Stars n Stripes Shakeology with Chocolate!

Happy Fourth of July!!!  Declare you independence...from junk food!  Berryworks Shakology Shake!

Chocolate Shakeology Recipes

Vanilla Shakeology Recipes:

 

 

Stuffed Portabello Mushroom

Makes 1 serving

Ingredients:

1 large portabello mushroom cap
1/2 cup baby spinach leaves, raw
2 Tbsp pico de gallo (diced tomato, onion, jalepeno)
1 Tbsp reduced fat feta
1 Ziploc Steamer Bag

Directions:

Remove stem from mushroom cap. With a spoon, scrape out the black gills.
Stuff the spinach into the mushroom. Top with pico-de-gallo, then feta.
Place stuffed mushroom in steamer bag, and microwave for 1 1/2 minutes. Allow to rest for 1 minute, then slide out onto a plate and serve.

Nutrition: 67 calories, 6 grams protein, 8 grams carbs, 2 grams fat, 1 grams fiber. 7 grams net carbs.

 

Cauliflower Tortillas

Yield: 6 small tortillas

Prep Time: 30 min

Cook Time: 20 min

Ingredients:

3/4 head cauliflower
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (add the zest too if you want more of a lime flavor)
salt and pepper, to taste

Directions:

1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

Tips:

*You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.

Nutritional Information per serving (using 1/8th teaspoon salt and pepper):
Serving size: 1 tortilla
Calories per serving: 42.9
Fat per serving: 1.8g
Saturated Fat per serving: .6g
Sugar per serving: .1g
Sodium per serving: 95.7mg
Fiber per serving: 1.8g
Protein per serving: 3.6g
Cholesterol per serving: 62mg
Carbohydrates per serving: 4.2g
WW POINTS per serving:
Points Plus Program: 1 Old Points Program: 1

Source: RecipeGirl.com (lightly adapted with permission from The Slim Palate Cookbook by Joshua Weissman- Copyright 2014, Victory Belt Publishing, Inc.)

Creamy Dijon Mustard Dressing

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

3-5 cloves of garlic (crushed)

3 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh parsley (we still used the dry kind, it taste great!)

1 tsp. Himalayan salt (we used natural sea salt)

1/2 tsp Dijon mustard

1 Tbsp. unfiltered honey or raw agave nectar

Place all ingredients in the blender and blend on medium high for 30 seconds or until well mixed. Store in an airtight container in the refrigerator. Be sure to shake it well before using after refrigeration. Serving size = 1 Tbl or less

Goddess Salad Dressing

1/4 cup fat-free mayonnaise (Greek yogurt)
1/4 cup fat-free plain yogurt
1 tbsp. chopped parsley
1 tbsp. chopped chives
2 tsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. each salt and black pepper

Directions:
Place all dressing ingredients in a small blender or food processor. Add 1 tbsp. water, and blend until smooth.

Balsamic Vinaigrette

• 6 Tbsp balsamic vinegar
• 1/4 cup fresh lemon juice
• 1 tsp pure maple syrup
• 2 tsp Dijon mustard
• 6 Tbsp EVOO

Mix all ingredients. Makes approx. 8 servings