Chai Apple Butter

Apple butter is a unique way to enjoy apple season and you can eat it with pretty much anything. This slow cooker recipe is so versatile and screams fall!

Spread this chai apple butter on toast, spoon it into your morning oatmeal, use it in place of maple syrup on pancakes, stir into barbecue sauce, or take grilled cheese to the next level!

Store apple butter in the fridge, or use a proper canning process to make them safe to store at room temperature. This also makes a great gift for friends and family as we enter the holiday season!

INGREDIENTS

• 5 medium cooking apples, cored, cut into quarters

• 5 medium cooking apples, peeled, cored, cut into quarters

• ¼ cup coconut sugar

• 2- inch slice lemon peel

• 10 bags chai tea

INSTRUCTIONS

1. Place apples, sugar, lemon peel, and tea bags in a 2 to 3-quart slow cooker.

2. Cook on low for 12 hours or until apples are completely broken down.

3. Remove lemon peel and tea bags.

Container Equivalents: 1 Purple

2B Mindset Plate It! Can be used as an FFC as part of breakfast.

Peanut Butter Cookie Shakeology

Our last shake up of the month is a classic Peanut Butter Cookie shake! This Peanut Butter Cookie Shakeology puts all of the flavors of decadent, nutty cookies into your smoothie so you can indulge without guilt.

Try cashew or almond butter for a milder flavor, or sprinkle with cinnamon just before serving. Make it a chocolate peanut butter cookie — yes, we went there — with Chocolate Shakeology. Wow, the options are limitless!

Peanut Butter Cookie Shakeology

INGREDIENTS

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Vanilla Shakeology

• 1 Tbsp. all-natural peanut butter

• 1 pinch sea salt (or Himalayan salt)

• 1 Tbsp. Graham cracker crumbs (reserve a small amount for garnish)

INSTRUCTIONS

1. Place almond milk, ice, Shakeology, peanut butter, salt, and Graham cracker crumbs in blender; cover. Blend until smooth.

2. Garnish with remaining Graham cracker crumbs.

Container Equivalents: 1 Red, 4 tsp.

2B Mindset Plate It! Enjoy as part of breakfast.

Butternut Squash Mac and Cheese

If you love the fall season, fall foods might be a huge reason why! The cozy, comforting, warmth of recipes around this time of year feels like a huge hug, but are not always on track to help us meet our goals 🙅‍♀️ so let’s meet halfway! Every Friday we will share a fall recipe that is on track with our nutrition plans, meal prepping needs, and #foodgoals 🙌

First up, Butternut Squash Mac and Cheese! This healthier take on macaroni and cheese is made even creamier with butternut squash for under 300 calories per serving.

INGREDIENTS

• 1 lb. dry whole-wheat macaroni

• 1 tsp. olive oil

• 1 medium onion, chopped

• 2 medium red bell peppers, chopped

• 3 cups cubed butternut squash

• 1¾ cups low-sodium organic chicken broth

• 1 cup low-fat (1%) milk

• 2 Tbsp. low-fat (1%) plain Greek yogurt

• 1 cup shredded Gruyere (or Swiss) cheese

• 1 cup shredded sharp cheddar cheese

• Sea salt and ground black pepper (to taste; optional)

• Nonstick cooking spray

• Finely chopped fresh parsley (for garnish; optional)

INSTRUCTIONS

1. Preheat oven to 375° F.

2. Cook macaroni according to package directions. Drain and set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.

5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.

6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.

7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.

8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling. Garnish with parsley if desired.

Container Equivalents: ½ Green, 2 Yellow, 1 Blue

2B Mindset Plate It! An FFC as part of lunch.

Brownie Batter Recover

We have been firing up our muscles each Sunday with a little extra love + care!

Foam rolling is being featured in more and more BOD programs as a bonus recovery workout, and we are hoping you are loving it as an added workout to your week!

In addition to foam rolling, we can’t talk enough about our Recover product line and the huge effects this two-punch combo has on our bodies recovery.

Beachbody Recover comes in two flavors and is now available in plant-based options!

Here is my favorite way to use Recover post-workout - my Recover Brownie Batter! If you are following Portion Fix, this counts as 1 red container. If you are following 2B Mindset, track this as a post-workout snack!

Brownie Batter Recover

INGREDIENTS

• 1 scoop of Beachbody Recover in Chocolate (whey or plant-based blend)

• ¼ c. of unsweetened almond milk

• 1 tsp. Organic nut butter

INSTRUCTIONS

1. Place 1 scoop of Recover in a bowl. Add nut butter and mix together to a paste.

2. Slowly add milk a little at a time until your batter reaches desired consistency!

This is delicious topped with berries or granola if you want to build it into more of a meal!

Slow Cooker Chicken Enchiladas

Did you try our breakfast slow cooker recipe last week? We love the ease of using the slow cooker and nothing feels better than coming home to a fridge full of food your family will love!

Today’s recipe is perfect for today because it is Taco Tuesday and we are serving up some Slow Cooker Chicken Enchiladas! This recipe can be served on its own or with tortillas for more of a taco vibe. This slow cooker version of Chicken Enchiladas makes enough servings to feed a family without much work!

INGREDIENTS

• 1 tsp. olive oil

• 1 medium onion, chopped

• 2 cloves garlic, finely chopped

• 2 medium jalapenos, seeded and deveined, finely chopped

• 1 lb. raw ground chicken breast

• 1½ cups dry farro, rinsed

• 1 (15-oz.) can black beans, rinsed, drained

• 1 cup frozen corn

• 1 (15-oz.) can diced fire-roasted tomatoes (or diced tomatoes), no salt added

• 1 cup water

• 1 (10-oz.) can red enchilada sauce

• 2 Tbsp. chili powder

• 1 Tbsp. ground cumin

• 2 tsp. ground coriander

• Sea salt (or Himalayan salt) and ground black pepper, to taste; optional

• 1 cup shredded jack, cheddar, or Mexican blend cheese

• 3 medium green onions, chopped

• ¼ cup finely chopped fresh cilantro

INSTRUCTIONS

1. Heat oil in medium nonstick skillet over medium-high heat.

2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.

3. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

4. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.

5. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.

6. Top with green onions and cilantro; serve.

Container Equivalents: 1 Green, ½ Red, 2 Yellow, ½ Blue

2B Mindset Plate It! Add more veggies and protein to this FFC as part of lunch.

Chocolate Caramel Delight Smoothie

This week’s shake up is a sweet coconut, caramel-ly chocolate dupe of a favorite candy bar! You know the one you bite into and the caramel pulls out of? YUM!

This Chocolate Caramel Delight Smoothie has all the delicious candy flavors we want without all the sugar! Don’t have caramel extract at home? No problem! You can sub 2 tbsp. of cocoa powder and still have a delicious result!

Chocolate Caramel Delight Smoothie

INGREDIENTS

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Chocolate Shakeology

• 1 tsp. pure caramel extract

• 2 Tbsp. shredded unsweetened coconut toasted

INSTRUCTIONS

Place almond milk, ice, Shakeology, extract, and coconut in blender; cover.

Blend until smooth.

Container Equivalents: 1 Red, 1 Orange, 1 tsp.

2B Mindset Plate It! Add an FFC to make a great breakfast.

Turkey Meatballs

Today, let’s FIRE UP Italian night!

This Turkey Meatball recipe may seem overwhelming, but it is easy and we encourage you to try it! There’s nothing better than coming home to the smell of a delicious dinner that’s been slowly cooking all day. You can throw all the ingredients for these Slow Cooker Turkey Meatballs into a slow cooker in the morning, set the timer, and you’ll have a warm, hearty meal ready when you come home.

If you have a large slow cooker, you might want to make a double batch so you have extra to store in the freezer. They defrost easily in your favorite sauce and are a perfect make-ahead meal!

INGREDIENTS

• 1 lb. raw 93% lean ground turkey

• ½ tsp. sea salt or Himalayan salt, divided use

• ½ tsp. ground black pepper

• 1 large egg, lightly beaten

• ½ cup whole-grain panko (Japanese-style breadcrumbs)

• 2 cloves garlic, finely chopped

• 2 Tbsp. fresh parsley, finely chopped

• 2 Tbsp. grated Parmesan cheese

• 2 tsp. olive oil

• 1 medium onion, chopped

• 1 (28-oz.) can crushed whole tomatoes

• 1 tsp. dried oregano leaves

INSTRUCTIONS

1. Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.

2. Roll mixture into eighteen 1½-inch meatballs. Set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.

5. Repeat with the remaining meatballs. Set aside.

6. Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.

7. Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

Container Equivalents: 1 Green, 1 Red, 1 tsp.

2B Mindset Plate It! Add more veggies to this protein as part of lunch or dinner.

Slow Cooker Banana Bread Oatmeal

We are coming in HOT with some slow cooker recipes to fire up your month!

Why mess with the stove + oven when a few hours of prep can get you a quick dinner for your whole family? Why waste money on ordering out when you can offer clean, nutritious meals to your table for way less?

Let’s start with breakfast! This Slow Cooker Banana Bread Oatmeal recipe will fill your whole house with warm, fall feels and can be quickly heated up for a week of meals! If you know your whole family will love this, your slow cooker probably has room to double the recipe!

INGREDIENTS

• 3 cups water

• 4 cups unsweetened almond milk, divided use

• 1 cup dry steel-cut oats

• 3 large ripe bananas mashed

• 6 Tbsp. ground flaxseed

• 1 tsp. ground cinnamon

• ½ tsp. sea salt (or Himalayan salt)

• ½ tsp. ground nutmeg

• ¼ cup pure maple syrup

• 6 Tbsp. chopped raw walnuts

INSTRUCTIONS

1. Place water, 1 cup almond milk, oats, bananas, flaxseed, cinnamon, salt, and nutmeg in a 3-quart slow cooker; cover. Cook on low for 6 to 8 hours, or until oats are soft but chewy.

2. Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.

Container Equivalents: 1 Purple, 1½ Yellow, ½ Blue, ½ Orange, ½ tsp.

2B Mindset Plate It! Add a protein to make a great breakfast option.

Shepherd’s Pie

There is no need to wait until Thanksgiving time to break out this shepherd’s pie recipe! This recipe uses all your favorite fall foods to create a perfectly delicious Mason jar meal. Enjoy your favorite holiday flavors in a fun, creative, and delectable way all year round!

INGREDIENTS

• 1 tsp. olive oil

• 12 oz. raw 93% lean ground turkey

• 1 medium onion, chopped

• 1 medium carrot, chopped

• 4 oz. sliced mushrooms

• 2 cloves garlic, finely chopped

• 1 tsp. fresh thyme, finely chopped

• 1 Tbsp. whole-wheat flour

• ½ cup low-sodium organic vegetable broth (or beef broth)

• ½ tsp. sea salt (or Himalayan salt), divided use

• ½ tsp. ground black pepper, divided use

• ½ cup frozen peas

• Hot water

• 12 oz. Yukon gold potatoes, peeled, cut into cubes

• ½ small head of cauliflower, cut into florets

• ¼ cup reduced-fat (2%) milk, warm

• 1 Tbsp. organic grass-fed butter

INSTRUCTIONS

1. Heat oil in large nonstick skillet over medium heat.

2. Add turkey; cook, stirring frequently, for 4 to 5 minutes. Remove turkey from pan. Set aside.

3. Add onion and carrot to same skillet; cook, over medium-high heat, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

4. Add mushrooms, garlic, and thyme; cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are soft and most of the liquid has evaporated.

5. Add turkey and flour; cook, stirring frequently, for 2 minutes.

6. Add broth, ¼ tsp. salt, and ¼ tsp. pepper; bring to a boil, stirring frequently.

7. Add peas; mix well. Evenly divide turkey mixture between 3 pint-size (16 oz.) Mason jars. Set aside.

8. Preheat oven to 350° F.

9. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place potatoes in steamer basket; cook for 10 minutes.

10. Add cauliflower; cook for 8 to 10 minutes, or until potatoes and cauliflower are tender. Remove from heat.   

11. Mash potatoes, cauliflower, milk, butter, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a medium bowl with a potato masher until smooth. (Add additional milk if mixture is too dry.) 

12. Evenly top meat mixture with potato mixture. Bake for 15 to 20 minutes, or until heated through. Serve immediately or cover and refrigerate for up to 4 days.

Container Equivalents: 2 Green, 1 Red, 1 Yellow, 1 tsp.

2B Mindset Plate It! This recipe makes a great lunch.

Red Velvet Chocolate Shakeology

Time to shake up a cake flavor favorite - Red Velvet! Yum!

Deep chocolatey flavor, with a gorgeous red color, we love a piece of Red Velvet cake! In smaller form, a red velvet cake pop with cream cheese frosting - yes, please! We will always support a good treat (no “NO FOOD” here), but we would love to give you a Red Velvet superfood recipe to fix your cravings when a daily piece of red velvet cake just doesn’t meet your #GOALS.

This decadent Red Velvet Smoothie featuring creamy Chocolate Shakeology gets its classic crimson hue from a surprising ingredient. It’s gorgeous + delicious!

Red Velvet Chocolate Shakeology

INGREDIENTS

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Chocolate Shakeology

• 1 medium cooked beet, peeled, cooled, coarsely chopped

• 1 Tbsp. mascarpone cheese

• ½ tsp. balsamic vinegar

INSTRUCTIONS

Place almond milk, ice, Shakeology, beet, cheese, and vinegar in blender; cover. Blend until smooth.

Container Equivalents: ½ Green, 1 Red, ½ Orange, 1 tsp.

2B Mindset Plate It! This recipe makes a great breakfast option with an added FFC.

Fit Fall Turkey Chili

Chili is a staple as the weather turns cooler, and this turkey chili has the meal-plan check of approval that makes it even more of a must-have! It's hearty, nutritious, and, most importantly, warm! A great meal to make ahead and freeze for a quick, high-protein lunch or dinner, here is our Fit Fall Turkey Chili!

INGREDIENTS

• 1 tsp. olive oil

• 1 large onion, chopped

• 1 medium red bell pepper, chopped

• 1 medium yellow (or orange) bell pepper, chopped

• 1 lb. raw 93% lean ground turkey

• 1 (28-oz.) can chopped tomatoes

• 2 (15-oz. each) cans kidney beans, rinsed, drained

• 1 tsp. chili powder

• ½ tsp. sea salt (or Himalayan salt)

• Crushed red peppers (to taste; optional)

• 12 sprigs parsley, chopped

INSTRUCTIONS

1. Heat oil in a large saucepan over medium-high heat.

2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.

3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned

4. Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.

5. Divide turkey chili into 6 serving bowls and garnish with parsley if desired.

Container Equivalents: ½ Green, ½ Red, 1½ Yellow

2B Mindset Plate It! Add a side salad or veggies for a great lunch option.

Cauliflower Rice and Broccoli Gratin

Nothing fits a fall side dish better than this Cauliflower Rice and Broccoli Gratin! Traditionally, this side features rice and a cheese sauce that would definitely be a treat. But, some easy veggie swaps make this a dish you can weave into your meal plan, always.

INGREDIENTS

• Nonstick cooking spray

• ¾ cup raw cashews

• ¼ cup + 3 Tbsp. nutritional yeast, divided use

• ¾ tsp. sea salt (or Himalayan salt), divided use

• ¼ tsp. garlic powder

• 1 medium cauliflower, cut into bite-sized pieces (or 3 cups cauliflower rice)

• 2 Tbsp. olive oil, divided use

• 4 cloves garlic, finely chopped

• ¼ cup gluten-free arrowroot

• 2 cups unsweetened almond milk

• ½ tsp. ground black pepper, divided use

• 2 cups cooked broccoli, coarsely chopped

• 2 Tbsp. parsley, finely chopped (for garnish; optional)

INSTRUCTIONS

1. Preheat oven to 375º F.

2. Lightly coat a 13 x 9-inch baking dish with spray. Set aside.

3. To make vegan cheese, place cashews, 3 Tbsp. nutritional yeast, ¼ tsp. salt, and garlic powder in food processor; pulse until mixture forms a fine meal. Set aside.

4. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.

5. Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Add arrowroot; cook, whisking frequently, for 1 minute.

6. Slowly add almond milk; cook, whisking frequently, for 2 minutes, or until well blended. Sauce may be a little lumpy.

7. Place almond milk mixture, remaining ¼ cup nutritional yeast, ½ cup vegan cheese, ¼ tsp. salt, and ¼ tsp. pepper in blender, in small batches; cover with lid and a kitchen towel. Blend until smooth.

8. Return almond milk mixture to same skillet; cook, over medium-low heat, stirring frequently, for 2 to 3 minutes, or until sauce thickens. Remove from heat if sauce gets too thick. Set aside.

9. Heat remaining 1 Tbsp. oil in large nonstick skillet over medium-high heat. Add cauliflower and broccoli; cook, stirring frequently, for 2 to 3 minutes.

10. Combine cauliflower mixture, ¼ cup vegan cheese, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a large bowl; mix well.

11. Add almond milk mixture; mix well. Place in prepared baking dish.

12. Bake, covered with foil, for 20 to 25 minutes, or until bubbly.

Container Equivalents: 1 Green, ½ Yellow, 1 Blue, 1 tsp.

2B Mindset Plate It! Makes a great veggie side as part of lunch or dinner.

Savory Spinach Veggie Dip

Not going to lie, I’m ready to enjoy this savory spinach dip on the daily … especially since one serving is a Portion Fix free food! You can eat it with raw veggies like carrots, celery sticks, radishes, and sliced bell peppers.

This recipe makes 8 servings (¼ cup each).

Ingredients
- 10 oz raw baby spinach (approximately 6 cups), steamed until wilted
- 1½ cups reduced-fat plain Greek yogurt
- 3 cloves garlic, finely chopped
- ¼ cup green onions, finely chopped
- 1 tbsp fresh lemon juice
- sea salt + ground black pepper, to taste
- optional: sprinkle with red pepper flakes for an extra kick before serving

Instructions
1. Place spinach in a colander; drain excess water.

2. Finely chop spinach; place in a medium bowl.

3. Add yogurt, garlic, green onions, and lemon juice and mix well. Season with salt + pepper.

4. Refrigerate until ready to serve!

Portion Fix Containers: ¼ serving is a free food!
2B Mindset Plate It: A great veggie snack with bonus protein

Vanilla Ginger Spinach Chiller

Are you ready to get your greens?! This smoothie is simple to make, pretty to look at, and has a zing that will make you feel alive 😉 Whip up this Vanilla Ginger Spinach Chiller when you want something delicious and flavorful.

Ingredients
- 1 cup brewed herbal tea (or green tea), chilled
- 1 cup ice
- 1 scoop Vanilla Shakeology (whey or plant-based)
- 1 cup spinach
- 1 tsp honey
- ½ tsp fresh (or ground) ginger

Instructions
1. Place tea, ice, Shakeology, spinach, honey, and ginger in the blender; cover and blend until smooth. Pour into a glass + enjoy the gingery green vibes!

Portion Fix Containers: 1 Red, 1 Green
2B Mindset Plate It: A protein + veggie as part of any meal.

Back to School Snacks Recipe

Click image to downloads recipes!

It’s that time of year…. don’t let it sneak up on you, be prepared! Here are some of my favorite go-to snacks. ENJOY!! Let me know which are your favorites (because I know you’ll try them) and your kid’s favorites!

Vegan S’mores Shakeology

Is there any treat more nostalgic than the S’more? As soon as I bite into one, I am taken back to my first camping trip or School Scouts or a backyard barbecue!

Today’s shake up is a vegan take on the classic, using our plant-based Chocolate Shakeology blend and subbing vanilla extract for the usual marshmallow ingredient!

Vegan S’mores Shakeology

INGREDIENTS

• 1 cup unsweetened vanilla almond milk

• 1 cup ice

• 1 tsp. pure vanilla extract

• 1 scoop Chocolate Plant-Based Vegan Shakeology

• 2 tsp. ground whole-wheat graham cracker crumbs, divided use

INSTRUCTIONS

1. Place almond milk, ice, extract, Shakeology, and 1 tsp. graham cracker crumbs in blender; cover. Blend until smooth.

2. Pour into a serving glass and garnish with remaining 1 tsp. graham cracker crumbs; serve immediately.

Container Equivalents: 1 Red, 1 tsp.

2B Mindset Plate It! Enjoy as part of breakfast.

Hawaiian Mudslide Superfoods shake

You don’t need a plane ticket (or to even leave your house) to get tropical beach vacay vibes - just break out the blender and make this Hawaiian Mudslide Superfoods shake 😍  Plus, the addition of Power Greens is a healthy boost of spinach, chlorella, kale, cucumber, celery, and matcha tea. Tasty, tropical, and good for you!

Ingredients

- 1 cup unsweetened coconut milk beverage

- 1 cup ice

- 1 scoop Chocolate Shakeology (whey or plant-based)

- 1 scoop Power Greens Boost

- ½ cup unsweetened frozen pineapple

Instructions

1. Combine milk, ice, Shakeology, Power Greens, and pineapple in a blender. Cover and blend until smooth.

2. Pour into a glass, imagine you’re on a beach, and enjoy!

Portion Fix Containers: ½ Green, 1 Purple, 1 Red, 1 tsp.
2B Mindset Plate It: This recipe makes a great breakfast option.

Banana Bread Protein Bites

I love these banana bread protein bites 😍  They are perfect for a grab-and-go snack this summer (and you don’t have to heat up the entire house by turning on your oven to make a real loaf of banana bread!). Just grab these 8 ingredients, give yourself 10 minutes, and you’ll have protein-packed energy bites for your week.

Ingredients

- 1 large ripe banana

- 1 tbsp + 1 tsp unsweetened almond milk

- 2 scoops Vanilla Shakeology (whey or plant-based)

- ½ cup almond flour

- ½ cup coconut flour

- 1 tbsp coconut sugar

- 1 pinch cinnamon

- 2 tbsp mini semi-sweet chocolate chips

Instructions

1. Mash banana in a small bowl; stir in almond milk and set aside.

2. Combine Shakeology, almond flour, coconut flour, and coconut sugar in a medium mixing bowl.

3. Slowly add banana mixture, stirring constantly, until a soft cookie-dough texture is reached.

4. Shape into 12 equal balls, about 1½ inches in diameter. Roll in chocolate chips.

5. Serve immediately or store refrigerated in an airtight container for up to 3 days or frozen for up to 2 weeks. 

Portion Fix Containers: 1 Yellow, ½ tsp
2B Mindset Plate It: Enjoy as an occasional treat. Be sure to track!

Peppermint Patty Shakeology

We are so excited about Saturdays - we are going to shake up some of our favorite candy recipes + flip them into a delicious superfood shake we can all love!

We are going to start with the Peppermint Patty! One candy patty contains 11g total carbs, 1g fat, 0g protein, 11g of sugar and will cost you 60 calories. Not terrible; if you’re a peppermint lover, treat yourself! But, our Peppermint Super Shake is a better choice for your day to day!

Peppermint Patty Shakeology

INGREDIENTS

• 1 cup unsweetened almond milk

• 1 cup ice

• ½ scoop Chocolate Shakeology

• ½ scoop Vanilla Shakeology

• ½ tsp. pure peppermint extract

• 1 tsp. shaved dark chocolate

• Fresh mint leaves (for garnish; optional)

INSTRUCTIONS

1. Place almond milk, ice, Shakeology, and extract in blender; cover. Blend until smooth.

2. Garnish with chocolate and mint leaves (if desired).

Container Equivalents: 1 Red, 1 tsp.

2B Mindset Plate It! An occasional snacktional or enjoy as part of breakfast.

Roasted Broccoli with Peanuts

Roasted veggies are one of the best ways to get in your greens (especially if you don’t love vegetables). This Roasted Broccoli with Peanuts is going to be your new go-to, I promise! It’s great to meal prep, holds up well in the fridge, and might actually even taste better as leftovers 😍

This recipe makes 4 servings (about ¾ cup each).

Ingredients

- 1 bunch of broccoli (about 1.5 pounds)
- 2 tsp olive oil (divided use)
- sea salt + ground black pepper, to taste
- ¼ cup raw peanuts
- 1 tbsp brown rice vinegar
- 2 tbsp nutritional yeast
- 1 medium green onion, thinly sliced

Instructions

1. Preheat the oven to 450° F.

2. Separate the broccoli florets from the stems. Coarsely chop florets and set aside. Peel the stems and slice on a diagonal.

3. Combine the broccoli stems + 1 tsp oil in a medium bowl. Season with salt + pepper if desired; mix well. Place on a baking sheet and bake for 10 minutes.

4. Add chopped broccoli florets, peanuts, and remaining 1 tsp oil to baking sheet and mix well. Bake for 5-10 minutes or until the stems are tender crisp.

5. Place broccoli mixture in a medium bowl. Add vinegar + yeast and mix well. Garnish with green onion and serve!

Portion Fix Containers: 1 Green, ½ Blue, 1 tsp.
2B Mindset Plate It: A veggie and accessory as part of lunch or dinner or as a snacktional.