August Sip and Share Recipes

Tomorrow I'm having friends over with their kids to try some Shakeology shake recipes, breakfast items and treats for a taste test.  I'm hoping to find some items that my kids like and we can add to our weekly meal plan for the upcoming busy fall months. Here are some of the recipes I plan to serve....

Banana Peanut Butter Bliss Shakeology

1/2 cup unsweetened almond milk
1/2 cup water
1 scoop Chocolate Vegan Shakeology
1/2 medium frozen banana
1 cup ice

Place almond milk, water, Shakeology, banana, peanut butter, and ice in blender, cover. Blend until smooth.

Tropical Bliss Shakeology
1/2 cup unsweetened almond milk
1/2 cup water
1 scoop Chocolate Vegan Shakeology
1 cup frozen pineapple chunks
1 cup ice

Place almond milk, water, Shakeology, pineapple, and ice in blender, cover. Blend until smooth.

Strawberry Blonde Shakeology

1 scoop Strawberry Shakeology
1 ripe banana
1 tsp cinnamon
1 tbsp honey
1 cup almond milk
1 cup ice

Place ingredients in blender and process until smooth.

Red Berry

1 scoop Greenberry Shakeology
1 cup fresh strawberries
1 cup non fat milk

For the best taste experience, use a blender and add ice.  The more ice, the thicker it gets.
Substitute any kind of milk (almond, rice or coconut  milk)--the more milk, the creamier it gets.

Pumpkin Latte Shake

1/2 banana
Ice
1 scoop cafe latte shakeology
1/2 cup pureed pumpkin
1 tsp pumpkin pie spice
1.5 cups
unsweetened Almond Milk

Place ingredients in blender and process until smooth.

Strawberry-Banana Ice Cream

2 medium ripe bananas, cut into pieces
1 cup frozen strawberries
Unsweetened Almond Milk

Place banana in plastic bag; freeze for 4 hours or until completely frozen.
Place banana and strawberries in blender, cover. Blend until smooth.  Add 1 to 2 Tbsp almond milk, if needed, for creamier texture.
Serve immediately.

Serves 2

Peanut Butter Squares

1 1/2 cups all-natural smooth peanut butter

1/2 cup raw honey
2 tsp pure vanilla extract
2 large eggs, at room temperature
1/2 tsp baking soda

Preheat over to 350 degrees F
Lightly coat 8 X 8 inch baking pan with spray. Set aside.
Combine peanut butter, honey, extract, eggs, and baking soda in a large bow; mix well.
Evenly spread batter into prepared pan.
Smooth top with spatula
Bake for 20-23 minutes.
Squares may be a little soft when coming out of the oven, but they will continue to cook.
Cool.
Cut into squares.

Serves 16 (1 square each)

Autumn's Banana Apple Muffins
2 large eggs, lightly beaten
1 cup mashed ripe banana (about 2 medium bananas)
1 Tbsp Organic grass-fed butter, melted
1 1/2 cups almond flour
3/4 tsp baking soda, gluten-free
1 dash sea salt (or Himalayan salt)
1/2 cup chopped apple (about 3/4 medium apple)

Preheat oven to 350 degree F
Prepare nine muffin cups by lining with muffin tin liners or coating with spray.
Combin eggs, banana, and butter in a medium bowl; mix well. Set aside.
Combine almond flowr, baking osda, and salt in a medium bowl; mix well.
Add almond meal mixture to egg misture, mix until blended.
Add apple; mix until just blended.
Divide batter evenly between prepared muffin cups.
Bake 16-18 minutes, or until golden brown and tootpick inserted into the center comes out clean.
Transfer muffins to rack; cool.

Serves 9 (1 muffin each)

Tropical Shakeology Oat Bars

4 scoops Tropical Shakeology
2 cups old-fashioned rolled oats
1/2 tsp. grownd cinnamon
1/2 cup dried cranberries
1 cup almond milk
1/2 cup natural almond butter
1/2 tsp vanilla extract

Combine Shakeology, oats, cinnamon and cranberries in medium bowl; mix well.
Add almond milk, almond butter, and vanilla extract; mix together really well with clean hands.
Press mixture in 8X8 inch baking pan
Cover and refrigerate for 3 hours.

12 servings