BEACHBAR Snack Bars

How many times have you been running out of the house and need to grab a bar to keep you full on the go? What do you usually grab? An RX bar, a Kind bar, maybe a Larabar or Clif Bar? Those guys are LOADED with hidden sugars and definitely aren’t considered whole foods. That’s why I’m so excited to announce that Beachbody is launching its OWN line of nutrition bars, called the BEACHBAR!

These wholesome snack bars are packed with 10 grams and protein and come in at just 150 calories. There are no artificial flavors or preservatives and they’re gluten-free. BEACHBARs will be offered in two flavors: Peanut Butter Chocolate and Chocolate Cherry Almond. When it comes to the portion fix containers, these bars will count as ½ red, ½ yellow, and 1 tsp. How easy is that??

 BEACHBARs are a crunchy, chewy snack bar that is protein dense fruit base packed with nut pieces, nut butters, real chocolate chips, and whey protein crisps – but only 5-6g of sugar per bar. That means they have a better protein-to-sugar ration that most other leading snack bars!

Let’s break down the ingredients:

Nut Butters – A great source of protein and fiber that adds a creamy texture

Dried Cherries – Provides dietary fiber and phytonutrients, plus they taste good!

Whey and Pea Protein Crisps – These crunchy protein crisps deliver all nine of the essential amino acids

Real Chocolate Chips – Rich and delicious, these chocolatey pieces contain phytinutrients known as flavonoids

Diced Peanuts and Almonds – A source of beneficial monounsaturated fats, plus protein and fiber

Pomegranate Juice – This powerful fruit provides tart, fruity sweetness

Who are BEACHBARs for?

• People with a busy lifestyle
• People who want to reduce their sugar intake
• People who want more protein and fiber in their diet
• People who eat gluten-free
• People with a sweet tooth 
• People who love to snack
• Parents and their children
• People who follow the Portion Fix nutrition plan

Does that sound like you? I know I definitely fit most of those categories!!

How to Order BEACHBARs

I am so excited that these bars have FINALLY launched!!! Each box contains 15 bars and you are able to purchase bundles of 1, 2, or 3 boxes. Click on the links below to place your order!!

Peanut Butter Chocolate

• 1 box
• 2 boxes
• 3 boxes

Chocolate Cherry Almond

• 1 box
• 2 boxes
• 3 boxes

Combos

• 1 box Peanut Butter Chocolate & 1 box Chocolate Cherry Almond
• 2 boxes Peanut Butter Chocolate & 1 box Chocolate Cherry Almond
• 1 box Peanut Butter Chocolate and 2 boxes Chocolate Cherry Almond

Signs you may be gluten intolerant

Gluten free is not just a "fad" and having to cut out gluten is a very real thing for many people, including myself!

If you have any of the following symptoms it could be a sign that you have gluten intolerance:

1. Digestive issues such as gas, bloating, diarrhea and even constipation.

2. Keratosis Pilaris, (also known as ‘chicken skin’ on the back of your arms). This tends be as a result of a fatty acid deficiency and vitamin A deficiency secondary to fat-malabsorption caused by gluten damaging the gut.

3. Fatigue, brain fog or feeling tired after eating a meal that contains gluten.

4. Diagnosis of an autoimmune disease such as Hashimoto’s thyroiditis, Rheumatoid arthritis, Ulcerative colitis, Lupus, Psoriasis, Scleroderma or Multiple sclerosis.

5. Neurologic symptoms such as dizziness or feeling of being off balance.

6. Hormone imbalances such as PMS, PCOS or unexplained infertility.

7. Migraine headaches.

8. Diagnosis of chronic fatigue or fibromyalgia. These diagnoses simply indicate your conventional doctor cannot pin point the cause of your fatigue or pain.

9. Inflammation, swelling or pain in your joints such as fingers, knees or hips.

10. Mood issues such as anxiety, depression, mood swings and ADD.

The best way to see if your body has an issue with it is by simply taking it away. This was the method I used. Take it out of your diet for at least 2 to 3 weeks and then reintroduce it. Please note that gluten is a very large protein and it can take months and even years to clear from your system so the longer you can eliminate it from your diet before reintroducing it, the better. 

For me, after taking it out for a couple weeks then trying it again, I had immediate tiredness, brain fog for the rest of the day and a bloated tummy! So for me, I knew it was best to just stay gluten free. I definitely feel better and my brain fog I used to have on a daily basis is clearing up!

{I am not a doctor, just sharing my own personal experience}

Make Your Own Almond Milk

Making your own almond milk is so easy and delicious! Plus, it doesn’t have any of the added sugars and artificial ingredients in many packaged almond milks.

Total Time: 9 hrs. 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 9 servings, 1 cup each

Ingredients
4 cups raw almonds
Filtered water (for soaking almonds)
8 cups filtered water

Preparation:
1. Soak almonds overnight in water.
2. Rinse and drain almonds; discard soaking water.
3. Place almonds and 8 cups water in blender or food processor, in small batches if necessary; cover. Blend on highest speed for 1 to 2 minutes.
4. Strain almond milk through a fine mesh strainer or cheese cloth; discard solids.
5. Cover; refrigerate until cold. Can be stored, in refrigerator, for 3 to 4 days.

Tips:
• Filtered water should be used instead of tap water as tap water will affect the flavor of the almond milk.
• Strained almond solids can be dried out in the oven at a low temperature (225° F) and used as almond flour in baking recipes.
• Almond milk can be flavored with pure vanilla extract and a small amount of honey if desired.

21 Day Fix Approved Snacks

Three delicious recipes from the new Fixate cookbook! Get your copy HERE!

Serves: 16 (1 protein ball each)

Prep time: 20 min.

Cooking time: none

Containers: 1/2 Yellow, 1/2 tsp

Ingredients: 1 cup pitted dates

                    1/2 cup warm water

                    1/2 cup raw pecan halves or pecans

                    1/3 cup canned pumpkin puree

                    1/4 cup unsweetened coconut flakes, reserve small amount for garnish

                    1 tsp. pure hazelnut extract (or pure maple extract)

                    1 tsp. pure maple syrup

                    2 tsp. pumpkin pie spice

                    1 pinch sea salt (or Himalayan salt)

Directions: 1. Place dates in a medium bowl; cover with water. Let soak 10 min. Drain. Set aside.

                   2. Place pecans in food processor; pulse until finely ground.

                   3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse

                       until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 min. 

                   4. Using clean hands, roll into tablespoon-sized balls; roll in reserved coconut if desired.

                   5. Store, refrigerated, in airtight container.

Serves: 4

Prep time: 15 min.

Cooking time: 2 hrs

Containers: 1 Green, 1/2 tsp

Ingredients: 2 large zucchini, very thinly sliced

                    1 tbsp olive oil

                    1/2 tsp sea salt (or Himalayan salt)

Directions: 1. Preheat oven to 225 degrees F

                   2. Place zucchini slices in one layer between paper towels to help draw out liquid.

                   3. Line 2 large baking sheets with parchment paper.

                   4. Place zucchini slices on prepared baking sheets.

                   5. Brush zucchini with oil; sprinkle with salt. 

                   6. Bake for 2 hrs, or until golden brown and crispy.

                   7. Cool before serving

Serves: 4

Prep time: 10 min.

Cooking time: 3 hrs

Containers: 1/2 Yellow, 1/2 tsp

Ingredients: 2 medium sweet potatoes, peeled, very thinly sliced

                    2 tsp extra virgin organic coconut oil (or olive oil) melted

                    1/4 tsp sea salt (or Himalayan salt)

Directions: 1. Preheat oven to 200 degrees F

                   2. Line 2 large baking sheets with parchment paper.

                   3. Place sweet potatoes on baking sheets in a single layer.

                   4. Brush with oil, sprinkle with salt.

                   5. Bake for 2-3 hrs, or until crisp

                   6. Cool and serve.

21 Day Fix Approved Recipes

The following are just some of the 101 recipes featured in the new Fixate cookbook! 

Want to get your own copy of the Fixate? CLICK HERE! 

Want to get the complete 21 Day Fix kit? CLICK HERE!

Serves: 1

Prep Time: 10 min.

Cooking time: 10 min.

Containers: 1/2 Green, 1 Red, 1 Blue, 1 Tbsp

Ingredients: 1 (4oz) raw chicken breast, boneless/skinless

                    1 dash ground black pepper

                    1/2 tsp. olive oil

                    2 tsp prepared pesto sauce

                    2 thick slices large tomato

                    4 large basil leaves

                    1 slice fresh mozzarella 

                    1 dash sea salt (or Himalayan salt)

                    4 tsp. balsamic vinegar

Directions: 1. Season both side of chicken evenly with pepper

                   2. Heat oil in medium nonstick skillet over medium heat

                   3. Add chicken; cook for 3-4 minutes on each side or until no longer pink in middle

                   4. Top chicken with pesto, slices of tomato, basil leaves, and cheese

                   5. Reduce heat to medium-low; cook, covered, for an additional 2 minutes or until cheese

                        is melted and tomatoes are softened. 

                   6. Serve topped with fresh basil leaves

Serves: 5 (2 pancakes each)

Prep time: 15 min.

Cooking time: 15 min.

Containers: 1 Purple, 1 Red, 2 Tbsp

Ingredients: 2 cups sliced pears

                    1 tsp. ground cinnamon

                    1 cup almond flour

                    1/2 cup coconut flour

                    1/2 cup unsweetened almond milk

                    3 large eggs

                    1 tsp. pure vanilla extract

                    1.5 scoops whey protein powder (vanilla flavor)

                    nonstick cooking spray

Directions: 1. Combine pears and cinnamon in a medium bow, mix well and set aside. 

                   2. Combine almond flour and coconut flour in a medium bowl, mix well and set aside

                   3. Place almond milk, eggs, extract, and protein powder in bleeder, blend until smooth. 

                       Place in a large bowl.

                   4. Add almond flour mixture to almond milk mixture, mix well.

                   5. Heat medium nonstick skillet, lightly coated in spray, over medium-low heat.

                   6. Heat medium nonstick skillet, cook for 2-3 minutes or until edges start to set. Flip 

                       with spatula, cook for an additional 90 seconds.

                   7. Continue with remaining batter.

                   8. Serve topped evenly with pear and cinnamon mixture.

Serves: 6 (3/4 cup each)

Prep Time: 20 min.

Cooking Time: None

Containers: 1 Yellow, 1 Purple, 1/2 Orange

Ingredients: 2.5 cups unsweetened almond milk  

                    1/2 cup chia seeds

                    6 tbsp. organic unsweetened cocoa powder

                    2 tbsp pure maple syrup

                    2 tsp pure vanilla extract

                    1/4 tsp sea salt (or Himalayan salt)

                    3 cups chopped strawberries

Directions: 1. Combine almond milk, chia seeds, cocoa powder, maple syrup, vanilla, and salt

                       in large bowl. Whisk for 2 minutes or until cocoa powder is blended well.

                   2. Let stand at room temp for 30 min; mix well then refrigerate covered for 4 hrs or 

                       overnight, stirring occasionally. 

                   3. Divide evenly into 6 small serving bowls. Top each with 1/2 cup strawberries

Fixate Cookbook is here!

There are so many of you waiting for the arrival of the 21 Day Day Fix Cookbook and it is officially here!  Fixate launched a few days ago. It features 101 new recipes from appetizers, snacks, breakfast, lunch and dinner.  You have a ton of variety so that you can continue to follow your 21 Day Fix plan and eat flavorful foods!

There is nothing worse than trying a new recipe and not knowing how it fits into the plan!  Now you have the answers!

If you are interested in the Fixate cookbook you can get it right here! Look below to see what you can find in the book!

Click here: I want Fixate!

50 Things to Grill in Foil

How to make a foil packet:
*Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)
*Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)

1. Jalapeno Poppers: Remove the stems from 8 jalapenos; scrape out the seeds and stuff with muenster cheese. Toss with olive oil, salt and 1/4 teaspoon each ground cumin and coriander on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 10 minutes.

2. Spiced Nuts: Toss 2 cups salted mixed nuts, 1 teaspoon chipotle chile powder, 1/4 teaspoon each ground cumin and pepper, and 1 tablespoon butter on a sheet of foil. Form a packet. Grill over medium heat, turning often, 8 minutes.

3. Tomatillo-Pineapple Salsa: Toss 3/4 pound diced husked tomatillos, 1/2 cup diced pineapple, 1 each minced jalapeno and shallot, and 1 tablespoon olive oil on a sheet of foil. Form a packet. Grill over high heat, 12 minutes. Stir in some chopped cilantro.

4. Jerk Chicken Wings: Toss 6 split chicken wings, 1 tablespoon vegetable oil and 3 tablespoons jerk seasoning on a sheet of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top with cilantro and serve with lime wedges.

5. Roasted Garlic: Slice the point off 1 head garlic to expose the cloves. Coat with 2 teaspoons olive oil and season with salt and pepper. Seal in a foil packet. Grill over medium-low heat, 45 minutes.

6. Spicy Olives: Toss 1 cup olives, 1/2 teaspoon red pepper flakes and 1 minced garlic clove on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 15 minutes.

7. Quesadillas: Sprinkle shredded pepper jack cheese on one half of a flour tortilla; top with chopped rotisserie chicken and cilantro and fold in half to close. Repeat to make more; seal in individual foil packets. Grill over medium heat, turning once, 5 minutes.

8. Garlic Shrimp: Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.

9. Lobster Scampi: Make the butter mixture for Garlic Shrimp (No. 8). Split 4 thawed frozen lobster tails lengthwise; spread the cut sides with the butter. Divide between 2 foil packets. Grill over high heat, turning once, 10 minutes.

10. Mussels: Toss 2 pounds mussels, 1 shaved fennel bulb, 8 halved cherry tomatoes, 1/2 cup white wine, 1/4 cup olive oil, a pinch of red pepper flakes and salt. Divide between 2 foil packets, leaving extra room for the mussels to open. Grill over medium-high heat, 10 minutes.

11. Gnocchi: Spread a 17-ounce package gnocchi in one layer on a sheet of foil. Top with 1 cup tomato sauce and some basil. Form a packet. Grill over high heat, 12 minutes.

12. Paella: Combine 1 cup uncooked Spanish rice mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 2 ounces sliced dried chorizo, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan. Drizzle with olive oil; sprinkle with pepper. Seal the pan in foil. Grill over medium-high heat, 30 minutes.

13. Portuguese Clambake: Toss 2 pounds small clams, 1/2 pound each sliced small potatoes and linguiça or andouille sausage, 8 small rounds corn on the cob, 2 sliced garlic cloves, 1/2 cup beer and a drizzle of olive oil. Divide among 4 foil packets, leaving extra room for the clams to open. Grill over medium-high heat, 25 minutes.

14. Coconut Shrimp: Toss 1 pound peeled large shrimp, 2 each chopped lemongrass stalks and scallions, 1/3 cup coconut milk and the juice of 1 lime. Divide between 2 foil packets. Grill over medium heat, 10 minutes. Top with chopped cilantro.

15. Lemon-Herb Chicken: Toss 4 skinless, boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes.

16. Meatballs: Mix 1 pound ground beef with 1 egg, 1/4 cup each breadcrumbs and grated Parmesan, 1 minced garlic clove and 1/4 teaspoon each salt and pepper in a bowl. Roll into 1 1/2-inch balls. Arrange in a single layer on a sheet of foil; top with 1/2 cup tomato sauce and form a packet. Grill over high heat, 20 minutes.

17. Popcorn: Combine 1 tablespoon vegetable oil and 1/4 cup popcorn kernels in a disposable pie pan. Seal the pan in foil, making a dome shape on top. (Use 2 sheets of foil, if needed, to cover.) Grill over high heat, shaking, until the popping stops, about8 minutes. Season with salt.

18. Asian-Style Ribs: Mix 1/3 cup each hoisin sauce and ketchup, 4 teaspoons Sriracha and 1 1/4 teaspoons each salt, sesame oil and rice vinegar. Coat 2 pounds baby back ribs with the hoisin mixture; place in a single layer on a double sheet of foil and form apacket. Grill over indirect heat, covered, turning occasionally, 1 hour.

19. Glazed Pork: Mix 1/4 cup peach preserves, 1 tablespoon whole-grain mustard and 1/2 teaspoon hot sauce. Season 1 pork tenderloin with salt and pepper and coat with the peach mixture; seal in a foil packet. Grill over high heat, turning, 18 minutes.

20. Zucchini and Tomatoes: Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated Parmesan.


21. Ravioli with Zucchini: Make Zucchini and Tomatoes (No. 20), dividing the ingredients between 2 sheets of foil. Top each with 4 ounces frozen cheese ravioli and form a packet. Grill over medium-high heat, 12 minutes.

22. Chorizo and Peppers: Toss 1/2 cup sliced dried chorizo, 2 sliced bell peppers, 1 sliced onion, 2 tablespoons olive oil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, turning a few times, 10 minutes.

23. S'mores Popcorn: Make Popcorn (No. 17). Toss in a bowl with 2 tablespoons cocoa powder and 1/4 cup each confectioners' sugar, crushed graham crackers and mini marshmallows.

24. Fish Provençal: For each serving, pile 1 halibut fillet, 1/2 cup canned diced tomatoes, some shaved fennel, 2 olives, 1 teaspoon each capers and chopped garlic, and the juice of 1/4 orange on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Top with olive oil and chopped basil.

25. Mexican Fish: For each serving, pile 1 tilapia fillet, 1/2 cup fresh salsa, 4 olives, and olive oil and lime juice on a sheet of foil. Form a packet. Grill over high heat, 10 minutes.

26. Mustard-Dill Salmon: For each serving, layer a few lemon slices, 1 salmon fillet and some dill sprigs on a sheet of foil. Sprinkle with brown sugar, salt and ground coriander; spread whole-grain mustard on top. Form a packet. Grill over medium heat, 12 minutes.

27. Succotash: Toss 1 pound thawed frozen lima beans, 2 cups corn, 1 diced red bell pepper, 2 sprigs thyme, 2 tablespoons butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Open and stir in 1/4 cup cream. Reseal; grill 10 more minutes. Top with chopped parsley.

28. Pattypan Squash: Toss 1 pound pattypan squash, 1 bunch chopped scallions, olive oil, and salt and pepper on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes. Top with chopped basil.

29. Baby Beets: Toss 1 pound halved baby beets with olive oil and salt on a sheet of foil. Form a packet. Grill over medium heat, 30 minutes. Toss with vinegar, mint and feta.

30. Shishito Peppers: Toss 1/2 pound shishito or Padrón peppers, a drizzle of olive oil and 1/4 teaspoon paprika on a sheet of foil. Form a packet. Grill over medium-high heat, 7 minutes. Sprinkle with coarse sea salt.

31. Mexican Corn: Brush 4 ears corn with melted butter and sprinkle with cotija cheese, cayenne and lime juice; seal in individual foil packets. Grill over medium-high heat, turning a few times, 15 minutes.

32. Italian Corn: Make Mexican Corn (No. 31), replacing the cotija cheese with Parmesan and the lime juice with lemon juice.

33. Portobello Mushrooms: Toss 4 portobello caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper flakes, salt and chopped parsley to taste. Divide among 4 foil packets. Grill over medium heat, turning once, 10 minutes.

34. Roasted Broccoli: Toss 1 head broccoli florets, 2 sliced garlic cloves, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and salt on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 10 minutes.

35. Cipollini Onions: Toss 1 pound peeled cipollini onions with olive oil, salt and pepper on a sheet of foil. Arrange in a single layer; form a packet. Grill over medium-high heat, turning a few times, 15 minutes.

36. Sesame Bok Choy: Toss 1 pound baby bok choy, 1 tablespoon sesame oil and 1 teaspoon each grated ginger and sesame seeds on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes.

37. Spicy Scallions: Toss 2 bunches scallions, olive oil and a pinch of cayenne on a sheet of foil. Form a packet. Grill over medium-high heat, turning a few times, 15 minutes. Serve with lime wedges.

38. Potatoes with Bacon: Toss 1 pound halved baby potatoes, 1 chopped bacon slice and salt on a sheet of foil. Add 2 tablespoons water; form a packet. Grill over medium-high heat, 20 minutes.

39. Salt-Roasted Potatoes: Combine 2 cups kosher salt and 2 sprigs chopped rosemary on a sheet of foil. Bury 1 1/2 pounds baby potatoes in the salt mixture and form a packet. Grill over medium heat, covered, 45 minutes.

40. Spiced Potatoes: Make Salt-Roasted Potatoes (No. 39), replacing the rosemary with 1/4 cup curry powder, Cajun seasoning or Old Bay Seasoning.

41. Potato Gratin: Toss 2 thinly sliced peeled potatoes, 1/4 cup grated Parmesan, 2 tablespoons melted butter, and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Drizzle with 1/4 cup cream and form a packet. Grill over medium heat, 25 minutes.

42. Cheesy Garlic Bread: Mix 1/2 cup shredded Italian cheese blend, 2 tablespoons softened butter, 1 grated garlic clove and salt. Halve 1 loaf French bread lengthwise and place cut-side up on a sheet of foil. Spread with the cheese mixture and form a packet. Grill over medium-high heat, 10 minutes.

43. Toad in a Hole: Place 1 halved bacon slice on a sheet of nonstick foil. Cut a hole in the center of 1 thawed slice frozen Texas toast and place over the bacon. Crack an egg into the hole and fold the foil to seal. Repeat to make more; seal in individual foil packets. Grill over medium heat, covered, 8 minutes.

44. Plums and Onions: Toss 4 quartered plums, 1 sliced red onion, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, some thyme sprigs, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes.

45. Baby Carrots: Toss 1 bunch baby carrots, 1 chopped shallot, 1 teaspoon chopped tarragon, a pat of butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 15 minutes.

46. Bread Pudding: Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a bowl. Add 4 cups bread cubes and 1 cup berries; soak 30 minutes. Butter a sheet of nonstick foil and add the bread mixture; form a packet. Grill over indirect heat, turning a few times, 35 minutes.

47. Upside-Down Cakes: For each cake, mound 1 1/2 tablespoons light brown sugar and 1 tablespoon butter on a sheet of nonstick foil. Top with a pineapple ring, a maraschino cherry and an upside-down small shortcake shell. Form a packet. Grill sugar-side down over medium-high heat, 12 minutes.

48. Glazed Peaches: Toss 4 quartered peaches, 3 tablespoons brown sugar, 2 tablespoons butter, and cinnamon to taste on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes.

49. Rhubarb Compote: Combine 2 sliced rhubarb stalks, 1 pint halved strawberries, 2 tablespoons honey and a squeeze of lime juice on a sheet of foil. Form a packet. Grill over medium-high heat, 15 minutes.

50. Apple Dumplings: Mix 1/2 stick softened butter, 1/4 cup brown sugar and 1 teaspoon apple pie spice; stuff into 4 cored apples. Wrap each in 1/2 disk refrigerated pie dough; seal in individual nonstick foil packets. Grill over medium heat, turning a few times, 30 minutes.

Cauliflower Tortillas

For those eating Paleo or Gluten Free, here's a yummy recipe for Cauliflower Tortillas!

5 Shakeology Myths

#1 MISCONCEPTION: Shakeology is a protein shake.

Meaning just a shake that provides extra protein. I can’t blame the general public for thinking this since “protein shake” has become nearly an interchangeable term for ANY shake. But, all shakes are not created equal—especially ones that contain superfoods. Shakeology is a very nutrient-dense shake that can be used for breakfast, lunch, or dinner. You’d have to eat a whole lot of fruits and vegetables to equal the nutrition in a single glass of Shakeology—and you probably couldn’t do it for less than 170 calories. Shakeology makes it very easy to cut your calories without substantially cutting down your daily volume of nutrients needed. Truth be told, the majority of people are WAY MORE nutrient deficient, than they are protein deficient. So why just stop at a protein shake?

 #2 MISCONCEPTION: Shakeology is about comparing carbs, proteins, and fats to other shakes.

This is not at all what you should be comparing when you look at other shakes versus Shakeology. Sure, other shakes have 0 grams of sugar. But how do you think those shakes achieve that? Hint, it’s not natural. Yes, that’s right, they are probably using ARTIFICIAL sweeteners to get to 0 grams of sugar. Even fruit has sugar in it. A shake with 0 grams of sugar is using ARTIFICIAL sweeteners. Shakeology has NO artificial sweeteners, NO artificial colors, NO soy, NO artificial stimulants, and NO artificial flavors. One of its main sweeteners is Stevia, which is plant-based.

#3 MISCONCEPTION: Shakeology is just a bunch of extracts, with no whole-food ingredients.

That’s not true. Whenever it’s possible and sustainable for the formula, the superfoods in Shakeology are preserved in their whole-food state to retain maximum nutrient value. It’s a very difficult process to use whole, plant-based ingredients so that the formula retains as much nutritional value as possible, but Shakeology has a whole team of scientists whose mission is to maximize the nutrition in every ingredient in Shakeology. Imagine trying to juice all those superfoods! Shakeology is way less expensive and a huge time-saver.

#4 MISCONCEPTION: Shakeology is expensive.

To anyone who feels this product is expensive I know that I have not done my diligence in breaking down its REAL VALUE. Most people will agree that they would spend an average of $3 to $7 on a HEALTHY nutritious meal. I know most store-bought salads cost even more than that, and don’t contain nearly the dense concentration of nutrients. But on average, I think we can all agree healthy meals run between $3 and $7. Shakeology, at $4.33 per shake, comes in on the LOW END of average. (You can make Shakeology into a breakfast or lunch that you’d be buying anyway.) Not only are you spending less than you normally would, you’re also getting vital nutrients your body needs, that you just can’t get from your run-of-the-mill salad, plus the normal range of vitamins and minerals. So you can replace your VITAMINS, too. Sure, you may need a specific vitamin, based on your conditions, geography, or age—but in general, Shakeology will provide you with a solid base of your whole-food nutrients.

When was the last time you went to your grocery store and bought THIRTY meals all at once? Typically, I’m guessing, you buy a few days’ worth each time. When you buy a bulk bag of Shakeology, you are buying 30 of your shakes up-front. That means you’ll spend less money at the grocery store. Because of the grocery savings, I actually deduct my monthly Shakeology from my grocery budget. For the price, I cannot duplicate its vast quality of ingredients and nutrients.

#5 MISCONCEPTION: Shakeology is only for weight loss.

Most shakes are marketed this way. But here’s the thing. Anything will induce weight loss if it’s low enough in calories. Just because you are drinking a shake, does not mean the fat will melt off. Actually, if you are not getting enough nutrients and calories you will actually inhibit your weight-loss efforts. Shakeology is about HEALTH. When you put the RIGHT nutrients in your body that it needs to develop, heal, recover, repair, and thrive, you may ultimately have MORE energy, LESS cravings, and FEEL better therefore you eat less and become more active. With Shakeology, weight loss becomes a BY-PRODUCT of dense nutrition.

To make my point, when was the last time you dieted and cut calories only to feel tired, grouchy, and had a ton of cravings? That is because you may have been nutrient deficient. What if you’re at your goal weight, or need to GAIN weight? Because Shakeology is about DENSE NUTRITION you can use it as your base and add clean calories to make it 300 calories or more. Not everyone needs to lose weight, but everyone needs to be healthier. Shakeology isn’t MAGIC. It’s just clean dense nutrition made SUPER easy for everyone at a very affordable price. It’s my family’s “fast food” on the counter. Yes, my family goes through 4–5 bags a MONTH because even though we all have different weight and caloric needs, we all share the same NUTRITIONAL needs. Shakeology isn’t a weight-loss shake—it’s a nutrition shake.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.