Huevos Rancheros

This Mexican egg dish makes a perfect weekend breakfast.

Total Time: 35 min.

Prep Time: 10 min.

Cooking Time: 25 min.

Yield: 4 servings

Ingredients:

2 tsp. olive oil

1 medium onion, chopped

1 (14.5-oz.) can diced tomatoes

1 (4-oz.) can diced green chiles

½ tsp. ground chili powder

¼ tsp. sea salt

Nonstick cooking spray

4 large eggs

4 corn tortillas, warm

2 Tbsp. finely chopped red onion

2 Tbsp. shredded Monterey jack cheese

Cilantro leaves (for garnish; optional)

Preparation:

1. Heat oil in medium nonstick skillet over medium-high heat.

2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add tomatoes and green chiles; cook, stirring occasionally, for 10 minutes.

4. Season with chili powder and salt; cook, stirring frequently, for 5 minutes. Remove from heat. Set aside.

5. Heat large nonstick skillet, lightly coated with spray, over medium heat.

6. Add eggs one at a time, taking care egg whites don’t touch; cook, covered, for 3 minutes. Remove lid. Cook to desired yolk consistency. Remove from heat.

7. Top each tortilla evenly with onion mixture. Top gently with egg and top evenly with red onion and cheese.

8. Garnish with a cilantro leaf if desired.

Peanut Butter Shakeology Cups

Peanut butter and chocolate combine in a new take on this classic candy.

Total Time: 36 min.
 Prep Time: 5 min.
Cooking Time: 1 min.
Yield: 12 servings, 1 cup each

 Ingredients: 

¼ cup dark chocolate morsels
 2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
 ½ cup pumpkin puree
6 tsp. all-natural smooth peanut butter, divided use

 Preparation:

1. Prepare twelve mini muffin cups by lining with muffin papers.
2. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
 3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough. 4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.
 5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
6. Freeze for 30 minutes, or until chocolate hardens.

Apple Raisin Cake

Apple Raisin Cake

This moist, rich cake features apples, raisins, and crunchy walnuts.

Total Time: 50 min.
Prep Time: 10 min.
Cooking Time: 40 min.
Yield: 20 servings

Ingredients:
Nonstick cooking spray
5 cups chopped peeled apples
1 cup raisins
½ cup raw honey
⅓ cup chopped raw walnuts
¼ cup extra-virgin olive oil
2 tsp. pure vanilla extract
1 large egg, beaten
2½ cups whole wheat flour
1½ tsp. baking soda
2 tsp. ground cinnamon

Preparation:
1. Preheat oven to 350° F.
2. Lightly coat a 13 x 9-inch baking dish with spray. Set aside.
3. Combine apples, raisins, honey, and walnuts; mix well. Allow mixture to stand for 30 minutes.
4. Add oil, vanilla, and egg; mix well. Set aside.
5. Combine flour, baking soda, and cinnamon; mix well.
6. Add flour mixture to apple mixture; mix until just blended.
7. Place batter into prepared pan.
8. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Let cool slightly before serving.

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

Making your oatmeal taste like pumpkin pie is as delicious as it is healthy! Pumpkin puree and spices add flavor without adding fat.

Total Time: 30 min.
Prep Time: 5 min.
Cooking Time: 25 min.
Yield: 2 servings

Ingredients:
1¼ cups water
½ cup steel-cut oats (or old-fashioned rolled oats)
½ cup pumpkin puree
¼ tsp. pumpkin pie spice
1 Tbsp. chopped pecans (or walnuts)
2 tsp. pure maple syrup (or raw honey)
½ cup unsweetened almond milk

Preparation:
1. Bring water to boil in medium saucepan over medium heat. Add oats; cook over medium-low heat, stirring frequently, for 20 to 25 minutes. Remove from heat.
2. Add pumpkin, pumpkin pie spice, and pecans; mix well.
3. Divide evenly between two serving bowls; top each with maple syrup and ¼ cup almond milk.

Tip: When using old-fashioned rolled oats, reduce cooking time to 5 to 7 minutes.