Vanilla Shakeology Recipes

For each of these recipes, add 1 serving of Vanilla Shakeology to the ingredients listed, and ice to taste.

PB & J
1/2 cup unsweetened almond milk
1/2 cup water
1/2 cup red grapes
2 tsp. all-natural peanut butter

Vanilla Chai
1 cup brewed Chai tea, cooled
1 tsp. raw honey
1 dash ground allspice

Pina Colada
1/2 cup water
1/2 cup 100% pineapple juice
1/2 tsp. pure coconut extract

Tiramisu
1 cup brewed coffee, cooled
1 Tbsp. mascarpone (or ricotta cheese)
1 tsp. unsweetened cocoa
1/2 tsp. rum extract

Vanilla Latte
1 cup brewed coffee, cooled
1/2 cup unsweetened vanilla almond milk
1 tsp. pure maple syrup (or raw honey)

Orange Dream
1/2 cup 100% orange juice
1/2 cup water
1/2 tsp. grated orange peel

 

Ultimate Reset Recipe-Kabocha Squash with Garlic-Tahini Filling

  1. 1/4 Kabocha squash, seeds removed
  2. 2 Tbsp. sesame tahini
  3. 1 Tsp. miso paste
  4. 1/4 Tsp. finely chopped garlic
  5. 1 Tsp. extra virgin olive oil

Preheat oven to 400 degrees. Place squash on baking sheet lined with foil. Mix together tahini, miso, garlic, and oil and pour over squash; back for 30 minutes or until squash is fork-tender. Serves 1.

Kathryn McGinn

km

I became a Beachbody coach in 2010 after the birth of my 1st child. I signed up solely for the amazing discount on Shakeology. I soon realized that the community of coaches is nothing like any other community I have encountered. The positive energy oozed everywhere and it truly was contagious.

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Heidi Zwart

 

 Zwart before and after

I was introduced to Beachbody back in 2008 when I saw my first P90X infomercial. I recruited my husband, Kevin, to do it with me after we were both at fitness lows and at weight highs. After 90 days, we were pounds lighter and inches smaller. I was hooked!

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Ultimate Reset Recipe-Coconut Collard Greens

 

  1. 1/4 Yellow onion, diced
  2. 1/2 Bunch collard greens
  3. 1 1/2 Tsp. extra virgin olive oil
  4. 1/2 Bunch collard greens, washed, stems, and cut into 1/2-inch strips
  5. 1/4 Cup coconut milk
  6. 1/8 Tsp. himalayan salt (optional)

Heat oil in large wok over medium-high heat. Add onion and saute 10 to 15 minutes, until golden brown and very soft. Add collard greens and stir well. Add coconut milk and stir. Saute another 10 minutes, or until greens are very tender. Add salt. Serves 1.

Ryan Bates

I have always struggled to stay at a healthy weight.  I was considered the big girl with a pretty face pretty much my whole life.  I would yo-yo with my weight but was never able to reach my goal. I would also just gain the weight back after I went back to business as usual.  I had hit a point in the spring of 2011 where I knew something had to be done as I was weighing in at 255 pounds!  I was tired all the time, grumpy, depressed, suffering from sleep apnea, and so out of shape I couldn’t play with my kids at the park the way I wanted to.  I was bitter and jealous of the other moms who seemed to have what I desired.

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