4th Of July Recipes

Almond Butter Banana and Berry Toast

This delicious almond butter, banana, and berry toast can be customized with your favorite berries.

Course Breakfast, Snack

Cuisine American

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Servings 1 Slice

Calories 212 kcal

Author Beachbody

Ingredients

• 2 tsp. all-natural almond butter

• 1 slice whole grain bread toasted

• 11 fresh blueberries

• 12 fresh raspberries

• ¼ large banana cut in half lengthwise, cut into ½-inch slices

Instructions

1. Spread almond butter evenly on toast.

2. To create a fruit flag, place five raspberries in a line parallel to the bottom of bread.
   
   

3. Place banana slices above raspberries.
   
   

4. Repeat with raspberries.
   
   

5. Place one banana slice on right side above raspberries.
   
   

6. Place two raspberries above banana slice.
   
   

7. Place one banana slice above raspberries.

8. Create a square of blueberries on the upper left corner. Serve.

Star Spangled Fruit Salad

This Star-Spangled Fruit Salad is so easy to make — simply cut watermelon into ½-inch thick slices and then cut with a small star-shaped cookie cutter.

Course Side Dish

Cuisine American

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Servings 4 Servings, about ½ cup each

Calories 21 kcal

Author Beachbody

Ingredients

• 1 cup fresh blueberries

• 1 cup cubed watermelon

Instructions

1. Combine blueberries, and watermelon in a medium serving bowl; toss gently to blend.

Prot tip: Try using different sized cookie cutters if you want to get fancy.

Watermelon and Blueberry Sparklers

Course Side Dish

Cuisine American

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Servings 10 Servings, 1 sparkler each

Calories 42 kcal

Author Beachbody

Ingredients

• ½ medium seedless watermelon, rind removed cut into ½-inch (or 1-inch) thick slices

• 1 pint fresh blueberries

• 10 wooden skewers

Instructions

1. Cut out twelve stars from the watermelon using a 3-inch star-shaped cookie cutter. Set aside 

2. Place six blueberries on each skewer. Top each skewer with a watermelon star.

3. Serve immediately; or refrigerate, covered, until you are ready to serve.

Turkey Burgers

Make tonight burger night with these flavorful turkey burgers seasoned with fresh herbs. 

Prep Time 10 mins

Cook Time 12 mins

Total Time 32 mins

Servings 4 servings

Calories 145 kcal

Author Beachbody

Ingredients

• ¼ cup whole-wheat bread crumbs

• ½ cup low-fat buttermilk

• 1 lb. raw 93% lean ground turkey breast

• 2 green onions, finely chopped

• 2 Tbsp. parsley, finely chopped

• 1 tsp. Dijon mustard

• 1 dash Worcestershire sauce

• Ground black pepper (to taste; optional)

Instructions

1. Combine bread crumbs and buttermilk in a medium bowl; mix well. Let sit for 10 minutes.

2. Preheat grill or broiler on high.

3. Add turkey, green onions, parsley, mustard, Worcestershire sauce, and pepper (if desired) to breadcrumb mixture; mix well with clean hands.

4. Shape into breadcrumb patties.

5. Grill or broil for 5 to 6 minutes on each side, or until patties are no longer pink in the middle.

Buffalo Chicken Tenders with Blue Cheese Dip

These tangy, spicy chicken tenders dipped in creamy blue cheese sauce are delicious enough to make you forget they're only 158 calories per serving.

Course Main Course

Prep Time 5 mins

Cook Time 15 mins

Total Time 50 mins

Servings 4 Servings

Calories 166 kcal

Author Beachbody

Ingredients

• 4 Tbsp hot pepper sauce (like Frank's®) divided use

• 2 Tbsp white vinegar

• 1 tsp garlic powder

• 1 tsp ground paprika

• 1 dash ground cayenne pepper to taste (optional)

• 1 lb raw chicken breast tenders

• ¼ cup reduced-fat (2%) plain yogurt

• 1 Tbsp crumbled blue cheese

• 4 medium celery stalks, cut into sticks

Instructions

1. Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne (if desired) in a small bowl; mix well.
   

2. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.
   

3. Preheat oven to 375° F.
   

4. Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.
   

5. While chicken is baking, combine yogurt and cheese in a small bowl; mix well. Set aside.

6. Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.
   

7. Serve chicken with dip and celery.

Berry Coconut Shakeology

Stave off the calorie-heavy milkshake and cupcake cravings with this festive Berry Coconut Shakeology recipe.

Course Shakeology

Cuisine American

Prep Time 10 mins

Cook Time 0 mins

Total Time 10 mins

Servings 1 serving

Calories 293 kcal

Author Beachbody

Ingredients

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Strawberry Shakeology or any flavor Shakeology (I can help you get yours and a discount)

• ½ cup fresh or frozen raspberries

• ½ cup fresh or frozen blueberries reserve a small amount for garnish

• 1 Tbsp. unsweetened shredded coconut reserve a small amount for garnish

Instructions

1. Place almond milk, ice, Shakeology, raspberries, blueberries, and coconut in blender; cover. Blend until smooth.

2. Pour into serving glass; garnish with reserved blueberries and coconut.

What Is Cardiorespiratory Endurance and How Can You Improve It?

Along with greater strength and more defined muscles, a fitness goal worth striving for is greater cardiorespiratory endurance. Maybe you know it simply as “endurance.” Either way, it’s a skill that can improve your performance in just about any athletic endeavor, allowing you to exercise harder and longer — and reach your goals faster.

If you can barely run a mile without keeling over, though, don’t stress. As with any other fitness skill — like building strength, enhancing explosive power, becoming more flexible — you can improve your cardiorespiratory endurance with the right cardio activities and workout regimen. Here’s a look at how you can do that, and what exactly this term means.

What Is Cardiorespiratory Endurance?​

“Cardiorespiratory endurance is the ability of your heart, blood vessels, and lungs to deliver oxygen to working muscles,” says Trevor Thieme, C.S.C.S., Beachbody’s senior manager of fitness and nutrition content. The more efficient and effective your body becomes at doing that, the longer you can sustain vigorous physical activity, and the fitter you’ll become.

Cardiorespiratory vs. Cardiovascular Endurance

These two terms are often used interchangeably, and while they both relate to how long and how hard you can perform physical activity, they are slightly different.

Cardiorespiratory endurance involves the heart, blood vessels, and lungs, while cardiovascular endurance just includes the heart and blood vessels, says William P. Kelley, C.S.C.S., ATC.

“Cardiovascular endurance is related to the cardiorespiratory function, as blood is what carries the oxygen,” he explains. “But it’s more about the cardiac muscles’ ability to fire repeatedly and forcefully.” The cardiorespiratory system, on the other hand, also encompasses the gas exchange that occurs between the heart and lungs, Kelley says.

If you need a trick to remember the difference between the two, break down the words. Vascular refers to vessels — in this case, blood vessels — and respiratory refers to the respiration system — aka your lungs.

Why Is Cardiorespiratory Endurance Important?

Increasing your endurance is key to improving your overall fitness. “The greater your cardiorespiratory endurance, the longer and harder you can push yourself during a workout or athletic event,” Thieme says. This helps with traditional cardio activities — like running a 10K or cycling — allowing you to go farther, faster.

But it also gives you an edge in other types of workouts. “If you’re doing HIIT, for example, it means being able to sustain a higher exercise intensity before fatigue starts taking a toll on performance,” he says.

Good cardiorespiratory and cardiovascular endurance is also helpful with certain kinds of strength workouts, like circuit training, where stamina is important. “All in all, it translates into greater exercise capacity,” says Thieme. “And the greater your exercise capacity, the more calories you’ll burn and the more fat you’ll shed.”

And beyond enhanced fitness and a slimmer physique, greater cardiorespiratory endurance can also lead to a stronger, healthier heart, which Thieme says is “hugely important for longevity and quality of life.”

What Is the Best Way to Improve Cardiovascular Endurance?

If you want to challenge your cardiorespiratory and cardiovascular endurance, start by engaging in aerobic activity. That includes any exercise or workout that relies on the respiratory (lungs) and circulatory (heart) systems to deliver oxygen to your working muscles for energy production. Think: distance running and interval training, not weightlifting.

The Centers for Disease Control and Prevention (CDC) recommends the following as the minimum amount of exercise for adults: two strength-training workouts and either 2.5 hours of moderate-intensity aerobic exercise (steady-state exercise, like distance running) or 1 hour and 15 minutes of high-intensity aerobic exercise (interval training, like HIIT) per week.

If you’re just beginning your fitness journey, stick to moderate-intensity cardio. But if you’ve already built a strong fitness foundation and have limited time to exercise, your cardio workouts should emphasize interval training.

Either way, “both steady-state exercise and interval training have been shown to lead to similar increases in cardiorespiratory endurance,” Thieme says.

What Are Some Cardiorespiratory Exercises?

Distance running and cycling are the classic examples of cardiorespiratory exercises. Other good cardio exercises and activities include swimming, dancing, stair climbing, plyometrics, jumping rope, calisthenics, and any sport that involves repeated bouts of intense activity, such as soccer, basketball, tennis, and lacrosse.

“Then there’s HIIT, which you’ll find in programs like CORE DE FORCE and INSANITY,” Thieme says. “Regardless of whether you decide to take after the tortoise or the hare, the key is to pick an activity that you enjoy doing — after all, no matter what your goal is, consistency is what will get you across the finish line.”

Carrot Cake Baked Oatmeal Muffins

Carrot Cake Baked Oatmeal Muffins

These Carrot Cake Oatmeal Muffins are a healthy and nutritious way to start your day!

Course Breakfast

Keyword Ultimate Portion Fix

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings 12 servings, approx. 1 muffin cup each

Calories 105 kcal

Author Beachbody

Ingredients

• 2 cups dry old-fashioned rolled oats

• 1 tsp. baking powder, gluten-free

• ½ tsp. ground cinnamon

• ¼ tsp. ground ginger

• ¼ tsp. ground nutmeg

• ¼ tsp. sea salt (or Himalayan salt)

• 1 cup unsweetened coconut milk beverage

• 2 large eggs, lightly beaten

• ¼ cup pure maple syrup

• 1 tsp. pure vanilla extract

• ¾ cup grated carrots (approx. 1¼ medium)

• ¼ cup crushed pineapple, in 100% pineapple juice, drained

• 3 Tbsp. light sour cream

• 3 Tbsp. powdered sugar

Instructions

1. Preheat oven to 350° F.

2. Prepare 12 muffin cups by lining with muffin papers. Set aside

3. Combine oats, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl; mix well. Set aside.

4. Combine coconut milk, eggs, maple syrup, extract, carrots, and pineapple in a medium bowl; mix well.

5. Fold coconut milk mixture into oat mixture; mix well.

6. Divide batter evenly into prepared muffin cups.

7. Bake for 30 minutes, rotating pan after 15 minutes.

8. While oatmeal cups are baking, make icing. Combine sour cream and powdered sugar in a small bowl; mix well. Set aside.

9. Let oatmeal cups cool in pan until you can handle them. Remove to a cooling rack.

10. Drizzle each oatmeal cup with approximately 1 tsp. icing before serving; serve warm.

Recipe Notes

As soon as oatmeal cups are cool, place in an airtight container and store in the refrigerator for 1 day. If storing longer, place in the freezer for up to 3 months.

Instant Pot Beef Stew

Instant Pot Beef Stew

This Instant Pot Beef Stew recipe makes a richly flavored, hearty stew in less than half the time of a traditional recipe. 

Course Main Course

Prep Time 15 mins

Cook Time 41 mins

Total Time 56 mins

Servings 6 Servings

Calories 259 kcal

Author Beachbody

Ingredients

• 2 Tbsp. olive oil

• 1½ lbs. raw lean beef stew meat

• 3 Tbsp. whole wheat flour

• 1 medium onion sliced thin

• 2 medium celery stalks cut diagonally into 2-inch pieces

• 6 medium carrots cut in half lengthwise, cut into 2-inch pieces

• 2 bay leaves

• ¾ tsp. sea salt (or Himalayan salt)

• ½ tsp. ground black pepper

• 3 cups low-sodium organic beef broth

Instructions

1. Turn Instant Pot to sauté. Add oil and beef; cook, stirring frequently, for 5 to 6 minutes, or until beef starts to brown.

2. Add flour; cook, stirring frequently, for 1 minute.

3. Add onion, celery, carrots, bay leaves, salt, pepper, and broth to Instant Pot. Cover and seal Instant Pot; cook, on stew/meat setting, for 35 minutes. Release pressure to vent immediately. Let sit for 10 minutes. Remove lid and discard bay leaves.

Buffalo Cauliflower Bites with Blue Cheese Sauce

Buffalo Cauliflower Bites with Blue Cheese Sauce

These vegetarian cauliflower bites smothered in a healthier Buffalo sauce will have even the most ardent meat lovers craving more.

Course Side Dish

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Servings 6 approx. ¾ cup cauliflower and 3 Tbsp. sauce each

Calories 72 kcal

Author Beachbody

Ingredients

• ½ cup low-fat (1%) plain yogurt

• 2 Tbsp. crumbled blue cheese

• Nonstick cooking spray

• 6 cups cauliflower florets

• ½ tsp sea salt (or Himalayan salt), divided use

• ½ cup hot pepper sauce

• ⅓ cup rice vinegar

• 1 Tbsp. cornstarch, gluten-free (preferably GMO free)

• 2 tsp. ground chili powder

• ¼ tsp. ground smoked paprika

• ½ tsp. garlic powder

• ½ tsp. onion powder

• 1 tsp. pure maple syrup

• 1 tsp. olive oil

Instructions

1. Preheat oven to 350° F.

2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.

3. Lightly coat large baking sheet with spray.

4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt.

5. Bake for 20 minutes, or until tender-crisp.

6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved.

7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend.

8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.

9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.

10. Return cauliflower to oven. Bake for 5 minutes.

11. Serve hot with sauce.

Lunchbox Ideas

Pizza roll ups on tortillas!

Lunchbox Ideas

Cheddar cheese stars (the scraps are underneath), strawberries, salami, naan stars, carrots and black bean dip.

Lunchbox Ideas

Let them choose!!

Lunchbox Ideas

Sliced hard-boiled egg and 2 mini whole-grain waffles
Bell-pepper strips
1 sliced kiwi fruit mixed with a few blackberries
Mini corn muffin

Lunchbox Ideas

I totally get how packing school lunches can feel overwhelming at times. That’s why I in our Nutrition Based Program you get SO much...this easy-to-follow guide for lunches is include as well more: 
Always Include: 
1. a fruit 
2. a veggie 
3. a protein 
4. another FFC- our kids need that extra energy boost! 
Because as you see in the videos with the program, we are all about easy hacks for eating well and saving time! 

Lunchbox Ideas

I totally get how packing school lunches can feel overwhelming at times. That’s why I in our Nutrition Based Program you get SO much...this easy-to-follow guide for lunches is include as well more: 
Always Include: 
1. a fruit 
2. a veggie 
3. a protein 
4. another FFC- our kids need that extra energy boost! 
Because as you see in the videos with the program, we are all about easy hacks for eating well and saving time! 

Lunchbox Ideas

Breakfast for dinner is always a hit, so why not mix it up and do breakfast for lunch too?! You can modify many of your favorite breakfast recipes to be lunch box friendly, but I kept it super simple here with store bought mini pancakes wrapped around sausage links and secured with a toothpick. You can include syrup for dipping or drizzle a very small amount on each one before you pack them in the lunch box.

Breakfast for Lunch – Lunch Box:

Mini Pancakes (found in the freezer section)
Sausage links
Yogurt
Cucumbers
Blueberries
Hard Boiled Egg
Mott’s Medleys Fruit Flavored Snacks

PUMPKIN RECIPES!!

Message me for your own Shakeology!!!

Protein BARS!!

BEACHBARS ARE HERE!!!

Do you eat protein bars? Do you give them to your kids? Throw them in your purse and every bag for an emergency? Do you know what is actually in them? Sugar? Additives? JUNK! Now we have the BEST solution and I'm pumped for my family to have this option! I can help you get yours too at the BEST value! 

Meal swap tricks

Both are big, satisfying meals, but small tweaks and swaps can make a big difference to your health and weight loss goals. Can you spot the difference?

Details below! Hint hint: the right is #veggiessome and the left is #veggiesmost 😉😘💪🏻.
.
.
On the right: 
1 cup white rice
1/2 cup cooked lean ground beef (or beefless crumbles) 
1/2 cup steamed broccoli
1/4 cup Pico de Gallo
1/2 avocado
2 tablespoons of shredded cheese (or dairy free cheese).
.
.
On the left: 
1 cup cauliflower rice
1/2 cup cooked lean ground beef (or beefless crumbles) 
1 cup steamed broccoli.
1/4 cup Pico de Gallo
1/4 avocado
1 tablespoon of shredded cheese (or dairy free cheese).
.
.
Inspo cred @movingdietitian

Southwest Chicken and Black Bean Salad

 

Goodbye, sad salad. This vibrant Southwest Chicken and Black Bean Salad is bursting with flavor, makes meal prep a breeze, and stays fresh for days

 Course Salad

 Prep Time 20 minutes

 Total Time 20 minutes

 Servings 4 Servings

 Calories 435 kcal

 Author Beachbody

Ingredients

• 3 Tbsp. balsamic vinegar
• 2 Tbsp. fresh lemon juice
• ½ tsp. lemon pepper
• 4 tsp. extra-virgin olive oil
• 2 cups black beans drained, rinsed
• 3 cups sliced orange bell peppers
• 3 cups sliced red bell peppers
• 1 cup thinly sliced red onion
• 2 cups chopped tomatoes
• 3 cups sliced grilled chicken breast
• ½ cup shredded sharp cheddar cheese
• 1 cup chopped fresh cilantro

Instructions

1. To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.

2. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

3. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars. 

4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 

Breakfast Pops

Breakfast Pops

This breakfast popsicle recipe combines whole-grain cereal, fresh fruit, and Shakeology for a healthy morning snack!

 Prep Time 15 minutes

 Total Time 4 hours 15 minutes

 Servings 4 servings (1 pop each)

 Calories 164 kcal

 Beachbody

Ingredients

• ½ medium mango sliced
• ½ cup sliced strawberries
• ½ cup fresh blueberries
• ½ cup fresh raspberries
• 1 cup unsweetened almond milk
• 2 scoops Vanilla Shakeology
• Popsicle sticks
• ½ cup all-natural granola

Instructions

1. Evenly place fruit in four ice pop molds. Set aside.  

2. Place almond milk and Shakeology in blender; cover. Blend until smooth. 

3. Pour evenly into four ice pop molds; insert a popsicle stick into each pop. Freeze for 1 hour, or until pops start to set.

4. Evenly divide granola between pops. Freeze for 3 hours, or until set. 

Cafe Latte Popsicles

Café Latte Coconut Popsicles 

Total Time: 3 hrs. 27 min.
Prep Time: 10 min.
Cooking Time: 2 min.
Yield: 4 servings, 1 pop each

Ingredients:
1 cup unsweetened almond milk
2 scoops Café Latte Vegan Shakeology
½ large banana
Popsicle sticks
Parchment paper
⅓ cup semi-sweet (or dark) chocolate chips, no dairy added (approx. 2½ oz.)
2 tsp. extra-virgin organic coconut oil
¼ cup unsweetened shredded coconut
2 Tbsp. finely grated orange (or lemon) peel (orange zest) (optional)

Preparation:
1. Place milk, Shakeology, and banana in blender; cover. Blend until smooth.
2. Pour evenly into four ice pop molds; insert a popsicle stick into each pop. Freeze for 3 hours, or until hard.
3. Line baking sheet with parchment paper. Set aside.
4. Place chocolate chips and oil in microwave-safe container. Microwave on 50% power for 30 seconds; stir. Microwave for an additional 30 to 45 seconds, or until just melted. Do not overcook. Place in small re-sealable plastic bag. Squeeze out most of the air; seal top. Set aside.
5. Place frozen pops on prepared baking sheet.
6. Cut off a tiny corner of plastic bag containing chocolate. Evenly pipe chocolate over pops.
7. Sprinkle evenly with coconut and orange peel (if desired).
8. Freeze for 15 minutes.

Nutritional Information (per serving):
Calories: 260
Total Fat: 13 g
Saturated Fat: 9 g
Cholesterol: 0 mg
Sodium: 192 g
Carbohydrates: 27 g
Fiber: 4 g
Sugars: 17 g
Protein: 9 g

P90X/P90X2 Portions
½ Fat
1 Protein
1 Single Serving Snack

P90X3 Portions
1½ Carb
1 Protein
1 Fat

Body Beast Portions
½ Starch
1 Protein Liquid
1 Balanced Liquid
1 Fat

Portion Fix Containers
½ Red
1 Yellow
½ Orange
½ tsp.

Jack-o'-Lantern Stuffed Peppers

Halloween is around the corner and I couldn’t be more excited. According to lore, Halloween (or formerly Hallows’ Eve) represented a time when the ghosts of the dead would come back to earth. People feared that if you left your house, you might come across one of these ghosts; so to avoid being recognized, people would wear masks to blend in with the disembodied spirits.

These days, Halloween is a much more family-friendly event, filled with creative and playful costumes, pumpkins on doorsteps, haunted houses, and plenty of festive treats. And I don’t know about you, but I usually associate this holiday with heaps of sugar. Chocolate bars, toffees, candies, you name it. It’s enough sugar to make my teeth hurt just thinking about it – and to get the kids really bouncing off the walls! Thank goodness it only comes around once a year…

Jack-o'-Lantern Stuffed Peppers

Ingredients

• 4 medium orange bell peppers
• 2 tsp. olive oil
• 1 lb. raw 93% lean ground turkey
• ½ medium onion, chopped
• 1 clove garlic, finely chopped
• 1 Tbsp. chili powder
• ½ tsp. ground cumin
• Ground black pepper (to taste; optional)
• 1 (8-oz.) can tomato sauce, no sugar added
• 1 cup black beans, drained, rinsed
• 1 cup cooked brown rice
• ¼ cup water
• ½ cup shredded sharp cheddar cheese

Instructions

1. Slice stem end off peppers. (Reserve for later use.) Remove seeds and veins from peppers. Cut a jack-o-lantern face out of one side of each pepper. Stand peppers upright in baking dish. Set aside.
2. Preheat oven to 400º F.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until almost browned.
5. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
6. Add garlic; cook, stirring frequently, for 1 minute.
7. Add chili powder, cumin, pepper (if desired), tomato sauce, and beans; cook, stirring occasionally, for 4 to 5 minutes. Remove from heat.
8. Add rice; mix well.
9. Fill peppers with turkey mixture. Top with reserved stem end of peppers Add water to the baking dish. Cover with foil.
10. Bake peppers for 12 to 15 minutes, or until tender-crisp.
11. Remove stem top of peppers, sprinkle evenly with cheese. Bake for 2 to 3 minutes, or until cheese is melted.
12. Replace tops and serve.

Healthy Pumpkin Ice Cream

Pumpkin Ice Cream!

Servings: 8

Non-Dairy Packed with Nutrition. Less than 200 calories per serving -

Including the chocolate!

Ingredients

:

‣

8 FROZEN bananas, chopped

‣

2 cups all-natural pumpkin p

uree

‣

2 tablespoons raw honey

or pure maple syrup

‣

May require 2 tablespoons

unsweetened almond milk to get it blended.

Directions

:

1.

In your high powered blender combine the ingredients.

2.

Fill a 9x13 dish with pumpkin mixture. Spread evenly. Freeze 4 hours.

3.

Optional: Melt 1/2 cup dark chocolate/cacao

and drizzle evenly over Pumpkin Ice Cream.

4.

Use scoop to serve immediately or re-

freeze, tightly covered.