Cafe Latte Shakeology Recipes

 

Muddy Nutty Buddy 
1/2 c unsweetened almond milk
1/2 c water
2 tsp. all-natural peanut butter
1/2 large banana, cut into chunks
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Frozen Thai Iced Coffee
1 c. strongly brewed coffee, chilled
1/2 tsp. ground cardamom
1/2 tsp. pure almond extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Greek Coffee Shake
1 c. strongly brewed coffee, chilled
1/4 low-fat plain Greek yogurt
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Cinnamon Dolce Latte
1 cup unsweetened almond milk
1 tsp. ground cinnamon
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Salty Caramel Latte
1/2 c water
1/2 c low-fat milk
1 dash sea salt
1 tsp. pure caramel extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 



Maple Coffee Shake 
1 c. unsweetened almond milk
2 tsp. pure maple syrup
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Banana Spice Latte
1/2 c water
1/2 c unsweetened almond milk
1/2 large banana, cut into chunks
1 tsp. ground cinnamon
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Mocha Caramel Latte 
1 cup unsweetened almond chocolare milk
1 tsp. pure caramel extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Honey Peanutty Coffee
1 cup unsweetened almond milk
2 tsp. all-natural peanut butter
1 tsp. raw butter
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!

Mocha Java Joe 
1 cup unsweetened chocolate almond milk
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Pumpkin Latte
1 c. water
1/2 c. canned pumpkin puree
1/2 tsp. ground pumpkin pie spice
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 



Iced Vanilla Lattee
1 c. water
1 tsp. pure vanilla extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!  

Peppermint Mocha 
1 c. unsweetened chocolate almond milk
1 tsp. pure peppermint extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 




Tiramisu Latte
1/2 c. unsweetened chocolate almond milk
1/2 c. water
2 tbsp. part-skim ricotta
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Hazelnut Latte
1 c. unsweetened almond milk
2 tbsp. chopped raw hazelnuts
1 tsp. pure hazelnut extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!  

Black Forest Coffee 
3/4 c. unsweetened chocolate almond milk
1/4 organic tart cherry juice
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Red Eye Coffee
3/4 c. water
1/4 c. brewed espresso
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Flaxseed Banana Joe 
1 c. unsweetened almond milk
1/4 large banana, cut into chunks
1 tbsp. flaxseed

Blueberry Brew
1 c. unsweetened almond milk
1/3 c. fresh or frozen blueberries
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Honey Nutty Latte
1 c. unsweetened soy milk
2 tsp. all-natural cashew butter
1 tsp. raw honey
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Oatmeal Latte
1 c. unsweetened almond milk
2 tbsp. dry old-fashioned oats
1 tsp. raw honey
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!  


Creamy Coconut Latte
1/2 c. water
1/2 c. canned lite coconut milk
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Peanut Butter Mocha 
1 c. unsweetned almind milk
2 tsp. unsweetened cocoa powder
1 tsp. pure maple syrup (or raw honey)
2 tsp. all-natural peanut butter
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Coco-Latte
1/2 c. unsweetened almond milk
1/2 c. coconut water beverage
2 tsp. unsweetened shredded coconut
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 



Orange Mocha Latte
1 c. unsweetened almond milk
2 tbsp. unsweetened cocoa powder
2 tsp. finely grated orange peel (orange zest)
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 



Spicy Latte 
1 c. water
1/2 tsp. ground cayenne pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. raw honey
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Almond Latte 
1 cup unsweetened almond milk
1 tsp. pure almond extract
2 tbsp. sliced raw almonds
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Mexican Spiced Coffee
1 c. water
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. finely grated orange peel (orange zest)
1 tsp. raw honey
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Anise Latte
1 c. unsweetened almond milk
1 tsp. pure anise extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!

 

Vanilla Sea Salt Latte
1 c. unsweetened almond milk
1 dash sea salt (or Himalayan salt)
1/2 fresh vanilla bean (cut in half lengthwise)
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!  











 

Simple Spagetti Squash Skillet

RECIPE OF THE WEEK: 
**Courtesy of Clean Food Crush


Serves 4
For the spaghetti squash Prep:

1. Cut a medium spaghetti squash in half, scoop out seeds.
2. Very lightly coat the inside with olive oil.
3. Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
4. Cool just a bit
5. Use a fork to shred “spaghetti” out of the skin.
6. Use paper towels to soak up moisture just a bit.

For the Skillet:
Ingredients:

• 1 tsp extra virgin olive oil
• 1 lb lean ground Beef (grass fed, if possible) or lean ground Turkey
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup diced green bell pepper
• 1/2 cup sliced mushrooms
• 2 (14.5 oz) cans organic diced tomatoes, OR 3 cups FRESH diced tomatoes
• 1 (15 oz) can organic tomato sauce
• 2 Tbsp fresh parsley
• 2 tsp dried basil
• 1/2 tsp dried oregano
• Sea salt and freshly ground black pepper, to taste
• Sprinkling of all-natural parmesan cheese (optional, omit for dairy-free)

Instructions

For the spaghetti squash Prep:
1. Cut a medium spaghetti squash in half, scoop out seeds.
2. Very lightly coat the inside with olive oil.
3. Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
4. Cool just a bit
5. Use a fork to shred "spaghetti" out of the skin.
6. Use paper towels to soak up moisture just a bit.
For the Skillet:
7. Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.
8. Heat olive oil in skillet, once hot and add onion and green peppers and sauté until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sautéing.
9. Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste.
10. Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
11. Garnish with fresh chopped basil and a touch of parmesan, serve warm.

Clean NO Bake Chocolate Bars

Recipe of the Week: Clean NO Bake Chocolate Bars


​

Ingredients:

1 Cup All Natural Peanut Butter ( Almond Butter would also be yummy)

2/3 C Honey

1/2 C Coconut Oil

2 Cups Old Fashioned Rolled Oats

1 C Dark Chocolate Chips

3/4 C Craisens

1/2 tsp almond extract

Directions:

Melt PB, Honey, and Coconut oil until melted and delightful in a heavy saucepan - remove from heat and add remaining ingredients - poor into a lightly greased 9×13 pan. The HARDEST part waiting 2-3 hours for the bars to set up!

AND that really is it!! :)

Baked Vanilla Oatmeal with Nutmeg

Recipe of the Day!

Feels like fall in the Boston area today so I've been researching some yummy, but healthy fall recipes. I think that oatmeal is definitely a fall/winter favorite of mine -- cheap, healthy, and easy to make!

Check out this recipe I found on the Team Beachbody Site!

You can literally bake this an have enough bfast for the week!

Baked Vanilla Oatmeal with Nutmeg
(1 serving = 2 yellows on 21-Day Fix or Portion Fix)

Total Time: 50 min.
Prep Time: 10 min.
Cooking Time: 40 min.
Yield: 8 servings, about 2/3 cup each

Ingredients:
Nonstick cooking spray
3 cups old-fashioned rolled oats
1½ tsp. baking powder
1 tsp. ground nutmeg
¼ tsp. sea salt (or Himalayan salt)
3 cups unsweetened almond milk
1 tsp. vanilla extract
2 large eggs
¼ cup unsweetened applesauce
2 Tbsp. raw honey

Preparation
1. Preheat oven to 400° F.
2. Lightly coat a 2-quart baking dish with spray.
3. Combine oats, baking powder, nutmeg, and salt in a medium bowl; mix well. Set aside.
4. Combine almond milk, extract, eggs, applesauce, and honey in a large bowl; whisk to blend.
5. Add oat mixture to milk mixture; mix well.
6. Pour mixture into prepared baking dish.
7. Bake for 35 to 40 minutes, or until top has browned.

SPINACH AND ARTICHOKE DIP

As preseason football is here, here is a great 21-Day Fix friendly appetizer for you to enjoy as you watch the games! 

Serves 2

Prep Time

10 min

Cook Time

15 min

INGREDIENTS

1. 1/2 cup of cottage cheese
2. 1 cup of baby spinach
3. 1/2 cup canned or bottled artichoke hearts, finely diced
4. 1/4 tsp minced garlic
5. 1/4 cup of shredded cheddar cheese
6. Salt and pepper to taste
7. 1 Whole Wheat Pita

INSTRUCTIONS

1. Heat oven to 350 degrees Farenheit
2. In a saucepan over medium heat cook your cottage cheese for 1 minute. Add minced garlic and mix around. Cook until cottage cheese starts to bubble.
3. Add spinach and artichoke to the cottage cheese and cook until spinach is wilted. 1-3 more minutes. Add half the cheese and mix just until it begins to melt.
4. Add salt and pepper.
5. Transfer cottage cheese mixture to a food processor and pulse a few times. Do not over-pulse or you will end up with too much liquid. You want the cottage cheese to still be a bit lumpy.
6. Transfer to a small ramekin and pour remainder of cheese on top. Bake for 10-15 minutes until cheese is melted and starts to bubble.
7. Serve hot with veggies or home-made pita chips (Cut a pita into traingles and place on a baking tray. Spray with cooking spray. Bake them in the oven while your dip is baking)!

CONTAINER COUNT

1. Each serving equals .5, .5, 1 and .5 if served with pita!