My Favorite Shakeology Recipes

Birthday Cake Shake

  • 1/2 – 1 cup water
  • 1 scoop of vanilla Shakeology
  • 1 cup unsweetened almond milk
  • 1/2 tsp imitation butter extract
  • 1 Tbsp nonfat cheesecake pudding mix
  • ice

Orange Creamsicle Shake

  • 1/2 – 1 cup water
  • 1 scoop of vanilla Shakeology
  • 3/4 cup orange juice
  • ice

Cookies N’ Cream Shake (additional alt. recipe coming soon)

  • 1/2 – 1 cup water
  • 1 scoop of vanilla Shakeology
  • 1 cup regular or dark chocolate almond milk
  • 1 tsp – 4 tsp of peanut butter
  • ice

Gooey Chocolate PB Brownie

  • 1 scoop of chocolate Shakeology
  • water or unsweetened almond milk
  • 1-4 tsp of peanut butter

In a bowl, mix your Shakeo and liquid to desired consistency, and then mix in your peanut butter.

Chocolate PB Ice Cream

  • 1 thawed frozen banana (peeled beforehand)
  • 1 tbsp + chocolate Shakeology
  • 1 tbsp peanut butter

Use a food processor (or blender) to blend banana until smooth. Add Shakeology and peanut butter. Blend til mixed well.

Strawberry Cheesecake Shake

  • 1/2 – 1 cup water
  • 1 cup frozen strawberries
  • 1 scoop or packet of vanilla Shakeology
  • 1 cup unsweetened or unsweetened vanilla almond milk
  • 1 tbsp nonfat cheesecake pudding mix

Chocolate Raspberry Shake

  • 1.5 cups water
  • 1 scoop of chocolate Shakeology
  • 1 cup fresh or frozen raspberries
  • ice

Chocolate Strawberry Shake

  • 1.5 cups water
  • 1 scoop of chocolate Shakeology
  • 1 cup fresh or frozen strawberries
  • ice

Blueberry Froyo Popsicles

  • 2 cups of fresh blueberries
  • 2 tbsp raw honey
  • 2 cups of plain nonfat Greek yogurt
  • 1 – 2 scoops of vanilla Shakeology
  • splash of vanilla extract

Use a food processor (or blender) to blend the blueberries into a liquid-like consistency. Pour into a large bowl, and stir in honey. Add a splash of vanilla and the yogurt, and gently mix/fold in everything together. Pour evenly into popsicle molds, and freeze overnight.

Chocolate PB Cups

  • 1 scoop of chocolate Shakeology
  • 1 – 2 tbsp of melted coconut oil
  • 3 tbsp peanut butter
  • 3 tbsp raw honey

Mix the Shakeo, melted coconut oil, and honey. Place into baking cups. Add a layer of peanut butter, and then top with more Shakeo mixture. Freeze 30 – 60 min.

 

Healthy Cookie Dough

Coming soon…

Chocolate Mug Cake

Coming soon…

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