Overnight Apple Oats
Flourless Chocolate Zucchini Muffins
Credit to Lauren Breeden
1/2 C. chocolate Life shake
2 Tbsp. ground flax seed
1/4 C. cacao powder (or unsweetened cocoa powder)
1 medium ripe banana
1/2 C. almond butter (can substitute cashew butter)
1/4 C. honey
1/2 tsp. baking soda
1 tsp. vanilla extract
1 C. shredded zucchini (squeezed of excess liquid)
1/4 C. chocolate chips, plus more for sprinkling on top(I use Lily’s Stevia Sweetened Chocolate Chips)
1. Preheat oven to 375. Spray a 12 count muffin pan with cooking spray (I love to use avocado or coconut oil spray-no other added ingredients).
2. Add all ingredients, except for zucchini and chocolate chips, to your blender. Blend until batter is smooth. Stir in shredded zucchini and chocolate chips.
3. Pour batter into muffin pan and sprinkle with additional chocolate chips.
4. Bake for 15 minutes until tops are set and tooth pick inserted comes out clean. Cool in the pan on a wire rack for 10 mins, and then remove and allow to completely cool before storing in an airtight container.
Pumpkin Turmeric Protein Pancakes
1 scoop Pumpkin Turmeric Spice Life Shake™
1/2 C. pumpkin puree
1/2 tsp. baking powder
2 large egg whites
1/2 C. old fashioned oats
1/2 C. unsweetened almond milk
1 Tbsp. sugar or sweetener of choice (optional)
Combine all ingredients in a blender or mixer and mix until smooth.
Heat a nonstick skillet or griddle lightly coated with oil or cooking spray over medium heat.
Scoop about ¼ cup of batter per pancake onto the griddle. Cook for 2–3 minutes or until the tops are covered with bubbles and the edges look golden brown. Flip pancakes and cook for an additional 1–2 minutes or until pancakes are done.
Peanut Butter Crunch
1/2 C. peanut butter or cashew butter
1/2 C. Life Shake in cocoa flavor
1/2 bag of Lily’s Stevia sweetened baking chips in milk or semi-sweet chocolate
1-1/2 C. brown rice cereal
Melt the baking chips in a medium size bowl in the microwave. Blend until smooth. Add nut butter and protein powder. Mix well. Add the brown rice cereal and mix well. Drop teaspoon full on mixture onto a baking sheet covered with parchment paper. Refrigerate and enjoy!
Raspberry Chocolate Overnight Oats
1 C. organic oats
1 serving Chocolate Life Shake
1 Tbsp. chia seeds
2 tsp. unsweetened shredded coconut
1/2 C. freeze-dried raspberries
1 tsp. ground flax meal
1-1/2 C. liquid of choice (unsweetened flax or almond milk, cow’s milk, etc.)
1 C. fresh raspberries for topping
Maple syrup to drizzle on top
In a medium size bowl, combine the first 7 ingredients. Cover, and place in the refrigerator overnight. In the morning, stir well and divide between two bowls. Add ½ cup of fresh raspberries on top of each bowl, then drizzle with maple syrup. Makes 2 small servings.
Snickers Bar Protein Pops
Pumpkin Energy Bites
2-½ C. organic rolled oats
1/2 C. Vanilla Shaklee Life Shake
1 C. pumpkin
1 C. nut butter
2/3 C. honey or pure maple syrup
1/2 Tbsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
4-6 Tbsp. ground flax seed
1 cup of “mix ins”: chopped nuts, unsweetened shredded coconut, chia seeds, or Lily’s brand Stevia sweetened chocolate chips
Mix all ingredients together. Roll into balls and place in the refrigerator. Freeze for up to 1 week.