Here is a list of SHAKEOLOGY recipes I share on this page so far..
- No Bake – Shakeology Balls (Healthy Peanut butter/Chocolate cookie)
- Shakeology Brownies -
- Shakeology Freezer Pops
- Shakeology Ice Cream
- Lemon Greenberry Cheesecake
NO BAKE- SHAKEOLOGY BALLS
8 Tablespoons PB2 (low fat, high protein powdered peanut butter – DETAILS HERE)
3 Tablespoons Natural Peanut butter (w/flax seeds is the best!)
½ Cup Shakeology Protein Powder
3 Tablespoons Raw Honey
½ Cup Quick Oats
DIRECTIONS: Mix PB2 with water until it’s a paste like consistency. Mix all ingredients, including the PB2 mixture together in a mixing bowl. It may take some time to blend all of the ingredients together. If it’s too sticky, sprinkle in additional protein powder so that it’s a pretty dry/crumbly texture. Next – Roll mixture into small individual balls (about a ping-pong ball size) and place on a wax sheet. Makes about 12 balls, 1 ounce each. Put in freezer until firm.
NUTRITION: (serving size 1 ball)
1 1/2 c Gluten Free Baking Mix (suggest Pamela’s Brownie mix)
1/2 cup chocolate Shakeology
1/2 cup water or almond milk (may need to add more if batter is too think)
1/4 cup coconut oil melted
1 egg …. alternatively, you can use 1/4 c non-sweetened applesauce
Dark Chocolate chips (I used a gluten free chocolate bar)
1/4 c almond milk
1/4 c agave nectar
1/2 c pecans chopped (optional)
Mix 1st 5 ingredients together. Melt chocolate with almond milk. Add agave nectar and add to mix.
Add pecans. If mix is too thick, add more water or coconut oil. Just for fun, I place pieces of the chocolate bar on top!
Baked at 350 until done. 16-20 mins (times will vary!)
Shakeology Freezer Pops
2 egg whites (about 1/3 cup)
Spoonful of Greek Yogurt
1 scoop of chocolate Shakeology
handful of sliced strawberries and half a banana
Blend all ingredients together. Pour into popsicle container or another small freezable container. Freeze and enjoy. To add variety to this simple recipe, add different fruits. Use Greenberry Shakeology with pineapples or mango. Have fun with it!
SHAKEOLOGY ICE CREAM
- 4 ounces of Unsweetened Almond Milk**
- 1/2 scoop Chocolate Shakeology
- 1/2 scoop Vanilla Whey Protein Powder
- 1/2 tbsp all natural Peanut Butter
- 1/4 tsp pure vanilla extract
- 1/8 tsp stevia in the raw
- 7 Ice Cubes**
Add all ingredients to blender and blend. It will be cold enough to eat… but you can then freeze it. You’ll need to let it thaw just a little, but it’s sooooo good!
**If your blender is not very powerful then you may consider adding a little extra Almond Milk or a little less ice so it isn’t quite as thick to blend.
You can add some chopped almonds to the top as shown in the picture, but these stats do not take that into consideration.
Lemon Greenberry Cheesecake
1 ready-to-use reduced-fat graham cracker crumb crust (8 oz.)
3 cups cold fat-free milk (soy will not set the pudding)
2 pkg.(4-serving size)JELL-O Fat Free Sugar Free Instant Pudding: 1 Lemon & 1 Cheesecake
2 Scoops Greenberry Shakeology
Pour milk into large bowl. Add dry pudding mix & Shakeology. Beat with wire whisk 3 min. or until well blended.
Spoon pudding mixture into crust.
Top as desired.
Refrigerate 3 hours or until set
Optional: Place in freezer for 45-60 min just before serving to make nice clean slices *If you leave it in longer it will freeze so be careful!
Refrigerate after cut
Calories per slice (1/8 of pie) 182.2, Fat 4.3, Carbs 13, Protein 8.9
***Soy milk with NOT set in pudding***