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Ingredients

Parchment paper

2 Tbsp. semi-sweet chocolate chips

? cup dry rolled oats

? cup all-natural peanut butter 

1 scoop Chocolate Shakeology

1 packet 100 calorie pretzels    

Instructions                               

1. Line a small baking sheet with parchment paper; set aside   
2. Place chocolate chips in a small microwave-safe bowl; microwave in high for 1 minute, or until melted. Set aside.   
3. Add oats, Shakeology, and peanut butter to small mixing bowl; stir to combine. Crush pretzels into large chunks; add to Shakeology mixture. Using clean hands, incorporate pretzels into mixture. Form into 6 balls, approximately 2 Tbsp. each. Place on prepared sheet.   
4. Dip a fork into melted chocolate; drizzle over balls. Refrigerate for at least 1 hour. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month.

The post Shakeology No-Bake Peanut Butter Pretzel Bites first appeared on Nikki Kuban Minton.

Ingredients

1 cup all-natural almond butter 

1 tsp. pure almond extract

1 cup dry quick-cooking rolled oats

½ cup honey

1 cup Chocolate Shakeology

2 Tbsp. unsweetened shredded coconut

Instructions                   

1. Combine almond butter, extract, oats, honey, and Shakeology in a medium bowl; mix well with a spatula or clean hands.   
2. Roll mixture into 24 balls, each about 1 inch in size.   
3. Flatten each slightly so that it is shaped like a traditional cookie.   
4. Refrigerate for at least one hour before serving.   
5. Serve immediately, or store in an airtight container in the refrigerator for up to five days.

The post Chocolate Almond & Coconut Shakeology Cookies first appeared on Nikki Kuban Minton.

Ingredients

2 scoops of Peppermint Mocha Shakeology

4 large Medjool dates, pitted

¼ cup almond flour

¼ cup unsweetened almond milk

6 lollipop sticks

¼ cup semi-sweet chocolate chips

2 tsp. coconut oil

Instructions               

1. Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.       
2. Shape mixture into six equal balls; insert a lollipop stick into the center of each, pressing the ball firmly around the stick. Set aside.   
3. Add chocolate chips and coconut oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more if needed.       
4. Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (see instruction below) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes.    
5. Transfer to an airtight container and refrigerate for up to 24 hours.

The post No-Bake Cake Pops with Peppermint Mocha Shakeology first appeared on Nikki Kuban Minton.

Ingredients

1 cup Chocolate Shakeology

1 cup all-natural almond butter

1 tsp. pure almond extract

1 cup dry quick-cooking rolled oats

½ cup honey

Instructions                   

1. Combine almond butter, extract, oats, honey, and Shakeology in a medium bowl; mix well with a spatula or clean hands.       
2. Roll mixture into 24 balls, each about 1 inch in size.       
3. Flatten each slightly so that it is shaped like a traditional cookie.       
4. Refrigerate for at least one hour before serving.
                                                          

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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 Pops

• 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 www.facebook.com/mintonfitness for great recipes and tips this holiday season (don’t forget to “like” it)

The post Healthy and Clean Sweet Treats first appeared on Nikki Kuban Minton.