Holiday Greenberry Recipes

Greenberry Shakeology is one of those flavors that for some people that just explode in your mouth with goodness. Right from the bright green color to the delicious taste, how could you go wrong with this flavor. With that said, I know I am always looking for new recipes for my Shakeology and I have found some fun holiday flavors.

Here are some ways to enjoy with your 1 scoop/packet of  Greenberry Shakeology :

-cinnamon  apple cider-1 teaspoon cinnamon, 1/2 cup apple cider, 1/2 cup water

– cran apple pie- 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 cup apple juice, 1/2 cup unsweetened cranberry juice.

– mulled strawberry- 1 teaspoon cinnamon, 1/2 cup strawberries, 1/2 cup apple juice, 1/2 cup water.

– pineapple frost-1 teaspoon honey, 1/2 cup pineapple juice, 1/2 cup plain nonfat yogurt, 1/2 cup water.

-orchard pear- 1 teaspoon cinnamon, 1/2 cup all natural pair juice, 1/2 cup water.

– rustic apple- 1 teaspoon cinnamon, 1 teaspoon nutmeg, juice of half small lemon, 1/2 cup apple juice, 1/2 cup water.

– blue Christmas- 1/2 cup combine frozen blueberries and blackberries, 1 teaspoon orange juice, 1 tablespoon nonfat blueberry yogurt, 3/4 cup water.

– gingersnap- 1 tablespoon ground ginger, one orange, 1/2 cup organic frozen mixed berries, 1 cup water.

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Dessert Time With Shakeology

 

If you love your Shakeology like I do then your always looking for a different recipe. I love when I find new ones, especially when it involves DESSERT!  Try some of these recipes to switch up your Shakeology.

– Lemon Bar – Vanilla Shakeology + ¾ cup milk + ¼ cup water + 2 Tbsp. fresh lemon juice + 1 tsp. vanilla extract + lemon zest
-. Yummy Rummy – Vanilla Shakeology + 1 banana + ¾ cup nonfat milk + ½ tsp cinnamon + ½ tsp rum extract
– Snowflake Candy Crush – Vanilla Shakeology + 1 tsp vanilla extract + 1 cup skim milk + Crushed candy canes (for garnish)
– Peanut Butter Split – Vanilla Shakeology + 1 Tbsp. peanut butter + 1/2 banana + 1 fresh pineapple ring + 2 large strawberries + 1 cup water
-Vanilla Ice Cream Recipe – Vanilla Shakeology + 6 ice cubes + 1/2 banana + 1 1/2 cups of almond or coconut milk  + 1 tablespoon of peanut butter or almond butter (I used PB2). Mix in blender, pour into bowl, and freeze for 2 hours.
– Peanut Butter Ice Cream – Vanilla Shakeology + 1.5 cups of Almond Milk or Fat Free Milk + 1/2 Banana + 1 Tbsp. Peanut butter. Blend until smooth and thick.
– Frozen White Chocolate Bark – 5 tbsp. coconut oil, melted + 5 tbsp. Vanilla Shakeology, stirred until blended. Pour into tupperware or tinfoil-lined pan and freeze until hard. Store in refrigerator.
– Pecan Cinnamon Roll – Vanilla Shakeology + 1 tsp. cinnamon + 1/2 tsp. vanilla extract + 8 pecan halves + 1 cup skim milk

– Banana Nutter – Vanilla Shakeology + 1 cup unsweetened almond milk + 1 Tbsp. peanut butter or 2 Tbsp. PB2 + 1/2 banana + 1 tsp. coconut oil
– S’mores – Vanilla Shakeology + ½ cup unsweetened vanilla almond milk + ½ cup brewed coffee, chilled + 1 tsp. pure vanilla extract + 2 tsp. ground whole wheat graham cracker crumbs + 1 tsp. cocoa powder

– Vanilla Mocha Mousse – Vanilla Shakeology + 2 egg whites, whipped + ¼ cup blueberries + 1 Tbsp. instant coffee crystals + ½ cup water
– Vanilla Almond Joy  – Vanilla Shakeology + 1 cup light coconut milk + 1 Tbsp. almond butter  + Water, as needed
– Banana Bread – Vanilla Shakeology + 1 medium banana + 2 Tbsp. dry quick oats+ 1 Tbsp. chopped pecans + 1 tsp. vanilla extract + ½ tsp. cinnamon + ½ cup milk + ½ cup water
– Peanut Butter Cheesecake – Vanilla Shakeology + ¼ cup fat-free ricotta cheese + ¼ cup plain nonfat yogurt + 2 Tbsp. peanut butter + ½ cup skim (nonfat) milk + ¼ cup water
– Bananas Foster – Vanilla Shakeology + 1 medium banana + ½ tsp. cinnamon + ½ tsp. rum extract + 1 cup milk
– Vanilla Almond Fudge – Vanilla Shakeology + 1 Tbsp. almond butter + 1 tsp. vanilla extract + 4 dashes cinnamon + 1 cup milk
– Banana Split – Vanilla Shakeology + ½ medium banana + 2 fresh pineapple rings + 2 large strawberries + 1 tsp. unsweetened cocoa powder + 1 cup water
– Cinnamon Bun – Vanilla Shakeology + ½ cup almond milk + ¾ cup water + ½ tsp. cinnamon + ½ graham cracker
– Pumpkin Pie – Vanilla Shakeology + ¾ cup unsweetened vanilla almond milk + 4 up canned pumpkin puree + 1 Tbsp. cinnamon + 1/4 cup water + 2 tsp. pumpkin pie spice
– Tiramisu – Vanilla Shakeology + 1 cup brewed coffee, cooled + 1 Tbsp. mascarpone (or ricotta cheese) + 1 tsp. unsweetened cocoa + ½ tsp. rum extract
– Chocolate Chip Cookie Dough – Vanilla Shakeology + 1 tsp cocoa powder + 1/2     himalayan pink salt + 1 tsp peanut or almond butter + 1 tsp cocoa nibs
– Vanilla Pound Cake – Vanilla Shakeology + 1 tsp butter extract + almond/coconut milk + 1/4 cup oats

Hope these recipes give you some new ideas to try with your Shakeology. If you need more information on how to order Shakeology, please contact me at http://www.facebook.com/sandivw

Healthy Mason Jar Recipes

 

I can remember when mason jars were used pretty much strictly for canning. Now, most likely thanks to social media they are being used for so many things. They make portable, portion-control meals a cinch—some don’t even need a second of cooking! Who knew salads looked even more appetizing stacked? I also think that they last longer and taste better in the mason jars then in other containers.

 

Breakfast

 Blueberry and Grilled Peach Quinoa Parfait

This recipe calls for grilled peaches, though fresh work just as well in a time-crunch. Layered with nutty quinoa, creamy Greek yogurt, crunchy pecans, and soft blueberries and drizzled with maple syrup, it’s a symphony of textures so delicious we’d make it for dessert too.

Bacon and Eggs in a Jar

Mason jar breakfasts aren’t all layered parfaits, oats, and chia seeds. Hearty combinations like this one work just as well, making eggs portable without putting them on an English muffin or bagel. Instead, toss in a jar with bacon, spinach, and cheese, and nuke in the microwave for a speedy, healthy meal.

Salted Turtle Overnight Oats

Turtle chocolate lovers, this one’s for you. If you’re not familiar with the sweet, it’s a delightful combo of chocolate, caramel, and pecans mixed together. This a.m. meal keeps it healthy with medjool dates as a surprisingly perfect stand-in for caramel, plus cocoa powder, unsweetened almond milk, oats, and of course the pecans. Decadent and delish!

Breakfast Jar Parfait

Gotta love a recipe that doesn’t require cooking. Oats and chia seeds soak up milk, vanilla, and cinnamon overnight to make a thick pudding-like treat. Alternated with Greek yogurt, berries, and chia seeds and topped with granola come morning, this nutritious meal takes just minutes to put together and is perfectly portable.

Oven-Baked Egg and Vegetable Cups

Who says frittatas have to be fancy? This recipe takes a little longer to make, but it’s worth it for the combination of eggs, kale, potatoes, sausage, and cheese in a cute mason jar. Kale is a superfood, too, so this one has some added nutritional bonuses.

Granola Breakfast in a Mason Jar

Can’t go wrong with the classic: fruit, yogurt (try goat yogurt, which has less sugar than yogurt make from cow’s milk), granola (we recommend homemade to control the sugar), and bananas. Mix protein powder into the yogurt for extra flavor or if your trying to increase your protein intake, and switch up the other ingredients based on what’s in season and what you want!

Overnight, No-Cook Refrigerator Oatmeal

With this basic recipe, you can wake up to a delicious breakfast with a good amount of protein in a different flavor every day!

Omelette in a Jar

Despite the slew of oat recipes out there, morning mason jar options for Paleo eaters do exist. This one takes an omelette of sausage, sweet peppers, cheddar cheese, and mushrooms scrambled with plain yogurt and bakes everything in the jars. Make a few and have breakfast set for the week.

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Brussel Sprouts – Baked in the the oven

What is your favorite vegetable?

It’s no secret that I love Brussel sprouts – baked in the oven until almost crispy is my favorite way to make them!

I came across this recipe and hesitated because it called for cooked tomatoes. I can’t eat those. The texture of the skin in what I don’t like. So I made the Brussel sprouts, then added in cold, raw tomatoes. Delicious!

Looking for something different? Give it a try! 

Ingredients

1 pound small fresh Brussels sprouts, trimmed, cut in half lengthwise
1 medium tomato
2 tablespoons Olive Oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions
Preheat oven to 425°F. Toss together Brussels sprouts, oil, garlic powder, salt and pepper in large bowl.

Spread mixture in single layer on large shallow baking pan.

Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway.

Remove from oven. Dice tomato into small cubes and add to mixture.

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