Happy.Healthy.Fit

Strawberry Cheesecake Shakeology

A meal replacement shake that tastes like CHEESECAKE?!  Um, yes, PLEASE!  This recipe is a winner, for sure!  Cheesecake for breakfast without any guilt – best part yet?  It’s actually GOOD for you!!!  This healthy recipe will fuel your body AND taste great!  What more could you ask for??

Interested in trying a 30 day supply of shakeology?  You’re guaranteed a full refund if you don’t like it – what is there to lose?  Go to my “contact me” page and send me a message – I’ll hook you up!

Strawberry Cheesecake Shakeology

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 scoop (or packet) vanilla shakeology
  • 4oz unsweetened almond milk
  • 8oz water
  • 1 cup frozen strawberries
  • 1 Tbsp cheesecake pudding mix
  • Ice (optional)

Directions

  • Mix together and blend until smooth

I hope you enjoy this one – I thought it was delicious!!20160326_101418

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Baked Salmon

Simple, tasty, and healthy – what could be better? This salmon checks all of those boxes!  It has great flavor and texture, is quick and easy to put together, and gives your body some much needed omega 3’s and other nutrients to keep you healthy!

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Baked Salmon

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 salmon fillets (6-8oz each), I use wild caught rather than farm raised, preferably boneless (if not, remove the bones prior to cooking)
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp capers (with juice)
  • 2 tsp honey
  • Garlic powder, for seasoning
  • Ground black pepper, for seasoning
  • Crumbled feta cheese

Other equipment

  • Aluminum foil
  • Cookie sheet
  • Cooking spray (I use Pam Olive Oil spray)

Directions

1)  Preheat oven to 400 degrees

2)  Rip 2 pieces of aluminum foil, large enough to fold over and seal in each fillet

3)  Spray each piece of aluminum foil with non-stick cooking spray, place a salmon fillet (skin side down) in the middle of each piece of foil

4)  Brush each salmon fillet with olive oil (about 1tbsp per fillet), season with garlic powder and ground black pepper

5)  Drizzle honey (about 1tsp per fillet), pour lemon juice (about 1Tbsp per fillet), and spoon capers and juice (about 1 Tbsp per fillet) onto each salmon fillet

6)  Wrap up salmon tightly in the foil, making sure it’s sealed well

7)  Bake salmon for 15-20 minutes (fish should flake easily with a fork)

8)  Remove from oven, unwrap foil, sprinkle with feta and enjoy!

**I typically serve this over brown rice, with a side of steamed broccoli**

Enjoy this clean and healthy recipe!  Be sure to stop by and comment below on how you liked it! 20160323_20033520160323_200517

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Enjoy! 🙂

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Samoas Cookie Shakeology

This…was…AMAZING.  It turned out so much better than I anticipated – I will definitely be making this more often!  It really does taste like the girl scout cookie – but we know it’s healthified, of course 🙂  Enjoy!

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Samoas Cookie Shakeology

  • Servings: 1
  • Difficulty: easy
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Ingredients:

  • 1 scoop vegan (or regular) chocolate shakeology
  • 8 oz unsweetened almond milk
  • 4 oz water
  • ½ tsp caramel extract
  • ½ tsp coconut extract
  • Ice

Instructions:

  • Mix together and blend until smooth.

 

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Piña Colada Shakeology

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Piña Colada Shakeology

  • Servings: 1
  • Difficulty: easy
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Ingredients:

  • 1 scoop vanilla shakeology
  • 8oz unsweetened almond milk
  • 4oz water
  • ½ cup frozen pineapple chunks
  • ½ tsp pure coconut extract
  • Ice (optional

Directions:

Mix all ingredients in a blender and blend until desired consistency. Enjoy!

 

 

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Chicken&Pesto with Zoodles

Oh…my…goodness.  I have a new obsession: zoodles.  Zucchini noodles.  Yes, it’s true.  Also quite obsessed with my Veggetti Spiral Vegetable Slicer/Cutter. It was SO easy to use.  I can’t wait to try it out on other foods – sweet potatoes, cucumbers, the sky is the limit!!

So here’s a fabulous recipe that even got a “yum” from the hubby!

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Chicken&Pesto with Zoodles

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients:

  • 3-4 garlic cloves, minced
  • 3-4 medium sized zucchinis (I used 3, would probably do 4 next time)
  • 3 boneless, skinless chicken breasts, seasoned and cut into cubes
  • 4-6 baby Portobello mushrooms, chopped
  • 2 Tbsp olive oil
  • Pesto (you can use homemade; however I used Classico: Traditional Basil Pesto
  • Feta cheese, crumbled
  • Garlic powder, for seasoning
  • Ground black pepper, for seasoning

Equipment:

  • Vegetable spiralizer (I used Veggetti)
  • Saute pan (2 works best)

Instructions:

  • Season chicken with garlic powder and ground black pepper, then cut into cubes.
  • Heat 1 Tbsp olive oil over medium heat. Add minced garlic cloves and cook for 1-2 minutes, until fragrant. Add chopped Portobello mushrooms and cook for another 2-3 minutes.
  • Add cubed chicken, and cook until no longer pink in the middle (or 165 degrees internally), approximately 10 minutes. Stir frequently so that chicken cooks through evenly.
  • While chicken is cooking, wash zucchinis and use your spiralizer to create zucchini noodles. Place 1 Tbsp olive oil in another saute pan on medium heat. Once warm, add zucchini noodles to pan, and cook to desired consistency, stirring frequently. For us, it took about 5 minutes or so.

We did this more “buffet style”, so at this point I placed the chicken, mushrooms, and garlic combo in one serving bowl, and the zucchini noodles in another.

Start by dishing up the noodles, then chicken combo, then add the desired amount of pesto. Mix together until pesto is evenly distributed, then sprinkle on some feta cheese for the finishing touch!

I LOVED the consistency and mild taste of the zucchini noodles, plus they come with less guilt than traditional pasta (or gluten free pasta, in my case). I will definitely be playing around with more vegetable noodle recipes – so keep an eye out! Enjoy!

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Greenberry PB & Banana

If you’re looking for a yummy, healthy, guilt-free smoothie, you’ve come to the right place!  Meet my favorite greenberry shakeology recipe (to date).  Seriously – SO tasty!

Enjoy 🙂

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Greenberry PB & Banana Shakeology

  • Servings: 1
  • Difficulty: easy
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*1 scoop greenbery shakeology

*4 oz unsweeted almond milk

*8oz water

*1 Tbsp PB2 (or peanut butter)

*1 ripe banana

*Handful of greens (I used spinach)

*Ice

Mix together and blend!

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Strawberry Lemonade Shakeology

 

I made this Strawberry Lemonade Shakeology this morning using Greenberry shakeology, and it was so tasty!!!  Perfect cold shake on a warm day.  Try it out – I hope you enjoy it!

 

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Strawberry Lemonade Shakeology

  • Servings: 1
  • Difficulty: easy
  • Print

  • 1 scoop (or pack) Greenberry Shakeology
  • 4oz unsweeted almond milk
  • 8oz water
  • 2 Tbsp lemon juice
  • 1 cup frozen strawberries
  • Handful of greens (I used spinach)
  • Ice (optional)

Mix together and blend until smooth.

 

 

 

 

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“Touch of the Tropics”

This has quickly become one of my FAVORITE shakeology recipes.  It tastes fruity and tropical, and just delicious!  Easy and quick, so it’s great for when you’re on the go!  This will make you feel like you’re in a tropical paradise!

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PB&J Shakeology

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Thin Mint Shakeology

This Thin Mint shakeology recipe turned out great!  Guilt-free chocolate for breakfast – what could be better than that?  Enjoy!  12472807_10100148833224225_680124608534015431_n

**I used spinach for my greens, but kale is a good option, too**

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