Thirsty Thursday - Halloween Candy Shakeology

Shakeology Spotlight - Iron

Transformation Tuesday: Meet Daniel

Dan H. lost 7 lbs. in 90 days with Body Beast. He entered his results into The Beachbody Challenge, and won the $500 Daily Prize for October 12th!

See his full story here: http://www.teambeachbody.com/teambeachbodyblog/success-stories/bulked-up-90-days-body-beast?ICID=CT_BBC_10_12_2015

Meal Monday - Zucchini Cresent Pie

Ingredients:
4 cups of thinly sliced zucchini
1 cup chopped onion
1/4 cup of butter

Cook and stir 10 minutes in a 10" skillet, stir in seasonsings below.

2 T parsely flakes
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t basil
1/4 t oregano leaves

2 beaten eggs
2 t prepared mustard
8 oz crescent rolls
8 0z shredded mozzarella (I did 1/2 mozzarella 1/2 gouda)

Combine eggs and cheese in a bowl.  Stir into zucchini mixutre.  Press crescent rolls into 10" pie pan. Spread on mustard. Pour zucchini mixture into crust.  Bake at 375 for 18 to 20 minutes or until center is set.  Let stand 10 minutes.

Thirsty Thursday - Horchata

Have you heard of Horchata? It's generally a drink made for cinco De Mayo in Spain and Latin America but I thought it sounded good for fall!

Shakeology Spotlight - Lactase

Transformation Tuesday - Shanta lost 27lbs and won $500

Shanta W. lost 27 lbs with INSANITY MAX:30, INSANITY, and Brazil Butt Lift. She entered her results into The Beachbody Challenge, and won the $500 Daily Prize for October 11th!

See her full story here:  http://www.teambeachbody.com/teambeachbodyblog/success-stories/losing-27-pounds-won-this-mom-500

Meal Monday - Sticky Chicken

Sticky Chicken

3 to 5 chicken breasts
2 Tbsp. vegetable oil
1 Tbsp. soy sauce**
3 Tbsp. peanut butter
3 Tbsp. ketchup

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes. **if you are making these gluten free, be sure to use gluten free soy sauce!

Thirsty Thursday - Shakeology Vanilla Yogurt Bowl

Shakeology Spotlight - Ashwagandha

Ashawawawa-WHAT?

Say that 5 times fast!

Transformation Tuesday - Meet Jan C. He lost 122lbs and WON $1000

Jan C, age 24 from Ozone Park, NY, lost 122 lbs with P90X3, INSANITY, and Shakeology. He entered his results into The Beachbody Challenge® and won $1,000!

See whole story here:  http://www.teambeachbody.com/teambeachbodyblog/success-stories/see-how-jan-lost-122-pounds-and-won-1000

Lasagna Stuffed Portabella Mushrooms

Ingredients: 

4 

large portobello mushroom caps

1/4 

cup olive oil

Salt and pepper, to taste

1 

cup ricotta cheese

1/4 

cup Parmesan cheese, plus more for topping

1/4 

cup Progresso™ Italian-style bread crumbs

2 

tablespoons chopped fresh basil

2 

teaspoons minced garlic

1 

egg

3/4 

cup marinara sauce

3/4 

cup shredded mozzarella cheese

DIRECTIONS

• Heat oven to 425°F. Remove stems from mushrooms and carefully scrape out gills with a spoon. Place mushrooms on a baking sheet.
• Brush both sides of each mushroom with olive oil and sprinkle with salt and pepper. Roast mushrooms cap-side down 10 to 15 minutes until softened but still holding their shape. Let cool slightly.
• Meanwhile, in a medium bowl, combine ricotta cheese, Parmesan cheese, breadcrumbs, basil, garlic, egg and salt and pepper to taste.
• Turn mushrooms stem-side up and blot away excess moisture with a paper towel. Spoon 1 to 2 tablespoons marinara sauce on top of each mushroom. Top with a heaping spoonful of ricotta mixture (you might not use the whole mixture, but try to use as much as you can).
• Top ricotta mixture with another tablespoon of marinara sauce. Sprinkle with mozzarella cheese and a sprinkling of Parmesan cheese.
• Bake mushrooms another 10 minutes until ricotta mixture is set and cheese is melted and bubbly. Season to taste with more salt and pepper, if desired. Serve immediately.

I found this recipe on pinterest. To see the step by step - go HERE

Thirsty Thursday - Vanilla Chai Shakeology

Shakeology Spotlight - Kamut Grass

Zuppa Toscana Soup (healthier version)

You will need:
2 Tablespoons of olive oil (or coconut oil)
1 sweet onion, diced
1/4 t of salt
1/2 t of pepper
1/2 teaspoon crushed red pepper
4 garlic cloves minced
6 cups of low sodium chicken stock
1 pound of spicy turkey sausage
1 cup of whole wheat orecchiette pasta
4 cups of kale, torn
1/2 cup graded cheese (optional).

Cook and drain sausage. Boil pasta according to directions. While that is boiling, add oil to separate pan and cook onions and garlic til fragrant and translucent, about 5 minutes. I added all of this to the crock pot and cooked another hour or so. You could do on stove as well. My kale was from my garden but it was frozen. I added it to the crock pot and it all turned out fine!

Thirsty Thursday - Iced Coffee Shakeology