Shakeology Recipes
Chocolate Monkey
1 scoop Chocolate Shakeology
1-2 Teaspoons Natural Jiff Peanut Butter
1/2 Banana
8-10 Oz of Water or Unsweetened Almond or Cashew Milk
Ice
Blend well and serve.
1-2 Teaspoons Natural Jiff Peanut Butter
1/2 Banana
8-10 Oz of Water or Unsweetened Almond or Cashew Milk
Ice
Blend well and serve.
Chocolate Strawberry
1 scoop Chocolate Shakeology
1-2 Teaspoons Natural Jiff Peanut Butter
1 Cup Strawberries
8-10 Oz of Water or Unsweetened Almond or Cashew Milk
Ice
Blend well and serve.
Vanilla Peanut Butter
1 scoop Vanilla Shakeology
1-2 Teaspoons Natural Jiff Peanut Butter
1/2 Plain Greek Yogurt
8-10 Oz of Water or Unsweetened Almond or Cashew Milk
Ice
Blend well and serve.
Vanilla Peach
1 scoop Vanilla Shakeology
1 Whole Peach, peeled and sliced
1/2 Plain Greek Yogurt
8-10 Oz of Water or Unsweetened Almond or Cashew Milk
Ice
Blend well and serve.
Vanilla Sugar Cookie
1 scoop Vanilla Shakeology
1/2 Teaspoon Cream of Tartar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/2 Plain Greek Yogurt
Sprinkles, optional
8-10 Oz of Water or Unsweetened Almond or Cashew Milk
Ice
Blend well and serve.
Green Monkey
1 scoop Greenberry Shakeology
1 whole banana
8-10 Oz of Water or Unsweetened Almond or Cashew Milk
Ice
Blend well and serve.
Strawberry Nutter Butter
1 scoop Strawberry Shakeology
2 Teaspoons of PB2 Chocolate
1/2 Cup Plain Greek Yogurt
8-10 Oz of Water or Unsweetened Almond or Cashew Milk
Ice
Blend well and serve.
Strawberry N Cream
1 scoop Strawberry Shakeology
1/2 Cup Plain Greek Yogurt
1/2 Cup Fresh Strawberries, sliced
8-10 Oz Unsweetened Almond or Cashew Milk
Ice
Blend well and serve.
Strawberry Banana
1 scoop Strawberry Shakeology
1/2 Cup Plain Greek Yogurt
1/2 Banana
8-10 Oz Unsweetened Almond or Cashew Milk
Ice
Blend well and serve.
Desserts
Peanut Butter Bars (Fixate)
Preheat Oven to 350 degrees. Lightly coat an 8x8 or 9x9 baking dish with cooking spray.
Mix all ingredients in bowl.
Mix well. Pour batter into dish and bake for 25 minutes. Bars will look soft, but cook more
after removed from oven.
Oatmeal Raisin Cookies
- 1 1/2 Cups Natural Peanut Butter
- 1/2 Cup Organic Honey
- 2 Eggs
- 1/2 Teaspoon Baking Soda
Preheat Oven to 350 degrees. Lightly coat an 8x8 or 9x9 baking dish with cooking spray.
Mix all ingredients in bowl.
Mix well. Pour batter into dish and bake for 25 minutes. Bars will look soft, but cook more
after removed from oven.
Oatmeal Raisin Cookies
- 2 cups do it yourself olive butter spread (1/2 cup olive oil & 1/2 cup unsalted butter softened. Mix both in blender and blend until a yogurt consistency).
- 2 cups Sucanat or other unrefined sugar
- 2 large omega-3-eggs
- 3 tbsp honey
- 1 tbsp best quality vanilla
- 1 1/2 tsp sea salt
- 8 cups old fashioned rolled oats
- 4 cups unbleached all purpose flour (I used whole wheat flour)
- 8 oz dark raisins (optional)
- 8 oz coarsely chopped walnuts (optional)
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat sheets.
- Cream the olive butter spread and sucanat together in a large bowl until smooth. Beat in the eggs, honey, vanilla and sea salt until smooth and creamy. Use your clean hands to work in the flour and oats until well combined.
- Add raisins and walnuts if desired and mix until evenly distributed. Shape the dough into large 3 inch balls and press into 5 or 6 inch flat cookies on baking sheets. you can make the cookies smaller if you would like.
- Bake for 15 minutes or until as brown as your desire. Cool on wire racks. Makes 24 very large and very delicious cookies.