Shakeology Sunshine Bars: A sunny recipe for dreary days

Shakeology Sunshine Bars
from Shakeology Blog

Prep Time: 10 min.
Total Time: 3 hrs. 10 min.
Servings:  12 (1 bar each)


INGREDIENTS

2 scoops Chocolate Shakeology
1 cup egg white powder
2 cups old-fashioned rolled oats
2 Tbsp wheat germ
2 Tbsp flax seed
1 tsp ground cinnamon
½ cup unsweetened almond milk
¼ cup raw honey
¼ cup all-natural almond butter
ripe medium bananas, mashed
Nonstick cooking spray

DIRECTIONS

• Combine Shakeology, egg white powder, oats, wheat germ, flax seed, and cinnamon in a large bowl and mix well. 

• Mix almond milk, honey, almond butter, and bananas.

• Press into an 8 x 8-inch pan that is lightly coated with spray. Cover with plastic wrap and press down to flatten into pan. Refrigerate for 3 hours. 

• Cut into twelve bars.

Nutritional Information (per serving):

Calories: 182
Total Fat: 5 g
Saturated Fat: 0 g
Cholesterol: 3 mg
Sodium: 99 g
Carbohydrates: 25 g
Fiber: 4 g
Sugar: 10 g
Protein: 12 g

Gazpacho

Gazpacho

This liquid salad offers up tons of veggies, and it’s easy to take to work in a thermos. 

SERVINGS: 1

2 cups grape tomatoes, halved
2 Tbsp chopped celery
2 Tbsp chopped red bell pepper
2 Tbsp chopped onion
2 Tbsp chopped cucumber with skin
1 Tbsp chopped cilantro
2 Tbsp ground flaxseed
Wedge of lime
Pinch of salt
1 c ice water, divided
Hot sauce

1. COMBINE in a blender or food processor the tomatoes, celery, bell pepper, onion, cucumber, cilantro, flaxseed, squeeze of lime juice, salt, and ¼ cup of the water.
2. PULSE for 1 to 2 minutes, or until the mixture is finely chopped.
3. ADD up to ¼ cup more water and pulse to combine.
4. SEASON to taste with the hot sauce.

NUTRITION (per serving) 348 cal, 93 IU vitamin D, 396 mg calcium, 17 g pro, 36 g carb, 14 g fat, 2 g sat fat, 619 mg sodium, 9 g fiber

Recipe from The 7-Day Slim Down by Alisa Bowman with the editors of Women’s Health,(published by Rodale, which publishes Prevention). 

Slim Calm Sexy Squares

Slim Calm Sexy Squares

Bake these over the weekend for grab-and-go snacks for your work week.

SERVINGS: 8

2 c old-fashioned rolled oats
¼ c ground flaxseed
¾ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt
½ c almond butter
¼ c honey
1 tsp vanilla extract
½ c finely chopped and pitted Medjool dates
½ c dried cherries or goji berries

1. PREHEAT the oven to 350°F. Coat an 8" x 8" pan with canola oil cooking spray.
2. COMBINE the oats, flaxseed meal, cinnamon, cloves, and salt in a large bowl.
3. COMBINE the almond butter, honey, and vanilla in a small bowl. Add to the dry ingredients and stir to combine. Stir in the dates and cherries until well combined.
4. PRESS the mixture firmly into the prepared pan.
5. BAKE for 25 minutes, or until the edges are browned. Let it cool completely before cutting into eight bars.
6. STORE in an airtight container.

NUTRITION (per serving) 276 cal, 8 g protein 38 g carb, 11 g fat, 1 g sat fat, 7 g dietary fiber, 111 mg sodium, 18 g sugars

Recipe from Slim Calm Sexy Dietby Keri Glassman, MS, RD, CDN, (published by Rodale, which publishes Prevention).

Carrot Muffins

Carrot Muffins

If you’re looking for some wheat-free options when it comes to snacks, these muffins work great. The carrots provide beta-carotene, and the flaxseeds offer up a near-zero carbohydrate source of fiber. The pecans give the muffins some crunch, while the spices and orange peel add zing. 

SERVINGS: 12

1½ c almond meal/flour
1 c chopped pecans
½ c ground golden flaxseeds
2 tsp ground cinnamon
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
½ tsp ground cloves
½ tsp sea salt
1 c shredded carrots
2 Tbsp orange peel
½ c raisins (optional)
2 eggs, separated
½ c xylitol or ¼ tsp liquid stevia or to desired sweetness
½ c sour cream or coconut milk
¼ c coconut oil, extra-light olive oil, or butter, melted
½ c applesauce
¼ tsp cream of tartar

1. PREHEAT the oven to 350°F. Place paper liners in a 12-cup muffin pan or grease the cups.

2. STIR together the almond meal/flour, pecans, flaxseeds, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a large bowl. Stir in the carrots, orange peel, and raisins (if using).

3. WHISK together the egg yolks, xylitol or stevia, sour cream or coconut milk, oil or butter, and applesauce in a medium bowl.

4. BEAT the egg whites and cream of tartar with an electric mixer in a large bowl until stiff peaks form. Gently fold the beaten whites into the egg yolk mixture until combined. Fold egg mixture into the flour mixture until well combined.

5. DIVIDE the batter among the muffin cups, filling each about half full. Bake for 40 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool completely on the rack.

NUTRITION (per muffin) 248 cal, 6 g pro, 9 g carb, 22 g total fat, 6 g sat fat, 5 g fiber, 255 mg sodium

Recipe from Wheat Belly Cookbook by William Davis, MD, (published by Rodale, which publishes Prevention).