Don’t mind if I do because hitting goals never tasted, or looked, so good!
Here’s how to make this delicious bowl of yummy-ness!
Blend the following in a blender:
8 oz. almond milk
1 frozen banana, already chopped into smaller pieces
1 scoop/packet of Chocolate Vegan Shakeology
2 tsp natural peanut butter
Pour into a bowl and then add toppings of your choice! My fave toppings include: chopped pecans, coconut flakes, Fixate homemade granola (see recipe below), and a few chocolate chips (because YUM!)
Serves 4, approx. 3/4 cup each, Container Equivalents: 2 yellow, 1 blue, 1 orange, 1 tsp
1.5 cups dry old-fashioned rolled oats
1/4 cup unsweetened dried cranberries
40 raw pecan halves, chopped
1/4 cup raw pumpkin seeds
1/4 cup unsweetened shredded coconut
3 Tbsp. pure maple syrup
1 Tbsp. ghee, melted (organic grass-fed, if possible)
1/2 tsp. pure vanilla extract
1/4 tsp. sea salt (or Himalayan salt)
1/4 tsp. ground cinnamon
1 dash ground nutmeg
Preheat oven to 300 degrees Farenheit. Line large baking sheet with parchment paper and set aside. Combine all ingredients in a large mixing bowl and then spread mixture evenly on prepared pan. Bake for 35 to 40 minutes, stirring occasionally until dry and lightly toasted. Store in an airtight container for up to 1 month.
I hope you enjoy both of these recipes as much as I do!
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