Shakeology No-Bake Cookies

Standard

I’ve had a major sweet tooth all day long, and decided to try out these Shakeology No-Bake Cookies and although they didn’t turn out so pretty, they taste amazing!

image6

You’ll need:

1 cup Chocolate Shakeology Powder (get it here)

1 cup Natural Peanut Butter

1 cup Rolled Oats

1/2 Cup Local Honey

image7

Add all ingredients into a large bowl and mix well.

image8

Once combined, roll the mixture into 24 1-inch balls.  Flatten slightly for a classic cookie shape.

image9

These were the perfect treat for my sweet tooth cravings, and they actually a pretty healthy.

image10

Here’s the nutritional breakdown for 1 cookie according to the myfitnesspal.com recipe calculator.

Easy Meal Planning & Food Prep

Standard

Meal planning makes my life so much easier.  Really.

It doesn’t have to be an entire day of make ahead freezer meals or racking my brain for every morsel I’m going to consume in the next few days.  Although those two things can help you save time and stay on track, it’s often overwhelming to accomplish… and because it seems so unmanageable, there’s a good chance it gets put off each weekend.

One of our goals for the new year was simply to eat out less.  When we get home late, it’s very convenient to just pick something up on the way home, but it’s not at all helping us reach our fitness goals and it’s a real strain on the wallet.  So, we decided we needed a way to plan a general outline of what we would have for dinner each week.

image1

It’s nothing fancy…  It’s just a dry erase board from Hobby Lobby and a few colorful markers.

By having a visual on what we are going have for dinner each week, I could easily make out a grocery list of what I needed to pick up.  I know what I need to set out to thaw the night before, and because I’ve planned our side dishes ahead of time, fresh vegetables are less likely to go bad sitting in our refrigerator.

And since we are still following the 21 Day Fix program, I went ahead and portioned our some of our veggies for the upcoming week.

image2

These colorful snack bags come from Target and are perfect for using with your 21 Day Fix containers.

One HUGE food prepping tip:  When you get home for the grocery store, don’t put something away if it needs to be washed, chopped, or prepped in any way.  If you put in away once, you’re less likely to take it back out to prep it and have to put it away again.

image4

I picked up carrots and celery for snacking this morning, and made sure to leave them out while I put away our other groceries.  Then I washed, cut and measured them with the green container and sorted them into the color coordinated snack bags.

image3

Now I’ve got easy grab-and-go snacks (that are healthy!)  I can easily keep these in my mini fridge at work and be less tempted to go to the vending machine when I start to get hungry.  Win-win!

image5

Roasted Cauliflower Mash

Standard

Trying to get in enough vegetables can be tough, especially when the cold weather lends itself to soups and easy crock-pot meals.  I’ve started making this cauliflower mash recipe as a substitute for mashed potatoes.

If you are trying to save time, you can always boil the cauliflower instead of roasting in the oven, however roasting brings out a subtle sweetness that is delicious!

You’ll need

1 head of cauliflower

2 TBSP Grass Fed Butter

Water

Garlic Powder

Parsley

Black Pepper

image1

Preheat your oven to 400 degrees.

Start by cutting on the leaves and stem of the cauliflower.  Break or cut the florets into medium sized pieces, and place on a baking sheet covered with aluminum foil.

image2

Place in the oven for 20 minutes.  Carefully turn the cauliflower florets over and cook for an additional 10 minutes.

image5

Once you remove the cauliflower from the oven.  Place the florets into a food processor, along with the butter.

image3

You may need to make this into several smaller batches depending on the size and quality of your food processor.  Add a few tablespoons of water and process until you achieve the consistency of mashed potatoes.

image6

Feel free to adjust the amount of water if you prefer it to be thicker or thinner.

image4

Stir in black pepper, garlic powder, and parsley to taste, and serve.

image7

The yield will depend on the size of the cauliflower you purchase.  Usually I end up with 3-4 servings, but it does keep in the refrigerator fairly well.  If there is some water separation, stir well before reheating and adjust the water amount next time.

21 Day Fix Portion Containers: Equals 1 green and 2 teaspoons.  Measure in green container.

Shrimp “Scampi” Recipe

Standard

I’m wrapping up week one of our current round of the 21 Day Fix.  If you haven’t heard of the 21 Day Fix, it’s a fitness program focusing on portion controlled nutrition and 30-minute workouts.  I am loving this program (its our third round in our house!) because it takes the “work” out of measuring foods… I don’t have to use tons of measuring cups, spoons, pull out the food scale, and count every calorie.  Foods are categorized and each group is assigned a certain color container.  Basically, if it fits in the container… you can eat it.  Super simplified nutrition makes it easier for me to make sure I’m eating right with my busy schedule.

Although the program comes with a ton of great recipes in the booklet, we’ve been “modifying” some of our old favorites to follow the nutrition program guidelines.  Below is a recipe we came up with last week for an amazing Shrimp Scampi (lighter on the oil, heavier on the veggies.

Lauren’s 21 Day Fix Shrimp Scampi

2 red containers Peeled Shrimp (about 10-15 depending on the size of your shrimp)

1 Green Container Broccoli, chopped

1 Green Container Zucchini, chopped

1 Yellow container Whole-Wheat Pasta

2 tsp Olive Oil

Garlic, chopped

Seasonings to taste (I used parsley, onion powder, red pepper flakes, black pepper, and basil)

image1

Heat olive oil in a medium skillet over medium heat.  Add garlic and cook until fragrant, stirring frequently.  Add your peeled shrimp  and season well.  Cook 1-2 minutes, on each side.  Note if you are using pre-cooked or frozen shrimp, you may need to adjust cooking times.

image2

Add chopped broccoli and zucchini to the pan and cook over medium heat until desired doneness.  We like some crunch to our veggies, so we sauteed them for 3-5 minutes, so that they were warmed throughout, but maintained crisp.

image3

Serve with whole wheat pasta and enjoy!

image4

21 Day Fix Portion Containers:  Equals 2 red, 2 green, 1 yellow, and 2 teaspoons