Shakeology Chocolate Almond Butter Cups

Oh Chocolate Shakeology...how you have changed my life.  For those of you who don't know what Shakeology is, there is a link provided so that you may further educate yourself. It's my sure fire way to guarantee that I get almost all my vitamins, minerals, antioxidants and nutrients into my daily diet.  If I had to choose one food item, that if I could wave a magic wand, everyone would take part in, this is what I would choose.  This is also what I would choose if I was deserted on an island and had to choose one food item to live off of (that is if we presume that I am choosing the item that I know will benefit my health and well-being, if not, then I'm choosing a Kimball's Double Day).

Shakeology is designed to be a meal replacement, but much like protein powders, you can pretty much use the powder in a number of ways, to make a number of different meals.  Where most people probably won't do much more than throw it in a blender with some fruits and milk, I'm always looking for an alternative way to spruce it up, and sneak it into my daily diet.  Sometimes it's a Shakeology Chocolate Pancake, but in this case it was a frozen dessert!

I came across this recipe on Facebook through an Eat Clean Diet post.  I'm always a bit confused by some of their recipes that have protein powder, mostly because when you read an ingredient list on the majority of protein powders, it's nothing but mystery words that cannot be deciphered.  But, it does not mean that I'm required to use protein powder, because to me that seems to take any food item from "clean" to scientifically altered (which just doesn't seem quite so clean).  But, when I come across something that tells me I can make Frozen Chocolate Peanut Butter Cups, damn straight I'm gonna find a way to make it cleaner, and healthier so I can enjoy this tasty little treat!

Ingredients:

1 Scoop Chocolate Shakeology
5 tbsp. Unsweetened Chocolate Soy Milk
5 tsp. Almond Butter
Olive Oil Spray





Directions:

1. Combine Chocolate Shakeology and Unsweetened Chocolate Soy Milk in a small bowl, and whisk until smooth.  (I'm not going to lie, I just kept adding soy milk until it was a thick shiny consistency that could be scooped, but wasn't really liquidy).
2. Spray 5 silicon mini-muffin holders with Olive Oil spray. (If you use regular muffin tins with wrappers, make sure that they are aluminum, not paper, or else they will not come out.  Honestly, I've tried this same idea with aluminum and it's still difficult, so I would highly recommend only using silicon muffin holders.)
3. Divide half of the Shakeology mixture between the five silicone mini-muffin holders.  Place in the freezer for 15 minutes.
4. Take the holders out, and in each container place 1 tsp. of Almond Butter in the center, and then cover each of the 5 holders with the remaining Shakeology.
5.  Place back in the freezer for 30-45 minutes.
6.  Enjoy these tasty frozen Shakeology Chocolate Almond Butter Cups as they slowly melt on your fingertips and you decide that maybe you could live without a Reese's Peanut Butter Cup ever again!

Individual Mozzarella, Spinach, Red Pepper, and Soy Sausage Quiche

Who doesn't love individualized little breakfasts???  My friend Mallory is going to love this recipe because we're always talking about breakfasts that are easy to make, but also travel easily so we can send our husbands off with breakfast, or leave them in the fridge for when they need to be out of the house before us. This is also a great recipe if you're having guests over, and want to prep them before hand so that you already have the precooked veggies, and then scramble some eggs, and throw them in the oven.  These are also great because you can switch up whatever veggies you want, with whatever meat that you want.  No need to follow this recipe to the tee, but rather add broccoli in place of pepper, or turkey in place of soy sausage, or goat cheese in place of fat free mozzarella.  Switch up the ingredients for whatever you're in the mood for that day!  There aren't a ton of calories in this little quiche, so as you can see I served it with a small piece of wheat and gluten free toast, so feel free to add on a small yogurt, or a piece of fruit on the side to make it a complete meal!

    

       


Ingredients:
1/2 Medium Red Pepper, diced
1 Large Handful Baby Spinach
1/8 C. Soy Sausage, crumbled
1/4 C. Fat Free Mozzarella Cheese, shredded
6 Eggs, scrambled
Salt to taste
Pepper to taste
Garlic Powder to taste
Smoke Paprika to taste
Olive Oil spray

Directions:
Preheat oven to 350 degrees.

1. Spray saute pan generously with Olive Oil spray, and saute red pepper with some salt until slightly tender.
2. Add crumbled soy sausage and saute until slightly browned.
3. Add baby spinach and saute until wilted.  Put pan aside, allowing to cool.
4. In a small bowl combine 6 scrambled eggs, salt, garlic powder, smoked paprika, and Fat Free mozzarella cheese.
5. Spray EITHER an 8 in. pie pan, or four large ramekins with Olive Oil spray.  Divide the vegetable mixture evenly in the bottom of the ramekins.  Then evenly divide the egg mixture evenly between the four ramekins.  (If you are using a pie pan just place the veggie mixture on the bottom and cover with the egg mixture).
6. Place in oven and bake for 30-35 minutes, or until eggs are set.  (I'll be honest, it can be hard with the ramekins to see if it's cooked all the way through, so insert a toothpick, or cut into one, just to make sure.)
7. Let cool for 5 minutes before carefully removing from ramekins, or cut the pie pan into 4 different servings.

As you can see, this is such an easy recipe, and yet, so delicious.  Try out your favorite version of this meal, and feel free to share it with me and everyone else!

Enjoy!

Maria
beachbodycoach.com/MLBARCLAY
superfitmaria.blogspot.com

The Evolution of Eating Clean: Trying New Things

Lamb Porterhouse with Broccoli and Parsnip Puree

Phew, as I type I am wiping the sweat from my brow from all the tasks I have taken on in my life.  Developing as a person is some serious work, and man have I taken on the beast.  In addition to starting my Beachbody business and really focusing on that, I've also been trying to get my own Personal Training Business set up with my Facebook page, Maria's Super Fit Training, and also managing my other Fitness Blog at superfitmaria.blogspot.com.  As you can imagine, with all that going on, I haven't had too much time to try out new recipes, and make too much exciting stuff.

However, in my ever growing need to refine my diet, and find what works for my husband and I, I have taken on the new task of trying to eat for our blood type.  There are so many controversial views of this idea, (some scientists will argue that the idea is all based in theory, while those who have done it, will tell you it's changed their lives), but I am excited to try something new, and look at every avenue of nutrition that helps my body function at a higher level.

That being said, I've focused a lot more on meats, vegetables and other whole foods, as opposed to making a lot of fancy dishes and sauces. One meat that is considered 'Highly Beneficial' for both my, and my husband's, blood type is Lamb.  I have forever stated that lamb is really not on my favorite meats list, but there aren't many meats that align as highly beneficial for us both, so I jumped in feet first and took on the challenge.  To my surprise, I was delighted!

I purchased a back of Lamb Porterhouses - opened my fridge, mulled around the idea of what I wanted with it, and settled on steamed broccoli, and parsnip puree. YUM, YUM, YUM!!!

Ingredients:

1 pkg Lam Porterhouse
1 head of Broccoli
1 pkg of Parsnips (or five medium total)
2 tbsp. Skim Milk
1 tbsp. Olive Oil
Salt
Smoked Paprika
Red Pepper Flakes
Garlic Powder
Pam




Directions:

1. Peel, clean, and cut the parsnips into equal size.  Steam parsnips with 2 tbsp. of Skim milk, and lightly season with salt, smoked paprika, and garlic powder.  Remove from heat when the parsnips are soft enough to pierce with a fork, and move into a food processor or blender.  Puree until smooth, slowly adding olive oil until you get the desired consistency.

2.  At the same time, cut and clean the broccoli  and steam with salt, garlic powder, and red pepper flakes until pierced with a fork, but not mushy.

3. Prepare the Lamb by seasoning with salt, garlic powder, and smoked paprika, and placing in a cast iron pan (if available, if not a regular saute pan is fine) that is lightly sprayed with Pam.  Lamb tastes it's best when it is prepared med rare, which would be about 3-4 minutes on each side, but if you prefer it cooked more, you can always keep it on for an additional minute or two on each side.

This dish is so simple, but there's something so rich about parsnips, that when you combine the flavor of the lamb with the richness of the parsnip puree, and then the nice simple steamed broccoli with a kick of heat from the red pepper flakes, it make you feel like you're eating at a fine dining restaurant.  Not to mention, the little baby porterhouse lambs are just too cute for words!