Chocolate Covered Strawberries.. for Breakfast!!

{SUPERFOODS} going down the hatch this morning!! πŸ’• Along with some prenatals, CoQ10, and some Fish Oil.
I truly believe this amazing shake has not only changed my body, but my fertility too!!!

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CHOCOLATE COVERED STRAWBERRIES

1 scoop Chocolate Shakeology (Vegan or Reg)

1/2 frozen strawberries

1/2-1 cup ice

1 cup coconut water

1/4 cup coconut milk

water to cover ice

*Blend and enjoy!!

xoxo

LIZ

Shakeology “acai” bowl

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OK, who’s shocked that I am doing another post about how much I LOVE my Shakeology?! πŸ˜‰

A few mornings ago I made an amazing DIY “Acai” Bowl. They are my jam now!!

Ingredients

✨ Vegan Tropical Strawberry Shakeology
✨ 1/4 cup blueberries
✨ 1/4 cup coconut water
✨ 1/4 cup coconut milk
✨ 1.5 cups of ice
✨ 1 cup water

Method

Blend until thick, pour in a bowl and add your favorite toppings!! I did raw pecans and sunflower seeds, coconut shavings and a dollop of cashew butter!!!!

You could add bananas, strawberries, granola – you name it!

Enjoy!

xoxo
Liz

Chocolate Energy Balls

So, I love my Shakeology! I drink it EVERY morning for breakfast, without fail! It’s helped me to maintain my weight, keep me migraine free for over 2 years, gives me energy and so much more. So needless to say, it’s my fav!!!

πŸ˜‰

I thought it would be fun to experiment with it and try to create a fun, protein packed snack with my beloved Shakeology- so here you go! Enjoy after a workout, or for a pick me up in the afternoon.

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Ingredients

1.5 scoops of Chocolate Shakeology (Vegan or Whey)

1/4 Cup Gluten Free Rolled Oats

2 TBS Cashew or Almond Butter

1-2 TBS Coconut Milk

Dash of Vanilla

Dash of Stevia Powder (Optional)

Sliced Almonds (Optional)

Method

*Combine first THREE ingredients in a bowl

*Slowly add in the Coconut Milk one TBs at a time until you can form a solid mixture with the dough, you do not want it to be too soft.

*Add in the vanilla and stevia if using

*Roll into 8 balls, then dip in almonds if you want!

*Keep refrigerated!

ENJOY!!!

 

Nutrition Info Per BallΒ 

(This is a rough estimate, I am not a mathematician, so values can be a little more a or a little less.)

*4.03 grams of Protein

*82 Calories

*6.5 carbs

*1.5 grams of sugar

*3.13 grams of fat

xoxo

LIZ

 

Vegan Berry Blast

I am kind of obsessed with this shake! Before I found Shakeology I struggled with finding a breakfast that wasn’t full of carbs, sugar and one that would actually keep me full for longer than an hour! πŸ˜‰

This shake has changed my life in more ways than one – I am now Migraine free for over 2 years, I have energy, I don’t need to take naps everyday, my digestion is on POINT! The list goes on and on.

Here is my favorite recipe I am loving right now

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If you are interested in Sakeology, shoot me an email anytime!

LOVEtobeFITwithLIZ@gmail.com

xoxo

LIZ

Gluten Free Pancakes

About a year ago I stumbled upon the BEST cookbook I had ever used. I don’t say that lightly, I’ve been using cookbooks for years now, and honestly – nothing compares to these books.

I had recently been diagnosed with severe food allergies and was needing to go Gluten & Dairy free – and “Against All Grain” is both of those. Danielle Walker is a genius, and once you try even {ONE} of her recipes, you will agree. And for those of us who need to be GF, this book is a game changer. πŸ™‚

Β OK, so on to what I think are the BEST GF pancakes I’ve ever made!

Start with the dry mix, then you can store it in your fridge or pantry for a good 6 months. (The dry mix can also be used for waffles and muffins!)

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Once you have that mixed up, you can move on to making these tasty little cakes!

ingredients
{This will make 24 pancakes, so if it is just 2 of you,cut all ingredients in half}

* vegetable shortening or ghee, for greasing the pan

* 6 large eggs

* 1 cup almond milk (NO CARRAGEENAN)

* 2 cups dry pancak mix

* 1/4 cup melted ghee or coconut oil

* 1/4 cup raw honey

* 1 tsp vanilla extract

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directions

1. heat a well oiled skillet over medium heat, Add shortening or ghee and coat pan

2. place all ingredients into a blender or food processor, in the order listed

3. blend on high for 30 seconds. Scrape the sides is needed, then blend again.

4. pour 1/4 cup of batter per pancake onto the pan and spread into a 4 inch circle. cook for 2-3 mins on first side, till bubbles form on the surface and the sides lift easily. Flip and cook for 1-2 more mins.

5. repeat, adding oil when needed

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{Here are some tips and suggestions, my pancakes NEVER looked like her beautiful perfect stacks – but they tasted amazing! I found them very hard to flip and destroyed quite a few, but I still ate them. Don’t Judge!! Just cause they looked awful doesn’t mean they didn’t taste incredible. πŸ˜‰ Also, I found they got very dark, very fast – so lower heat might be best! }

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{STOP Judging!!}

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Happy cooking and enjoy!

xoxo

LIZ