Shakeology Recipe of the Week

I am inundated right now with homegrown blueberries from my mother-in-law's garden. Not a bad problem to have, especially in my daughter's book (and I am loving saving all that money....those little buggers are expensive, especially when she downs half a pound in a sitting!!!). 

So they don't go bad, we've been adding blueberries to everything this week in addition to freezing them...blueberry cornbread, blueberry mixed drinks, blueberry cobbler (not clean but certainly delicious), blueberry banana bread, blueberries on salads. And of course blueberries in my Shakeology! I often use frozen blueberries in my shakes but nothing quite compares to the flavor and juiciness of fresh berries. So my recipe this week is...

Chocolate Shakeology with Fresh Blueberries, Peanut Butter, and Almond Milk

I add some ice too and often a banana to jazz it up even more. I also like it with Strawberry Shakeology, but the chocolate tastes even more indulgent!  In my experience, proportions don't really matter with this recipe...just throw it all in the blender and adjust the thickness to your liking!

Enjoy!

Artichoke Chicken

Just the other day I had a craving for chicken and artichokes.  No particularly reason I can think of other than the fact that I had noticed a can of artichokes in our pantry.  I hopped on Pinterest and fortunately there was a recipe ready and waiting.  With a few tweaks I made it a bit more paleo friendly (if you scrape off the cheese) and the best part was it tasted just as good over whole wheat pasta as it did with a side of asparagus.  

Yield: Serves 4 Prep Time: 10 minutes Cook Time: 25 minutes 

Total Time: 35 minutes

Ingredients:

4 boneless skinless chicken breasts

4-5 roma tomatoes

1 can of artichoke harts

a few tablespoons of extra virgin olive oil

a few tablespoons of almond flour

2 tablespoons of minced garlic

Salt and pepper, to taste

mozarella cheese

Directions:

1. Preheat oven to 350 degrees.
2. Core and chop tomatoes.
3. Drain artichoke hearts
4. Please all ingredients in a bowl and toss.  (The flour helps with extra liquid.)
5. Place the tomato mixture in with the boneless skinless chicken breasts. 
6. 
   
7. Take the almost done chicken out of the oven and sprinkle mozarella cheese over the top. Place the chicken under the broiler for a few minutes until the cheese is golden brown and the vegetables are caramelized.

Original recipe courtesy of http://aaronandjillw.blogspot.com/2011/08/italian-chicken.html?m=1

Shakeology Recipe of the Week--Strawberries & Cream

Nothing reminds me of early summer like the taste of fresh strawberries. And wow are they good with some whipped cream. But that is something I indulge in maybe once a season. To satiate my strawberry/whipped cream cravings I've been mixing up this Strawberries & Cream Shakeology recipe and it is so tasty and refreshing. (I don't measure so pardon the lack of precise measurements.)

-handful of frozen strawberries, or a little ice and handful of fresh strawberries (now that they are finally in season after the late winter)

-1-2 tbsp fat free or part skim ricotta

-fill to cover ingredients with unsweetened almond milk (unsweetened vanilla almond milk is good too)

-1 scoop strawberry Shakeology

Blend and add more fruit, ice, or almond milk to achieve the consistency you like. And enjoy!

It is also delicious with other fruit added, like banana, pineapple, and mango. Experiment and have fun with different flavors!