Chocolate Shakeology PB2 Cups: So Simple, They are Almost Criminal...Almost.

Ok. So you have that late night sweet craving. Again. Or maybe just chocolate. Must. Have. Chocolate. Well, we've all been there. But what do you do about it when you want to feed that little demon without destroying all your hard work? Here's what I do: I make Chocolate Shakeology PB2 cups.

They are so simple, it's almost criminal. 

First, you need some foil cupcake liners. I use my small size cutting board to lay them out on, because it fits neatly in my freezer. I originally got this recipe from Beachbody's website, and then modified it to suit my purposes, which was to make 6 cups. No, that doesn't mean make and eat all six! But it does mean that making 6 actually takes me less time, because the ingredient amounts better suited my purposes and were easier and quicker to measure, and because I might want one later this week, or my daughter might want one. Nothing makes me feel worse than when I'm too much of a Scrooge to share with my 4 year old! So, I make 6. 

You need only three ingredients (well, 4, if you count water):

-1/3 c. Coconut Oil 

-1 c. PB2 Powder

-1/2 c. Chocolate Shakeology

-1 c. Water

Here's where it gets complicated. Melt the coconut oil (I zap mine in the microwave for 15 seconds). Got it? Now pour it in a small bowl and mix it with the PB2. Done!

In a second small bowl, mix your Chocolate Shakeology and water. Done!

Last step: pour the PB2 mixture into your 6 cups, evenly.  Then top with your Chocolate Shakeology mixture. Freeze! Oh, I should add- eat from the freezer! The chocolate part melts quick, so they are meant to be eaten cold. :)  When they are done, I reward myself with one and throw the other 5 in the back of the freezer in a zip lock bag. Why? Because I want myself to have to WORK to get it, not simply grab it because it's easily accessible. After all, you want to savor them, not wolf them down in a day! 

A Healthy Way to Start Your Day

For me, getting going in the morning is the most difficult task of the day. There is so much to do! Diapers to change, kids to dress, mouths to feed, not to mention just loading them all up in the car! Here's a little recipe you can make on Sunday to have easy breakfast ready for the week- but beware! You'll probably need to double it!

I started with basic ingredients- a dozen farm fresh eggs (I have a great coworker that keeps me supplied- love that!), a quarter cup of pa parmesan cheese, some fresh spinach, and some chopped red and green bell peppers. But one of the best things about a recipe like this is its versatility! You can modify it with whatever add-ins you enjoy best. This is a great way to clean out your produce drawer with things that need to be used up quickly. I have made them with great success with zucchini, tomato, diced onion, and more.

Now, for the egg base, I began with a dozen eggs. I separated out the yolks from 8 of them, leaving me with 8 egg whites and four whole eggs. I do this for a couple reasons. The first is flavor! Whole eggs will always taste better to me than plain old egg whites. By making them this way, you maintain that egg flavor without going overboard on fat and cholesterol. I also whip in some fresh cracked pepper and Himalayan pink sea salt to taste.

The second reason is color! They just simply look and taste more "eggy" with the yolks in there. And third, believe it or not, is to KEEP some of the yolks and what they contain. One large egg white contains about 3.6 grams of protein, but the yolk itself contains another 2.7 grams, according to U.S. News. So, if you toss all the yolks, you're also tossing about 40 percent of the protein! Also, the heart-healthy omega-3 fats are contained in the yolk, as well as vitamin B-12, D, and riboflavin. So, don't toss all the yolk!

After you have your eggs scrambled up, you're ready to take out your muffin tin. Start by greasing the cups well- and I mean WELL. If you don't, you'll regret it. I used extra virgin olive oil, although you are free to use the oil of your choice. just make sure it's coated thoroughly Also, this is a good time to preheat your oven to 350.° Now you are ready to build your muffins!

Start with your veggies- put the amount you desire in each muffin tin section. Follow with the scrambled egg mix, and fill to about three quarters full. Lastly, top the muffins with a sprinkling of parmesan cheese, which will add that beautiful color and crunch to the top, as well as a little dimension of flavor. Feel free to add whatever cheese you like, or omit it completely- but remember-- cheese dramatically changes the nutritional content of the muffins. The values pictured here are only for the recipe as stated.

The final step is to throw the muffin pan in the oven to bake. I baked mine for about 18 minutes, although I checked them at 15 minutes by inserting a toothpick to the bottom of the pan to see if it came out clean and dry. When it does, you'll know they are ready! Don't be alarmed by how "poofy they are- once you remove them and allow them to cool in the pan for about ten minutes, they will fall and settle. I used a thin rubber spatula around the edges of the cooled tin to make sure and loosen each muffin.

Once they are cooled, you can eat them on the spot, or store them in an airtight container or ziplock baggie for later in the week. Delicious and easy- pop them in the microwave for 15 seconds and eat them on the run. My four year old Olivia eats them on the way to school in her car seat- virtually mess free and very convenient. I hope this helps you have a new tasty idea for your family this week! Have a gorgeous day!

Save Money and Time- Prep Your Food!

Good morning beautiful people! We have all heard the expression, "Fail to plan, plan to fail." Or maybe you haven't, but now you have! One of my biggest tips for success if you are changing your nutrition and your life like I have is to food prep.

There are many wonderful sites out there that can give you huge elaborate meal plans for prepping that I simply can't do. But here is what I can do: I can show you what works for me. :) If youd prefer to watch a video version of this, you can see that here.

The first thing I always prep is chicken breast. I use it in SO MANY things- its a great lean protein that you should always have on hand. Sure, you can buy pre-cooked, frozen chicken strips from the freezer section of your local grocery store, but you know what? It'll cost you more. So find a good deal on some raw chicken breast and season it up! You can bake it at 350 degrees until its cooked through, with juices running clear. After it cools, slice it up and put it in your fridge in a ziplock or tupperware. It'll be useful for salads, wraps, stir-frys, and various other quick go-to meals.

Other basic foods I make sure and prep each week are an assortment of vegetables, but my go to ones are carrot and celery sticks, as well as peppers. If you make sure to clean and peel the carrots, then slice them up and store them in a tupperware with cold water in your fridge, they will stay crispy and fresh all week, or even longer. When you need a quick snack, you can grab them out and pair them with some greek yogurt dip, almond butter, or hummus. Peppers can easily be thrown in with eggs, as well as many other dinners and are easily storable in the freezer and thrown directly into the pan. Success is in the planning, people! 

The final food I never fail to prep and have on hand is hard boiled egs- except I rarely boil them. I bake them in a muffin tin at 325 degrees for 25 minutes, followed by a nice soak in an ice bath. The you can pre-peel them or not, dealer's choice, but they are ready for a quick protein fix, a snack on the go, and even to use in a chopped chef salad. Love me some hard boiled eggs!

I hope this helps you plan for success this week- try it out! Even though it seems like a lot, I managed to do all this in an hour this morning,  and I know my week will be better for it. :) Have a gorgeous day!