Ingredients

1 cup unsweetened almond milk

1 cup ice

1 scoop Cafe Latte Shakeology

2 Tbsp. powdered peanut butter

½ tsp. ground cinnamon       

Instructions                   

Place almond milk, ice, Shakeology, powdered peanut butter, and cinnamon in blender; cover. Blend until smooth.

The post Peanut Butter Cinnamon Smoothie first appeared on Nikki Kuban Minton.

Ingredients

1 cup water 

1 cup ice

1 scoop Chocolate Shakeology

1 Tbsp. all-natural peanut butter   

½ large banana cut into chunks

2 Tbsp. fresh pineapple cubes  

2 fresh strawberries   

Instructions                   

Place water, ice, Shakeology, peanut butter, banana, pineapple, and strawberries, in blender; cover. Blend until smooth.

The post Peanut Butter Banana Split Shakeology first appeared on Nikki Kuban Minton.

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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

2 scoops of Chocolate  Shakeology

½ cup dried rolled oats    

½ cup peanut butter

½ large ripe banana, mashed

Nonstick cooking spray

Instructions               

1. Combine Shakeology and oats in a large bowl; mix well.   
2. Add peanut butter and banana; mix well with a spatula (or clean hands).   
3. Place in an 8 x 8-inch pan that is lightly coated with spray. Cover with plastic wrap and press down to flatten into pan. Freeze for 3 hours.           
4. Cut into eight bars.   
5. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.

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Ingredients

1 cup unsweetened almond milk

1 cup ice

1 scoop Vanilla Shakeology

1 Tbsp. all-natural peanut butter

1 pinch sea salt

1 Tbsp. graham cracker crumbs   

Instructions                   

1. Place almond milk, ice, Shakeology, peanut butter, salt, and Graham cracker crumbs in blender; cover. Blend until smooth.       
2. Garnish with remaining graham cracker crumbs.

The post Peanut Butter Cookie Shakeology first appeared on Nikki Kuban Minton.