Great Chicken Cacciatore Meal

Chicken Cacciatore

This "hunter style" dish is a classic in Italian cooking and after one bite, you'll understand why.

Total Time: 31 min.
Prep Time: 10 min.
Cooking Time: 21 min.
Yield: 4 servings
Ingredients:
1 Tbsp. olive oil
1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch pieces
1 medium onion, thinly sliced
1 medium celery stalk, sliced
1 clove garlic, finely chopped
1 medium red bell pepper, cut into 1-inch pieces
8 oz. sliced mushrooms
1 (14.5 oz.) can whole tomatoes
1½ tsp. dried basil, crushed
Ground black pepper (to taste; optional)
2 medium zucchini, sliced
1 medium eggplant, peeled, cut into 1-inch cubes
6 fresh parsley sprigs, finely chopped (for garnish, optional)
Preparation:
1. Heat oil in large nonstick skillet over medium high heat.
2. Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.
3. Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.
4. Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes.
5. Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear.
6. Garnish with parsley if desired.

Tip: Chicken Cacciatore can be served over brown rice or whole wheat pasta.
Nutritional Information (per serving):

Calories: 246

Fat: 7 g

Saturated Fat: 1 g

Cholesterol: 67 mg

Sodium: 538 mg

Carbohydrate: 21 g

Fiber: 8 g

Sugar: 11 g

Protein: 28 g

Triple Berry Pancakes

Triple Berry Pancakes

Light in calories, but heavy on flavor, these are just the thing for weekend mornings.

Total Time: 16 min.
Prep Time: 10 min.
Cooking Time: 6 min.
Yield: 8 servings, 2 pancakes each

Ingredients:
2 Tbsp. fresh or frozen blueberries
2 Tbsp. fresh or frozen raspberries
2 Tbsp. fresh or frozen sliced strawberries
2 large eggs, lightly beaten
2 Tbsp. coconut oil, melted
2 cups low-fat milk
2 tsp. baking soda
½ cup wheat germ
½ tsp. sea salt
1½ cups whole-wheat pastry flour
Nonstick cooking spray

Preparation:
1. Combine blueberries, raspberries, and strawberries in a medium bowl; mix well. Set aside.
2. Combine eggs, oil, and milk in a medium bowl; whisk to blend. Set aside.
3. Combine baking soda, wheat germ, salt, and flour in a medium bowl; mix well.
4. Add flour mixture to egg mixture; mix until just blended.
5. Heat large nonstick skillet lightly coated with spray on medium-high heat.
6. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
7. Add about 2 tsp. berries to each pancake. Flip with spatula and cook for 30 seconds.
8. Repeat with remaining batter.
9. Serve pancakes topped evenly with remaining berries.

Nutritional Information (per serving):

Calories: 180

Fat: 7 g

Saturated Fat: 4 g

Cholesterol: 49 mg

Sodium: 508 mg

Carbohydrate: 24 g

Fiber: 4 g

Sugar: 1 g

Protein: 8 g

Grilled Honey Cumin Chicken

Spice up your chicken with a touch of cumin.

Total Time: 25 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 4 servings

Ingredients:
2 Tbsp. raw honey
2 Tbsp. 100% orange juice
4 4-oz each raw chicken breast, boneless, skiness
1 Tbsp. olive oil
1 tsp. ground cumin
Sea salt and ground black pepper (to taste; optional)

Preparation:
1. Preheat grill to medium.
2. Combine honey and orange juice in a small bowl; whisk to blend. Set aside.

3. Brush each chicken breast lightly with oil. Sprinkle both sides evenly with cumin, salt (if desired), and pepper (if desired).
4. Place chicken on grill; cook, without turning, for 5 minutes. When chicken releases easily from the grill, turn and cook for an additional 3 minutes.
5. Reduce grill heat to low. Brush chicken evenly with honey mixture. Be careful, honey will burn if exposed to flames. Grill until a meat thermometer inserted into the center of each breast reads 160° F. Remove from grill. Let chicken rest 5 minutes before serving.

Note: The FDA suggests cooking chicken to a temperature of 165° F. Chicken will continue to cook after it is removed from heat, so we recommend that it be removed from the grill at 160° F to prevent drying out.

Nutritional Information (per serving):

Calories: 184

Fat: 7 g

Saturated Fat: 1 g

Cholesterol: 67 mg

Sodium: 439 mg

Carbohydrate: 10 g

Fiber: 0 g

Sugar: 9 g

Protein: 23 g

Strawberry Salad with Spinach and Feta

Strawberry Salad with Spinach and Feta

This summery salad will brighten any meal.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None 
Yield: 1 serving

Ingredients:
2 tsp. extra-virgin olive oil
1 Tbsp. apple cider vinegar
¾ tsp. dry mustard
½ tsp. poppy seeds
2 cups fresh baby spinach
¾ cup sliced strawberries
1 green onion, finely chopped
¼ tsp. ground black pepper
1 Tbsp. crumbled feta cheese
2 tsp. sliced raw almonds

Preparation:
1. Combine oil, vinegar, mustard, and poppy seeds in a small bowl; whisk to blend. Set aside.
2. Combine spinach, strawberries, and green onion in a large serving bowl; mix well.
3. Drizzle salad with dressing. Season with pepper; toss gently to blend.
4. Top with cheese and almonds.

Nutritional Information (per serving):

Calories: 204

Fat: 15 g

Saturated Fat: 3 g

Cholesterol: 8 mg

Sodium: 157 mg

Carbohydrate: 15 g

Fiber: 5 g

Sugar: 8 g

Protein: 6 g

Irish Stew

The Irish know what they're doing when it comes to stew. Try this classic one!

Total Time: 1 hr. 10 min.
Prep Time: 15 min.
Cooking Time: 55 min.
Yield: 4 servings

Ingredients:
2 tsp. olive oil
12 oz. raw leg of lamb, boneless, fat removed, cut into ¾-inch cubes
2 cups low-sodium organic beef (or vegetable) broth
1 medium onion, diced
3 medium carrots, peeled chopped
2 medium leeks, sliced
2 medium parsnips, sliced
6 cups water
1 bay leaf
1 tsp. dried thyme
½ tsp. sea salt
12 oz. Yukon gold (or Peruvian blue) potatoes, cut into ¾-inch cubes
2 cups coarsely cut cabbage
¼ cup chopped fresh parsley

Preparation:
1. Heat oil in a large saucepan over medium-high heat. 2. Add lamb; cook, stirring frequently, for 3 to 4 minutes, or until browned. 3. Add onion, carrot, leeks, and parsnips; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. 4. Add water, bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; gently boil, covered, for 30 minutes. 5. Add potatoes and cabbage; cook, uncovered, stirring occasionally, for 10 to 15 minutes, or until lamb and potatoes are tender. 6. Remove bay leaf; add parsley.

Calories: 307

Fat: 7 g

Saturated Fat: 2 g

Cholesterol: 55 mg

Sodium: 639 mg

Carbs: 39 g

Fiber: 9 g

Sugars: 10 g

Protein: 23 g

Frozen Yogurt Cupcakes

These strawberry-banana flavored frozen yogurt cupcakes are a perfect sweet treat and less than 100 calories each!

Total Time: 4 hrs. 20 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 12 servings, 1 cupcake each
Ingredients:
3½ cups nonfat plain Greek yogurt
2 Tbsp. raw honey
6 medium strawberries, pureed
½ medium ripe banana, pureed
36 dark chocolate morsels (about 2 Tbsp.)
 Preparation:
1. Place 12 silicone baking cups on a baking sheet. Set aside.
2. Combine yogurt and honey in a medium bowl; mix well.
3. Place 3 Tbsp. yogurt mixture in each baking cup.
4. Top evenly with strawberries, banana, and 2 additional Tbsp. yogurt mixture.
5. Top each cupcake with 3 morsels.
6. Freeze for 4 hours, or until firm.
7. Remove from freezer 10 minutes before serving.

Tip: You can make this recipe using silicone baking cups, a silicone muffin pan, or a regular muffin pan. When using the regular muffin pan, to remove cupcakes, dip the bottom of the pan in hot water for 20 seconds.

Nutritional Information (per serving):

Calories: 63

Fat: 1 g

Saturated Fat: 0 g

Cholesterol: 5 mg

Sodium: 24 mg

Carbohydrate: 9 g

Fiber: 0 g

Sugar: 8 g

Protein: 7 g

Borscht

This delicious, jewel-toned veggie soup is packed with all sorts of good-for-you vitamins and minerals.

Total Time: 6 hrs. 45 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 12 servings, about 1¾ cups each
Ingredients:
1 Tbsp. olive oil
1 medium onion, finely chopped
1 medium carrot, chopped
1 medium green bell pepper, chopped
5 medium beets, peeled, cut into matchstick-sized pieces
1 clove garlic, finely chopped
2 Tbsp. tomato paste, no added sugar
16 cups low-sodium organic chicken (or vegetable) broth
1 head medium cabbage, chopped
2 medium potatoes, peeled, chopped
¼ cup fresh lemon juice
Sea salt and ground black pepper (to taste; optional)
6 large hard-boiled eggs, chopped
12 Tbsp. nonfat plain Greek yogurt
Chopped fresh dill sprigs
Preparation:
1. Heat oil in large skillet over medium-high heat.
2. Add onion, carrot, bell pepper, and beets; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
3. Add garlic and tomato paste; cook, stirring constantly, for 1 minute. Remove from heat. Set aside.
4. Bring broth to a boil in large saucepot over medium-high heat. Reduce heat to medium-low.
5. Add cabbage and potatoes; gently boil for 2 to 3 minute.
6. Add onion mixture and lemon juice. Season with salt and pepper if desired. Gently boil for 15 minutes. Remove from heat. Refrigerate for 6 hours, or until cold.
7. Divide evenly between twelve serving bowls. Top each serving with half an egg, 1 Tbsp. yogurt, and a pinch of dill.

Calories: 177

Fat: 6 g

Saturated Fat: 2 g

Cholesterol: 94 mg

Sodium: 228 mg

Carbs: 21 g

Fiber: 4 g

Sugars: 8 g

Protein: 13 g

Gazpacho

Gazpacho is a refreshing cold soup that's made from a pureed mixture of tomatoes, bell peppers, onions, cucumbers, and breadcrumbs.

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings, about 1¼ cups each
Ingredients:
3 slices sourdough bread, toasted, diced
¼ cup water
1½ lbs. ripe tomatoes, quartered
1 medium green bell pepper, chopped
½ medium red onion, chopped
2 medium cucumbers, peeled, seeded, chopped
2 cloves garlic, chopped
2 Tbsp. red wine vinegar
3 Tbsp. extra-virgin olive oil
¼ tsp. sea salt
Chopped red onion (for garnish; optional)
Chopped fresh parsley sprigs (for garnish; optional)
Preparation:
1. Place bread and water in a medium bowl. Allow to soak for 10 minutes.
2. Place tomatoes, bell pepper, onion, cucumbers, garlic, vinegar, oil, salt, and soaked bread in blender in 2 batches, if necessary; cover. Blend until almost smooth.
3. Serve each portion garnished with onion and parsley if desired.

Tips: For a smoother texture, push gazpacho through a fine sieve with a wooden spoon.

Pumpkin Coconut Custards Step into fall with these pumpkin custards made with cinnamon, ginger, nutmeg, and a touch of coconut extract. Total Time: 1 hr. Prep Time: 10 min. Cooking Time: 50 min. Yield: 8 servings Ingredients: 1 tsp. ground cinnamon ½ tsp. ground ginger ¼ tsp. ground nutmeg ½ tsp. fine sea salt 4 large eggs, beaten ½ cup pure maple syrup (or raw honey) ½ tsp. pure coconut extract 1 (15-oz.) can pumpkin puree ¾ cup canned coconut milk ¾ cup unsweetened almond milk Preparation: 1. Preheat oven to 300° F. 2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside. 3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend. 4. Add spice mixture and pumpkin. 5. Gradually add coconut milk and almond milk; whisk to blend. 6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13x9-inch baking pan; fill pan with 1-inch hot water. 7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve. Nutritional Information (per serving): Calories: 153 Fat: 7 g Saturated Fat: 5 g Cholesterol: 93 mg Sodium: 202 mg Carbohydrate: 19 g Fiber: 2 g Sugar: 14 g Protein: 5 g

Quinoa Stuffing

This simple stuffing is loaded with delicious vegetables and herbs.

Total Time: 42 min.
Prep Time: 10 min.
Cooking Time: 27 min.
Yield: 16 servings, about 2/3 cup each
Ingredients:
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
8 medium celery stalks, chopped (about 4 cups)
2 medium green apples, with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, rinsed
1 tsp. sea salt
1 tsp. ground cumin
½ tsp. ground black pepper
½ cup dried cranberries
½ cup chopped fresh cilantro
½ cup pine nuts
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
5. Add cranberries. Cover and let stand for 5 minutes.
6. Add cilantro and pine nuts; fluff with fork and serve.
Nutritional Information (per serving):

Calories: 156

Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 196 mg

Carbohydrate: 22 g

Fiber: 3 g

Sugar: 6 g

Protein: 4

Orange Jicama Salad

Orange and jicama and crunch and brightness to this salad!

Total Time: 45 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings
Ingredients:
¼ cup 100% orange juice
2 Tbsp. fresh lime juice
2 Tbsp. red wine vinegar
2 tsp. extra-virgin olive oil
4 medium oranges, peeled, separated into sections
8 oz. jicama, peeled, cut into matchstick-sized pieces
4 cups chopped (or torn) romaine lettuce
4 cups chopped (or torn) red leaf lettuce
1 Tbsp. roasted pine nuts
Preparation:
1. Combine orange juice, lime juice, vinegar, and oil in a small bowl; whisk to blend.
2. Add oranges and jicama; mix well. Let sit, covered, for 30 minutes.
3. Combine romaine and red leaf lettuce in a large serving bowl; mix well.
4. Add orange mixture and pine nuts; toss gently to blend.
5. Divide evenly between four serving plates.

Nutritional Information (per serving):

Calories: 141

Fat: 4 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 17 mg

Carbohydrate: 26 g

Fiber: 8 g

Sugar: 16 g

Protein: 3 g

Zucchini Fries

This tasty side dish has flavor and crunch--and only 4 calories per serving!

Total Time: 29 min.
Prep Time: 15 min.
Cooking Time: 14 min.
Yield: 4 servings
Ingredients:
Nonstick cooking spray
¼ cup whole wheat flour
2 Tbsp. cornmeal
1 tsp. sea salt
½ tsp. ground black pepper
3 medium zucchini, cut into ½ x 3-inch sticks
2 large egg whites, lightly beaten
Preparation:
1. Preheat oven to 475° F.
2. Line baking sheet with foil; lightly coat with spray.
3. Combine flour, cornmeal, salt, and pepper in a large resealable plastic bag; shake to combine.
4. Working with a few pieces at a time, dip zucchini in egg whites and lift out, letting excess drip back into bowl; drop zucchini into bag containing flour mixture. Seal bag and shake to coat. Repeat with remaining zucchini.
5. Place zucchini on prepared baking sheet. Bake for 12 to 14 minutes, turning after 6 minutes, or until tender-crisp and golden brown.
Nutritional Information: (per serving)

Calories: 74

Fat: 1 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 611 mg

Carbs: 13 g

Fiber: 3 g

Sugars: 4 g

Protein: 5 g

Fruit Salad with Apples and Strawberries

This light and refreshing salad makes a great work snack.

Total Time:10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings
Ingredients:
2 medium apples, cored, chopped
½ cup green grapes
1 cup halved strawberries
½ cup cubed pineapple
¾ cup low-fat plain yogurt
1 tsp. raw honey
¼ cup chopped raw walnuts


Preparation:
1. Combine apples, grapes, strawberries, and pineapple in a large bowl; mix well. Divide evenly into four serving bowls. Set aside.
2. Combine yogurt and honey in a small bowl; mix well.
3. Top fruit salad evenly with yogurt mixture; sprinkle with walnuts.



Nutritional Information (per serving):

Calories: 162

Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 3 mg

Sodium: 31 mg

Carbohydrate: 27 g

Fiber: 4 g

Sugar: 21 g

Protein: 4 g

Burgers with Roasted Garlic and Rosemary

These burgers are packed with 33 grams of protein and are under 400 calories each!

Total Time: 1 hr. 17 min.
Prep Time: 10 min.
Cooking Time: 1 hr. 7 min.
Yield: 4 servings
Ingredients:
1 whole garlic bulb
1 lb. raw 95% lean ground sirloin
1 medium zucchini, coarsely grated
6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded
¼ tsp. sea salt
½ tsp. cracked black pepper
4 whole-grain hamburger buns
4 slices medium tomato
4 lettuce leaves
4 red onion slices
Preparation:
1. Preheat oven to 400° F.
2. Remove outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of bulb.
Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.
3. Preheat grill or broiler to high.
4. When cool enough to handle, peel away foil from garlic. Squeeze garlic into a large bowl.
5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.
6. Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness.
7. Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.

Strawberry Popeye Shakeology

Pack even more vitamin-rich vegetables into your diet by adding spinach to this Shakeology recipe. Trust us, it's delicious

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving
Ingredients:
1 cup unsweetened almond milk
2 Tbsp. fresh lime juice
1 scoop Strawberry Shakeology
1 cup fresh spinach, coarsely chopped
1 tsp. raw honey
1 cup ice
Preparation:
1. Place almond milk, lime juice, Shakeology, spinach, honey, and ice in blender; cover. Blend until smooth.

Nutritional Information (per serving):

Calories: 205

Fat: 4 g

Saturated Fat: 0 g

Cholesterol: 5 mg

Sodium: 330 mg

Carbohydrate: 26 g

Fiber: 5 g

Sugar: 13 g

Protein: 18 g

P90X/P90X2 Portions (per serving)

½ carbohydrate/legume and tuber snack

½ protein

1 vegetable

Soba Salad with Asian Vegetables and Golden Tofu

Craving pasta? Try this dish of soba noodles and veggies.

Total Time: 48 min.
Prep Time: 15 min.
Cooking Time: 18 min.
Yield: 6 servings
Ingredients for Salad Dressing:
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. raw honey
2 Tbsp. 100% orange juice
3 Tbsp. rice wine vinegar
1-inch fresh ginger, peeled, finely chopped
1 Tbsp. sesame oil
Ingredients for Salad:
3 oz. dry soba noodles (or whole wheat spaghetti)
1 Tbsp. olive oil
1 lb. firm tofu, cut into bite-sized cubes
3 cups broccoli florets, steamed
1 cup frozen baby peas, cooked
1 (15-oz.) can baby corn, drained, chopped
1 (8-oz.) can sliced water chestnuts, drained
¼ cup sliced green onions
3 cups shredded red cabbage
Preparation for Salad Dressing:
1. Combine soy sauce, honey, orange juice, vinegar, ginger, and oil in a small bowl; whisk to blend. Set aside.
2. Heat oil in a medium nonstick skillet over medium heat.
3. Add tofu; cook, stirring frequently, for 5 minutes on each side, or until golden. Remove from heat.
4. Add tofu, broccoli, peas, corn, water chestnuts, cabbage, green onions, and dressing to noodles; toss gently to blend.
5. Divide evenly among six serving plates.
Nutritional Information (per serving):

Calories: 240

Fat: 8 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 438 mg

Carbohydrate: 31 g

Fiber: 4 g

Sugar: 9 g

Protein: 13 g

Crispy Oven-Baked Chicken

Forget fried chicken! Try this oven-baked version instead.

Total Time: 1 hr. 2 min.
Prep Time: 10 min.
Cooking Time: 22 min.
Yield: 8 servings
Ingredients:
3 Tbsp. hot pepper sauce (like Tabasco)
1 Tbsp. Worcestershire sauce
2 large eggs
8 (5-oz.) raw chicken breasts, boneless, skinless
Nonstick cooking spray
2 cups whole-wheat Panko bread crumbs (Japanese-style bread crumbs)
½ tsp. ground black pepper
Preparation:
1. Combine hot sauce, Worcestershire sauce, and eggs in a shallow dish; mix well.
2. Add chicken; soak, turning once, for 30 minutes.
3. Preheat oven to 425° F.
4. Line baking sheet with foil; lightly coat with spray.
5. Combine bread crumbs and pepper in a large resealable plastic bag; shake to combine. Set aside.
6. Working with one piece at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
7. Place chicken on prepared baking sheet. Bake for 18 to 22 minutes, turning after 10 minutes; or until no longer pink in the middle and golden brown.

Yogurt with Granola and Fruit

Sweeten plain yogurt naturally with applesauce and fruit, add granola for crunch, and you have a perfect breakfast or snack!

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 2 servings
Ingredients:
2 cups nonfat plain yogurt
2 Tbsp. unsweetened applesauce
½ cup unsweetened bran cereal
1/3 cup fresh blueberries
1/3 cup fresh raspberries
Preparation:
1. Combine yogurt and applesauce in a medium bowl; mix well.
2. Divide evenly among two medium serving bowls; top evenly with cereal, blueberries, and raspberries.
3. Serve immediately.
Nutritional Information (per serving):

Calories: 181

Fat: 1 g

Saturated Fat: 0 g

Cholesterol: 5 mg

Sodium: 161 mg

Carbohydrate: 35 g

Fiber: 7 g

Sugar: 18 g

Protein: 15 g

Peaches and Creme Shakeology

Peaches are the star in this delicious smoothie, packing it full of vitamin C and potassium.

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving
Ingredients:
2/3 cup water
1 Tbsp. fresh lemon juice
1 scoop Vanilla Shakeology
½ cup sliced frozen peaches
1 cup ice
Preparation:
1. Place water, lemon juice, Shakeology, peaches, and ice in blender; cover. Blend until smooth.
Nutritional Information (per serving):

Calories: 163

Fat: 2 g

Saturated Fat: 0 g

Cholesterol: 5 mg

Sodium: 211 mg

Carbohydrate: 22 g

Fiber: 5 g

Sugar: 14 g

Protein: 17 g

Watermelon Breeze Shakeology

This is a perfect summer smoothie. Refreshing watermelon is an excellent source of lycopene and vitamin C.

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving
Ingredients:
1 cup cubed watermelon
1 cup unsweetened almond milk
1 scoop Vanilla Shakeology
2 fresh basil leaves, chopped
1 cup ice
Preparation:
1. Place watermelon, almond milk, Shakeology, basil, and ice in blender; cover. Blend until smooth.
Nutritional Information (per serving):

Calories: 216

Fat: 5 g

Saturated Fat: 0 g

Cholesterol: 5 mg

Sodium: 389 mg

Carbohydrate: 28 g

Fiber: 5 g

Sugar: 16 g

Protein: 18 g