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Shakeology Mug Cake Recipe

Shakeology Mug Cake Recipe

  This Shakeology Mug Cake Recipe is sure to hit the spot on a chilly fall/winter day!!  This WARM Shakeology dessert recipe in a mug, is perfect to snuggle up in with a warm blanket during these cold months!!  Not mention it is seriously delicious, but you can not go wrong with chocolate and peanut butter!!  There is no need for any guilt while enjoying this yummy treat, it’s packed full of dense nutrition, so feel free to enjoy one! Here’s what you need: 1/4 tsp baking powder 1 scoop Shakeology 1 Tbsp cocoa powder 1 Tbsp peanut butter 2-3 Tbsp water/almond milk dash of salt 1 egg In a mug, mix Shakeology, baking powder, salt and cocoa powder. Mix an egg in 2-3 tablespoons of water or almond milk in a bowl. Once mixed together, add it to the dry ingredients in the mug. If you want it to be more moist then add a little more water. Mix until dry ingredients are wet. If you’d like to add peanut butter, put one dollop in the center. Microwave for 90 sec. If you want it a little more gooey on the inside try 60 seconds first and check it. When…

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Vegan Cashew Queso Sauce

Vegan Cashew Queso Sauce

  Vegan Cashew Queso Sauce, creamy queso sauce, but it doesn’t have an ounce of cheese!  This delicious recipe from Beachbody is perfect for anyone with a dairy intolerance, or those who just want to avoid cheese & dairy.  This is ssooo good, the secret ingredient is nutritional yeast that makes food taste like cheese.  This would be a great healthy appetizer dish for holiday parties coming up, can’t really go wrong with queso dip, or at least a Vegan Cashew Queso sauce that tastes just like it, they won’t know the difference!   Ingredients 1 cup raw cashews 3 cups water , divided use 2 Tbsp . tomato paste , no sugar-added 1 tsp . chili powder ½ tsp . ground smoked paprika ⅓ cup nutritional yeast ¾ tsp . sea salt (or Himalayan salt) 2 Tbsp . fresh lemon juice Instructions Place cashews and 2 cups water in a medium bowl. Let soak for up to 3 hours. Rinse and drain. Place drained cashews, remaining 1 cup water, tomato paste, chili powder, paprika, yeast, salt, and lemon juice in a blender (or food processor); cover. Blend until smooth, scraping down sides of blender if needed. Add additional water if needed. Keep refrigerated for up to five days.

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