The Ultimate Healthy Snack

OMG!  I have found the ultimate snack and make it almost daily!!

When I was following the 21 Day Fix Extreme Countdown to Competition nutrition plan, I was 
not allowed any cheats or treats!  Do you know how hard that is? 

I am the type of person that craves chocolate or something sweet after dinner - always have!  
So I needed something! And that something was Shakeology Chocolate and it's super simple 
to make! 

The recipe is 1 scoop of Chocolate Shakeology and 1 spoon of melted organic coconut oil. 
Stir it together and put it in drip it into about 4 cupcake wrappers.  Put them in freezer for 
about an hour and BAM - deliciousness!

For those of you who are 21 Day Fixers, I counted it as 1 tsp and 1 red.  For an added bonus 
you can drop in a bit of natural peanut butter or shaved almonds as well! 

Shakeology Cookies

Here is another snack that I often make. And it goes right along with my containers - it counts as a yellow! Yummy!

1 scoop Chocolate Shakeology
1 scoop Vanilla Shakeology
1 cup all natural peanut butter or almond butter
1 cup gluten free oats
1/2 cup organic raw honey

Mix all ingredients into a bowl. When everything is evenly distributed, use a TBSP to scoop out cookie.  Roll into a ball and smoosh into a cookie shape. Put cookie on wax paper and freeze for 1 hour. 

After cookies are frozen, I transfer them into baggies of 2-3 depending on how big I made them so I can grab one and go. 

If ingredients are too sticky to roll into a ball, put mixture in refrigerator for 1 hour prior to smooshing into cookies.

My Favorite Shakeology Recipe

Ground Turkey, Black Bean, Sweet Potato, Quinoa, Chili

This is one of my go to meals - I make a huge batch of it in my pressure cooker - it literally takes me longer to put together than it does to cook it - and then freeze it by portions to quickly grab and go for lunches or dinners!

Ground Turkey, Black Bean, Sweet Potato & Quinoa Chili

 2 1/2 cups vegetable broth
1/2 cup uncooked quinoa
15 oz can black beans, drained
14 oz can diced tomatoes
1/2 cup chopped red, yellow, and/or orange bell pepper
1 cup shredded carrots
1/2 cup chopped onion (optional)
2 tsp minced garlic
1/2 small chili pepper
 2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
1/2 cup frozen corn 
1 cup diced sweet potatoes        

1.     Cook ground turkey in pan and season with cayenne pepper, ground cumin.
2.     Add the ground turkey, vegetable broth, sweet potato, uncooked quinoa, black beans and tomatoes to the pressure cooker or slow cooker. Stir to combine.
3.     Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
4.     Set the pressure cooker to stew, slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours.
5.     Serve immediately or portion into containers/baggies to freeze. When ready to eat, top with 1/4 – 1/2 an avocado.
6.     Enjoy!

Hidden Veggie Meatloaf

OMG! My family LOVED this meatloaf and they had NO idea there were any veggies in this! :)
I've adapted this recipe from

1.5lbs organic grass fed ground beef or ground bison
5 baby carrots, diced
1 handful baby spinach
3 large cloves garlic, crushed and chopped
1/2 onion, diced
1 14.5oz can tomatoes
1 large pinch parsley
1 large pinch sage
1 large pinch thyme
salt & pepper
1. In a small pot, cook the tomatoes, spinach, carrots, onion, garlic and spices for about 20 minutes until they are cooked through. 
2. Remove from the heat and let it cool for a few minutes. 
3. Once cooled, blend all the vegetables into a sauce.
4. Add the sauce to the meat and use your hand to mix it all together. It is going to be really wet, so really mix it together well.
5. You can either separate into mini meatloaves or make one big one. OPTIONAL - add a slice of bacon to the top of the meatloaf(s).
6. Cook at 400 for about 45 minutes or until cooked thoroughly. The meat will release a lot of liquid, so you will need to drain that before serving.
7. Serve & enjoy!
PS - I like to pair this with roasted brussel sprouts! :)

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