Wednesday, October 31, 2012

Why Drink Shakeology

Shakeology has a great website. I have a TON of people asking me "Why Should I drink Shakeology?" Instead of me re-writing the answers, how about you take it from the experts? You can find the original article here.

Why Should I drink Shakeology?

Many of our customers and potential customers ask us "Why should I drink Shakeology every day?" While Shakeology's benefits are boundless, as we have heard by countless customers' amazing testimonials, here's a short cheat sheet of universal benefits you can pass along to curious friends asking you the same question!
  • Antioxidants. Shakeology contains some of the most potent antioxidants: flavonoids and phytonutrients such as spinach, blue green algae, carrot powder, strawberry powder, and vitamins E and C. These help to prevent free radicals from oxidizing and destroying cells. The ingredients in our antioxidant blend such as pomegranateacai berrycamu-camugoji, and blueberry also have powerful antioxidant effects to support your immune system and help protect your body from normal inflammatory response.
  • Energy. Shakeology contains a range of B vitamins and trace minerals, likezinc and magnesium, from whole food sources that regulate metabolism and increase energy. Shakeology also contains maca root, an adaptogen herb known to promote endurance and stamina. 
  • Digestion. The Shakeology non-dairy prebiotic and probiotic blend containsfiber and different enzymes like amylasepapaincellulose, and lactase, which all support digestion. These ingredients aid in breaking down food molecules into smaller molecules that can be properly digested, so all of the nutrients can be absorbed into your system.
  • Mood. One scoop of Shakeology provides 100% of the daily recommended intake of vitamin B12. B12 is often linked with good mood maintenance; B vitamins are also essential for the production and proper functioning of neurotransmitters like dopamine, crucial to the experience of pleasure. Shakeology also contains cacao, which is very high in phenylethylamine (PEA). PEA acts as a neuromodulator to enhance one's mood.
  • Detoxification. Many of the ingredients in Shakeology (spirulinachlorella,flaxseedbarley grassspinach) contain powerful detoxification compounds such as chlorophyll and alpha-linolenic acid. These ingredients may help rid the body of environmental toxins such as smog, heavy metals, herbicides, cleaning products, and pesticides. They also aid in liver detoxification. Shakeology also includes kamut grass, an ingredient coined "nature's most powerful detoxifier." This grass has been known to cleanse the body and detoxify the cells to restore health and vitality.
  • Immunity. The antioxidants, bioflavanoids, and flavanoids in Shakeology work to support immunity. Some of these ingredients include ashwaganda,acerola cherryrose hips, and goji berries. The goji berries in Shakeology are one of the richest sources of antioxidants; not only does goji berry promote eye, reproductive, and circulatory health, but it also supports your immune system and promotes longevity!
  • Satiety/cravings. The proteinchromium, and nutrient-dense calories fromsuperfoods in Shakeology work to help decrease your appetite. Chromium is important because it helps maintain blood-sugar levels, which reduces sugar cravings and promotes fat metabolism. Plus, protein-rich meals are a great way to keep you feeling full, longer!
  • Complete nutrition: Each Shakeology ingredient plays an important role in feeding your body on a cellular level, but it is important to remember that the synergy of the 70+ ingredients working together is what truly fuels your body to keep you looking and feeling your best.
If you commit some of the aspects of this article to memory, then the next time someone asks you, "Why should I drink Shakeology?" you'll be able to provide them with more specialized information than, "It's the Healthiest Meal of the Day®! It helps you lose weight, curb cravings, lower cholesterol, and increase energy." This is all true, but at the end of the day, Shakeology is SO much more than that!

My Background and 30 day results

In reality, my journey began a very long time ago. I've ALWAYS had an unhealthy relationship with food. It is my comfort. The one thing that has always been there for me.

But this leg, the FINAL leg of my journey began back in June when I delivered my daughter. I gained 45 pounds with this pregnancy. I was completely depressed about it because I had only gained 17 pounds with my son. In fact, with my son, I ended up lighter after delivery than I was before I even got pregnant!

By the time the end of August rolled around, I was deep into the throws of my depression. When I'm depressed, guess what I do, I EAT! And I don't eat good stuff, I eat junk. Lucky Charms, donuts, cookies, pasta - well, you get the idea. It's really embarrassing to even admit this stuff. I could down an entire box of Lucky Charms in one sitting! When we made mac and cheese for my son, we made 4 BOXES at a time! 4 BOXES!!! And it would be gone just as fast as we could make it!

No wonder I was gaining weight AFTER I delivered the baby.

So, I did what I do best. I turned to Pinterest (my favorite!) to look for good, healthy ideas. As I was pinning my little (or big - however you want to look at it) heart away, I was getting the attention of an old and dear friend.

Dani (who would later become my coach) messaged me one night and asked me about the baby and life. We had a really nice chat! At the end she mentioned that she saw that I was pinning healthy recipes and asked what my reason was for wanting to get healthy. I went through the whole deal with her and she said that when I was ready to make a change, I should let her know because she could help.

I told her thanks and didn't give it another thought.

But something kept nagging me. I was NOT this fat person who everyone saw. I was so much more than that. It's just that no one could see it.

Dani posted a deal on Facebook for a Teacher Shakeology special. I had wanted to try it, so I jumped on it! Within a few days I had my 5 packets of Shakeology and used one pack daily to replace a meal. I was pleasantly surprised at how good I felt at the end of the 5 days. I wasn't bloated anymore!

I messaged Dani and asked some more questions about Beachbody, her upcoming challenge, and all the costs involved. With me being off work, taking on an extra expense was going to be REALLY hard, but I decided that my health IS WORTH IT!

I DECIDED to jump right in and ordered my ChaLEAN Extreme Challenge pack on September 13th. I made the COMMITMENT to eating clean, working out as per the program, and drinking my Shakeology daily. I started eating clean on September 15th and I haven't looked back!

When my program and Shakeology arrived the next week I couldn't wait to start. Dani convinced me to wait for the Challenge to actually start before I jumped into the workouts. So, I just stuck to eating clean and drinking my shakes till Oct. 1.

I started the workouts as scheduled and had to push pause every 5 minutes. I was so embarrassed defeated. Somehow I managed through, ate clean that day and got up and did it all again the next day. Each time I pushed play, the workout got a bit easier I got stronger. Each day, the clean eating got easier. Something was changing, wait that's not right, I WAS CHANGING.

I just hit my 30 day mark and am proud to say that I am down 4.75 inches and 19 pounds total! That 19 pounds is from Sept. 15 till now. About 11 of those pounds have come off since I started working out on Oct. 1.

I am so PUMPED to see what the rest of this program is going to bring. I'm not ready to post my before/during pics yet, but I promise, I will post them some day. I want everyone to see just how far I've come. And mark my word - I'M GOING TO GET THERE!


Tuesday, October 30, 2012

Vanilla Protein Waffles

NO SCHOOL TODAY! Woo Hoo! Thanks Sandy!

Since the hubs was home (he's a teacher) to help with the kids, I decided to get adventurous with breakfast. My MIL surprised us with a waffle maker a few weeks ago and I have been dying to try it out - so today is the day!

(makes 12 waffles)
  • 1 1/2 cups oat flour
  • 2 scoops vanilla protein powder
  • 2 cups soy milk (you can use any low fat milk you want)
  • 2 egg whites
  • 1t cinnamon (more if you like)
  • 1t vanilla

  1. Preheat waffle iron.
  2. Combine all ingredients in a large bowl. Whisk until completely blended.
  3. Pour batter into waffle iron so that it covers all surface area. It took me between 1 and 1.5 cups to cover the iron.
  4. Close iron and let them cook! It took mine longer than usual - probably 8 - 10 minutes per (4) waffles. If you don't allow this extra time, the insides will be VERY moist.
  5. Take waffles out of iron, top with whatever you desire, and ENJOY! We topped ours with a bit of butter and a smidge of real maple syrup.

I had a lot left over, so I flash froze them individually and then stored them in a freezer bag. That way, I can just grab them on hectic mornings! I LOVE easy meals!

Serving details (waffle w/o toppings):
1 serving = 1 waffle
Calories = 118
Carbs = 15
Fat = 2
Protein = 9
Calcium = 8
Sugar = 1

This data was compiled using My Fitness Pal. Data will change depending on the type of milk, flour and protein powder you use.

Monday, October 29, 2012

Chicken, Zucchini, Black Bean and Rice Skillet

Woah Nelly! I got this idea from a recipe I saw on Pinterest. It's my type of comfort food and is PERFECT for a rainy day - thanks Sandy! I tweaked it a bit to fit my style! I hope you enjoy!

makes 5, 1 cup servings

  • 2 T of  EVOO 
  • 2 small zucchini, cut into cubes
  • 1 bell pepper, chopped (I didn't use this b/c I detest peppers)
  • 1/2 medium onion, chopped  (I didn't use an onion because I didn't have one)
  • 2 cups (16oz) chicken breast, cut into strips (I used frozen chicken breast)
  • 1 can (15oz) reduced sodium/no salt added black beans
  • 1 can (15oz) undrained diced tomatoes with garlic 
  • 3/4 cup water
  • 1 cup uncooked rice
  • Garlic powder to taste (I forgot to add mine - oops!)
  • Reduced-fat (2% milk) shredded cheddar cheese


  • Heat EVOO in a non-stick skillet.
  • Add the frozen chicken breast, zucchini, onion, and peppers to the EVOO. 
    • if you are using fresh chicken breast, cook it in the skillet before adding the veggies. 
  • Stir occasionally until veggies are cooked and the chicken is warm.
  • Add beans, undrained tomatoes, and water.
  • Bring to a boil.
  • Add uncooked rice, stir well, reduce heat to low and cover.
  • Stir occasionally and simmer until all the liquid is absorbed.
  • Sprinkle with cheese (I used 1/8 cup) and serve!

OHMYGOODNESS! Not only was this was AMAZING but it was EASY! I love love love easy dinners! It totally hit the spot and I can't wait to eat more for lunch tomorrow - that is if the hubs doesn't eat it all tonight for dinner. Come to think of it, I'm going to wrap it up in a whole wheat tortilla for lunch tomorrow - NOM NOM NOM!

Sunday, October 28, 2012

Kati's Cauliflower Pizza Crust

Alright - this is my first blog post. I decided to not overextend myself and blog about a recipe I tried on Friday night. So here goes nothing!

I cannot take credit for this recipe. I found it on fellow Beachbody Coachs' Kati's and Melanie's blogs. But I can tell you just how my version turned out! One pizza serves two people.

  • 1c cooked, riced cauliflower
  • 1c low-moisture, part-skim milk mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon dried oregano - I didn't measure it out
  • 1/2 teaspoon crushed garlic - I didn't use this
  • 1/2 teaspoon garlic salt - I didn't measure it out
  • olive oil (optional)
  • Pizza Toppings - I used no salt added, organic spaghetti sauce, shredded cheese and turkey pepperoni. Veggies are ALWAYS a great idea, I just didn't have any on hand.

Ok - so you are probably thinking - what the heck! - how do you rice cauliflower??? I thought the exact same thing. Thankfully, Kati has wonderful directions on her blog along with pictures. I'm going to do my best do describe how I did it. 

How to rice cauliflower:
  1. Take one head of cauliflower. Wash it, remove all the stems, and chopped it into chunks.
  2. Add the cauliflower chunks to a food processor (I used my blender because I don't own a food processor) and pulse until it looks like a grain. 
    • If you don't have a food processor or blender, you can use a cheese grater to grate up the cauliflower.
    • I was VERY careful not to over-process the cauliflower. If you do, it will puree and you will have cauliflower soup!
  3. Once the cauliflower has a grainy consistency, place it in a microwave safe bowl and microwave on high for about 8 minutes. This will steam your cauliflower so it's cooked! 
    • You don't need to add any water to steam the cauliflower because it already has a lot of natural moisture!
  4. Once cooked, let the cauliflower cool and do you best to get every drop of water out of it. 
    • I literally used paper towels and pressed the heck out of it!
    • Then, when I was ready to measure it out, I formed it into small, hand sized balls, and squeezed even more moisture out! 
    • Trust me, you don't want to have too much moisture!
Voila - you have riced cauliflower! Kati's blog said that 1 large head should produce 3 cups of riced cauliflower but I only got 1 cup. Then again, I had to throw some of the cauliflower away because it was starting to brown in the fridge.

Let's make a pizza crust!

  1. Preheat oven to 450.
  2. Spray a cookie sheet with non-stick cooking spray or use a pizza stone.
    • do not make the same mistake I made! I forgot to spray the pan and it was an ever-loving messs!
  3. Combine riced cauliflower, cheese, egg (beaten), oregano, garlic and garlic salt in a medium bowl.
  4. Mix ingredients until they have a dough consistency.
  5. Transfer your pizza dough to your cookie sheet and into a 9" round.
  6. Lightly brush/spray the top of the dough with olive oil. This can be omitted if you so wish.
  7. Place your dough, on the middle rack, in your oven for 15 minutes.
    • The edges will get slightly brown. It's not burning but watch the dough carefully.
  8. Remove the crust from the oven and top with your sauce and toppings.
    • All of your toppings need to be precooked because you will just be toasting them.
  9. Turn your oven to broil and place your pizza under the broiler for a few minutes. 
    • Watch your pizza carefully or it will start to smoke!
  10. Let cool, cut, and ENJOY!