Healthy and Clean Sweet Treats

How many of you LOVE sweets??? Tis the season for all of the cookies and pies! I am a sucker for cookies and sweets! I want to share a few of my favorite recipes for you to keep yourself in check this holiday!!!


Shakeology Nutty No-Bake Cookies


  • 1 Cup of Chocolate Shakeology
  • 1 Cup of All Natural Almond Butter
  • 1 tsp. Pure Almond Extract
  • 1 Cup of quick cooking rolled Oats
  • 1/2 cup of raw Honey

Combined all ingredients in a bowl and mix with a spatula, roll mixture into 24 balls, each 1 in in size. Flatten or form into cookie shape!


Super Berry PopsIMG_2450

  • 1 1/2 scoops of Greenberry Shakeology
  • 1 cup unsweetened cranberry juice
  • 1/2 cup fresh or frozen raspberries

Place ingredients in blender, Blend until smooth. Pour into Individual 4 ice pop molds and freeze for atleast 4 hours or until set!



Shakeology Frozen Fudgy Oat Bars

  • 1 scoop Chocolate Shakeology
  • 1/2 cup old-fashioned rolled oats
  • 1 scoop of Vanilla Protein Powder (I use Vega Performance)
  • 1/2 cup all- natural peanut butter
  • 1/2 ripe medium banana, mashed

Combined all ingredients in large bowl, mix well, Place in 8×8 inch pan that is lightly coated with spray. Cover with plastic wrap and press down to flatten into pan. Freeze for 3 hours. Cut into eight bars! ENjoy =)

Please post below your favorite Shakeology recipe!


You can also head to for great recipes and tips this holiday season (don’t forget to “like” it)

Vegan Vegetable Soup: HOMEMADE

Vegetable soup has been a comfort food for me and my family for a while now, we live in Pittsburgh, PA and it gets COLD HERE!!!!! Some staple warmer uppers are soup and hot chocolate- so yes I needed to find a healthy recipe so my family still could get warmed up after sled riding and being in the cold!!!


So every time I make my vegetable soup the Veggies vary! I tend to just use what is looking SAD in my refrigerator!

The base is low sodium, organic, Vegetable Broth and water with garlic-himalayna salt- and a few other spices all to taste (I use parsley, cayenne pepper, and any other herb that is in front!)

The major vegetables that are a constant in my soup is 1 onion, 3 carrots, and 3 stalks of celery (i cook for the whole family so my batch is larger and we have left overs for a few days)

Then I add 2 zucchini’s, a small head of broccoli, a cup of tomatoes, and a pepper

I let that boil and when it comes to a constant boil (20 minutes) I then add 3 cups of spinach and kale then let it simmer for an hour!


***Optional and I love this, i add a lb of beans (usually kidney or black) gives it flavor and your protein!




Sometimes you don’t realize how important vegetables are or even just a well balance meal! I have a protein and complex carb with every meal! It keeps me full and I know I have the proper nutrition!!!


Please give me your feedback when you try this recipe =) Also if there is anything you would like me to try, make clean, or give you feedback on please contact me!

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Clean Wedding Soup

Clean Eating Italian Wedding Soup found on Freeze your way Fit

Makes 14 servings, 1 cup each (I think…)
I was really craving Soup since the weather is getting colder and I decided why not try Wedding Soup- My children love regular wedding soup and so I wanted to see if they would love the clean version as well…. MY SON LOVE IT!!! He loved the meatballs- but my daughter had a hard time because she is use to Quinoa as a side dish so she thought we had “rice” in our soup, we will Try again!!!
My father enjoyed it and  said, ” This healthy cooking actually has some taste!”

The results: Only 143 Calories but it packs a whopping 12g of protein, 2g of dietary fiber, 118% of your daily value of Vitamin A and 51% of your daily value of Vitamin C. In one little bowl of soup…  and tastes delicious while being filling. Yay 🙂

Soup –

  • 7 cups low sodium chicken broth
  • 3 cups water
  • 4 tsp minced garlic
  • ½ tsp pepper
  • 1 yellow onion, diced
  • 3 medium carrots, peeled and sliced into thin rounds
  • 2 stalks of celery, sliced
  • 1 cup uncooked quinoa
  • 5 cups of kale (or other greens)
  • 1 Tbsp dried fennel (Anthea did NOT like this addition and she felt it was a weird taste [not that it stopped her from inhaling two full bowls mind you] so the next time we made it we didn’t put it in. I thought the second batch was missing something and that the fennel really added a nice flavor so, when she’s not here, I always add it. I say, if you have fennel on hand, sniff it and if you think it would be a taste that you’d like, throw it in there. It kind of has a licorice flavor but it worked for me.)


  • 1 lb ground turkey
  • 1/3 cup finely diced onion
  • 3 big sundried tomatoes, finely chopped
  • 1 tsp Italian seasoning
  • ¼ cup whole wheat bread crumbs (I use unfrosted miniwheats ground in the blender)
  • ½ cup parmesan cheese

ONE: Add a little drizzle of olive oil to a big pot and toss in the onion, garlic, carrots, celery, fennel (if you’re using it) and quinoa. Cook over medium high for about 5 minutes, stirring regularly, until the onions just start to soften and the quinoa is slightly toasted.

TWO: Add the broth, water, and pepper and bring to a gentle boil. While the soup mixture is heating up, begin cutting the kale into small pieces and adding it into the liquid. I hold a bunch of kale in one hand and use my kitchen scissors to snip the leaves into the pot. Discard any stems or tough pieces.

THREE: Once the soup is boiling, reduce to a simmer. In a medium bowl combine all of the meatball ingredients and mix well. (I use my hands which is totally gross-feeling but does the best mixing job)

FOUR: Using your hands, roll the meatball mixture into mini meatballs and drop them into the pot. (If the mixture seems too dry and the meatballs won’t stick together, add a splash of egg whites.) After about every 10 or so meatballs, use a spoon to push them down into the soup. You might need to add a little extra water or broth if there’s not enough liquid to submerge them all.

FIVE: Once the last meatball is in the pot, increase the heat to medium and let the mixture simmer for 10 minutes or until the meatballs are cooked through, the veggies are tender, and the quinoa has little curls. Serve garnished with a bit of extra parmesan cheese if desired.

Freeze leftovers. Defrost in the microwave or on the stovetop.