Unicorn Bark

If you’re someone who believes that the magic of unicorns exists, then you’re my people 🦄 This recipe recreates the magic of a unicorn without any mystery - you probably have most of the ingredients in your kitchen already!

Unicorn Bark looks decadent and delicious, but is made from protein powder, yogurt, and fresh fruit! A win, win for you and the whole family 🙌

Ingredients

Parchment paper

2¼ cups reduced-fat (2%) plain yogurt, divided use

6 scoops vanilla Life Shake, divided use

4½ tsp. honey, divided use

½ cup medium strawberries, chopped

½ cup fresh blueberries

½ cup chopped mango or pineapple

¼ cup + 2 Tbsp. unsweetened shredded coconut

Instructions

Line 13 x 9-inch pan with parchment paper. Set aside.

Place ¾ cup yogurt, 2 scoops Life Shake, 1½ tsp. honey, and strawberries in a blender; cover; blend until smooth. Place in a medium bowl. Set aside

Place ¾ cup yogurt, 2 scoops Life Shake, 1½ tsp. honey, and blueberries in a blender; cover; blend until smooth. Place in a medium bowl. Set aside

Place remaining ¾ cup yogurt, remaining 2 scoops Life Shake, remaining 1½ tsp. honey, and mango in a blender; cover; blend until smooth. Place in a medium bowl. Set aside.

Place large dollops of strawberry mixture randomly around the prepared baking sheet. Repeat with blueberry and mango mixtures, making sure dollops are touching. Gently swirl through yogurt mixtures with a knife in a circular motion to create marbling. Sprinkle top with coconut. 

Cover with plastic wrap. Freeze for two hours, or until firm, then cut (or break) into bite-sized pieces. Serve immediately, or freeze in an airtight container for up to five days until ready to eat.

Servings: 6

No-Bake S’mores Bars!

For me, the only thing sweeter than summertime is summertime + a sweet treat in hand! I pulled out a few of my favorite sweet recipes to try this month, and I think I did a pretty fabulous job, if I do say so myself! 🤤

First up,

No-Bake S’mores Bars!

Ingredients

2 whole-wheat graham crackers (1 cracker sheet each), broken into large pieces

1 large ripe banana, mashed

½ cup all-natural almond butter

2 Tbsp. unsweetened cocoa powder

8 scoops Life Shake chocolate (divided use)

¾ cup part-skim ricotta cheese

2 scoops vanilla Life Shake

2 - 3 drops marshmallow flavor (optional, available at specialty baking stores)

3 Tbsp. extra-virgin organic coconut oil melted

Instructions

Place graham crackers in a food processor (or blender); process continuously until crackers are crushed into fine crumbs. Set aside.

Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Evenly sprinkle ⅓ of graham cracker crumbs in the bottom of the pan. Set aside.

Combine banana, almond butter, cocoa powder, 4 scoops chocolate Life Shake, and ⅓ of graham cracker crumbs in a medium bowl; mix well with clean hands or a rubber spatula.

Press chocolate mixture into the prepared pan. Cover with plastic wrap and press down to flatten into a pan. Refrigerate for 1 hour to set.

Place cheese, 2 scoops vanilla Life Shake, and marshmallow flavor in a food processor (or blender); process until smooth and well blended.

Evenly spread cheese mixture over chocolate mixture. Set aside.

Combine remaining 4 scoops chocolate Life Shake and oil in a small bowl; mix until smooth.

Evenly spread mixture over cheese mixture. Sprinkle top with remaining ⅓ of graham cracker crumbs. Lightly press graham cracker crumbs into the top. Refrigerate for 1 hour, or until set. Then, cut into twelve bars and serve! Enjoy immediately, or store in an airtight container in the refrigerator for up to three days.

Servings: 12

Chocolate Cherry Froyo Cup

We are mixing things up each week to get some new ideas on preparing our favorite supplements! I love that our supplements can be added to water and are great on the go, but also LOVE the creativity these recipes bring. Here’s a fun way to use your chocolate superfoods as things heat up outside!

Chocolate Cherry Froyo Cup

Servings: 12

INGREDIENTS

¾ cup raw cashews

¾ cup pitted dates

¼ tsp. sea salt (or Himalayan salt)

2 cups reduced fat (2%) plain Greek yogurt

¼ cup raw honey

1 tsp. pure vanilla extract

1 scoop Chocolate Shakeology

1 cup fresh (or unsweetened frozen) cherries, pitted

INSTRUCTIONS

1. Prepare twelve muffin cups by lining with muffin papers. Lightly coat with spray, if desired. Set aside.

2. Place cashews, dates, and salt in a food processor; pulse until a fine crumb forms.

3. Divide cashew mixture evenly (approx. 1 Tbsp. + 1 1⁄2 tsp.) into the bottom of each muffin cup. Pack firmly. Set aside.

4. Clean food processor.

5. Combine yogurt, honey, extract, and Shakeology in food processor; process until well mixed.

6. Add cherries; pulse until cherries are coarsely chopped.

7. Fill each muffin cup to ¼-inch below the rim with cherry mixture (approx. 2 to 3 Tbsp.). Freeze for 4 to 6 hours, or until solid. Enjoy!

Chocolate Peanut Butter Cookie

Treat your sweet tooth to pure deliciousness for breakfast with this good-for-you High-Protein Chocolate Peanut Butter Cookie. Made with fiber-filled ingredients like rolled oats and chickpeas, each soft, chewy slice of peanut butter cookie is topped with a yummy, protein-packed chocolate frosting you’ll love! It’s the sweetest way to start your day!

Chocolate Peanut Butter Cookie

Servings: 3-4 

INGREDIENTS

½ cup dry rolled oats 

1 can chickpeas, drained (reserve liquid) 

¼ cup powdered peanut butter 

1 Tbsp. + 2 tsp. pure maple syrup 

1 tsp. baking powder 

2 tsp. pure vanilla extract, divided use 

¼ tsp. sea salt (or Himalayan salt) 

¾ cup reduced-fat (0 or 2%) plain Greek yogurt 

¾ cup reduced-fat (1%) cottage cheese 

1 scoop Chocolate Shakeology

5 drops liquid stevia (optional)

INSTRUCTIONS

1. Preheat the oven to 350° F.

2. Lightly coat a 10-inch cast-iron skillet with spray; set aside.

3. Add oats to a food processor; cover. Pulse until superfine.

4. Add chickpeas, powdered peanut butter, 2 Tbsp. reserved chickpea liquid (reserve remaining liquid for another recipe), maple syrup, baking powder, 1½ tsp. extract, and salt; cover. Pulse until smooth; press mixture into prepared skillet.

5. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean (it should still be a little gooey in the middle, as well).

6. While cookie bakes, add yogurt, cottage cheese, Shakeology, remaining ½ tsp. extract, and stevia to a blender; cover. Blend for 2 to 3 minutes, or until very smooth.

7. Slice cookie into thirds; top each slice with ¾ cup chocolate frosting. Enjoy!

Lucky Green Smoothie

Happy St. Patrick’s Day, friends! 🍀 I wish lots of luck + love to each of you today and always.

Holidays like today may tempt us to switch up our routine, but think about your progress and goals before you do! One of the best ways to reap the benefits of a workout is to make healthy choices ALL day long, not just after our workouts.

If you have plans to celebrate today, remember to keep your water intake high, your fatty foods intake low and that BALANCE is key!

In the meantime, here is a fun St. Patty’s Day superfood recipe to shake up your day!

Lucky Green Smoothie

Servings 1 serving

Ingredients

• 1 cup water

• 1 cup ice

• 1 scoop Vanilla Shakeology

• ½ cup fresh spinach

• 1 medium kiwifruit, peeled, cut into chunks

• ¼ medium banana, cut into chunks

• 1 Tbsp. finely grated orange peel (orange zest)

Instructions

1. Place water, ice, Shakeology, spinach, kiwifruit, banana, and orange zest in blender; cover. Blend until smooth. Enjoy immediately!

Portion Fix Containers: 1 red, 1 purple, ½ green

2B Mindset Plate It: Enjoy this as an occasional treat. Be sure to track!

Midnight Moon Chocolate Recover

I have loved sharing post-workout tips + recipes with you each week! I saved a bunch for my future meal preps and hope you found them useful, too.

I saved the best for last with this quick and easy “one and done” shake that includes protein, carbs, and recovery all in one PUNCH! 🫐

Midnight Moon Chocolate Recover

Servings 1 serving

Ingredients

• 1 cup cold water

• 1/2 scoop Beachbody Performance Chocolate Recover

• 1/2 scoop Chocolate Shakeology

• ½ cup unsweetened frozen blackberries

• ½ cup unsweetened frozen blueberries

• ½ cup rolled oats

Instructions

1. Combine water, Recover, Shakeology, rolled oats, blackberries, and blueberries in a blender; cover. Blend until smooth, enjoy immediately.

Portion Fix Containers: 1 red, 1 purple, 1 yellow

2B Mindset Plate It: Enjoy this as an occasional treat. Be sure to track!

Salted Chocolate Maple Pecan Bars

This layered chocolate bar recipe hits all the right notes with a cookie-like crust, gooey chocolate interior, and crunchy nuts on top. It looks like a fancy store-bought chocolate treat, but it’s actually pretty simple to make!

These homemade bars are the perfect pick-me-up for that afternoon slump — skip the junk food and nibble on these salty-sweet, chocolatey, crunchy bars instead.

Salted Chocolate Maple Pecan Bars
Servings 9 servings

Ingredients

FOR CRUST:

• ½ cup almond flour

• ¼ cup raw pecans

• 2 dates, pitted

• 1 Tbsp. extra-virgin coconut oil

• ⅛ tsp. sea salt (or Himalayan salt)

FOR CHOCOLATE LAYER:

• ¼ cup all-natural almond butter

• ¼ cup pure maple syrup

• 2 Tbsp. water

• 1 scoop Chocolate Shakeology

FOR TOPPING:

• 2 Tbsp. chopped unsalted pecans

• 1 Tbsp. semi-sweet chocolate chips

• ¼ tsp. extra-virgin coconut oil, melted

Instructions

1. To make the crust, place almond flour, pecans, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Set aside.

2. Line an 8 x 8-inch (20 x 20-cm) baking dish with parchment paper. Using clean hands (or a rubber spatula) press the crust mixture into the dish to form an even layer. Set aside.

3. To make the chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.

4. Press chocolate mixture on top of crust to form chocolate layer.

5. Gently press chopped pecans into a chocolate layer.

6. Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.

7. Using a fork, drizzle chocolate over the prepared pan. Refrigerate for 1 hour before serving. Refrigerate in an airtight container for up to 1 day.

Container Equivalents: 1 Yellow, ½ Blue, 1½ tsp.
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it.

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!

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!

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!

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!

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.

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.

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.

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.

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.