Blueberry Yogurt Bark
 |
| Blueberry Yogurt Bark |
Ingredients:
- 2 cups plain Greek yogurt
- 2 Tbsp honey
- 1 cup chopped strawberries
- 1 cup blueberries
Directions:
- Mix yogurt and honey in a bowl.
- Line a small baking sheet with parchment paper.
- Spread yogurt mixture over parchment paper. Use a spatula to evenly distribute.
- Top with strawberries and blueberries (or whatever fruit you'd like!).
- Cover with Saran wrap and place in the freezer.
- Wait about 2 or so hours then pull out and break the bark in to small pieces.
- Store in an airtight container in freezer
It was just apple picking season here in New England.
So I was on apple overload so decided to just throw these together! Shakeology isn't just for drinking!!
INGREDIENTS:
Donut Holes
1/2 cup almond meal
1/2 cup vanilla Shakeology
1tsp. baking powder
1/2 tsp. all spice
1/4 tsp. salt
1/2 cup apple puree
1/4 cup 100% pure maple syrup
1 egg
1/4 cup unsweetened almond milk
1 Tbsp. coconut oil
1/2 tsp. vanilla extract
Cinnamon Sugar Topping:
1 Tbsp. cinnamon
1 Tbsp. coconut sugar
coconut oil spray
DIRECTIONS:
STEP 1: Preheat the oven to 350. Mix all of the dry ingredients together in a medium bowl. Add in the wet ingredients and stir until fully combined.
STEP 2: Spray a cake pop mould with coconut oil spray.
STEP 3: Spoon the batter into each hole. Bake for 12-15 minutes or until a toothpick comes out clean.
STEP 4: Let cool for 5 minutes and remove from mould. Roll each donut hole into a bowl with the cinnamon and sugar until fully coated.
Chicken Taco Soup
Ingredients:
3-4 chicken breasts
Diced onion
1 can black beans
1 can chili beans
1 can corn
1 8oz can tomato sauce
2 15oz cans diced tomatoes with green chiles
Cumin (add as little or as much as you want)
Chili powder (add as little or as much as you want)
Cayenne pepper (add as little or as much as you want)
Directions:
1) Stir onion, beans, corn, tomato sauce, dice tomatoes, and seasonings into a slow cooker. *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.
2) Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. Your technically supposed to cook it on low for another 2 hours in the crockpot but you really don't have to. I never do. It's very forgiving. You can leave it in longer if you want too.
3) Top with shredded cheese, cilantro, and crushed tortilla chips.
