PB Split – Chocolate Shakeology + 1 Tbsp. peanut butter + 1/2 banana + 1 fresh pineapple ring + 2 large strawberries + 4 oz water + 4 oz almond milk
Apple Pie – Chocolate Shakeology + ½ cup diced apples + ¼ tsp cinnamon + ½ cup water + ½ cup apple juice
Snow Fall – Chocolate Shakeology + ½ tsp almond extract + ½ tsp rum extract + ½ cup cold coffee + ½ cup skim milk
Almond Yule Log – Chocolate Shakeology + ½ tsp vanilla extract + ½ tsp cinnamon + ½ tsp almond extract + 1 tbsp. almond butter + ½ cup pitted black cherries + 1 cup vanilla almond milk
Rummy Chocolate – Chocolate Shakeology + 1 banana + ¾ cup nonfat milk, or water, or soy, or rice milk + ½ tsp cinnamon + ½ tsp rum extract + ice
It’s Dessert Time! (ice cream, pancakes, cookies and more)
Choco Mocha Mousse – Chocolate Shakeology + 2 egg whites, whipped + ¼ cup blueberries + 1 Tbsp. instant coffee crystals + ½ cup water
Pancakes – 1 scoop Chocolate Shakeology + 1/4 cup rolled oats + 2 tbsp. unsweetened almond milk + 1 tsp. vanilla + 1 tsp. baking powder + 1 egg + 1 egg white.. Blend and pour into pan to cook like any other pancake.
Cookie – 1 cup Chocolate Shakeology + 1 cup peanut butter + 1 cup quick cook oats + 1/3 cup honey. Combine ingredients. Roll into balls and eat.
Frozen ChocoShakeology Bark – 5 tbsp. coconut oil, melted + 5 tbsp. Chocolate Shakeology, stirred until blended. Pour into tinfoil-lined pan and freeze until hard. Store in refrigerator.
Choco Ice Cream – Chocolate Shakeology +1.5 cups of Almond Milk or Fat Free Milk + 1/2 Banana + 1 Tbsp. Peanut butter + 1 cup (or more) of Ice. Freeze until desired consistency.
Choco Ice Cream Recipe #2 – Chocolate Shakeology + 6 ice cubes + 1/2 banana + 1 1/2 cups of almond or coconut milk + 1 tablespoon of peanut butter or almond butter (I used PB2). Mix in blender, pour into bowl, and freeze for 2 hours.
Choco Energy Cookie Balls – 1 1/2 scoops Chocolate Shakeology + 1/2 cup almond flour + 1/2 cup old-fashioned rolled oats + 1/4 cup almond butter + 1/3 cup unsweetened almond milk + 1/4 cup sliced almonds. Combine Shakeology, almond flour and oats, mix well. Add almond butter and milk. Roll into balls and then roll into almonds.
PB Oat Bars – 1 scoop Chocolate Shakeology + 1/2 cup old-fashioned rolled oats + 1 scoop protein powder + 1/2 cup peanut butter + 1/2 mashed banana + nonstick cooking spray. Combine ingredients. Mix well. Spray pan with nonstick spray and press mixture into pan. Cover with plastic wrap and press down. Freeze for 3 hours before cutting into bars.
PB Cups Craze – 2 scoops Chocolate Shakeology + 1/4 cup dark chocolate morsels + 1 tbsp. psyllium husk powder + 1/2 cup pumpkin puree + 6 tsp. smooth peanut butter. Line a muffin tin with paper liners. Melt chocolate morsels in microwave until just melted. Combine Shakeology, psyllium husk, pumpkin in food processor. Divide into balls and press flat unto muffin cup, leaving a depression in the middle. Spoon 1/2 tsp. peanut butter on top. Drizzle melted chocolate to create thin layer. Freeze 30 minutes.
Chocolate PB Ice Cream – 2 scoops Chocolate Shakeology + 1 cup milk + 2 medium frozen bananas (freeze without peel) + 2 tbsp. peanut butter. Blend all ingredients until smooth. Pour into glass bowl. Cover and freeze 4 hours.
Chocolate Pudding – 1 1/2 scoops Chocolate Shakeology + 2 envelopes unflavored gelatin + 3/4 cup boiling water + 2 cups vanilla almond milk (unsweetened). Dissolve gelatin in water. Add almond milk. Place all ingredients in blender and combine. Pour into 4 dessert cups and refrigerate 4 hours.
Smoothie Bowl – 1 scoop Chocolate Shakeology + 3/4 cup unsweetened almond milk + 1/3 cup strawberries + 1/4 cup mangoes + 1/2 cup cucumber + 1/4 cup blueberries + 1 tbsp. chia seeds + 1 cup ice. Blend almond milk, strawberries, mango, cucumber and Shakeology until smooth. Add ice and blend. Pour into bowl. Top with blueberries and chia seeds.