Chocolate Shakeology Cake Pops - Happy Valentine’s Day!

This chocolate cake pop recipe couldn’t be easier or more delicious, so grab your popsicle sticks and start not baking. Yup, that’s right! Turn your ovens off and turn the delicious up with this super quick, super fun, healthy dessert!

Cake Pop Pro Tips:

🧁 If you don’t have lollipop or cake pop sticks, you can use popsicle sticks, toothpicks, or make cake balls — no sticks required!

🧁 To decorate cake pops, immediately after dipping in chocolate dip them in finely chopped nuts, graham cracker crumbs, finely chopped coconut, or rainbow sprinkles!

🧁 Make an easy, DIY cake pop stand by poking small holes into the lid of a small cardboard box.

Chocolate Shakeology Cake Pops

Servings 6 servings, 1 pop each

Ingredients

• 2 scoops Chocolate Shakeology

• 4 pitted dates

• ¼ cup almond flour

• ¼ cup unsweetened almond milk

• 6 lollipop sticks (or alternative)

• ¼ cup semisweet chocolate chips

• 2 tsp. coconut oil

Instructions

1. Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.

2. Shape mixture into six equal balls; insert a lollipop stick into the center of each, pressing the ball firmly around the stick. Set aside.

3. Add chocolate chips and oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more if needed.

4. Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (see tips above) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes. 

5. Transfer to an airtight container and refrigerate for up to 1 day.

Container Equivalents: 1 Yellow, 2 tsp.
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it!

Love Your Food

As I prepare for our new gut health + low-impact movement programs coming next month, I started reflecting on the foods that my body loves. Yes, the first things that come to mind are cakes and cookies and greasy, fast food cravings that I THINK my body loves. But do those foods make me feel like I love myself? Not. At. All. 

Foods that my body loves are WHOLE. They are clean and fresh and provide fuel and energy to my ever-changing day. I did some research (aka opened up my recipe library 😍) and found recipes to support this new love of food and eating to love my body.

Open up the free guide below and let me know which one you’re excited to try! My mouth is watering!

Click image to get recipes!

Tiramisu Breakfast Bowl

This gorgeously flavored Tiramisu Breakfast Bowl tastes like dessert for breakfast and provides protein and fiber that will satisfy you all day long! Once you spoon out the last bit of this breakfast smoothie bowl, you’ll wish breakfast came twice a day!

Tiramisu Breakfast Bowl
Servings 1 bowl

Ingredients

¾ cup unsweetened chocolate almond milk

1 cup ice

1 scoop Café Latte Shakeology

10 unsalted pistachios, chopped

1 Tbsp. unsweetened shredded coconut

1 Tbsp. chopped dark chocolate

Instructions

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

Pour into a medium bowl. Top with pistachios, coconut, and chocolate; serve immediately.

Container Equivalents: 1 Red, ½ Yellow, 1 Blue, ½ Orange, 1 tsp.
2B Mindset Plate It! This recipe makes a decadent protein as part of breakfast. Be sure to track it!

Mini Strawberry Cheesecakes With Gingersnap Crust

If you’re looking for a delicious, easy treat, then these mini strawberry cheesecakes are going to be your new best friend! Grab your favorite strawberry Shakeology and blend with a surprisingly creamy ricotta cheese + almond milk blend. Serve in wee crunchy gingersnap crusts, add fresh strawberries on top and you’ve got a mouthful of yum in less than 30 minutes.

Mini Strawberry Cheesecakes With Gingersnap Crust
Servings 6 servings

Ingredients

• 1 cup gingersnap cookies (or graham crackers)

• 1 Tbsp. + 1 tsp coconut oil

• 2 scoops Strawberry Shakeology

• 1 cup part-skim ricotta cheese

• 2 Tbsp. unsweetened almond milk

• 2 strawberries, sliced

Instructions

1. Line 6 muffin cups with muffin liners (or use silicone muffin cups); set aside.

2. Add cookies and oil to a food processor; cover. Pulse to blend.

3. Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.

4. Add ricotta cheese, Shakeology, and almond milk to the food processor; cover. Pulse until smooth.

5. Evenly divide ricotta mixture among prepared muffin cups; top each with a strawberry slice. Refrigerate for at least 20 minutes before serving.

6. Refrigerate in an airtight container for up to 1 day, or freeze for up to 4 days. If frozen, set out at room temperature for 15 minutes before serving.
   

Container Equivalents ½ Red, 1 Yellow, 1 tsp.
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it!

Non-dairy Clam Chowder

This savory, flavorful Nondairy Clam Chowder is hearty without being heavy, and so easy to make. Our recipe uses four vegetables—onions, celery, potatoes, and turnips— plus flour, chicken stock, and canned clams in broth. It gets even easier because you’ll do it all in one pot. Grab a big spoon and enjoy!

INGREDIENTS
1 Tbsp. + 1 tsp. olive oil

½ cup chopped onion

½ cup chopped celery

¼ cup all-purpose flour

2 cups low-sodium organic chicken broth

3 cans chopped clams in juice, drained, juice reserved

1 cup potatoes, chopped into ½-inch cubes

1 cup peeled turnips, chopped into ½-inch cubes

½ cup unsweetened almond milk

2 bay leaves

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

INSTRUCTIONS
1. Heat oil in a large pot over medium heat.

2. Add onion and celery; cook, stirring occasionally, for 3 to 5 minutes, or until onion is translucent. Add flour; cook, stirring occasionally, for 2 minutes.

3. Add broth, clam juice, potatoes, turnips, almond milk, bay leaves, salt, and pepper. Bring to a gentle boil; gently boil, stirring occasionally, for 8 to 10 minutes, or until potatoes and turnips are tender.

4. Add clams; cook for an additional 2 minutes.

Serves 4

Container equivalents: ½ Green, ½ Red, 1 Yellow
2B Mindset Plate It!: Serve with a side salad for a great lunch option!

Miso Ramen Noodles

Time to FIX your ramen with Autumn and Bobby’s (her brother) new Miso Ramen Noodles recipe! This delicious dish brings you noodles topped with miso broth, marinated pork tenderloin, mushrooms, and baby bok choy. The perfect dish for a chilly day. Give it a try?

INGREDIENTS

FOR PORK:
1 cup sake (or dry sherry or dry white wine)

½ cup reduced-sodium soy sauce

½ cup water

½ cup light brown sugar

4 green onions, roughly chopped

3 cloves garlic, smashed

1-inch piece ginger, sliced

1 lb. raw pork tenderloin

FOR BROTH:
4 cups organic chicken broth, no salt added

3 packets unflavored gelatin

3 Tbsp. miso paste

1 Tbsp. tahini paste

1 Tbsp. reduced-sodium soy sauce

1 clove garlic, finely chopped

½ cup sliced mushrooms

FOR NOODLES:
5 quarts water

3 Tbsp. baking soda

1 Tbsp. sea salt (or Himalayan salt)

6 oz. dry whole-wheat spaghetti

FOR TOPPINGS:
2 medium heads baby bok choy, sliced in half lengthwise, steamed

4 large soft-boiled (or hard-boiled) eggs

4 green onions, thinly sliced

1 tsp. sesame seeds

INGREDIENTS
1. Preheat the oven to 275° F.

2. To make pork, add sake, soy sauce, water, brown sugar, green onions, garlic, and ginger to an oven-safe pot over medium-high heat; stir to combine. Bring to a boil; remove from heat.

3. Add pork; cover. Bake, turning once halfway through, for 45 minutes. Drain; discard liquid. Set aside.

4. While pork bakes, make broth by adding broth and gelatin to a large saucepan. Bring to a boil. Remove from heat.

5. Add miso, tahini, soy sauce, and garlic to a small mixing bowl. Spoon in 2 Tbsp. warm broth; stir to form a thin paste (add extra broth, if needed). Add miso mixture and mushrooms; whisk to combine. Cover; set aside.

6. When pork finishes cooking, make noodles by adding water, baking soda, and salt to a large pot over medium-high heat; bring to a boil. Add spaghetti; cook according to package directions. Drain; rinse under cold water. Divide evenly among 4 serving bowls.

7. Slice pork thinly; divide pork and mushrooms evenly among bowls. Top each with ½ head bok choy, 1 egg, 1 green onion, and ¼ tsp. sesame seeds. Pour 1 cup hot broth over each bowl. Enjoy!

Serves 4

Container equivalents: ½ Green, ½ Red, 1 Yellow
2B Mindset Plate It!: Serve with a side salad for a great lunch option!

Ricotta Pancakes with Mixed Berry Compote

Start your day on a delicious note with rich, tender, and oh-so-flavorful Ricotta Pancakes with Mixed Berry Compote. Made with the creamy goodness of low-fat buttermilk and part-skim ricotta cheese, these super-moist, golden-brown pancakes topped with naturally sweet mixed berry syrup are so delectably decadent, you’ll be glad they’re meal plan approved! Plus, this quick treat comes together in about 20 minutes!

INGREDIENTS

FOR COMPOTE:
2 cups fresh mixed berries, divided use

¼ cup water

2 Tbsp. pure maple syrup

1 pinch sea salt (or Himalayan salt)

1 tsp. cornstarch + 1 tsp. water (combine to make a slurry)

FOR PANCAKES:
1 cup gluten-free all-purpose flour

1 tsp. baking powder, gluten-free

¼ tsp. sea salt (or Himalayan salt)

1 cup part-skim ricotta cheese

¾ cup low-fat (1%) buttermilk

2 large eggs

2 Tbsp. pure maple syrup

1 tsp. pure vanilla extract

INSTRUCTIONS
1. Combine 1 cup berries, water, maple syrup, and salt in a medium nonstick skillet over medium-high heat. Cook for 10 minutes, or until boiling. Reduce to a gentle boil and cook for 6 to 8 minutes, or until berries have broken down.

2. While berries are cooking, combine flour, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together cheese, buttermilk, eggs, maple syrup, and extract. Pour dry mixture into wet; mix until a smooth batter forms. Set aside.

3. When the berries have finished cooking, stir in remaining 1 cup berries and cornstarch slurry. Simmer for 30 seconds, or until thickened; set aside.

4. Heat a large nonstick skillet over medium-high heat; lightly coat with spray.

5. Add ¾ cup batter to pan, cook for 3 minutes, or until golden brown on bottom; flip and cook for 3 minutes more, or until golden brown on both sides. Transfer pancake to plate. Repeat with remaining batter to make 4 pancakes.

6. Serve each pancake topped with ¼ cup berry compote, or store refrigerated in separate airtight containers for up to 5 days.

Serves 4

Container equivalents: 1 Purple, ½ Red, 2 Yellow
2B Mindset Plate It!: Add protein for a great breakfast option!

Easy Bread Pudding

Here’s a yummy comfort food recipe that’s perfect for a Sunday brunch or anytime you want a tasty treat—Easy Bread Pudding. Made with simple, healthier ingredients, this Fix-ed version of the classic dessert has all the sweet-and-savory goodness you love without all the extra calories.

INGREDIENTS
6 slices day-old bread (egg-based breads like challah work well here)

2 Tbsp. unsalted butter, melted

4 large eggs, beaten

2 cups unsweetened coconut milk

½ cup light brown sugar

1 tsp. Ground cinnamon

1 tsp. Pure vanilla extract

¼ tsp. Sea salt (or Himalayan salt)

INSTRUCTIONS
1. Preheat the oven to 350° F.

2. Lightly coat an 8 x 8-inch baking dish with spray.

3. Tear bread into bite-sized pieces; spread evenly on the bottom of the prepared dish. Pour butter over bread.

4. Add eggs, coconut milk, brown sugar, cinnamon, extract, and salt to a medium mixing bowl; whisk to combine.

Pour mixture over bread.

5. Bake for 55 to 60 minutes, or until edges of bread are browned and pudding is springy. Serve warm.

Serves 9

Container equivalents: 1 Yellow, 1 tsp.
2B Mindset Plate It!: Add protein for a great breakfast option!

Dark Chocolate Superfood Bites

If you’re doing last-minute things today, like us, we want to give you a recipe that comes together easily, will “Wow!” a crowd, and is meal plan approved!

These Dark Chocolate Superfood Bites are bright and cheery! First, pick out toppings that you like. Look for nuts, seeds, and dried fruit that doesn’t have added sugar (we love the red and greens of cranberries and pistachios!) Hit up the bulk section to find ingredients. Since you don’t need much of each ingredient, you’ll save money and you might also be able to choose from a wider variety of toppings.

For this particular recipe, we used goldenberries, goji berries, almonds, pepitas (pumpkin seeds), almonds, Himalayan sea salt, and cranberries, but you can swap in and out what you like!

Servings 24 servings

INGREDIENTS
8 oz. dark chocolate, chopped into small pieces

12 Tbsp. raw pistachio pieces

12 Tbsp. pumpkin seeds (pepitas)

12 Tbsp. unsweetened dried cranberries

1 tsp. coarse sea salt (or Himalayan salt) (optional)

INSTRUCTIONS
Line a large baking sheet with parchment paper. Set aside.

Place chocolate in a microwave-safe glass measuring cup. Microwave for 60 seconds on 50%; stir. Microwave for another 30 seconds on 50%; stir until chocolate is completely melted. If needed, microwave for an additional 30 seconds on 50%. Do not overcook. Chocolate will melt as you stir it.

Use a spoon to make twenty-four small rounds of chocolate onto the parchment paper.

Working while chocolate is still warm, sprinkle chocolate rounds evenly with nuts, pumpkin seeds, cranberries, and salt (if desired).

Let the chocolate set at room temperature, or put the bites in the refrigerator to speed things up.

Container Equivalents: ½ Yellow, ½ Blue, ½ Orange
2B Mindset Plate It! Enjoy these as an occasional treat. Be sure to track it.

Coconut Macaroons

No matter how hard you try to stay on a healthy path, it can be nearly impossible to avoid sweet temptations. Luckily, we’ve learned you don’t have to and making your treats is a great way to stay in control of the sugar you take in through the holidays!

Made with whey protein and shredded coconut, these Coconut Macaroons are naturally low in sugar and satisfy your sweet tooth without sacrificing your waistline.

Servings 5 servings

INGREDIENTS
2 large egg whites

2 Tbsp. whey protein (We suggest Vanilla or Chocolate Shakeology!)

⅔ cup unsweetened shredded coconut

2 Tbsp. dark chocolate morsels

INSTRUCTIONS
Preheat the oven to 325° F.

Place egg whites in a clean medium mixing bowl; beat until stiff peaks are formed.

Gently fold in whey protein and shredded coconut. Drop by rounded Tbsp. onto a prepared baking sheet.

Bake for 13 to 15 minutes or until browned; cool.

Melt chocolate in a small microwavable bowl for 30 seconds at 50% heat. Stir and repeat until nibs melt.

Drizzle melted chocolate over cooled macaroons.

Container Equivalents: ½ Yellow, 1 Orange
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it.

Cinnamon Roll Super Shake

We hope you get to experience waking up to fresh cinnamon rolls baking in your home this holiday season, but if that day is not today, this will be the next best thing! Treat yourself to the sinfully sweet flavor of cinnamon rolls without giving up on your weight-loss goals. Try this palate-pleasing superfood recipe as part of your breakfast. It tastes every bit as good as it is good for you!

Ingredients

1 cup water

1 1⁄2 cups ice

1 scoop Chocolate (or Chocolate Vegan) Shakeology

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1 scoop Shakeology Boost: Digestive Health (optional)

Instructions

1. Place water, ice, Shakeology, extract, cinnamon, and Digestive Health Boost (if desired) in blender; cover. Blend until smooth.

Servings: 1

Portion Fix Containers: 1 Red
2B Mindset: A great breakfast option!

Holiday Eggnog!

Here’s a recipe that screams holidays: Holiday Eggnog! You don’t have to wait for Christmas to drink eggnog and this recipe won’t bust all your hard work in the gym!! Keep reading…

This lighter version of eggnog is all-natural, all vegan, and all yum! The fresh flavor of homemade almond milk is wonderfully light and creamy, and it's really not that much work. You’ll be using this recipe for years to come, but be sure to make a copy! Your guests will want it, too.

INGREDIENTS

4 cups raw almonds

Filtered water for soaking almonds

6 cups filtered water

⅓ cup pure maple syrup

¼ cup raw almond butter

1½ tsp. pure vanilla extract

2 tsp. rum extract (or to taste, optional)

1 tsp. ground cinnamon

½ tsp. ground nutmeg

1 dash ground cloves

INSTRUCTIONS

Soak almonds overnight in water (8 hours or more)

Rinse and drain soaked almonds.

Place soaked almonds and 6 cups of filtered water in a blender or food processor (may need to be done in 2 batches). Blend on highest speed for 1 to 2 minutes.

Strain milk through a fine mesh strainer or cheesecloth; discard solids.

Place almond milk back into the blender; add almond butter, extracts, cinnamon, nutmeg, and cloves. Blend for 30 seconds; pour into large pitcher with cover.

Cover and refrigerate until cold.

Recipe Notes:

1. Almond solids can be dried out in the oven at a low temperature (225° F) and used as almond flour in baking recipes.

2. Eggnog can be stored in the refrigerator for 3 to 4 days.

Yields 6 servings: Portion Fix Containers: 1 Yellow, 2 tsp.

2B Mindset: Enjoy occasionally as a treat; be sure to track it!

The Triple Boost Shake

Get your cameras ready, friends, this is a recipe you want to save! When you’ve had one too many cookies, cocktails, or chips this holiday season, have the ingredients for this shake on hand and get ready to feel a boost like you wouldn’t believe!

The Triple Boost Shake is a super-efficient way to start the day! Water first, veggies most, protein, and FFCs, plus three Shakeology Boosts, make a fast and delicious addition to breakfast that will keep you full and satisfied well into your busy day. This shake is also a great way to incorporate our Shakeology Boost line into your routine.

Ingredients

1 cup water

1 cup ice

1 scoop superfood protein powder (We use any Shakeology flavor!)

1⁄2 large banana, cut into chunks

1 cup of fresh or frozen spinach

1⁄2 cup chopped carrots (or grated, shredded, or steamed)

1 tsp. fresh ginger

1⁄2 scoop Shakeology Boost: Power Greens

1 scoop Shakeology Boost: Digestive Health

1 scoop Shakeology Boost: Focused Energy

Instructions

1. Place water, ice, Shakeology, banana, lettuce, carrots, ginger, Power Greens Boost (if desired), Digestive Health Boost (if desired), and Focused Energy Boost (if desired) in blender; cover. Blend until smooth.

2. Eat slowly with a small spoon.

Servings: 1

Portion Fix Containers: 1 Red, 1 Green

2B Mindset: A great breakfast option!

Ham and Cheese Waffles

Not sure what to do with your holiday ham leftovers? This recipe is perfect for your morning-after brunch and comes together quickly with ingredients you probably have in your pantry!

A sweet classic gets a savory twist with Ham and Cheese Waffles. Perfect for a cozy weekend breakfast, yet easy enough to make for days when you’re on the go, each bite is a melt-in-your-mouth treat. Add ham (you can do store-bought, deli ham, too!) and shredded cheese to your batter, fire up the waffle maker, and in a few quick minutes, you’ll be ready to dig into the toasty golden brown goodness that’s as satisfying and healthy as it is tasty and delicious.

Servings 8 servings (½ waffle each)

INGREDIENTS
2 cups unsweetened organic soy milk

1 large egg

1 Tbsp. ghee, melted

2 cups whole wheat flour

1 Tbsp. light brown sugar

1½ tsp. Baking powder

½ tsp. Sea salt (or Himalayan salt)

12 slices ham, chopped

1 cup shredded cheddar cheese

¼ cup pure maple syrup

INSTRUCTIONS
1. Add soy milk, egg, and ghee to a medium mixing bowl; whisk to combine. In a separate mixing bowl, add flour, brown sugar, baking powder, and salt; stir to combine. Add dry mixture to wet mixture; stir to incorporate. Gently fold in ham and cheese.

2. Preheat waffle iron on high; lightly coat with spray.

3. Add 1 cup batter to waffle iron; cook for 6 to 7 minutes, or until steam begins to subside

and the waffle is golden-brown on both sides. Remove waffle to a plate; repeat with remaining batter.

4. Cut each waffle in half; serve each half drizzled with 1½ tsp. maple syrup.

Container Equivalents: ½ Red, 1 ½ Yellow, ½ Blue, ½ Tsp
2B Mindset Plate It! Add protein for a great breakfast idea!

Sweet Cranberry Granola Bars

As you prepare for company this holiday season, you’ll want these granola bars on hand!

These chewy, kid-friendly bars are the ideal grab-and-go treat to have on hand a sudden snack attack hits. Store-bought breakfast favorites can be loaded with refined sugars, preservatives, and other less-than-healthy ingredients. These little beauties are tart and savory, thanks to the addition of cranberries, walnuts, and cinnamon. They would be great on a platter in your kitchen or individually wrapped in your car for your next road trip!

INGREDIENTS
1 cup low-fat granola

1 cup dry old-fashioned rolled oats

½ cup whole-wheat flour

1 tsp. ground cinnamon

1 large egg, beaten

1 cup unsweetened applesauce

¼ cup raw honey

½ cup dried cranberries

½ cup walnuts, chopped

INSTRUCTIONS
Preheat the oven to 350° F.

Combine granola, oats, flour, and cinnamon in a large bowl; mix well. Set aside.

Combine egg, applesauce, and honey in a medium bowl; mix well.

Add oat mixture to egg mixture; mix until just blended.

Fold in cranberries and walnuts.

Spread mixture into an 8 x 8-inch baking pan. Bake for 20 to 22 minutes, or until firm.

Cut into 18 bars.

Container Equivalents: 1 Yellow
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it.

Vegan Stuffing - gobble gobble

As you prepare for Thanksgiving, you will want this at your table so add the ingredients to your shopping list! Yes, it is nutritious, filling and, IT IS YUMMY so don’t doubt, go make!

And Happy Thanksgiving!

INGREDIENTS

4 cups gluten-free bread of choice (Fixate Gluten-Free Recipe is a great recipe to try!)

2 Tbsp. olive oil, divided use

2 cups sliced mushrooms (approx. 16 medium)

1 cup finely chopped onion (approx. 1¹⁄³ medium)

1 cup chopped celery (approx. 2 medium stalks)

2 Tbsp. finely chopped fresh sage (or 1 Tbsp. dried sage)

1 Tbsp. fresh thyme leaves (or 1½ tsp. dried thyme)

1 cup chopped unsalted nuts (like almonds or walnuts)

¼ cup chopped pitted dates

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

1 cup low-sodium vegetable broth

Fresh chopped parsley

INSTRUCTIONS

1. Preheat the oven to 400° F.

2. Cut bread into 1-inch cubes. Place on a baking sheet lined with parchment paper; bake for 10 minutes, stirring occasionally, or until evenly toasted. Set aside.

3. Heat 1 Tbsp. oil in a large skillet over high heat until the first wisp of smoke appears. Add mushrooms; cook for 3 minutes, stirring every minute, or until lightly browned. Transfer mushrooms to a mixing bowl.

4. Reduce heat to medium; add remaining 1 Tbsp. oil. Add onion and celery; cook for 3 minutes, or until tender. Add sage and thyme and cook for another 30 seconds, or until herbs are fragrant; transfer to a bowl with mushrooms.

5. Add toasted bread, nuts, dates, salt, and pepper to bowl; toss to combine.

6. Add broth to bowl a little at a time, stirring until bread is evenly moistened but not soggy (it shouldn’t drip when lifted).

7. Lightly coat a 12 x 9-inch baking dish with spray; spread stuffing in an even layer. Cover with foil; bake for 20 minutes.

8. Uncover stuffing; bake for 10 more minutes, or until golden brown on top.

9. Garnish with parsley (if desired) and serve immediately, or store refrigerated in an airtight container for up to 3 days.

Serves 8
Container Equivalents (per serving): ½ Green, 1 Yellow, 1 Blue
2B Mindset Plate It: Add protein for a lunch option or track it as the occasional treat!

Pumpkin Spice Smoothie Bow

Treat yourself to a Pumpkin Spice Smoothie Bowl and enjoy a morning pick-me-up packed with 25 grams of protein and plenty of whole + healthy carbs to keep you full and energized. This wholesome breakfast bowl nourishes your body with creamy Plant-Based Vegan Shakeology and a nutritious mix of toppings like banana, pomegranate seeds, and pumpkin seeds—plus a serving of veggies mixed in for extra credit! Top with a sweet yogurt swirl for a tasty finishing touch.

Ingredients
1 cup unsweetened coconut milk beverage

1 cup frozen cauliflower rice

1 cup ice

1 tsp. pumpkin pie spice

1 scoop Plant-Based Vegan Shakeology (We love Vanilla for this recipe!)

½ large banana, sliced

2 Tbsp. pomegranate seeds (or ¼ small pomegranate, seeds removed and reserved)

2 tsp. unsalted pumpkin seeds

Instructions
1. Add coconut milk, cauliflower rice, ice, pumpkin spice and Shakeology to a blender; cover. Blend until smooth.

2. Pour smoothie into a serving bowl. Garnish with banana, pomegranate seeds, pumpkin seeds, and enjoy!

Servings: 1

Portion Fix Containers: 1 Red, 1 Green
2B Mindset: A great breakfast option!

Chicken and Dumplings

Is there anything more comforting than Chicken and Dumplings? Outside of the Cinnamon Rolls from last week, nothing feels like more of a warm hug than knowing a pot of Chicken and Dumplings is waiting for you in the kitchen.

Brimming with protein-packed chicken, sautéed vegetables, and light, fluffy dumplings, this thick, creamy, and nutritious soup is the perfect lunch or dinner your whole family will love any day of the week. Whip it up in about 30 minutes.

INGREDIENTS

FOR SOUP:

1 Tbsp. ghee (organic, grass-fed, if possible)

1 cup chopped onion (approx. 1½ medium)

½ cup chopped celery (approx. 1½ medium stalks)

½ cup chopped carrots (approx. 1 medium)

3 cloves garlic, finely chopped

2 cups low-sodium organic chicken broth

2 cups low-fat (1%) milk

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

3 Tbsp. cornstarch + 3 Tbsp. water (combine to make a slurry)

3 cups cooked shredded chicken breast

1 Tbsp. apple cider vinegar

1 Tbsp. chopped fresh parsley

FOR DUMPLINGS:

1 cup gluten-free all-purpose flour

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. baking powder, gluten-free

1 large egg, lightly beaten

3 Tbsp. water

INSTRUCTIONS

1. Add ghee to a large soup pot and heat over medium-high heat until fragrant. Add onion, celery, carrots, and garlic; cook for 5 minutes, until vegetables begin to soften.

2. Add broth, milk, salt, and pepper. Bring to a boil; reduce to a simmer and continue cooking while dumplings are made.

3. To make dumplings, stir together flour, salt, and baking powder in a medium mixing bowl. Add egg and water; stir until a loose dough forms.

4. Dollop tablespoon-sized lumps of dough directly into simmering soup. Cover and cook, 10 to 12 minutes, until a toothpick inserted into the center of a dumpling comes out clean.

5. Stir in cornstarch slurry and simmer, 1 minute, until soup thickens.

6. Stir in chicken, vinegar, and parsley.

7. Divide evenly among four bowls and serve immediately, or store refrigerated in an airtight container for up to 4 days.

Serves 4
Container Equivalents (per serving): ½ Green, 2 Yellow, 1 Red, 1 Tbsp
2B Mindset Plate It: Add a side salad for a great lunch option!

Cauliflower Grilled Cheese with Creamy Tomato Soup

Did anyone try the Breakfast Shepherd’s Pie from last week? Well, this time around we are going to show gratitude for LUNCH. Nutritionist Ilana Muhlstein shares that lunch is her favorite meal. It has to fuel you for the largest chunk of your day and has so much room for creativity and yumminess!

So for lunch this month, let’s try Cauliflower Grilled Cheese with Creamy Tomato Soup, Yes, please!

INGREDIENTS

FOR CAULIFLOWER GRILLED CHEESE:
Parchment paper
Nonstick cooking spray
1 large egg
2 bags (10-oz. each) frozen cauliflower rice
Cheesecloth (or paper towels)
¼ tsp. + 1 dash sea salt (or Himalayan salt), divided use
½ tsp. garlic powder (optional)
½ tsp. onion powder (optional)
½ cup reduced-fat shredded cheddar cheese

FOR TOMATO SOUP:
½ tsp. coconut oil
½ medium onion, finely chopped
1 (14.5-oz.) can no-salt-added tomato puree
¼ tsp. ground paprika
¼ tsp. dried oregano
1 dash ground black pepper
¾ cup reduced-fat (0 or 2%) plain Greek yogurt

INSTRUCTIONS
1. Preheat the oven to 400° F (205 °C).
2. Line a large baking sheet with parchment paper; lightly coat with spray.
3. To make cauliflower grilled cheese, add egg to a large mixing bowl; lightly beat.
4. Place cauliflower rice in a microwave-safe dish; microwave on high for 6 to 7 minutes. Let cool; place cauliflower in cheesecloth; twist and squeeze cloth until almost all liquid has been expressed. Add cauliflower and ¼ tsp. salt to egg; add garlic powder and onion powder (if desired). Stir to combine. Divide the cauliflower mixture evenly into 4 portions; using clean hands, form 4 “bread slices” on the prepared sheet, pressing the cauliflower mixture together.
5. Bake for 20 minutes, or until the top is dry and edges begin to brown.
6. While cauliflower bread bakes, make tomato soup by heating oil in a medium soup pot over medium-high heat.
7. Add onion; cook, stirring occasionally, for 7 to 8 minutes, or until translucent. Add tomato puree, paprika, oregano, remaining 1 dash salt, and pepper; stir to combine. Bring to a gentle boil; remove from heat. Add yogurt; whisk to combine.
8. When cauliflower bread finishes baking, heat a large nonstick skillet over medium-high heat; lightly coat with spray.
9. Place 2 cauliflower bread slices in a skillet; top each with ¼ cup cheese and remaining cauliflower bread slices. Cook for 2 minutes; flip sandwiches. Cook for an additional 2 minutes, or until the cheese is melted. Serve each sandwich with 1 cup of tomato soup.

Serves 2
Container Equivalents (per serving): 1 1/2 Green, 1 Red, 1 Blue
2B Mindset Plate It: A great lunch or dinner option!

Cinnamon Roll Muffins

It’s a cold, cozy morning in late fall and your house is filled with a warm aroma of spices. Cinnamon, coconut sugar, sweet, fresh dough… fresh cinnamon roll muffins are ready in the oven!

These are gluten-free and made from clean ingredients that will fill you up without leaving you full of guilt. Here are our Cinnamon Roll Muffins! Do you feel like you can already smell it too? I need to quit drooling and get to cooking!

INGREDIENTS

FOR MUFFINS:
½ cup coconut sugar
½ cup unsweetened coconut milk beverage
⅓ cup pure maple syrup
¼ cup ghee (organic grass-fed, if possible), melted
1 large egg
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1½ cups gluten-free all-purpose flour
½ cup almond flour
1½ tsp. baking powder, gluten-free
½ tsp. sea salt (or Himalayan salt)

FOR ICING:
3 Tbsp. + 1 tsp. reduced-fat sour cream
3 Tbsp. + 1 tsp. powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350° F.
2. Line a twelve-cup muffin pan with muffin liners and lightly coat with spray. Set aside.
3. To make muffins, place sugar, coconut milk, maple syrup, ghee, egg, cinnamon, and extract in a blender; cover. Blend until smooth. Set aside.
4. Combine flour, almond flour, baking powder, and salt in a medium bowl; mix well.
5. Add flour mixture to the blender; cover. Blend until a smooth batter forms, scraping sides of the blender with a rubber spatula as needed.
6. Evenly divide batter among prepared muffin cups.
7. Bake for 18 to 20 minutes, rotating the pan after 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool completely before topping with icing.
8. While muffins are baking, make the icing. Combine sour cream and powdered sugar in a small bowl; whisk to blend. Refrigerate until muffins are cool. Top each with 1 tsp. icing.

Serves 10 (1 muffin / serving) Container Equivalents: 1 ½ Yellow, 1 Blue, 1 Tbsp
2B Mindset Plate It: Track it as the occasional treat!