August 24, 20160

Prep Time: 10 min.
Cooking Time: 20 min.


3 Tbsp. mascarpone cheese
¼ tsp. pure vanilla extract
2 Tbsp. pure maple syrup (preferably Grade B)
½ medium orange, orange peel finely grated (orange zest), juice reserved
2 tsp. Kentucky bourbon
2 medium peaches (preferably late-season freestones)
Nonstick cooking spray


1. Beat together mascarpone and extract in a small bowl; refrigerate, covered.
2. To make maple bourbon sauce, combine maple syrup, orange peel, orange juice, and bourbon in a small saucepan over medium-high heat. Bring to a gentle boil; cook, stirring constantly (being careful not to burn it), for approximately 5 minutes, or until sauce is reduced by half. Remove from heat. Set aside.
3. Coat grill with spray. Preheat grill (or cast iron grill pan) on high.
4. Cut peaches in half; remove stones.
5. Grill peaches, flesh side down, for 12 to 15 minutes, or until you can see juices bubbling beneath the skin, flesh is slightly charred, and peaches are soft to their core. Place peaches on a serving platter.
6. Fill each peach center with about 2 heaping teaspoons of mascarpone mixture; drizzle with maple sauce.
7. If desired, top each with a few crystals of fleur de sel (or any large, flaky salt) and enjoy!

• For a kid-friendly version, skip the maple bourbon sauce and drizzle the grilled peaches with plain maple syrup or honey.
• When possible, use Freestone peaches (available mid-June through August) since their stones can be easily removed. If using regular peaches, be sure to split them along their equator, not lengthwise, and remove the stone with a sharp paring knife.
• If you don’t have a grill, you can arrange peaches flesh side up on a baking sheet and place under the broiler for 10 to 12 minutes. Watch carefully so they don’t burn!


1 orange, medium
2 peaches, medium
1 container mascarpone cheese
1 bottle Kentucky bourbon
1 bottle maple syrup, Grade B
1 bottle pure vanilla extract
1 can nonstick cooking spray

August 4, 20160


Some things were just meant to go together: oatmeal and raisins, strawberries and cream eanut butter and chocolate. These Peanut Butter Fudgy Pops blend the latter two made-in-heaven flavors into ice-cold pops that taste like a peanut butter cup on a stick — without the truckload of fat and sugar to weigh you down.

Most better-for-you popsicles are usually fruit-based, but these offer something a little creamier. Blend and freeze just three ingredients – Chocolate Shakeology, peanut butter, and milk — and you’ll be enjoying a satisfying, healthy treat that also has 9 grams of protein.

Peanut Butter Fudgy Pops

Total Time: 3 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings


1 cup reduced-fat (2%) milk
1½ scoops Chocolate Shakeology
1 Tbsp. all-natural peanut butter


1. Place milk, Shakeology, and peanut butter in blender; cover. Blend until smooth.
2. Pour evenly into four ice pop molds; freeze until hard.

Peanut Butter Fudgy Pops |

*recipe adapted from

July 22, 20160

The next time you’re jonesing for a sweet treat, try this easy Cinnamon Bananas recipe. It’s made with naturally sweet bananas, healthy spices like cinnamon and nutmeg and uses a touch of honey.



Total Time: 21 min.
Prep Time: 15 min.
Cooking Time: 6 min.
Makes 4 servings, about ⅓ cup each


2 tsp. raw honey
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
Nonstick cooking spray
2 large ripe bananas, cut into ½-inch slices

1. Combine honey, cinnamon, and nutmeg in a small bowl; mix well. Set aside.
2. Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.
3. Add bananas; cook, gently stirring, for 2 to 3 minutes.
4. Add honey mixture; cook, gently stirring, for 2 to 3 minutes, or until bananas are well coated and soft.
5. Serve immediately.

Tip: Use a nonstick coconut spray for additional flavor.



July 20, 20160

Everyone deserves dessert now and again. But with these brownie cupcakes you’re actually having a treat that is PACKED full of healthy goodness. Rather than using flour, chickpeas are the secret weapon of these yummy cupcakes. And you may think that the frosting is full of sugars, but it only has four ingredients…with one of them being Shakeology! Give these a try…you’ll be surprised at how delicious they are!


Flourless Brownie Cupcakes With Peanut Butter Frosting

1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
⅓ cup + ¼ cup pure maple syrup, divided use
⅓ cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
¼ cup all-natural peanut butter
¼ cup unsweetened almond milk
⅔ cup Vanilla Shakeology

1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each cupcake with about four chocolate chips; push into batter.
6. Bake for 17 to 20 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!
8. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.
9. Add almond milk; beat until well blended.
10. Add Shakeology; beat until well blended, scraping bowl occasionally.
11. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 tbsp. additional almond milk.) Set aside.
12. Once cupcakes are cool, evenly spread with frosting.



*recipe adapted from

July 8, 20160

It’s HOT here and its only going to get hotter over the next couple of weeks. These tasty treats hit the spot every time! With 6 grams of protein and no artifical colors, flavors, dyes or sugars, they are good for you! Easy to make and packed with superfoods, these Super Berry Shakeology Pops are healthy for YOU and for the kids!




  1. Place cranberry juice, orange juice, raspberries, and Shakeology in blender; cover. Blend until smooth.
  2. Pour mixture into ice pop molds.
  3. Freeze for at least four hours, or until set.

June 15, 20160

Sometimes you need a quick sweet treat that’s not going to completely derail your healthy eating. These are so delicious you’ll definitely want more than one! They are a cinch to make and freeze well, if you wanted to double the recipe!


Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 15 servings, 1 ball each

Yellow – 1

1½ scoops Vanilla Shakeology
½ cup old-fashioned rolled oats
⅓ cup all-natural smooth almond butter
4 Medjool dates, coarsely chopped
¼ cup raw walnut pieces
¾ cup shredded carrots
½ tsp. ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger

1. Combine Shakeology, oats, almond butter, and dates in food processor; pulse until dates are incorporated.
2. Add walnuts, carrots, cinnamon, cloves, and ginger; pulse until just blended.
3. Roll into fifteen balls, about 1-inch in diameter each. Store in refrigerator.

April 3, 20160

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 6 servings, ½ cup each)

21 Day Fix Containers:

  • 1/2 red
  • 1/2 orange

Vanilla Cinnamon Chia Pudding

Vanilla Cinnamon Chia Pudding


  • 3 cups nonfat milk (or unsweetened almond milk)
  • 1½ scoops Vanilla Shakeology
  • 1 Tbsp. raw honey (optional)
  • 1 tsp. ground cinnamon
  • 6 Tbsp. chia seeds
  • Chopped fresh strawberries (for garnish; optional)


  1. Place milk, Shakeology, honey, and cinnamon in blender; cover. Blend until smooth.
  2. Pour milk mixture into medium glass bowl. Add chia seeds; mix well.
  3. Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours.
  4. Garnish with strawberries if desired.
Recipe Management Powered by Zip Recipes Plugin

You may also enjoy chocolate chia pudding with dried strawberries

April 3, 20160

Total Time: 4 hr. 40 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings, about ⅔ cup each

21 Day Fix Containers:

  • 1 yellow
  • 1 orange
  • 1/2 tsp.

Chocolate Chia Pudding with Dried Strawberries

Chocolate Chia Pudding with Dried Strawberries


  • 2 cups unsweetened almond milk
  • ½ cup chia seeds
  • 6 Tbsp. organic unsweetened cocoa powder
  • 2 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • 4 tsp. dried strawberries (or 4 Tbsp. chopped fresh strawberries)


  1. Combine almond milk, chia seeds, cocoa powder, maple syrup, and extract in a large bowl; whisk vigorously for 2 minutes, or until cocoa powder is incorporated, and pudding is well blended.
  2. Let stand at room temperature for 30 minutes; mix well. Refrigerate, covered, for 4 hours or overnight, mixing after 2 hours.
  3. Divide evenly into four small serving bowls; top each serving with 1 tsp. dried strawberries.
Recipe Management Powered by Zip Recipes Plugin

You may also enjoy vanilla cinnamon chia pudding

April 3, 20160

Total Time: 51 min.
Prep Time: 15 min.
Cooking Time: 36 min.
Yield: 16 servings, 1 brownie each

21 Day Fix Containers:

  • 1/2 yellow
  • 2 tsp.

Fudgy Avocado Brownies

Fudgy Avocado Brownies


  • Nonstick cooking spray
  • 1 medium ripe avocado, mashed
  • ¼ cup extra-virgin coconut oil, melted
  • 1 large egg, lightly beaten
  • ½ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • ¾ cup unsweetened cocoa powder
  • ½ tsp. sea salt (or Himalayan salt)
  • ¼ cup gluten-free flour
  • ⅓ cup dark chocolate chips


  1. Preheat oven to 350° F.
  2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
  3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
  4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
  5. Add cocoa powder mixture to avocado mixture; mix well.
  6. Add chocolate chips; mix until blended.
  7. Pour batter into prepared pan; spread to make even.
  8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
  9. Cool for an hour before removing from pan. Cut into 16 squares.
Recipe Management Powered by Zip Recipes Plugin

April 1, 20160

Total Time: 1 hr. 10 min.
Prep Time: 10 min.
Cooking Time: 0 min.
Yield: 12 servings, 1 bar each

21 Day Fix Containers:

  • 1 yellow
  • 1/2 blue


Homemade Energy Bars

Homemade Energy Bars


  • 1 cup whole pitted dates (or prunes)
  • 1 cup dried fruit (like apricots, prunes, figs, raisins, cranberries, blueberries, or cherries)
  • 1 cup chopped nuts (or seeds) (like almonds, walnuts, cashews, sesame seeds, flax seeds, chia seeds, or sunflower seeds)
  • 2 scoops Shakeology, any flavor


  1. . Place dates, fruit, and nuts in a food processor. Pulse for 1 to 2 minutes; scrape sides of bowl.
  2. Add Shakeology; process for 2 to 3 minutes, or until mixture becomes tiny crumbs that can come together to form a loose ball.
  3. Line an 8 x 8-inch pan with cellophane. Press mixture into pan until flat. Cover tightly and refrigerate for 1 hour.
  4. Cut into 12 bars. Store in refrigerator.
Recipe Management Powered by Zip Recipes Plugin

You may also enjoy gingerbread balls.