It’s March 14, 2017 and I am stuck at home because Connecticut is getting blasted by a Blizzard. I do enjoy these moments in life where I am able to sit and sip my coffee while watching the snow pile up on the ground. We haven’t had much of a winter and mother nature just reminded us that it isn’t quite spring yet. To entertain myself I yet again find myself back in the kitchen making a healthy sweet treat for later.
I love the sweetness of fruit especially Strawberries. I once again started scrolling through Beachbody’s blog sight to find a delicious dessert. I stumbled upon Berry Sorbet which would be great during the summer months. There is no guess I was starting to dream of those warmer summer nights as I continued to watch the snow flakes fall. This was an easy recipe that consisted of almond milk, frozen mixed berries and shakeology. Blend it together and freeze it for an amazingly refreshing healthy sorbet!
Time: 2 hrs. 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 2 servings, 2/3 cup each
1 cup frozen mixed berries
1 scoop Strawberry Shakeology
¼ cup unsweetened almond milk
1. Place berries, Shakeology, and almond milk in blender or food processor; cover. Blend until smooth.
2. Place in a shallow bowl; cover. Freeze for 2 hours, mixing with a fork every 30 minutes to break ice crystals.
3. Scoop evenly into two individual bowls; serve immediately.
I am a serious Chocoholic! I love dark and milk chocolate, not so much white. I can’t get enough of it. However, I can’t be scarfing down brownies, boston cream donuts and pies all the time since it will only attribute to my midsection, thighs and butt! As a Beachbody coach I am always looking for healthier alternatives for delicious treats.
I came across Chocolate Shakeology pudding by Beachbody. I was in heaven! The two main ingredients in this recipe were avocado and banana. By adding these together it gave the mixture the consistency of pudding. I even added a teaspoon of peanut butter and topped it with peanut butter and dark chocolate chips to give it a little more pizzazz. Yup I love chocolate! I only had Vanilla Shakeology but that didn’t stop me. I added a 2 tablespoons of cocoa powder to the mixture and it came out great! It was heavenly and I didn’t feel bad for eating it. Enjoy!
Recipe type: Shakeology
* Since I didn’t have Chocolate Shakeology I used vanilla and then added 2 Tablespoons of cocoa powder. I also added 1 tsp of all natural peanut butter to the mixture.
- Place Shakeology, avocado, bananas, and almond milk in blender; cover. Blend until smooth. (If too thick add additional almond milk.)
- Pour into four dessert cups; refrigerate for at least 1 hour, or until set.
I know what you are thinking…. eww! The reason why I picked these cookies was because I was attending a birthday party. This wasn’t your usual birthday party gathering; it was for a wonderful horse named Herb. He was turning 18 years old which in human years is 54. What an old man! I wanted to make something horse related in honor of him. I found this recipe from Beachbody which incorporated two major ingredients for a horse: carrots and oats! I wasn’t sure how they were going to come out however I was quite surprised when I took my first bite. They tasted really good! You really didn’t taste the carrot just the sweetness from the maple syrup.
* I used a food processor to mix everything together. I also used match stick carrots because I really didn’t want to peel them and figured this would save some time.
What You Need:
1 cup oats (instant)
3/4 cup whole wheat or all-purpose gluten-free flour
1 1/2 teaspoons baking powder
1-2 teaspoons ground cinnamon
1/4 teaspoon salt
2 Tablespoons coconut oil or unsalted butter, melted and cooled slightly
1 large egg- room temperature
1 teaspoon vanilla extract
1/2 cup maple syrup
3/4 cup grated carrots
What You Do:
1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the coconut oil, egg, and vanilla.
3. Stir in maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots.
4. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
5. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
6. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.)
7. Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
NOTE: If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
These Cucumber Avocado Roll-ups were a hit at the Ladies Spa Day I attended last weekend. These vegan-friendly apps are filled with avocado, basil, lime with a sprinkle of paprika. Each roll has less than 35 calories, so you can enjoy a few without filling yourself up for the main course.
I used my food processor to mix the avocado, basil, lime and garlic. However, I felt it needed some more ingredients in it. I decided to chop up some tomato, onion and added red pepper flakes to give it some pizzazz.
Trying to peel the cucumber was a slightly difficult! It was a little slippery and I felt I wasted a lot of the cucumber. I couldn’t get a good enough peel in order to roll up the avocado mixture. I really had to dig the cucumber and peel slowly to get a good slice. The recipe called for 2 cucumbers and I ended up with 20 roll ups.
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings, 3 roll-ups each
1 medium avocado, cut into chunks
¼ cup fresh basil leaves
1 clove garlic, coarsely chopped
2 tsp. fresh lime juice
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 large cucumbers
Ground paprika (for garnish; optional)
Optional: 1 slice of tomato chopped, 1 slice of onion chopped, 1/4 tsp red pepper flakes
1. Place avocado, basil, garlic, and lime juice in a food processor/blender (add tomato, onion and red pepper flakes optional). Season with salt and pepper if desired; pulse until smooth and creamy. Set aside.
2. Use a vegetable peeler to peel off long, thin slices of cucumbers.
3. Spread avocado mixture evenly on each cucumber slice.
4. Pick up one end of the cucumber slice and roll cucumber loosely around the filling. End with the seam on bottom and secure with a toothpick.
5. Garnish with paprika if desired.