Shakeology Tips

Anytime you try something new, it can take a while to perfect it.  For example, when you first got on a bike did you just take off down the street?  Or did you learn on training wheels first?  I've found that mastering the perfect shake is similar.  It took me a few weeks of testing different ingredients and amounts to find the texture and volume that was perfect for me.  I have to always make a little extra for the kids, so I learned that I need to add some water and extra ice.

Personally, I like my shakes thick and creamy.  It tastes like a DQ shake or Wendy's Frosty that way.  The tip to getting them to taste like that is:

- 1/2 frozen banana (I cut them into slices and freeze each half in a little container)
- 1C unsweetened vanilla almond milk
- 3/4 shaker cup of ice
- 1 scoop Shakeology
- Blend until smooth in a blender.  You can use a large one or a single-serve blender.

Now you can add other fruit, nut butters, extracts, or veggies to change the flavor.  But in order to get the perfect texture follow the directions above!  Hope this helps those who are just starting on their Shakeology journey!

Cilantro-Lime Avocado Jicama salad

I'm testing out recipes from the Ultimate Refresh just to make sure I can do it this summer, because I'm such a picky eater. One of the recipes on Pinterest called for Jicama, and the dish looked good so I decided to give it a whirl.

Let me tell you, I had no idea what a jicama looked like and finally found it with the potatoes! You guys know me, I hate potatoes so I was a little hesitant. After googling it, turns out a jicama is a Mexican turnip!

This recipe turned out amazing and it's my new favorite lunch item. I'll be posting it on my blog later today so check back. The jicama turns out to be light, with a tangy taste, and crispy. Love it!  See my version (not the official UR version) of the recipe below.  I tweaked it to include protein since I'm not on the UR yet, and to cut the size.  I also left out the maple syrup in the UR recipe because I really dislike syrup. 

Container Count:
1-green
1-red
1-tsp

Ingredients: (for 4 salads)
- 1 medium sized Jicama
- 1 rotisserie chicken
- 1 bundle of cilantro
- 1 lime
- olive oil
- Himalayan sea salt
- Avocado

Directions:
- Pull all the meat off the rotisserie chicken and dice into bite-sized pieces.  Mix up the meat in a large bowl so the light and dark meat is evenly dispersed.  I like to do this while it's still warm so it's easier to pull off.
- Using a sharp knife, cut off the ends of the jicama.  The skin will start peeling off.  Use the knife to cut the skin off.
- Cut thin slices of the jicama, then cut into matchstick size pieces.  I would stack several slices of the jicama into a pile then cut the matchstick pieces.
- Cut your lime into 8 wedges.
- Using mason jars for containers: put 1tsp of olive oil in each mason jar.  Squeeze the juice from 1.5 lime wedges in each jar, and top with some Himalayan sea salt.  Swirl the jars to mix the dressing.
- Measure 1 green container of jicama and add this to each jar. 
- Using either a knife or kitchen shears. chop the cilantro and add some to each jar.  Use the amount that you prefer.
- Put the lids on the jars and shake them well until the items are evenly distributed and coated.
- Open the jars and add 1 red container of chicken to each.  A rotisserie chicken generally has 4 red containers worth. 
- Add the lids back on and refrigerate until you're ready to eat!  It's recommended that the jicama marinades for at least an hour.
- When ready to eat, empty the jar into either a bowl or a plate.  Cut half an avocado into diced size pieces and stir into the salad mixture.

Deconstructed Egg Roll

We're always looking for new, fast dinner ideas.  This was crazy fast to whip up, and when we ate it 3 days later for dinner everything was still as fresh as if it was just made!  That's my type of meal.  One of my fellow coaches Janiece shared this recipe with me, and it's going into the rotation for sure.  My family had it over Ramen (yeah, I know), and I just had it plain.  There are plenty of veggies in it that you don't need it over salad or anything like I normally would.  It's savory and a great source of both protein and veggies.  The perfect meal!

My one tip is to start cooking everything in the wok.  I made a huge mess by starting with a regular size frying pan, then having to upgrade to a bigger one, and finishing in the wok.  Save your dish washing time by going straight to the wok, ladies!

UPDATE:
I'm currently doing 80 Day Obsession and need lunch items that are 1 protein, 1 veggie, 1 carb, and 1 tsp.  This adaptation hits all but the carb.
Ingredients:
- 1 package ground turkey sausage
- 1 bag of coleslaw mix
- 1 tsp sesame oil
- 2 tsp soy sauce

Directions:
- In a wok brown the turkey sausage until cooked through.  Drain, then add extra seasonings if you'd like.  I added garlic powder, powdered ginger, and some salt & pepper
- Add the package of coleslaw mix and the oil & soy sauce.  cook on low for about 5 minutes, stirring regularly. 
- This made 2 lunches and 1 dinner for our family.  I served it with homemade corn tortillas, which count as the carb.  Heats up super well!

Check out the recipe here:
http://www.bunsinmyoven.com/2015/08/24/sausage-egg-roll-in-a-bowl/print/