I have been waiting for this since the original version came out!!
Love my morning coffee and I love my Shakeology. Last year the two were COMBINED!!!! 😍
But, alas, I could not have it because the main protein was whey, and my stomach and whey do not get along 🤢.
I have been finishing up my Vegan Chocolate Shakeology and now my order of Cafe’ Latte’ is on its way 😁
There are a lot of meal replacement and protein shakes available to us now. And the science behind their development has made vegan versions SO much better in flavor and texture that even non-vegans are switching to vegan proteins for the ease in digestion and increase in plant based protein (i.e. Extra veggies!).
I love this product for myriad reasons, the main one is convenience. I get a variety of produce that I don’t usually buy at the store or would have to special order. I don’t have to think about what is going into the blender to give me a great flavor and texture, that has already been done in the Shakeology labs. As a parent, it allows me to take care of me quickly, with little effort, while I am busy holding the fort down.
Here’s a little insight into what goes into Shakeology.
This is the ingredient list for Vegan Chocolate Shakeology. It is a better quality photo of all the ingredients, so imagine no cacao and instead natural coffee flavors!
Every person is different, so their nutritional needs are different. There is never a one-size-fits-all model, but there are always better starting points. Many people forget that you cannot out workout a crappy diet, and a true “diet” is not a temporary thing that you do to look good for an event. A true “Diet” is what you are stuffing in your face on a daily basis. Is what you are eating helping you with your goals or holding you back from what you want?!?!
If you need help getting your health on track, this is a great place to start.
Leave me a comment below or find me on Facebook and Instagram. Let me know where you are at, what are your goals? What is easy for you, what are your struggles? The journey is real and it doesn’t have to be alone!
As always, I’ll see you on the other side!
We are now well into the post holiday season. I have a ton of bone broth stored in my fridge and deep freeze, and now I’m on to my next adventure…bring back the plants!!!!🌱
As a diary free family we have a lot to work around during the holidays and I feel like I’m cooking and baking in all of my spare time, just to keep up with the demands of school, family and sports celebrations. So I tend to let some of our healthier habits slide, simply because I’m too tired (i.e.:lazy) to keep them up. One of the things I have let slide is the variety of plant based foods and meals. Typically we try some new vegetable each month, my kids get to help pick it out and help me find recipes. Some things we like and add into our regular meals and others, well lets just say my family is opinionated and leave it at that!😂😉
During the holidays, I let that tradition go and resort back to frozen peas, corn and standard mixed veggies and keep carrots and cucumbers in stock, but that’s about it. So, we still get some serving of veggies, but I’m definitely over it by the end of January. I star counting the hours until I can plant my garden, spend extra time digging through produce to find the freshest one, and even start pulling out my spring time recipes to kill off some of the cabin fever.
You know me, I love me some research! I scoured my library for a new take on plant based foods and I’m only 2 chapters in but I’m loving The Plant-Powered Diet by Sharon Palmer RD.
She has a great take on adding in plants to a standard American diet, achieving a “plant based omnivore” diet and how to transition on the “Plant-Powered Diet Spectrum.” I love that she covers all facets of food consumption, allowing it to be okay that you consume meat and animal products, go completely vegan, or find a comfortable place inbetween. She give healthy alternatives to the processed foods that we have become accustomed to. I have flipped through the recipes in the back and have 3 on my list for this upcoming week!
She also has a great pantry resource. This was, by far, my favorite thing in the book. Many people assume that to eat a plant based Diet you have to go to the store multiple time each week to get the freshest ingredients, and who has time for that?!?! Most of the things on her list are things I make at home or I can buy with my Amazon Pantry account and have them delivered, SCORE!
There is even a 14-Day meal plan for newbies!!
Just to be clear, I’m not an affiliate for this book or author, I just love sharing great resources that I find work well for myself and my family. But I do give credit where is due! Here’s Sharon’s blog sharonpalmer.com check her out!
I have always noticed a huge shift in personality with both of my kids when we eat better, and I have found that I can handle their drama better when I have a better diet. Simple things like being a regular bathroom user💩 can actually have an affect on how your brain works!😱. When your body is a toxic waste dump and it can’t get rid of the waste your body begins to reabsorb the toxins! And that’s just one benefit of simply adding more whole plants into your diet, imagine what else will start to fix itself when your body is working properly!!!
That’s all I have for now! See you on the other side!
1C packed Baby Spinach
5 medium Strawberries – hulled, halved and sliced thin
1/4 of a small Red Onion – sliced thin
1/4C raw Walnuts – leave whole or chop to your taste
1 1/2 Tbsp Balsamic Vinaigrette (recipe link here)
Toss all ingredients and enjoy! The best kind of directions!
*An alternative for this recipe is to warm the balsamic vinaigrette before putting it on the salad.
1 10oz package of Frozen Spinach1 1/2C Pistachios – shelled
1C Fresh basil leaves
2/3C Olive Oil
1 tsp Sea Salt
Water optional for thinning out
1. In a food processor combine spinach, pistachios, and basil and blend until everything is finely chopped.
2. With the processor motor running on low speed, slowly drizzle olive oil through the oil slot or the feed tube until the mix is thick but smooth.
3. Add salt and mix in enough water to thin to a consistency that you like.
This is great on wraps or sandwiches, as a dip for veggies and chips or on your pasta and spaghetti squash.
With this recipe you are getting all the amazing flavors of a stir fry without the high heat that can damaged some of the nutrients these wonderful veggies have to offer.
Salad-1/2 C Shredded Carrots
1/2 C Shredded Zucchini
1/2 C Shredded Daikon
1 Head Bok Choy – stems chopped, leaves whole
1/2 C Diced Red Bell Peppers
1/2 C Shredded Red Cabbage
1/2 C Snow Peas – halved crosswise
1/2 C Shredded Parsnips
1/4 C Chopped Scallions
1/4 C Chopped Parsley
1 Tbsp Sesame Seeds
1/3 C Rice Vinegar
1/3 C Coconut Aminos or Nama Shoyu
8 Cloves of Garlic – Peeled
1 1/2 inch piece of ginger – peeled
1 1/4 C Olive Oil
1. For the salad toss it in a bowl and mix completely. (Best recipe directions ever!!)
2. For the dressing, mix rice vinegar, coconut aminos, garlic and ginger in a high speed blender. Once those ingredients have been thoroughly mixed, leave the blender running and drizzle the olive oil in a steady stream until the mixture has emulsified.
3. Pour dressing over salad, toss and enjoy
Kohlrabi is another wonderful brassica to add to your shoppoing list.
Here’s what you’ll need!
1 1/4 pounds Broccoli Stalks (save those florets for the next recipe!)
about 7 fat stalks
1 pound Kohlrabi bulbs
2 Tbsp Coconut Aminos (soy sauce without the soy!)
1 Tbsp Rice Vinegar
1 Tbsp Extra Virgin Olive Oil
1 1/2 tsp Sesame Oil
1/2 tsp Fresh Ginger minced
1/4 tsp Red Pepper Flakes (optional)
1/4 C Fresh Chopped Cilantro
1. Trim about an inch from the bottom of the broccoli stalks, then peel the outer, tough layer. The stalk will be lighter green inside and juicy. Cut them into thin slices, then into matchsticks
2. Cut the tough outer layer from the kohlrabi. Cut them into slices then matchsticks.
3. Combine the Broccoli, Kohlrabi, Coconut Aminos, Rice Vinegar, EVOO, Sesame Oil, Ginger and Red Pepper Flakes into a container with a lid. Shake well to combine (see how I added a little workout there?!?)
4. Let this marinade for at least an hour, overnight is even better!
5. Top with cilantro and sesame seeds just before serving.