Salted Caramel Shakeology

With autumn weather coming (and me not being a huge fan of pumpkin flavored anything) it seemed fitting to whip up a fall treat.  Salted Caramel Shakeology was the perfect fit!  So yummy, and only 205 calories for a healthy, filling breakfast that will keep you satisfied until your next meal.  Enjoy!

Salted Caramel Shakeology

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 scoop/packet chocolate/vegan chocolate shakeology
  • 1 tsp caramel extract
  • 1 handful spinach (or whatever leafy greens you want – you can’t taste them!)
  • 4oz unsweetened original almond milk
  • 8oz water
  • Pinch of sea salt
  • Ice

Directions

  • Mix all together and blend until smooth.

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Soooo tasty!  Yum!!

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Broccoli & Cheese Stuffed Chicken

This was a great, great recipe!  My husband loved it, and it was easier than I had anticipated.  Kudos to the original recipe found at http://www.dananicolefitness.com/recipe/cheddar-and-broccoli-stuffed-chicken/ – I only made a couple of changes.

Broccoli and Cheese Stuffed Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 boneless, skinless chicken breasts, thin (pound thin with mallet, if needed)
  • 75-1 cup Colby jack cheese
  • 1 cup chopped broccoli, frozen
  • 1 Tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • Touch of sea salt
  • 12 toothpicks
  • Pam olive oil cooking spray

Directions

  • Preheat oven to 350 degrees.
  • Coat chicken with sea salt, pepper, garlic powder, and paprika
  • Sprinkle Colby jack cheese on chicken breasts, evenly. Save a bit to add to the top of each chicken breast after you fold and toothpick them together
  • Spread chopped broccoli evenly on top of each chicken breast.
  • Fold each chicken breast in half, containing all of the broccoli and cheese you can, and insert about 2-3 toothpicks each to secure it20160816_192857
  • Lightly spray the top of each chicken breast – I actually added a touch of garlic, pepper, and paprika to the top of each20160816_192904
  • Cover baking dish with aluminum foil and cook for about 25 minutes, or until chicken is fully cooked
  • Remove aluminum foil, and sprinkle with remaining cheese
  • Bake uncovered for an addition 5-10 minutes, or until cheese is melted

I served this with some brown rice.  Next time, I’d like to add spinach to the innards of the chicken “roll”, and see how that turns out.  For now, I hope you like it!

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Un-stuffed Pepper Skillet

Aaaand I’m BACK with a new recipe!  I’m sorry I’ve been MIA for a bit, but life has been CRAAAZY.  Ready to get back at it and provide some great posts/recipes/tips for you all!

This recipe is a meal prepper’s DREAM!  It’s easy to put together, doesn’t take much time, and voila!  You have lunches for the next 2 days.  Additionally, this recipe would be SO easy to double or even triple if you need more than 2 servings.

Kudos to The Garlic Diaries (http://www.thegarlicdiaries.com) for the original recipe – to make it perfect for me, I had to tweak just a couple of things!

It’s so tasty – FULL of flavor and of course a CLEAN and HEALTHY recipe.  21 Day Fix approved!  My hubby can’t stand ground turkey, but he tried a bite and had to admit it was yummy.20160814_193737

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Un-stuffed Pepper Skillet

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • ¼ pound lean ground turkey (I use the 93% lean version)
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 4 cloves garlic, minced
  • ¼ cup cherry tomatoes, quartered
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • ¾ tsp oregano
  • Olive oil cooking spray, or 2 tsp olive oil
  • 1 tsp lime juice
  • ¼ cup shredded cheese (I used Colby jack and Monterey blend, but you could use cheddar)
  • 2-3 peppers (I used roasted pueblo chiles, but you could use jalapenos, serranos, or poblanos, depending on how spicy you want it!)
  • Optional: ½ cup cooked brown rice

Directions

  • Spray skillet with olive oil cooking spray (or add 1tsp olive oil to skillet) and heat on medium high heat
  • Once heated, add ground turkey and allow it to brown and cook through, stirring occasionally
  • **At this point you would want to cook your brown rice per the directions, if you choose to add that**
  • Once turkey is cooked, add ½ tsp cumin, ½ tsp chili powder, ½ tsp paprika, and ¼ tsp oregano, stirring to combine
  • Place turkey in a bowl and set aside.
  • Spray skillet again with olive oil cooking spray, or add remaining 1 tsp olive oil
  • Add the red bell pepper, onion, garlic, and chile peppers, allow these to cook for a few minutes
  • Add cherry tomatoes to veggie mixture; let all veggies cook through until softened. You may need to add 1 Tbsp or so of water if they begin to dry
  • When the veggies are nearly cooked through, add remaining ½ tsp cumin, ½ tsp chili powder, ½ tsp paprika, and ½ tsp oregano. Stir to combine.
  • Add the cooked turkey back in to skillet. (Add brown rice at this time if you choose to use it)
  • Pour in your lime juice and stir all to combine
  • Lastly, add cheese and stir to combine

As I said, I tweaked the original recipe, so you are welcome to tweak this to make it perfect for you!  I have considered adding some spinach in – not sure how that would go but I think it’d be fine PLUS you sneak in some leafy greens – always a good thing!

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Enjoy, my friends!

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Strawberry Raspberry Dream

I tried this out this morning and it was so delicious – summery, fruity, and refreshing.  Perfection!  Packed full of flavor and nutrients!

Ingredients

  • 1 scoop/packet tropical strawberry shakeology
  • ½ cup frozen raspberries
  • 4oz unsweetened original almond milk (or milk of your choice)
  • 6-8oz water
  • Handful of greens (optional
  • Ice (optional)

Mix all together and blend until smooth!

Enjoy!20160716_085142heart

Interested in learning more about shakeology?  Go to my “contact me” page and send me a message, or visit: http://www.shakeology.com/mksolberg

 

Easy Pulled Pork Recipe

Pulled pork…do the words just make you salivate?  I’ve seen so many pulled pork recipes, but this one (slightly modified from the original recipe at skinnymom.com) was soooo yummy, and I didn’t feel guilty eating it!  It is PACKED with flavor…and who doesn’t love throwing something in the crock pot and not think about it for 6 hours?  Me! Me!

I typically think of crock pot recipes as “winter” recipes, but this is GREAT for summer.  Let’s be real – summer can be as busy as winter, and with this recipe, you’re not heating up your entire kitchen by using the oven!  Win, win, win.

Enjoy, all!

Easy Pulled Pork Recipe

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients

  • 2(ish) lb pork loin; trim off fat prior to beginning
  • 2 small white onions, each cut into 1/4ths
  • 2 Tbsp garlic powder
  • 1 Tbsp brown sugar
  • 2 Tbsp chili powder
  • 1-2 Tbsp cumin
  • 1 tsp cinnamon
  • 1-2 tsp salt
  • 1 tsp ground black pepper
  • 1 cup low sodium chicken broth
  • 1 cup preferred barbecue sauce (we use Sweet Baby Ray’s original flavor)

Directions

  • Trim fat off of pork, pat dry, and cut the loin into 4 large pieces
  • In a mixing bowl, combine garlic powder, brown sugar, chili powder, cumin, cinnamon, salt, and pepper; mix well

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    Dry rub mixture
  • Line a baking sheet with aluminum foil and spray with non-stick cooking oil spray
  • Pour the dry rub mixture onto baking sheet, and coat each piece of pork in it

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    Four pieces pork loin coated with dry rub mixture
  • Place the onions in the slow cooker and lay pork pieces over them
  • Pour the chicken broth around the pork
  • Cover and cook on low for 6-8 hours (only took 6 hours for us); could potentially cook on high for 4-5 hours (I have not tried it)
  • Once pork is cooked through, transfer it to a bowl and shred with two forks
  • Using a strainer, drain the liquid and onions from the crockpot, SAVING the liquid. You may discard the onions (though my husband ate them up as a snack – they are quite tasty!)
  • Put the pork back into the crock pot, or if you’re going to serve it immediately, make sure it’s in a large bowl. Add ¼ cup saved cooking liquid (may increase this to ½ if the meat seems dry, but I would start with ¼) and stir in the barbecue sauce

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    Nearing the end!  I placed the shredded pork back in the crock pot and mixed the remaining ingredients, though if you’re going to serve immediately you could keep the shredded pork in a bowl and mix in remaining ingredients.

Now it’s ready to serve!  My hubby had it on a bun, while I had mine open face over two pieces of gluten free bread.  We had homemade cole slaw as our side (maybe I’ll share that recipe sometime!) but you can have whatever you like!

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YUMMO.  Hubby approved – he went back for…not seconds, but thirds, I do believe.  Ha!  Let me know what you think of it!heart

S’mores Shakeology

Enjoy this tasty S’mores shakeology recipe!!  It has great flavor, and you can sneak in some greens without ever tasting them!  Most of the s’mores recipes I’ve seen have called for graham cracker crumbs, but being gluten-free that can be difficult for me.  So I omitted them – and it still had great flavor!

S’mores Shakeology

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • 1 scoop/packet chocolate or vegan chocolate shakeology
  • 4oz chilled coffee
  • 4oz unsweetened original almond milk
  • 1 tsp vanilla extract
  • Handful of greens (optional; I add spinach and you can’t tell at all)
  • Ice

Mix all together and blend until smooth!!

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Enjoy!

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Turkey Stuffed Bell Peppers

Turkey Stuffed Bell Peppers

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • ½ cup brown rice, cooked
  • ½ lb lean ground turkey
  • 2 red bell peppers, cap cut off and seeded
  • ½ red onion, diced
  • 4 cloves garlic, diced
  • 2 Tbsp olive oil
  • 1 fresh tomato, diced
  • 2-3 tsp dried basil
  • ½ tsp dried oregano
  • 1 jalapeno, diced
  • ¼ cup parmesan cheese, shredded
  • ¼ cup Colby jack cheese, shredded
  • Olive oil spray (I use Pam)

Directions

  • Cook brown rice as directed
  • Preheat oven to 375degrees
  • Cut tops off of bell peppers and remove seeds/whites
  • Spray oven safe baking dish with olive oil and place cleaned peppers in it
  • Heat olive oil in large skillet on medium heat; add onion and garlic and saute until fragrant
  • Add the ground turkey to the skillet and brown
  • After ground turkey is browned, add tomatoe, oregano and basil, and jalapeno
  • Mix well and cook for about 5 minutes
  • Add cooked rice and parmesan, mix well and blend together
  • Once cooked through, begin stuffing each bell pepper with the cooked mixture. Pack tightly in bell peppers.
  • Place baking dish (with packed bell peppers) in oven for about 30 minutes
  • Remove from oven, sprinkle Colby jack cheese on top, and place back in oven for about 5 minutes until cheese is melted.

These stuffed bell peppers are so delicious and are great on their own – I honestly ate mine with a bit of sriracha sauce added on!

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Let me know what you think!  This is a GREAT meal prep idea – simple, easy, and tasty!heart