I meal prep.

For me, it was easier to sacrifice 2 hours of my day today to prep for the whole week. If I didn't take the time to do it now, I'd be spending even more time each coming day deciding what to have and then actually cooking it. Don't you agree? Below is everything I meal prepped today. (All foods fitting into my 21 Day Fix Extreme meal plan. Score!) 

All food portions measured out with the Portion Fix container system.

Monday Meal Prep :

• Prepped veggies (carrots & cauliflower)
• Spaghetti squash (microwaved)
• Sweet potatoes
• Italian chicken breast
• Ground turkey 
• Egg muffins 
• Quinoa
• Butternut squash

Prepped Veggies :

1. Wash carrots & cauliflower with cold water.
2. Use vegetable peeler to peel carrots. 
3. Cut cauliflower head into florets. 
4. Cut large carrots in medium baby carrot size.
5. Place 1 serving of each into grab-&-go baggies and refrigerate.

Spaghetti Squash :

1. Use fork to poke holes down all four sides of the squash.
2. Place squash in the microwave for 15 minutes. *
3. Let squash sit for 10 minutes to cool.
4. Cut in half & remove seeds.
5. Use fork to scrap the "spaghetti strands" from the outer skin.
6. Place in airtight container and refrigerate.

* - Lay on a paper towel or microwave safe plate for easy clean up. Releases steam & some juices.

Sweet Potatoes :

1. Wash outer skin well with cold water.
2. Cut off ends & discard. 
3. Cut remaining sweet potato into 1/4 inch thick slices.
4. Place slices on a greased baking sheet.*
5. Bake in a preheated 400 degree oven for 20 minutes. Flip halfway through cook time. 
6. Place in airtight container and refrigerate.

* - I didn't use any seasoning because I like plain sweet potatoes, but feel free to use your favorite no-salt seasonings. Cinnamon is highly recommended by other sweet potato lovers. 

Italian Chicken Breast :

1. Take 2 boneless, skinless chicken breasts and cut into bite size pieces.
2. Place in a 10 inch skillet (sprayed with cooking spray) and cook on medium-high heat until no longer pink.
3. Add 1/8 cup Italian dressing to skillet and continue cooking 5 minutes.
4. Place in airtight container and refrigerate.

Ground Turkey :

1. Place 1 pound ground turkey (I use organic) in 10 inch skillet.
2. I seasoned with Mrs. Dash no-salt table blend, black pepper, and garlic powder. Please use any no-salt seasonings you like.
3. Cook on medium-high heat until cooked through. Typically 5-8 minutes.
4. Drain any excess fatty liquid.
5. Place in airtight container and refrigerate.

Egg Muffins :

1. Spray muffin tray with non-stick cooking spray.
2. Roughly chop your favorite veggies & place in each muffin cup. (I used spinach, onion, tomato, and sliced deli ham in mine. 
3. Season each muffin cup. (I used Mrs. Dash no-salt table blend.)
4. Either add 1 cracked egg or 3 tablespoons of egg whites to each muffin cup.
5. Place in preheated 400 degree oven, and bake for about 15 minutes.
6. After allowing the egg muffins to cool, remove from the muffin tin. Place in airtight container and refrigerate.

Quinoa :

1. Thoroughly rinse 1 cup quinoa.
2. Place quinoa and 2 cups cold water into a saucepan. Stir.
3. Bring to a boil on the stove.
4. Cover & reduce heat to medium-low.
5. Cook for about 20 minutes, or until all liquid is absorbed. **DO NOT remove lid until quinoa is fully cooked.**
6.  Remove from heat & sit aside for 10 minutes.
7. Fluff with fork.
8. Place in airtight container and refrigerate.

Butternut Squash :

1. Use vegetable peeler to peel off skin.
2. Cut in half (long ways).
3. Use spoon to remove seeds & pulp.
4. Cut squash into half inch thick strips. 
5. Place on greased baling sheet. 
6. Season both sides. (I used a little bit of cinnamon.)
7. Bake in a preheated 400 degree oven for about 45 minutes. Flipping halfway through cook time. 
8. Place in airtight container and refrigerate.

That's all she wrote folks!! I keep each food separated in it's own airtight container & measure out 1 serving size whenever I'm ready to eat. Simple as that. You can also put X/Y/Z together in an airtight container and have a meal ready to grab-&-go anytime!

Mocha Caramel Latte Shakeology

This Mocha Caramel Latte Shakeology recipe has all of the sweet caramel and chocolate flavor of a frosty dessert beverage. But, instead of being loaded with sugar syrup and cream, it’s a healthy snack that won’t bust your diet. It’s made with café latte-flavored Shakeology, unsweetened chocolate almond milk, and pure caramel extract. (It can also be made with chocolate flavored Shakeology, unsweetened almond milk, & cold coffee.) For salted caramel flavor, add a sprinkling of sea salt or Himalayan pink salt. 

The secret that makes this recipe taste as good as the original: the caramel extract. Real caramel is made by melting butter, cream, and sugar… three ingredients that anyone with fitness and nutrition goals should generally avoid. But caramel extract provides the same buttery, burnt-sugar flavor without any of the guilt. It’s a game changer for your sweet tooth. Look for it in the baking aisle of your supermarket (hint: it’s near the vanilla extract), or buy it online so you can make delicious Mocha Caramel Lattes to your heart’s content.

Tip: If you double the amount of ice in this recipe, the smoothie becomes thick enough to eat with a spoon, like soft serve ice cream!! ♥

Mocha Caramel Latte Shakeology

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

Ingredients:
1 cup unsweetened chocolate almond milk

1 scoop Café Latte Shakeology

1 tsp. pure caramel extract

1 cup ice

OR

1/2 cup unsweetened almond milk

1/2 cup cold coffee

1 scoop Chocolate Shakeology

1 tsp. pure caramel extract

1 cup ice

Preparation:
1. Place almond milk, (coffee,) Shakeology, extract, and ice in blender; cover. Blend until smooth.

Not familiar with the portion equivalent chart above? Check out these programs for more info. P90X, P90X2, P90X3, Body Beast, 21 Day Fix.

Post via The BeachBody Blog.